Advertisements

Food Science and Technology Project Topics

Analysis of Some Essential Mineral Elements and Proximate Composition of Selected Commercial Baby Foods and Reconstituted Fruit Juices

Analysis of Some Essential Mineral Elements and Proximate Composition of Selected Commercial Baby Foods and Reconstituted Fruit Juices

Advertisements

Analysis of Some Essential Mineral Elements and Proximate Composition of Selected Commercial Baby Foods and Reconstituted Fruit Juices

CHAPTER ONE

Aim and Objectives of Study

The aim of this research work is to carry out proximate analysis and evaluate the mineral contentof selected classes of commercial baby foodsand reconstituted fruit juices.

ย Objectives of Study

The following are the objectives of this research work

  1. To carry out proximate analysis on the major and frequently consumed classes of commercial baby foods.
  2. To determine the concentration of the essential mineral elements calcium and potassium, magnesium, iron, phosphorus, zinc, fluoride, chlorides and nitrates in different brands of selected commercial baby foods and reconstituted fruit juices.

CHAPTER TWO

LITERATUREย REVIEW

Impactย of Bananaย onย Foodย Security in Eastย Africaย 

Kilimo-Trustย (2012)ย reportedย thatย bananaย (Musaย spp.)ย isย oneย ofย theย mostย importantย staplesย andย nutritional food in East Africa, it plays a central role in addressing food security to over 35ย million people and reliable source of income for small-holder farmers in the local market.ย Bananas provide an annual income of about USD 1500 to about 4 million small-holderย households.ย Thisย isย oneย ofย theย majorย smallholderย income-generatingย agriculturalย produceย inย theย region (Mgenzi et al., 2008). Banana is a practically non-seasonal crop that reliably grown inย the region. Tanzania and Uganda alone produce over 50% of all bananas in Africa (Jacobsen,ย 2014). In fact, banana consumption per capita in Tanzania (100 Kg/year) and Uganda (350ย Kg/year) are amongst the highest in the global rankings while banana production is estimatedย toย be aboutย 4 andย 9 millionย metric tonsย per annum,ย respectivelyย (Kilimo-Trust,ย 2012).

Bananaย isย aย climactericย fruitย thatย isย consumedย inย theย ripeย state.ย Affognonย etย al.ย (2015)ย observedย thatย largeย quantitiesย ofย fruitย areย lostย duringย commercializationย dueย toย poorย post-harvestย practices. These bananas are produced primarily for local consumption and sale and rarely forย export (BananaLink, 2015). A large number of unripe banana rejections or post-harvest losses are used as raw materials for domestic artisanal flour preparation (Aurore,ย Parfaitย Fahrasmane,ย 2009). They have the potential of being used as staple food in many developing countries andย many researchers have studied applications of cooking banana flour as ingredients in variousย food products (Hoffmann et al., 2016; Ohizua et al., 2017; Salih et al., 2017; Savlak, Tรผrker,ย &ย YeลŸilkanat, 2016; Wang, Zhang, & Mujumdar, 2012). Aurore etย al.ย (2009) figured out that baby foods and reconstituted fruit juices denote an alternative source of carbohydrates due to the relatively high starch content of the pulp, hemicellulose and lignin levels, as well as the low cost of the fruit that may allow the preparation of cooked recipes with appealing sensory and functional features. Previous studies have shown that cooking banana remains, among other crops, the forerunner of food security in the highland regions of Tanzania, central and some other parts of Uganda, Rwanda and Eastern Democratic Republic of Congo, where the crop has been staple food for local residents consuming about 70% of harvested bananas in their households (De-Langheย etย al.,ย 2001;ย Smaleย &ย Tushemereirwe,ย 2007). Secondary banana products such as beer (Lubisi, Tonto, Waragi, Mulamba, Mbege),ย wine, banana crisps, chips, cooked dried bananas, juice, banana flour composites for makingย bread, chapattis and pastries) account for only about 30% (Carter et al., 2010). Furthermore,ย banana is a key commercial crop and/or a major source of raw materials for not only food,ย beverage and handicraft industries but also the crop has great cultural and social implicationย (Ndunguru, 2009).

Bananas remain to be one of the reliable staple foods in East Africa. The nutritional benefits of spending a dollar on banana are comparatively higher than other popular food crops such as maize, rice, cassava and wheat. Bananas are rich in antioxidants, potassium, energy and vitamin C (Caballero,ย 2012).

