Universal Journal of Food Science and Technology

Journal profile

Universal Journal of Food Science and Technology(UJFST) is a peer reviewed, open access, online publishing journal which provides publication of articles in all areas of food science and technology. The journal publishes papers featuring research papers and reviews of all branches of science, technology, processing and engineering of foods and food products. The editorial board encourages the authors all over the world to submit papers with emphasis on new scientific aspects of food science and technology to this journal.

Latest Articles

Open Access January 4, 2025 Endnote/Zotero/Mendeley (RIS) BibTeX

Knowledge Level of Street Fruit Vendors on Food Hygiene in the Tamale Metropolis

Universal Journal of Food Science and Technology 2025, 3(1), 1226. DOI: 10.31586/ujfst.2025.1226
Abstract
This study aimed to assess the knowledge level of street food vendors on hygiene in the Tamale metropolis in the Northern Region of Ghana. The study employed the health belief model as the theoretical basis. Quantitatively, the study employed a descriptive cross-sectional study design to examine the microbial load of
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This study aimed to assess the knowledge level of street food vendors on hygiene in the Tamale metropolis in the Northern Region of Ghana. The study employed the health belief model as the theoretical basis. Quantitatively, the study employed a descriptive cross-sectional study design to examine the microbial load of street-cut fruits and assess the knowledge and practice of vendors of cut fruits on personal and food hygiene in the study setting. The population consists of cut and vented pawpaw, watermelon, and street fruit vendors registered with the health directorate in the Tamale Metropolis. A convenient sampling technique was used to select 113 respondents for the study. The Yamane formula was used to determine the sample size to select one hundred and thirteen participants (113) out of one hundred and fifty-eight street fruit vendors in the Tamale Metropolis. The main instrument for data collection was a questionnaire. A questionnaire had close-ended questions which were developed using a 'Yes' and 'No' response, and a four-point Likert-type scale ranging from 1=Strongly Disagree (SD), 2=Disagree (D), 3=Agree (A) and 4= Strongly Agree (SA). The data were analysed using descriptive statistics (frequency, percentages, means and standard deviation). The findings revealed that the overall knowledge level of respondents is low. The findings also indicate that vendors do not control the rate at which their customers touch their vended fruits. It is recommended that Street fruit vendors and handlers be educated on fruit hygiene practices through engagement by the Health Directorate Unit of Tamale Metropolis and the Ministry of Health. To keep consumers safe, the Tamale Metropolitan Assembly must strictly enforce compliance with regulations on operation permits and health clearance certificates. Metropolitan sanitation officers must regularly monitor fruit vendors to ensure compliance with goods.Full article
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Open Access November 5, 2024 Endnote/Zotero/Mendeley (RIS) BibTeX

Effect of Different Processing Methods on Total Phenolic and Total Flavonoid Content of Selected Indigenous Vegetables

Universal Journal of Food Science and Technology 2024, 2(1), 1054. DOI: 10.31586/ujfst.2024.1054
Abstract
Foods rich in phytochemicals are well recognized for their role in the prevention of chronic disease development, in addition to fulfilling the nutrient requirements. However, different processing methods employed during preparation may affect their levels and functionality as they are sensitive to different processing parameters such as temperature and light.
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Foods rich in phytochemicals are well recognized for their role in the prevention of chronic disease development, in addition to fulfilling the nutrient requirements. However, different processing methods employed during preparation may affect their levels and functionality as they are sensitive to different processing parameters such as temperature and light. This study aimed to evaluate the effects of three common processing methods; boiling, fermentation, and drying (sun and solar drying, with and without blanching), on total phenolic content and total flavonoid content in cassava (Manhot esculenta Crantz), black jack (Bidens pilosa) and bitter lettuce leaves (Launaea cornuta) grown in Mkuranga District in the Eastern part of Tanzania. Total phenolic content and total flavonoid content were analyzed by using the spectrophotometric method with the use of Folin-Ciocalteu and Aluminum Chloride reagents, respectively. Total phenolic content ranged from 0.9±0.14 to 85.7 ± 0.56 mg Gallic Acid Equivalent (GAE)/100g and flavonoids ranged from 0.03±0.00 to 3.9±0.03 mg/100g across the treatments. Both parameters were adversely affected by fermentation and boiling, while solar and sun drying only reduced the flavonoid content. Results showed that direct solar and sun drying appear to be effective processing methods, for the retention and maintenance of total phenolic content in all samples while, none proved to be effective for flavonoid content.Full article
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Open Access August 17, 2024 Endnote/Zotero/Mendeley (RIS) BibTeX

