IPS Journal of Nutrition and Food Science

Physicochemical and Antioxidant Properties of Cocoyam, African Yam Bean and Watermelon Rind Flour Blends and Consumer Acceptability of its Cake

Florence A. Bello — 2024-07-14

This study aimed to determine the quality of the flour blends and cakes developed from underutilized indigenous crops supplemented with food processing waste. The variables were cocoyam flour (CF), African yam bean flour (AYBF) and watermelon rind powder (WMRP) with their constraints 65-80%, 5-30% and 5-15%, respectively. Sixteen samples were generated using design expert software and subjected to proximate analysis. The best three samples were selected based on the highest protein and crude fibre content and were further evaluated for antioxidant, antinutrient, functional properties and pasting properties. Cakes were also developed and assessed for sensory properties. The incorporation of AYBF and WMRP significantly (p<0.05) led to the increase in ash, crude protein and crude fibre. The antioxidant properties in the flour blend samples showed significant (p<0.05) increase. The higher foaming capacity and stability of the samples were observed as well as final viscosity of the flour blends. Cake made from 70.71% CF, 24.29% AYBF and 5% WMRP (Sample 7) had the highest overall acceptability and competing favourably with cake made from wheat flour (control).

Enhancement of Bioactive Components in Mango Kernel Seed Oil Microencapsulated with Cassava Starch, Corn Starch, and Their Composites

O. O. Awolu — 2024-09-16

Mango Kernel seed oil extract contain high antioxidants activities. The study evaluated the influence of corn cassava starches, their blends, as well as the cell wall materials on the bioactive components of mango kernel seed extract microcapsule. Microencapsulation was prepared by using the cell wall materials together with mango kernel seed extract and water homogenized using a high-speed homogenizer at using high pressure at 15,000 rpm for about 10 min. the homogenate was later freeze dried, packaged and stored for 40 days. The total phenol content of non-freeze-dried homogenate samples ranged between 0.47-0.88 mg/100g, but reduced when stored for 40 days (0.36-0.67 mg/100g). The flavonoid content ranged from 0.16 to 0.26 mg/100g, but increased with storage from 0.30- 0.60 mg/100g. Both total phenol and flavonoid reduced with freeze drying (0.07 -0.69 and 0.03-0.04 mg/100g respectively) but picked during storage (0.36 – 0.67 and 0.30-0.60 mg/100g). Fourier transform infrared spectroscopy analysis indicated freeze dried samples of cassava and corn starch carrier contained more bioactive compounds than freeze dried samples with the blends as cell wall materials. Bioactive compounds functional group identified in the samples using FTIR include sp³C-H, aldehyde C-H, ketone, amine, sp² C-H, strong alkyl C-O, medium alkyl C-O, weak alkyne, alcohol O-H and Carboxylic acid. Use of cassava starch as a cell wall material preserves the bioactive compound better than using composite starch when freeze dried and in stored.

Production and Storage Stability of Composite Juice from Watermelon, Grape, Soursop, and Cashew Apple

Toluwase A. Dada — 2024-07-05

Storage stability and keeping quality of fruit juice blends made from watermelon, grape, soursop, and cashew apple (WGSC) were investigated. The juice was divided into three portions and stored for 10 days in the room (WGSC1), refrigeration (WGSC2), and freezing temperatures (WGSC3). The sensory properties of the juice blend were determined on the first day of production, prior to storage. Physiochemical properties, total viable, and coliform counts were determined for stored juice. The pH of the juice ranged from 4.0 to 5.1 and decreased with increasing days of storage. However, WGSC3 was not significantly different. Total soluble solids ranged from 3.2 to 5.2%, and vitamin C content ranged from 20.41 to 59.29 mg/mL. The sugar content of WGSC3 (5.2 ^oBrix) was found to be the highest. The vitamin C content decreased with an increase in storage days under varying storage temperatures. Furthermore, the total titratable acidity ranged from 0.024-0.103%, with an increase in storage days and varying storage temperatures studied. The specific gravity varied between 1.01% and 1.03%, and the total solids ranged from 5.01 to 6.23% and increased with increasing storage days. The total viable bacteria count of juice samples ranged from 1×10³ to 9×10³. Although no coliform was detected, the total fungus spore count increased at the 5th and 10th days of storage. However, the microbial counts of the samples were within the acceptable limits (1 x 10⁵ CFU/mL). An acceptable and quality watermelon-grape-Soursop-Cashew apple juice can be preserved without a chemical preservative at room, refrigeration or freezing storage temperatures for 10 days.

