ABSTRACT African oil bean seed slices (Pentaclethra macrophylla Benth) were prepared by two traditional methods, packaged in sterilized plastic containers and fermented at two different temperatures (ambient (28 ± 2 oC) and 37.5 oC temperature) for 96 hours to produce Ugba (a Nigerian indigenous protein rich food). Proximate analysis (moisture, ash, protein, fat, carbohydrate and fibre content), physicochemical analysis (peroxide, saponification, iodine, pH value), protein solubility and mi...
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...
ABSTRACT In this study, instant kunun zaki powders were produced from millet-cowpea malt and millet- soybean malt. The instant powders were packaged in polypropylene plastics and stored for 3 months. During this period, studies of the changes in physiochemical and functional properties of the packaged flour were carried out every 30 days for 3 months. Production of instant powders was by blending millet with malt of cowpea for millet cowpea malt (MCm) and millet with malt of soybean for mill...
ABSTRACT 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 function...
ABSTRACT The aim of this study was to assess the quality and safety of peanut butter processed by Small and Medium Enterprises (SMEs) in Dar es Salaam region. Samples for peanut butter were collected randomly from 33 SMEs selected from the list provided by Small Industries Development Organization (SIDO). Production knowledge and challenges facing these SMEs were assessed using pretested structured questionnaire and checklist. Chemical composition and microbiological qualities were evaluate...
ABSTRACT Aflatoxin contamination of spices, namely ginger, cinnamon, cardamom and cloves marketed in three districts of Ilala, Temeke and Kinondoni in Dar es Salaam region, Tanzania was investigated in the year 2017/18. Aflatoxin B1, B2, G1 and G2 and total aflatoxins were determined in 120 spice samples using immuno-affinity high performance liquid chromatography and post column derivatization. Fifty eight percent of the spice samples were contaminated and the mean total aflatoxins level in...
ABSTRACT Six samples were generated by mixing the flours (AYB+ maize composite) with graded levels of defatted coconut flour (100:0, 90:10, 80:20, 70:30, 60:40, 50:50), sugar, salt, sorghum malt extract and water. Breakfast cereals were produced by roasting (280°C) -a dry heat treatment process to gelatinize and semi-dextrinize the starch in order to generate dry ready to eat products from blends of African yam bean (Sphenostylis stenocarpa), maize (Zea mays) and defatted coconut (Cocos nuc...
ABSTRACT Flours were produced from unripe plantain fruit, okara, and Detarium microcarpum and analysed for selected properties. Plantain flours were supplemented with 5% levels of Detarium microcarpum and okara flours as dietary fiber sources and the effect on blood glucose and serum cholesterol levels of albino rats evaluated using bioassay. Plantain flour showed the highest (p
ABSTRACT Yoghurts were produced by blending reconstituted powdered cow milk (100 g of powdered cow milk (CM) : 0.5 litres of water) with 25 % and 50 % coconut milk (CCM) and a control (100 % cow milk) before fermentation. After fermentation for 16 h at room temperature, the yoghurts were subjected to two heat treatments (thermization) namely, 75 0C thermization and 80 0C thermization and a control (unthermized). The proximate, physicochemical, vitamin and microbiological quality of yoghurt s...
The main goal of this study was to determine the effect of cooking and added materials (spices and monosodium glutamate) on the chemical and microbial characteristics of two types of indomie noodles )chicken and vegetable flavoured( . The samples were the products of Sawabash factory (Soba industrial area). The samples were analyzed before and after the cooking at 100o C for 20 minutes. The obtained results of the chemical analysis of vegetable flavoured and chicken flavoured indomie ...
ABSTRACT The purpose of this study was to develop buns (Mandazi) based on wheat and jackfruit seeds flour and assess their chemical composition, sensory profile and consumer acceptability. Samples of jackfruit seeds were obtained from Tanga, Morogoro, Coast region and Zanzibar. Seeds were sorted, washed, pre-dried, seed coat peeled, sliced, dried and milled to flour. The developed jackfruit seed j flour from each location was blended with wheat flour at different levels of substitution (10%, ...
ABSTRACT Six samples were generated by mixing the flours (AYB+ maize composite) with graded levels of defatted coconut flour (100:0, 90:10, 80:20, 70:30, 60:40, 50:50), sugar, salt, sorghum malt extract and water. Breakfast cereals were produced by roasting (280°C) -a dry heat treatment process to gelatinize and semi-dextrinize the starch in order to generate dry ready to eat products from blends of African yam bean (Sphenostylis stenocarpa), maize (Zea mays) and defatted coconut (Cocos nuci...
ABSTRACT Utilization of cassava, which contributes 22% of the gross agricultural product in Ghana, is limited by its high perisability, low protein content and toxicity due to the presence of the cyanogenic glucoside, linamarin and lotaustralin. Akyeke, a fermented and granulated, steamed-cooked cassava meal consumed extensively along the southwestern parts of Ghana is one of several products prepared from cassava in order to reduce postharvest loss of the crop. Fermenting grated cassava...
ABSTRACT Consumer preference for low fat content foods is increasing over the years. High fat content in most fried food products is a major factor affecting consumer acceptance of fried products today. Low-fat food products are becoming more popular, due to the health risk associated with the consumption of high fatty foods. Koose is a widely consumed street food in Ghana. It is prepared either by wet or dry milling of soaked and dehulled cowpea seasoned with salt, pepper and onions. ...