Various levels of bambara groundnut protein cocnentrate ranging from 0 to 15% were used in the formulation of plantain paste (Amala) and plantain baked products. 'Amala' and cookies were produced from 85% plantain flour and 15% bamabara groundnut protein concentrate, while cakes and bread were produced from 70% wheat flour, 20% plantain flour and 10% bambara groundnut protein concentrate. Starch fractions and in vitro starch hydrolysis of the products were determined. The lowest total starch value was found in plantain flour (51.51%) and highest in cakes (70.62%). There was no significant difference in resistant starch between plantain flour and 'amala' (5.22% and 4.99%, respectively). The lowest resistant starch was observed in bread (0.94%), while digestible starch was higher in bread and cakes compared to plantain flour. Higher total starch also resulted in higher digestible starch. The kinetic constant of plantain products showed very low values suggesting generally, higher resistance to enzymatic hydrolysis. The highest hydrolysis index (HI) of 74.85%, and 74.25% were observed in cakes and bread, respectively; which also resulted in higher predicted glycemic index (PGI) of 80.79% (Cakes) and 80.45% (Bread). These values were significantly different from that obtained for 'amala' with H1 of 56.40% with a corresponding PGI of 70.67% while cookies recorded HI value of 62.64% and PGI of 74.10%. The lowest HI (53.98%) and PGI (69.35%) was observed in plantain flour. This study showed that the more plantain flour in the product formualtions, the lower the hydrolysis index (HI) and the predicted glycemic index (PGI).

Flour from three plantain cultivars (Agbagba, Cadaba and French horn) commonly grown in Nigeria were investigated for their particle size, bulk density and thermal properties. The results showed that Agbagba cultivar had the least particle size (10.04%) at 125µm sieve size and significantly increased to 29.45% at 180µm sieve size. Cadaba and French horn plantain cultivars showed a particle size of 56.54% and 36.20% at 125µm sieve size, respectively and decreased significantly with increase in sieve sizes. The bulk density ranged from 28.62% to 30.50% and showed no significant differences between the cultivars. The moisture content ranged from 7.65% (French horn) to 8.7% for (Cadaba) and showed no significant difference (p > 0.05). Also, there were no significant differences (p > 0.05) observed in specific heat capacity, thermal conductivity and thermal diffusivity between the cultivars studied. The data thus obtained showed that chemical composition of the cultivars may influence thermal properties and this will serve as a useful engineering tool for the design and development of sieves and dryers for plantain flour.This study provides necessary information that can be used in the design of dryers for plantain flour. This study also showed that proximate composition rather than differences in cultivars influenced thermal properties.L"ewai" (medium French plantain) and "Big Ebanga" (a giant false horned plantain) which are morphologically distinct (Zakpaa et al., 2010). Others are Cadaba, (a cooking banana), including Musa hybrid cultivars developed by the International Institute for Tropical Agriculture (IITA), Ibadan, Nigeria which are distributed not only in Nigeria but to other West African Countries. Therefore, this work attempts to look at the effect of three varieties of plantain (Agbagba, Cadaba and medium French horn plantain) on thermal properties of the flour in order to provide data for the design of plantain dryers.

