Cassava, as a staple in Nigeria, is not only commonly found and cultivated across many agro-ecological zones. But it serves a variety of purposes as essential raw material for industries and export commodity. Even at that, and with cassavaâs external origins as a root crop introduced into the tropics. The physical conditions in Nigeriaâs Lower South axis have for years provided essential bio-geoclimatic parameters like temperature, soil and climate that enabled continual boom in output. For that, cassava crop as basic farm produce, cash earner and calorie source vital to the nationâs menu, ranks high in the popular imagination and economy considering its various derivatives from gari to fufu. In fact, many locals familiar with these derivatives know that cassava as a staple responsible for 80% of the nationâs energy intake remains at the center of daily life in many Lower South communities along the South-South and Southeast zones where the produce features prominently on the daily menu. Said that, the primacy of Nigeria among the largest cassava producers globally is so obvious that her production capacity and land areas exceeds those of her competitors. Accordingly, in the last several years came unprecedented expansion and changes in several core land use indicators. Along these lines, the study area has seen widespread use of agrochemicals, rising prices, mounting threats to the ecosystem, proliferation of diseases and degradation coupled with volatility in farm commodity trade. This paradox is compounded by the underperformance of Nigeriaâs cassava industry globally compared to her competitors, knowing full well that much of the output comes from the study area. In the context of all these challenges and recent efforts by government and state agencies to stem the tide and boost efficiency, the study remains an upgrade to the literature. Yet, despite the storied relevance in the political economy of the Southern region, very little exists in the literature on the state of cassava production trends and land use across time, together with a lack of knowledge on dispersion patterns essential for decision-making and elements located within the agricultural structure. Hence, this study will fill that void in research by analyzing the state of cassava land use trends in Nigeriaâs Lower South with emphasis on the issues, trends, impacts, factors, efforts, and future lines of action. From the analysis, results point to changes in the form of gains and declines in many cassava land use indicators and threats to the surrounding ecology. Also, GIS mappings pinpointed a gradual diffusion in space where production, land use changes and fertilizer use held firm. With changes attributed to several socio-economic, physical (environmental) factors, the paper proffered solutions ranging from education, monitoring, regular mapping using GIS and the design of regional cassava land resource information system.
The aim of the present study was to determine the nutritional practices of adult dietary supplement users and non-users in the Westlands constituency, Nairobi County. The comparison of food consumption data was obtained using a single 24-hour dietary recall and food frequency questionnaire that was administered at the time of the harvest season (November 2019). Of the 139 adults who took part in the study, 14.4% (n= 20) took dietary supplements. Multivitamins were the common and widely used dietary supplements of 70% of dietary supplements. The main reason a majority of women took supplements was largely due to anaemia or Osteomalacia. In, contrast, the men who used supplements in this study wanted to alter the structure of the body (muscle hypertrophy), which led to the use of creatine and whey protein supplements. In contrast to Bennett’s Law, the nutritional assessment showed that 100% of the adults consumed foods belonging to the food group grains, roots, plantains and tubers. Eggs were consumed sparingly in this study and this was only by the proportion (25%) of men. The second largest group of foods consumed by 62.5% of adults was other fruits and vegetables. The average dietary diversity score given to adults in the Westlands constituency was low (3.09±1.201) and no adult scored high for dietary diversity score (6-7 food groups consumed). However, the values of nutritional diversity between dietary supplement consumers and non-consumers were not statistically significant (X2 /Likelihood ratio= 1.238, df= 1, p= 0.338). The average daily intake of calcium (mg) 134.341±103.253, folic acid (µg) 117.056±91.895 and vitamin C (mg) 34.953±41.057 were less than 50% of the recommended daily dose. While, the average daily intake of iron (mg) 8.034±5.728, magnesium (mg) 218.078±162.244 and vitamin E (mg) 10.253±12.375 was over 50% of the recommended daily dose. The nutrient uptake assessment showed that, with the exception of vitamin E, none of the adults reached the recommended daily allowance for the selected nutrients. However, the nutrient uptake for the supplement consumers in this study was slightly higher than that of the non-supplement consumers. Overall, a low prevalence of dietary supplement use and poor eating habits were observed in this study. This makes the study participants susceptible to micronutrient diseases. Therefore, public awareness of supplement use and the effects of micronutrient deficiencies due to poor eating habits are imperative. As a result, health professionals and nutritionists play a critical role in educating the general public about the importance of using nutritional supplements properly and in educating them about cost-effective ways to transition to healthier diets for better health outcomes.
