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Current applications of probiotic foods in Africa

2015-09-22T13:03:54Z

Title: Current applications of probiotic foods in Africa Authors: Ukeyima, Moses T.; Enujiugha, Victor N.; Sanni, Toibudeen A. Abstract: Currently, there is a growing interest in the consumption of probiotic foods due to their reported health benefits. In developed countries, probiotics have been extensively studied and this has led to the production of a variety of probiotic foods especially with dairy milk. However, the use of beverages from plant materials as a potential carrier of probiotic microorganisms is receiving increasing attention. Various indigenous fermented foods containing probiotic bacteria have been part of local diet in Africa due to reported medicinal properties they possess. However, the usual challenge confronting the commercialization of the probiotic beverage drinks in Africa is the safety assessment of probiotic strains due to lack of requisite facilities as well as technical manpower. This review therefore, captures local fermented drinks that are usually consumed as probiotic foods by Africans.

Proximate and sensory properties of fruit juice produced from varieties of watermelon (Citrullus lanatus).

2015-09-22T12:54:05Z

Title: Proximate and sensory properties of fruit juice produced from varieties of watermelon (Citrullus lanatus). Authors: Eziaghighala, O.Y.; Iwe, M.O.; Agiriga, A.N. Abstract: Watermelon (Citrullus lanatus) juice was produced from different varieties of watermelon (Dansuke, orangeglo and cream of Saskatchewan). Single strength orange juice was used as control. Proximate composition of sample products was analyzed. Results showed that single strength orange juice had more moisture and protein (93.41% and 0.74% respectively) than the water melon juices. The watermelon juice had more carbohydrates, fat and ash. Taste of single strength orange juice was comparable to that of Dansuke watermelon juice. Flavor attributes of all the samples were accepted.

Amino acid profile, protein digestibility, thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour, protein concentrate and isolates

2015-09-22T12:47:33Z

Title: Amino acid profile, protein digestibility, thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour, protein concentrate and isolates Authors: Gbadamosi, Saka Olasunkanmi; Abiose, Sumbo H; Aluko, Rotimi E Abstract: Functional properties, amino acid compositions, in vitro protein digestibility, electrophoretic and thermal characteristics of conophor defatted flour (CDF), conophor protein concentrate (CPC), isoelectric protein isolate (CII) and neutral protein isolate (CNI) were evaluated. The isolates (CII and CNI) showed significantly lower (P < 0.05) water and oil absorption capacities, emulsifying and gelling capacities, but higher emulsion stability and foaming capacity. In vitro protein digestibility, enthalpy and denaturation temperature varied between 52.28% and 73.4%, 1.62–4.04 J g)1 protein and 79.7–89.3 °C, respectively. The native proteins were comprised of subunits with molecular weights ranging between 15.3 and 129.3 kDa. The major amino acids in all the samples were aspartic acid, glutamic acid and arginine, whereas the percentages of essential amino acids in CDF, CPC, CII and CNI were 39.35%, 40.46%, 44.54% and 46.04%, respectively. Conophor protein products could be used as functional ingredients in food formulations and for enriching low quality protein diets.

Physical properties of Cookies produced from cassava-groundnut-corn- starch blend- A response surface analysis

2015-09-22T12:38:33Z

Title: Physical properties of Cookies produced from cassava-groundnut-corn- starch blend- A response surface analysis Authors: Agiriga, A.N.; Iwe, M.O. Abstract: Cookie bars were produced from mixtures of cassava and groundnut flours with cornstarch as binder. Box-Behnken response surface design for k=3 was used to study the effects of experimental variables for cassava flour (25-75%), groundnut flour (25-75%) and corn starch (5-15%).Effects of the experimental variables on physical properties of the cookie bars were assessed. Experimental variables had significant effect on the thickness and spread factor of the cookie bars.

