46 research outputs found
Sensory and Instrumental Texture Profiling of Yellow-fleshed Plantain Flour Cooked Paste Produced from Different Varieties
No full textThe aim of this study is to assess the effect of different packaging materials and storage periods on the sensory and instrumental texture attributes of amala prepared from different plantain flour
Packaging materials and storage conditions suitable for high carotenoid plantain flour
No full textThe best packaging materials and storage conditions suitable for high carotenoid plantain flour will be establishe
Effect of Packaging Materials and Storage Periods on the Quality of Yellow-fleshed Plantain Flour
No full textUnripe plantain flour is hygroscopic and gets spoilt if not correctly processed, packaged and stored, these changes that occurs during packaging and storing can affect the quality characteristics especially the carotenoid content of the flour. Thus, this report explores the need to evaluate the effect of packaging materials and storage periods on the quality of yellow-fleshed plantain flour
Functional and Pasting Properties of Gari Produced from White-fleshed Cassava Roots as Affected by Packaging Materials and Storage Periods, and Sensory Attributes of the Cooked Gari Dough (eba)
No full textGari (roasted fermented cassava grits) is the most popular product consumed in West Africa and an important food product in the diet of millions of people in developing countries. The study investigated the effect of packaging materials (PM) and storage periods on the functional and pasting properties of Gari produced from white-fleshed cassava roots and sensory attributes of the cooked Gari dough (eba). Gari was produced using the standard method and packaged in a polypropylene woven sack (PP) and polyvinyl chloride container (PVC). Gari was stored for 24 weeks at room temperature and sampled at four-week intervals for functional and pasting properties, and sensory evaluation of the eba, using standard methods. The results showed that the storage periods significantly affected all the functional (except swelling power) and pasting properties of the Gari, and PM had no significant (p>0.05) effect on the functional (except bulk density) and pasting properties. Also, the PM had no significant effect on the sensory attributes of the eba except for the mouldability (p<0.05). The setback viscosity of the Gari packaged in PVC had a significant (p<0.05, r= -0.58) negative correlation with the texture of the eba. The panellists preferred all the sensory attributes of the eba made from the Gari stored in PP compared to that made from Gari stored in PVC. Therefore, packaging Gari in PP may keep most of the properties preferred by consumers when stored for up to 5 months
Compliance of commercial bakeries to regulatory safety standards in the Ilorin metropolis
No full textPotassium bromate (KBrO3) becomes important in bread as a flour-enhancing agent which gives fine and uniformly sized pores. However, it has been confirmed by the International Standard Organization that potassium bromate is carcinogenic, hence, its ban for bread production globally. This study was conducted to determine the level of compliance with the banon KBrO3 and the possible heavy metal contamination in bread within the Ilorin metropolis. Thirty (30) different brands of bread were purchased randomly in the rural, periurban, and urban areas within the Ilorin metropolis and evaluated for KBrO3 and heavy metals copper (Cu) and lead (Pb) contents, using standard methods. The results revealed that the KBrO3 content ranged from 1.09 - 3.25 mg/kg in rural areas, 1.43 - 3.11 mg/kg in peri-urban areas, and 1.67 - 3.04 mg/kg in urban areas. The copper content is 0.13 - 0.85 mg/kg in the rural area, 0.25 - 0.75 mg/kg in the peri-urban area, and 0.03 - 0.79 mg/kg in the urban area. The lead content of the bread samples ranged between 0.23mg/kg and 0.43 mg/kg in the rural area, 0.29 mg/kg and 0.43 mg/kg in the peri-urban area, and 0.24 - 0.52 mg/kg in the urban area. The potassium bromated content of the bread samples was higher than the United States Food and Drug Agency (UN FDA) and the National Agency for Food and Drug, Administration and Control (NAFDAC) regulatory standard of 0.02 mg/kg, while that of the copper and lead were below the NAFDAC regulatory standard of 1 mg/kg and 1.5 mg/kg respectively. Therefore, the relevant regulatory agencies in Nigeria must establish strict standards for the manufacturing of bread and carry out routine inspections of bakeries to ensure that bakers are not violating the law and that the environment and even the materials they use are free of any contamination for the safety of the consumers
483-488fleshed Cassava Roots
No full textAbstract BACKGROUND: It was envisaged that processing of yellow-fleshed cassava roots might affect the micronutrient composition. Hence, three yellow-fleshed cassava roots were grown for 12 months in a randomized complete block design with three replications at Ibadan, Nigeria, to evaluate the effects on total carotenoid, iron, and zinc retention after processing the roots. Raw and processed storage roots were analyzed using standard methods. Percentage true nutrient retention was calculated using the concentration of each parameter adjusted for changes in weight. RESULT: There were significant genotypic differences (P<0.01) for all the evaluated characteristics. The mean total carotenoid concentration of the unprocessed storage roots was 4.90 µg/g, mean iron content was 7.47 mg/kg, and mean zinc content was 8.95 mg/kg. The concentration after processing varied depending on the product. Results indicated that boiled cassava retained the highest amount of iron and zinc, also of total carotenoid (73.5%) This was followed by gari (44.9%) and raw fufu (40.8%); cooked fufu had the lowest (21.5%). CONCLUSION: Processing cassava storage roots resulted in a significant reduction in micronutrient retention and this depended on the processing method and genotype
Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition
No full textOgi, a traditional staple food made from submerged fermented cereal grains, is high in carbohydrates and low in protein. It is essential to conduct this research because termite flour (TF) addition may affect other quality aspects in addition to increasing protein content. Using 100 g of Ogi powder as a control sample, the chemical and phytochemical content of Ogi developed from blends of Ogi powder (OP) (50–100 g) with termite flour (TF) (10–50 g) was assessed using standard methods. The average proximate composition of the supplemented Ogi powder was 9.89% moisture, 3.87% fat, 2.59% crude fiber, 2.42% ash, 15.82% protein, and 65.41% total carbohydrates. Zinc is 3.19 mg/100 g while iron is 2.03 mg/100 g on average. Phytate (0.12 mg/100 g), oxalate (0.06 mg/100 g), saponin (0.73 mg/100 g), and tannin (0.02 mg/100 g) are phytochemical constituents. Though, supplemented Ogi powder of higher protein, ash, and iron contents than those of the control sample could be achieved by blending 50.0 g of OP with 50.0 g TF, 75.0 g of OP with 58.3 g TF, and 39.6 g OP with 30 g TF. However, blending 52.31% Ogi powder and 43.58% termite flour could produce a supplemented Ogi powder with nutritional and phytochemical constituents than those of the control sample. While the product could help lower the rate of protein-energy malnutrition, the supplemented Ogi powder’s amino acid, and carotenoid profiles need to be assessed
2013. Effect of packaging materials and storage conditions on the physicochemical and chemical properties of ogi powder
No full textAbstract The need to evaluate the effects of packaging materials and storage conditions on the degradation of xanthophylls in yellow maize ogi powder is important due to its health implication. Ogi powder was packaged in high-density polyethylene bag (HDPE), polypropylene woven sack (PP), and polyvinyl chloride container (PVC). The samples were stored under different conditions for 12 weeks and sampled at three-week intervals for analysis using High Performance Liquid Chromatography. The result showed that the total xanthophyll content of the ogi powder was 10.39 µg/g before storage with of zeaxanthin having the highest value (6.73 µg/g) and lutein (3.66 µg/g) the least. The reduction in lutein and zeaxanthin contents was significant in the ogi powder packaged in HDPE stored at 35°C and 50% relative humidity (RH). Therefore, PVC is recommended at 34°C and RH of 54% for up to 6 weeks while HDPE may be used at 28°C and 68% RH for 9 weeks, and that of PP might be 35°C and 50% RH if the storage period is extended to 12 weeks
Development of Instant Wasa-Wasa from White-Fleshed Yam Tuber
No full textWasa-wasa is a steamed granule-like product produced from fermented yam flour and consumed immediately after production with salad, spaghetti, beans, and fish/meat pepper sauce. To extend the shelf life of wasa-wasa, there is a need to dry the steamed yam flour granules produced at a specific temperature and time, hence the need to produce instant wasa-wasa from white-fleshed yam tuber (Dioscorea rotundata). Instant wasa-wasa was produced using different steaming temperatures and times generated using a central composite rotatable design of the Design expert software, before drying. The functional and pasting properties, chemical composition, and sensory attributes of the instant wasa-wasa were evaluated using standard methods. The mean functional properties of the instant wasa-wasa are bulk density 68%, water absorption capacity 373%, solubility index 2%, swelling power 4%, oil absorption capacity 154%, least gelation concentration 9%, and dispersibility 74%. The pasting properties are peak viscosity 33 RVU, trough viscosity 18 RVU, breakdown viscosity 14 RVU, final viscosity 65 RVU, setback viscosity 47 RVU, peak time 4 minutes, and pasting temperature 54℃. The chemical composition is crude fiber 2%, starch 38%, sugar 11%, amylose 18%, moisture 5%, and ash 4%. All the sensory attributes of the cooked instant wasa-wasa were within the likeness range and not significantly different (p > .05). However, the optimum steaming temperature and time combination that will produce an acceptable and quality instant wasa-wasa is 60℃ for 16 minutes
FUNCTIONAL AND PASTING PROPERTIES OF SUCCINYLATED COCOYAM (Xanthosoma sagittifolium) STARCH: AN INSIGHT INTO ITS POTENTIAL INDUSTRIAL APPLICATIONS
No full textThe recent increase in starch utilization for food and other applications demands research into other potential sources of starch. Hence, starch isolated from cocoyam corm, was succinylated and the functional and pasting properties were determined, to provide an insight into its potential applications. The succinylation was done by blending the cocoyam starch (CS) with succinic anhydride (SA), using the central composite rotatable design of the Design Expert software. The succinylated and native cocoyam starches were evaluated for their functional and pasting properties using standard methods. The 39.64 g CS: 7.50 M SA succinylated starch differed significantly from the native cocoyam starch in all the functional properties except swelling power. However, a succinylated starch of comparable functional and pasting properties to that of the native cocoyam starch was produced from the blends of 100.00 g CS and 3.00 M SA. Additionally, succinylation had a significant effect on all the pasting properties of the starch samples. The pasting properties of 50.00 g CS: 3.00 M SA (except breakdown viscosity), 39.64 g CS: 7.50 M SA (except pasting temperature), 110.36 g CS: 7.50 M SA (except peak viscosity), and 50.00 g CS: 12.00 M SA (except peak viscosity) succinylated starches were significantly different from the native cocoyam starch. Therefore, the succinylated cocoyam starch could find applications as a binder, thickener, stabilizer, and emulsifier in the food industries, depending on the level of succinylation
