Natural additives effects on some quality parameters of un-refined peanut oil

Edible oils are widely utilized in diets as a major source of fat and a heat transfer medium during frying. Improvement on nutritive value is a major concern in edible oil industry. Therefore, objectives of this work were to investigate the effects of sweet pepper (Capsicum annuum) and tomato fruit (Lycopersicon esculentum.) as additives on some physical and functional properties, nutritive values and stability of peanut (Arachis hypogaea) oil. Response surface methodology was employed to study effect of natural additives on peanut oil. The variables were additives ratio (5:0, 3:2, 2.5:2.5, 2:3, 0:5) of sweet pepper: tomato and incubation time (1, 1.5, 2.5, 4, 6 hrs). While the responses were oil iodine value, peroxide value, free fatty acid, saponification value, colour, viscosity, beta-carotene, vitamin E and vitamin K. The calculated means for iodine value, peroxide value, free fatty acid, saponification value, colour, viscosity, β-carotene, vitamin E and vitamin K were 105.39 ± 10.38 Wijs, 9.89 ± 2.81 mEqkg-1, 2.4 ± 1.13%, 166.1 ± 20.53 mgKOH/g, 0.16 ± 0.2 A, 0.02 ± 0.00 Nsm-2, 788.3 ± 69.50 μg/100g, 12.7 ± 0.87μg/100g and 7.8 ± 0.59 μg/100g, respectively. Coefficient of determination (R2) of models for iodine value, peroxide value, free fatty acid, colour, viscosity, β-carotene and vitamin E were 0.76, 0.91, 0.76, 0.89, 0.93, 0.97 and 0.84, respectively. Functional properties of the oil including iodine value and saponification value reacted differently to treatment. Iodine value was significantly (p<0.05) influenced while non-significant (p>0.05) effect was recorded for the saponification value. The treatments significantly (p<0.05) influence peroxide value and free fatty acid of the extracted oil. Physical properties of the peanut oil measured by colour and viscosity were significantly influenced by the treatment (p<0.05). Nutritive values of the peanut oil which were beta-carotene and Vitamin E were significantly (p<0.05) influenced by the treatments but Vitamin K was not significantly influenced. Keywords: Peanut, Additives, Oil, Stability, PropertiesAfrican Journal of Food, Agriculture, Nutrition and Development, Volume 12 No.

Prevention of Oxidation in Palm Oil Using Plants Extract

Palm oil is one of the major edible oils widely consumed in Nigeria. Palm oil sold in the markets has been known to be high in free fatty acid which indicates oxidation and many synthetic chemical used to combat oxidation; though effective have been considered not safe. The effect of extracts from ginger rhizome and basil leaves on the lipid oxidation was studied. Ethanolic extract (70%) of ginger and aqueous extract of basil leave were added to fresh palm oil at concentration 100ppm, 200ppm and 300pppm and were stored under room temperature for 60 days. The antioxidant activities of the extract, the effect of the extracts on the peroxide value, free fatty acid value and the antioxidant effectiveness of the extracts were evaluated at interval 14 days using standard methods. The DPPH  radical scavenging activity, ferric ion reducing power, and total phenolic content  of the ginger and basil extracts  were 76% and 58.4%; 13.3 and 86 in100mg/g; 133 and 48 in 100mg/g respectively. The sample treated with 300ppm of ginger extract was the lowest in peroxide values of 14.5meq/kg compared with the untreated sample with 25meq/kg. It also showed the highest antioxidant effectiveness at the 60th day of storage. Sample treated with 200ppm of basil extract shows the least of free fatty acid value of 8.58% at the end of 60th day as compared to the untreated sample with 11.47%. There are significant differences (p ˂ 0.05) in the peroxide value, free fatty values, antioxidant effectiveness of the untreated and treated palm oil. It was concluded that ginger and basil extract reduced lipid oxidation in palm oil. Keywords: Palm oil, Storage duration, Natural additives, Antioxidan

Physico-chemical Properties of Serendipity Berry (Dioscoreophyllum cumminsii) Fruit

This study evaluates the physico-chemical properties of serendipity berry. Physico-chemical properties of the serendipity berries were analyzed. The total number of berries in a bunch of fruit ranged from 45 to 98. This depends on the size of the bunch. The results revealed the dry matter, moisture, soluble solids and vitamin C to be 19.56%, 80.44%, 11.20% and 12.80mg/100g respectively. Titratable acidity and pH were 0.21 % and 6.6 respectively. The number of berries per bunch ranged from 45-98 and the 10-fruit weight was 5.30g. Total carotenoid value was 2.01 mg/100g in the fruit. The fruits have appreciable amount of total soluble solid which could serve as a source of energy. Serendipity berry fruits compared relatively with other fruits used in the fruit industry.Keywords: Carotenoids, Fruit, Physico-chemical properties, Serendipity berr

