Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread

Implementation of good manufacturing practices (GMP) to improve the quality of smoked fish (Scombercolias)

For several years, fish smoking has been the widely adopted processing method among artisanal fish smokers located along the coastal zones in many parts of West Africa including Ghana. However, several issues pertaining to biochemical and microbiological contaminants still remain, mainly because of the suboptimal, unhygienic fish handling during the processing. To help curtail the problem, we developed and implemented a simple good manufacturing practice (GMP) system for experimentation at two local fish smoking facilities (Facility A, FA; Facility B, FB) to assess the effectiveness for improving the quality of smoked fish. The implementation of GMP did not affect the physical properties of the smoked fish but improved the peroxide value, total volatile base nitrogen, polyaromantic hydrocarbons and histamine levels. The total aerobic counts decreased from 3.96 ± 0.12 cfu/g to 1.52 ± 0.28 cfu/g (FA) or from 4.10 ± 0.2 cfu/g to 1.85 ± 0.85 cfu/g, (FB). The coliforms and Escherichia coli decreased respectively from 1.69 ± 0.12 cfu/g and 1.15 ± 0.21 cfu/g (FA) and from 1.74 ± 0.37 cfu/g and 1.24 ± 0.37 cfu/g, (FB) to below detection (no observed colony) after introducing the single use of potable water, use of smoking oven and fish core temperature of 108.1 ± 7.5 °C and 82.5 ± 3.9 °C, respectively for 2 h, wearing of safety apparels, drying and cooling of smoked fish under nets, and the use of waste disposal bins. The results show that sensitization and training of fish smokers in GMP may be relevant for improving the microbial and overall quality of smoked fish.

Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereof

The influence of sprouting on tiger nut's (TN) nutritional, functional, and phytochemical quality was examined, and the flour used for bread making to evaluate the feasibility as a functional ingredient. TN was sprouted and sampled at 3 days intervals for 12 days, dried and milled into flour and analyzed. Subsequently, 25% of wheat flour (WF) was replaced with the 9 days-sprouted TN flour for bread. Sprouting for 9 days increased the protein content from 9.19 ± 0.04 to 9.79 ± 0.15 g/100 g dry matter (DM), fiber from 6.75 ± 0.16 to 9.27 ± 0.44 g/100 g DM, and ash from 2.34 ± 0.10 to 2.70 ± 0.06 g/100 g DM but decreased fat content from 26.10 ± 0.18 to 23.18 ± 0.43 g/100 g DM and soluble sugar from 33.13 ± 1.25 to 23.75 ± 1.44 °Bx. We observed increases in the polyphenols (94.16 ± 6.43-214.23 ± 6.98 mg GAE/100 g) and ascorbic acid (26.66 ± 0.17-65.13 ± 0.19 mg AE/100 g) and decreases in the cyanogenic glycosides (273.79 ± 0.37-231.54 ± 3.53 mg/100 g) and oxalates (19.04 ± 1.14-5.65 ± 0.93 mg/100 g) contents. Sprouting decreased the particle size and increased the water retention and swelling power of TN flour. WF bread was described as stretchy, sweet, and creamy, whereas sprouted TN bread was brown, nutty, and wheat-like. Consumer acceptance for the sprouted TN bread was comparable to WF bread, showing the possible application in bread making. PRACTICAL APPLICATION: The outcome of the study could help to exploit the nutri-functional and phytochemical benefits of sprouted TN in the baking industry for producing acceptable products. This would enhance the utility of TN for food in regions where TNs grows.