Essential Amino Acid Quality Profile in Neglected and Underutilized Legumes (NULs)

A large number of consumers use plant-based products instead of animal-based products for their nourishment. This calls for a thorough investigation of the capacity of NULs to supply nutrients such as amino acids. Five different NULs protein extracts were profiled to ascertain the presence of the essential amino acids. In order to evaluate the quality, the essential amino acids from each of the NULs were matched against the standard FAO/WHO dietary indispensable amino acids for infants, children and adults. It was found that two of the NULs; Vigna sp. and Phaseolus sp. were the most promising, out of the five studied. Vigna sp. could supply adequate quantities of histidine (26.2 mg/g) for all the three age groups. However, isoleucine (35.9 mg/g) and the aromatic amino acid (phenylalanine + tyrosine) (94 mg/g) can supply adequate quantities for only children and adults. Lysine (53.6 mg/g) and threonine (44 mg/g) on the other hand, could be adequately supplied by Phaseolus sp. for at least, the adults’ requirement. If the digestibilities of the two NULs proteins were evaluated to ascertain the levels of the post-prandial amino acids, and the two NULs were complimented with cereals, the NULs flour could eventually supply the essential amino acids for consumers who use them as food. Keywords: Essential amino acids, Quality, Neglected legumes

Development of Convenient Cocoyam Pottage (Mpotompoto)

This study explored the feasibility of developing a ready-to-prepare cocoyam pottage, 'mpotompoto' to meet consumers' need for convenience in traditional dishes. Cocoyam chunks (1.2cm x 1.2cm x 1.2cm) were pre-gelatinized to obtain the instant base ingredient, and an accompanying spice-mix recipe was developed. Standard methods were used to determine the moisture content and selected functional properties of the ready-to-prepare base product. A consumer panel of fifty assessors who were familiar with sensory testing evaluated the product's organoleptic properties. A dish following a traditional recipe was used as control. The moisture content of the instant base was low (10%), signifying the potential for good storability. The water absorption capacity, oil absorption capacity, swelling power and solubility were 247.39 ± 7.12%, 87.98 ± 3.76%, 6.44 ± 0.58% and 3.78 ± 0.29%, respectively, indicating desirable functional characteristics for reconstitution. The consumer panel generally appreciated all evaluated products with mean likeness scores between 5 and 6 for all tested attributes on a 7-point hedonic scale. The convenient cocoyam pottage (mpotompoto) mimicked the traditionally prepared 'mpotompoto'. The study provides baseline information that can be commerciall

Physicochemical and Pasting Properties of Flour and Starch from Two New Cassava Accessions

Some new cassava accessions have been developed and released because of their high yield, resistance to disease, adaptability to wider ecological environment, and less cost of production. However, their flour and starch properties have not been characterized for potential food applications. In the present study, starch and flour were produced from two new cassava accessions (Sika Bankye and Bankye Hemaa) and evaluated for their physicochemical and pasting properties. The flour samples recorded higher values for the various functional parameters compared to their starch counterparts. Both flour samples had a similar water absorption capacity (WAC) of ~263% but the associated starch from Bankye Hemaa recorded the lowest value of 38.6%. Bankye Hemaa flour recorded the highest oil absorption capacity (OAC) (121%) and could be exploited as potential flavor retainer in products. Flour from Bankye Hemaa also recorded the highest swelling power (882 ± 29%), which was indicative of their good thickening and stabilizing functionalities. Sika Bankye starch had the highest setback viscosity (723 ± 32 RVU), which was indicative of its lower susceptibility to retrogradation and potential use in products that require highly viscous paste and processed at high temperatures

Development of Yoghurt Incorporated with Beetroot Puree and Its Effect on the Physicochemical Properties and Consumer Acceptance

Background Yoghurt is one of the most popularly consumed fermented products which provides several nutritional benefits. Yoghurt products often include flavour and colour additives however, growing awareness of the risks associated with synthetic food additives has necessitated the need to explore more natural colour and flavour as food additives. Methods This study evaluated the effect of beetroot puree as flavouring and colourant in yoghurt production and quality. To develop the yoghurt product, incubation time and proportion of beetroot puree were optimized based on the resulting pH, titratable acidity, colour, and viscosity using response surface methods. Results Optimum yoghurt formulations were obtained in products containing 2 %, 2.03 % and 8 % beetroot puree following an incubation of 2.5h. Increasing beetroot puree did not affect the pH and titratable acidity of the yoghurt samples but slightly influenced the viscosity of the yoghurt. The colour of yoghurt was mainly affected by the puree concentration. A consumer acceptance test was conducted on the optimized products compared to a control sample without beetroot. Yoghurt incorporated with 8 % beetroot puree was the least preferred with a mean score of 6.08, whereas yoghurt incorporated with 2.03 % beetroot puree was the most preferred (7.42), with a higher acceptance than the control (7.28). Conclusion /Implications for industry: Findings from the study provide evidence for exploration of beetroot yoghurt as a natural product alternative to the use of synthetic flavour and colour additives in yoghurt

Effects of Pretreatment and Drying on the Volatile Compounds of Sliced Solar-Dried Ginger (Zingiber officinale Roscoe) Rhizome