Exclusive breastfeeding for 4-6 months of life, followed by appropriate complementary feeding, are major factors in the nutritional status of young children. The study aimed to produce infant flour from raw food ingredients available locally in Cote d’Ivoire. Infant flour has been proposed from mixed flours of Taro (Colocasia esculenta (L) Schott), legumes (Cajanus cajan), malted maize (Zea mays) and sucrose in a proportion of 58:18:14:10, respectively. In a first step of the study, the formulated infant flour was evaluated for a microbiological examination such as the total viable count, fecal coliforms, yeasts and molds counts, the detection of Escherichia coli and Salmonella and amylase activity was studied. Immediately after production, the total viable count (104 CFU / g) was below the maximum standard counts (105 CFU/g) and the flour was free from pathogens (Escherichia coli and Salmonella). The count of fecal coliforms (1 CFU/g) and yeasts and molds (1 CFU/g) were significantly lower than standard levels (102 and 103 CFU/g, respectively). As for the amylase activity, it was 0.400 μmol reducing sugars / minute the first week of preparation but after one year of storage, this activity was stabilized at 0.010 μmol reducing sugars/min. A second stage concerned the physico-chemical and organoleptic characteristics of the porridge made from formulated infant flour. The energy density of the porridge prepared from this infant flour was very high (approximately 119 kcal / 100 ml). A fluid consistency was 90 mm / 30 seconds.
This study was proposed to assess the effect of germination on minerals, vitamins composition and some functional properties of sprouted yellow maize grains with a view to their valorization in the Ivorian diet. The mineral contents (Calcium, Magnesium, Iron, Sodium, Potassium) of sprouted yellow maize samples are statistically different from those of ungerminated maize. Then, it was found that germination resulted in a significant increase in the contents of vitamins (A, B1, C, D and E). The germination of corn kernels led to a significant increase (p <0.05) in the contents of vitamin A (3.00 ± 0.02 to 6.00 ± 1.00 % DW), vitamin B1 (0.03 ± 0.01 to 0.05 ± 0.02 % DW), vitamin C (6.50 ± 0.10 to 9.20 ± 0.40 % DW), vitamin D (0.94 ± 0.03 to 1.86 ± 0.04 % DW) and vitamin E (1.80 ± 0.30 to 2.60 ± 0.20 % DW) from raw and germinated yellow maize respectively. Thus, germination is an effective processing method for increasing vitamins, mineral bio-availability, and for improving significantly functional properties after the yellow maize seeds germinate. Then, germination induced a significant increase in the water and oil absorption capacity (dinor and red) in the flour of the sprouted corn kernels. Therefore, sprouting improves the micronutriments value of corn kernels.
