Abstract:In the processing of cotton and neem seeds to obtain oil for diverse uses, enormous quantities of seed husk are generated as waste, which when not properly disposed of, poses environmental problems. One way of reducing this waste is to use it for the production of activated carbon (AC) for its multiple applications. In this work, activated carbon was produced from cotton and neem seed husks by carbonization followed by acid activation. The prepared ACs were characterized for its porosity and surface properties as well as for its ability to bleach neutral cotton seed oil. The prepared ACs are very efficient in the decoloration process, as they removed about 96-98% of the pigments compared to 98.4% removal with commercial bleaching earth. Temperature had a pronounced effect on the bleaching of neutral cotton seed oil. Maximum adsorption was observed at 60 • C for a contact time of 45 min. The adsorption kinetics were modelled by the intra-particle and the pseudo-second order equations while the adsorption isotherms followed the Langmuir and Freundlich equations. It is concluded that the organic ACs are efficient in pigment removal from neutral cotton seed oil and therefore are potential bleaching agents for the vegetable oil industry.
Background: The combined effect of drying temperature and time was evaluated on residual water content, yield of oil extraction, total phenolic compounds and antioxidant activity of seed kernel from a Cameroonian local variety of mango (Local Ngaoundere). Response surface methodology (RSM) using central composite design (CCD) as tool, was used to develop, validate and optimize statistical models in order to establish the impact of the drying parameters (temperature and time) either alone or in combination. Results: It was shown that drying temperature individually in its first order (X 1) contributed 30.81, 21.11, 41.28 and 33.24% while drying time individually in its first order (X 2) contributed 39.91, 15.12, 29.92 and 25.87% for residual water content, yield of oil extraction, total phenolic components and antioxidant activity respectively. The increase of drying temperature increased antioxidant activity while the other physicochemical characteristics such as water content, yield of oil extraction and total phenolic components decreased. Concerning drying time, only water content was reduced with an increase of that factor. The synergetic effect of drying temperature and time was effective only for antioxidant activity. A compromise for optimization were then fixed for water content ≤ 10% w/w; oil content ≥ 9% w/w; total polyphenols ≥ 1 mg/g and antioxidant activity ≥ 1000 mg AAE/100 g DM. A simulation for optimization gave, for 60 H and 60°C for drying time and temperature respectively permitted to obtain 4.10% w/w, 9.53% w/w, 1340.28 mg AAE/100 g DM and 1.16 mg/g for water content, oil content, antioxidant activity and total polyphenols respectively. Conclusions: The physicochemical characteristics studied was globally influenced by the chosen factors (drying time and temperature).
The prominent cause of stunting in Cameroon is zinc deficiency as reported by Anyangwe [3] and is known to affect 33% of children under the age of 5 years. Also anemia (caused by iron deficiency) was reported to be high (49.3%) among pregnant women, by the World Health Organisation. [4] Protein deficiency is aggravated by bland, starchy staple foods especially in the northern regions with corn and millet serving as the main staple foods. [2] These protein deficient meals present the risk of protein malnutrition (kwashiorkor) in children that need to be well fed in the first 1000 d of their lives. [5] This suggests the need for food programs that intervene in curbing malnutrition rates. [6] Yoghurt can serve as a good source of protein in order to prevent kwashiorkor especially to weaned children below 5 years old. Commercial yoghurt is relatively expensive when compared to soy yoghurt due to soymilk substitution of cow milk. Composite soy-milk yogurt is thus a relatively inexpensive source of protein-energy as well as micronutrients upon soymilk substitution. [7] Recent increase in snacking within low and middle income countries such as Asia, Latin America and Africa, [8] suggests that a possible intervention could be to fortify snacks (such as yoghurt). The fortification potential of Moringa oleifera has been studied more in the leaves than its roots. Kurana and Rajni [9] show that the roots are also of nutritional importance. Moringa oleifera The organoleptic and physicochemical properties of soy-milk yoghurt enriched with moringa root powder are evaluated here. Moringa oleifera soy-milk yoghurt is produced at different formulations blended from cow milk: soymilk: Moringa in a ratio of A (100%:0%:0%; B (60%:39.9%:0.1%); C (50%:49.9%:0.1%), D (40%:59.9%:0.1%), and E (0%:99.9%:0.1%) with sample A serving as the control. Sensory analysis is done for each formulation and the physicochemical properties of the preferred formulations are performed. The pH and titratable acidity are measured by a pH meter and titration respectively. Proximate composition is measured according to Association of Official Analytical Chemists methods. The mineral content is determined by atomic spectrophotometry. Results show that soy-milk Moringa enriched yoghurts (B and C) are preferred after choosing the control (A) as the best. The incorporation of the soy-milk Moringa significantly increases the fat, fiber, protein, copper manganese, and iron content in the samples (p < 0.05). Thus Moringa enriched soy-milk yoghurts (B and C) represent a cheaper alternative to the control (A) providing protein-energy for low income families that is expected to help reduce the occurrence of kwashiorkor and wasting. The presence of zinc and calcium is expected to help in bone growth and development hence preventing stunting in children under five years and iron is expected to help reduce the prevalence of anemia among pregnant women.
The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour 100 g, and soybean flour 25 g) (T1), 50% (wheat flour 250 g, sweet potato flour 200 g, and soybean flour 50 g) (T2), 75% (wheat flour 125 g, sweet potato flour 300 g, and soybean flour 75 g) (T3), and 100% (wheat flour 0 g, sweet potato flour 400 g, and soybean flour 100 g) (T4) were made to obtain the wheat-sweet potato-soybean composite flours. Wheat flour without sweet potato and soybean flour was used as control (T0). The functional properties (water absorption capacity and water solubility index) of the flours were determined. Sensory evaluation of biscuits was determined. The proximate and mineral contents of the most preferred biscuits were determined. Results showed that the substitution significantly increases the functional properties of the flours ( P < 0.05 ). Sample 75% (T3) is the most preferred biscuit. The incorporation of sweet potato and soy flour in the formulation significantly increases the moisture, fat, protein, fiber, copper, manganese, calcium, magnesium, and potassium contents of the biscuits ( P < 0.05 ). Biscuit 75% (T3) records the highest levels in protein and fiber while sample T0 (control) records the highest levels of iron, zinc, and sodium. In terms of overall acceptability and nutrient contents, sample 75% (T3) is the best biscuits.
Composition and technofunctional properties of the almond flours of 12 mango varieties from savannah zones of Cameroon (Central Africa) are assessed in order to highlight their potential use in breadmaking, through their effect on dough rheology. The compositions of almonds display starch as the major constituent (60–65%) with more than 80% of amylopectin and a significant presence of phenolic compounds (1–7%), lipids (7–13%), and proteins (4–7%), depending on mango varieties, with local varieties showing the highest polyphenol and lipid contents. Almond flours are characterized by high WAC (water absorption capacity) and OAC (oil absorption capacity) and pasting properties influenced by starch lipid and starch protein complexes. In wheat-mango almond composite flours, the pasting properties are mango variety and almond flour treatment (native or delipidated) dependent, with a substitution threshold effect variable from one variety to another. Alveographic profiles of the composite flours result in dough characterized by high tenacity (P) but low swelling index (G) and baking strength (W). These effects are intensified with increasing substitution of wheat. However, up to 10% wheat substitution, the composite flours seem acceptable in breadmaking, with 9 mango varieties hypothetically convenient for the reduction of bread staling.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.