Production Of Protein Concentrate And Isolate From Cashew ( Anacardium Occidentale L.) Nut

The study evaluated methods of producing protein concentrates and isolates from cashew nut in order to increase the global utilization of cashew nut and increase the availability of affordable, good quality protein for people. Cashew nuts were processed to obtain roasted cashew kernel. The roasted cashew kernels were processed into powder by cold solvent extraction of the fat in the cashew meal. Proximate composition of the cashew nut and meal were determined to ascertain the protein content of the cashew nut. The extraction of the proteins was done using two different methods based on the known methods of production of protein isolate and concentrate from other plant sources (peanut), since there are no familiar methods for the production of protein isolate and concentrate from cashew nut. The protein isolates were obtained by an alkaline extraction-isoelectric precipitation method, which involved aqueous alkaline extraction of the proteins at low temperature, and isoelectric precipitation of the protein fractions; the protein concentrates were obtained using an alkaline extraction-methanol precipitation method, which involved aqueous alkaline extraction of the proteins at low temperature, and alcoholic precipitation of the protein fractions. Extraction ratios of 1:5 and 1:10, extraction pH of 7.0 and 9.0, and isoelectric precipitation at pH of 3.5 and 4.5 were used to obtain eight cashew protein fractions of different protein contents (44.4 to 99.8%) and different protein yields (48.3 to 98.9%) from the use of the isoelectric precipitation methods. Similarly, using the methanol precipitation method, extraction ratio of 1:5 and 1:10, pH of 7.0 and 9.0, and concentrations of methanol of 70% and 80%, were used to obtain eight cashew protein fractions of varying protein contents (64 to 89%), and protein yields (52.1 to 88.2%). Protein contents of the cashew protein fractions were determined using 2-D Quant kit method, while the protein yields were calculated using the weight of the protein fractions obtained from the cashew meal of known weight. From the results of the protein content analysis of the protein fractions and according to the CODEX Standard, it was demonstrated that, cashew nut protein isolate (99.8% protein content), and, cashew nut protein concentrate of varying protein contents could be obtained from the isoelectric precipitation method, while only protein concentrate was obtained using the methanol precipitation method

Physicochemical properties of extrudates from white yam and bambara nut blends

This study was conducted to investigate effects of extrusion conditions on physicochemical properties of blend of yam and bambara nut flours. A blend of white yam grit (750 jim) and Bambara nut flour (500 (tm) in a ratio of 4:1, respectively was extrusion cooked at varying screw speeds 50-70 r.p.m., feed moisture 12.5-17.5% (dry basis) and barrel temperatures 130-150°C. The extrusion variables employed included barrel temperature, screw speed, and feed moisture content, while the physicochemical properties of the extrudates investigated were the expansion ratio, bulk density, and trypsin inhibition activity. The results revealed that all the extrusion variables had significant effects (p<0.05) on the product properties considered in this study. The expansion ratio values ranged 1.55-2.06, bulk density values ranged 0.76- 0.94 g cm"3, while trypsin inhibition activities were 1.01-8.08 mg 100 g"1 sample

Production of protein concentrate and isolate from cashew (Anacardium occidentale L.) nut

The study evaluated methods of producing protein concentrates and isolates from cashew nut in order to increase the global utilization of cashew nut and increase the availability of affordable, good quality protein for people. Cashew nuts were processed to obtain roasted cashew kernel. The roasted cashew kernels were processed into powder by cold solvent extraction of the fat in the cashew meal. Proximate composition of the cashew nut and meal were determined to ascertain the protein content of the cashew nut. The extraction of the proteins was done using two different methods based on the known methods of production of protein isolate and concentrate from other plant sources (peanut), since there are no familiar methods for the production of protein isolate and concentrate from cashew nut. The protein isolates were obtained by an alkaline extraction-isoelectric precipitation method, which involved aqueous alkaline extraction of the proteins at low temperature, and isoelectric precipitation of the protein fractions; the protein concentrates were obtained using an alkaline extraction-methanol precipitation method, which involved aqueous alkaline extraction of the proteins at low temperature, and alcoholic precipitation of the protein fractions. Extraction ratios of 1:5 and 1:10, extraction pH of 7.0 and 9.0, and isoelectric precipitation at pH of 3.5 and 4.5 were used to obtain eight cashew protein fractions of different protein contents (44.4 to 99.8%) and different protein yields (48.3 to 98.9%) from the use of the isoelectric precipitation methods. Similarly, using the methanol precipitation method, extraction ratio of 1:5 and 1:10, pH of 7.0 and 9.0, and concentrations of methanol of 70% and 80%, were used to obtain eight cashew protein fractions of varying protein contents (64 to 89%), and protein yields (52.1 to 88.2%). Protein contents of the cashew protein fractions were determined using 2-D Quant kit method, while the protein yields were calculated using the weight of the protein fractions obtained from the cashew meal of known weight. From the results of the protein content analysis of the protein fractions and according to the CODEX Standard, it was demonstrated that, cashew nut protein isolate (99.8% protein content), and, cashew nut protein concentrate of varying protein contents could be obtained from the isoelectric precipitation method, while only protein concentrate was obtained using the methanol precipitation method.Key words: Cashew Nut, Protein, Isolate, Concentrat

