In continuous search for solutions to malnutrition, mainly prevalent among the people of developing countries, various views have been expressed regarding the necessity to improve the nutritional quality of indigenous foods such as gari through better processing and enrichment with cheap and readily available plant materials such as cowpea hull. Gari was produced using the traditional method and enriched with freshly produced cowpea hull in dry form to improve the nutritional composition. The objective of this study was to determine the effect of stages of inclusion of cowpea hull on some quality attributes of gari. Factorial design of 2 stages of inclusion (before and after fermentation) with 4 levels (0 %, 3 %, 5 % and 7 %) of cowpea hull treatments and standard methods were used to analyze the enriched gari (EG). The results of the proximate analysis of gari revealed that as inclusion level increases crude fibre, ash and crude protein contents increased in the fermented EG. Enrichment caused a significant (p<0.05) increase in the minerals and the amino acid profile compared to the control while fermentation caused a significant increase in vitamins content of EG. The titratable acidity of the EG may be linked to the increase in amino acid content of the samples, and pH ranged from 3.87 to 3.99. Fermentation of the cowpea hulls with cassava mash significantly enhanced the sensory characteristics and make them acceptable than their unfermented counterpart. Based on the results, it is recommended to enrich gari by incorporating 7% cowpea hull that have undergone fermentation with cassava mash.

Gari was produced using the traditional method and enriched with freshly produced cowpea hull in wet form to improve the nutritional composition. The objective of this study was to examine the effect of stages of inclusion of cowpea hull on some quality attributes of gari. Factorial design of two stages of inclusion (before and after fermentation) with four levels (0%, 3%, 5% and 7%) of cowpea hull treatments and standard methods were used to analyze the gari. Stages of inclusion of cowpea hull had a significant (p < 0.05) effects on lightness (L*) which reduced as percentage of cowpea hull increased while redness (a*), yellowness (b*) and change in colour increased as cowpea hull increased. Fourier transform infrared spectroscopy shows a diverse functional group with more than five peaks in the graph. Thermal properties reduced as percentage of cowpea hull increased in the fermented cowpea hulls samples and increased in unfermented which was evident in the pasting properties (1275-2143 RVU, 93-271 RVU, 5.92-6.97 min and 51.70-95.06 degrees C for peak viscosity, breakdown, peak time and temperature), respectively. Enrichment of gari using 5% cowpea hull fermented with the cassava mash is therefore recommended.

Despite commercial acceptability as diets in some West African and South American households, the bulk of the world's population does not consider akara and senke to be foods due to a lack of scientific proof demonstrating their intrinsic benefits and formulation processes. The focus of this study, therefore, was to prepare and characterize akara and senke developed from dehulled (DH) and undehulled (UDH) cowpea. Sample A (100% DH), Sample B (100% UDH), Sample C (25% UDH: 75% DH), Sample D (75% UDH:25% DH), Sample E (50% UDH:50% DH). Analysis was carried out using standard methods. Results showed that samples E and A had the highest and lowest values for oil absorption capacity (OAC), water absorption capacity (WAC), and loose-packed density (LBD), respectively. Protein (17.40%), carbohydrate (42.33%), and energy (541.72 kcal/g) were the highest for samples A, D, and C, respectively. The fat content (14.44%) was the lowest in sample D, while sample B had the lowest ash content (3.18%). While sample C had the highest L value (50.94), a (13.14) and b (-6.13) were the lowest in sample A. The sensory qualities showed that senke made from Sample E had the highest ratings (except for color) in all the sensory parameters. The average overall acceptability was 7.13, and statistical analysis revealed no significant (p<0.05) differences among the samples. Formulation of dehulled and undehulled cowpea flour paste as cakes has intrinsic nutritional benefits and their consumption should be encouraged globally.

