Evaluation of the chemical composition, functional and pasting properties of four varieties of Nigerian sweet potato [Ipomoea batatas L. (Lam.)] flour

Data on nutritional composition, functional and pasting properties of food ingredients are of importance in food formulations. In this work, flours were prepared from four varieties of Nigerian sweet potato. Chemical composition, functional and pasting properties of the flours were determined using standard procedures. The moisture contents ranged between 6.5% and 10%, which are below 15% specified for flour samples. This study showed that Orange Fleshed Sweet Potato (OFSP) had the highest protein (2.9%) and Yellow Fleshed Sweet Potato (YFSP) had the least (2.3%). This study also showed that OFSP flour had the highest β-carotene content and YFSP had the least indicating that pro-vitamin A is more concentrated in OFSP than other varieties. The amylose content ranged between 21% and 21.7%. The values obtained for OFSP, YFSP, and White Fleshed Sweet Potato (WFSP) are not significantly different from each other but significantly higher than the value obtained for Purple Fleshed Sweet Potato  (PFSP). The bulk density ranged between 0.8g/ml and 0.9g/ml indicating easy sinkability and dispersibility. Water absorption capacity ranged between 58% and 83%. The oil absorption capacity ranged between 31% and 51%. The solubility and swelling capacities ranged from 7% to 11%, and 1.2% to 1.7%, respectively. The pasting temperature/ time ranged between 780C (3.9 min.) and 830C (4.8 min.) indicating that the flours have easyto cook properties. The peak viscosity of the sweet potato flours ranged between 46.9RVU and 86 RVU and it indicates that WFSP will form paste  easily than OFSP. The setback values ranged between 3.8 RVU and 21 RVU. The WFSP have the highest tendency to retrograde and the OFSP having the least tendency. The final viscosity ranged between 13 RVU and 82.2 RVU. Results indicate that the WFSP will form a better gel than OFSP. The above results indicate that the flours have good functional and pasting properties that make them useful for application in food products  formulations. Key words: Sweetpotato, flour, nutritional, composition, functional, pasting, properties, food, formulatio

Production and characterisation of extruded African yam bean based ready-to-eat breakfast product

This study was designed for the preparation of composite flour, production and characterization of extruded ready-to-eat breakfast snack at varying levels of (80:10:10; 70:20:10; 60:30:10 and 50:40:10 from African yam bean, millet and tigernut flours respectively). The design of the experiment was carried out using completely randomized design. Proximate composition of composite blends and extruded ready-to-eat breakfast snack as well as characterization and sensory evaluation were determined. Sensory analysis was done using students of the Department of food Technology, University of Ibadan. Result revealed that moisture, protein, fat and total energy contents were highest in composite blends relative to ready-to-eat breakfast snack. Characterization of the extruded breakfast snack showed expansion ratio ranging from 2.11-2.35, lightness (L*) (42.95-45.89), redness (a*) (2.22- 3.84) and yellowness (b*) (12.98-14.37); pH values ranged from 6.00- 6.15, loose and tapped bulk density (0.41- 0.59 g/mL), water absorption capacity (1.90- 2.43 g/mL), oil absorption capacity (1.73- 2.12 g/mL), swelling power (0.99-1.17 g/mL), milk absorption capacity (0.17-0.18) and moisture retention (79.15-87.97). The sensory results revealed that composite blend 50:40:10 showed the highest value for the entire sensory attribute. The outcome of the study displayed that African yam bean, millet and tigernut complement each other when blended in the right proportions to make composite flour producing nutrient-dense breakfast snack rich in physicochemical properties; better functionality of blends and not devaluing the chromaticity as well as sensory evaluation. Keywords: African yam bean, Millet, Tigernut, Composite blends, Extruded breakfast snac

Chemical and Functional Properties of Blends Made from Unripe Plantain (Musa Paradisiaca) and African Yam Bean (Sphenostylis Stenocarpa) Flours for Stiff Dough (Àmàlà) Preparation

Research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. The inclusion of unripe plantain into African yam bean flours for the preparation of stiff dough (Amala) was studied. The ratios of unripe plantain into African yam bean are 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. Chemical and functional properties of composite flour as well as overall acceptability of the product were evaluated. The result of moisture content is within safe limit to ensure shelf stability. Crude protein (6.87-12.98) and ash (2.43-6.57%) increases with increasing proportion of African yam bean into unripe plantain flours, while carbohydrate (66.27-56.77) and crude fibre (1.46-1.11%) decreases. The bulk density ranged from (0.92-3.34 g/ mL), water absorption capacity (1.07-1.60%), least gelation capacity (4.10-14.23%), and swelling power 1.49-1.77 g/g at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70 oC and 4.42-6.60 g/g at 80 oC, respectively. The solubility index ranged from 1.49-1.77 at 50 oC, 1.54-1.88 at 60 oC, 2.63-2.89 at 70oC and 4.42-6.60 g/g at 80 oC. The sensory evaluation showed no significant difference in taste, colour, texture/mouth feel and aroma while sample with 30% African yam bean flour has the highest value in overall acceptability. Enrichment of unripe plantain with African yam bean flours significantly increases its nutritional value which has the potential to combat protein-energy malnutrition and micronutrient deficiencies in Nigeria and Africa as a whole

