This study investigated the effect of groundnut protein concentrate inclusion on the quality of wheat flour. Wheat and groundnut concentrate flours were blended (%, w/w) at ratios 100:0, 95:5, 90:10, 85:15, and 80:20, with 100% wheat flour serving as the control sample. Subsequently, proximate composition, functional, and pasting properties of blends were determined using established methods. Protein content of the concentrate was 72.80%. Significant (p < .05) increase in protein content of the flour blends was recorded with increasing concentration of groundnut protein concentrate and decreasing concentration of wheat flour. Highest protein content of 28.87% was recorded in blend with 20% groundnut protein concentrate. Fat, ash, and crude fiber contents ranged from 1.93% to 8.84%, 0.70% to 1.13%, and 0.84% to 1.23%, respectively. Carbohydrate decreased significantly (p < .05) with increasing concentration of groundnut protein concentrate. Bulk density and swelling capacity of the flour blends reduced significantly (p < .05) with increasing level of groundnut protein concentrate flour while solubility index, water absorption, emulsion, and foaming capacities increased. Peak time, peak, trough, breakdown, final, and setback viscosities of the flour blends reduced with groundnut protein concentrate inclusion while the pasting temperature reduced. Overall, wheat/groundnut protein concentrate flour blends showed good functional and pasting properties.

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The moisture sorption characteristics of dakuwa at 10, 20, 30 and 400°C were studied. The experimental sorption data obtained were applied to BET, GAB, Oswin and Henderson equations to test fitness of the equations to moisture sorption of dakuwa. The sorption isotherms of dakuwa were type III isotherms (J shaped), and the equilibrium moisture content increased with increasing water activity but decreased with increasing temperature. The BET and GAB monolayer moisture contents all decreased with increasing temperature. For adsorption, the BET monolayer was higher (3.163–4.158 g/100 g solid) than that of GAB (2.931–3.728 g/100 g solid), but for desorption, the GAB monolayer (4.792–7.741 g/100 g solid) was higher than that of BET (3.962–4.480 g/100 g solid). Evaluation of goodness of fit of models revealed that moisture sorption of dakuwa was best modelled by GAB equation.

Background: Watermelon (Citrullus lanatus) seed is one of the underutilized crops in Africa. It is a valuable food resource but its usage is limited due to the presence of anti-nutritional factors and its poor storage properties. In this study, the comparative effect of processing methods on nutritional, anti-nutritional and functional properties of watermelon seed flour was determined. Methods; Watermelon seeds were subjected to different processing methods (soaking, germination and boiling), dried and milled into flours. Proximate composition, antinutritional factors (tannins, phytates, oxalate, saponins, trypsin inhibitor, and glycogenic glycoside) and functional properties (water and oil absorption capacity, bulk density, foaming capacity) of the flour were determined using standard methods and analytical procedures. Results: There were significant differences (p<0.05) in the proximate contents between different processing methods. The value of protein content of the seed flours ranges from 13.25±1.70–18.77±0.63 %. All the anti-nutritional factors were significantly reduced (p<0.05) in the processed seed flour when compared to the unprocessed seeds flour. Soaking significantly (p<0.05) increased the concentrations of histidine, threonine, valine, lysine, leucine, isoleucine and phenylalanine when compared with the unprocessed sample. However, no significant difference (p>0.05) was seen in arginine, methionine, proline and aspartic acid of all the seed flours. The processed seed flour also exhibited desirable functional properties when compared with the unprocessed seed flour. Conclusion: Soaking, germination and boiling can be used for the reduction of antinutrient contents while improving the nutrient density and bioavailability of water-melon seed flour. Thus the processed seed flour hence may be useful for confectionery products, aerated foods and high nutrient density weaning foods

In view of prevalent food shortages in most developing countries, attention is currently being drawn to the exploitation of underutilized and unconventional plant resources. Nutritional, antinutritional and functional properties of unprocessed and processed flours from moringa (Moringa oleifera Lam.) seeds were investigated in this study. Moringa oleifera lam. seeds were processed (soaking SMSF, germination GMSF, and boiling BMSF) hygienically and thoroughly dried and milled into flours, standard methods of analyses were used to ascertain the nutritional, antinutritional, and functional properties. The results revealed that processed seed flour significantly increase (p < .05) the nutritional composition and functional properties with GMSF with highest value of protein content (32.13%) but a significant (p < .05) decrease was observed in antinutritional properties (ranging from 15.74 mg/100 g to 36.90 mg/100 in tannins, 2.03 g/100 g to 2.99 g/100 g in saponins, 0.09 mg/100 g to 1.68 mg/100 g in cyanogenic glycoside) of all moringa (SMSF, GMSF, and BMSF) seeds flours when compared to the unprocessed (UMSF) seed flour. The results obtained in this study showed that the processing methods especially germination and soaking treatments were more effective in improving nutrient bioavailability, nutrient density and reduced antinutritional factor of the seeds, thus, suggesting that these seed flours can be incorporated into food because it contained the essential nutrients needed by the body to function well, and besides they are accessible and affordable when compared to the conventional food. Furthermore, they could serve as another source of protein.Novelty impact statement: This study showed that this underutilized and unconventional moringa seeds especially the one processed (germination and soaking treatments) were more effective in improving nutrient bioavailability, nutrient density, and reduced antinutritional factor of the seeds, thus, suggesting that these seed flours can be incorporated into food because it contained the essential nutrients needed by the body to function well. Furthermore, they could serve as another source of protein.