scholarly journals Production and Evaluation of Complementary Food Made from Maize (Zea mays) Supplemented with Crayfish (Euastacus spp) and Carrot Flour

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 505-505
Author(s):  
Ann Asouzu Sr. ◽  
Nkemjika Umerah Sr.
Keyword(s):  
Zea Mays ◽  
Crude Protein ◽  
Energy Content ◽  
Pasting Properties ◽  
Sensory Properties ◽  
Complementary Food ◽  
Crude Fibre ◽  
Standard Methods ◽  
Overall Acceptability ◽  
Funding Sources

Abstract Objectives To evaluate the chemical, pasting and sensory properties of complementary food made from locally food blends. Methods One kilogram (1 kg) each of maize, crayfish and carrot were purchased from Ogbete main market Enugu, Nigeria. The maize, crayfish and carrot flours were blended and coded in the ratio of 100:0:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20 and 70:5:25 respectively and used to produce porridges. The porridges were evaluated for chemical, pasting and sensory properties using standard methods. Results The moisture, crude protein, ash, crude fibre and fat content of the porridges increased significantly (P < 0.05) with increase in the substitution of crayfish from 7.13–10.62%, 8.26–22.10%, 2.18–3.92%, 3.26–5.10% and 4.13–6.20% while the carbohydrate and energy content of the samples decreased from 70.10–46.12% and 351.20–330.08KJ/100 g. The mineral and vitamin content of the sample increased significantly (P < 0.05) with increase in the substitution of carrot. The iron 1.52–2.02 mg/100 g, zinc 1.52–2.61 mg/100 g, niacin 72.37–98.28 mg and vitamin A 80.20 – 400RE. The pasting properties of the porridges were Peak viscocity 90.73–92.31RVA, trough viscosity 31.42–59.91RVA and breakdown viscocity 42.87–67.03RVA. The sensory properties of the porridges showed that 100% malted maize was rated highest in terms of taste, texture, and overall acceptability but the formulated sample were rated higher in colour. Conclusions The study revealed that acceptable nutrients dense porridge can be produced from blends of maize, crayfish and carrot flour which could be used as alternative to expensive commercial products to improve nutritional status of infants and growing children. Funding Sources Self.

scholarly journals Utilization of Soursop (Annona muricta) Flour for the Production of Chin-Chin

2020 ◽  
Vol 7 (1) ◽  
pp. 97-104
Author(s):  
N.J. Deedam ◽  
M.A. China ◽  
H.I. Wachukwu
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Nutritional Value ◽  
Energy Content ◽  
Protein Energy Malnutrition ◽  
Control Sample ◽  
Crude Fibre ◽  
Standard Methods ◽  
Household Food ◽  
Protein Energy

The present study was aimed at utilizing soursop flour for the production of chin-chin. Soursop (SS) was processed to flour. Chin-chin was prepared from blends of wheat and soursop flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to soursop flour (SSF), and 100% wheat flour as control. Proximate and sensory analysis of the chin-chin was determined using standard methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total bacterial and fungal counts. Proximate composition of the chin-chin revealed a significant (p<0.05) increase in ash (0.42-0.96%), fat (33.31-39.29%), crude protein (5.32-7.94% protein), crude fibre (0.95-1.12%), and moisture content (4.85-7.65%) with a decrease in carbohydrate content (55.14-42.94%) as substitution of soursop flour increased. Energy content decreased as substitution of soursop flour increased, but beyond 30%, level, the energy content was observed to increase significantly. Substitution of soursop flour with wheat flour at the level of 10% compared favorably with the control sample suggesting that acceptable chin-chin could be produced at SSF substitution of up to 10%. The samples presented adequate microbiological conditions after storage of 3 weeks with counts ranging from 5.20×103-7.00×104cfu/g and 4.00×104-6.00×104cfu/g, for total bacterial and fungal counts, respectively. The study therefore showed that soursop can be utilized for the development of chin-chin with improved nutritional value over 100% wheat flour thereby serving as a nutritious household food which will help address the problem of protein-energy malnutrition.

scholarly journals Effect of Cooking on Cooking Time, Nutritional Content and Sensory Properties of Pawpaw-treated Bambara Groundnut

2020 ◽  
Vol 1 (4) ◽  
pp. 24-28
Author(s):  
John Owusu ◽  
Joseph Ahima ◽  
Agnes Amissah ◽  
Ebenezer Nartey
Keyword(s):  
Crude Protein ◽  
Ash Content ◽  
Bambara Groundnut ◽  
Cooking Time ◽  
Sensory Properties ◽  
Nutritional Content ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Energy Consuming ◽  
Time And Energy

