Assessment of the hydrolytic performance of locally sourced crude amylases on root (cassava & potato) and cereal (maize) starches for syrup production

Starches from cassava, potato and maize were hydrolysed by locally sourced crude amylases to assess and compare the performance of the enzymes in converting root and cereal starches to glucose syrup. Standard amylases (Sigma USA) served as the reference enzymes. Selected physical and sensory characteristics of the syrups produced were evaluated simultaneously with the syrups produced by the standard amylases. The crude amylases showed higher (P < 0.05) activity on maize starch than on cassava and potato starches. The hydrolytic performance of the crudeamylases increased with increase in substrate concentration up to a maximum substrate concentration of 10%. The crude alpha amylase exhibited a dextrinization time of 2.5h, 2.75h and 3.0h for maize, cassava and potato starches and produced 13%, 12% and 11.8% glucose respectively. The crude gluco-amylase had maximum saccharificationtime of 72h for cassava and potato starches, 84h for maize and produced 24.37%, 21.8% and 21% glucose respectively. The crude amylases produced syrups in the type II category with Dextrose Equivalent (DE) of 47 and 50 from potato and cassava starches respectively, while syrup from maize starch fall within type III category with DE of 61. Potato starch syrup exhibited higher (P < 0.05) apparent viscosity and low (P < 0.05) mean score for colour and taste than cassava and maize syrups

Assessment of the quality of bottled and sachet water sold in Nsukka town

The physical, chemical and microbiological qualities of 17 brands of bottled and sachet water sold in Nsukka town were evaluated to ascertain compliance with recommended standards by World Health Organization (WHO) and National Agency for Food and Drug Administration and Control(NAFDAC). Physical parameters like Total suspended and dissolved solids, turbidity and conductivity were determined by instrumental methods. Cationic and anionic constituents were determined by standard titrimetric and spectrophotometric methods. The study revealed that all the brands of wateranalyzed were physically and chemically wholesome and met the WHO standards (also adopted by NAFDAC). Four brands (24%) of the water had total viable count above the recommended count of 1000cfu/ml while 88% of the brands had coliform count above the recommended count of zero cfu/ml

Production and evaluation of instant emulsion base (“ncha”) from oil palm biogenic waste

Instant emulsion base (“ncha”) was produced from oil palm biogenic waste by extraction, concentration and encapsulation. Traditional products which were prepared and commercial product served as controls. The formulated instant product and the controls were analyzed for compositions, selected physico-chemical, microbial and organoleptic properties. Instant formulated product (IP) showed significantly (p&lt;0.05) higher level of iron (Fe): 8.29 ± 0.014 mg/g than the controls (traditional palm waste product- TP: 0.52 ± 0.014 mg/g, traditional palm waste blend product- TPWB: 5.70 ± 0.283 mg/g, commercial palm waste product- CP: 0.52 ± 0.42 mg/g). The controls also showed comparable levels of K, Ca, Mg and Zn with the formulated instant product. Untrained panelists made up of 30 persons scored the emulsions when used for the preparation of African tapioca salad (“Abacha ncha”) on a 9-point Hedonic scale for appearance, colour, smoothness and taste. Results indicated that the instant product was significantly accepted (p&lt;0.05) with the controls which are already in use. Besides, all the emulsion based products had pH range of 9.0 to 11.6 and exhibited zero mould and reduced total microbial load counts indicating microbial stability even under storage period of 3 weeks at ambient conditions. The overall results indicated that instant formulated product even though an innovation to the controls was highly preferred and could be a convenient means of preparing African tapioca salads by both rural and urban dwellers.Keywords: Convenient foods, oil palm wastes, salad dressing, tapioca salads.African Journal of Biotechnology, Vol 13(49) 4529-453

Evaluation of water-soluble vitamins and optimum cooking time of fresh edible portions of elephant grass (Pennisetum purpureum L. Schumach) shoot

Fresh edible inner tender stem (matrix) and base of domesticated elephant grass shoot were evaluated for watersoluble vitamins B1, B2, B3, B6 and vitamin C. The B-vitamins were determined using high performance liquid chromatographic (HPLC) technique, while vitamin C was evaluated using 2, 6 dichlorophenolindophenol (DCIP) titration method. The optimum blanching time of the matrix was also  determined. Samples were water-blanched from 0 to 16 min at intervals of 2 min. Optimum cooking time was determined to be the time at which vitamin C showed maximum retention after the intervals of blanching. Vitamins B1, B2, B3, B6 and C concentrations (mg/100 g fresh weight) in the samples were respectively 1.23  mg/100 g, 4.37 mg/100 g, 12.35 mg/100 g, 2.40 mg/100 g and 17.23 mg/100 g in the matrix and 0.86 mg/100 g, 3.72 mg/100 g, 6.40 mg/100 g, 1.59 mg/100 g and 18.30 mg/100 g in the base. The amounts of the B-vitamins in 100 g portion of the samples adequately satisfy the RDAs for the respective B-vitamins for normal   healthy adults. The matrix was significantly higher (p &lt; 0.05) than the base in   vitamins B1, B3 and B6. The matrix showed an optimum blanching time of 10 min. This was considered the optimum cooking time required to avoid significant loss of vitamin C and other heat-labile nutrients in elephant grass matrix.Keywords: Elephant grass, matrix, base, water-soluble vitamins, blanching

