Quality changes in cocoyam flours during storage
Abstract Cocoyam tubers were subjected to two processing methods (fermentation and parboiling) and milled into flour. The samples were stored at 25°C, 35°C, and 45°C and analyzed at 2 weeks interval for 8 weeks for their nutritional, functional, and pasting properties. Data obtained were subjected to multiple analysis of variance. Storage period and its interactive effect with the processing methods had significant (P < 0.05) effects on all the nutritional composition of the flour except for the fat content. Water absorption index, wettability, and bulk density ranged from 1.94–2.72%, 25.30–135.50 sec, and 0.48–0.71 g/cm3, respectively. The entire pasting properties were significantly affected by the storage period while the interaction between storage temperature, processing methods, and storage period affected all the pasting properties except the peak time, peak, and breakdown viscosity. This study showed that processing methods storage periods and storage temperatures produced cocoyam flour with different quality characteristics.
Modification of Tannia (Xanthoxoma sagittifolium) Starch using
Lactic Acid Bacteria and Its Application for Cookies Products
This work was performed to evaluate the physico-chemical properties of modified tannia flour (MTF) with lactic acid bacteria. Physico-chemical properties of MTF by analyzing the degree of acidity, swelling power and solubility, functional group analysis by FTIR and XRD patterns, then determine proximate composition of MTF cookies. Modified tannia flour is indicated by intensity decreased of the FTIR and XRD patterns during fermentation. Proximate composition of MTF and cookies with moisture, ash, fat, protein and glucose content products approximately, respectively 7.63 ± 0.05 %, 2.94 ± 0.02 %, 0.01 ± 0.21 %, 0.86 ± 0.09 %, 43.00 ± 0.14 % and 8.76 ± 0.22 %, 2.67 ± 1.18 %, 48.07 ± 0.23 %, 16.52 ± 0.03 %, 9.08 ± 1.77 %. Physico-chemical properties of MTF with lactic acid bacteria had pH of MTF decreased but swelling power and solubility increased during fermentation and pasting characteristics were modified, so MTF can be applied for making cookies product, where the addition of anchovy meat as a source of protein can increase the protein content of cookies product.
Gill diseases of cultured salmonids in Ontario.
Between 1977 and 1981, the Fish Pathology Laboratory of the Ontario Veterinary College received 239 cases from trout farms of southern Ontario, 51 (21.3%) of which had diseased gills. Branchial lesions in 86.3% of these 51 cases were characterized by marked lamellar epithelial hyperplasia with epithelial hypertrophy and lamellar fusion. Filamentous bacteria were seen on the surface of the branchial filaments and lamellae in 68.6% of the cases. Our observations highlight the importance of gill diseases as a production problem of farmed salmonids in southern Ontario.