Ginger (Zingiber officinale Roscoe) rhizomes are mostly used as spice and medicine due to their high aroma intensity and medicinal bioactive compounds. However, the volatile compounds of ginger, partly responsible for its aroma and medicinal properties, can be affected by the pretreatment, drying method, and extraction processes employed. The objective of this study was to assess the effects of pretreatment and drying on the volatile compounds of yellow ginger variety at nine months of maturation. The effect of potassium metabisulfite (KMBS) and blanching pretreatment and drying on the volatile compounds of ginger using head space solid-phase microextraction with GCMS/MS identification (HS-SPME/GCMS/MS) was investigated. KMBS of concentrations 0.0 (control), 0.1, 0.15, 0.2, and 1.0% and blanching at 50°C and 100°C were used for pretreatment and dried in a tent-like concrete solar (CSD) dryer and open-sun drying (OSD). The different concentrations of KMBS-treated fresh ginger rhizomes did not result in any particular pattern for volatile compound composition identification. However, the top five compounds were mostly sesquiterpenes. The 0.15% KMBS-treated CSD emerged as the best pretreatment for retaining α-zingiberene, β-cubebene, α-farnesene, and geranial. The presence of β-cedrene, β-carene, and dihydro-α-curcumene makes this study unique. The 0.15% KMBS pretreatment and CSD drying can be adopted as an affordable alternative to preserve ginger

Effect of terroir on the glucosinolate content of Moringa oleifera grown in three agro-ecological zones of Ghana

Environmental factors and cultural practices significantly influence the secondary metabolites in plants, e.g., glucosinolates, depending on the cultivar of each species. The present study analyzed the influence of specific environmental factors (e.g., temperature, rainfall, and relative humidity), elevation, and fertilization (i.e., nitrogen and sulfur) on the glucosinolate content in leaves of wild-grown Moringa oleifera from three agro-ecological zones in Ghana and selected M.oleifera accessions cultivated under semi-controlled field conditions. The results showed that climate did not significantly influence total glucosinolate content in leaves of both wild-grown and cultivated accessions of M.oleifera, while elevation significantly influenced the total glucosinolate content of wild-grown plants. Fertilization had no significant impact on the total glucosinolate content of the cultivated accessions. Furthermore, wild-collected M.oleifera leaves from the three agro-ecological zones did not reveal a significant difference in their total glucosinolate content. For the cultivated accessions of M.oleifera, the agro-ecological zone, harvest time, and accession and the interactions among these factors significantly influenced the total glucosinolate content. The results suggest that selecting suitable accessions, choosing suitable locations, and applying appropriate cultivation practices could contribute to optimizing the production of health-promoting Moringa plants with special emphasis on glucosinolate content

Utilizing cocoyam (Xanthosoma sagittifolium) for food and nutrition security: A review

Publisher's version (útgefin grein)The critical role of indigenous crops in the socioeconomic growth of developing nations has necessitated calls for accelerated exploitation of staples. Cocoyam, Xanthosoma sagittifolium, is food for over 400 million people worldwide and is the most consumed aroid in West Africa. However, it remains an underexploited food resource. This study reviews existing literature and also makes use of primary data from interviews with indigenous cocoyam farmers, processors, consumers, and cocoyam scientists in the research Institutes of Ghana, to provide insight into existing nomenclature of the species, indigenous knowledge on food uses, nutritional value, and potential novel food applications of cocoyam. Adaptable technologies in conformity to new trends in food science that could be employed for in‐depth molecular studies and further exploitation of the crop are also discussed. It is envisaged that the provided information would contribute to global efforts aimed at exploiting the full potential of indigenous crops for sustainable food and nutrition security.DANIDA (12-PO8-GH): Strengthening Roots and Tuber Value Chains in GhanaPeer Reviewe

Formulation and characterization of sweetpotato-based complementary food

A sweetpotato-based complementary food was developed in order to promote the utilization of orange-fleshed sweetpotato (OFSP) towards reduction of vitamin A deficiency in Ghana. Four blends of complementary flours made up of OFSP, millet and soybean were formulated based on the composition of the individual flours. These formulations were done to meet the nutrient requirement of babies (6 months to 3 years) in accordance with CAC requirements. Drum drying was used to process the flour blends into instant complementary foods. The most preferred formulation (50% OFSP, 15% millet and 35% soybean flours) determined through sensory evaluation was assessed for some nutrients and microbial safety. It had significantly (p < 0.05) higher protein (16.96%) and β-carotene (0.53 mg/100g) content than the control complementary foods. Ash and fat were comparable to that of a commercial complementary food. In addition, it had a significantly higher iron and potassium content compared with weanimix and a commercial complementary food (CCF). Yeast and mould was <3 log10 cfu/g, Total Plate Count, <5 log10 cfu/g, while Escherichia coli and Staphylococcus aureus were not present. This indicates the product is safe for consumption. This complementary food will support efforts to reduce vitamin A deficiency in Ghana while promoting OFSP for food and nutrient security

Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

Snails, a delicacy in most tropical communities, are highly perishable and seasonal. Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties. This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails. Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h. The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%). Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest. The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed. The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails