Journal of Food Quality and Hazards Control

60-60

Authors: Editorial

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62-69

Authors: J.M. Adesina, A.R. Jose, K.D. Ileke, T.E. Mobolade-Adesina, O.Y. Komolafe

Background: Edible insects are rich in protein, amino acids, fat, vitamins, and trace elements. However, they are the potential carriers of toxicants, allergenic substances, anti-nutrients, and pathogens. The present study aims to determine the proximate and nutritional, fatty acid, metal composition, and microbial load of palm weevil larvae (Rhynchophorus phoenicis Fabricius, (Coleoptera: Curculionidae)), an insect species commonly consumed in Nigeria. Methods: Twenty five R. phoenicis were randomly collected in April, 2021 from different local farms. The insects were exterminated by freezing and thereafter defrosted at room temperature in the laboratory; with the exception of the samples for moisture analysis, they were oven dried to a constant weight at around 65 °C for 24 h, grounded, and analyzed for proximate content, fatty acids, metals, and microbial load following standard laboratory procedures. Results: The results show that R. phoenicis contained 45.60% crude fat, 15.79% crude fiber, and 5.25% crude protein by weight. Linoleic acid, oleic acid, and palmitic acid made up most of the fatty acid concentrations at 54.13, 23.86, and 14.19%, respectively. Iron (Fe) content was the highest metal (4.923 ppm), followed by manganese (Mn; 2.767 ppm) and zinc (Zn; 1.04 ppm). The isolated microorganisms were mold and yeast (5×10-5 Colony Forming Unit (CFU)/g), Staphylococcus sp. (33×10-5 CFU/g), and Micrococcus/Bacillus substilis sp. (5×10-5 CFU/g). Conclusion: The high nutritional composition present in R. phoenicis evaluated in this study, compared to the dietary protein value obtained from other animal food sources, suggests the need for their adoption as animal protein and essential fatty acid sources in human diets.

76-83

Authors: O.O. Okike, S.D. Daramola, F.E. Nwachukwu, M.E. Inana, E. Nwebor, C.C. Aneke

Background: Contamination of food by microorganisms from the processing to the consumption stage has become a major health concern in this era, where a better approach for the elongation of food shelf life is explored. This study aims to evaluate the microbial and fungal contamination of different dried cocoyam flakes during storage. Methods: The cocoyam (Colocasia esculenta) samples were properly cooked, peeled, sliced into thin shapes, and dried to constant weights. The drying methods used were sun, hot-air oven, and Nigerian Stored Products Research Institute (NSPRI) multi-crop dryer; samples were divided into three groups A, B, and C, respectively, and the dried samples were stored for three months. Moisture Content (MC) was conducted using the standard method. Colonial morphology, Gram staining, and biochemical test were used to identify and characterize microorganisms. Statistical analyses were performed using SPSS 20.0. Results: There was a significant increase in the MC of all the samples after the storage duration. The sun-dried sample had the highest MC (13.60%) while the oven-dried sample had the lowest MC (10.82%). The sun-dried samples had the highest viable bacteria count (7.2×105 Colony Forming Unit (CFU)/g) and the oven-dried sample had the lowest count (5.1×105 CFU/g). The four bacterial isolates identified were Bacillus subtilis, Pseudomonas aeruginosa, Micrococcus luteus, and Staphylococcus aureus. The heterotrophic fungal number was the highest (0.5×103 CFU/g) regarding sun-dried samples, whereas the samples dried with NSPRI multi-crop dryer and oven-dried samples had the same value (0.3×103 CFU/g). Aspergillus flavus, A. niger, Rhizopus, Penicillium, and Mucor were isolated from the samples. Rhyzopertha dominica was identified in sun-dried samples. Conclusion: The increase of MC and the nature of the storage material may have contributed to high bacterial and fungal counts of stored dried cocoyam flakes, especially sun-dried ones, thereby exposing consumers to potential health risks.

92-102

Authors: E.F. Zaki

Background: Spirulina platensis (S. platensis) is a microalga. It has high levels of protein, essential amino acids, fatty acids, high concentrations of vitamins, and minerals. This study aims to evaluate the effect of adding S. platensis on the quality characteristics of camel burger. Methods: Spirulina was added at different levels (0.5, 1, and 1.5%) to the formulation of camel burger and its effect was studied on fatty acids profile, amino acids content, lipid oxidation, physical, and microbiological quality during frozen storage at -20 ºC for 90 days. Data were analyzed using statistical analysis system (SAS, 2000). Results: Significant changes (p<0.05) were found in fatty acids profile and amino acids content of formulated camel burger. The highest fat retention and moisture retention was found in camel burger formulated with Spirulina. PH value increased as the level of Spirulina increased. Fresh camel burger formulated with Spirulina significantly (p<0.05) reduced color parameters (L*, a*, and b*) more than that of the control burger. No significant differences (p>0.05) were found in cooking loss, shear force, and microbiological profile of fresh camel burger treatments. Conclusion: Addition of different levels of Spirulina in the formulation of camel burger improved fatty acids and amino acids profile, increased water retention and fat retention, and delayed lipid oxidation during frozen storage, without any negative effects on shear force values, cooking loss, and microbiological quality.