April 2020

Fruit juices in polysaccharides edible films

In this study, jambolan and grape juices were used to produce polysaccharide-based edible films by the solvent-casting technique. The polysaccharides used were carboxymethyl cellulose, hydroxypropyl methyl cellulose, high-methoxyl pectin, low-methoxyl pectin, sodium alginate, and locust bean gum. The films exhibited good mechanical resistance and flexibility, with tensile strength (8 to 28 Mpa), elongation at break (6...

Author(s): Hulda Noemi Mamani Chambi, Bianca Souza da Costa, Wiliene Camila de Lima, Daniel Consul Kassardjian and Flávio Luís Schmidt

April 2020

Variability of nutrients in Parkia biglobosa kernels from three geographical regions in Burkina Faso

This study aimed to determine the nutritional composition of the kernels of the African locust bean, Parkia biglobosa, collected in three populations (Louda, Nobéré and Péni) representative of different environmental conditions, from more arid in the northern population (Louda) to wetter in the most southern population (Péni). Biochemical analyses were carried out using standard methods....

Author(s): Aimée W. D. B. Guissou, Charles Parkouda, Barbara Vinceti, Esther M. A. Traoré, Aboubacar S. Dao, Céline Termote, Mattia Manica and Aly Savadogo  

April 2020

Effect of the incorporation of graded levels of turmeric (Curcuma longa) on different qualities of stirred yoghurt

There is an increasing trend in yoghurt consumption due to the health benefits from the gut bacteria present in yoghurt. However, there is need to evaluate other inexpensive nutrient sources such as spices (turmeric) which contain a lot of phytochemicals to make yoghurt more nutritious. Fresh turmeric rhizome was sorted, washed, peeled and milled. Ethanol was added to obtain turmeric extract. The turmeric extract was...

Author(s): Eze Chinazom Martina, Aremu Kehinde Oludayo, Nnamani Chidera Linda, Omeje Patience Chinasa, Omelagu Chizoba Ambrose and Okonkwo Thomas Muoneme