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Review Article
Application of Biotechnical Techniques in Dairy Production and Product Development
Prajapati Pavankumar*
Issue:
Volume 15, Issue 2, April 2026
Pages:
25-33
Received:
29 December 2025
Accepted:
7 February 2026
Published:
5 March 2026
Abstract: This research explores how modern biotechnologies, such as genetic modification and molecular breeding, improve productivity, quality, and sustainability in dairy farming in response to increasing global demand, environmental challenges, and constrained natural resources. Utilising secondary qualitative data from academic literature, industry reports, and policy documents, the study employs thematic analysis to pinpoint major trends, advantages, and difficulties linked to incorporating biotechnology into dairy production systems. The results show that contemporary biotechnologies greatly enhance animal health and productivity via sophisticated genetic selection and molecular breeding methods, leading to enhanced disease resistance, better reproductive outcomes, and higher milk production, which lessens dependence on medical treatments and promotes economic viability along with environmental sustainability. Moreover, biotechnological advancements like fermentation and bio-processing improve the nutritional content, longevity, and functional characteristics of dairy items, facilitating the creation of value-added products enriched with probiotics, vitamins, and bioactive substances to satisfy the rising consumer demand for healthier food choices. Regardless of these benefits, broad implementation is still limited by elevated startup costs, infrastructure challenges, supply variability, and a lack of technical skills and digital literacy, especially among small producers. The research thus advises that decision-makers and industry participants offer financial incentives, technical assistance, and specialized training initiatives to enhance digital skills and promote the sustainable incorporation of advanced biotechnologies in the dairy industry.
Abstract: This research explores how modern biotechnologies, such as genetic modification and molecular breeding, improve productivity, quality, and sustainability in dairy farming in response to increasing global demand, environmental challenges, and constrained natural resources. Utilising secondary qualitative data from academic literature, industry repor...
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Research Article
Physicochemical Properties and Fatty Acid Composition in Oils Extracted from Fluted Pumpkin (Telfairia occidentalis) in Cote d’Ivoire
Nouho Ouattara,
Yolande Dogore Digbeu,
Vanessa Winnie Tete Boni,
Edmond Ahipo Due*
Issue:
Volume 15, Issue 2, April 2026
Pages:
34-40
Received:
5 January 2026
Accepted:
27 January 2026
Published:
12 March 2026
Abstract: Telfairia occidentalis, fluted pumpkin, is one of the most popular leafy and seed vegetables of the Cucurbitaceae family cultivated for human consumption in West and Central Africa. In Côte d’Ivoire, although it exists in certain areas, this fruit remains little known and has benefited from only limited research focusing on forest plants. The present study aims to present the physicochemical properties and fatty acid composition of oils extracted from fluted pumpkim seeds cultivated in Côte d’Ivoire, in order to propose nutritional valorization pathways adapted to the local context. The oil was extracted from seeds of several pumpkins using the the usuals methods. A physical and sensory characterization of the oils was performed by visual observation and olfactory evaluation, while the physicochemical parameters (density, viscosity, refractive index, acid value, iodine value, saponification value, peroxide value) were measured according to the corresponding ISO standards. Fatty acid composition was analysed by gas chromatography after esterification. The results revealed an oil yield of 54%. Regarding the physical parameters, the results show that the oil from fluted pumpkin seeds is golden yellow color with a pleasant odor. The oil is liquid at room temperature. Density, viscosity and refractive index values are 0.86 ± 0.77 g/cm3; 643.7 ± 0.11 cP à 28.5°C, et 1.4745 ± 0.1 respectively. Chemical analyses showed that the saponification value, iodine value, acid value and peroxide value are respectively 233.2 ± 0.03 mg KOH/g; 37.8 ± 0.07 g I2/100g; 13.7 ± 0.02 mg KOH/g et 6.93 ± 0.63 meq O2/kg. The fatty acid profile shows a predominance of unsaturated fatty acids such as oleic acid (36.04%), linoleic acid (27.41%), linolenic acid (17.63%), eicosapentaenoic acid (6.26%), erucic acid (3.15%), eicosenoic acid (2.14%) and clupanodonic acid (2.83%). Saturated fatty acids are also found in low proportions: butyric acid (0.21%), lauric acid (0.32%), stearic acid (1.09%), myristic acid (0.55%) and palmitic acid (1.21%). These results suggest that the oil extracted from Telfaira occidebtalis seeds is a important source of essential fatty acid precursors, making it valuable for both human nutrition and sustainable applications in the agri-food and cosmetic industries.
Abstract: Telfairia occidentalis, fluted pumpkin, is one of the most popular leafy and seed vegetables of the Cucurbitaceae family cultivated for human consumption in West and Central Africa. In Côte d’Ivoire, although it exists in certain areas, this fruit remains little known and has benefited from only limited research focusing on forest plants. The prese...
