Search

Your search keyword '"Emelike, Nkechi Juliet Tamuno"' showing total 7 results
Start Over Author "Emelike, Nkechi Juliet Tamuno"
7 results on '"Emelike, Nkechi Juliet Tamuno"'

2. Effect of drying methods and variety on the chemical composition, functional, and microbial properties of date flour.

Author

Ujong, Anim Ekpo, Emelike, Nkechi Juliet Tamuno, Ofiks, Awajiteleyem, Ohanehi, Helen Amarachukwu, and Olumide, Blessing Akang

Subjects
*DRYING, *FLOUR microbiology, *DATES (Fruit), *CUSTOMER satisfaction, *SHELF-life dating of food
Abstract

Background: Dates are highly perishable fruits, and maintaining their quality during storage is essential for both commercial viability and consumer satisfaction. One effective strategy for preserving their nutritional and functional properties is through drying, which reduces moisture content and inhibits microbial growth while concentrating essential nutrients. This study compared the impact of three drying methods (sun drying, hot air oven drying, and cabinet drying) on the chemical, functional, and microbial properties of date flour. The flesh of two date varieties, Amber and Sukkari, was processed by washing, drying at 65°C, milling, and sieving to obtain fine flour, which was then subjected to analysis. Results: The results revealed that fat (5.35 ± 0.07%), protein (10.50 ± 0.00%), and crude fiber (8.57 ± 0.59%) contents were higher in hot‐air oven‐dried amber date fruit. Moisture (12.94 ± 0.63%), ash (2.37 ± 0.03%), and vitamin C (0.024 ± 0.00 mg/100 g) contents were reported to be higher in sun‐dried Sukkari date due to the slower drying process and exposure to lower drying temperatures during sun drying, which allows for minimal thermal degradation of heat‐sensitive compounds like vitamin C. Oven‐dried Amber date powder displayed greater water absorption (1.10 mL/g) and solubility (66.60%). In terms of microbial analysis, both hot air oven‐dried Amber and Sukkari dates had the lowest total viable count (1.19 × 105 and 9.45 × 104 CFU/mL, respectively). Conclusion: Hot air oven drying is a suitable method for drying date fruit as it results in the highest retention of protein, fiber, and ash content while also maintaining low moisture levels, reducing microbial growth, and improving shelf life. [ABSTRACT FROM AUTHOR]

Published
2024
Full Text
View/download PDF

4. Effect of Drying Methods and Variety on the Chemical Composition, Functional and Microbial Properties of Date Flour

Author

Ujong Anim Ekpo, Emelike Nkechi Juliet Tamuno, and Ofiks Awajikatelem

Abstract

The effect of three drying methods (sun, hot air oven and cabinet drier) on the chemical, functional and microbial properties of date flour was comparatively studied. The flesh of the two date varieties (amber and sukkari) were washed, dried at 65oC, milled and sieved to obtain fine flour, and thereafter analyzed. Proximate analysis revealed that hot air oven-dried amber date powder exhibited significantly (p 5g/CFU/ml and 9.45×104g/CFU/ml, respectively). Thus, the results suggest that hot air oven drying can be appropriately used to obtain date flour with good functionality, microbial property and chemical composition.

Published
2022
Full Text
View/download PDF

6. Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk

Author

Emelike Nkechi Juliet Tamuno and Akusu Ohwesiri Monday

Subjects
0303 health sciences, 030309 nutrition & dietetics, Phosphorus, Flavour, food and beverages, chemistry.chemical_element, Titratable acid, 04 agricultural and veterinary sciences, Proximate, 040401 food science, Sensory analysis, 03 medical and health sciences, fluids and secretions, 0404 agricultural biotechnology, chemistry, Food science, Sugar, Water content, Specific gravity
Abstract

Physicochemical and sensory characteristics of cashew nut milk were investigated. Cashew nut milk was produced and added with sugar and vanilla flavour at different proportions. The proximate and mineral composition of the plain cashew nut milk was analysed, as well as the physicochemical and sensory characteristics of the cashew nut milk containing sugar and vanilla flavour were analysed. The results revealed a reasonable amount of protein (5.00%), fat (5.49%), ash (0.90%) and carbohydrate (5.95%) in the plain cashew nut milk with high moisture content of 82.66%. Physicochemical analysis showed that the cashew kernel milk with only sugar content had higher sugar value of 14% and specific gravity of 1.06g/cm3 but low in pH (5.60) than other samples. Viscosity was higher for the plain milk (2.80Cp) with low acidity (0.04%) than other samples. The plain cashew nut milk sample contained appreciable quantities of calcium (4.75mg/100g), potassium (7.15mg/100g), iron (3.00mg/100g), magnesium (2.00mg/100g) and phosphorus (2.00mg/100g). The sensory analysis showed that the cashew kernel milk with only sugar incorporation was most acceptable for all sensory parameters and this is in correspondence to the total sugar content as this sample had more sugar as compared to others. The addition of sugar and vanilla flavour significantly (p

Published
2019
Full Text
View/download PDF

7. Effect of Packaging Materials, Storage Conditions on the Vitamin C and pH Value of Cashew Apple (Anacardium occidentale L.) Juice

Author

Ebere Caroline Onyedikachi and Emelike Nkechi Juliet Tamuno

Subjects
biology, Vitamin C, Chemistry, law, Anacardium, Pasteurization, Refrigeration temperature, Food science, biology.organism_classification, law.invention
Abstract

Cashew apple (Anacardium occidentale L.) juice was produced and pasteurized at 80oC for 15 min in a water bath. The juice was packaged in different packaging materials – green (G), brown (B), white (W) bottles and polyethylene sachet (S) in 200ml batches and stored for four months at room (30±1oC) and refrigeration (4oC) temperatures to study the effect of packaging materials on the vitamin C and pH of cashew-apple juice (CAJ). There were significant differences (p

Published
2015
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results