This investigation determined how changes in chemical composition of malting red and white kaffir sorghum grains dried under the sun affected the resistance of the malts to fracture as determined by the Monsanto Hardness Tester. The sorghum grains were malted by a modification of the 2-step wet steep method and dried under the sun. The results showed that malting increased diastatic activity to peak values of 78.40°L and 56°L in the red and white malts; moisture content from 115 to 165 g/kg and 125 to 170 g/kg, crude protein from 104.20 to 183 g/kg and 92.8 to 153.20 g/kg respectively but decreased the fat content. Grain hardness decreased from 83.20 to 42.50 N in the red malts and from 72.70 to 39.30 N in the white. The increases in diastatic activity, moisture, crude protein and reduced fat contents appear to have contributed most to the reduction in grain hardness.

The study investigated the changes in crude protein content, moisture, fat, total sugar, and thiobarbituric acid (TBA) value) of instant Kunun zaki powder packaged in polyethylene and stored for 90 days. Instant Kunun zaki powder was prepared from millet-cowpea malt (MC m ) and millet-soybean malt (MS m ) by steam heating, packaged in polypropylene (12x18cm), sealed and stored at room temperature (28±0.3 o C) and room humidity (45%) for 90 days during which the chemical properties were monitored every 30 days using standard procedures. The moisture content of MC m and MS m increased by 66.61 and 65.77%; the sugar increased by 28.90% and 11.33%; the fat content increased by 0.21 and 0.45%; the TBA content of MC m and MS m increased by 0.0002 and 0.0001 mg/100g while the protein content decreased by 15.56% and 17.07% respectively. The study has revealed that storage of instant Kunun zaki flours in flexible packaging material at ambient temperature resulted in an increase in the chemical parameters except for protein which decreased hence there would be needed to use a better material for storage.

Challenges and constraints deter the effective gathering of adequate information specific to the characteristics of yam (Dioscorea rotundata) landraces capable of producing a promising instant pounded fufu product. This current work, therefore, investigated the effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes. The D. rotundata varieties, obtained from the International Institute of Tropical Agriculture (IITA) (yam-breeding programme) experimental plots, included commercially available Fekatsa (control), alongside ten (N = 10) improved (varieties) namely: TDr 08/00068, TDr 10/00912, TDr 89/02665, TDr 95/01932, TDr 95/18544, TDr 97/00632, TDr 97/00917, TDr Agwekachi, TDr Ebute, and TDr Meccakusa). Compared to control, the improved yam varieties produced promising characteristic range values, for instance, amylose (15.77–33.89%), bulk density (0.77–0.86 g/cm3), setback (99.5–503.46 RVU), peak time (4.93–7.00 min) along with peak temperature (83.99 °C). From the correlation coefficient and principal component analysis, it was possible to deduce how flour physicochemical characteristics were associated with the resultant instant fufu pasting and sensory attributes. Considering the totality of results of this current study, both TDr 10/00912, and TDr Meccakusa yam varieties demonstrate a high potential on instant pounded flour towards producing an acceptable quality and promising fufu product.

Studying the effects of temperature on cookies are necessary especially if the impact on quality attributes are to be deduced. More so, blending wheat flour, date flour, and pineapple juice could improve the nutrient quality required in modern-day cookies. This current study investigated the quality attributes of date and wheat flour pineapple juice blended cookies as affected by different baking temperatures. With pineapple juice serving as water substitute, the formulated date, and wheat flour blends adhered to the following ratios: 100:0, 90:10, 80:20, and 70:30. Baking cookies involved two different temperatures (160 °C and 180 °C) with constant time (30 min). Quality attributes determined proximate composition, micronutrients, physical and functional properties, and microbial and sensory qualities. Cookies proximate results showed moisture (6.89–7.40%), protein (8.73–10.22%), fat (14.37–15.99%), fiber (1.02–1.11%), ash (0.77–1.20%) and carbohydrate (64.85–67.71%). Various ranges appeared, from energy values (434.90–444.10 kcal), minerals (calcium = 33.18–62.45 mg/100 g; iron = 3.47–5.75 mg/100 g; potassium = 100.07–358.63 mg/100 g), vitamins (vitamin A =1.99–4.89 mg/100 g; vitamin C = 0.04–0.15 mg/100 g), physical (weight = 7.4–7.75 g; diameter = 3.50–4.01 cm; thickness = 0.99–1.20 cm; volume = 3.11–3.77 cm3; density = 2.06–2.41 g/cm3; spread ratio = 2.92–4.05 cm3), to functional (water absorption = 1.14–1.18 g/g; oil absorption capacity = 1.31–1.33 g/g; bulk density = 0.74–0.76 g/mL) properties. The microbial loads seemed somewhat acceptable as overall acceptability favoured sample WDFb (90% wheat, 10% date flour). The acceptability of cookies baked at 160 °C over those baked at 180 °C suggests the need for further studies to determine the energy requirements, and long-term environmental implications such (baking) temperatures would pose.