A native fruit of Southeast Asia, duku (Lansium domesticum) fruit is grown in Malaysia, notably in the state of Terengganu, renowned for its premium quality. Physically, the fruit is signified by thick fairly leathery golden brown skin, shaped oval or almost circular whose short diameter range between 40 – 50 mm. Organoleptic attributes of the fruit are derived from the sweet-sour aromatic profile elicited from the juicy flesh. Recognition of fruits constituting healthy diets is a cornerstone for ascending global consumption trends. In this respect, this study of various components of duku fruit harvested in Terengganu aimed to evaluate the nutritional constituents as source of potent health promoting chemicals, and identify correlations between experimental variables. Proximate composition and mineral content analysis were based on the standard procedures of AOAC (2011). Crude fat, crude protein and carbohydrate content enabled mathematical derivation of caloric value. Inductive couple plasma optical emission spectrometry (ICP-OES) facilitated mineral content analysis. Comparatively, duku peel had highest ash value, 1.2 g per 100 g, whereas duku flesh lowest, containing 0.4 g per 100 g, WB. Crude protein results proved seeds were highest, 3.0 g per 100g, in contrast to flesh at 0.9 g per 100 g. Crude fat were found in peel and seeds, 2.7 g and 0.1 g per 100 each, respectively but not detectable in flesh. Crude fibre tended to be significantly higher by 10 fold in seeds compared to flesh, evidently at 5.2 g in the former while 0.4 g in the latter based on 100 g sample weight each. Mineral elements analysis, specifically of potassium, calcium, and magnesium revealed superior valuations in peel recording 2692.9 mg, 361.5 mg and 144.1 mg respectively, on a 100 g sample weight basis. Relatively lowest were results obtained from flesh at 762.5 mg, 73.0 mg and 43.8 mg respectively, based on 100 g sample weight each. The spectrum of values attained from the variables researched points to future potential of duku fruit commercialization as a potent ingredient in food and beverage products. Nevertheless, related complementary research to augment this current work is required before the wholesome intrinsic qualities of this fruit can be realistically capitalized.
In the annals of Nigeriaâs economic development, groundnut farming ranks high as a vital component of the nationâs prominence during the early days. Accordingly, groundnut sustained the economy at the federal and regional levels especially in the defunct Northern Nigeria through revenues generated from exports to local and foreign markets. The significance of the crop exemplifies common expressions associated with it like âgroundnut pyramidsâ highlighting productivity and abundance of the produce. Under that scenario, in the economic imagination of the nation, groundnut farming flourished as a symbol of national wealth memorialized as iconic images in official stamps of the era and on warehouses awaiting exports with the crop stacked in bags mimicking the shape of pyramids. Such expressions deeply rooted in the fiscal policy and economic prowess in the Northern part of the country buttresses abundance of the crop in farm operations of the sector. Notwithstanding the overwhelming significance of the industry by the 1950s-1960s, the discovery and glut in oil and gas production resulted in the sudden decline of groundnut farming to the extent that, most peanut pyramids were turned into buildings instead of stacks of the produce. The other limiting factors consists of the volatility of the marketplace, changes in land use and output and other indicators located in the larger agricultural structure. Considering current initiatives to resurrect the production as part of economic diversification plans in Nigeria. Managers will benefit greatly from an in-depth assessment of the potentials and state of peanut farm activities in the North. At the same time, very little has been done in the literature to analyze the issue of groundnut production amidst decades of neglect. This enquiry will fill that void in the literature by assessing the state of groundnut farmland use under a mix scale method with focus on some selected states in Northern Nigeria. Emphasis is on the issues, trends, factors, impacts, resource analysis and efforts of institutions to sustain the sector. With results pointing to changes in land use and output over the years. The GIS mappings of the trends show gradual dispersal and expansion of groundnut producing activities into different portions of the North. Given some of the challenges and the factors that shaped changes under the rubric of socio-economic and physical forces. The paper provided recommendations ranging from education, effective land use regulation, the monitoring of groundnut farmland base, more lines of credit for farmers and the design of a groundnut farmland information system.