Quality and Safety of Folded Vermicelli Produced by the Small-scale Processors in Tanga City, Tanzania

Universal Journal of Food Science and Technology 2024, 2(1), 1019. DOI: 10.31586/ujfst.2024.1019
Abstract
Tanga City is the region with several micro-and small-scale pasta processing companies in the country. Therefore, the purpose of this study was to assess the quality and safety of folded vermicelli produced by the small-scale processors in Tanzania. Samples of 1 kg folded vermicelli were collected from 14 processing companies,
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Tanga City is the region with several micro-and small-scale pasta processing companies in the country. Therefore, the purpose of this study was to assess the quality and safety of folded vermicelli produced by the small-scale processors in Tanzania. Samples of 1 kg folded vermicelli were collected from 14 processing companies, by the intentional cluster sampling technique. The samples were analysed for aflatoxin and microbiological (Escherichia coli, Aspergillus flavus, and Aspergillus parasiticus) quality. Moreover, physico-chemical quality was assessed in terms of diameter by using a digital calliper, moisture content by oven-drying method at 110℃± 5℃, breaking strength by the texture analyzer, and colour by colourimeter (Chroma Meter CR-400) of the collected samples were determined. In terms of microbial quality, the results indicated contamination by E. coli (1.25-3.00 Log CFU.g-1 in 8/14 samples), A. flavus (2.23-2.83 Log CFU.g-1 in 12/14 samples), and A. parasiticus (1.22-2.75 Log CFU.g-1 in 2/14 samples) as they are beyond the set limits. The diameter varied between 0.90 mm to 1.73 mm in 9/14 samples and moisture content were 10.61% to 12.65% in 13/14 samples, being within the established parameters. The samples indicated low breaking strength with levels between 6.79x105 N.m-2 to 3.75x106 N.m-2 in 11/14 samples. The result of brightness (L*) were between 53.03 to 72.14 and yellowness (b*) between 13.68 to 19.48 indices, indicating that there was no significant difference at the 5% level, respectively, although 2/14 samples had red (a*) colour values (-1.32 – +0.56). However, 4/14 samples were detected with aflatoxin B1 (0.60-0.70 μg.kg-1), they are within the recommended level (5 μg.kg-1). The study underscores the need for concerted efforts to enhance production and hygiene practices to ensure consistent compliance with quality and safety standards.Full article
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Open Access August 12, 2024 Endnote/Zotero/Mendeley (RIS) BibTeX

Handling Practices of Folded Vermicelli by Small-scale Processors in Tanga City, Tanzania

Universal Journal of Food Science and Technology 2024, 2(1), 1021. DOI: 10.31586/ujfst.2024.1021
Abstract
This study assessed the handling and processing practices of 30 small-scale folded vermicelli processors in Tanga, specifically in urban areas of Tanga City, Tanzania. However, the micro- and small-scale processors were producing in unhygienic way because they are lacking facilities and equipment to process and handle the product hygienically. Multistage
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This study assessed the handling and processing practices of 30 small-scale folded vermicelli processors in Tanga, specifically in urban areas of Tanga City, Tanzania. However, the micro- and small-scale processors were producing in unhygienic way because they are lacking facilities and equipment to process and handle the product hygienically. Multistage sampling design was adopted for this study and face-to-face interviews were conducted to collect data from all processing units through nine streets using semi-structured questionnaires and observation checklists. Data were analyzed using Statistical Package for Social Sciences, where the statistics aspect was determined from the results obtained. The processors found across various streets (ranging from 3.3% in Kwaminchi Street to 23.3% in Mabawa Street), exhibited diverse demographics, with 53.3% being owner-operators and 40% and 6.7% in labourer and supervisor roles, respectively. A significant portion (53.3%) had 1-3 years of experience, and a small portion (10%) attended formal training in pasta processing. Despite 73.3% possessing food manufacturing licenses, many were unfamiliar with legal requirements, lacking documentation and standardized processes, raising concerns about food safety. Raw materials were sourced locally, but 56.7% lacked storage facilities. Hygienic practices varied, with 43.3% undergoing periodic medical check-ups, 70% using protective gear, and 60% had hand washing facilities. Sun drying was the sole method employed, with 86.7% placed drying trays on rooftops. Packaging practices raised concerns, as 93.3% reused woven polypropylene bags, potentially impacting product quality. Awareness of aflatoxin and its health implications was lacking in 90% of the processors. Overall, the study highlighted gaps in awareness, training, and adherence to standards among processors, posing potential risks to food safety and quality. Encourage them to adhere with Tanzania Bureau of Standards requirements and formalize their quality control practices.Full article
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Open Access July 12, 2024 Endnote/Zotero/Mendeley (RIS) BibTeX

