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This study investigated the reasons for variations in baking yield and quality of bread from four major brands of wheat flour using established methods. Flour samples were obtained on the same day from four companies that produce different brands of wheat flour labeled as A, B, C, and D. Flour samples showed significant variations in composition, with protein (10.82–12.75%) and carbohydrates (75.24–77.40%) being the major nutrients. Flours showed differences in their particle size distribution and ability to absorb water (2.10–2.90 mL/g). Dry gluten contents were similar (approx. 10%) but the wet gluten (30.10–33.70%), gluten index (92.75–96.45%), and specific volume (4.04–5.02 cm3/g) varied significantly. The rheological properties of the flours were significantly different (p ≤ 0.05) and affected their baking quality but the sensory properties of the bread samples were very similar. Data from this study could be harnessed to help the food industry to improve the quality of the flours. [ABSTRACT FROM AUTHOR]

This study assessed the metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut using gas chromatography high‐resolution time‐of‐flight mass spectrometry (GC‐HRTOF‐MS). Different metabolites (49), such as alcohols, amides, aldehydes, amines (4%), aromatic compounds (6%), fatty acids (4%), fatty acid ethyl ester (4%), ketones (6%), lipids (2%), nucleobase (2%), phenolic compounds (4%), plasticizer (2%), steroids, and terpenes (4%), were found in the pasta samples. Ester compounds (ethyl ester, fatty acid ethyl ester, and fatty acid methyl ester), miscellaneous compounds, and metabolites with pharmaceutical properties accounted for the bulk of the metabolites in the pasta samples. Uncooked pasta showed lower amounts (i.e., less diversity) of metabolites (10) compared with their cooked counterparts (21), but 18 similar metabolites were found in both cooked and uncooked pasta. Changes in the metabolite composition could be associated with transformation during cooking since a larger number of metabolites were formed after cooking. This study would guide future utilization of pulse‐enriched pasta and provide direction for further research in the metabolomic research space. Novelty Impact Statement: This study reported for the very first time the metabolite composition of pasta produced from whole wheat flour enriched with Bambara groundnut using a gas chromatography high‐resolution time‐of‐flight mass spectrometry technique. The study is of practical importance in understating the composition of bioactive compounds that are derivable from the consumption of whole wheat‐Bambara pasta and could further provide information for future studies in the metabolomic research space. In addition, climate‐smart but underutilized crops such as Bambara groundnut could be used in enriching staples and modifying the metabolite composition of staple foods such as pasta. The data provided in this study could also be valuable in designing future research for pulses with similar composition and characteristics to the Bambara groundnut. [ABSTRACT FROM AUTHOR]

Native starches are not suitable for industrial use and must be modified for improved functionality. In this study, the effect of moisture preconditioning and infrared heating time on physicochemical properties of cowpea starch was investigated using a two-factor central composite rotatable design. Factors (moisture levels:10–40 g/100 g starch and infrared heating time:10–60 min) with their corresponding α mid-point values resulted in 13 experimental runs. Selected functional and pasting properties were determined as response variables. Starch samples produced under optimized conditions were compared with corn starch and their physicochemical properties determined. Except for pasting temperature, cowpea starch prepared using the optimal conditions (moisture: 46.21 g/100 g starch, dry basis and heating time of 32.88 min) had higher functional and pasting properties compared with the native cowpea starch. Infrared heating significantly reduced the gelatinization temperatures of cowpea starch but did not significantly change that of the corn starch. The crystallinity and double-helical order structure of moisture conditioned cowpea starch also reduced after modification. Cowpea starch showed a bigger granule size, higher swelling power but lower water absorption capacities and pasting properties compared with the control. The infrared heating process is a novel and promising modification method for improving the swelling properties of starch. [Display omitted] • Optimum moisture level & heating time were 46.2 g and 32.9 min, respectively. • Infrared heated cowpea starch showed higher swelling and pasting properties. • Cowpea starch was bigger and showed higher swelling power than corn starch. • Corn starch exhibited higher water absorption capacity and pasting properties. • Modified cowpea starch had reduced crystallinity & gelatinization temperatures. [ABSTRACT FROM AUTHOR]

Native starches are unsuitable for most industrial applications. Therefore, they are modified to improve their application in the industry. Starch may be modified using enzymatic, genetic, chemical, and physical methods. Due to the demand for safe foods by consumers, researchers are focusing on the use of cheap, safe and environmentally friendly methods such as the use of physical means for starch modification. Microwave heating of starch is a promising physical method for starch modification due to its advantages such as homogeneous operation throughout the whole sample volume, shorter processing time, greater penetration depth and better product quality. More recently, the use of synergistic methods for starch modification is being encouraged because they confer better functionality on starch than single methods. This review summarizes the present knowledge on the structure and physicochemical properties of starches from different botanical origins modified using microwave heating alone and in combination with other starch modification methods. • Microwave heat treatment is a promising starch modification method. • Microwaving presumably affect amylopectin chain resulting in a less ordered starch. • Combination of microwaving with other methods improves starch functionality. • Microwaving strengthens starch bonds and increases amylose-amylose interactions. • Microwaved starches in food systems need to be considered in future applications. [ABSTRACT FROM AUTHOR]

A new era of cutting‐edge technologies and advancements in analytical platforms and omics sciences is disruptively bringing a paradigm shift in fundamental and translational research. Metabolomics is one of the omics strategies that yields big data and has gained popularity in a wide spectrum of applications. Among various analytical platforms used in metabolomics, gas chromatography–mass spectrometry (GC‐MS) allows the measurement of thermally stable (volatiles and semi‐volatiles) metabolites, with an advantage of spectral reproducibility. Cereal‐ and legume‐based fermented foods are part of the food culture in various countries throughout the world. Thus, this review provides an overview of recent applications of GC‐MS‐based metabolomics in the food fermentation field, specifically cereal‐ and legume‐based fermented foods. This emerging use of metabolomics in food fermentation studies illustrates the potentials of this omics science to elucidate metabolome landscapes of fermented foods. Such insights would advance our predictive understanding of fermentation processes and molecular descriptions of resultant food products, a necessary step for improvements and sustainability in food industry. Furthermore, the review echoes the current need of collaborative efforts in the scientific community (in this field) to harness and maximise the potentials of metabolomics in food fermentation studies. [ABSTRACT FROM AUTHOR]

Summary: The effect microwaving power and time on the functional, pasting and thermal properties of cassava starch was investigated. Cassava starch at a moisture content of 30% was microwaved at 600 and 700 W for 0, 5, 15, 30 and 60 s following a preliminary study. Microwaving power and time did not alter the crystalline pattern of the starch, but there were obvious changes in the starch morphology. Starch colour was significantly (P ≤ 0.05) altered by microwave heating, with the total colour difference increasing from 4.85 to 43.01. Microwave treatment increased starch gelatinisation temperatures but decreased the swelling power, water absorption capacity and the relative crystallinity. These changes were influenced by microwave heating power and time. The results further revealed that the peak viscosity (3714.00–1947.00 cP) and setback ratio (1.70–1.49) decreased with increasing microwave heating time. However, breakdown viscosity (322.67–897.63 cP) and pasting temperature (1947.00–3714.00 °C) increased. [ABSTRACT FROM AUTHOR]