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Research Article
Effect of Drying Methods on the Properties of Dried Carrot Slices and Drinks Produced from the Dried Carrots
Issue:
Volume 15, Issue 2, April 2026
Pages:
41-49
Received:
26 February 2026
Accepted:
16 March 2026
Published:
27 March 2026
DOI:
10.11648/j.ijnfs.20261502.13
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Views:
Abstract: This study investigated the effect of different drying methods on the rehydration profile and ratio of dried carrot slices and the physico-chemical, proximate and sensory properties of carrot drinks produced from rehydrated dried carrot slices. The carrots (Daucus carota L.) were sorted, washed, sliced (5 mm) and pre-treated with sodium metabisulfite, and dried using three different methods - solar, oven and dehydrator driers, alongside fresh carrot as control. The dried carrot slices were analyzed for their rehydration profile and ratio while the processed carrot drinks from the rehydrated carrot were analyzed for their physico-chemical, proximate and sensory properties. Data obtained were subjected to ANOVA at 5% significance (p<0.05). Rehydration profile of the properties increased with time, with moisture uptake ranging from 18.13–36.14% while the rehydration ratio ranged from 1.60 (10mins) – 6.10 (60mins) with the dehydrator-dried sample showing superior rehydration properties. Physico-chemical parameters of the drinks produced from the rehydrated dried carrot slices showed that β-carotene ranged from 0.56 –1.39%, pH - 5.14 – 6.30, total titratable acidity - 0.002–0.004%; total soluble solids - 1.95 – 2.95 while viscosity was constant at 0.14 Pa·s (p>0.05). Proximate composition showed moisture (95.29 – 97.30%), ash (0.15 – 0.24%), fat (0.10 – 0.30%), crude protein (0.33 – 0.87%) and carbohydrate (2.10 – 3.55%) for the drinks. Sensory scores of the drinks produced from the rehydrated samples varied significantly (p<0.05) with appearance ranging from 4.80 – 8.35, color (4.75 – 8.60), taste (5.05 – 7.95), aroma (5.45 –7.75), mouth feel (5.40 – 8.15) and overall acceptability (5.09–8.16) with dehydrator and fresh samples (no significant difference) being the most preferred. The findings reveal that drying significantly affects physico-chemical, proximate and sensory qualities of the carrot drink samples, with dehydrator-dried samples producing drinks comparable to fresh carrot sample drink in some of the measured qualities.
Abstract: This study investigated the effect of different drying methods on the rehydration profile and ratio of dried carrot slices and the physico-chemical, proximate and sensory properties of carrot drinks produced from rehydrated dried carrot slices. The carrots (Daucus carota L.) were sorted, washed, sliced (5 mm) and pre-treated with sodium metabisulfi...
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Research Article
Evaluation of the Influence of the Incorporation of Soursop (Annona muricata) Juice on the Quality and Stability of a Fermented Yogurt
Issue:
Volume 15, Issue 2, April 2026
Pages:
50-63
Received:
8 March 2026
Accepted:
18 March 2026
Published:
27 March 2026
DOI:
10.11648/j.ijnfs.20261502.14
Downloads:
Views:
Abstract: Yogurt is one of the most widely consumed fermented dairy products worldwide. This study aimed to produce yogurts with an enhanced nutritional profile. This study evaluated the influence of incorporating soursop (Annona muricata) juice on the quality and stability of fermented yogurt by comparing a control sample without juice and three formulations enriched at 10%, 15%, and 20%. Microbiological analyses confirmed the absence of total and fecal coliforms, staphylococci, and sulfite-reducing anaerobes, while total aerobic mesophilic flora remained well below international standards (6–560 CFU/mL). Physicochemical parameters varied significantly depending on the level of incorporation: titratable acidity increased from 1.81% (control) to 3.49% (20%), pH ranged between 4.03 and 4.10, dry matter content varied from 31.80% to 33.72%, protein content rose from 6.26% (control) to 12.58% (20%), carbohydrates decreased from 26.72% to 23.62%, fat content ranged from 0.17% (control) to 2.85% (10%), and total ash content varied between 0.41% and 2.05%. Sensory evaluation revealed higher acceptability for yogurts containing 10% and 15% juice, with improved aroma and texture, while the 20% formulation showed increased acidity and altered texture. Overall, the incorporation of soursop juice enhanced the nutritional profile and sensory qualities of yogurt while maintaining compliance with microbiological standards, positioning soursop-enriched yogurt as a promising innovation to diversify local fermented dairy products and meet consumer expectations for natural and health-oriented foods.
Abstract: Yogurt is one of the most widely consumed fermented dairy products worldwide. This study aimed to produce yogurts with an enhanced nutritional profile. This study evaluated the influence of incorporating soursop (Annona muricata) juice on the quality and stability of fermented yogurt by comparing a control sample without juice and three formulation...
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