Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes

Open Access JournalMillet flour (M) and carrot flour(C) were produced and blended in the ratios 100M:0C, 95M:5C, 90M:10C, 85M:15C and 80M:20C respectively to produce extruded flakes. The composite flours were subjected to analysis of the proximate and mineral composition, as well as functional and pasting properties. Extruded flakes were analyzed for proximate composition, total carotenoids, colour and sensory evaluation. There was no significant difference (p > 0.05) in the proximate, functional and pasting properties but there were significant differences (p 0.05) affected by extrusion cooking. In terms of the lightness (L*), redness (a*) and yellowness (b*), 100% millet flakes had the least values of 50.09, 0.076 and 10.39 respectively. Sample with 85M:15C had the overall acceptance score of 7.25. In terms of colour and taste, the sample with 90M:10C had the highest scores of 8.50 and 6.50 respectively. Sample with 85M: 15C was most preferred in terms of crunchiness. The results indicate that pearl millet and carrot are rich in different nutrient when blended in the right proportions to make composite flour, it would produce nutrient-dense food product rich in protein, vitamin Aand minerals

Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations

Open Access Journal; Published online: 28 Sept 2017Some individuals are intolerant to gluten of wheat and other cereals like oats, rye and barley used for food formulations and this intolerance seriously impairs intestinal absorption. There is need to develop alternative gluten-free flours for baking and confectioneries. This research therefore aimed at determining the chemical and functional properties of plantain–tiger nut composite flour to be able to explore its potentials in food formulation. The flours made from matured plantains and tiger nuts were blended at the ratio of 100:0, 70:30, 60:40, 50:50, 40:60, 30:70 and 0:100 to make different plantain–tiger nuts flours and these were analysed using standard methods. The results revealed that protein ranged from 4.55 to 6.78/100 g, fat (2.25–32.75/100 g), crude fibre (3.50–6.13/100 g), bulk density (0.81–0.92 g/cm3), swelling power (38.38–2.37/g), Mg (30.65–49.08 mg/100 g), P (3.65–120.65 mg/100 g), K (71.62–212.08 mg/100 g), Vitamin C (3.18–5.30 mg/100 g) and Vitamin A (1.71–51.31 μg/100 g). There were significant differences (p < 0.05) in the pasting profile of the plantain–tiger nut flour blends and in functional properties of composite flour except for bulk density. Addition of tiger nut flour improved the proximate, mineral and vitamin composition of the composite flour and the study concluded that inclusion of tiger nut flour is a good protein, fat, mineral and vitamin supplement for plantain flour

Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends

Open Access Journal; just-acceptedChinchin has been identified to be one the favoured food items and a much-relished pastry which has been eaten as dessert or snack. This study aimed at evaluating the nutritional quality and organoleptic properties of black-pepper enriched Chinchin produced from plantain-tigernuts composite flour. Matured plantains (Musa paradisiaca), tigernuts (Cyperus esculentus) and black pepper were processed into flour. Chinchin was processed from different blends of plantain and tigernuts composite flour at the ratio of 100:0, 70:30, 60:40, 50:50, 40:60, 30:70, and 0:100 for plantain and tigernuts respectively. Five percent (5%) black pepper spice was added to each of the samples for Chinchin production. Proximate, mineral and vitamin compositions were determined using standard methods. The results of proximate composition of the different snack samples showed significant differences (P<0.05) with values ranging from 6.50-10.00%, 4.45-6.75%, 2.25-32.75, 1.33-2.00%, 3.50-6.13% and 46.07-78.48% for moisture, protein, fat, ash, crude fibre and carbohydrate contents respectively. There was significant difference (p < 0.05) in the minerals and vitamins contents, and organoleptic properties of the black pepper chinchin samples. In conclusion, chinchin of improved and acceptable nutritional and organoleptic properties could be obtained using plantain-tigernuts composite flour and black pepper spice for improved nutrition. This product could add to range of snacks available for those with special dietary needs

Application of near infrared reflectance spectroscopy in screening of fresh cassava (Manihot esculenta crantz) storage roots for provitamin A carotenoids

