Quality evaluation of gari produced from provitamin A cassava (Manihot esculenta) enriched with African yam bean (Sphenostylis stenocarpa)

Provitamin A cassava (PVAC), a biofortified yellow cassava, has great potential to alleviate vitamin A deficiency in sub-Saharan Africa. Blending PVAC with an underutilized legume, African Yam Bean (AYB), in gari production will go a long way in reducing protein and vitamin A malnutrition problems in sub-Saharan Africa where gari is a staple food. Gari was produced from PVAC mash substituted with varying proportions (0, 7.5, 15, 23 and 30%) of AYB using simplex lattice design expert (version 16.0). The gari samples were evaluated for their nutritional composition, physicochemical properties and anti-nutritional factors. Sensory attributes of the products were evaluated using a 7-point hedonic scale. Moisture contents of all the gari samples were below 5% indicating safe level for prolonged storage. Substituting PVAC with AYB at varying proportions resulted in 14.4-23.7%, 16.3-23.5%, 19.8-20.3% and 15.5-20.3% for ash, protein, calorific and beta-carotene contents, respectively, and 18.3–21.8% reduction in fiber content. Production of gari from blends of PVAC and AYB significantly (p<0.05) increased pH level and reduced total titratable acidity of the gari samples. Gari produced from 92.5% PVAC and 7.5% AYB mash had the least value of 1.20 mg/kg HCN, and 100 % cassava gari had the highest value (5.0 mg/kg) of HCN. The swelling capacity decreased with increase in the substitution level of AYB in the mixture. The results of syneresis of the samples followed a similar trend with that of swelling capacity. Water absorption capacity and reconstitution index showed increase with increase in the level of AYB inclusion. The anti- nutritional factor of the gari sample ranged from 1.95 to 5.65% for trypsin inhibitor, 4.53-31.02 mg/100g for total phenols, and 2.56-5.33 mg/100g for alkaloids. Gari produced from 100% PVAC was the most preferred in terms of colour, texture, aroma and appearance while gari substituted with 7.5% AYB was best preferred in terms of taste. Significant difference (p<0.05) was recorded for the overall acceptability attribute of 100% PVAC gari (control sample) which was best rated by the panelists. It was concluded that a substitution of 7.5% AYB into PVAC mash gave the gari with the best overall quality acceptability. These findings indicated the potential of AYB in gari processing to curb vitamin A deficiency among the vulnerable group

Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes

Open Access JournalMillet flour (M) and carrot flour(C) were produced and blended in the ratios 100M:0C, 95M:5C, 90M:10C, 85M:15C and 80M:20C respectively to produce extruded flakes. The composite flours were subjected to analysis of the proximate and mineral composition, as well as functional and pasting properties. Extruded flakes were analyzed for proximate composition, total carotenoids, colour and sensory evaluation. There was no significant difference (p > 0.05) in the proximate, functional and pasting properties but there were significant differences (p 0.05) affected by extrusion cooking. In terms of the lightness (L*), redness (a*) and yellowness (b*), 100% millet flakes had the least values of 50.09, 0.076 and 10.39 respectively. Sample with 85M:15C had the overall acceptance score of 7.25. In terms of colour and taste, the sample with 90M:10C had the highest scores of 8.50 and 6.50 respectively. Sample with 85M: 15C was most preferred in terms of crunchiness. The results indicate that pearl millet and carrot are rich in different nutrient when blended in the right proportions to make composite flour, it would produce nutrient-dense food product rich in protein, vitamin Aand minerals

Carotenoid profile and functional properties of flour blends from biofortified maize and improved soybean varieties for product developments

