Effect of partial substitution of dried plantain flour on the sensory and functional properties of maize flour based snack (Kokoro)

The study is focused on the effect of partial substitution of dried plantain flour on the sensory and functional properties of maize flour based snack (kokoro).Snacks are food substances usually consumed in between meals and usually have low nutritional values . Kokoro is a maize based snack widely consumed in the south western part of Nigeria. Due to the need to encourage regular consumption of snacks such as Kokoro, nutritional improvement of snacks should be embarked upon. In this case, improving the nutritional value and crunchiness of kokoro snack was studied by blending it with plantain (sun dried and oven dried) flour in the ratio (90:10, 80:20, 70:30) respectively, while Kokoro made from 100% maize serves as(control). The bulk density, water absorption capacity, oil absorption capacity, solubility and swelling index of the blends were: (0.60% to 0.65%), (2.13 to 2.47), (1.96 to 2.08), (2.81 to 7.65), and (212.30 to 333.25) respectively, while the control had 0.64, 2.53, 2.37, 4.57, and 324.60. Kokoro made from pure maize (100% maize flour) was found to be the most acceptable overall which could likely be due to its familiarity to the consumers. Blend of 90:10 maize flour to sundried plantain flour (sample B) was the next acceptable. The least accepted were 90:10 and 70:30 oven dried samples. It is concluded that plantain flour can be successfully blended with maize flour for the production of good kokoro product. Recommendation is made for the large scale production of fortified kokoro.Keywords: Kokoro, crunchiness, fortification, plantain flour, maize, dryin

Comparative study of the effect of dry and wet ginger (Zingiber officinale Roscoe) spice on the proximate and microbial safety of soybean beverage

Soybean beverage, most common nutritious local beverage in Nigeria and in the world, is a high protein beverage used as a dairy milk substitute with the limited utilization due to natural or ambient conditions that serve as growth medium for microorganisms. Hence, it has a short shelf life. This study examines the shelf life of soybean beverage preserved with the ginger spice (dried at 70 ˚C, 80 ˚C, 90 ˚C and 100 ˚C, and 2 g and 4 g of fresh/wet ginger respectively) over 7-week period. The samples were (A: plain soybean beverage; B: 200 ml soybean beverage + 2 g of ginger dried at 100 ˚C; C: 200 ml soybean beverage + 2 g ginger dried at 90 ˚C; D: 200 ml soybean beverage + 2 g ginger dried at 80 ˚C; E: 200 ml soybean beverage + 2 g ginger dried at 70 ˚C; F: 200 ml soybean beverage + 2 g fresh ginger; and G: 200 ml soybean beverage + 4 g fresh ginger respectively). The proximate, pH, microbial and sensory analyses of samples ranged as follows: 87.35% - 90.83% for the moisture content; 0.58% - 0.65% ash content; 4.65% - 4.96% protein; 0.10%-0.26% fibre content; 2.06% - 2.98% crude fat and 1.68% - 4.17% carbohydrate, and pH values ranged from 6.2 - 6.5. Microbiological analysis over storage period showed that the control sample ranged from 0.4×106 -8.3×106 cfu/ml, and treated samples from 0.4×106 to 2.4×106 cfu/ml. Low values of the samples treated with dry ginger spice were preserved better than others, probably due to preservative and anti-microbial properties of the spice. Sensory evaluation, carried out by twenty-eight persons, showed that the sample E: (200 ml soymilk+ 2 g ginger dried at 70 ˚C) was most preferred (with respect to taste, aroma and overall acceptability), while there was a significant difference in the appearance of the samples

Changes in the quality characteristics of carrot juice preserved with Aframomum danielli seed extract

Effect of using different concentrations of Aframomum danielli on the physicochemical, microbiological and sensory characteristics of carrot juice stored under refrigerated and ambient temperatures were examined. This was done to ascertain the concentration and storage conditions that will enhance the quality of the juice. Carrot juice was produced and treated with different concentrations of Aframomum danielli extract (5, 10 and 15 %). The juice was pasteurized and stored at 4 oC and 27 oC. Control sample was prepared for each group and the quality attributes of the samples were monitored for five days. Sensory properties of the juice were conducted on the first day of production. A decrease in pH was observed during the five days storage with the control samples showing lower pH when compared to the treated samples. The pH of treated samples (10 and 15 %) was slightly maintained at 4 oC. Titratable acidity increased while the total soluble solids decreased with days of storage. Vitamin A loss was more pronounced in the control samples than the treated samples which showed more vitamin A retention at higher concentration of Aframomum danielli at 4 oC. The microbial population was higher in the control juice stored at ambient temperature but was retarded by low temperature coupled with higher concentrations of A. danielli extract. Sensory evaluation showed that the control and up to 10% inclusion of A. danielli extract were acceptabl

TECHNO-ECONOMIC ASSESSMENT OF TRANSFORMING SORGHUM BAGASSE INTO BIOETHANOL FUEL IN NIGERIA: 1 - PROCESS MODELLING, SIMULATION, AND COST ESTIMATION

