- Department of Food Science and Technology
School of Engineering and Engineering Technology
Federal University of Technology Owerri
P. M. B. 1526, Owerri
Imo State Nigeria - +2348037837771
- BEVERAGE TECHNOLOGY, Food Processing, BREWING TECHNOLOGY, Food and Nutrition, Food Engineering, Food Science and Technology, and 20 moreFood Microbiology, Food and Beverage Management, Food Quality and Safety, Food Chemistry, Functional Foods, Food Analysis, Food and Beverage, Agriculture and Food Studies, Chemical Engineering, Biochemistry, Aquaculture, Nutrition, Food Science, Fisheries, Protein, Nutritional Composition, Total Dissolved Solids, Sensory Evaluation, Biology, and Biotechnologyedit
The effect of controlled temperature on the amino-acid profile and protease activity of bottle gourd seed (BGS) as well as melon seed (MES) was studied. De-hulled seeds were boiled for 6 hours and fermented at 28oC, 35oC and 42oC for 96... more
The effect of controlled temperature on the amino-acid profile and protease activity of bottle gourd seed (BGS) as well as melon seed (MES) was studied. De-hulled seeds were boiled for 6 hours and fermented at 28oC, 35oC and 42oC for 96 hours. The amino-acid profile of raw, boiled and fermented BGS and MES were determined respectively. The protease activity of the seeds was as well determined at various stages of fermentation. The amino-acid profile of the samples showed high content of glutamic acid (152.1 to 158.8 mg/g for BGS and 145.4 to 166.7 mg/g for MES). Generally, the concentration of the respective amino-acids (essential and non-essential amino-acids) present in the seeds decreased with boiling but increased after fermentation. Fermentation was found to significantly (p<0.05) affect the protease activity of the seeds. The magnitude of the effect was dependent on the seed type, fermentation time and temperature. An increase in fermentation temperature from 28 to 42oC led...
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ABSTRACT This study assessed the status of Ohaji/Egbema watershed, using systematic sampling technique. Three 300 m-long transects were laid at 100 m intervals. Six 0.25 ha-plots were alternately laid at 50 m intervals along each... more
ABSTRACT This study assessed the status of Ohaji/Egbema watershed, using systematic sampling technique. Three 300 m-long transects were laid at 100 m intervals. Six 0.25 ha-plots were alternately laid at 50 m intervals along each transect. Trees with Dbh≥5cm were measured and identified. The soil samples were collected from the randomly selected locations at 0 - 15 cm, air-dried, sieved with a 2 mm sieve, tagged and analyzed, following standard laboratory procedures. The water samples were collected from Oloshi River, bounding the area, at the upper, middle and lower river courses and analyzed. Data generated were subjected to computation of Simpson’s index, relative density, basal area, Margalef’s index, relative dominance. Analysis of variance was conducted for soil physicochemical and water-quality parameters at the different locations. Ten tree species belonging to 10 genera and 8 families were identified. Nauclea diderrichii was the most abundant in the area with a relative density (RD), diversity index (DI), BA/ha and relative dominance (RDo) of 0.310, 0.0954, 0.298 m2 and 26.87 respectively. Pentachlethra macrophylla was the least common having RD, DI, BA/ha and RDo of 0.043, 0.0000, 0.0041 m2 and 0.37 respectively. There were no significant differences in mean sand (%), silt (%), clay (%) and moisture content (%) of the upper, middle and lower parts of the forest. However, the mean bulk densities significantly differed between the middle and the lower parts (p&lt;0.05). Nevertheless, the means in the upper and lower parts were not significantly different. The highest mean bulk density of 1.700±0.080 g/cm3 was recorded at the middle part of the forest with the least mean bulk density of 1.500±0.121 g/cm3 at the lower part. The mean soil porosities significantly (p&lt;0.05) differed between middle and the lower parts of the forest with means 36.23±3.300 and 43.770±4.550 respectively. Nevertheless, the mean porosities did not significantly differ between the upper and the middle parts. There were no significant differences in mean soil pH, Ca, Mg, Na, H, TEB, TEA, ECEC and %BS of the different forest parts. However, there were significant variations in mean organic carbon, organic matter, total nitrogen, available phosphorus and K in the upper, middle and lower parts (p&lt;0.05). There were no significant differences in mean Ca, Mg, pH, alkalinity, hardiness, CO₂, DO and temperature in different river courses. However, significant variations existed in mean electrical conductivity, total dissolved solids, Mn, Fe, Zn and Cd. No Fe was detected at the middle and upper river courses (0&lt;0.05). Zn was highest at the middle river course and least at the upper course. Keywords: Tree diversity, biodiversity loss, habitat destruction, soil/water characteristics, Nigeria
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Research Interests: Environmental Engineering, Chemical Engineering, Environmental Science, Chemistry, Agronomy, and 15 moreEnvironmental Studies, Fisheries, Arsenic, Evaluation, Ecology, Agriculture, Environmental Chemistry, Environmental Sustainability, Aquaculture, Manganese, Chromium, Aquatic Sciences, Metals, Sewage, and Level
ABSTRACTS The growth performance and haematology of albino rats fed varying inclusions of autoclaved canavalia plagiosperma piper seed meal based diets was studied. Raw seeds of Canavalia plagiosperma (Oblique-seeded Jack bean) were... more
ABSTRACTS The growth performance and haematology of albino rats fed varying inclusions of autoclaved canavalia plagiosperma piper seed meal based diets was studied. Raw seeds of Canavalia plagiosperma (Oblique-seeded Jack bean) were autoclaved (at 121 0 C, 15lb 35 minutes). Toxicity study was carried out on the seed during which albino rats were used. Haematological studies were carried out on the blood samples of the albino rats as well as the growth performances oo of the prepared diets were also analyzed. The result of the proximate composition of diets showed that there was a significant increasing effect (P≤0.05) on moisture, ash, fat and total energy as the concentration of the autoclaved C. plagiosperma piper increases in the feed mix, whereas, there was significant decreasing effect (P≥0.05) on protein, crude fibre, carbohydrate and dry matter as the concentration of autoclaved C. plagiosperma piper increases in the feed mix. The Haematological studies showed specific and se...
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Physico-chemical parameters and biological (phytoplanktons and macrophytes) composition of Bindare and Hanwa streams in Zaria, Nigeria were studied for a period of three months (September to November 2008). The streams have catchments of... more
Physico-chemical parameters and biological (phytoplanktons and macrophytes) composition of Bindare and Hanwa streams in Zaria, Nigeria were studied for a period of three months (September to November 2008). The streams have catchments of varying land use patterns ranging from agricultural (farming and animal rearing), industrial and domestic activities. Temperature values ranged from 25.8 o C to 29.5 o C; pH values were within the neutral range (7.0±0.9); and the highest electrical conductivity (EC) values were recorded in Hanwa stream with a maximum value of 438 μs cm -1 . Significantly higher ( p < 0.05) dissolved oxygen (DO) and biochemical oxygen demand (BOD) levels were recorded in Bindare stream. Hanwa stream, with slower flow and higher ( p < 0.05) nutrient concentrations, supported higher biomass production in terms of species diversity and abundance. Twenty-seven algal and 7 aquatic macrophyte species were identified during the study. Prominent amongst the phytoplankton identified were Oscillatoria curviceps , Diatoma vulgaris and Microcystis aeruginosa . Wolffia arrhiza was the most dominant macrophyte species in Hanwa stream, while Ipomea aquatica was common to both streams. Keywords: Phytoplankton, aquatic macrophytes, water quality, lotic, ecosystems Journal of Aquatic Sciences 28 (1): 37- 42 (2013)
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Jam products were prepared from mango and pineapple fruits separately. The pulp and peel of each fruit were used. The effect of the inclusion of fruit peel on consumer acceptability, dietary fiber and other chemical properties of jam... more
Jam products were prepared from mango and pineapple fruits separately. The pulp and peel of each fruit were used. The effect of the inclusion of fruit peel on consumer acceptability, dietary fiber and other chemical properties of jam products were investigated. Dietary fiber was significantly (P>0.05) higher in jam produced with pulp and peels together. Pineapple jam with pulp and peel contained the highest dietary fiber of 30%. There was significant (P> 0.05) variation in pH, titratable acidity and total soluble solid of the different jam products. The samples also varied significantly (p=0.05) in terms of the colour, taste and other sensory attributes. When a mixture of pulp and peel of fruit were used together in jam making, mango jam had the lowest acceptability score of 5.6 while pineapple had a score of 7.0. Qualitative descriptive analysis of the jam samples revealed that jam from the mixture of fruit peel and pulp requires improvement only in smoothness compared with that from the fruit pulp. The use of edible fruit peels in food product such as jam is therefore recommended.
