Quality characteristics of shortcake biscuit produced from wheat flour using sprouted jack bean flour and jackbean protein concentrate as composites

This study evaluated the effect of adding sprouted jack bean flour (SJF) and jack bean protein concentrate (JPC) on the quality of shortcake wheat flour biscuits. Clean jack bean seeds (3kg) were soaked (6h) in cold water, washed and half of it sprouted (4 days). The sprouted grains were washed, de-hulled, dried (3days, 26 ±2OC; 55OC, 48 h) and milled into fine flour (SJF).  Un-sprouted grains (1.5kg) were de-hulled, dried (3d, 26 ±2OC; 55OC, 48 h) and milled into coarse powder. This was defatted using n-hexane (1:3, w/v), oven-dried (60OC, 6h) and milled into fine flour. Phosphate buffer solution (1:5, w/v; pH: 4.5) was used to extract the protein. The precipitate (protein concentrate (JPC)) was washed, oven-dried (55OC, 48 h) and milled into flour. Shortcake biscuits with added 0, 10 or 20% of SJF or JPC were baked using standard procedures. Proximate and mineral composition of SJF, JPC and biscuits were analysed. Physical and sensory attributes of biscuits were also analysed. Sprouting significantly (p>0.05) improved nutrient composition of jack bean seed flour. Protein content improved from 15.59 to 30.31%; calcium from 0.03 to 0.07mg/100g and magnesium from 0.37 to 0.4gmg/100g but carbohydrate content decreased from 70.55% to 55.10%. The SJF and JPC improved quality of biscuits. The 20% SJF and JPC addition in the shortcake biscuits significantly (p>0.05) improved ash contents of the biscuits from 1.44% to 2.57% and 2.52% respectively. Carbohydrate and protein contents, however, were not significantly (p 0.05) improved. The biscuits had good physical attributes and were all acceptable to the sensory panellists. Biscuits containing 10% sprouted jack bean flour could be adjudged the best in terms of nutrient and sensory properties

Effects of Vernonia amygdalina Leaf on Nutritional and Biochemical Parameters in Alloxan-Induced Diabetic Rats

The effects of Vernonia amygdalina leaf on the nutritional and biochemical parameters in alloxan-induced diabetic rat were investigated. Vernonia amygdalina (VA) leaf was squeeze-washed, dried, pulverized and mixed with standard feed at 2.5%, 5%, 10% and 20%. The proximate nutrient composition of the standard and prepared rations was determined. The Vernonia amygdalina incorporated rations and standard ration were fed to alloxan-induced diabetic rats for 70 consecutive days. Thereafter the nutritional and biochemical parameters as well as the histopathology of some vital organs of the treated rats were determined. The Vernonia Amygdalina at 2.5% inclusion rate significantly (p < 0.05) reversed the nutritional indices and biochemical parameters which were compromised in diabetic rats fed with standard ration alone. The VA also reversed the degenerative changes in the pancreatic islet, kidney tissue and cardiac muscle induced by alloxan. Vernonia Amygdalina has potent antidiabetic activity and its incorporation in excess of 5% in the diet should be avoided