Nutrients

Evaluation of Nutritional Composition and Acceptability of Processed Precooked Lima Bean Using Chemometric and Descriptive Statistics Approach (Published)

Lima bean (Phaseolus lunatus), an underutilized legume in Nigeria, is a potential food and nutrition security crop. Two varieties (white and black) of lima bean were each subjected to precooking, dehydration and cooking, given six treatments and two controls to assess effect of precooking on the nutrients and acceptability of lima bean. Proximate, minerals, vitamins and anti-nutrients components of the lima bean samples were compared using Principal Component Analysis. Organoleptic assessment of the eventual lima bean samples was computed using the Kruskal-Walis statistics, variable was determined using χ _(3:0.05) = Y (P < 0.05). Results shows that Precooked-dehydrated-white-lima (PCDWL) and Precooked-dehydrated-brown-lima (PCDBL) clustered at a distinct 1st quadrat while Precooked-dehydrated-cooked-white-lima (PCDCWL) stood alone in the 4th quadrat. All other samples clustered at the 3rd quadrat. Precooked-dehydrated-brown-lima (PCDBL) recorded the least anti-nutrients, highest protein, mineral and vitamin content. Precooking technology was found to enhance the nutritional value and acceptability of lima bean.

Keywords: Lima bean, Nutrients, Principal Component Analysis, precooking

Nutrient Composition of Oyster Mushroom (Pleurotus ostreatus), Grown on Rubber Wood Sawdust in Calabar, Nigeria, and the Nutrient Variability Between Harvest Times. (Published)

Oyster Mushroom (OM) is among over forty (40) species of mushrooms which belong to the genus Pleurotus ostreatus. Little interest has been shown in the cultivation of Oyster mushrooms Nigeria until recently. The aim of this study was to cultivate Oyster mushrooms on rubber wood sawdust as base substrate, and to evaluate the nutrient composition in the first harvest (15^th day) and final harvest (34^thday). At harvests, phytochemicals including, phenolics, saponins, flavonoids and alkaloids, and antinutrients including, tannates, cyanates, oxalates and phytates were detected in the mushrooms. The proximate nutrient composition gave 44.64±0.61mg/100g of total carbohydrate content and a protein content of 21.71±1.09mg/100g. Fat (4.52±0.15mg/100g) and fibre (11.42±1.05mg/100g) were quantified. These values were not significantly different between the 1^st and 2^nd harvests. The Energy value was 308.08±5.44 Kcal/100g and 316.01±4.75 Kcal/100g for the 1^st and 2^nd harvests respectively. Vitamins detected included, Vitamin A (81.22±3.51 IU); Vitamin C (27.88±0.05mg/100g); Vitamin D (2.92 ± 0.25mg/100g); Vitamin E (24.61 ± 0.60 mg/100g); Pantothenic acid (89.09±5.72mg/100g); Niacin (27.01±3.75mg/100g) and significant (p<0.05) concentrations of Vitamins B₁, B₂, B₆ and Folic acid. Mineral elements detected in the Oyster Mushroom included, Fe (56.44±2.7mg/100g); Zn (3.44±0.95mg/100g); Se (5.0±0.02µg/100g); Mn (1.55±0.42mg/100g); P (922.05±10.12mg/100g); Mg (15.45±1.41mg/100g) and Cu (0.71±0.22mg/100g). The core electrolyte concentrations detected include, Na (13.21±1.22 mg/100g); K (1085.09±24.08 mg/100g); Ca (32.17±3.77 mg/100g) and chloride (17.44±3.25 mg/100g). The nutrient composition of the mushroom confirms the claims that Oyster mushroom may be classified as a functional food, because it provides health benefits to all ages.  We conclude that rubber wood saw dust proved an excellent base substrate for growing Oyster Mushroom in commercial scale, and the quality of Oyster mushroom harvested met national regulatory standards, and international quality standards (EU specified limits) especially with respect to heavy metals contamination, and that CRC should commercialize their product outside the borders of Nigeria.

 

Keywords: Nutrients, health benefits., oyster mushroom, phytochemicals, pleurotus ostreatus

Obesity is an Eating Disorder Not a Disease (Published)

Blood group diet research is gaining popularity among scientists and they are exploring new reasons to preferences of diet in four blood group type individuals. The concept of balanced diet and nutrition seems not to be working properly because diseases like obesity, diabetes, CVD, and cancer are causing millions of deaths each year in the world. Many scientists still did not pay any attention to the strong correlation between blood group diet and diseases except few in the world. There are strong evidences that these four blood group individuals have different taste buds which are the bases for selection of foods which ultimately become nutrition of that individual. A very nutritious food if not selected by a person having a particular blood group will provide no any nutrition to that        particular individual. Blood group “A” has bland, “B” has sweet, “O” has saltish, and “AB” has bitter & astringent taste buds. Distribution of blood group types in different regions of the world indicates that there are strong variations in blood group diet because all four blood group types have four different types of tissues (A- nervous, B-epithelial, O-muscular and AB-connective). Macro and micronutrients are also specific to these blood group types (A-Zinc & Magnesium, B-Iron, O-Iodine and AB need additional calcium). Pakistan has blood groups population as “B” 36%, “O” 33%, “A” 21%, and “AB” 9%. USDA Diet pyramids were designed to guide about the diet of Human beings living in different regions of the world. But these diet pyramids are no more valid because of the reason that they are nutritionally and biochemically unsound, but still in many countries these pyramids are being used for the assessment of diet without any positive effects. A diet pyramid based on blood groups is designed to guide about the diet of individuals based on blood groups. Diet charts formulated for four blood group types are based on scientific correlation to prevent diseases and remain healthy.

Keywords: Blood groups, Diseases, Nutrients, Obesity, diet

Chemical Composition of Some Selected Fruit Peels (Published)

Global fruit production has experienced a remarkable increase. In 2011, almost 640 million tonnes of fruits were gathered throughout the world. In some fruits, peels represent almost 30% of the total weight and are the primary by-product. This study aims to investigate the chemical composition of fruit peels of some selected fruits. Peels of eight fresh fruits (orange, watermelon, apple, pomegranate, pawpaw, banana, pineapple and mango) were removed and analyzed for their nutrients and anti-nutrients contents. The results showed that lipid, protein, ash, crude fiber and carbohydrates contents in fruit peels were respectively from 3.36 ± 0.37 to 12.61 ± 0.63%, from 2.80 ± 0.17 to 18.96 ± 0.92%, from 1.39 ± 0.14 to 12.45 ± 0.38%, from 11.81 ± 0.06 to 26.31 ± 0.01% and from 32.16 ± 1.22 to 63.80 ± 0.16%. The minerals composition of fruit peels was respectively from 8.30 ± 0.54 to 162.03 ± 7.54 mg/100g for calcium, 0.66 ± 0.06 to 6.84 ± 0.55 mg/100g for zinc, 9.22 ± 0.63 to 45.58 ± 2.37 mg/100g for iron and 0.52 ± 0.10 to 9.05 ± 0.34 mg/100g for manganese. Concerning anti-nutrients, oxalates, hydrogen cyanides, phytates and alkaloids levels in fruit peels were within the threshold value reported as safety limit. The phenolics content of fruit peels ranged from 0.91 ± 0.06 to 24.06 ± 0.89%. Due to the proven health benefits of phenolic compounds, peels of these fruits can be used as good ingredients in formulation of health benefits food products.

Keywords: Anti – Nutrients, Fruit peels, Nutrients, Phenolic Compounds