Chigozie E. Ofoedu

Federal University of Technology Owerri

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Jude Iwouno

Federal University of Technology Owerri

James S. Chacha

Sokoine University of Agriculture

Charles Odilichukwu R. Okpala

University of Georgia

Ijeoma M. Agunwah

Federal University of Technology Owerri

R Okpala

Wroclaw University of Environmental and Life Sciences

Małgorzata Korzeniowska

Wroclaw University of Environmental and Life Sciences

Nkiru Odimegwu

Federal University of Technology Owerri

Charles Odilichukwu

ИШ

Иван Шорсткий

Kuban State Technological University

Njideka E. Njoku

South China University of Technology

Cooperative Institutions

Federal University of Technology Owerri

South China University of Technology

Government College University, Faisalabad

Nnamdi Azikiwe University

Imo State University

Wroclaw University of Environmental and Life Sciences

Universiti Sains Malaysia

University of Agriculture Faisalabad

Sokoine University of Agriculture

University of Minho

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Evaluation of the Prevalence of Congeners from Distilled Spirits of Different Sources

Asian Food Science Journal (2019)

Jude Iwouno Chigozie E. Ofoedu Vivian N. Aniche

Aim: With recent increase in health-related incidence arising from consumption of spirit beverages in Nigeria, there is need to investigate the prevalence of possible contaminants in spirits that may have toxicological effect on human when consumed. The purpose of this study was to determine the type and levels of congeners present in spirits obtained from fermentates of cassava, molasses and palm wine purchased from different locations. Study Design: This study was made to fit a one way Analysis of Variance. Place and Duration of Study: The research was carried out at laboratory of Department of Food Science and Technology, Federal University of Technology, Owerri and Project Development Agency (PRODA) Enugu and International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria, between April 2017 and November 2018. Methodology: Analysis of common congeners in spirits of cassava, molasses and palm wine fermentates obtained through distillation method was carried out using the Gas-Chromatography. Physicochemical properties of the spirits measured were specific gravity, pH and viscosity. The spirit distillates were analysed for concentrations of ethanol, higher alcohols and possible congeners such as esters, ethyl carbamate (EC) and ethyl acetate. Results: The distillates yielded alcoholic content of 39.00 to 46.71%. Ethyl carbamate content of spirits from cassava recorded an average mean value of 13.44 µg/l which was not significantly different from (P > .05) spirits from molasses and palm wine, with an average mean values of 12.49 µg/l and 13.75 µg/l respectively. The most important higher alcohols of the spirit distillates responsible for aromatic characteristic of spirits were found to be 1-propanol (0.06-0.11%), isobutyl alcohol (0.02-0.09%) and isoamyl alcohol (0.12-0.76%). The type and location of raw materials did not significantly affect the concentrations of the available congeners found in the distilled spirits. Good fermentation employed in this research work significantly reduced the concentrations of the detected congeners. Conclusion: Comparing the results with data from literature, it can be concluded that the concentrations of all investigated volatile compounds in the samples of spirits from cassava, palm wine and molasses are commonly acceptable. Federal regulatory agencies such as National Agency for Food Drug Administration and Control (NAFDAC), Standard Organization of Nigeria (SON) should be encouraged to carry out routine analysis on commonly produced and sold spirit beverages in order to prevent sale of contaminated drinks.

Ethyl carbamate

Ethyl lactate

10.9734/afsj/2019/v7i329970

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Citations (7)

Recent Advances in the Utilisation of Artificial Intelligence in the Food Industry

Advances in environmental engineering and green technologies book series (2024)

Moses Ojukwu Chigozie E. Ofoedu Chijioke M. Osuji Ogbonnaya Okoro Aja

Global population growth raises food security concerns. AI, like computer vision and ML, revolutionizes agriculture. It monitors crop health, predicts yields, and automates tasks. Mobile apps diagnose crop diseases swiftly, boosting productivity. AI-driven machine vision improves food processing by flaw identification and quality control. AI sorting enhances item classification, increasing productivity. In beer production, AI ensures fermentation quality. It optimizes distribution, predicts demand, and reduces waste. AI detects contaminants for food safety. Chatbots offer personalized recommendations. Data privacy and ethics matter, requiring explainable AI (XAI) and legal frameworks must be addressed despite these advancements. AI promises a secure, efficient, and sustainable food ecosystem.

