This study is aimed at evaluating the proximate composition and functional and sensory characteristics of gari obtained from five cassava varieties (<i>EN</i>,<i> AD</i>,<i> TMS92/0326</i>,<i> TMS96/1414</i>, and<i> IRAD4115</i>). These cassavas were harvested during the dry season 12 months after planting (12MAP) and in the rainy season (15MAP). Results showed that the characteristics of gari varied significantly (<span class="inline_break"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="18.973pt" style="vertical-align:-3.42938pt" id="M1" height="11.7782pt" version="1.1" viewBox="-0.0498162 -8.34882 18.973 11.7782"><g transform="matrix(.013,0,0,-0.013,0,0)"><path id="g113-113" d="M570 304C570 398 525 448 414 448C385 448 343 445 312 434L329 511L321 518C297 504 262 482 244 460L233 411C195 397 159 381 128 358L135 332C160 347 189 360 224 373L111 -147C97 -210 84 -218 17 -231L13 -257L254 -247L259 -218L233 -216C183 -212 177 -202 189 -142L218 -1C238 -10 266 -12 283 -12C351 3 429 48 483 105C543 168 570 242 570 304ZM482 289C482 161 380 33 304 33C278 33 248 51 233 69L303 396C326 400 352 403 369 403C428 403 482 380 482 289Z"/></g><g transform="matrix(.013,0,0,-0.013,11.342,0)"><path id="g117-91" d="M512 -3V55L134 254V256L512 456V514L75 281V230L512 -3Z"/></g></svg><span class="irelop"/><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="21.921pt" style="vertical-align:-3.42938pt" height="11.7782pt" version="1.1" viewBox="22.555183800000002 -8.34882 21.921 11.7782"><g transform="matrix(.013,0,0,-0.013,22.605,0)"><path id="g113-49" d="M241 635C89 635 35 457 35 312C35 153 89 -12 240 -12C390 -12 443 166 443 312C443 466 390 635 241 635ZM238 602C329 602 354 454 354 312C354 172 330 22 240 22C152 22 124 173 124 313S148 602 238 602Z"/></g><g transform="matrix(.013,0,0,-0.013,28.845,0)"><path id="g113-47" d="M113 -12C146 -12 170 11 170 46C170 78 146 103 114 103S58 78 58 46C58 11 82 -12 113 -12Z"/></g><g transform="matrix(.013,0,0,-0.013,31.809,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,38.049,0)"><path id="g113-54" d="M153 550H386L412 615L406 623H120L82 318C104 327 142 338 184 338C294 338 347 275 347 187C347 112 305 39 221 39C160 39 119 71 97 89C88 97 80 96 71 90C59 80 50 67 49 57C48 45 52 36 66 23C80 9 123 -12 169 -12C221 -11 288 15 342 59C403 109 431 165 431 225C431 308 366 395 238 395C212 395 165 379 127 364L153 550Z"/></g></svg></span>) with the variety and the harvest period. Gari from<i> EN</i> cassava harvested at 12MAP had the highest total carbohydrates (78.07% dry weight), starch (61%), and proteins content, while gari from TMS<i> 96/1414</i> variety (12MAP) had high amino acids (10.25 mg/g) and phenolic compounds (9.31 mg/g) content. The gari from<i> IRAD4115</i> had the highest value of ash content (20.62 mg/g) at 12MAP. The soluble sugar content was high in the gari from cassava harvested at 12MAP while free cyanide reduced significantly in gari from cassava harvested at 12MAP. The water absorption capacity, swelling power, and bulk density were significantly (<span class="inline_break"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="18.973pt" style="vertical-align:-3.42938pt" id="M2" height="11.7782pt" version="1.1" viewBox="-0.0498162 -8.34882 18.973 11.7782"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-113"/></g><g transform="matrix(.013,0,0,-0.013,11.342,0)"><use xlink:href="#g117-91"/></g></svg><span class="irelop"/><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="21.921pt" style="vertical-align:-3.42938pt" height="11.7782pt" version="1.1" viewBox="22.555183800000002 -8.34882 21.921 11.7782"><g transform="matrix(.013,0,0,-0.013,22.605,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,28.845,0)"><use xlink:href="#g113-47"/></g><g transform="matrix(.013,0,0,-0.013,31.809,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,38.049,0)"><use xlink:href="#g113-54"/></g></svg></span>) high in the gari from<i> EN</i> cassava variety at 12MAP. Compared to commercial gari (3.30), gari from<i> EN</i> local cassava had the best overall acceptability (4.35) followed by those obtained from<i> TMS92/0326</i> and<i> TMS92/1414</i> varieties, respectively.

