Quality Evaluation of Cookies Made From Wheat Flour Fortified With Tiger Nut Flour and Date Palm Fruit (Published)

Cookies are baked food that is typically small, flat and sweet. It usually contains flour, sugar and other ingredients. Tiger nut is globally recognized for its nutritional, functional and medicinal properties that are suitable for children, grownups and sport men. However, it is highly underutilized. The inclusion of date palm fruit in the production of cookies from wheat flour fortified with tiger nut flour enhances good sensory attributes and reduces the risk of diabetics associated with consumption of granulated sugar as sweeteners. The samples were formulated as 75%, 15% and 10%; 70%, 20% and 10%; 65%, 20% and 15%; 60%, 15% and 25%; and 50%, 30% and 20% of wheat flour, tiger nut flour and date palm fruit respectively. Pasting properties of composite flour, proximate and microbial analyses of the products were determined. Pasting properties showed that peak viscosity (2093 – 2792) RVU; trough viscosity (1480 – 2031) RVU; breakdown viscosity (434 – 759) RVU; final viscosity (3016 – 3258) RVU; setback viscosity (1210 – 1536) RVU; pasting temperature (68.20 – 71.55)^oC; and pasting time (8.77 – 9.31) minutes. Proximate analysis showed that crude protein (11.33 – 11.99)%; crude fat (1.25 – 2.36)%; crude fibre (1.88 – 2.40)%; total ash (1.68 – 1.89)%; moisture content (10.83 – 12.63)%; and carbohydrate (68.48 – 70.89)%. Microbial count of the cookies showed that at week 0, there was no growth both in the nutrient agar plates and in the potato dextrose agar plate. From week 1 to week 3, total viable count in cookies stored at ambient condition was found to be higher than those stored in the refrigeration and freezing condition. However, bacterial count was found to be higher in week 1, 2 and 3 for each storage condition. At p˂0.5 level of significance, there was no significant difference in most sensory attributes considered. Overall acceptability of cookies were rated high between like slightly and like extremely. This is an indication that apart from additional nutritional benefit, organoleptic quality and suitability of the food satisfied consumer’s perception.

Keywords: Flour, Proximate, Quality, Sensory, microbial, pasting

Effects of Kocho Flour Blending with Flaxseed Flour on Nutritional Quality and Sensory Acceptability of Composite Flat Bread (Published)

In Ethiopia, there are various traditional foods with potential to be developed in to nutritional foods. It is important to reduce the incidence of malnutrition, through supplementation and development of nutritious food from locally available resources such as enset plant and flaxseed crops. This study was, therefore initiated with the objective to improve the nutritional quality of kocho products by combining with flaxseed. The study was conducted with two factors, flaxseed varieties and blending ratio (95:05, 90:10, and 85:15) of kocho to flaxseed flour with control 100% kocho flour using completely randomized design and treatment means were tested at significance level of p < 0.05 with three replications. Assessment was made on the proximate composition, mineral content and sensory acceptability of food in the form of bread. Flaxseed flour had influence on moisture, ash, crude protein, crude fiber, crude fat and energy content of breads. With 15% flaxseed substitution, percentage moisture, ash, crude protein, crude fat, and crude fiber and energy (kcal) were to 5.12, 2.14, 4.30, 6.78, 4.01 and 388.82, respectively. Carbohydrates were high for control. Kocho bread blending with flaxseed flour at 5%, 10%, and 15% showed a significant (P < 0.05) effect on minerals. With 15% flaxseed substitution Ca, P, Zn, and Fe contents (mg/100g) to 123.30, 136.85, 1.89 and 2.99, respectively. Sensory acceptability of the product increased with increasing level of flaxseed flour supplementation. In conclusion, Kocho bread has lacking nutritional content hence, blending of flaxseed in production of Kocho flat bread to improve nutritional, mineral and sensory acceptability of Kocho-flaxseed bread.

 

Keywords: Enset, Flaxseed, Proximate, kocho-flaxseed bread, sensory acceptability.

Quality Evaluation of Cookies Made From Wheat Flour Fortified With Tiger Nut Flour and Date Palm Fruit (Published)