Sesame seed was processed into flour using five different processing methods such as defatting, cooking, roasting, germination and fermentation. The processed sesame seed flour was substituted to wheat flour at 4 levels (5, 10, 15 and 20%) with other ingredients to produce cookies. Effect of processing methods on anti-nutritional content of the flour blends, total mineral contents, in-vitro mineral bioaccessibility and mineral balance of the produced cookies were determined. Result revealed that raw sesame seeds had anti-nutrient values of 1.21mg/100g, 87.47mg/100g and 29.45mg/100g for phytate, oxalate and total phenol, respectively while processing methods revealed a significant reduction (P<0.05) in the values of these anti-nutrients that were analysed. In terms of the total mineral, calcium, magnesium and iron content of the cookies ranged from 2220.95 – 2916.9mg/100g, 257.219 – 278.587mg/100g and 30.573 – 45.550mg/100g, respectively. Percentage mineral bioaccessibility ranged from 40.60 – 97.856%, 15.077 – 92.144%, 25.054 – 97.677%, 2.542 – 89.815% and 25.13 – 98.817% for Zn, Cu, Ca, Mg and Fe, respectively. Bioaccessibility of minerals in the cookies samples increased significantly (P<0.05) with increased percentage substitution of cooked, roasted and fermented sesame seed flour samples. Cookies with 5% fermented sesame seed flour recorded high percentage bioaccessible zinc and magnesium of 97.856% and 97.907%, respectively. Mineral balance of the cookie samples ranged from 2.144 – 59.399%, 7.856 – 86.336%, 2.32 – 74.946%, 39.955 – 97.548 and 3.759 – 74.87% for Zn, Cu, Ca, Mg and Fe, respectively.
Eggplant is one of the most commonly consumed vegetables in Cote d’Ivoire. For this purpose, the mineral bioavailability and antinutrient constituents of eggplant varieties (Niguema, N’drowa, Aliona, Bello, Kotobi, Italy, Tiger, Kalenda and Gnangnan) were evaluated by standard procedures. The antinutrient composition in dry weight basis was significantly (P < 0.05) varied and ranged: oxalate 311.32-129.53 mg/100 g, tannin 370.14-100.98 mg/100 g, flavonoid 47.35-15.82 mg/100 g, and phytate 143.30-41.78 mg/100 g. Gnangnan had the highest tannin content, Italy had the highest content in flavonoid, while, Tiger presented the highest content in both oxalate and phytate. The results also revealed that eggplant fruits contain some percentage of minerals as follow: Mg (93.90-35.84 mg/100 g), P (19.33-11.70 mg/100 g), Fe (5.37-1.15 mg/100 g), Ca (32.26-13.70 mg/100 g) and K (88.13-41.99 mg/100 g). The calculated molar ratio of phytate/Ca was below the critical value excepted Italy molar ratio, while those of phytate/Fe and oxalate/Ca were above the critical value and this indicate the unavailable of calcium and iron in these studied eggplant varieties. However, this tendency may be reversed if boiling or cooking processes are applied. In view of these results, eggplant antinutritional factors, because of their antioxidant activity being able to have an anti-cancerous property, some authors would recommend to limit their degradation during the technological processes.
Effect of soaking in water and acetic acid solutions to improve nutritional qualities of cowpea was studied. Cowpeas were soaked in tap water, 1 and 2% acetic acid solutions at 4, 8, 16 and 24 hours. Afterwards, phytates and minerals (Fe and Zn) content were quantified. the phytates content of soaked cowpea grain decreased with the acidity of the soaking solution and the duration of treatment. Compared to the raw material, phytates content decrease by 1.48 to 37.59% in samples soaked in tap water at 4 to 24 hours. Likewise, the phytates content decrease by 7.98 to 41.69 in samples soaked in 1 and 2% acetic acid solution at the same soaking time. The best reduction of phytates content (41.69%) is obtained with acetic acid 2% within 24 hours. Regarding minerals, a slight variation with soaking time in their content was obtained. Acetic acid solutions induced a significant removal of zinc but not for iron. The results revealed that for the two treatment, soaking with vinegar for 24h allows a better reduction of phytates with the best bioavailability of iron but low for zinc; soaking in tap water during 24h gives a good bioavailability for iron and a moderate one for zinc.So, we can say that, if intention is to obtain a product rich in iron with less phytates, it is preferable to use 2% acetic acid for 24h which can be adopted in households.
