Some Proximate Analysis of African Pear (Dacryodes Edulis)

Some physical and chemical properties of African pear (Dacryodes edulis) samples from nine different trees were analysed in order to determine the level of differences that exist between trees. The length of theindividual fruits ranged from 39.86 mm to 80.76 mm while the weight ranged from 15.97 g to 39.36 g. Significant differences (p . 0.05) were observed between the samples for all the parameters measured. Fruit density showed a negative correlation (r = -0.86) with the pulp/seed ratio. Significant differences were also observed in the proximate composition of the African pear pulp. The major components of the pulp were moisture (36.5% to 53.82%), oil (18.81% to 38.36%) and protein (11.09% to 19.19%). The pulp acidity ranged from 0.92% to 1.69% expressed ascitric acid

Functional properties and the performance of alum treated African breadfruit (Treculia africana ) as a composite flour in cake production

No Abstract

Evaluation of the Potential of African Pear (Dacryodes edulis) Pulp as an Ingredient in Biscuit Making

African pear pulp (APP) was used at different levels (100%, 75%, 50%, 25% and 0% [control]) to replace margarine in biscuit. The proximate composition, thickness, diameter as well as consumer acceptability were evaluated. The samples produced with 100% pear pulp substitution had significantly higher values for protein, crude fibre, ash and moisture (14.13%, 0.99%, 3.82% and 13.77% respectively). These values decreased with decreasing levels of APP substitution. The 100% APP sample had a significantly (p <0.05) lower  thickness (0.26 cm) than the rest, but no significant difference (p >0.05) was observed in the diameter of the samples. However, no significant difference (p>0.05) was observed in the overall acceptability of the biscuit samples

Physico-chemical changes in velvet tamarind (Dialium guineense Wild) during fruit development and ripening

Some physical and chemical changes in velvet tamarind (Dialium guineense wild) fruits during development (5th to 11th week), maturation (11th to 13th week) and ripening (13th to 17th week) were studied. The properties investigated during these periods included pod weight, pod diameter, percent fruit portions, sugar and acid composition of the velvet tamarind pulp. Steady changes were recorded in both physical and chemical properties at different stages of fruit development. The single pod weight and diameter increased from mean values of 0.35g and 0.57cm at the 5th week to values of 0.61g and 1.39cm respectively at ripening. The fruit portions maintained steady proportions of about 40%, 37% and 21% for shell, pulp and seed respectively. The values for percent carbohydrate, ethanol soluble sugars and total soluble solids increased significantly (p>0.05) throughout the period of the study, from the 5th week values of 5.80%, 5.30% and 6.25°Brix to values of 35.92%, 29.21%, and 40.01°Brix respectively at ripening (17th week). The sugars identified were glucose, fructose, maltose and sucrose. The titratable acidity increased gradually at first from a value of 1.09% at the 5th week to 3.85% at the 11th week. It then decreased to a value of 3.67% at the 13th week before it rose to a final value to 4.50% at ripening (17th week). The acids identified were tartaric, citric, malic and ascorbic acids. It was observed that the peak period for most acids, sugars and other soluble solids (which are important for the desired flavour of the fruit) is the 17th week. Keywords: velvet tamarind, fruit, development, Rrpening, acids, sugars, maturityNigerian Food Journal Vol. 23 2005: 133-13

Physico-chemical changes in velvet tamarind (Dialium guineense Wild) during fruit development and ripening

