9th REFoSTS ECC of NIFST 2023 Proceedings
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This study evaluated the phytochemical and nutrient composition of four selected vegetables consumed in Nigeria, namely, bush mallow ( ahihara ), garden egg leaf ( okpokwa), African spinach (inine ), and bush okro ( ewedu ). They were analyzed for proximate, minerals, vitamins and phytochemical contents. Proximate values maintained the following ranges: moisture 6.73% to 91.22%, protein 7.05% to 32.12%, crude fiber 2.75% to 6.36%, ether extract 3.15% to 6.81%, ash content 2.81% to 6.81% and carbohydrate 48.75% to 72.62% while energy value ranged from 340.54kcal to 363.07kcal. The vitamin contents for these vegetables ranged as follows: vitamin A 0.13.mg/100g to 370.64mg/100g, thiamin (vit B 1 ) 3.12mg/100g to 7.45mg/100g, riboflavin (vit B 2 ) 0.08mg/100g to 3.96mg/100g, vitamin B 3 (niacin) 0.17mg/100g to 1.91mg/100g, and vitamin C 39.84mg/100g to 98.75mg/100g. The mineral content, namely, calcium ranged from 45.61mg/100g to 430.69mg/100g, magnesium 11.05mg/100g to 198.14mg/100g, potassium 49.82mg/100g to 708.28mg/100g, sodium 2.36mg/100g to 22.98mg/100g. Also the phytochemical contents of the vegetables for phytate ranged from 0.47% to 3.04%, tannin 0.10% to 1.01%, saponin 0.16% to 2.56% and oxalate 0.63% to 0.72%. The results obtained from these vegetables show that they can contribute qualitatively to the nutritional need of the Nigerian population especially among the rural dwellers where vegetables is major food source.
The production and evaluation of biscuits produced by the incorporation of peanut butter as substitute for shortening in biscuit was studied. Biscuit samples were prepared with margarine (fat) substituted with peanut butter (PB) in ratios; BSA (100:0), BSB (75:25), BSC (50:50), BSD (25:75) and BSE (0:100) where BSA was the control. The standard method of biscuit preparation was adopted. Proximate and Physical analysis were carried out on the biscuit samples produced to determine their qualities and the data obtained were analyzed statistically using ANOVA and Fisher's LSD was used to separate the means. Proximate analysis showed that moisture content increased from 0.5 to 2.63%, crude fibre increased from 0.7 to 2.1%, ash content increased from 1.03 to 2.77% and protein content increased from 7.75 to 11.64% while fat content and carbohydrate decreased progressively with increasing levels of peanut butter substitution from 20.20 to 13.02% and 69.82 to 67.84% respectively. The weight of the biscuit increased with increase in peanut butter substitution.
The study investigated the influence of the extrusion process variables on attributes of extrudates produced from three different mixes containing defatted soya alone or combined with meat myofibrillar or connective tissue protein. The mixes were extruded in a twin-screw co-rotating extruder using different screw configurations and independent process variables (die size, feed rate and screw speed). The characteristics of extruded products be- fore and after retorting process were also examined. Extrudates produced from mixes containing 25% myofibrillar protein resulted in higher bulk density over the extrudates produced using defatted soya alone that resulted in low density and water absorption capacity. The screw configuration with the greatest number of reverse element sections resulted in the most expanded extrudates especially at the highest screw speed and the lowest feed rate. Overall, this study indicated that an appropriate selection of screw configuration and recipe mixes are essential to maximize the quality of the extruded products.
Since time immemorial, plants are used as the source of food and medicine. It can be traced back to the start of humanity. Bringing plant-based food, such as fruits, vegetables, and whole grains, rich in phytochemicals, with beneficial nutrients, opens the door for healthy living. The health benefits are partly attributed to the compounds which possess antioxidants. Several epidemiological observations have shown an opposite relationship between consumption of plant-based foods, rich in phytochemicals, and many diseases including cancer. The majority of the ailments are related to oxidative stress induced by free radicals. Free radicals are extremely unstable with a very short half-life, highly reactive molecule which leads to oxidative damage to macromolecules such as proteins, DNA, and lipids. Free radical induced cellular inflammation appears to be a major contributing factor to cause aging, and degenerative diseases such as cancer, cardiovascular diseases, diabetes, hepatic diseases, renal ailments, and brain dysfunction. Free radicals have been caught up in the pathogenesis of several diseases. Providentially, free radical formation is controlled naturally by phytochemicals, through their antioxidant potential which plays a key role in preventing many diseases including cancer by suppressing oxidative stress-induced DNA damage. Keeping these facts in mind, an attempt has been made to highlight the oxidative stress, enzymatic and non-enzymatic antioxidant, dietary phytochemicals and their role of in disease prevention and cure.
Abstract
This study sought to determine the effects of the traditional system of processing on proximate components, minerals and microbial composition of African Locust Bean seeds (Parkia biglobosa). Six batches of African locust bean seeds (ALBS) were purchased from the open market in Kumasi and each batch was halved. One part was kept in its raw state and the other part processed into a fermented condiment called “Dawadawa”. Proximate, mineral and microbial analyses were done on the samples and results obtained were analysed using the one way analysis of varience described by Genstat statistical software.
