Physical properties and consumer acceptance of maize-baobab snacks

Impact of different microwave treatments on food texture

Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.

Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks

This study evaluated the nutritional, antinutritional properties, and consumer preferences of five maize-based snacks at the household level. The physical, nutritional, and antinutritional properties were analyzed with standard laboratory methods, while a structured questionnaire was used for the data collection on consumer preferences of the maize products. There were significant (p < 0.05) differences in the proximate parameters of the maize snack samples. Antinutritional properties among maize snacks all fell within the permissible range. Respondents from all districts showed no significant (p > 0.05) differences in maize chin-chin variants’ and maize finger variants’ except for Serenje and Mkushi districts where maize chin-chin and maize finger showed significant (p < 0.05) differences in their sensory ratings. However, across districts, the most rated maize finger variant was the spiced 100% maize finger. In conclusion, maize-based snacks enriched with soybean flour have proven nutritious with a reasonable acceptability level.

Impact of LFGD (Ar+O2) plasma on seed surface, germination, plant growth, productivity and nutritional composition of maize (Zea mays L.)

In this present study conducted with the LFGD (Low-Frequency Glow Discharge) (Ar + O₂) plasma treated maize seeds, to inspect the effect on seed surface modifications, seed germination, growth, development, productivity and nutritional compositions of maize plants. This study reported that LFGD (Ar + O₂) plasma treated maize seeds have a potential effect to change its smooth seed surfaces and, it becomes rougher. It also enhances the seed germination rate up to (15.88%), which might help to increase the shoot length (33.42%), root length (10.67%), stem diameter (13.37%), total chlorophyll content (46.93%), total soluble protein (52.48%), total soluble phenol (21.68%) and sugar (1.62%) concentrations in respect controls of our experimental plants. For this reason, the acceptable treatment duration for maize seeds were 30sec, 60sec, 90sec and 120sec. After treatment, the plants exhibited a significant increase in CAT, SOD, APX and GR activities in the leaves and roots, and also significantly changes in H₂O₂ (208.33 ± 5.87μ molg^-1 FW) in the leaves and (61.13 ± 1.72μ molg^-1 FW) in the roots, NO was (369.24 ± 213.19μ molg^-1FW) and (1094.23 ± 135.44μ molg^-1FW) in the leaves and roots. LFGD plasma treatment also contributed to enhancement of productivity (1.27%), nutritional (moisture, ash, fat, and crude fiber) compositions, and iron and zinc micro-nutrition concentrations of maize. From this research, LFGD (Ar + O₂) plasma treatment showed a potential impact on the maize cultivation system, which is very effective tools and both in nationally and internationally alter the conventional cultivation system of maize. Because it promotes seed surface modification, improved germination rate, shoot length, root length, chlorophyll content, some of the growths related enzymatic activity, nutrient composition, iron, and zinc micro-nutrients and the productivity of maize.