Cookies are baked food that is typically small, flat and sweet. It usually contains flour, sugar and other ingredients. Tiger nut is globally recognized for its nutritional, functional and medicinal properties that are suitable for children, grownups and sport men. However, it is highly underutilized. The inclusion of date palm fruit in the production of cookies from wheat flour fortified with tiger nut flour enhances good sensory attributes and reduces the risk of diabetics associated with consumption of granulated sugar as sweeteners. The samples were formulated as 75%, 15% and 10%; 70%, 20% and 10%; 65%, 20% and 15%; 60%, 15% and 25%; and 50%, 30% and 20% of wheat flour, tiger nut flour and date palm fruit respectively. Pasting properties of composite flour, proximate and microbial analyses of the products were determined. Pasting properties showed that peak viscosity (2093 – 2792) RVU; trough viscosity (1480 – 2031) RVU; breakdown viscosity (434 – 759) RVU; final viscosity (3016 – 3258) RVU; setback viscosity (1210 – 1536) RVU; pasting temperature (68.20 – 71.55)^oC; and pasting time (8.77 – 9.31) minutes. Proximate analysis showed that crude protein (11.33 – 11.99)%; crude fat (1.25 – 2.36)%; crude fibre (1.88 – 2.40)%; total ash (1.68 – 1.89)%; moisture content (10.83 – 12.63)%; and carbohydrate (68.48 – 70.89)%. Microbial count of the cookies showed that at week 0, there was no growth both in the nutrient agar plates and in the potato dextrose agar plate. From week 1 to week 3, total viable count in cookies stored at ambient condition was found to be higher than those stored in the refrigeration and freezing condition. However, bacterial count was found to be higher in week 1, 2 and 3 for each storage condition. At p˂0.5 level of significance, there was no significant difference in most sensory attributes considered. Overall acceptability of cookies were rated high between like slightly and like extremely. This is an indication that apart from additional nutritional benefit, organoleptic quality and suitability of the food satisfied consumer’s perception.

Keywords: Flour, Proximate, Quality, Sensory, microbial, pasting

Effect of Substitution of Soya Beans and Moringa Oleifera Leaf Flour on the Properties of a Traditional Weaning Food (Published)

Traditional weaning foods are made from monotonous cereals which contributes to malnutrition in young children. Fermented millet (FMF), soya beans (SBF)and moringa oleifera leaf flour (MLF) were used to formulate weaning food blends in the ratio FMF:SBF:MLF- sample C (60:35:5), sample D (60:30:10), sample E (60:25:5), sample F (60:20:20) sample A (100 % FMF) was used as control, sample B (FMF(60):SBF(40). These were subjected to proximate, functional and sensory analysis. All analysis were done using standard methods. The result of the proximate analysis indicated that substitution with moringa oleifera leaf flour at (5, 10, 15 and 20) % significantly (p<0.05) increased the Ash, fibre and carbohydrates. Protein and fat content were highest in sample B and lowest in the control. The Samples with MLF decreased with increased substitution levels. Substitution with MLF increased the Water absorption capacity and least gelation concentration from 0.94±0.01 to 1.86±0.01 and 4.00±0.00 to 10.00±0.00 respectively. Bulk density and swelling capacity decreased with increased MLF substitution from 0.68±0.01 to 0.58±0.01 and 3.33±0.01 to 2.82±0.01 respectively. The result of the sensory evaluation showed preference for sample C with 5 % MLF.

Keywords: Functional, Proximate, Sensory, Weaning Food

Effect of Domestic Processing Method on the Proximate and Anti-Nutritional Components of Cnidoscolus Aconitifolius Leaf. (Published)

The effect of domestic processing method on the proximate and anti-nutritional content of the leaf of Cnidoscolus aconitifolius was properly investigated using standard method. The proximate result shows that there were high content of ash, protein, fibre, and carbohydrate, with ranges of 2.20±0.6-2.67±0.5, 2.91±3.0-3.60±1.0, 1.43±0.1-2.50±0.1 and 8.79±2.6-9.65±1.6 respectively and fat between 78.33±0.10-86.30±0.28. Little concentrations of phytate, oxalate and tannin, with ranges of 0.22 ± 0.01% – 0.35% ± 0.01%, 0.14 ± 0.02% – 0.41 ± 0.09% and 1.64 ± 0.03% – 1.94 ± 0.02% were observed. The concentrations of these anti-nutrients were controlled by the treatment process. This result proves that Cnidoscolus aconitifolius leaves has highly rich nutrients and therefore should be recommended for used as food condiments and feeds for farm animals. The treatment processes affected to a great extent the concentration of the anti-nutritional components of Cnidoscolusa conitifolius leaves.