Cassava root spoils rapidly after harvest but can be well preserved by storing under freezing. This study investigated the functional, chemical and physicochemical properties of flour produced from frozen cassava roots. Freezing period did not significantly (p < 0.05) alter the moisture, ash, fat and fibre, but had slight effect on the carbohydrate and protein contents of the flour. Lightness, yellowness index and bulk densities of the flour samples reduced with freezing period. While freezing did not significantly (p < 0.05) change the ability of the flour samples to absorb oil, a slight but significant increase in the water absorption capacity was observed. Potassium (1.29-3.46 mg/kg), sodium (1.24-1.28 mg/kg), and calcium (0.94-1.34 mg/kg) were the major minerals in the cassava flour samples. The cyanide content (10.80-22.95 mg/kg) reduced as freezing days increased but peak, setback, breakdown and final viscosities did not follow a particular pattern. The information from this study is important to further determine the industrial potentials of flour from stored cassava roots.

Gari is the most popular cassava product in West Africa. Therefore, the suitability of any cassava root introduced into this region for gari production is important. This study determined some selected morphological and chemical characteristics of six cassava varieties (TMS 30001, TMS 30572, TME 419, TMS 98/0505, TMS 98/0581 and Biofortified) being promoted for widespread cultivation in Kwara State, Nigeria. The yield, physical, chemical and sensory attributes of gari made from these roots were also investigated. Principal Component Analysis (PCA) was conducted to identify parameters contributing to major sensory variations in the gari samples while correlation analysis was adopted to determine relationships between cassava and gari properties. Biofortified cassava had the highest root size attributes. Moisture, starch and cyanide contents of the cassava roots were 64.01-77.38%, 31.47-61.94% and 40.52-58.86 mg/kg, respectively. TMS 30001 had highest pulp-to-peel ratio (3.96) and gari yield (20.11%). The particle size distributions, angles of repose, pH, and total titratable acidity of the gari samples differed significantly (p≤0.05). Cyanide content of gari from TMS 98/0581 was above WHO recommended safe limit of 10 mg/kg while gari from TMS 30001 had highest sesnory ratings, except in taste. PCA revealed overall acceptability, taste and colour as the top three sensory components contributing to variation in the gari samples. Root size negatively correlated with dry matter, starch content and gari yield. It was concluded that the various cassava varieties exhibited some distinct morpholgical and chemical characteristics which influenced their potentials for gari production.

Effect of pretreatments (sulphiting and blanching) and drying methods (sun, oven and freeze) on physicochemical properties and acceptability of unripe plantain flour was investigated. Proximate compositions, selected mineral contents and functional properties of the flour, as well as the sensory attributes of their cooked dough (amala) were determined using standard methods. Pretreatments and drying methods had varying individual and interactive effects on the unripe plantain flour. Moisture contents of the flour, except the blanched sun-dried sample, were lower than the 10% recommended by Standard Organisation of Nigeria as the maximum safe-keeping limit for flour. Carbohydrate contents were generally high (80.33-83.06%) but protein (2.17-2.87%), fat (1.30-1.56%) and ash (1.75-2.10%) were most retained in freeze-dried samples and blanching caused about 40-47% reduction in crude fibre. Pretreatments reduced (p<0.05) calcium (32.15-30.07 mg/100g) but increased (p<0.05) phosphorus (21.51-23.00 mg/100g) contents of sun-dried flour while sodium generally increased with sulphiting. Freeze-dried flour had highest bulk density (0.83-0.84 g/ml), swelling index (4.12-4.17%), water absorption capacity (24.80-27.68%) and dispersibility (60.10-63.00%). Cooked dough (amala) prepared from the various unripe plantain flour were all accepted by the panelists but those from freeze-dried flour were the most generally acceptable with the sulphited-freeze-dried unripe plantain cooked dough being rated as the best.