Some physical and chemical changes in velvet tamarind (Dialium guineense wild) fruits during development (5th to 11th week), maturation (11th to 13th week) and ripening (13th to 17th week) were studied. The properties investigated during these periods included pod weight, pod diameter, percent fruit portions, sugar and acid composition of the velvet tamarind pulp. Steady changes were recorded in both physical and chemical properties at different stages of fruit development. The single pod weight and diameter increased from mean values of 0.35g and 0.57cm at the 5th week to values of 0.61g and 1.39cm respectively at ripening. The fruit portions maintained steady proportions of about 40%, 37% and 21% for shell, pulp and seed respectively. The values for percent carbohydrate, ethanol soluble sugars and total soluble solids increased significantly (p>0.05) throughout the period of the study, from the 5th week values of 5.80%, 5.30% and 6.25°Brix to values of 35.92%, 29.21%, and 40.01°Brix respectively at ripening (17th week). The sugars identified were glucose, fructose, maltose and sucrose. The titratable acidity increased gradually at first from a value of 1.09% at the 5th week to 3.85% at the 11th week. It then decreased to a value of 3.67% at the 13th week before it rose to a final value to 4.50% at ripening (17th week). The acids identified were tartaric, citric, malic and ascorbic acids. It was observed that the peak period for most acids, sugars and other soluble solids (which are important for the desired flavour of the fruit) is the 17th week. Keywords: velvet tamarind, fruit, development, Rrpening, acids, sugars, maturityNigerian Food Journal Vol. 23 2005: 133-13

Stability, Yield and Chemical Properties of Soymilk Whey from Sprouted Soybeans (Glycine max) of Different Varieties

Soymilk whey was produced from sprouted soybeans of three different varieties, namely Samsoy 1, Samsoy 2 and TGX 1937-Is. They were separately sprouted in batches for 6 h, 12 h, 24 h, 36 h and 48 h respectively. Each batch of the sprouted soybeans was used to produce soymilk. Each batch of soymilk was divided into two parts and one partwas treated with â-glucanase. Whey was produced from all soymilk samples by the addition of citric acid. The whey phase was allowed to separate by natural sedimentation or centrifugation. Soymilk whey was analyzed for volume yield, proximate composition, total solids (%TS) and gel electrophoresis (SDS-PAGE). Stability of concentrated sterilized(121oC, 15 min) whey samples were evaluated by observing the visible coagulation time (VCT). The soybean variety did not significantly (p>0.05) affect the volume yield. The volume of whey produced at pH 4.5 was significantly (p< 0.05) higher than those at other pH tested. At the same pH, the â-glucanase-treated soymilk from sprouted soybeans had the highest whey volume (89.07%), which was significant (p>0.05) compared to the acid-only treated (86.13%), and unsprouted (control) was 45.8%. The SDS-PAGE electrophoregram showed that most proteins in the controlsamples diminished after sprouting, leaving proteins of 20 Kda molecular weight. Protein contents of whey from different soybean varieties were not significantly (p>0.05) different but protein in the sprouted and â-glucanasetreated soymilk was about half of the control samples. The VCT of soymilk whey was > 7 months. These results suggest that development of soymilk whey for food and beverage production is feasible

Proximate, Functional and Anti-Nutritional Properties of Boiled Ukpo Seed (Mucuna flagellipes) Flour

gUkpoh (<i>Mucuna flagellipes</i>) seed flour is one of the soup thickeners used in most rural Igbo-speaking communities of Southern Nigeria. Its preparation is usually associated with long cooking time which is required to soften the cotyledon before grinding as well as reduce the anti-nutritional components of the seed. This work was therefore aimed at determining the effect of boiling time on some functional properties and antinutritional properties of the ukpo seed flour. The result obtained showed that there were slight reductions in the protein, fat and ash content as boiling time increased probably due to leaching. All the functional properties analysed increased significantly (p .0.05) with increasing boiling time. The water absorption, oil absorption and emulsion capacities increased from values of 1.60 ml/g, 1.23 ml/g and 9.3 ml/g respectively at 0 minutes to 3.2 ml/g, 2.8 ml/g and 17.66 ml/g respectively at 60 minutes. The bulk density and swelling index also increased from 0.72 g/ml to 1.17cm3/cm3 and from 1.02 g/ml to 1.36 cm3/cm3 respectively. The oxalate, tannin, saponin, phenol and phytate contents decreased significantly (p .0.05) with increasing boiling time. The values at 60 minutes boiling time were 0.14%, 0.182%, 0.434%, 0.146% and 0.719% respectively. These results suggest that heat treatment improves the performance of the Ukpo flour in soup thickening while reducing to a large extent the anti-nutritional properties.Keywords: Thickners, anti-nutritional, functional properties