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Masa is a traditionally fermented meal usually made from cereals. The aim of this research was to produce an enriched meal from rice and Bambara groundnut. The colour, functional properties and microbial quality of composite blend of rice and Bambara groundnut flour, in the ratio of 100:0, 95:5, 90:10, 85:15, 80:20, were evaluated using standard methods. Sensory properties of freshly made masa and masa prepared from stored flours were also determined. The microbial load of the masa flour blend increased over the storage period. Water absorption capacity, swelling capacity and bulk densities increased, while the oil absorption capacity decreased with the storage period. The objective colour result showed a decrease in the lightness (L*) value. Sensory properties of masa were not substantially altered with Bambara groundnut inclusion, but the ratings reduced with storage. Instant masa may be prepared from flour stored for 4 weeks without considerable changes in quality

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 obrix content. The OFSP sweetened sample recorded the highest obrix value of 15.20o, followed by the sugar sweetened kunun-zaki sample (13.30o) and the sugar syrup sweetened kunun-zaki (11.63o). 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.

Congenital vaginal agenesis, also called Müllerian agenesis or Rokitansky–Mayer–Küster–Hauser syndrome, is a rare anomaly of the female genital tract. The affected individuals present with primary amenorrhea, varying degree of uterovaginal anomalies, infertility, and other associated renal, spine, and skeletal malformations. Embryologically, the vagina is formed from the fusion of the two embryonic structures: the upper part from the Müllerian duct system and the lower third from the urogenital sinus. Müllerian agenesis is caused by embryologic underdevelopment of the Müllerian duct, with resultant agenesis or atresia of the vagina, uterus, or both. We report the case of a 25-year-old woman who presented with complaints of delayed onset of menses and inability to have sexual intercourse with her partner. She had well-developed secondary sexual characteristics. She had never experienced penetrative sexual intercourse despite being married for 2 years. A general physical examination revealed a young woman of normal stature. She had well-developed breast (Tanner stage 5). The clitoris and pudendal cleft were normal. There was normal external urethral meatus with blind ended vagina of 2 cm long. A digital rectal examination revealed good sphincteric tone with no uterus or cervix palpated. A diagnosis of congenital uterovaginal anomaly was made. A buccal smear done revealed XX karyotype. She was counseled about her condition. Consents for surgery and media release were sought and obtained. A Davydov procedure for neovaginal construction was made and her postoperative condition was satisfactory. Congenital vaginal agenesis is a rare condition with profound effects on the affected individuals. Therefore, proper counseling on future fertility options and the need for neovaginal construction for improved sexual satisfaction should never be overemphasized among others. [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]

In various parts of the world, drying technologies have been developed to convert tubers into flour which can be used as ingredients in numerous food products. Potato and sweet potato are known to contain certain bioactive constituents that are capable of scavenging free radicals and reducing the risk of degenerative diseases. The effects of two drying methods (sun and solar) on flour yield, antioxidant activity and phytochemical composition of Irish potato (IP) and two sweet potato varieties (orange and white-fleshed) were evaluated. The flour yield (15.20-19.0%) varied significantly (p<0.05) among the samples. The DPPH (1, 1-diphenyl-2-picrylhydrazyl) free radical scavenging activities of the flour samples varied with drying methods and the extracts' concentrations. The total antioxidant activities expressed in terms of the % inhibition (53.58-90.62%) and EC50 values (0.584-45.214 mg/ml) were observed to be significantly affected (p<0.05) by the drying methods. Drying processes generally increased the total phenolics (18.72-21.60 mg GAE/g) and total flavonoids (0.50-1.15 mg QE/g) contents of the tubers. The effect of sun-drying was observed to be less favorable on the white-fleshed sweet potato (WFSP) samples compared to solar-drying method. Although solar-dried orange-fleshed sweet potato (OFSP) flour had the highest total antioxidant activity, sun-drying method produced IP and OFSP flours with the highest total phenolics and total flavonoids contents respectively. Sun and solar dried OFSP had the highest beta-carotene content (BCC) and only the BCC of Irish potato significantly varied (p<0.05) with drying methods. This study also revealed that the effects of drying methods on the yield, phytochemical and antioxidant activities of the samples were mostly tuber (potato and sweet potato) dependent. [ABSTRACT FROM AUTHOR]

Study was conducted to develop non-alcoholic wine using pineapple (Ananas comosus) and carrot (Daucus carota) blend. Red grape wine was used as the control. Pineapple and carrot blends were mixed in varied in proportions. Physicochemical and sensory analyses were done on all the wine samples during primary fermentation and after aging for thirty days. Results of physicochemical analyses revealed that pH ranged from 3.80 to 3.20 while temperature was between 28 oC and 27 oC, total dissolved solids ranged between 0.13 to 0.15 % and sugar content (oBrix) varied significantly from 11.00 to 13.35. The specific gravity was between 1.04 and 1.07 while titratable acidity ranged from of 0.28 to 0.76 % and that of alcohol content was from 0.05-1.10 %. Vitamin C content varied significantly from 257.00 to 44.00 µg/ml. Samples were subjected to sensory evaluation and there was a significant difference in colour, clarity, sweetness, aroma, astringency and overall acceptability. From the quality assessment sample with 40% carrot and 60% pineapple juice was the most preferred sample by the panelist. Thus, non-alcoholic wine can be successfully produced from pineapple and carrot. [ABSTRACT FROM AUTHOR]