Open Access Journal; Published online: 13 Jan 2021Biofortified maize has received increased attention from a nutraceutical perspective because of its bioactive phytochemical components, including carotenoids. However, biofortified maize is limiting in some amino acids which are present in soybeans; hence both crops are used as blends in food products. Thus, this study aimed to evaluate the carotenoids and functional properties of maize-soybean flour blends as influenced by biofortified maize variety. Flour blends were prepared from each maize flour by substituting with 0–30% soybean flour. The flour samples were analysed for the carotenoid profile, proximate composition, colour, functional and pasting profile using standard methods. Carotenoids varied between the biofortified maize flours with xanthophylls (10.93–12.61 µg/g) being the most abundant, especially zeaxanthin (6.31–6.75 µg/g). Biofortified maize-soybean flour blends had lower carotenoid profiles with lower pro-vitamin A (3.79–6.99 µg/g) and xanthophylls (2.94–10.59 µg/g). The blends had higher protein, fat and ash contents with lower crude fibre and total carbohydrate than 100% biofortified maize flours. The blends also had lower bulk density, dispersibility, swelling power and pasting viscosities but increased solubility for both maize varieties. Maize flour from Sammaz 39 variety had higher pasting viscosities than Sammaz 40 variety. Trough, setback and final viscosities of maize-soybean flour blends made with S39 maize variety indicate pasting properties that will produce desirable properties in food products. The results showed that the blends could provide the raw material for the production of food products with improved carotenoid and protein contents as well as desirable functional qualities

Effect of Temperatures, Air Velocity and Flow Rate on Quality Attributes of Dried Cassava Chips

In this work, cassava chips were dried in a tunnel dryer at temperature 600C, 700C and 800C using velocity 3.0m/s, 3.2m/s and 3.4m/s and load capacity of 7.5kg/m2, 10.0kg/m2 and 12.50kg/m2 as the drying variables. From the drying of experiments, data were generated to open up insights for the study and understanding of the physical parameters of the dryer as they affected the chips. The physical parameters studied in the dryer were air velocity, tray load capacity and air temperature. The effect of these drying parameters were evaluated on the quality attributes of the chips such as moisture content, bulk density, water absorption capacity, swelling capacity, residual cyanide content and colour. The results showed that drying temperatures and load rates had great effect on the quality attributes of the chips

Chemical composition and functional properties of banana and plantain flours modified by autoclaving and acetylation

Native flours were prepared from banana (Honduras variety) and plantain (Agbagba variety). Modified banana and plantain flours were prepared by autoclaving and acetylation. Native and modified flours were evaluated for chemical, functional and pasting properties. Native banana flour was characterized by higher values of crude protein (3.42%), crude ash (3.64%), total carbohydrate (82.94%), pH (7.24), total titratable acidity (TTA) (6.11%), swelling power (49.25%) and wettability (778 s) than native plantain flour. Native plantain flour was characterized by higher values of moisture (10.35%), crude fat (1.20%), crude fibre (1.06%), total starch (77.40%), amylose (45.50%), dispersibility (67.50 ml), solubility index (7.37%), paste viscosities (88.55-374.21 RVU) and L* (95.00) than native banana flour. For both banana and plantain flours, autoclaving and acetylation had significant (p<0.05%) effect on all the chemical properties except crude fibre. Autoclaving increased the moisture content, pasting temperature and peak time but reduced the TTA values. Acetylation increased the crude ash, TTA, water holding capacity and solubility index but reduced the crude protein, crude fat, total carbohydrate, total starch, amylose, pH, dispersibility and L*. Acetylated banana and plantain flours did not paste. The properties of native, autoclaved and acetylated banana and plantain flours could be employed in various food products as desired..Keywords: Banana flour, modification, autoclaving, acetylation, functional propertie

Optimization of Drying Conditions and Effect of Storage on Some Quality Attributes of Tomato Powder

