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ABSTRACT. Effect of cooking and germination on physiochemical and sensory attributes of African walnut were investigated. Result proved that the protein (14.90%) carbohydrates (15.39%) fat (45.84%) ash (3.5%) and fibre (1.17%) contents of the raw samples were increased by germination but subsequently decreased as germination progresses. Cooking was found to be more effective in reduction of antinutrients than germination thereby leading to enhanced bioavailability of most essential minerals (calcium, magnesium, sodium, phosphorus etc). Results also indicate significant (P<0.05) improvement on the functional properties (water absorption capacity, oil absorption capacity) of the raw sample by cooking and germination. Evaluation of sensory attributes showed that cooked walnut was most preferred to germinated and boiled walnut in terms of taste, after taste and general acceptability.

Extraction, purification and quality evaluation of raffia palm (Raffia hookeri) and ofo (Detarium microcarpum) gum extracts were carried out. Gum was extracted from both raffia palm exudate and ofo seed. The gums were respectively purified and analysed for functional properties, antinutrients and mineral contents of the gum samples. The mineral analysis of the gums revealed that magnesium contents of ofo and raffia gums were 7.94mg/100g and 9.37mg/100g respectively. Calcium contents were 16.03mg/100g and 101.40mg/100g for ofo and raffia respectively and they were significantly (p<0.05) different from each other. Iron content was 2.09mg/100g and 4.66mg/100g for ofo and raffia respectively. Potassium contents were 8.05mg/100g (ofo) and 5.06mg/100g (raffia) while sodium contents were 3.26mg/100g and 3.72mg/100g each for raffia and ofo gum. No significant (p>0.05) difference was observed between the bulk density for raffia (0.86g/ml) and ofo (0.84g/ml). Water absorption capacity of ofo gum was 65.23 water/100g while that of raffia gum was 68.64 water/100g. The oxalate contents were 2.11mg/100g and 2.6mg/100g for raffia and ofo gums respectively. Phytate concentration was 2.75 and 3.26% each for raffia and ofo and there was significant (p<0.05) difference between the samples. Saponin level was 1.44 and 1.84% for raffia and ofo respectively while alkaloid content was 0.93% and 1.05% each for raffia and ofo gum. Significant (p<0.05) difference was observed between the gums in terms of the antinutrients. The percentage gum yield from raffia exudates was 50% while that of ofo seed was 79%. The results proved that both ofo gum and raffia gum could be incorporated in food formulation if incorporated.

Objective: This study determined the lactic acid bacteria (LAB) present in fermented rye, wheat, oat and barley grains, and evaluated their survival in simulated gastric juice and pancreatic juice. Methods: Samples of rye, wheat, oat and barley grains were fermented for 72 hours at room temperature. Lactic acid bacteria (LAB) strains were isolated using MRS agar and were enumerated. Isolated LAB strains were cultured with MRS broth and the fermentation patterns of the isolated strains were characterized using API 50 CH kit (Biomerieux, France). Each isolated LAB strain was exposed to simulated gastric juice at pH of 2.0 for 80 minutes at 370C, followed by exposure to simulated pancreatic juice at pH of 8.0 for 120 minutes at 370C. Aliquots were taken at 0 minute and 80 minutes at pH of 2.0 and 0 minutes and 120 minutes at pH of 8.0 for enumeration of LAB strains. Results: The total LAB cell count ranged from 6.6 * 108 ± 11 cfu/ml in the rye sample to 9.5*109 ± 7 cfu/ml in the oat sample. 13 LAB strains were isolated from the four selected cereal grains and were characterized as six strains of Lactobacillus plantarum1, five strains of L. brevis 1 and one strain each of L. collinoides and Leuconostoc citreum.  All the isolated LAB strains from the four selected cereals survived in the simulated gastric juice at pH of 2.0 (before and after incubation at 0min and 80a min) and after addition of simulated pancreatic juice at pH of 8.0 (before and after incubation at 80b min and 200 min respectively). The mean viable counts of all the strains ranged from 2.0 *108 in R3 at 80b min to 1.54 * 1010 in B4 at 80b minutes. Conclusion: LAB associated with fermentation of rye, wheat, oat and barley grains are likely to survive transport through the harsh acidic and alkaline conditions of the GIT.

Objective: The study aimed at production and quality evaluation of composite flours and cookies from cassava (Maniholt esculenta) -grey speckled palapye cowpea (Vigna sinensis). Methods: Flour was respectively produced from cassava and palapye cowpea. The flours of cassava and palapye cowpea were mixed in the ratios of 100:0, 90:10, 80:20 and 70:30 respectively before being analyzed for antinutrient and functional properties. Cookies were produced from the flours and then evaluated for their respective nutrient and organoleptic attributes.  Data was analysed using using spss version 21.0. Results: The anti-nutrient concentration ranged from 0.83 to 1.25% (phytate), 0.07 to 0.19% (phenol), 0.12 to 0.17% (tannin), 0.09 to 0.21 Tiu/mg (trypsin inhibitor) and 0.28 to 0.88 mg/kg (hydrogen cyanide). The functional properties were found to be within 0.47 to 0.58 g/ml (bulk density), 1.62 to 2.04 g/g (capacity), 1.58% to 2.06 g/g (oil absorption capacity), 1.26 to 1.74 g/ml (swelling capacity) and 10.47 to 14.86% (foaming capacity). Proximate composition of the cookies samples showed 9.43 to 10.77% (moisture), 2.03 to 6.88% (protein), 1.03 to 1.91% (fat), 1.24 to 2.55% (ash), 3.22 to 4.26% (fibre) and 76.01 to 80.82% (carbohydrate).  The sensory scores of the cookies ranged from 6.2 to 7.3 on the hedonic scale. Conclusion: The cassava-grey speckled cowpea flour proved satisfactory in cookies production and could also serve well in formulations for other food products.