Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations

Open Access Journal; Published online: 28 Sept 2017Some individuals are intolerant to gluten of wheat and other cereals like oats, rye and barley used for food formulations and this intolerance seriously impairs intestinal absorption. There is need to develop alternative gluten-free flours for baking and confectioneries. This research therefore aimed at determining the chemical and functional properties of plantain–tiger nut composite flour to be able to explore its potentials in food formulation. The flours made from matured plantains and tiger nuts were blended at the ratio of 100:0, 70:30, 60:40, 50:50, 40:60, 30:70 and 0:100 to make different plantain–tiger nuts flours and these were analysed using standard methods. The results revealed that protein ranged from 4.55 to 6.78/100 g, fat (2.25–32.75/100 g), crude fibre (3.50–6.13/100 g), bulk density (0.81–0.92 g/cm3), swelling power (38.38–2.37/g), Mg (30.65–49.08 mg/100 g), P (3.65–120.65 mg/100 g), K (71.62–212.08 mg/100 g), Vitamin C (3.18–5.30 mg/100 g) and Vitamin A (1.71–51.31 μg/100 g). There were significant differences (p < 0.05) in the pasting profile of the plantain–tiger nut flour blends and in functional properties of composite flour except for bulk density. Addition of tiger nut flour improved the proximate, mineral and vitamin composition of the composite flour and the study concluded that inclusion of tiger nut flour is a good protein, fat, mineral and vitamin supplement for plantain flour

Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends

Open Access Journal; just-acceptedChinchin has been identified to be one the favoured food items and a much-relished pastry which has been eaten as dessert or snack. This study aimed at evaluating the nutritional quality and organoleptic properties of black-pepper enriched Chinchin produced from plantain-tigernuts composite flour. Matured plantains (Musa paradisiaca), tigernuts (Cyperus esculentus) and black pepper were processed into flour. Chinchin was processed from different blends of plantain and tigernuts composite flour at the ratio of 100:0, 70:30, 60:40, 50:50, 40:60, 30:70, and 0:100 for plantain and tigernuts respectively. Five percent (5%) black pepper spice was added to each of the samples for Chinchin production. Proximate, mineral and vitamin compositions were determined using standard methods. The results of proximate composition of the different snack samples showed significant differences (P<0.05) with values ranging from 6.50-10.00%, 4.45-6.75%, 2.25-32.75, 1.33-2.00%, 3.50-6.13% and 46.07-78.48% for moisture, protein, fat, ash, crude fibre and carbohydrate contents respectively. There was significant difference (p < 0.05) in the minerals and vitamins contents, and organoleptic properties of the black pepper chinchin samples. In conclusion, chinchin of improved and acceptable nutritional and organoleptic properties could be obtained using plantain-tigernuts composite flour and black pepper spice for improved nutrition. This product could add to range of snacks available for those with special dietary needs

Sociodemographic predictors associated with COVID-19 vaccine acceptance among veterinary professionals in Nigeria

Vaccines are one of the most effective and successful strategies employed to date to prevent and increase the population's immunity against several viral diseases. However, vaccine hesitancy among populations poses a potential danger to global health. This study focused on determining the vaccine acceptance rate and associated key determinants among veterinarians. A cross-sectional study using a web-based survey among veterinarians was conducted in the month of April 2021. A multivariate logistic regression model was performed to identify key predictors for vaccine acceptance among veterinarians. A total of 305 veterinarians participated in this survey, of whom 39 respondents (12.8%) had received the COVID-19 vaccine. The vaccine acceptance rate among respondents was 38.3% (excluding those that have taken the vaccine). Only 37.0 % of the respondents were confident about the safety and efficacy of the Oxford–AstraZeneca vaccine in circulation in the country. Major perceived drivers for vaccine acceptability were safety (91.8%), possible adverse reactions (85.6%) and global acceptability (75.7%). The adjusted odds ratio (aOR) of vaccine acceptance increased by 2.3 times among male veterinarians than females (95% CI: 1.358-3.900; p = 0.002) in the multivariate model. In Nigeria, little is known about COVID-19 vaccine acceptance (VA) and predictors among animal healthcare providers, including veterinarians. The study found gender as a key sociodemographic predictor for VA. There is a need to address the sociodemographic determinants of vaccine hesitancy through public health efforts and increase COVID-19 vaccine acceptance and coverage in Nigeria