Exploring the Nutritional Benefits and Consumer Acceptance of Canned Bambara Beans in Ghana: Proximate, Microbial Quality and Sensory Acceptability

Universal Journal of Food Science and Technology 2024, 2(1), 956. DOI: 10.31586/ujfst.2024.956
Abstract
This study aimed to assess the proximate composition, microbial quality, and sensory acceptability of canned Bambara beans in Ghana to determine their nutritional value and consumer perceptions. The research was conducted in Tamale in the northern region of Ghana, focusing on sensory evaluation, nutritional analysis, and consumer preferences for canned
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This study aimed to assess the proximate composition, microbial quality, and sensory acceptability of canned Bambara beans in Ghana to determine their nutritional value and consumer perceptions. The research was conducted in Tamale in the northern region of Ghana, focusing on sensory evaluation, nutritional analysis, and consumer preferences for canned Bambara beans. The study utilized canned Bambara bean varieties sourced from local markets in Ghana. It involved sensory panels, proximate analysis, and microbial testing to evaluate the quality and safety of the canned products. Data analysis included sensory scoring, proximate composition determination, and microbial count assessments. The findings indicated positive consumer attitudes towards canned Bambara beans, emphasising their convenience, nutritional richness, and sensory appeal. Nutritional analysis revealed the nutrient content of the canned beans, highlighting their potential as a nutritious food source. Conclusions emphasised the importance of sensory attributes in consumer acceptance and women's role in producing and promoting Bambara beans. It is recommended that Increase awareness among consumers, especially women and homemakers, about the nutritional benefits and culinary versatility of canned Bambara beans. Educational campaigns highlighting canned Bambara beans' health advantages and convenience can encourage their inclusion in household diets. It is also recommended that women involved in the production and processing of Bambara beans should be supported and empowered through training, capacity building, and access to resources. Recognising the pivotal role of women in the Bambara bean value chain is essential for sustainable production practices and economic empowerment.Full article
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Open Access March 5, 2024 Endnote/Zotero/Mendeley (RIS) BibTeX

Phenolic compounds and antioxidant properties of roasted maize-peanut product (Zowey) and its potential to alleviate oxidative stress

Universal Journal of Food Science and Technology 2024, 2(1), 865. DOI: 10.31586/ujfst.2024.865
Abstract
Background: The study of phenolic compounds and their potential to contribute to health is a major interest in research. This work was to determine phenolic compound contents as well as antioxidant properties of roasted maize-peanut snack product with and without spices. Methods: HPLC was used to determine the phenolic composition
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Background: The study of phenolic compounds and their potential to contribute to health is a major interest in research. This work was to determine phenolic compound contents as well as antioxidant properties of roasted maize-peanut snack product with and without spices. Methods: HPLC was used to determine the phenolic composition of the maize flours, peanut flour and their composite snacks with and without spices. Total phenolic content (TPC), total flavonoid content (TFC), tannin content (TC) and radical scavenging activity (measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis (3- ethylbenzothiazoline-6-sulphonicacid) (ABTS) and hydrogen peroxide radical scavenging assays was also used. Results: TPC of the extract of roasted maize flour, roasted peanut flour and composite roasted maize-peanut flour ranged from 48.93 to 178.31 mg GAE/100 g, while the TFC was 3.18–25.94 mg CE/100 g and TC (0.22 – 0.73 mg CE/g). The dominant phenolic acid was protocatechuic acid ranged from 13.73 to 1643.54 µg/g. Among the flavonoids, quercetin and catechin were dominant. The extracts of the free soluble fraction exhibited 23.88 – 81.52 %, 49.59 – 85.17 % and 0.58 -5.13 µmol AAE/g of DPPH, hydrogen peroxide and ABTS radical scavenging abilities respectively. Conclusion: Maize–peanut product showed potential ability in contributing to alleviating radical induced oxidative stress.Full article
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Open Access November 27, 2023 Endnote/Zotero/Mendeley (RIS) BibTeX

