This study investigated some quality attributes of unripe cooking banana (UBF), pigeon pea (PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties of the blends were evaluated using standard methods. Data were subjected to analysis of variance and treatment means were compared using Duncan's multiple range test at 5% probability level. There were significant (p < .05) differences in the nutrient composition, and functional and pasting properties of the blends. The crude protein, crude fiber, ash, foaming capacity, emulsion capacity, and least gelation capacity of the blends increased as the PPF level increased. The blends had Na/K ratio of <1.0. The dispersibility, bulk density, water, and oil absorption capacities of the blends increased as SPF and UBF increased. The peak, setback, and final viscosities increased as UBF and SPF inclusion increased,whereas pasting temperature and time increased as the PPF level increased. The L*, a*, and b* values of the flour blends which were significantly (p < .05) different ranged from 79.58 to 102.71, −0.15 to 2.79, and 13.82 to 23.69, respectively. Cooking banana-pigeon pea-sweetpotato flour blends are desirable for alleviating malnutrition in Nigeria and developing new food formulations. K E Y W O R D SFunctional properties, nutrient composition, pigeon pea, sweetpotato, unripe cooking banana | INTRODUCTIONAccording to Noorfarahzihah, Lee, Sharifudin, Mohd-Fadzelly, and Hasmadi (2014), composite flour is defined as a mixture of flours from tubers (e.g. cassava, yam, sweetpotato) and/or legumes (e.g. soybean, pigeon pea, peanut) and/or cereal (e.g. maize, wheat, rice, millet, buckwheat). The use of composite flour has been identified by researchers as possible avenue of producing high-quality nutritious food productsand a means of reducing the huge amount of foreign exchange spent by Nigeria in the importation of wheat flour (Olaoye, Onilude, & Idowu, 2006;Nwosu, 2013;Vaughan, Afolami, Oyekale, & Ayegbokiki, 2014).Basically, banana is an essential source of minerals (iron, zinc, selenium, magnesium, calcium, phosphorus, and potassium), vitamins (A, B1, B2, B6, and C), polyphenols, resistant starch, and antioxidants , 2015). The objective of this study was therefore to determine the nutrient composition, functional, and pasting properties of flour blends from unripe cooking banana, pigeon pea, and sweet potato. | MATERIALS AND METHODS | Materials | Production of unripe banana flourThe procedure described by Daramola and Osanyinlusi (2006) in | Production of pigeon pea flourThe method described by Fasoyiro et al. (2010) seeds were cleaned, sorted, and cooked in boiling water for 20 min.The seed coats were dehulled using a Philips blender, drained, and dried in the Genlab Cabinet dryer at 60°C for 48 hr. The dried pigeon pea seeds were allowed to cool at room temperature, and milled and packaged, as described for banana flour. | Production of...

The effect of pretreatment methods (soaking in water, potassium metabisulphite solution, and blanching) and drying methods (sun and oven) on some quality attributes of flour from ten varieties of sweet potato roots were investigated. The quality attributes determined were chemical composition and functional properties. Data obtained were subjected to descriptive statistics, multivariate analysis of variance, and Pearson's correlation. The range of values for properties of sweet potato flour were: moisture (8.06–12.86 ± 1.13%), starch (55.76–83.65 ± 6.82%), amylose (10.06–21.26 ± 3.92%), total sugar (22.39–125.46 ± 24.68 μg/mg), water absorption capacity (140–280 ± 26), water solubility (6.89–26.18 ± 3.80), swelling power (1.66–5.00 ± 0.50), peak viscosity (24.50–260.92 ± 52.61 RVU), trough (7.08–145.83 ± 34.48 RVU), breakdown viscosity (11.00–125.33 RVU), final viscosity (10.21–225.50 ± 60.55 RVU), setback viscosity (3.04–92.21 RVU), peak time (6.07–9.06 min) and pasting temperature (69.8–81.3°C). Variety had a significant (P < 0.001) effect on all the attributes of sweet potato flour. Pretreatment did not significantly (P > 0.05) affect moisture, fat and lightness (L*). Drying method did not significantly (P > 0.05) affect fiber and L*. The interactive effect of variety, pretreatment and drying method had a significant (P < 0.001) effect on all the attributes except fat and fiber. Total sugar correlated significantly (P < 0.01) with water solubility (r = 0.88) of the flour samples. Variety was a dominant factor influencing attributes of sweet potato flour and so should be targeted at specific end uses.