Development of extraction protocol for phenolic compounds in musk tree seed (Buchholzia coriacea)

2015-09-22T12:34:23Z

Title: Development of extraction protocol for phenolic compounds in musk tree seed (Buchholzia coriacea) Authors: Onwuka, Gregory Abstract: The impact of extraction methodology and polarity of extraction solvents on the assay of phenolic compounds was investigated using musk tree seed (Buchholzia coriacea) as a model substrate. The efficiency of four solvents (methanol, ethanol, acetone and ethyl acetate) at 20, 40, 60, 80 and 100% aqueous solution and five extraction methods (shaking, vortex mixing, stirring, sonication, sonication/vortexing and accelerated solvent extractor) in extracting the phenolics of B. coriacea were evaluated. Extracts were analyzed for phenolic content by high-performance liquid chromatography and Folin–Ciocalteu assays. Two major phenolic peaks (1 and 2) were isolated from the B. coriacea seed extract in the HPLC which were suspected to be lupeol and β-sitosterol. Methanol at 20% aqueous solution was found to be most efficient in extracting the total phenolic and HPLC peak 1 component of B. coriacea whereas acetone at 80% aqueous solution was more efficient in extracting peak 2 component. On the other hand Accelerated Solvent Extractor (ASE) extraction procedure was noted to be most efficient for extracting the total phenolics and HPLC peak 2 components while sonicator/vortexing was more efficient in extracting peak 1 component.

Ethanol Yield of Three Varieties of Cassava (Odongbo, Ofege, and TMS 30572) Using α-Amylase from Germinated Paddy Rice and Yeast from Palm Wine

2015-09-22T12:19:59Z

Title: Ethanol Yield of Three Varieties of Cassava (Odongbo, Ofege, and TMS 30572) Using α-Amylase from Germinated Paddy Rice and Yeast from Palm Wine Authors: Abegunde, Titilayo A.; Oyewole, O. B.; Sanni, Toibudeen A. Abstract: A process of conversion of flour from three varieties of cassava, namely Odongbo, ofege and TMS30752 to ethanol using α-amylase locally sourced from germinated unhusked paddy rice and yeast isolated from palm wine was developed. It involves the germination of paddy rice for a period of 15days to produce α- amylase for starch hydrolysis and isolation of yeast from palm wine for fermentation. The results showed that optimum amylase yield of “ofada” rice paddy was at 6th day germination which was 576.9ml/g. Ethanol yield for TMS30572 (440.3%) was significantly higher than “Odongbo” (160.2%) and “Ofege’’ (115.1%), Sugar conversion efficiency were 311.0%v/v, 268.2%v/v and 186.84%v/v for TMS30572, “Odongbo” and “Ofege” respectively. The ethanol boiling points were 78oC, 76oC and 80oC for TMS30572, “Odongbo” and “Ofege” respectively. This study showed that cassava varieties affects quality of ethanol produced and germination of “ofada” rice for 6 days ensures optimum production of crude amylase enzyme.

Food Process Plant and Machine Design

2015-04-15T14:42:46Z

Title: Food Process Plant and Machine Design Authors: FUOYE

Food Process Engineering

2015-04-15T14:40:00Z

Title: Food Process Engineering Authors: FUOYE

Food Fermentation Processes

2015-04-15T14:32:59Z

Title: Food Fermentation Processes Authors: FUOYE

Food Standards, Regulations and Laws

2015-04-15T14:29:11Z

Title: Food Standards, Regulations and Laws Authors: FUOYE

Principles of Food Quality Assurance and Statistical Quality Control

2015-04-15T14:24:58Z

Title: Principles of Food Quality Assurance and Statistical Quality Control Authors: FUOYE

Technical Report writing and Presentation

2015-04-15T14:17:17Z

Title: Technical Report writing and Presentation Authors: FUOYE

Malting and Brewing

2015-04-15T14:11:20Z

Title: Malting and Brewing Authors: FUOYE

Nutrition in Health and Diseases

2015-04-15T14:04:00Z

Title: Nutrition in Health and Diseases Authors: FUOYE