Morphometric and Meristic features and Length-Weight Relationship as indicators of quality of Brycinus macrolepidotus in Lower River Ogun, Nigeria

One Hundred And Eighty samples of True big-scale fish (Brycinus macrolepidotus Valenciennes, 1850) were collected bi-monthly from June – November, 2017, from River Ogun, Nigeria. Total length and body weight of all samples measured and samples were grouped based on length into sizes: juveniles (10-14.9 cm), sub-adults (15.1-19.9 cm), and adults (20.2-26.3 cm). Significant differences (p<0.05) were observed in the meristic characters in all the groups. Dorsal fin ray ranged from 7-9, pelvic fin ray 8-12, caudal fin ray 18-24, pectoral fin ray 7-12, anal ray 12-14 and dorsal spine 0-9 through the wet and dry season for all sizes. Length- Weight relationship for juveniles, sub-adult and adult sizes showed ‘a’, ‘b’ and ‘r’ values for juveniles as -0.82, 2.17 and 0.85, sub-adult as -0.38, 1.82 and 0.90 and adult as 0.44, 1.03 and 0.78 respectively. Mean condition factor recorded was 1.16±0.15, 1.39±0.13, and 2.17±0.59 for adult, sub-adult and juvenile respectively. Conclusively, B. macrolepidotus in this aquatic ecosystem could be in a good environment and quality as condition factor of all sizes were above 1

Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil

Open Access Journal; Published online: 19 Dec 2018Snack industry is recently focused on the production of snacks with minimal oil content and enhanced quality attributes which prompted the need to study the changes in snack matrices produced from cassava starch processed from three varieties of cassava roots (TMS‐950289, TME‐419, and TMS‐30572) and soy protein isolate blends fried in soybean oil. Effect of frying temperature (170–180°C), frying time (2–4 min), soy protein isolate inclusion level (5%–15%) on proximate composition, color changes, expansion, texture, and sensory attributes of the snacks was investigated. Optimization of process variables was carried out based on a factorial design (2 level by 3 factor) in the Design Expert version 6.0.8, and models were generated showing the relationship between the independent variables and the responses. The desired goal for each constraint (processing conditions) was kept within 170–180°C for 2–4 min, while all responses, except chewiness, expansion, yellowness, and protein, were set at minimum. Evaluation of sensory attributes of the optimized sample was carried out to determine its level of desirability. The optimized frying conditions for matrices produced from starches of TMS‐950289 are 170°C/4 min/5% SPI with desirability value of 0.507; from TME‐419 are 180°C/2 min/5% SPI with desirability value of 0.475 while for those from TMS‐30572 are 170°C/4 min/15% SPI with desirability value of 0.459. At higher SPI level, the protein content was high at 170°C. At 4 min frying time for all the varieties, the moisture content reduces. The most desired optimized fried snack produced from starch of TMS‐30572 (containing 15% SPI) had higher crispness and lower oil content than other optimized fried snacks

Clarification of orange juice by crude fungal pectinase from citrus peel

Fungal pectinase enzyme was produced by Rhizopusoryzae on a solid culture containing citrus peel of orange (35% w/v). The crude extract with maximum pectinase activity of 1, 360 u/ml was used to clarify orange juice. The yield, turbidity and viscosity as well as pH, total soluble solids, ascorbic acids and total titratable acidity of the clarified juice were determined. The optimum yield (97%) of juice was obtained at 1% pectinase enzyme concentration, while the turbidity and viscosity decreases with increasing concentration of pectinase enzyme. There were no marked changesin thepHandtotaltitratableacidityofthepectinase enzyme treated juice. Ascorbic acid and total soluble solids increase with increasing pectinase enzyme concentration.Thereweresignificantdifferences(p<0.05) in the pectinase enzyme concentrations on the yield, viscosity, turbidity and total titratable acid of the orange juice while no significant (P>0.05) difference was found in the pH, ascorbic acid and total soluble solids. The results presented citrus peel as substrate for pectinase production and its subsequent use in the clarification of orange juice could enhance fruit juice processing in the tropics

