Effect of processing methods on antinutrients in selected leafy vegetables

The effect of different processing methods on the reduction of selected anti-nutrients in ‘Ewuro’ (Vernonia amygdalina), ‘Igbo’ (Solanum  macrocarpon), ‘Ugwu’ (Talferia occidentalis) and ‘Utazi’ (Marsdenia latifolium) was assessed. The treatments/processing methods used for the assessment were T1(Squeezing vegetable with salt and water only), T2(Hot water blanching with salt only) T3(Squeezing with salt, palm oil and water) and T4(Heating with potash and water only). Results obtained indicated significant differences (

Effect of storage on some chemical properties of packaged yam and cassava flour blends

Some chemical properties of stored yam-cassava flour blends were studied.Yam flour (YF) and cassava flour (CF) weremixed at different proportions and packaged using High Density Polyethylene (HDPE) and Polypropylene sack (PP). The samples were subjected to chemical analyses (moisture, starch, amylose and sugar contents) at initial and 4 weeks interval. Results showed that there were significant (

RETRACTED ARTICLE: Some quality attributes of heat-moisture treated water yam (Dioscorea alata) starch

This study investigated the effect of autoclave and oven heat-moisture treatment on some quality attributes of water yam starch. The water yam starch was adjusted to moisture content of 15–35% and subjected to heat-moisture treatment (HMT) using autoclave (at 120°C for 1 h) and oven (at 120°C for 12 h). Physicochemical, functional and thermal properties of the modified starches formed were carried out. Increase in amylose and resistant starch content of the samples occurred after the treatment. The water and oil absorption capacities also increased after HMT from 74.40 to 135.46% and 0.65 to 1.37 ml/g respectively. Swelling power was reduced while the solubility increased compared to native starch. Pasting time and temperature increased after HMT. A reduction in peak viscosity (643.03–80.82 RVU), trough (441.33–65.79 RVU), breakdown (203.13–93.58 RVU), and final viscosity (549.29–112.75 RVU) and set back (108.17–40.17 RVU) was noticed. Moisture content above 15% resulted in biphasic endotherms in both treatments, T0, Tp, Tc and Tc−T0 also increase. The temperature of the heating medium was found to affect the RS content of the starches

An assessment of the microbiological safety of dry yam (gbodo) processed in South West Nigeria

The microorganisms involved in dry-yam (gbodo) and water used in parboiling from different source (well, pipe-borne, river, stream and pond) were investigated. There was predominance of Staphylococcus aureus   , fungi and coliforms in the gbodo samples. Coliforms were also observed in all the parboiling water. In gbodo, the total viable bacterial count was generally high, ranging from 1.1 x 106 cfu/ml from Oyo processing area to 7.8 x 105 cfu/ml from Iseyin processing areas. A large percentage of the microorganisms involved in gbodo were fungi ranging from 8.5 x 105 cfu/ml in samples collected from Abeokuta to 1.2 x 106 cfu/ml in samples from Ibarapa. S. aureus was isolated from all the dry yam samples with counts ranging from 2.5 x 103 cfu/ml in samples collected from Iseyin processing area to 9.0 x 104 cfu/ml from Baruba processing area. The control sample prepared at the laboratory has a low microorganism' population compared with all the collected samples

Effects of Processing Parameters on Physicochemical, Sensory Quality and Acceptability of Yoghurt from Milk of West African Dwarf Goat

