Effect of fermentation on the chemical composition of wheat (triticum aestivum) and maize (zea mays) flours and sensory evaluation of biscuits made from their flours

Background: Fermentation improves the nutritional value, acceptability and safety of foods. Objective: This study assessed the effect of fermentation on the chemical composition of wheat and maize flours and consumer acceptability of biscuits made from their flours. Methods: Fermentation of wheat and maize: Wheat and maize grains were sorted respectively and were divided into five parts of 200g each. They were labelled as W ,W ,W ,W and W for wheat and M ,M M ,M and M for 0 1 2 3 4 0 1, 2 3 4 maize samples. Each sample was washed with tap water three times. W and M were not fermented while W ,W ,W 0 0 1 2 3 and W and M M ,M and M were soaked in 500mls of water in a bowl and were fermented for 24 hours, 48 hours, 4 1, 2 3 4 72 hours and 96 hours respectively. The flour of each sample was used for baking biscuits. Proximate, mineral and vitamin content of the flour samples and the sensory properties of the biscuits produced from their flour were evaluated using standard analytical methods. One way analysis of variance and Duncan's multiple range test were used to separate the means among the samples. Result: The highest ash (2.14%), crude fibre (2.03%) and fat (4.24%) values were observed in sample M . Sample 0 M , W and W had the highest moisture (9.67%), protein (11.62%) and carbohydrate (77.89%) values respectively. 4 4 0 Sample M had the highest magnesium (35.62mg), potassium (162.59mg) and sodium (13.79mg) values, M had 0 1 the highest iron (0.76mg) content while the highest calcium (18.77mg) zinc (0.75mg) and phosphorus (132.59mg) values were observed in sample W . The highest vitamin B (0.59mg), vitamin B (0.24mg), vitamin A (18.76μg) 0 1 3 and folic acid (41.64mg) were observed in sample M while the highest vitamin B (0.04mg) value was found in 0 2 both sample M and sample M Sample W had the highest vitamin C (6.36mg) and vitamin B (1.87mg) content. 0 1. 0 6 There was no significant(p>0.05) difference in the acceptability of the biscuit samples. However, the taste, aroma,texture and general acceptability of the biscuits produced from all the samples had appreciable ratings. Conclusion: Fermentation improved the nutritional quality of cereals while biscuits produced from fermented cereals were generally acceptable

Production of Pastries from Selected Banana Cultivars

Banana fruit (Musa sp.) is consumed as a major source of carbohydrate for millions of people mostly in the tropics and subtropics. Worldwide, banana is the most wasted fruit; postharvest of the banana fruit records up to 40-60% loss, and this loss may be prevented by converting the green bananas to flour. This study was geared towards the need for an alternative means of flour production in the making of pastries as there exists an over-dependence of pastries made from cassava and cereals flour. Banana cultivars were processed into flour and made into pastries with sensory evaluation carried out afterwards. The sensory evaluation suggests that the pastries made; had moderately good hardness, good crispiness, good flavors, good taste, good texture, good hardness, good crispiness and good color to complement, Other sensory tests show that the pastries had good surface with a very good smell. This study shows that banana flour has the potentials to competing with flours made from common sources for the production pastries and related products

Effects of hydro-alcohol extract of mistletoe leaves on changes in body-weight, uterus-weight, right ovary and liver in female rats

 Background: Most people across rural areas in Africa depends of phytomedicine for the treatment of various diseases. This study aims to evaluate the impact of hydro-alcohol extract of mistletoe leaves on changes in body-weight, uterus-weight, ovary and liver of female Wistar rats.Methods: Forty-nine female rats were randomly selected into nine groups with five rats per group. Group 1 received 5 ml/kg of water, group 2 received mono sodium glutamate (MSG) 800 mg/kg, group 3 received extract 100 mg/kg, group 4 received extract 200 mg/kg, group 5 received extract 400 mg/kg, group 6 received extract 100 mg/kgand MSG 800 mg/kg, group 7 received extract 200 mg/kgand MSG 800vmg/kg, group 8 received extract 400 mg/kg and MSG 800 mg/kg and group 9 received letrozole 0.6 mg/kg and MSG 800 mg/kg. Administration of extract was done for 28 days.Results: Findings from the study revealed significance decreased in the final weight of the animals. When treated groups received extract “100 mg/kg, extract 200 mg/kg, extract 400 mg/kg, and extract 200 mg/kg and MSG 800 mg/kg”, it shows significance decreased in body weight difference. The results also show significance increased in the weight of the right ovary in the treated groups extract 100 mg/kg, extract 100 mg/kg and MSG 800 mg/kg. Extract 100 mg/kg, extract 400 mg/kg and MSG 800 mg/kg and letrozole 0.6 mg/kg and MSG 800 mg/kg, shows significance decreased in the weight of the uterus. MSG 800 mg/kg, “extract 100 mg/kg, extract 200 mg/kg, and extract 400 mg/kg”, it shows significance decreased in the weight of the liver. Statistical analysis was done using statistical package for the social sciences (SPSS) version 23 and p<0.05 was significant.Conclusions: There was significance decreased in rat’s body weight and significant increase in the right ovary when a lower dose of the extract was given and this increase could be due to MSG. The uterus significantly decreases when low dose of the extract was administered and the liver organ also has significant decreased in all the groups treated with extract alone