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 Animal House of Bioch...
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 Animal House of Bioch...
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...
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...
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...