This work investigated the Proximate, Mineral and Anti-nutrient Composition of Tamarind (Tamarindus indica) seed nuts, which were processed by roasting at 100oC for 15 min and soaking for 14days to remove the seed coats. The proximate analysis of the roasted and soaked samples revealed the values of crude protein, moisture, crude fat, crude fiber, ash and carbohydrate contents present to be 22.57%, 8.00%, 6.80%, 6.30%, 4.55%, 56.24% and 22.16%, 10.5%, 7.05%, 6.15%, 4.05%, and 56.24% respectively. The minerals present were K (1440.00), Mg (268.00), P (94.40), Na (40.16) and Fe (15.28) for the roasted sample and K (480.00), Mg (220.00), P (99.20), Na (38.24) and Fe (15.56) for the soaked sample in mg/100 g. Calcium content was not detected in both samples. The phytochemical analysis showed that the soaked T. indica registered significant reduction in tannin, phytate, and saponin when compared to the roasted sample, while the roasted sample showed significant reduction in trypsin and hydrogen cyanide content when compared to the soaked sample. The alkaloid content in both samples was (3.4%) and showed no significant (P>0.05) difference. The utilization of tamarind seed nut in food processing will clearly reduce the over-dependence on common legumes for protein especially in the developing countries like Nigeria.
The effect of orange and pineapple fruit juice replacement on microbiological status of soymilk- fruit juice drink was studied. Soybean seeds, fresh ripe orange and pineapple fruits were processed into soymilk, and fruit juices respectively. The orange and pineapple juices were blended at equal proportion to get mixed fruit juice (MFJ). MFJ was used to replace soymilk (SM) at 10%, 20%, 30%, 40% and 50% levels without addition of any chemical preservatives. The microbiological status of the soy-mixed fruit juice (SMFJ) was evaluated. Microbial examination showed that bacteria count was higher in SMFJ5 (50:50) (40 x 40-2Cfu/ml) and lower in MFJ (100% mixed fruit juice) (11 x 10-2Cful/ml). There was no coliform growth, suggesting absence of faecal contamination. Fungal growth was higher (24 x 10-2Cful/ml) at 40 % juice dilution. Microbes such as Bacillus sp, Staphiloccocus sp and Penicillin were isolated in the samples. The morphology of the microbes was ascertained thereby providing information for the preservation of the beverage and encouraging its processing.
Aim: To advance the creation of variety through food product development and innovation, a comparative study of custard products with Turmeric (Curcuma longa) and Pawpaw (Carica papaya) was done. Study Design: This study was made to fit into a one way Analysis of Variance. Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between March 2017 and August 2018. Methodology: Different ratios of corn starch to pawpaw or turmeric were used in the custard product while a commercial custard product was used as the control. The samples were evaluated for proximate composition, microbiological analysis, functional and sensory properties. Results: The water absorption capacity (1.44% to 1.64%), swelling index (5.27% to 6.77%), bulk density (0.68% to 1.55%) and gelation concentration (6.47% to 8.62%) of the turmeric treated custard and pawpaw treated custard were significantly different (P<0.05) from the control sample. The pawpaw treated custard had a higher protein and ash content compared to turmeric treated custard and control. With regards to the general acceptability of the custard products, the control was much accepted while the pawpaw sample was moderately accepted by the panellist. Microbial result showed that the pawpaw treated custard had an acceptable level of Streptococcus spp. The contamination level in the pawpaw treated custard, turmeric treated custard and the control were below the safety level recommended by International Microbiology Standard Limits for pseudomonas spp. Conclusion: The development of these custard products showed that pawpaw treated custard is acceptable and may compete favourably in the market since it has better aroma than some commercial custard present in Nigeria. It is also important to pay close attention to the handling and processing of these products so as to promote food product safety.
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