Four species of oyster mushroom (Pleurotus ostreatus, Pleurotus sajor-caju, Pleurotus pulmonarius and Pleurotus populinus) were evaluated for their antimicrobial and antioxidant capacity (total antioxidant activity). The total antioxidant... more
Four species of oyster mushroom (Pleurotus ostreatus, Pleurotus sajor-caju, Pleurotus pulmonarius and Pleurotus populinus) were evaluated for their antimicrobial and antioxidant capacity (total antioxidant activity). The total antioxidant activity differed significantly. Mean total antioxidant activities were (P.ostreatus = 35.36±0.01mm, P.sajor-caju = 32.26±0.02mm, P.pulmonarius = 28.86±0.01mm, P.populinus = 26.65±0.01mm). Antimicrobial activities of the extracts against Bacillus cereus, Streptococcus agalactiae, Agrobacterium vitis, Pseudomonas aeruginosa, Escherichia coli and Shigella dysenteriae were investigated. Antimicrobial activities of the oyster mushroom extracts against Bacillus cereus, Streptococcus agalactiae, Agrobacterium, Pseudomonas aeruginosa, Escherichia coli and Shigella dysenteriae were examined by agar well diffusion method and zones of inhibition varied for different organisms but zones of inhibition were highest in P.ostreatus and P.sajor-caju for all tested organisms except in E.coli and S.dysentriae where P.pulmonarius and P.populinus had higher zones. P.ostreatus and P.sajor-caju were not significantly different against all tested microorganisms but were found to be significantly different (p ≥ 0.05) from P.pulmonarius and P.populinus against B.cereus, E.coli and S.dysenteriae. P.pulmonarius and P.populinus were not significantly different in their inhibition against all tested microorganisms.
Jam products were prepared from mango and pineapple fruits separately. The pulp and peel of each fruit were used. The effect of the inclusion of fruit peel on consumer acceptability, dietary fiber and other chemical properties of jam... more
Jam products were prepared from mango and pineapple fruits separately. The pulp and peel of each fruit were used. The effect of the inclusion of fruit peel on consumer acceptability, dietary fiber and other chemical properties of jam products were investigated. Dietary fiber was significantly (P>0.05) higher in jam produced with pulp and peels together. Pineapple jam with pulp and peel contained the highest dietary fiber of 30%. There was significant (P> 0.05) variation in pH, titratable acidity and total soluble solid of the different jam products. The samples also varied significantly (p=0.05) in terms of the colour, taste and other sensory attributes. When a mixture of pulp and peel of fruit were used together in jam making, mango jam had the lowest acceptability score of 5.6 while pineapple had a score of 7.0. Qualitative descriptive analysis of the jam samples revealed that jam from the mixture of fruit peel and pulp requires improvement only in smoothness compared with that from the fruit pulp. The use of edible fruit peels in food product such as jam is therefore recommended.
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Production and evaluation of cookies from whole wheat flour and date palm fruit pulp as sugar substitute was studied. Whole wheat grains (WW) were cleaned and milled into flour. Date palm was cleaned, deseeded, dried and milled into... more
Production and evaluation of cookies from whole wheat flour and date palm fruit pulp as sugar substitute was studied. Whole wheat grains (WW) were cleaned and milled into flour. Date palm was cleaned, deseeded, dried and milled into flour. Composite flour of whole wheat and date palm meal were formulated in the following ratios: 90:10, 80:20, 70:30, 60:40, 50:50, which were used to produce cookies using refined wheat flour as control (W), Functional properties and proximate analysis were carried out on the flour samples. Proximate analysis, physical properties, microbial analysis and sensory evaluation of cookies were carried out. Data obtained were statistically analyzed by ANOVA and mean separation by Fishers LSD. The use of date palm fruit pulp as sugar substitute in cookie production improved the properties of the flours such as swelling index, oil absorption capacity, pH and viscosity as they were comparable to the control (refined wheat flour-W-). There were no significant difference in emulsion capacity, gelatinous temperature and bulk density of all the flour samples. The proximate composition of the samples generally increased with increase in incorporation of date palm pulp with the exception of carbohydrate and protein. The proximate composition of cookies increased with increase in percentage palm pulp in the cookies and the samples were comparable to the control (W) except in protein content where the control was very high. The physical properties of cookies produced from composites were comparable to the control with the exception of break strength which decreased with increase in date palm pulp incorporation. The organoleptic characteristics of WWDP 3 (whole wheat – date palm in the ratio of 70:30) was rated overall best in all the parameters tested. The incorporation of date palm pulp in cookies should not be less than 30%. Cookies samples stored for six (6) weeks had microbial loads less than the maximum count recommended in literature.
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The effect of heat and chemical treatments on physico-chemical and sensory properties of coconut milk-orange beverage was studied. Coconut milk (CM) and single strength orange juice (OJ) were prepared from coconut and orange fruits... more
The effect of heat and chemical treatments on physico-chemical and sensory properties of coconut milk-orange beverage was studied. Coconut milk (CM) and single strength orange juice (OJ) were prepared from coconut and orange fruits respectively. Orange Juice was used to replace coconut milk at 20, 40 and 60% levels and stabilized with carboxy methylcellulose to produce coconut milk-orange beverage. The beverage samples were in triplicate. A portion was treated with sodium benzoate, the second portion was pasteurized and the last portion was untreated (control). The three sets of samples were then packaged separately in glass bottles and stored under ambient temperature (30±2 0 C). Physico-chemical and sensory evaluation were determined before they were stored for two weeks. The untreated fresh beverage samples contained higher amounts of fat, ash and protein but lower amount of crude fiber and carbohydrate. Ambient condition of storage effected increase in moisture but decrease in fat, protein and carbohydrate contents of all samples while ash and crude fiber remained unchanged. Chemically treated samples had the highest (p< 0.5) Total Titratable Acidity value of 1.24% while control had 0.41%. Based on the result findings of this research, 60: 40% combination of Orange Juice and Coconut Milk is recommended. Again, the production of Coconut Milk –Orange Juice beverage has proved to be a viable option for addressing food security in Nigeria.
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A comparative study on the proximate composition, functional properties and sensory properties of Christmas lima beans (Phaseolus lunatus), red kidney beans (Phaseolus vulgaris) and small red beans also known as rice bean (Vigna... more
A comparative study on the proximate composition, functional properties and sensory properties of Christmas lima beans (Phaseolus lunatus), red kidney beans (Phaseolus vulgaris) and small red beans also known as rice bean (Vigna umbellata) were studied. Wholesome Christmas lima beans, red kidney beans and small red beans were sorted to remove dirt and contaminants. Each bean sample was then milled to fine flour to get undehulled flour. The flour samples were divided into two portions. One portion of each sample was allowed to stay as it was and the second portions of each flour sample were sieved with a mesh size 60mm sifter to separate the hulls from the flours. The resultant flours were evaluated for proximate, functional and sensory properties using standard analytical methods. The observed values were compared statistically. The result showed that the dehulled flours performed better in protein content than the undehulled form with the small red beans (SRB) scoring the highest, 25.17%, which is significantly different (p> 0.05) from the dehulled red kidney beans (DRKB), 22.92% while the least value was recorded for dehulled Christmas lima beans (DCLB), 19.83%. The undehulled form of each of the beans flour samples scored higher than the dehulled bean flour in swelling index, water absorption and oil absorption while the dehulled flour were better in gelation and not significantly different in bulk density, viscosity and pH. On the overall assessment of the cooked paste, the steamed bean cake from Christmas lima beans (CLB) and the vegetable salad prepared with the seed of Christmas lima beans were preferred by the panelists.
