Palm oil is the world’s most commonly used vegetable oil and extracted both from fruit and seed of palm tree. However, its high saturated fatty acid content raised controversies over consumption of ...the oil. Few scientific findings suggest it as a risk factor for cardiovascular disease and increased consumer’s awareness over healthy diet raised claim over it. So that, this article aimed to review literatures on palm oil extraction process and its positive and negative health consequences and besides suggest strategies for healthy diet. Literature search of relevant articles was conducted by using Google scholar, PubMed, Web of science, MEDLINE, World Health Organization library online catalogue, UNICEF library, Open access thesis and dissertations published between 2009 and 2021 explored. Study reports recommend that palmitic acid from vegetable source has less effect on blood total cholesterol and low density lipoprotein cholesterol level as compared to palmitic acid from animal source. In contrary tocotrienols of palm oil lowers blood bad cholesterol level by 7-38%. Moreover, palm oil triacylglycerol arrangement does not have a cardiovascular risk and evidences from available in vitro and in vivo studies are not sufficient enough to conclude palm oil as a causative agent for cardiovascular disease. For healthy diet consumers should avoid trans fatty acids, solid and semi solid oils. Finally, further studies recommended on mitigation strategies to minimize process induced toxicants of palm oil to acceptable level.
This study aims to investigate the effects of slice thicknesses (2, 4, and 6 mm) and solar tunnel drying zones (zone I, zone II, and zone III) on the drying characteristics and thermal properties of ...taro slices, which were dried using solar tunnel drying (STD). To assess the drying characteristics of taro slices, the data from the drying kinetics were fitted with five different models. The adequacy of fit for the proposed models was evaluated using the reduced chi‐square (χ2), determination of coefficient (R2), mean relative percent error (P), and root means square error (RMSE). The results showed that, among the five drying models, the drying characteristics of taro are better expressed by the logarithmic model. The thinnest slices dried in zone III had the highest diffusivity (6.57 × 10–09 m2/s), lowest specific heat capacity (1.761 kJ/kg °C), and maximum thermal conductivity (0.268 W/m °C). It was also dried within a short period of time (5.5 h). The findings of this study provide evidence that STD zones and slice thickness have significant impact on the drying characteristics of dried taro slices.
The effects of different solar tunnel drying zones and slice thickness on the drying characteristics of taro slices were investigated. The data obtained were fitted with five selected models. Among the five drying models, the drying characteristics of taro are better described by the logarithmic model. The highest value of diffusivity was recorded for the thinnest slices dried in zone III.
This review was aimed to summarize the extent and causes of fish post‐harvest losses (FPHLs) in Sub‐Saharan African (SSA) countries and suggests the necessary intervention measures to narrow the gap ...between demand and supply. Globally, an estimate of 10–12 million tons of fish is lost per year. FPHLs in SSA are higher than those in other parts of the world. In SSA, the values of fisheries are estimated at 24 billion USD, 1.26% of the GDP of all the African countries and 6% of agriculture GDP. The vast majority of FPHLs in SSA occur at the production (39%), handling (36%), distribution (13%), processing (7%) and consumption (5%). The major factors that cause FPHLs in SSA were long time spent in hauling of fishing gears, spoilage, size discrimination, species preferences, operational losses, animal predation, poor handling practices, lengthy duration of fishing cycle, failure to use ice, lack of storage facilities, lack of transportation and insect infestation. FPHLs amount one third of total production and financial losses of 2–5 billion USD in SSA countries. Furthermore, volarization of fish waste and converting waste into useful substances is a promising approach to reduce fish waste. It can be recommended that improving fish production, live fish handling, processing, preserving, and marketing in SSA could narrow the gap between fish demand and supply.
In SSA, the values of fisheries are estimated at 24 billion USD, 1.26% of the GDP of all African countries and 6% of agriculture GDP. Fish post‐harvest losses amounts an economic losses of 2‐5 billion USD in SSA countries.
