Advances in Food Science and Technology

Advances in Food Science and Technology Vol. 1 (11), pp. 141-149, November, 2013. © International Scholars Journals

Review

Necessity for sufficient processing to reduce the anti-nutritional factors in plants used as human foods and animal feeds

Danjuma Gimba, Kambai Abdul and Owuru Gangas

Department of Medicine, Faculty of Sciences, Ahmadu Bello University, Zaria, Kaduna State, Nigeria.E-mail: [email protected].

Accepted 29 September, 2013

Abstract 

Anti-nutritional factors (ANF) are compounds which reduce the nutrient utilization and/or food intake of plants or plant products used as human foods or animal feeds and they play a vital role in determining the use of plants for humans and animals. Apart from cyanogenic glycosides, food poisoning arising from anti-nutritional factors, otherwise known as plants’ secondary metabolites has not been properly addressed in most parts of the developing world. People have died out of ignorance, poverty and inadequate nutrition information and education, especially within the African societies. There are reports from time to time of deaths after consumption of some type of beans despite cooking. Also, cases of renal and liver diseases are increasing and this calls for a need to properly address the issue of thorough and adequate processing of foods/feeds before consumption. The aim of this review is to emphasize on the adequate processing of foods/feeds and to educate the people on the dangers of consuming improperly processed foods especially legumes which are reported to contain very high concentrations of anti-nutritional factors.

Key words: Processing methods, anti-nutritional factors, plants, human foods, animal feeds.

Advances in Food Science and Technology Vol. 1 (11), pp. 131-140, November, 2013. © International Scholars Journals

Full Length Research Paper

Ways to improving the level of employee motivation in the fast food outlets in Cape Town, South Africa

¹Malesela Azubuike, Jabulani P. and ²Ncanywa E.

¹Department of Business Administration, Faculty of Business Grahams town, Eastern Cape, South Africa, Cape Town, South Africa.

²Department of Industrial Psychology and People Management, Faculty of Management, Johannesburg, Republic of South Africa.

Accepted 19 September, 2013

Abstract 

Motivation increases the level of performances of employees and also increases their commitment in the workplace. This implies that motivating workers is very important. The fast food workers are unique and have their individual needs, potentials, values and goals. Job satisfaction leads to job motivation. Therefore, when workers are satisfied, they tend to be motivated to work. The study points out the strategies that could be used to improve the level of motivation of the fast food workers and also discusses the causes of low employee motivation within the organization. This will also assist the management of the fast food industries in improving the performances of their employees. A case study approach was used for the survey because only the fast food industries were involved. Information was obtained from both the operational workers, administration, cashiers and the managers. A total of 200 closed-ended questionnaires and open-ended semi-interview questions were distributed and 123 employees responded which gave a response rate of 62.5%. Research proved that the rate of personal growth of the employee’s in their workplace was not satisfactory with a rate of 56.1% respondents. Also, the flexible time plan was not satisfactory to the workers because they were being given a flexible time sometimes especially when their workplace is very busy. In addition, the employee’s were not given the privilege of making decision in their workplace especially in the areas that concerns them. However, the researcher recommended that the fast food workers should be empowered in different ways, to give them opportunities to share their views. Also, the skills should be developed through coaching and feedback system. The study includes only the fast food workers that have at least six (6) months experience. This is to obtain a reliable and valid result.

Keywords: Motivation, work environment, working conditions, employee performance, organizational commitment, job satisfaction, recognition, promotion.

Advances in Food Science and Technology Vol. 1 (8), pp. 127-130, September, 2013. © International Scholars Journals

Full Length Research Paper

The materialization of some enteropathogenic bacteria in simply and completely processed foods in Nigeria

Hammed Olla, Harshanti O. and Abubakar Bukar

Department of Medicine, Faculty of Sciences, Al-Hikmah University, Ilorin, Kwara, Nigeria.

Accepted 28 August, 2013

Abstract 

Twelve (12) different food types consisting of six (6) fully processed and six (6) minimally processed ready – to – eat foods sourced from different areas of Kano metropolis were analysed for the presence of enteropathogenic bacteria from June – August, 2009. Enumeration of aerobic mesophilic bacteria using the aerobic plate count (APC) revealed that the mean count for all foods examined except zobo drink, exceeded the maximum acceptable limit (10⁵ cfu/g/ml) set by the Food and Agricultural Organization (FAO) of the United Nations. The highest mean count of 1.60 x 10⁷ cfu/g was obtained for tomato (minimally processed food), while the least count of 2.49 x 10⁴ cfu/ml was recorded for zobo drink (fully processed food). Out of a total of 60 food samples analysed, Escherichia coli recorded the highest frequency of occurrence of 24 (46.6%), followed by V. cholerae with 15 (25.0%) while Salmonella typhi recorded the least occurrence rate of 6 (10.0%). Overall, the fully processed foods were observed to be less contaminated with enteropathogenic bacteria than the minimally processed foods. The results indicated that most of the ready – to – eat food samples examined in this study did not meet bacteriological quality standards. The implications of the results on human and environmental health are discussed.