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Four species of oyster mushroom (Pleurotus ostreatus, Pleurotus sajor-caju, Pleurotus pulmonarius and Pleurotus populinus) were evaluated for their antimicrobial and antioxidant capacity (total antioxidant activity). The total antioxidant... more
Four species of oyster mushroom (Pleurotus ostreatus, Pleurotus sajor-caju, Pleurotus pulmonarius and Pleurotus populinus) were evaluated for their antimicrobial and antioxidant capacity (total antioxidant activity). The total antioxidant activity differed significantly. Mean total antioxidant activities were (P.ostreatus = 35.36±0.01mm, P.sajor-caju = 32.26±0.02mm, P.pulmonarius = 28.86±0.01mm, P.populinus = 26.65±0.01mm). Antimicrobial activities of the extracts against Bacillus cereus, Streptococcus agalactiae, Agrobacterium vitis, Pseudomonas aeruginosa, Escherichia coli and Shigella dysenteriae were investigated. Antimicrobial activities of the oyster mushroom extracts against Bacillus cereus, Streptococcus agalactiae, Agrobacterium, Pseudomonas aeruginosa, Escherichia coli and Shigella dysenteriae were examined by agar well diffusion method and zones of inhibition varied for different organisms but zones of inhibition were highest in P.ostreatus and P.sajor-caju for all tested organisms except in E.coli and S.dysentriae where P.pulmonarius and P.populinus had higher zones. P.ostreatus and P.sajor-caju were not significantly different against all tested microorganisms but were found to be significantly different (p ≥ 0.05) from P.pulmonarius and P.populinus against B.cereus, E.coli and S.dysenteriae. P.pulmonarius and P.populinus were not significantly different in their inhibition against all tested microorganisms.
Research Interests: Pharmacology and Pharmacy
The physical, chemical and sensory attributes of tapioca grits from different cassava varieties were studied. Four different cassava varieties NR 8082, NR 8083, TME 419 and Odongbo were used for this study. Using standard methods and... more
The physical, chemical and sensory attributes of tapioca grits from different cassava varieties were studied. Four different cassava varieties NR 8082, NR 8083, TME 419 and Odongbo were used for this study. Using standard methods and statistical analysis where 5% probability in difference was taken to be significant, the result showed that varietal effects was significant in all physical parameters (Bulk density, water & oil absorption capacity, gelatinization temperature, swelling index, boiling temperature and HCN) but no significant difference was observed on their pH values. The result also showed that there was no significant difference in varietal effect in the proximate composition of the cassava grits. The result obtained from this work further showed that the sensory analysis showed significant difference only in mouthfeel, taste and overall acceptability for the tapioca grits. Odongbo was accepted as the best of the variety used for this work followed by TME 419 as the closest substitute. Therefore, Odongbo was recommended for production of cassava grits based on the physicochemical and sensory attributes.
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S The growth performance and haematology of albino rats fed varying inclusions of autoclaved canavalia plagiosperma piper seed meal based diets was studied. Raw seeds of Canavalia plagiosperma (Oblique-seeded Jack bean) were autoclaved... more
S The growth performance and haematology of albino rats fed varying inclusions of autoclaved canavalia plagiosperma piper seed meal based diets was studied. Raw seeds of Canavalia plagiosperma (Oblique-seeded Jack bean) were autoclaved (at 121 0 C, 15lb 35 minutes). Toxicity study was carried out on the seed during which albino rats were used. Haematological studies were carried out on the blood samples of the albino rats as well as the growth performances oo of the prepared diets were also analyzed. The result of the proximate composition of diets showed that there was a significant increasing effect (P≤0.05) on moisture, ash, fat and total energy as the concentration of the autoclaved C. plagiosperma piper increases in the feed mix, whereas, there was significant decreasing effect (P≥0.05) on protein, crude fibre, carbohydrate and dry matter as the concentration of autoclaved C. plagiosperma piper increases in the feed mix. The Haematological studies showed specific and selective effect on some albino rats' blood samples which has the ability to cause thromboembolism, hyposplenism and thrombocytosis with possible vascular accidents at higher ratio. Protein efficiency ratio (PER) study showed that 75:25 blends of autoclaved-to-control were considered as intermediate quality seed protein whereas 50:50, 75:25 blends of autoclaved-to-control feed mix as well as the control diet posses' protein with good quality.
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Abstract A mixed fruit juice was produced with pineapple (40%), orange (30%), paw-paw (20%) and guava (10%). Different samples of the product were treated (preserved) with different levels (0.04%, 0.06% and 0.08%) of sodium benzoate,... more
Abstract
A mixed fruit juice was produced with pineapple (40%), orange (30%), paw-paw (20%) and guava (10%). Different samples of the product
were treated (preserved) with different levels (0.04%, 0.06% and 0.08%) of sodium benzoate, pasteurized and stored on ambient shelf for
3 months. The pH, titratable acidity, soluble solids, ascorbic acid and total microbial count were analyzed for the freshly produced and
stored samples at one and three months respectively. The pH of all the samples significantly (P 0.05) decreased with added benzoate
during storage. Mixed juice with 0.04% benzoate decreased from (3.96 - 3.85) while the titratable acidity increased from (0.57 – 0.62)
after three months. The total soluble solids (brix) decreased but not significantly (P 0.05) with storage and addition of benzoate, while the
brix/acid ratio significantly (P 0.05) decreased with added benzoate and storage period, decreasing from 18.60 in fresh sample (with
0.04% benzoate) to 15.0 for sample (with 0.08% benzoate) and from 16.0 to 13.86 after three months storage, for juice with 0.06%
benzoate. The ascorbic acid content also showed significant decrease in all samples. The sample preserved with 0.8% benzoate retained
highest ascorbic acid content, though decreasing from (38.71 - 12.00mg/100ml) after 3 months storage. This sample maintained the
lowest microbial count among all the stored samples and the micro-organism identified in it were mainly Saccharomyces cerevisiae and
lactobacillus species. Staphylococcus Aureus and Penicillum species were identified in the control sample and the sample preserved with
0.04% benzoate. The overall acceptability result showed no significant difference between the fresh and stored samples.
A mixed fruit juice was produced with pineapple (40%), orange (30%), paw-paw (20%) and guava (10%). Different samples of the product
were treated (preserved) with different levels (0.04%, 0.06% and 0.08%) of sodium benzoate, pasteurized and stored on ambient shelf for
3 months. The pH, titratable acidity, soluble solids, ascorbic acid and total microbial count were analyzed for the freshly produced and
stored samples at one and three months respectively. The pH of all the samples significantly (P 0.05) decreased with added benzoate
during storage. Mixed juice with 0.04% benzoate decreased from (3.96 - 3.85) while the titratable acidity increased from (0.57 – 0.62)
after three months. The total soluble solids (brix) decreased but not significantly (P 0.05) with storage and addition of benzoate, while the
brix/acid ratio significantly (P 0.05) decreased with added benzoate and storage period, decreasing from 18.60 in fresh sample (with
0.04% benzoate) to 15.0 for sample (with 0.08% benzoate) and from 16.0 to 13.86 after three months storage, for juice with 0.06%
benzoate. The ascorbic acid content also showed significant decrease in all samples. The sample preserved with 0.8% benzoate retained
highest ascorbic acid content, though decreasing from (38.71 - 12.00mg/100ml) after 3 months storage. This sample maintained the
lowest microbial count among all the stored samples and the micro-organism identified in it were mainly Saccharomyces cerevisiae and
lactobacillus species. Staphylococcus Aureus and Penicillum species were identified in the control sample and the sample preserved with
0.04% benzoate. The overall acceptability result showed no significant difference between the fresh and stored samples.
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ABSTRACT This work presents findings on hot water and alcohol methods of extraction of Tetrapleura tetraptera (Oshorisho) extracts used to flavor pineapple and pawpaw fruit juice samples separately. The acceptability of the extracts on... more
ABSTRACT
This work presents findings on hot water and alcohol methods of extraction of
Tetrapleura tetraptera (Oshorisho) extracts used to flavor pineapple and pawpaw fruit
juice samples separately. The acceptability of the extracts on pineapple and pawpaw
juices were evaluated. The work addresses the concern on the toxic effects of artificial
sweetness used to flavor fruit juice and the need to replace them with natural alternatives.
The extraction was done on freshly harvested fruits of Tetrapleura tetraptera (Oshorisho).
The major compounds identified in the fruit of Tetrapleura tetraptera (Oshorisho) were
tartaric acid, glucose, sucrose and fructose. Tetrapleura tetraptera (Oshorisho) had a
titratable acidity of 0.035 %.The microbial analysis on the spice extract showed that there was
8.0x104cfu/ml and 2.0x102cfu/ml of total bacterial and total fungal count respectively. This is
a microbial contaminant but the result is within the limit for human consumption. Tetrapleura
tetraptera (Oshorisho) extract in fruit juice samples increased the sugar level from 19.5 % -
20 % in pineapple juice containing hot water extract, and from 19.5 % - 21.5 % with ethanol
extract. Sugar level in pawpaw increased from 15.0 % - 16.0 % in juice containing hot water
extract, and 15.0 % - 16.05 % in juice containing ethanol extract. Sensory evaluation of these
extracts showed that the hot water extract was preferred in pineapple juice to that of pawpaw
juice and there was no significant difference at (p≥0.05) with 100 % pineapple fruit juice.
