No abstract

The nutrit ion of the people of developing countries is a major public health issue which has challenged breeders to enhance the nutritional quality of preferred and staple crops such as yam. This project therefore aimed at evaluating the effect of soy flour enrich ment on the rheological properties of poundo yam flour. The yam flour was substituted with soy flour at varying proportions (100:0; 90:10; 80:20; 70:30) with the aim of producing a more nutritionally balanced product (poundo yam). Reconstituted poundo yam dough was prepared from all the flour samp les and was evaluated for consumer acceptability. Data obtained showed that the functional properties i.e. swelling power (2.70-3.34%) and solubility (16.16-20.23%) increased significantly (P≤0.05) with increasing substitution levels of soybean with a co rresponding decrease in the bulk density (0.84-0.71) and dispersibility (60.50-52.50) and water absorption capacity (267.76-260.62%) as the substitution levels of soybean increases. The substitution of soy flour into yam flour affected the rheological properties of yam flour; the rate of water absorption of the yam flour decreased as soy flour substitution levels increased. Also, the dough stability time of the enriched flours was higher than that of the yam flour. The 30% enrich ment level had the highest dough consistency (283FU). The extensibility of the enriched flour b lends increased upon increasing levels of soy flour substitution. The 20% flour blend had the h ighest resistance to highest resistance to extension. Soybean flour substitution also increased the amino acid profile of the poundo yam. The poundo yam made fro m this flour blends also varied in texture, aro ma, taste and colour. Apart from adding value and varieties to poundo yam meal due to its colour and textural improvement, enriching yam flour with soybean flour at 10% level would also reduce the problem of food security especially among children in the sub Sahara region of Africa where malnutrition due to protein deficiency is prevalent.

The effect of commercial enzymes on quality of wort developed from replacement of malted barley (100%) with sorghum as adjunct 50%, 60%, 70%, and 80% was investigated for pH, colour, filteration rate, extract asin, dry extract, viscosity, total soluble nitrogen and free amino nitrogen. The wort pH (5.6 -6.0) is relatively stable with no significant changes at all levels of replacements. The colour is lighter with increment in proportion of the sorghum as it appears as colour diluents. Wort filteration rate is reduced with the sorghum replacement and the wort produced tends to be turbid which affects the utilization of the wort. The total soluble nitrogen and free amino nitrogen value increased with the use of commercial enzymes while the viscosity decreases with enzymes. The use of ceremix and cereflo have been found to be relatively more effective in the preparation of beer wort as observed for the result obtained in proportions of sorghum and malt barley. The use of high percentage sorghum as adjunct with commercial enzymes are found to be useful in production of high quality wort with low cost and profitability.

Texture, taste, aroma and flavor-related profile descriptors in dark chocolate samples sweetened with different carbohydrates (sucrose, maltose hydrate, B-D-fructose, I,-sorbose and sorbitol) were evaluated using a sensory profiling technique. Differences in mouthfeel characteristics of the chocolates were found to reflect the importance of the hedonic component and the relationship between sapid stimulus and physiological response. Most of the sensory differences were found to occur in the profiles of the texture and flavor-related descriptors reflecting the importance of flavor-taste interactions. The results are discussed in terms of the roles of the sweeteners in the acceptance of chocolate sensory qualities.

Presentations were made on central themes after which expert participants split into four different groups to consider the questions relevant to different sub themes of the title. Consensus was arrived at, from presentations of groups at plenary. Conclusion: With the increase in the prevalence of NCDs, especially Cardiovascular Disease in Nigeria, and the documented evidence of deleterious effects of lipids, the expert panel called for an urgent need to advocate for the general public and health professionals to make heart-friendly choices in food consumption.