Supplementation of Rice Flour With Carrot, Date Palm and Defatted Soybean Flours for Enhanced Nutritional, Antioxidants and Physicochemical Properties

The nutritional, antioxidants and physicochemical properties of rice flour is being improved by the addition of carrot, date palm and defatted soybean flours. The effect of the addition of defatted soy bean (5 - 15%), carrot (5 - 15%) and date palm (10 - 20%) flours on the chemical compositions; antioxidants and functional properties; and pasting characteristics of rice-based composite flour were investigated. While defatted soy beans (15%) resulted in the highest protein content (17.86%), blend with highest carrot flour inclusion had the highest ash (1.88%) and crude fiber (1.93%) contents. The sample with highest carrot inclusion (15%) had the best antioxidant and functional properties followed by the sample with soy bean incorporation from 10 to 15%. The same sample with 15% carrot inclusion had the second best pasting characteristics, next to that of 100% rice flour sample. It was noted that the samples consisting date palm (80% rice and 20% date palm flours; 80% rice, 5% soybean, 5% carrot and 10% date palm flours) had the least chemical composition together with the least functional and antioxidant properties. However, the sample with date palm incorporation had the third best pasting properties while 100% rice flour had the best pasting properties. Overall, carrot flour incorporation resulted in rice based composite flour with the best fibre and minerals contents; functional and antioxidants properties closely followed by sample with 10-15% soybean incorporation

Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour

Optimisation of composite flour comprising pearl millet, kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface methodology. The optimum blends, defined as blends with overall best functional characteristics were run 3 (75.956% pearl millet, 17.692% kidney beans, 6.352% tigernut flours), run 7 (85.000% pearl millet, 10.000% kidney beans, 5.000% tigernut flours) and run 13 (75.000% pearl millet, 20.000% kidney beans, 5.000% tigernut flours). The pasting characteristics and rheological evaluation of the optimized blends were further evaluated in rapid visco units (RVU). Run 7 had the overall best pasting characteristics; peak viscosity (462 RVU), trough (442 RVU), breakdown viscosity (20 RVU), final viscosity (975 RVU), setback (533 RVU), peak time (5.47 min) and pasting temperature (89.60 °C). These values were found to be better than several composite flours consisting mixture of wheat and non-wheat crops. In addition, the rheological characteristics (measured by Mixolab) showed that run 7 is the best in terms of dough stability, swelling, water absorption and shelf stability. Composite flour with 85% pearl millet flour in addition to kidney beans and tigernut flours could therefore serve as a viable alternative to 100% wheat flour in bread production

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch) and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch). were comparable to wheat–based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours) and (72% wheat, 19% cocoyam, 9% bambara groundnut flours) in terms of pasting and farinograph analyses

Optimisation and Evaluation of the Effect of Bambara Groundnut Addition on the Nutritional Quality and Functional Properties of Amaranth Grain-Based Composite Flour

Nutritional quality and functional properties of composite flour consisting amaranth grain, bambara groundnut, carrot and rice bran flours were evaluated. The dependent variables were optimized using optimal mixture model of response surface methodology. Amaranth grain flour (70 – 80.75%), bambara groundnut flour (15-25%), carrot flour (2-5%) and rice bran (2-10%) were the independent variables. From the results, very high protein content (about 40%) was obtained when the bambara content inclusion was 25%. Bambara groundnut flour inclusion up to 15% also resulted in high protein contents (≤ 37%). Supplementation of the composite flour with high carrot flour content (up to 10%) also enhanced the protein content when the bambara groundnut content was low. High carrot flour inclusion had the highest positive effect on the crude fibre content (3.7-3.9%) followed by rice bran and bambara groundnut flours in that order. Bambara groundnut had highest positive effect on the ash content; followed by carrot and rice flours. While amaranth grain, carrot and rice bran significantly (p≤0.05) affect the proximate and functional compositions, bambara groundnut had the highest and best effect on the proximate, functional, mineral properties as well as the amino acid profile of the composite flour

Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin (Cucurbita maxima) Seed Flour

