AbstractIn this study, triple strength Zobo concentrate (ZC) was prepared using purple calyx of Sorrel by Hurdle Technology; and asepti-cally packaged in ambered coloured containers for spray drying. The prepared samples of ZC were sweetened with inverted sugar syrup (coded 617) and sodium cyclamate (coded 615) were subjected to sensory, physico-chemical and microbial analyses.The physico-chemical properties of both samples for the pH ranges from 4.1for sample 615 (i.e.ZC sweetened ...
ABSTRACT This study examined the effects of chemical pre-milling treatment on the physico-chemical as well as pasting properties of Mucuna sloanei ‘ukpo’ flour. The seeds were treated with Distilled water, Citric Acid, Sodium bicarbonate, and Sodium Chloride solutions at various levels of concentration (1% 2.50%, 5% 7.5%, 10% w/v) before milling into flour. Proximate and functional properties of the flour were evaluated. Functional property analysis, of the Chemical treated flour showed t...
Two varieties of Cocoyam Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia) are experiencing renewed interest not only in Africa but also in the rest of the world. They are considered to be cheaper sources of carbohydrates than cereals or other bulbous crops because of their high calorie yield per hectare, low production costs, and relatively low susceptibility to insect and pest infestation. In addition to their nutritional benefits, they contain bioa...
ABSTRACT The study was designed to evaluate the effect of oven drying temperature in Preserving African Breadfruit (Trecuila africana). African breadfruit was sorted out, washed with clean water, parboiled for three mins to enable easy dehulling of the seed, dehulled using manual disc attraction mill, winowed and cleaned. The African breadfruit was subjected to different rates of drying temperature (50°c, 60°c and 70°c). Proximate, mineral, phytochemicals and sensory evaluation of the raw ...
ABSTRACT The oil of the raw seeds of Livistona chinensis (Chinese fan palm) was extracted and its physico-chemical properties evaluated. The proximate composition and the anti-nutrients present in the pulp, raw seed, blanched (4, 6, and 8 minutes), cooked (20, 40 and 60 minutes) and the roasted (1100C for 5, 10 and 15 minutes) seeds were determined. An acute toxicity study was also carried out on the seed during which albino rats were differently fed the raw and also the cooked and roasted s...
ABSTRACT The effect of cell wall enzymes on the sugar composition of soymilk was investigated using High Performance Liquid Chromatography (HPLC) and UV/Visible spectrophotometer. Soymilk was extracted from wet milled soybean slurry from three different varieties of soybean (Samsoy1, Samsoy 2 and TGX). Different cell-wall degrading enzymes (glucanase, cellulase. arabanase, hemicellulase and xylanase) were applied to each batch of soybean slurry before extraction of soymilk. The enzymes which...
ABSTRACT Nutritional quality of market samples of some fruit drinks were assessed through laboratory analysis. The assessment covered the determination of quality parameters of six brands of fruits drinks which include California brands of orange and pineapple drinks, orange and pineapple fruta drinks and 5 – alive orange and pineapple drinks. The assessment indices included the determination of proximate compositions, mineral composition and vitamin composition of the drinks. From the res...
ABSTRACT Some selected tropical root and stem tubers (cassava, cocoyam, sweet potato and yam) were dried and processed into flours. The cassava tuber was processed into flour using the high quality grading method. Bambara groundnut was processed to obtain the conventional bambara groundnut flour, bambara groundnut cotyledon flour and the steamed bambara groundnut cotyledon flour. Composite flours were formulated using each of the root tubers and each of the bambara groundnut treatments in th...
ABSTRACT The antimicrobial activities and preservative potentials of crude plant extracts of stem bark of Alstonia boonei, leaves of Euphorbia hirta and seeds of Moringa oleifera were studied. Soxhlet extraction method and cold ethanol extraction method were used for the extraction of the dried and ground plant samples. The well in agar diffusion method was used for the antibacterial screening at different concentrations of 25mg/ml, 50mg/ml, 100mg/ml and 200mg/ml on Eschericia coli, Bacillus...
ABSTRACT The effect of Okara and Detarium microcarpum seed flours on the quality of talia noddles produced from wheat and sorghum flour composites was investigated. Composites of wheat semolina/sorghum flour blended in ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 were prepared and evaluated for water absorption capacity, soluble solids and swelling capacity. Cold extruded talia produced from each flour composites dough was evaluated for cooking time, cooking losses and total organic ...
Weaning food was produced from the blends of sprouted and unsprouted sorghum–Irish potato, and groundnut flour. In the developed weaning foods, moisture content ranged from 8.44% to 12.70%, crude protein (7.40%–14.53%) crude ash (1.53%–1.77%), crude fiber (6.65%–6.88%), crude fat (3.31%–3.73%) and carbohydrate content (65.10%–69.15%). Sprouting and protein supplementation with groundnut improved the protein content of the formulated meals with values comparable to commercial sam...
The scope of nanotechnology is increasingly covering every facets of life, with applications to food taking a lead. Starting from the first-generation passive nanomaterial and now, the energetic nanotechnology to food and food systems is growing exceedingly, although nano foods are in growing stage. Applications include utilization of nanotechnology in Food safety and food safety assurance, production of nanoparticles which are better biologically active than large sized particles, neutraceut...
Abstract This study was conducted to determine the effect of the addition of 5 and 10 % levels of groundnut and sesame flour on nutritional quality and sensory properties of bread. Proximate analyses including moisture, fat, protein, ash and fiber contents were carried out for wheat flour, groundnut flour, sesame flour and bread. Microbiological safety, physical and energy for bread were also carried out. The results obtained showed significant difference (P
Fresh peeled and grated cassava mash was blended with toasted African yam bean seed flour (TAYBSF) in ratios of 95:5, 90:10, 85:15 and 80:20 w/w cassava : African yam bean seed prior to fermentation (PreGAF samples) and after fermentation (PoGAF samples). Gari without African yam bean seed flour served as the control. Fermentation was done for 2 days after which the samples were dewatered. The dewatered samples were sieved, toasted and evaluated for chemical composition and functional propert...
The aim of this study was to determine the nutritive value and safety of media (Sudanese thin porridges). Samples were collected from different locations in Khartoum State. The samples were medidat tamur, millet medida and medidat um genger. The moisture content of Um ginger in Khartoum North, Omdurman and Khartoum was 67.57%, 65.45% and 63.83%, respectively. Date medida was 64.48%, 63.09% and 67.19%, respectively. Millet medida was 67.48%, 65.22% and 66.98%, respectively. Ash content ...