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Sensory and Nutritional Properties and Stability of Formulated Organic Food Flavour Enhancers

Open Journal of Applied Sciences 2024年第6期14卷 1490-1506页

作者： Bebbe Fadimatou Bolona Bonheur achu mercy bih loh Department of Biochemistry Faculty of Science University of Yaound I Yaound Cameroon

Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these substances is associated with cardiovascular diseases and neurodegenerative disorders. In an effort to reduce the harmful effects of these synthetic substances, this study therefore aimed to formulate organic, nutritious food flavours with good storage stability from less harmful locally available food ingredients. A survey was carried out in 130 households and restaurants in the city of Yaoundé Cameroon, in order to evaluate the level of consumption of industrial flavours. Certain ingredients such as prawns, onions, garlic, white peppers, gingers and salt were used in some households as organic flavours. These ingredients and others were used to prepare 5 organic flavours. Their sensory and nutritional analyses and stability to storage within 90 days were evaluated. The survey revealed that 74.6% of respondents consume industrial flavours, with the cube flavour being the most widely consumed (81%). Two of the 5 organic flavours (434 and 634) had highest scores for general acceptability. The nutritional analyses of the formulae retained (434 and 634), showed that they contained: 11.08% and 10.68% fresh weight for moisture, 47.63% and 43.53% protein, 16.52% and 13.62% lipids, 2.20% and 2.44% fibres, 11.69% and 16.39% carbohydrates. Formula 434, the most accepted, had higher contents of Ca (257.97), Mg (115.91), K (1163), Zn (2.98), Cu (1.02) and Fe (12.43 mg/100g DM) while the second (634) had higher contents of sodium (3270.48) and manganese (2.18 mg/100g). Their water activity during storage in polypropylene bags for 90 days ranged from 0.39 - 0.58 at a temperature of 26.6˚C - 37˚C. The oxidative stability (90 days), determined by the acid and peroxide indices, was 9.18 - 14.13 mg KOH/g and 1.98 - 6.46 meq O2/Kg, respectively indicating good stability for

关键词： Organic Food Flavour Monosodium Glutamate Proteins Minerals Stability

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Physical Characteristics and the Effect of Boiling and Fermentation on the Nutritional Value of <i>Telfairia occidentalis</i>Seeds

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Journal of Agricultural Chemistry and Environment 2021年第4期10卷 389-401页

作者： mercy bih loh achu Ruth Viviane Djuikwo Stéphane Ghomsi Tamo Christiane Laure Maptouom Fotso Michelle Carole Djouhou Fowe Elie Fokou Laboratory for Food Science and Metabolism Department of Biochemistry Faculty of Science University of Yaoundé I Yaoundé Cameroon

This work evaluates some physical parameters (the weight, length, diameter of fruits and seeds, number of seeds per fruit) and the effect of boiling and fermentation on the nutritional value of Telfairia occidentalis (fluted pumpkin) seeds. Firstly, a survey was done in the city of Yaounde on the different treatments applied to the seeds before cooking. From the results of the survey, the seeds were divided into three groups: raw, boiled and fermented. The moisture, lipid, protein, fibre, carbohydrate and ash contents were analysed using AOAC methods and minerals by atomic absorption spectrophotometry. The results showed that T. occidentalis fruit averagely weighed 6.35 kg and contained about 90 seeds. The decorticated seeds had an ovoid shape, 3.70 cm long and weighed 8.91 g. Boiling led to an increase in lipid (16.29% - 31.44%) and carbohydrate (19.20% - 21.8%) but a decrease in protein (54.06% - 34.17%) contents. Fermentation increased the crude fibre (0.70% - 1.1%) but decreased the ash content (4.07% - 3.14% DM). Boiled seeds had higher calcium, magnesium, potassium and sodium, while fermented seeds had higher zinc levels. Boiling proved better in preserving most of the seed nutrients. These seeds could be used to prevent some mineral deficiencies and their high proteins suggest their potential for the formulation of infant foods.

关键词： Physical Parameters Nutritional Composition Boiling Fermentation Telfairia occidentalis Seeds

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