Keywords: Oshorisho extracts, flavour, extraction method, Pawpaw juice. Pineapple juice
This work presents findings on hot water and alcohol methods of extraction of
Tetrapleura tetraptera (Oshorisho) extracts used to flavor pineapple and pawpaw fruit
juice samples separately. The acceptability of the extracts on pineapple and pawpaw
juices were evaluated. The work addresses the concern on the toxic effects of artificial
sweetness used to flavor fruit juice and the need to replace them with natural alternatives.
The extraction was done on freshly harvested fruits of Tetrapleura tetraptera (Oshorisho).
The major compounds identified in the fruit of Tetrapleura tetraptera (Oshorisho) were
tartaric acid, glucose, sucrose and fructose. Tetrapleura tetraptera (Oshorisho) had a
titratable acidity of 0.035 %.The microbial analysis on the spice extract showed that there was
8.0x104cfu/ml and 2.0x102cfu/ml of total bacterial and total fungal count respectively. This is
a microbial contaminant but the result is within the limit for human consumption. Tetrapleura
tetraptera (Oshorisho) extract in fruit juice samples increased the sugar level from 19.5 % -
20 % in pineapple juice containing hot water extract, and from 19.5 % - 21.5 % with ethanol
extract. Sugar level in pawpaw increased from 15.0 % - 16.0 % in juice containing hot water
extract, and 15.0 % - 16.05 % in juice containing ethanol extract. Sensory evaluation of these
extracts showed that the hot water extract was preferred in pineapple juice to that of pawpaw
juice and there was no significant difference at (p≥0.05) with 100 % pineapple fruit juice.
Keywords: Oshorisho extracts, flavour, extraction method, Pawpaw juice. Pineapple juice
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Abstract The effect of fermentation on the anti-nutritional factors and mineral composition of melon seed varieties for Ogiri production was studied. Melon seed varieties such as Citrullus vulgaris, Citrulluslanatus, Colocynthiscitrullus,... more
Abstract
The effect of fermentation on the anti-nutritional factors and mineral composition of melon seed varieties for
Ogiri production was studied. Melon seed varieties such as Citrullus vulgaris, Citrulluslanatus,
Colocynthiscitrullus, Cucurbita pepo, Cucurmeropisedulis were respectively sorted, washed, boiled wrapped
seed were then boiled again for 2 hours, drained, cooled and allowed to ferment naturally for 86 hours (primary
fermentation). The primary fermented sees were then pounded and wrapped in little portions with “ofoala” leaf
(Icacinatrichantha olive) and kept in wire mesh near a heat source for another 144 hours (secondary
fermentation). Samples were drawn from the raw, boiled and fermented melon seed varieties for the quantitative
analysis of mineral content and anti-nutritional prepared with the raw and primary fermented samples. Raw seed
of Citrulluslanatus had the highest mineral analysis showed a decline in the boiled samples and secondary
fermented sample, compared with the raw and mineral composition ranging from potassium, magnesium,
cacium, iron and zinc of 1.21, 1.06, 0.89, 0.45 and 0.41mg/100g respectively followed by raw Citrullus Vulgaris
with potassium, magenesium, calcium, iron and zinc of 1.18, 1.02, 0.55, 0.44 and 0.38 mg/100g respectively and
1.11, 0.94, 0.81, 0.38 and 0.31 mg/100gof potassium, magenesium, calcium, iron and zinc respectively in the
primary fermented product. Statistical analysis of anti-nutrients revealed a significant reduction (p<0.05) in all
the processed melon. There was a significant difference in all the processed melon with lowest anti-nutrient
content ranging from alkaloid, saponin, HCN, phytate, tannin and flavonoid (0.00, 0.00, 0.00, 0.00, 0.03and 0.09
respectively) and Colocynthiscitrullus had the highest anti-nutrient content in the secondary fermentation.
Keywords:Fermentation, anti-nutritional factors, Ogiri, mineral content,melon seed varieties.
The effect of fermentation on the anti-nutritional factors and mineral composition of melon seed varieties for
Ogiri production was studied. Melon seed varieties such as Citrullus vulgaris, Citrulluslanatus,
Colocynthiscitrullus, Cucurbita pepo, Cucurmeropisedulis were respectively sorted, washed, boiled wrapped
seed were then boiled again for 2 hours, drained, cooled and allowed to ferment naturally for 86 hours (primary
fermentation). The primary fermented sees were then pounded and wrapped in little portions with “ofoala” leaf
(Icacinatrichantha olive) and kept in wire mesh near a heat source for another 144 hours (secondary
fermentation). Samples were drawn from the raw, boiled and fermented melon seed varieties for the quantitative
analysis of mineral content and anti-nutritional prepared with the raw and primary fermented samples. Raw seed
of Citrulluslanatus had the highest mineral analysis showed a decline in the boiled samples and secondary
fermented sample, compared with the raw and mineral composition ranging from potassium, magnesium,
cacium, iron and zinc of 1.21, 1.06, 0.89, 0.45 and 0.41mg/100g respectively followed by raw Citrullus Vulgaris
with potassium, magenesium, calcium, iron and zinc of 1.18, 1.02, 0.55, 0.44 and 0.38 mg/100g respectively and
1.11, 0.94, 0.81, 0.38 and 0.31 mg/100gof potassium, magenesium, calcium, iron and zinc respectively in the
primary fermented product. Statistical analysis of anti-nutrients revealed a significant reduction (p<0.05) in all
the processed melon. There was a significant difference in all the processed melon with lowest anti-nutrient
content ranging from alkaloid, saponin, HCN, phytate, tannin and flavonoid (0.00, 0.00, 0.00, 0.00, 0.03and 0.09
respectively) and Colocynthiscitrullus had the highest anti-nutrient content in the secondary fermentation.
Keywords:Fermentation, anti-nutritional factors, Ogiri, mineral content,melon seed varieties.
Abstract Assessment of the quality of borehole water samples from Federal Housing Estate and Sites and Services areas of Owerri, Imo State, Nigeria was conducted to determine the suitability of these borehole water samples. Six samples of... more
Abstract
Assessment of the quality of borehole water samples from Federal Housing Estate and Sites and Services areas
of Owerri, Imo State, Nigeria was conducted to determine the suitability of these borehole water samples. Six
samples of borehole water gotten from six different families living in these areas were analyzed for microbial,
chemical and physicochemical parametersusing standard analytical method of National Agency for Food and
Drug Administration and Control (NAFDAC). The result of microbial analysis revealed that all the water
samples (samples D, E, F, G, H, and M) had total coliform count of 64.0cfu/100ml, 5.0cfu/100ml,
41.0cfu/100ml, 16.0cfu/100ml, 124.0cfu/100ml and 0.0cfu/100ml respectively. This showed that sample D, F,
G, and H exceeded the standard of 10 coliform counts/100ml. The entire samples resulted at 0 counts for
Escherichia coli. Samples D, F, G and M tested negative for pseudomonas test, whereas samples E and H did
not. The chemical analysis showed that all the samples did not meet up with the recommended standard of pH
(6.5-8.5).However, there was significant difference (p<0.5) between samples D and E. samples F and J were
significantly the same, also as samples G and M. Sample M was the least significant while sample D was the
most significant at pH 4.6 and 6.4 respectively. The temperatures were all significantly the same and did not
exceed standard limit of 370C. The total dissolved solid also did not exceed the limit of 500ppm and the
conductivity limit was not exceeded. All the samples did not exceed limits for zinc, copper, lead, magnesium,
cadmium and iron which are 3mg/l, 1mg/l, 0.01mg/l, 0.02mg/l, 0.03mg/l and 0.3mg/l respectively except for
calcium, where samples D, E, G and H were beyond standard of 0.4mg/l. All the samples were significantly
different for each parameter except for lead of which the entire sample were all the same. The depth of the
borehole in relation to the distance of septic tank, distance of neighbor’s septic tank and distance of refuse dump
as obtained from these families revealed that sample M had the highest distance and was the least contaminated,
whereas sample H had the closest distance and the greatest microbial contamination. The depth of Sample G
borehole was according to the regulatory standard of 150 ft., and from the analysis the entire parameters were
within standard except for pH.