Amino Acid Profile, Mineral Composition, In Vitro Protein and In Vitro Starch Digestibility of Enriched Gari Samples

Uche Capulet Anyaiwe — 2024-08-16

Amino acids, which act as significant macromolecules for the regulation of critical metabolic pathways, are provided by protein crops (such as soybeans), which are crucial for human nutrition. This study aimed to examine and compare the amino acid profile, mineral composition, and in-vitro protein and starch digestibility of gari enriched with soy curd and soy residue at a 10% substitution level. The amino acid profile results showed a significant increase (p<0.05) in both essential and non-essential amino acids in soy-enriched gari compared to the control sample. Specifically, gari enriched with soy residue (GMR) and gari enriched with soy curd (GMC) had 29.02 and 32.5%, respectively compared to 24.14 for the control sample (GIC). For the non-essential amino acids, GIC, GMR and GMC had 33.39, 33.35 and 39.38%, respectively. The enriched samples had higher mineral contents compared to the control gari. During enrichment, the enriched gari's in vitro protein digestibility rose whereas its in vitro starch digestibility declined (p<0.05) sharply. These findings suggest that soy curd or residue can significantly enhance the nutritional quality of gari, particularly by improving its amino acid profile and protein digestibility, though with a trade-off in starch digestibility.

Comparative Study on the Effects of Consumption of Garcinia kola and Cola acuminata on Some Biochemical Parameters of Wistar Albino Rats

O. M. Onwuka — 2024-07-03

This study investigated the comparative effects of consumption of Garcinia kola and Cola acuminata on some biochemical parameters of Wistar albino rats. Twenty albino rats weighing between 120-180g were divided into four groups. Group A rats fed with normal feed (control), Group B rats fed with 30% of C. acuminata diet, group C rats fed with 30% G. kola diet, group D rats fed with mixture of 15% C. acuminata and 15% G. kola diet. The diet was formulated by mixing homogenously 30% weight by volume (W/V) of G. kola powder and C. acuminata powder with 70% of normal rat feed. The proximate and phytochemical compositions of G. kola and C. acuminata used were evaluated using standard methods. The liver and kidney functions, haematological and lipid profiles were determined using standard biochemical methods. The proximate analysis shows that G. kola has a higher percentage of fat, protein and carbohydrate contents while C. acuminata has a higher percentage of moisture, ash and fibre contents. The result obtained for the phytochemical analysis revealed that G. kola contained a higher percentage of flavonoid, steroid, saponin, anthocyanine, phytate and tannin while C. acuminata has a higher percentage of alkaloids and cardiac glycosides. The results on the kidney function test suggests that G. kola and C. acuminata have no adverse effect on kidney. The results on the Lipid profile showed that daily consumption of G. kola and C. acuminata reduced the serum total cholesterol, the results on the liver function test showed that there was a significant (P<0.05) increase in the AST and ALT levels of group B and D when compared to control. While G. kola has no adverse effect on the liver. The result on haematological analysis showed that group B and D exhibited lower heamatological indices. While group C had no adverse effect on the heamatology. The results shows that, G. kola has more health and medicinal benefits compared to Cola acuminata.

Chemical, Microbial, and Sensory Properties of Breakfast Cereals Made from Yellow Maize and Soybean Flour Blends with Firmly Ripe Banana Flavoring

