J.O. Olajide, A.A. Adedeji, B.I.O. Ade‐Omowaye, E.T. Otunola and J.A. Adejuyitan
This paper aims to focus on the prospects of incorporating a non‐thermal process (high intensity electric field pulses, HELP) into food processing and preservation methods in…
Abstract
Purpose
This paper aims to focus on the prospects of incorporating a non‐thermal process (high intensity electric field pulses, HELP) into food processing and preservation methods in developing countries. Besides, it is to create awareness to food processors and motivate researchers in developing countries to generate more data on the technology.
Design/methodology/approach
This is based on the review of the various successful applications of HELP process in inactivation of micro‐organisms for the purpose of preservation. The adaptability of the process to plant food processing was also reviewed. Potential areas of application in developing countries were also highlighted and discussed.
Findings
The present findings reveal possible applications of HELP to food processing in developing countries such as fermentation, fruit and vegetable processing, and dehydration of tropical food.
Originality/value
The paper has indicated that the poor energy system in developing countries has made drying and fermentation techniques appropriate methods of food processing. Therefore, HELP technology offers good potentials for both food processing and preservation and as adjunct to other processes such as fermentation and drying.
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B.I.O. Ade‐Omowaye, A.M. Adegbite, B.R. Adetunji and O.O. Oladunmoye
This paper focuses on the effect of different pretreatments on some properties of tigernut, an underutilized crop in Nigeria with the aim of widening its utilization in the…
Abstract
Purpose
This paper focuses on the effect of different pretreatments on some properties of tigernut, an underutilized crop in Nigeria with the aim of widening its utilization in the country.
Design/methodology/approach
Tigernuts were subjected to various pretreatments such as fermentation, germination, pregelatinization and roasting before drying at 50 ± 2 ○C for 48 h in locally fabricated cabinet drier and milling in commercial plate mill to produce meal which passed through 30 mm pore‐sized sieve. Pretreated and untreated tigernut meals were analyzed using methods reported in the literature for chemical composition, physicochemical and functional properties.
Findings
Protein content of the meals ranged from 2.79 ± 0.01 to 3.65 ± 0.02 per cent with sample from fermented tigernut having the highest value and those from roasted ones having the least value. There were slight variations in the crude fat, fiber and ash contents of the resultant meals after pretreatment. There were 10 and 14 per cent enhancement in the ascorbic acid contents of fermented and germinated meals respectively. Titratable acidity, pH and water absorption capacity were affected by pretreatment in this study. Bulk density varied slightly after pretreatment. Germination, roasting and pregelatinization resulted in marked decrease in peak viscosity of the samples. The emulsion capacity ranged from 48.4 to 56 per cent with the untreated sample having the highest value and meals from roasted sample had the least value. Foaming capacity was improved by the pretreatments with the exception of roasting which reduced it from 2.15 to 1.18 per cent.
Originality/value
The paper has demonstrated the effect of pretreatments on tigernut meals and its potential applications in various food formulation and development, e.g. weaning foods, baked goods, beverage products, etc.
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B.I.O. Ade‐Omowaye, S.A. Olaniyan, I.A. Adeyemi and O.O. Isola
This paper sets out to focus on the utilization of the locally available raw material to develop an acceptable and high quality non‐alcoholic beverage in Nigeria.
Abstract
Purpose
This paper sets out to focus on the utilization of the locally available raw material to develop an acceptable and high quality non‐alcoholic beverage in Nigeria.
Design/methodology/approach
Maize‐based non‐alcoholic beverages were produced from either plain maize powder or combinations of maize powder and mango or soybean flour. Plain and fruit or soy‐ fortified maize powders were analyzed using standard methods for chemical composition, while total solid, sediment height, pH, titratable acidity, storage stability and microbial load were determined on the formulated beverage products. Taste panel evaluation was conducted to evaluate the acceptability of the products.
