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Food and Nutrition Sciences 2024年第4期15卷 298-312页

作者： Roseline Mwihaki Kiama mary omwamba George Wafula Wanjala Symon Maina Mahungu Department of Dairy and Food Science and Technology Egerton University Nakuru Kenya Kenya Industrial Research and Development Institute Nairobi Kenya

Dough improvers are substances with functional characteristics used in baking industry to enhance dough properties. Currently, the baking industry is faced with increasing demand for natural ingredients owing to increasing consumer awareness, thus contributing to the rising demand for natural hydrocolloids. Gum Arabic from Acacia senegal var. kerensis is a natural gum exhibiting excellent water binding and emulsification capacity. However, very little is reported on how it affects the rheological properties of wheat dough. The aim of this study was therefore, to determine the rheological properties of wheat dough with partial additions of gum Arabic as an improver. Six treatments were analyzed comprising of: flour-gum blends prepared by adding gum Arabic to wheat flour at different levels (1%, 2% and 3%), plain wheat flour (negative control), commercial bread flour and commercial chapati flour (positive controls). The rheological properties were determined using Brabender Farinograph, Brabender Extensograph and Brabender Viscograph. Results showed that addition of gum Arabic significantly (p chapati. These findings support the need to utilize gum Arabic from Acacia senegal var. kerensis as a dough improver.

关键词： Gum Arabic Improver Rheology Hydrocolloids Wheat Dough

Effect of Gum Arabic from Acacia senegal var. kerensis as an Improver on the Rheological Properties of Wheat Flour Dough

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Development of a Protein-Rich Ready-to-Eat Extruded Snack from a Composite Blend of Rice, Sorghum and Soybean Flour

Food and Nutrition Sciences（食品与营养科学） 2024年第4期 298页

作者： Roseline Mwihaki Kiama mary omwamba George Wafula Wanjala Symon Maina Mahungu

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Food and Nutrition Sciences 2014年第14期5卷 1309-1317页

作者： mary omwamba Symon M. Mahungu Department of Dairy Food Science & Technology Egerton University Egerton Kenya

Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be controlled if product quality is to be maintained. Extrusion cooking was carried out at barrel temperature of 110°C - 150°C, screw speed of 350 - 450 rpm, and feed moisture of 12% - 14% to investigate the effect of extrusion conditions on physical properties (expansion ratio and bulk density) of a rice, sorghum and soy flour blend. From response surface analysis, expansion ratio and bulk density were found to be significantly (P 0.05) effect. Expansion ratio and bulk density ranged from 2.0 to 2.6 and 0.79 to 0.95 g/ml respectively. One hundred grams of the extruded product would supply 45% of the recommended daily allowance for protein in children aged up to 12 years. The mineral content in 100 g extrudates was found to be 52 mg calcium, 3.01 mg iron and 1.23 mg zinc. The retention of amino acids in the extruded products was 88% - 95% with lysine—a limiting amino acid in cereals having a loss of 9.1% after extrusion. Extrusion conditions can be optimized to produce ready-to-eat snack products with high expansion ratio, low bulk density and a good nutritional profile to meet the growing consumer needs for nutritious ready-to-eat snack products.

关键词： Rice Sorghum Soybean Extrusion Response Surface Methodology Snacks

Optimization of Protein Content and Dietary Fibre in a Composite Flour Blend Containing Rice (Oryza sativa), Sorghum [Sorghum bicolor(L.) Moench] and Bamboo (Yushania alpine) Shoots

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Food and Nutrition Sciences 2020年第8期11卷 789-806页

作者： Wafula Nobert Wanjala omwamba mary Mahungu Symon Department of Dairy and Food Science and Technology Egerton University Egerton Kenya

