In this study, a simple, sensitive and reproducible spectrophotometric technique has been developed and validated for the determination of caffeine and vitamin B6 in beverages, energy/soft drinks and herbal products. The determination of caffeine and vitamin B6 in the respective samples were carried out at maximum (λmax) absorbance of 272 and 290 nm respectively. The method was validated in terms of linearity, sensitivity (limit of Detection (LOD) and limit of Quantification (LOQ), accuracy (% Recovery), precision (relative standard deviation). The method was linear from (4-20 µg/ml and 50 - 250 µg/ml with r 2 of 0.9991 and 0.9996 for vitamin B6 and caffeine respectively. The accuracy of the method ranged from 99.48 - 101.42% for caffeine and 99.94% - 102.35% for vitamin B6. The detection limit and quantification limit were 0.192 µg/ml and 0.640 µg/ml for vitamin B6 while 0.0155 µg/ml and 0.0518 µg/ml was obtained for caffeine. The method for the two analytes was found to be precise as the percentage relative standard deviation was below 5%. Therefore, the method proposed in this study is rapid, suitable and can be used as a quality control index for caffeine and vitamin B6 in beverages, energy/soft drinks and herbal products in industries. Keywords: Caffeine, Vitamin B6, Beverages, Energy/Soft drinks, Herbal products, Spectrophotometry
Noodles are becoming an increasingly popular meal among the young and old in Nigeria and other developing countries of the world. There is therefore a need to utilize some less known crops native to the environment in the production. The noodles were produced from a blend of pigeon pea flour, carrot flour, mixed in different proportion with a constant amount of wheat flour as sample A (100% wheat) as control, sample B (60% wheat, 20% pigeon pea, 20% carrot flour) Sample C (60% wheat, 30% pigeon pea, 10% carrot flour) sample D (60% wheat, 10% pigeon pea, 30% carrot flour) were subjected to the following analysis: proximate composition, functional analysis, cooking qualities and sensory evaluation. The result showed that sample A (control) contained: carbohydrate (80.42%) protein (2.18%) crude fiber (2.0%) ash (2.4%) moisture (8.2%), water absorption capacity (0.9%), swelling capacity (1.01%) and bulk density (0.7%) in comparison with other sample result shows that sample D has the highest amount of carbohydrate (80.23%) close to that of sample A and the least amount of protein (4.27%) but slightly higher than that of sample A, it also has least amount of ash content (0.4%), crude fiber (2.6) and moisture content (9.0%) sample C has the highest amount of protein (13.13%) least amount carbohydrate (51.37%) highest amount of fat (16.6%) much higher than that of sample A highest amount of ash and also the highest amount of moisture. Sample B has the highest amount of crude fiber (2.8%) high amount of protein (11.81%) which is next to sample C high amount of fat (13.4%) moisture (11.6%) carbohydrate (57.59%) and ash (2.8%) next to sample C in value. Sample A is most acceptable of all the samples followed by sample C while Sample D is the least acceptable of the samples which is due to high proportion of carrot flour contained responsible for the colour of the overall acceptance.
It is becoming increasingly mandatory to ensure the availability of Vit A in foods especially those provided for infants. Furthermore, availability must meet demands at an affordable price importantly in developing countries of the world like Nigeria.Weaning food was produced from sprouted soybean, extruded maize and fortified with pro‐vitamin A from the orange sweet potatoto to meet these demands of infants. The four samples,coded ABC, DEF, GHI and SMC were formulated at different ratios of extruded maize: sprouted soybean: pregelatinized sweet potato respectively with sample ABC ( 60% : 20% : 20%). Sample DEF( 55% : 20% : 25%)and Sample GHI ( 50%: 20% : 30%) while sample SMC is the control (Soybean and maize). The four coded samples were subjected to proximate analysis, functional analysis, pasting characteristics and vitamin A analysis. The result of proximate analysis in the produced weaning food showed a significant increase at (p>0.05) in the protein content,crude fiber,moisture content and fat content for all experimental samples when compared to the control. The protein content ranged from (15.07% ‐ 15.67% ),crude fiber ranged from (2.39% ‐ 5.87%),moisture content ranged from (8.66% ‐ 9.49%),fat content ranged from (4.08% ‐ 5.49%) for the experimental samples. However carbohydrates content and ash content showed a significant decreases at (p >0.05) when compared to the control sample. Sensory evaluation result indicated that of all the experimental samples, sample GHI (50%:20%:30%) had the highest score in terms of overall acceptability.
Good practices at harvest and postharvest could be useful in obtaining nutritious mango with high minerals and vitamins. The present study evaluated effect of harvest handling and postharvest conditions on the level of minerals and vitamins using standard methods. Ripe, half-ripe and unripe mangoes were harvested on parent plant and on ground around parent plant. The half-ripe and unripe mangoes were further divided to include heat ripened mangoes. The mango samples were separately stored naturally at 25±3oC and heat ripened at 37±5oC for 0 to 10 day after harvest (dah). The results show Ijebu-Mamu mangoes could cater for reference dietary intake of Vit C. Mango harvested on parent plant has highest level of minerals and vitamins than those picked on ground. Ripe mango has highest level of minerals, half ripe mango presented highest level of vits. B1 and B2 and unripe mango has highest level of Fe and Vit. C. Heat caused increased level of minerals and reduced level of vitamins. The minerals show increased level from 0 to 4 or 6 dah while vitamins reduced from 0 till 10 dah. High level of minerals and vitamins was obtained with optimum integrated harvest and postharvest condition of half-ripe mango naturally ripened at 6 dah. The present results highlight effects of the assessed harvest handling and postharvest conditions and their co-optimization that might be necessary for high minerals and vitamins in mango.
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