Keywords: Anti-Nutrition, Cnidoscolusa Conitifolius., Domestic Processing Methods, Nutrition, Proximate

Effect of Processing On the Nutritional and Anti Nutritional Properties of Canavalia Plagiosperma Piper Seeds (Published)

The effect of heat processing on the nutritional and anti nutritional qualities of oblique -seeded jack bean (Canavalia plagiosperma piper) was studied. Raw seeds of Canavalia plagiosperma (Oblique seeded Jack bean) were autoclaved (at 1210C, 15lb for 25, 30 and 35 minutes) and cooked (at 1000C for 30, 40 and 50 minutes). The proximate composition and anti-nutrients of the processed and raw samples were determined. The proximate composition showed that moisture content of raw seed was 8.26%, 35 minutes autoclaving increased it to 8.53% while 50 minutes cooking increased it to 8. 84%. Autoclaving reduced protein content from 31.54% to 31.28% while cooking reduced it from 31.54% to 28.86%. The ash content was reduced from 3.17% to 2.95% by autoclaving and from 3.17% to 2.51% by cooking. Autoclaving showed increasing effect on fat and energy content,(0.82-9.23%) and (1635.66-1637.94 KJ/g) respectively. The fibre content of the raw seed was found to be 0.94%, which was reduced to 0.88% by autoclaving and 0.62% by cooking. Cooking significantly increased the carbohydrate content (47.36-52.15%). The processing treatments showed significant effect (P≤0.05) on each parameter. Six (6) anti-nutrients (Saponin: 2.45%, Phytic acid: 3.15%, Tannin: 1.02%, Oxalate: 1.48%, Phenol: 0.34%, Trypsin Inhibitor: 11.53Tu/g) were determined in the raw seed. The six processing treatments given to the seed showed a general reduction trend on these six anti-nutrients at different rates and levels. From the results in Table 3 and 4, autoclaving was the best processing method for phytic acid, and phenol while cooking was the best processing method for tannin, trypsin inhibitor, saponin and oxalate.

Keywords: Anti – Nutrients, Canavalia plagiosperma piper, Proximate, autoclaving, cooking

FLAVOUR EXTRACTION FROM MONODORA MYRISTICA AND TETRAPLEURA TETRAPTERA AND PRODUCTION OF FLAVOURED POPCORN FROM THE EXTRACT (Published)

Monodora myristica and Tetrapleura tetraptera are cherished in many Nigerian dishes. However, these spices are still of low industrial and commercial value, hence the need to incorporate them into new food products. The ground samples of both spices were evaluated for proximate composition and sugar concentrations (Sucrose, fructose, and glucose) of T.tetraptera. The proximate composition of M.myristica, was found to be 3.48±0.01% moisture, 4.52±0.07% ash, 47.09±0.33% fat, 8.38±0.09% crude fibre, 27.57±0.10% crude protein, and 8.96±0.02% carbohydrate corresponding values for T.tetraptera were found to be 6.0±0.02% moisture, 4.90±0.03% ash, 24.33±0.05% fat, 3.30±0.12% crude fibre, 18.69±0.19% crude protein, and 42.78±0.01% carbohydrate. The T.tetraptera was also found to have appreciable concentrations of the sucrose, fructose and glucose sugars. The relative abundance of oil, hence, essential oil, justifies the use of the spices as sources of flavourings. Both ground spice samples were extracted separately with water and ethanol. The flavour extracts were used to season popcorn and the acceptability evaluated using sugar flavoured popcorn as control. The water extracts of both spices were preferred compared to their ethanol extracts. The results obtained confirm that flavouring agents can be derived from M.myristica and T.tetraptera for industrial and commercial use.

Keywords: Proximate, Spices, Sugar, extract, flavor, popcorn

CHEMICAL COMPOSITIONS OF ARIL CAP OF AFRICAN OAK (AFZELIA AFRICANA) SEED (Published)

African oak is one of the underutilized legumes in Nigeria. Information on various parts of this legume is required to enhance its utilization in foods and food products. Feeding of fowls with the flour made from the aril cap of the seed showed no harmful effect on them. The flour was then analyzed for chemical properties. Proximate analysis showed that the cap was appreciable in protein (5.69%), fat (18.5%), carbohydrates (63.91%), and fibre (5.4%) but low in ash (1.5%). The value of each of the anti – nutrients analyzed was below the lethal level. Although the cap was found to be low in ash content, it had appreciable amounts of some essential elements. These are sodium (7.10±1.00), potassium (148.0±0.10), calcium (7.02±0.00), magnesium (109.12±1.02 ppm), phosphorus (11.20±1.10 ppm), and iron (0.25±0.02mg/g).The vitamin components of the cap determined were A (234.7±0.00µg/g), C (4.0±1.00mg/100g), E (1.1±0.02mg/100g) and the B – vitamins; B1, B2, B6 and B12 (2.0±1.01, 33.0±0.11, 4.3±1.00 and 4.8±0.10)mg/100g, showing good amounts of the vitamins. Due to high proximate, vitamins, minerals and insignificant anti – nutrient compositions of the aril cap of the African oak seed, it could be used in both human and animal foods. There is therefore a need for food industries and feed formulators to utilize the cap.

Keywords: African Oak, Anti – Nutrients, Minerals, Proximate, Vitamins