The search for lesser known and underutilized crops, many of which are potentially valuable as human and animal foods has been the focus for research in recent years. The aim of this study is to determine the physico-chemical and functional properties of jackfruit seed flour. The fruits were cut, the seeds removed, sliced, dried at 60 °C for 24 hrs, milled using hammer mill to pass through a 250 µm sieve, packaged in polyethelyne bag and kept in a refrigerator (~ 4 °C). The moisture content of the jackfruit seed flour was 6.09 %. The ash and fat contents (dry matter basis) were 2.70 % and 1.27 % respectively. The protein content, fibre content and carbohydrate content were 13.50 %, 3.19 % and 79.34 % respectively. The caloric value obtained was 382.79 kcal/100g. The Jackfruit seed flour contains an appreciable value of calcium (3087 mg/kg), Iron (130.74 mg/kg), potassium (14781 mg/kg), sodium (60.66 mg/kg), copper (10.45 mg/kg) and manganese (1.12 mg/kg). The pH and titratable acidity values were 5.78 and 1.12 % (as lactic acid) respectively. High water absorption capacity (25 %), fat absorption capacity (17.0 %) and bulk density (0.80 g/cm 3 ) were recorded for the jackfruit seed flour. The values for swelling power, foam capacity and foam stability were 4.77, 25.34 % and 33 % respectively. The flour produced may be use as thickening and binding agent in food systems.

Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut and soybean milks were studied. Milks were prepared from bambara and soybean and then fermented using Lactobacillus delbruieckii subspp. bulgaricus and Streptococcus salivarus subspp. thermophilus to produce yoghurt. The yoghurts were stored at 7°C and 27°C for 9 days and their quality monitored. Results showed that pH of soy and bambara yoghurts decreased during the storage period for both storage temperatures. This decrease in pH was accompanied by simultaneous increase in titratable acidity. Total solids and apparent viscosities of soy and bambara yoghurts increased at 7°C, but decreased at 27°C during storage period. Bambara yoghurt received higher sensory acceptability than soy yoghurt. Predominant microorganisms in the stored yoghurts were lactic acid bacteria (LAB). The LAB count in the yoghurts stored at 7°C decreased but increased at 27°C during the storage period. Similar trends were followed by total aerobic bacteria, yeast and moulds counts. Pathogenic bacteria such as Salmonella, Coliform and E. coli were absent in all the yogurt samples. Yoghurts of acceptable quality and safety were produced from bambara groundnut and soybeans.

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The effects of gamma irradiation and stearic acid, alone and in combination, on functional, structural, and molecular characteristics of high amylose maize starch (Hylon VII, ≈60% amylose) were studied. Stearic acid (0, 1.5, and 5%) was added to Hylon VII starch, and then irradiated at 0, 30, and 60 kGy. Gamma irradiation significantly (p ≤ 0.05) increased solubility, water absorption capacity, and oil absorption capacity as well as decreased swelling power (at 90 and 95°C) of Hylon VII starch. These changes related well with increased amylose and decreased amylopectin content, decreased MW, and decreased transition endotherms of the starches due to gamma irradiation. Stearic acid addition significantly increased (p ≤ 0.05) water and oil absorption capacities, relative crystallinity as well as decreased solubility and swelling power of Hylon VII. Gamma irradiation had more effect on the molecular structure of Hylon VII compared with stearic acid. Gamma irradiation alone and with stearic acid did not seem to change the XRD pattern and microstructure of Hylon VII. The similar XRD pattern and morphology observed for irradiated and non‐irradiated Hylon VII suggests that gamma irradiation depolymerizes amylose, and amylopectin mostly in the amorphous region of the starch to produce less branched or unbranched amylopectin. Gamma irradiation with stearic acid has potential in Hylon VII modification.

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