Pasteurization, incubation temperature and time are some of the important  processing parameters for the development of fermented dairy products with desired qualities. This study investigated the effect of processing parameters on some physicochemical attributes of yoghurt from milk of West African dwarf goat in order to obtain optimum process parameters and compared some sensory qualities and acceptability of the optimized yoghurt from goat and cow milk yoghurt as control. Response surface methodology (RSM) based on Box Behnken Design was used to optimize the processing parameters; pasteurization temperature (PT; 80 - 85 °C), incubation temperature (IT; 40 - 45 °C) and incubation time (ITm; 2.5 - 4.5 h); while pH, titrable acidity, total solids, fat, protein, viscosity were determined using standard laboratory procedures. Aroma, taste and mouth-feel were monitored for the sensory qualities. Data were analyzed using quadratic polynomial models and analysis of variance. The values for pH, titrable acidity, total solid, viscosity, fat and protein content of goat milk yoghurt ranged from 4.35 - 5.97, 0.57 - 3.70%, 13.54 - 32.64 mg/L, 130158 - 272712 mm2/s, 4.00 - 10.33% and 3.24 - 28.44%; respectively. Optimized WAD goat yoghurt had a sensory rating of 6.07 to 6.37, while cow yoghurt had a rating of 7.73 - 8.20. In conclusion, physicochemical properties of WAD goat milk yoghurt was significantly affected by pasteurization temperature, incubation temperature and time. The optimum processing parameters for WAD goat yoghurt are PT of 84.24oC, IT of 44.22 oC and ITm of 3.8 h, optimized WAD goat milk yoghurt had a higher mean value for its protein content than cow milk yoghurt.Keywords: Goat milk, cow milk, response surface methodology, lactic acid bacteria

Evaluation of physico-chemical properties and sensory attributes of cassava enriched custard powder

In view of the increasingly produced biofortified cassava roots in Nigeria, it becomes necessary to assess more of its utilization. This study therefore aimed at evaluating the nutrients value of custard powder produced from HQYCS (High quality yellow cassava starch) enriched with PDSF (Partially defatted soybean flour) at varying proportions of 10, 20, 30 and 40%. Proximate composition, carotenoid content, functional and pasting properties of the mixture were determined. Gruel prepared from the mixture were evaluated for consumer acceptability using commercial custard as control. Data obtained were subjected to analysis of variance (ANOVA) and significant means were separated using Tukey’s Test. Correlation analysis were performed on the data to determine the association between the parameters. Proximate composition that contains 13.29% protein, 8.31% fat, 1.24% fibre, 1.18% ash at 10% PDSF enrichment level increased to 15.45, 10.05, 3.96 and 2.15% for protein, fat, fibre and ash at 40% PDSF respectively. The highest total carotenoid content (9.42 ± 0.70 μg/g) was obtained in 100% custard powder. There was significant difference (p < 0.05) in the water absorption capacity of custard sample with a range of 103–189 g/g. Range values for pasting properties were peak viscosity (170.12–393.4 RVU), final viscosity (49.25–346.12 RVU), trough (104.00–264.92 RVU), setback (45.25–81.21 RVU), and breakdown (66.13–144.59 RVU). The sensory colour and the degree of (redness) of the sample were correlated at (p < 0.05) level. There was a significant difference between the overall acceptability of the entire enriched products and the control

Some quality attributes of heat-moisture treated water yam (Dioscorea alata) starch

This study investigated the effect of autoclave and oven heat-moisture treatment on some quality attributes of water yam starch. The water yam starch was adjusted to moisture content of 15-35% and subjected to heat-moisture treatment (HMT) using autoclave (at 120oC for 1h at 15psi) and oven (at 120oC for 12h). Physicochemical, functional and thermal properties of the modified starches formed were carried out. Increase in amylose and resistant starch content of the samples occurred after the treatment. The water and oil absorption capacity also increased after HMT from 74.40 to 135.46 % and 0.65 to 1.37ml/g respectively. Swelling power was reduced while the solubility increased compared to native starch. Pasting time and temperature increased after HMT. A reduction in peak viscosity (643.03- 80.82 RVU), trough (441.33-65.79 RVU), breakdown (203.13-93.58 RVU), and final viscosity (549.29-112.75 RVU) and set back (108.17-40.17 RVU) was noticed. Moisture content above 15% resulted in biphasic endotherms in both treatments, To, Tp. Tc and Tc-To also increased. The temperature of the heating medium affected the RS content of the starches at higher moisture content.Keywords: Autoclave, heat-moisture treatment, oven, resistant starch, water ya