Chemical and Sensory Evaluation of African Breadfruit (Treculia africana) Seeds Processed with Alum and Trona

The effect of aluminum sulphate (alum) and sodium sesquicarbonate (trona) on the chemical and sensory qualities of African breadfruit seeds (ABFS) was studied. ABFS were steeped in (0 – 2.0%) alum concentrations for 24 h. The seeds were parboiled, dehulled and then cooked with (0 – 2.0%) trona concentrations for 90 min. The chemical composition (proximate, energy, pH and titratable acidity) and sensory qualities of these samples were analyzed alongside the control (raw dehulled ABFS). The results showed that there were significant differences (p < 0.05) between the control and the processed samples as well as among the processed samples. There were significant (p < 0.05) increases in moisture (8.81 – 32.02%), ash (3.22 – 6.43%) and pH (6.97 – 7.64) contents as the concentration of alum and trona increased, whereas crude protein, fat, crude fibre, carbohydrate and total titratable acidity decreased with increase in the concentration of trona. However, there was no significant difference (p > 0.05) in the colour of the cooked samples. ABFS sample cooked with 1.5% trona concentration was rated highest (7.02) in overall acceptability.Keywords: African breadfruit seeds, alum, trona, steeping, cooking, chemical composition, sensory quality

Quality of Chin-Chin from Blends of Bambara Groundnut (Vigna subterranean (L) Verdc.) and Pro-Vitamin A Fortified Sweet Potato (Ipomoea batatas (L) Lam)

The quality attributes of chin-chin from blends of Orange Flesh Sweet Potato (OFSP) and Red Bambara groundnut (RBG) were investigated. The OFSP and Red Bambara groundnut (RBG) were processed into flours. The OFSP and RBG flours were blended in ratios 60:40, 50:50, 40:60, and 30:70 (OFSP:RBG). The flour blends were used to prepare chin-chin. Chin-chin prepared from 100% wheat flour served as control. The raw OFSP, RBG and chin-chin were analyzed for chemical composition. The chin-chin samples were analyzed for sensory characteristics using standard methods. The OFSP flour contained 2.85±0.02% crude protein and 6.26±0.13mg/100g total β-carotene while RBG flour had 21.63±0.56% crude protein and 1.75±0.04 mg/100g total β-carotene. The crude protein contents of flourblends ranged from 12.95±0.05 to 16.87±0.02% while the total β-carotene ranged from 2.22±0.05 mg/100g to 6.20±0.09 mg/100g. The crude protein contents of the chin-chin from flour blends ranged between 10.71% and 13.78%.The total β-carotene ranged between 0.85±0.6 mg/100g and 5.27 mg/100g. The chin-chin containing 40 and 69 % RBG were not significantly different from the 100% wheat chin-chin in all the sensory attributes studied. Keywords: Sweet potato, bambara, high-protein, vitamin A, chin-chi

An association between diet, metabolic syndrome and lower urinary tract symptoms

Diet is a key factor in the aetiology of many diseases, including metabolic syndrome and lower urinary tract disorders. Metabolic syndrome is a growing and increasingly expensive health problem in both the developed and the developing world, with an associated rise in morbidity and mortality. On the other hand, lower urinary tract symptoms affect millions of individuals worldwide, lowering their quality of life. Associations have been established between both conditions in existing literature and the various components of the metabolic syndrome have been linked with the onset and aggravation of symptoms in various forms of LUTS. This current review explores the relationships between these in detail, focusing on their inter-relationships particularly vis-a-vis dietary macronutrient and micronutrient intake

Physicochemical properties of extrudates from white yam and bambara nut blends

This study was conducted to investigate effects of extrusion conditions on physicochemical properties of blend of yam and bambara nut flours. A blend of white yam grit (750 jim) and Bambara nut flour (500 (tm) in a ratio of 4:1, respectively was extrusion cooked at varying screw speeds 50-70 r.p.m., feed moisture 12.5-17.5% (dry basis) and barrel temperatures 130-150°C. The extrusion variables employed included barrel temperature, screw speed, and feed moisture content, while the physicochemical properties of the extrudates investigated were the expansion ratio, bulk density, and trypsin inhibition activity. The results revealed that all the extrusion variables had significant effects (p<0.05) on the product properties considered in this study. The expansion ratio values ranged 1.55-2.06, bulk density values ranged 0.76- 0.94 g cm"3, while trypsin inhibition activities were 1.01-8.08 mg 100 g"1 sample

Physicochemical properties of extrudates from white yam and bambara nut blends

This study was conducted to investigate effects of extrusion conditions on physicochemical properties of blend of yam and bambara nut flours. A blend of white yam grit (750 jim) and Bambara nut flour (500 (tm) in a ratio of 4:1, respectively was extrusion cooked at varying screw speeds 50-70 r.p.m., feed moisture 12.5-17.5% (dry basis) and barrel temperatures 130-150°C. The extrusion variables employed included barrel temperature, screw speed, and feed moisture content, while the physicochemical properties of the extrudates investigated were the expansion ratio, bulk density, and trypsin inhibition activity. The results revealed that all the extrusion variables had significant effects (p<0.05) on the product properties considered in this study. The expansion ratio values ranged 1.55-2.06, bulk density values ranged 0.76- 0.94 g cm"3, while trypsin inhibition activities were 1.01-8.08 mg 100 g"1 sample