Cowpea is a food legume with high protein and carbohydrate contents, which could be explored in addressing food and nutritional challenges in many parts of the world. However, some cowpea varieties are difficult to cook, resulting in high energy requirements and greater loss of nutrients. Since the bulk of carbohydrate in cowpea is starch, this component may be explored as an alternative starch source for various industrial applications, especially because cowpea starch is rich in resistant starch with several beneficial physiological effects. Hence, this review summarises the present knowledge on the isolation, composition, physicochemical properties and modification methods of cowpea starch. Future studies that are required to produce cowpea starch with novel properties were highlighted and the need to apply modified cowpea starch in food systems were also noted. [ABSTRACT FROM AUTHOR]

Efforts have been made to extend the poor shelf life of cassava roots through low‐temperature storage like refrigeration, but the effects of this on lafun (fermented cassava flour) had not been investigated. This study determined the chemical composition of lafun obtained from cassava roots refrigerated for 1–3 weeks and the physicochemical and sensory properties of its cooked paste. Refrigerated storage (4°C) slightly reduced the whiteness of lafun and appearance of the cooked paste. Lafun from refrigerated cassava roots showed similar titratable acidity values (approx. 0.53%), but varying pH values (4.10–5.25). Carbohydrate was the major macro‐component of lafun (approx. 84%), while calcium (40.13–60.11 mg/100 g), sodium (39.60–48.70 mg/100 g), magnesium (20.12–40.99 mg/100 g), and potassium (24.92–32.01 mg/100 g) were the major minerals. An increase in the swelling index and peak viscosity of lafun suggests an alteration in starch composition due to refrigeration. Cooked paste from lafun prepared from refrigerated cassava showed comparable quality with the control. Practical applications: Refrigeration is a low‐temperature method of preservation that could be used to reduce the rate of biochemical and microbiological changes during storage and hence to extend the shelf life of fresh and processed foods. This study demonstrates the possibility of extending the shelf life of cassava roots using refrigeration without significant changes in the properties of lafun and cooked paste obtained from the stored roots. Furthermore, refrigerated storage could be used by small‐holder farmers through cooperatives and government interventions to store cassava roots for at least 3 weeks before use. [ABSTRACT FROM AUTHOR]

This study investigated the physical, chemical, and sensory attributes of breads produced from preheated high‐quality cassava flour (PCF) and its composite with wheat flour (CWF). Wet gluten was added to the PCF and CWF for production of bread, while bread from wheat served as the control. Flour functionality was determined prior to bread production. The moisture contents of the flour samples were in the range of 12.80 to 14.21%, and PCF exhibited water absorption capacity (1.12 mL/g) comparable to that of wheat flour (WF) (1.10 mL/g). There were significant (P < 0.05) differences in color characteristics, except in L* values and breads produced from WF and CWF were similar in specific volume (3.85 to 4.21 mL/g) and firmness (2.04 to 2.64 N). Breads from WF and CWF exhibited similar crumb microstructure, though gas bubbles in the sample from PCF appeared less developed. Wheat bread had significantly (P < 0.05) higher calorie, crude protein and crude fat, but lower crude fiber, ash, and carbohydrate compared to other bread samples. Sensory evaluation showed that bread from PCF was not significantly different from 100% wheat bread in crust color, texture, and overall acceptability but was impaired in flavor. The study revealed the feasibility of bread baking from preheated cassava flour with added gluten extract. The bread produced had some quality attributes comparable to that of wheat bread. Practical Application: Bread from wheat‐cassava composite flour with added gluten was similar to wheat bread in specific volume and firmness while sample from cassava flour with added gluten compared favorably well with wheat bread in crust color, texture, and overall acceptability. Findings from the study present wheat gluten extract as a viable component to be used in nonwheat flours for bread making. This could be a basis to further add value to the gluten churned out as a by‐product in the wheat starch industry. [ABSTRACT FROM AUTHOR]

Cassava root has a low shelf‐life that that could be extended by low‐temperature storage such as freezing and refrigeration. This study investigated the structural, functional, and pasting properties of starch extracted from cassava roots refrigerated for 3 weeks. Amylose contents (18%–26%) decreased with an increase in refrigerated storage, but the crystalline pattern (Type A) did not change. FTIR result suggests a weakening of the bonds in the OH‐region. Majority of the granules showed irregular shape, while a few were oval, round, truncated, and polygonal, suggesting that they are compound starches. Refrigerated storage resulted in significant (p <.05) increase in peak, setback, breakdown, and final viscosities, but the pasting temperatures of the starches were very similar (73°C). This study has demonstrated that useful end products such as starch may be obtained from refrigerated cassava roots. Practical applications: This study confirms the possibility of extending the shelf‐life of cassava roots and established the quality of starch from the stored roots. Losses of cassava roots caused by rodents, physiological, and microbiological processes can be reduced by refrigerated storage, while also creating useful end products such as starch for industrial use. Farmers may through cooperative build large cold rooms in their farms and may store roots for up to 3 weeks without significant changes in starch. [ABSTRACT FROM AUTHOR]

Abari is a traditional meal rich in carbohydrate and consumed in many parts of Nigeria. This study determined the physicochemical and sensory properties of steamed or baked abari enriched with defatted soybean. Abari samples were enriched with soybean at 20% and 40%, steamed or baked and the physical, proximate, and sensory attributes of the samples were evaluated. Addition of defatted soybean flour increased the protein, ash and fiber contents, of abari. Processing methods and soybean flour addition generally did not affect the appearance and color of the samples, but they did affect the textural properties of the samples. Steamed samples were rated higher in all sensory parameters and were softer than baked samples. Although baking provided another variety in the consumption of abari, steamed abari were preffered to baked samples due to the farmiliarity with steamed samples. The consumption of baked abari may be increased through consumers enlightenment on its superior nutritional value. Practical applications: This study has demonstrated the possibility of improving the nutritional value and textural properties of a traditional food (abari) by enriching it with a protein‐rich legume. The defatting step could be done in rural communities through mechanical or manual pressing of the ground seeds and the oil may be used with little processing for cooking. The major advancement in this study is to concentrate the protein of the food through defatting and to improve the textural properties, which otherwise would be soggy without defatting. [ABSTRACT FROM AUTHOR]

Bambara groundnut is a leguminous crop that currently experiences a low level of utilisation because it is hard-to-cook and difficulty to dehull. In this study, the effects of different microwaving power of 450, 500, 600 and 750 W and time (0, 30, 60, 120 and 240 s) on cooking time, colour, sensory and nutritional properties of Bambara groundnut using standard methods were investigated. Microwaving generally reduced the cooking time of Bambara groundnut. The cooking time reduced by approximately 28, 46, 52 and 55% when Bambara groundnut was microwaved at 450, 500, 600 and 750 W for 240 s, respectively. Microwaving did not significantly (p>0.05) affect the colour and appearance of the grain. Bambara groundnut had similar lightness values (60.66-63.15), but slightly different a (3.38-5.57) and b values (16.16-19.20) after microwaving. Protein (23.90-26.88%) and carbohydrate (47.85-58.58%) were the major components of raw and microwaved grains. Microwaved grains showed higher digestibility values (approx. 78-85%) compared to the raw Bambara groundnut (approx. 71%). Mean sensory scores revealed that Bambara groundnut microwaved at 600 W for 240 s had comparable acceptability with the control sample. Microwaving can be used to reduce cooking time of Bambara groundnut, improve protein content and digestibility without significantly altering the sensory properties. [ABSTRACT FROM AUTHOR]

