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

Preliminary Studies on Status of Nutrition Labeling of Pre-Packaged Food Products in Markets of Lagos Metropolis in Nigeria

Background: Nutrition labelling regulations have been in use in various countries since the United States Food and Drug Administration published its first regulations in 1973. The Pre-packaged Food Labelling Regulations came into use in Nigeria in 1995.Objective: This study examined the nutrition labelling formats and shelf display practices, x-raying of the traditional back-of pack (BOP) labels and the emerging new front-of-pack (FOP) labels in open markets, mini supermarkets and large-scale supermarkets in the Lagos metropolis, Nigeria.Methodology: A descriptive, cross-sectional survey design was conducted to evaluate nutrition labelling formats in 162 purposively selected samples of pre-packaged products. The data were analyzed using Microsoft Excel and presented in tables and figures.Results: Open markets, mini-supermarkets and large-scale supermarkets accounted for 24%, 5% and 71% of the total sample population, respectively. Apart from the 'eye logo', most of the logos found on the labels were voluntary and presently not regulated, hence did not follow any consistent format. Only 4% of these products had the Front-of-Pack labelling format, and these were mostly imported products of multinationals, while 96% of products carried the Back-of-Pack label, comprising both local and importedbrands. It was noted that all products on display shelves were usually arranged in such a way as to communicate the brand name without any consideration for nutrition information.Conclusion: These preliminary findings highlight the position of nutrition labelling in Nigeria and the need for an urgent review of the present labelling regulations for better consumer communication and alignment with global trends