This study investigated the physical, chemical, and sensory attributes of breads produced from preheated high-quality cassava flour (PCF) and its composite with wheat flour (CWF). Wet gluten was added to the PCF and CWF for production of bread, while bread from wheat served as the control. Flour functionality was determined prior to bread production. The moisture contents of the flour samples were in the range of 12.80 to 14.21%, and PCF exhibited water absorption capacity (1.12 mL/g) comparable to that of wheat flour (WF) (1.10 mL/g). There were significant (P < 0.05) differences in color characteristics, except in L* values and breads produced from WF and CWF were similar in specific volume (3.85 to 4.21 mL/g) and firmness (2.04 to 2.64 N). Breads from WF and CWF exhibited similar crumb microstructure, though gas bubbles in the sample from PCF appeared less developed. Wheat bread had significantly (P < 0.05) higher calorie, crude protein and crude fat, but lower crude fiber, ash, and carbohydrate compared to other bread samples. Sensory evaluation showed that bread from PCF was not significantly different from 100% wheat bread in crust color, texture, and overall acceptability but was impaired in flavor. The study revealed the feasibility of bread baking from preheated cassava flour with added gluten extract. The bread produced had some quality attributes comparable to that of wheat bread. PRACTICAL APPLICATION: Bread from wheat-cassava composite flour with added gluten was similar to wheat bread in specific volume and firmness while sample from cassava flour with added gluten compared favorably well with wheat bread in crust color, texture, and overall acceptability. Findings from the study present wheat gluten extract as a viable component to be used in nonwheat flours for bread making. This could be a basis to further add value to the gluten churned out as a by-product in the wheat starch industry.

Production of yoghurt from Bambara groundnut (BGN) had been reported to have some limitations on its stability and quality. This work was designed to determine the effect of pre-treatment methods on the physicochemical and anti-nutritional properties of Bambara groundnut yoghurt (BGNY). Seven yoghurt samples were made from BGN milk obtained from differently pre-treated BGN. The pre-treatment methods were germination (G), roasting (R), parboiling (P), germination and roasting (GR), roasting and parboiling (RP), germination and parboiling (GP), while untreated (U) served as the control. The viscosity, specific gravity (SG), Brix, total dissolved solids (TDS) and least gelation concentration (LGC) of both the pre-treated and untreated BGNY were 11.30-19.40 mpals, 1.02-1.05 g/mL, 2.0-6.90 (oBrix), 2350-3470 ppm and 6-12% respectively. Significant differences (P≤ 0.05) were obtained for viscosity except for U-BGN and GP-BGN, and none recorded for specific gravity. No significant differences (P≤ 0.05) were recorded for sedimentation stability and also LGC except for GR-BGN and G-BGN. Yoghurt produced from G-BGN had the best values in LGC, Brix, TDS, SG and sedimentation stability. Pre-treatments significantly decreased anti-nutritional properties, while lowest values were recorded for GR (40.36 mg/dL) in trypsin inhibitor, RP (12.23 mg/kg) in tannin and GP (4.64 mg/mL) in phytate reductions. It could be concluded that BGNY can be produced from pre-treated BGN, as pre-treatment significantly improved the stability of the yoghurt and reduced the anti-nutritional properties; and can be recommended that combined pre-treatment with GR-BGN should be adopted for large scale production of yoghurt since it had the best qualities.

Tomato (Solanum lycopersicum) is one of the most widely consumed fresh vegetables in the world. Due to its low shelf-life, it is processed into paste with added chemical preservatives. Pleurotus tuberregium (P.t.s) is a good source of bioactive compounds effective against microbial growth, in addition to its load of other nutrients. In this study, the physicochemical, microbial, antioxidant activity and sensory properties of packaged tomato paste supplemented with Pleurotus tuberregium sclerotium flour were investigated using standard methods. The tomato pastes and Pleurotus tuberregium sclerotium flour were mixed in ratios of 100:0, 95:5 and 90:10 after which they were stored in low-density polyethylene and plastic containers at ambient temperature. There was a haphazard decrease in the fungal count of the supplemented samples during storage. A progressive increase in antioxidant activity at different inhibition levels was observed, with the samples packaged in plastic having the highest value at 100mg/ml titration. The DPPH value range obtained for (Day 0), (Day 4) and (Day7) were 4.7 - 49.9%, 50.2 -53.8% and 50.0% - 52.2%, respectively. A slight decrease in vitamins and minerals composition of treated samples as compared to the control was evident after storage period. Moderate addition of 5 to 10% Pleurotus tuberregium sclerotium flour is effective in improving the physicochemical properties, vitamins and minerals content, antioxidant activity, sensory properties and microbial stability of the paste stored in plastic container. Keywords: Tomato paste, Pleurotus tuberregium sclerotium, low density polyethylene, plastic container, chemical composition

