Physical and functional properties of breakfast cereals from maize, African yam bean and coconut cake

The physical and functional attributes of ready-to-eat breakfast cereals produced from blends of maize (Zea mays), African yam bean (Sphenostylis stenocarpa) (AYB), defatted coconut (Cocos nucifera) cake and sorghum (Sorghum bicolor L. Moench) malt extract, were evaluated, to generate essential data on the products. Six samples were formulated by mixing the AYB and maize composite flour with graded levels of defatted coconut (100:0, 90:10, 80:20, 70:30, 60:40, 50:50), sugar, salt and water. The samples were mixed and toasted at 280°C for 5mins each in a non-stick metallic pan, cooled and packaged. The results revealed the following ranges of physical and functional properties; pH (4.70- 6.56), bulk density (0.29 - 0.71g/ml), water absorption capacity (68.31- 76.39%), oil absorption capacity (0.87- 1.32%), foam capacity (2.48- 3.49%), viscosity (19.73-31.08%), gelation temperature (121-157°C), emulsification capacity (5.79-9.86 g/100g), wettability (15.67-23.22 sec.) and invitro-protein digestibility (66.30- 82.2%). It is evident that there are significant variations of physical and functional attributes with addition of defatted coconut fibre in the formulations.Key words: Bulk density, water absorption capacity, foam capacity, viscosity, gelation capacit

Effect of size grading on the essential oil yield and composition of fresh ginger rhizomes

The essential oil of freshly harvested 12 months mature ginger rhizomes graded based on their thickness, according to three commonly occuring sizes (big, medium and small) were extracted andsubjected to GC-MS evaluation, in order to establish likely variation in yield and identify possible compositional differences between thethree ginger grades. Results revealed that the essential oil yield were found to be size dependent, and had inversely proportional relationship to rhizome thickness, (big 3.2±0.148%, medium 4.1±0.489% and small 5.1±0.208%), with 28-59% yield variation among the grades. The result obtained from gas chromatographic and mass spectrometric analyses showed that the concentration of essential oil constituents of ginger decreased with increase in size. The major constituents detected included different levels of á-gingiberene, â-Sesquiphellandrene, â-Bisabolene, Ar-curcumene, â-Phellandrene, Camphene, Geraniol, á- Farnesene and Neral, which were significantly different from each size grade (

Effect of roasted bambara groundnut (voandzeia subterranea) fortification on quality and acceptability of biscuits

Biscuits were produced from refined wheat flour and roasted Bambara Groundnut (BGN) flour (140°C for 20 min) at ratio: 100:0, 80:20, 70:30, 60:40 and 50:50 respectively. The physical, chemical and organoleptic properties and acceptability of the biscuits were evaluated. The BGN fortified biscuits contained high quantities of crude protein (11.42-13.96%), total fat (14.30- 15.46%) and carbohydrate (64.85- 74.04%). The moisture content (3.42-3.74%) and the caloric value (451.94-454.38 kcal/100 gm) were similar in all the blends, while crude ash (0.56-2.13%) significantly (p<0.05) differed from each other. No significant difference (p>0.05) was observed between weight, thickness and spread ratio of the 100:0 wheat (control) and BGN fortified biscuits. However, there were significant differences (p<0.0.5) between the control and the fortified biscuits in breaking strength with the 100:0 ratio wheat flour biscuit having the higher value of 1.41. Sample with 50:50 ratio roasted BGN flour was significantly (p<0.05) darker in color than the control (100:0 wheat flour biscuit) and those fortified with 80:20 and 70:30 BGN flour. Sensory evaluation result indicates that all the fortified biscuits had high sensory ratings for the attributes evaluated. There were no significant (p>0.05) differences between biscuits with 80:20, 70:30 and 60:40 BGN flour and the control sample in crust color, crust surface characteristics and taste. Although, biscuits with ratio 50:50 BGN flour had lower mean scores in crumb color, texture and taste, they were generally acceptable to the panelist. In all, biscuits with up to 70:30 wheat flour/roasted BGN flour ratio blend compared favorably well with the control in all the evaluated quality attributes

Nutritional food content of seed and effects of five different growing media on the seed germination and seedling growth of Afzelia africana SM Caesalpiniaceae

Nutritional food content of seed and effect of five different growing media: Top forest soil (TS), sawdust (SD), 2:1 mixture of; TS+SD, TS+composted poultry manure (TS+PM) and 2:1:1 mixture of TS+SD+PM on the seed germination and seedling growth of Afzelia Africana SM Caesalpiniaceae were investigated. Thirteen chemical food nutrients were detected in the species seed. These occurred in varying percentages. The mixed growing media (2:1:1 mixture of TS+SD+PM, 2:1 mixture of TS+SD and TS+PM) consistently had: higher percentages of: water holding capacity and nitrogen than the single media (TS and SD). Shorter periods of initial and final seed germination were achieved when seeds were sown in the mixed growing media than in the single growing media. The highest percentage seed germination (87.4%) was achieved when seeds were sown in 2:1:1 mixture of TS+SD+PM growing medium, while the poorest percentage seed germination (30.5%) was obtained when seeds were sown in the TS growing medium, the control. Comparatively, the mixed media induced higher percentage seed germination responses than the single growing media. After four weeks growth in the nursery, values of seedling growth parameters showed that seedlings grown in the mixed growing media had better growth attributes than seedlings grown for the same period in the single media. The results also showed that the best growth attributes were developed by seedlings grown in 2:1:1 mixture of TS+SD+PM (mean: Seedling height 22.4cm., number of leaves, 22 and mean leaf area 120.6cm2).Keywords: Afzelia Africana, seed nutrient content, growing media, seed germination, and seedling growth attribute