Fruits and Vegetables are a rich source of vitamins & minerals and protect us from micronutrient deficiencies as well as gastrointestinal imbalances. Increasing demand for fruits & vegetables in recent few years have also led to an exponential increase in the occurrence of foodborne illnesses. These foodborne illnesses have often been linked to the pathogens found in fruits & vegetables, residual pesticides as well as organic & inorganic deposits. Household decontamination methods & techniques form the last barrier to prevent the illness carriers in the entire supply chain from farm to fork. In this review, we have summarized various decontamination techniques employed at household level to ensure safe intake. The techniques range from potable water wash to chemical aids to heat treatments to modern methods employed to reduce microbial load, residual pesticide level and organic/inorganic non-natural contaminants. No single technique was able to cleanse the produce as well as preserve integrity & sensorial parameters. Hence, multiple hurdle concept for combination technologies is the preferred way for future decontamination strategies. There is a need for research in identifying complimenting technologies, which can be used in combination to reduce contaminants as well as preserve the organoleptic properties and shelf life of produce.
Made-in-transit (MIT) is a supply chain concept for the complete or partial manufacturing or production of perishable foods while being transported to the market. A 33 factorial design was carried out looking at the fermentation temperature (25°C, 30°C, and 35°C), apple fiber concentration (0%, 0.5%, 1.0%, and 1.5% v/w), and experimental treatment (no vibration or vibration to mimic that associated with transportation). Yogurt was manufactured using one of the four apple fiber concentrations and then fermented under one of the three fermented temperatures for 48 hours before being shifted into a 4°C cold room to finalize the gelling process. Physical-chemical properties including titratable acidity, pH, whey syneresis, and texture analysis were analyzed for all conditions using two-way ANOVA. There were noticeable differences between the fermentation temperature and the experimental treatment on the physical-chemical and sensory attributes measured. The apple fiber had no impact. A total of 63 people participated in a hedonic testing study to look at the impact the fermentation temperature, apple concentration, and the experimental treatment had on the appearance, aroma, taste, and mouthfeel of the yogurt. Consumers found the MIT yogurt to be unacceptable based upon all attributes tested (appearance, aroma, flavor, and mouthfeel).
The valorization of a chili pepper cultivar (Capsicum annuum) requires from the start information such as the physical and nutritional characteristics for a good exploitation of the fruits. The results indicate that the physical characteristics of the fruits of this chili cultivar are not influenced by the stage of ripening. The color of the fruits from the green stage to the red stage of ripening with the respective values of a * -0.33 to 1.68 for the ratio a * / b * in relation to the colors. The length of the fruit varies between (51.93 ± 0.78 cm and 31.5 ± 0.75 cm) and the width is between (1.69 ± 0.12 cm and 1.58 ± 0.19 cm) respectively for green and red fruits. At the nutritional level, the analyzed parameters showed a high moisture content (80.11 - 86.56%) in pepper fruits as well as a very low proportion of protein at all stages of ripening. The lipid content varies between 9.57% and 11.10% and the fiber content 2.19% to 2.74%. Subsequently, the molar ratios of phytate / calcium, phytate / iron, phytate / zinc, (phytate, calcium / zinc) and oxalate / calcium (Ox / ca) in the green pepper cultivar are 0.17, respectively 0.47; 5.96; 3.13-10-4 and 3.87. Unlike the Ox / ca molar ratio, the different molar ratios are below the recommended critical values. The nutritional composition of this chilli cultivar is leading to a new source of food ingredients.
The beneficial effects of food with added live microbes (probiotics) on human health are being increasingly promoted by health professionals. probiotic was technically defined by an Expert Committee as ‘‘live microorganisms which upon ingestion in certain numbers exert health benefits beyond inherent general nutrition’’. Fruit juices are also an alternative vehicle for the incorporation of probiotics because they are rich in nutrients and do not contain starter cultures that compete for nutrients with probiotics. Three types of fruit was used in this research and five sugar type (table sugar brix 11, 15, Glucose, Fructose and Sucrose) and all of them were determined for microbial count, pH, titratable acidity and total soluble solid. All samples also stored for six days and viable bacterial count, pH and titratable acidity were done at every three days. The result showed that during probioticaion pH of all three samples were reduced while titratable acidity was boosted with increasing incubation time.
