Cashew apple was used as a nutritional additive in the production of yogurt. The yogurt so produced (CAY‐A) had a higher vitamin C content of 53.70g/100ml than both samples B and…
Abstract
Cashew apple was used as a nutritional additive in the production of yogurt. The yogurt so produced (CAY‐A) had a higher vitamin C content of 53.70g/100ml than both samples B and C with values 14.1/100ml and 19.2g/100ml of vitamin C respectively. The cashew apple fortified yogurt was evaluated for physicochemical parameters like pH, refractive index, dpecific gravity, titratable acidity, ash, moisture, protein and fat and the values 4.10 (pH), 20° Brix soluble solid content, specific gravity 1.023, titratable acidity (0.78g/100ml lactic acid), 0.84 per cent ash, 77.0 per cent moisture, 3.22 per cent protein and 3.2 per cent fat were obtained. The three yogurts produced were presented to ten regular tasters of yogurt for sensory evaluations using Fan Milk yogurt as the reference sample C. Assessors were asked to identify the odd sample. This method was used to determine if ingredient substitution or some other change in the manufacturing process could result in a detectable difference in products. The result obtained indicated that the yogurt into which cashew apple had been added compared favorably with the reference sample in all the attributes evaluated and there was no significant difference at p ≤ 0.05.
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S.O. Aroyeun, J.O. Ogunbayo and A.O. Olaiya
Lack of good post‐harvest storage of cocoa pods has been responsible for the low commercial quality of cocoa beans. This study aims to evaluate the effect of modified packaging…
Abstract
Purpose
Lack of good post‐harvest storage of cocoa pods has been responsible for the low commercial quality of cocoa beans. This study aims to evaluate the effect of modified packaging and storage time of cocoa pods on the corresponding commercial qualities of cocoa beans.
Design/methodology/approach
Preweighed cocoa pods obtained from the experimental station of the Cocoa Research Institute of Nigeria, Ibadan, Nigeria were stored under three modified packaging conditions, namely: black non transparent polythene film (BNTPEF), transparent polythene film (TPEF) and NA (normal atmosphere environment).
Findings
The study found that there was a rise in the mean temperatures of samples in all the storage environments up to the 12th day of storage, after which the mean temperature declined until the end of the storage period. Cocoa butter fat, bean weights, severity of decay and mould growths depended on the type of packaging and storage time.
Originality/value
At p<0.05 the use of modified packaging of cocoa pods significantly affects the commercial values of the beans. The best of these qualities was conserved in the TPEF.
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L.E. Yahaya, O.M. Aliyu, L.A. Hammed and S.O. Aroyeun
The purpose of this paper is to determine the physicochemical characteristics of yellow and red apples cultivars of cashew. This is with a view to harnessing the quality…
Abstract
Purpose
The purpose of this paper is to determine the physicochemical characteristics of yellow and red apples cultivars of cashew. This is with a view to harnessing the quality attributes of the different cultivars of cashew. Parameters investigated include pH, refractive index, specific gravity, vitamin C content, juice astringency, chlorophyll and juice yield.
Design/methodology/approach
The methods of the Association of Official Analytical Chemists (AOAC) are employed in assaying the physicochemical properties, while the astringency is determined spectrophotometrically according to standard methods.
Findings
Results showed that percentage juice yield increases linearly with maturity for both cultivars. A maximum of 79.5 per cent is obtained for the yellow apple cultivars, while 74.1 per cent juice yield is obtained in the red apple cultivar. The pH ranged from 3.73‐4.5 and 3.64‐4.55 for red and yellow apple cultivars, respectively, with a marked fall between seven and eight weeks after pollination (WAPo). Specific gravity and refractive index are of the order 0.999‐1.007 and 1.34‐1.89 for both selected samples. Highest refractive index is obtained in red and yellow cultivars at seven and eight WAPo. The changes in ascorbic acid followed a linear pattern and the maximum values of 249.5 mg/100 ml and 185.5 mg/100 ml are obtained for yellow and red apple cultivars, respectively. Meanwhile, the juice astringency level decreased steadily with maturity and at the ninth WAPo, values obtained are 0.47 and 0.86 mg/100 ml tannin for yellow and red apple cultivars, respectively. Generally, pH, astringency, refractive index, juice content, ascorbic acid and chlorophyll contents showed marked variations between six and eight WAPo, confirming physiological maturity and ripening in the crop species.
Originality/value
Cashew farmers and industrialists will know the best time to harvest the crop when the quality is at its peak.
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S.O. Aroyeun, O. Olubamiwa and M.A.K. Ogunjobi
Tea and herb teas are popular beverages with potential health benefits. This study evaluates the potential for the development of wine using infused tea leaves as a raw material.
Abstract
Purpose
Tea and herb teas are popular beverages with potential health benefits. This study evaluates the potential for the development of wine using infused tea leaves as a raw material.
Design/methodology/approach
Tea leaves of clones 318 and 143 obtained from the Mambilla Highland of the Cocoa Research Institute of Nigeria Ibadan, were infused in hot water and used in wine production. Processed tea bags from Unilever Plc, Nigeria (LP) were used as the control. All the three infusions were fermented for 120 hours at 30°C.
Findings
The pH, total solids, and the specific gravity of the musts showed a marked decrease with concomitant increase in titratable acidity. Macro elements of the tea leaves indicated significant differences in nitrogen, phosphorus, and potassium between clones. The different physiology of the tea clones was responsible for the varied tannins of the wines. Sensory evaluation of the wines showed that there were significant differences, p<0.05 value, among wines samples in all the attributes evaluated.
