This study was undertaken to assess the phytochemicals, vitamin A and vitamin C properties of different samples of smoothie produced from mixed tropical fruits flavoured with mint leaves extract. The smoothie was produced from three different fruits, (watermelon, apple and banana) then flavoured with mint leaf extract. The concentration of mint extract differs in each smoothie samples, ranging from 0-8% concentrate. The sample devoid of mint leaf extract served as control. The nine smoothie samples were examined for their phytochemical properties, vitamin A and vitamin C content. The study revealed that, the phytochemical content of different samples of smoothie gave these ranges: alkaloids (0.62-1.34%), saponin (1.07-1.46%), tannin (1.87-2.41%), phenol (0.02-0.41 mg/ml), flavonoid (1.62-3.33%), cyanogenic glycosides (0.00-0.05%). From the result, it was discovered that the phytochemical properties of the smoothie increases with increased mint leaf concentrate. The vitamins content of the samples ranges from; vitamin A (466-642 IU), vitamin C (9.30-10.83 mg/100 ml). The smoothie sample with high contents of mint extract are potentially good source of phytochemicals and vitamins.
Syrup production was done via enzyme hydrolysis. Enzymes used were crude enzymes from malted sorghum, wheat and millet and exogenous enzyme by name amyloglucosidase (AMG) which hydrolyzed Cassava (Manihot esculenta,), water yam (Dioscorea alata) and potato white (Ipomoea batatas L) starches. Syrup sugars were determined using high performance liquid chromatography (HPLC) and the sugar profile found are fructose; glucose, sucrose, maltose, D-xylose, and D-Raffinose which manifested as a result of the interaction between starches and enzymes. The sugar Fructose was in the range of 17.34 ± 0.651 g/l to 28.16 ± 0.982 g/l, Glucose sugar was in the range of 6.09 ± 0.165 g/l to 177.04 ± 1.229 g/l. The highest glucose yield (177.04 ± 1.229 g/l) was observed in Cassava starch reaction with the commercial enzyme –AMG. Sucrose content was in the range of 5.78 ± 0.180 g/l to 21.59 ± 0.536 g/l, Maltose (23.71 ± 0.125 g/l to 48.04 ± 0.125 g/l) was the most predominant sugar in all syrups gotten from the starch and crude enzymes interaction. The hydrolysis of starches using different enzyme sources yielded sugar spectra of different sugars concentrations with each starch source predisposed to the natural activity of the enzyme peculiar to their variety or cell structure. D-xylose and D-Raffinose were in the range of 0.004-0.225 g/l which is very small in quantity compared to other sugars seen while no D-stachyose was detected.
Mucuna pruriens seed is an underutilized legume with good nutritional value with a possibility of changes in its micronutrients’ composition during processing whose data is scanty. Mucuna pruriens seed flour was therefore evaluated for the effect of soaking, cooking, roasting, germination and fermentation as well as some double treatments on its vitamin and mineral contents. Mucuna pruriens seeds were cleaned, washed, soaked, cooked, roasted, germinated and fermented. Vitamins and minerals composition were determined. Soaking, cooking and roasting significantly reduced (p<0.05) all the vitamins. Vitamin B9 was significantly (p<0.05) reduced the most with a range of 0.28 – 21.88 mg/100g. Vitamins B1, B2, B3 and B12 were significantly increased by fermentation with vitamin B2 increased the most (0.26 to 1.50 mg/100g; represents 577% increase). Vitamin B9 was the most significantly reduced (p<0.05) from 21.88 to 0.28 mg/100g by 72 h fermentation. Cooking reduced all the minerals except potassium and sodium. Potassium was increased from 690.50 to 930.75, 760.50 and 730.00 mg/100 in 10, 15 and 20 minutes roasted samples respectively. Germination significantly (p<0.05) reduced all the minerals except 24 h germination which increased calcium from 218.17 mg/100g in the raw Mucuna pruriens seed to 234.36 mg/100g. Fermentation generally reduced all the minerals significantly (p<0.05) except calcium and zinc. Germination and fermentation have proved to be suitable methods for the enhancement of vitamin B2, B3, B12 and zinc in Mucuna pruriens seed flour. Combined process treatments reduce most vitamins and minerals in M. pruriens seed flour and are therefore not suitable for their improvement.
