S.B. Fasoyiro, V.A. Obatolu, O.A. Ashaye and O.O. Oyewole
Maize (Zea mays) is an important staple crop in Nigeria, mostly processed into fermented porridges. Describes an attempt to develop a convenience food from fermented maize. Maize…
Abstract
Maize (Zea mays) is an important staple crop in Nigeria, mostly processed into fermented porridges. Describes an attempt to develop a convenience food from fermented maize. Maize was processed into flakes through home level processing of dry‐milling, steeping, sieving, cooking and drying. Three fermented products were formulated by varying the proportions of cooked porridge and fermented maize slurry. The moisture, protein, fat, crude fibre, ash and starch content ranges of the products varied. Cooked paste viscosity showed that the sample with highest cooked porridge concentration (75 per cent), CSWC, had the highest starch set back and gelatinisation indices. Ease of cooking for the products ranged between 5‐6 min. Sensory qualities revealed that the sample with the least cooked porridge concentration (25 per cent), CSWA, had the least overall acceptability while CSWB and CSWC were as acceptable as Ogi pap in taste, odour and overall acceptability at 5 per cent level of significance.
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O.A. Ashaye, L.B. Taiwo, S.B. Fasoyiro and C.A. Akinnagbe
An investigation was carried out to evaluate the compositional and shelf‐life properties of soy‐yogurt using two starter cultures. Soy‐yogurt with 20 per cent starter culture was…
Abstract
An investigation was carried out to evaluate the compositional and shelf‐life properties of soy‐yogurt using two starter cultures. Soy‐yogurt with 20 per cent starter culture was significantly higher in protein (46.89 per cent), ash (0.21 per cent) and Na (2.02 per cent). As the days of storage increased there was a concomitant decrease in sensory scores with regard to colour, taste, flavour, texture and general acceptability in all the storage temperatures, with ambient having the least. Stability in sensory scores was noticeable towards the last two days. Soy‐yogurt samples kept under freezer temperature (– 18°C) kept better than fridge (± 7°C) and ambient temperature (± 27°C). Storage of soy‐yogurt at ambient temperature was very poor.
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S.B. Fasoyiro, S.R. Ajibade, A.J. Omole, O.N. Adeniyan and E.O. Farinde
African yam bean (Sphenotylis stenocarpa), bambara groundnut (Vigna subterranean), pigeon pea (Cajanus cajan) and lima bean (Phaseolus luunatus) are some of the minor grain…
Abstract
Purpose
African yam bean (Sphenotylis stenocarpa), bambara groundnut (Vigna subterranean), pigeon pea (Cajanus cajan) and lima bean (Phaseolus luunatus) are some of the minor grain legumes found in Nigeria. Their utilization has been very limiting because little is known about their nutritive value. The proximate, minerals and antinutritional factors of two collections of African yam bean, lima beans and pigeon pea, and one collection of bambara groundnut seeds grown in south‐western Nigeria were studied.
Design/methodology/approach
Dry seeds of two collections of African yam bean, pigeon pea and lima beans, and a collection of bambara groundnut were collected from Oyo and Ondo States in south‐western Nigeria. The legumes were sorted, milled and stored in polythene bags at 4°C.
Findings
The crude protein in the legumes was in the range of 22–37 per cent, crude fat 1.47–4.96 per cent, crude fibre 1.92–7.21 per cent and ash 3.33–5.61 per cent. K, Ca and P were in the range of 0.15–0.52 per cent. Iron content of the seeds was very low. The antinutrients, tannin, phytic acid and trypsin inhibitor were very high when compared to those of cowpea, groundnut and soybean.
Originality/value
It therefore implies that consumption of these legumes will require processes that will reduce their antinutritional factors.
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The purpose of this paper is to characterize 25 collections of pigeon pea from south‐west Nigeria using nutritional and anti‐nutritional contents of the seeds.
Abstract
Purpose
The purpose of this paper is to characterize 25 collections of pigeon pea from south‐west Nigeria using nutritional and anti‐nutritional contents of the seeds.
Design/methodology/approach
The nutritional and anti‐nutritional constituents of 25 collections of pigeon pea were determined. Data collected were subjected to correlation, principal components and fastclus analyses.
