Nutritional and sensory evaluation of food formulations from malted and fermented maize (Zea mays L.) fortified with defatted sesame (Sesamun indicum L.) flour

Malting and fermentation were investigated as simple technologies for improving the nutritional and organoleptic properties of maize/sesame food formulations. Various maize flour samples were blended with defatted sesame flour, by material balancing, to give four food formulations consisting of unmalted maize + defatted sesame flour (UMS), malted maize + defatted sesame (MMS), unmalted, fermented maize + defatted sesame flour (UFMS) and malted fermented maize + defatted sesame flour (MFMS), which all contained 16g protein and 9g fat/100g food. Four diets were formulated (by material balancing with a basal diet) from the food formulations in addition to casein (milk protein), and Nutrend (a commercial complementary food produced from maize and soybeans) to give 10g protein/ 100g of each test diets, which were used for feeding trials with Wister albino rats. The protein efficiency ratio (PER), net protein ratio (NPR), apparent digestibility (AD) and amino acid profile as well as organoleptic properties of the gruels prepared from the food formulations were evaluated. The PER values of malted and fermented products (2.16 for MMS and 2.06 for MFMS) were significantly higher (p<0.05) than those of unmalted products (1.86 for UMS and 1.59 for UFMS). The NPR and AD values followed a similar trend with 3.82 and 70.50% for UMS, 4.40 and 72.10% for MMS, 4.21 and 70.00% for UFMS and 4.47 and 71.50% for MFMS respectively. Malting and fermentation significantly (p<0.05) increased lysine content from 2.16g/16gN (UFMS) to 5.46g/16gN (MFMS) and tryptophan from 1.08g/16gN (UFMS) to 1.35g/16gN (MFMS). There was significant (p < 0.05) difference in colour, taste and aroma for all the food formulations. Mean sensory scores ranged from 7.07 – 8.33 for UMS, 7.34 – 8.45 for MMS, 7.04 – 7.73 for UFMS and 6.82 – 7.74 for MFMS on a 9 – point hedonic scale. The unfermented products gave better acceptability than the fermented products in all the attributes; while the UFMS and MFMS (fermented products) did not show any significant difference in acceptability. The malted maize/sesame (MMS) blend therefore gave the best result with the highest acceptability and is therefore recommended for use as a complementary food.Keywords:Malting, Fermentation, Formulations, Complementary, SesameAfrican Journal of Food, Agriculture, Nutrition and Development, Volume 12 No.

Physical, chemical and sensory properties of cookies produced from sweet potato and mango mesocarp flours

This study was a result of the need for utilization of local raw materials for food production and diversification as well as an attempt to reduce the rising cost of wheat imports. The objective of this study was to investigate the physical, chemical and sensory properties of cookies produced from sweet potato and mango mesocarp composite flours. Sweet potato tubers and partially ripe mango fruits were processed into flours. Cookies were prepared from blends of 90:10, 80:20, 70:30 and 60:40 sweet potato flour (SPF) to mango mesocarp flour (MMF), with cookies prepared from 100% sweet potato flour (SPF) and 100% wheat flour (WF) serving as control and standard respectively. Thereafter, all the cookie samples were subjected to chemical, physical and sensory analyses using standard methods. The moisture, fat, fibre, ash, energy values as well as beta carotene contents increased significantly (p < 0.05) as the level of substitution increased. The standard recorded the highest protein value with the control having the least value. However, the control had highest value in terms of carbohydrate. The crude protein increased significantly (p < 0.05) between the blends with increasing levels of mango mesocarp flour. Conversely, the carbohydrates content decreased as substitution levels increased. The diameter and spread ratio of the cookies decreased with increased substitution levels while the thickness increased. Cookies prepared from whole sweet potato flour were rated higher in terms of colour (8.1), crispiness (8.8), flavour (7.9), texture (7.2), taste (7.1) and overall acceptability (8.5) followed by cookies from whole wheat flour. Preference for the cookies decreased significantly (p<0.05) as the percentage of mango mesocarp flour (MMF) increased. Cookies from 60% SPF: 40% MMF had the least acceptability, though they had the highest β – carotene content. Generally, cookies produced from 100% SPF and the blends had good nutritional value except for protein which decreased with increasing levels of substitution with MMF.Keywords: Cookies, sweet potato, mango mesocarp, physical, Chemical, Sensory, Beta caroten

Nutritional and Anti – Nutritional Composition of the African Palmyrah Palm (Borassus aethiopum) Seedling