10.4018/979-8-3693-0819-6.ch012

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Contributors

Elsevier eBooks (2022)

Dominic Agyei C. Anandharamakrishnan Federico Antonioli Jeetendra Prakash Aryal Thierry Astruc

10.1016/b978-0-323-91001-9.09990-4

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Essential oil‐based active polymer‐based packaging system: A review of its effect on the antimicrobial, antioxidant, and sensory properties of beef and chicken meat

Journal of Food Processing and Preservation (2022)

James S. Chacha Chigozie E. Ofoedu Kaijun Xiao

Meat is characterized by high perishability and a short shelf-life under improper storage. The evolution of food packaging in response to the growing need for clean-label technology has resulted in a sustainable, effective, safe, and natural method of prolonging the shelf-life of food using eco-friendly technologies. Active packaging presents a peculiar approach to preserving and packaging foods such as fresh and processed meat. They are composed of films and/or coatings obtained from natural sources of polysaccharides, lipids, and proteins that are edible, biodegradable, and can act as carriers of active ingredients from natural sources. Essential oils (EOs) are plant-extracted volatile aromatic compounds that have been the center of attention several types of research owing to their potential in food as natural additives and active ingredients with antimicrobial and antioxidant properties. Their utilization into biodegradable components for instance edible films to develop an active packaging system with enhanced functionalities and usefulness to the packaging and food industry is described. This review provides critical insights into the inclusion of EOs into bio-based materials with an emphasis on muscle food applications. Encapsulation was also emphasized as a key factor in optimizing the usage, stability, and efficiency of EOs in active packaging. The shelf-life of food is prolonged by the packaging system through preventing the actions of external aggressors such as oxygen and moisture, delaying the proliferation of spoilage and pathogenic microorganisms, slowing oxidative processes, and extending the duration that products are organoleptically acceptable. While cost and commercialization are the main concern for food industry professionals, consumers' main concerns are safety and awareness. In a nutshell, EO-based active packaging holds a lot of potential for shelf-life extension of meat and quality preservation. Novelty impact statement EO-based active packaging system has the potential to offer clean-label technology to consumers while alleviating food wastage and utilization of plastics by extending the shelf-life of food through eco-friendly processes. Encapsulation can improve the stability and effectiveness of EOs as antioxidants and antimicrobial agents, as well as address the challenges that have limited their application in the food system.

Active packaging

Food Preservation

10.1111/jfpp.16933

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Citations (22)

Production and Evaluation of Breakfast Cereals from Flour Blends of Maize (Zea mays) and Jackfruit (Artocarpus heterophyllus Lam.) Seeds

Archives of Current Research International (2019)

Nkiru Odimegwu Chigozie E. Ofoedu Gloria C. Omeire Munachiso C. Umelo Chioma N. Eluchie

Aim: Jackfruit is an underutilized tropical and subtropical fruit that is consistently lost to wastages and postharvest losses, neither has it gained substantial research attention. Therefore, the study is aimed at the production and evaluation of breakfast cereals formulated from composite blends of maize flour and jackfruit seed flour. Study Design: This study was made to fit into a one way Analysis of Variance. Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between February 2018 and October 2018. Methodology: Flaked breakfast cereals were produced from blends of different ratios of Maize flour to Jackfruit seed flour. The formulated breakfast cereal products were evaluated for proximate composition, functional properties, anti-nutritional properties, mineral content and sensory properties. Results: The mineral content of the formulated breakfast cereals showed significant difference (P<0.05) in Ca(156.23-184.14mg/100g), Mg (179.28-207.81mg/100g), K(70.62-78.53mg/100g), Fe(4.01-5.46mg/100g), Na(9.44-10.66mg/100g), Zn(1.72-2.29mg/100g) and P(10.38-13.62mg/100g). The moisture content (3.83 - 4.14%) of the formulated products was acceptable for shelf life extension of the flaked breakfast cereal products. Protein, ash, crude fiber and fat content of the formulated breakfast cereal products increased with increased addition of jackfruit seed flour while the carbohydrate and energy value of the formulated products decreased with increased addition of jackfruit seed flour. Bulk density and water absorption capacity of the formulated products increased with increased addition of jackfruit seed flour while oil absorption capacity, foam capacity, viscosity and gelation capacity decreased with increased addition of jackfruit seed flour. Processing method significantly reduced the relatively high level of anti-nutrients associated with Jackfruit seed. Panelist preference increased with a corresponding decrease in jackfruit seed flour addition. Conclusion: Utilization of jackfruit in food product development may solve the problem of wastage and postharvest losses associated with this fruit.

