Indonesian Food Science & Technology Journal 2021-07-31T00:00:00+07:00 Addion Nizori, PhD Open Journal Systems <div class="page" title="Page 1"> <p>Indonesian Food Science and Technology Journal (IFSTJ) with registered number <strong><a href="">ISSN </a></strong><a href="">2615</a><a href="">-367</a>X (online) is a peer-reviewed journal, open access, accreditated by <a href="">SINTA</a> (Indonesian national body for journal accreditation) published two times a year (July and December) by Department of Technology of Agricultural product (THP) <a href="" target="_blank" rel="noopener">Jambi University</a>, in collaboration with the Indonesian Food Technologist Association (IAFT/PATPI). The Journal Publishing original research papers and critical reviews with the scope of advancement research in the field of Food Science and Technology. All articles until this issue (<a href="">Vol 4 No 1, December 2020</a>) were authored/co-authored by<strong> authors</strong> from 5<strong> countries (Indonesia, </strong><strong>Iran, Malaysia, Nigeria</strong> and <strong>Thailand</strong><strong>). </strong></p> </div> Effect of Partial Replacement of Soybean with Chickpea to the Nutritional and Textural Properties of Tofu 2020-12-26T20:25:59+07:00 Naksit Panyoyai Manisorn Silsin Jatuporn Khongdan Vilia Darma Paramita <p>&nbsp;</p> <p>Abstract— Tofu is an oriental food that originated from China and later became a traditional cuisine in many South East Asia Countries, e.g. Indonesia, Singapore, and Thailand. The tofu was made by coagulating soy milk with salt to form curds, which further compress to form a solid block. Tofu usually uses soybeans as the main ingredients; however, in this experiment, the soybeans were partially replaced with chickpeas to increase the amount of dietary fibre and reduce fat levels in the final products. The tofu was made of soybean and chickpea at a ratio of 100:0 (control), 90:10, 80:20 and, 70:30.&nbsp; The products were evaluated based on their nutritional contents (crude protein, crude fat, and crude fibre), and textural properties using Texture Profile Analysis. Some analytical parameters, such as pH, moisture content, and colour were also studied. Partial replacement of soybean with chickpea decreased overall crude protein and fat content, whereas increased crude fibre. The presence of chickpea in the blends, up to 30% (w/w), had affected the tofu curd's protein stability, lowered their pH, and moisture content.&nbsp; A denser tofu curd was obtained by adding more chickpea to the product. The 70:30 blend has the highest hardness value compared to the other formulations. This low soy content mixture, however, can not produce a cohesive and springy tofu gel. The CIELAB colour space of the soybean/chickpea tofu cubes records a trend of increase in redness and yellowness values for tofu with chickpea.</p> 2021-07-31T00:00:00+07:00 Copyright (c) 2021 Naksit Panyoyai, Manisorn Silsin, Jatuporn Khongdan, Vilia Darma Paramita Valorization of Algerian Semi-Soft Date and Traditional Preparation of Date Syrup: Physicochemical and Biochemical Properties 2021-06-24T12:03:48+07:00 Asma Laouar Amina Benbelkhir Wahiba Baida Linda Rouissat Elhassan BENYAGOUB <p><strong>In Algeria, the production of dates occupies a large part of Saharan agricultural production. The wilaya of Bechar is one of the most productive regions for dates, where more than half of their production is considered as a second quality dates which are sold by barter or used as animal feed. Families in these regions use this type of date to prepare by-products, namely; date syrup locally called "<em>Robb</em>". The preparation of this type of product is limited and confined to the individual scale. The aim of this study is to highlight the physicochemical and the biochemical quality of this home-prepared artisanal product by comparing it to two others marketed in the wilaya of Béchar and of Elbayadh (Algeria).