Method of extraction and demucilagination of Treculia africana : effect on composition

Treculia africana (African breadfruit) seeds extracted from fresh fruit heads were treated with graded concentrations (1% -5%) of trona (sodium sesquicarbonate) and wood ash for 5 – 25 min to evaluate their demucilaginating effectiveness. Seeds from naturally fermented and unfermented fruit heads served as controls. The effect of the demucilaginating aid on nutrient composition, colour and water absorption capacity were determined. Trona at 5% (w/w) concentration removed 27% of the total seed mucilage (30%) in 25 min while wood ash at the same concentration and treatment time removed 6% of the total mucilage. There were no significant (p > 0.05) variations among treatments in colour, water absorption and proximate composition. Seeds from the naturally fermented and unfermented fruit heads (controls) contained 13.8% and 15.2% crude protein respectively. The control sample (seeds from the unfermented fruit head) had 28% to 38% more calcium than seeds from the other treatments. Free fatty acid and peroxide values were very high (P < 0.05) in the ether extract of seeds from the fermented fruit head (control). Using trona as a demucilaginating aid was found to be more effective than using wood ash

Effect of sprouting and pregelatinization on the composition and sensory properties of flaked breakfast cereal produced from sorghum-pigeon pea blends

Sprouted (96-hour) and pregelatinized (780C) sorghum grains were milled and blended with graded proportions of pigeon pea (100:0, 80:20; 70:30; 60:40; 50:50) and used to formulate flaked breakfast cereal. A commercial ready-to-serve breakfast cereal served as product control. Thecomposite flour blends and the formulated ready-to-serve breakfast cereals were analyzed for selected mineral composition and sensory quality. Results showed significant increase (p.0.05) in phosphorus, sodium and potassium content of sprouted samples and a decrease of calcium in thepregelatinzed samples. The presence of 20% level of pigeon pea flour improved some sensory attributes(colour, consistency flavour, mouth-feel, texture and overall acceptability) of the pregelatinized product and had a significant increase(

Assessment of Antioxidant Properties of Tamarind Fruit Pulp and its Effect on Storage Stability of African Bread Fruit Seed dhal and Flour

ABSTRACTThis study evaluated the antioxidant activities of tamarind fruit pulp in scavenging 1, 1-diphenyl-2-picryl hydroxyl radical (DPPH) and in suppressing thiobarbituric acid reactive substances (TBARS) formation, as a marker of lipid oxidation, in African breadfruit seed dhal and flour. Water and ethanol extracts of tamarind fruit pulp at different concentrations were used to scavenge DPPH radical. Parboiled (100°C; 15min) breadfruit seeds were dehulled to seed dhal, oven-dried (50°C; 72h), and half of the dhal milled into flour. Samples (100g each) of the seed dhal and flour added and mixed together with aqueous suspensions (0, 1.0, 2.0, 3.0 or 5.0g per 5ml water) of tamarind fruit pulp were analysed for TBA values within 4 months of storage at 26±2°C. The water and ethanol extracts scavenged DPPH in a dose-dependent manner. The ethanol extract had IC50 of 38.17 while the water extract had IC50 of 7.32, indicating much higher antioxidant activity of water extract. Tamarind fruit pulp inhibited lipid oxidation in breadfruit seed dhal and flour as evident from the mean thiobarbituric acid (TBA) value which decreased with increasing concentrations of the fruit pulp. Antioxidant activity of the fruit pulp was higher in the flour than in the dhal within 4 months of storage. Both seed dhal and flour treated with tamarind fruit pulp had lower mean TBA values ranging from 2.80 to 4.12ppm Malonaldehyde as against 4.55 to 4.91ppm for untreated samples. Tamarind fruit can thus be further studied for possible exploitation as a natural antioxidant for use in food, drug and cosmetic products

Effect of sprouting and pre-gelatinization on the physicochemical properties of sorghum-pigeon pea composite blend used for the production of breakfast cereal.

Sprouted (96-hour) and pregelatinized (780C) sorghum grains were milled and blended with graded proportion of pigeon-pea and used in formulating flaked breakfast cereal. A commercial ready-to-serve breakfast cereal served as product control. The flour blends and formulated products were subjected to the physicochemical quality analyses using standard methods. Results of the amylose content of the pregelatinized sample showed higher (

Effects of processing methods on the chemical composition of flour, moinmoin and akara from mucuna pruriens

Dry seeds of Mucuna pruriens were processed into two indigenous food products – moinmoin and akara – using the traditional processing methods while varying steaming time for moinmoin and parboiling time of beans for akara. Raw and untreated bean flour (UWMF) served as the control. The nutrient and antinutrient composition of raw beans and processed beans were evaluated. Results showed that for moinmoin, processing caused significant (