Keywords: Water, Standards, Microbial analysis, Total Dissolved Solid, Metals, Septic tank
Assessment of the quality of borehole water samples from Federal Housing Estate and Sites and Services areas
of Owerri, Imo State, Nigeria was conducted to determine the suitability of these borehole water samples. Six
samples of borehole water gotten from six different families living in these areas were analyzed for microbial,
chemical and physicochemical parametersusing standard analytical method of National Agency for Food and
Drug Administration and Control (NAFDAC). The result of microbial analysis revealed that all the water
samples (samples D, E, F, G, H, and M) had total coliform count of 64.0cfu/100ml, 5.0cfu/100ml,
41.0cfu/100ml, 16.0cfu/100ml, 124.0cfu/100ml and 0.0cfu/100ml respectively. This showed that sample D, F,
G, and H exceeded the standard of 10 coliform counts/100ml. The entire samples resulted at 0 counts for
Escherichia coli. Samples D, F, G and M tested negative for pseudomonas test, whereas samples E and H did
not. The chemical analysis showed that all the samples did not meet up with the recommended standard of pH
(6.5-8.5).However, there was significant difference (p<0.5) between samples D and E. samples F and J were
significantly the same, also as samples G and M. Sample M was the least significant while sample D was the
most significant at pH 4.6 and 6.4 respectively. The temperatures were all significantly the same and did not
exceed standard limit of 370C. The total dissolved solid also did not exceed the limit of 500ppm and the
conductivity limit was not exceeded. All the samples did not exceed limits for zinc, copper, lead, magnesium,
cadmium and iron which are 3mg/l, 1mg/l, 0.01mg/l, 0.02mg/l, 0.03mg/l and 0.3mg/l respectively except for
calcium, where samples D, E, G and H were beyond standard of 0.4mg/l. All the samples were significantly
different for each parameter except for lead of which the entire sample were all the same. The depth of the
borehole in relation to the distance of septic tank, distance of neighbor’s septic tank and distance of refuse dump
as obtained from these families revealed that sample M had the highest distance and was the least contaminated,
whereas sample H had the closest distance and the greatest microbial contamination. The depth of Sample G
borehole was according to the regulatory standard of 150 ft., and from the analysis the entire parameters were
within standard except for pH.
Keywords: Water, Standards, Microbial analysis, Total Dissolved Solid, Metals, Septic tank
Research Interests:
Assessment of the quality of borehole water samples from Federal Housing Estate and Sites and Services areas of Owerri North, Imo State, Nigeria was conducted to determine the suitability of these borehole water samples for human... more
Assessment of the quality of borehole water samples from Federal Housing Estate and Sites and Services areas of Owerri North, Imo State, Nigeria was conducted to determine the suitability of these borehole water samples for human consumption. six samples of borehole water obtained from six different families living in these areas were analyzed for microbial, chemical and physicochemical parameters using standard analytical methods of Association of official Analytical chemists (AOAC). The result of microbial analysis revealed that all the water samples from Chuk’sresidence,Ebe’s residence, Uwuru’s residence,Okre’s residence, Agbu’s residence and Ngwe’s residence referred to as samples D, E, F, G, H, and M respectively had total coliform count of 64.0cfu/100ml, 5.0cfu/100ml, 41.0cfu/100ml, 16.0cfu/100ml, 124.0cfu/100ml and 0.0cfu/100ml respectively. This showed that sample D, F, G, and H exceeded the standard of 10 coliform counts/100ml. The entire samples resulted at 0 counts for Escherichia coli. Samples D, F, G and M tested negative for pseudomonas test, whereas samples E and H did not. The chemical analysis showed that all the samples did not meet up with the recommended standard of pH (6.5-8.5) by World Health Organization (WHO), United Nations International Children’s Emergency Fund (UNICEF) Standard Organization of Nigeria (SON) and National Agency for Drug and Administration Control (NAFDAC).However, there was significant difference (p<0.5) between samples D and E. Samples F, G, J and M were not significantly different (p>0.5)from one another. Sample M was the least significant while sample D was the most significant at pH 4.6 and 6.4 respectively meaning that it is safe for consumption. The temperatures were not significantly different and did not exceed standard limit of 370C. The total dissolved solid also did not exceed the limit of 500ppm as recommended by World Health Organization /United Nations International Children’s Emergency Fund (WHO/UNICEF) and the conductivity limit was not exceeded. All the samples did not exceed limits for zinc, copper, lead, magnesium, cadmium and iron which are 3mg/l, 1mg/l, 0.01mg/l, 0.02mg/l, 0.03mg/l and 0.3mg/l respectively except for calcium, where samples D, E, G and H were beyond standard of 0.4mg/l. All the samples were significantly different for each parameter except for lead of which the entire sample were all the same. The depth of Sample G borehole was according to the regulatory standard of 150 ft., and from the analysis the entire parameters were within standard except for pH.The study concludes that increase in population in Federal Housing Area and Sites and Services Area in Owerri coupled with the rise in human activity pose a great pressure on provision of safe drinking water.
Research Interests:
ABSTRACT This study assessed the status of Ohaji/Egbema watershed, using systematic sampling technique. Three 300 m-long transects were laid at 100 m intervals. Six 0.25 ha-plots were alternately laid at 50 m intervals along each... more
ABSTRACT
This study assessed the status of Ohaji/Egbema watershed, using systematic sampling technique. Three 300 m-long transects were laid at 100 m intervals. Six 0.25 ha-plots were alternately laid at
50 m intervals along each transect. Trees with Dbh≥5cm were measured and identified. The soil
samples were collected from the randomly selected locations at 0 - 15 cm, air-dried, sieved with a
2 mm sieve, tagged and analyzed, following standard laboratory procedures. The water samples
were collected from Oloshi River, bounding the area, at the upper, middle and lower river courses
and analyzed. Data generated were subjected to computation of Simpson’s index, relative density,
basal area, Margalef’s index, relative dominance. Analysis of variance was conducted for soil
physicochemical and water-quality parameters at the different locations. Ten tree species belonging
to 10 genera and 8 families were identified. Nauclea diderrichii was the most abundant in the area
with a relative density (RD), diversity index (DI), BA/ha and relative dominance (RDo) of 0.310,
0.0954, 0.298 m2 and 26.87 respectively. Pentachlethra macrophylla was the least common having
RD, DI, BA/ha and RDo of 0.043, 0.0000, 0.0041 m2 and 0.37 respectively. There were no
significant differences in mean sand (%), silt (%), clay (%) and moisture content (%) of the upper,
middle and lower parts of the forest. However, the mean bulk densities significantly differed
between the middle and the lower parts (p<0.05). Nevertheless, the means in the upper and lower
parts were not significantly different. The highest mean bulk density of 1.700±0.080 g/cm3 was
recorded at the middle part of the forest with the least mean bulk density of 1.500±0.121 g/cm3 at
the lower part. The mean soil porosities significantly (p<0.05) differed between middle and the
lower parts of the forest with means 36.23±3.300 and 43.770±4.550 respectively. Nevertheless,
the mean porosities did not significantly differ between the upper and the middle parts. There were
no significant differences in mean soil pH, Ca, Mg, Na, H, TEB, TEA, ECEC and %BS of the different
forest parts. However, there were significant variations in mean organic carbon, organic matter,
total nitrogen, available phosphorus and K in the upper, middle and lower parts (p<0.05). There
were no significant differences in mean Ca, Mg, pH, alkalinity, hardiness, CO₂, DO and temperature
in different river courses. However, significant variations existed in mean electrical conductivity,
total dissolved solids, Mn, Fe, Zn and Cd. No Fe was detected at the middle and upper river courses
(0<0.05). Zn was highest at the middle river course and least at the upper course.