Abstract Gari is a fermented cassava products widely consumed in many parts of Africa including Nigeria. Cassava has a low shelf-life due to physiological and microbiological changes that occur after harvest. In this study, the physicochemical properties of gari produced from frozen cassava roots were investigated. Cassava roots were stored for a period of 0, 7, 14, 21 and 28 days. With the exception of gari yield (31.3–34.5%), freezing generally influenced the physiochemical properties of gari obtained from the cassava roots. Functional properties, including bulk densities and swelling power, decreased as the days of freezing increased. With the exception of pasting temperature (approx. 64 °C) and time to peak (approx. 7 min), other pasting properties were significantly affected by freezing. Cassava roots may be frozen for 28 days without significant changes in the sensory properties. Freezing may serve as a promising alternative for extending the shelf life of cassava root and the resulting roots may be used in the production of gari with satisfactory functionality and sensory attributes. Highlights • Gari yield decreased slightly with increase in the freezing period. • Freezing did not significantly affect the colour and appearance of the gari samples. • Cyanide levels in the gari were within the safe levels of 10 mg/kg as recommended by WHO. • Pasting properties of gari were significantly affected by freezing period. • Freezing of cassava roots did not substantially influence the sensory properties of gari. [ABSTRACT FROM AUTHOR]

Bitter yam ( Dioscorea dumetorum ) is an underutilized tuber crop that is rich in starch and may be potentially used as a starch source by the industry. In this study, the composition and physicochemical properties of flour and starch from white and yellow bitter yams were studied. Bitter yam showed significant variations in their proximate composition, but mineral contents were very similar. The amylose content (approx. 15%) of white bitter yam starch was slightly lower than the yellow variety (approx. 17%). Bitter yam starch granules were very small (average 5 μm) and polygonal in shape. Starch extracts displayed the A-type crystallinity pattern with varying relative crystallinity: 22.1–28.0%. The peak gelatinisation temperature (approx. 83 °C) and pasting temperature (approx. 87 °C) were fairly high and similar for both starches. Starch peak viscosity of the white bitter yam was significantly higher than the yellow variety, which could be associated with its slightly lower amylose content. Bitter yam starch may find application in the industry where fairly high temperatures (>80 °C) are frequently encountered. [ABSTRACT FROM AUTHOR]

Phytosterols are bioactive components capable of reducing cholesterol level in serum and reducing risk of arteriosclerosis. In this study, conditions for the synthesis of maximum yield of phytosterol linoleic ester (PLE) was optimized and the physicochemical properties and in vitro bioaccessibility of the PLE were assessed. Under the optimized condition of 1:1.1 mol ratio of phytosterol and linoleoyl chloride at 80 °C for 1.5 h, the conversion rate of phytosterol reached 96.1%. Its solubility in oil increased 20 times, up to 33.8%. Also, peroxide value of PLE was much lower than linoleic acid (32.9 and 47.0 mmol/kg), which means better oxidative stability. Bioaccessibility of PLE was affected by time, concentration of bile extract, and dissolved medium. It was 4.93% alone, increased by 2.5 times compare to phytosterol; or 53.46% in oil, under the condition of 40 mg/mL bile extract for 120 min. In conclusion, under the tested condition, phytosterol conversion rate, its solubility in oil and bioaccessibility were improved significantly. The method showed great potential in manufacture high quality and quantity of PLE. [ABSTRACT FROM AUTHOR]

Kokoro is a popular maize-based snack in Nigeria, which is consumed by adults and children but characterized by low protein content. The snacks were produced from blends of maize flour substituted with Bambara groundnut flour. Maize and Bambara groundnut flours were mixed in various proportions using central composite rotatable design. Flour blends were evaluated for functional and pasting properties, while snacks were analyzed for proximate composition and sensory qualities. The water absorption capacity value decreased with increased Bambara flour in the blends ranging from 1.68-1.90. There were significant changes (p < 0.05) in the pasting properties of the resulting flour blends where sample containing highest amount of Bambara (30%) had the highest value of 366.0 RVU and 90oC for final viscosity and pasting temperature respectively. Proximate analysis results revealed significant (p < 0.05) increase in protein (13.0-32.3%) while carbohydrate content (73.12-51.27%) decreased with inclusion of Bambara flour. No significant difference (p < 0.05) occurred in the sensory qualities of products from 100% maize and 82.5:17.5% (maize: Bambara) flour blend. Hence, acceptable Kokoro snacks from an 82.5:17.5(maize: Bambara flour) blend have been formulated, which could enhance the nutritional wellness of the target consumers. [ABSTRACT FROM AUTHOR]

Summary: Bambara groundnut is an underutilised African leguminous crop. This study investigated the effect of annealing on the complexing ability and functionality of Bambara groundnut starch with palmitic acid. Corn starch was included as the reference. Annealing created cracks and pores on the surface of Bambara groundnut and corn starches, respectively. Bambara groundnut starch had significantly higher amylose content, higher peak and final viscosities than corn starch. The peak viscosities of native Bambara groundnut and corn starches significantly reduced with palmitic acid addition. Greater reduction in peak viscosities was observed when the annealed starches were complexed with palmitic acid, suggesting that more palmitic acid was complexed after annealing. This was confirmed by XRD peaks and melting enthalpies. Pasting of native Bambara groundnut and corn starches with palmitic acid resulted in the formation of type I V‐amylose complexes, while type II complexes were formed from annealed starches pasted with palmitic acid. [ABSTRACT FROM AUTHOR]

Bambara groundnut is leguminous crop indigenous to Africa. The major component in Bambara groundnut is starch. Due to the growing demand for starch by the industry, researchers are now focusing on underutilised crops such as Bambara groundnut as possible source of starch for various industrial applications. This review summarizes the present knowledge on the isolation, composition, physicochemical properties and modification methods of Bambara groundnut starch. Future studies are also suggested for value addition and improved utilization of the grain. [ABSTRACT FROM AUTHOR]

Bambara groundnut is an underutilised leguminous crop that has similar composition to cowpea. In this study, snacks were prepared from Bambara groundnut flour or paste in comparison with cowpea. The proximate composition, colour, sensory properties and effect of storage period on the colour and texture of the snack were assessed. Protein and carbohydrate were the main components of Bambara groundnut flour and the snack. Snacks prepared from Bambara groundnut flour showed higher protein content (23.41 g/100 g) than the sample made from Bambara groundnut paste (19.35 g/100 g). Generally, snacks prepared from paste had higher ratings in all sensory attributes than those made from the flour. Colour intensity of the snacks slightly decreased, while the samples picked up moisture during storage. Storage of the snacks in high density polyethylene bags under ambient conditions of about 25 °C can keep the samples for less than 4 wk, as samples showed evidence of mould growth at 4 wk. [ABSTRACT FROM AUTHOR]

Starches are important ingredient in the food industry. Currently, corn, potato and tapioca are the main sources of starch for various industrial applications. However, there is a growing demand for starch by the industry, due to the pressure on the conventional sources of starch for other non-food uses. Underutilised crops such as bitter yam may play a role as alternative source of starch to the commercial sources. Bitter yam belongs to the Dioscorea specie and it is rich in starch, which may be potentially used in food and non-food applications. This paper presents a review of literature on the functionality and potential applications of bitter yam starch. Majority of the studies in the literature focused on pharmaceutical applications. Bitter yam starch has remarkably small sized granules which may be employed as fat replacers for better mouth feel in foods such as mayonnaise and salad creams. Future studies are needed to fully characterize the starch extracted from bitter yam starch using Fourier Infrared Spectroscopy, Transmission Electron Microscopy, Rheometer and other high technologies previously used for conventional starch sources. The chain length distribution of the amylopectin components of bitter yam starch should also be investigated. Furthermore, effort should be made to modify the native starches for improved functionality for both food and non-food applications. [ABSTRACT FROM AUTHOR]

