Department of Home Science And Management

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https://keffi.nsuk.edu.ng/handle/20.500.14448/2016

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Browsing Department of Home Science And Management by Author "Joel, Ndife"

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    Comparative evaluation of the nutritional and sensory quality of different brands of orange-juice in Nigerian market
    (Department of Home Science and Managament, Nasarawa State University, Keffi, 2013-10-31) Joel, Ndife; Awogbenja, Makanju Dehinde; Zakari, Umaru
    The physico-chemical properties, vitamins, minerals, microbial and sensory qualities of four different brands of orange-juice (samples A, B, C and E) in the Nigerian market were evaluated to determine their overall quality. Results of the physico-chemical properties obtained showed the following range of values for acidity (0.40 - 1.06%), total solids (5.50 - 11.80%), total sugar (9.15 - 13.39%) and fruit juice content (14.28 - 45.63%). The sweetness index for the juice samples A, B, C and D were 11.0, 9.66, 8.65 and 7.80, respectively. Sample D had the highest benzoic acid content of 217.21 ppm as preservative. The vitamin and mineral contents vary among the different orange juice samples. Samples D and B had the highest contents of vitamin A (140.12 IU) and C (42.57 mg), respectively. While samples A and C had the lowest values for potassium (119.10 mg) and sodium (5.65 mg) contents. The viable microbial counts for the juice samples were very low (1.0 x 102 to 5.2 x 102 cfu/100ml). There were no coliform contaminations in all the samples. Sample D was adjudged the best in overall acceptance (8.45). Generally, the juice samples were within the regulatory specifications, and are fit for consumption
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    EFFECT OF OIL PRE-TREATMENTS ON THE STORAGE QUALITY OF CHICKEN FRESH SHELL-EGGS
    (Department of Home Science and Managament, Nasarawa State University, Keffi, 2020-08-01) Joel, Ndife; Awogbenja, Makanju Dehinde; Ama, U.I.
    Shell eggs undergo significant quality deterioration during storage. Inexpensive, yet effective methods for their preservation are needed. The effect of oil pre-treatments on the quality of stored fresh shell-eggs was studied. These involved coating with cold vegetable oil (COTE), antibiotics in oil (AOTE), and hot oil treatment (HOTE), while untreated eggs served as control (UNTE). The stored eggs were analyzed for their physical, nutrient, functional, microbial and sensory properties. The results showed a significant (p< 0.05) reduction of egg weight in UNTE (59.13-50.63g), with increased airspace (1.10-3.80mm) compared to untreated eggs. Among the treated eggs, COTE had the highest reduction in haugh units (85.10-65.28) and UNTE had lowest moisture content (43.25%).The protein content of UNTE (21.43-16.31%), and pretreated eggs (22.04-19.10%) decreased at the end of storage. The decline in foam (101.10-9.33%) and emulsifying (45.00-24.52%) properties were more severe in the control (UNTE). Coliforms were detected in UNTE and COTE (< 101Cfu/ml)) at the end of egg storage. The overall sensory acceptability showed preference for COTE (5.75) and AOTE (5.25) egg samples. Treatment with cold vegetable oil gave the best protective effect in most parameters evaluated
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    PRODUCTION AND EVALUATION OF COMPLEMENTARY FOOD FROM BLENDS OF PEARL MILLET (PENNISETUM GLAUCUM), TIGERNUT (CYPERUS ESULENTUS L) AND CRAYFISH (PROCAMBARUS CLARKII)
    (Department of Home Science and Managament, Nasarawa State University, Keffi, 2020-06-11) Awogbenja, Makanju Dehinde; Joel, Ndife; Daniel, B.A.; Zakka, A.K.
    The consumption of appropriate complementary foods has been recommended by nutrition experts for the development of infants and young children. This study aimed to determine the nutrient composition of complementary foods formulated from pearl millet, tiger-nut and crayfish flour. The complementary foods was formulated in the following proportions:100:0:0; 70:20:10; 60:30:10; 50:40:10 and 50:50:0 respectively. The formulated foods were evaluated for proximate, minerals, microbiological and sensory attributes using standard methods. The proximate analysis revealed that protein, fat, ash ,crude fibre, carbohydrate and energy content ranged from 13.13-20.68%, 9.44-13.50%, 2.17-4.33%, 1.03-2.91%, 55.02-62.02% and 386.48-424.30kcal respectively while calcium, iron and zinc contents ranged from 20.45-30.92 mg/100g, 3.71-6.42mg/100g and 4.42- 11.18g/100g respectively. The results indicated that the Total Essential Amino acid( TEAA) ranged from 29.88 to 38.37g/100g of protein while the Biological Value (BV) ranged from 53.04 to 71.85%. The PercentageTotal Essential Amino acid/ Total amino acid (%TEAA/TAA) of the formulated samples ranged from 37.86-39.85% which were higher than 30.1g/day recommended value by Food and Agriculture Organization/World Health Organization(FAO/WHO) and also higher than 36% considered as adequate for an ideal protein for infant. Microbial determination indicated that there was no coliform and Escherichia coli presence in the samples. Sensory evaluation showed that the formulated food samples have good acceptability with sample E(50:50:0) as the most accepted. The results showed that an acceptable complementary food can be developed from a combination of millet, tiger-nut and crayfish flour blends which would provide both macro and micro nutrients that is sufficient or adequate to support growth and development of infants and young children samples.
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    Production and Quality Evaluation of Probiotic Beef Sausage
    (Department of Home Science and Managament, Nasarawa State University, Keffi, 2019-06-15) Joel, Ndife; Offor, Nelly; Awogbenja, Makanju Dehinde
    Background and objectives: The growing concern of consumers regarding food health and safety issues has led to the development of products that promote health and well-being beyond its nutritional effect. The objective of this study was to develop fermented sausages, incorporating probiotic bacteria as well as determine the viability, bio-chemical qualities and acceptability of the sausage. Materials and Methods: Fermented Sausages were produced from beef with the addition of Lactobacillus acidophilus (L. acidophilus) and Streptococcus thermophilus (S. thermophilus) as probiotics. The quality was compared with control fermented beef sausage, without the addition of probiotics. Both sausage samples were stored at 10-15EC for 10 weeks. The chemical properties, microbial quality, probiotic viability and sensory acceptance of the sausages were evaluated. Results: The results of the chemical composition showed that the probiotic sausages had higher protein (30.28%), ash (11.07%) and carbohydrate (19.02%) contents and lower moisture (31.80%) and fat (7.90%) values than the non probiotic sausage (CS). The pH ranges of the probiotic sausage (5.34-4.11) and control sausage (5.88-5.70) decreased during storage. The percentage lactic acid content of the probiotic sausage was higher (1.35%) than that of the control sausage (0.761%) after storage. The total bacterial counts increased for both probiotic sausage (5.40-7.80 log CFU gG1) and control sausage (8.11-9.10 log CFU gG1) during storage. The probiotics were viable in the fermented sausage during storage with higher population in probiotic sausage (5.98-9.32 log CFU gG1) than that of the control sausage (2.48-2.65 log CFU gG1). The sensory preference evaluation revealed that probiotic beef sausage was more preferred in terms of texture, colour, taste and overall acceptability. Conclusion: The use of probiotic bacteria (L. acidophilus and S. thermophilus) in the production of dry fermented sausage would be beneficial in the meat industry as probiotics delivery vehicles.