Singlet oxygen (1O2), one of the reactive oxygen species, plays an important role in many biomedical applications. The various compounds including the phthalocyanines, quantum dots (QDs) and QD complex, which may have potential to produce 1O2, thus received more and more attentions in recent years. By means of the direct detection of near-infrared 1270 nm, we found that the water-soluble thiol-capped CdTe QDs can photoproduce 1O2 in deuterated water with a low quantum yield (QY) of 1%. When sulfonated aluminum phthalocyanines (AlSPc's) were connected to these QDs, forming water-soluble QD-Pc composites, the 1O2 QY of the composites increased to 15% under the excitation of 532 nm, while little 1O2 production can be found for AlSPc alone at the same excitation because of the poor absorption of AlSPc in this region. The results of indirect measurements of 1O2, obtained from the photodegradation of the 1O2 chemical trap anthracene-9,10-diyl-bis-methylmalonate (ADMA), confirmed 1O2 yields in both QD and QD-Pc composite solutions. The QD-Pc composites have the advantage of extending the excitation region to 400-600 nm with remarkably enhanced extinction coefficients as compared with that of AlSPc. Therefore QD-Pc composites can fully utilize visible region light excitation to effectively produce 1O2, which may facilitate the applications of QD-Pc composites in broad areas.

In this study, the antimicrobial and scaffold of zinc-substituted hydroxyapatite, (Zn-HAp) synthesized via chemical co-precipitation technique was investigated. The structure of the synthesized Zn-HAp was investigated with X-ray diffraction (XRD), Fourier transform infrared (FT-IR) spectroscopy, Scanning electron microscope (SEM), Energy dispersive X-spectroscopy (EDAX), transmission electron microscope (TEM), Thermogravimetric analysis (TGA) and X-ray photoelectron spectroscopy (XPS). Bioactivity study was performed in simulated body fluid (SBF), while the antimicrobial activity was studied using disc diffusion method. The XRD structure revealed that Zn ion incorporation up to 10% led to the second phase hydroxyapatite (HAp) formation, while higher concentration diminished the apatite structure. The presence of phosphate ions, carbonates ions, and hydroxyl groups in the apatite powder was ascertained by the FT-IR evaluation. SEM evaluation showed that the apatite contains fine particles with nearly round shape with interconnected pores and decreasing Ca/P ratio with increasing Zn ion concentration. TEM results showed particulate polycrystalline apatite with crystallite size ranging from 68 nm in pure HAp to 41 nm in 20% Zn-doped HAp indicating a decrease in the crystal size with increasing Zn ion in the samples. The bioactivity study showed spherical deposition around the porous region of the scaffold HAp suggesting the growth of apatite in SBF media after 7 days of incubation, while antibacterial activity studies showed zones of inhibition with an increase in zinc ions concentrations.

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“Amala” is a generic term in Nigeria, used to describe a thick paste prepared by stirring flour (“elubo”) from yam, cassava or unripe plantain, in hot water, to form a smooth consistency. In order to overcome its high perishability and increase the utilization of sweet potato roots, three varieties of sweet potato roots were processed into flour using two methods. The interactive effect of variety and the processing method had a significant effect (P < 0.05) on all the functional properties of the flour except yellowness, setback viscosity, and peak time. Acceptable sweet potato “amala” with average sensory acceptability score of 7.5 were obtained from yellow-fleshed varieties irrespective of the processing method. Flour that produced acceptable “amala” were characterized by lower values of protein (2.20–3.94%), fiber (1.30–1.65%), total sugar (12.41–38.83 μg/mg), water absorption capacity (168–215 g/100 g), water solubility (8.29–14.65%), swelling power (0.52–0.82 g/g), and higher peak time (6.9–8.7 min).