Artocarpus

Corn flour

10.9734/acri/2019/v16i330092

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Rheological, Sensorial, and Textural Properties of Ingredient-Mix Based Dried Beef Product (Kilishi)

Meat Technology (2021)

Marcquin Chibuzo Iheagwara Thomas M. Okonkwo Chigozie E. Ofoedu Иван Шорсткий Charles Odilichukwu R. Okpala

As a ready-to-eat (RTE) meat product, Kilishi is gaining increasing popularity within Africa. Only experienced persons make Kilishi products, and improving the production process using comminuted meat production/technology can enhance the products’ quality and uniformity. In line with this, the rheological (elastic modulus, viscosity, and rupture strength), textural (hardness, springiness, cohesiveness, and chewiness), and sensorial (taste, color, texture, aroma, and overall acceptability) properties of ingredient-mix based Kilishi sausage were measured. Traditional Kilishi as a control was compared with seven other comminuted Kilishi products (CK1-7) of different ingredient-mix ratios. Comminuted Kilishi products obtained higher values for textural characteristics compared to the traditional Kilishi. Results indicated that CK7 had the highest elastic modulus (E strength (18.95 N), while CK2 had the lowest of these values amongst the comminuted Kilishi products. However, TK was more vis-Pas), yet had the lowest rupture strength (6.85 N). Sensorially, the panel rating for overall acceptability showed CK2 achieved the highest score (7.02) which is indicative of its degree of preference. Both rheology and texture strongly correlated (p<0.05) with one or more sensorial attributes. The ingredient-mix ratios and degree of exposure to heat treatment significantly influenced the rheological, textural, and sensorial properties of Kilishi. Compared to traditional Kilishi, CK2 appears very promising as it was more preferred by panelists, and among the comminuted Kilishi, CK2 had the most favorable textural and rheological attributes, and had the lowest ingredient-mix ratio, which is indicative of lower production costs than the other comminuted Kilishi products. The comminution technique and use of precise ingredient-mix ratios can provide added value in the Kilishi processing industry. cous (2.09 × 106 o , E 1, and E 2 ) and rupture.

Ingredient

Chewiness

10.18485/meattech.2021.62.1.2

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Peer Review #1 of "Revisiting food-sourced vitamins for consumer diet and health needs: a perspective review, from vitamin classification, metabolic functions, absorption, utilization, to balancing nutritional requirements (v0.2)"

Chigozie E. Ofoedu Jude Iwouno Ebelechukwu Ofoedu Chika C. Ogueke Victory S. Igwe

The significant attention gained by food-sourced vitamins has provided insights into numerous current researches, for instance, the potential reversal of epigenetic age using a diet and lifestyle intervention, the balance between food and dietary supplements in the general population, the role of diet and food intake in age-related macular degeneration, and the association of dietary supplement use, nutrient intake and mortality among adults.As relevant literature about food-sourced vitamin increases, continuous synthesis is warranted.To supplement existing information, this perspective review discussed foodsourced vitamins for consumer diet and health needs, scoping from vitamin absorption, metabolic functions, utilization, to balancing nutritional requirements.Relevant literatures were identified through a search of databases like Google Scholar, Web of Science, Interscience Online Library,ScienceDirect, and PubMed.We demonstrated that vitamins whether from plant-and animal-based sources areprerequisites for the metabolic functions of the human body.The fat-and water-soluble classification of vitamins remains consistent with their respective absorption and dissolution potentials, underpinned by numerous physiological functions.Vitamins, largely absorbed in the small intestine, have their bioavailability dependent on the food composition, its associated interactions, as well as alignment with their metabolic functions, which involves antioxidants, coenzymes, electron acceptor/donor, and hormones.Moreover, vitamin deficiencies, in every form, pose a serious threat to human health.Vitamin toxicities remain rare, but can still occur mainly

10.7287/peerj.11940v0.2/reviews/1

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Peer Review #3 of "Revisiting food-sourced vitamins for consumer diet and health needs: a perspective review, from vitamin classification, metabolic functions, absorption, utilization, to balancing nutritional requirements (v0.2)"

Chigozie E. Ofoedu Jude Iwouno Ebelechukwu Ofoedu Chika C. Ogueke Victory S. Igwe

10.7287/peerj.11940v0.2/reviews/3

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Evaluation of Dealcoholized Beverage from Pineapple Wine and Sorghum Beer

Current Journal of Applied Science and Technology (2019)

Jude Iwouno Chigozie E. Ofoedu Anasthecia O. Ugwuegbulam Obinna M. Nwokoro

Aim: The recent increase in demand of non-alcoholic beverages (alcohol-free beer and wine) due to health reasons, religious doctrines, tribal influence and personal perception in the past few years, has triggered research interest in alcohol removal and separation processes. This study is aimed at producing and evaluating alcohol-free beer and wine using a simple distillation technique. Study Design: This study was made to fit into using a combination of T-test and one way Analysis of Variance. Place and duration of Study: The research was carried out at Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between February 2018 and November 2018. Methodology: The physicochemical properties of pineapple juice and sorghum wort as well as pineapple wine and sorghum beer were evaluated and the parameters measured were pH, brix, total titratable acidity, total soluble solids, specific gravity, ethanol content, esters and higher alcohols. Results: Wine from pineapple juice and beer from sorghum wort were dealcoholized using distillation technique to obtain a dealcoholized wine and dealcoholized beer respectively. The dealcoholized products were also evaluated for pH, brix, total titratable acidity, total soluble solids, specific gravity, ethanol content, esters and higher alcohols using recommended methods. Results showed that significant difference (p<0.05) exists between dealcoholized products and their corresponding wine and beer for pH, brix, titratable acidity and specific gravity. Conclusion: The dealcoholization process performed using simple distillation technique caused complete removal of ethanol from pineapple wine and sorghum beer. Higher alcohols and esters which contributes significantly to the sensory quality in alcoholic beverages were also completely lost because of the distillation operation. Hence, flavour enrichment may be required to produce a pleasurable and delicious alcohol-free product.

Titratable acid

Brix

Alcohol content

Ethanol content

Winery

10.9734/cjast/2019/v33i530095

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Citations (9)

Colour analysis of syrup from malted and unmalted rice of different varieties

Croatian Journal of Food Science and Technology (2020)

Chijioke M. Osuji Chigozie E. Ofoedu Gloria C. Omeire Moses Ojukwu

The colour of rice syrup produced from flours of malted and unmalted rice of different varieties treated with a combination of starch hydrolyzing enzymes were analysed using CIE-LAB Spectrophotometric colorimeter after being filtered and/or centrifuged. The resulting syrups were processed as filtered unmalted hydrolyzed rice (FUHR), filtered malted hydrolyzed rice (FMHR), centrifuged unmalted hydrolyzed rice (CUHR) and centrifuged malted hydrolyzed rice (CMHR). Results showed that L* ranged from 60.16 to 68.57, a* ranged from 10.49 to 11.13 and b* ranged from 55.34 to 64.56. The magnitude of the colour values was an indication of the intensity of the rice syrup colour. Hue angle (oH*) ranged from 79.08o to 80.36o indicating less yellow in the CIE-LAB colour space and brown colour spectrum in the visible region of opponent colour chart. Total colour difference (ΔE) of syrups ranged from 0.50 to 1.72 for ΔEunmalted while ΔEmalted ranged from 0.49 to 1.76. However, the ΔEfiltered ranged from 5.89 to 11.19 while ΔEcentrifuged ranged from 5.54 to 9.47 indicating that filtration and centrifugation contributed to non-significant difference (p>0.05) in colour attributes (ΔE) of the rice syrup, whereas very distinct colour difference (ΔE) was observed between rice syrups from malted and unmalted samples.

Colorimeter

Brown rice

10.17508/cjfst.2020.12.1.03

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Citations (16)