Preliminary Studies of the Chemical Composition and Sensory Properties of Sweet Potato Starch-Wheat Flour Blend Noodles

Preliminary studies of chemical composition and sensory properties of instant noodles from blends of wheat flour and sweet potato starch were carried out. Sweet potato starch was used to replace wheat flour at 30, 40, 50, 60 and 70%. Proximate, vitamin A, mineral analysis and sensory evaluation were carried out by standard methods. Results showed that the formulated noodles had higher carbohydrate ( 63.34 – 70.53%), moisture (4.34 – 4.97%) and vitamin A (11.62 – 35.00 mg/100 g) but lower protein (3.36 – 7.89%), fat (16.91 – 25.09%), calcium (0.73 – 0.89%),  phosphorus (0.24 – 0.32%), iron (0.10 – 0.27%) and ash content (1.17 – 3.17%) than the commercial noodles from wheat flour. The noodles containing 30% sweet potato starch showed no significant difference (p > 0.05) from commercial noodles (100% wheat flour) in terms of colour, crunchiness, taste and general acceptability, with improved nutrientcomposition. It is concluded that production and consumption of wheat flour/potato starch blend noodles should be encouraged to increase the calorie and vitamin A intake in the diet, especially for children who are the major consumers of noodles; apart from helping to promote and improve the utilization of sweet potato tubers.Keywords: Wheat flour, sweet potato starch, noodles

The Inhibition of aflatoxin production from Aspergillus parasiticus NRRL 2999 by ethanol extract of Aframommon danielli flower

The inhibition of Aflatoxin production from Aspergillus parasiticus strain NRRL 2999 was investigated using ethanol extracts of Aframommon danielli flower at concentrations of 250ìg/g, 500ìg/g, 750ìg/g and 1000ìg/g with whole wheat bread as a substrate. Aspergillus parasiticus grew abundantly on whole wheat bread; growth on samples containing 250ìg/g and 500ìg/g extracts were scanty and those of 750ìg/g and 1000ìg/g were not visible. The percentagesaflatoxin (B1 + G1) inhibitions of the flower extract were 25.2% (250ìg/g), 43.5 (500ìg/g), 65.2% (750ìg/g) and 70.2% (1000ìg/g). The percentage inhibition for Tioconazole (100ìg/g) was 88%. The result showed that Aframommon danielli flower ethanol extract can prevent mould growthand aflatoxin production in foods.Key words: Aflatoxin, Aspergillus parasiticus, daniell