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This study evaluated the nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon seeds in order to improve the utilization of watermelon seeds in producing value-added products, acceptable to the consumers. Watermelon seeds were dehulled, dried and used to prepared ‘Robo’ in the laboratory and control samples were prepared from melon seeds. The proximate analysis, amino acid profile, vitamin, mineral and heavy metal profile and consumer acceptance of the ‘Robo’ samples were determined using standard methods. The results showed that there were no significant differences (p≥0.05) in the proximate composition of the ‘Robo’ samples from watermelon and melon seeds. There were significant differences (p≤0.05) in amino acid, vitamin and mineral profile of ‘Robo’ samples from watermelon and melon seeds. The amino acid concentration in g/100 g crude protein of ‘Robo’ for lysine, arginine and leucine were 4.58±0.01, 1.82±0.00 and 4.92±0.01 respectively for ‘Robo’ produced from watermelon seeds while 4.91±0.01, 2.01±0.00 and 5.16±0.01 respectively were recorded for ‘Robo’ produced from melon seeds. The study showed that the ‘Robo’ samples contained high amounts of vitamin Bcomplex and minerals and low amounts of heavy metals. In conclusion, the ‘Robo’ samples from watermelon seeds and control samples had high sensory scores and were well acceptable to the consumers. With these research findings, watermelon seeds could be used for the production of ‘Robo’ as a promising raw material. This will create readymade market for the underutilized watermelon seeds and as well as creating more income to watermelon farmers.

This study was carried to assess the nutritional composition and heavy metal profile of Nigerian rice varieties. A total of one hundred samples consisting of twenty five samples each of four varieties of white unpolished Nigerian local rice Oryzaglaberrima (Ofada rice, Abakaliki rice, Ekpoma rice and Igbimo rice) were purchased from Ofada in Ogun State, Nigeria. Flour samples produced from the rice varieties were evaluated for nutritional (proximate, amino acids and vitamins profile analyses) qualities and heavy metal profile. Results showed (P≤0.05) that the protein contents in % ranged from 6.72±0.05 – 6.93±0.06% while the concentration (μg/g) of Ar, Pb and Cd ranged from1.30±0.05 to 1.45±0.05, 0.89±0.02 to 0.98±0.04 and 1.12±0.01 to 1.30±0.03, respectively.The protein contents were relatively high, although, all the four Nigerian rice varieties were deficient in lysine; arginine and methionine while the non-essential amino acids glycine and glutamic acid, although lysine and methionine were detected in very low quantities.The quantity of heavy metals obtained in the four Nigerian rice varieties flour samples were generally below the maximum acceptable limits and therefore constitute health risk to the consumers.

Objective: This study was carried to assess the quality characteristics and acceptability of chin-chin prepared from rice and high-quality cassava composite flour. Methods: Chin-chin samples were made from the blends of rice flour (RF) and high quality cassava composite flour (HQCF) at varying proportions (100:0; 90:10; 80:20; 70:30; 60:40; 50:50; 0:100). The proximate composition, calorific and total energy values, physical quality, crust colour and the sensory properties of various chin-chin samples were analyzed. Results: The results showed that there was an inverse relationship between moisture, protein, fat, crude fibre and the ash of the chin-chin samples as the quantity of the high-quality cassava flour (HQCF) added increased. There was also a decrease in the values of proximate components of the chin-chin from RF. The % moisture, protein, crude fibre and ash ranged from 6.6 to 3.9, 7.9 to 4.6, 0.8 to 0.4 and 1.3 to 0.8 while % fat ranged from 18.4 to 24.7, respectively. The starch, sugar and calorific values of chin-chin samples ranged from 73.6 to 81.3%, 6.8-8.9 mg/100g, 431 to 496 cal/100 g respectively as the quantity of the high-quality cassava flour (HQCF) increased. As the quantity of the high-quality cassava flour increased in the chin-chin samples, the weight and volume ranged from 2.3 to 4.7 g and 1.8 to 0.8 cm3 respectively. The crust colour L*, a* and b* ranged from 68.01 to 78.81, 14.86 to 10.16 and 33.94 to 21.51 respectively. As the proportions of HQCF increased in the chin-chin, lightness of samples increased. The results of sensory evaluation showed that chin-chin samples from rice flour, HQCF and their composite flour had high sensory ratings and were acceptable to the consumers but chin-chin samples from 100% rice flour had highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour. Conclusion: In conclusion, it was observed that acceptable chin-chin could be prepared from rice and the high-quality cassava composite flour. Acceptable chin-chin samples could be produced optimally from rice-high quality cassava composite flour in a ratio of 60 to 40. However, it was also observed that chin-chin samples from 100% rice flour had the highest overall consumer acceptability and were more preferred by the consumers when compared with chin-chin samples from rice and the high-quality cassava composite flour.