Clarification of orange juice by crude fungal pectinase from citrus peel

Fungal pectinase enzyme was produced by Rhizopusoryzae on a solid culture containing citrus peel of orange (35% w/v). The crude extract with maximum pectinase activity of 1, 360 u/ml was used to clarify orange juice. The yield, turbidity and viscosity as well as pH, total soluble solids, ascorbic acids and total titratable acidity of the clarified juice were determined. The optimum yield (97%) of juice was obtained at 1% pectinase enzyme concentration, while the turbidity and viscosity decreases with increasing concentration of pectinase enzyme. There were no marked changesin thepHandtotaltitratableacidityofthepectinase enzyme treated juice. Ascorbic acid and total soluble solids increase with increasing pectinase enzyme concentration.Thereweresignificantdifferences(p<0.05) in the pectinase enzyme concentrations on the yield, viscosity, turbidity and total titratable acid of the orange juice while no significant (P>0.05) difference was found in the pH, ascorbic acid and total soluble solids. The results presented citrus peel as substrate for pectinase production and its subsequent use in the clarification of orange juice could enhance fruit juice processing in the tropics

Studies on the utilization of brewers' dried grains by sheep and goats: 1. Growth studies

Forty-eight West African Dwarf sheep and goats (twenty-four each) averaging 11 kg body weight and 8 months of age, were alloted in groups of eight to six rations containing 0%, 15%, 30%, 45%, 60% and 75% brewers' dried grain (BDG) which were fed ad libitum together with 0.5kg/head/day fresh forage in a feeding trial lasting twenty-five weeks. In both species of animals, 15% and 30% BDG diets did not affect growth rate, feed efficiency and intake. Beyond these levels, growth rate and feed efficiency declined. While consumption rate of the goats increased as BDG % in diet increased, the reverse is the case with the sheep. The results suggest 30% as the optimum level at which BDG could be incorporated into sheep and goats diets

Effect of texture modifiers on the physicochemical and sensory properties of dried fufu

Published online: 1 Oct 2005Glycerol monostearate (GMS) and monoglyceride phosphate (MGP) were added to fufu flour at different levels (0.5%, 1.0% and 1.5%) in hydrated and powdered form. There were evaluated the effects of those additives on physicochemical and sensory properties of dried fufu. Addition of GMS and MGP had a significant effect on the swelling power, solubility, pasting properties and sensory quality of fufu flour. Results obtained were: Dispersibility (69%-70.33%), water absorption index (WAI, 47.7%-54.4%), least gelation concentration (LGC, 4.67%-6.67%) and water absorption capacity (WAC, 119.3%-136%) for the fufu flour treated with GMS and MGP. Solubility of the samples mixed with the powdered form of the modifier ranged between 23.2% and 31.7%, while that of the samples mixed with the hydrated form of GMS and MGP ranged between 5.3% and 12.7%. The pasting time varied between 8.25min and 18.50min, fufu flour mixed with 1.5% GMS powder had the lowest value while that mixed with 1.0% MGP powder and 0.5% hydrated MGP recording the highest value. Pasting temperature ranged from 67.00°C to 72.00°C, with flour mixed with 1.0% hydrated GMS and 0.5% GMS powder having the lowest and highest value, respectively. The highest value of peak viscosity (762.50BU) was recorded by fufu flour containing 1.0% hydrated GMS. The lowest value of starch stability (255.50BU) was recorded by fufu flour without modifier while the highest value (499.00BU) was recorded by fufu flour containing 0.5% GMS powder. There were significant differences (p 0.05) in the sensory qualities except for colour of fufu flour samples. The overall quality index (OQI) comprised between 5.24 and 6.01, fufu sample containing 0.5% hydrated GMS had the lowest OQI and that containing 1.0% hydrated MGP the highest OQI. Addition of 0.5% texture modifier to dried fufu may be economically feasible according to the estimated cost of production

Chemical composition and pasting properties of tapioca grits from different cassava varieties and roasting methods

Open Access JournalThis study investigated the chemical composition and pasting properties of tapioca grits from different cassava varieties and roasting methods. Tapioca grits (partially gelatinized irregular flakes from roasted cassava starch), were produced from three different cassava varieties (Odongbo, TMS 30572 and Oko-iyawo) and two roasting methods (traditional and rotary dryer). The chemical composition and pasting properties of the tapioca grits were evaluated. The results showed that the effect of cassava variety and roasting methods on chemical composition of tapioca grits was significantly different (P<0.05). The principal component analysis (PCA) of variation in the chemical properties of the tapioca grits indicated that moisture, sugar and starch accounted for 83% of the variation in the chemical properties of tapioca grits. This study showed that peak and hot paste viscosities are the key pasting parameters in characterizing tapioca grits from the cassava varieties and roasting methods studied and that variation in peak viscosity of the tapioca grits might be due more too varietal influence than the roasting method