1Karnataka Agriculture Price Commission, India
2University of Agricultural Sciences, India
Millets are gaining more recognition in the recent years as a substitute for major cereal grains to fill the gap between food security and increasing population. They are superior in respect to protein, energy, vitamins, minerals and are rich source of dietary fibre and phyto-chemicals. Minor millets act as a shield against nutritional deficiency disorders and provide nutritional security. Double income families are increasing these years and people want to relish food in various delicacies, hence the value added products of millets are very popular meeting the needs of modernized population. Finger millet (Eleusine coracana) is one of the important minor millet cultivated in Southern Karnataka as a staple crop. It is a crop with high nutraceutical value that can serve as an ideal food to address the health issues of people suffering from high blood pressure, diabetes and obesity.
The present article highlights about the success story of a women agripreneur. Mrs. Latha B.G. is a successful agripreneur specialized in processed multi-grains and finger millet products. She has initiated a company called “Shree Agro Foods” with a brand name “Navavita” after undergoing training programme on Entrepreneurship Development at AWAKE(Association for Women Entrepreneurs of Karnataka). She has also undergone training on processing, marketing and value addition of millets at Bakery Training Unit, University of Agricultural Sciences, Bengaluru.
Shree Agro Foods is preparing value added multi grain products (Navadhanya health mix and sprouted nava dhanya malt) and finger millet products (Malt, dosa mix, huri-hittu, flour, chocolates, laddu, mixture and papad). Packing material is designed by Shree Agro-Foods and products are licensed by Food Safety and Standards Authority of India and District Industries Centre. Products are marketed at food exhibitions, also through retail stores and online marketing. She earns an annual net income of three lakh rupees ($ 4500) and she has engaged fellow women to assist in the production of value added products. Looking into her achievements she has been recognized with ‘Entrepreneur Excellency Awardʼ by AWAKE. Once a common women and now an entrepreneur is all enthralled and is a motivation to other women folk across the globe.
Biography:
K Nishitha, Research Associate at Karnataka Agriculture Price Commission, Bengaluru, India. K Nishitha has completed Master degree in Agricultural Extension at University of Agricultural Sciences, Bengaluru and have worked as Senior Research Fellow at Agriculture Technology Information Centre, Bengaluru. K Nishitha was a Erasmus Mundus Namaste-India Master Exchange student at Georg-August University of Goettingen, Germany and have participated in the European Summer Course – 2016, “Whatʼs up, Europe?” funded by DAAD, held at the European Academy of Otzenhausen, Germany. Published three research papers in NAAS rated journals and have presented several research articles in the National and International Conference. She has received ‘Best Poster Presentation Awardʼ in the International Conference held during 2013 at Bengaluru.
University of Agricultural Sciences, India
The deep green heart shaped betel leaves popularly called as paan in India, belongs to Piperaceae family and known for its nutritional and medicinal value. The present study was undertaken to standardize the process of dehydration and to develop shelf stable products. Two types of betel leaves namely, Kariyele and Ambadiyele were analyzed for physical, physico-chemical and nutrient analysis. The dehydration and rehydration ratio for Kariyele and Ambadiyele were (18.41 and 5.16) and (13.41 and 4.87) respectively. Value added products from betel leaves were developed such as khakhra, papad and soup mix by incorporating betel leaves powder at 5%, 7.5% and 10% levels. Sensory evaluation revealed that, developed products were in the range of like moderately to like extremely. Betel leaves khakhra (BKK1 and BAK1), papad (BKP1 and BAP1) and soup mix (BKSM1 and BASM1) were best accepted (at 5%) compared to other variations. Khakhra had higher energy (441.78 to 444.7 Kcal), fat (12.15g to 12.29g), fiber (2.75g to 2.97g) and iron (5.51mg to 7.30mg). Papad had higher protein (23.78g to 24.41g) and calcium (111mg to 252mg) where as β- carotene (294.11µg to 624.21µg) and vitamin- C (2.34mg to 4.07mg) were higher in soup mix. The developed products were within safe permissible limits and accepted up to 60 days at room temperature when stored in aluminium pouches. The cost of products were found to be higher for papad (Rs 26/-) and least for khakhra (Rs 17/-). Thus, betel leaves could be dehydrated and processed into value added shelf stable products.
