Effect of Breadfruit Based Complementary Food on Weight and Haematological Parameters in Albino Rats.

In this study, the effect of breadfruit based complementary food on weight and hematological parameters was investigated. In the study forty- five (45) albino rats (Wistar  strain) were randomly distributed  into metabolic cages (8 groups) of 5 rats each, they were adapted  to a diet containing 4% casein for a period of  five days. After the acclimatization period the animals were then  re-weighed and regrouped. The average weight per group was approximately the same. One group of five animals served as control for the experimental group and blood samples were collected. The 6 grouped animals were placed on the diets formulated for a period of 28 days; while a group of 5 animals were placed on a commercial complementary food. Water and food were supplied ad libitum. Blood samples were collected through cardiac puncture at 0, 14 and 28 days for hematological parameters analyses. The results showed that there is significant increases (p>0.05) in the level of the total WBC (White Blood Cell) count, platelet count and PCV (Packed Cell Volume)  when compared  with the control group. The results suggested that incessant consumption of the complementary food may be advisable. Keywords: Breadfruit, Complimentary diet, Formulation, Hematological, Weight

Microbiological Quality of Kunnu-Zaki Drinks Sold in Some selected Towns in Osun State, Nigeria

The microbiological quality of freshly processed and hawked kunnu-zaki drinks, a common Nigerian non-alcoholic beverage was investigated in some selected towns in Osun State, South Western Nigeria. A total of nine (9) towns were assessed. Kunnu-zaki drinks were purchased from these towns on twelve different occasions for a period of six month. The samples were microbiologically analyzed using standard methods. pH values ranged from 3.09 - 4.21 in East and West senatorial district. The TTA of the samples ranged from 0.32 - 0.49 in Central and East senatorial district. All the screened drink samples had varying levels of bacterial contamination ranging from 4.2 x 103 to 15.0 x 103 CFU/ml, 4.1 x 104 to 9.6 x 104 CFU/ml and 3.5 x 105 to 9.0 x 105 CFU/ml for total bacteria, coliform and E. coli count respectively. Total coliform count on MPN ranged from 3 MPN/ml to 93 MPN/ml. 77.78% of the total sampled drinks (n=108) that is (84/108) had bacteria and fungi count. While all the drinks sampled had total coliform count on MPN exceeding the recommended safe level of zero organisms detectable per 100ml. Seven (7) bacteria species were isolated from the kunnu-zaki drink sampled. The bacteria isolated were Escherichia coli, Bacillus species, Staphylococcus species, Pseudomonas species, Streptococcus specie, Enterobacter species, and Klebsiella species. Fungal count ranged from 3.3 x 106 to 8.0 x 106 CFU/ml respectively. Four (4) fungi were also isolated which include Aspergillus fumigatus, Penicilium italicum, Aspergillus Niger and Aspergillus flavus. It can therefore be concluded that the presence of these isolated organisms in kunnu-zaki samples analyzed in Osun State could serve as indicator for the need to promote awareness about the possible health hazards that could arise due to the unhygienic ways of handling and processing of the beverage

Evaluation of diffussivity and acceptable mixing ratio for production of hibiscus-moringa tea bags

This study was conducted to evaluate the diffusivity and mixing ratio of hibiscus/moringa in tea bags.Hibiscus and moringa leaves were mixed at different ratios and labeled as samples A (70:30), B (60:40), C (50:50), D (40:60) and E (20:80). Lipton tea was used as control sample. Standard methods were used to determine the proximate compositions, pH, total soluble solids, and diffusion rate. Twenty (20) semi trained panelists conducted the sensory evaluation tests. The results of the proximate analysis show that the protein content ranged from 20.13 to 32.73 g/100g; increasing with increase in moringa content, the moisture content ranged from 3.05to 3.97 g/100g, the crude fibre content ranged from 10.13 to 11.93 g/100g. The ash content ranged from 9.70 to 11.14 g/100g, the fat content ranged from 9.67 to 10.24 g/100g. The result of the brix content ranged from 1.80 to 3.00 oBrix. The pH of the leave blends ranged from 3.30 to 4.06 with sample D having the highest pH and sample B having the lowest.The result of the diffusion rate ranged from 0.39 to 0.60 g/min; sample with 60% moringa and 40% hibiscus composition having the highest. The sensory evaluation shows that sample E (70% moringa and 30% hibiscus) was most preferred in terms of appearance, taste and general acceptability. The results of the study show that sample C (50% moringa and 50% hibiscus) had no significant difference in colour and general acceptability to control and sample E which was most accepted among all the samples, sample C has a significant different value of protein to sample E Sample C was therefore recommended for consumption for the amelioration of the incidence of protein malnutrition in developing countries

Effect of Processing on the Chemical, Pasting and Anti-Nutritional Composition of Bambara Nut (Vigna subterranea L. Verdc) Flour

Abstract: This study evaluates the effect of processing on the chemical, pasting and anti-nutritional composition of bambara nut flour. Bambara nut seeds were divided into two portions. Portion A was milled into raw flour while portion B was boiled for 10 min. The coats were removed and the dehulled nuts were dried in the oven at 50 o C for 18 h. They were milled and sealed in polythene bags. Proximate, mineral and antinutritional compositions of the samples were carried out on the flour samples. Raw flour had the highest ash content (3.26%) while the least value was in the coat. Protein content ranged from 3.49-19.94%. Dehulled bambara nut had higher protein content than the raw sample. The coat was high in fibre content when compared to the raw and dehulled flour samples. The mineral composition of raw bambara nut flour were higher than the dehulled flour. Tannin contents ranged from 0.16 mg/100 g in dehulled flour to 0.32 mg/100 g in raw flour. Raw bambara nut flour had higher phytate content while the dehulled flour had lower value. The value of oxalate ranged from 0.10-1.34 mg/100 g. Boiling and dehulling drastically reduced the mineral and the antinutritional composition of the flour

Multi‐response optimization of extrusion conditions of grain amaranth flour by response surface methodology

The study was designed to optimize extrusion processing conditions for production of instant grain amaranth flour for complementary feeding. Multi-response criteria using response surface methodology and desirability function analysis were employed during the study. The central composite rotatable design (CCRD) was used to determine the level of processing variables and to generate the experimental runs. The process parameters tested included extrusion temperature (110–158°C), screw speed (40–52 Hz), and feed moisture content (11%–16%), while response variable was protein digestibility, sensory acceptability, water absorption index, water solubility index, bulk density, and viscosity. Data obtained from extrusion were analyzed using response surface methodology. Data were fitted to a second-order polynomial model, and the dependent variables expressed as a function of the independent variables. Analysis of variance (ANOVA) revealed that extrusion parameters had significant linear, quadratic, and interactive effects on the responses. Numerical optimization indicated that the optimum extrusion parameters were extrusion temperature of 150°C, extrusion speed (screw speed) of 50 Hz, and feed moisture content of 14.41%. The responses predicted for optimization resulted in protein digestibility 81.87%, water absorption index 1.92, water solubility index 0.55, bulk density 0.59 gm/L, viscosity 174.56 cP (14.55 RVU), and sensory acceptability score of 6.69, with 71% desirability