Initiatives on tackling food insecurity among global emerging economies are being focused on enriching native staple foods with locally available nutritious underutilized crops. The objective of this study was to optimize protein content and dietary fibre in rice (Oryza sativa) flour using Sorghum (Sorghum bicolor L.) and Bamboo shoots (Yushania alpine). An extreme vertices design of mixture approach with 11 runs was employed in the study using MINITAB® software. The 11 blends from 11 generated runs and individual ingredient samples were analyzed for nutritional composition. Energy value and energy-to-protein ratio for the samples was calculated. Bamboo shoots flour (BSF) had the highest content for all proximate components except total carbohydrates on dry weight basis. Rice had the highest content of total carbohydrates at 77.71% and energy to protein ratio of 53.72 kcal/g. Sorghum had the highest mean total phenolic and condensed tannins of 45.512 (mg GAE/kg) and 2.512 (mg CE/g) while rice the least with 0.042 (mg GAE/kg) and 0.102 (mg CE/g), respectively. Fresh bamboo shoo

关键词： Optimization Protein Dietary Fibre Bamboo Shoots Mixture Analysis

Antioxidant Effect of Roasted Barley (Hordeum vulgareL.) Grain Extract towards Oxidative Stress in Vitroand in Vivo

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Food and Nutrition Sciences 2013年第8期4卷 139-146页

作者： mary omwamba Feng Li Guiju Sun Qiuhui Hu College of Food Science and Technology Nanjing Agricultural University Nanjing China College of Food Science and Technology Nanjing Agricultural University Nanjing China College of Food Science and Technology Nanjing Agricultural University Nanjing China Department of Food Science and Technology Egerton University Egerton Kenya Department of Nutrition and Food Hygiene School of Public Health Southeast University Nanjing China.

The antioxidant activity of extract from roasted barley grain was evaluated by various methods in vitro and in vivo. Results showed that the extract exhibited high antioxidant activities in vitro and in vivo, evidenced by its ability to chelate ferrous ions, scavenge hydroxyl and superoxide radicals, and prevent lipid peroxidation of liver homogenate. The extract significantly increased the total antioxidant capability (T-AOC) in aged mice (P < 0.05). The activities of antioxidant enzymes superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) increased while levels of malondialodehyde (MDA) and manoamine oxidase (MAO) decreased in both the liver and brain of aged mice treated with the extract compared to the control (untreated mice). The results demonstrate potential antioxidant activities and antiaging effect of roasted barley grain. This provides scientific support for the use of roasted barley grain as an antioxidant against oxidative stress.

关键词： Oxidative Stress Roasted Barley Grain Antioxidant Activity Aged Mouse Model

Influence of Feed Rate, Moisture and Mixture Composition from Composites Containing Rice (Oryza sativa), Sorghum [Sorghum bicolor(L.) Moench] and Bamboo (Yushania alpine) Shoots on Physical Properties of Extruded Flour and Mass Transfer

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Food and Nutrition Sciences 2020年第8期11卷 807-823页

作者： Wafula Nobert Wanjala omwamba mary M. Mahungu Symon Department of Dairy and Food Science and Technology Egerton University Egerton Kenya

Raw material composition, loading rate and moisture level in extrusion processing have a direct bearing on physical properties of the product besides other extruder operational parameters. These properties greatly influence the consumer appeal, package design and shelflife of the product. This study aimed at evaluating the effect of sorghum and rice flour containing bamboo shoot flour (BSF) and other ingredients on resultant flour and product throughput. A commercial single screw extruder with a constant barrel temperature of 250°C and screw speed of 1480 rpm was used. Five different blends (100:0:0, 70:30:0, 60:30:10, 55:30:15 and 50:27:23 for rice, sorghum and BSF respectively, on dry weight basis) were extruded at three levels of water addition (15, 20 and 25 kg/h) and two feed rates (1800 and 2100 kg/h). Extrudates were analyzed for expansion ratio (ER). Extrudates were then milled to particle size of 2 mm and flour samples were analyzed for hydration properties, colour, bulk density (BD) and oil holding capacity (OHC). Product throughput was calculated using mass balance equation based on dry matter content of the raw materials and the corresponding extruded product. Mixture composition significantly affected all physico-chemical properties analyzed for the products except water solubility index (WSI). Feed rate significantly affected all physico-chemical of the product properties except WSI and colour lightness (L*). Water addition significantly affected product mass transfer, ER, BD, colour and swelling capacity (SC). Therefore, BSF can be blended with other ingredients and extrusion parameters be

