Nigerian Food Journal

Nutritional composition and functional properties of full-fat and defatted Gbafilo (Chrysobalamus Icaco) seed flours

2024-11-13T15:49:02+00:00

The study aimed to investigate the quality of the full-fat and defatted Gbafilo seeds, cultivated in Nigeria. The seeds were cleaned, milled and sieved to obtain the full-fat flour, followed by defatting using n- hexane for 8 h to obtain the defatted flour. The flours prepared from the seeds were analyzed for their nutritional composition, anti-nutritional factors, amino acid profile, and functional properties using standard methods, and the data obtained were subjected to T- test analysis. Proximate composition showed that protein and crude fat were 5.40g/100 g and 13.50 g/100 g for the full-fat flour, and 38.70 g/100 g and 7.90 g/100 g for the defatted flour respectively. The Phytate: calcium, Phytate: zinc, and Phytate: iron molar ratios of the Gbafilo flours were lower than the critical values. The branched-chain amino acid (BCAA) and Arginine/ Lysine (Arg/Lys) ratios were 11.19 and 1.94 for full-fat and 16.19 and 1.28 for the defatted flour respectively. Defatting increased the crude protein, total ash, crude fibre, and carbohydrate contents, and enhanced the branched-chain amino acids, sulphur amino acids, and aromatic amino acids; and some of the functional properties. The flour from the seeds may be a potential source of valuable materials for edible and other industrial applications.

Evaluation of physicochemical, antioxidant and sensory properties of bread produced from wheat and germinated pigeon pea flour blends

2024-11-13T16:05:11+00:00

This study evaluated the effect of substitution of wheat flour (WF) with germinated pigeon pea flour (GPF) on the physicochemical and sensory properties of bread. The composite flours were prepared from WF and GPF at ratios: 95:5, 90:10, 85:15, 80:20 and 100% WF was the control. Pasting properties of the flours and the proximate, minerals, antinutrient, antioxidant, physical and sensory properties of the breads were evaluated using standard methods. The peak, trough and final viscosity of the flour samples reduced with increased proportion of GPF, while the pasting temperature increased. The protein, crude fibre, ash, calcium and iron content of the bread samples increased significantly (p<0.05) from 7.58 to 19.51%, 1.38 to 3.49%, 1.07 to 2.82%, 120.14 to 154.03 mg/100g and 4.92 to 5.62 mg/100g, respectively, with increase in GPF. The phenol content as well as DPPH and FRAP activity of the bread samples significantly (p<0.05) increased as GPF increased and ranged from 0.15 to 0.52 mg GAE/g, 61.84- 69.25% and 3.18 - 6.12 µmolTe/g, respectively. Loaf weight increased from 314.49 to 364.30 g, while the specific loaf volume of bread significantly (p<0.05) decreased as the percentage of GPF increased (2.71 to 3.83 g/cm³ ). Crumb lightness (L*) and yellowness (b*) were reduced with an increase in the proportion of GPF. Inclusion of GPF at proportions higher than 5% significantly reduced the sensory properties of the bread, though within acceptable limits. Nutritious, functional, and acceptable bread can be produced from wheat and germinated pigeon pea composite flours.

Effects of cooking and storage on total-carotene, selected vitamins and minerals of selected Nigerian green leafy vegetables

2024-11-13T16:11:19+00:00

Changes in carotenes, selected vitamins and minerals of five locally consumed green leafy vegetables (Telfairia occidentalis, Amarranttus hybridus, Talinum triangulare, Pterocarpus mildbraedli and Gnetum africanum) upon cooking for 5 min at 100^oC of storage at room temperature (30^oC, 85% RH) for 5 days were determined. Fresh samples served as control. The total-carotene, vitamins (Vitamin C, Thiamin, Niacin, Riboflavin and Vitamin K₁ ) and minerals (Potassium, Calcium, Magnesium, Zinc and Iron) contents of the samples were analyzed using standard methods. Fresh T. occidentalis had significantly (p<0.05) highest total–carotene (953.78 µg/gdwt) while T. triangulare had the lowest (186.10 µg/gdwt). Apparent Retention of total-carotene after cooking were 184.10%, 123.70%, 524.45%, 171.87% and 110.66% in T. occidentalis, A. hybridus, T. triangulare, P. mildbraedli and G. africanum, respectively. The lowest to highest vitamins’ concentrations (mg per 100 g fwt) of the raw samples were significant (p<0.05): Vitamin C (P. mildbraedli, 20.06 to T. occidentalis, 160.15), Thiamin (T. occidentalis, 0.08 to G. africanum, 0.18), Niacin (P. mildbraedli, 1.55 to A. hybridus, 3.69), Riboflavin (P. mildbraedli, 0.46 to T. occidentalis, 2.07) and Vitamin K₁ (T. triangulare, 112.25 to A. hybridus, 122.21 µg/100g fwt). Cooking significantly (p<0.05) reduced the vitamins contents except vitamin K₁ . Mineral contents (mg/100g fwt) of fresh vegetables were Potassium (245 to 550), Calcium (80 to 150), Magnesium (95 to 430), Zinc (1.05 to 2.00) and Iron (2.50 to 10.40), respectively. Cooking significantly (p<0.05) decreased the mineral contents. Consumption of large quantities of the vegetables per serving could help meet the nutrients RDAs.

