Production and characterisation of extruded African yam bean based ready-to-eat breakfast product

This study was designed for the preparation of composite flour, production and characterization of extruded ready-to-eat breakfast snack at varying levels of (80:10:10; 70:20:10; 60:30:10 and 50:40:10 from African yam bean, millet and tigernut flours respectively). The design of the experiment was carried out using completely randomized design. Proximate composition of composite blends and extruded ready-to-eat breakfast snack as well as characterization and sensory evaluation were determined. Sensory analysis was done using students of the Department of food Technology, University of Ibadan. Result revealed that moisture, protein, fat and total energy contents were highest in composite blends relative to ready-to-eat breakfast snack. Characterization of the extruded breakfast snack showed expansion ratio ranging from 2.11-2.35, lightness (L*) (42.95-45.89), redness (a*) (2.22- 3.84) and yellowness (b*) (12.98-14.37); pH values ranged from 6.00- 6.15, loose and tapped bulk density (0.41- 0.59 g/mL), water absorption capacity (1.90- 2.43 g/mL), oil absorption capacity (1.73- 2.12 g/mL), swelling power (0.99-1.17 g/mL), milk absorption capacity (0.17-0.18) and moisture retention (79.15-87.97). The sensory results revealed that composite blend 50:40:10 showed the highest value for the entire sensory attribute. The outcome of the study displayed that African yam bean, millet and tigernut complement each other when blended in the right proportions to make composite flour producing nutrient-dense breakfast snack rich in physicochemical properties; better functionality of blends and not devaluing the chromaticity as well as sensory evaluation. Keywords: African yam bean, Millet, Tigernut, Composite blends, Extruded breakfast snac

Chemical and Functional Properties of Blends Made from Unripe Plantain (Musa Paradisiaca) and African Yam Bean (Sphenostylis Stenocarpa) Flours for Stiff Dough (Àmàlà) Preparation

Research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. The inclusion of unripe plantain into African yam bean flours for the preparation of stiff dough (Amala) was studied. The ratios of unripe plantain into African yam bean are 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. Chemical and functional properties of composite flour as well as overall acceptability of the product were evaluated. The result of moisture content is within safe limit to ensure shelf stability. Crude protein (6.87-12.98) and ash (2.43-6.57%) increases with increasing proportion of African yam bean into unripe plantain flours, while carbohydrate (66.27-56.77) and crude fibre (1.46-1.11%) decreases. The bulk density ranged from (0.92-3.34 g/ mL), water absorption capacity (1.07-1.60%), least gelation capacity (4.10-14.23%), and swelling power 1.49-1.77 g/g at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70 oC and 4.42-6.60 g/g at 80 oC, respectively. The solubility index ranged from 1.49-1.77 at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70oC and 4.42-6.60 g/g at 80 oC. The sensory evaluation showed no significant difference in taste, colour, texture/mouth feel and aroma while sample with 30% African yam bean flour has the highest value in overall acceptability. Enrichment of unripe plantain with African yam bean flours significantly increases its nutritional value which has the potential to combat protein-energy malnutrition and micronutrient deficiencies in Nigeria and Africa as a whole

Studies of harnessing quality attributes of condiment powder (IRU) processed from soy (Glycine max) and African locust bean (Parkia biglobosa) seeds

This study harnessed the quality attributes of condiment powder (iru) processed from soy and African locust bean seeds using calabash and plastic as fermenting containers. The soy and African locust bean-condiment powders were comparatively evaluated with referencecondiment based upon storability for 8-weeks on moisture gain or loss and microbial counts, and 3-weeks colour evaluation were carried out. Sensory analysis was done using students of the Department of Food Technology, University of Ibadan. The design of the experiment was carried out using completely randomized design. The results revealed increase in moisture throughout the weekly storage study as the concluding 8-week showed highest in referencecondiment(14.78 %) and lower in soy-condiment powder (10.03 %) produced in plastic. Microbial count ranged from 4.74 to 5.07 log10 cfu/mL and no detection of fungi in all condiment powder samples. However, coliform was present only in control-condiment (0.73 log10 cfu/mL). Weekly storage studies on total viable count of soy and African locustcondiment powders ranged from 4.74-5.07 (week 0); 4.93-5.05 (week 1); 4.66-5.47 (week 2); 4.11-5.07 (week 3); 4.20-5.59 (week 4); 4.51-5.76 (week 5); 4.75-5.88 (week 6); 4.01-5.28 (week 7) and 4.48-5.62 (week 8) log10 cfu/mL. The degree of lightness (L*), redness (a*) and yellowness (b*) on soy and locust bean-condiment powders produced in a plastic had optimum scores but lower in reference-condiment. General acceptability was highest in soy-condiment powder produced in plastic. Plastic container can be use for the processing of condiment powder without any adverse effect on the final product. Keywords: African locust bean, soy bean, containers, powdered condiment, moisture gai

Sensory, chemical and nutritional evaluation of flour blends for preparation of stiff dough

One of the nutritional advantages of flour blend is to promote the nutritional composition of indigenous crops for food application. This study utilized, African yam bean (Sphenostylis stenocarpa) and unripe plantain (Musa paradisca) to create flour blends at different ratios of 100:0 (GAB), 90:10 (ORE), 80:20 (TAM), 70:30 (MFY), 60:40 (MED) and 50:50 (KSK). These blends were subjected to calcium, iron, magnesium and potassium; pasting; anti-nutritional factors and colour using Completely Randomized Design (CRD). The blends were made into pastes [stiff dough (amala)] and subjected to sensory evaluation. Nutritionally derived essential elements such as calcium (0.01-0.02), iron (0.08-0.35), magnesium (0.11-0.18) and potassium (0.83-1.30) contents increased with increase in the addition of African yam bean flour. Composite flours showed improved chromaticity in the unripe plantain flour. The peak (1733-4205), trough (1609-3199), breakdown (124-1007), final viscosity (2246-4901) and setback (63-1703) decreased while peak time (5.07-5.90) and pasting temperature (79.80-83.70) increased as African yam bean flour increases. MFY blend from blends performed best in overall acceptability but there was no significant difference (p>0.05) among other samples. Results from this study have further shown the possibility of enhancing the nutritional composition of stiff dough (Amala) using African yam bean and unripe plantain flours