Apart from the environmental threats posed by fossil fuel due to emissions of greenhouse gases (majorly CO2), Nigeria's economy's continuous reliance on only one source of fuel production is unsustainable, hence, the need to consider diversification and alternative sources of energy generation and fuel production. This work aims to model and simulate the process of transforming sorghum bagasse into a fuel grade bioethanol via the use of Aspen HYSYS and MATLAB for the development and evaluation of cost implications and demand of the concerned plant studied. The study of process plant models shows that 189 g of fuel grade bioethanol will be obtainable from a kilogram of sorghum bagasse based on the condition employed in the modeling of the process. Cost analysis indicates that it would require a capital and operation cost worth of $1.92 and$ 0.83, respectively, to produce a liter of fuel grade bioethanol from sorghum bagasse

TECHNO-ECONOMIC ASSESSMENT OF TRANSFORMING SORGHUM BAGASSE INTO BIOETHANOL FUEL IN NIGERIA: 1 - PROCESS MODELLING, SIMULATION, AND COST ESTIMATION

Apart from the environmental threats posed by fossil fuel due to emissions of greenhouse gases (majorly CO2), Nigeria's economy's continuous reliance on only one source of fuel production is unsustainable, hence, the need to consider diversification and alternative sources of energy generation and fuel production. This work aims to model and simulate the process of transforming sorghum bagasse into a fuel grade bioethanol via the use of Aspen HYSYS and MATLAB for the development and evaluation of cost implications and demand of the concerned plant studied. The study of process plant models shows that 189 g of fuel grade bioethanol will be obtainable from a kilogram of sorghum bagasse based on the condition employed in the modeling of the process. Cost analysis indicates that it would require a capital and operation cost worth of $1.92 and$ 0.83, respectively, to produce a liter of fuel grade bioethanol from sorghum bagasse

Metal hazard on the health safety of the people of two towns in the oil producing area of Akwa-Ibom State

Garri processed from cassava, one of the most common staple crop throughout tropical Africa, Asia and South America, were traditionally done. The effect of processing methods on the chemical pollutant loads were studied using twenty four matured, male wistar rats fed with blends of garri, while the control rats fed with rat ration only. The raw cassava and smoked fish used for the experiment were examined to assess the level of their contamination. Garri processed from the raw materials sourced from the two towns were compared by evaluating the effect the processing had in reducing the concentration of the pollutants. It was shown from the results that the feed had metal pollutants that would ultimately affect consumers of the food and, equally the effect of processing on the reduction of the metal pollutant load of the various feed ratios. The results also showed the prospect of processing on the safety of the foods and invariably, the health of consumers.Keywords: Garri, Consumers health, metal – pollutants, food safety, processing method

TECHNO-ECONOMIC ASSESSMENT OF TRANSFORMING SORGHUM BAGASSE INTO BIOETHANOL FUEL IN NIGERIA: 1 - PROCESS MODELLING, SIMULATION, AND COST ESTIMATION

Apart from the environmental threats posed by fossil fuel due to emissions of greenhouse gases (majorly CO2), Nigeria's economy's continuous reliance on only one source of fuel production is unsustainable, hence, the need to consider diversification and alternative sources of energy generation and fuel production. This work aims to model and simulate the process of transforming sorghum bagasse into a fuel grade bioethanol via the use of Aspen HYSYS and MATLAB for the development and evaluation of cost implications and demand of the concerned plant studied. The study of process plant models shows that 189 g of fuel grade bioethanol will be obtainable from a kilogram of sorghum bagasse based on the condition employed in the modeling of the process. Cost analysis indicates that it would require a capital and operation cost worth of $1.92 and$ 0.83, respectively, to produce a liter of fuel grade bioethanol from sorghum bagasse

Microbiological evaluation of watermelon juice treated with serendipity berry (Dioscoreophyllum cumminsii) extract

Watermelon (Citrullus lanatus) fruit is among numerous fruits that has a high moisture content and is therefore desirable for human consumption. In order to ensure its availability all through the year, processing into juice and other valuable processes are being carried out in order to reduce the rate of spoilage and watermelon juice losses. The high moisture content in fruits makes them highly susceptible to spoilage. Watermelon juice and extract of serendipity berry (Dioscoreophyllum cumminsii) were blended together in the following ratios: sample A (100 ml+10 ml), sample B (100 ml+20 ml), sample C (100 ml+30 ml), sample D (100 ml+40 ml), and sample E (100 ml+50 ml) respectively, while pure watermelon juice served as a control sample. Microbial and sensory analyses of the samples were evaluated over twelve weeks of storage. Over the period of storage, the results showed that microbial load of the control sample ranged between 1.1x105-9.7.6x107 cfu/ml, while treated samples ranged between 0.2 x105- 1.4x105 cfu/ml, with some of the treated samples having negligible growth <10 cfu/ml. Results from the study confirmed that pure watermelon juice was highly susceptible to a microbial attack due to the absence of a preservative, and large volume of microbial loads was recorded, while the treated samples that included serendipity berry extract, which functioned both as a sweetener and a preservative, had fewer microbial loads over same period of storage. The sensory evaluation result showed that sample C (100 ml watermelon juice + 30 ml of serendipity berry extract) was rated the best in terms of taste, aroma and general acceptability, while sample D (100 ml watermelon juice + 40 ml of serendipity berry extract) was rated highest for colour