关键词： Bamboo Shoots Extrusion Physical Properties Mass Transfer

Optimization of Hot Water Temperature Dipping and Calcium Chloride Treatment to the Selected Physico-Chemical Parameters of Keitt Mango and Cavendish Banana Fruits

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Food and Nutrition Sciences 2017年第10期8卷 912-935页

作者： Dovel Branquinho Ernesto mary omwamba Abdul Faraj Symon Mahungu Agriculture Division of Instituto Superior Politécnico de Manica Matsinho Mozambique Dairy & Food Science & Technology Department Egerton University Njoro Kenya

Mango (Mangifera indica L.) and banana (Musa acuminata) are the most popular fruits in the world and widely cultivated crops in the tropical and subtropical zones. Keitt mangoes and Cavendish bananas are the largest cultivar of these fruits found in the Mozambique market. They are only available for a short period each year mostly during the late summer and early falls. Due to mango and banana fruits high water activity and respiration rate, are perishable foods and require conservation methods for preservation and availability. The aim of this study was to optimize the hot water-calcium chloride concentration treatment regime for improved postharvest handling of mangoes and bananas. The fruits collected were of uniform size, and at greenyellowish maturity stage based on length, diameter, colour and firmness. The process was optimized by experimental central composite design using hot water temperature (50°C - 60°C) and calcium chloride concentration (2% - 4%) with the aid of desirability function. The samples were analyzed for the centesimal composition, firmness, colour, °Brix, Aw, pH, titratable acidity and vitamin C. The results showed that hot water temperature and calcium chloride concentration were influent on the Keitt mangoes b* colour attribute, pH and titratable acidity as well as the Cavendish bananas firmness, ash and vitamin C content. The optimal conditions of the process were stabilized with the desirable function and, coincidentally for both crops, obtained at 55°C of hot water temperature dipping and 3% of calcium chloride concentration. The simulated data were similar to the experimental ones. This is the first time that calcium chloride-hot water treatment is being reported as a means of extending the shelf-life of mangoes and bananas.

关键词： Mangifera Musa Optimization Central Composite Design Desirability Function

Physico-Chemical Characterization of Keitt Mango and Cavendish Banana Fruits Produced in Mozambique

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Food and Nutrition Sciences 2018年第5期9卷 556-571页

作者： Dovel B. Ernesto Dovel B. Ernesto mary omwamba mary omwamba Abdul K. Faraj Abdul K. Faraj Symon M. Mahungu Symon M. Mahungu Agriculture Division of Instituto Superior Polité cnico de Manica Campus de Matsinho Manica Mozambique Dairy & amp Food Science & amp Technology Department Egerton University Njoro Campus Nakuru Kenya

Mangoes (Mangifera indica) and bananas (Musa acuminata) are climacteric fruits with a high potential for export due to their exotic aroma and sweet taste. This study aimed to characterize the physical and chemical parameters of Keitt mangoes and Cavendish bananas from different regions of Mozambique. The fruits were collected from Gaza, Manica and Nampula districts of south, central and north parts of Mozambique, respectively. The banana and mango samples were collected in Mid-August 2016 and January 2017, respectively. The fruits collected were at three different maturity stages (green, green-yellowish and yellow). The sample materials were characterised according to their centesimal composition, size, weight, firmness and colour. Analyses of soluble solids and ascorbic acid were, also, performed. The results revealed that the parameters were a good indicator of the maturity stage as well as for multivariate mango and banana applications and consumption. The parameters confirmed that mango fruits with low moisture (green with 83.62%), and fibers (0.44%), high ash (2.05%) crude lipids (0.29%), protein (0.85%) and carbohydrate (13.81%), high total soluble solids (24.60%), and high vitamin C content (14.83 mg/100g) were collected in Nampula with statistic differences (p < 0.05) between region of fruit production in Mozambique and stages of fruit maturity. However, banana fruits with low moisture (73.18%) and fibers (0.27%), high crude proteins (3.44%), ash (0.58%), and crude lipids content (4.92%), high total soluble solids (24.50%) and vitamin C content (2.40 mg/100g) were collected in Manica, where statistic differences (p < 0.05) were reported. This is the first time that Keitt mangoes and Cavendish bananas fruits have been characterized either in relation to the region of production in Mozambique or in relation to the various stages of maturity. This information can be exploited by various actors along the mango and banana value chain.

