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Background: Fermentation efficiency of thermophiles of Bacillus licheniformis YYC4 and Geobacillus stearothermophilus A75, and mesophilic Bacillus subtilis 10 160 on soybean meal (SBM), was evaluated by examining the nutritional and protein structural changes. Results: SBM fermentation by B. licheniformis YYC4, B. subtilis 10 160 and G. stearothemophilus A75 increased significantly the crude and soluble protein from 442.4 to 524.8, 516.1 and 499.9 g kg-1 , and from 53.9 to 203.3, 291.3 and...

The influence of freeze and convection (at 40 and 50 °C) drying on the physical, functional, and rheological attributes of sunflower protein (SP) and its hydrolysate (SPH) was investigated. Compared with convectively-dried samples, the lightness, turbidity, bulk density, and particle size values of the freeze-dried SP and SPH were substantially higher, but the browning index was lower (p < 0.05). Additionally, freeze-dried samples exhibited good solubility and foaming characteristics, whereas...

Due to the recent increase in the human population and the associated shortage of protein resources, it is necessary to find new, sustainable, and natural protein resources from invertebrates (such as insects) and underutilized plants. In most cases, compared to plants (e.g., grains and legumes) and animals (e.g., fish, beef, chicken, lamb, and pork), insect proteins are high in quality in terms of their nutritional value, total protein content, and essential amino acid composition. This revi...

Conventional fermentation of rapeseed meal has disadvantages such as sterilization requirement, high energy consumption and low efficiency, as well as poor action of single bacteria. To overcome these drawbacks, mixed-strain fermentation of unsterilized rapeseed meal was investigated. Mixed-fermentation of unsterilized rapeseed meal (ratio of solid–liquid 1:1.2 g/mL) using Bacillus subtilis, Pediococcus acidilactici and Candida tropicalis (at 40 C, for 3 days, with inoculation amount of...

The effect of low-intensity sonication treatment on cell growth, ε-polylysine (ε-PL) yield and its biological mechanism were investigated, using a 3-L-jar fermenter coupled with an in situ ultrasonic slot with a Streptomyces albulus strain SAR 14-116. Under ultrasonic conditions (28 kHz, 0.37 W cm-2, 60 min), a high biomass of SAR 14-116 and concentration of ε-PL were realized (i.e., they increased by 14.92% and 28.45%, respectively) when compared with a control. Besides this, ultrasonication...

Beef meatball (BM) is a traditional delicious snack with rich nutrition and unique flavor, making it a preferred choice for most consumers. However, the quality of BM is easily affected by many factors, such as the processing, storage, and preservation, which limit the competitive positioning with respect to its market. Therefore, it is essential to pay attention to each step during the processing of BMs. Based on previous studies, this systematic review focuses on the effect of key processin...

Chlorogenic acid (CA), especially that found in soybeans, is a rich bioactive compound but has received very little attention in research settings in past decades. Ultrasonic-assisted extraction (UAE) could be an efficient method to increase CA release from soybeans. Hence, this study aimed to optimize UAE parameters for CA extraction from heilong48 soybean (HS) variety and evaluate the physicochemical and bioactive properties of the soybean. Optimization of ultrasound parameters with a Box–B...

In this study, the effect of sonication on the fermentation process of a single-celled fungus was examined. During the experiment, Saccharomyces cerevisiae (S. cerevisiae) was used as the starting strain for ethanol fermentation (batch fermentation) in a 7.5 L automated fermentation tank. The fermentation tank connected with a six-frequency ultrasonic equipment. Non-sonication treatment was set up as the control. Sonication treatment with power density of 280 W/L and 48 h of treatment time we...

Most cassava chipping machines adopt the fixed chipping clearance at different speeds accounting for inconsistencies in chip geometries. These irregularities influence drying time and may cause fermentation, culminating in poor quality and safety of dried chips. The need to develop a variable chipping machine capable of producing varied chip sizes for different uses necessitated this research. The main objective of this study was to develop and test the impact of a cassava chipping machine wi...

Green leafy vegetables (such as cocoyam (Colocasia spp) leaves, spinach (Spinach spp), amaranths (Amaranthus spp), roselle leaves (Hibiscus spp), and lettuce (Lactuca spp)) form a major part of Ghanaian meals providing essential vitamin such as A, B and C and minerals including iron and calcium as well as essential bioactive compounds. However, the practices involved in the production, distribution and handling of these nutrient rich vegetables, by most value chain actors in Ghana, unfor...

Studies have shown that the disulfide bond conjugate formed by allicin (TS) and whey protein isolate (WPI) could significantly enhance the stability of TS. Based on this, the reaction conditions of TS and WPI were optimized, and the influence of binding rate on the molecular structure, rheological properties and microstructure of the conjugates was as well examined. The results showed that the optimal conditions for the binding of TS to WPI were: temperature 25 °C, TSmol: sulfhydrylmol = 2, p...

Green cabbage has great nutritional and therapeutic value and is mostly used as the main ingredient in salads. Unfortunately, they are prone to contamination along the value chain. This work aimed to evaluate the bacteria population in different sections of green cabbage heads obtained from five selected markets in Accra and also to determine the most appropriate method for reducing the bacteria population before consumption. Samples were obtained from five open markets in the Greater Accra R...

Fresh pineapple is an excellent source of vitamin C and there is a big demand for organically produced sugar-loaf pineapples in Europe. However, due to its high moisture content and high perishability, transportation over long distances is difficult and require cold storage conditions. The main objective of this research was to assess the quality properties of organic and conventional sugar loaf pineapples under cold storage conditions over a 21 – day period. Conventional pineapples were...

Small fish are an important part of the diet in Ghana, but malnutrition rates remain high. The nutritional quality of fish consumed in Ghana may be affected by food processing and cooking practices, but the extent to which these processes are practiced among poor Ghanaian households along the coastal belt is unknown. This study explored how poor Ghanaian households process, prepare, and cook meals containing small fish. This exploratory qualitative study used Attride-Stirling thematic network...

The Healthy Food Africa (HFA) project is a European Union (EU) Horizon 2020 collaborative research funded by the European Union, Horizon 2020 Grant Agreement No. GA 862740. The project, themed ‘Improving nutrition in Africa by strengthening the diversity, sustainability, resilience and connectivity of food systems’, is working with multi-stakeholders and value chain actors to co-generate, co-develop strategic roadmaps; and co-design analytical frameworks labeled Food System Labs (FSLs) to dev...

It was a celebration of international year of millet 2023 and a life style for environment, along with the Indian Food Festival. Among the Dignitaries present were the Indian High Commissioner, the Minister for Food and Agriculture, Deputy Minister for Environment Science and Technology and Innovation (MESTI). The United Nation General Assembly have declared 2023 as international year of millet. Millet provides affordable nutrients option which is easy to grow. The aim is to popularize mil...

This study examined the structural and physicochemical characteristics of starch isolated from seven yellow cassava genotypes. The structural properties of yellow cassava starch from these cultivars were elucidated by scanning electron microscopy, X-ray diffractometry and Fourier Transformed Infrared Spectroscopy (FTIR). Their water interaction properties, digestibility and viscoelastic behavior were also compared, and principal component analysis was used to establish factors associate...