Biography:
Vijayalaxmi K G has completed her Ph.D in 2009 in University of Mysore in the Food Science & Nutrition. Presently she is working as a professor UAS Bangalore, India. Vijayalaxmi had 6 research projects as Principal Investigator. She published 30 research papers in National/ International Journals, Published 55 popular articles, 15 leaflets and 30 training manuals and also she guided one PhD and 8 M. Sc students
University of Agricultural Sciences, India
Agriculture development ensures the food, energy and nutritional security of any country besides, it is crucial for human health and well-being. Rural household diets in India indicated that, agricultural growth has contributed to growing calorie intake with marginal effect on the intake of protein and micronutrients. This inturn causes less impact of agriculture on household dietary diversity and nutrient adequacy. Predominance of high level of under-nutrition and a huge population depending on agriculture, the present global thinking on leveraging agriculture for nutrition security has stimulated the agricultural sector to realign its efforts not only to enhance food production but also to address malnutrition. In this regard crop diversification is a need of the hour not only for food and nutritional security but also for sustainable development. Agricultural diversification refers to the shift from the regional dominance of one crop towards the production of a large number of crops to meet the increasing demand of different kinds of food. The crop diversification has emerged as an important alternative to attain the objectives of output growth,employment generation and natural resources sustainability in India. The diversification of agriculture not only help to food and nutritional security but also natural resource management for sustainable agricultural development. Diversity in agriculture has greater impact on the agricultural indicators like; production and productivity efficiency, land use efficiency, energy use, water use, nutrient use, profitability, economic efficiency, employment generation and soil fertility management. Reorienting food systems towards improving nutrition is vital for achieving global goal of ending all forms of malnutrition. The study concludes that, through diversity of food and diets with nutrition-sensitive farming methods it is possible to achieve household nutrition security and health status.
Biography:
Dr. M Shivamurthy is currently the Professor (HAG) and University Head of the Department of Agricultural Extension, University of Agricultural Sciences, Bangalore, India. Visiting scholar for the Ghent University, Belgium and Humboldt-University, Berlin besides local coordinator for the International Masters in Rural Development. He carried out more than 15 externally funded research projects and research guide for 21 MSc and PhD scholars, has over 200 publications in reputed journals/proceedings and books. In recognition of his work he has received several national and international awards and presented papers at more than thirty international conferences and training programmes.
Specialization and present research: Rural Development, Natural Resource Management, Adoption and Diffusion Studies, Human Resource Management, Empowerment of women, formation of SHGs and Scaling up of Agricultural Innovations in rural areas.
University of Agricultural Sciences, India
With the decline in land area and other resources for agriculture, there is a greater challenge to produce more food to meet ever-growing population. In this regard, different approaches are required to produce more food per unit land area. In the past, several growth hormones and growth retardants have been used successfully to improve the productivity of crops. With this back ground, in the present study, mepiquate chloride, a growth retardant was used to test the effect of potato growth and yield. Mepiquate chloride is an inhibitor of GA and therefore, upon application. The GA effect is reduced. Potato being a tuber crop needs improvement in tuber production rather than vegetation growth. This however is possible if vegetative growth is controlled mainly by use of growth retardants. Mepiquate chloride being a growth retardant it is expected to reduce the vegetative growth and at the same time improves the tuber yield. Accordingly, in the present study, when chemical is sprayed on potato plants twice at 45th and 60th day, enhanced the tuber yield significantly. At all the stages of mepiquate chloride sprayed, at 300ppm resulted in higher yield when compared to other treatments. The tuber yield per plot showed an increase from 29.4 to 47.5%. Further, the vegetative growth in mepiquate chloride sprayed plants reduced significantly over unsprayed control plants. The results therefore indicate that, mepiquate chloride can be used to improve the tuber yield and therefore increase the food security of the modern world.
Biography:
Dr. M Mahadeva is presently working as Professor in University of Agricultural Sciences, Bengaluru. And nominated as member for Karnataka Bio diversity Board, Karnataka Rajya Vignana Parishath, Environmental Protection Institute and Joint Secretary for Institute of Agroforestry farmers and Technologies. Guided eight M.Sc students out of which two students secured gold medal and guided one PhD student. Presently guiding four M.Sc and three Ph.D students. Awarded as Best faculty in 6th Academic Brilliance Award, 2018 from Research wing for excellence in Professional Education & Industry.
