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Amidst rising demand for modified starch, hydroxypropylated derivatives from water yam, an underutilized tropical botanical source remains unexplored. The objective of this work therefore is to extract starch from water yam, modify same by hydroxypropylation and determine their physicochemical, functional and morphological characteristics. Extraction of starch was carried out by blending peeled water yam previously soaked in 0.2%(w/v) NaHSO3 solution and filtering the resulting slurry. The filterate was next suspended in 0.2% NaOH solution, allowed to sediment and the supernatant oven-dried (400C) for 24 hrs. The dried product was subjected to hydroxypropylation (HP) (propylene oxide 4-12%/100g starch) and extent of molar substitution (MS) determined. The native and Hydroxypropylated starch (HPS) were evaluated for physicochemical, functional and morphological characteristics following standard methods. Pasting properties were analysed using Rapid Visco Analyzer (RVA) and elucidation of inherent functional groups was carried out by analyzing the FTIR Spectrum. Starch yield of 84.2% (dry wt. basis) and molar substitution (0.0024-0.05) of HPS were established. Bulk density increased (0.4988-0.6005g/cm3) with MS. There was significant (p=0.05) increase in the degree of Whiteness (W) (42.4-63.6%). Although granule size reduction was evident (33.88-33.43µm), hydroxypropylation did not affect their morphology. There was decline in concentrations of crude protein (0.18-0.01%), ash (1.35-0.34%) and amylose (44.19-37.48%) as MS rose. In contrast, there was significant (p=0.05) increase in water (1.76-2.66g/g) and oil absorption capacities (0.72-1.42g/g), swelling power (1.54-4.19g/g) and solubility (3.17-5.84g/g) at 500C. Freeze thaw cycles showed marked reduction in syneresis (10.3-1.09%) as MS increased. Peak Viscosity, pasting temperature and peak time of the HPS ranges were 297.83-583.6, 81.9-86.40C, and 4.5-7.0 mins respectively. FTIR band spectra indicated the presence of hydroxypropyl substituent groups in the modified starch. Hydroxypropylated starch (from water yam) at different molar substitution has been characterised and its properties established with strong potentials for wider applications in food systems.

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As part of measures to combat protein shortages in form of meat analogues, extrusion processing conditions for the development of Texturized Vegetable Protein (TVP) from under-utilized sources ( Lima bean and African oil bean seed) are analysed. Optimum parameters for processing were established as being: barrel temperature (92.45 0 C), screw speed (101.48 rpm), feed moisture (59.63%) and African oil bean seed protein concentrates (AOBSPC) of 1%. Concentrations of essential amino-acids were also found to be significant (0.90-7.3%) with a near absence of antinutritional factors (0.0022-1.0008)g/kg. Sensory evaluation showed that TVP5 (100% LBPC) compared favourably with the control sample (cooked meat) in overall acceptability. An Acceptable and nutritious meat analogue had been developed.

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In this study, safety of novel food from aerial yam and Treculia africana, underutilized food materials with high‐nutritive value and health benefits were investigated. Animal experiment involving the use of thirty (30) male albino rats was conducted for 28 days.Thereafter, rats in all groups were sacrificed and blood samples collected for biochemical analysis and hematological assay. Some vital organs were harvested and used for histological analysis. Biochemical and hematological parameters were not significantly p ≤ .05 different among the treatment and controls. However there was an increase in monocytes, which is a reflection of immune boosting potential of the novel snack. No significant pathological changes were observed in liver and kidney of rats fed with this snack. Rats showed no signs of toxicity within the study period. These findings suggest that product may be safe and useful as an Immune adjuvant.

The significance of natural food colorants such as Roselle anthocyanins had been known for decades. However their stability in and out of food systems is still a challenge. This work was aimed at mitigating this phenomenon.Various solvent extracted, microencapsulated in native corn starch and freeze dried samples [ethanol acidified with 1% citric acid (FDMEE), 2% citric acid solution (FDMCE) as well as distilled water (FDMWE) ] were prepared using standard techniques. These were kept under room temperature conditions for eight weeks and physicochemical evaluations conducted periodically. Some of these were utilized (1% inclusion) in the production of jam and evaluated by a 30 man sensory panel.Colour intensity indicated by Chroma Values (a * ) of microencapsulated samples were: FDMEE (2.20 + 0.01), FDMCE (3.05 + 0.02) and FDMWE (1.98 + 0.00). Analysis of total soluble solids ( 0 Brix), titratable acidity (% citric acid) and anthocyanins (mg/100g) in this order gave the following FDMEE (5.1+0.00, 15.35+0.2, 968.53+0.26); FDMCE (5.5+0.00, 18.41+0.16, 1217.13); FDMWE (4.8 + 0.00, 13.93 + 0.14, 882.51 + 0.44). These values were significantly different from their non-encapsulated equivalents (p<0.05). Sensory scores for jam containing microencapsulated extract compared favourably with the non-encapsulated inclusive samples.Freeze dried microencapsulated anthocyanins in native corn starch is colour stable and valuable in the production of acceptable jam.