Key words: Enteropathogenic, bacteria, ready - to - eat, food, Kano

Advances in Food Science and Technology Vol. 1 (8), pp. 121-126, September, 2013. © International Scholars Journals

Full Length Research Paper

Feeding practice of three major fish species in Lake Baringo, Kenya

Kabatila Bedan, Kavat Brayant and Mishflo E.

Department of Biological Sciences, College of Natural And Applied Sciences, Africa Nazarene University, Ongata Rongai, Kenya.

E-mail: [email protected]

Accepted 7 August, 2013

Abstract 

The diets of three fish species of commercial importance in Lake Baringo, Protopterus aethiopicus, Clarias gariepinus and Oreochromis niloticus, were determined using frequency of occurrence and volumetric methods between April 2008 and March 2010. Seine and gill nets were used to catch a total of 430 fish specimens. The diet of P. aethiopicus was 94.3% molluscs with a frequency of occurrence of 98.6% of stomachs with food. Adult C. gariepinus fed mainly on fish with 75% of the stomachs with food containing fish remains and mean of 49.2% contribution by volume. C. gariepinus also fed on zooplankton, especially the cladoceran Daphnia barbata. The food items in the stomachs of O. niloticus consisted mainly of algae, detritus and zooplankton. Algae was consumed by O. niloticus of all length classes in proportions ranging from 26.5 to 88.1%. The importance of zooplankton as food for O. niloticus decreased with size of fish. The study reveals the importance of zooplankton as food for O. niloticus and C. gariepinus in Lake Baringo. There is need to rehabilitate the catchment of Lake Baringo so as to improve the water quality thus improve productivity.

Key words: Diet, Omnivorous, Algae, zooplankton, food web.

Advances in Food Science and Technology Vol. 1 (8), pp. 112-120, August, 2013.  © International Scholars Journals

Review

Marketing in new food products growth and towards an incorporation of sensory study and a theoretical and practical review

Lilpheez Sharafadeen* and Donatus Aderomu

Department of Agriculture, Faculty of Food Science and Technology, Open University of Tanzania, Msasani, Tanzania.

E-mail: [email protected]

Accepted 28 July, 2013

Abstract 

Product innovation can be instrumental for firms that want to be market oriented. There are many examples in the literature of the importance of sensory analysis in terms of designing, testing, launching, and rethinking food products. Sensory and product testing researchers have often called on to participate in the development of new products but they only quantified consumer reactions to prototypes developed and not in concept development at the early stage development phase. Lately sensory science seems to move towards market research and the sensory professional is required to become an expert in concept development at the early stages and not just in the measurement of sensory responses. Thus, this paper reviewed and categorised the most common methods of consumer research for sensory professional to participate, with an interdisciplinary approach to the different stages of New Product Development (NPD) process with the support of background information and the use of the latest researches in the field of consumer science. This review showed that some of these techniques may not have attained extensive adoption by product developers, because the conceptual bases, the theoretical constructs, and descriptive terminology associated with them are distant to product developers and their qualitative nature place them in conflict more quantitatively.

Key words: Consumer research, qualitative techniques, sensory analysis, product innovation.

Advances in Food Science and Technology Vol. 1 (8), pp. 100-111, August, 2013. © International Scholars Journals

Full Length Research Paper

Application of six sigma method to the Production process of food in the food industry to reduce cost

Winifred Kelsey, Kislon Logan and Gregory Carver

Department of Industrial Engineering and Management, College of Applied Science and Technology, Illinois State University, USA.

E-mail: [email protected]

Accepted 13 July, 2014

Abstract 

In recent years, an increasing number of companies have used different types of quality programs in order to increase internal and external customer satisfaction as well as to reduce quality cost. Among all of these programs, Six Sigma is perhaps the most widely-accepted initiative by all a broad range of organizations. The DMAIC (define-measure-analyze-improve-control) approach has been followed here to solve an underlying problem of reducing process variation and the associated high defect rate. This paper explores how a food company in Taiwan can use a systematic and disciplined approach to move towards the goal of Six Sigma quality level. The DMAIC phases are utilized to decrease the defect rate of small custard buns by 70% from the baseline to its entitlement. At the beginning of this project, the defect rate was 0.45% (Baseline), and after the improvement actions were implemented during a six-month period this fell to below 0.141% (goal). The critical successful factors for Six Sigma projects, especially those in the food industry, are discussed at the conclusion of this paper.

Key words: Six sigma, food industry, process improvement, DMAIC.