Freshly harvested pumpkin seed was processed into flour namely; raw (RPSF), fermented (FPSF), germinated (GPSF) and roasted (ROPSF). Various pumpkin seed flour obtained were investigated for nutritional properties using standard methods. Protein was higher in the fermented flour (35.85%) while the roasted flour (46.31%) possessed the highest fat content. Results obtained from processed pumpkin seed flour further revealed that glutamic acid (10.45-13.02 g/100g) and linoleic acid (134.72-419.70 µg/ml) were the most abundant amino acid and fatty acid, respectively. Processed pumpkin seed flour contained appreciable amount of minerals and demonstrated very good functional properties. It can be concluded that subjecting pumpkin seed to various processing methods enhanced its nutritional properties and may find application in food industry

Effect of Different Drying Techniques on the Resistant Starch, Bioactive Components, Physicochemical and Pasting Properties of Cardaba Banana Flour

This study investigated the effect of different drying techniques on Cardaba banana flour. Cardaba banana was processed using sun, cabinet and freeze drying methods. The proximate, pasting, functional, starch profile and antioxidant properties of Cardaba banana flour were evaluated. The drying methods significantly (p ≤0.05) affected the chemical, functional, pasting and antioxidant properties of the Cardaba banana flour. Freeze dried (FD) flour sample had highest (6.69%) protein value, while sun dried (SD) flour sample had the lowest (6.13%). The crude fat of FD sample (2.38%) was not significantly different (p >0.05) from cabinet dried (CD) flour (2.38%) sample. However, sun dried sample crude fibre content was the highest (0.84%). In addition, drying methods significantly (p ≤0.05) affected the pasting characteristics of Cardaba banana flours. Results of functional properties showed that the drying methods had no effect on the least gelation properties of the flour. The resistant and total starch was highest in CD, and least in SD. Freeze drying produced flour high in indigestible carbohydrate compared to the other methods. Cardaba banana flour samples from all the drying methods showed substantive total phenolic, flavonoid, ABTS and DPPH contents. The drying methods employed significantly (p ≤0.05) affected the functional, chemical, pasting and antioxidants properties of Cardaba banana flours. However, the study indicated that freeze drying and cabinet drying produce flours with better properties

Quality chracterization of functional soy-based yoghurt incorporated with scent leaf (Ocimum gratissimum) essential oil microcapsules

Scent leaf (Ocimum gratissimum) essential oil (OGEO) have been proven to possess antioxidants, antiseptics, antibacterial and antifungal activities. This study evaluated the effect of inclusion of OGEO microcapsule on the quality of soy based yoghurt. OGEO was encapsulated using high speed homogenizer, followed by freeze drying while gum arabic serves as the emulsifying agent or binder. The antioxidant and physicochemical properties of the soy-based yoghurt incorporated with the OGEO microcapsules were carried out. The flavonoid content of the control soy-based yoghurt increased from 0.11 mg/100 g to 0.35 mg/100 g, FRAP content from 20.01 mg/100 g to 27.51 mg/100 g, and iron chelating from 7.50% to 11.08%, phenolic content from 3.34mgGAE/g to 5.94mgGAE/g, the DDPH from 50.90% to 56.88% with increased incorporation of the OGEO microcapsules. The water holding capacity of the soy based yoghurt increased by almost 2%, the pH reduced from 4.75 to 4.15, acidity increased from 0.71 to 0.99%, while the degree of syneresis reduced from 26.44 to 23.03% over a period of five days storage at room temperature. The bacteria count of the soy-based yoghurt without OGEO microcapsule increased from none at day 0 to 4.3.33 × 104 cfu/100 ml by day 5, while soy-based yoghurt incorporated with OGEO microcapsule had no count by day 3 and 3.62 × 103 cfu/100 ml by day 5. There were no yeast and mold counts for the soy-based yoghurt incorporated with OGEO microcapsules for the five days storage whereas, the sample without the microcapsule recorded 2.4 × 104cfu/100 ml by day 5. Incorporation of soy-based yoghurt with OGEO microcapsule improved the antioxidant and physicochemical properties as well as improved the shelf life of the product

Physicochemical evaluation and Fourier transform infrared spectroscopy characterization of quality protein maize starch subjected to different modifications