Fried groundnut cake, popularly called kulikuli, is obtained by frying the cake obtained from groundnut oil extraction. Addition of potash during defatting of groundnut is believed to increase oil yield and improve kulikuli quality, but there is little or no scientific information explaining this. This study investigated the yield, physical and chemical properties of oil extracted from groundnut with the addition of potash at 0.16, 0.32, 0.48 and 0.64%. The proximate and sensory attributes of the kulikuli produced were also determined. Groundnut yield increased from 14% to 27% with increasing addition of potash, presumably due to the emulsifying properties of potash. Potash addition significantly (p < 0.05) influenced the refractive indices, percentage impurity and colour of the oil samples. Oil extracted without potash had the lowest iodine value (85.12 mg/100 g), saponification value (202.2 mg KOH/g), acid value (6.46 mgKOH/g) and peroxide value (5.66 meq/Kg). The kulikuli had moisture in the range of 1.45 - 3.00%; carbohydrate, 20.6 - 40.4%; protein, 30.5 - 40.8%; ash, 4.45 - 5.05%; and fat, 23.5 - 30.6%. Kulikuli sample without potash was the most preferred based on taste and aroma while sample with 0.64% potash was the most preferred based on crunchiness, colour, breakability and overall acceptability. The study confirmed the hypothesis that potash addition during extraction of oil and production of kulikuli increases oil yield and some of the quality attributes of the kulikuli. Keywords: Groundnut, potash, oil yield, kulikuli, quality attributes

This study investigated the effect of replacement of cassava starch (CS) by 20, 40, 60, 80 and 100% with sweet potato starch (SPS) on the physicochemical and sensory properties of tapioca (a meal made by roasting and partial gelatinization of CS). Amylose content ranged from 23.89% to 30.25% with SPS inclusion from 0 through 100%. Peak viscosity and breakdown decreased while final viscosity and setback increased, with increasing SPS. Peak time and peak temperature were in the ranges of 4.3-5.0 min and 50.20-75.0 degrees C, respectively. Least gelation capacity (L.G.C.), swelling capacity (S.C.) and water absorption capacity (W.A.C.) increased by 16.67-80.67%, 7.17-21.18% and 0.33-10.90%, respectively. All tapioca samples were generally accepted, though 100% CS tapioca was most accepted. Tapioca sample with 20% SPS was most accepted among the various CS-SPS blends. Sensory impairment was attributed to caramelization of sucrose remnant in the SPS extract. The increased functional properties, particularly W.A.C. and S.C., of tapioca in this study is an indication of less soaking time which can reduce the drudgery associated with the preparation of tapioca. The study also reveals a strategy to diversify the traditional base source of the meal.

Gari is a fermented cassava products widely consumed in many parts of Africa including Nigeria. Cassava has a low shelf-life due to physiological and microbiological changes that occur after harvest. In this study, the physicochemical properties of gari produced from frozen cassava roots were investigated. Cassava roots were stored for a period of 0, 7, 14, 21 and 28 days. With the exception of gari yield (31.3-34.5%), freezing generally influenced the physiochemical properties of gari obtained from the cassava roots. Functional properties, including bulk densities and swelling power, decreased as the days of freezing increased. With the exception of pasting temperature (approx. 64 degrees C) and time to peak (approx. 7 min), other pasting properties were significantly affected by freezing. Cassava roots may be frozen for 28 days without significant changes in the sensory properties. Freezing may serve as a promising alternative for extending the shelf life of cassava root and the resulting roots may be used in the production of gari with satisfactory functionality and sensory attributes.