Findings
While the protein, fat and ash contents of plain maize powder were 5.69, 5.95 and 0.35 per cent respectively, there was minimal enhancement with fruit addition. However, with 10 per cent soybean addition significant improvement over the unfortified sample in protein (14.62 per cent), fat (10.64 per cent) and ash (0.96 per cent) was obtained. Sediment height was found to be higher for beverage with sour water and least for soy‐fortified beverage. Titratable acidity of beverage samples was found to be 0.022, 0.018, 0.054 and 0.306 per cent (per cent lactic acid) for plain, fruit‐flavoured, soy‐fortified and soured beverages respectively. Variation in titratable acidity was observed depending on the product and storage condition. Sensory evaluation result for beverage prepared with sour water (0–100 per cent) revealed preference for soured beverage with 80 per cent sour water. Also, fruit‐flavoured sample ranked highest in preference followed closely by the plain beverage, while soy‐fortified sample was the least acceptable.
Originality/value
The paper has demonstrated the feasibility of developing acceptable beverage samples from sour water (a by‐product of Ogi usually regarded as waste) and combinations of either maize powder and mango or soybean flour.
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B.A. Akinwande, B.I.O. Ade‐Omowaye, S.A. Olaniyan and O.O. Akintaro
This study aimed at the potential use of ginger‐flavoured soy‐cassava flour to produce high‐protein biscuits.
Abstract
Purpose
This study aimed at the potential use of ginger‐flavoured soy‐cassava flour to produce high‐protein biscuits.
Design/methodology/approach
Preparation of biscuit was done using soy‐cassava flour blends (0:100, 20:80, 30:70 and 40:60 w/w). Biscuit was also prepared from 100 per cent wheat flour to serve as control.
Findings
Chemical analysis indicated that the substitution of soy flour into cassava flour augmented the nutrient content of the biscuit, which indicates a good potential for meeting the nutrient requirements of school children. The use of ginger powder as flavouring agent effectively masked the beany flavour that is normally associated with soybean products. A sensory evaluation also confirmed good aroma and positive acceptability.
Originality/value
The findings in this study confirms the endless possibilities of protein enrichment of cassava flour for the production of biscuits as a potentially effective strategy for enhancing protein‐energy balance in children, particularly in developing countries. The value of this study lies in its potential as a product development strategy in combating protein‐energy malnutrition, thereby promoting good health, labour productivity and mental development.
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Olufunmilola Adunni Abiodun and A.S. Oladapo
The purpose of this paper is to evaluate the physico‐chemical properties of African star apple (Chrysophylum albidum) components. African star apples are among the under‐utilized…
Abstract
Purpose
The purpose of this paper is to evaluate the physico‐chemical properties of African star apple (Chrysophylum albidum) components. African star apples are among the under‐utilized fruits in Nigeria therefore, the four succulent components (peel, pulp, juice and pericarp) of the fruit were analyzed and compared with other known fruits.
Design/methodology/approach
African star apples were purchased and divided into two portions. The first portion was washed and the juice was expressed manually into a bottle and covered, while in the second portion, the peel, pulp and the pericarp (mucilage on the seeds) were separated. The physico‐chemical analyses (moisture, total solid, pH, titratable acidity, total sugar, carotenoids, ascorbic acid and total soluble solids) were carried out on the four components.
Findings
Moisture content ranged from 53.5 per cent in peel to 86.3 per cent in juice, while the peel had higher total solid and the least was in the juice. The pH of peel was lower than that of other components. The peel had lower titratable acidity (1.2 per cent) and sugar (0.9 Brix) while the juice had higher value (5.4 Brix) in sugar and 15.0 mg/100 g carotenoid. The juice was rich in ascorbic acid (28.5 mg/100 g) followed by the pulp (25.0 mg/100 g). The pulp had higher total soluble solids (24.8 per cent) and the least was in the pericarp (9.8 per cent).
Originality/value
The physico‐chemical properties of the African star apple fruit gave an indication of the usefulness of this fruit in brewing industry especially for wine making and jelly or jam manufacture. Processing of this fruit will curb wastage during its season and make it available in different form.