A developed Near Infrared Reflectance Spectroscopy (NIRS) calibration equation was used for determining provitamin A carotenoids contents of different trials of fresh yellow root cassava genotypes using a total of 50 cassava genotypes scanned twice by NIRS from 400 nm to 2498 nm. The NIRS calibration equations were used to predict the β-cryptoxanthin, 13-cis β-carotene, trans β-carotene, 9-cis β -carotene, total β-carotene and total carotenoid concentrations of the samples. The predicted values for total carotenoids (TC-pred) ranged from 3.93 μg g–1 to 10.51 μg g–1 with mean of 7.07 ± 2.55 μg g–1 for International Collaborative Trials (ICT), 7.97–11.03 μg g–1 fresh weight with mean of 9.40 ± 0.76 μg g–1 for yellow root trial 8 (Multi-location Uniform Yield Trial) and 6.38–10.44 μg g–1 with mean of 8.74 ± 1.07 μg g–1 for yellow root trial 9 (Multilocation Advanced Yield Trial). Total carotenoids results using reference spectrophotometric method (TC-spec) ranged from 2.57 μg g–1 to 9.97 μg g–1 with mean of 5.66 ± 2.99 μg g–1 for ICT, 6.55–8.74 μg g–1 with mean of 7.74 ± 0.64 μg g–1 for yellow root trial 8 and 4.22–11.00 μg g–1 with mean of 7.57 ± 1.54 μg g–1 for yellow root trail 9. There is significant (P ≤ 0.001) positive correlation (r = 0.55) between TC-pred by NIRS and TC-spec. Also, significant (P ≤ 0.001) positive correlation (r = 0.52) exist between trans β-carotene predicted by NIRS and high-performance liquid chromatography reference. The developed NIRS calibration equations could be used to predict total carotenoids and trans β-carotene content of yellow root cassava and serve as rapid and cost-effective screening method for large cassava sample sets

Occurrence of regulated mycotoxins and other microbial metabolites in dried cassava products from Nigeria

Open Access JournalDried cassava products are perceived as one of the potential sources of mycotoxin ingestion in human foods. Processing either contributes to the reduction of toxins or further exposes products to contamination by microorganisms that release metabolic toxins into the products. Thus, the prevalence of microbial metabolites in 373 processed cassava products was investigated in Nigeria. With the use of liquid chromatography tandem-mass spectrometry (LC-MS/MS) for the constituent analysis, a few major mycotoxins (aflatoxin B1 and G1, fumonisin B1 and B2, and zearalenone) regulated in food crops by the Commission of the European Union were found at concentrations which are toxicologically acceptable in many other crops. Some bioactive compounds were detected at low concentrations in the cassava products. Therefore, the exposure of cassava consumers in Nigeria to regulated mycotoxins was estimated to be minimal. The results provide useful information regarding the probable safety of cassava products in Nigeri

Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour

Open Access Journal; Published online: 07 July 2019his study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:50. The composite flour of plantain-watermelon rind was evaluated for proximate, functional and pasting properties while the cakes were assessed for proximate, texture and sensory qualities using laboratory standard methods. The water absorption capacity (WAC) of the composite flours has a significant (P < 0.05) increase as the volume of WF increases from 0 to 50%. Cake produced from PF substituted with 50% WF has the highest value of protein (10.58%). The substitution of 10% of WF showed the highest score rating by the panelist in overall acceptability (7.60). This study has provided the recipe for the formulation of quality cake with PF and WF that could be acceptable by consumers

Assessment of dietary diversity of mothers and children of 6-24 months from eastern and southern provinces of Zambia

Open Access JournalIn-depth information on dietary diversity and food consumption patterns in Zambian households is still scarce. This study, therefore, probed dietary intakes of mothers and their children living in households of two Zambian districts, Chipata and Monze, located in the eastern and southern provinces of Zambia, respectively. After assessing their diet, Dietary Diversity Scores (DDSs) were calculated and classified into low and high categories, while correlations were used to test determinants of DDS. The assessment revealed that the consumption of cereal-based products ranked highest in frequency. Specifically, the consumption of maize-based foods was highest in Chipata (55.43%) and then in Monze (43.56%) households. There was an observed low preference for mixed dishes that were not either maize or groundnut porridges. We also found positive and negative correlations of DDS with the educational level of household heads and age of mothers, respectively. We, therefore, suggest that increased nutrition education may improve dietary preferences, so also further investigation into other factors hindering low choices for mixed recipes will be useful in increasing overall diet quality

