The mahogany bean (Afzelia africana) seeds were fermented naturally at 0, 24, 48 and 72 hr, oven dried at 60°C, then milled using attrition mill into four different flour samples. The proximate composition and functional properties of each sample was determined. The results of the proximate composition showed significant (P<0.05) difference at 5% probability level for some nutrients. The protein content range from (21.88 -26.38%), moisture (4.65-5.67%), fat (23.38-32.53%) and crude fibre (19.07 -20.38%).These increased with a corresponding increase in fermentation time of 0-72 hr. The result showed decrease in ash content (5.83 -4.78%) and carbohydrate (25.20-9.87%) at the fermentation period used. The results of oil absorption capacity, foaming capacity decreased with increasing fermentation time and ranged as follows; oil absorption capacity (17.17-15.33 mlg-1), and foaming capacity (0.70-0.10 mlg-1) respectively. Water absorption capacity (14.33 -16.33mlg-1) increased with increase in fermentation time. Viscosity showed a decrease of (3.77 -3.65 Nm -2 s), (1.89-1.83Nm -2 s) and (0.96 -0.90Nm -2 s) at speeds of 3,6 and 12 respectively. Fermentation generally increased the nutrients content and improved the functional properties of the afzelia Africana flour. The flour would be useful in food formulations that are rich in protein to tackle malnutrition problems and enhance food security of the African continent.

The research was carried out to evaluate the effect of addition of yellow maize (YM) and orange fleshed sweet potato (OFSP) flours on the quality of wheat bread. Maize and sweet potato were processed into flour and mixed with wheat flour for bread production. Five samples of bread were produced and denoted as Samples A to E. Sample A was the control with 100% wheat flour, while Sample B to E had maize and sweet potato flours added in an increasing order of 5 to 20%. The physical properties of the bread loaves were evaluated and the result decreased significantly with increasing levels of yellow maize and orange fleshed sweet potato flours. The loaf volume varied from 340 to 182 cm 3 and the bread specific volume ranged from 1.35 to 0.99 cm 3 /g. The result of the proximate composition showed that moisture and protein contents decreased significantly (p<0.05) with increase in yellow maize and orange fleshed potato flours varying from 34.97 to 29.97% and 13.12 to 7.67% respectively. The fat, crude fibre, ash and carbohydrate contents of the bread samples generally increased significantly (p<0.05) with increase in maize and orange fleshed potato flours. The result of the mineral content revealed that β-carotene and calcium increased significantly with increased levels of maize and sweet potato. The values of magnesium iron and phosphorus in the bread samples had no definite trend. The result of the sensory properties showed that there was significant difference in the texture and taste of 100% wheat bread and the other samples. The 100% wheat bread recorded the highest scores in all the parameters evaluated however all the other samples were well accepted. There was a decrease in the values of overall acceptability, appearance and flavor of the bread samples with increasing levels of maize and sweet potato flours but the decrease was not significantly different.

Cookies were produced from fermented sweet detar, Moringa leaf and wheat composite flours. The proximate composition of the cookies were determined as well as the physical properties, micronutrient composition (mineral and vitamins) and sensory attributes of the cookies. The result showed that moisture content varied from 10.89 – 13.10%, protein content ranged from 6.21 – 8.43%, ash content varied from1.96 to 3.83%, fat content ranged from 19.50 – 23.33%, fibre content ranged from 2.05 to 3.96%, and carbohydrate content decreased from 57.94 – 47.59%. The beta-carotene and vitamin C content ranged from 0.00mg/100g – 119.17mg/100g and 2.00mg/100g – 19.38mg/100g. Calcium, Iron, Zinc and Potassium contents ranged from 21.26–86.12mg/100g, 2.10–2.80mg/100g, 0.91–0.99mg/100g and 89.46–234.29mg/100g. The values of the diameter, weight and thickness of the cookies ranged from 4.46-4.52cm, 14.40-14.95g and 0.84 – 0.99cm.The sensory scores for appearance (4.20–8.26), aroma (4.46–7.60), crispness (4.86–7.33), taste (4.40–7.60), texture (5.33–7.46) and general acceptability (4.66 – 8.13) were recorded. Based on the parameters analyzed, fermented sweet detar , moringa leaf and wheat composite flours could be used in the production of nutritious and acceptable cookies.

In this current work, the functional and quality characteristics of ginger, pineapple, and turmeric juice mix as influenced by blend variations were investigated. Specifically, the blends had constant ginger amounts, decreased pineapple, and increased turmeric proportionally. Additionally, the functional properties involved physicochemical (pH, soluble solids (SS), total titratable acidity (TA) and viscosity), proximate (moisture, protein, fat and ash), minerals (Ca, and Mg) and vitamin C and β-carotene analyses, whereas quality properties involved microbiological and sensory analyses. The results showed that as quantities of pineapple and turmeric respectively decreased and increased, there was significant increases in Ca, Mg, vitamin C, and β-carotene contents (p < 0.05). Across the blends, the degree of significant differences (p < 0.05) in the protein, fat, and ash seemed more compared to those of moisture contents. Despite the increases in pH and viscosity, and decreases in SS and TA, the increases in turmeric potentially reinforced by ginger most likely decreased the bacterial/fungi counts, as well as inhibition zones. Increasing and decreasing the respective amounts of turmeric and pineapple might not necessarily make the blends more acceptable, given the decreases in appearance, taste, aroma, and mouthfeel scores.