Evaluation of the chemical composition, functional and pasting properties of four varieties of Nigerian sweet potato [Ipomoea batatas L. (Lam.)] flour

Data on nutritional composition, functional and pasting properties of food ingredients are of importance in food formulations. In this work, flours were prepared from four varieties of Nigerian sweet potato. Chemical composition, functional and pasting properties of the flours were determined using standard procedures. The moisture contents ranged between 6.5% and 10%, which are below 15% specified for flour samples. This study showed that Orange Fleshed Sweet Potato (OFSP) had the highest protein (2.9%) and Yellow Fleshed Sweet Potato (YFSP) had the least (2.3%). This study also showed that OFSP flour had the highest β-carotene content and YFSP had the least indicating that pro-vitamin A is more concentrated in OFSP than other varieties. The amylose content ranged between 21% and 21.7%. The values obtained for OFSP, YFSP, and White Fleshed Sweet Potato (WFSP) are not significantly different from each other but significantly higher than the value obtained for Purple Fleshed Sweet Potato  (PFSP). The bulk density ranged between 0.8g/ml and 0.9g/ml indicating easy sinkability and dispersibility. Water absorption capacity ranged between 58% and 83%. The oil absorption capacity ranged between 31% and 51%. The solubility and swelling capacities ranged from 7% to 11%, and 1.2% to 1.7%, respectively. The pasting temperature/ time ranged between 780C (3.9 min.) and 830C (4.8 min.) indicating that the flours have easyto cook properties. The peak viscosity of the sweet potato flours ranged between 46.9RVU and 86 RVU and it indicates that WFSP will form paste  easily than OFSP. The setback values ranged between 3.8 RVU and 21 RVU. The WFSP have the highest tendency to retrograde and the OFSP having the least tendency. The final viscosity ranged between 13 RVU and 82.2 RVU. Results indicate that the WFSP will form a better gel than OFSP. The above results indicate that the flours have good functional and pasting properties that make them useful for application in food products  formulations. Key words: Sweetpotato, flour, nutritional, composition, functional, pasting, properties, food, formulatio

THE DEVELOPMENT OF A SOLAR DEVICE FOR CROP DRYING AND COOKING

An absorber-type collector device for crop drying or cooking was fabricated and tested. It comprises of doubled-walled wooden box with a double glazed tight fitting lass lid. The gap between the walls of the box was stuffed with dry sawdust. A soot-coated, metal plate was attached to the bottom of the box as the heat absorber. Small pebbles also coated with soot, placed around the inner edges of the box act as heat storage medium. There were inlet and outlet ports with plastic pipes leading to and from the cooking chamber. Inlet air was made to pass through a container that was stuffed with dehydrating agent and from there, through a plastic tube into the chamber. There was a valve provided on the plastic tube. Air outlet was from the cooker through another plastic tube and leads into drying chamber. Both vales were closed when the device was operating as a cooker, and opened when it was operating as a dryer. It took 57minutes to cook beans, 37 minutes to cook yams and 43 minutes to cook rice, within the device, when there was bright sunshine. For the drying test, beef samples initially at 73% moisture content dried to 17% in 5 hours and cassava samples at 56% moisture content dried to 14% in 5 hours all in bright sunshine. The heat collection and conserving capacities of the device were found to be quite high ,with the maximum temperature reaching 1340c when in use as cooker. Temperature in the cooker was 740c after 5 hours after shut down

Changes in Functional and Pasting Properties of Trifoliate Yam Flour during Storage

This work aimed at determining the changes in functional and pasting properties of trifoliate yam flour during storage. Freshly harvested trifoliate yam tubers were processed into flour and stored in sealed low density polyethylene polyester for four months. Functional and pasting properties of the flour were evaluated monthly. Moisture contents ranged from 7.49 to 15.30 %. Moisture contents increased with month of storage. Bulk density ranged from 0.58 to 0.69 g/cm3, water absorption capacity 1.44 to 1.93 ml H2O/g and swelling index 1.38 to 2.22. The functional properties decreased with length of storage. Flour obtained at the initial period had the least peak viscosity (3180 cP) while the highest value (3338 cP) was at the second month of storage. Storage of trifoliate yam flour improved the holding strength and final viscosities of the flour. Holding strength and final viscosities increased with length of storage. Flour stored at fourth month had higher setback value (1098.5 cP). There were reductions in the pasting time of the flour with storage periods. There were no significant differences (p>0.05) in pasting temperatures of the flours. Storage of trifoliate yam flour for three months is advisable due to high moisture contents which may be detrimental to keeping quality of the flour.Keywords: Trifoliate yam flour; storage time; pasting properties; functional properties; environmental conditio

