Effect of optimizing process variables on the quality characteristics of cassava-wheat composite bread

The optimisation of bread-making process can have a positive impact in ramping up the quality characteristics of cassava-wheat bread to  that of whole wheat bread. In this study, a threevariable Box-Behnken design response surface methodology was employed to investigate and optimise independent variables namely cassava flour composition, water content and proofing time in relation to response variables namely dough yield, loaf specific volume and loaf protein of cassava-wheat-composite bread. The data from the experimental design were fitted into second-order regression models and their validity and reliability were confirmed by analysis of variance. Optimal cassava flour composition, water content and proofing time were derived as; 100 g/kg, 589 g/kg and 90 min, respectively. It was revealed that cassava flour composition had the most effect on the quality characteristics of cassava-wheat-composite bread. At constant cassava flour  composition, increase in water content and proofing time had a positive effect on all the studied quality characteristics of cassava-wheat composite bread. Increase cassava flour composition regardless of proofing time and water content had a negative effect on loaf specific volume and protein. This study has provided bread-making conditions which can be utilised in enhancing the consumer acceptability of cassava-wheat composite bread. &nbsp

EFFECT OF CHARCOAL TREATMENT ON SOME KEEPING QUALITIES OF SOY-CASSAVA STARCH PASTE IN THE PREPARATION OF AKARA

Soybean (Glycine max) is a protein-rich legume which until recently was not popularly consumed in Africa.  It is necessary to popularize the crop and encourage it’s consumption as means of promoting its utilization and also examine traditional practices associated with meals that can be prepared from it. Soybean flour was substituted for cassava starch (0 to 40%) for the production of akara of acceptable quality. The traditional preservative practices  of dipping charcoal into pre-fried paste use for akara was evaluated  during a 12 Hr. holding period by monitoring changes in Total Titrable acidity(TTA), pH, moisture contents, oil absorption capacity, microbiological profile of charcoal treated(0.2 to 4.0g) and untreated pastes. Resulting akara made from the pastes were also subjected to flavor and acceptability sensory tests. Akara of acceptable quality was obtained at 30% substitution level. Progressive increase in TTA and concurrent decrease in pH with holding time of the paste samples was observed with or without charcoal. Decrease in oil absorption between treated(16 to 8%) and untreated(16 to 14.7%) samples were observed while the latter has more moisture(61.8%) than the former(60.9%). Microbial population generally increased with holding time and lactic acid bacteria were the predominant organism, it is more in the untreated samples. Charcoal influences some of the chemical quality of the paste but it is  doubtful if it actually delayed the on-set of souring of the paste.Â

Consensus Summit: Lipids and Cardiovascular Health in the Nigerian Population

Aims: To issue a consensus statement on Lipids and Cardiovascular Health and the impact of their interrelationship in Nigerian Population. Study Design: Experts from a range of relevant disciplines, deliberated on different aspects of Lipids and Cardiovascular Health in the Nigerian Population at a Summit. Place and Duration of Study: The Summit was held in April 2016 at the Nigerian Institute of Medical Research. Methodology: Presentations were made on central themes after which expert participants split into four different groups to consider the questions relevant to different sub themes of the title. Consensus was arrived at, from presentations of groups at plenary. Conclusion: With the increase in the prevalence of NCDs, especially Cardiovascular Disease in Nigeria, and the documented evidence of deleterious effects of lipids, the expert panel called for an urgent need to advocate for the general public and health professionals to make heart-friendly choices in food consumption