Evaluation of wheat-pigeon pea flour blends for noodle production in Nigeria

Inclusion of legume flours/starches in food formulations such as pastas, noodles, among others, assists in enhancing structure, texture and nutritional quality of the final products. Pigeon pea as a legume is still underutilized in Nigeria and most places in Africa. In this study, the effect of addition of pigeon pea (Cajanus cajan L.) flour (PPF) in various proportions into wheat flour (WF) for noodle production was evaluated with respect to selected chemical, cooking and sensory properties of the formulated products. Pigeon pea grains (1 kg) were cleaned and boiled in 3 L of tap water for 15 min. Boiled seeds were de-hulled and sun-dried for 3 days (average ambient temperature of 33.0 ± 2oC), milled and sieved (mesh size: 300 μm). Flour blends (WF: PPF) for noodle production were 90:10, 80:20, 70:30, 60:40 and 50:50; and 100% WF was used as control. Selected functional properties (Water absorption, swelling, oil absorption capacities and bulk density) of the flours were determined, while the noodles were subjected to chemical, cooking and sensory analyses using standard laboratory methods. Results indicated that more inclusion of the pigeon pea flour (PPF) gave rise to increasing water and oil absorption capacities. The 50:50 noodle had significantly (p<0.05) higher crude protein (15.68%); Magnesium (109.23 mg/100g) and iron (6.88 mg/100g) than the other noodle samples, while all the noodles had low fat contents. This could be an advantage to prevention of rancidity in the food products during storage and availability of noodles suitable for obese and diabetes Miletus Type 2 individuals. The 90:10 noodles had lower values of cooking time and yield but its cooking loss was higher than others. This underscores the benefit of PPF on improvement of texture of the noodles as the amount increased in the mixture. The 90:10 noodle blend was also more acceptable in all the sensory attributes than others. Therefore, utilization of PPF in composite noodle production in Nigeria and other developing countries can be recommended as this could support the effort towards food and nutrition security of households and communities.&nbsp

Quality Evaluation of Unripe Plantain and Water Yam Composite Flours and their Cooked Paste

Rheological and sensory properties of unripe plantain and water yam selected cooked paste blends were investigated. Flour samples (unripe plantain and water yam flours) and the selected blends 90:10 (C), 80:20 (D) and 50:50 (E); water yam flour-WYF: (unripe plantain flour-UPF) were produced from oven dried unripe plantain (UP) and water yam (WY) chips. Commercial whole wheat flour (WWF-A) acted as a positive control. Sample B; water yam flour alone, acted as negative control. The flour samples were analyzed for proximate, selected functional, mineral and vitamin C composition using standard methods. Gelatinization temperature and viscosity measurement of the flour blend dispersions were also determined using standard methods. Values obtained for proximate composition ranged from 7.03 to 10.18 % for moisture contents while crude protein contents (11.64 – 7.65%) for samples were moderately reduced through blending of the flours. Fat contents of the blended samples varied between 0.32 and 1.45 %. Ash, fibre and carbohydrate contents moderately increased as inclusion of plantain flour increased. Sample D had the highest vitamin C content out of the variants and E had highest amount of magnesium and iron. There was no significant (p > 0.05) difference in the values for bulk density that ranged from 0.64 – 0.96g/cm3. Effect of temperature on consistency index modeled using Arrhenius-type equation indicated that all sample flour dispersions exhibited dilatants fluid behavior. Activation energies (8.30, 17.70 and 23.0 J/mole, respectively, for samples C, D and E) increased directly with inclusion of plantain flour. Acceptability of water yam cooked paste and other blends had no significant (p > 0.05) difference.Keywords: Flour dispersion, gelatinization temperature, unripe plantain, viscosity, water yam

Effect of Marijuana Smoking on Blood Chemistry and Serum Biogenic Amines Concentrations in Humans

The effect of marijuana smoking on blood chemistry and serum biogenic amines concentrations in humans was investigated. Eighty Marijuana addicts and twenty non- marijuana smokers were used in the study. Blood chemistry and serum biogenic amines concentrations of the marijuana addicts and controls, were determined by Synchron CX5 autoanalyzer and high performance liquid chromatography respectively. The concentrations of serum creatine, phosphate, urea nitrogen, triglyceride, choline, uric acid, serum aspartate transaminase, serum glutamate transaminase and alkaline phosphatase activities of the marijuana addicts were significantly higher (