Findings
Ariation among the collections for the nutrient contents was low. Trypsin inhibitor content had the highest variability ranging between 21.74 and 35.43 Tiu/mg. Protein and trypsin inhibitor contents were significant and negatively correlated. The first three principal components explained 74.0 per cent of the total variation. Fastclus procedures grouped the collections into three. Members of cluster 1 had the highest value for protein and the lowest concentrations of the anti‐nutritional factors (ANFs). Cluster 2 possessed relatively low protein with high level of ANFs while cluster 3 was intermediate between clusters 1 and 2 for most characters.
Originality/value
The results indicate that members of cluster 1 with high protein and low levels of ANFs are good candidates in breeding/selecting pigeon pea cultivars with enhanced nutritional values.
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O.A. Ashay, S.B. Fasoyiro and R.O. Lawal
Cowpea‐amala was produced from yam flour and cowpea flour blends. Cowpea flour substitution was at 0, 10 per cent, 20 per cent and 40 per cent. All fortified samples showed better…
Abstract
Cowpea‐amala was produced from yam flour and cowpea flour blends. Cowpea flour substitution was at 0, 10 per cent, 20 per cent and 40 per cent. All fortified samples showed better nutrient composition than the control. The protein (7.28 per cent), ash (3.58 per cent), Na (0.08 per cent), K (0.89 per cent), Zn (0.0025 per cent) Ca (0.11 per cent) and Mg (0.008 per cent) of cowpea flour substitution at 40 per cent was highest. Amala prepared from these blends was not significantly different in taste, flavour and texture from the control. Higher scores were given with regards to colour and general acceptability in all amala samples. Also none of the samples were rejected.
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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.
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Soya milk possesses dietetic properties, which include lower contents of saturated fat, cholesterol and lactose, and can reduce the risk of cardio vascular diseases. Partial…
Abstract
Purpose
Soya milk possesses dietetic properties, which include lower contents of saturated fat, cholesterol and lactose, and can reduce the risk of cardio vascular diseases. Partial substitution of milk solids with soya solids during the preparation of yoghurt further enhances its dietetic features.
Design/methodology/approach
Attempt has been made to highlight the nutritional and therapeutic properties of soya milk and its suitability for the manufacture of soyoghurt with enhanced dietetic properties. Basic steps for the manufacture of soyoghurt, such as preparation of soya milk base, addition of stabilizers, sweetening agents, starter cultures and flavors and storage stability of the finished products are described.
Findings
Soya solids in various forms such as soya milk, soya bean paste, soya protein concentrate and soya bean flour may be adopted during the manufacture of soyoghurt, but their concentration must be kept within the limits to sustaining the acceptability of the product. Problem of objectionable bean flavour and slower metabolic activity of starter cultures in soya milk can be solved with starter manipulation and introduction of sweetening agents and flavours.
Originality/value
Possession of nutritional and therapeutic qualities by soya beans have led to their exploitation for the manufacture of soyoghurt. Consumption of soyoghurt among health conscious people and allergic sufferers in search of meat replacer and dairy alternatives should be encouraged.
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Olufunmilola Adunni Abiodun and Rauf Olaposi Adeleke
The purpose of this paper is to evaluate the effect of dehulling/soaking on the chemical, functional and anti‐nutritional contents of three varieties of beans. This research work…
Abstract
Purpose
The purpose of this paper is to evaluate the effect of dehulling/soaking on the chemical, functional and anti‐nutritional contents of three varieties of beans. This research work involved comparative study of the underutilized bean species with the commonly consumed beans in Nigeria.
Design/methodology/approach
Three species of legumes were used for this study. The cowpea seeds were divided into two parts. One part was milled and packaged for raw flour while the other part was dehulled and soaked for 30 min, dried in the oven, milled and packed. For the pigeon pea and African yam beans, the raw beans were milled and packaged while part of the seeds was steamed for 5 min and the coats were removed. The dehulled beans were soaked for 30 min, dried in the oven, milled and packaged. Chemical, functional and anti‐nutritional content were determined on the samples.