The physicochemical properties of starches extracted from three bambara groundnut landraces, maroon, brown, and cream were studied. The amylose contents (31.5-34.6%) of the bambara starches were significantly different among the landraces. All the bambara starches exhibited an A-type crystalline pattern with an average relative crystallinity of 32%. The peak gelatinization temperature (approx. 73°C) of brown bambara starch was slightly low compared to maroon (approx. 78°C) and cream (approx. 76°C) bambara starch. The bambara starches showed substantially high proportion of resistant starch (71%) and similar predicted glycemic index (40.1) among landraces. Bambara starch can potentially be used as a thickening agent in food products and ingredient development. [ABSTRACT FROM AUTHOR]

This study investigated the effect of stearic acid, linoleic acid, and lysophosphatidylcholine on complex formation and physicochemical properties of bambara starch in comparison with potato starch. The complexation index reached maximum at 2% lipid concentration. Bambara starch complexed better with stearic acid than with linoleic acid and lysophosphatidylcholine. A similar trend was observed for potato starch but to a lesser extent. All lipids significantly reduced the peak and setback viscosities of bambara starch, but increased the final viscosity. Pasting of bambara and potato starches with lipids resulted in the formation of type-I V-amylose complexes, with melting temperatures ranging from ~98 to 102°C. X-ray diffraction of these complexes showed the crystalline V-amylose pattern with a major peak at 2Θ=19.9° and minor peaks at 2Θ=7.4° and 12.9°. Modification of bambara starch with lipids resulted in reduced digestibility, suggesting their potential application in formulating foods for the management of diabetes. [ABSTRACT FROM AUTHOR]

The physicochemical and mechanical properties of biofilm prepared from bambara starch modified with varying concentrations of stearic acid (0%, 2.5%, 3.5%, 5%, 7%, and 10%) were studied. By scanning electron microscopy, bambara starch films modified with stearic acid (≥3.5%) showed a progressively rough surface compared to those with 2.5% stearic acid and the control. Fourier transform infrared spectroscopy spectra revealed a peak shift of approximately 31 cm−1, suggesting the promotion of hydrogen bond formation between hydroxyl groups of starch and stearic acid. The addition of 2.5% stearic acid to bambara starch film reduced water vapor permeability by approximately 17%. Bambara starch films modified with higher concentration of stearic acid were more opaque and showed significantly high melting temperatures. However, mechanical properties of starch films were generally negatively affected by stearic acid. Bambara starch film may be modified with 2.5% stearic acid for improved water vapor permeability and thermal stability with minimal effect on tensile strength. [ABSTRACT FROM AUTHOR]

Amylose can form inclusion complexes with lipids for improved starch functionality. This study determined the influence of high-pressure homogenization on the physicochemical properties of bambara starch complexed with lysophosphatidylcholine. Homogenization significantly increased the degree of complexation of bambara starch with lysophosphatidylcholine. Bambara starch showed higher complex index than corn and potato starch reference samples. X-ray diffraction revealed the formation of V-amylose crystalline types with peaks at 2Ѳ = 7.4, 12.9 and 19.9°. Complexing bambara, corn and potato starches with lysophosphatidylcholine resulted in the formation of type I V-amylose complexes. These complexes had melting temperatures and enthalpies ranging from 91.5 to 98.6 °C and 1.4–5.5 J/g respectively. Starch-lysophosphatidylcholine complexes displayed low syneresis rate. Homogenized bambara starch complexes were non-gelling while unhomogenized types produced weak gels, with G ′ ˃ G ″ in the frequency range: 0.1–10 Hz. The non-gelling properties of homogenized bambara starch-lysophosphatidylcholine complex suggest that the modified starch could be used in the food industry to provide smooth texture in frozen foods and desserts. [ABSTRACT FROM AUTHOR]

Phytosterols are important bioactive compounds which have several health benefits including reduction of serum cholesterol and preventing cardiovascular diseases. The most widely used method in the synthesis of its ester analogous form is the use of catalysts and solvents. These methods have been found to present some safety and health concern. In this paper, an alternative method of synthesizing phytosterol ester from soybean sterol and acetic anhydride was investigated. Process parameters such as mole ratio, temperature and time were optimized. The structure and physicochemical properties of phytosterol acetic ester were analyzed. By the use of gas chromatography, the mole ratio of soybean sterol and acetic anhydride needed for optimum esterification rate of 99.4% was 1:1 at 135 °C for 1.5 h. FTIR spectra confirmed the formation of phytosterol ester with strong absorption peaks at 1732 and 1250 cm–1, which corresponds to the stretching vibration of C=O and C—O—C, respectively. These peaks could be attributed to the formation of ester links which resulted from the reaction between the hydroxyl group of soybean sterol and the carbonyl group of acetic anhydride. This paper provides a better alternative to the synthesis of phytosterol ester without catalyst and solvent residues, which may have potential application in the food, health-care food, and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

This study investigated the effect of pre-treatments and storage on the physical, chemical and sensory attributes of wild lettuce (Lactuca taraxacifolia). The pre-treatments included blanching with 0.125% (w/v) Na2 CO3 at 95o C for 1 min and without Na2 CO3 with subsequent drying. All vegetable samples were analyzed for colour (Hunter L, a, b), vitamin C, β-carotene, minerals (Ca, Mg, K, Na, Fe), rehydration ratio (fresh vegetable excluded) and moisture content before and after storage at intervals of two weeks for a period of three months. The vitamin C, β-carotene, rehydration ratio and mineral contents of all the vegetables (pre-treated and untreated) decreased with increasing storage period. Sensory evaluation showed vegetable soup prepared from unblanched-sundried wild lettuce showed comparable quality to the soup prepared from fresh leaves. Wild lettuce leaves could be preserved by sun drying with prior blanching in 0.125% (w/v) Na2 CO3 for minimal loss of quality [ABSTRACT FROM AUTHOR]

Effects of drying method and maturity on color, chemical and functional properties of plantain (Agbagba and Obino L'ewai) and cooking banana flour were investigated. Generally, dried cooking bananas and plantain cultivars showed higher CIE L (60.96-84.86), lower a (0.39-9.01) and b (11.08-26.88) than fresh (undried) samples (CIE L = 62.22-70.32; a = 2.52-11.06; b = 24.5-30.02). Loose bulk density of unripe, turning and yellow ripe cooking and plantain cultivars varied from 0.459 to 0.556, 0.267 to 0.546 and 0.204 to 0.562 g/mL, while the packed bulk density varied from 0.560 to 0.668, 0.295 to 0.665 and 0.233 to 0.640 g/mL, respectively. Flour of unripe samples showed significantly higher water absorption capacity (WAC). The WAC of unripe, turning and yellow ripe cooking bananas and plantain cultivars varied from 0.98-1.69, 0.68-2.35 and 0.61-0.89 g water/g flour while oil absorption capacity ranged from 0.90 to 1.39, 1.00 to 2.41 and 1.03 to 2.65 g oil/g flour, respectively. Cyclodextrins (A and B), L(-)-glucose, D-(+) glucose, L-glyceraldehyde, α- and β-D-(+) glucose, α -D-(+) galactose, Octyl-β- D-(+) glucose were found in the flour. [ABSTRACT FROM AUTHOR]

