European Journal of Agriculture and Food Sciences European Journal of Agriculture and Food Sciences European Open Science Publishing en-US European Journal of Agriculture and Food Sciences 2684-1827 The Use of Blondo (by Product from Lauric Acid Production) for Cheese Fruiters: The Study Ratio of Milk with Blondo and Citric Acid Concentration as a Coagulant <p>The processing of coconut milk into lauric acid produced Blondo as by product. Blondo was rich in protein, oil (fat), carbohydrates, vitamins and minerals. In addition, the fatty acids from coconut milk blondo were short and medium chain of saturated fatty acids which were very beneficial for health. From the nutritional content and physical properties, blondo had similarities with cow's milk. Thus, blondo had the potential to be processed into cheese. This study aimed to study the effect of the ratio of cow's milk with blondo and citric acid concentration as a coagulant on the quality of cheese. This research method used factorial RAK (Randomized Block Design). There were 2 factorial, namely the proportion of milk with coconut milk cream (25:75, 50:50, 75:25, 100:0) and citric acid concentration (2% and 4%). The results showed that the proportion of milk with blondo and citric acid concentration was significantly affected in the water content and protein content. However, it did not significantly affect with fat content, pH value and organoleptic taste, aroma, texture and color.</p> <p>Keywords: Cow's Milk, Coconut Milk, Blondo, Cheese, Citric Acid</p> Moh Su’i Enny Sumaryati Frida Dwi Anggraeni Tantri Indriyani Copyright (c) 2024 Moh Su’i, Enny Sumaryati, Frida Dwi Anggraeni, Tantri Indriyani 2024-07-15 2024-07-15 6 4 8 13 10.24018/ejfood.2024.6.4.813 Optimization of Hardness as a Textural Property of a Fruit Enriched Honey Sweetened Snack Bar for Children Aged 5 to 13 Years <div class="page" title="Page 1"> <div class="section"> <div class="layoutArea"> <div class="column"> <p>Optimization for hardness of the snack bar formulated from selected fruits and grain amaranths bound with honey was conducted using Response Surface Methodology (RSM). To achieve a desired degree of hardness, honey content and compression force were varied. The effects of this variation was investigated to determine the best Honey: Compression force combination that results into the desired hardness. Thirteen combinations were considered. The force-honey combination varied between 9.82 to 41.87 kN and 30 to 80 g respectively. Results revealed that both honey and compression force had a significant effect (p &lt; 0.05) on hardness of the snack bar. The optimal hardness of the snack bar was found at honey: compression force of 41.18 g (22.7%), 41.87 kN. At this optimal point, hardness was found to be 48.2 N/mm which is acceptable for children aged 5 to 13 years.</p> </div> </div> </div> </div> Julia Kigozi Cynthia Mutonyi Wandeka Robert Mugabi Paddy Ainebyona Copyright (c) 2024 Julia Kigozi, Cynthia Mutonyi Wandeka, Robert Mugabi, Paddy Ainebyona 2024-07-16 2024-07-16 6 4 14 18 10.24018/ejfood.2024.6.4.733 Evaluation of Some Sweetpotato (Ipomoea batatas [L.] Lam) Varieties in Mozambique <div class="page" title="Page 1"> <div class="section"> <div class="layoutArea"> <div class="column"> <p>In Mozambique, sweetpotato plays a significant role in rural areas, where the farmers use it to feed their families and as an income. In this study, we aimed to investigate the performance of different sweetpotato varieties in Niassa, Mozambique. The trial was set up in Malulu, Sanga district, located 60 km away from Lichinga, capital of Niassa, Mozambique. In Sanga, the rainy and hot season occurs from December to March, and the dry and cold season is from May to October. In this trial, the treatments correspond to sweetpotato varieties. We used the randomized block design with 12 sweetpotato varieties and 3 replications. The evaluated traits were as follows: weevil damage, roots commercial yield, roots non-commercial yield, total yield, and vine yield. Regarding statistical analysis, the results per trait were submitted to the Bartlett test of homogeneity of variances and Shapiro-Wilk normality test, and then the analysis of variance and means comparison using the Scott-Knott test when necessary was performed. All the statistical analysis was conducted at 5% on the R programming language. For commercial and total yield, the varieties Local, Sumaia, Olga, and Alisha presented the best results. Esther and Irene were the varieties most attacked by weevils.</p> </div> </div> </div> </div> Nelsa Rajabo Selemane Belo Afonso Muetanene Carlos Fernando Jairoce José Ricardo Edgar Agostinho Francisco Fátima Ismael Copyright (c) 2024 Nelsa Rajabo Selemane, Belo Afonso Muetanene, Carlos Fernando Jairoce, José Ricardo, Edgar Agostinho Francisco, Fátima Ismael 2024-07-18 2024-07-18 6 4 22 26 10.24018/ejfood.2024.6.4.814 Potato Breeding for Late Blight Resistance in Central and East Africa <div class="page" title="Page 1"> <div class="section"> <div class="layoutArea"> <div class="column"> <p>Potato late blight is a disease of great loss, which can go beyond 75% in Central and Eastern Africa. With this in mind, in order to limit the excessive use of synthetic fungicides, the use of resistant varieties is a better alternative. This study focuses on the synthesis of works already carried out in the improvement of potato resistance to late blight in Central and East Africa in order to have a general overview. For this purpose, 76 documents were consulted, including 67 scientific articles, eight books, and a web page. The literature has shown that the improvement of potato resistance to late blight in these areas is mainly based on conventional methods throughout the breeding scheme. These studies are mainly led by the International Potato Center. This review covers yield losses due to late blight, the biology of Phytophthora infestans, late blight management methods, the genetics of late blight resistance, genetic resources for late blight resistance in Central and East Africa, screening methods and breeding approaches for potato late blight resistance.</p> </div> </div> </div> </div> Abishay Vihabwa Katembo Phalek Kasereka Katswangene Didy Onautshu Odimba Nouhoun Zoumarou Wallis Copyright (c) 2024 Abishay Vihabwa Katembo, Phalek Kasereka Katswangene, Didy Onautshu Odimba, Nouhoun Zoumarou Wallis 2024-07-07 2024-07-07 6 4 1 7 10.24018/ejfood.2024.6.4.799