Malnutrition of varying degrees has been associated with feeding infants with unwholesome and poor quality complementary foods. Therefore, the aim of this study was to produce complementary foods from quality protein maize (QPM) using the processes of malting and fermentation. The resulting fl our was blended with processed soy bean fl our at a ratio of 70:30 (maize: soybean). The nutritional qualities of the complementary foods were assessed biologically using animal feeding experiment to determine the growth rate, feed intake, protein quality parameters, haematological properties and rehabilitation potentials. The results showed that the protein effi ciency ratio (PER) and food effi ciency ratio of the malted QPM fortifi ed with soybean were 2.44 and 0.24, respectively, which was the highest among the formulated diets and compared favourably with casein (2.5) and commercial diet (2.3). The QPM-based diets had a better biological value (>60%) and true digestibility (>60%) than the products from normal maize. The packed cell volume of the samples ranged between 23.00 (basal) and 46.00% (soy fermented normal maize). The QPM-based diets enhanced the quick recovery of protein starved/depleted animals better than the NM-based diets. Moreover, the addition of soybean further boosted the ability of the diet to rehabilitate the animals. The best result was seen in the group of rats fed with soy-malted QPM. The use of QPM in complementary food formulation gave better results and could alleviate the problem of protein and energy malnutrition, thereby reducing the mortality rate among infants. Unauthenticated Download Date | 5/11/18 1:04 PM

No abstract

No abstract

This study examined the dietary habits, nutritional status and socio-demographic characteristics of female undergraduates in selected public and private Universities in Osun State, Southwestern, Nigeria. The anthropometric assessment of selected respondents consisted measurements of height, weight, body circumferences, body mass index and waist-to-hip ratio of respondents. The food frequency questionnaire technique was adopted to evaluate the feeding/dietary habits using well-constructed questionnaires. The results showed that over 60% of students in both public and private Universities fell within 18.5–24.9 kg/m 2 , the normal weight range of body mass index according to the World Health Organisation classification. From the waist-to-hip ratio result over 60% were not at risk of non-communicable disease. The respondents were fond of snacking (74.9%) and skipping of meals (86.0%) especially breakfast (52.4%). There was a significant difference (p < 0.05) in the allowances (pocket money) of students where 33.7% of private University students received over N16,000 as compared to 12% of public University students. There was no significant difference (p > 0.05) between the nutritional status of students in public and private Universities. In conclusion, the nutritional status and the dietary habits/pattern of female undergraduate students are influenced by type of schools and other underlying factors.

The aim of this study was to assess the quality characteristics of cassava roots and fermented cassava fl our (fufu). Matured cassava was carefully uprooted and stored in high density polyethylene bag for a period ranging from 0 to 10 days. Fermented cassava fl our was produced using standard methods. The stored roots were assessed for various quality properties like percentage loss, discoloration, peel to pulp ratio. Also physico-chemical and sensory of 'fufu' fl our produced from stored roots were assessed using standard methods. There was found a decrease in the percentage pulp obtained and a corresponding increase in the percentage peel from 22.10% to 35.90% as the period of storage progressed. The moisture and starch contents decreased while the ash, crude-fi bre and sugar contents increased during the study. The yield of 'fufu' fl our and cyanogenic potential decreased as the storage period progressed. There was no signifi cant difference among 'fufu' samples produced from roots stored for the fi rst seven days with respect to sensory qualities. The study shows that cassava roots can be stored effectively in high density polyethylene bag and result in acceptable product.

This study assessed the physicochemical and sensory properties of ‘probiotic’ drink from blends of milk analogues from African yam bean, soybean and coconut. Milk analogues were blended at ratios of 1:1:1, 3:1:1 and 5:1:1 (African yam bean: soybean: coconut) as samples A, B and C respectively. These samples were fermented for 24 h at 43°C using Lactobacillus delbrueckii. The results showed that the fermented milk analogue of ratio 1:1:1 was the most acceptable in terms of sensory parameters. The pH of the milk analogues ranged from 5.07 to 5.85. The sample B1 (fermented (1:1:1) African yam bean: soybean: coconut) had a crude protein of 2.38%, potassium of 80.13 mg/100g, phytate of 2.85 mg/100g and saponin was 0.19 mg/100g. The study concluded that the sample with equal ratio of African yam bean, soybean and coconut adjudged the most acceptable by tasters.

Sweet orange ranks as one of the most acceptable fruit juices across the globe as it offers a healthy choice and pleasant taste to a wide spectrum of consumers. This makes it a promising vehicle for conveying functional ingredients into the human body. The present study was designed to produce functional orange juice by incorporating Kersting's groundnut proteins (isolate and hydrolysates) at different proportions (0.6, 0.8 and 1.0 w/v) into freshly produced sweet orange juice. The sample formulations were further analysed for changes in their physicochemical (pH, titratable acidity, total soluble sugars, ascorbic acid and total phenol content), sensory (appearance, colour, flavour, mouthfeel and overall acceptability), antioxidant (radical scavenging, metal chelating, ferric ion-reducing abilities, DPPH, total antioxidant) and antidiabetic (inhibition of α-amylase and α-glucosidase enzyme activities) properties as well as their storage stability over a 90-day storage period. The functional orange juice exhibited an improved physicochemical, antioxidant, antidiabetic and shelf life properties based on the respective protein concentrations used over the 90-day study period while the sample with the lowest proportion (0.6%) of functional ingredient had the highest sensory acceptability. Hence, the study concluded that Kersting's groundnut proteins could find useful applications in the formulation of functional orange juice.

Fresh cassava roots were processed to chips by peeling, washing,chipping, dehydration, and packaging. The dehydrated chips were thereafter processed to starch and garri by rehydrating the chips to 50-60% moisture. The products were compared with the ones produced from fresh cassava roots by evaluating the organoleptic properties, chemical compositions, and pasting characteristics. The garri from the dehydrated chips was ranked better in terms of particle size and aroma; while garri from fresh roots was ranked better in colour, and mouth feel. Both garri were generally acceptable to the panelists. The cyanide level, titrable acidity, protein, ash, crude fibre and moisture contents of garri from dehydrated cassava chips were 2.36mg/kg, 1.06%,3.35%, 2.14%, 2.02%,and 11.24% respectively. The viscosities of the starches from the dehydrated cassava chips and fresh roots were 3.33 and 129.58 RVU respectively. The yield of starch from the dehydrated chip was higher than that of the fresh roots however, it was easier to process fresh roots to starch than using the dehydrated chips. This study has established the fact that using dehydrated cassava chips( which provide a good form of storage for cassava) could be processed to both garri and starch of good and acceptable qualities.