AbstractNutritional quality and hematological indices of rats fed biscuits made from wheat flour fortified with casein,soybean and Bambara groundnut flours were investigated. Wheat flour (WF) was blended in each case with cooked,blanched and cooked/blanched soybean (SF) and Bambara groundnut (BGF) flours in the ratios of 70:30 (WF:SF) and 70:30(WF:BGF), respectively and used for the production of short soft dough biscuits. The resulting biscuit flours were used forthe formulation of test diet...
Identification and quantification of carotenoids from yam and cocoyam were evaluated after different processing methods. Seven carotenoids were identified by HPLC-DAD both in the raw and processed tubers. The mean carotenoids in yam, D. cayenensis was α-carotene (0.78 µg/g), 9-cis-β-carotene (0.71 µg/g), all-trans-β-carotene (1.28 µ g/g); in D. bulbifera was lutein (1.53 µg/g), 9-cis-β-carotene (0.39 µg/g), all-trans-β-carotene (0.19 µg/g). Cocoyam, X. maffa (Scoth) had lutein (0.9...
Yam is an important crop in Nigeria, where it is produced both as food and cash crop. Fusariumrots of yam are among the most important postharvest pathogens of yam worldwide, causing a lotof postharvest losses in stored yam tubers. Lactic acid bacteria (LAB) lower the pH and create anenvironment that is unfavorable to pathogens and spoilage organisms. In vitro inhibition offusarium spp by LAB was investigated; mono-culture and multi-culture were used. The inhibitiontests were carried out with...
ABSTRACTThis research was conducted to evaluate the changes in β-carotene (the major pro-vitamin A) associated with processing of sweet potatoes, Total β-carotene of a sweet potato cultivar (Ex-Igbariam) was quantified using High Performance Liquid Chromatography (HPLC). The level of retention (%R) of β-carotene was calculated. The all-trans and cis isomers of β-carotene were also quantified. Processing methods used were boiling, roasting, deep fat-frying and oven drying. β-carotene rete...
The aim of this study was to investigate the effects of ambient temperature storage (29±2°C) and domestic processing on the carotenoids, chlorophylls, vitamins and minerals in Pterocarpus mildbraedii leaves. Total β–carotene was determined spectrophotometrically while HPLC was used for detailed analysis of carotenoids. The results indicated that P. mildbraedii was rich in lutein (261.96µg/gdwt) and Total –β – carotene (83.53µg/gdwt). Cooking and storage significantly (P>0.05) in...
Abstract The functional, chemical and sensory properties of pasta produced from two varieties of cassava NR8082 flours and TMS 419 enriched with African yam bean was studied. The soybean flour was mixed with cassava flour for pasta production in the following ratio for the two varieties: 20:80, 40:60, 50:50 and 0:100.Variety TMS 419 gave a higher water absorption capacity. The emulsion capacity, foam capacity, pH, absorption capacity, swelling index, wettability, percentage carbohydrate, fa...
Abstract The proximate, dietary fibre, mineral and antinutrient compositions of Gongronema latifolium (leaves), Gymnema sylvestre (leaves), Corchorus olitorius (leaves) and Bulchozia coriceae (seeds) were evaluated. Diabetes was induced in selected albino rats while the control groups were normal. Both groups were fed diets containing different levels of each plant product (0, 2.5, 5.0, 10.0 and 20.0% respectively) for twenty-eight days. Effects of plant products on blood glucose, sodium, pot...
Tsire is a popular Nigerian stick meat commonly produced by grilling of sliced and spicedbeef meat hanged on tips of sharpened sticks. The process of grilling initiatescharacteristic flavour development in the product, making it appealing to consumers.Unfortunately, sellers of the product do not usually exhaust their sales and product may beleft over till second day or more. This may adversely affect the flavour appeal andacceptability of the product. In the present study, the flavour compoun...
Globally the industrial utilization of pepper is moving from the use of conventional powder to the extracts consequent upon their technical and economic benefits. Nigeria should not be left out of this global trend as a result of the enormous quantity of pepper extracts now used in the food industries.The antimicrobial activity of essential oil of Capsicum frutescens was assessed in this study. The physicochemical properties of essential oil obtained from fresh and dried pepper was carried ou...
ABSTRACT This work examined the physicochemical properties of cocoyam flour. Cocoyam corms were cleaned, peeled, diced, blanched, sundried, milled and sieved to obtain flour of fine particle sizes. Physical properties and chemical composition of the flour were determined in accordance with standard methods. The results of the physical properties ranged from oil absorption capacity 2.96 g/ml, water absorption capacity 3 g/ml, gelatinization temperature 68oC, least gelation capacity 0.4 g/ml,...
The effect of Anthocleista djalonensis leaves on the zone of inhibition of microorganism isolated from fruits (Watermelon, pineapple, apple and orange) juice stored at 30+10C for 20days were investigated using agar diffusion and dilution methods. The result obtained reveled that the Zone of inhibition Staphylococcus aureus was 18mm (juice isoaltes), clinical 17mm while typed culture was 13mm. Bacillus cereus was 7mm (clinical isolate), while juice isolate was 10mm. The minimum inhibitory conc...
ABSTRACT Irradiation is a processing technology for improving the safety and quality by extending the shelf-life of food products. Effect of γ-irradiation (2, 4, 6, 8 and 10 kGy) on color, functional and pasting properties of flours and starches of five cultivars of rice was investigated. Color (L, a, and b) of non- and γ-irradiated rice cultivars was measured, and the deltachroma (DC), color difference (DE) and hue angle were calculated. Functional and physicochemical (pasting) of the mill...
ABSTRACT Production of Peanut Butter was done using roasted groundnuts, salt and yeast. The process involved roasting and grinding into fine paste, after which equal amount of honey and vegetable oil were added, sugar, salt, followed by powdered yolk of an egg was added as colouring agent. The product produced peanut butter was yellowish in colour, had a smooth and soft texture which spread easily on bread and had a fine peanut taste. It was put under observation for...
ABSTRACT Cookies were produced from the blends of banana flour and coconut milk. The proximate composition, metabolised energy value and sensory characteristics of the cookie were evaluated. Selected functional properties of the UBF were also determined. The composition varied between coconut milk and margarine (100%; 0%, 50%; 50%, 25%; 75%, 75%; 25%, 0%; 100% respectively and the control). The UBF had possessed water and oil absorption of 185% and 139% respectively, a bulk densit...
Abstract - Determination of proximate composition, mineral content, and the effect of ethylene glycol and ethanol at varied pH on the functional properties using standard methods were carried out on the protein concentrates of two samples of Gourd Melon (Citrullus colocynthis L.), one containing hull and the other without hull. Results for the proximate composition for the sample without hull gave 3.99% Moisture Content, 5% Ash Content, 16.455% Fat Content, 52.875% Crude Protein, 6.855% Crud...