Noodles were formulated using blends of wheat and sweet potato flours as base materials, then fortified with soybean flour. The formulations were in ratio 100:0:0, 95:5:0, 90:5:5, 85:10:5, 75:15:10, 65:20:15, and 55:25:20 for wheat, sweet potato and soya bean flours, respectively. Dough rheology, cooking quality, proximate composition, minerals, and sensory properties were evaluated using standard methods. While dough resistance and hydration increased with increase in the addition of sweet potato and soya bean flours, strength and extensibility decreased. Dough prepared with wheat, sweet potato and soya bean flour in ratio 75:15:10, 65:20:15 and 55:25:20 exhibited poor dough rheology. The addition of sweet potato and soya bean flours to wheat flour for noodle decreased optimal cooking time from 10.5 min to 8.3 min., however, cooking loss, cooking yield and swelling index increased. Moisture (9.21-10.15%), protein (9.21-10.15%), fat (9.21-10.15%), fibre (9.21-10.15%), ash (9.21-10.15%) and carbohydrate (9.21-10.15%) contents of the noodles varied significantly (p<0.05). Phosphorus, potassium and magnesium were the major minerals in the noodles while iron, calcium and sodium were relatively low. Sensory evaluation results revealed that the 100% wheat noodle was most preferred by the taste panel members. However, noodles prepared in the ratio of 90:5:5 seems to compare favourably well with the control in most of the sensory parameters measured. Acceptable noodles with improved protein and mineral content can thus be produced by the incorporation of sweet potato and soya bean flour into wheat flour up to the level of 5% each.

Essential oils are considered to be direct metabolites produced in plant organs (such as secretion ducts or glandular trichomes) by intracellular biogenetic pathways. Plant seeds contain complex mixtures of over 3000 essential compounds, of which about 300 are of commercial importance. The objective of this study was to examine the essential oil composition of seeds of maize, soybean, pumpkin, and lemon. The essential oils were extracted by hydro distillation using Clevenger-type apparatus and their chemical components were isolated by gas chromatography and then analyzed by gas chromatography-mass spectroscopy. The major compounds found in the seeds of maize, soybean, pumpkin and lemon were oleic acid (32.80%), 1, 9 – tetradecadiene (46.52%), ethyl oleate (48.46%) and d-limonene (20.50%), respectively. Total components identified in maize, soybean, pumpkin and lemon seeds were 11, 10, 11 and 21, respectively including monoterpenes, sesquiterpenes, and other components including aldehydes, acids, esters and oxides. The present study confirmed that these seeds contained varying degrees of bioactive components of nutritional and industrial values. The potentials of these oils for enrichment of human and other animal diets are therefore recommended.Keywords: Molecular compounds, Extraction, Isolation, Characterization, Essential Oils, Seeds

In this study, a small-scale machine for roasting peanut (Arachid hypogaea L) kernels into the form that can be eaten as snacks was designed, constructed and tested. Design considerations included high roasting capacity and efficiency, quality of roasted kernels and local availability of construction materials. The essential components of the machine are feed hopper, roasting chamber, discharge outlet, prime mover, speed reduction mechanism and main support and a 2 hp electric motor. The roasting chamber is double-wall cylindrical drum enfolded by four 250 W heating rods connected to thermocouple and an electronic temperature controller to regulate the heat supply. A temperature of 120°C was employed for roasting. The space between the inner and outer cylinders of the roasting chamber is filled with compacted insulation materials in order to conserve heat during roasting operation. The roasting chamber houses a screw conveyor of 20 mm diameter shaft with a uniform pitch screw blade arrangement. In operation, peanut kernel is fed through the hopper into the roasting chamber; the screw conveyor stirs the kernels in the chamber and then conveys them to the discharge outlet where they are collected after being roasted. The machine was tested using dried, shelled and winnowed peanut kernels and results revealed high efficiency of were 73.54%, 71.27 % and 69.47 % at roasting time of 5.0, 7.5 and 10.0 minutes respectively indicating that the machine performed satisfactorily. Sensory evaluation results also indicate an acceptability of the roasted kernels while an estimate of USD105 was used to develop the machine.