关键词： Mangifera indica Musa acuminata Quality Physicochemical Characteristics Maturity Stage Mozambique Geographic Regions

Physico-Chemical, and Sensory Properties of Mayonnaise Substitute Prepared from Chia Mucilage (Salvia hispanica L.) and Gum Arabic from Acacia senegal var. kerensis

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Food and Nutrition Sciences 2024年第9期15卷 880-898页

作者： Lydia Apondi Odep Symon Maina Mahungu mary Nyambeki omwamba Department of Dairy and Food Science and Technology Egerton University Njoro Kenya

Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used as a fat and egg yolk mimic. However, both chia mucilage and gum Arabic are underutilized locally in Kenya;thus, marginal reports have been published despite their potential to alter functional properties in food products. In this study, the potential use of chia mucilage and gum Arabic was evaluated in the development of an eggless fat-reduced mayonnaise (FRM). The mayonnaise substitute was prepared by replacing eggs and partially substituting sunflower oil with chia mucilage at 15%, 30%, 45%, and 60% levels and gum Arabic at 3% while reducing the oil levels to 15%, 30%, 45%, and 60%. The effect of different concentrations of oil and chia mucilage on the physicochemical properties, for example, pH, emulsion stability, moisture content, protein, carbohydrate, fats, calories, ash, and titratable acidity using AOAC methods and sensory properties for both consumer acceptability and quantitative descriptive analysis of mayonnaise were evaluated and compared to the control with eggs and 75% sunflower oil. The results indicated that all fat-reduced mayonnaises had signiﬁcantly lower energy to 493 kcal/100g and 20% fat content but higher water content of 0.74 than the control with 784 Kcal/100g calories, 77% fat and 0.39 moisture. These differences increased with increasing substitution levels of chia mucilage, as impacted on pH, carbohydrate, and protein. There was no significant difference between ash content for both fat-reduced mayonnaise and control. Sensory evaluation demonstrated that mayonnaises substituted with chia seeds mucilage and gum Arabic were accepted. All the parameters are positively correlated to overall acceptability, with flavor having the strongest correlation of r = 0.78. Loadings from principal component analysis (PCA) of 16 sensory a

关键词： Mayonnaise Chia Mucilage Gum Arabic Physicochemical Sensory Properties

Influence of Gum Arabic from Acacia Senegalvar. kerensison the Modifications of Pasting and Textural Properties of Cassava and Corn Starches

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Food and Nutrition Sciences 2021年第11期12卷 1098-1115页

作者： Virate Jepkogei Kiprop mary N. omwamba Symon M. Mahungu Department of Dairy and Food Science and Technology Egerton University Egerton Kenya Department of Applied Sciences The Eldoret National Polytechnic Eldoret Kenya

The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from Acacia senegal var. kerensis to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical and enzymatic modification. Blends were prepared by substituting the starches with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender viscograph while the textural properties (firmness, consistency, cohesiveness and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters (peak viscosity, final viscosity, break down and setback values) of both starches at all levels of substitution. However, there was no significant effect of gum Arabic on the pasting temperature (72.05°C - 71.85°C) for corn starch and (68.90°C - 68.65°C)

关键词： Starch Gum Arabic Pasting Properties Textural Properties Retrogradation