Onot Obono Ekpe had worked with the State Ministry of Agriculture, directing strategic policy on food and nutrition security. She holds a Ph.D in Nutrition and Food Science and has been working as lecturer at Biochemistry Department of University of Calabar
Fermentation of irvingia gabonensis seeds into itugha, considered more nutritious than the raw seed from which it is produced, is a traditional technology. The quality of Itugha is usually measured by four key parameters ( drawiness, taste, aroma and flavor). This study aimed at using sensory evaluation for product quality assessment during optimization, standardization and design of the fermentation flow process, with a view to ease production process and validation process reproducible. The in- process monitoring was carried out under controlled conditions: measuring pH, temperatures, % titratable acidity and total organic acids throughout the production process. Results indicate that early stage fermentation was initiated by Bacillus spp, ( pH 6-7, 30OC and 1.8% acidity of extract); intermediary stage fermentation was caused by Micrococcus spp, and Streptococcus, at pH 5.6, 35-38OC and 4.4% acidity of extract. Late stage fermentation was effected by Candida tropical DMB 321, giving final product quality at pH 4.5-5.1, temp. 70OC as 5.4% acidity of extract, citric acid 2.4% DM, glycolic acid 1.22% DM and oxalic acid 2.98%. Sensory analysis on 9-point Hedonic Scale was used. Overall acceptability for Like Extremely,7.5; Like very much,8.8; Like moderately, 9.00 and overall acceptability ranking was 72. Population t-test analysis-value was 21.18 and F-value 12.25. Progress of flavor development showed no flavor in the early stage, alcoholic aroma by the 3rd day( intermediate stage) and stringent spicy aroma by 6th day which became prominent after application of heat(final stage). Optimization gave desired sensory attributes that impacted positively on product quality and consumer acceptability.
Amal N Alkuraieef has completed his PhD at the age of 35 years from Princess Norah bintabdulrahman University, Riyadh, KSA and postdoctoral studies from the same university. He is Associate Professor in Department of Nutrition and Food Sciences. He has published more than 7 papers in reputed journals and has been serving as Mandatory of Community Services and Environment Development in Faculty of Home Economics.
The present study was carried out to evaluate the microbiological, chemical and organoliptical aspects of irradiated white shrimp to extend its shelf-life. In this investigation, the shrimps were irradiated at five doses (1.5,3.0,4.5,6.0 and 9.0) , used for preservation,to study the effect of these doses on the microbiological aspects,fatty acids ,amino acids and organoliptical properties of shrimp post-irradiation or after 20 days of storage in comparison with the commercial ones .rnThe results of radiation treatment white shrimp led to reduce the microbial count, Staphylococcus aureus, microorganism very much, as microbes destroyed the completely Salmonella.The fatty acids composition of irradiated and non – irradiated shrimps were qualitatively similar,since no new fatty acids or other artefacts due to irradiation were observed .the relative percentage of total unsaturated fatty acids of all shrimp lipids was slightly decreased with increasing the irradiation dose ,which indicated the possibility of unsaturation to be oxidized by irradiation .The present results indicated that shrimp, which rich source for a proteins, is adequate to fulifilamajor part of the requirements for human foods.As the results indicated that the shrimp proteins under investigation contained most of the known amino acids particularly the essential amino acid valine, which was found in the amount of 7.74% and other amino acid were found in considerable quantities.Considering the organoleptic evaluation,it could be concluded that the optimum irradiation doses for shrimp should not exceed 3.0 and 4.5 KGy without adverse effect on their chemical and organoleptical properties.