The physicochemical properties of starches extracted from five bambara genotypes were investigated. Bambara starch granules were predominantly oval shaped with a smooth surface and an average size of 26 ± 0.2 μm. The amylose contents (20–35%) varied significantly among genotypes. X-ray diffraction revealed the C-type pattern for all starches with relative crystallinity range: 29–35%. FTIR spectra of bambara starches showed variable peak intensities at 2931, 1655 and 860 cm −1 , which corresponds to C H stretching, H 2 O bending vibrations and C O stretching, respectively. Bambara genotype with the highest amylose content showed the lowest intensity at wavenumber 2931 cm −1 . With the exception of oil absorption which was similar, swelling power, water absorption and paste clarity of starches were significantly different among genotypes. Genotype with high amylose content showed restricted swelling, low paste clarity and great ability to absorb water. All bambara starches displayed a shear thinning behaviour ( n < 1). [ABSTRACT FROM AUTHOR]

In this study, maize grain were cooked and soaked in alkaline (nixtamalization). Nixtamalized maize flour was blended with groundnut (5, 10, 15 and 20%). The proximate composition of the flours and tortillas were evaluated. A range of 3.90-5.26, 6.28-14.31, 4.50-16.20, 1.18-1.22, 2.40-2.64 and 61.73-77.44% was observed for moisture, protein, fat, fibers, ash and carbohydrate contents of the nixtamalized maize flours respectively. Upon the addition of groundnut, the protein and fat content increased. Loose bulk density and packed bulk density of the flours varied from 1.45-1.48 g/mL and 1.61-1.75 g/mL respectively. The water absorption capacities (WAC) of the flours increased while oil absorption capacities (OAC) decreased following the addition of groundnut. Calcium (Ca), potassium (K), magnesium (Mg) and phosphorus (P) content of the flours was observed to increase, while the sodium (Na) content reduced after nixtamilization. The proximate composition of the tortillas made from the nixtamalized flours varied from 9.44 to 11.12 for moisture, 5.40-12.96 for protein, 32.10-42.25 for fat, 4.07-6.16 for fibre, 1.53-1.95 for ash and 33.09-43.98% for carbohydrate content. Sensory evaluation of the tortillas showed that all the fortified samples are favorable compared with the control. [ABSTRACT FROM AUTHOR]

Changes in consumer demand for new pastries due to the high rate of diabetes, obesity and celiac disease are causing an unprecedented spur in the processing and ingredient system developments within the pastry production sector. Consumers demand healthier pastries that are low in sugar, fat, cholesterol, and calories in general and contain in addition health-promoting components such as protein, unsaturated fatty acids, and fibres. This project reports the proximate, mineral, functional and sensory characteristics of cakes produced from blends of wheat and cowpea flour using date as a sweetener. Six cake samples were produced with different formulations which include wheat flour and sugar (WHS), wheat flour and date fruit extracts (WHD), composite flour of wheat and cowpea in the ratio 50:50 with sugar (COS) and dates respectively (COD) and cowpea flour with sugar (CWS) and date fruit extracts (CWD) respectively. The protein content of the wheat, cowpea and composite flours ranged from 14.20-15.37%, moisture; 4.76-5.58%, ash; 0.52-0.53, crude fat; 0.99-1.53%, crude fibre; 0.20-0.23% and carbohydrate; 77.42-78.45%. The loose bulk density, packed bulk density, water absorption capacity and oil absorption capacity had a range of 0.45-0.50g/mL, 0.68-0.73g/mL, 0.76-2.06g water/g flour and 0.70-1.20g oil/ gflour respectively. The proximate composition of the cakes varied significantly with cake produced from cowpea sweetened with sugar having the highest protein content and cake from wheat flour sweetened with date having the lowest. Generally, cakes produced from composite flour sweetened with sugar had higher contents of calcium than cakes sweetened with dates while the iron and potassium contents were higher in cakes sweetened with date extract. Cakes produced with sugar as the sweetener had better ratings than those with date fruit, however, all the cakes compared favourably well with the control (cake produced from 100% wheat flour sweetened with sugar) in all the parameters measured. [ABSTRACT FROM AUTHOR]

• Legume starch have high amylose content and are more suitable for complexation with lipids. • Structural properties of legume starches are influenced by V-amylose preparation method. • Mechanism of complexation of lipid with starch depend on lipid structure & preparation method. • Homogenized complexes were non-gelling and may be used in foods for better mouth feel. There is a growing interest in alternative sources of starch for various industrial applications to cater for the increasing demand of starch, avoid the sole reliance on conventional sources such as corn and to prevent shortage of supply. Legume starches with high levels of amylose and high resistant starch contents are suitable alternatives. However, starch must be modified to overcome the shortcomings associated with native starches. The modification of starch with lipids results in the formation of inclusion complexes, called V-amylose complexes with improved physicochemical and functional properties and this category of modified starch is further regarded as clean-label. Clean-label ingredients are consumer and environmentally friendly and do not contain synthetic chemicals that may present food safety concerns. This review documents the current level of research on V-amylose complexes formed using legumes starches and outlines research gaps that could be explored for better utilisation of these legumes in the industry. [ABSTRACT FROM AUTHOR]

Bambara groundnut is a starchy grain that could serve as a starch source for the industry. In the native form, starches are generally unsuitable for most industrial applications and hence are modified. Physical modification methods including annealing are preferred for starch modification because they are environmentally friendly. Previous studies on the annealing of Bambara starch focused on single‐temperature treatment. This study investigated the physicochemical properties of Bambara starch annealed at varying temperatures of 45, 50, 55, and 60°C for 24 h. The amylose contents of the starches varied between 27.18% and 28.53%. Annealed Bambara starches showed significantly lower swelling and solubility values than the native starch. Furthermore, except for the time to peak (4.05–4.44 min), pasting temperatures (81.95–84.00°C), gelatinization temperatures (70.47–77.23°C), and gelatinization enthalpies (3.95–4.41 J/g) which increased the pasting properties of the annealed starches decreased. The result of this study should guide researchers on the specific annealing temperature to use for specific food and industrial applications. Novelty impact statement: Bambara grains are rich in starch which could be used as an alternative and cheap starch source to the conventional corn and potato sources. This study report for the first time the impact of different annealing temperatures on the physicochemical properties of Bambara starch. Annealing was chosen because it is an environmentally friendly method of starch modification. Results from this study show that the modified starch would have varying applications in the food industry, for example as a thickener, and as a stabilizer. [ABSTRACT FROM AUTHOR]

Unlocking the potential of legumes through short‐term germination offers an innovative approach to improving the functionality of the resultant flour. This review examines the multifaceted benefits of short‐term germinated legume flour, emphasizing the enzymatic activities that breakdown complex legume compounds into simpler forms and reduce anti‐nutritional factors. This process improves digestibility, nutrient bioavailability, and health‐promoting properties. Furthermore, short‐term germination enhances the techno‐functional properties of legume flours without compromising their quality, avoiding excessive starch and protein degradation associated with prolonged germination. This review also explores the applications of short‐term germinated legume flours in developing nutritious and healthy food products tailored to diverse dietary needs. Subsequent integration of these short‐term germinated flours into food products provides a route for the development of cost‐effective, nutritious, and sustainable options that can address malnutrition and enhance overall well‐being. [ABSTRACT FROM AUTHOR]

