Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking

Beans are one of the most important cheap source of protein in developing countries. However, their utilisation in the diets of many people remains limited due to long cooking time, among others. Therefore, it is imperative to identify ways to enhance utilisation of beans. The aim of the current study was to assess the effects of soaking and cooking in different types of water (tap, borehole, acidulated- 1.0 percent citric acid and soda- 0.2 percent sodium bicarbonate) on cooking time (CT), split percentage (SP) and total soluble solids (TSS) in broth of different va rieties of beans. Results show that soaking significantly reduced CT across eight varieties from an average CT of 109.5–84.6 min in tap water, 109.5–85.2 min in borehole water, 115.9–92.7 min in acidulated water and 82.0–51.2 min in soda water representing 22.7%, 22.1%, 20.0% and 37.6% reduction in CT, respectively. Soaking generally decreased SP and varietal differences were observed suggesting beans are less likely to break when soaking precede cooking. Although cooking in soda water significantly reduced CT, unfortunately, it increased SP. Acidulated water extended CT but reduced SP in almost all varieties. Soaking generally decreased TSS in broth from 7.0 to 6.7% in tap water, 6.1–5.8% in borehole water and 11.3–7.7% in soda water while it increased TSS in acidulated water from 18.2 to 20.6% across all the eight varieties which suggest reduction in leaching out of bean solids into cooking water which is consistent with reduced SP of soaked beans. While use of soda water reduced cooking time and therefore saved time and energy, its effect of increasing split percent may not be appealing to some consumers. This study has demonstrated that bean soaking significantly reduced cooking time and split percent and these can also be affected by type of cooking water

Phytochemical composition of four selected vegetable spices commonly consumed in Malawi

Spices, regardless of source, play an important role in enhancing or improving flavor of foods or dishes. In this study, determination of phytochemical composition with respect to total phenolic compounds, antioxidant capacity and vitamin C was conducted in four selected vegetable spices consumed in Malawi, namely Allium cepa L, Allium sativum L, green bell pepper (Capsicum annum L.) and Zingiber officinale. Results showed that total phenolic composition, in mg GAE/100 g, was highest in Zingiber officinale rhizomes (326.5±0.39) followed by Allium cepa L. (169.7±0.00), green bell pepper (124.9±0.20) and Allium sativum L. (72.72±0.39), respectively. Results further showed that Zingiber officinale had the highest antioxidant capacity and reducing power and the lowest vitamin C content, in the range of 21.78±0.21 mg AAE/100 g, 24.35±2.24 mg AAE/g and 3.61±0.23 mg AAE/100 g, respectively compared to the other vegetable spices. On the other hand, vitamin C content was highest in Allium sativum L followed by red Allium cepa L registering values of 455.0±2.12 and 443.4±2.50 mg AAE/100 g, respectively. The reducing power (in mg AAE/g) of the vegetable spices was highest in green bell pepper (Capsicum annum L.) with the value of 17.11±1.549 followed by red Allium cepa L. (9.519±0.860) and Allium sativum L. (5.922±0.778), respectively. Total tannins content, in mg TAE/g, was highest in Allium sativum L, which registered the value of 159.56±4.84 followed by Zingiber officinale (91.53±0.33), bell pepper (79.94±0.21) and Allium cepa L (49.36±1.98). Furthermore, phytic acid and oxalic acid contents were highest in Zingiber officinale registering values of 5.504±0.822 mg/kg and 37.25±2.83 mg/g, respectively. Red Allium cepa L. was found to contain 20.53±0.916 mg/g oxalic acid but had the lowest phytic acid content registering the value of 2.057±0.095 mg/kg. It can be concluded that the high phytochemical composition in the four vegetable spices, with low antinutrients like phytic and oxalic acids, can play an important role in improving human nutrition and health of consumers

Postharvest Handling Knowledge and Practices among Food Handlers on Mycotoxigenic Molds Contamination in Maize Based Diets in School Meals Program in Salima District, Malawi

Aims: The aim of the present study was to determine the postharvest handling knowledge and practices among food handlers on mycotoxigenic molds contamination in maize based diets in School Meals Program in Salima District, Malawi. Study Design: This was cross-sectional study with qualitative and quantitative component. Place and Duration of Study: The study was carried out in Salima district, Central Malawi, between August and November, 2019. Methodology: The study used a structured questionnaire which was administered to 124 individual food handlers which were purposively selected from 31 primary schools. The simple random sampling technique was used to select the 31 primary schools among those implementing home-grown school meals program. The food handlers included School Meals Cooks, Food Suppliers, Food Committee members, and Stores Keepers. Data was analyzed using Statistical Package for Social Scientists (version 20.0). Results: The results showed that 80% of food handlers had high knowledge of causes of mycotoxigenic molds contamination in maize foods, 47% had moderate knowledge of health effects of mycotoxigenic molds, while 50% had moderate knowledge of control measures of mycotoxigenic molds in maize foods. Eighty-five percent (85%) were not aware of mycotoxins contamination in maize foods. Furthermore, the study revealed that 60% of food handlers practiced poor postharvest handling of maize foods during transporting, storage and processing in schools. There were no significant differences in knowledge of mycotoxigenic molds and postharvest handling practices of maize foods across demographic regions among food handlers (P >0.05). Conclusion: The study concluded that majority of food handlers had high knowledge of mycotoxigenic molds in maize foods, however they practiced poor postharvest handling which might influence occurrence of mycotoxigenic molds in maize based diets for school children. There is need to educate all stakeholders involved in School meals Programme on mycotoxins and postharvest handling of maize foods to prevent school children from the risk of mycotoxins exposure