Chemical and organoleptic evaluation of Moi-moi based on fermented wateryam, Cocoyam, plantain, African yam bean, cowpea, pigeon pea and corn flours

The chemical composition and organoleptic attributes of moi-moi (boiled cowpea paste) based on blends of fermented Wateryam (WY), Cocoyam (CY), Plantain (PT), African Yam Bean (AYB), Cowpea (CP), Pigeon pea (PP) and Corn (C) flours were determined. The foods were separately purchased, cleaned, fermented for 24h, dried and hammer milled into fine flours (40mesh screen). The composite flours were produced at a ratio of 70:30 (protein basis) to prepare moi-moi. Cowpea flour (100%) served as the control. The nutrient content of the moi-moi and its organoleptic properties were evaluated using standard procedures. The products had high protein (24.20%– 28.37%), fat (2.7%-3.57%) and carbohydrates (62.77%-68.72%). The mineral levels were moderate except for phosphorus whose values ranged from 410–678mg. The control had the least value of phosphorous (226.00mg). The products were highly accepted except for the AYB24C24WY24 blend. The CP24C24CY24PT24 blend was much more accepted (7.60) as against those of the other test samples. Only the AYB24C24WY24 blend had a score below 50% of the hedonic scale. The PP24C24WY24 and the CP24C24CY24PT24 moi-moi were generally accepted. The composites could be used to prepare traditional complementary foods..Journal of Biomedical Investigation Vol. 5 (1) 2007: pp. 37-4

Nutrient Composition And Organoleptic Attributes Of Gruel Based On Fermented Cereal, Legume, Tuber And Root Flour

The nutrient composition and organoleptic attributes of gruel based on blends of 24-hour fermented wateryam (WY), cocoyam (CY), plantain (PT), african yam- bean (AYB), cowpea (CP), pigeon pea (PP) and corn (C) flour were examined. A batch of each food-grain was picked clean, sun-dried, hammermilled into flour(40mm mesh screen) and put in polyethylene bag. Root, tuber and plantain were first peeled, sliced, sun-dried and milled into flour(40mm mesh screen) and also put in polyethylene bag. The flour batches were separately put in a container and were subjected to natural fermentation in de-ionized water in the ratio of 1:3 (w/v) at 28 ± 20C for 24 hours as pilot studies indicated that fermenting beyond this period produced off-odour in tuber, root and plantain. The fermented samples were dried at 55 ± 20C in a drought air oven (Gallenkamp, BS Model 250 size 2 UK), hammer milled into fine flour (70mm mesh screen) and stored in a refrigerator( 5 ± 20C) until used for the chemical analysis and production of gruels. The nutrients of the flour were determined by standard methods. The flour was blended in a ratio of 70: 30 to prepare various gruels on protein basis. Legume flour formed 70% of the blends. The C, WY, CY, PT flour formed the other 25, 5, 3 and 2% of the blends, respectively. Corn flour traditionally used to make gruels served as the control. The nutrient levels and organoleptic attributes of the gruels were evaluated using standard methods. The data was statistically analyzed using means, standard error of the means and Duncan’s multiple range test to separate and compare means. Fermentation caused increases in various nutrients. African yam-bean, cowpea, pigeon pea, water-yam and cocoyam flour had increases in protein due to fermentation except for corn and plantain. It increased fat only in AYB, CY and PT. Ash and fibrewere decreased in all the flour samples due to fermentation. The results showed that the gruel samples made from fermented blends contained various proportions of nutrients that ranged from 18.24 - 21.34% protein, 1.80 - 2.61% fat, 1.66 - 2.86% ash and 73.98 - 77.14% carbohydrate. The mineral levels were moderate except for phosphorus and calcium that ranged from 360 - 626mg and 318.20 - 376.60mg, respectively. The CP24C24CY24PT24 blend had the highest nutrients except for fat, carbohydrate and copper as against other test blends. The blend that had the highest nutrients had the highest organoleptic attributes. As judged by the results, the blend that had high food potentials could be used ascomplementary foods.Keywords: Gruel, nutrient composition , fermented blends, organoleptic test, cocoyam, Xanthosoma sagittifolium

Physico-chemical, Energy, Minerals, Vitamins, and Sensory Properties of Wheatbased Biscuit Supplemented with African yam-bean, Cowpea, Pigeon pea, Wateryam, Cocoyam and Plantain flour

Objective: The paper examined the physico-chemical properties, energy, minerals and vitamins and sensory attributes of wheat-based biscuits supplemented with fermented flours. Materials and methods: The food materials were processed into flour and put in a polyethylene bag. The flour batches were subjected to natural fermentation in de-ionized water in the ratio of 1:3 (w/v) at 28 ± 20C for 24 hours. The fermented samples were dried at 55 ± 20C in a drought air oven, hammer milled into fine flour (70mm mesh screen) and stored in a refrigerator until used for the chemical analysis and production of biscuits. The blends were formulated thus: 70% wheat flour and legume, tuber; root and plantain contributed 25, 5, 3 and 2%, respectively. The control sample was 100% wheat flour. The biscuits were analyzed for physical, chemical, vitamin, energy, and sensory attributes using standard techniques Results: The test biscuits contained 14.26 - 16.20% protein, 70.06 -72.26% carbohydrate, 4.76 -6.40% ash, 1.88 - 2.18% fat, 6.10 – 7.02% fibre and 357.56 – 373.28 kilocalories. The mineral contents were moderate except for calcium, phosphorus, potassium and sodium that ranged from (74.20 – 77.10mg, 75.13 - 110.50mg, 170.20 -175.00mg and 720.00 -731.10mg, respectively). The vitamin contents were moderate. The physical properties of biscuit samples were comparable to that of the control except that fermentation decreased the weight and the width of the samples. Sensory evaluation results showed that the biscuits containing plantain were not significantly different (P≥ 0.05) from the 100% wheat flour biscuits. Conclusion: The findings of the present study showed that wheat-based biscuits supplemented with other food crops can produce biscuits that are organoleptically acceptable with a higher nutrient density than their 100% wheat biscuit counterparts. Keywords: Physical and sensory qualities, energy and nutrient composition, fermented composite flours, biscuit

Bacteriological Quality and Essential Elements in Bottled Water in Nsukka and its Environs

Objective: The bacteriological examination of different commercially packaged water in Nsukka Metropolis was examined. The level of essential mineral elements and organic acids in the water were also evaluated to determine their conformity with the standards. Materials and Methods: Eleven (11) water samples (S1 – S11) were randomly collected from different packaged/bottled water as sold in Nsukka and its environs. The distinguishing characteristics of the microorganisms identified were their psychrotrophic growth capabilities, motility at 37°C, growth in air, negative phenylalanine, deaminase, positive urease, catalase, oxidase and coagulase activity. Results: The results of this investigation indicated that the acceptable bacterial load of between 100 - 102 c.f.u ml-1 for coliforms and less than 105 c.f.u ml-1 for total aerobic bacteria count (TABC) was exceeded in some samples while in others, the range was within the permissible microbiological standards. The overall ranking of the microbiological quality for the different water samples was S2 > ( S1, S5, S6, S9, S8) > (S3, S4, S10,S11) > S7. Furthermore, the levels of the essential minerals and organic acids were within the acceptable range as approved by National Agency for Food and Drug Administration and Control (NAFDAC). Conclusion: The standard level of chlorination should be adhered to and frequent routine bacteriological quality assay is sorely recommended.Key words: Microorganisms, packaged water, psychrotrophs, bacteriological quality, minerals, organic acids