African breadfruit is an underutilized food security crop which is a delicacy for the Ibo ethnic group of South East Nigeria. It is commonly found in West and Central Africa. It is an evergreen large tree that bears about 20–30 pods containing edible seeds, annually. The edible seeds are used as specialty dishes by the Ibo tribe of South East Nigeria. African breadfruit meals have high dietetic value. The pods, leaves and roots are use in traditional medicine. The leaves are particularly rich in carbohydrates, phytochemicals (flavonoids, phenols, cardiac glycosides and anthraquinones) and minerals. These constituents contribute to its antioxidant, antimicrobial and wound healing properties. The stem bark extract is used as a cough remedy and has antimicrobial properties. The water and ethanoic extracts of the root possess antihyperglycaemic properties and also discourage the development of secondary complications of type 2 diabetes. Many of the perceived medicinal and chemical properties have not been scientifically investigated. Although other members of the mulberry family (especially the Artocarpus species) have received some research attention, Treculia africana remains underutilized despite its great potentials as a food security and medicinal crop.

No abstract

No abstract

Antioxidant effects of black pepper (Piper guineense) essential oil and oleoresin on fresh and cooked ground pork patties were evaluated at inclusion levels of 0.25 and 0.50% of meat weight. Patties were stored for 16 weeks at room temperature (27 ± 1C). Thiobarbituric acid (TBA) and peroxide values (PVs) of patties were measured as indicators of lipid oxidation at 27 ± 1C for 16 weeks. Mean TBA and PVs were high for the controls (no Piper extracts), 16.78 mg malonaldehyde/Kg and 28.52 MEK/g, and 11.76 mg malonaldehyde/kg and 9.32 MEK/g, respectively, for fresh and cooked patties. At the use levels of 0.25 and 0.50% of both extracts, patties had lower TBA and PVs than the control throughout the storage period. At the use level of 0.25%, both extracts had lower TBA and PV than the controls. Antioxidant effects of extracts increased with increased use levels from 0.25 to 0.50% of meat weight. The essential oil had better antioxidant effect than the oleoresin at both use levels. The TBA and PV decreased as the extracts increased in concentration. However, both were more effective antioxidants in cooked pork than in fresh pork. This implies that they are more effective antioxidants in pure autoxidation than in heme‐catalyzed oxidation and that both have antioxidant activity. PRACTICAL APPLICATIONS This work has proven the practical value of Piper guineense fruits in traditional food flavoring and medicine. The essential oil and oleoresin as in this work prove to have good flavoring and antioxidant properties. They will be of good use in model foods, even at a commercial scale. Both will be good flavoring and antioxidant ingredients in home‐prepared or canned meat, fish and soups. Both will also be of practical value in pastries and bakery products like biscuits, bread and pies. More volumes and brands of products will be in circulation. Oxidative deterioration will be checked and, hence, longer shelf life for the products. Their antioxidant effects will also extend to the consumers as oxidative damages of vital tissues of the consumers will be prevented, making the consumer healthier.

This study explored the possibilities of some selected flour blends vis-a-vis the physicochemical and functional properties of wheat flour. Ten flour blends from potato starch, cassava, maize and soybean flours and wheat flour were made and evaluated for physicochemical, functional and anti-nutritional properties. The range of proximate values were for moisture (3.76%–6.67%), protein (4.33–8.96%), ash (1.35–1.96%), fat (3.37–4.88%), fibre (1.22–1.89%) and carbohydrate (78.35–84.94%), whereas wheat flour had moisture (9.45%), protein (11.31%), ash (2.54%), fat (3.78%), fibre (1.31%) and carbohydrate (73.90%). Cyanogenic glucoside, saponion and tannin contents increased with increase substitution of cassava and soybean flours. Pasting temperatures of flour blends ranged from 69.03°C to 78.83°C, while wheat flour had 78.05°C. Peak, hot paste, breakdown, setback and cold paste viscosities were 1514–2822, 1036–1597, 487–1225, 580–884 and 1616–2461 cp in flour blends compared to 2361, 1360, 1001, 1079 and 2439 cp of wheat flour. Substitutions with soy flour decreased the peak, hot paste, breakdown and cold paste viscosities but increased the pasting temperatures. L*, a* and b* values ranged from 78.56 to 87.65, −0.34 to 0.71 and 10. 95 to 13.50 in flour blends while the wheat flour varied significantly at 2361.00, 1360.00 and 1001.00. The nutritional and pasting properties of some of flour blends were closely related to wheat flour and may be used for bakery requirements.