Morphological characteristics and physicochemical properties of bakery shortening produced from interesterified blend of Allanblackia, African walnut and fluted pumpkin seed oils

2024-11-13T16:23:21+00:00

The objective of this work was to evaluate the morphological characteristics and physicochemical properties of bakery shortening produced from inter-esterified oil blends from Allanblackia (Allanblackia floribunda), African walnut (Tetracarpidium conophorum) and fluted pumpkin (Telfairia occidentalis) seeds. Oils were extracted using hot water floatation methods, blended in the ratio of 60:20:20 (Allanblackia: African walnut: fluted pumpkin seed oil) and interesterified at optimum temperature, time and catalyst concentration of 74.6°C, 46 min and 0.28%, respectively. Bakery shortenings produced with the interesterified oils, non-interesterified oils, commercial bakery shortenings (local and imported) gave melting point of 32.53, 33.47, 42.70 and 40.10°C, respectively. Specific gravity and viscosity ranged from 0.9117 to 0.9377 and 21.75 to 38.19 cSt, respectively. Refractive index and smoke point of the interesterified shortening were significantly (p<0.05) higher than the non-interesterified and the commercial bakery shortenings. Percentage Free fatty acid was significantly (p<0.05) low (0.08%) for interesterified shortening and higher iodine value of 75.91g/100g. Presence of heavy metals such as mercury, arsenic, cadmium and lead (Hg, As, Cd, Pb) which has health and environmental implications were negligible. Great variation in microstructural morphology were apparent between all the bakery shortenings. Use of African walnut and fluted pumpkin seed oils for bakery shortening production is highly recommended based on their high content of polyunsaturated fatty acids (omega-6 and omega-3).

Production and quality evaluation of biscuit produced from water yam and rice bran flour blends

2024-11-13T16:31:18+00:00

This research work was performed to investigate the possibility of producing biscuit from water yam fortified with rice bran flour (40, 30, 20 and 10 %). The proximate composition, physical properties, and sensory evaluation of biscuit produced from water yam and rice bran were determined. Biscuit produced from 60 % water yam flour (WYF) and 40% rice bran (RB) had the highest protein (21.70%), ash (7.25%), total dietary fibre (5.27%) and lowest carbohydrate (30.25%), while100% water yam biscuit had the lowest fat (25.00%), moisture (4.49%) and energy (463.9 kcal). There was a significant difference (p<0.05) among the samples. There was also significant difference (p<0.05) in the physical properties of biscuit made from water yam and rice bran blends compared to that of control (wheat flour biscuit). The sensory evaluation result showed that biscuit produced from 100% water yam enjoyed higher rating in terms of colour, aroma, crispiness, taste, texture, and overall acceptability. Furthermore, it is worthy to note that as level of substitution of water yam with rice bran increased, there was a decrease in the acceptability of biscuit produced from composite flour. However, the nutritional quality of biscuit was improved with incorporation of rice bran into water yam flour with 60WFY:40RB% having the highest value.

Effects of roasting and fermentation on the chemical composition of pumpkin seed flour, and the quality of cassava based chin chin supplemented with the treated pumpkin seed flours

2024-11-13T17:04:46+00:00

This study investigated the effects of roasting and fermentation on the chemical composition of pumpkin seed flour, and the quality of cassava-based chin chin supplemented with the treated pumpkin seed flours. Pumpkin seeds were separated from the pulp, washed, and divided into three groups. Group A (raw) was the control, group B was roasted at 140ᵒC for 40 min, and group C was boiled in water for 1 h, fermented for 72 h in blanched banana leaves and dried in an oven at 50ᵒC. The seeds were processed into flours, analyzed for the chemical composition, and then used with cassava flour in different proportions to produce chin chin. From the results of the chemical composition, it was observed that the moisture (13.71-3.96%) and protein (61.34-58.19%) contents reduced, while the ash (1.61-6.43%), fat (8.10-9.85%), fiber (4.89-6.07%) and carbohydrate (10.35-15.50%) contents improved following roasting of the seeds. On the contrarily, fermentation decreased the moisture (13.71-7.67%), fat (8.10-7.50%), fiber (4.89-4.10%), and carbohydrate (10.35-9.66%) contents, and increased the ash (1.61-3.59%) and protein (61.34-67.48%) contents of the samples. Also, the phytate (0.26mg/100g) and tannin (0.84mg/100g) contents of the fermented samples, as well as the oxalate (5.90mg/100g) and saponin (0.11mg/100g) contents of the roasted samples reduced. This finding indicated that roasting and fermentation had distinct effect on the antinutrients present in a sample. In addition, the sensory evaluation results showed that chin chin of good acceptability could be produced from cassava flour with up to 30% addition of pumpkin seed flour.