Originality/value
The taste of the wines produced from tea leaves and the aroma compared favourably with other commercially known tropical fruit wines used in the assessment, although there is need for further work on the improvement of the colour of the tea wines.
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Navneet Kumar, B.C. Sarkar, H.K. Sharma and Sunil Kumar Jha
The utilisation of food waste/by‐products helps to increase produce recovery and enhances nutrition in low‐cost food without any appreciable increase in product cost. The storage…
Abstract
Purpose
The utilisation of food waste/by‐products helps to increase produce recovery and enhances nutrition in low‐cost food without any appreciable increase in product cost. The storage behaviour of the product must be studied before commercialisation of the product. This paper aims to focus on this process.
Design/methodology/approach
Extrudates (25 g) prepared under optimised conditions of proportion (rice flour, pulse powder and carrot pomace), moisture content, screw speed and die temperature, were sealed using a polythene sealing machine in LDPE bags and aluminium laminated LDPE bags. The bags were then stored for six months in an incubator at temperature of 38±2°C to evaluate the stability of the product. The extrudates were analysed for change in colour, hardness, moisture content and sensory characteristics.
Findings
Zero‐ and first‐order models were fitted for prediction purposes. The minimum overall change in color ΔE value, minimum increase in moisture content and minimum increase in hardness was observed in aluminium laminated LDPE bags. The zero order model better predicted the variation of L*, b*, ΔE, moisture content and hardness during storage, whereas first order model was better fitted for the a* value.
Originality/value
The carrot pomace has the potential to be used as a food ingredient that enhances the nutritional attributes of products along with a reduction in cost. Extruded products were successfully developed in the laboratory using carrot pomace as one of the ingredients. This study evaluates the kinetic changes during the storage of carrot pomace based extruded snacks.
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Ishmael Owiredu, Damian Laryea and John Barimah
– The aim of this paper is to promote the utilization and diversification of cashew nuts through its use as a substitute for wheat flour in biscuit production.
Abstract
Purpose
The aim of this paper is to promote the utilization and diversification of cashew nuts through its use as a substitute for wheat flour in biscuit production.
Design/methodology/approach
Wheat flour was substituted with cashew nut flour (CNF) at levels of 0, 20, 30 and 40 percent in the production of biscuit. The products obtained were subjected to proximate, mineral and sensory analysis.
Findings
There was a significant increase in protein and fat contents from 7.75 and 22.11 percent to 12.89 and 32.11 percent, respectively, when CNF increased, whiles carbohydrate decreased from 66.67 to 48.04 percent. A significant increase in magnesium (27.93-97.03 mg/100 g), sodium (198.11-228.02 mg/100 g), phosphorus (55.90-149.00 mg/100 g), potassium (290.40-990.00 mg/100 g), zinc (0.72-2.00 mg/100 g) and iron (0.28-1.00 mg/100 g) was also observed as CNF increased. Sensory analysis revealed that there was no significant difference (p>0.05) between the 20 and 30 percent substituted samples, in terms of overall acceptability. Therefore, wheat flour could be substituted with CNF up to 30 percent in the production of biscuit.
Originality/value
This study was done to ascertain the potential use of CNF as a substitute for wheat flour and a nutrient enrichment in biscuit production, in order to diversify its use; since it still remains an underutilized raw material in Ghana.
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Olusegun Aroyeun, Gerald Iremiren, Samuel Omolaja, Feyisara Abiodun Okelana, Olayiwola Olubamiwa, R.R. Ipinmoroti, Amos Oloyede, Semiu Ogunwolu Olalekan, Daniel Andrew, Christiana Olayinka Jayeola, Fatai Abiola Sowunmi and Lukman Ola Odumbaku
The purpose of this paper is to describe a project designed with the aim of developing a black and green tea processing technology for Nigerian farmers and evaluate the…
Abstract
Purpose
The purpose of this paper is to describe a project designed with the aim of developing a black and green tea processing technology for Nigerian farmers and evaluate the conformance of the quality of the processed tea to the recommended international standard.
Design/methodology/approach
Locally processed and graded black teas were collected from Kakara and Bangoba for analysis. Different grades analyzed were Dust 1, Pekoe fanning (PF), broken pekoe (BP) and Fibre. Green tea was also processed from 21 tea clones selected from the Cocoa Research Institute, Kusuku Station tea plantation located at 1,840 m above mean sea level and analyzed for quality characteristics. The methods used for the quality of black and green teas analysis were in accordance with ISO standard: ISO 9768 method (revised) was used for determining % water extract, ISO 5498 for crude fibre, ISO 1575 for % total ash, and ISO 1577 for acid insoluble ash. Other additional quality parameters evaluated for black tea were theaflavins (TF), thearubigins (TR) and colour brightness (C Br) from another set of 17 clones using flavonost methods. Conformance to ISO standard were assessed in all tea locally processed by the farmers, in comparison to the ones processed under controlled conditions.
Findings
The results obtained in this study revealed that 59.2 per cent of the tea analyzed conformed to ISO 9768, 81.5 per cent to ISO 5498, 77.8 per cent to ISO 1575 and 96.3 per cent to ISO 1576 and 100 per cent conformed to ISO 1577 and 85.2 per cent to ISO 1578 respectively. In all, only 33 per cent of the processed tea conformed to international standard for black or green tea physical parameters. As for black tea, clones which conformed to correct TF, TR, CBR are UNK, 367, 19, 74, 354, 368, 369, 353, 357, 143, 14 and 108 respectively.
Practical implications
The paper shows that production of green tea and black tea can be done locally without loss of quality if good manufacturing practices and hygiene practices are followed.
Originality/value
The use of clonal materials sourced locally that conformed to ISO standard from Nigeria could create new products (black and green tea) with high economic values to the farmers.