DSpace Collection: Food Science & Technology

Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Clarias gariepinus and Tilapia zillii Smoked using Charcoal and Gas Smoking Kilns in Benue State

Mon, 30 Sep 2024 00:00:00 GMT

Title: Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Clarias gariepinus and Tilapia zillii Smoked using Charcoal and Gas Smoking Kilns in Benue State Authors: Aliyu, HM; Obochi, GO; James, S; Kwaghvihi, OB Abstract: Background and Objective: Fish is highly perishable of all staple commodities. Its perishability nature has necessitated fish preservation. Preservation of fish by smoking has been the major source of fish preservation in Nigeria. However, smoke is known to contaminate fish with polycyclic aromatic hydrocarbons, which are traced to carcinogenicity and mutagenicity. Preservation by smoking carried out by fish marketers in uncontrolled environments using firewood pulse a risk to consumers. Therefore, this study aimed to determine Polycyclic Aromatic Hydrocarbons (PAHs) in Clarias gariepinus and Tilapia zillii smoked using charcoal and gas smoking kilns in Benue State was carried out. Materials and Methods: Ten kilograms each of fresh Clarias gariepinus and Tilapia zillii were purchased from Wadata fish market landing site. Five kilograms of each fish sample were smoked using charcoal and gas-smoking kilns. The fish samples were then analyzed for Polycyclic Aromatic Hydrocarbons (PAHs) using gas chromatography coupled to a Hewlett packard 5972 mass selective detector. Results: The PAHs identified were of high molecular weight except for acenaphthalene, acenapthene and naphthalene, which were low molecular weight compounds. Tilapia zillii smoked using a charcoal smoking kiln showed low concentrations of PAHs and were undetectable in a gas smoking kiln. Clarias gariepinus recorded high concentrations of PAHs in both gas and charcoal smoking kilns, though all values were within safe limits as recommended by European Union (EU). Conclusion: Smoking of fish using a gas kiln resulted in lower levels of PAHs compared to the charcoal kiln. However, the PAH levels in both kilns were within the recommended limits as others were undetected. Therefore, the use of gas and charcoal as fuel sources for smoking fish is recommended as an alternative to the traditional method of firewood.

EFFECTS OF DIFFERENT PACKAGING MATERIALS ON THE KEEPING QUALITY OF KULIKULI

Thu, 01 Aug 2024 00:00:00 GMT

Title: EFFECTS OF DIFFERENT PACKAGING MATERIALS ON THE KEEPING QUALITY OF KULIKULI Authors: James, S; Ukwo, SP; Nwokocha, L; Maxwell, YMO; Silas, E; James, SA Abstract: The effects of different packaging materials: plastic material, aluminium foil, glass material, low density polyethylene bag (LDPB) and a blend of plastic materials and LDPB on the keeping quality of kulikuli was studied. The quality indices studied were peroxide value, free fatty acid, saponification value and sensory attributes using standard methods. The results of the study showed that at the end of first week of storage, stored snacks exhibited different variabilities in the quality parameters measured. Snacks stored in foil paper and in a blend of plastic and LDPB had significantly (p<0.05) lower levels of quality indices measured. However, snacks stored in glass material and LDPB had higher values. At the end of the third week of storage, snack samples showed increased fatty acids, peroxide and saponification values which ranged from 8.97 – 13.46 mg/100 g, 12.40 – 13.40 meqO2/kg 84.15 – 44.80 mg KOH/g, respectively. Snacks stored in foil paper and in a blend of plastic and LDPB mantained lower levels of quality indices measured. Similarly, there were steady increase in free fatty acid, peroxide and saponification values of the snack samples with increasing storage time up to the seventh week of storage. Therefore, it can be deduced from this study that snacks stored in a blend of plastic and LDPB and foil paper alone up to three weeks maintained good product quality based on indices measured.

