Quality assessment of flour and bread from sweet potato wheat composite flour blends

This study was to assess the quality of the flour and bread produced from sweet potato wheat composite flour blends. Matured and freshly harvested sweet potato (Ipomea batatas L.) was obtained from a local market in Akure, Nigeria. The tubers were thoroughly washed, peeled, washed again, drained, chipped, oven dried, milled, sieved and packaged. Five blends were prepared by homogenously mixing sweet potato flour with wheat flour in the percentage proportions of: 0:100, 5:95, 10:90, 15:85 and 100:0 (PF: WF) and later used to bake bread. Chemical, microbiological and physical properties of the composite flour and bread were examined. Semi-trained Panelists were assigned to assess the bread samples as well. The results of the proximate composition showed that the protein contents of the flours ranged from 1.44-12.44%; fat, 0.37-1.55%; carbohydrate, 69.69-80.92% and the protein contents of the bread samples ranged from 10.15-12.44%; fat, 4.36-4. 88%; carbohydrate, 80.44-105.47%. The flour samples had sodium content of 1.85-40.42 mg/ 100 g; calcium, 2.71-17.14 mg/ 100 g; potassium, 160.02-175.12 mg/100 g; selenium, 0.006-0.620 mg/ 100 g, while bread samples had sodium, 46.86-550.77 mg/ 100 g; calcium, 3.59-6.63 mg/ 100 g; potassium, 162.42-388.75 mg/100 g; selenium, 0.19-0.27 mg/ 100 g. Pasting properties showed that flour had breakdown (38.33-60.76 RVU) and setback values (82.86-173.50 RVU). The microbiological results of the flour ranged from 1.0×103 to 7.0× 103 cfu/g (bacteria) and 1.0× 104 to 8.0× 104 sfu/g (fungi) while for bread, 1.0× 103 to 4.0×103 cfu/g (bacteria) and 1.0×104 to 8.0×104 sfu/g (4.5×104). No visible growth was recorded for E. coli. and Coliform bacteria. The bread loaf weights ranged from 450 to 500 g; loaf volume, 1171.73-1239.84 cm3 and specific loaf volume, 2.48-2.62 cm3/g. There is no significant difference in the crust colour, crumb holes, stability, elasticity, firmness, shape regularity and appearance of the samples. No panelist showed a total dislike for the taste of any of the samples. All the qualities evaluated did not significantly (p≤ 0.05) affect the acceptability and preference of the samples. Hence, it was concluded that wheat flour could be substituted with sweet potato flour up to 15% level in bread making which will still retain much of the physicochemical and sensory properties.Keywords: Panelists, Pasting, Microbiological, Nutritional and Sensory propertie

Effect of drying methods on the physicochemical properties of waterleaf (Talinum triangulare)

This study investigated the effects of sun drying and oven drying at three different temperatures (60 0C, 70 0C and 80 0C) on the physicochemical and sensory properties of waterleaf (Talinum triangulare). About 2000 g of freshly harvested leaves were obtained, sorted, chopped into small pieces and sub-divided into five portions of 400 g each; with one portion used for initial analysis, while the remaining four portions were sundried and oven-dried at 60, 70 and 80 0C respectively. Panelists were assigned to assess the samples as well. The results of the proximate composition of the samples showed that moisture content ranged from 6.14 to 92.53% (49.34); ash content, 1.03-21.9% (11.47); crude fat, 1.13-5.89% (3.51); crude fibre, 3.59-6.21% (4.9) and crude protein, 2.73-32.29% (17.51). The mineral content of the samples showed that phosphorus content ranged from 92.43-265.59 mg/100 g (179.08); iron content, 0.10-4.50 mg/100 g (2.30); calcium content, 9.26-89.76 mg/100 g (49.51); zinc content, 0.06-5.15 mg/100 g (2.61) and potassium content, 65.54-108.11 mg/ 100 g (86.83). Ascorbic acid content ranged from 13.70-24.90 mg/100 g (19.3). The result of the sensory evaluation showed that oven-dried samples at 60 0C was significantly preferred to others. It is therefore concluded that waterleaf could be best dried using oven drying method at 60 0C, in order to retain much of the nutritional and sensory properties

Effects of Graded Levels of Alphamune G on Preformance of Growing Pullets to Laying Hens

