Abstract:Work assessed "Pringles" as an imitate snack produced from composite flour of cocoyam and wheat. This was carried out in order to exploit the nutritional and aesthetic value of cocoyam (Colocasia escullenta Var.) to improve the overall quality of the Pringles as against its production from potato and wheat composite flour. Composite flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%:50%) of cocoyam and wheat respectively as the major raw materials were adopted and used for the production of the Pringles. Physicochemical analysis (pH, water absorption capacity (WAC), bulk density (BD) and swelling capacity (SC)); proximate analysis (protein, fats, ash, moisture and carbohydrate content) and sensory evaluation (colour, texture, taste and overall acceptability) were carried out on the samples produced using standard methods. Physicochemical analysis showed the pH of 5.48 to 6.61, WAC (12.00 to 17.50), BD (1.43 to 1.56) and SW (1.03 to 1.38). However, sample with 10% cocoyam and 90% wheat composite flour gave the best physicochemical properties of pH (5.98), WAC (14.00), BD (1.56) and SC (1.38). The proximate analysis showed that carbohydrate content ranging between 53.36 to 61.12, and protein content (8.17 to 12.29), fat content (16.67 to 23.97), ash content (3.49 to 45.53), fiber content (1.71 to 2.83) and moisture content (8.76 to 14.54). Sample B equally gave the nutrient proximate combination of appreciable percentage on the average. The result of the sensory evaluation showed that there is no significant difference between the samples produced in terms of aroma. There is a significant different between samples A, B and the remaining samples in terms of colour and taste. On the overall acceptability, samples A, C and D showed no significant difference but the highest mean score was found with sample B. Conclusively, acceptable snack (Pringles) can be produced from cocoyam and wheat in ratio 90%:10%, respectively.
In this study, the effect of different stages of ripening, i.e. unripe, semi-ripe and ripe, on quality parameters of oils extracted from the kernels of Mango (Magnifera indica) seeds was investigated. The kernels were oven-dried and oil extracted from them using soxhlet apparatus and n-hexane as solvent. The fatty acid profile, phospholipids, sterol contents and some chemical properties such as saponification value, peroxide value, iodine value and acid value of oils obtained from the seeds at different level of maturity were determined. The results show that the oils are rich in saturated fatty acid most especially stearic and palmitic acids varying from 34.36 - 37.86% and 8.84 -10.66 % respectively. The predominant unsaturated fatty acid present in the oils is oleic acid ranging from 41.96 – 45.65 %. For the chemical parameters, the peroxide values (1.82 - 2.23 %) meq/kg, acid values (5.00 – 5.50) mg/KOH/g decreased with fruit maturity. For phospholipids, phosphatidyl choline (380 – 451 mg/100 g) and phosphatidyl ethanolamine (217.42 - 342.63 mg/100 g) having the highest quantities, they all increased with fruit maturity except sphingomyelin and phosphatidic acid. Stigmasterol, sitosterol and cholesterol contents of the oils decreased with fruit maturity while Δ-5-avenasterol, campesterol and the cholestanol contents increased with fruit maturity. Sitosterol and stigmasterol and had the highest values at 345.81 - 386.96 mg/100 g and 83.70 – 137.09 mg/100 g respectively. Conclusively, the kernel oils have potential for use as domestic and industrially as a non-conventional source of vegetable oil in chocolate and confectionery products.
The present study was conducted to assess the carcinogenic and non-carcinogenic health risks of PAHs contamination in roasted plantain collected from three different locations within Osogbo metropolis, Nigeria. The PAHs were extracted using Soxhlet extraction technique with n-hexane and dichloromethane (3:1) as the extracting solvent. A column, packed with silica gel, was used for clean-up process and the levels of the targeted PAHs were determined by a gas chromatograph–flame ionization detector (GC-FID). The result revealed that the concentrations of total PAHs detected in the roasted samples at location A, B, C were 3.958 μg/kg, 3.654 μg/kg and 3.217 μg/kg. The HMW carcinogenic PAHs constitute about 32% of the total PAHs in the roasted plantain samples where benzo(a)pyrene, which is a marker for carcinogenicity, was found to be 9%. Comparing these results with the regulatory limits, all the analyzed roasted plantain samples were found below the maximum residual limit (MRL) of 5 μg/kg, but the calculated carcinogenic risk (CR) presented value greater than 1×10-4, signifying health risk associated with the consumption of the roasted plantain. The major source of the PAHs using diagnostic ratios (Fla/Pyr and Ph/Ant) showed that the charcoal used in roasting is a major contributing factor to the high levels of PAHs detected in the roasted plantain samples.
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