Physico-chemical Properties of Serendipity Berry ( Dioscoreophyllum cuminsii ) Fruit

This study evaluates the physico-chemical properties of serendipity berry. Physico-chemical properties of the serendipity berries were analyzed. The total number of berries in a bunch of fruit ranged from 45 to 98. This depends on the size of the bunch. The results revealed the dry matter, moisture, soluble solids and vitamin C to be 19.56%, 80.44%, 11.20% and 12.80mg/100g respectively. Titratable acidity and pH were 0.21% and 6.6 respectively. The number of berries per bunch ranged from 45-98 and the 10-fruit weight was 5.30g. Total carotenoid value was 2.01 mg/100g in the fruit. The fruits have appreciable amount of total soluble solid which could serve as a source of energy. Serendipity berry fruits compared relatively with other fruits used in the fruit industry

A Comparative Study of Energy Demand of Instant- Pounded Yam Flour Production Methods

Traditionally, method of producing pounded yam by pounding cooked yam using pestle and mortar is time and labour consuming, thus discouraging consumption of the food among urban elite. Conversion of yam tubers to instant-pounded yam flour requires quantifiable magnitudes. Therefore, the objective of this study was to determine energy conservation potentials of the established three instant-pounded yam flour methods of production. Data were collected from nine instant-pounded yam flour producing factory using structured questionnaires, oral interview, and direct measurement of processing parameters. The data were fit into standard equations to estimate energy demand. Energy required for processing 1000 kg of yam to instant-pounded yam flour using cooking method, steaming method and wet-milling methods were 6720.15MJ, 6934.48MJ and 4296.56MJ respectively, equivalent to 6.7 MJ/kg, 6.9 MJ/kg and 4.3 MJ/kg respectively. Energy intensity for peeling, washing, slicing and packaging were 0.0055 MJ, 0.003 MJ, 0.0076 MJ and 0.2 MJ respectively, and are the same for all the methods studied.  Drying consumed more than half of the total energy requirements in each method; cooking (66.26%), steaming (79.04%) and wet-milling methods (76.57%). Using energy demand as criterion, wet- milling method is recommended. Keywords: Instant-pounded yam flour, production method, energy demand, energy pattern

Design, Construction and Preliminary Testing of a Beniseed (Sesamum indicum) Air-Screen Cleaner

A beniseed (Sesamum indicum) cleaner was designed and constructed based on the application of some determined physical and aerodynamic properties of the seed. The cleaner was an air-screen type with capacity of 200 kg/h. It consists of a set of vibratory screen made of steel mesh of different sizes. Top screen (2.0mm diameter) prevent foreign material bigger than beniseed while bottom screen (1.2mm diameter) retain beniseed and allow passage of material smaller than beniseed. A centrifugal fan with air speed of 2.5 m/s was incorporated to remove light materials. Preliminary testing of the machine with three varieties of beniseed showed that mean efficiency of separating good product from Yandev-55, E8 and Goza-25 were 66.80 ± 0.54, 61.30 ± 0.85 and 80.08 ± 0.74 % respectively. In Addition, efficiency of separating bad products from Yandev-55, E8 and Goza-25 were 1.47 ± 0.41, 1.61 ± 0.64 and 1.23 ± 0.47 % respectively. Total efficiency of the machine as determined were 98.2 ± 0.98, 98.7 ± 1.24 and 98.5 ± 1.09 % for Yandev-55, E8 and Goza-25 varieties of beniseed respectively. At 95% confidence level, the machine efficiency is acceptable. Therefore, the machine is suitable for cleaning the three varieties of beniseed

Changes in Functional and Pasting Properties of Trifoliate Yam Flour during Storage

This work aimed at determining the changes in functional and pasting properties of trifoliate yam flour during storage. Freshly harvested trifoliate yam tubers were processed into flour and stored in sealed low density polyethylene polyester for four months. Functional and pasting properties of the flour were evaluated monthly. Moisture contents ranged from 7.49 to 15.30 %. Moisture contents increased with month of storage. Bulk density ranged from 0.58 to 0.69 g/cm3, water absorption capacity 1.44 to 1.93 ml H2O/g and swelling index 1.38 to 2.22. The functional properties decreased with length of storage. Flour obtained at the initial period had the least peak viscosity (3180 cP) while the highest value (3338 cP) was at the second month of storage. Storage of trifoliate yam flour improved the holding strength and final viscosities of the flour. Holding strength and final viscosities increased with length of storage. Flour stored at fourth month had higher setback value (1098.5 cP). There were reductions in the pasting time of the flour with storage periods. There were no significant differences (p>0.05) in pasting temperatures of the flours. Storage of trifoliate yam flour for three months is advisable due to high moisture contents which may be detrimental to keeping quality of the flou