by Okafor D. C., Osuji C.M., Ijioma B.C., Nwakaudu A.A., Alagbaoso S. O., Obi P.N., Onyeka E. U. and Ubakanma U. G
Original Research
Enriched Tapioca product was made from cassava tubers (TMS 30572). Soya milk was added to the tapioca to improve the flavor, color and more importantly the nutritional content. The Tapioca gruels were further enriched with strawberry flavorant and carmoisine and quinolene colorants, granulated, tossed at 60°C and dried in the oven at 55°C. Five samples A (100g of cassava starch + 0ml of soymilk), B (90g of cassava starch + 10ml of soymilk), C (80g of cassava starch + 20ml of soymilk), D (70g of cassava starch + 30ml of soymilk) and E (60g of cassava starch + 40ml of soymilk) were produced in all. Proximate and sensory analyses were carried out to ascertain the chemical composition and consumer acceptance of the product. The samples were also subjected to chemical and to functional analysis. The proximate composition of the samples significantly (p=0.05) increased with increasing level of soya milk. The only exceptions were carbohydrate and crude fiber. The Ash content increased from 0.8 to 5.00% while the fat increased from 4.78 to 5.10% with the Total titratable acidity decreasing from 0.490 to 0.0099% as soya milk level increased. The water absorption capacity increased from 2.5 to 3.3% with a decrease in solubility from 3 to 1%. Judges confirmed that the favored sample was the 40% soymilk enriched.
Journal of Food Security. 2017, 5(3), 107-112. DOI: 10.12691/jfs-5-3-6
Pub. Date: June 21, 2017
10310 Views2152 Downloads
by Peters Henry, Mgbang John Edward, Onyenweaku Eridiong Ogbonna and Ikpeme Christine Emmanuel
Original Research
Food is an essential instrument for health promotion and disease prevention. Poorly prepared and recontamination of ready-to-eat street food may be the cause of outbreaks of foodborne disease. The microbiological assessment of six selected cooked ready-to-eat street foods (Moimoi, Afang Soup, Stew, Porridge Yam, Porridge Beans, and Jollof Rice) sold freely and openly in Calabar and its environs was assessed. A total of five hundred and forty (540) cooked ready-to-eat street food samples were collected from three types of food vendors; Stationary Vendors with Shade (SVWS), Stationary Vendors without Shade (SVWOS), and Mobile Vendors (MV) from different locations in Calabar and analyzed using standard techniques. Results obtained showed that the aerobic plate count,Staphylococcus aureus count, and Escherichia coli count for cooked ready-to-eat street foods sold at stationary vendors with shade (SVWS) ranged from 1.20 × 106 to 4.20 × 106cfu/g for aerobic plate count, 1.20 × 106 to 3.6 × 106 cfu/g for Staphylococcus aureuscount, and 0.9 × 106 to 2.50 × 106 cfu/g for Escherichia coli count. For stationary vendors without shade (SVWOS), it ranged from 1.29 × 106 to 3.50 × 106 cfu/g for aerobic plate count, 1.60 × 106 to 4.00 × 106 cfu/g for Staphylococcus aureus count, 1.00 × 106to 2.80 × 106 cfu/g for Escherichia colicount. Aerobic plate count, Staphylococcus aureus count, and Escherichia coli count for mobile vendors (MV) ranged from 1.80 × 106to 5.00 × 106 cfu/g for aerobic plate count, 1.60 × 106 to 5.80 × 106 cfu/g forStaphylococcus aureus count, 1.20 ×106 to 4.20 × 106 cfu/g for Escherichia coli count, respectively. The level of contaminations observed was above the acceptable microbiological limits. Thus, indicating non enforcement of regulatory acts and food safety procedures to hazard analysis critical control points (HACCP).
Journal of Food Security. 2017, 5(3), 100-106. DOI: 10.12691/jfs-5-3-5
Pub. Date: June 10, 2017
14156 Views3484 Downloads
by Kibungà Eunice Wanjiru and Thomas. G. Ngigi
Original Research
Kenya, like most parts of the world, is experiencing low food production which is leading to food Insecurity. This has a great significance in the livelihoods of the locals due to low food production and insecurity. An analysis of trends in rainfall patterns, extreme and or slow onset events, crop failure, health and crop vigor throughout the growing period, reduced food production units in the farms, points to clear evidence of some of the key contributors to low and reduced food production in many areas. The purpose of the study is to assess and monitor the key contributors to reduced/low food production in the area of study through the classification of land use land cover of the area to analyze the area extent of farm lands or cropped areas over time and determine the shift in usage, Vegetation health and vigor of the study area over time ,the impacts of the rainfall factors on food production by; estimating the annual rainfall amounts, distribution and trends over a period of time, Crop yields over a continuous period of time. Landsat satellite images were used for the years 2000, 2005, 2010 and 2015 for Land cover Land use classification and NDVI, rainfall data used was CHIPRS analyzed using GeoClim and food production data from Harvest Choice analyzed in excel. This study determined that indeed the area of study has recorded reduced food production, a lot of conversions from land use initially on food crops to other uses, change and decreased rainfall as the main contributors to the problem.