Abstract: Quality protein maize (QPM) is a biofortified maize rich in lysine and tryptophan, essential amino acids required in human nutrition. This research therefore characterizes native and modified starches from QPM by evaluating the physicochemical properties, Fourier transform infrared spectra (FTIR), and pasting properties. The native QPM starch was modified by oxidation, acetylation, pregelatinization, and acid thinning techniques. The starch yield of native QPM was 43.80%, while that of modified starches were from 88.22 to 98.34%. The moisture content of the native and modified starches was from 4.56 to 9.20 g/100g. Modifications significantly (P ≤ 0.05) reduced the lipid, protein, and amylose contents of the QPM. While the native starch had 0.72 g/cm3 bulk density, modified starches were between 0.59 and 0.88 g/cm3; chemical modification reduced the bulk density and physical modification increased it. In addition, all the modifications except oxidation significantly (P ≤ 0.05) increased water absorption capacity. The oil absorption of the starch samples was increased by modification techniques used with the exception of physical modification. Chemical modification reduced the viscosity of QPM starch while physical modification increased it. The reducing sugar content of the starch was reduced by both the physical and chemical starch modification techniques. Acetylated sample exhibited the highest swelling power while acid-thinned sample had the least. The major functional groups identified via FTIR were OH, C-H, C=H, and C≡H. Modifications did not affect the functional groups as all the native and modified starches (except oxidized sample) all have similar spectrum and bands stretch. Practical Application: The study contributes to existing knowledge on valorization of modified starch from quality protein maize. Profiling the chemical attributes of modified starches is especially valuable in novel food processing techniques.</p

A Bioremediation Study of Raw and Treated Crude Petroleum Oil Polluted Soil with Aspergillus niger and Pseudomonas aeruginosa

This study was conducted to investigate the degree of bioremediation that would occur in the samples of soil polluted with raw and treated crude petroleum (oil) with the aid of Aspergillus niger (fungi) and Pseudomonas aeruginosa (bacteria). This was achieved by monitoring the Organic carbon content in the soil over 45 days and pH over 25 days. Four systems of 500 g soil were polluted with 40 g treated crude petroleum, while four systems were contaminated with 40 g raw crude petroleum. The eight systems were labeled accordingly. Two systems for raw crude control and treated crude control (RCC and TCC) were left as control, two systems for raw crude Aspergillus niger and treated crude Aspergillus niger (RCA and TCA) were treated with Aspergillus niger only, two systems for raw crude Pseudomonas aeruginosa and treated crude Pseudomonas aeruginosa (RCP and TCP) were treated with Pseudomonas aeruginosa only and the last two systems for raw crude Aspergillus niger and Pseudomonas aeruginosa (RCAP and TCAP) were treated with both Pseudomonas aeruginosa and Aspergillus niger . At the end of the bioremediation period, the results obtained showed that the pH was not particularly a solid parameter to estimate the degree of bioremediation. This is because a proper trend in the results obtained could not be determined. Additionally, it was observed that Aspergillus niger (fungi) and Pseudomonas aeruginosa (bacteria) alone and separate remediate raw crude polluted soil better than treated crude polluted soil. This was determined by the TOC (Total Organic Carbon) values on the 45th day of the experiment

Nutritional assessment, glycemic indices and anti-diabetic potentials of dough meal generated from optimized blends of matured plantain, soya cake and wheat bran flours.

Management of blood glucose levels associated with type 2 diabetes using nutrients derived from food without having a harmful effect on one's health is gradually gaining research interest. Plantain dough meal blends were developed using optimal mixture design of response surface methodology (RSM). The optimum blends based on the protein and crude fibre contents were as follows: PSW1: mature plantain 70.0% + soya cake 25.0% + wheat bran 5.0%; PSW2: mature plantain 68.0% + soya cake 23.0% + wheat bran 9.00%; PSW3: mature plantain 69.0% + soya cake 24.0% + wheat bran 7.0%, while 100% mature plantain flour (PLNT) and cerolina were used as controls. The nutritional value, amino acid profile, pasting properties, α-amylase, α-glucosidase inhibition potential, in-vitro glycemic index and consumer acceptability were determined using standard methods. Results showed that the inclusion of soya cake and wheat bran significantly increased (P < 0.05) protein 14.08 g/100 g and fibre 3.02 g/100 g as observed. Significant higher (P < 0.05) branched chain and aromatic amino acids were observed in the composite dough meal compared to PLNT. The peak viscosity (Pv), trough viscosity (Tv) and final viscosity (Fv) are lower in dough meal blends with increase in incorporation of soya cake and wheat bran. PSW3 showed the highest essential amino acid index, predicted biological value, α-glucosidase, α-amylase inhibition and lowest estimated glycaemic index at (P ≤ 0.05). Hence, the study established that PSW3 showed the best potentials to modulate blood sugar level