Results obtained indicated that processing ALBS into Dawadawa increases the level of moisture, crude protein and ether extract but decreases carbohydrate, fibre and ash content. Processing of ALBS into Dawadawa also increased the sodium and phosphorus and resulted in a reduction in calcium, magnesium and potassium content. Processing of ALBS into Dawadawa further reduced its microbial count. Microbes isolated from both raw and processed ALBS were Bacillus spp, Aspergillus niger, A. flavus, A. tamari and Penicillium sp. whilst Mucor was isolated from the raw (unprocessed) ALBS. It was concluded that processing influences the nutrient and microbial composition of ALBS.
Keywords: Dawadawa, fermentation, minerals, protein-enrichment
Weaning foods were prepared using sweet potato flour, soybean flour, wheat flour, whole milk powder and sugar at different ratios. The prepared samples were analysed for proximate composition, retinol content, minerals content and amino acid composition, and compared with the commercial weaning food (Control). The prepared weaning food samples were found to have 13.23 to 16.76% protein, 5.61 to 7.56% fat, 1.90 to 2.14%ash, 8.05to 8.16 % moisture and 65.41 to 71.2%1 total carbohydrate content. The retinol content, iron (Fe), and calcium (Ca) contents did not meet the requirement given by FAO but phosphorus (P) content satisfies the FAO specifications given for infant and babies (1-3 years groups). The sample with the highest protein content was analysed for amino acid content and all essential
amino acids fulfilled the requirements for infant and babies growth except threonine content having chemical score of 68.68. The sensory attributes of the prepared weaning foods were evaluated and compared with commercial one. The highest score was given by commercial weaning food followed by sample containing 10% sweet potato flour and 25% soybean flour.
The study compared the proximate composition and functional properties of various combinations of rice, millet, amaranth, and soybean flour composites. The rice and millet, rice and amaranth, and rice and soybean flours were mixed in the ratios of 70:30; 50:50; 40:60 percent. The results on proximate composition showed that the moisture content ranged from 5.99% to 9.82%. The highest moisture content was observed in rice 40%-millet 60%; the ash content ranged from 1.01% to 2.83%. the highest ash content was found in RSOYc; the fat content ranged between 0.77% (RMa) to 8.96% (RSOYc); the protein content ranged between 6.91% (RMb) to 18.17% (RSOYc), carbohydrate content ranged between 67.1 (RSOYb) to 81.58% (RMa); the total energy ranged between 363.95 kcal (RMc) to 413.94 kcal (RSOYc) and fiber content ranged between 0.99% to 1.12. The results of the functional properties showed that the emulsion capacity ranged between 50.0% to 53.69% with highest in RSOYa; the emulsion stability ranged between 48.57% to 54.76%, with the highest in RSOYa; the water absorption capacity ranged between 5.79% to 7.17%, with the highest in RSOYb; the oil absorption capacity ranged between 5.89% to 7.72%, with the highest in RSOYc; bulk density ranged between 0.99% to 1.212; and the swelling capacity ranged between 5.0 ml to 23.5ml with the highest in RSOYc. The mixture of rice-soybean flour (40%-60%) is suitable for the preparation of foods for the young children with protein-energy malnutrition (PEM).
Ogi an affordable complementary food is of paramount importance due to its popularity as diets of many native African populations. The study explored effects of biofortification with garlic and ginger on acceptability and nutritional quality of ogi flour prepared from sorghum and quality protein maize by natural fermentation technique. Pasting properties, bulk density, water absorption capacity, total reducing sugar and sensory characteristics were evaluated. Biofortified samples showed stable total reducing sugar content, increase in bulk density, decrease in water absorption capacity and peak time during storage. The pasting temperatures of biofortified ogi flour were below boiling temperature thus formed paste in hot water below the boiling point. Ogi (maize) with 2% garlic-2% ginger and ogi (sorghum) with 4% garlic-2% ginger were the most preferred with no significant difference (p < 0.05). Biofortification with garlic and ginger at 2 and 4% improved the quality attributes and acceptability of ogi flour. The study on biofortification of ogi with garlic and ginger is germane in formulation of nourishing weaning food that is light, less bulky for babies, nursing mothers and malnourished populations.
Cake is becoming popular delicacy during celebration periods among little children and adult people in most urban cities in developing nations like Nigeria. Providing nutritious and healthy cake remains a major challenge due to high sugar content which predisposes the consumers to obesity. Potential of Wheat Flour (WF), Pigeon Pea Flour (PPF), and Sweet potato Flour (SPF) in the production of nutritional and healthy cakes were investigated. Five cake samples were produced with different formulations which include wheat flour and composite flour of wheat, pigeon pea and sweet potato in the ratio of 100:0:0, 70:20:10, 65:20:15, 60:20:20, 55:20:25 with other ingredients, respectively. The samples were analyzed for proximate content, β-carotene, anti-nutrients, minerals and sensory properties. Proximate content of the cake showed significant increases (p>0.05) with the inclusion of pigeon pea and the increase in sweet potato substitution levels. The tannin and trypsin inhibitor contents increased while phytate decreased with the increase in pigeon pea and sweet potato substitution level. There was no significant difference (p<0.05) in the panelist ratings for taste, color, flavor, texture, aroma, appearance and overall acceptability in the cake sample with ratio 70WF:20PPF:10SPF as it compares favourably with the control (cake produced from 100% wheat flour). The results indicate that a healthy and nutritious cake could be produced from composite flour of wheat, pigeon pea and sweet potato flo