</strong></p> <p><strong>The physicochemical and the biochemical results of the three analyzed samples showed an acidic pH value ranged from 4,26 to 4,7, a degree of acidity ranging from 8,2 to 12%, a soluble solids content of 64 to 75%, a total sugars and reducing sugar content of 51 to 63,6 and 40 to 52% respectively. While the water content is relatively high ranging from 28 to 37%, and a significant potassium ions content compared to sodium ions varies from 195 to 555 and from 5,8 to 137mg/L respectively. </strong></p> <p><strong>These characteristics are not only considered as a high added value to the product which enhances the value of the second-quality low marketing dates but also contributes to increasing their shelf life, constituting an economic priority for the oasis’ inhabitants of the Southern Algeria region.</strong></p> <p>&nbsp;</p> 2021-07-31T00:00:00+07:00 Copyright (c) 2021 Asma Laouar, Amina Benbelkhir, Wahiba Baida, Linda Rouissat, Elhassan BENYAGOUB Comparative Analysis of Custard Produced from Selected Cereals (Guinea Corn, Maize, Rice and Millet) 2021-03-30T00:45:17+07:00 Solomon Achimugu Judith C. Okolo Patricia E. Adaji <p>This study looked at the proximate and organolleptic qualities of custard powder produced from four different cereals (guinea corn, maize, rice and millet). Proximate result ranged between 9.95-14.05%, 1.20-2.78%, 1.10-2.31%, 4.75-5.50%, 7.96-12.88% and 66.49-70.58% for moisture, ash, crude fiber, fat, protein and carbohydrate content respectively. There was significant difference in all the parameters evaluated. Product from guinea corn and Millet compared favourably with the product produced from the conventional cereal (maize). Also, sensory result revealed the preference of consumers for guinea corn and Millet based custard to the conventional primary raw material. The study established the superiority of custard from guinea corn and millet to that produced from maize.</p> <p>Keywords Custard, Maize, Guinea corn, Rice, Millet</p> 2021-07-31T00:00:00+07:00 Copyright (c) 2021 Solomon Achimugu, Mrs Judith C. Okolo , Patricia E. Adaji Proximate and Mineral Evaluation of Dried Composites of selected Leafy Vegetables 2021-04-26T09:12:29+07:00 Solomon Achimugu Judith C. Okolo Grace Obaje <p>This study aimed at determining the chemical qualities of six selected green leafy vegetables (pumpkin, moringa, chaya, A. spinach, scent leaf and cocoyam). Proximate result showed that the composite sample was significantly higher in all parameters except for carbohydrate where it was significantly least. Mineral analysis result ranged between 8.24-1315.8; 243.7-536.3; 23.61-35.92; 1.21-29.91 for Ca, Mg, Fe and Zn respectively. The quantity recorded for the composite sample is adequate enough to furnish for the daily requirement.</p> 2021-07-31T00:00:00+07:00 Copyright (c) 2021 Solomon Achimugu, Mrs Judith C. Okolo , Obaje Grace The Effects of Moisture Content Variation on Some Engineering Properties of Almond Seed (Terminalia Catappa) 2021-06-30T01:23:13+07:00 Bamidele Atteh Oguntoyinbo Olukemi Orhevba Bosede Adelola <p>The physical and mechanical properties of Almond seed at different moisture content levels of 6.78%, 12.39%, 17.11% and 21.97% were investigated in this study. The physical properties include geometric mean diameter, bulk density and angle of repose; they were determined using standard procedures. The length, width and thickness obtained for the 100 samples of the almond seeds were in the range of 25.42-28.63mm, 23.69-26.63mm, and 7.51-9.18mm respectively. The result shows a high uniformity on the seed sizes and significant variations between the length, width and thickness. The calculated values of the geometric mean diameter and sphericity ranged from 16.48-19.07mm and 64.66- 66.63% respectively. The results of the surface area varied from 853.6-1143.04mm2. The result also indicated a high variation in the surface area of the seeds with respect to the different moisture content levels. The mechanical properties which include rupture force, compressive strength and tensile strength were determined on the seeds. The mechanical properties show that the fracture force and compressive strength decreased from 2689N to 2499N, 410N/mm2 to 398 N/mm2respectivelywith an increase in moisture content (6.78%-21.9%). The tensile strength obtained for moisture levels of 6.78%, 12.39%, 16.11% and 21.9% were 3.20Mpa, 3.90Mpa, 4.20Mpa and 4.60Mpa respectively</p> 2021-07-31T00:00:00+07:00 Copyright (c) 2021 Bamidele Atteh, Oguntoyinbo Olukemi, Orhevba Bosede Adelola