Keywords: Tree diversity, biodiversity loss, habitat destruction, soil/water characteristics, Nigeria
This study assessed the status of Ohaji/Egbema watershed, using systematic sampling technique. Three 300 m-long transects were laid at 100 m intervals. Six 0.25 ha-plots were alternately laid at
50 m intervals along each transect. Trees with Dbh≥5cm were measured and identified. The soil
samples were collected from the randomly selected locations at 0 - 15 cm, air-dried, sieved with a
2 mm sieve, tagged and analyzed, following standard laboratory procedures. The water samples
were collected from Oloshi River, bounding the area, at the upper, middle and lower river courses
and analyzed. Data generated were subjected to computation of Simpson’s index, relative density,
basal area, Margalef’s index, relative dominance. Analysis of variance was conducted for soil
physicochemical and water-quality parameters at the different locations. Ten tree species belonging
to 10 genera and 8 families were identified. Nauclea diderrichii was the most abundant in the area
with a relative density (RD), diversity index (DI), BA/ha and relative dominance (RDo) of 0.310,
0.0954, 0.298 m2 and 26.87 respectively. Pentachlethra macrophylla was the least common having
RD, DI, BA/ha and RDo of 0.043, 0.0000, 0.0041 m2 and 0.37 respectively. There were no
significant differences in mean sand (%), silt (%), clay (%) and moisture content (%) of the upper,
middle and lower parts of the forest. However, the mean bulk densities significantly differed
between the middle and the lower parts (p<0.05). Nevertheless, the means in the upper and lower
parts were not significantly different. The highest mean bulk density of 1.700±0.080 g/cm3 was
recorded at the middle part of the forest with the least mean bulk density of 1.500±0.121 g/cm3 at
the lower part. The mean soil porosities significantly (p<0.05) differed between middle and the
lower parts of the forest with means 36.23±3.300 and 43.770±4.550 respectively. Nevertheless,
the mean porosities did not significantly differ between the upper and the middle parts. There were
no significant differences in mean soil pH, Ca, Mg, Na, H, TEB, TEA, ECEC and %BS of the different
forest parts. However, there were significant variations in mean organic carbon, organic matter,
total nitrogen, available phosphorus and K in the upper, middle and lower parts (p<0.05). There
were no significant differences in mean Ca, Mg, pH, alkalinity, hardiness, CO₂, DO and temperature
in different river courses. However, significant variations existed in mean electrical conductivity,
total dissolved solids, Mn, Fe, Zn and Cd. No Fe was detected at the middle and upper river courses
(0<0.05). Zn was highest at the middle river course and least at the upper course.
Keywords: Tree diversity, biodiversity loss, habitat destruction, soil/water characteristics, Nigeria
Research Interests:
_____________________________________ ABSTRACT Flours of trifoliate yam were prepared from two representatives of the sample, the normal and late harvest. The normal harvest was divided into two portions; normal uncooked oven dried (NUOD)... more
_____________________________________
ABSTRACT
Flours of trifoliate yam were prepared from two representatives of the sample, the normal and late harvest. The
normal harvest was divided into two portions; normal uncooked oven dried (NUOD) and normal cooked oven
dried (NCOD) while the late harvest was divided into three portions; Late uncooked oven dried, (LUOD), Late
steeped oven dried, (LSOD) and late cooked oven dried (LCOD). The treatment effects on the chemical
composition and anti-nutritional components of the flour samples were analyzed. The result revealed that
LSOD had highest moisture content (8·10%) whereas, LUOD was lowest (6·38%). NUOD had the highest ash
content (7·80%), and LCOD was lowest (5·70%). LUOD was highest in fibre content (3·96%), while LCOD
(1·23%) being the lowest. NCOD was highest in fat content (0·80%) whereas LCOD was lowest (0·32%).
World Journal of Agronomy, Food Science & Technology
Vol. 2, No. 1, January 2015, PP: 1- 14, E-ISSN: 2334 - 153X
Available online at www.wjafst.com
2
LUOD had highest protein content (4·20%) whereas NCOD had the lowest (2·10%). LCOD was with highest
carbohydrate content (82·25%) and NUOD was lowest with (77·24%). These results were significantly (p<0·05)
different. The anti-nutrient result showed, LUOD was highest in tannin (8·40mg/100g), phytate (3·85mg/100g)
and oxalate (280·80mg/100g), whereas, NCOD was with lowest tannin (0·38mg/100g) and oxalate
(0·11mg/100g) contents. NUOD had lowest phytate content (0·21mg/100g). These results indicated that the
treatment methods significantly (p>0·05) reduced the anti-nutritional contents of normal and late harvest
trifoliate yam, hence, will improve their utilization. Copyright © WJAFST, all rights reserved.
Key words: anti-nutritional, harvest, proximate, treatment, trifoliate yam
ABSTRACT
Flours of trifoliate yam were prepared from two representatives of the sample, the normal and late harvest. The
normal harvest was divided into two portions; normal uncooked oven dried (NUOD) and normal cooked oven
dried (NCOD) while the late harvest was divided into three portions; Late uncooked oven dried, (LUOD), Late
steeped oven dried, (LSOD) and late cooked oven dried (LCOD). The treatment effects on the chemical
composition and anti-nutritional components of the flour samples were analyzed. The result revealed that
LSOD had highest moisture content (8·10%) whereas, LUOD was lowest (6·38%). NUOD had the highest ash
content (7·80%), and LCOD was lowest (5·70%). LUOD was highest in fibre content (3·96%), while LCOD
(1·23%) being the lowest. NCOD was highest in fat content (0·80%) whereas LCOD was lowest (0·32%).
World Journal of Agronomy, Food Science & Technology
Vol. 2, No. 1, January 2015, PP: 1- 14, E-ISSN: 2334 - 153X
Available online at www.wjafst.com
2
LUOD had highest protein content (4·20%) whereas NCOD had the lowest (2·10%). LCOD was with highest
carbohydrate content (82·25%) and NUOD was lowest with (77·24%). These results were significantly (p<0·05)
different. The anti-nutrient result showed, LUOD was highest in tannin (8·40mg/100g), phytate (3·85mg/100g)
and oxalate (280·80mg/100g), whereas, NCOD was with lowest tannin (0·38mg/100g) and oxalate
(0·11mg/100g) contents. NUOD had lowest phytate content (0·21mg/100g). These results indicated that the
treatment methods significantly (p>0·05) reduced the anti-nutritional contents of normal and late harvest
trifoliate yam, hence, will improve their utilization. Copyright © WJAFST, all rights reserved.
Key words: anti-nutritional, harvest, proximate, treatment, trifoliate yam
Research Interests:
Abstract The Black bean (Phaseolus vulgaris) seeds were processed into full fat flour, defatted flour, protein concentrate and protein isolate. The physico-chemical and functional properties of some of the flour samples were... more
Abstract
The Black bean (Phaseolus vulgaris) seeds were processed into full fat flour, defatted flour, protein concentrate and protein isolate. The physico-chemical and functional properties of some of the flour samples were investigated. The effects of pH and temperature on some functional properties of the samples were also examined. The protein content of the concentrate and isolate had a higher value of 47.50% and 78.01% respectively compared with full fat and defatted flour that had 22.70 ± 0.00% and 24.51± 0.01% respectively. The protein concentrate and isolate have no fat and fibre content. The protein, carbohydrate, moisture, fat and fibre content had significant difference on different flour samples at p<0.05. The water absorption capacity had significant difference on the defatted and full fat flour at p<0.05. The effect of temperature on the water absorption of the flours increased with increasing temperature. There is decrease in wettability with increase in temperature as well foaming capacity which increased with increasing temperature. The effect of pH had higher wettability and foaming capacity. pH lowered water absorption and swelling index of the defatted and full fat flour. The black bean flour had good functional properties and thereby can be used in the food system.
Keywords: Black bean, flour, protein isolate, physico - chemical, protein concentrate, functionality
The Black bean (Phaseolus vulgaris) seeds were processed into full fat flour, defatted flour, protein concentrate and protein isolate. The physico-chemical and functional properties of some of the flour samples were investigated. The effects of pH and temperature on some functional properties of the samples were also examined. The protein content of the concentrate and isolate had a higher value of 47.50% and 78.01% respectively compared with full fat and defatted flour that had 22.70 ± 0.00% and 24.51± 0.01% respectively. The protein concentrate and isolate have no fat and fibre content. The protein, carbohydrate, moisture, fat and fibre content had significant difference on different flour samples at p<0.05. The water absorption capacity had significant difference on the defatted and full fat flour at p<0.05. The effect of temperature on the water absorption of the flours increased with increasing temperature. There is decrease in wettability with increase in temperature as well foaming capacity which increased with increasing temperature. The effect of pH had higher wettability and foaming capacity. pH lowered water absorption and swelling index of the defatted and full fat flour. The black bean flour had good functional properties and thereby can be used in the food system.
