Abstract:Pasta is a stable food product that is eaten by both young and old in many parts of the world. The quality characteristics of pasta fortified with roasted sesame flour were evaluated. Sesame seeds were processed into flour after roasting and incorporated into wheat flour in ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 (wheat
Abstract:This study was conducted to investigate qualities of benoil (Moringa oleifera), melon, water melon (Citrullus lanatus L.), pear and pawpaw (Carica papaya) seeds' flours with a view of harnessing them for consumption and possible industrial usage. All the seeds were manually separated from fruit pulps / pod, cleaned, washed with distilled water, air dried, shelled manually, sun dried and then grinded to flours. Chemical contents and functional properties of the resulting seed's flours were determined using standard methods. The results of the proximate and mineral composition indicated that all the seeds' flours contained considerable amounts of protein, fat, carbohydrate, ash, crude fibre, Ca, Na, Fe and P which made them potentials food supplements/food processing especially benoil (Moringa oleifera) and pawpaw seeds' flours. The result shows that watermelon seed flour ranked the highest in terms of all the phytochemical contents determined except its saponin content which was low. Melon seed's flour was low in saponin and tannin contents while its flavonoids and alkaloids contents were high. Saponin content of benoil seed's flours was also high compare to other seeds' flours tested. The tannin and flavonoid contents of benoil seed flour were low while the alkaloids content shows to be low in melon seed flour. However, the cyanide content of all the seeds' flours examined were low generally which shows the seeds' flours are expected to be save for consumption. There were significant (p > 0.05) differences between the samples for all the phytochemical content determined. The seeds' containing all these phytochemicals show that they are highly medicinal and is good for human consumption especially watermelon and benoil (Moringa oleifera) seeds' flours. Also, the investigation showed that all the flours are characterized with good functional properties which mean they could be incorporated into food or use for industrial purpose most especially in infant food formulation. These qualities are indications that great potential exist for these seeds instead of throwing them away as waste after consuming the fruit pulp.
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