Tomato (Solanum lycopersicon L) fruit is rich in nutrient and antioxidant properties. Drying accelerates some reactions that adversely affect the product quality especially nutritional value. Optimization of the drying process for Eva tomato was conducted to obtain a powder with high nutritional value and functional properties. The physical, chemical and microbiological properties of fresh Eva tomato fruit were determined. Central composite design of response surface methodology was used to obtain 13 combinations of drying temperature (60-70 ° C) and drying time (12-18 h). Tomato powder samples from the experimental runs were analyzed for chemical, functional and antioxidant properties using standard laboratory procedures. Tomato powder dried at optimum drying conditions were stored in low density polyethylene (LDPE) and laminated aluminum foil (LAF)] for three months at room temperature (28±2 °C) and analyzed for selected properties. Optimum tomato powder was obtained at 66.32 °C for 16 h and characterized by moisture (9.91%), lycopene (45.67 mg/100 g), vitamin C (15.23 mg/100 g), and redness (53.46) among other properties. Generally, an increase in the drying temperature and drying time caused a decrease in moisture content, β-carotene, pH, and bulk density while ash, total soluble solid, total titratable acidity, ascorbic acid, lycopene, non-enzymatic browning, total phenol, antioxidant activity, scavenging activity, bulk density, water absorption capacity and solubility content increased. Optimized powder stored in LAF had better properties. Keywords: Tomato, drying, optimization, food quality

Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours

Open Access Journal; Published online: 20 May 2020Recently, the extrusion process has been applied to the production of snacks, cereals, and pasta due to the advantages it offers but processing temperature is a critical factor that affects the retention of nutrients in biofortified crops. This study examined the effect of extrusion cooking on the proximate, antinutritional, and carotenoid properties of biofortified maize and soybean flour blends. Samples were prepared by blending maize and soybeans flours in varied proportions (100:0, 90:10, 85:10, 80:20, 70:30) and were extruded at a feed rate of 1.5 kg/h with different temperatures and screw speeds. The extrudates were subjected to proximate, antinutritional, and carotenoid analyses using standard laboratory methods. The moisture content, crude protein, crude fibre, crude fat, and ash contents of the extrudates ranged from 8.89 to 12.91%, 8.21 to 20.61%, 2.08 to 4.64%, 3.81 to 5.90% and 1.62 to 2.37%, respectively. The comparative percentage composition of carotenoids of the flour blends indicated that lutein, zeaxanthin, β- cryptoxanthin, α-carotene, 13-cis β-carotene, 9-cis β-carotene, total β-carotene, total xanthophylls, provitamin A were higher when extruded at lower processing speed and temperature. The antinutrient composition shows a significant reduction in the levels of oxalate, tannins and phytate compared with previous related work. Sample ABM (90:10 biofortified Maize and soybean flours) showed high contents of carotenoid properties and low antinutritional properties and made it better than other samples. The extruded samples are nutritious, and further processing (addition of ingredients) will help derive a new product with increased nutritional quality

Quality evaluation of sweetpotato-based complementary food

Complementary Food (CF) was developed using locally available food raw materials (millet, soybean and sweetpotato) to tackle infant malnutrition especially in rural areas. Four different samples of CF were formulated using different ratios of millet flour (MF), sweet potato flour (SPF), soybean flour (SBF); A (55% MF, 30% SPF and 15%SBF), B (50% MF, 30% SPF and 20%SBF), C (45% MF, 30% SPF and 25%SBF), and D (40% MF, 30% SPF and 30% SBF). Commercial complementary food (Nutribom) was used as control sample. The proximate and functional properties of the formulated CF were determined. The following range of values were obtained for all the complementary samples, moisture (2.98-9.05%), protein (5.06-13.19%), fat (2.50-8.71%), fibre (0.13-2.19%), ash (1.26-2.31%) and carbohydrate (55.6-57.6%). The protein, fat and fibre contents of the complementary food increased while moisture, ash and carbohydrate contents reduced with an increase in the level of SBF. The water absorption capacity, swelling power, and bulk density of the complimentary food samples ranged between 28.00 and 43.67 ml/g; 2.86 and5.22 (g/g) and 0.69and 0.81 g/ml, respectively. The functional properties of the complementary food increased when compared with the control. The complementary food blends that could be regarded as appropriate formulation based on the exhibited quality attributes evaluated was sample B which contained 50, 30 and 20% of MF, SPF and SBF, respectively. This product can serve as an alternative to commercial weaning food to prevent protein-energy malnutrition, which may help in the growth and development of children among the poor populace. Keywords: Complementary foods, functional properties, proximate properties and minerals content