Production and Evaluation of Ice Cream from Nigerian Tiger-Nut Milk Extract

Ice cream was prepared from water-soluble extracts of the yellow variety of Nigerian tiger-nut. A modified standard method was used for the production of the tiger-nut milk ice cream. The resulting ice cream had pH of 7.10, 35%Brix, specific gravity of 1.0888 and total solids of 45.67%. The proximate composition of the ice cream showed a crude protein content of 1.77 + 0.46%, fat 7.91 + 0.15%, carbohydrate content of 35.34 + 0.15% and a caloric value of 219.63 Kcal. These results are similar to the findings of Nawab (1991) on the quality standards for soy-ice cream. Sensory evaluation tests showed that the formulated ice cream from tiger-nut was acceptable. Microbiological examination showed that the tiger-nut ice cream was safe for consumption and an over-run of 55% was obtained in this study

Effect of Sources of Fibre on Performance of Growing Snail

The proximate and physicochemical properties of cassava leaf and peel meals were evaluated with a view to possible replacement of wheat offal which is the conventional source of fibre in animal feed, with these meals. The effect of feeds produced with cassava leaf and peel meals on the performance of growing snails was also investigated. Feeds (F1, F2 and F3) were formulated to contain 240, 235 and 230 g/kg cassava root meal each and 85, 85 and 90 g/kg cassava peel meal, wheat offal meal and cassava leaf meal respectively. The formulated feeds contain approximately18.0% crude protein, 7.5% ash, 3% fat, 6.0% crude fibre 8%, calcium, 0.7% phosphorus, and energy level of 2400 kcal ME / kg. A total of 54 growing snails (Archachatina marginata) were used to investigate the nutritive potential of the formulated feeds on performance of growing snails for 15 weeks. Concentrations of the crude protein, crude fat, crude fibre, ash and calcium in cassava leaf meal were higher than those of wheat offal and cassava peel meal, with the exception of nitrogen free extract which was highest (70.01%) in cassava peel meal. Feed intake was 576 g, 569 g and 581 g for snails fed with cassava leaf meal, cassava peel meal and wheat offal respectively but the corresponding weight gain ranged between 123.35 and 134.81 % being highest for F1. The feed conversion ratio shows that F1 > F3 > F2 indicating better conversion of feed to edible meat in F1. The results show that cassava leaves and peelshave a strong potential to substitute the traditional wheat offal and can therefore be adapted as commercial feed ingredients.Keywords: Growing snail, cassava, snail feed, feed conversion ratio, and crude fibre

Rheological properties and consumer acceptance of moin-moin premix

Premix was prepared from cowpea flour, pepper powder and onion powder. Pasting characteristics of the cowpea flour as affected by addition of other ingredients were investigated. The consumer acceptability of the premix for preparation of moin-moin was also investigated. Gelatinisation temperature of bean flour was significantly (p=0.05) increased by inclusion of pepper but not by inclusion of onion powder. Viscosity of the premix was not significantly affected, except the set back value, which was significantly lowered. Moin-moin from premix compared favourably with the control sample in all attributes except texture, which was rated lower. Keywords: Premix, rheology, moin-moin ingredientsNigerian Food Journal Vol. 23 2005: 144-14

Defects and contaminants in Nigerian tiger-nut varieties (cyperus esculentus)

Three varieties of tiger-nut had sorting yields of 85–95% and contained 5–14% of broken nuts, stones, animal droppings and other extraneous materials

Nutrient composition and sensory evaluation of selected Nigeria’s traditional Soups.

