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This paper determines the composition of sorghum-millet flour, Aframomum danielli essential oil and its effect on mycotoxins in kunu zaki. Sorghum and millet grains in ratio 1:2 were cleaned, soaked for 12 h, washed, drained and dried in the hot air oven. The dried sorghum-millet grains were milled and packed for kunu zaki production. Kunu zaki was produced and different concentrations of Aframomum danielli essential oil (0.25, 0.50, 1.0, 2.5, 5.0 and 10%) were added. The bulk density, swelling index, water absorption capacity, solubility and oil absorption capacity of the flour were 0.75 g/cm 3 , 1.16, 2.49 ml H 2 O/g, 2.56% and 0.79 ml oil/g, respectively. The flour had low phenols, oxalate, phytate and saponins contents. Peak viscosity of the flour was 1234 Cp while the holding viscosity was 811 Cp. Breakdown and final viscosities were 423 and 1824.5 Cp, respectively. The components detected in the essential oil of A. danielli seed were dominated by 1, 8-Cineole (56.16%). There were gradual reductions in the mycotoxins contents of kunu zaki with addition of Aframomum danielli essential oil. Kunun zaki with 10 % A. danielli essential oil resulted in 76% reduction in fumonisin B 1 . A. danielli exhibited ability to reduce FB 1 , FB 2 and Ochratoxin A in kunu zaki.

Aims: To determine the effect of roasted soybean flour substitution on the chemical and sensory properties of maize flour snack (Aadun). Study Design: Multiple comparison test was performed on the data obtained using Duncan test Place and Duration of Study: Samples were prepared in Department of Food Science and Technology, Osun State Polytechnic, between August 2020 and November 2020. Methodology: Composite flours were developed from roasted maize and soybean to produce snacks (Aadun). Proximate, mineral, amino acid profile and sensory properties of the samples were determined using standard procedure. Results: The protein content of the sample ranged between 8.94–16.43% with sample with 40% soybeans having the highest value. The mineral content of the samples increased with increased addition of soybean. Total amino acid of the Aadun samples ranged between 64.81 and 83.42 g/100 g showing an increase as fortification with soybean flour increased. The sensory evaluation showed no significant differences (p>0.05) in the overall acceptability of all the snacks. Conclusion: The chemical properties of Aadun increased with addition of soybean flour. Addition of 10 % soybeans to the maize snack did not have significant effect on the taste, texture and overall acceptability.

Hibiscus sabdarrifa are cultivated and consumed as tea, whereas other hibiscus varieties are planted for the fibers they produce. Hibiscus sabdariffa known as roselle, is one of the underexploited food crops with nutritional and food industry processing potential. Thus, this study was undertaken to determine the effects of different drying methods (sun, solar and oven drying) and drying kinetics on the proximate composition of dried calyx (Proximate and Mineral composition) using AOAC Standard. The data obtained from this study was statistically analyzed using Tukey HSD (Tukey Honest Significant Difference). The values of the model constant and other Statistical parameters for moisture ratio were obtained. The two-term exponential model had the highest R2 and the lowest x2 and RMSE value. The model constants, the R2, x2 and RMSE for each model were obtained. The page model had the highest R2 and lowest x2 and RMSE and was selected as the best fit model for describing the drying kinetics zobo calyces in an oven dryer while Logarithmic model and Wang and Sing Model was selected for modeling of zobo calyces in sun and solar dryer respectively. The experimental and predicted moisture ratio values are very close to the each other given the R2 value and the straight-line graph when the predicted moisture ratio is plotted against the experimental moisture ratio. Sample dried with oven dryer gave the highest carotenoid and vitamin C content compared to other drying methods. Therefore, oven dryer is recommended for drying of zobo calyces as compared to sun and solar dryer.

Beetroot consists of betalain, a natural red pigment which has desirable biological activities such as antioxidant, mineral and anti-inflammatory properties. Substitution of wheat flour with beetroot flour could improve the aesthetic and nutritional properties of the product. This study was conducted to determine the effects of beetroots substitution and storage on the chemical and sensory properties of wheat noodles. The noodles were prepared with beetroot powder of 5%, 10%, 15% and 100% wheat flour which serve as the control. Progressive decrease in lightness value was observed from 51.98 to 46.76 with increase in level of beetroot powder. The colour* value of control noodle was 1.13 and those of beetroot powder increased from 5.12 to 9.47, showing more reddish colour than the control. There were increase in redness (a*) value and decrease in lightness (L⃰) value with the increase of colouring pigments. At the third months of storage, the noodles became lighter losing the red colouration. No significant differences (p<0.05) in the protein contents of the noodles. The betalain contents of the noodles increased with beetroot substitution and decreased with storage. Cooking loss and swelling power of the noodles increased with increase in beetroot powder substitution. The antioxidant potential of the noodles increased with increase in beetroot powder with 15% having the highest value (39.22%) while the value decreased with storage. The sensory result showed that the appearance of the control noodles was more preferred and accepted than others. Keywords: Noodles, Betalain, Storage, Colour, Antioxidant