Alphonse Laya

Beno&#xee;t Bargui Koubala

Habiba Kouninki

Elias Nchiwan Nukenine

Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava<i> (Manihot esculenta)</i> Varieties

Limited information exists on the status of hygiene and probable sources of microbial contamination in Orange Fleshed Sweet Potato (OFSP) puree processing. The current study is aimed at determining the level of compliance to Good Manufacturing Practices (GMPs), hygiene, and microbial quality in OFSP puree processing plant in Kenya. Intensive observation and interviews using a structured GMPs checklist, environmental sampling, and microbial analysis by standard microbiological methods were used in data collection. The results indicated low level of compliance to GMPs with an overall compliance score of 58%. Microbial counts on food equipment surfaces, installations, and personnel hands and in packaged OFSP puree were above the recommended microbial safety and quality legal limits. Steaming significantly (<span class="inline_break"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="19.289pt" style="vertical-align:-0.6370001pt" id="M1" height="9.2729pt" version="1.1" viewBox="-0.0498162 -8.6359 19.289 9.2729"><g transform="matrix(.013,0,0,-0.013,0,0)"><path id="g113-81" d="M600 480C600 590 528 650 384 650H143L137 622C222 614 225 607 210 531L130 127C113 41 106 36 23 28L17 0H294L300 28C204 36 195 42 212 127L243 284L314 263C327 263 339 263 352 264C465 271 600 337 600 480ZM508 481C508 351 402 304 329 304C289 304 265 311 250 317L295 559C302 594 310 606 323 611C335 616 350 619 367 619C455 619 508 573 508 481Z"/></g><g transform="matrix(.013,0,0,-0.013,11.658,0)"><path id="g117-91" d="M512 -3V55L134 254V256L512 456V514L75 281V230L512 -3Z"/></g></svg><span class="irelop"/><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="21.918pt" style="vertical-align:-0.6370001pt" height="9.2729pt" version="1.1" viewBox="22.8711838 -8.6359 21.918 9.2729"><g transform="matrix(.013,0,0,-0.013,22.921,0)"><path id="g113-49" d="M241 635C89 635 35 457 35 312C35 153 89 -12 240 -12C390 -12 443 166 443 312C443 466 390 635 241 635ZM238 602C329 602 354 454 354 312C354 172 330 22 240 22C152 22 124 173 124 313S148 602 238 602Z"/></g><g transform="matrix(.013,0,0,-0.013,29.161,0)"><path id="g113-47" d="M113 -12C146 -12 170 11 170 46C170 78 146 103 114 103S58 78 58 46C58 11 82 -12 113 -12Z"/></g><g transform="matrix(.013,0,0,-0.013,32.125,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,38.365,0)"><path id="g113-54" d="M153 550H386L412 615L406 623H120L82 318C104 327 142 338 184 338C294 338 347 275 347 187C347 112 305 39 221 39C160 39 119 71 97 89C88 97 80 96 71 90C59 80 50 67 49 57C48 45 52 36 66 23C80 9 123 -12 169 -12C221 -11 288 15 342 59C403 109 431 165 431 225C431 308 366 395 238 395C212 395 165 379 127 364L153 550Z"/></g></svg></span>) reduced microbial load in OFSP cooked roots but the counts significantly (<span class="inline_break"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="19.289pt" style="vertical-align:-0.6370001pt" id="M2" height="9.2729pt" version="1.1" viewBox="-0.0498162 -8.6359 19.289 9.2729"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-81"/></g><g transform="matrix(.013,0,0,-0.013,11.658,0)"><use xlink:href="#g117-91"/></g></svg><span class="irelop"/><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="21.918pt" style="vertical-align:-0.6370001pt" height="9.2729pt" version="1.1" viewBox="22.8711838 -8.6359 21.918 9.2729"><g transform="matrix(.013,0,0,-0.013,22.921,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,29.161,0)"><use xlink:href="#g113-47"/></g><g transform="matrix(.013,0,0,-0.013,32.125,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,38.365,0)"><use xlink:href="#g113-54"/></g></svg></span>) increased in the puree due to postprocessing contamination. Total counts, yeasts and molds, Enterobacteriaceae, total coliforms, and<i> E. coli </i>and<i> S. aureus</i> counts in OFSP puree were 8.0, 4.0, 6.6, 5.8, 4.8, and 5.9 log<sub>10</sub> cfu/g, respectively. In conclusion, equipment surfaces, personnel hands, and processing water were major sources of contamination in OFSP puree processing and handling. Plant hygiene inspection, environmental monitoring, and food safety trainings are recommended to improve hygiene, microbial quality, and safety of OFSP puree.

Derick Nyabera Malavi

Tawanda Muzhingi

George Ooko Abong&#x2019;

Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya

<i>Background</i>. Universal use of iodized salt is a simple and inexpensive method to prevent and eliminate iodine deficiency disorders like mental retardation. However, little is known about the level of adequately iodized salt consumption in the study area. Therefore, the study was aimed at assessing the proportion of households having adequately iodized salt and associated factors in Wolaita Sodo town and its peripheries, Southern Ethiopia.<i> Methods</i>. A cross-sectional study was conducted from May 10 to 20, 2016, in 441 households in Sodo town and its peripheries. Samples were selected using the systematic sampling technique. An iodometric titration method (AOAC, 2000) was used to analyze the iodine content of the salt samples. Data entry and analysis were done using Epi Info version 3.5.1 and SPSS version 16, respectively.<i> Result</i>. The female to male ratio of the respondents was 219. The mean age of the respondents was 30.2 (&#xb1;7.3 SD). The proportion of households having adequately iodized salt was 37.7&#x25;, with 95&#x25; CI of 33.2&#x25; to 42.2&#x25;. Not exposing salt to sunlight with [OR: 3.75; 95&#x25; CI: 2.14, 6.57], higher monthly income [OR: 3.71; 95&#x25; CI: 1.97&#x2013;7.01], and formal education of respondents with [OR: 1.75; 95&#x25; CI: 1.14, 2.70] were found associated with the presence of adequately iodized salt at home.<i> Conclusion</i>. This study revealed low levels of households having adequately iodized salt in Wolaita Sodo town and its peripheries. The evidence here shows that there is a need to increase the supply of adequately iodized salt to meet the goal for monitoring progress towards sustainable elimination of IDD.

Wondimagegn Paulos Kumma

Yusuf Haji

Junayde Abdurahmen

Yohannes Mehretie Adinew

Factors Affecting the Presence of Adequately Iodized Salt at Home in Wolaita, Southern Ethiopia: Community Based Study

The utilisation of roselle (<i>Hibiscus sabdariffa </i>L.) calyx as a source of anthocyanins has been explored through intensive investigations. Due to its perishable property, the transformation of roselle calyces into dried extract without reducing their quality is highly challenging. The aim of this work was to study the effect of air temperatures and relative humidity on the kinetics and product quality during drying of roselle extract foamed with ovalbumin and glycerol monostearate (GMS). The results showed that foam mat drying increased the drying rate significantly and retained the antioxidant activity and colour of roselle calyces extract. Shorter drying time was achieved when higher air temperature and/or lower relative humidity was used. Foam mat drying produced dried brilliant red roselle calyces extract with better antioxidant activity and colour qualities when compared with nonfoam mat drying. The results showed the potential for retaining the roselle calyces extract quality under suggested drying conditions.

Mohamad Djaeni

Andri Cahyo Kumoro

Setia Budi Sasongko

Febiani Dwi Utari

Drying Rate and Product Quality Evaluation of Roselle (<i>Hibiscus sabdariffa </i>L.) Calyces Extract Dried with Foaming Agent under Different Temperatures

Peach byproducts are often regarded as food waste despite their high content in health-promoting components. Amongst the latter, polyphenols are bioactive molecules with significant health benefits. The present study investigated an eco-friendly and cost-effective method using a GRAS food additive, <i>&#x3b2;</i>-cyclodextrin (<i>&#x3b2;</i>-CD), for the recovery of polyphenols from peach pomace. <i>&#x3b2;</i>-CD assisted extraction of polyphenols was compared to that of conventional solvent (ethanol) extraction at the same concentrations (10&#x2009;mg/mL, 20&#x2009;mg/mL, 30&#x2009;mg/mL, 40&#x2009;mg/mL, and 50&#x2009;mg/mL) in terms of quality (antiradical activity) and quantity. The extract obtained by 50&#x2009;mg/mL <i>&#x3b2;</i>-CD assisted extraction showed the highest polyphenol (0.72&#x2009;mg GAE/g DM) and flavonoid (0.35&#x2009;mg catechin/g of DM) concentrations as maximal antiradical activity (6.82&#x25;) and a noted antibacterial activity. Our results showed the competitiveness of <i>&#x3b2;</i>-CD assisted extraction to recover a high quantity and quality of polyphenols from peach pomace suggesting <i>&#x3b2;</i>-CD as a green alternative method for phenolic extraction.

Nada El Darra

Hiba N. Rajha

Esp&#xe9;rance Debs

Fatima Saleh

Iman El-Ghazzawi

Nicolas Louka

Richard G. Maroun

Comparative Study between Ethanolic and <i>&#x3b2;</i>-Cyclodextrin Assisted Extraction of Polyphenols from Peach Pomace

About this journal

<p><em>International Journal of Food Science</em> publishes research in all areas of food science. It is a multidisciplinary journal and includes research on enhancing shelf life, food deterioration, food engineering, food handling, food processing and similar.</p>


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<p>Chief Editor, Giorgia Spigno, is a Professor of Food Science and Technology at Università Cattolica del Sacro Cuore. Her research focuses on the valorisation of agro-food waste, food product development, and food packaging.</p>


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International Journal of Food Science - Table of contents 2018

International Journal of Food Science | Hindawi

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International Journal of Food Science publishes research in all areas of food science. It is a multidisciplinary journal and includes research on enhancing shelf life, food deterioration, food engineering, food handling, food processing and similar.

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International Journal of Food Science

Table of Contents

Table of Contents: 2018

Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties

Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya

Factors Affecting the Presence of Adequately Iodized Salt at Home in Wolaita, Southern Ethiopia: Community Based Study

Drying Rate and Product Quality Evaluation of Roselle (Hibiscus sabdariffa L.) Calyces Extract Dried with Foaming Agent under Different Temperatures

Comparative Study between Ethanolic and β-Cyclodextrin Assisted Extraction of Polyphenols from Peach Pomace