Food science and Technology

This study focused on the effect of pre-treatments on the nutritional and sensory quality of vegetable milk produced locaally from tiger-nut tubers. Milk extracts were obtained from fresh tubers (Sample A), sprouted tubers (Sample B) roasted tubers (sample C) while Sample D was made from tubers that sprouted before roasting. Samples were analyzed for proximate, macronutrients (mineral), vitamin C composition and sensory properties. Result of proximate composition indicated that there was a significant (P<0.05) difference in moisture, lipid, carbohydrate, protein and ash content. There was no significant (P<0.05) difference among samples B and C in terms of ash content. Also, there was no significant (P<0.05) difference in samples A, B, and D except for sample C in fibre content. Lipid content of sample D was relatively higher (P<0.05) than the other milk samples. However, in terms of caloric value, sample D was significantly (P<0.05) higher than the rest of the samples. Results also revealed that, there was a significant (P<0.05) difference among all the milk samples in terms of vitamin C content. Results of macronutrient (minerals) showed the presence of sodium, potassium, calcium, zinc and iron. The mineral compositions were in comparable amount. Sensory properties of the tiger-nut milk samples evaluated indicated that sample D (roasted sample) was most preferred by the panelists in terms of taste, consistency, aroma, mouthfeel, aftertaste and general acceptibility.

Nutritive, less bulk and low cost complementary flour blends were produced from maize, carrot and pigeon pea. Five different blends of flour were formulated from maize, carrot and pigeon pea in the ratio of 100:0:0 (A), 90:5:5 (B), 85:5:10 (C), 80:5:15 (D) and 75:5:20 (E) while commercial formula (sample F) served as control. The formulated complementary flour blends were analyzed for their functional properties, proximate, selected mineral and vitamin compositions while the reconstituted samples (gruel) were evaluated for sensory attributes. The functional properties of the complementary flour blends showed less bulk density (0.72-0.76 g/ml) below the commercial formula (1.26 g/ml), low water and oil absorption capacity as well as swelling index. The proximate composition showed significant (p&lt;0.05) increase and ranged from 4.08-4.91% moisture, 6.15-9.48% crude protein, 1.33-1.48% ash, 1.98-2.71% crude fibre, 3.07-4.15% lipid, and 82.93-86.72% carbohydrate. Vitamins A and C were...

Breakfast cereals were produced from yellow maize, soybean and banana flours blended to form different percentage composites. Six composite samples were evaluated to determine the Proximate, Mineral and Vitamin composition, and Sensory qualities. Results of moisture content showed that sample F (0:20:80) had the highest value (6.13±0.02%) while sample E (40:20:40) had the least value (5.42±0.03%), this signifies that sample F (0:20:80) will experience early spoilage compared to sample E (40:20:40). The highest protein content (14.75±0.05) was recorded by sample A (80:20:0), the least value was observed in sample F (0:20:80). Sample A (80:20:0) also had the highest values in fat content (4.82±0.14%) and fibre (4.25±0.03%). Sample F (0:20:80) had the highest value in ash content (3.80±0.03%) and carbohydrate content (76.56±0.05%). For mineral content, there was a significant difference (P&lt;0.05) among the samples. Sample F (0:20:80) had the highest value in iron (68.25±0.26m...

This study was conducted to investigate the proximate and Anti-nutritional properties of three selected varieties of skinned and unskinned roasted groundnut varieties (Samnut-10,22 and 23). Result of proximate composition showed significant difference (P&lt;0.05) among the samples. The moisture content of the raw groundnut samples was significantly higher than that of the processed samples. The results for proximate composition of the roasted skinned and unskinned groundnut varieties were significantly different (P&lt;0.05) for carbohydrate, lipid, fibre, protein, ash and caloric value. No significant difference (P&lt;0.05) was obtained in moisture content of the skinned and unskinned roasted groundnut. The result of anti-nutritional factors of raw groundnut varieties analyzed showed that tannin and saponin levels were higher in Samnut-23 and lower in Samnut-22. However, phytic acid and oxalate levels were higher in Samnut-10 and Samnut-22, and lowest in Samnut-23. The alkaloid cont...

The study was carried out to elucidate the suitability and utilization of malted African breadfruit (Treculia africana) seed flour in snack bars production. Malted African breadfruit seeds, maize and coconut were processed to flour and evaluated of their proximate composition, phytochemical composition and particle sizes. Six (6) products were developed from the flour blends in the respective ratio of 0:95:5 (T0), 20:75:5 (T20), 25:70:5 (T25), 30:65:5 (T30), 35:60:5 (T35) and 95:0:5 (T95). Soluble dietary fibre (SDF = 5.15 – 3.15%) decreased while insoluble (IDF = 7.23 – 19.23%) and total dietary fibre (TDF = 12.33 – 22.39%) increased significantly (p&lt;0.05) with increasing malted African breadfruit inclusion. In vitro glycemic index (IVGI) and starch digestibility (IVSD) decreased significantly (p&lt;0.05) from 57.30 – 45.65% and 57.48 – 31.44% respectively, with increasing substitution of malted African breadfruit seed flour. A negative correlation was observed between the TDF a...