Pickles or other Ready-to-Eat types of food items are becoming very common now-a-days. India has become a hub for producing a variety of pickled food items. This review paper describes the methods for the production and characterization of pickled food items. Pickling of food items allows the formation of lactic acid bacteria which are very important for the process of fermentation. Thus, physical conditions like temperature, humidity, acidity and pH should be maintained to keep the pickles safe. The variation in environmental condition leads to microbial growth. Different types of pathogenic bacteria grow at different levels of pH and acidity. They not only damage pickles but also increase the level of biogenic amines which can cause severe health problems. PCR and HPLC techniques are usually used to investigate the presence of a number of histamines producing bacteria and quantify the level of histamine before and after pickle production. The studies show that the level of histamine content should not exceed 1000 mg in a particular pickle sample.
Wheat flour is used to accelerate rheological properties of dough and as the vehicle for proven food fortification with high consumption and processing. Consumption of locally available vitamins and minerals rich foods like pumpkin by blending with wheat can be one of the strategies to combat the nutrient gaps and used to extend the shelf life of perishable fruits. Orange colored fresh pumpkin fruits were sorted, washed, peeled the hard rind, sliced the edible flesh, soaked and dried in open air and ground in to pumpkin flour. The wheat flour was made as control (BP0) with 100% wheat and four pumpkin and wheat blends (BP1, BP2, BP3 and BP4) were prepared by substituting wheat with 5%, 10%, 15% and 20% pumpkin flour respectively. The developed composite flour breads were made by adding others ingredients and its proximate and sensory acceptability were analyzed. The moisture content, crude protein and utilizable carbohydrates of the composite flours breads decreased as the ratio of pumpkin flour increased in the blend. However; the ash, crude fat, crude fiber and energy contents increased as the proportion of pumpkin increased in the blends of pumpkin wheat composite flours breads. The results of sensory analyses using five point hedonic rating demonstrated that a higher degree of liking was attributed to the bread sample with 10% dried pumpkins additive comparing to control wheat bread and others sample. The effect of adding pumpkin flour to wheat flour in different proportion showed more than average values of consumer-oriented panelist scores in overall acceptability of the developed breads. The newly developed product of wheat based pumpkin flour enriched bread suggested to wheat bread stable consumers and verifies its application in bakery products of 10% pumpkin flour.
‘Nasi Dagang’ is a signature Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots. It is a well-known breakfast food in the states on the East Coast of Peninsular Malaysia, southern Thai Malay provinces of Pattani, Yala and Narathiwat. Being a food preparation meant for immediate consumption, it naturally has short shelf life. Traditional preparations usually soak rice in fresh coconut milk with subsequent gelatinization facilitated via steaming process. As an objective to mitigate the adverse property of this food product, the scope of study undertaken focused on improvements of the formulation of the recipe using ultra-high temperature (UHT) coconut, skim and evaporated milk to replace the fresh coconut milk. In attempting to meet this objective of shelf life enhancement, modifications to the rice base utilized predetermined levels of various combinations of ultra-high temperature (UHT) coconut, skim, and evaporated milk to replace the fresh coconut milk. Sensory preference test and colour analysis were performed on resultant modified rice recipe samples. Subsequent evaluation of shelf stability quality of the rice samples were conducted on samples stored in room temperatures for three days and at chilled temperatures (4°C) for four weeks. The results showed that rice formulated with UHT coconut milk had the highest score for taste, texture, aroma, and overall acceptability, as compared to skim milk and evaporated milk. Shelf life evaluation indicated that rice stored at room temperatures (25°C) deteriorated due to increased presence of total bacteria count, which exceeded the safety level. Meanwhile at chilled temperatures, there was no evidence of microbial growth in the rice formulated with UHT coconut milk.