Conventional packaging offers protection, containment, communication, and convenience to packaged food. The most commonly used packaging materials are petrochemical-based plastics which generate ...massive wastes that persist for a long time in the environment after their use. Bio-based materials are the best option to replace this synthetic plastic. This review presents the importance of packaging fish products using polysaccharides, proteins, polyhydroxyalkanoates, polylactic acids, pullulan, and xanthan gums loaded with different nanofillers and bioactive molecules. Bio-based smart materials easily decompose into carbon dioxide, methane, water, and inorganic compounds. Biopolymers can be produced from natural biomass, bio-monomers, and microorganisms. These biopolymers demonstrate excellent physiochemical, thermal, and mechanical properties when mixed or alone as fish packaging materials. Integration of nanofillers and bioactive molecules improves mechanical, gas barrier, antioxidant and antimicrobial properties of bio-based materials. Bioactive molecules like anthocyanins, betalains, curcumin, and clove oil are sensitive to pH, temperature, light, and time. Bioactive molecules can be loaded into bio-based packaging materials to monitor the real-time freshness of fish products during storage. It is concluded that bio-based smart materials have the potential for fish packaging, do not harm the environment, and easily interact with nanofillers and bioactive molecules.
Fresh and processed fruits are commonly used to prepare different industrial products with superior nutritional and health-promoting properties. Currently, the demand for processed-fruit products has ...motivated the rapid growth of fruit-processing industries, persuading them to produce an enormous number of by-products. Furthermore, people’s shifting dietary habits and lack of awareness of nutritional properties result in a large number of fruit by-products. The lack of knowledge about the value of by-products urges the exploration of proper documents that emphasize the health benefits of such products. Hence, this article was prepared by carefully reviewing the recent literature on industrial applications of fruit by-products and their nutritional and health-promoting properties. The use of fruit by-products in food industries for various purposes has been reported in the past and has been reviewed and described here. Fruit by-products are a good source of nutrients and bioactive components, including polyphenols, dietary fibers, and vitamins, implying that they could have an important role for novel, value-added functional food properties. Furthermore, fruit by-products are used as the substrate to produce organic acids, essential oils, enzymes, fuel, biodegradable packaging materials, and preservatives.
Cowpea is a drought-tolerant legume consumed as a high-quality plant protein source in many parts of the world. In this study, crude protein contents, Osborne fractions, in vitro protein ...digestibility and amino acid composition of proteins of 5 different cowpea varieties (Asebot, Asrat, Bekur, TVu and WWT) were investigated. The crude protein contents varied from 28.1 to 31.8 g/100 g. Results showed that the globulin and albumin fractions were the predominant protein fractions, accounting for 38.4–49.1 and 19.6–22.5% of the total protein, respectively; followed by glutelins contributing from 6.4 to 10.4%, while prolamins were 1.0–1.14%. In vitro protein digestibility (IVPD) of cowpea flour ranged between 68.7 and 72.0%. IVPD showed a significant negative correlation with phytic acid (r = -0.673) and globulins contents (r = -0.846), and did not correlate with tannins content. The amino acid analysis showed that proteins were mainly comprised of non-essential amino acids: Glx and Asx (including Gln and Asn). Except for Ile and His, the amino acid score of the cowpea varieties was below the FAO/WHO requirement for essential amino acids for infants and preschool children. Trp was the first limiting amino acid for all varieties except for TVu, followed by the sulphur-containing amino acids. On the basis of crude protein content, digestibility and balance of essential amino acids, WWT, Bekur and TVu varieties can be recommended for value added food products and in breeding programs to develop high protein quality cowpea varieties.
•Crude protein content of all cowpea varieties was higher than that of common beans.•The globulins and albumins were major storage proteins of cowpea varieties.•The classical Osborne protein fractionation method showed moderate protein recovery.•Cowpea bean proteins were moderately digestible using the IVPD assay method.•Non-essential amino acids were major constituents of cowpea amino acid composition.
Ginger (Zingiber officinale) is a spice widely used across the world due to its nutritional and bio-functional properties. This review presents the various uses of ginger for maintaining food quality ...and the roles of its bioactive compounds in human health. The key components of ginger for adding food value and its bio-functional properties include shogaols, zingerones and gingerols. Ginger facilitates the bioavailability of nutrients and imparts aroma and flavor to foods. It is a natural preservative that improves the organoleptic properties and creates the visual appeal of food. Ginger contains various bioactive phytochemicals such as flavonoids, phenolic acid, terpenes, lipids, organic acids, vitamins, and fiber. These compounds are responsible for the diverse biological activities of ginger, such as antioxidant properties, anti-inflammatory, antimicrobial, anticancer, neuroprotective, cardiovascular, respiratory protection, anti-obesity, antidiabetic, antinausea and antiemetic activities. Future studies should focus on investigating the effectiveness of using ginger in promoting human health through collaborative research activities of experts from different disciplines.