Anne P. Edima-Nyah — 2024-08-20

This study formulated breakfast cereals by combining yellow maize, soybean, and ripe banana flours to enhance nutritional and sensory properties Composite flour was formulated by mixing yellow maize flour and soybean flour in a 70:30 ratio. Five samples of breakfast cereals were then produced by blending the composite flour with banana flour at varying ratios: 95:5 (Sample A), 90:10 (Sample B), 85:15 (Sample C), 80:20 (Sample D), and 75:25 (Sample E). A control sample was also produced, consisting of 100% of the yellow maize and soybean composite flour in the 70:30 ratio without banana flour. The samples were evaluated to determine proximate composition, mineral and vitamin content, microbial and sensory qualities. Results of moisture content of breakfast cereals ranged from 3.41 to 3.61%. Protein and lipid decrease significantly (P<0.05) from 12.65 to 9.31% and 9.94 to 3.61% with increasing ripe banana flour substitution respectively. Fibre and carbohydrate content of breakfast cereal increased significantly (P<0.05) with increase in banana flour from 2.90 to 4.53% and 53.92 to 75.77% respectively. Energy value of the cereal decreased (382.76- 372.85 kcal/100g) with increasing addition of ripe banana flour in the composite blends. For mineral content, there was a significant difference (P<0.05) among the samples. Sample E (75:25) had the highest value in potassium (233 mg/100g). The highest content of magnesium was observed in sample D, E and F (43mg/100g). Vitamin A content of breakfast cereal decreases significantly (P<0.05) from 7.8 to 2.1 mg/100g with increase in ripe banana flour. Vitamin C content increases significantly (P<0.05) from 1.84 to 5.17 mg/100g with increase in ripe banana flour. Microbial analysis revealed the following ranges: Bacteria count, 1.26x10⁵ – 5.00x10⁴ Cfu/g, fungi count, 0.0x10⁴– 1.0x10⁴ Cfu/g. In sensory evaluation, breakfast cereals served dry and with milk, indicated that sample F and sample A had the highest level of acceptability (7.00), (6.91) respectively among other samples. These results suggest that incorporating ripe banana flour into yellow maize and soybean-based cereals can modify their nutritional and sensory attributes, offering a potentially healthier and palatable breakfast option.

Nutritional Indices, Haematological and Biochemical Evaluation of Albino Rats Fed with Crunchy Snack Produced from Corn, Red Kidney Beans and Onion Flour

Omolara Racheal Adegbanke — 2024-07-19

Corn is one of the most versatile grains with nutritional benefits and can be found all over the world. The use of indigenous raw materials like red kidney beans and onion serves as an alternative means to improve the nutritional and sensory qualities of corn flour without reducing the viability of its nutritional attributes. This study investigated the haematological, biochemical evaluation and nutritional indices of albino rats fed with crunchy snack produced from corn, red kidney beans and onion flour and the sensory evaluation of the formulated product using standard methods. White maize, red kidney beans and onions were obtained from Shasha market, Akure, Nigeria, other ingredients such as salt, sugar and pepper were purchased from Oba market, Akure, Nigeria. They were prepared at different proportions of WRKBO1 (white maize flour 70%, red kidney beans 25% and onion flour 5%), WRKBO2 (white maize flour 70%, red kidney beans 15% and onion flour 15%) and WRKBO3 (white maize flour 70%, red kidney beans 20% and onion flour 10%). The formulated blends were used to produce crunchy snacks in the laboratory of Food Science and Technology FUTA, Akure, Ondo State, Nigeria. The proximate analysis results showed that the moisture, fiber, protein and fat contents were higher in the formulated crunchy snacks than in the control snack. The following range of values were obtained for moisture (4.03-15.33%), fiber (14.92-18.45%) and fat (1.91-5.06%) and sample WRKBO3 had the highest value of 15.33%, 18.45% and 5.06% respectively and was significantly different (p < 0.05) from the control. The protein content value ranged from (3.33-9.52%); sample WRKBO1 had the highest value of 9.52% and was significantly different from the control. The result of the sensory evaluation was based on a nine-point hedonic scale and it was observed that sample WRKBO1 (white maize flour 70%, red kidney beans 25% and onion flour 5%) was more acceptable to the panelists.

Antibacterial Effects of Piliostigma thonningii and Anacardium occidentale against Some Food Spoilage Pathogens