1Obafemi Awolowo University, Nigeria
2Olabisi Onabanjo University, Nigeria
3Lagos State University, Nigeria
A novel succinylated cross linked starch was prepared by using ethylene glycol dimethacrylate (EGDMA) as a cross linker. In this current research, the study was designed to investigate the influence of single and dual chemical modifications on functional, pasting and morphological properties of starch extracted from breadfruit. The extracted starch was chemically modified to produce succinylated (SST) and succinylated-crosslinked starches (SCT). Proximate analysis revealed that following modifications, SST starches retained higher moisture content compared to native starch, while SCT starch had lower moisture content. Crude protein, crude fibre, crude fat and total ash of the native starch reduced following succinylation but increased after crosslinking. Scanning electron microscopy (SEM) revealed that crosslinked granules were not uniformly distributed but formed some aggregates. The absorption bands of the carbonyl group at 1784 and 1716 cm-1 appeared in FTIR spectra. The result indicates that all forms of modification reduced the water binding capacity of native breadfruit starch. Gelation studies revealed that cross linked breadfruit starch had a superior gelating property than the succinylated and native starches. The values of 94.70 and 79.95 °C obtained for the pasting temperature of SST and SCT respectively were higher than corresponding value of 79.90 OC listed for native starch. All forms of modification reduced peak viscosity, trough viscosity, breakdown viscosity and final viscosity of the native starch. Setback viscosity reduced after succinylation but increased in cross linked derivative, indicating less syneresis is likely to take place within the starch helices.
Keywords: Breadfruit starch Physicochemical properties Succinic anhydride Ethylene glycol dimethacrylate Cross linking Graphical Abstract
Biography:
Kehinde N Awokoya is presently working as a Lecturer in Polymer and Supramolecular Chemistry in the Department of Chemistry at Awolowo University, Nigeria.
Energy Research Institute (ERI), United Kingdom
Like many tropical countries, Sudan has ample biomass resources that can be efficiently exploited in a manner that is both profitable and sustainable. Fuel-wood farming offers cost-effective and environmentally friendly energy solutions for Sudan, with the added benefit of providing sustainable livelihoods in rural areas. This article provides an overview of biomass energy activities and highlights future plans concerning optimum technical and economical utilization of biomass energy available in Sudan. Results suggest that biomass energy technologies must be encouraged, promoted, implemented, and fully demonstrated in Sudan.
Biography:
Dr. Abdeen Omer (BSc, MSc, PhD) is an Associate Researcher at Energy Research Institute (ERI). He obtained both his PhD degree in the Built Environment and Master of Philosophy degree in Renewable Energy Technologies from the University of Nottingham. He is qualified Mechanical Engineer with a proven track record within the water industry and renewable energy technologies. He has been graduated from University of El Menoufia, Egypt, B.Sc in Mechanical Engineering. His previous experience involved being a member of the research team at the National Council for Research/Energy Research Institute in Sudan and working director of research and development for National Water Equipment Manufacturing Co. Ltd., Sudan. He has been listed in the book WHOʼS WHO in the World 2005, 2006, 2007 and 2010. He has published over 300 papers in peer-reviewed journals, 200 review articles, 15 books and 150 chapters in books.
Maasai Mara University, Kenya
Food product development is important in the development and growth of food industries and stabilizing household food security in Kenya. There are many opportunities for enterprise growth and food security in households in seasons when there is abundant perishable fruits and vegetables. Development of innovative products, in such seasons offer a wide range of available food-nutrient-rich products, that satisfy the organoleptic requirements of the consumers. Information concerning consumerʼs organoleptic properties needs, and expectations inform the development of acceptable innovative products. Assessment of the organoleptic properties of food products is important for building competitive advantage and long-term enterprise success in the market, for food and nutrient security in households, and in the prevention of negative changes in product quality and acceptability. Some innovative products developed to improve the iron, zinc and copper content of populations are discussed in this paper.
Biography:
Mary K Walingo is the Vice-Chancellor of Maasai Mara University in Kenya. And Walingo research interests are mostly related to the Food security, Community Development, Culture, Human Rights, Freedom, Nutrition.