Objective: To determine the nutritional and anti – nutritional composition of the African palmyrah palm (Borassus aethiopum). Subjects/ Materials and Methods: Studies were conducted on the proximate composition, vitamin C, total carotenoids and some anti-nutritional factors / toxins of the fresh seedling of the African palmyrah palm seedling, using standard analytical methods. Analyses were carried out in triplicate and results presented as means along with their standard deviations. Results: Proximate composition of the seedling showed a moisture content of 32.45%, 4.94% crude protein, 2.12% crude fibre, 0.98% crude fat, 2.13% ash and 57.38% carbohydrate on fresh basis. Vitamin C content was found to be 38.02 mg/100g, while total carotenoid content was 2000.04mg/100g and the pH was 6.13. Phytate content was 14.42mg/100g, saponin content was 3.72mg/100g, oxalate content was 2.30mg/100g, hydrocyanic acid (HCN) content was 0.35mg/100g and total phenol content of the seedling was 200.02mg/100g. Conclusion: This indicates that the seedling of the African palmyrah palm (Borassus aethiopum) is a foodstuff with appreciable levels of protein, crude fibre, minerals and vitamin C and pro–vitamin A as well as safe levels of toxins and anti – nutritional factors. Keywords: Palmyrah Palm, Borassus, nutritional, anti–nutritional, seedlin

Effects of Processing on Some Chemical Properties of the Leaves of the Drumstick Tree (Moringa oleifera)

The effects of boiling and drying on some chemical properties of the drumstick tree (Moringa oleifera) were determined. One batch of fresh  Moringa leaves was boiled in distilled water, while another batch was dried in the shade, at a temperature of 30 – 34oC. Both batches were milled and some chemical properties (proximate composition, mineral composition and toxicant contents) were determined, with the raw fresh leaves as  control. There was significant (p < 0.05) decrease in all the nutrients,  mineral content and toxicant levels in the boiled leaves with values  reducing from 8.24 – 6.56 g/100 g for protein, 1.56 – 0.82 g/100 g for fat, 12.84 – 8.26 g/100 g for carbohydrates, 6540 – 5138 mg/100 g for total carotenoids and 240.36 – 46.78 mg/100 g for vitamin C. Drying  significantly (p < 0.05) increased nutrient and mineral contents from 8.24 to 27.82 g/100 g for protein, 1.56 to 2.10 g/100 g for fat, and 12.84 to 38.20 g / 100 g for carbohydrate. Toxicants decreased from 14.83 to 7.42 mg/100 g for total phenols, 16.48 to 14.64 mg/100 g for phytates, 98.68 to 22.14 mg/100 g for oxalates and 7.34 to 1.22 mg/100 g for HCN in the dried leaf sample, as compared with the raw leaves

The Food Potential Of Potato Yam (Dioscorea bulbifera)

A study was undertaken to determine the Food potential of “Potato yam,” (Discorea bulbifera) an underexploited tuber by determining the proximate analysis of the fresh tuber, functional properties of the flour and sensory evaluation of it's “amala” product. These were compared with those of two other yam species - yellow (D. cayenensis) and white yams (D. rotundata). Proximate analysis of potato yam showed moisture 63.13%, carbohydrate 34.35%, protein 1.20%, fat 0.49% and ash 0.87%. Functional properties of its flour showed a water absorption 10.20ml/g, moisture 9.50%. Swelling index 5.09ml/g, reconstitution index 10.20ml/g, least gelation concentration 4.00%, while bulk and loose pack densities of 0.53 and 0.60g/ml respectively. All values compared favourably with those of yellow and white yams. “Amala” prepared from potato yam also compare favourably with yellow and white yam in respect to colour, texture, flavour and general acceptability. There was no significant difference at P ≤ 0.05 using ANOVA between the “amala” products of the three yam species. The study indicates that potato yam is a good energy food source and a good substitute for white yam, especially considering the high cost of white yam. Key words: Yam species, Discorea bulbifera, proximate composition, functional properties and sensory evaluation. Nigerian Food Journal Vol.22 2004: 209-21

Effect of Vitamin C Addition on some Quality Aspects of Wheat Bread

Objective: The effect of vitamin C addition on some quality aspects of wheat bread was evaluated. Subjects/Materials and Methods: Wheat bread was produced using the straight dough method with addition of varying quantities of vitamin C (between 0.05 to 0.40g) as an improver, with the sample without vitamin C serving as control, giving six bread samples (A – F). The physical, chemical and sensory properties of the bread samples were then determined using standard methods. Results: The average dough volume after proofing and proofing rate increased significantly (P < 0.05) with increase in the quantity of vitamin C, with the highest values of 93.00cm3 and 3.72cm3/min respectively at 0.10g vitamin C, after which there was a decline. The loaf volume and specific loaf volume increased (P < 0.05) with the highest values of 523.00cm3 and 3.70cm3/g, while loaf weight decreased significantly with the lowest value of 141.00g at 0.10g vitamin C, after which the reverse was the case. There was significant difference (P < 0.05) in the proximate composition of the bread samples. The pH decreased from 5.15 to 4.10 with addition of vitamin C. There was significant difference (

