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Zobo (Roselle), a popular traditional Nigerian beverage, is known for its rich taste and potential health benefits. Recently, there has been growing interest in enhancing the nutritional value of Zobo through the addition of fruit juices. This research aimed to assess the Anti-nutritional and nutritional composition of Zobo enriched with pineapple and orange juice. The results revealed that the incorporation of pineapple and orange juice significantly increased the moisture content as expected of a juice product. Crude fibre and carbohydrates were found to increase as pineapple and orange were added. All anti-nutrient contents were also found to be low in all samples. Notably, saponin concentrations in Zobo samples were found to be 5.70±0.02, 4.81±0.09, 4.09±0.03, 4.38±0.54. The presence of Saponin in food is known to kill protozoa and mollusks, and also act as antifungal and antiviral agents. Furthermore, indicates that the panelists accepted the four samples in all of the attributes except sample D. These findings support the potential of Zobo enriched with pineapple and orange juice as a functional beverage with enhanced nutritional qualities. [ABSTRACT FROM AUTHOR]

The processing of Shea (Vitellaria paradoxa) pulp juice plays a crucial role in its nutritional and sensory attributes, as well as its bacterial composition. This study aims to investigate the antinutritional factors, sensory properties, and microbial activity in processed Shea pulp juice. The study utilized various analytical methods, including proximate analysis, sensory evaluation, and microbial analysis. The findings provide valuable insights into the nutritional quality, taste profile, and microbial composition of Shea pulp juice after processing. The nutritional analysis revealed a substantial amount of moisture of 84.39 to 93.01%, as well as high carbohydrate and caloric values of 5.84 to 8.96% and 33.51 to 67.31%, respectively. It also had a high vitamin C concentration (16.45 - 38.99%). The anti-nutritional analysis shows the presence of phytate (42.80±1.42mg), and oxalate (0.42±0.22mg), it was also found to be very high in tannin (338.80± 1.36mg). Saponin has a low content of 16.59±0.14mg and Cyanide had the lowest quantity (13.23±0.13). Cyanide, oxalate, and phytate concentrations were found to be lower than the reference toxic standard level. In terms of sensory evaluation, all samples were accepted favorably with Sample A and B most preferable to C. This research contributes to the understanding of Shea pulp juice as a potential food source and highlights the importance of optimizing processing techniques to enhance its beneficial properties. [ABSTRACT FROM AUTHOR]

The objective of this research was to evaluate the yield and whipping characteristics of dehydrated egg so as to establish the optimum conditions for commercial applications of powdered egg. Eggs were cracked, separated into their components by gravity. Each of the egg components (egg yolk, albumin, whole liquid egg) were subjected to agitation in a master chef blender using 2.5 min. interval at 1000 rev/min. for 10 min. The volume formed by the whole liquid egg, egg yolk, and albumins were recorded and three consecutive readings were taken. Results showed that whole liquid eggs attained optimal foam formation after 5 min. whipping while the albumin had optimal whipping duration at 2.5 min. However, albumin produced the highest foam at 2.5 min. whipping duration. At higher agitation beyond 2.5 min., the density was reduced. The yolk on the other hand was found to possess no foam since the observed increase in volume may have been contributed by the albumin during gravitational separation. It was also found that whole liquid eggs could be dried at 50oC for 3h with about 20% the solid recovered after drying. Therefore, the reconstitution ratio of the dried egg powder to water was estimated to be approximately 1:5. [ABSTRACT FROM AUTHOR]