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Sustainable alternative of palm wine analogue from different tiger nut milk-sug...
Onyeodili, Adindu O.; Okafor, Gabriel I.; Okoyeuzu, Chigozie F.; Nduka, Onyekachukwu Chukwuebuka; Okechukwu, Queency N.; Hassani, Mouandhe ImamouAim: The unfermented pale-yellow exudates (“palm sap”) emerge from tapped unopened spathe of mostly oil palm (Elaeis guineensis) and raphia palm (Raphia hookeri). Besides, tiger nut milk (Kunuaya) is among the non-alcoholic refreshing drinks with dairy appearance. A sustainable alternative could therefore emerge from blends of tiger nut milk and sugar syrup to serve a resembling role as palm wine. In this conte...
Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of re...
Okpala, Charles Odilichukwu R.; Juchniewicz, Szymon; Leicht, Katarzyna; Korzeniowska, Małgorzata; Guiné, RaquelUnderstanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and product development standpoints. Therefore, different marinated oven-grilled beef entrecôte meat specifically evaluating resultant physicochemical and organoleptic attributes were studied. The beef entrecôte meat was provided by a reputa...
Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Ov...
Okpala, Charles Odilichukwu R.; Juchniewicz, Szymon; Leicht, Katarzyna; Korzeniowska, Małgorzata; Guiné, Raquel P. F.The antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland. The antioxidant aspects involved 2,2′-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-pierylhydrazy (DPPH), and ferric-reducing antioxidant power (FRAP). T...
Potentials of 3D extrusion‐based printing in resolving food processing challeng...
Agunbiade, Adedoyin O.; Song, Lijun; Agunbiade, Olufemi J.; Ofoedu, Chigozie E.; Chacha, James S.; Duguma, Haile T.; Hossaini, Sayed MahdiThree-dimensional (3D) printing has promising application potentials in improving food product manufacturing, increasingly helping in simplifying the supply chain, as well as expanding the utilization of food materials. To further understand the current situation of 3D food printing in providing food engineering solutions with customized design, the authors checked recently conducted reviews and considered the ...
Slaughter Conditions and Slaughtering of Pregnant Cows in Southeast Nigeria: Im...
Njoga, Ugochinyere J.; Njoga, Emmanuel O.; Nwobi, Obichukwu C.; Abonyi, Festus O.; Edeh, Henry O.; Ajibo, Festus E.; Azor, Nichodemus; Bello, AbubakarThe increase in the slaughter of pregnant cows (SPCs) for meat (except as may be approved by veterinarians on health grounds to salvage the animal) is unethical. SPCs for meat is also counterproductive, detrimental to food security, and may enhance zoonotic disease transmission. In this context, therefore, this current study examined slaughter conditions and the slaughtering of pregnant cows, and the implicatio...
Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanis...
Chacha, James S.; Zhang, Liyan; Ofoedu, Chigozie E.; Suleiman, Rashid A.; Dotto, Joachim M.; Roobab, Ume; Agunbiade, Adedoyin O.; Duguma, Haile TesfayeThe push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientifi...