Composite flours are widely used in production of baked products; however, conventional wheat-based flours are becoming a concern for gluten intolerant people, also wheat is mainly imported in several countries of the world. Therefore, the use of maize incorporated with partially defatted peanut and beetroot presents a better option in terms of the nutritional and functional benefits. This study evaluates the qualities of composite flours made from wheat, maize-peanut-beetroot flour blends. Six samples were formulated with the designations A, B, C, D, E and F, Sample A was 100% wheat, Sample B was 100% maize, C, D, E, F were 0:80:10:10, 0:70:20:10, 0:60:30:10 and 0:50:40:10. Functional properties of the flour blends, they were analysed for chemical and antioxidant properties. There was no significant increase (p<0.05) in the bulk density while water absorption capacity, forming capacity, swelling capacity and gelatinization temperature differed significantly with peanut inclusion. There was significant decrease (p<0.05) among the samples with peanut inclusion in moisture content (9.99 – 6.29) %, while ash (0.29 – 2.49) %, fibre (7.65 -20.85) %, fat (7.63 – 20.84) %, protein (8.75 – 13.56) %, carbohydrate (67.61 – 38.58) % and energy (333.07 – 396.1) % increased. Mineral (mg/100g) analyses of flour blends revealed that there was significant increase in the flour blend Iron (0.4 – 0.9), Potassium (9.04 – 19.84) and Sodium (5.06 – 6.63) while Zinc (0.4 – 0.2), Magnesium (0.09 – 0.06) and Calcium (3.19 – 2.84) showed significant decrease (p<0.05) with peanut and beetroot inclusion. The antinutrient content (mg/g) of flours decreased with inclusion of peanut and beetroot, phytate (0.0824 – 0.0250), oxalate (0.1744 – 0.0912) and lectin (0.223 – 0.108). The results for vitamins showed increase in Vitamin A (0.43 – 68.37) µg, vitamin B1 (4.54 – 30.6) and vitamin B3 (1.76 – 57.08) mg/g while vitamin C (2.98 – 1.21) mg/g decreased with peanut and beetroot inclusion. The antioxidant properties of the flour blends showed differences among the sample, DPPH (20.51 – 46.59) %, SOD (14.29 – 47.62) % and FRAP (336.86 – 648.47) µmol. Maize, peanut and beetroot flours are suitable for making nutritious snacks and serves as a good alternative for wheat flours.
Veggie biscuit, traditionally made from wheat flour, is innovatively developed using squash and beans. This study aimed to develop squash-veggie biscuits with beans of three varieties: red bean, white kidney bean, and mung bean. The sensory qualities and general acceptability of the three treatments were evaluated, and significant differences among them were identified. Additionally, microbial and proximate analyses and shelf-life tests were conducted on the best-performing product. An experimental-developmental research design was employed, and sensory evaluation was carried out using a nine-point Hedonic scale. The product was evaluated by 110 evaluators, including 10 semi-trained panelists, 50 consumers, and 50 students. The results indicated that the squash veggie biscuit with white kidney bean outperformed the other treatments in all sensory attributes and received the highest acceptability ratings. Significant differences were only observed in appearance among the three treatments, favoring the squash veggie biscuit with kidney beans. Microbial analyses confirmed that the biscuits were safe, exhibiting low coliform counts, absence of Salmonella, and minimal yeast and mold presence. Nutritional analysis revealed that the biscuits were primarily carbohydrate-based, with moderate fat and low protein, fiber, and other nutrient contents. Moreover, the findings revealed that squash vegetable biscuits containing beans exhibited an unstable shelf-life at room temperature, lasting only 3 days.
The aim of this study was to evaluate and compare the physicochemical properties, proximate composition, and sensory attributes of plant-based ice creams produced from soybean, tigernut, and coconut milks. The different plant milks were extracted by blending each base with water at a 1:3 ratio for 5 minutes, followed by filtration through muslin cloth. Ice cream mixes were prepared, and homogenized, pasteurized at 85°C for 30 minutes, and cooled to 4°C. The mixes were frozen at −5°C for 30 minutes to obtain the respective ice creams. The samples were labeled A (coconut milk ice cream), B (soy milk ice cream), and C (tigernut ice cream), while cow milk ice cream (sample D) served as the control. Physicochemical properties, proximate composition and sensory properties analysis of the samples were determined using standard methods. The pH, overrun, viscosity and sugar content ranged from 4.28-5.12, 37.93-42.86%, 2.71-2.90 Pa.s, and 21.00-26.01 °Brix, respectively. The melting rate of the samples ranged from 1.60-5.18% at 10 minutes, 1.68-75.70% at 20 minutes, and 67.20-100.00% at 30 minutes, with soybean ice cream showing the least melting rate. There was a significant difference (p<0.05) in the proximate composition of the samples, except for the total carbohydrate content. Moisture content, crude protein, crude fat, ash, and total carbohydrate contents of the ice cream samples ranged from 56.00-65.40%, 0.148-0.481%, 1.09-5.99%, 1.55-5.20%, and 18.47-18.62%, respectively. Sensory evaluation results showed no significant differences (p>0.05) in colour (6.80-7.70), flavour (6.40-7.90), thickness (6.40-7.70) and aftertaste (6.30-7.20) between plant-based ice creams and the control. This study showed that soybean, tigernut, and coconut milks are suitable for producing high-quality plant-based ice creams with favourable sensory and nutritional profiles. These products are particularly recommended for lactose-intolerant consumers and those seeking reduced-cholesterol dessert options.
The disruption of the gastrointestinal mucosal lining due to excessive secretion of gastric acid results in a gastric ulcer, which presents epigastric pain shortly after meals. The present study investigated the quality and effects of dairy-based (DBY), plant-based (PBY) and dairy/ plant-based (DPBY) yoghurts on gut metabolites in indomethacin-induced Wistar rats. The formulated yoghurt samples were subjected to physicochemical properties, proximate composition, microbiological quality, and sensory attributes, followed by an evaluation of their effect on Gut metabolites. The three yoghurt samples met Codex Alimentarius quality standards for yoghurt, including acceptable pH (3.98 ± 0.05 to 4.56 ± 0.09) and minimum total solids. The microbiological analyses showed product safety, with Total Viable Counts within International Commission on Microbiological Specifications for Foods (ICMSF) limits and high Lactic Acid Bacteria counts, suggesting probiotic capability. Results of proximate analyses showed higher fat content in DBY (6.22%) compared with PBY (2.56%), whereas protein content was greater in the PBY sample (4.02%). Colour was the most preferred attribute, while tanginess was the least favoured based on sensory evaluation. Gut microbial metabolites were significantly (p<0.05) influenced by the various yoghurt blends. Dairy yoghurt promoted elevated caproic (138.85504 ppm) and valeric (73.19835 ppm), plant-based yoghurt increased hexanoic (53.15172 ppm) and isovaleric acids (15.62704 ppm), and the dairy/plant-based blended yoghurt produced high caproic and propanoic acid concentrations. These findings demonstrate that all three yoghurt types are safe, nutritionally adequate, and capable of modulating SCFA production, underscoring their potential as functional dietary components for supporting gastric ulcer management.
Strawberry and coconut, both famed for their nutritional and functional virtues, are becoming novel substrates in fruit wines. Coconut, rich in electrolytes, vitamins, and antioxidants, and strawberry, famous for its high content of vitamin C, phenolics, and low glycaemic index, not only provide a rejuvenating substitute to conventional fruit wines but also substantial health advantages. The growing interest in these fruits stems from their ability to enhance the sensory character and nutritional quality of wines, favoured by an increasingly larger base of consumers who demand functional drinks and natural ingredients. Key fermentation variables, including the selection of yeast strains, fermentation temperature, and length, are addressed, as well as how they affect the alcoholic strength, flavor evolution, and quality of the wine. Particular focus is placed on reproducibility in winemaking, focus on meeting the requirements of batch-to-batch uniformity and standardized procedures to maintain product quality. Different processing methods of coconut and strawberry wines, including blending, co-fermentation, and enzyme treatment, are analysed to assess their performance in optimizing the final product’s taste and texture. The review also investigates the sensory attributes of coconut and strawberry wines and how this impacts consumer preference and acceptability in various markets. The possibilities for scalability in production, as well as the problems of ensuring quality at increased scales of production, are also addressed. Lastly, this paper also mentions the increasing interest in these wines as functional foods, being marketed to a health-oriented consumer base, and aiding in the growth of the fruit wine industry..
Fresh fruits are crucial sources of vitamins, minerals, and dietary fiber, but they encounter serious food safety hazards in developing urban environments. While fruit vending is widespread in Ghana, especially in the Tamale and Sagnerigu Municipalities, it generally involves informal practices, limited infrastructure, and poor knowledge of food safety standards. Such conditions increase the threat of microbial contamination, nutritional deterioration, and adverse health outcomes for consumers. This study addressed problems affecting retailers using fruit-handling practices found in Tamale and Sagnerigu to develop strategies to mitigate these risks affecting consumer health. The particular goals were to investigate handling practices and constraints, examine the health risks of poor handling, investigate consumers’ perceptions and awareness of fruit safety, and examine the relationships among handling practices, retailer adversity, and consumer health outcomes. The study design was a mixed-methods cross-sectional study that aimed to collect data from subjects at one point in time. The survey was distributed to 120 fruit retailers (70 in Tamale and 50 in Sagnarigu) and 200 consumers (120 in Tamale and 80 in Sagnarigu). The direct observation of vending practices was combined with a laboratory study of 60 fruit samples (35 Tamale, 25 Sagnarigu). Quantitative analysis included descriptive statistics (summarizing details about the variables) and inferential statistics (drawing conclusions about the population from the sample), while qualitative data were obtained from interviews and thematic analysis (identifying similarities and themes). There was informal handling of fruit among retailers, most of whom (68%) did not have refrigeration, 74% had their fruit on display in open spaces, and 61% hand-washed with untreated water. Microbial analysis showed contamination, with Escherichia coli detected in 40% of samples and Salmonella found in 18%. Nutritional analysis found a 25–30% decrease in vitamin C content after 3 days when storage was under poor conditions. 82% of consumers valued fruits for nutritional benefits, but only 36% of consumers indicated being concerned that they may have contamination and used convenience and affordability in purchasing decisions. The challenges of dealing with fruits being handled in Tamale and Sagnerigu can be resolved with technical intervention and with policies. Recommended technical interventions include storage, hygiene training, and regular monitoring on laboratory sites. Policy interventions should emphasize regulatory strengthening, vendor licensing, and investment in market infrastructure. Adoption of these recommendations is anticipated to bolster food safety, protect public health, and restore confidence in local fruit markets.
The impact of food processing methods on antinutrient reduction in Colocasia esculenta leaves harvested from a vegetable garden in the University of Port Harcourt, Choba, Rivers State, Nigeria, was assayed in this study. The anti-nutrients - cardiac glycoside, hydrocyanin, oxalate, phenol, phytate, and saponin were measured in the raw sample and the samples processed by blanching, boiling, treatment with activated charcoal and vinegar respectively. The cardiac glycoside, hydrocyanin, phenol, and saponin content were measured spectrophotometrically, while oxalate and phytate were quantified using titration method. The result of the analyses showed that activated charcoal reduced hydrocyanin, oxalate, phenol, phytate, and saponin concentrations by 26.08%, 8.20%, 23.22%, 1.10%, and 13.95% respectively, but did not reduce cardiac glycoside. Blanching reduced the cardiac glycoside, hydrocyanin, oxalate, phenol, phytate and saponin concentrations by 16.67%, 75.33%, 22.95%, 34.92%, 28.73% and 33.95% respectively. The concentrations of cardiac glycoside, hydrocyanin, oxalate, phenol, phytate and saponin in C. esculenta leaves sample were reduced by 83.33%, 79.32%, 29.51%, 37.44%, 56.35% and 34.88% respectively after boiling. Meanwhile, vinegar reduced the concentrations of hydrocyanin, phenol, phytate and saponin by 33.80%, 18.45%, 5.52% and 1.86% respectively, but showed no reduction effect on cardiac glycoside, whereas oxalate concentration was increased by 1.61%. The result showed that boiling and blanching are more efficient processing methods that can effectively reduce the assayed antinutrients content in C. esculenta leaves sample. This is clear indication that adequate food processing technique can significantly reduce antinutrients and thus improve the nutritional values of non-edible vegetables.
Vitamin A and iron deficiencies remain major nutritional issues in Filipino children and adolescents. To address this, fortified egg noodles were developed using alugbati (Basella alba) stem and leaf powders. The combined use of these two methods remains unexplored in the Philippines as a sustainable fortification method. This study used a mixed-methods approach that integrated quantitative nutrient profiling with qualitative sensory evaluation. Laboratory analyses were conducted at the Department of Science and Technology – Region X and the First Analytical Services and Technical Cooperative Laboratories. The results of the proximate analysis showed 63.55 g of moisture, 7.98 g of protein, 1.91 g of total fat, and 2.31 g of ash per 100 g of sample. Micronutrient analysis revealed 14.8 mg/kg iron and 2 IU/100 g vitamin A, indicating minimal vitamin A but meaningful iron content in the noodles. This study adds to the knowledge of Philippine food science, as the iron content of these products was previously unreported. Forty panelists (thirty Grade 11 students and ten teachers) participated in sensory evaluation comparing fortified egg noodles (A) with plain noodles (B). Twenty-eight out of forty panelists or 70% preferred the fortified noodles because of their pleasant aroma, chewy texture and nutritious taste while twelve or 30% favored the plain noodles because of their familiar flavor. The exact binomial sign test showed a significant difference at p<0.05. This analysis may serve as a baseline for Alugbati-based fortification as an inexpensive method to improve the nutritional quality of staple foods in the Philippines.
This study examines the dietary behavior of primary school children and the nutrition knowledge of caterers in selected schools in Ghana. Focusing on the beneficiary and non-beneficiary schools of the National School Feeding Programme (NSFP), the research investigates how school meal programmes influence children’s eating habits and the role caterers’ nutrition knowledge plays in providing balanced meals. Data were collected from 174 pupils and 10 caterers using questionnaires and diet history. Results reveal that children in beneficiary schools were likelier to consume breakfast, lunch, and supper at the recommended times than their peers in non-beneficiary schools. Caterers in beneficiary schools demonstrated a good understanding of nutritional concepts, with 60% of them scoring above moderate in nutrition knowledge. The study highlights the critical role that school feeding programmes and informed caterers play in improving children’s dietary habits, with implications for policy improvement in school meal planning and caterer training programmes.
This experimental research investigates the acceptability of organic lettuce pandesal in different preparations, focusing on appearance, aroma, taste, texture, and general acceptability. The addition of organic lettuce to the traditional Filipino bread, pandesal, is an innovative approach to boost its nutritional content. With a growing emphasis on healthier food choices, this study aims to determine the significant differences in acceptability among different preparations and the potential benefits of incorporating organic lettuce into the pandesal recipe. The ultimate goal is to create a functional and appealing product while enhancing its nutritional value. This research provides an overview of pandesal, which is considered the classic bread roll of the Philippines. It explores the flavor of pandesal and investigates the incorporation of organic lettuce to enhance its nutritional content. The study analyzes micronutrients such as crude protein, total fat, carbohydrates, and energy to assess the potential health benefits for consumers. The study follows an experimental research process, incorporating organic lettuce into the pandesal and evaluating its acceptability in terms of appearance, aroma, taste, texture, and general acceptability. The findings reveal that pandesal with 40 grams of blended lettuce receives the highest evaluation, described as “liked extremely” by the evaluators. The results of this study support the diverse bakery products with enhanced nutritional profiles to appeal to health-conscious customers. By incorporating organic lettuce, this study aims to offer a healthier alternative to pandesal while preserving its original flavor and cultural significance. These findings have implications for customers seeking tasty and nutritious foods to include in their regular diets, as well as for the food business industry.
The demand for dry instant soups has exhibited a marked increase among consumers, attributable to their expeditious preparation time, a feature that distinguishes them from conventional soups. Therefore, the objective of this work was to study the change that occurs in the physicochemical properties with the addition of hot water in the preparation of commercial instant Maruchan soup. The heated sample was prepared following the methodology recommended on the label. This consisted of adding hot water (95 °C) up to the mark on the container and resting for 3 min. The incorporation of hot water during the preparation of instant soup led to a decrease in WAI and WSI, with no statistical difference observed in OAC. Furthermore, the incorporation of hot water did not result in the formation of new bonds or alter the intensity of the bands in the FTIR analysis. A promising avenue for future research lies in the evaluation of the product’s nutritional profile.
Driven by a heightened awareness of health issues associated with gluten consumption, there is an increasing demand for gluten-free food products. This trend has been particularly pronounced due to the increasing prevalence of conditions such as Celiac disease and Non-Celiac Gluten Sensitivity (NCGS), impacting millions of individuals globally. This study investigated the development of gluten-free biscuits using cassava, soybean, and sorghum flours to address the nutritional and consumer acceptability gaps in gluten-free products. The study also aimed to assess the sensory attributes and nutritional composition of gluten-free biscuits prepared from locally available and cost-effective flours. Sensory analysis revealed high consumer acceptability for gluten-free biscuits, particularly in taste, texture, and overall appeal, with scores averaging above 7 on a 9-point hedonic scale. Proximate analysis indicated that soybean-enriched biscuits contained 14.5% protein, significantly higher than the 8.2% found in wheat-based biscuits, while sorghum contributed 5.8% dietary fiber compared to 2.3% in the control. Cassava provided a carbohydrate content of 72.4%, ensuring energy density. The study’s findings shows the potential of leveraging underutilized crops to address health concerns, reduce reliance on wheat flour, and promote agricultural sustainability. This research offers a practical framework for creating nutritious and desirable gluten-free biscuits that cater to evolving dietary preferences and promote inclusivity in food production.
Plants are valuable sources of nutrients and bioactive compounds with therapeutic importance. Hibiscus sabdariffa (Roselle) and Ceiba pentandra (Kapok) are widely used in traditional medicine for the management of various ailments, yet scientific information on their nutritional and antioxidant properties remains limited and inconsistent. This gap necessitates a systematic evaluation of their proximate composition, mineral and vitamin contents, and antioxidant activity. This study aimed to provide a comprehensive nutritional assessment of Roselle and Kapok leaves. Leaf samples were washed, processed, and analyzed using standard AOAC methods. Proximate analysis revealed relatively low moisture, fat, fiber, and protein contents, but high carbohydrate levels (70.09% in Roselle; 78.70% in Kapok). Calcium was the most abundant mineral (5675.29 mg/kg in Roselle; 553.96 mg/kg in Kapok), followed by magnesium (22.52–27.35 mg/kg), zinc, iron, and potassium, while phosphorus was undetectable. Vitamins A, C, and E were present in modest amounts (0.02 - 0.34 mg/100 g). Antioxidant activity of ethanolic and n-hexane extracts ranged from 0.34 - 1.55 mg AAE/100 g, indicating measurable free-radical scavenging potential. Overall, the study demonstrates that Roselle and Kapok leaves are carbohydrate and calcium-rich vegetables with antioxidant activity, supporting their potential use as affordable dietary supplements, functional food ingredients, and natural nutraceutical sources.