Effectiveness of Green Plantain Peel and Pulp Flour Blends as Coating on the Textural Properties and Oil Uptake in Fried Fish Fillets

The aim of this study was to evaluate the effectiveness of green plantain peel and pulp flour blends as coating on the textural properties and oil uptake of fried fish fillet. Plantain peel flour and plantain pulp flour were mixed in ratios 0:100, 5:95, 10:90, 15:85, 20:80, 25:75, 30:70, 40:60, 50:50 and 100:0% peel: pulp, respectively. Fresh fish fillets were coated with the blends of plantain peel and pulp flour, while the uncoated and samples coated with wheat flour served as controls. The results showed that plantain peel and pulp flour blends affected the textural characteristics of the product significantly (p&lt;0.05). The values of hardness, cohesiveness and springiness varied from 0.80-2.6N, 0.19- 0.43, 0.55-0.92, respectively. The lowest value of hardness was observed in sample coated with 100% peel flour. The flour blends were effective in decreasing oil uptake and moisture loss of fried fish fillets than the control samples. Oil uptake of samples coated with 100% peel flour (9.63 %) was significantly lower (p&lt;0.05) than  uncoated (11.49 %). Increasing level of peel flour in the flour blends reduced the oil uptake and moisture loss more effectively than the control sample. Samples coated with plantain peel and pulp flour blends had less shrinkage compared to the uncoated sample. It is concluded that using blends of plantain peel and pulp flour is an effective coating material for fried fish fillet. The plantain peel flour can be incorporated up to 20% in coating formulation without having significant impacton the sensory characteristics on the fried fish fillet.Keywords: Plantain pulp flour, plantain peel flour, quality attributes, deep-fat frying, fish fillets

Effects of Fat Content and Packaging Materials on the Functional Properties and Storage Stability of Dika Nut (Irvingia gabonensis) Flour

This study evaluated the influence of fat content and choice of packaging material on the functional properties and shelf stability of dika nut flour. Dika nut flour was partially defatted to achieve two levels of fat content (12 and 9% fat). The partially defatted and full fat (67%) dika nut flour samples were packaged in high and low density polyethylene films. The flour samples were stored at ambient condition (26 + 2°C, 78 + 2% RH) for twelve weeks and changes in chemical composition, functional properties and microbiological qualities of the flour samples were determined using standard methods. The results obtained showed significant (p&gt;0.05) increases in moisture (4.02 – 11.20%), free fatty acid (0.33 – 0.94%), peroxide value (2.30 – 11.50meq/kg), bulk density (0.26 – 0.71g/cm3), viscosity (12.53 – 48.90cP), total bacteria count (2.10 x 102 – 6.5 x 103cfu/g) and mould count (2.30 x 102 – 6.10 x 103cfu/g) of dika nut flour samples; while dispersibility (85.67 – 74.80%), water absorption capacity (25.50 – 20.65g/g) and oil  absorption capacity (5.07 – 3.60g/g) decreased significantly (p&gt; 0.05) during storage. Models of regression equation (0.801 &lt; R2 &lt; 0.992) used to estimate the shelf life gave 34 weeks for dika nut flour (12% fat) and 33 weeks for dika nut flour (9% fat) packaged in high density polyethylene film while those packaged in low density polyethylene films gave shorter estimated shelf life of 15 weeks for full fat dika nut flour. The study showed that partial defatting could be used to improve the functional properties of dika nut flour for soup preparation as well as its storage stability.Keywords: Dika nut flour, functional properties, defatting, packaging materials, shelf life