Cooking of bambara groundnut is time and energy consuming. This research was therefore carried out to find a way of reducing the cooking time of bambara groundnut and at the same time reduce losses of nutrients. Green pawpaw slices, both fresh and dried were added to the raw bambara groundnut and cooked. The treated Bambara groundnut recorded the lowest cooking time (P<0.05) compared with the untreated. The treatment did not have any effect (P<0.05) on the calcium, and phosphorous contents, but rather led to increased levels (P<0.05) of crude protein, crude fat and iron but reduced levels of carbohydrate, crude fibre and ash content. However, the untreated Bambara groundnut gave the best sensory properties and hence the best overall acceptability. The findings of the research when applied, has the potential to reduce fuel consumption and conserve the environment.Keywords: Green pawpaw; Bambara groundnut; cooking; dry pawpaw slices; crude.

scholarly journals Physicochemical and Organoleptic Properties of Cookies Produced from Malted Pigeon Pea (Cajanus cajan) Flour

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 784-784
Author(s):  
Nkemjika Umerah Sr. ◽  
Ann Asouzu Sr.
Keyword(s):  
Ascorbic Acid ◽  
Cajanus Cajan ◽  
Energy Content ◽  
Pigeon Pea ◽  
Organoleptic Properties ◽  
Standard Methods ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Funding Sources ◽  
Spread Factor

Abstract Objectives To evaluate the nutrient, physical and organoleptic properties of cookies made from malted pigeon pea. Methods One kilogram (1 kg) of pigeon pea was purchased from Ogbete main market Enugu, Nigeria. The sample were coded A, B, C, for 100% wheat, malted pigeon pea and raw pigeon pea and used to produce cookies. The cookies produced were evaluated for chemical, physical and organoleptic properties using standard methods. Results The protein content of the cookies were 10.26%, 26.10% and 21.01% for A, B and C respectively. The fat were 2.46%, 2.52% and 3.21% for A, B and C respectively. The fibre content were 1.27% A, 2.68% B and 1.31% C. the energy content were 361.25KJ A, 352.46KJ B and 355.49KJ C. The mineral were 47.75–62.61 mg/100 g Calcium, 1.32–1.91 mg/100 g Iron, 1.43–20.01 mg/100 g Zinc and 153.78–170.17 mg/100 g phosphorus. The vitamin contents were 2.45–4.28 mg/100 g thiamin, 0.04–1.53 mg/100 g ascorbic acid, 400–1900RE and 0.27–3.02 mg/100 g folic acid. The result of the physical properties shows that the cookies were 3 cm in thickness, 6 cm in length, 4 cm in diameter and the weight varies from 14–20 g. The spread ratio were between 1.10–2.40 and spread factor were between 3.34–5.17 cm. The organoleptic scores showed that the texture, crispness taste, aroma and overall acceptability of sample A was rated higher compared to sample B and C. The colour of sample C was the most preferable to the panelist. Conclusions The study revealed that acceptable cookies of nutrient dense can be produced from pigeon pea to improve the nutritional status of the consumers. Funding Sources Self.

scholarly journals The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
U. E. Inyang ◽  
V. P. Elijah
Keyword(s):  
Wheat Flour ◽  
Nutritive Value ◽  
Control Sample ◽  
Pasting Properties ◽  
Crude Fibre ◽  
Whole Wheat Flour ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Whole Wheat ◽  
Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

scholarly journals Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

2021 ◽  
pp. 65-73
Author(s):  
Owuno Friday ◽  
Achinewu Simeon Chituru
Keyword(s):  
Proximate Composition ◽  
Protein Digestibility ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Significant Difference ◽  
Pasting Temperature

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

scholarly journals Development of Buckwheat Cookies Supplemented with Wheat Flour

2017 ◽  
Vol 60 (1) ◽  
pp. 27-35
Author(s):  
Nisar Hussain ◽  
Javid Ullah ◽  
Ehsan Elahi ◽  
Sajjad Ahmad ◽  
Muhammad Zakaria ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Fibre Content ◽  
Composite Flour ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Overall Acceptability ◽  
C 50 ◽  
Crude Fibre Content ◽  
Buckwheat Flour

The present study was conducted to develop buckwheat cookies supplemented with wheat flour.Buckwheat and wheat flour were examined for their proximate composition. Buckwheat flour contained11.6% moisture, 15.79% crude protein, 1.81% crude fat, 1.83% ash, 0.70% crude fibre content and 68.27%NFE, while wheat flour contained moisture content 13.12%, crude fibre content 1.93%, crude fat 1.42%,crude protein content 12.53%, ash content 1.57% and 69.43% NFE, respectively. Wheat flour was incor-porated into buckwheat flour at 10, 20, 30, 40 and 50% ratio to make composite flour and the developedcookies were analysed for quality evaluation. Supplementation of wheat flour significantly influenced theproximate and mineral composition of buckwheat flour based cookies. Moisture contents, crude fibrecontents and NFE (Nitrogen Free Extract) increased, whereas crude fat, crude protein and ash contentsdecreased. Mineral contents (Fe, Ca, K, Zn and Mg) of developed buckwheat cookies decreased withincrease in wheat flour supplementation levels. Sensory characteristics of supplemented cookies increasedwith increase in supplementation levels of wheat flour and were acceptable by judges in terms of test,colour, texture and overall acceptability. Cookies developed from C 50% C supplementation level of wheatflour got maximum scored points while C0 control C0 was found to be more nutritious and gluten freehaving more crude protein and mineral contents when compared to supplemented cookies.

