Masa is a traditionally fermented meal usually made from cereals. The aim of this research was to produce an enriched meal from rice and Bambara groundnut. The colour, functional properties and microbial quality of composite blend of rice and Bambara groundnut flour, in the ratio of 100:0, 95:5, 90:10, 85:15, 80:20, were evaluated using standard methods. Sensory properties of freshly made masa and masa prepared from stored flours were also determined. The microbial load of the masa flour blend increased over the storage period. Water absorption capacity, swelling capacity and bulk densities increased, while the oil absorption capacity decreased with the storage period. The objective colour result showed a decrease in the lightness (L*) value. Sensory properties of masa were not substantially altered with Bambara groundnut inclusion, but the ratings reduced with storage. Instant masa may be prepared from flour stored for 4 weeks without considerable changes in quality.

In this study, saccharified sweet potato juice preserved with lemon juice at different concentrations of 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0%, was formulated. Physicochemical, sensory, and microbial quality of the juice stored for 48 hr were analyzed. The pH and brix values decreased, but the total titratable acidity increased as a result of added lemon juice. There was a significant amount of Vitamin-C, B6, and B9 in the samples, while the antinutritional component (phytate, saponin and tannin) of the juice was generally low compared with the generally acceptable limit. The sensory results showed that the sample with 2.5% lemon juice was the most accepted. The rate of microbial growth within a 48 hr storage period decreased with the addition of lemon and there was no record of fecal coliform bacteria growth. Lemon can be used as a source of natural preservatives and a substitute for artificial preservatives for sweet potato juice.

Malnutrition resulting from low protein intake is one of the nutritional problems facing most developing countries including Nigeria. Most proteinaceous food sources are costly and in short supply. 'Wara' is a proteinaceous ready to eat food product made by curdling milk. It does not normally undergo any further safety treatments before consumption. Frequent hawking on our major streets and roads calls for determination of the safety of these products. 'Wara' samples sourced from four different locations each at Ilorin, Kwara State and at Ogbomoso, Oyo State respectively, were analysed for nutritional and microbial safety. Proximate composition of the samples over the period of storage showed that moisture content and carbohydrates increased from 59.69% to 72.00% and from 2.39% to 11.39% respectively, while protein, fat and ash contents reduced from 22.20% to 10.80%, 15.80% to 3.62% and from 2.99% to 0.25%, respectively. Microbial and fungal counts ranged from 2.0 X 10 2 cfu to 6.3 X 10 5 cfu and from 2.0 X 10 2 cfu to 7.1 X 10 5 cfu, respectively. Klebsiellaand Salmonella species, Escherichia coli and some fungiwere isolated. The study revealed that some of the hawked cheeses were not safe for consumption. Attributable reasons were unhygienic practices of the hawkers or producers and/or lack of requisite preservatives.