Retention of Pro-vitamin A Carotenoids in Ogi Powder as Affected by Packaging Materials and Storage Conditions

The effect of different packages and storage conditions on the retention of pro-vitamin A carotenoids (pVAC) in ogi powder produced from yellow-seeded maize was investigated to study its storage stability on micronutrient retention. The ogi powder produced was packaged in a high-density polyethylene bag (HDPE), a polypropylene woven sack (PP), and a polyvinyl chloride container (PVC), and stored in different conditions for 12 weeks with sampling done at three-week intervals for pVACanalysis. At the end of the storage period, ogi powder packaged in HDPE stored outside the storage box had the highest percentage retention (31.32%) of trans-β-carotene and that packaged in PVC container stored in the lighted compartment had the least (21.57%). Therefore, HDPE could be a good package for the retention of trans-β-carotene (which is the most bioactive) in ogi powder when stored at a temperature of 27°C and relative humidity of 73%

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

Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria

Open Access JournalThis study evaluated the sensory properties and general acceptability of textured soy protein (TSP) incorporated into egusi (white seed melon- Cucumeropsis mannii) soup (TSP-soup) and stew-sauce (TSP-stew) consumed in southern Nigeria. Thirty TSP samples of various sizes and colors from different manufacturers (Harvest Innovation TSP crumbles and chunks (6), Wenger TSP from concentrate and flour (6), and ADM Textured vegetable protein (18)) were used for this study, and 20 trained panelists took part in the evaluations of their organoleptic quality and acceptability. The swelling ratio ranged from 2.05 for sample BST (ADM Textured Vegetable Protein, PRODUCT CODE 165,109) to 5.39 for BSP (WENGER TSP from Concentrate); the overall mean value was 2.61. There were significant differences (P < 0.05) in acceptability for both soups and sauces. The samples OST and RST from Harvest Innovation Hisolate Texsoy Chunks provided the most acceptable samples of TSP-stew; IST from ADM Textured Vegetable Protein TVP U–105 was the least rated. Sample RST was the best for TSP-soup, and the Harvest Innovation Hisolate Texsoy Crumbles (sample code ASP) and ADM Textured Vegetable Protein TVPU–814 (sample code GSP) were the best for TSP-stew. In conclusion, TSP granules were accepted by the consumers and can be incorporated as meat substitutes in both researched products

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

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 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)

Stability of total carotenoid concentration and fresh yield of selected yellow-fleshed cassava (Manihot esculenta Crantz)

The effects of genotype (G), environment (E), and G x E interaction on carotenoid concentration and yield of 25 yellow-fleshed (YF) and three white-fleshed (WF) cassava genotypes were investigated at five locations in Nigeria for two consecutive cropping seasons. The locations represented the major cassava growing agroecologies in the country and the objective was to identify stable cassava clones for yield and carotenoid levels. Location (L) and G main effects, and year (Y) x L and G x L interactions were significant (p> 0.001) for fresh yield and total carotenoid concentrations; G x L was the largest component of G x E. AMMI analysis revealed that carotenoid concentration is a stable trait, while yield is relatively unstable. The most stable genotypes for total carotenoid concentration with levels above the overall mean were 01/1277, 01/1235, 01/1371, 01/1413, and 01/1442. Likewise, the most stable clones for yield with above average performance were 01/1235, 94/0006, and 01/1206. The high G and low E effects, and the relatively low GEI on total carotenoid concentration imply that evaluation and selection can be effectively done in fewer environments to distinguish clones with high and stable performance while yield requires early testing in diverse and multiple environments to identify genotypes with broad and specific adaptations. Our results suggest that it is possible to breed cassava with high and stable performance for both yield and carotenoid contents

Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties

Open Access JournalThis study investigated the impact of processing on retention of iron and zinc in D. rotundata. Fresh tubers were processed into boiled yam and yam flour and analyzed for zinc, iron, and physicochemical properties. Percent true retention (%TR) was assessed using paired samples and a formula that compensated for loss or gain of moisture and soluble solids. The retention of iron ranged from 55.5% to 98.7% in boiled yam and 25.2% to 54.9% in yam flour; retention of zinc ranged from 49.3% to 97.5% in boiled yam and 18. 9% to 43.1% in yam flour. The amount of iron retained in boiled yam correlated with the amount in the fresh samples (r = .79), likewise in yam flour (r = .82). A similar trend was observed for zinc. From our study, we conclude that retention of iron and zinc is dependent on the variety and processing method used. The information from this study can be used by food scientists and nutritionists in choosing the appropriate processing to increase the retention of high levels of micronutrient in yams and by the yam breeders to adjust their germplasm breeding activities

Nutritional evaluation and consumer preference of legume fortified maize-meal porridge

Open Access JournalMaize-meal porridge is commonly consumed meal for the adults as breakfast food and for the children as complementary food. Food-to-food fortification was employed in order to improve the protein content of maize-meal porridge using soy flour and local groundnut paste. The study was aimed at evaluating the nutritional properties and consumer preference of the attributes of the unfortified porridge, legume-fortified porridge, and powdered milk-fortified porridge. The influence of consumers’ knowledge of the type of fortificant added to the porridge was also investigated. Soy-fortified porridges provide comparable ash, crude fibre and fat contents to powdered milk- fortified porridge but with higher protein than powdered milk-fortified porridge. Soy flour raised the protein and ash content of the porridge by 90% and 63% respectively, the groundnut paste raised the protein and ash content by 88% and 41% and the powdered milk by 87% and 65% respectively. The unfortified porridge was the least preferred while the milk-fortified porridge was the most preferred. There was no significant difference between preference for some of the attributes of the groundnut paste fortified-porridge and the soy flour-fortified. There was no significant difference between consumption intent for the soy flour and groundnut paste -fortified porridge. Soy-fortified porridges provide comparable ash, crude fibre and fat contents to powdered milk- fortified porridge but with higher protein than powdered milk-fortified porridge. Soy-flour has shown to be a good substitute for powdered milk as a protein-fortificant for porridge and soy-fortified porridge could be a possible means of alleviating Protein-energy malnutrition among low income populations

Calibration development for nutritional evaluation of Yam (Dioscorea sp.) using Near-Infrared Reflectance Spectrophotometry (NIRS)

Open Access JournalThe aim of yam breeders is to produce many hybrids, which can form the basis of selecting quality nutritional traits and other characteristics using certain agronomic criteria. Chemical methods are employed to determine the main constituents of yam, which are time-consuming, expensive, and involve sample destruction. However, the constraints of lengthy analysis time and the cost needed to analyze thousands of these genotypes are major constraints to yam breeding in Nigeria. This study was undertaken to develop and validate calibration equations on the Near-Infrared Reflectance Spectrophotometer (NIRS) for determining chemical compositions of selected yam genotypes. Equations developed for moisture, ash, protein, crude fiber, and tannin showed high coefficients of determination (R2) for the calibration curve (0.87, 0.84, 0.83, 0.80, and 0.89, respectively) and high to medium coefficients of determination in cross-validation (0.80, 0.68, 0.69, 0.68, and 0.50). The standard errors of calibration (SEC) and the standard errors in cross-validation (SECV) were low for most constituents. A total of 360 ascensions of yam flour were predicted for selected traits to test the equations, and the results were comparable with data from conventional methods. Results of this study have shown that NIRS could be a very useful tool to help yam breeders screen large sample sets using limited resources with very short time. This will enhance breeders’ rapid selection of genotypes at screening stage where many breeding lines are to be evaluated within the shortest time possible