The West African coastal region has long been regarded as one of the most fertile fishing regions in the globe. For that, in many of the regionâs coastal communities, fishery stands out as a vital component of the surrounding ecosystem central to economic activities among citizens. However, recurrent overfishing by illegal foreign vessels is not only impeding sources of revenue and food security in the area. During the last several years, the widespread plunder of local fisheries by foreign trawlers engaged in illegal fishing continues unabated with indelible marks on communities. Considering the implications, the ongoing fishery crisis which has now reached monumental proportions is fast becoming a regional tragedy which must be dealt with it, if not, prosperity in West Africa could be elusive. While this comes at the expense of locals whose coastal waters are repeatedly encroached upon by illegal foreign trawlers. Such activities trigger depletion and biodiversity disappearance, loss of income and exposure to poverty due to many elements such as weak institutions, ineffective laws, absence of regional action plan and size of the West African fishing zone. Notwithstanding the lingering dilemmas, the fascination of mainstream literature all those years focused solely on fishery crisis elsewhere with little on West Africa. Thus, this paper will fill that void by examining the tragedy of over fishing using a mix scale approach of descriptive statistics and GIS with emphasis on the issues, trends, factors and impacts. From the temporal-spatial analysis, the result shows vast potentials based on the output as well as growing depletion, losses from illegal activities and impacts prompted by a host of socio-economic and physical factors. The paper offered solutions ranging from the promulgation of stricter regulations, legal actions by West Africa, the repatriation of funds, regional cooperation and effective monitoring.
Given the current climate change and rice price spikes in Madagascar, the government must turn to natural products such as Treculia perrieri. The present work was carried out in order to compare the different elements in the flour prepared from cooked and uncooked seed. The levels of lipids, proteins, glucose, ash and energy value in flour made from uncooked seed of 13g/ 100g; 30.9g/ 100g; 72g/100g; 2.15g/100g and 615.02Kcal/100g are superior to those found in the cooked seed flour of 9.42g/100g; 14.7g/100g; 64.17g/100g, 2.14g/100g and 401.61g/100g. Except the water content is greater than 9.42g/100g in flour made from cooked seed compared to uncooked seed flour 7.5g/100g. Similarly for mineral levels in uncooked seed flour such as potassium 720.05g/100g, magnesium 180.33g/100g, iron 10.2g/100g, calcium 220.12g/100g and sodium 52.13g/100g are higher compared to cooked seed flour of 444.69g/100g; 143.11g/100g; 7.25g/100g; 146.73g/100g; 49.32g/100g. In addition the rates of anti-nutritional in cooked flour are inferior to the flour comes from uncooked seed, except the tannin and polyphenol levels are absent in both types of flour. The rates are 0mg/100g for saponins, 0.002mg/100g for pyrogalic, 0.004mg/100g for catechol and 0.009mg/100g for polysaccharides against saponin level is 0.002mg/100g, 0.009mg/100g for pyrogallics, 0.011mg/100g for catechics and 0.01mg/100g for polysaccharides.
Yellow yam, unripe plantain and pumpkin seed flour blends were produced and their potentials for biscuits production were investigated. The blends of yellow yam, unripe plantain and pumpkin seed flour were formulated and compared with 100% wheat flour (control, sample A). The formulated flour blends were in the ratios (w/w) 100:0:0, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 coded as sample B, C, D, E, and F, respectively. The flours were evaluated for their functional properties while chemical compositions, physical and sensory properties of the biscuits produced were evaluated. The result showed that the bulk density of flour blends was not significantly (p>0.05) different from the control. Sample B had the highest water absorption capacity and swelling index but the least wettability compared to sample C to F. Crude protein, crude lipid, crude fibre and energy values of flour blends biscuits were significantly (p 0.05) difference was not observed in thickness of flour blends biscuits and the control. The sensory scores showed that sample D compared favourably with sample A as this would enhance the utilization of these underutilized crops.
