Research Papers/Topics in Food Science And Technology
Effects of Infestation by Bruchid Beetles on the Nutritional Quality and Sensory Properties of Cowpeas.
The effects of infestation by Callosobruchus maculatus on the chemical, nutritional and sensory properties of three cowpea varieties were investigated. Proximate analysis showed that infestation led to an increase in moisture content by 28.6% on the average. Decreases of 10.6%, 46.5% and 11.4% in crude protein, ash and soluble carbohydrate content respectively were observed. For the three cowpea varieties, the minerals sodium, calcium and magnesium decreased by 6.7%, 10% and 1.3% respectively...
The impact of cooking on the proximate composition and anti-nutritional factors of water yam (Dioscorea alata)
Raw and boiled water yam tubers (Dioscorea alata) were analyzed for proximate contents such as ash,crude protein, carbohydrate, crude fibre, crude lipid, energy and anti-nutrients using standardprocedures and methods. The crude protein contents (10.27%), ash (2.93%) and lipid (0.15%) weresignificantly (p
SAFETY OF AZADIRACHTA INDICA OIL
Abstract— Raw Azdirachta indica seed oil is gradually adopted by local farmers as a protector of stored grains and legumes against the common insects, but with some reservations on its safety. The study investigated the safety A. indica on mammalian objects using haematological and antioxidant indices. A. indica seed was obtained from the trees in the same location in Utu Ikot Ukpong, Essien Udim Local Government Area, Nigeria. The Albino rats were obtained from the Ani...
Evaluation of safety of Azdirachta indica seed oil on Albino rat through haematological and some antioxidants by the rotatable central composite design (RCCD) of the response surface methodo
Abstract— Raw Azdirachta indica seed oil is gradually adopted by local farmers as a protector of stored grains and legumes against the common insects, but with some reservations on its safety. The study investigated the safety A. indica on mammalian objects using haematological and antioxidant indices. A. indica seed was obtained from the trees in the same location in Utu Ikot Ukpong, Essien Udim Local Government Area, Nigeria. The Albino rats were obtained from the Ani...
Rheological Properties of Gums Extracted from Detarium microcarpum and Colocasia esculenta in Comparism with a Standard: Gum Arabic
AbstractGums were extracted and purified from Colocasia esculenta and Detarium microcarpum.Rheological properties ofthese gums in comparism with a standard,Gum Arabic were determined.Result showed that gums from D.microcarpum(0.0113cps) and C.esculenta (0.0110cps) exhibited Newtonian characteristics and had higher apparent viscosity than GumArabic (0.0109cps).These gums exhibited shear thickening characteristics when apparent viscosity was plotted against shearrate.Density values for extracte...
Nutritional Quality of Wheat Biscuits Fortified with Soybean and Bambara Groundnut Flours.
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...
Methods of processing of some under-utilized yam and cocoyam tuber varieties: Effect on carotenoid content
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) h...
In vitro Inhibition of Fusarium by Lactic Acid Bacteria (LAB): Implication of Yam Disease Control for Economic Growth in Nigeria
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...
Changes in β-carotene Content of Thermally Processed Sweet Potato (Ipomoea batatas) Cultivar
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...
Post-Harvest Storage and Processing Changes in Carotenoids, Chlorophylls, and Micronutrients in Pterocarpus Mildbraedii
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>...
Production of Pasta from Two Varieties of Cassava Flour Enriched with African Yam Bean
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, percentag...
Proximate Composition and Antihtperglycaemic Effects of Selected Plant Products
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 gluco...
A Preliminary Study on the Effect of Storage Period on Flavour Profile and Consumers’ Acceptability of Tsire, a Nigerian Stick Meat
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...
Physico-Chemical and Antimicrobial Study of Hydro-Distilated Essential Oil Obtained from Nigerian Pepper (Capsicum frutescens)
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...
Physico-chemical Properties of Cocoyam Flour
ABSTRACTThis 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/...
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