Each blend was used to produce sausage roll. The energy value of the flour blends was determined. Sensory qualities of the sausage rolls were also evaluated by 20-member panelists. The result of proximate composition of flour blends samples showed that moisture ranged from 6.00 to 11.20%. There were significant differences (p≤0.05) in protein, crude fat, crude fiber, ash, carbohydrate, and energy value among the samples. The addition of cocoyam and soybean flour increased protein, fat, crude fiber, carbohydrate and the energy value of the samples. The result of the sensory evaluation of the sausage rolls showed that CSW4 (50 cocoyam-10 soybean-40 wheat) was significantly different (p≤0.
Aim: To demonstrate the importance of molecular identification of G. lucidum basidiomata, used as nutraceutics, in Abuja - Nigeria.
Study Design: Molecular characterization via comparative genomics and vitro regeneration of selected specimens of local G. lucidum from Abuja, Nigeria.
Place and Duration: Department of Biological Sciences, Nigerian Defence Academy, Kaduna Nigeria and Biotechnology Advanced Research Center, Sheda Science and Technology Complex, Abuja between February 2018 to June 2019.
Methodology: Genomic DNAs of twelve (12) selected specimens were isolate in good quantities and qualities that were amenable to sharp and distinct PCR amplifications and Sanger’s sequence analyses. The molecular identification was performed using the internal transcribed spacers (ITS) sequences amplified from the samples to run similarity search with reference database sequences in the gene bank. In-vitro regeneration of the samples using tissue culture techniques in the laboratory was carried out following optimization of the surface sterilization, regeneration of pure mycelia and pure spawn formation.
Results: Nucleotide sequence data mining of the national centre for biotechnology information (NCBI) with the query sequences using basic local alignment search tool (BLAST) showed that 25% of the samples are not G. lucidum. This implies a significant difference between the morphological and molecular identification at (n-1) degree of freedom with (p= .01).
Conclusion: The molecular identification and in-vitro regeneration of local G. lucidum is indeed a necessity for proper and effective utilization of the mushroom because there is a significant potential margin of error in the use of morphological characteristics for G. lucidum identification as observed through this molecular analysis.
Jam products were prepared from mango and pineapple fruits separately. The pulp and peel of each fruit were used. The effect of the inclusion of fruit peel on consumer acceptability, dietary fiber and other chemical properties of jam products were investigated. Dietary fiber was significantly (P>0.05) higher in jam produced with pulp and peels together. Pineapple jam with pulp and peel contained the highest dietary fiber of 30%. There was significant (P> 0.05) variation in pH, titratable acidity and total soluble solid of the different jam products. The samples also varied significantly (p=0.05) in terms of the colour, taste and other sensory attributes. When a mixture of pulp and peel of fruit were used together in jam making, mango jam had the lowest acceptability score of 5.6 while pineapple had a score of 7.0. Qualitative descriptive analysis of the jam samples revealed that jam from the mixture of fruit peel and pulp requires improvement only in smoothness compared with that from the fruit pulp. The use of edible fruit peels in food product such as jam is therefore recommended.
The present study focused on Physicochemical, proximate and mineral analysis of some underutilized wild edible seeds (Parkia biglobosa, Prosopis africanum and Acacia sieberiana) used as condiments in Nigerian traditional soup and consumed by different tribal communities across the country. The seed samples were all pulverized and their properties determined appropriately. The physicochemical properties of the three seed samples were comparable with each other and the values obtained were similar and fell within the range observed for similar seeds and powdered samples used as condiments or for industrial purposes. Swelling and solubility profiles of the seed samples were quite high and reflected the high water absorption capacity of the pulverized seeds. Proximate analysis of the seed samples revealed a high protein content especially for P. africanum and A. siberiana while P. biglobosa had a high fat and carbohydrate content. Elemental analysis of the pulverized seeds was also carried out to determine the mineral contents and it was observed that the concentration of the essential elements were within safety limits while the heavy metals were very low with lead and chromium absent in two of the samples which was an indication of little or no toxicity of the seeds. The results of the various analysis carried out on the seed samples p\shows that all the three (3) study seeds are safe for consumption. These lend credence to their use as condiments and indicates that they can be further explored for other uses in the food industry.
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