Comparative Studies on Soup Balls Produced from Soybean (Glycine max), Melon (Citrullus lanatus) and Bambara Groundnut (Voandzeia subterranea)

A comparative study of soup balls produced from soybean, melon and Bambara groundnut and their blends as undertaken. The samples were coded A, B, C, D and E depicting 100% melon soup balls, 100% soybean soup balls, 100% Bambara groundnut soup balls, 50:50 melon-soybean soup balls and 50:50 melon-Bambara groundnut soup balls respectively. Chemical analysis, sensory evaluation and microbial analysis were carried out on the samples. Protein, ash, carbohydrate, fat, crude fibre and moisture content differed significantly (P<0.05) between samples. Samples A, B and D recorded higher protein and ash contents than Samples C and E. Sample C had the highest moisture and carbohydrate content of 8.18% and 64.25% respectively. Samples B and C had higher crude fibre contents than A, D and E. Also, all the samples recorded low fat contents. Microbiological examination of the samples showed that the total viable count and fungal counts of the samples were within acceptable limits even after three months of storage. Indicator organisms such as Eschericha coli were not detected in all the samples. Melon and soybeans were preferableto Bambara groundnut for the production of soup balls

Effect of Spices and different Packaging Materials on acceptability and shelf-life of “moin-moin” made from Cowpea (

Objective: The effect of spices (ginger, garlic and nutmeg) as preservatives and use of different packaging materials (aluminium foil, polythene and leaves) in preserving “moin-moin” were investigated. Subjects/Materials and Methods: The samples of the “moin-moin” were prepared with different concentrations (1,2,3)g of the spices in 250ml of the “moin moin” slurry and packaged in different packaging materials. The controls that contained no spices were also prepared with the different packaging materials. The samples were steamed for one hour and then allowed to cool to ambient temperature (30-32ºC) and stored for 3 days. Sensory evaluation and microbiological analysis were carried out on the samples. Results:The microbiological analysis revealed that samples without spices had higher counts of mesophilic bacteria. It was observed that samples with ginger and nutmeg were most accepted, but those with 1g of ginger and 2g of nutmeg wrapped with leaves were most preferred. In terms of overall acceptance, sample CGi1 (that contained 1g of ginger), sample CN2 (that contained 2g of nutmeg) and sample CN1 (that contained 1g of nutmeg) all had mean score of 5.7 were wrapped with leaves and were significantly different at

Physico-chemical properties of maize and sorghum starches and their effects on the sensory characteristics of biscuits

No Abstract. Nigerian Food Journal Vol. 24(1) 2006: 7-1

Comparative Studies on the Effects of Leguminous Seed Flours on the Quality of Wheat and Maize Breads

The effects of leguminous seed flours (LSF), namely Brachystegia eurycoma, Detarium microcarpum, and Mucuna sloanei on the quality of wheat and maize breads were investigated. The LSF were incorporated into wheat and maize flours differently at the ratios of (100:0, 99.5:0.5, 99:1.0, 98.5:1.5, 98:2.0) wheat/LSF or maize/LSF flour basis. The composite flours were used to bake breads. The quality of the bread samples evaluated were loaf volume, specific volume, crumb moisture and moisture retention, external and internal appearance, and sensory properties. In wheat bread, the control had 458cm3 and 2.81cm3g-1 loaf and specific volumes respectively which increased to 528cm3 and 3.54cm3g-1, 502cm3 and 3.22cm3g-1, and 502cm3 and 3.13cm3g-1 in breads containing 0.5% of B. eurycoma, D. microcarpum, and M. sloanei respectively, additional increase of LSF resulted in gradual decrease in loaf and specific volumes of the breads. Breads with higher quantities of LSF (1.5 and 2.0%) had higher crumb moisture (33.03 – 35.80%) and retained more moisture during storage than breads with lower quantities of LSF and the control. All the wheat bread samples were generally accepted. In maize bread, the loaf and specific volumes increased with increase in LSF up to 1.5% incorporation of LSF then decreased with further addition of LSF. The maize bread samples were all smaller in volume than the wheat bread samples. The addition of LSF into maize flour also resulted to gradual improvement in the moisture retention of the breads as the quantity of each of the LSF increased.Keywords: Wheat, maize, hydrocolloids, gluten, bread