Research Article
Thermodynamics of Heat Inactivation of Aeromonas hydrophila in Soymilk of Varying Initial pH and Sugar Levels
Evelyn Mnguchivir Tersoo-Abiem*
,
Charles Chukwuma Ariahu,
Micheal Agba Igyor
Issue:
Volume 8, Issue 2, December 2024
Pages:
16-25
Received:
13 May 2024
Accepted:
3 June 2024
Published:
3 July 2024
Abstract: The thermodynamics of thermal inactivation of Aeromonas hydrophila in soymilk of varying pH (6.0-7.0) and sugar concentration (0-10%) were studied at a temperature of 50-65°C using kinetic parameters generated through the Classical thermobacteriology assumption of a log-linear relationship between A. hydrophila survivors and heating time. The activation enthalpy (ΔH#), activation entropy (ΔS#), activation energy (Ea) and frequency factor (Ko) for thermal inactivation of A. hydrophila in the soymilk samples were also obtained. Thermal inactivation of the organism followed first order reaction kinetics. The heat destruction rate constant (k) decreased with increase in heating temperature. The activation energy ranged from 210.98 to 215.28 kJ/mol increasing with decrease in pH and increase in sugar concentration of soymilk. The isokinetic temperature (TC) obtained varied from 55.95 to 56.62°C with inactivation of A. hydrophila exhibiting true compensation effect, with a Gibbs free energy of 82.86 kJ/mol. A combination of temperature, pH and sucrose significantly influenced inactivation of A. hydrophila in soymilk, following a similar mechanism being driven by entropy. Optimum safety from A. hydrophila can be achieved through application of multifactorial hurdles in soymilk processing. The thermodynamic data obtained will be useful to optimize thermal processing conditions for soymilk targeting A. hydrophila.
Abstract: The thermodynamics of thermal inactivation of Aeromonas hydrophila in soymilk of varying pH (6.0-7.0) and sugar concentration (0-10%) were studied at a temperature of 50-65°C using kinetic parameters generated through the Classical thermobacteriology assumption of a log-linear relationship between A. hydrophila survivors and heating time. The activ...
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Research Article
Toxicological Study on Albino Rat Fed Rich-Fibre Food from Orange (Citrus sinensis Linn.) Pomace, Soyameal and Wheat Bran
Issue:
Volume 8, Issue 2, December 2024
Pages:
26-33
Received:
9 August 2024
Accepted:
2 September 2024
Published:
31 October 2024
DOI:
10.11648/j.ijfet.20240802.12
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Abstract: The concentration of phenolics and fibres in the orange pomace suggests that it could serve as an ingredient in novel food. lncrease in consumers demand for functional foods with natural origin like pomace is also on the increase. However, the possible toxicological effect has to be investigated. Orange pomace, wheat bran, and soyameal of different ratios were subjected to extrusion (5Kg per cycle) at fixed cooking temperature (110°C) and screw speed (290 rpm). The extrudates were tested on forty male Wistar rats for toxicity for 28 days. Data were analyzed using ANOVA at α0.05. Tested diets on Wistar rats resulted in lower weight gain which was at variance with the control diet. White blood cells (5283 – 6400 (x 109), creatine (0.63 – 0.70 mg/dL) and glucose (135.3 – 139.7 mg/dL) showed no significant difference between rats fed control and tested diets. Necrosis was not found in the kidney and liver of the rats fed with control and tested diets. The absence of toxic effects on the rat suggested that the food could be consumed for its health-promoting benefit in addition to eliminating environmental pollution by orange pomace. Extrusion of these raw materials yielded products which could contribute significant portion of fibre to human diet without adverse effect especially those that want to control their weight.
Abstract: The concentration of phenolics and fibres in the orange pomace suggests that it could serve as an ingredient in novel food. lncrease in consumers demand for functional foods with natural origin like pomace is also on the increase. However, the possible toxicological effect has to be investigated. Orange pomace, wheat bran, and soyameal of different...
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Review Article
Review on Integrated Nutrient Management on Yield and Yield Components of Okra in Ethiopia
Mathewos Misgana Gaddisa*
Issue:
Volume 8, Issue 2, December 2024
Pages:
34-41
Received:
21 November 2024
Accepted:
6 December 2024
Published:
25 December 2024
DOI:
10.11648/j.ijfet.20240802.13
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Abstract: Maintaining soil fertility necessitates applying inorganic and organic fertilizer sources in balance. Vegetable crops cannot be successfully produced without proper plant nutrition. Though little is known about it, okra is a crop that is commonly farmed in western Ethiopia and is rather adaptable. Grown across Ethiopia, okra is a vegetable crop with significant economic value, especially in the southwest region. For okra's output to increase integrated use of chemical and organic fertilizer on yield and yield components is essential. By optimizing the benefits from all available plant nutrient sources in an integrated manner, integrated nutrient supply/management, or INS, aims to maintain or improve soil fertility and plant nutrient supply to an optimal level for sustaining the desired crop productivity. This includes enhancing or maintaining soil productivity through a balanced use of fertilizers that are organic and biological sources of plant nutrients. Increase the amount and effectiveness of plant nutrients in the soils to reduce losses to the environment. However, the integrated nutrient management system (INMS) continues to be the means of preserving and perhaps enhancing soil fertility for long-term crop yield and lowering the cost of inorganic (fertilizer) inputs for all agricultural production.
Abstract: Maintaining soil fertility necessitates applying inorganic and organic fertilizer sources in balance. Vegetable crops cannot be successfully produced without proper plant nutrition. Though little is known about it, okra is a crop that is commonly farmed in western Ethiopia and is rather adaptable. Grown across Ethiopia, okra is a vegetable crop wit...
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Research Article
Effects of Parboiling on Improving the Proximate Compositions of “Selam” Green Super Rice, Grown in Ethiopia
Issue:
Volume 8, Issue 2, December 2024
Pages:
42-50
Received:
4 December 2024
Accepted:
16 December 2024
Published:
30 December 2024
DOI:
10.11648/j.ijfet.20240802.14
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Abstract: In addition to treducing the broken rice due to the increase in hardness of the kernel through gelatinization, the parboiling process enhances the concentration of nutrients in rice grain. The husk and bran contain various nutrients, and during the soaking and steaming processes, soluble materials from these layers dissolve and migrate into the grain's endosperm, enriching its nutritional content. In this study, the Super Green 'Selam' rice variety was used with three factors evaluated having three levels. Soaking temperatures of 40°C, 60°C, and 80°C; soaking durations of 6, 12, and 24 hours; and steaming times of 15, 25, and 35 minutes were used, with non-parboiled rice acted as as the control group. For this study, a completely factorial design with a CRD configuration was applied. The parboiling process significantly improved the proximate components of the rice (P < 0.05). After 12 hours of soaking at 80°C followed by 35 minutes of steaming, the starch content increased to 60.53%. Crude protein, fat, and ash levels ranged from 5.25% to 6.62%, 1.56% to 2.67%, and 0.74% to 1.28%, respectively. Additionally, the combinations of pre-heat treatment, soaking, and steaming treatments led to crude fiber levels of 1.04% to 1.48% and carbohydrate content ranging from 74.97% to 78.47%. The trend generally showed that increasing the factors levels also improved the proximate components proportionally.
Abstract: In addition to treducing the broken rice due to the increase in hardness of the kernel through gelatinization, the parboiling process enhances the concentration of nutrients in rice grain. The husk and bran contain various nutrients, and during the soaking and steaming processes, soluble materials from these layers dissolve and migrate into the gra...
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