Quality Evaluation of Cookies Produced from Composite Blends of Wheat Flour and African LocustBean (Parkia biglobosa) Fruit Pulp Flour

Objective: The physico–chemical and sensory quality of cookies produced from composite blends of wheat flour (WF) and African locust bean fruit pulp flour (LBFPF) were evaluated in order to determine their nutritional value and acceptability. Materials and Methods: Four different composite blends of WF and LBFP were produced in the ratios of 90:10, 80:20, 70:30 and 60:40, with 100% WF as reference product. Cookies were then prepared from the various blends using established procedure. Thereafter, the physical, chemical and sensory qualities of the blends were determined using standard analytical methods. Results: While protein, fat and carbohydrate values for LBFPF cookies were significantly lower (

Effect of incubation materials on fermantation of African locust beans (Parkia biglobosa) in the production of ‘dawadawa\'

Effect of incubation materials: gmelina (Gmelina arborea) leaves, banana (Musa sapeinta) leaves, jute bag and polythene bag on the fermentation rate and acceptability of fermented African locust beans dawadawa\' was investigated. Fermentation was carried out at 30°C and 35°C for 72 hours. Fermentation rate was determined as a function of change in pH. Samples fermented inside gmelina leaves showed the highest fermentation rate at both temperatures followed by samples from banana leaves, polythene and jute bags in that order. Proximate analysis showed an increase in protein, crude fat and moisture contents with corresponding decrease in the carbohydrate content during fermentation. Sensory evaluation showed that, samples fermented at 35°C were more acceptable with that of gmelina leaves being the most acceptable, followed by banana leaves, polythene and jute bags in that order. Keywords: incubation materials, fermentation, African locust beans, dawadawa\'Nigerian Food Journal Vol. 23 2005: 166-17

Storage Stability and Shelf Life Prediction of Food Formulations from Malted and Fermented Maize (Zea mays l.) Fortified with Defatted Sesame (Sesamun indicum l.) Flour

Objective: The effect of malting and fermentation on the storage stability and shelf life of maize/sesame food formulations was investigated. Subjects/ Materials and Methods: Various composite flours of malted and fermented maize and defatted sesame were produced by material balancing, to give four food formulations, consisting of unmalted maize + defatted sesame flour (UMS), malted maize + defatted sesame (MMS), unmalted, fermented maize + defatted sesame flour (UFMS) and malted fermented maize + defatted sesame flour (MFMS), all containing 16g protein and 9g fat / 100g food. The storage stability and shelf life of the food formulations were then determined using standard procedures. Results: While the viscosity of the food formulations significantly (

Nutritional And Sensory Evaluation Of Food Formulations From Malted And Fermented Maize ( Zea Mays L.) Fortified With Defatted Sesame ( Sesamun Indicum L.) Flour

Malting and fermentation were investigated as simple technologies for improving the nutritional and organoleptic properties of maize/sesame food formulations. Various maize flour samples were blended with defatted sesame flour, by material balancing, to give four food formulations consisting of unmalted maize + defatted sesame flour (UMS), malted maize + defatted sesame (MMS), unmalted, fermented maize + defatted sesame flour (UFMS) and malted fermented maize + defatted sesame flour (MFMS), which all contained 16g protein and 9g fat/100g food. Four diets were formulated (by material balancing with a basal diet) from the food formulations in addition to casein (milk protein), and Nutrend (a commercial complementary food produced from maize and soybeans) to give 10g protein/ 100g of each test diets, which were used for feeding trials with Wister albino rats. The protein efficiency ratio (PER), net protein ratio (NPR), apparent digestibility (AD) and amino acid profile as well as organoleptic properties of the gruels prepared from the food formulations were evaluated. The PER values of malted and fermented products (2.16 for MMS and 2.06 for MFMS) were significantly higher (p<0.05) than those of unmalted products (1.86 for UMS and 1.59 for UFMS). The NPR and AD values followed a similar trend with 3.82 and 70.50% for UMS, 4.40 and 72.10% for MMS, 4.21 and 70.00% for UFMS and 4.47 and 71.50% for MFMS respectively. Malting and fermentation significantly (p<0.05) increased lysine content from 2.16g/16gN (UFMS) to 5.46g/16gN (MFMS) and tryptophan from 1.08g/16gN (UFMS) to 1.35g/16gN (MFMS). There was significant (p <0.05) difference in colour, taste and aroma for all the food formulations. Mean sensory scores ranged from 7.07 8.33 for UMS, 7.34 8.45 for MMS, 7.04 7.73 for UFMS and 6.82 7.74 for MFMS on a 9 point hedonic scale. The unfermented products gave better acceptability than the fermented products in all the attributes; while the UFMS and MFMS (fermented products) did not show any significant difference in acceptability. The malted maize/sesame (MMS) blend therefore gave the best result with the highest acceptability and is therefore recommended for use as a complementary food