by Peters Henry, Mgbang John Edward, Essien N. A. and Ikpeme Christine Emmanuel
Original Research
This study assessed the chemical composition, functional, mineral, and anti-nutritional properties of composite flour produced from breadfruit and beniseed. Matured and freshly harvested breadfruit (Artocarpus altilis) and beniseed (Sesame indicum) were obtained from a local market in Calabar. Three blends were prepared by homogenously mixing breadfruit flour and beniseed flour in the percentage proportions as 70:30 (sample B), 80:20 (sample C), and 90:10 (sample D) while 100% wheat flour (sample A) was used as control. Proximate, functional, mineral, and anti-nutritional properties of the composite flour were examined using standard methods. Results obtained indicated that the chemical composition of the composite flour ranged from 25.40 to 36.23mg/100g moisture, 19.63 to 22.33mg/100g protein, 19.33 to 26.23mg/100g fat, 2.37 to 8.82mg/100g ash, 0.33 to 3.25mg/100g crude fibre, 65.73 to 141.67mg/100g calcium, 62.74 to 138.80mg/100g magnesium, 117.13 to 834.36mg/100g sodium. Residual anti-nutrients in the composite flour ranged from 3.30 to 7.94mg/100g oxalate and 0.26 to 0.79mg/100g phytate. The functional properties of the composite flour ranged from 140.8 to 170.03g/ml water absorption capacity, 0.76 to 4.79g/ml bulk density and 145.0 to 170.10g/ml oil absorption capacity. Sample B (70:30 ratio of breadfruit flour and beniseed flour) showed significant (p<0.05) improvement in the chemical composition, functional, and mineral properties of the flour when compared to the other substitution levels and control There was significant (p<0.05) reduction of anti-nutrients in sample B compared to the other substitution levels and control. The result has shown that sample B (70:30) composite flour showed improved chemical composition and could be utilized for product development in different food system.
American Journal of Food Science and Technology. 2016, 4(6), 182-187. DOI: 10.12691/ajfst-4-6-5
Pub. Date: October 15, 2016
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by Ogunwolu S. O, Yahaya L. E, Mokwunye F. C., Ogunjobi M. A. K. and Olalekan-Adeniran M. A.
Original Research
This study evaluate the quality of raw cashew nut (RCN) from some major Cashew producing areas of Nigeria. Raw cashew nut samples were collected from the farmers/ Local Buying agents (LBA) in three towns each in three States; Kogi, Osun, and Oyo states. Raw cashew nut qualities were evaluated using the Out-turn (OT) method. Determinations were made in triplicates; Means were separated using Duncan multiple range test and Significance was accepted at 0.05 level of probability. Also, Two-tailed correlation analysis of the quality parameters was done and significance was accepted at 0.01 and 0.05. Nut count, Moisture content, Good kernels, Total useful kernel and Out-turn quality of RCN from the three states were significantly different (p > 0.05) from each other. However, RCN samples from different towns/villages within each state were not significantly different (p < 0.05) from one another. The good kernel, total useful kernel and Out-turn quality of RCN from Oyo state were significantly higher than those from Kwara state which were significantly higher than those from Kogi state. High Nut count with high moisture content gave low total useful kernel and low Out-turn quality as was the case of RCN from Kogi State, this shown the importance of adequate drying of the RCN after harvesting. RCN of moisture content lower than 12% gave high total useful kernel and high Out-turn quality. Correlation analysis revealed that, OT quality was positively correlated to good kernel and total useful kernels at 0.01 significance, while OT was negatively correlated to Nut count, Moisture content and bad kernel at 0.01, 0.01 and 0.05 significance respectively.
American Journal of Food Science and Technology. 2016, 4(6), 178-181. DOI: 10.12691/ajfst-4-6-4
Pub. Date: October 09, 2016
14218 Views3563 Downloads
by Ogunsina Babatunde S, Olasoju Abayomi S, Jayeoba Kehinde F, Koya Olufemi A, Adenuga Kehinde O and Soluade Oluwaseun Y.
