Browsing by Author "SONDA, TAMBA S."

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Functional properties of peanut protein isolates
(Hind Agri-Horticultural Society, 2016-10-15) SONDA, TAMBA S.
Both developed and developing nations are today faced with continuous threats posed by the emergence of contagious animal diseases that have had and may continue to have serious health consequences on the world population. Considering the fact that animals are our traditional protein sources and that they are becoming more and more expensive, it is important for scientists to intensify research into alternative and affordable protein sources.
Utilization of Polysaccharides Extracted from Tofu Processing Wastewater for Microencapsulation Processes in the Food Industry
(Sciencedomain International, 2022-03-19) SONDA, TAMBA S.
The aim of this study was to extract polysaccharides from tofu processing wastewater obtained from tofu factory located at the outcast of Wuxi city, PR China. The extracted polysaccharide was used as wall material for microencapsulation processes in the food industry. This is expected to serve as an environmentally friendly research approach as it converts wastewater into useful polysaccharides that could be used in food industries. This study used vegetable oil as core material, which is used as a test case to ascertain whether a successful encapsulation process can be achieved – an indication of the possibility of the encapsulation of oil soluble minerals and vitamins. The polysaccharides extracted from tofu processing wastewater were used as wall materials for the encapsulation of vegetable fat load. The basic method applied in the microencapsulation process is indicative of the fact that with the addition of polysaccharides, the interfacial coacervation between the protein and the polysaccharide around the oil droplets induces the formation of microcapsules. The Seagull Model Z-Series Photomicrographic equipment was used to obtain Photomicrographs of the various phases in the development of microcapsules. Microencapsulation efficiency, the peroxide value and visual observation on spray-dried microcapsules were studied. Microencapsulated capsules were produced through thermal solidification of the coating to form self-sustaining entities or microcapsules. Photomicrographs were used to clearly visualize the microcapsules. The Microencapsulation efficiency of the microcapsules was studied and results showed that the highest MEE (93.04%) was obtained with a comparatively low vegetable fat load. This shows that there is a relationship between percent fat load and MEE as the higher the vegetable fat load the lower the microencapsulation efficiency. Studies conducted on the Peroxide value of the microcapsules indicated shorter shelf-life at elevated temperatures of 38ºC compared to room temperature. Polysaccharides extracted from tofu processing wastewater could be used as wall material for microencapsulation in food industries.
Utilization of Polysaccharides Extracted from Tofu Processing Wastewater for Microencapsulation Processes in the Food Industry: Experimental Investigation
(B P International (a part of SCIENCEDOMAIN International), 2022-12-08) SONDA, TAMBA S.
The purpose of this research was to extract polysaccharides from tofu processing wastewater obtained from tofu factory located at the outcast of Wuxi city, PR China. The food sector employed the extracted polysaccharide as a wall material for microencapsulation procedures. Due to the fact that wastewater is transformed into beneficial polysaccharides that might be used in the food industry, this research strategy is anticipated to be ecologically friendly. Vegetable oil was the main component of this study, which served as a test case to see whether a successful encapsulation process could be accomplished, indicating the potential for the encapsulation of oil-soluble vitamins and minerals. A successful production of microcapsules using the extracted polysaccharides will serve as a cheap source of obtaining wall materials for encapsulation processes. Polysaccharides extracted from tofu processing wastewater were employed as wall materials for vegetable fat load encapsulation. The fundamental approach used in the microencapsulation process is that, upon the addition of polysaccharides, the interfacial coacervation between the protein and the polysaccharide surrounding the oil droplets drives the production of microcapsules. On spray-dried microcapsules, the peroxide value, microencapsulation effectiveness, and visual observation were investigated. In order to create self-sustaining entities or microcapsules, the coating was thermally solidified to create microencapsulated capsules. To vividly display the microcapsules, photomicrographs were used. The microcapsules' microencapsulation efficiency was investigated, and the findings indicate that the maximum MEE (93.04%) was attained with a comparably low vegetable fat content. This demonstrates a correlation between the percent fat load and MEE: the lower the microencapsulation efficiency, the higher the percentage fat load of vegetables. Studies on the peroxide content of the microcapsules revealed a reduced shelf-life at increased temperatures of 38ºC in comparison to room temperature.