Jonathan Bawa Maganda — 2024-08-12

This study investigated the antibacterial activities of Piliostigma thonningii and Anacardium occidentale against food spoilage bacteria, specifically Staphylococcus aureus and Escherichia coli. Additionally, the phytochemical contents of these plants were analyzed. Bacterial isolates were obtained from the Microbiology Laboratory at Federal University Birnin Kebbi and re-identified through various biochemical tests. Leaf samples of both plants were collected from the university premises, authenticated by the Botany Unit of the Department of Biological Sciences, and then subjected to drying and extraction. The antibacterial activities of the plant extracts were determined using the agar well diffusion method. Biochemical tests confirmed the identities of E. coli and S. aureus as the test bacteria. Phytochemical analysis revealed the presence of tannins, terpenoids, flavonoids, steroids, alkaloids, cardiac glycosides, glycosides, saponins, and volatile oils in the plant extracts. The antibacterial activity results indicated inhibition zones of 14 mm for methanolic extracts and 26 mm for aqueous extracts of P. thonningii against E. coli. Similarly, P. thonningii showed inhibition zones of 16 mm for methanolic extracts and 22 mm for aqueous extracts against S. aureus. For A. occidentale, inhibition zones of 18 mm for methanolic extracts and 25 mm for aqueous extracts were observed against E. coli, while zones of 20 mm for methanolic extracts and 26 mm for aqueous extracts were recorded against S. aureus. The minimum inhibitory concentration (MIC) values for P. thonningii against E. coli were 50 mg/ml for methanolic extracts and 25 mg/ml for aqueous extracts. For S. aureus, the MIC values were similarly 50 mg/ml for methanolic extracts and 25 mg/ml for aqueous extracts. For A. occidentale, the MIC values against E. coli were 100 mg/ml for both methanolic and aqueous extracts, while against S. aureus, the values were 50 mg/ml for methanolic extracts and 25 mg/ml for aqueous extracts. The minimum bactericidal concentration (MBC) values for P. thonningii against E. coli were 1000 mg/ml for methanolic extracts and 50 mg/ml for aqueous extracts, while against S. aureus, the MBC values were 100 mg/ml for methanolic extracts and 50 mg/ml for aqueous extracts. For A. occidentale, the MBC values against E. coli were 200 mg/ml for both methanolic and aqueous extracts, and for S. aureus, the MBC values were 100 mg/ml for methanolic extracts and 50 mg/ml for aqueous extracts. In conclusion, both P. thonningii and A. occidentale demonstrated potential as sources of antibacterial agents against common food spoilage bacteria.

In vitro Protein and Starch Digestibility, Nutritional and Bioactive Properties of Elekute (A Maize-Based Snack) Substituted with Catfish (Clarias gariepinus)

Folasade A. Taiwo-Olabode — 2024-07-03

One of the popular and most commonly consumed maize-based snacks is elekute, which is made from maize powder mixed with spices and other ingredients depending on individual preferences. In this study, elekute was prepared by substituting maize with catfish powder at graded ratios (100% maize as control; 90:10; 80:20; 70:30; 60:40; 50:50 maize:catfish, respectively). The nutrients, anti-nutrients, antioxidants, as well as in vitro protein and starch digestibility, were all assayed in the respective samples. Results showed higher protein contents with increased substitution (highest was in 60:40). Mineral composition also increased with increased substitution. The phytic acid, oxalate and tannins in the samples reduced with higher substitution level. There was significant difference among the samples in oil absorption capacity, emulsion capacity, swelling capacity, and foaming capacity, but no significant difference in water absorption capacity, bulk density, and least gelation capacity. The antioxidant properties of the Elekute were enhanced with the inclusion of catfish flour. The alpha amylase inhibitory activity was found to increase slightly with the addition of catfish flour up to 20% (80:20). The alpha glucosidase inhibitory activity of the Elekute was also found to be highest at 20% inclusion of the catfish flour (80:20). Enrichment of Elekute snack by adding catfish flour improved the nutritional quality of this maize-based snack with high level of acceptance from the taste panelists.

Fortification Impact on Nutritional and Anti-Nutritional Composition of Soy-Enriched Gari

Uche Capulet Anyaiwe — 2024-07-03

This study was carried out to determine and compare the nutritional and anti-nutritional properties of gari enriched with soy curd, residue and control samples. The soy curd and residue flours were used to co-enrich the fermented dewatered and sifted cassava meal during toasting at 10% levels to produce fortified gari samples which were evaluated for nutritional and anti-nutritional properties. The mineral content such as potassium, zinc, calcium, iron and magnesium of formulated samples were higher than those obtained from the control gari samples. The A and B vitamins increased significantly (P<0.05) with enrichment but did not follow the same trend in the case of vitamin C which decreased with enrichment. Enrichment correspondingly increased the phytic acid content from 4.12 in the control gari to a range of 5.67-5.76 in the enriched samples, oxalate, condensed tannins and trypsin inhibitors also followed the same trend by increasing with enrichment, while the hydrocyanic acid content decreased from 1.94 mg/g in the control gari to a range of 1.12 mg/g – 1.15 mg/g for the enriched samples. The study concluded that the samples enriched with soy curd and residue were better than the control gari sample in terms of minerals, vitamins A and B, while the anti-nutritional factors were moderate and at a tolerable level. Cassava is not a good source of quality proteins. Therefore, the use of gari as a major staple food in Nigeria should be supplemented with good quality proteins such as soy residue or curd.