NUTRIENT EVALUATION OF CHARCOAL AND GAS SMOKED CLARIAS GARIEPINUS (BURCHELL, 1822) AND SAROTHERODUN GALILAEUS (LINNAEUS, 1758) FROM BAUCHI RIVER (GUBI DAM)

Sat, 01 Jun 2024 00:00:00 GMT

Title: NUTRIENT EVALUATION OF CHARCOAL AND GAS SMOKED CLARIAS GARIEPINUS (BURCHELL, 1822) AND SAROTHERODUN GALILAEUS (LINNAEUS, 1758) FROM BAUCHI RIVER (GUBI DAM) Authors: Aliyu, HM; Ubwa, ST; Obochi, GO; James, S; Nwokocha, L Abstract: The impact of charcoal and gas smoking on the nutrient composition of African catfish (Clarias gariepinus) and tilapia (Sarotherodun galilaeus) was studied. The fishes were slaughtered and then gutted, washed, hanged for moisture drip and salted in 70% brine solution and was left for 15 minutes. The samples were divided into two portions. The first portion was smoked with charcoal for 2 hours at .190oC. The second portion was smoked under gas powered kiln for 2 hours at .180oC. The proximate, minerals, amino acid profile and vitamins of the smoked samples were determined using standard methods. The results revealed that charcoal smoked catfish had significantly high (p<0.05) ash (23.34%) and fibre contents while, gas smoked tilapia had significantly (p<0.05) high protein (37.30%), fat (23.74%) and energy value (444.99 kcal/10 g). Smoked tilapia were significantly (p<0.05) high in potassium, sodium, zinc, iron and copper while smoked catfish were significantly (p<0.05) high in magnesium and selenium. Charcoal smoked catfish and tilapia significantly (p<0.05) present rises in the percentage contents of leucine, lysine, methionine, phenylalanine, histidine, isoleucine and threonine. Charcoal smoked catfish had significantly (p<0.05) high vitamin A (29.32 UI/100 g) while gas smoked had the least content (25.21 UI/100 g). Similarly, charcoal smoked catfish had significantly (p<0.05) high vitamin D (3.89 UI/100 g) while gas smoked tilapia had the least content (2.30 UI/100 g). Charcoal smoked fish exhibited high availability of proteins, mineral elements, amino acids and vitamins A and D hence, it should be adopted by local fish processors.

Effect of Annealing on the Chemical and Physico-functional Properties of Fermented Provitamin A Cassava Starch

Wed, 10 Jan 2024 00:00:00 GMT

Title: Effect of Annealing on the Chemical and Physico-functional Properties of Fermented Provitamin A Cassava Starch Authors: Ojo, M.O., Zubair, A.B., Maxwell, Y.M.O, Femi Fortune Abidemi, Alabi, F.O., Muhammad, K.S., Ayo, J.A. and Ude, M. Abstract: This study reports the effect of annealing on chemical and physico-functional propertiesoffermented pro vitamin A cassava starch of cassava roots TME-IBA 070539 variety.The provitamn cassava starch flour was extracted to produce nativestarch flours (NCS). Fermentation was carred out on the tubers at 24 and 48 hours to produce provitamn A cassava fermented starches FCS24 and FCS48 respectivey. The starch flour sampes NCS, FCS24 and FCS48 were then anneaedat 50°C to produce anneaed native starches (ANCS), anneaed 24 hoursfermented cassava starch (AFCS24)and annealed 48 hoursfermented cassava starch (AFCS48).The chemical and physico-functional properties were evaluated usng standard methods. The result revealed neglgible amount of crude proteinandashcontent.However, the carbohydrate content in all the samples ranged between 93.39 95.01% signifying high purity starches. These processes imparted positively the β-carotene content which ranged between 2.50 –2.80 µg/100g in the cassava starches. Although, no significant (p>0.05) differencewas observedin the β-carotene content when compared with the corresponding annealed starches except for a slight reduction at AFCS48.The amyose content decreased significantly (p>0.05) by 21.72 and 38% in the combned process of annealing and fermentation as observed for AFCS24 and AFCS48 respectvely. Aso, amylose leaching was more pronounced in the NCS than the fermented and annealed starches. No significantly (p<0.05) difference was observed inthe corresponding samples; ANCS, AFCS24 and AFCS48 for tota titratable acdity while pH decreased sgnificantlyin the annealed starches. Theswelling and solubilty increased with increase in temperature, generally annealing lowered the sweling capacity and increased thesolubility of the starch samples and ths could be harnessed in food preparations and in the industries. Description: Article