Journal of Traditional and Indigenous Food

Enhancing Vitamin C Retention in Edible-Coated Cherry Tomatoes using Parijoto Extract: A Potential Approach for Traditional Food Preservation

2023-08-19T14:41:16+00:00

Medinilla speciosa Blume, commonly known as Parijoto, harbors anthocyanin compounds of interest, aligning with traditional and indigenous food preservation practices. The efficacy of edible coatings, integral to preserving traditional foodstuffs, assumes significance. This study, aligned with the ethos of the Journal of Traditional and Indigenous Food, aimed to juxtapose vitamin C profiles in cherry tomatoes encapsulated in edible coatings fortified with Parijoto extract, unfortified coatings, and unpackaged counterparts. Anthocyanin content in Parijoto extract was quantified through UV-Vis spectrophotometry, aligning with traditional analytical methods. Vitamin C levels were evaluated using titration, adhering to indigenous food knowledge. Results unveiled an anthocyanin content of 0.05065% w/w or 0.5065 mg/g in the Parijoto extract. Vitamin C levels (%w/w) were assessed on the 4th, 6th, and 10th days, with indigenous perspectives on preservation informing the study duration. Cherry tomatoes coated with Parijoto extract exhibited vitamin C levels of 0.31%, 0.30%, and 0.29% across storage intervals, echoing the integration of traditional practices with contemporary research. Unfortified edible coatings showed 0.34%, 0.31%, and 0.27%. Notably, unpackaged tomatoes declined vitamin C, accentuating the significance of preservation practices.

Effect of Drying Method on the Production of Dehydrated Sourdough Starter from Fermented Papaya (Carica papaya L)

2023-08-19T14:53:02+00:00

Yeast is a leavening agent used in bread-making that contains microorganisms of the Saccharomyces cerevisiae species. The use of yeast in bread-making is known for its practicality and ease, but yeast intolerance often occurs. As an alternative, natural yeast can be used to address this problem. Natural yeast has several benefits, such as enhancing flavor and aroma, prolonging the shelf life of bread, improving digestibility, maintaining bread softness for an extended period, and being free from additional chemical additives. However, natural yeast also has some disadvantages, such as a moist and brittle texture, which leads to a relatively shorter storage time. Therefore, this study aimed to investigate the impact of different drying techniques on natural yeast derived from fermented papaya fruit water. The drying techniques employed were air-drying for five days, sun drying for five days, and oven drying at 40°C for 48 hours. The best-dried yeast was obtained through the 5-day air-drying process, with a moisture content of 13.1%, nitrogen content of 2.07%, lactic acid bacteria colony count of 9.50 × 10³ CFU/g, and an average preference rating of 3.92 for appearance, aroma, and color by the panelists. Furthermore, the dried yeast was successfully reactivated, with a volume expansion of 3 times from the initial height of 3 cm to 9 cm.

Bush Meat Marketing Practices and Opportunities in Abeokuta, Ogun State, Nigeria: A Case Study within the Context of Traditional and Indigenous Food Systems

2023-11-23T06:42:29+00:00

This study delves into the dynamics of bush meat marketing in the environs of Abeokuta, Ogun State, Nigeria, within the framework of traditional and indigenous food systems. The investigation addresses pertinent research questions and examines formulated hypotheses with a significance level set at 0.05. Employing a descriptive survey research design, the study engaged a sample of one hundred bush meat sellers, selected at random from three pivotal markets in Abeokuta: Iberekodo, Kuto, and Lafenwa. The selection process followed a purposive sampling approach, with 30 respondents each from Iberekodo and Kuto, and 40 from Lafenwa, the largest market among the three. Data collection employed a self-structured questionnaire, tailored to extract insightful responses related to the study's focal variables. Analysis of data involved the use of simple percentages, tabulation, and Student's t-test statistics, applied to test the formulated hypotheses at a 0.05 significance level. Key findings highlight the presence of an active bush meat trade in and around Abeokuta, illustrating the engagement of local communities in this traditional practice.