ABSTRACT:The physical, chemical and microbiological qualities of 17 brands of bottled and sachet water sold in Nsukka town were evaluated to ascertain compliance with recommended standards by World Health Organization (WHO) and National Agency for Food and Drug Administration and Control (NAFDAC). Physical parameters like Total suspended and dissolved solids, turbidity and conductivity were determined by instrumental methods. Cationic and anionic constituents were determined by standard titrimetric and spectrophotometric methods. The study revealed that all the brands of water analyzed were physically and chemically wholesome and met the WHO standards (also adopted by NAFDAC). Four brands (24%) of the water had total viable count above the recommended count of 1000cfu/ml while 88% of the brands had coliform count above the recommended count of zero cfu/ml.
Sprouted (96-hour) and pregelatinized (78 0 C) sorghum grains were milled and blended with graded proportion of pigeon-pea and used in formulating flaked breakfast cereal. A commercial ready-to-serve breakfast cereal served as product control. The flour blends and formulated products were subjected to the physicochemical quality analyses using standard methods. Results of the amylose content of the pregelatinized sample showed higher (p<0.05) amylose content than the sprouted samples. The sorghum samples used for the study showed pregelatinization temperature range of 68 0 C and time of 10 minutes, respectively. Pregelatinization treatment increased the amylose content. Supplementation of sorghum with pigeon pea significantly (p<0.05) increased the protein and fat contents of the composite flour and reduced the ash and moisture contents significantly (p <0.05). Both treatments (pregelatinization and sprouting) reduced tannin, cyanide and phytic acid contents.
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