King Abdulaziz University, Saudi Arabia
Background: Moringa Olifera leaves (M.O.L) has nutritional and medical properties, it is consumed in some countries such as Egypt, Niger, Philippines etc. which, make these leaves suitable for use in making many products such as juices. Fruits and vegetables are “juicy foods” that contain mostly water; they are commonly consumed as a juice, beverage, as a flavoring agent or as an ingredient in foods. In order to have higher quality and fresher juices, the standard is often freshly squeezed and unprocessed juice, but their shelf life is less than 6 or 7 days depending on the fruit or vegetable types at 4±1°C. Consequently, they are preserved by various techniques such as Thermal pasteurization and heat treatment. Therefore, the aim of the present study is to evaluate the processed fruit and vegetable juices mixed with fresh M.O.L juice to produce untraditional healthy products as well as prolonging the shelf life with minimal loss of bioactive compounds.
Methods: This study treated fruit and vegetable juices with boiling each fruit and vegetable in an amount of water, blended, filtrated and then mixed as follows: A- M.O. 50% + Pineapple 38% + Carrot 10 % + Ginger 2% (Treatment A). B- M.O. 60% + Pineapple 28% + Carrot 10 % + Ginger 2% (Treatment B). C- M.O. 40% + Pineapple 38% + Carrot 20 % + Ginger 2% (Treatment C). Sensorial, physicochemical and microbiological analysis was conducted on juices packed in glass bottles during storing at 4±1°C.
Results of sensory evaluation indicated that treatment A and B were almost palatable products among different panelists. Physicochemical analysis showed that treatment C had the highest contents of total soluble solids (T.S.S), pH value, ascorbic acid, total phenolic contents and antioxidant activity at zero time and after one month of storage compared to other treatments. Meanwhile, treatment A and B were having a good amount of ascorbic acid reached to (4.15 and 5.01 mg/100ml), total phenolic (53.46 and 59.32 mgGAE/ml) and antioxidant activity (68.52 and 70.81%) after one month of storage. These parameters were affected by storage time, ascorbic acid, phenolic compounds and antioxidant activity were decreased during storage time of all treatments. Results of chemical analysis ascertained that raw F.M.O.L is an excellent source of ascorbic acid (139.46 mg/100g), for now, F.M.O.L juice is an excellent source of phenolic compounds (38.76 mg GAE/mg) and antioxidant activity (77.65%), respectively too. In addition, the color analysis of (L*, a* and b*) values appeared that all treatments were lightness, tend to redness more than yellowness at zero time and increased after one month of storage. It appeared that using HPLC before and after hydrolysis method is the suitable process for the extraction of phenolic compounds from these types of juices. Decisively, results indicated that Epicatechin (EP), rutin (RU), chlorogenic acid (CH), 4-O-Caffeoylquinic acid (CA) and quercetin (QU) were predominant phenolic compounds in pineapple, carrot and ginger mixed with F.M.O.L juice. Whereas, the others are dominant phenolic constituents.
Microbiological analysis (bacterial, yeasts and molds) indicated there is a growth of yeasts after one month of storage in treatment A and C except treatment B. The process of heat treatment (boiling at 100°C) with mixed juices with F.M.O.L juice by 50% (treatment B) preserve the juice up to one month of storage compared to other treatments. This indicated that F.M.O.L juice can be used in food applications.
Conclusion: It is concluded that through the aforementioned obtained results of sensory evaluation and other analysis that it was successful and applicable to produce processed fruit and vegetable juices mixed with 40% and 50% of F.M.O.L juice the suitable ratios for using F.M.O.L juice in such juices.
Biography:
Jamila M Hashemi is working as an associate professor at the King Abdulaziz University, Saudi Arabia. She has published articles mostly related food research.
