<p class="abstract"><strong>Background:</strong> This study was carried out to determine the growth performance of rats fed graded levels of chitosan supplemented High fat diet. </p><p class="abstract"><strong>Methods:</strong> Thirty male wistar rats weighing between 70 g and 90 g were purchased and randomly allotted into three (3) treatment groups with graded levels of chitosan in High fat diet (1%, 3% and 5%) and three (3) control groups namely: normal diet, High fat diet and normal diet +5% chitosan. The feed intakes as well as weight change of the experimental rats were monitored for six (6) weeks.</p><p class="abstract"><strong>Results:</strong> The results obtained showed that the highest level of feed intake and feed efficiency were recorded for animals in group fed 5% level of chitosan supplementation when compared to other treatment groups. Similar result was observed for the weight change (as there was significant reduction in the weight gain with increase chitosan supplementation in HFD) which can be attributed to the efficient utilization of feed consumption.</p><p class="abstract"><strong>Conclusions:</strong> It can be concluded that dietary chitosan prevents excess weight gain in hyperlipidemia and improves the overall nutritional attributes of the experimental diets by improving their feed efficiencies as compared to the control.</p>
Fufu is one of the major fermented cassava food product widely consumed in Nigeria. Due to several unhygienic methods of preparation and objectionable odour, this study was carried out to investigate the nutritional, cyanide, rheological and microbial properties of odourless fufu flours produced from white and yellow flesh cassava using Nigerian Stored Products Research Institute (NSPRI) Technology and sensory properties of smooth dough prepared from the reconstituted flours. The results showed that both white and yellow odourless fufu has safe moisture content (4.34 to 7.21%). It was also observed that white and yellow odourless fufu had an improved pasting properties with pasting temperature and viscosity of (71.85 0 C to 75.23 0 C and 3088cp -3797cP), The Cyanide content and microbial analysis of both flours were within the safe range with no coliform bacterial present. The sensory evaluation from panelists showed that white odourless fufu had a better overall acceptability despite yellow flesh having higher ascorbic acid and T. carotenoid content. From the study, it can be concluded that the cyanide content, microbial load of the processed flour samples using NSPRI technology were at a safe level. Which makes it safe for consumption and the level of moisture content of the flours would make the flours suitable for long term storage.
Loss in quantity and quality of several perishable crops occur between harvest and handling process to the final consumer. In tomatoes and scotch bonnet, the quality loss occurs majorly due to over-ripening, mechanical damage, fungal infection and decay. Extending the shelf life and storability of these perishable crops has been of major concern to researchers. Hence, this study was carried out to determine the protective effect of chitosan coating on post-harvest qualities of matured scotch bonnet and tomato. Freshly harvested scotch bonnets and tomatoes from a field plot at Nigerian Stored Products Research Institute, Ibadan were sorted on the basis of color, size and absence of external injuries. The selected crops were randomly divided into two groups (group with chitosan and without chitosan). Chitosan synthesized from Chemistry Department in Nigerian Stored Products Research Institute, Ibadan was used to coat the scotch bonnets and tomatoes crops in group 1 while group 2 served as the control. The coated scotch bonnets and tomatoes where kept at room temperature and monitored on daily basis for seven days for scotch bonnet and twenty days for tomato. Chitosan coating markedly reduced the weight loss, fungal infection, shrinking and decay, improving the firmness and titratable acidity in group coated with chitosan. It can be concluded that chitosan coating delays senescence and fungal infection in scotch bonnet and tomato most likely due to its ability to alleviate water stress and its anti-fungal activities.
The pertinent information generated from studying quality characteristics such as the structure and crumb properties of baked food products such as bread, cake etc. is very critical as it enhances product quality and inevitably help improve consumer acceptability. This research was carried out to assess the sensory qualities and investigate the microstructural properties of cakes made with high quality cassava flour (HQCF) from selected varieties of low postharvest physiologically deteriorated (PPD) cassava. Wholesome four varieties of yellow-fleshed Low PPD cassava and one variety of high PPD cassava were processed into high quality cassava flour flowing unit operations such peeling, washing, grating, pressing, pulverization and eventual drying using flash dryer operated at 120 °C for 10 minutes followed by milling with cyclone hammer mill fitted with a screen of 250 µm aperture size; the HQCF was allowed to cool, sieved and then packed into high density polyethylene bag. The cakes were analyzed for sensory and microstructural properties. Analysis of variance was performed on the data generated while significant means were separated applying Duncan Multiple Range Test using Statistical Package for Social Sciences (SPSS version 25.0). Generally, there was no significant difference (p≥0.05) in the sensory qualities (Color, texture, aroma, taste, flavor and overall acceptability) of the cakes made. The cake samples had sensory scores with ranges: (2.20 – 3.40), texture (2.60 – 4.10), aroma (2.90 – 4.20), taste (3.10 – 3.80) favor (2.90 – 3.80) and overall acceptability (2.90 – 3.70). The most preferred cake sample was C-070593 (cake sample baked with HQCF from IITA-TMS-IBA070593 cassava. Microstructural properties of cake baked with wheat flour was significantly different from cakes baked with HQCF from low PPD cassava owing to water absorption capacity, starch gelatinization characteristics and dough composition such as gluten quality. Cakes of acceptable sensorial and microstructural characteristics similar to that made with 100% wheat flour were produced with HQCF from selected varieties of low PPD cassava.
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