Chemical composition, acceptability and shelf-life of yoghurt produced from bambara groundnut and cow milk were studied. The yoghurt was produced from cow milk partially substituted with bambara groundnut milk in different ratios (0, 10, 20, 30 and 40%). Standard methods were used to determine the chemical, sensory and shelf life properties of the yoghurt samples. Sensory results showed that there was no significant difference (p >0.05) in the aroma and consistency while there was significant difference (p <0.05) in the taste, color and overall acceptability as influenced by varying proportions of added bambara groundnut milk. The pH and total titratable acidity was found between the range of 4.30 - 4.90 and 1.40 - 1.85 respectively. Microbial analysis carried out indicated that growth of micro-organisms in the yoghurt samples was almost constant from week 0 to week 3; a decrease was noticed on the fourth week thereby leading to deterioration of the yoghurt samples and reduction in the nutritional composition with storage. The study showed that yoghurt could be kept for three weeks with no appreciable decrease in nutritional composition. There was significant difference (p <0.05) in the protein composition and iron content with increase in added bambara groundnut milk. This work showed the potential of bambara groundnut as an alternative source of milk in yoghurt making with improved nutritional values and consumer acceptability. [ABSTRACT FROM AUTHOR]

Prosopis africana (African mesquite) is one of the lesser known legume seed crops in Nigeria, which in a fermented state, gives a food condiment. Because of its rich protein content (about 34%), efforts are made to utilize some lesser known legumes to improve the nutritional status of the people. This study was carried out by fermenting Prosopis africana seeds with mono and mixed cultures of bacterial isolates to produce a local condiment called Okpehe. Standard AOAC methods were used to determine the pH, total sugar and crude protein content of the fermented seeds. During the production of Okpehe with mono cultures of bacteria, the pH ranged between 6.80 and 8.92; total sugar between 10.2 and 7.5 mg/g, and crude protein between 34.62 and 41.25%. In the mixed culture inoculated samples, the pH increased from 7.00 to 8.92; total sugar decreased from 9.4 to 7.4 mg/g, while the crude protein increased (35.02 44.61%) significantly (p < 0.05) as the fermentation progressed. The highest crude protein content of 44.61% was obtained with the combination of Bacillus subtilis and Bacillus licheniformis, while the lowest protein content referred to the combination of Bacillus megaterium and Bacillus pumilus. The result of this study showed that Prosopis africana seeds could be utilized for the production of Okpehe using mixed cultures of B. subtilis and B. licheniformis, so as to increase the protein intake of the populace. [ABSTRACT FROM AUTHOR]

Infants from the age of 6 to 12 months are vulnerable to malnutrition in developing countries, especially Vitamin A and other micronutrient deficiencies, due to inadequacy of breast milk and supply of insufficient nutrients through local diets such as poridges made from plain cereals. The aim of this study was to develop complementary food from composite flours of sweet potato (Ipomoea batatas L.) with orange flesh (OFSP), which is rich in beta carotene and germinated moringa (Moringa oleifera Lam.) seed which is rich in protein. Five composite flours were formulated from OFSP and germinated moringa seed flour in the proportions (%); 100:0, 95:5, 90:10, 85:15 and 80:20. The physical properties of the composite flours were evaluated and chemical analyses were carried out. Result of preliminary study showed that the beta carotene content of dehydrated OFSP paste obtained by mashing of cooked sweet potato slices (14.66 mg/100g) was lower than the flour of blanched, dried and milled OFSP chips (14.82 mg/100g). The OFSP flour was thus used in the preparation of five mixtures with different proportions of moringa seed flour. The carbohydrate, fat, protein, crude fibre and ash contents of OFSP-Moringa complementary blends were in range: 78.03% - 65.35%; 7.85% - 11.55%; 4.38% - 13.13%, 0.90% - 0.92% and 1.13% - 2.55%, respectively. The protein, fat and ash content of the research blends increased with increasing amounts of germinated moringa seed flour. A daily intake of 30g tested flour mixtures, regardless of composition, due to high value of Vitamin A (413-487.00 µg Retinol Activity Equivalents- RAE), can meet 100% of the recommended dietary allowance of vitamin A (400-500 µg RAE) for infants (6-12months). This study has shown the physical and chemical characteristics of five mixtures of sweet potato and moringa seeds flours as complementary blends. Compared to the control (Nigerian Nestle cerelac) they were showed favourably, especially blend of 80% OFSP and 20% germinated moringa seed flour and could therefore serve as a cheaper and healthier substitute for complementary feeding. [ABSTRACT FROM AUTHOR]