scholarly journals Storage Stability of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives

2021 ◽  
pp. 110-121
Author(s):  
Lucretia I. Barber ◽  
Ngozika C. Onuegbu ◽  
Chijioke M. Osuji ◽  
Chika C. Ogueke
Keyword(s):  
Storage Time ◽  
Storage Stability ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Standard Methods ◽  
Overall Acceptability ◽  
African Breadfruit ◽  
Fermented Product ◽  
Ph Decrease ◽  
And Storage

Aims: This study investigated the effect of culture type and storage time on pH, titratable acidity (%Lactic acid), viscosity and syneresis, probiotic viability and sensory properties of probiotic soy yoghurts with enzyme hydrolyzed African bread fruit (HABF) and rice syrup. Methodology: Three sets of Soy-HABF Yoghurt were formulated by supplementing soymilk with 4% HABF and the addition of enzyme hydrolyzed rice syrup. The formulations were inoculated separately with Bifidiobacterium bifidum and Lactobacillus acidophillus as mono- and co-cultures and fermented at 42 °C for 8 h. Using standard methods, the samples were analyzed after fermentation representing day 1 and on the 5th, 10th, 15th and 20th days of storage at 4⁰ C. Results: Culture type and the storage time had significant (P≤0.05) effect on physicochemical, probiotic count and sensory properties of the probiotic soy-HABF yoghurt. pH decreased significantly (P ≤ 0.05) with storage time from 4.36 - 4.06, 4.30 – 3.97 and 4.35 - 4.26 for B, L and BL (B. bifidum, L. acidophilus and the co-culture of B. bifidum, and L. acidophilus fermented samples). L. acidophilus had highest pH decrease. Titratable acidity, viscosity and syneresis index increased significantly (P≤0.05) with increase in storage time. Probiotic counts varied from 7.72-6.54 and 8.56 – 7.70 Log CFU/ml for B. bifidum and L. acidophilus respectively in the mono-culture samples B and L and from 7.66 – 5.65 and 7.90 – 6.57 Log CFU/ml for B.bifidum and L. acidophilus in sample BL. Assessors’ degree of likeness for the aroma, appearance, taste and texture of the probiotic soy-HABF yoghurt varied from neither like nor dislike to moderate likeness. The overall acceptability indicated that the L. acidophilus fermented product (sample L) was more acceptable to the assessors within the first 5 days of storage. Conclusion: This study have shown that B.bifidum and L.acidophillus retained a viability of > log 6 within 15 days of storage. The physicochemical and sensory characteristics of soy/HABF yoghurt were also at optimum within the first 5 days at 4⁰ C. 

scholarly journals Comparative Analysis on the Phytochemical, Proximate and Mineral Composition of the Seeds and Peels of Lime

2021 ◽  
Vol 46 (2) ◽  
Author(s):  
D. Uzama ◽  
S. C. Okolo ◽  
R. U. Okoh-Esene ◽  
A. B. Adebiyi ◽  
A.T. Orishadipe
Keyword(s):  
Comparative Analysis ◽  
Mineral Composition ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Phytochemical Analysis ◽  
Mineral Analysis ◽  
Volatile Oils ◽  
Crude Fibre ◽  
Standard Methods ◽  
Proximate And Mineral Composition

Comparative Analysis on the Phytochemical, proximate and mineral composition of the seeds and peels of lime was carried out. The phytochemical, and proximate screenings were carried out using standard methods. The mineral analysis was carried out by using Atomic Absorption Spectrophotometer. The proximate analysis revealed that the seeds contain Moisture 8.20%, Ash 12.09%,Crude fat 8.50%,Crude Protein 1.93%,Crude fibre 20.71%, and Carbohydrate 48.58% while the peels contain Moisture10.60%, Ash 15.27%, Crude fat14.67%, Crude Protein 2.30%, Crude fibre23.36% and Carbohydrate 33.80%.The phytochemical analysis revealed the presence of alkaloid, saponins, flavonoids, terpenoids, phenols, and volatile oils in both the seeds and peels of the lime. In addition, the seeds contain steroids, while the peels contain tannins, balsams and anthraquinone. The mineral analysis revealed that the seeds contains Ni(0.17mg/100g),Pb(0.01mg/100g),Mn (0.20mg/100g),Zn(0.57mg/100g)Cr(0.17mg/100g),Mg(9.02mg/100g),Ca(27.02mg/100g),Cd(0.01mg/100g), Fe(2.55mg/100g) and Cu(4.81mg/100g) while the peels contain Ni(0.15mg/100g),Pd(0.21mg/100g),Mn(0,21mg/100g),Zn(0.23mg/100g),Cr(0.13mg/100g),Mg(7.61mg/100g),Ca(100.22mg/100g),Cd(0.01mg/100g),Fe(1.67mg/100g) and Cu(0.21mg/100g).The lime seeds and peels can serve as potential sources of drugs and nutrition with the seeds having higher concentration of minerals. 