Original Research
A percolator was developed to defat oilseeds by solvent extraction. The percolator, largely made of stainless steel has a hopper which opens into the extraction chamber through an 80 mm chute. The device is capable of holding about 10 kg of oilseed flakes immersed in solvent. The extraction chamber is equipped with an oil-tight base flange, which bears a filter to drain out the miscella and through which the defatted material may be discharged. The machine which was tested with groundnut, soybean and moringa seeds gave extraction efficiencies of 98.1, 95 and 93.4%, respectively. A device of this nature saves the monotonous routine involved in the use of soxhlet apparatus for defatting oilseeds when large quantity of oil is required for experimental purpose.
American Journal of Food Science and Technology. 2016, 4(6), 173-177. DOI: 10.12691/ajfst-4-6-3
Pub. Date: October 09, 2016
17584 Views5124 Downloads
by Oluwatosin J. Oginni, Babatunde S. Ogunsina, Gbenga A. Olatunde and Kehinde F. Jaiyeoba
Original Research
Prior to consumption, most human foods are subjected to certain processing techniques such as soaking, roasting, parboiling and cooking, which causes important changes in their physical and hydration properties. Several physical and hydration properties were evaluated as function of soaking time as well as cooking methods. Standard methods were followed to investigate changes in the axial dimensions, shape indices, hydration and swelling capacity of Moringa oleifera kernels that were soaked in distilled water for 2, 4 and 6 h and subjected to cooking by conventional and microwave methods. For conventional and microwave cooking, minimum cooking time reduced from 46 to 44.3 min and from 25 to 23 min, respectively. The hydration capacity of the cooked kernels (g/kernel) decreased from 0.16 to 0.15 (conventional cooking); whereas it increased from 0.10 to 0.14 (microwave cooking). The axial dimension of kernels that were soaked for 2, 4 and 6 h and cooked were found to be 7.9 and 7.48 mm, 7.94 and 7.18 mm, 8.12 and 7.13 mm for length; 8.48 and 7.61 mm, 8.11 and 7.26 mm, 8.14 and 7.26 mm for width and 8.09 and 7.12 mm, 7.64 and 7.14 mm, 7.77 and 7.06 mm for thickness, respectively. Understanding the properties of specific food products with respect to different methods of processing is vital to their overall utilization.
American Journal of Food Science and Technology. 2016, 4(6), 168-172. DOI: 10.12691/ajfst-4-6-2
Pub. Date: September 18, 2016
9355 Views3462 Downloads10 Likes
by Lateef A. Sanni, Oluseyi O. Oke, Faborode M. Oladimeji and Kolawole F. Ogbozomivaze
Original Research
In this study the thermal properties and drying behaviour of cassava meal in a conductive rotary dryer was investigated. Cassava flour and gelatinized gari were produced at drying temperatures of 70°C and 90°C, respectively. The activation energy of cassava meal was 49.52 kJ/mol, and the effective moisture diffusivity, thermal conductivity and heat capacity increased with temperature from 1.74x10-10 to 4.51x10-10 m2/s, 0.329 to 0.344 W/m°C and 1.804 to 1.901 kJ/kg°C, respectively. With increase in bulk density of cassava meal from 379.50±2.55 to 464.79±30.38 kg/m3, thermal diffusivity and specific energy consumption decreased from 4.81x10-7 to 3.89x10-7 m2/s and 618.88 to 456 kJ/kg, respectively. The thermal efficiency of the dryer was greater than 31% for both cassava flour and gari. Compared with previous works, performance of the conductive rotary dryer was satisfactory and upgrade of its design will make it suitable for application in the cassava processing industry.
American Journal of Food Science and Technology. 2016, 4(6), 160-167. DOI: 10.12691/ajfst-4-6-1
Pub. Date: September 09, 2016
20257 Views5729 Downloads