Journal of Food Security. 2017, 5(3), 88-99. DOI: 10.12691/jfs-5-3-4
Pub. Date: June 09, 2017
32973 Views3787 Downloads1 Likes
by Asogwa I.S., Okoye J.I and Oni K
Review Article
Africa is faced with dire food security challenge. Despite the fact that Africa remains the continent with greater arable land to feed it growing population and beyond, yet the continent remain the most impoverished in food security. Nearly 240 million people in sub-Saharan Africa lack adequate food for a healthy and active life. There is therefore an urgent need to look for more practical ways to tackle this challenge. One of such ways is the promotion and utilization of indigenous knowledge (IK) of food processing, preservation and storage. Africa is blessed with various types of food produce and also possesses diverse indigenous knowledge systems for their preservation and storage. Using of indigenous knowledge (IK) in solving food shortage therefore remains a powerful means of sustaining household food security. These indigenous methods of food preservation such as sun drying, fermentation, germination and soaking are time tested and has been used by locals over generation to preserve their produce after harvest thereby serving as a survival strategy. Simple, low-cost, traditional food processing techniques are also the bedrock of small-scale food processing enterprises that are crucial to rural development in Africa. Traditional/indigenous foods also provide inexpensive, safe, nutritious foods throughout the whole year thus boosting overall food security. Traditionally, long-term methods like fermentation and drying have been used for fruits and vegetables. They also provide an economic means of preserving food thus making it available during the period of scarcity. Unfortunately, despite these benefits, IK is fast eroding. Factors enhancing this gradual destruction include influence of western culture, changing socio-cultural status of women, lack of documentation, high illiteracy level among women. This review recommends that there is an urgent need to preserve and promote IK as a very important resource. All stakeholders must therefore be involved - governmental, and non-governmental bodies as well as the local people themselves. The inclusion of indigenous knowledge of food processing and preservation into any policy of program geared towards reduction of food insecurity will not only boost the peoples’ confidence on themselves but also in their ability to be part of the solutions to the challenges facing them, thus increasing the chances of success of such programs.
Journal of Food Security. 2017, 5(3), 75-87. DOI: 10.12691/jfs-5-3-3
Pub. Date: June 08, 2017
33870 Views10737 Downloads
by Lesli Biediger-Friedman, Kristen Lines and Monica Silva
Original Research
This paper explores a methodology of photo-texting to assess and improve upon the home food environment (HFE); a method which aims to engage participants with nutrition and food security among households. Various approaches to assessing and intervening within the HFE have demonstrated the efficacy of strengthening household food practices, improving food security, and dietary behaviors. However, public health practitioners face barriers in assessing the HFE. These include the intimate nature of the home setting, as well as the significant time, labor, and costs required to complete a comprehensive HFE assessment. Photo elicitation, though, provides a flexible strategy, while also empowering participants and conserving the resources of practitioners. This technique permits the collection of reflective self-assessments and provides a platform for goal setting. In this paper, we describe the step-by-step method of a photo elicitation technique that was developed to overcome the challenges with HFE research techniques. Furthermore, the described method may be beneficial as a practice tool to coach participants to self-assess their nutrition environment and to recognize behavioral factors within their homes and families. A pilot study of the photo-texting technique was implemented to identify lessons learned and illustrate feasibility. Results from the pilot study reveal participant engagement in all photo assignment, food and nutrition trends within the HFE, and effective goal setting techniques. Furthermore, participants reported favorable attitudes toward this technique of community-participatory research. There are many opportunities to facilitate effective HFE changes by utilizing the photo-texting technique and applying it to public health practice and research settings.
Journal of Food Security. 2017, 5(3), 66-74. DOI: 10.12691/jfs-5-3-2
Pub. Date: June 02, 2017
12381 Views2959 Downloads
by Fatima Ezzahra Housni, Virginia Gabriela Aguilera Cervantes, Mariana Lares-Michel, Norma Helen Juárez, María del Carmen Barragán Carmona and Rosa María Michel Nava
Original Research
In recent years, the municipality of Tapalpa, Jalisco, has suffered a gradual deterioration of natural resources (water, forest, soil). There has been a growth of population and an increase in tourism activities that do not consider natural resources, types of landscape or their socio-economic implications. One of the most relevant changes in the municipality, in addition to deforestation, is the change of land use by another type of agriculture. Change and the availability of new foods can lead to change the consumption habits of the community. The aim of this paper was to evaluate the impact of agribusiness strawberry with respect to changes in the environment, and its impact on the feeding process, since this depends largely food security. For this purpose, a multi-temporal analysis of Landsat ETM+ satellite images from 2000 and 2017 respectively was carried out in the municipality of Tapalpa, Jalisco. Likewise, a Food Consumption Frequency Questionnaire (FCFC) was applied, taking a sample of 264 adults distributed between 18 and 60 years of age, to evaluate strawberry consumption in the municipality. The results showed an evolution of landscape fragmentation at all levels with a reduction in the percentage of hectares of forest land use and a significant increase in hectares of protected agriculture. Regarding consumption, the results indicated that 67% of the sample consumes strawberry and that the amount depends on the harvest period.
Journal of Food Security. 2017, 5(3), 58-65. DOI: 10.12691/jfs-5-3-1
Pub. Date: May 31, 2017
16296 Views3339 Downloads