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- ItemSome Chemical Properties of Boiled and Fried Peppers (Capsicum annum, Capsicum frutescens and Capsicum chinense)(Acta Scientific NUTRITIONAL HEALTH, 2024-07-12) Sani M1 and R Akinoso2Pepper is a crop widely consumed for its nutritive value and taste. Boiling and frying are common methods used in pepper processing for palatability enhancement. This work was designed to investigate the effects of boiling and frying duration conditions on some chemical properties of pepper spp. Cleaned, destalked pepper spp. was cut into pieces (about 2 × 2 cm), 200 g of each were boiled in 1 litre of water for 5, 10, 15 and 20 minutes, while others stir-fried at 100 ± 10oC (fire temperature 210oC) in 1 litre of oil (refined soya oil) for same duration. Raw peppers were used as control. Samples were analysed for moisture, capsaicin, ash, protein, fibre, fat, carbohydrate, minerals, vitamin C and β-Carotene. Data were analysed using ANOVA at α0.05. Moisture and capsaicin contents were raw (85.7-88.2%; 170.0-194.0 mg/100g), boiled (89.9-93.6%; 63.7-132.7 mg/100g) and fried (1.4-72.7%; 61.7-120.0 mg/100g) peppers, respectively. Ash, protein, fibre, fat and carbohydrate contents of boiled peppers ranged from 0.1-0.71, 1.4-5.6, 2.4-4.1, 0.1- 0.4 and 0.1-1.3%, while that of fried peppers varied from 1.0-4.4, 3.6-13.9, 2.2-30.4, 2.2-50.7 and 10.7-25.5%, respectively. Protein, sodium and flavonoid contents of the raw peppers differed significantly. Calcium, sodium, vitamin C, and β-Carotene of boiled peppers were 5.3-8.1 mg/g, 10.2-18.0 mg/g, 0.2-0.9 mg/g and 0.2-0.3 mg/g respectively. These significantly varied from that of fried peppers that ranged from 5.4-8.7, 8.6-21.7, 0.3-1.0 and 0.2-0.4 mg/g, respectively. It was concluded that boiling and frying of raw peppers altered their chemical properties.
- ItemDevelopment of Instant Wasa-Wasa from White-Fleshed Yam Tuber(2023)Wasa-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.
- ItemNutrient and phytochemical composition of flour made from selected cultivars of Aerial yam (Dioscorea bulbifera) in Nigeria(2019)Aerial yam is a high yielding but underutilized yam species, with many varieties available worldwide. In-depth study of its different cultivars is scanty and may provide basic information on its food value. Consequently, fifteen cultivars were processed into flour and evaluated for nutrient and phytochemical contents using standard methods. Flour made from these cultivars had low ranges of lipid (0.51-0.97%) and moisture (5.31-10.94%) contents but high carbohydrate (74.18-83.94 %.) and energy (1425.75-1536.12 kJ/100 g) values. Crude Ash, fibre and protein components were (2.04-5.59%), (0.69- 2.50%) and (3.55-8.64%) respectively. Potassium (917- 1560 mg/100 g) was the most abundant mineral. Cultivars were also high in Calcium, Magnesium, Phosphorus and Iron with ranges (503-1190 mg/100 g), (72.6-163 mg/100 g), (577-1070 mg/100 g) and (4.6-11.1 mg/ 100 g) respectively, but low in Na (43-190 mg/100 g) and Zn (0.80-2.21 mg/100) contents. Anti-nutritional factors Tannins (0.19-0.97 mg/100 g), Phytate (1.22-2.96 mg/100 g) and Oxalates(0.23-1.04 mg/100 g) were also evident. Amongst the cultivars, flour made from DBT3075 had the highest nutrient density, with far lower anti nutritional factors, making it the predominant cultivar of choice. These profiles provide valuable data for use in the selection and application of aerial yams cultivars for functional food product development.
- ItemCOMPARATIVE EVALUATION OF DAIRY WITH VEGETABLE BASED (SESAME, GROUNDNUT AND SOYBEAN) YOGHURTS(2016)Sesame, soybean and groundnut are important oil and protein rich seed. One important processing method to enhance their consumption is the production of vegetable based yoghurt. Fresh samples of sesame, soybean and groundnut were processed into their individual milk extract and inoculated to form respective vegetable yoghurt with addition of sweetener. The yoghurt samples were analyzed and compared with reconstituted full cream milk powder (FCMP) based yoghurt for their chemical composition, microbiological and sensory qualities using standard methods. The protein content of FCMP was 3.48% and vegetable based yoghurt ranged between 3.18 to 3.36% and there was no significant difference (p˂ 0.05) among them. The Carbohydrate content of FCMP was the lowest (3.19%), the value obtained for the vegetable yoghurt ranged between 4.99 and 6.44%. The fat content of FCMP (2.5%) was not significantly different (p˂ 0.05) from groundnut (2.38%) and sesame (2.4%) based yoghurt. The pH of the yoghurt varied between 4.08 in soybean to 4.34% in groundnut. The sensory evaluation also showed that there was no significant difference (p˂ 0.05) among the vegetable yoghurts in aroma, viscosity, taste and overall acceptability. Microbiological examination revealed that the yoghurt samples were within minimum acceptable standards
- ItemElucidating the energy-utilization patterns for five methods of groundnut cake (Kulikuli) production(2020)Food industry remains an integral part of the energy-intensive industries. In order to minimise the operating and maintenance cost in the industry, the cost of energy consumption should be monitored. Therefore, energy requirements in groundnut cake production for five alternative methods were elucidated. Groundnut cake was produced using five different methods and energy used for each unit operation was calculated using standard equations. Major energy sources for the production of groundnut cake were fuel, human labour and electrical energy. Sensory attributes of the products were determined by panellists. Data were analyzed using descriptive analysis and analysis of variance at p≤0.05. Total energy consumed by the traditional and semimechanized processes 1-4 were 31,629.12 kJ, 8079.74 kJ, 7932.94 kJ, 8730.58 kJ, and 8519.8 kJ, respectively. Energy intensity for traditional and semimechanized processes 1-4 were 9210.93 kJ/kg, 2107.39 kJ/kg, 2069.10 kJ/kg, 2277.15 kJ/kg and 2222.17 kJ/kg, respectively. The frying process was the most energy intensive in both traditional and semi-mechanized process 3 with the energy of 13193.28 kJ and 2232.12 kJ, respectively. Peeling and slicing consumed the least amount of energy (60.4 kJ) in all processes. In semimechanized processes 1, 2 and 4, the dry-milling emerged the most energy consuming, with energy of 2240 kJ, 2240 kJ and 2145.6 kJ, respectively. Although, groundnut cake that was produced by traditional method was the most acceptable by the panellist, there was no outright rejection of any sample. Energy consumption pattern and quality attributes of kulikuli produced from traditional and semi-mechanisation of production methods were influenced by the type of unit operation, the technology involved and the size of the equipment used. Semi-mechanised methods required the low energy consumption in the production of acceptable kulikuli.