Theย otherย nutrientsย foundย inย theย fruitย areย vitaminย B6,ย protein,ย dietaryย fibre,ย riboflavinย andย niacinย (Haslinda,ย Cheng,ย Chong,ย &ย Aziah,ย 2009;ย Suntharalingam,ย 1990). Potassium in banana is important in controlling the blood pressure. Magnesium, among other health benefits, helps in treating depression as helps in the relaxation of muscles and vitamin B6 helps to have a good sleep (Lescot,ย 2000).

Otherย advantageousย benefitsย ofย bananaย consumptionย includeย weightย loss,ย visionย improvement,ย improvementย ofย digestionย andย strongerย bones (Ohizua et al., 2017). Table 1 compares nutritional benefits one USD on various foodย cropsย in East Africa with reference toย banana.

CHAPTER THREE

Advertisements

MATERIALSย ANDย METHODS

Materials

Samplingย andย Researchย Design

Banana samples of healthy, clean fingers at the matured green stage, from the banana orchard at NM-AIST and Tengeru research units, were randomly collected/harvested early in the morning from a farm of about two hectares. Then from the middle part of banana bunches of every single variety, fingers were collected as experimental samples. Newly collected banana samples were then used to carry out the entire analytical test and evaluation. From each sample set, a laboratory sample was prepared (peeling, chopping and grinding) and frozen at -20 ยฐC (Dadzie & Orchard, 1997) for subsequent nutritional analyses. The analyses were done inย triplicateย forย each variety,ย also the blankย for eachย parameterย was simultaneously run.

CHAPTER FOUR

RESULTSย ANDย DISCUSSION

Proximateย Compositionย ofย theย Selectedย Baby foods and reconstituted fruit juices

The results of the proximate composition are summarized in Table 8. There were significantย varietal differences in all parameters analysed. Moisture content for Majimaji was notablyย highest of all varieties while Huti green had the lowest moisture content. The mean moistureย content for the studied bananas ranged from 65.53 to 74.44 g/100 g. These findings were inย line with previous results reported by Aurore et al. (2009) for unripe bananas (63.00 โ€“ 74.00ย g/100ย g).ย Inย contrary,ย theย moistureย content,ย inย theย currentย study,ย wasย lowerย thanย theย findingsย ofย Grand Naine cultivars grown with bio-fertilizer reported by Vazquezshy et al. (2012) whichย ranged from 77.77 to 78.86 g/100 g. The moisture level of foods or food products provides aย clue of its freshness and shelf life (Annor, Asamoah-Bonti, & Sakyi-Dawson, 2016). Foodย stuffs with more moisture level are susceptible to increased microbial damage and reducedย shelf life, which may result in its decomposition (Baiyeri et al., 2011). The level of moistureย content in any raw food crop is greatly dependent on the genetic factors of individual varietyย and the site factors (e.g., soil) (Thompson, 2011). This explains why there may have beenย differences in the moisture content observed between the studied banana cultivars. For moreย statisticalย details look at Appendicesย 1 and 2.

CHAPTER FIVE

CONCLUSIONย ANDย RECOMMENDATIONS

Conclusion

The main goal of the current study was to determine the proximate composition and selected minerals and physicochemical quality parameters of 15 baby foods and reconstituted fruit juices of Reconstituted fruit juices family mainly consumed in northern Tanzania.

Generally, these findings indicated that

ย Akondroย maintyย hadย superiorย valuesย forย nutritionalย andย physicochemicalย characteristicsย tailedย byย Njuru,ย Makyughu 2, Reconstituted fruit juices laini, Majimaji, Ijihu inkundu, Huti green, Muraru red and Makyughu 1ย in that order. Likewise, Makyughu 1 had the highest proportion of K concentration whileย Akondroย maintyย hadย theย highestย contentย ofย Caย andย Fe.

The highest fat content was observed in Njuru, Makyughu 2 contained the highest level of protein whereas the water content highest in Majimaji. The highest carbohydrate content was observed in Huti green while the highest dietary fibre content was found in Muraru red.

In terms of green matured fruit, the physicochemical quality was found to be significant amongst the tested varieties. Akondroย maintyย hadย theย highestย TTAย content,ย Mlelemboย Reconstituted fruit juices,ย Makyughuย 2ย andย Reconstituted fruit juicesย lainiย hadย theย highest pH and Ijihu inkundu had the highest TSS values. This study has provided a deeperย insight into understanding the important attributes of Reconstituted fruit juices bananas. It may act as a reliableย selection tool of Baby foods and reconstituted fruit juices as food commodity and cash crop for banana producers and businessmen in northern Tanzania for the development of banana-related food products.

Moreover, these findings might be important to breeders for developing new improved cultivars that could be readily adopted by local farmers and consumers. Findings from the present study could also be crucial to be considered in the national food composition database of Tanzania for enhancing its value.

