Research Article
Deodorization of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds
Issue:
Volume 9, Issue 4, December 2025
Pages:
68-77
Received:
25 July 2025
Accepted:
7 August 2025
Published:
7 November 2025
Abstract: Prosopis africana seeds were processed to produce local fermented food condiment called “Okpehe” by idoma, igala (daddawa, iru, ogiri) by hausa, yoruba and igbo respectively. However, acceptability of such condiment by the elite consumers is of serious challenge due to the offensive odor associated. The aim was to deodorize laboratory prepared fermented food condiment with potential chemical deodorant; cyclodextrin, and powdered activated carbon. Deodorization was achieved using five different concentrations (0.5, 1.0, 1.5, 2.0 and 2.5g) of the potential chemical deodorants per 100g of the control, CD and PAC treated samples and left for 24 hours, subjected to odor ranking within 24 hours. Odor was observed by snipping and a Panel of fifteen trained panelists was set up and each Panelist was presented with the coded samples and ranked them based on their odor. GC-MS was used to identify the volatile properties. Heterotrophic bacterial counts were determined using pour plate method and the growth increased exponentially from days 1- 6, with peak counts at day 7 (2.24×106, 1.54×107, 1.16×108 and 0.77×109) cfu/g and day 8 (2.25×106, 1.56×107, 1.18×108 and 0.78×109) cfu/g respectively with steady growth, offensive odor and dark mash sticky cotyledon at days 7 - 9. Cyclodextrin 2.5g/100g and PAC 2.5g/100g treated samples had the least odor (Barely perceived odor) 73.4% and 86.6% respectively. The GC-MS of the control sample had 27 volatile constituents while the sample treated with PAC (2.5g/100g) which achieved 86.6% deodorization had only 10 volatile constituents suggesting that the 17 constituents which had been removed are largely responsible for the offensive odor. The present study depicted the potentiality of CD and PAC as good chemical deodorants for the condiment.
Abstract: Prosopis africana seeds were processed to produce local fermented food condiment called “Okpehe” by idoma, igala (daddawa, iru, ogiri) by hausa, yoruba and igbo respectively. However, acceptability of such condiment by the elite consumers is of serious challenge due to the offensive odor associated. The aim was to deodorize laboratory prepared ferm...
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Research Article
Novel Technologies: A Review on New Age Food Processing
Uttiya Jana*
Issue:
Volume 9, Issue 4, December 2025
Pages:
78-86
Received:
8 November 2025
Accepted:
19 November 2025
Published:
11 December 2025
DOI:
10.11648/j.wjfst.20250904.12
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Views:
Abstract: Modern lifestyle pattern increased the demand for convenience foods with significant nutritional contribution; bioactive compounds with enhanced sensory properties imposed a challenge towards food processing industries for the evolution of novel and innovative food processing techniques. Conventional thermal food processing technologies such as heat dependant pasteurization and sterilization have the negative impact on the sensory characteristics of food product. Novel technologies have made a place in the food industries due to the wide acceptance by the consumer for the hassle free, flavourful, fresh and mild to moderate processed food products with enhanced keeping quality. Moreover, global food security can be achieved post application these novel technologies due to their effective impact on the extended shelf life without the destruction of organoleptic properties and nutritional content of the processed food product. Ready to use healthy foods are prepared with the application of novel technologies such as High hydrostatic pressure (HHP), Pulse Electrical Field (PEF), Irradiation, application of ultrasonic waves and cold plasma technologies. Mostly food spoilage and food poisoning are caused by the presence of microorganisms, so the main focus of these novel technologies is to destroy the microorganisms and thereby enhance the shelf life of the developed product. Studies proved that there is a trend of using the potentiality of novel heat independent processing technology which can improvise the quality and safety of the processed food products. Restoration of sensory qualities including flavour, texture, colour, appearance and nutritional value are predominantly based on the type of processing techniques applied. Studies also indicated the strong consumer response to High Pressure Processing (HPP), Pulsed Electric field (PEF) and cold plasma (CP) food processing techniques. Moreover, these technologies are providing safe foods to the community and are extensively applied for the mankind. Therefore it can be concluded that in forthcoming year conventional heat dependent processing will be completely replaced by novel food processing techniques as these techniques are predominantly making their place in the global market.
Abstract: Modern lifestyle pattern increased the demand for convenience foods with significant nutritional contribution; bioactive compounds with enhanced sensory properties imposed a challenge towards food processing industries for the evolution of novel and innovative food processing techniques. Conventional thermal food processing technologies such as hea...
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