Functional, chemical and sensory properties of maize pudding enriched with soybean and pawpaw flours

2024-11-13T17:07:53+00:00

This study aimed at determining the functional, chemical and sensory properties of maize pudding enriched with soybean and pawpaw flours. The maize, soybean grains and pawpaw fruits were processed into flours, five samples were formulated and coded as: M123 (maize 100 %), M321 (maize 90 % soybean 5 % pawpaw 5 %), M132 (maize 85 % soybean 10 % pawpaw 5 %), M213 (maize 80 % soybean 10 % pawpaw 10 %), M231 (maize 70 % soybean 20 % pawpaw 10 %) and were used to produce puddings. Functional properties, proximate, mineral and vitamin compositions and sensory properties were carried out using standard methods. The bulk density, water absorption capacity, oil absorption capacity and swelling capacity of the samples ranged from 0.59 – 0.83 g/mL, 45.5 – 48.5 g/g, 65.85 – 71.22 g/g and 3.6 - 4.7 mL/g, respectively. The carbohydrate, protein, moisture and the fibre contents ranged from 65.55 % to 75.41 %, 7.07 % to 11.33 %, 12.06 % to 13.28 % and 1.15 % to 2.55 %, respectively. The mineral and vitamin contents increased with increase in the percentage of soybean and pawpaw in the formulated samples. The sensory attributes showed that M213 (maize 80 % soybean 10 % pawpaw 10 %) was the most acceptable by the panellists. This study revealed that incorporating soybean paste and pawpaw flour into maize pudding increased the vitamin A and protein contents of maize pudding, and could serve as a potential tool in the management of protein and micronutrients deficiencies.

Quality evaluation of bread produced from composite flours of wheat and black fonio

2024-11-13T17:12:57+00:00

Bread samples were produced from composite flours of wheat and black fonio (Digitaria iburua) and were analyzed for the chemical composition, physical and sensory properties using standard methods. The bulk density and water absorption capacity of the flours were not significantly (p>0.05) different. The foaming capacity decreased significantly (p<0.05) from 9.37 g/ml for 100% wheat flour to 8.01 g/ml for the 70:30 composite flour containing black fonio flour. The specific volume of the bread decreased from 0.59 /g for the bread made from 100% wheat flour to 0.47 g for the composite flour containing 30% fonio flour. The protein content increased from 8.83% in the sample 100% wheat flour bread to 12.50% in 70:30 composite flour bread. There were increases in the vitamin and mineral levels with increase in the concentration of black fonio in the mixture. Thiamin and riboflavin increased from 0.66 mg/100 g to 3.35 mg/100 g and from 1.91 mg/100 g to 4.33 mg/100 g in 100% wheat bread and 70:30 composite bread, respectively. Also, calcium content increased from 7.01 mg/100 g in 100% wheat flour bread to 25.55 mg/100 g 70:30 composite flour bread. Sensory evaluation showed a higher preference for 100% wheat bread in terms of taste and texture (p<0.05), however, all the products were within the acceptable limit. Hence, good quality bread can also be made from a composite flour of wheat and black fonio.

Modelling of rheological properties of honey as influenced by temperature changes

2024-11-14T07:10:04+00:00

This work investigated the influence of temperature variation (5 to 40^oC) on honey viscosity at a low shear rate of 0.01 to 4.2s^-1, along with other honey samples collected randomly from the market. The essence of this study was to reveal the authenticity of what is sold in the open market as honey, by differentiating pure from adulterated ones. Four models, Ostwald de-Waele Power-law, Malcolm Cross, Arrhenius, and Temperature-dependent Power-law models were applied to fit the effect of temperature treatment on the sample’s rheological behaviour. Honey at room temperature exhibited time-independent non-Newtonian rheological characteristics. It shows dilatant rheological character at the outset of flow at shear rates of (0.01-0.1s^-1) and then predominantly shear-thinning (pseudoplastic) behaviour up to the shear rate of 3.910s^-1 after which the viscosity flattens to Newtonian behaviour. The rheological curve-fit results obtained from the Malcolm Cross model correlated well with the rheological data, unlike the Oswald-de Waele Powerlaw model where large discrepancies were observed. The Arrhenius model produced a good agreement with the experimental data. One of the samples randomly picked from Igbogiya town (sample B) exhibited the character of an adulterated sample.

