The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were dried, and processed into flour. The flour blends developed was used as a substitute for wheat flour as composite flour. The resulting mixtures were then used to produce biscuits at different ratios of wheat flour to flour blends; 100:0, 90:10, 80:20 and 70:30 level of the flour blends. The pasting properties, proximate composition, minerals, physical (spread ratio, weight, thickness and colour) and sensory properties of the composite biscuit were evaluated. The pasting properties of the flours showed that pasting temperature ranged from 68.50°C - 70.0°C and the peak viscousity range from 101.17 RVU – 207.17 RVU, while Break down (43.0 RVU) was highest in 90% wheat: 10% (Bambara- groundnut-ground bean seed- moringa seed flour) (WFF1). The protein content increased from 12.50% in the control (100% wheat flour) to a range of 14.40% - 16.19% in the biscuits; crude fibre decreased from 2.83 to 2.40 - 1.84%, ash content increased from 1.26% to a range of 1.53 - 2.01%, while carbohydrate and energy value reduced from 69.20 to 65.54 - 63.36% and 384.04 Kcal/100 g to 391.34 - 391.55 Kcal/100 g respectively. As the ratio of blends level increase, the thickness, diameter and weight increased but the spread ratio decreased. In conclusion incorporation of bambara groundnut, ground bean seed and moringa seed flour blends played important role in enhancing the nutritional properties of biscuits through improving their protein content, energy value and mineral elements especially calcium and potassium.
Monosodium glutamate (MSG) is a flavor enhancer. Its toxicity in a malnourished state appears not to have been fully investigated. This study was carried out to determine the effects of MSG on malnourished rats. Rats were randomly assigned into four groups of five rats/group. Group 1 rats were fed with malnourished feed; Group 2 rats received malnourished feed with dosed 1.6 mg/g MSG per body weight; Group 3 rats were fed with normal feed and dosed 1.6 mg/g MSG per body weight and Group 4 rats served as the control group (normal healthy rats) and were fed with normal feed for 28 days. After 28 days, the rats were sacrificed with the liver harvested and blood samples collected. Results from the study showed that malnourished rats had significantly lower levels of oxidative stress biomarkers including, anti-oxidants compared with the control. The levels of malondialldehyde concentration and xanthine oxidase activity were high in malnourished fed rats. Aspartate aminotransferase and alanine transaminase levels of malnourished and normal rats administered MSG were significantly low compared to the normal healthy suggesting that labialization occurs in liver leading to leakage of these enzymes from the liver to the serum. Malnourished rats showed significant decrease in body weight losing 48 grams after 28 days compared to malnourished and normal rats fed with MSG which recorded significant increase in body weight after 28 days adding 26 g and 42 g respectively.
Kiaat (Pterocarpus angolensis) bark, which is valued for its high medicinal effects, was subjected to proximate analysis, while the extract from its bark was examined for, phytochemicals and minerals compositions. Kiaat bark was mixed with garlic, to preserve minced fresh catfish and was stored at 4 oC for 9 days. Physical and chemical characteristics were analysed. The results of proximate composition revealed that kiaat bark contains high crude fibre (30.67%), protein (17.33%) and low contents of fat (2.98%). Phytochemical screening showed that the kiaat bark has flavonoid (1.90%), tannin (5.79%) alkaloid (2.96%) and phenol (5.90%) contents. The mineral determination revealed that kiaat bark contained high calcium (24.50 mg/100g), iron (17.20 mg/100g) content with very small amount of lead (0.01 mg/100g). The pH (6.30) of the minced cat fish marinated with kiaat bark+garlic at day 0 tends to be more acidic with increase in storage days and was 4.80 at day 9. The total volatile nitrogen values (TVB) (0.30 mg/100 g-5.46 mg/100 g) were lower than the standard limit (<35 mg/100 g sample). Trimethylamine in minced fish preserved with kiaat paste+garlic was 0.36 mgN/100g which later decreased to 0.16 mgN/100g at day 9, while values for samples with only kiaat bark and the control ranged from 0.64 mgN/100g -0.8 mgN/100g at day 9. Results further showed that thiobarbituric acid reactive substances (TBARs) values raised in all marinated samples during storage, especially in control sample (2.1-5.0 mgma\100g), sample with kiaat paste (0.2-4.2mgma\100g) and fish treated with kiaat paste+garlic (0.24-3.67mgma\100g). Addition of garlic to kiaat bark paste may be a preffered method to increase shelf-life of fresh catfish during chilled storage.
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