Purpose The purpose of this study is to evaluate the quality and sensory properties of cookies produced from wheat flour using avocado puree as fat substitute. Design/methodology/approach Cookies were produced from wheat flour using avocado puree as fat substitute in ratio 0%, 25%, 50%, 75% and 100%, respectively. The formulation of margarine and avocado puree blends was done by using D-Optimal Mixture Design. In all, 20 samples were produced from each substitution level and analyses were done in triplicates to obtain mean values using standard methods. Means were separated by Duncan’s multiple range test, and significances were accepted at less than 5% confidence level (p < 0.05). Proximate and functional analyses were conducted on the flour samples, while cookie samples were subjected to proximate and sensory analyses. Findings The results of this study revealed that the values of loose bulk density, packed bulk density, oil absorption density, water absorption capacity, swelling power, solubility and dispersibility of the flours at p < 0.05 are 0.3–0.4 g/ml, 0.5–0.7 g/ml, 16.9%–94.0%, 39.7%–80.6%, 461.2%–618.2%, 6.0%–29.8% and 69.0%–82.8%, respectively. The moisture, protein, fat, total dietary fiber, total ash and carbohydrate contents of the cookies at p < 0.05 are 3.6%–16.7%, 6.5%–9.9%, 2.5%–19.2%, 1.7%–1.9%, 1.1%–3.0% and 65.0%–70.7%, respectively. The taste, color, crispiness, texture and overall acceptability of the cookies at p < 0.05 are 7.4–7.8, 6.9–7.5, 7.2–7.9, 7.3–7.7 and 7.4–8.3, respectively. The sensory scores showed that panelists preferred the taste, crispiness and texture of the cookies produced from wheat flour using avocado puree as fat substitute at varying proportion. The sensory characteristics of sample WF4 (100% avocado puree) were rated overall best in all the parameters tested followed by sample WF3 (75% avocado puree). Hence, this study established the possibility of producing cookies from wheat flour using avocado puree as fat substitute without a negative impact on the sensory characteristics and the consumers’ acceptability. Practical implications The cookies produced from this study are not meant for vegetarians because eggs were added in the formulations and recipes but could be valuable to ovo-vegetarians that may take food with eggs without restriction. The major challenge of this study was that avocados are very expensive in much of the world, so this is only suitable and viable where there is an excess of the fruit. Originality/value This study examined the use of avocado puree as fat substitute in cookie production. Effects of avocado puree on proximate composition and functionality of cookies produced from wheat flour were also determined. This approach was novel, and it will encourage the use of avocado for value-added in industrial food production.

This study was carried to evaluate the effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara. A total of 100 samples consisting of five treatments of 20 samples per each treatment were studied. Yellow soybeans were soaked and fermented for 24 hrs, 48 hrs, 72 hrs and 96 hrs respectively at 27±2oC with 0 hr as control. Fermented soybeans were used for soy-wara production and soy-wara samples were evaluated for nutritional (amino acid, vitamin and mineral profile) and antinutritional (phytate, tannin and trypsin inhibitor activity) qualities. Results of amino acids analysis showed that tryptophan, isoleucine, methionine, phenylalanine, leucine and lysine contents in the fermented soy-wara ranged from 3.49 to 6.75, 21.94 to 24.41, 20.60 to 23.98, 22.11 to 27.15, 33.16 to 36.51 and 24.16 to 26.27 mg/100 g respectively. The values of thiamine, riboflavin and niacin contents in the fermented soy-wara ranged from 1.60 to 1.87, 1.44 to 1.71 and 2.21 to 2.78 mg/100 g respectively. The mineral elements calcium, iron, potassium, sodium, phosphorus and magnesium contents in the fermented soy-wara ranged from 17.65 to 19.08, 6.94 to 8.41, 29.76 to 30.69, 8.31 to 9.42, 27.52 to 28.55 and 21.02 to 24.83 mg/100 g respectively. Soaking and fermentation reduced the tannin content from 115.64 to 43.26 mg/100 g; phytate content from 153.81 to 47.16 mg/100 g, trypsin inhibitor from 96.56 to 1.10 mg/100 g and protease inhibitor from 98.11 to 1.2 mg/100 g respectively. In conclusion, natural fermentation of the legume reduced anti-nutritional factors and improved the nutrient composition of the product.