Physico-chemical and sensory characterization of bread based on green banana (Musa spp.) flour

Universal Journal of Food Science and Technology 2023, 1(1), 817. DOI: 10.31586/ujfst.2023.817
Abstract
The banana (Musa spp.) is a tropical fruit with excellent sensory characteristics in terms of aroma, flavor and texture, consumed worldwide and exploited in most tropical countries. Green banana flour is rich in flavonoids, which protect the gastric mucosa, has a high content of resistant starch, which acts in the
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The banana (Musa spp.) is a tropical fruit with excellent sensory characteristics in terms of aroma, flavor and texture, consumed worldwide and exploited in most tropical countries. Green banana flour is rich in flavonoids, which protect the gastric mucosa, has a high content of resistant starch, which acts in the body as a dietary fiber and thus has health benefits, and is an alternative option for bakery products, reducing waste of both the peel and the pulp. The aim of this study was to develop bread formulations with partial substitution of wheat flour with green banana flour (FBV), thus increasing the nutritional, technological and sensory value. 4 formulations, (A), standard sample; (B), bread with 10% FBV; (C), bread with 15% FBV and (D), bread with 20% FBV. Physico-chemical quality was assessed in terms of moisture content by drying at 105ºC, ash by incineration, fat by the Soxhlet method, protein by the biuret method, carbohydrates by difference calculation and calorific value by sum calculation and sensory analysis by affective methods. The data was evaluated using the RStudio 4.2.1 DCC statistical package. There were no significant differences in moisture content, lipids and calorific value. Differences were evident in the ash and protein content. Sensory acceptance of the standard formulation was 82.22%. The results obtained show that green banana flour can be used as a partial substitute for wheat flour to produce breads with functional properties.Full article
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Open Access December 8, 2022 Endnote/Zotero/Mendeley (RIS) BibTeX

Development of a Competitive Enzyme Immunoassay Technique for the Detection of Peanut Traces in Gluten-free Products

Universal Journal of Food Science and Technology 2022, 1(1), 540. DOI: 10.31586/ujfst.2022.540
Abstract
The aim of this work was to develop a competititve enzymeimmunoassay technique, to detect the presence of traces of peanut in gluten-free products. Specific rabbit polyclonal antiserum against peanut was used as primary antibody. The optimal antigen concentration to be immobilized on the plate and the concentration of primary antibody
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The aim of this work was to develop a competititve enzymeimmunoassay technique, to detect the presence of traces of peanut in gluten-free products. Specific rabbit polyclonal antiserum against peanut was used as primary antibody. The optimal antigen concentration to be immobilized on the plate and the concentration of primary antibody to be used in competition was determined. The calibration curve was fitted using increasing concentrations of an extract of peanut product. The peanut product was extracted with Tris-HCl buffer 0.0625M with 3% sodium dodecylsulfate (SDS) and 2% sulphite (S) 0,1 M. All validation parameters studied were appropriate. Commercial samples of gluten-free products were analysed with this enzyme immunoassays and a commercial ELISA kit. Significant differences were observed in the quantitative results obtained with both methods; nevertheless the developed enzyme immunoassay could be used as screening method.Full article
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Open Access November 25, 2022 Endnote/Zotero/Mendeley (RIS) BibTeX

Assessment of Consumers’ Awareness in Food Hygiene and Food Borne Diseases in Koforidua in the Eastern Region of Ghana