Pasta from whole-grain wheat is highly nutritious but has poor sensory properties. Hence, this study prepared pasta from fractionated whole-grain wheat flour enriched with 20% Bambara groundnut. The chemical, antioxidant and sensory properties of the pasta were assessed using standard methods. The fat, protein, ash contents, lightness and antioxidant properties value of the flour and pasta increased, while carbohydrate and fibre contents decreased with a reduction in particle size from 500 μm to 112 μm. Potassium (246.50–249.00 mg/kg), calcium (223.50–254.00 mg/kg) and magnesium (184.50–192.00 mg/kg) were the major mineral element in the pasta samples, while zinc (1.00–2.00 mg/kg) and iron (3.50–13.00 mg/kg) are present in small quantities. The optimum cooking time of pasta (average 6.55 min) from the fractionated flours was shorter compared to the control pasta (pasta made from unfractionated wheat flour), but the cooking loss was not significantly affected. Pasta from flour with particle sizes of 300 and 112 μm were very similar in their sensory attributes and showed the highest ratings in overall acceptability. Fractionation of whole-grain wheat flour seems very promising in producing pasta with fairly good antioxidant potentials and high level of protein and fibre to improve the health of pasta-loving individuals. • Fractionation of whole-wheat flour reduced the minimum cooking time of pasta. • Ash, fat and protein contents of pasta increased with a reduction in particle size. • Calcium, potassium and magnesium were the major minerals of the pasta. • Total colour difference of the pasta was not significantly affected by fractionation. • Fractionation produced pasta with good antioxidant & improved sensory properties. [ABSTRACT FROM AUTHOR]

In this study, novel cookies were prepared from cassava root fermented for 24, 48, 72 and 96 hr. The proximate composition, colour and functional properties of the flour and the chemical composition of the cookies, physical and sensory properties were assessed. Wheat flour had considerably higher protein (16.30%) than the unfermented (4.25%) and fermented cassava flour (5.51%–5.95%). The cyanide contents of flours (0.98–1.48 mg/kg) and cookies (0.41–1.29 mg/kg) are within the WHO recommended safe levels of 10 mg/kg. Cookies appearance and hardness were influenced by flour composition. Hardness of the cookies reduced with fermentation period and was substantially lower than wheat cookies. Sensory attributes of the cassava cookies were not significantly affected by fermentation generally except the aroma. Future studies are required to improve the aroma and taste of the cookies using food grade additives as panel members described the cookies from fermented cassava root as chalky. Practical applications: This paper describes a novel way of producing non‐gluten cookies using flour from fermented cassava roots. The results demonstrated that cookies with superior appearance and comparable quality can be made from fermented cassava flour. This result further provides another avenue for increased utilization of cassava roots through value addition. [ABSTRACT FROM AUTHOR]

This study investigated the effect of baking, frying, and extrusion on the chemical composition and in vitro bio‐accessibility of beta‐carotene in orange‐fleshed sweet potato (flour and paste). The vitamin B1, B2, B6, and B9 contents in the samples fell within the range of 32.85–35.22 µg/100 g, 84.35–151.85 µg/100 g, 46.75–54.35 µg/100 g, and 7.65–21.55 µg/100 g, respectively. The fried paste had the highest beta‐carotene content (1,093.64 µg/100 g) when compared to the fresh root (116.12 µg/100 g) and would contribute approximately 22.8%, 11.4%, and 10.72% of the Recommended Daily Allowance for Vitamin A (µg RAE/100 g) of children, pregnant women, and lactating mothers, respectively. Frying of OFSP in the paste/puree form showed the highest bio‐accessible beta‐carotene (342.48 µg/g) compared to the fresh root (57.72 µg/g) and other samples (263.22–330.83 µg/g). Extrusion gave the highest protein content while baking yielded better mineral retention levels. Processing methods, as well as the form in which OFSP was processed did have a significant effect on the nutrient composition of the final product. Frying is nonetheless encouraged for dietary plans targeted at alleviating Vitamin A deficiency. Practical applications: Orange Fleshed Sweet Potato (OFSP) has gained considerable popularity as an intervention crop for Vitamin A Deficiency (VAD) and hunger driven states. This work has shown the possibility of utilizing OFSP paste and flour using simple processing methods that can be employed by commercial food industries and even at household levels. OFSP flour or paste could be incorporated in pastries, bakery goods, extruded snacks, and local food recipes. Frying of OFSP paste was identified as the best processing method to yield the highest beta carotene content and higher bio‐accessibility. This would help in addressing the problem of malnutrition and Vitamin A deficiency (VAD) in affecting developing countries. Also, the knowledge from this work is important in planning diets targeted at addressing VAD and also informing nutritionists, consumers, and producers on the effect of processing on the nutrient composition of OFSP. [ABSTRACT FROM AUTHOR]

Abstract In this study, moisture, steam-temperature and time conditions were optimised in relation to functional properties of cassava flour and starch. The optimal conditions for cassava flour were 15% moisture, 120 °C and 1 bar for 10 min and for cassava starch were 19% moisture, 120 °C and 1 bar for 20 min. Structural, physicochemical, viscoelastic and thermal characteristics of cassava flour and starch upon the optimal steam-heat-moisture treatments were examined Volume-based diameter (D (4.3)) of cassava flour granules reduced (107.87 to 42.94 μm) and cassava starch granules increased (17.67 to 50.88 μm) when subjected to optimal steam-heat-moisture treatments. The optimal steam-heat-moisture treatments had no effect on the crystal patterns of cassava flour and starch (A-type), nonetheless, relative crystallinity of cassava flour was increased (34 to 59%) and cassava starch was decreased (32 to 27%). Increments in swelling power (17.24 to 19.07 g/g) and peak viscosity (6377 and 7330 cP) and, reductions in solubility and loss factor (tanδ) were ensued by the optimal steam-heat-moisture treatment of cassava starch. Both optimal steam-heat-moisture treatments of cassava flour and starch had increased thermal stability but reduced breakdown viscosity, setback viscosity (528 to 230 cP and 1259 to 938 cP, respectively) and gelatinisation enthalpy. [ABSTRACT FROM AUTHOR]

Artificial neural networks (ANNs) have in recent times found increasing application in predictive modelling of various food processing operations including fermentation, as they have the ability to learn nonlinear complex relationships in high dimensional datasets, which might otherwise be outside the scope of conventional regression models. Nonetheless, a major limiting factor of ANNs is that they require quite a large amount of training data for better performance. Obtaining such an amount of data from biological processes is usually difficult for many reasons. To resolve this problem, methods are proposed to inflate existing data by artificially synthesizing additional valid data samples. In this paper, we present a generative adversarial network (GAN) able to synthesize an infinite amount of realistic multi-dimensional regression data from limited experimental data (n = 20). Rigorous testing showed that the synthesized data (n = 200) significantly conserved the variances and distribution patterns of the real data. Further, the synthetic data was used to generalize a deep neural network. The model trained on the artificial data showed a lower loss (2.029 ± 0.124) and converged to a solution faster than its counterpart trained on real data (2.1614 ± 0.117). [ABSTRACT FROM AUTHOR]