Keywords: Black bean, flour, protein isolate, physico - chemical, protein concentrate, functionality
Research Interests:
ABSTRACT Studies on nutritional composition and some anti-nutritional factors of three edible mushroom species in South Eastern Nigeria such as Termitomyces sp, Russula sp and Pleutotus tuber regium was carried out. Standard analytical... more
ABSTRACT
Studies on nutritional composition and some anti-nutritional factors of three edible mushroom species in South Eastern Nigeria such as Termitomyces sp, Russula sp and Pleutotus tuber regium was carried out. Standard analytical methods were used to obtain the proximate composition, mineral composition, vitamin C content anti-nutritional factors (phytin, hydrocyanide, and tannin). The moisture content was highest in the Russula sp (90.2%) and lowest in the Pleutorus tuber regium (60.7%). On the average the crude protein was 41.7%, 30.3% and 15.4% on dry mass basis (dmb) for Termitomyces sp, Russula sp and Pleutorus tuber regium respectively, while the values for crude fibre were 5%, 17.9% and 13.5 respectively. Carbohydrate content ranged from30.2 to 55% while fat content ranged from 3.6% to 7.8% (dmb). Mineral composition indicated appreciable amounts of iron 2093.3 ppm in T. robustus and Rusular 1830.0 ppm and 2001.6 ppm respectively. Other mineral elements such as potasium and phosphorus were also appreciable. The least in all the species examined was Calcium. Vitamin C content was very low (0.01- 0.04 %) in all the species. Phytic acid content ranged from 0.94 – 0.75mg/100g, Hydrocyanic acid from 0.04 – 1.0mg/100g, and tannin was from 0.04 to 0.13 which is quite low to give adverse effect.
Key Words: Nutrient composition, Antinutrients, local edible Mushrooms, South Eastern Nigeria.
Studies on nutritional composition and some anti-nutritional factors of three edible mushroom species in South Eastern Nigeria such as Termitomyces sp, Russula sp and Pleutotus tuber regium was carried out. Standard analytical methods were used to obtain the proximate composition, mineral composition, vitamin C content anti-nutritional factors (phytin, hydrocyanide, and tannin). The moisture content was highest in the Russula sp (90.2%) and lowest in the Pleutorus tuber regium (60.7%). On the average the crude protein was 41.7%, 30.3% and 15.4% on dry mass basis (dmb) for Termitomyces sp, Russula sp and Pleutorus tuber regium respectively, while the values for crude fibre were 5%, 17.9% and 13.5 respectively. Carbohydrate content ranged from30.2 to 55% while fat content ranged from 3.6% to 7.8% (dmb). Mineral composition indicated appreciable amounts of iron 2093.3 ppm in T. robustus and Rusular 1830.0 ppm and 2001.6 ppm respectively. Other mineral elements such as potasium and phosphorus were also appreciable. The least in all the species examined was Calcium. Vitamin C content was very low (0.01- 0.04 %) in all the species. Phytic acid content ranged from 0.94 – 0.75mg/100g, Hydrocyanic acid from 0.04 – 1.0mg/100g, and tannin was from 0.04 to 0.13 which is quite low to give adverse effect.
Key Words: Nutrient composition, Antinutrients, local edible Mushrooms, South Eastern Nigeria.
Research Interests:
Abstract Asparagus bean (Vigna sesquipedalis) seeds of black colour species were processed into full fat flour, defeated four, protein concentrate and isolate. The physic-chemical, functional properties and sensory evaluation of... more
Abstract
Asparagus bean (Vigna sesquipedalis) seeds of black colour species were processed into full fat flour, defeated four, protein concentrate and isolate. The physic-chemical, functional properties and sensory evaluation of moin-moin produced from the flour samples were investigated. The effects of pH and temperature on some of the seed weight were 0.09±0.01g and seed size of 0.7348±0.09. the protein content of the concentrate and isolate had a higher value of 66.85±0.350% and 88.98±0.02% respectively when compared with that of full fat flour (23.32±0.02%) and defatted flour (25.10±0.20%). The protein concentrate and isolate had no fat and crude fibre content and carbohydrate content of 24.27±0.39% and 2.04±0.217% respectively. There was significant difference (p<0.05) between the protein concentrate, isolate and Asparagus bean flour. The effect of temperature on foaming, swelling and water absorption showed increased functionality with increasing temperature while the effect of pH on foaming, swelling and water absorption decreased with increasing pH. The sensory evaluation of the moin-moin produced from the different flour samples showed significant difference (p<0.05) in the sensory attribute.
Keywords: Moin-moin, physico-chemical, functionality, Asparagus bean
Asparagus bean (Vigna sesquipedalis) seeds of black colour species were processed into full fat flour, defeated four, protein concentrate and isolate. The physic-chemical, functional properties and sensory evaluation of moin-moin produced from the flour samples were investigated. The effects of pH and temperature on some of the seed weight were 0.09±0.01g and seed size of 0.7348±0.09. the protein content of the concentrate and isolate had a higher value of 66.85±0.350% and 88.98±0.02% respectively when compared with that of full fat flour (23.32±0.02%) and defatted flour (25.10±0.20%). The protein concentrate and isolate had no fat and crude fibre content and carbohydrate content of 24.27±0.39% and 2.04±0.217% respectively. There was significant difference (p<0.05) between the protein concentrate, isolate and Asparagus bean flour. The effect of temperature on foaming, swelling and water absorption showed increased functionality with increasing temperature while the effect of pH on foaming, swelling and water absorption decreased with increasing pH. The sensory evaluation of the moin-moin produced from the different flour samples showed significant difference (p<0.05) in the sensory attribute.
Keywords: Moin-moin, physico-chemical, functionality, Asparagus bean
Research Interests:
Research Interests:
Abstract Monodora myristica and Tetrapleura tetraptera are cherished in many Nigerian dishes. However, these spices are still of low industrial and commercial value, hence the need to incorporate them into new food products. The ground... more
Abstract
Monodora myristica and Tetrapleura tetraptera are cherished in many Nigerian dishes. However, these spices are still of low industrial and commercial value, hence the need to incorporate them into new food products. The ground samples of both spices were evaluated for proximate composition and sugar concentrations (Sucrose, fructose, and glucose) of T.tetraptera. The proximate composition of M.myristica, was found to be 3.48±0.01% moisture, 4.52±0.07% ash, 47.09±0.33% fat, 8.38±0.09% crude fibre, 27.57±0.10% crude protein, and 8.96±0.02% carbohydrate corresponding values for T.tetraptera were found to be 6.0±0.02% moisture, 4.90±0.03% ash, 24.33±0.05% fat, 3.30±0.12% crude fibre, 18.69±0.19% crude protein, and 42.78±0.01% carbohydrate. The T.tetraptera was also found to have appreciable concentrations of the sucrose, fructose and glucose sugars. The relative abundance of oil, hence, essential oil, justifies the use of the spices as sources of flavourings. Both ground spice samples were extracted separately with water and ethanol. The flavour extracts were used to season popcorn and the acceptability evaluated using sugar flavoured popcorn as control. The water extracts of both spices were preferred compared to their ethanol extracts. The results obtained confirm that flavouring agents can be derived from M.myristica and T.tetraptera for industrial and commercial use.
Keywords: Sugar, proximate, flavor, popcorn, spices, extract
Monodora myristica and Tetrapleura tetraptera are cherished in many Nigerian dishes. However, these spices are still of low industrial and commercial value, hence the need to incorporate them into new food products. The ground samples of both spices were evaluated for proximate composition and sugar concentrations (Sucrose, fructose, and glucose) of T.tetraptera. The proximate composition of M.myristica, was found to be 3.48±0.01% moisture, 4.52±0.07% ash, 47.09±0.33% fat, 8.38±0.09% crude fibre, 27.57±0.10% crude protein, and 8.96±0.02% carbohydrate corresponding values for T.tetraptera were found to be 6.0±0.02% moisture, 4.90±0.03% ash, 24.33±0.05% fat, 3.30±0.12% crude fibre, 18.69±0.19% crude protein, and 42.78±0.01% carbohydrate. The T.tetraptera was also found to have appreciable concentrations of the sucrose, fructose and glucose sugars. The relative abundance of oil, hence, essential oil, justifies the use of the spices as sources of flavourings. Both ground spice samples were extracted separately with water and ethanol. The flavour extracts were used to season popcorn and the acceptability evaluated using sugar flavoured popcorn as control. The water extracts of both spices were preferred compared to their ethanol extracts. The results obtained confirm that flavouring agents can be derived from M.myristica and T.tetraptera for industrial and commercial use.