Introduction.The effect of two processing conditions on chemical and consumer acceptability of cocoyam (taro) elubo was investigated.Materials and methods: Fresh taro tubers were processed into elubo using traditional method of four treatments (P 50 S 12; P 50 S 24; P 60 S 12 and P 60 S 24 ) from parboiling at 50 0 C for 3h and at 60 0 C for 1h; steeping in water for 12h and 24h.Standard methods were used to determine the proximate and mineral composition of the elubo samples.A stiff gel (amala) was prepared from the elubo samples to evaluate the sensory quality and consumer acceptability.Results and discussion: The proximate composition of the taro elubo samples revealed that the processing treatments had no significant (p<0.05)effect on the crude fibre (3.80 to 3.83%), carbohydrate (77.50 to 78.80%), and calories (345.32 to 349.47K), while, significant (p<0.05)effects were observed on the moisture (8.39 to 9.30%), ash (1.56 to 2.98%) and protein (5.08 to 6.26%) contents.Parboiling at 50 0 C resulted in lower moisture content, though all the values are still within the acceptable level for storage of food flour.The ash content of the taro elubo was significantly (p<0.05)influenced by steeping at 12h with elubo sample obtained from P 60 S 12 treatment having the highest value.Stepping at 12h also favoured the protein content, the P 50 S 12 recorded the highest value.The usual lost of minerals through heat treatment (parboiling) and leaching (stepping) was observed as the fresh taro had significantly (p<0.05)high mineral composition.Elubo sample obtained from P 50 S 12 and P 60 S 12 treatments the highest value for calcium (30.87mg/100g) and potassium (47.00mg/g) respectively.Increase in steeping time caused a significant (p<0.05)reduction in the values obtained for calcium, potassium and sodium.There was no significant (p<0.05)effect on the iron and manganese contents of the elubo samples.The sensory qualities of the amala samples showed that parboiling of taro at 50 o C resulted in amala having no significant (p<0.0)difference in colour, taste, aroma, consistency and general acceptability with yam amala (the reference sample).This indicates that low heat treatment is required for processing of taro corms.Conclusions.The study showed that the parboiling at 50 o C and stepping at 12h favoured the chemical and sensory qualities and consumer acceptability of taro elubo than parboiling at 60 o C and stepping at 24h.

Starches are important ingredient in the food industry. Currently, corn, potato and tapioca are the main sources of starch for various industrial applications. However, there is a growing demand for starch by the industry, due to the pressure on the conventional sources of starch for other non-food uses. Underutilised crops such as bitter yam may play a role as alternative source of starch to the commercial sources. Bitter yam belongs to the Dioscorea specie and it is rich in starch, which may be potentially used in food and non-food applications. This paper presents a review of literature on the functionality and potential applications of bitter yam starch. Majority of the studies in the literature focused on pharmaceutical applications. Bitter yam starch has remarkably small sized granules which may be employed as fat replacers for better mouth feel in foods such as mayonnaise and salad creams. Future studies are needed to fully characterize the starch extracted from bitter yam starch using Fourier Infrared Spectroscopy, Transmission Electron Microscopy, Rheometer and other high technologies previously used for conventional starch sources. The chain length distribution of the amylopectin components of bitter yam starch should also be investigated. Furthermore, effort should be made to modify the native starches for improved functionality for both food and non-food applications.

Introduction.Food safety is one of the problems facing sub-Sahara African countries like Nigeria.The use of wholesome indigenous crops and improved methods of production of major foods is a way forward. Materials and methods.A factorial research design was used to obtain eight samples of cassava and sweet potato gari from three modifications of the traditional production method for gari.Effects of these methods on the physical, chemical and sensory properties of the gari were evaluated using standard methods.Results and discussion.The results revealed that the inclusion of sweet potato significantly (p<0.05)influenced the proximate composition of the cassava-sweet potato gari and the values are also within the recommended levels for quality gari.Moisture content ranged from 10.10 to 12.30%, crude fibre 1.93 to 1.98%, ash content 1.13 to 1.31%, protein content 1.43 to 4.29%, and carbohydrate content 78.11 -83.59%.The cyanide contents ranged from 0.58 to 2.16 mg/100 g, with 100% cassava gari having the highest while 100% sweet potato gari recorded the lowest.A decrease in porosity from 40 ± 2 % for the 100% cassava gari to 27.33 ± 2 % for sweet-potato gari was observed.The particle size of the sweet potato gari had the highest angle of repose of 38° while 100% cassava gari recorded the lowest angle of repose (29°).The swelling index of the samples ranged from 330 to 450% and100% sweet potato gari had the highest loose and packed densities.The sensory evaluation results showed that the cassava sweet potato (10%) gari was rated the best for colour (8.07), texture (7.67), and aroma (6.87), while 100% cassava gari had highest value for taste (7.47), and both shared the highest value (7.60) in overall acceptability.Conclusions.The study showed that 10% sweet potato can traditionally be added to cassava for quality gari production.