Nutritional and antioxidant potential of rice flour enriched with kersting’s groundnut (Kerstingiella geocarpa) and lemon pomace

This study was designed to enhance the nutritional quality, antioxidant properties and product utilization potentials of locally produced ‘Igbemo’ rice flour by adding Kersting’s groundnut and lemon pomace. Kersting’s groundnut is an underutilized legume while lemon pomace is a byproduct of lemon utilization; both meant to enhance the protein quality, antioxidant potential and fibre contents of the composite flour. The dependent variables were minerals composition, amino acid profile, antioxidants and antinutrients properties, in-vitro protein digestibility and in-vitro carbohydrate digestibility. The result showed that blends with higher lemon pomace of 10.00 g had the best calcium, iron, potassium and magnesium contents and antioxidant contents, while blends with highest Kersting’s groundnut (20.00 g) had the best zinc content. The anti-nutrients in the blends were generally low and safe for consumption

Optimization of Nutritional and Pasting Properties of Rice-Sweet Potato Based Composite Flour for Biscuit Production

Rice-sweet potato based biscuit was produced from optimization of the composite flour. The composite flour consisted rice, sweet potato and soybean flours with carboxyl methylcellulose as binder. Experimental design and statistical analysis were carried out using optimal mixture design of response surface methodology. The proximate compositions were optimized while the pasting characteristics and amino acid profile of the optimum blends were evaluated. The sensory evaluation and mechanical properties of the biscuit produced were also determined. The result showed that 15 of the 16 samples had protein content above 10 g/100g. This value is considerable if compared with 100% wheat flour. Samples 6 (85.694% rice flour, 11.806% sweet potato and 2.5% CMC) and 7 (95% rice flour, 2.5% sweet potato flour and 6.765% CMC), specifically, had high levels of ash, fibre and protein contents. In addition, all the samples had carbohydrate content above 70 g/100g. The result of the pasting characteristics showed that the composite flour had good flour quality. The addition of the binder (carboxyl methyl cellulose) enhanced the pasting properties. In addition, the amino acid profile showed that the composite flour had all the nine essential amino acids. The biscuit produced had good mechanical and sensory properties

EVALUATION OF GLUCOSE SYRUP PRODUCED FROM CASSAVA HYDROLYZED WITH MALTED GRAINS (RICE, SORGHUM & MAIZE)

The crude malt obtained from the grains were hydrolyzed with cassava starch to obtain glucose syrup. 94.33% malt was produced from maize, rice had 84.46% malt, while sorghum had 84.97% malt. Glucose syrup yield was greatest using sorghum malt with percentage yield of 75.55%, 52.37% using rice malt, and while maize malt had 48.33 % syrup. Maize sample had highest malt yield but lowest glucose syrup yield showing that glucose syrup yield is in dependent on malt yield but on the quality of amylase produced during malting. Analysis on the glucose syrup obtained gave the following results: moisture content of 13.8%, 14.5%, 15.4%; ash content of 0.02%, 0.04%, 0.01%; carbohydrate 86.47%, 84.76%, 83.01%; total reducing sugar (invert sugar) 85.79%, 83.86%, 82.58%; total soluble (sugar brix) 100°Brix, 110°Brix, 105°Brix for rice, sorghum and maize samples respectively. Dextrose equivalent, viscosity, colour and taste of the end products were also analyzed. Microbial analysis was 2×101, 5×101, 3×101 cfu/mL for glucose syrup from rice, sorghum and maize samples respectively with no trace of yeast or mold growth making the glucose syrup fit for consumptio

Comparative analyses of functional, pasting and morphological characteristics of native and modified tigernut starches with their blends

The effect of some physical and chemical treatments on the functional and pasting characteristics of native tigernut starch (TNNS), native sweet potato starch (SPNS) and blends of tigernut-sweet potato starch were studied. Native tigernut and sweet potato starches were subjected to physical (annealing and heat-moisture) and chemical (acetylation) modifications and compared to tigernut (T)-sweet potato (S) starches blends (T75:S25, T50:S50, T25:S75). Only heat-moisture treatment (THMT) significantly (p ≤ 0.05) increased water absorption capacity of the TNNS while only acetylation significantly (p ≤ 0.05) increased the oil absorption capacity of the native tigernut starch. The bulk density was significantly (p ≤ 0.05) reduced by annealing and acetylation. In addition, TNAS, mixture of blends and SPNS had higher swelling capacity than TNNS. The final and peak viscosities of TNNS, SPNS and all the starch blends were between (217–280 RVU) and (214–395.3 RVU) respectively with SPNS having the highest values, followed by T75:S25 (75% tigernut starch: 25% sweet potato starch) and TNNS in that order. TNNS also had the highest setback viscosity. Samples THMT, TANN and TNAS significantly (p ≤ 0.05) reduced the breakdown viscosity and the pasting temperature. The scanning electron micrograph showed that the native and modified starches of tigernut were similar to those of other starches. Overall, the results showed that many of the pasting characteristics of TNNS were comparable to SPNS, while SPNS had with better functional characteristics