The effect of partial substitution of wheat flour with reduced-fat peanut flour at different levels (10, 20, 30, 40, and 50%) on physical parameters, proximate composition, sensory profile, and shelf stability of bread were investigated. Loaf volume, specific volume, and crumb density were significantly (p .05) reduced with increasing level of substitution with the peanut flour. Peanut flour had significant (p .05) improvement on the protein content and reduction in carbohydrate content of loaves. Consumers preferred the taste aroma and color of the peanut-wheat flour composite loaves at 20% peanut flour inclusion. Freshly baked composite peanut-wheat bread loaves with 10% level of peanut substitution had higher overall acceptability than 100% wheat flour formulation but less microbial stability during storage. Reduced fat-peanut has potential application for improving the nutritional quality and shelf stability of wheat flour bread. Practical applicationsThe demand for convenient alternative to conventional foods is on the increase with the dynamics of the world's social values, lifestyles, and demographic trends. Having peanut incorporated into dough (as one food system) will offer convenience to consumer and therefore add value to bread variety on market shelves. Assessing the influence of the peanut flour on bread quality provides first-hand information that can facilitate optimization of the baking process toward commercial production of peanut-wheat flour bread.

The effect of different processing methods on the reduction of selected anti-nutrients in 'Ewuro' (Vernonia amygdalina), 'Igbo' (Solanum macrocarpon), 'Ugwu' (Talferia occidentalis) and 'Utazi' (Marsdenia latifolium) was assessed. The treatments/processing methods used for the assessment were T 1 (Squeezing vegetable with salt and water only), T 2 (Hot water blanching with salt only) T 3 (Squeezing with salt, palm oil and water) and T 4 (Heating with potash and water only). Results obtained indicated significant differences (p<0.05) in all the anti-nutrients of all the selected vegetables. For oxalate, saponin, tannin and phytate respectively : 'Ewuro'-75.36mg/g, 0.079%, 27.33mg/g and 55.24 mg/g, 'Igbo'-84.78mg/g, 0.065%, 23.85mg/g and 58.81 mg/g, 'Utazi' -95.36mg/g, 0.092%, 19.67mg/g and 53.20mg/g, Ugwu -75.81mg/g, 0.057%, 21.05mg/g and 60.80mg/g. Treatments T 4 , gave the highest reduction of oxalate, saponin, tannin and phytate contents of all the selected vegetables and was recommended as a means of reducing the selected anti-nutrients.

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Starch from marama (Tylosema esculentum) storage roots were isolated and characterized for physicochemical, micro-and molecular structure, pasting, and thermal properties, and were compared to commercial cassava, maize, and potato starches. The amylose content of marama root starch was 192 g/kg starch; and was close to cassava (196 g/kg), but lower in comparison to maize (250 g/kg) and higher than potato (161 g/kg). Marama root starch granules were found to be simple; spherical, lenticular, and oval in shape with granule size range of about 5-38 mm. The peak viscosity (5350-5475 mPa Á s) of marama root starch paste is about twice as high as those of cassava and maize. Marama root starch has higher gel firmness than cassava but half that of potato and maize starches. Gelatinization temperature range (67.5-79.0°C) of marama root starch was close to commercial cassava and maize starches. Marama root starch exhibited type A molecular arrangement (X-ray diffraction) pattern similar to the cassava and maize starches, but different to type B exhibited by the potato starch. Granule size, amylose:amylopectin ratio and molecular arrangement pattern seem to account for the differences and or similarities between marama root starch and the commercial starches. Marama starch has potential as thickeners in food compared to maize and cassava due to the high viscosity.