University of Agricultural Sciences, India
Nutrition transition is the shift in dietary consumption and energy expenditure that coincides with socio-economic, demographic and epidemiological changing pattern. Bengaluru is the capital city of Karnataka state, India which is often referred to as “Silicon City” and has its growing urbanization influence on surrounding rural localities. Research team funded with DBT conducted study to evaluate urbanization effects on north and south transects across rural urban interface of Bengaluru among middle income families. From north and south regions of Bengaluru, 300 households comprising of rural (100), transition (100) and urban area (100). The parameters like socio-economic status, food habits, nutrient deficiencies, prevalence of degenerative diseases and nutritional status were studied. Most of the respondents belonged to middle age group (58%), nuclear family (60%) and small family size (50%). Across the rural- urban gradient significant changes were observed in family type (χ2 =7.86*), family size (χ2= 16.19*) and education (χ2 =21.78*). Agriculture was predominant occupation in rural (82%) as against urban with non-agriculture (88%). Most of the respondents (65%) had three meals a day and were non- vegetarians (80%). Nutrient deficiency symptoms observed were found statistically non significant between regions. Dispigmentation of hair was observed more in rural compared to other regions (χ2=8.82*). Prevalence of overweight (24.5%) and obesity (7.1%) was significantly more (χ2=26.73*) in urban compared to transition and rural. Hypertension and diabetes were most common degenerative diseases observed in study area. Dietary diversity scores did not differ across the gradient. With all these considered parameters study highlights on impact of urbanization on surrounding localities of Bengaluru and also compare the stretch of impacts between north and south regions.
Biography:
Vijayalakshmi D is currently working as Professor in the Department of Food Science and Technology at the University of Agricultural Sciences, India.
Acknowledgment: We acknowledge the financial support received from Department of Biotechnology, GOI for the project “Urbanization effects on consumption pattern, dietary diversification and human nutritional status in Bangalore” (I-C04) as part of the Indo-German collaborative research project FOR-2432.
University of Agricultural Sciences, India
Agriculture has been the major source of livelihood in India. Agriculture system today can be described as goal oriented manipulations of ecosystems for human gains. Yield and profit maximization approach has led to serious environmental, ecological, economic and social problems. Sustaining household food and nutritional security has been an issue of prime importance to majority of the farmers. The Integrated Farming System (IFS) approach is the way to conserve natural resources and to save the farming community from the vicious cycle of malnutrition and poverty. It is an appropriate combination of farm enterprises viz., cropping system, livestock, fishery, forestry, poultry and the other means for sustainable crop productivity and livestock production resulting in economically profitable return. Two hundred IFSD beneficiaries and non-beneficiaries from Mandya district of Karnataka state were personally interviewed to know their nutritional status. The results revealed that most of the beneficiaries (41.25%) had high nutritional security followed by 38.75 and 20.00 percent had medium and low nutritional security, respectively. Whereas, more than half of the non-beneficiaries had low (60%) nutritional security followed by 30 and 10 percent of them had medium and high nutritional security, respectively. It can be inferred that a larger proportion of IFSD beneficiaries had higher level of nutritional security as they were made aware of IFS technologies through demonstrations, field visits regarding kitchen gardening and dairy and also vegetable seedlings were provided to them, thereby consumption of nutritious vegetables and milk enhanced nutrients in their food. On the contrary, majority of the non-beneficiaries had lower level of nutritional security; hence non-beneficiaries have to be motivated to adopt IFS activities to achieve better nutritional status. Nutritional security is achieved when an adequate quantity, quality, hygienic and socio-culturally acceptable food is available and satisfactorily utilized by all people to lead a healthy lifestyle.
Biography:
Dr. B Krishnamurthy, Professor of Agricultural Extension, University of Agricultural Sciences, Bengaluru, India. Krishnamurthy was specialised in Human Resource Development, Gender Issues, and Capacity Building. B Krishnamurthy served as Co-Principal Investigator for research projects funded by Government of India and Government of Karnataka. He have presented a research paper on Farmers Field School at PGIA, Sri Lanka (1999) and IRRI Philippines (2000) and published 20 research papers. Guided 4 Ph.D scholars and 12 Masters Graduates. He have served as a guest faculty in IMRD faculty exchange program meat Ghent University, Gent, Belgium and University of Humboldt, Berlin, Germany (2013) under Erasmus Mundus Programme.
Swiss German University, Indonesia
This study aimed to transform coffee silverskin, the main waste product of coffee roasting industry that has a substantial amount of antioxidant, into antioxidant rich beverage products. The study started by observing the basic of the ground coffee silverskin, followed by various extraction ratio trials to find the suitable ratio. The resulting extract was analyzed and showed an adequate level of phenolic and antioxidant, yet bitter in taste. The formulation was started by determining the ingredients and their constrains needed to improve the overall taste and antioxidant stability, followed by a screening stage to found the correlation between the factors and responses. The optimization was done by the help of Design Expert Software, which generated two optimum formulas that matched the target and later decided based on affective test. The final formula consisted of 4.36% silverskin, 5.83% sugar, 0.22% chocolate flavor and 1.00% cyclodextrin (w/v). The analysis result showed that the newly developed coffee silverskin drink had 1219.08 mg/L of phenolic and 54.00% of DPPH• inhibition with a better stability compared to the pure extract. Based on the sensory analysis, the overall taste of the new drink had also gone through a significant improvement that led to a high acceptance level.