Shea nuts (Vitellaria paradoxa) were cracked and sorted. Fluted pumpkin seeds (Telfairia occidentalis Hook) were dehulled and washed. The Shea kernel and Telfairia cotyledons were oven dried (60°C, 24h) separately in a hot air oven, milled into flour and oil extracted. Crude palm oil extracted from the palm fruit was used as control. The oil samples were analyzed for chemical composition, physical properties, and fatty acid profile. Shea nut oil (Shea butter) gave 58.00% ether extract, 0.88% free fatty acids, 1.7mgKOH/g acid value, 1.03mEqO 2 /kg peroxide value, 70.00g/100g iodine value, 227.94mgKOH/g saponification value, 0.95% Unsaponifiable matter, and 226.17mgKOH/g ester value. Fluted pumpkin seed oil gave 52.60% ether extract, 0.71% free fatty acids, 1.41mgKOH/g acid value, 1.17mEqO 2 /kg peroxide value, 119.67g/100g iodine value, 179.04mgKOH/g saponification value, 0.57% Unsaponifiable matter, and 177.63mgKOH/g ester value. The iodine value of Shea butter and Telfairia seed oil were significantly (p<0.05) higher than that of the control which gave 57.33g/100g iodine value. Shea butter also gave 1.461 refractive index, 0.927g/ml density, 36.57°C slip melting point, 211.00°C smoke point, 83.92cSt kinematic viscosity, and 4red and 20yellow lovibond colour. Fluted pumpkin seed oil gave 1.463 refractive index, 0.903g/ml density, 18.60°C slip melting point, 244.50°C smoke point, 34.98cSt kinematic viscosity, and 5red and 20yellow lovibond colour. Shea butter gave 50.6% total saturated fatty acids, and 49.1% total unsaturated fatty acids, with stearic (45.8%) and oleic (42.5%) as the predominant saturated, and unsaturated fatty acids respectively. Fluted pumpkin seed oil gave 18.4% total saturated fatty acids, and 80.2% total unsaturated fatty acids, with palmitic (17.5%) and linoleic (62.4%) as the predominant saturated, and unsaturated fatty acids respectively. Shea butter, with a melting point of 36.57°C will provide a good solid base for bakery fat production, while Telfairia seed oil with iodine value of 119.33(g/100g) will provide healthy fatty acids and the needed plasticity. A blend of Shea butter and fluted pumpkin seed oil in bakery fat production has potential to improve the nutritional and functional properties of the end products.

The by-product (residue) from fermented yellow maize starch production was dried and milled into flour and designated as fermented yellow maize residues, the residue was added to Gari at 0-30% levels of substitution to produce Gariresidue blends. The blends and control were evaluated for its functional and pasting properties, proximate composition, mineral content and starch digestibility. The Gari-residue blends were reconstituted with hot water into a stiff dough ("Eba") and its sensory and proximate composition analyzed. Results showed water and oil absorption capacities decreased, and an increase in Bulk density, swelling power and solubility index. Pasting property showed a decrease in peak, breakdown and setback viscosities, a decrease in pasting time while the pasting temperature increased. Proximate composition of stiff dough showed an increase in fat, crude protein and crude fibre with a decrease in carbohydrate content, mineral content determination showed the contents of Ca, Zn, Fe and P increased. Sensory evaluation results showed Gari stiff dough at 5-25% levels of substitution had equal preference with the control for overall acceptability. Values for starch digestibility showed a reduction in glycemic indices with the presence of residue flours. This study has thus shown that fermented maize starch residue enhanced the sensory and nutritional properties of "Eba".

Matured, unripe plantain (Musa paradisiaca) fruits from a local cultivar, "Agbagba" were processed into flour.Protein concentrates were prepared from the flour of Bambara groundnut (Vigna subterranean L. Verde) using the alkaline extraction process. Bread was produced from the substitution levels of wheat/plantain/Bambara groundnut protein concentrate (BGPC) flour blends (100 -30%, 0 -40% and 0 -30%), respectively and the physical, chemical and sensory properties of the product evaluated. The result showed that the loaf height, volume and specific volume decreased with an increase in the levels of plantain/BGPC flour blends. Loaf height decreased from 11.2cm (sample A) to 6.2cm (sample G) and loaf volume reduced from 2291.4cm 3 to 1238.6cm 3 for samples A and G, respectively. There was no significant difference in loaf height up to sample C (20% PF and 10% BGPC) when compared to the control (sample A). Specific volume also reduced with increasing levels of the blends from 6.3cm 3 /100g to 2.2cm 3 /100g for samples A and G, respectively. There was a corresponding increase in loaf weight in all samples as the plantain flour and BGPC increased. There was no significant difference in loaf weight up to sample C which also represents 20% PF 10% BGPC when compared to the control (sample A).The protein content in the fortified bread increased progressively from 10.4% (sample A) to 17.3% (sample G). From the result, it was observed that the addition of 10% BGPC in the formulation improved the protein content of the bread to 13.6%. Fat content increased significantly from 0.76% to 2.51% (samples A and F), respectively with increase in the protein concentrate added. Ash, crude fibre and energy values were also observed to increase with increasing addition of BGPC (0.76% -2.21%, 9.1% -11.29% and 276.88kcal/100g -282.43kcal/100g), respectively. The sensory result showed that the bread produced from 15% BGPC and 25% plantain flour was acceptable with respect to flavour, crumb texture and general acceptability.