Establishing processing conditions for canning cowpea seeds in tomato sauce

International Journal of Food Science and Technology

Volumn 32, Issue 4, 1997, Pages 313-324

  Taiwo, Kehinde A ^a   Akanbi, Charles T ^a   Ajibola, Obafemi O ^a  

^a OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

Author keywords

Bacillus stearothermophilus; Lethality; Process time; Sensory evaluation; Sterilizing values

Indexed keywords

BACTERIA (MICROORGANISMS); GEOBACILLUS STEAROTHERMOPHILUS; LYCOPERSICON ESCULENTUM; PHASEOLUS (ANGIOSPERM);

EID: 0031323210     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1997.00406.x     Document Type: Article

References (27)

1. Akanbi, C.T. (1992). Processing, physical and sensory characteristics of drum dried cowpea bean (gbegiri) soup. Nigerian Food Journal, 10, 44-50.
2. Amr, A.S. & Yaseen, E.I. (1994). Thermal processing requirements of canned chickpea dip. International Journal of Food Science and Technology, 29, 441-448.
3. Association of Official Analytical Chemists (AOAC) (1984). Official Methods of Analysis, 34th edn. P. 298. Washington, D.C: AOAC.
4. Binsted, R., Devey, J.D. & Dakin, J.C. (1970). Pickle and sauce making, 3rd edn. Pp. 52-54, London: Food Trade Press Ltd.
5. Casales, M.R., Del Valle, C.E. & Soule, (1988). Heat penetration in canned mussels during agitated retorting. Journal of Food Science, 53, 4-5.
6. FAO (1992). Production Yearbook. Pp. 20. Rome: Food and Agriculture Organisation of the United Nations.
7. FOS (Federal Office of Statistics) (1993). Annual abstract of statistics. P. 123. Lagos, Nigeria.
8. Fashakin, J.B. & Ojo, F.A. (1988). Chemical composition and nutritive changes of some improved varieties of cowpea (Vigna unguiculata). (L. Walp) 2. New breeds of varieties from the International Institute for Tropical Agriculture, Ibadan, Nigeria. Tropical Science, 28, 191-199.
9. Gonzalez, A.R. & Edwards, K.M. (1980). Harvesting beans at the semi-dry stage. Arkansas Farm Research, 24, 4.
10. IITA International Institute of Tropical Agriculture (1977). Grain Legume Improvement Program. Pp. 86-114. Ibadan: IITA Annual report.
11. Jackson, A. T. & Lamb, J. (1981). Calculations in Food and Chemical Engineering Theory, Worked Examples and Problems. Pp. 98-102, London: The Macmillan Press Ltd.
12. Kincade, K.P. (1985). The A-to-Z of dry bean handling. In Proceedings of Technical Conference on Dry Bean Research, Feb. 13, San Francisco, California, 29-30.
13. Kramer, A. & Twigg, B.A. (1970). Quality Control for Food Industry, 3rd edn. Pp. 253-260. Westport: The AVI Publishing Company, Inc.
14. Lynt, R.K., Solomon, H.M., Lilly, T. & Kautter, D.A. (1977). Thermal death time of Clostridium botulinum type E in meat of blue crabs. Journal of Food Science, 43, 1022-1025.
15. Pflug, I.J. & Odlaug, T.E. (1978). A review of z and F values used to ensure the safety of low-acid canned foods. Food Technology, 6, 63-70.
16. Phillips, R.D. & McWatters, K.H. (1991). Contribution of cowpea to nutrition and health. Food Technology, 9, 127-130.
17. Rodrigo, M. & Martinez, A. (1988). Determination of a process time for a new product: canned low-acid artichoke hearts. International Journal of Food Science and Technology, 23, 31-41.
18. Sinesio, F., Moneta, E., Spataro, P. & Quaglia, G. B. (1995). Determination of sensory quality of dehydrated vegetables with profiling. Italian Journal of Food Science, 1, 11-18.
19. Smith, T & Tung, M.A. (1982). Comparison of formula methods for calculating thermal process lethality. Journal of Food Science, 47, 626-630.
20. Spencer, R. (1967). Heat processing of foods. I. Heat resistance of micro-organisms. Food Manufacturing, 42, 29-33.
21. Stumbo, C.R. (1973). Thermobacteriology in Food Processing, 2nd edn. Pp. 143-150, New York: Academic Press.
22. Sukumaran, C.R. & Singh, B.P.N. (1989) Compression of a bed of rape seeds: The oil point. Journal of Agricultural Engineering Research, 42, 77-84.
23. Taiwo, K.A. (1996). A study of some factors affecting the processing and canning of cowpea. Ph.D. thesis, Obafemi Awolowo University, Ile-Ife, Nigeria.
24. Taiwo, K.A., Akanbi, C.T. & Ajibola, O.O. (1994). Effects of soaking conditions on the water absorption and textural properties of two cowpea varieties (Vigna unguiculata). Nigerian Food Journal, 12, 11-18.
25. Taiwo, K.A., Akanbi, C.T. & Ajibola, O.O. (1996). Effects of soaking and cooking time on the cooking properties of two cowpea varieties. Journal of Food Engineering (in press).
26. Van Buren, J., Bourne, M., Downing, D., Quele, D., Chise, E. & Comstock. S. (1986) Processing factors influencing splitting and other quality characteristics of canned kidney beans. Journal of Food Science, 51, 1228-1230.
27. Wallace, M.J., Nordsiden K.L., Wolf, I.D., Thompson, D.R. & Zottola E.D. (1978). Thermal inactivation of Clostridium sporogens, PA3679, and B. stearothermophilus 1518 in low-acid home canned foods. Journal of Food Science, 43, 1738-1740.