Biography:
Samuel P Kusumocahyo is a lecturer and researcher in the Faculty of Life Sciences and Technology, Swiss German University, Indonesia. His current position is the Dean of the faculty covering study programs of Food Technology, Sustainable Energy & Environment, Pharmaceutical Engineering, and Biomedical Engineering. He received Bachelor & Master Degree (Dipl.-Ing) in Chemical Engineering from Aachen University (RWTH Aachen), Germany, and Doctoral Degree in Chemical Engineering & Environmental Science from Shizuoka University, Japan. He is an expert in the separation processes using membranes which are widely applied for food & beverage industries, waste treatment, water purification, chemical processes, biofuels production, etc. His recent research activities include the optimization of extraction processes of various Indonesian natural plants for the development of new source of bioactive compounds.
1University of Agriculture & Horticultural Sciences, India
2University of Agricultural Sciences, India
Majority social functions like weddings, social parties in canteens, hotels and family functions spew out considerable amount of food in India. As per several reports, up to 40 per cent of the food produced in India is bound to get wasted. About 21 million tonnes of Indiaʼs entire wheat produce are wasted and 50 per cent of all the food across the world meets the same fate. Such a situation raises a concern that food ‘never reaches the needyʼ. According to the Ministry of Agriculture, Rs 50,000 crore worth of food produced is wasted every year in India. Studying on food wastage is important to address issues relating to hunger, income and food security in developed countries. Food wastage adversely impacts on achieving food security, economic development and environment. Food wastage is also associated with wastage of all the resources used in food production, preparation, transportation, storage and distribution. It is paradoxical to note that poverty, hunger and malnutrition exist in many of the developed countries even after several years of their independence. Food wastage in social and cultural functions poses real threat to food security. Small quantities of poor quality food reaches the underprivileged families due to poor purchasing power and high cost of the food in the market. The quantum of food cooked but wasted in all types of social functions in India is massive. In this context food wastage minimization strategies was worked out for Shivamogga city in the state of Karnataka, India. Accordingly, programmes need to be organised for the benefit of public to minimize food wastage and its implications through mass media, awareness campaign and sign boards at public places to sensitize people about food management. Initiating food bank to collect leftover food and timely handing over to the needy poor people may be arranged by the civil society organisations.
Biography:
Dr. M Sudheendra, born in 1961, did his PhD at Dharwad Agricultural University in Agricultural Extension and he is a recognized Postgraduate teacher for 24 years. He has guided students leading to their Masterʼs degree, organized several training programs as a coordinator and nodal officer and published papers in the reputed journals besides presenting papers in the conferences. Presently Dr. Sudheendra is heading the Department of Agricultural Extension at University of Agricultural and Horticultural Sciences, Shivamogga, Karnataka, India.
1Federal University of Technology, Nigeria
2Delta State Polytechnic, Nigeria
Composite flour was produced from sorghum (Sorghum bicolor), lima bean (Phaseolus Lunatus) and cocoyam (Xanthosoma sagittifolium) flour blends at five different ratios viz: SLC1, SLC2, SLC3, SLC4 and SLC5. Each blend was evaluated for proximate, mineral Compositions, anti-nutritional factors, functional and pasting properties. The proximate results showed that the protein content for all flour blends ranged from 7.26-10.75%. SLC1 and SLC3 have significant (p<0.05) higher protein content than the control sample (wheat flour). Only these two flour blends met the FAO/WHO minimum recommended protein content of 10%. Meanwhile, all the flour blends could have maximum storage capacity and longer shelf live due to their low moisture content (10.13-10.94%) when compare with that of the control (9.65%). The results further showed low levels of anti nutritional. Factors such as tannins, oxalate, hydrogen cyanide and phytates, hence enhancing the bioavailability of the nutrients from the flour blends after consumption. The sodium (45.1-52.4 g/100g) and calcium (88.4-103.5 g/100g) contents of the flour blends are significantly (p<0.05) higher than those of the control (2.4 and 40.8 g/100g). The Oil Absorption Capacity (OAC) increased significantly (p<0.05) from 8.025 to 9.387 with the highest OAC from sample SLC3 (9.387). The OAC of flour is important as it Improved the mouth feel and retains the flavour. It is concluded that the composite flour blends showed a greater promise in substituting wheat flour for baking purposes, to combat Protein Energy Malnutrition (PEM) in developing countries where PEM poses a health threat.
