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

Sensory Evaluation of Ogiri Produced by Solid State Fermentation of Boiled Melon Seeds (Cucumis melo) in a Stainless Steel Fermentor

Boiled melon seeds (Cucumis melo), wrapped in Thaumatococcus danielli were fermented for five days in a stainless steel solid state fermentor designed and fabricated by the Federal Institute of Industrial Research, Oshodi (FIIRO) Lagos, Nigeria. During fermentation, the amounts of soluble sugars and free amino acids present were estimated and the fermented mash was dried and milled into ogiri. Two Nigerian traditional soups oha and onugbu and a traditional yam pottage ikokore were prepared using the ogiri as a seasoning in each. Sensory analysis of the ogiri in the delicacies was carried out concurrently with samples purchased from the market (made from melon and castor seeds respectively) by a panel of tasters. The amounts of soluble sugars were observed to fluctuate during fermentation culminating in a peak (6.79 ± 0.07) at its end while the pH and free amino acids produced increased steadily (8.66 ± 0.01 and 98.67 ± 0.94) unto the end of fermentation. Results of the sensory evaluation showed the ogiri produced by the fermentation of Cucumis melo in the fermentor to compare favourably above that in the market and in the control experiments, ranking 1st and 2nd in oha and onugbu soups respectively and 1st in ikokore. Thus, the ogiri produced using the fermentor can be said to be more acceptable than the ogiri produced in an uncontrolled fermentation environment and hence the fermentor may thus be utilized to achieve a hygienic fermentation and also production of an acceptable ogiri having no obnoxious odour or taste.Keywords: Solid state fermentor, onugbu soup, ikokore, aroma generation, sensory evaluation

Defects and contaminants in Nigerian tiger-nut varieties (cyperus esculentus)

Three varieties of tiger-nut had sorting yields of 85–95% and contained 5–14% of broken nuts, stones, animal droppings and other extraneous materials

Chemical microbiological and sensory properties of weaning foods from blend of Nigerian foodstuff.

Three weaning food formulations(A, B and C) were produced by blending varying proportions of corn, bambara nut, sesame and soyabean. The formulated weaning food mixes were analysed for proximate, microbiological and organoleptic qualities using a cereal based commercial brand as standard for proximate composition and sensory properties. The moisture content of the weaning mixes ranged from 6.43-7.32%, crude protein content(15.71-16.49%), fat(8.33-10.60%), Ash(2.01-2.80%), crude fibre(2.87- 3.79%), carbohydrate(61.18-62.46%) and energy content from 388-406 calorie per 100g of the mixes. Formulations A and B had similar values in protein, fat and energy content like the commercial brand, and met the SON standard for these parameters. Total bacterial counts were 1.3 x 10 for formulation(A), 3.1 x 10 (B) and 2.1 x 10 (C). 2 3 2 Except for formulation B with 0.2 x 10 mould contamination. There were no mould growth 1 in formulations A and C. Equally, coliform and E-coli were not detected in the weaning mixes. Sensory analysis revealed acceptability of all the weaning mixes and preference for weaning mix A that compared favourably well with the standard in all the quality attributes analysed except in mouthfeel