Custard is a thick, rich, creamy sweet or savory dessert, made mixtures of eggs or egg yolks, milk or cream and commonly consumed in most part of Africa especially Nigeria. This research was carried out to determine the physicochemical properties and sensory characteristics of custard produced from the blends of sweet potato and corn starch enriched with defatted soybean flour. The sweet potato was peeled, washed and diced into small cubes to aid milling while the maize grains were cleaned and soaked in water for 24 hours, and they were separately milled and filtered. The filtrates were allowed to settle for four hours, the starches were obtained and dried at 70°C and 60°C for 8 hours and 5 hours respectively. The soybean was cleaned, soaked, boiled, toasted, dehulled, milled and defatted in petroleum ether. Ten custard samples were then formulated using sweet potato starch, corn starch and defatted soybean flour respectively in the following ratios: 100:0:0; 80:10:10; 70:20:10; 60:30:10; 50:40:10; 40:50:10; 30:60:10; 20:70:10; 10:80:10; 0:100:0. The custard formulations were evaluated for their physicochemical and sensory characteristics, using commercial custard (Checkers custard) as control. The result of the proximate composition showed that moisture, ash, crude fibre, crude protein and carbohydrate content in % ranged from 5.40-18.08, 0.70-3.07, 1.16-6.52, 0.82-5.23, 1.31-9.91 and 68.87-85.25, respectively. The functional properties also showed that least gelation concentration (%), bulk density (g/cm), swelling power and gelatinization temperature (oC) ranged from 4.00-10.00; 0.59-0.83; 6.37-8.02 and 69.2-80.1, respectively. The result showed that the swelling power differed significantly (p<0.05) from each other and some of the samples differed significantly in bulk density, least gelation and gelatinization temperature, respectively. Sensory evaluation carried out on different samples of the custard formulation showed that the control sample (Checkers custard) had the highest score of overall acceptability. The 100% corn starch and 100% sweet potato starch were accepted by the consumers as an alternative to the commercial custard product. The enrichment of custard with soybean contributed to an increase in the nutritional value of the custard.
This research was geared towards producing and evaluating the physicochemical properties of cake with different ratios of soy lecithin. Soy lecithin was produced by the degumming of raw soy oil by adding 2% water content to the oil and heating to 70oC. Soy oil yield was 31% while lecithin yield was 2.18%. The soy lecithin produced had a yellow-brownish colour. Mixture design was used for the experiment. The soy lecithin was used to replace 50% and 100% egg content in two different cake samples while a third sample had no lecithin. The first sample was made up of 250g wheat flour, 100g Margarine, 65g sugar, 5g baking powder, 2 eggs, 1.25g soy lecithin and 2g salt (MEL2), the second sample was made up of 250g wheat flour, 80g Margarine, 65g sugar, 5g baking powder, 2.5g soy lecithin and 2g salt (MEL3) while the third sample was made up of 250g wheat flour, 100g Margarine, 65g sugar, 5g baking powder, 4 eggs and 2g salt (MEL1). The margarine content of sample MEL3 was reduced by 20%. The physical properties of the cake samples were examined and sample MEL2 gave a better physical appeal than the other samples after baking. The specific volume of sample MEL2 (4.21cm3) was higher than those of samples MEL1 and MEL3. The proximate composition of the samples showed that the moisture content ranged from 32.9 – 34.1%, protein content 5.89 – 6.14%, ash content 1.61 – 1.64%, fat content 14.5 – 15.3% and carbohydrate 43.09 – 44.85%. Sensory evaluation was carried out on the samples to determine the most acceptable and analysis of variance was used to check for significant difference. Sample MEL2 was preferred in taste, colour, texture, flavour and general acceptability and was significantly different from samples MEL1 and MEL3 in general acceptability. It was observed that egg and some fat content in cakes could be replaced with soy lecithin. This study forms a basis for new product development for the pastry food industry.
The research assessed the proximate, microbial and sensory properties of moi-moi produced with crayfish and grasshopper (Zonocerus variegatus). Cowpea seed, crayfish and grasshoppers were processed into flours using standard procedures. Cowpea-crayfish flour and cowpea-grasshopper flour were formulated with the ratios: 90:10, 85:15, 80:20 and 75:25 respectively. Proximate properties showed the range of values for Protein: 5.50-12.80, Fat: 5.27-8.07%, Carbohydrate: 28.30-38.87%, Moisture: 40.00-52.67%, Ash: 1.32-4.27% and Fiber: 1.63 -8.50%. Microbial analysis indicated bacteria count range of 4.1 × 105 - 8.5 × 105 CFU/g; fungal 2.1 × 105 - 4.2× 105 CFU/g and coliform 1.6 × 105 -3.8 × 105 CFU/g. Sensory attributes of the moi-moi samples were evaluated and the result ranged from 6.27-7.60 for colour, 6.33-7.13 for texture, 5.60-7.73, 6.13-7.00 for flavour and 6.20-7.60 for overall acceptability. The study established that moi-moi produced with crayfish and grasshopper contains high amount of nutritive value when compared with moi-moi produced only with cowpea flour. The result of the sensory evaluation showed no significant difference (p>0.05) between the samples indicating that moi-moi produced with grasshopper is acceptable.
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