Keywords: Sugar, proximate, flavor, popcorn, spices, extract
Research Interests:
Research Interests:
Physicochemical and sensory acceptability of wine made from soursop (Annonamuricata) were evaluated. A “must” (soursop juice before or during fermentation) sample of the soursop pulp was prepared and replicated. Its replica is referred to... more
Physicochemical and sensory acceptability of wine made from soursop (Annonamuricata) were evaluated. A “must” (soursop juice
before or during fermentation) sample of the soursop pulp was prepared and replicated. Its replica is referred to as sample B in this
work. The “must” samples were treated with 0.543/litre of sodium metabisulphite, inoculated with 5grams reconstituted active
baker’s yeast and allowed to ferment. The fermentation lasted for 11days. The wine sample produced had a final alcohol content of
12.99%, pH of 3.42, and total acidity of 0.82%. The green wine (young) was aged for 12weeks to reduce the acidity and to develop a
characteristic bouquet. It was packaged and presented for sensory evaluation using Don Morris white wine as a standard. The sample
wine compared favorably with the standard with no significant difference (p>0.05) in odor and taste but with a significant difference
(p<0.05)in color acceptability. The green wine was also compared with the replica and no significant difference obtained. The wine
at 9months old was tested again and 3.35, 0.9826, 13.95% and 2.15% for pH, specific gravity, alcohol content and titratable acidity
respectively was obtained. Sensory evaluation at 9months old was also carried out and result obtained was used in evaluating analysis
of variance. No significant difference existed in color, odor, taste and acceptability.
Keywords: Soursop, must, wine, physicochemical properties, sensory properties.
before or during fermentation) sample of the soursop pulp was prepared and replicated. Its replica is referred to as sample B in this
work. The “must” samples were treated with 0.543/litre of sodium metabisulphite, inoculated with 5grams reconstituted active
baker’s yeast and allowed to ferment. The fermentation lasted for 11days. The wine sample produced had a final alcohol content of
12.99%, pH of 3.42, and total acidity of 0.82%. The green wine (young) was aged for 12weeks to reduce the acidity and to develop a
characteristic bouquet. It was packaged and presented for sensory evaluation using Don Morris white wine as a standard. The sample
wine compared favorably with the standard with no significant difference (p>0.05) in odor and taste but with a significant difference
(p<0.05)in color acceptability. The green wine was also compared with the replica and no significant difference obtained. The wine
at 9months old was tested again and 3.35, 0.9826, 13.95% and 2.15% for pH, specific gravity, alcohol content and titratable acidity
respectively was obtained. Sensory evaluation at 9months old was also carried out and result obtained was used in evaluating analysis
of variance. No significant difference existed in color, odor, taste and acceptability.
Keywords: Soursop, must, wine, physicochemical properties, sensory properties.
Research Interests:
Abstract A comparative analysis of the proximate composition and functional properties of cowpea (Vigna unguiculata) was carried out. The cowpea seeds were processed into Dry milled cowpea flour (DMCF) and wet milled cowpea slurry (WMCS).... more
Abstract
A comparative analysis of the proximate composition and functional properties of cowpea (Vigna unguiculata) was carried out. The
cowpea seeds were processed into Dry milled cowpea flour (DMCF) and wet milled cowpea slurry (WMCS). The proximate
composition showed that the protein content of DMCF (27.01%) was significantly different (P<0.05) from that of WMCS (23.74%). The
moisture content of WMCS (12.37%) was also significantly different (P<0.05) from that of DMCF (8.67%). There was no significant
difference (P>0.05) in the lipid content of DMCF (3.17%) and that of WMCS (3.20%). Also, the ash content of DMCF (3.92%) showed
no significant difference (P>0.05) with that of WMCS (3.75%). However, the crude fibre content of DMCF (0.87%) showed significant
difference (P<0.05) with that of WMCS (0.45%) while the carbohydrate content of DMCF (56.37%) was not significantly different
(P>0.05) from that of WMCS (56.49%). The functional property revealed that water/oil absorption capacity, Swelling index, Emulsion
capacity, Bulk density, Boiling point, Gelling point and Viscosity of DMCF, generally showed significant differences (P<0.05) from those
of the WMCS. However, there was no significant difference (P>0.05) in the foaming capacity of both DCMF and WMCS. Based on
nutritional value, the results showed that dry milling method was recommended in processing of cowpea seeds, since loses in crude
protein are minimized which is the primary reason of consuming cowpea.
Keywords: Cowpea flour, cowpea slurry, proximate composition, functional properties, milling method
A comparative analysis of the proximate composition and functional properties of cowpea (Vigna unguiculata) was carried out. The
cowpea seeds were processed into Dry milled cowpea flour (DMCF) and wet milled cowpea slurry (WMCS). The proximate
composition showed that the protein content of DMCF (27.01%) was significantly different (P<0.05) from that of WMCS (23.74%). The
moisture content of WMCS (12.37%) was also significantly different (P<0.05) from that of DMCF (8.67%). There was no significant
difference (P>0.05) in the lipid content of DMCF (3.17%) and that of WMCS (3.20%). Also, the ash content of DMCF (3.92%) showed
no significant difference (P>0.05) with that of WMCS (3.75%). However, the crude fibre content of DMCF (0.87%) showed significant
difference (P<0.05) with that of WMCS (0.45%) while the carbohydrate content of DMCF (56.37%) was not significantly different
(P>0.05) from that of WMCS (56.49%). The functional property revealed that water/oil absorption capacity, Swelling index, Emulsion
capacity, Bulk density, Boiling point, Gelling point and Viscosity of DMCF, generally showed significant differences (P<0.05) from those
of the WMCS. However, there was no significant difference (P>0.05) in the foaming capacity of both DCMF and WMCS. Based on
nutritional value, the results showed that dry milling method was recommended in processing of cowpea seeds, since loses in crude
protein are minimized which is the primary reason of consuming cowpea.
Keywords: Cowpea flour, cowpea slurry, proximate composition, functional properties, milling method
Research Interests:
Abstract: The concentration of tartrazine in a package of locally processed plantain chips (of about 2mm thickness and 150-200g) within the five South Eastern states of Nigeria was investigated. Twenty five plantain chips products from... more
Abstract: The concentration of tartrazine in a package of locally processed plantain chips (of about 2mm thickness and 150-200g) within the five South Eastern states of Nigeria was investigated. Twenty five plantain chips products from different manufacturers were purchased from IMO, ABIA, ANAMBRA, ENUGU, and EBONYI STATES. The plantain chips were subsequently subjected to spectrophotometric analysis to determine the concentration of tartrazine in them. The weights of several healthy individuals were collected using a standard weight balance. The individuals were subsequently grouped into different age groups and further categorized according to their sex in cases where wide differences were observed in their ages. The acceptable daily intake (ADI) of tartrazine as recommended by the FAO/WHO Experts was calculated for each age group and was used to match with the concentration obtained. The calculation was purely based on the average body weight of each group. The result showed that eight (32%) of the samples contained more than the ADI of tartrazine for all the groups used in this work and with average body weight range between 25kg and 105kg. The result further suggested that school age children and teenagers were most endangered to the abuse of the substance and therefore most likely to suffer from abuse of this substance. Keywords: PLANTAIN CHIPS, CONCENTRATION, ADI, TARTRAZINE, ABUSE, EFFECT.
Research Interests:
Abstract: Three cultivars of Xanthosomasagittifolium; White (XCw)-, Red (XCr)-, and Yellow (XCy) fleshed were studied for their proximate composition and carotene content. The proximate composition showed that the moisture content was... more
Abstract: Three cultivars of Xanthosomasagittifolium; White (XCw)-, Red (XCr)-, and Yellow (XCy) fleshed were studied for their proximate composition and carotene content. The proximate composition showed that the moisture content was highest in XCr (12.50%) followed next by XCy (11.25%) and 10.00% in XCw. Fat content was 0.55% in both XCy and XCr but 0.25% in XCw. Crude protein composition was 4.21% in XCw 5.10% in XCr and 3.71% in XCy, showing that the red cultivar in higher in protein content. Carbohydrate content was high in all three cultivars – XCw (79.49%), XCy (79.14%) and XCr (76.75%). β-Carotene content of 1920μg/100gm 16μg/100g and 8μ/100g was obtained from XCy, XCr and XCw respectively and the vitamin A equivalent of 3200i.u, 26.67i.u and 13.33i.u from XCy, XCr and XCw respectively. Thus, result indicated that the colour pigments in these cultivars were mainly-carotene. Since the yellow-fleshed cultivar is rich in carotene leading to good source of vitamin A, it means that the yellow cultivar can support good nutrition as far as energy and vitamin A is concerned. Keyword:Proximate composition, carotene content, XanthosomaSagittifolium