Ayantunji Gbadamosi, Ojo Olukayode Iwaloye and David Bamber
Given the diversity which exists among various groups of consumers, the purpose of this paper is to explore students' consumption of non‐alcoholic beverages in Nigeria.
Abstract
Purpose
Given the diversity which exists among various groups of consumers, the purpose of this paper is to explore students' consumption of non‐alcoholic beverages in Nigeria.
Design/methodology/approach
Three focus groups and 20 in‐depth interviews were conducted with students in three universities located in Lagos, Nigeria.
Findings
Initial findings indicate that these students' consumption of non‐alcoholic beverages is influenced in many ways. Nevertheless, the most striking of these influences are found to be convenience of purchase, along with availability, price, health concerns, and culture/social reasons.
Originality/value
The main contribution of the study lies in the relevance of segmentation, targeting, and positioning activities of business organisations in respect of marketing of non‐alcoholic beverages. Based on the findings, the empirical study will serve as a valuable input to marketers in their planning, analysis, and implementation of appropriate marketing strategies to students vis‐à‐vis the highlighted influences on their consumption of this category of food. It will thus serve as a tool for creating competitive advantage in this prevailing volatile business environment.
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Samuel Ayofemi Olalekan Adeyeye
This paper aims to review scientific contributions that are essential to reduce the challenges to food security in Africa through food processing and appropriate storage…
Abstract
Purpose
This paper aims to review scientific contributions that are essential to reduce the challenges to food security in Africa through food processing and appropriate storage technologies.
Design/methodology/approach
Several literature studies on the role of food processing and appropriate storage technologies in ensuring food security and food availability in Africa were critically reviewed.
Findings
The study revealed that the world faces multiple challenges to food security including under nutrition and overconsumption, rising food prices, population growth, rapid diet transitions, threats to agricultural production, inefficient production practices and supply chains and declining investment in food system research. Many people lack adequate amounts of foods that are rich in the nutrients needed for a healthy and productive life. According to FAO, 1996, chronic undernutrition affects 43 per cent of the Africa’s population or some 215 million people in sub-Saharan Africa. Food security is highly instrumental to the economic growth and sustainability of any country. The use of simple but effective on- and off-farm storage facilities and agro-processing technology should be promoted to add value to products and increase their shelf-life. The Strategic Grain Reserve Scheme should be modernized, strengthened and upgraded to a National Food Reserve Program, which will enable it to handle all staples and essential food products. This will help in attainment of national food security goal. It is also crucial to promote and develop agro-processing in the various African countries for the evolution of virile agro-allied industries and rural micro-enterprises.
Research limitations/implications
The paper reviewed the role of food processing and appropriate food storage technologies in ensuring food security and availability in Africa. There are insufficient data and information on adoption of new food processing and appropriate storage technologies in Africa. Although, there have been some instances where the introduction of modern techniques has resulted in products rejection by consumers.
Practical implications
The paper helps in reviewing food situation in Africa and how to make food available for the people and Africa food secured.
Social implications
This paper revealed strategies that could be used to improve food security and ensuring food availability in Africa.
Originality/value
This review paper is of value to policymakers, government agencies responsible for food quality control and assurance and consumers to make food available and affordable for the people.
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Bhaskar M. Adhikari, Oluyemisi Elizabeth Adelakun and Surendra B. Katawal
– This paper aims to focus on the effect of fermentation on wheat-chickpea-rice weaning blend.
Abstract
Purpose
This paper aims to focus on the effect of fermentation on wheat-chickpea-rice weaning blend.
Design/methodology/approach
Wheat, chickpea, and rice were blended and fermented with Rhizopus koji for 60 h at 29±2°C at an interval of 15 h. Blends were analyzed using methods reported in the literature for physicochemical and sensory properties.