Findings
Fat content ranged from 0.95 to 1.98 per cent. Ash and crude fibre ranged from 1.98 to 6.13 and 2.41 to 7.90 per cent, respectively. Raw cowpea had the highest calcium content (3.86 per cent) while pigeon pea had higher value in magnesium content (2.01 per cent). Raw African yam beans had the highest iron content (23.44 per cent). Bulk density, swelling index and water‐absorption capacity ranged from 0.53 to 0.92 g/cm3, 2.3 to 5.9 and 0.9 to 2.8 ml H2O/g, respectively. African yam bean had higher values in oxalate, phytate and tannin contents while cowpea had higher saponin content. Raw flour of pigeon pea had higher value in trypsin inhibitor.
Originality/value
This work enables us to make use of the underutilized beans. These beans were higher in nutrients than the cowpea used. Processing of these beans will make them useful for human nutrition without imposing any health problem to the consumer. They could also be converted to flour and used in formulating food such as weaning food.
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Subuola Bosede Fasoyiro, Veronica Adeoti Obatolu, Subuola Bosede Fasoyiro, Veronica Adeoti Obatolu, Olukayode Adebayo Ashaye, Gabriel Olaniran Adegoke and Elizabeth Oluremi Farinde
In Nigeria, soymilk and fried soy‐cheese are common street‐vended foods sold in market places, motor‐parks, streets and schools. Many processors of these soy‐foods are women using…
Abstract
Purpose
In Nigeria, soymilk and fried soy‐cheese are common street‐vended foods sold in market places, motor‐parks, streets and schools. Many processors of these soy‐foods are women using the soy‐food business to generate income in supporting their families. They have little or no knowledge about good manufacturing practices and good hygiene practices. Careless exposure of prepared foods to environmental contamination is quiet noticeable. The purpose of this paper is to assess microbial hazards and critical control points (CCPs) in the processing of locally processed fried soy‐cheese from different areas in Oyo State, South‐West Nigeria.
Design/methodology/approach
Soy‐cheese processors were visited. Samples of water used for processing, fermented maize liquor used as coagulant and fried soy‐cheese were collected for microbial analysis. CCPs were analyzed.
Findings
Higher microbial load was recorded in the coagulant samples (≤106 Cfu/ml) and in the fried soy‐cheese displayed for sale (≤103 Cfu/ml). Pathogenic micro‐organisms: Staphylococcus aureus, Bacillus cereus and Escherichia coli were characterized from the collected samples. Coliforms were present in samples collected.
Originality/value
The paper shows that these processors need to be trained in food safety practices to reduce health risks associated with consumption of these locally processed foods.
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Taiwo Oyeyoyin Olanipekun, Veronica Adeoti Obatolu, Subuola Bosede Fasoyiro and Beatrice Olubukola Ogunba
The purpose of this study is to determine and compare the nutritional status of children aged 5‐10 years attending private (fee paying‐FP) and public (non‐fee paying‐NFP) primary…
Abstract
Purpose
The purpose of this study is to determine and compare the nutritional status of children aged 5‐10 years attending private (fee paying‐FP) and public (non‐fee paying‐NFP) primary schools in Ibadan South‐West Local Government Area (ISWLGA) of Oyo State, Nigeria.
Design/methodology/approach
Anthropometry method was used in the study. Two basic variables (height and weight) and a single derived variable (body mass index‐BMI) were utilized. All the anthropometric measurements were taken following standard techniques.
Findings
The prevalence of malnutrition was significantly higher (p<0.05) in the NFP pupils than in the FP pupils. The incidence of stunting, underweight and wasting among NFP pupils (boys and girls) was 44.8 percent and 43.05 percent; 41.07 percent and 38.88 percent; 43.59 percent and 40.29 percent, respectively. For the pupils from FP schools, the incidence of stunting, underweight and wasting, respectively, (boys and girls) was 34.21 percent and 27.77 percent; 30.70 percent and 27.77 percent; 27.19 percent and 5.55 percent. Higher percentages of boys were malnourished in the two groups of pupils studied.
Research limitations/implications
The study was limited to Ibadan South‐West local Government Area of Oyo state, Nigeria; it does not give a holistic view of the nutritional status of Nigerian school children.
Originality/value
The results of this study, shows that the average school child in Ibadan, Nigeria is under nourished. Also, higher percentages of boys were malnourished in the two groups of pupils studied. Urgent steps should therefore be taken to meet the nutritional needs of the children.