Effects of different packaging materials on the chemical and sensory properties of moi-moi

The preparation of moi-moi usually involves wrapping of cowpea slurry with packaging materials such as broad leaves, aluminium foils, aluminium cans, nylon, plastic plate or stainless steel plate before cooking to form a gel. There are concerns that these packaging materials are pathways for the migration of hazardous substances into the food. The packaging materials and ingredients for moi-moi preparation were obtained from Ndoro Oboro periodic market, Ikwuano Local Government Area, Abia State, Nigeria. The moi-moi mix was prepared using standard method and wrapped in the packaging materials listed before cooking. The proximate composition, heavy metals and volatile components of moi-moi samples were characterized using standard methods. The moisture, crude protein, fat and ash content of the samples were significantly affected by packaging material. The nickel content of the moi-moi samples ranged from 0.017 (in moi-moi cooked with plastic plate) to 0.335 mg/l (in moi-moi cooked with Aluminium foil). The cadmium content ranged from 0.031mg/l (in moi-moi cooked with leaves) to 0.092mg/l (in moi-moi cooked in aluminium foil). The aluminium content of the samples packaged in aluminium can and aluminium foil was significantly higher than that of the other samples. The lead content ranged from 0.009mg/l (in moi-moi packaged in stainless steel) to 0.036mg/l (in moi-moi packaged in plastic plate, aluminium can and nylon). A total of seventy seven (77) volatile compounds were identified in the moi-moi samples, some of which were suspected to have migrated from the packaging materials. Among which were Morphinan-4, 5-epoxy-3, 6-di-ol, 6,-[7-nitronenzofuran-4-yl] amino which was identified in moi-moi cooked in leaves and is a by-product of polychlorinated dibenzo-furans (PCDFs) used as pesticide. The compound;10-Acetoxy-2-hydroxy-1,2,6a,6b,9,9,12a-heptamethyl-1,3,4,5,6,6a,7,8,8a,9,10,11,12,12a,12b,13,14b octadecahydro present in the moi-moi packaged in nylon is likely to be a product of triacetin used for manufacturing food contact plastics. The results from this study indicate that packaging materials have significant effects on the proximate, heavy metals, sensory and volatile compounds composition of moi-moi produced from the same bean slurry

Production and Evaluation of Cookies from Composites of Sprouted Wheat, Sorghum and African Yam Bean Seed Flours

This study investigated the production of flours from sprouted wheat, sorghum and African yam bean seeds and evaluation of their proximate composition, blending of the composite flours and determination of the functional properties, and production of cookies from the blends and determination of the proximate composition and sensory properties. Flours were produced from sprouted wheat, sorghum and African yam bean seeds and their proximate composition evaluated. The sprouted wheat, sorghum and African yam bean flours were blended at the ratios of 100:0:0, 50:35:15, 40:35:25, 30:35:35, 20:45:35 and 10:55:35 each, where sample 100:0:0 served as control. The proximate composition of the sprouted seed flours showed significant differences (p<0.05) in protein, fat, crude fibre, ash and carbohydrate contents. The functional properties of the blends showed that bulk density decreased, while water absorption, oil absorption, foam, emulsion and swelling capacities increased with increased ratio of incorporation of composite flours to wheat flour. The cookies proximate result depicted increased ash, fat, protein, crude fibre and reduced carbohydrate with increasing addition of composite flours to wheat flour. The sensory result showed that the sensory scores for appearance, taste, flavor, texture and general acceptability of the cookies deceased with increased inclusion of composite flour to wheat flour. However, the composite cookie sample 50:35:15 was more acceptable compared to the other composite cookies. Sorghum and African yam bean flour gave a good flour blend with wheat in cookie production

Dynamics of micronutrients of fresh and stale tomatoes (lycopersicum esculentum) sold within Umuahia metropolis in Nigeria as a function of handling practices

AbstractTomatoes are soft tissue perishable fruits high susceptible to bruises during loading, transportation, unloading, and retailing which lead to their deterioration and nutrient losses. This study explored the micronutrient changes in the fresh (whole) and stale (nkuwa) tomatoes during loading, transportation, unloading, distribution and retail sales in the three major retail market outlets in Umuahia metropolis with standard methods of analyses. The results of micronutrients (pro-vitamin A, vitamins B1, B2, B3 and C, calcium, magnesium, potassium, zinc, sodium and iron) evaluated revealed significant (p < 0.05) decrease for the entire stale tomato samples compared to their whole counterparts. With increase in distance from the landing bay, pro-vitamin A (β carotene) (598.36–579.64 µg/100 g), B1 (0.07–0.04 mg/100 g), B2 (0.05–0.03 mg/100 g), B3 (0.97–0.87 mg/100 g) and vitamin C (20.14–19.29 mg/100 g) decreased. Also the minerals (mg/100 g), calcium (16.15–15.77), potassium (409.71–409.62), magnesium (19.45–18.73), sodium (8.77–8.74), iron (0.42–0/35) and zinc (0.33–0.29) decreased. Micronutrient losses increased with increase in handling practices from the landing bay till it gets to the end users. Long-distance tomato transportation should be on smooth roads in the night inside rigid plastic crates to reduce bruises

Study of the proximate and mineral composition of different Nigerian yam chips, flakes and flours

Yam (Discorea spp.) is an essential tuber crop for the hundreds of millions of people in many African, Asian and South American countries; considering in particular Southwest Nigeria, chips, flakes and flours are between the most common shelf-stable traditionally processed yam products. This paper reports a systematic study on the proximate (moisture, protein, carbohydrate, fibre, fat, ash and gross energy) and mineral composition of these three food commodities sold in Nigerian markets. Results showed no significant differences (p>0.05) in the moisture, crude protein and fibre content of all samples. Gross energy was also comparable for all yam derived food items, contradicting the common belief that yam flakes have lower nutritional value. As for the mineral composition, Ca, Mg, P and K were the predominant macronutrients. Micronutrients such as Zn, Co, Mn and Cu were also detected. Significant differences (p<0.05) existed between samples and various markets of source. Principal component analysis (PCA) showed a direct correlation between the ash content of the samples and the macronutrients assessed, irrespective of the market or seller of the commodities. This study confirmed that yam derived food stuff have an adequate nutritional composition, irrespective of their form and/or origin