Vitamin A deficiency is a public health problem in Nigeria, hitting the people in the savannah zones the hardest. This has accounted for child mortality and blindness. Therefore, there is a need to develop vitamin A rich food that is affordable and appealing to consumers. Orange-Fleshed Sweet Potato (OFSP) (Ipomoea batatas) is a variety of sweet potato now emerging as an important root crop with the possibility of tackling the problem of vitamin A deficiency. In this study, the physicochemical properties and sensory quality of Kunun-zaki, a non-alcoholic beverage sweetened with OFSP syrup, was compared to the same beverage sweetened with sugar and sugar syrup (100 mL/10 g of sweetener). The result of the physicochemical properties showed that the kunun-zaki samples were not significantly different in their pH and total titratable acidity; with values ranging from 3.93 to 4.0 and from 0.18 to 0.20 g/100 mL, respectively. The kunun-zaki samples were however significantly different in their °brix content. The OFSP sweetened sample recorded the highest °brix value of 15.20°, followed by the sugar sweetened kunun-zaki sample (13.30°) and the sugar syrup sweetened kunun-zaki (11.63°). The result of the sensory analysis showed that the sample sweetened with OFSP syrup had the best sensory attributes. The OFSP sweetened sample also had the best evaluated sensory attributes (colour, flavour, texture, and overall acceptability). The result of this study showed that Kunun-zaki sweetened with OFSP syrup was highly acceptable and could therefore serve as a dietary means of alleviating vitamin A deficiency, especially in the northern part of Nigeria where the local beverage is mostly consumed. [ABSTRACT FROM AUTHOR]

Studies were conducted on the effect of souring fruits extract on chemical, sensory and some anti-nutritional properties of germinated maize, millet and sorghum. Flour produced from these grains were soured each with 9% concentration of three souring fruits extract (tamarind pulp, sour sop pulp and lime juice) while flour from the fermented cereal grains were used as control for the treated samples. There were significant differences among the proximate compositions of all the treated samples. The protein content of germinated sorghum soured with tamarind had the highest value (19.69%) while germinated maize soured with sour sop had the lowest value (13.98); the crude fibre content of germinated maize soured with tamarind had the highest value (2.32). Addition of the souring fruits extract significantly increased protein, fat, ash and crude fibre contents. The moisture content of the samples did not exhibit any definite trend while the carbohydrate content decreased significantly with the exception of germinated maize grains soured with sour sop pulp and lime juice that had slight increase. The anti-nutritional properties of the samples decreased significantly. All the samples were acceptable by the panelist in terms of all the sensory parameters evaluated. [ABSTRACT FROM AUTHOR]

This study examined the effect of Parkia biglobosa (Locust bean) husk extract and honey blend on the chemical, sensory and bacterial qualities of traditional West African soft cheese. In this study, soft cheese was treated with blends of honey and ethanol extract of P. biglobosa husk at varied levels of 0, 1, 2, 3 or 4% (being percentages of the milk used) for both of the components immediately after coagulation. Seven (7) treatments were studied in a completely randomized design and assessment of the proximate composition and sensory attributes of the cheese was done. The Total Bacterial Count (TBC) was also monitored throughout a five days period. The result revealed that the control cheese was highest in moisture, and ash, but lower in cheese fat content. General acceptability was highest for the cheese curds fortified at 1:3, 2:2 and 3:1 % Honey/P. biglobosa. The 3/1: Honey/P. biglobosa treated cheese showed the highest inhibition rate against bacterial growth. The treatments fortified with 1:3, 2:2 and 3:1 % Honey/P. biglobosa also had the lowest TBC for the days of microbial assay. Seratia odonrifera and Seratia liqueficiens were prominently identified at days 2 and 4 of storage. The study recommend the use of 1:3, 2:2 and 3/1 % Honey/ P. biglobosa cheese curd fortification as an improvement of the nutritional, sensory and bacterial attributes of West African soft cheese. [ABSTRACT FROM AUTHOR]

This study investigated the influence of native or hydrothermally modified banana starch on structural, rheological and in-vitro digestibility properties of corn starch custard pastes. Banana starch was incorporated into the formulation in the ratio 1:4 (g/g) of the composite. Amylose content in the pastes varied significantly (p < 0.05) from 17.61 to 27.27 g/100 g. Scanning electron micrographs revealed similar homogenous, non-continuous, flake-like network structure for all paste samples. Addition of modified banana starch generally reduced the strength of the pastes. Generally, the paste samples showed shear thinning behavior of thermoplastic materials. Banana starch inclusion in the custard formulation significantly (p < 0.05) increased the slowly digestible starch fraction of the pastes, while the addition of annealed or heat moisture treated banana starch significantly (p < 0.05) increased the resistant starch component. [ABSTRACT FROM AUTHOR]

Peppers are perishable and characterized by a short shelf life. This work aimed at investigating effects of packaging materials and storage methods on the physicochemical properties and fungal decay of sweet pepper. The cleaned and wholesome fruits (100) were packaged in polyethylene bag, banana leaf, and jute bag. Unpackaged fruits served as control. All the samples were then stored in refrigerator, evaporative cooling structure and at ambient condition (25±2 oC). A factorial combination of three (3) packaging materials and three (3) storage conditions using randomized complete block design with three replications were used. Weight loss and percentage decay were determined and physicochemical analyses were carried out. The results showed that banana leaves and polythene bags encouraged the highest and lowest weight loss of pepper fruits in evaporative cooling system and ambient condition respectively. The jute bags significantly reduced the percentage decay in refrigerator. There was no significant difference (p ≥ 0.01) in the pH of all the fruits in refrigerator. Total soluble solids of all pepper fruits in evaporative cooling system and at ambient condition reduced as storage period increased. Titratable acid values of all the pepper fruits in refrigerator increased at Day 21 compared to the values recorded at Day 7 except in the fruits packaged in polythene bags that was decreased by 50%. Refrigerator and banana leaf influenced increase in ascorbic acid more than other storage conditions. Generally, the packaging materials and the storage conditions are not significantly (p>0.01) affected the colour parameters. It can be inferred that refrigerator and jute bag is the best storage method and packaging material as it minimizes loss and maintains quality. [ABSTRACT FROM AUTHOR]

Introduction. Ogi also known as gruel is a fermented food prepared from cereals. The purpose of this research is to investigate the effect of drying methods and cereal type on functional properties of ogi powder. Materials and methods. Maize, millet and sorghum (red variety) were obtained from local market in Ibadan, Nigeria. Ogi was prepared by traditional method. The slurry obtained was dried by cabinet and foam mat drying methods. The pasting and other functional properties of the dried ogi were assessed using standard methods. Results and discussion. Drying method did not influence the pH, and gelling ability of ogi prepared from maize, millet and sorghum grains. However both drying method and cereal type influenced the pasting and other functional properties of the dried ogi powder. Foam mat dried ogi samples generally showed significantly (p<0.05) lower peak viscosities compared to cabinet dried samples. With increasing concentration of foaming agent from 5 to 15%, the peak viscosities of the dried ogi showed a progressively reduced. However, cabinet dried ogi cooked faster (78-79°C) than foam mat dried samples (80-95°C) as indicated by their pasting temperatures. Foam mat dried ogi samples generally had higher water absorption capacities than cabinet dried ogi. Conclusions. Foam mat dried ogi powder show better water absorption capacity dispersibility, foamability, and viscosity compared to cabinet dried samples. The selection of a particular drying method for ogi will depend on the desired application. [ABSTRACT FROM AUTHOR]