Some Nigerian indigenous soups were prepared and evaluated chemically for their nutritive composition and organoleptically for acceptability. Chemically, ‘Edikang-ikong’ soup had the highest protein content of 14.34g/100g, iron content of 6.30mg/100g and potassium content of 710mg/100g, while bitter leaf soup (Onugbu) commonly consumed by the Igbo speaking Nigerians followed closely with protein content of 9.60g/100g, phosphorous of 770mg/100g and calcium of 320mg/100g. ‘Nsala soup’ ranked pari-passu Onugbu soup with protein content of 9.23g/100g, lowest fat content of 2.29g/100g, phosphorous of 800mg/100g and calcium of 290 mg. ‘Egusi’ soup (with ugu vegetable) consumed by all and sundry within the country had the highest calorific value of 168.80 Kcal/100g, fat content of 9.36g/100g, protein content of 6.44g/100g and ranked next to ‘Edikang-ikong’ in iron content(3.00mg/100g). All the soups had adequate levels of mineral contents except bitter leaf soup (Oriwo), which recorded highest calcium content of 470mg/100g compared to soups but, lower than RDI. Sensory evaluation results indicated acceptability of all the traditional soups. However, significant difference (P < 0.05) exists between the soups in colour/appearance, taste, mouthfeel, flavour, aroma, consistency and overall acceptability. All the traditional soup samples, except ‘oriwo’ soup had significantly high ratings for all the quality attributes analysed. Nevertheless, ‘Egusi’ soup was the most acceptable of all the soups

Physico-Chemical Properties Of Premixes For Preparation Of \"Akara\"

Premix was formulated from cowpea flour, pepper powder and onion powder by mixing the ingredients together this was then packed. Proximate chemical composition and functional properties (water absorption capacity, solubility index, foaming capacity and foam stability) of the cowpea flour as affected by inclusion of other ingredients were determined. Inclusion of other ingredients separately and jointly in cowpea flour had significant effects on functional properties but little effect on proximate chemical compositions of cowpea flour. Foaming and water absorption capacities were decreased as a result of added ingredients. Akara prepared from pre-formulated premix prior to re-hydration into paste compared favourably with the control akara from freshly prepared cowpea paste but had texture rated lower and low overall acceptability. Key words: premix, ingredient, cowpea, akara, and functional property Nigerian Food Journal Vol.22 2004: 54-5

Chemical microbiological and sensory properties of weaning foods from blend of Nigerian foodstuff.

Three weaning food formulations(A, B and C) were produced by blending varying proportions of corn, bambara nut, sesame and soyabean. The formulated weaning food mixes were analysed for proximate, microbiological and organoleptic qualities using a cereal based commercial brand as standard for proximate composition and sensory properties. The moisture content of the weaning mixes ranged from 6.43-7.32%, crude protein content(15.71-16.49%), fat(8.33-10.60%), Ash(2.01-2.80%), crude fibre(2.87- 3.79%), carbohydrate(61.18-62.46%) and energy content from 388-406 calorie per 100g of the mixes. Formulations A and B had similar values in protein, fat and energy content like the commercial brand, and met the SON standard for these parameters. Total bacterial counts were 1.3 x 10 for formulation(A), 3.1 x 10 (B) and 2.1 x 10 (C). 2 3 2 Except for formulation B with 0.2 x 10 mould contamination. There were no mould growth 1 in formulations A and C. Equally, coliform and E-coli were not detected in the weaning mixes. Sensory analysis revealed acceptability of all the weaning mixes and preference for weaning mix A that compared favourably well with the standard in all the quality attributes analysed except in mouthfeel

Production and Evaluation of Jam from Roselle Calyx Extract

The aqueous extract of Roselle calyx was processed into jam by washing the calyx, extraction by boiling in hot water, filtration, formulation using the filtrate, boiling, filling into glass bottles and pasteurization. The&nbsp; physicochemical properties and nutritional composition of the jam were analyzed. The resulting jam had pH 2.90, 69% Brix of sugar, and total solids 64.70%. Sensory evaluation tests showed that the product was acceptable. Microbiological examination showed that the roselle jam had a total plate count of 4.0 x 101 cfu/g and yeast and mould count of 2.1x101cfu/g while the coliforms and E-coli values were nil