Enhancement of agronomical values: upstream and downstream opportunities for starch and starch adjuncts

Majority of the starch crops harvested in the tropical African countries are wasted to post-harvest losses, while minority are consumed locally with insignificant quantity being processed for down stream applications, with no evidence for up stream process applications. Consequently, the naturalresources are under utilized but deserve value enhanced utilities. In view of these necessity, this review pooled together information on tropical agricultural starch crops endowment with respect to types, present status of utilization, possibility for value enhancement and illustrations on prospects for utilization of value-added starch based products and adjuncts in food and non-food products with view to provoke interest on enhancement of agronomical benefits of tropical African countries starch crops

Foam-Mat Freeze-Drying of Blueberry Juice by Using Trehalose-β-Lactoglobulin and Trehalose-Bovine Serum Albumin as Matrices

This study aimed to evaluate the effect of pure protein compounds and trehalose incorporated into blueberry juice for foam-mat freeze-drying on the foam and powder properties. Foam-mat freeze-drying (FMFD) of blueberry juice was tested at − 55 °C for 24 h. Matrices used were trehalose + β-lactoglobulin (T3BL1) and trehalose + bovine serum albumin (T3A1) and compared with maltodextrin + whey protein isolate (M3W1). Physicochemical properties of foam and powder, e.g., foam stability, foam density, moisture, rehydration time, color, particle morphology, total phenolic, and anthocyanins (total and individuals), were investigated. T3BL1 and T3A1 had more stable foam than M3W1. However, overrun of T3BL1 and T3A1 foamed were inferior to the M3W1 sample. The M3W1 sample recovered 79% powder (dry weight) and was superior to others. Rehydration time of powdered T3BL1 and T3A1, with bulk densities of 0.55–0.60 g cm−3, was the fastest (34–36 s). The blueberry powders of M3W1 showed more irregular particle size and shape, while the samples with trehalose and pure proteins generated particles of more uniform size with obvious pores. T3BL1 and T3A1 showed less redness (a*) values than the M3W1 product. All samples were considered pure red due to hue values < 90. M3W1 was superior in total phenolic content (TPC) and total monomeric anthocyanins (TMA) compared with both samples made with trehalose + β-lactoglobulin and trehalose+bovine serum albumin. Delphinidin-3-glucoside (Del3Gl) concentration was found to be higher in M3W1. Also, M3W1 had higher cyanidin-3-glucoside (Cyn3Gl) and malvidin-3-glucoside (Mal3Gl) concentration. M3W1 also prevented the degradation of these bioactive compounds better than the other FMFD samples. The use of pure proteins and trehalose as matrices in the FMFD process had little advantage compared with maltodextrin/whey protein isolate. Thus, maltodextrin/whey protein isolate seems an ideal matrix for the manufacture of FMFD blueberry

A review of the uses and methods of processing banana and plantain (Musa spp.) into storable food products

Plantain belongs to the genus Musa of the family musaceae. Nearly all edible plantain cultivar are derived from two wild species, M. acuminate and M. balbisiana (Robinson, 1996). These wild species are classified on the basis of the proportion of the genetic constitution contributed by each parental source (Robinson, 1996). Plantain (Musa spp.) is an important dietary source of carbohydrate in the humid tropical zones of Africa, Asia and South America. (Robinson, 1996). Plantain is rich in vitamins A, C and B group as well as minerals such as calcium and iron (Marriott & Lancaster, 1983). Musa spp. are useful as food to be consumed by human either as flour to be used in confectionaries or as jams and jellies; in chips etc. It’s peel can be used as animal feed. All parts of the banana plant have medicinal applications: the flower in bronchitis and dysentery and on ulcers, cooked flowers are given to diabetics etc. It’s leaves are also useful for lining cooking pots and for wrapping. Improved processes have also made it possible to utilize banana fibre for ropes, table mats and handbag (Chandler, 1995). Despite these many uses of Musa spp.and the huge tonnages harvested each year, there are certain problems such as inaccessibility to production areas, far distances between production areas and customers, inadequate infrastructures for harvesting, carelessness on the part of harvesters and handlers among others which are all factors that lead to high rate of post harvest losses, hence the need for processing of these important crops. Different processing methods of Musa spp. into new food products which include production of flour, preparation of jams and jellies and the quality attributes of the products obtained from processed Musa spp.. were reviewed. It can therefore be concluded that subjecting Musa spp. to processing methods will help enhance and improve the value of the fruit and make it available all year round for better utilization.Keywords: Drying, flour, banana, powder, jams, jellies

Survey of domestication process of grass cutter (Thryonomys swinderianus T.) in some selected states in southwestern Nigeria

Grass cutter (Thryonomys swinderianus) is cherished by many people but, its conservation status is at risk hence, the quest for domestication. An investigation into the domestication process of this rodent in four farms in Oyo and Osun States was carried out. Sixty structured questionnaires were administered to fifteen members of staff in each farm, but only fifty-five (91.7%) were retrieved. Data on respondents&rsquo; personal characteristics, factors influencing farm location, methods of land acquisition, factors militating against grass cutters domestication and nature of feed fed were collected. Results indicated that 30.9% of them were within the 31 &ndash; 40 years age bracket. Grass cutters habitat (0.0%) and proximity to market (3.6%) did not seem to influence farm location. Unlike insufficient funds, inadequate incentives and part-time involvement that absolutely (100.0%) militated against grass cutters domestication in the region. Interestingly, it was discovered that forages, grains, fruits, tubers and nuts were offered to the grass cutters. Reflecting that grass cutters domestication in southwestern Nigeria is possible if only, social infrastructures such as constant electricity supply, pipe borne water and good network of roads, incentives like pups, feed and funds are provided by concerned authorities. These may arouse the interest of prospective farmers to operate beyond subsistence level rather than part-time involvement as hobby.Keywords: Domestication, Feed, Grass cutters farming, Southwestern Nigeria

Comparative performances of composite flours from blends of yam (Dioscorea rotundata), cassava (Manihot esculenta Crantz) and wheat flours in cake preparation

Investigation was carried out on comparative performance of composite flours of wheat-cassava and wheat-yam blends in preparation of cake. Low cyanide cassava and white yam were prepared into flours. Each of the flour was added to wheat flour at different ratios 10:90, 20:80 and 30:70(w/w) respectively. Physico-chemical properties of the composite flours including moisture content, particle size distribution, gluten content and extensibility were determined. Cake samples were prepared from the composite flours and 100% wheat flour using standard recipe. The codedsamples of cake were evaluated for organoleptic qualities of colour, taste, mouth feel, texture and overall acceptability. These properties are considered to be very important in the attempt to replace wheat flour in preparation of cake. The performance of the composite flours weresignificantly affected (p&lt;0.05) by level of substitution of wheat flour and type of substituted flour. Substitution of wheat flour reduced gluten content and extensibility of the composite flours. Wheat-cassava flours comparatively performed better than wheat-yam flours in all quality attributes evaluated. Cassava substitution at 10% produced cake that compared favourably with the control sample from 100% wheat flour. Other blends produced cakes that were scored low in all quality attributes but within the acceptable limits.Key words: Wheat flour, Cassava flour, Yam flour, Cak