Different materials and levels have been suggested for the enrichment of staple foods like gari (a fermented and roasted cassava granule). The study was aimed at using the same method of production and evaluation of the physicochemical and acceptability of enriched gari, with soybean (90:10), melon (95:5), okra seed (95:5) and moringa leaf powder (99:1). A significant increase in crude protein content was recorded for all the enriched gari samples with soy-gari having the highest value (7.22%) and 100% gari the lowest value (1.52%). There was also a significant difference on the fat content with melon-gari having the highest value of 10.74% while 100% gari sample still had the lowest value of 6.34%. Similar variations and significant difference were also observed for the carbohydrate, moisture, ash and fibre contents. The enrichment materials significantly influenced the pasting characteristics of the samples in which peak, trough and back viscosities varied between 1016.50 to 2374.54, 926.00 to 1862.50 and 1666.00 to 2924.00 RVU respectively. The enriched gari samples also exhibited high setback and breakdown viscosity values indicating that their pastes will have lower stability against retrogradation than 100% gari sample. A slight difference in hydrogen cyanide, titrable acidity, swelling and water holding capacity contents were also recorded. Sensory evaluation of the gari showed that the 100% gari was most preferred for colour, taste and odour, although, melon-gari emerged the best in overall acceptability. Enrichment of gari using these food materials is therefore recommended. [ABSTRACT FROM AUTHOR]

Tamarind seed, a by‐product of the tamarind pulp industry, is a good source of protein with potential for industrial use. The aim of this study was to determine the functional properties of whole wheat and processed tamarind seed (pressure‐cooked, oven‐roasted and microwave‐roasted) and further determine the qualities of cookies from the composite flours. Cooked tamarind seed flour showed the highest water absorption capacity (520%) compared with other flours (118%–276%). Processed tamarind flours had higher total phenolic contents (1.72–2.71 mg GAE/g) compared with the whole wheat flour (1.26 mg GAE/g). Cookies enriched with roasted tamarind showed higher antioxidant activities and hardness than the control wheat cookies. The protein content (15.52%–17.25%) of enriched cookies was significantly higher than that of the whole wheat cookies (14.28%). Results from this study have shown the possibility of enhancing the value of tamarind seed by exploring the processed seeds in cookie enrichment. Practical applications: This paper describes the possibility of enhancing the value of tamarind seed beyond the current level of usage by means of traditional processing methods to reduce antinutrients in the seed and further enriching wheat cookies with the processed flours. The results demonstrated that cookies with superior nutritional value can be made from whole wheat and processed tamarind seed composite flour. This further provides another avenue for increased utilization of the seed flour, which can be used at household levels and industrially. [ABSTRACT FROM AUTHOR]

The infrared heating of preconditioned cowpea improves its utilization and potential application in food systems. This study investigated the effect of optimizing preconditioning and infrared heating parameters of temperature and time on cooking characteristics of precooked cowpeas using response surface methodology (RSM). The moisture level (32–57%), infrared heating temperature (114–185 °C), and time of processing the seeds (2–18 min) were optimized using a randomized central composite design to achieve optimal characteristics for bulk density and water absorption. A second-order polynomial regression model was fitted to the obtained data, and the fitted model was used to compute the multi-response optimum processing conditions, which were the moisture of 45%, the heating temperature of 185 °C, and time of 5 min. Precooked cowpea seeds from optimized conditions had a 19% increase in pectin solubility. The total phenolic and total flavonoid contents were significantly reduced through complexation of the seeds' phenolic compounds with other macromolecules but nonetheless exhibited antioxidant properties capable of scavenging free radicals. There was also a significant reduction in phytate and oxalates by 24% and 42%, respectively, which was due to the heat causing the inactivation of these antinutrients. The obtained optimized conditions are adequate in the production of precooked cowpea seeds with improved quality. [ABSTRACT FROM AUTHOR]

Starch-additive compound interactions elicit products with beneficial functional attributes in food systems. In this study, emulsifiers namely; diacetyl tartaric acid ester of mono-and diglycerides (DATEM) and sodium stearoyl lactylate (SSL), respectively, were binded with cassava starch using dry-heat-moisture treatment or steam-heatmoisture treatment conditions. The effect of the binding processes on structural, functional, viscoelastic and thermal properties of cassava starch was investigated. All binding processes increased granule size (D[4.3]; 225%-326%), birefringence, relative crystallinity (4%-15%), gel elasticity, gelatinization onset to conclusion temperature range (3%-42%), and decreased breakdown viscosity (23%-57%) and gelatinization enthalpy (∆H; 34%-52%) of cassava starch. Overall, heat-moisture treated cassava starch-SSL complexes had greater swelling power, pasting profile and gel elasticity than the heat-moisture treated cassava starch-DATEM complexes. The different heat-moisture treatment conditions had contrasting influences on the properties of the cassava starch-additive complexes. Therefore, heat-moisture treated cassava starch-DATEM and SSL complexes can serve as potential ingredients for various food applications. [ABSTRACT FROM AUTHOR]

Demand for medicinal plants is increasing by the day, due to their health benefits. In this study, the morphological attributes, proximate, mineral and phytochemical compositions of Indian accessions of Ocimum sanctum and Ocimum gratissimum as well as that of Ocimum gratissimum (Nigerian accession) grown in India under greenhouse conditions were investigated. Ocimum leaves showed significant variations in their morphometric attributes and these attributes increased with increasing days after planting. The leaves were good sources of fibre and relatively low in protein. O. sanctum showed superior iron content than the other species. Total phenolic and cardiac glycoside contents of the three leaves were very similar but they showed significant variations in their saponins, tannins, flavonoids and alkaloid contents. PCA revealed that Indian accessions of O. sanctum and O. gratissimum are distinctly separated and different from Nigerian accession of O. gratissimum in morphometric data and phytochemical constituents. Nigerian accession had superior phytochemical contents than the Indian accessions and may be further explored for breeding purposes to complement the Indian accessions for enhanced applications in the pharmaceutical industry in India. [ABSTRACT FROM AUTHOR]

[Display omitted] • Effect of roasting conditions on SWIR spectra of wheat and flour were evaluated. • ASCA was used to investigate effects of design factors on spectral profiles. • Roasting frequency significantly affected moisture, protein and carbohydrates. • Rapid Visco Analyser confirmed significant differences observed for wheat type. ANOVA-simultaneous component analysis (ASCA) was used to investigate the effect of roasting and wheat type on shortwave-infrared (SWIR) spectra of whole wheat and flour through assessment of statistical significance and characterisation of the contributing spectral features. The full factorial experimental design included two wheat types, three roasting temperatures and three roasting frequencies. SWIR spectral images were collected from the two roasted wheat types and their two milled samples. Three ASCA models, one for each wheat conformation (kernel, whole wheat flour, white flour) were investigated. It was evidenced that all factors and interaction in the whole wheat flour model had a significant (p ≤ 0.05) effect on spectral data. Only the factor roasting frequency was not significant in white flour model and only the interaction between roasting frequency and wheat type was not significant for the kernel model. The main variations in the loading line plots were identified and characterised by chemical structural differences that occur within the sample. The effect of roasting frequency had a more adverse effect on protein stability, moisture evaporation, water soluble carbohydrates and aromatic amino acids, compared to roasting temperature. A Rapid Visco-Analyser (RVA) was used to further investigate difference in wheat type as almost all spectral data sets differed significantly. The most prominent difference between the two wheat types was observed as differences in amylase activity and presence of lipids. ASCA applied to SWIR whole wheat and flour spectral data effectively characterised the significant effect of roasting on wheat starch and protein structures. [ABSTRACT FROM AUTHOR]