scholarly journals Nutritional and Phytochemical Compositions of the Leaves of Mucuna Poggei

2012 ◽  
Vol 3 (1) ◽  
Author(s):  
A. O. Oko ◽  
J. C. Ekigbo ◽  
J. N. Idenyi ◽  
L. U. Ehihia
Keyword(s):  
Blood Level ◽  
Crude Protein ◽  
Leafy Vegetable ◽  
Phytochemical Screening ◽  
Mineral Analysis ◽  
Crude Fibre ◽  
Essential Nutrients ◽  
Standard Methods ◽  
Essential Minerals ◽  
Phytochemical Content

The chemical nutrient composition and the phytochemical content of the leaves of Mucuna poggei, an underutilized leafy vegetable were analyzed using standard methods. The result of the proximate compositions analysis showed that the leaves contained moisture (8.25%), crude fibre (30.55%), crude fat (9.45%), ash (7.78%), crude protein (32.38%) and carbohydrate (11.55%). Results of the mineral analysis showed that it contains the following essential minerals: Sodium (68.10mg/100g), potassium (43.21mg/100g), calcium (71.71mg/100g), iron (10.56mg/100g), manganese (0.65mg/100g), copper (0.47mg/100g), magnesium (56.05mg/100g), zinc (0.25mg/100g), phosphorus (5.72mg/100g), lead (0.01mg/100g), cobalt (nil) and cadmium (nil). The high protein and fibre contents as well as other proximate components are a desirable attribute. The concentration of iron shows that Mucuna poggei leaves could help in boosting of blood level in anaemic conditions. The phytochemical screening of the leaves revealed the presence of alkaloids, tannins, carbohydrates, terpenoids, balsams and triterpenoids. These results rank the leaves of Mucuna poggei among the best in terms of essential nutrients composition when compared with those of other edible leaves in literature.

scholarly journals Quality and Safety Characteristics of Minimally Processed Watermelon (Citrullus lanatus) Sold in Selected Locations in Port Harcourt

2020 ◽  
Vol 2 (3) ◽  
Author(s):  
Patience Chisa Obinna-Echem ◽  
Loveth Koanyie
Keyword(s):  
Energy Content ◽  
Citrullus Lanatus ◽  
Microbiological Quality ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Crude Fibre ◽  
Minimally Processed ◽  
Overall Acceptability ◽  
Port Harcourt ◽  
Microbiological Methods

The physico-chemical, proximate, vitamin C, sensory and microbiological quality of minimally processed watermelon from selected locations in Port Harcourt was evaluated. The locations were Rumuokoro junction, Rumuokuta junction, Nwinpi junction and Mile 3 Bus stop, samples prepared in the Food preparation laboratory served as control.  Standard analytical and microbiological methods were used. pH and titratable acidity varied respectively from 4.95 - 5.60 and 0.14 - 0.20 %Citric acid. Moisture, protein, fat, ash, crude fibre, and carbohydrate ranged from 94.54 – 96.14, 0.52 – 0.54, 0.54 – 0.56, 0.25 -0.39, 0.32 – 0.57 and 1.99 – 3.56% respectively, while the energy content was 15.00 – 20.91 Kcal/g. Ascorbic acid content ranged from 2.77 - 4.73 mg/100g. The microbiological evaluation revealed Total aerobic, Coliform, Escherichia coli, Salmonella, Staphylococcus and fungi counts of 3.80 – 5.79, 3.74 – 5.83, 5.10 - 5.84, 4.26 – 5. 00 and 3.89 - 4.45 Log10Cfu/g respectively. The sensory attributes: colour, sweetness, texture, aroma, juiceness and overall acceptability of the samples ranged from 5.80 – 7.85, 5.70 – 7.95, 6.10 – 7.45, 5.40 – 7.10, 6.15 – 7.55 and 6.00 – 7.45 respectively. Degree of likeness of the minimally processed watermelon by the assessors was that of slight to like very much. The study revealed that though the minimally processed watermelon were nutritious and acceptable to the consumers, the microbial counts were unsatisfactory and can be a risk factor to public health. 

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