The study was conducted to investigate the effects of Alphamune G fed to growing pullets on their performance during laying. A total of one hundred and forty four (144) commercial black Harco pullet chickens made up of seventy-two (72) each of age 19 weeks old (group A) as well as age 15 weeks old (group B) were fed four graded levels of Alphamune G (0.00, 0.04, 0.05 and 0.06 % inclusion level). A factorial arrangement of four levels of dietary Alphamune G and two age groups were the treatments in a Complete Randomized Design. The study was conducted for 17 weeks, when the birds of each of group A and B attained age 36 weeks and 32 weeks, respectively. Laying pullets fed the control diet 0.00% had the highest value of egg weight, shell thickness and feed intake. Highest values for feed to gain ratio, feed per dozen eggs and feed cost per dozen eggs were observed in laying pullets fed 0.04% inclusion level of Alphamune G. The haugh unit, yolk index and weight gain were observed to have the highest value in layers fed 0.05%. Highest values was observed for % hen day production for laying hens fed 0.06% inclusion level of Alphamune G. In conclusion, among laying hens fed dietary levels of Alphamune G, birds fed inclusion levels of 0.06% performed the best in terms of production characteristics, egg quality and economic value compared to 0.04% and 0.05%.Keywords: Alphamune G, Growing pullets, Laying hen, Production characteristics, Egg quality, Economic valu

Assessment of the Nutrient Contents of Finished Broiler Starter and Finisher Diets in Nigeria

The study was conducted to assess and compare the proximate composition and amino acid profile of six (6) finished broiler starter and finisher diets with recommendations of National Research Council (NRC) nutrient requirements table for the different physiological age growth stage. Four samples of each feed type were procured from different feed vendors within Abuja metropolis and subjected to proximate composition and amino acid analysis. The dry matter, crude protein, crude fibre, crude fat and ash contents of finished broiler starter and finisher diets were observed to be within the levels of 92.2 – 94.4%, 21.5-24.6%, 4.0 – 8.7%, 5.5 – 8.7% and 7.9 – 12.0% and 91.64- 94.38%, 19.06-22.63%, 4.41-8.77%, 5.37-8.41% and 7.87-11.25%, respectively, and were within the ranges quoted on the labels of the feeds analyzed. The results also showed that there was no significant (P>0.05) difference in the crude protein, arginine, methionine, isoleucine, threonine and valine contents of the finished broiler starter diets compared with the levels in the nutrient tables of NRC. On the other hand, except for methionine+cystein which was lower (P<0.05), most of the finished starter diets had significantly (P<0.05) higher histidine, lysine, proline, phenylalaline, phenylalaline+thyrocine and glycine+serine values than those recommended by NRC for broiler aged 1-3 weeks. Similarly, all test broiler starter diets had superior (P<0.05) CP and amino acids profile compared with the NRC recommendation for broilers aged 3-6 weeks. While crude protein, arginine, isoleucine, methionine, lysine, threonine, methionine+cystein and phenylalanine contents were similar (P>0.05), leucine, valine, phenylalaline+thyrocine and glycine+serine values of the test finisher diets were significantly (P<0.05) different from NRC recommendation for broilers aged 3-6 weeks. Except for arginine, isoleucine and threonine which were similar (P<0.05) to NRC requirement table for broilers aged 6-8 weeks, CP and the other amino acid levels of the test finisher diets were higher (P<0.05). Although, estimated chemical scores of analyzed diets revealed a generally high trend, methionine plus cystine appeared limiting in the broiler starter diets compared with recommended levels for birds aged 1-3 weeks; threonine, valine or isoeucine may be limiting in some broiler finisher diets when compared with requirement for broilers aged 3-6 weeks. It was opined that the limitation has the potential of affecting the performance of birds, especially if not compensated for by other amino acids that were surplus in the diets. Thus, the switch to finisher diets may not be effective for some of the feeds at 3-6 weeks of age without supplementing with synthetic form of the limiting amino acids. However, this would require further studies with live animals. It is advised that beyond indicating the nutrient profile of feed on the labels, age range of broilers that would enjoy optimum growth from the diets could also be indicated.Keywords: Broiler starter, broiler finisher, finished feeds, proximate composition, amino acid profil