Findings
Protein content of the weaning blends increased progressively from 14.63 percent in the unfermented to 20.89 percent after 60 h of fermentation, while the fat content decreased as fermentation time increases. The pH of the samples gradually decreased from 4.53 to 3.83 with gradual increase in titratable acidity as fermentation time increases. The water absorption capacity, total plate count, and yeast and mold count were found to be in the range 112.2±1.16 to 171±1.67 percent, 1.0×103 to 1.3×103 cfu/g, and 700 to 800 cfu/g, respectively. In terms of sensory analysis, 15-h fermented sample was found to be the best.
Originality/value
The paper has demonstrated effect of fermentation on wheat-chickpea-rice weaning blend.
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Aderonke Ibidunni Olagunju, Peace Chioma Ekeogu and Oluwaseun Cege Bamisi
Wheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and…
Abstract
Purpose
Wheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and soil conditions, there is over-dependence on importation of wheat having a negative impact on the nation's gross domestic product (GDP). This has therefore spurred increasing popularity of partial or full replacement of wheat flour with other flour types for economic or nutritional reasons. Therefore, the purpose of this study is to evaluate the effect of partial substitution of whole wheat flour with indigenous, underutilized crops.
Design/methodology/approach
Whole wheat flour was partially (0–40%) replaced with acha and/or pigeon pea flours in ratios of 100:0:0 (WAPK), 90:10:0 (WAPL), 80:20:0 (WAPM), 70:30:0 (WAPN), 80:10:10 (WAPO), 70:20:10 (WAPP), 70:15:15 (WAPQ) and 60:20:20 (WAPR). The study evaluated the effects of supplementation on rheological, functional properties of composite flours and nutritional composition of composite bread.
Findings
Results showed that dough development and stability time, values of most pasting properties (peak viscosity, final viscosity, setback and pasting temperature) were significantly higher in the composite flours than in WAPK. However, incorporation of acha and pigeon pea flours resulted in significant decrease in breakdown value. Composite flours produced protein-enriched breads with improved essential amino acids exceeding WHO/FAO reference for adults. Composite flours from blends of whole wheat, acha and pigeon pea flours may serve as a potential raw material suitable for production of nutritious and functional baked products.
Originality/value
The present study confirms effective supplementation of whole grain wheat flour with either acha or both acha and pigeon pea flours. Composite flours showed improved functional and pasting properties; thus, it may be suitable for production of baked products such as bread and biscuits.
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Adenubi Adesoye and Temidayo Oluyede
This paper aims to determine the influence of genotype and environment on tannins, phytic acid, trypsin inhibitors and haemagglutinin content of African yam bean (AYB). The…
Abstract
Purpose
This paper aims to determine the influence of genotype and environment on tannins, phytic acid, trypsin inhibitors and haemagglutinin content of African yam bean (AYB). The presence of antinutritional factors (ANFs) alongside hardness-to-cook have been identified as reasons for the neglected and under-utilized status of AYB, a protein-rich legume. Various researchers have focused on ways to reduce these ANFs. However, breeding varieties of AYB with low levels of these ANFs offers a more satisfactory long-term solution to this problem.
Design/methodology/approach
Fifteen genotypes of AYB were grown in three different locations – Abakaliki (6° 19′ N 8° 6′ E), Enugu (6° 52′ N 7° 37′ E) and Ibadan (7° 26′ N 3° 53′ E). The locations are representative of the major areas where AYB are produced in Nigeria. Seeds were collected and analysed for the presence of haemagglutinin, phytic acid, trypsin inhibitors and tannin.
Findings
Genotype effects were strongest in controlling haemagglutinin content, while environment was the major source of variation for phytic acid, trypsin inhibitors and tannin content. Therefore, variability in the levels of these ANFs in AYB depends largely on the environment where they are grown. Genotype × environment was significant for all the ANFs.
Research limitations/implications
The implication of this is that an AYB genotype grown and safely consumed in an environment could have antinutritional effects when grown and consumed in another environment.
Originality/value
While research has been carried out on genotypic variations in ANFs of AYB, limited work has been done on the effect of genotype × environment interactions on these ANFs.