ABSTRACT
Pigeon pea is one of the most multipurpose grain legumes in the tropical and subtropical world. It is highly resilient to climate change due to drought tolerance. It ranks sixth following ...common beans, chickpeas, field peas, cowpeas, and lentils globally. Pigeon pea is an excellent source of high‐quality protein, essential amino acids, and minerals. Furthermore, pigeon pea is endowed with valuable water‐soluble vitamins such as thiamin, ascorbic acid, riboflavin, and niacin. With low levels of saturated fat and sodium and being cholesterol free, pigeon peas emerge as a nutritious dietary choice. Pigeon peas are rich sources of bioactive compounds with various potential health properties, including anti‐inflammatory, antibacterial, antioxidant, anticarcinogenic, and antidiabetic effects. Pigeon peas can be consumed in diverse forms, including whole seeds, split seeds (known as dhal), vegetables using green seeds, and fresh pods. Moreover, pigeon peas find application in a variety of food products, including bread, pasta, noodles, snacks, and biscuits. Despite their nutritional and medicinal properties, pigeon peas remain among the least utilized legumes globally. This review paper aims to provide up‐to‐date information on the nutritional compositions, bioactive compounds, food applications, and health benefits of pigeon peas.
•Amylose content of N. lotus rhizome and seed starches are not significantly different.•N. lotus seed starch showed smallest granular size as compared to rhizome starch.•Starch isolated from N. lotus ...rhizome and seed showed A-type polymorph.•Setback viscosity of N. lotus seed starch indicates high tendency of regrogradation.•Cooking temperature of N. lotus rhizome starch was lower than maize but no significant difference between N. lotus seed and maize starches.
In this study, starches were isolated from rhizomes and seeds of water lily (Nymphaea lotus) using cold distilled water. The structural and physicochemical properties of the isolated starches were compared with potato, rice, and maize starches. The amylose content (g/100 g) of rhizome, seed, potato, rice, and maize was 23.03, 24.5. 25.17, 21.26, and 19.83, respectively. The SEM granule size (µm) of rhizome, seed, potato, and maize starches were 11.19±3.69, 3.56±0.92, 30.63±11.09, and 7.97±1.48, respectively. The X-ray diffraction polymorph of rhizome, seed, rice, and maize demonstrated type A, whereas potato exhibited B-type. The deconvoluted ATR-FTIR indicates low level of ordered structure in the external region of rhizome starch. The RVA pasting temperature (71.9 °C) and setback viscosity (1292.5 cP) of rhizome was lower than seed (78.3 °C and 3228.5 cP, respectively). However, peak viscosity (7201 cP) of rhizome was higher than seed (4105 cP). Rhizome and seed starches can be used where high viscosifying than rice and maize starches and better shear breakdown resistance than potato starches are required. This study indicated starches of N. lotus have medium amylose%, small granular size, hydrophillic nature, and high peak viscosity of potential to promote for development of products in food and non-food industries.
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•Water lilies and lotus are good source of food, nutrition and medicine.•Carbohydrate is the major sources of water lilies and lotus.•Phenolic and flavonoids are the main phytochemicals in water ...lilies and lotus.•Phytochemicals are responsible for health benefits of water lilies and lotus.
Water lilies and lotus are regarded as good source of food, nutrition, and medicinal purposes. This review assessed scientific evidence for application of fifteen species of water lilies and lotus as functional and nutraceutical food ingredient in food and pharmaceutical industries. The nutritional value and phytochemical compounds of lotus and water lilies were reviewed. Additionally, the health benefits of water lilies and lotus as anti-inflammatory, hepato-protective, anti-hyperglycaemic, anti-hyperlipidaemic, and anticancer were highlighted. Water lilies and lotus could be commercially cultivated, harvested and processed to feed the increasing human population. Future studies should be conducted on physicochemical, thermal, rheological and pasting properties of major components i.e. starch of water lilies and lotus. Additionally, in vivo and in vitro studies should be explored to address safety, toxicity and cytotoxicity of water lilies and lotus for application in food and pharmaceutical industries.
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