The damaging effect of oil exploration to their host communities is of great concern. As a result of the abundant crude oil in Ilaje community of Ondo State, the safety of the people in the areas led to this research work, where animals were used as a case study. The raw materials used for the research were sourced from the community in order to properly ascertain the effect of oil on their agricultural products. Physical and chemical observation/analyses were carried out on the test rats fed with the test samples produced from the raw materials sourced from the community. Rats fed with the control samples had the highest weight gain of 44.76% while the animals feed with the treated samples had low weight gains, which was 33.73%. The study equally revealed the presence of high concentrations of heavy metals in the tissues such as the liver, kidney, and intestine. Iron, Nickel and lead were significantly higher than the other metals such as zinc, copper, cadmium, manganese and chromium, while arsenic and mercury were very minute in one or two places. The results confirmed or revealed the potential environmental problems prevalent in the area and by extension, other areas where crude oil is being explored. [ABSTRACT FROM AUTHOR]

Cheese is a concentrated dairy product produced by acid or rennet coagulation or curdling of milk, stirring and heating the curd, draining off the whey, collecting and pressing the curd. The effect of partial substitution of fresh cow milk with coconut milk on the yield and proximate composition of cheese was examined. Extracted coconut milk was mixed with fresh raw cow milk at varying proportions of 5%: 95%, 10%: 90%, 15%: 85%, 20%: 80%, 25%:75%, 70%: 30% and the control (0%:100%) to produce cheese. The control and the partially substituted cheeses were stored in a refrigerator and examined for sensory quality, percentage yield, total titrable acidity, and proximate analysis. The yield of cheese showed significant (p< 0.05) decrease from 26.71% (control sample) to 13.55% as the level of coconut milk increased. The total titrable acidity of cheese was found to be between the ranges of 0.20% - 0.29% which displayed a significant increase from 0.20% - 0.29%. The protein content of the cow-coconut cheese blends showed a significant difference (p<0.05) and an increase of 14.05%-15.33% (at 5%- 30% substitution of coconut milk), with the control sample having 13.75%. There was also an increase in fat content from 9.20% - 9.64% (5% - 30% substitution of coconut milk, with the control sample having 8.94%. There was a decrease in the carbohydrate content of the cheese blends which ranged between 8.23% -2.82%, with the control sample having 9.60%. There was a significant decrease (p<0.05) in the ash content of the cow-coconut cheese blends, with the control sample having 1.02%. Significant difference (p<0.05) was observed in the colour, aroma, taste, texture, and overall acceptability as influenced by varying proportions of added coconut milk. The blend with 5% coconut milk and 95% cow milk was most acceptable by panellists. The work showed the potential of coconut as an alternative source of milk in cheese making with improved nutritional value and consumer acceptability. [ABSTRACT FROM AUTHOR]

Spice was produced using blends of Moringa oleifera leaf, ginger and garlic. The sensory, chemical and microbial assessment of Moringa based spice was evaluated. The formulation was grouped into nine blends in ratio 25:75:0, 20:80:0, 15:85:0, 25:0:75, 20:0:80, 15:0:85, 25:37.5:37.5, 20:40:40, 15:42.5:42.5 for Moringa-ginger-garlic respectively. Sensory evaluation revealed that blends with 20% moringa were more preferred in terms of aroma, taste, flavour, appearance, texture and overall acceptability. The most preferred blends were further subjected to proximate and microbial analysis. The proximate composition of the preferred blends were similar with moisture, protein, fat, ash and carbohydrate contents ranging between 8.1-9.2, 23.8-25.5, 2.7-3.0, 54.0-55.4% respectively. Microbial load of all the blends decreased during storage period. However, moringa-ginger blend showed significantly low microbial count compared to other blends. This study suggests that moringa based spice products with 20% inclusion of moringa are acceptable and can be use as spice in different household consumable product. [ABSTRACT FROM AUTHOR]

The fermentation of Prosopis africana leads to the production of a local condiment in Nigeria called Okpehe. In this study, Okpehe was processed from Prosopis africana seeds using two chemical softening agents (wood ash and potash) at different concentrations (1%, 5%, 10%, 15% and 20%). Sample A was Okpehe processed with wood ash while potash was used for processing sample B. The effect of these softening agents on chemical and anti-nutritional (tannin, phytate and oxalate) composition of Okpehe was investigated every 24 hours for 72 hours. Different concentrations (1%, 5%, 10%, 15% and 20%) of the antinutrients were used for the study. There was a significant increase (p < 0.05) in pH (6.00 - 8.50), crude protein (32.00 - 39.50%) and crude fibre (4.10 - 6.00%) while the amounts of crude fat (12.02 - 7.20%) and carbohydrate (38.30 - 31.30%) decreased significantly (p < 0.05) till the end of fermentation for all the samples. There was reduction in the anti-nutritional content of Okpehe processed with the two softening agents as fermentation progressed. Okpehe processed with wood ash at 15% and that processed with potash at 20% had better chemical composition and lower anti-nutritional values. Results obtained from this study showed that wood ash is a better softening agent that can be used in the processing of Okpehe with an accompanying reduction in time and energy used in its production. [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]