Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil

Open Access Journal; Published online: 19 Dec 2018Snack industry is recently focused on the production of snacks with minimal oil content and enhanced quality attributes which prompted the need to study the changes in snack matrices produced from cassava starch processed from three varieties of cassava roots (TMS‐950289, TME‐419, and TMS‐30572) and soy protein isolate blends fried in soybean oil. Effect of frying temperature (170–180°C), frying time (2–4 min), soy protein isolate inclusion level (5%–15%) on proximate composition, color changes, expansion, texture, and sensory attributes of the snacks was investigated. Optimization of process variables was carried out based on a factorial design (2 level by 3 factor) in the Design Expert version 6.0.8, and models were generated showing the relationship between the independent variables and the responses. The desired goal for each constraint (processing conditions) was kept within 170–180°C for 2–4 min, while all responses, except chewiness, expansion, yellowness, and protein, were set at minimum. Evaluation of sensory attributes of the optimized sample was carried out to determine its level of desirability. The optimized frying conditions for matrices produced from starches of TMS‐950289 are 170°C/4 min/5% SPI with desirability value of 0.507; from TME‐419 are 180°C/2 min/5% SPI with desirability value of 0.475 while for those from TMS‐30572 are 170°C/4 min/15% SPI with desirability value of 0.459. At higher SPI level, the protein content was high at 170°C. At 4 min frying time for all the varieties, the moisture content reduces. The most desired optimized fried snack produced from starch of TMS‐30572 (containing 15% SPI) had higher crispness and lower oil content than other optimized fried snacks

Quality Assessment of Vended ‘Pito’ and Safety Practices of Vendors in Different Markets in Ibadan

This study was mainly carried out to assess the quality of street vended ‘Pito’ in some selected markets in Ibadan, Oyo State. The safety of street vending practices was also assessed. The chemical (proximate and physicochemical composition), microbiological and observational check list of eight street vended ‘Pito’ samples collected from four markets (Agbeni, Ogunpa, Beere and Bodija) in Ibadan, Oyo state were investigated. The result showed that street vended ‘Pito’ is significantly (p<0.05) high in moisture, low in protein, ash, fat and carbohydrate. Total coliform, Salmonella spp and Shigella spp were within specification limits of microbiological quality while total viable count (TVC) and total fungi were above the limits. Significant (p<0.05) differences exist among the samples in their chemical composition, microbiological and colour parameters. Keywords: Microbial quality, street vended, ‘pito’ , sorghum based beverage, hygiene practice

Evaluation of nutrient and functional properties of doughnut made from the blends of wheat, unripe banana and ginger flours

Background: Most snacks consumed in low income environments do not provide nutrients in adequate quantities needed by the body. Objective: This study evaluated the nutrients  and functional properties of doughnut made from blends of wheat flour (WF), unripe banana flour (UBF) and ginger flour (GF). Methods: The UBF and GF were produced by peeling, drying and milling the unripe banana fruits and ginger roots but WF (Golden penny brand) was purchased at a store. Fourteen blends was generated using d-optimal design. Proximate, vitamins A and C, magnesium, phosphorous, and functional properties of the flour blends were determined. The 14 flour blends were used to produce doughnuts and their proximate composition and sensory evaluation determined. Data were analyzed using SPSS version 16. Analysis of variance and Duncan's Multiple Range test were used to separate and compare means, respectively. Results: The results showed that supplementation significantly (p < 0.05) affected the functional properties of the blends and nutritional contents of the products. Increase in the quantity of unripe banana and ginger flours increased crude fibre, ash, carbohydrate, vitamins and minerals of the blends. A significant increase was observed in the protein and fat contents as the WF increased. Samples 2 and 5 had the highest overall acceptability. Conclusion: The blends containing 95% UBF and 5% GF had a significant increase in the crude fibre and ash contents. There was no significant difference in the sensory rating of doughnuts produced from samples 2 and 5.Key words: Nutrient, functional properties, doughnut,  wheat, unripe banana, ginger flour blends

Street food consumption score and nutritional status of staff of federal university of agriculture, Abeokuta, Ogun state

