J. Inst. Brew. 115(2), 91-94, 2009Wine was produced from roselle (Hibiscus sabdariffa) calyx extract using strains of Saccharomyces cerevisiae and subjected to physico-chemical analyses using standard analytical methods. Imported commercial red wine was used as the reference for sensory evaluation. The results showed that ameliorated roselle calyx extract (must) had 4.21% protein, 0.69% titratable acidity, and 21°Brix total soluble solids. The roselle calyx wine had a pH value of 3.43, a titratable acidity of 0.75%, and an alcohol content of 10.8% (w/v), which were all within values for grape wine. Total anthocyanin (TACY) content and total colour density (TCD) of the wine was 22.26 abs/mL and 25.20 abs/mL, respectively. The sensory properties of the roselle wine showed no significant difference with those of the imported red wine and it appears that roselle calyx could be used to produce acceptable coloured wine.

Full fat and defatted cashew kernel flours were prepared and analysed for their physicochemical and functional properties. There were significant increase in protein and carbohydrate contents of the flour as a result of defatting. The defatted flour possessed higher Ca, P, Na and K contents. It had improved gel strength, foaming and emulsion properties. Foam capacity for the full fat and defatted flours increased from 42% to 50% and 55% to 57% with increased NaCl concentration up to 0.25 and 0.05 m, respectively. The foam capacity and stability of the flours were also pH dependent. The emulsion activity and stability of both flours decreased with increasing NaCl concentration. Minimum and maximum protein solubility were at pH 4 and 8, respectively for the full fat and defatted flours. These results suggest that defatted cashew flour may have potential application as a functional ingredient and as a supplement in foods.Keywords Cashew kernel, full fat and defatted flours, physicochemical and functional properties.

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Bambara groundnut (BGN) seeds were pretreated by soaking, dry-milling or autoclaving and used to produce pastes which were then used to prepare akara. Proximate analysis and organoleptic tests were conducted. Method of pretreatment affected the proximate composition of the akara. The moisture, protein and fiber contents of akara prepared from BGN seeds, which were cracked and soaked or autoclaved, were significantly (p< or =0.05) different than those from soaked whole grains and flour. The cooked batch weights of the akara ranged from 258-272 g, akara from soaked whole and autoclaved seeds having the lowest and highest values, respectively. Akara from autoclaved BGN seeds was more highly preferred by panelists compared to akara from other pretreatments. Except for appearance and color, no significant differences were found between BGN akara and the cowpea akara used as reference. Heat treatment of BGN seeds prior to dehulling appeared to influence the level of acceptability of the akara.