Assessment of Gmelina, Danta Solid Wood and Plywood Hive Types for Beekeeping

The study was carried out to compare the performance of wood hive types and plywood hive types in three different vegetation types between June 2018 and May 2020 in Akure South local Government of Ondo State, Nigeria. A total of eighteen (18) Kenyan Top Bar hives made from Danta, Gmelina and plywood were constructed at six (6) each per wood types. Two (2) each of Danta, Gmelina and Plywood hives were installed in three locations: Natural Forest, Plantation forest and cocoa farmland. The rate of colonization of each hive was evaluated at 6, 12, 18 and 24 months after installation in the field. The results revealed that plywood hive type was not colonized in the natural forest throughout the period of study while Danta and Gmelina each recorded 50% colonization at the end of the experiment. In plantation forest, each of the Plywood and Gmelina hives recorded 50% colonization at 24 months after installation while bees in Danta hives absconded before 24th months after installation. In cocoa farmland, Gmelina recorded 100% colonization at 24 months, Danta recorded 50% colonization at 24 months and plywood accounted for 100% colonization at 24 months after installation. An improvement was recorded in the colonization performance at 12,18, 24 month after installation of hives. Plywood hives installed in the cocoa farmland and plantation accounted for higher colonization percentage than natural forest

Assessment of nutritional characteristics of products developed using soybean (Glycine max (L.) Merr.) pipeline and improved varieties

Open Access Journal; Published online: 30 Oct 2017 Breeding new varieties can introduce compositional differences in Soybean grains which could be caused by environment and climate factors, among other factors. Thus, there was need to evaluate these differences and also to investigate the applications of these varieties for product development at household level for improve nutrition. This study evaluated the nutritional, functional and pasting properties of pipeline and improved soybean varieties and of soy-based products. A total of six improved/pipeline soybean varieties and nine products were developed, which include six soy-fortified products using 80:20 wheat: soy flour blend and three soy-based products using 100% processed soybean grains, were milled and analysed. The moisture, fat and protein contents ranged from 4.91–6.13/100 g; 13.77–19.82/100 g and 31.78–36.56/100 g fresh weight, respectively. The lowest water absorption capacity (WAC) was observed for D.AL/Z 7 having 180.43% while D.AL/Z 8 had the highest value at 285.94%. Pasting viscosity ranged from 1.65–9.63 RVU. The results also showed that the ash, fiber and fat contents of Soy yoghurt are significantly (p < 0.05) lower compared with Soy tofu and Salad cream. Soy Tofu had a significant (p < 0.05) higher level of protein content (30.7/100 g FW)

Effect of packaging materials and storage conditions on the degradation of xanthophylls in yellow-maize ogi powder

Open Access JournalThe need to evaluate the effects of packaging materials and storage conditions on the degradation of xanthophylls in yellow maize ogi powder is important due to its health implication. Ogi powder was packaged in high-density polyethylene bag (HDPE), polypropylene woven sack (PP), and polyvinyl chloride container (PVC). The samples were stored under different conditions for 12 weeks and sampled at three-week intervals for analysis using High Performance Liquid Chromatography. The result showed that the total xanthophyll content of the ogi powder was 10.39 µg/g before storage with of zeaxanthin having the highest value (6.73 µg/g) and lutein (3.66 µg/g) the least. The reduction in lutein and zeaxanthin contents was significant in the ogi powder packaged in HDPE stored at 35°C and 50% relative humidity (RH). Therefore, PVC is recommended at 34°C and RH of 54% for up to 6 weeks while HDPE may be used at 28°C and 68% RH for 9 weeks, and that of PP might be 35°C and 50% RH if the storage period is extended to 12 weeks