Background: Street food consumption contributes enormously to dietary diversity and nutrient intake of consumers. Despite its nutritional benefits, street food consumption may predispose consumers to several adverse health outcomes. Objective: This study assessed street food consumption score and nutritional status of staff of Federal University of Agriculture, Abeokuta (FUNAAB). Methods: A descriptive cross-sectional survey of 350 staff of FUNAAB was conducted using a multi-stage sampling. A validated self-administered questionnaire was used to assess the socio-economic status of respondents. Food consumption score (FCS) and pattern were assessed using a FCS nutritional quality analysis and food frequency questionnaire respectively. Height and weight of the respondents were measured using heightometer and bathroom scale, respectively and the values used to calculate their body mass index (BMI). Blood pressure (BP) and blood sugar (BS) levels were determined using a mercury sphygmomanometer and glucometer, respectively. Data were analysed for descriptive and inferential statistics using statistical package for social science, version 20. Results: Half (50.3%) of the respondents were females and consumed street foods more than three times a week. Most (70.3%) of the respondents had poor FCS. About two-third (37.6%) of the respondents were overweight. More than half (66.2% and 54.9%) had pre-hypertension and pre-diabetes, respectively. FCS significantly (p < 0.05) influenced the BMI of respondents (p = 0.03). However, there is no significant association between FCS, BS level (p = 0.05), and BP of the respondents (p = 0.14) Conclusion: Street food consumption score influenced the BMI of the respondents. The prevalence of prehypertension and pre-diabetes were high among the respondents Keywords: Street food, consumption score, nutritional status, university staf

Standardization, Proximate Composition, Mineral Contents and Mineral Ratios of Selected Indigenous Soups in South-West, Nigeria

This study standardized and determined the proximate composition, mineral contents and mineral ratios of selected standardized indigenous soups commonly consumed in South-Western, Nigeria. Data on recipes of fifteen selected soups were obtained from 750 housewives living in major cities of Lagos, Ogun and Oyo States in South-West Nigeria, using semi-structured questionnaire. Recipe was standardized and used to prepare the soups. Soup samples were analysed for the proximate and mineral composition using standard methods. The mineral ratios of the soups were calculated. The moisture, ash, crude fibre, fat, protein and carbohydrate contents of the soups ranged from 48.67/100g to 74.83g/100g, 3.44g/100g to 7.99g/100g, 4.10g/100g to 8.65g/100g, 3.00 g/100g to 25.00g/100g, 4.22 g/100g to 6.82 g/100g and 2.52g/100g to 30.41g/100g, respectively. The calcium, sodium, potassium, phosphorus, iron and zinc contents ranged from 4.22mg/100g to 466.84mg/100g, 400.00mg/100g to 92.47mg/100g, 88.65 mg/100g to 90.21mg/100g, 42.21mg/100g to 222.01mg/100g, 1.08 mg/100g to 9.40 mg/100g and 0.31 mg/100g to 4.30 mg/100g, respectively. All the soups had high sodium to potassium ratio and calcium to phosphorus ratio but low iron to zinc ratio in relation to the standards. Cotton seed soup and igbo soups had higher protein content while black soup and efinrin soup had higher fat content than other soups. All the soups are good sources of minerals. However, cocoyam leaf soup and cassava leaf soup had low iron content compared to other soups. Keywords: Indigenous soups, macronutrient contents, mineral contents and mineral ratios

Evaluation of some properties of wheat-brewers’ spent cassava flour blends

Brewers’ spent cassava mash, a by-product from brewing process using cassava as the main substrate for beer production. This study investigated the proximate, functional and nutritional properties of wheat-brewers’ spent cassava flour blends. The mash was dried at 70oC for 16 h and milled into flour. Blends from wheat flour (WF) and brewers’ spent cassava flour (BSCF) were prepared at ratios of 80:20 (WF: BSCF), 70:30 (WF: BSCF), 60:40 (WF: BSCF), 100% BSCF and 100 % WF. The proximate, functional properties, some minerals and vitamin composition of the blends were determined and data obtained were subjected to one way analysis of variance. There were significant (p < 0.05) differences in the properties of the blends. Appreciable quantities of magnesium, phosphorus, potassium and thiamine were observed in BSCF. This study established the proximate, functional and pasting properties of wheat-brewers’ spent cassava flour blends and that it has a lot of potential in the food industry especially its use as thickener and binding agent in the food systems.Keywords: Brewers’ spent cassava flour, wheat flour, proximate, functional properties