A comparative study on the physicochemical and sensory properties of watermelon (Citrullus lanatus) and melon (Citrullus vulgaris) seed flours in food preparation were investigated. A composite flour containing equal parts of watermelon seed flour and melon seed flour were prepared. Egusi soups were prepared from the melon seed flour; watermelon seed flour and a combination of the two flours in equal proportions. Sensory properties of the three soups were evaluated. The results of the investigation showed that the equal proportions of watermelon/melon seed flours had higher crude protein of 27.73% and crude fat of 47.85% than the water melon seed and melon seed flours. There was no significant difference (P>0.05) in water absorption, foam capacity, viscosity and least gelation properties of the melon seed flour compared to the 50:50 flour sample. The sensory properties showed no significant difference (P>0.05) in appearance, taste, thickness and overall acceptability of egusi soup from melon seed flour and 50:50 flour sample. Therefore watermelon seed flour can be used to replace 50% melon seed flour in the preparation of egusi soup
The effect of different extraction methods on the quality of crude palm oil processed using traditional (local) and mechanical methods in selected areas of Rivers and Bayelsa States and their storage stability were investigated. Certain quality determining parameters such as free fatty acids (FFA), peroxide value (PV), saponification value (SV), moisture, impurities and volatile matter (MIV) content were determined prior to and after storage for three months. The free fatty acids (FFA) ranged from 7 to 19 percent, peroxide value (PV) ranged from 3 mEq/kg to 6 mEq/kg and moisture, impurity and volatile matter (MIV) ranged from 0.21 to 0.64 percent for locally extracted crude palm oil samples and mechanically extracted crude palm oil samples. There was no significant difference (p > 0.05) in the FFA of samples A and E before and after storage for 3 months. Also two of the locally extracted crude samples (A and E) stored better while one of the samples (D) showed a high level of deterioration as shown in its high levels of FFA, PV and IV values. Samples A and E resulted in a better quality of oil in terms of FFA (av. 7.25%) and PV (av. 4.5 meg/kg) when compared to the mechanically extracted one (sample C) with FFA (10.0%) and PV (5.78 mEq/kg). However, all the locally and mechanically extracted crude palm oil samples could not meet the industrial and international standard quality for crude palm with FFA (2-5%) and PV (2-3.5 mEq/kg). Among the three different storage containers used under different storage conditions, plastic containers (PC) resulted in a better storage stability of the crude palm oils in terms of FFA, SV, and IV than transparent bottles stored on shelves (TBS) and amber-colored bottles stored on the bare floor (BPF).
Purpose: The study was carried out to evaluate the physico-chemical properties of starches from four local varieties of millet in salad cream production. Methodology: Starches were extracted from four varieties of millet, two varieties of pearl millet were used namely Gero and Maiwa (Pennisetum glaucum), Tamba-Finger millet (Eluesine coracona) and Acha-Fonio millet (Digitaria exillis) using dry and wet milling processes for characterization and salad cream production. Standard analytical methods were used in determining the physicochemical properties of the starches. Findings: The various starches physical properties, including colour, Amylose, Amylopectin, Starch Damage and Total Starch of millet cultivars were determined, and significant (p < 0.05) differences were observed among them. Values obtained for Amylose and amylopectin ranged from 24.47 to 26.91% and 73.09 to 74.51% respectively. The amount of starch damage varied from 0.08 to 0.10 % while total starch contained in the various samples ranged from 89.74 to 98.42 %. Proximate composition showed no significant difference among the starches in terms of moisture except in the wet milled Acha with 10 %. Ash content of the starches ranged between 0.79 and 9.22 %. Fat was higher in the control sample 10.22 % and lowest in the wet milled Tamba 1.69 %. Significant differences P<0.005 were found in the protein content amongst the various starches extracted, with Wmg having the highest value of 9.26 %. Crude fibre was in the range of 2.37 and 4.50 %. The Resistant starch was highest in Wmt (79.44%) and lowest in Dma (16.90%). Carbohydrate content was less in the control sample Wmc (62.40%) and highest in Wma (75.29%). Functional properties of various starches such as Bulk density ranged from 0.59% to 0.77%. Water absorption capacity of the starches were between 0.35% and 4.80% with Dmm starch having the lowest and Wmg the highest. Oil absorption capacity of starches varied between 2.10g/ml and 2.80g/ml. while swelling power were 0.43 to 0.91% with Dmc starch recording the lowest and Dmg starch the highest. Solubility values ranged from 9.50 to 24.00% with Dmm and Dmg having lowest and highest respectively. Least gelation capacity varied from 6% to 10%. The pasting characteristics of the four different starches were significantly (p < .05) different. Peak viscosity ranged from 2145.5 to 4379.0 RVU while Trough viscosity ranged from 1311.0 to 3190.0 RVU. Breakdown viscosity ranged from 625.5 RVU to 2401.5 RVU. The Final viscosity varied between 2704.5 and 5495.0 RVU. Increase may be attributed to high carbohydrate content in the different starches. Setback viscosity in this study ranged from 1393.5 to 2633.0 RVU. Peak time measured the peak viscosities in minutes of the cooking time of the starches and it ranged from 4.93 min to 6.30 min. Pasting temperature varied between 75.85°C and 88.40°C. Starches produced from the four local Millet varieties can be utilized for making diverse food products to meet the growing demand for starches in the food industries.
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