Nutrition Values

Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access

Editorial - (2021) Volume 7, Issue 1

Nutrition Values

Ashwini Wagh*
*Correspondence: Ashwini Wagh, Department of Food and Nutrition, Davis, USA, Email:
Davis, USA

Editorial Note

Food chemistry is the branch of chemistry that deals with the chemistry behind the biochemical nature of food, their properties and how they are processed in the human body. It usually involves the study of chemical components from the proteins to carbohydrates and more. In food chemistry, we learn how other different processing techniques affect a certain type of food and also for ways to enhance the quality of food.

In current volume 3, various aspects of Food chemistry were discussed by the authors from different parts of the world. In the research article Sangari Joel Sunday, conducted a study concluded that the result generated from his study showed that ginger powder prepared using sun- dried and oven-dried methods are good source of micronutrients and it contains pharmacological active compounds that could be useful in animal production. It can also be effectively utilized to tenderize chicken meat without adversely affecting other meat quality parameters. Therefore, a technology for utilization of easily and cheaply available ginger can be exploited at the industrial or household level for tenderization of meat. [Comparative Nutritional Value Analysis of Oven Dried and Sun Dried Ginger (Zingiber officinale) and their Tenderization Effects on Old Layer Chickens in Pankshin Lga of Plateau State, Nigeria]

Md Bellal Hossain, in his study new information on total carotenoids, anthocyanin, polyphenols, availability with the cheapest price and quantified its nutritional values and importance’s to overcome the vitamin A deficienc\ diseases was investigated. Due to its bright color, nonpoisonous nature, rich nutrition, safe and health care function, carotenoids from colored sweet potato are recommended for applications in neutraceutical supplements, food and cosmetic industries locally and globally.

[Study on the Physicochemical Composition and Antioxidant Properties of Selected Colored Sweet Potato Variety (Ipomoea batatas L) in Bangladesh]

Hassan Rabea Mohamed, in his research article shown that it is necessary to state that, frozen Tilapia fish maintained their quality during 6-month storage period according to physic- chemical quality criteria. Raw and fired tilapia fish were found to be good quality fish end of storage as to general chemical means. [Changes in Biochemical Criteria of Tilapia Fish Samples during Frozen Storage at -18˚C for 180 Days and their Fried Products]

Aimée WDB Guissou conducted the study and concluded that the production of zamne is based on culinary practices with different variations. These variations are observed in the steps, their sequence and their duration. Whatever the producers, the flowdiagrampresentedtheoperationsofcleaning, doublecooking and washing/draining. Ash lye solution was added as softening agent. The various modifications were applied according to the consumer’s appreciation. [Technology and Biochemical Changes Associated with the Production of Zamne: A Traditional Food of Senegalia macrostachya Seeds from Western Africa]

Mohammed A Usman, in his research study concluded that subjecting sorghum grains of different types to malting would lead to variations in the induced changes to both the proximate composition and amino acid profile. The malting process led to the enhancement of protein and crude fibre content while reduction was observed in fat, ash and carbohydrate content. The effect of malting on the amino acid profile was such that virtually all amino acids were enhanced by the process though some were produced at higher concentration that others. [Comparative Assessment of Changes Induced by Malting on the Proximate Composition and Amino Acid Profile of Three Classes of Sorghum [Sorghum bicolor (L.) Moench] Grains].

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