Effect of sucrose replacement with date syrup on the proximate, functional and sensory properties of fermented sorghum flour for preparation of kamu

2024-12-31T09:49:28+00:00

This study investigated the effect of sucrose replacement with date syrup (DS) on some properties of fermented sorghum flour (FSF) for the preparation of kamu. Fermented sorghum flour and DS were produced using standard methods. A completely randomized design was adopted with five levels of treatment where 10 g sucrose was added to 100 g FSF as control (FSS₁₀ ) and DS was introduced at 5, 10, 15 and 20 mL 100 g FSF to obtain sample FSD₅ , FSD₁₀ , FSD₁₅ and FSD₂₀ , respectively. Proximate composition (%), functional [bulk density (cm³ /g), water absorption (g/g) and swelling index) and pasting properties as well as sensory evaluation were performed using established procedures. The moisture content (5.41 – 3.29) decreased significantly (p<0.05) while protein (4.56 – 7.63), fat (2.28 – 3.50) and ash (0.40 – 2.83) contents increased significantly (p<0.05) with DS addition. Carbohydrate and energy values ranged from 82.76 – 87.53 and 388.20 – 394.50 kcal, respectively. For the pasting properties, the breakdown, peak, holding, setback and final viscosities decreased significantly (p<0.05) with an increase in the concentration of DS and ranged from 445.00 – 128.00 cP, 1689.00 – 978.00 cP, 1244.00 – 756.20 cP, 1052.00 – 302.10 cP and 2296.00 1152.00 cP, respectively. The pasting temperature and time also increased significantly (p < 0.05) with DS and ranged from 84.00 – 91.30^oC and 5.08 – 5.87 min, respectively. The samples with DS compared favourably with the control for appearance, aroma and consistency, while the samples with DS were most preferred for sweetness and overall acceptability

Quality evaluation of biscuits from flour blends of malted soybeans and unripe plantain

2024-11-14T07:39:49+00:00

The study was on biscuits produced from malted soybean and unripe plantain flour blends (Plantain: Soybean 100:0, 95:5, 90:10, 85:15, 80:20, 75:25) and added to some ingredients (salt, baking powder, baking fat and sugar) to bake biscuit samples. The chemical composition, physical and sensory properties of the biscuits were determined using standard methods. The moisture, protein, fat, fibre contents of the biscuits increased from 2.35 to 3.40, 5.5 to 9.31, 7.89 to 9.13 and 0.45 to 1.10%, respectively, with increase in the addition of malted soybean flour. The flavonoid, saponin and alkaloid content of the biscuits increased from 8.06 to 22.60, 0.34 to 1.97 and 3.02 to 4.9 mg/100 g, respectively. The vitamins A and B contents increased, respectively, from 0.10 to 0.49 and 0.07 to 0.19 mg/100 g with increasing inclusion of malted soybean. The biscuit samples were generally acceptable on the basis of sensory attributes, but most preferred at 20% added malted soybean flour.

Physicochemical and sensory evaluation of biscuits from blends of wheat, sprouted mung bean and tiger nut residue flours

2024-11-14T07:46:11+00:00

The physicochemical and sensory quality of biscuits from blends of wheat, sprouted mung bean and tiger nut residue flours were evaluated. Mung bean seed was sprouted for 48 h, oven dried at 105°C, dehulled, winnowed, milled, and sieved to obtain sprouted mung bean flour. Tiger nut was washed, wet milled, sieved, and the residue was ovendried at 105°C and then sieved to obtain the flour. Biscuits were produced at 100, 70:15:15, 85:15:00, 85:7.5:7.5 and 85:00:15 wheat, mung bean and tiger nut ratios, respectively, and were assessed for the physicochemical and sensory qualities using standard methods. The incorporation of mung bean and tiger nut residue flours significantly (p<0.05) increased the moisture (2.53-4.50%), fibre (1.00-4.70%), ash (2.10-4.50%), protein (14.89-17.96%) and fat (9.97-10.99%) contents whereas the carbohydrate components of the biscuits significantly (p<0.05) decreased (68.66-60.99%). Significant (p<0.05) differences existed in weight, height and thickness of the samples, except for break strength. The incorporation of composite flours from mung bean and tiger nut residue significantly (p<0.05) improved the sensory properties of the biscuit as all the samples scored above average in the overall acceptability. This study has shown that incorporation of mung bean (15%) and tiger nut residue (15%) flours in wheat flour improved the nutritional quality of biscuits.