Breakfast cereals was formulated from blends of acha and fermented okara (soybean residue). Acha grains were cleaned, winnowed, washed, dried (at 50°C for 4 h) and milled into flour. Okara was processed from soybean seed through the stepwise procedure of cleaning, soaking, washing, milling and sieving. The residue was divided into five portions, fermented differently for 0, 12, 24, 36, and 48 h and then dried at 50°C for 6 h. Acha flour (UFAC) was milled and blended at 50, 60, 70, 80, 90, 100 % ratio with milled okara flour. Functional properties (bulk density, water absorption capacity, swelling capacity, wettability, viscosity and particle size distribution, microbial load, and proximate composition were carried out on the individual flour samples. The blended flours were conditioned, partially heat treated (for 10 min

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Aims: The aim was to evaluate the performance of cultivating oyster mushroom (Pleurotus ostreatus) using sawdust and different organic manures.  Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) followed by Turkey’s Least Significant Difference(LSD) test to compare treatment means; differences was considered significant at 95% (P≤0.05) (SPSS Version 21 software). Place and Duration of Study: National Biotechnology Development Agency, South East Center, University of Nigeria, Nsukka between September 2019 and November 2019. Methodology: Saw dust was prepared as substrate with different organic manures and coded SD, Saw dust; SDP, Sawdust+ Poultry; SDC, Saw dust + cow dung; SDD, Saw dust+ pig dung) in the ratio of 100:0 and 50:50 respectively to cultivate oyster mushroom (Pleurotus ostreatus). Subsequently, the rate of growth, time of harvest, yield and average weight were recorded and proximate composition determined using standard methods. Results: Oyster mushroom harvested showed Moisture content ranged (4.63-7.14%), ash content (4.84-6.77%), crude fat (0.98-3.28%), fiber (16.02-18.23%), protein (19.27-33.41%) and carbohydrate (38.18%-48.89%). Average weight yield was highest in saw dust substrate (10.2g) with total yield (980g) and least average weight (7.5g) and total yield (105g) in sawdust and poultry litters substrate. Oyster mushroom from all the substrate differed significantly (p<0.05). Conclusion: Sawdust was the most suitable substrate for oyster mushroom cultivation though sawdust and pig dung combination can be a good alternative.

Aims: The aim was to produce of ready-to-eat breakfast cereals from blends of local rice (Oryza sativa), malted African yam-bean and orange- fleshed sweet potato [Ipomoea batatas (L) Lam.] (umusco/3 variety) flours as well as to evaluate the nutritional properties, microbiological quality and sensory attribute of the formulated breakfast cereals. Study Design: The experimental design that was used is Completely Randomized Design. Place and Duration of Study: The study took place at the Department of Food Science and Technology, University of Nigeria, Nsukka between December 2016 and September 2017. Methodology: The study investigated the application of local rice, malted African yam bean and orange-fleshed sweet potato flour to develop ready-to-eat breakfast cereals rich in proteins and pro-vitamin A. The local rice and malted African yam bean flours were blended in the ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 to produce ready-to eat breakfast cereals which was subjected to sensory evaluation to isolate the best blend (90:10). From the preliminary study, composite flour was formulated by mixing rice flour and African yam bean flour from the best blend in different percentages. Samples of ready-to-eat breakfast cereals were formulated by mixing composite flour (rice and African yam bean best flour blend) with graded levels of orange fleshed sweet potato and 100% rice flour was used as the control sample. The breakfast cereal products were subjected to proximate, pro-vitamin A, microbiological and sensory analysis using standard methods. Results: The protein, ash, fiber and moisture contents of the blends (rice/African yam bean best blend +orange-fleshed sweet potato flours) were significantly (p<0.05) higher than the control but their carbohydrate content were lower than the control. The protein content, fat, ash, crude fiber, moisture, and carbohydrate contents ranged from 6.82(100% rice flour) to 11.21%(90% rice/African yam bean best blend+ 10% orange-fleshed sweet potato flour), 0.20(50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour) to 1.21%(90% rice/African yam bean best blend+ 10% orange-fleshed sweet potato flour), 4.03(100% rice flour) to 15.81% (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour), 1.31(100% rice flour) to 2.80% (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour), 6.61(100% rice flour) to 10.92% (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour) and 63.07(50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour) to 80.22% (100% rice flour) respectively. The pro-vitamin content of the samples ranged from 0.13 (100% rice flour) to 2.55 mg/100 g (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour). There was an increase in the pro-vitamin A content as the ratio of orange-fleshed sweet potato increased in the blend. The total viable count ranged from 3.0 × 103 to 6.7 × 103cfu/g while mould was not detected in any of the samples. The microbial content of the samples were satisfactory and not high when assessed using the guideline for microbiological quality of cereal products. The sensory evaluation conducted showed that among the six ready-to-eat breakfast cereals, 100% adani rice breakfast cereals, samples RAYBF1+OPF1 and RAYBF5+OPF5 were highly accepted. Conclusion: The study has shown that acceptable ready-to-eat breakfast cereals could be produced from blends of Adani rice, malted African yam bean and orange flesh sweet potato flour. Among the different breakfast cereals, 100% adani rice and sample RAYBF1+OPF1 (90 % best blend + 10% orange flesh sweet potato flour) were highly accepted.

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Millet (M) and pigeon pea (P)were

During infancy and early childhood, obtaining the adequate amount of appropriate nutrition has paramount importance for the full development of a child’s potential. The focus of this study was to evaluate the complementary food produced by solid-state fermentation of fonio and soybean using Rhizopusoligosporus (2710) and orange-fleshed sweet potatoes (OFSP) using Lactobacillus planterum (B-41621). Solid-state fermentation (SSF) was carried out by inoculating fonio and soybean with a spore suspension (1 × 10⁶ spores/mL) of Rhizopusoligosporus (2710) and OFSP with a spore suspension (1 × 10⁶ spores/mL) of Lactobacillus plantarium (B-41621). The samples were blended in the following ratios: fonio and soybean 100: 100 (AS), fonio/soybean and OFSP 50: 50(ASO). These were compared with a commercial infant formula, which served as the control (CTRL). Quality characteristics of the samples were evaluated. The results showed that moisture, crude protein, fiber, ash content, beta carotene, iron and titratable acidity ranged from 54.97–56.27, 17.10–19.02%, 7.08–7.60%, 2.09–2.38%, 15.80–17.35 mg/100 g, 6.57–8.41 mg/100 g and 0.16–0.48%, respectively. An increase in fermentation time significantly (p < 0.05) increased these contents. In sensory scores, there were no significant (p > 0.05) differences between the average mean scores of the samples. This study shows that nutrient-rich complementary food of acceptable quality can be produced from blends using SSF for the optimum growth and development of infants.

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