Keywords: Composite, pasting, sorghum, Lima, antinutrient
Biography:
Sunday A Malomo is a Lecturer/ Researcher in the Department of Food Science and Technology of The Federal University of Technology, Akure, Nigeria. He had his Ph.D In human nutrition in the areas of bioactive peptides and functional properties of food Proteins. His particular interest is in the use of bioactive peptides from plant/oil seed Proteins to formulate nutraceutical products serving as acetylcholinesterase inhibitors in The treatment of pathogenesis of Alzheimerʼs disease. He is a recipient of several Scholarly awards, scholarships and fellowships from many local, national and International bodies; among which include University of Manitoba Graduate Fellowship (UMGF), Manitoba Graduate Scholarship (MGS), University of Manitoba International Graduate Student Scholarship (IGSS) and University of Manitoba International Graduate Student Entrance Scholarship (IGSES), all in Canada. He has authored and co-authored Several academic and research papers published in high-impact and peer-reviewed Journals.
1Hawassa University, School of Nutrition, Ethiopia
2Mekerere University, Uganda
3University of Hohenheim, Germany
Injera is a yeast-risen flatbread with a unique, slightly spongy texture. It is a national staple in Ethiopia that is eaten daily in every household. Despite the fact that injera is a favorite staple food, starters have not been evaluated for the production of rice-based injera combinations of Lactic acid bacteria (Lactobacillus plantarum) and yeast (Saccharomyces cerevisiae), lactic acid bacteria (Lactobacillus fermentum) and yeast (Saccharomyces cerevisiae), LAB (L. plantarum and L. fermentum) and yeast (S. cerevisiae) and irsho (back slopping) were used as starters in the fermentation of rice injera batter during 96 h. Changes in pH, titratable acidity (TA) and microbial count were analyzed at 6 h intervals. The acceptability of rice injera baked after 24 and 48 h fermentation were determined using a consumer panel (n=30). LAB starters (L. plantarum and L. fermentum and their co-cultures S. cerevisiae decreased pH from 6.35 to 4.5 and increased TA from 0.33 to 0.95 % (lactic acid w/w) within 18 – 24 h while the spontaneous fermentation with traditional irsho took 48 -54 h to attain 0.38 pH value and 0.93 % TA. LAB and yeast counts in L. plantarum and its co-culture S. cerevisiae starter increased from 5.13 to 8.36 and 4.11 to 7.5 log cfu g-1 respectively within 24 h. LAB and yeast counts in L. fermentum and its co-culture S. cerevisiae increased from 5.09 to 8.45 log cfu g-1 and 4.11 to 7.43 log cfu g-1. respectively. LAB and yeast count in L. plantarum and L. fermentum. LAB starter and their co-cultures S. cerevisiae grew from 5.25-8.42 log cfu g-1 and 4.14 to 7.40 log cfu g-1 respectively. In contrast LAB counts in naturally fermented rice injera batter increased from 5.08 log cfu g-1 to 8.30 log cfu g-1 after 48 h and yeast counts increased from 4.1 log cfu g-1 to 7.20 log cfu g-1 in 24 – 48 hrs. With regards to acceptability, rice injera prepared using the L.plantarum + S.cerevisiae starter scored the highest value 8.83 (like extremely) which is most acceptable while injera prepared with irsho (traditional starter) scored 7.40 (like moderately). Therefore, the L.planturum +S. cerevisiae starter combination can be can be used for commercial production of acceptable rice injera.
Keywords: Rice injera; Lactobacillus plantarum; Lactobacillus fermentum; Saccharomyces cerevisiae
Biography:
Yassin Hassen Umar has completed M.Sc degree from Makerere University in Food Science and Technology, Uganda. Yassin Hassen is a lecturer and researcher in the areas of Nutrition, Food Science and technology.
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