It is difficult for many Rwandans to utilize climbing bean seeds (Phaseolus vulgaris L.) mainly because of longer cooking time (2 hours) and the high consumption of basic fuel. Climbing beans also contain anti-nutritional factors such tannins, phytates, trypsin inhibitors and phytohemagglutinins that limit nutrient absorption. One way to solve this problem is to utilize the flour of climbing beans made from different treatments and processing methods. In this study, climbing beans were pre-treated by soaking them in water for 24 hours, soaking in 2% sodium bicarbonate solution and steam blanching for 10 minutes. After that, pre-treated climbing beans were processed into flours by processing methods such as roasting, cooking and germination where anti-nutritional factors were reduced. The pretreatments did not significantly (p>0.05) affect phytates in climbing bean flours but processing conditions significantly (p<0.05) reduced it. Pretreatments and processing conditions significantly (p<0.05) reduced tannin content. The pretreatments followed by different processing conditions significantly (p<0.05) decreased trypsin inhibitors content. The great significant decrease in phytohemagglutinins content was observed in pretreatment followed by different processing methods. All pretreatments and processing conditions effectively decreased anti-nutritional factors at low level. However, pretreatments or untreated followed by germination and roasting were found to be the most and the least effective respectively. Making flour from germinated climbing bean seeds is a good option for sustainable food processing as it reduces anti-nutritional factors. It is an inexpensive method in terms of time, energy and fuel for Rwandan households, restaurants and industries where climbing bean seeds are integral part of daily meal.

Food Scientists and Technologists (FS&T) need diverse skills in the globalized food and drink sector: Food-specific or scientific / technical skills and generic or intuitive soft skills. This study determined how satisfied FS&T students were with overall improvement, and in key technical and soft skills, based on their university work; and if satisfaction was linked to geography, degree in progress, anticipated degree, anticipated work place or anticipated job responsibility. An on-line survey was completed by 267 students in over 20 countries using a 5-point Likert scale to evaluate satisfaction. Responses were analyzed by the Friedman or Kruskal Wallis tests for more than two groups, otherwise by the Wilcoxon Signed Rank or Mann-Whitney tests. There were no differences in Overall Satisfaction with technical and soft skills training. Among soft skills, training in Working with Others and Being Responsible were more often rated “Excellent” and students were more satisfied with their training than with Solving Problems, Communication and Positive Attitude. Students anticipating a job with high responsibility were more satisfied with overall soft skill training and with 3 of the 5 specific soft skills. Among technical skills, students were more satisfied with improvement in basic sciences (Microbiology, Chemistry, Processing, Safety), and those in Northern Europe were more satisfied with overall technical training. These data show variations in perception and/or efficacy of technical and soft skill training in Food Science programmes and underline the need for separate attention to the incorporation of soft skill training into the design of FS&T courses.

Nowadays, consumers demand high quality food products with an extended shelf-life without chemical additives. Edible coatings (EC) containing natural compounds are a promising preservation technology for raw seafood without compromising fresh-like appeal and nutritional content. The aim of this work was to evaluate the effect of Thunnus obesus skin gelatin-based EC containing Codium spp. or Fucus vesiculosus extracts on raw tuna preservation. Three gelatin-based EC (gelatin (5 %) + glycerol (25 %); gelatin (5 %) + Codium spp. (1 %) + glycerol (25 %); gelatin (5 %) + Fucus vesiculosus (1 %) + glycerol (25 %)) were applied directly on the surface of tuna fillets. Functional properties of gelatin and gelatin-based EC containing seaweed extracts were also studied. The gelatin was extracted by an acid-swelling process in the presence/absence of pepsin, followed by subsequent heating/refrigeration, after a pre-treatment with NaOH. The type of acid, temperature and concentration of NaOH greatly influence the process yield. The higher extraction yield was achieved using acetic acid in the presence of pepsin by subsequent refrigeration, especially when skins were previously treated with NaOH (0.2 M). Tuna quality was assessed over 12 days of storage at 4 ± 1 °C in terms of chemical and microbial indices. Results showed that tuna skin gelatin-based EC avoids tuna deterioration. Microbial growth, assessed by total viable counts, and total volatile basic nitrogen were maintained below the maximum limits recommended, contrarily to the control. Additionally, the use of EC increased the stability of red colour during storage.

Wheat and cassava composite breads are generally associated with volume and textural defects in contrast with the traditional wheat based variants. Efforts to mitigate this challenge through use of synthetic additives have been unsuccessful owing to safety concerns. The objective of this study was to explore Grewia venusta mucilage as a potential natural additive in wheat-cassava composite bread production. Sweet cassava flour was used to replace wheat flour at 100: 0 (control), 90:10, 80:20 and 70:30% ratios in bread making. Aqueous extract of G. venusta stem bark was oven dried (50±3 °C), milled and added at 0, 1.0 and 2.0% (w/w) to the flour mixtures. These, along with other conventional inputs were mixed, and used to produce bread. Proximate compositions, physical and sensory properties of the bread loaves were evaluated. Cassava flour inclusion resulted in significant (P≤0.05) decrease in the protein content of the control from 18.1% to 12.1% (90:10%), 11.5% (80:20%) and 9.9% (70:30%). Addition of mucilage marginally increased the protein and dietary fibre contents of the loaves. Loaves containing 1-2% mucilage were more regular in shape with smoother crust than those without mucilage. Cassava flour addition at 10%, 20% and 30% decreased loaf height from 6.0 cm to 5.8 cm, 5.7 cm and 5.5 cm, as well as loaf volume from 815.5 cm3 to 783.1 cm3 , 776.8 cm3 and 744.5 cm3 , respectively. Mucilage inclusion resulted in increased heights and volumes of the loaves and reduced weights of loaf fragments upon slicing. The mucilage significantly improved the texture of the bread loaves.