Recommendations

Baby foods and reconstituted fruit juices have been one of the potential commodities which serve as both food and cash crop to the local farmers in the northern zone of Tanzania. As a cash crop, bananas provide reliable revenue to the farmers, which in turn improve their livelihood. ย Despite banana production being increased as of late due to the nutritional and economic reasons for the crop in the region, a number of possible future studies are apparent. It would be interesting to explore the consumer preferences and sensory evaluation of the Reconstituted fruit juicesย family. This would provide important information necessary for breeding programs for nutritional, organoleptic and agronomic improvements of the banana varieties, which actually meet consumersโ€™ requirements. Following the findings of the present study, it is advised that the banana varieties listed down might be considered in the ongoing or future breeding programs for a balanced improvement of both desirable nutritional and physicochemical attributes. Akondro mainty,ย Njuru, Makyughu 2, Reconstituted fruit juices laini, Majimaji, Ijihu inkundu, Muraru red, Kakyughu 1, Hutiย white,ย Muraru Reconstituted fruit juices and Kahuti.

In addition, further work could also assess the postharvest quality losses (PHQL) of the baby foods and reconstituted fruit juices. Banana value chain actors have relished good harvests in recent times, though the good harvests from banana-growing regions have not been translated into projected profit, due to quality loss of the fruits and puzzling consumersโ€™ preferences, thus leading to significant nutritional and economic losses. Besides reducing the total amount of available food, PHQL reduces quality and represent an unacceptable waste of scarce resources. The postharvest quality losses might also exaggerate farmersโ€™ poverty by eroding income generation along the food value chain. Evidently, the need to assess the postharvest quality losses of local baby foods and reconstituted fruit juices cannot be overemphasized.

REFERENCES

  • Adeniji, T., Tenkouano, A., Ezurike, J., Ariyo, C., & Vroh-Bi, I. (2010). Value-Adding Postย Harvestย Processingย ofย Baby foods and reconstituted fruit juicesย (Musaย Spp.ย AABย andย ABBย Genomeย Groups).ย Africanย Journal of Biotechnology, 9(54), 9135-9141.
  • Affognon, H., Mutungi, C., Sanginga, P., & Borgemeister, C. (2015). Unpacking Postharvestย Lossesย in Sub-Saharanย Africa: A Meta-Analysis.ย World Development, 66,ย 49-68.
  • Alkarkhi,ย A.ย F.,ย Binย Ramli,ย S.,ย Yong,ย Y.ย S.,ย &ย Easa,ย A.ย M.ย (2011).ย Comparingย Physicochemicalย Propertiesย ofย Bananaย Pulpย andย Peelย Floursย Preparedย fromย Greenย andย Ripeย Fruits. Foodย Chemistry,ย 129(2), 312-318.
  • Americanย Diabetesย Association.ย (2012).ย Standardsย ofย Medicalย Careย inย Diabetesย 2012.ย Diabetesย Care, 35,ย S11.
  • Anderson, J. W., Kendall, C. W., & Jenkins, D. J. (2003). Importance of Weight Managementย in Type 2 Diabetes: Review with Meta-Analysis of Clinical Studies. Journal of theย Americanย College of Nutrition, 22(5), 331-339.
  • Anggraeni,ย R.,ย &ย Saputra,ย D.ย (2018).ย Physicochemicalย Characteristicsย andย Sensorialย Propertiesย ofย Dryย Noodleย Supplementedย withย Unripeย Bananaย Flour.ย Foodย Researchย International,ย 2(3),ย 62. DOI:ย https://doi.org/10.26656/fr.2017.2(3).061.
  • Annor, G. A., Asamoah-Bonti, P., & Sakyi-Dawson, E. (2016). Fruit Physical Characteristics,ย Proximate,ย Mineralย andย Starchย Characterizationย ofย FHIAย 19ย andย FHIAย 20ย Plantainย andย FHIAย 03 Cooking Banana Hybrids.ย SpringerPlus,ย 5(1), 796.
  • Anuonye, J., Ndaliman, M., Elizabeh, O., & Yakubu, M. (2012). Effect of Blending on theย Composition and Acceptability of Blends of Unripe Banana and Pigeon Pea Flours.ย Nigerianย Food Journal,ย 30(1), 116-123.
  • AOAC. (2000). Association of Official Analytical Chemists, 18thย Ed. Official Methods ofย Analysisย (2000): Arlington, VA.

Advertisements

WeCreativez WhatsApp Support
Our customer support team is here to answer your questions. Ask us anything!