Universal Journal of Food Science and Technology 2022, 1(1), 547. DOI: 10.31586/ujfst.2022.547
Abstract
The study examined consumers’ Awareness in food hygiene and food borne diseases in Koforidua in the Eastern Region of Ghana. The research design for the study was a descriptive survey. The population of the study consists of one hundred (100) consumers. Convenience sampling technique was used to select seventy
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The study examined consumers’ Awareness in food hygiene and food borne diseases in Koforidua in the Eastern Region of Ghana. The research design for the study was a descriptive survey. The population of the study consists of one hundred (100) consumers. Convenience sampling technique was used to select seventy (70) consumers from the licensed food vendors and thirty (30) consumers from the unlicensed food vendors. Questionnaire was the main instrument for the study. The questionnaire had both open ended and close ended questions was on the consumers’ knowledge and perceptions on food borne diseases and the safety of foods. Data gathered checked, edited, coded, processed and analysed using the Statistical Package for Social Sciences (SPSS) version 17. The study concluded that the consumers of vended foods have some knowledge of food hygiene and food borne diseases; however, they ignore the health hazards associated with poor food handling by food vendors and go ahead to patronize the food the vendors provide. The study also indicated consumers patronized street foods because prices were moderate as compared to the formal establishments and ignore the unhygienic conditions at the vending sites. The correlation analysis shows further that consumers patronage (r=-0.095) had negative and non-significant relationship with food handling practices. It is recommended that Consumers of vended foods should be educated to help improve upon their knowledge in food hygiene and food borne diseases to enable them make informed choices and also prompt regulatory bodies such as the environmental health officers on unacceptable food handling practices of food vendors. It is also recommended The Metropolitan/Municipal/District environmental health officers should ensure that inspection of street food vendors are carried out effectively, efficiently and regularly so as to monitor the food handling practices of the food vendors’ right from the time of preparation to the point of sale.Full article
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Open Access November 14, 2022 Endnote/Zotero/Mendeley (RIS) BibTeX

An Evaluation of Glycaemic Load in the Assortments of Fufu in Ghana

Universal Journal of Food Science and Technology 2022, 1(1), 528. DOI: 10.31586/ujfst.2022.528
Abstract
Knowledge about the glycaemic load of a food is very important in minimizing the prevalence of diabetes and other Non-Communicable Diseases. The purpose of this study was to determine the glycaemic load of the different varieties of fufu in the Wenchi municipality in Ghana. Quantitatively, the study adopted a crossover
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Knowledge about the glycaemic load of a food is very important in minimizing the prevalence of diabetes and other Non-Communicable Diseases. The purpose of this study was to determine the glycaemic load of the different varieties of fufu in the Wenchi municipality in Ghana. Quantitatively, the study adopted a crossover experimental research design. The research was carried out in Wenchi, the capital of the Wenchi Municipal Assembly, in the Bono Region. Convenience and purposive sampling techniques were used to select ten (10) healthy adults for blood glucose tests in this study. Materials used for the study were Fresh cassava, plantain, yam, and cocoyam. Descriptive analysis was used in analysing and interpretation of the data. Values were analyzed by one-way analysis of variance (ANOVA). Statistical significance was set at p<0.05. Statistical analysis was performed using Statistical Package for Social Science (SPSS) 20.0. Proximate analysis of the study concluded that, plantain fufu contained the least carbohydrate content among the three fufu mixtures. The study also revealed that all fufu combinations had a high glycaemic load and this is as a result of the large portion size of fufu that is eaten at a serving. The glycaemic load of fufu combinations showed no significant difference, however, looking at the actual values, there are differences in them which should not be overlooked. It is recommended that consumers of fufu can eat any of the three mixtures of fufu, but there will be the need to take a smaller portion size of the fufu since a larger size can have adverse effects on their blood glucose level. It is also recommended that in other for fufu to be digested well and glucose to be absorbed easily, especially yam fufu, consumers should make sure to eat fufu at least about five hours before going to bed. It is recommended that nutritionists, dieticians, and diet therapists can as well recommend yam fufu and cocoyam fufu for diabetics and prediabetics, to bring about varieties in their diet.Full article
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ISSN: 2995-8253
DOI prefix: 10.31586/ujfst
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