Legumes (African yam beans and cowpeas) were boiled in tap water with different salts: NaHCO3, NaCl, CaCl2, Akanwa (trona1) at different concentrations2 of 0.2, 0.4 and 0.6 g/L, and the cooking time was monitored. Proximate analysis was conducted before and after treatment to determine the effects of these salts on the protein content. Sensory properties were also evaluated. Cooking times for the samples were significantly different (P < 0.05) when cooked in different concentrations of salts. The addition of Akanwa resulted in a shortening of the cooking time but the legumes were darkened. NaHCO3 and NaCl also reduced the cooking time while CaCl2 significantly increased the cooking time. The salts also affected the sensory properties. Results of protein analysis showed a significant difference between the treated samples at a concentration of 0.6 g/L. This suggests that heat and salt influence the protein content of legumes when cooked. NaHCO3‐treated samples required the least cooking time but samples treated with NaCl were more accepted. These results and their implications are important for those involved with emergency or disaster feeding.

Ehiem J.C., Ndirika V.I.O., Onwuka U.N. (2016): Effect of moisture content on some physical properties of Canarium schweinfurthii Engl. fruits. Res. Agr. Eng., 62: 162-169.The effect of moisture content on some physical properties of three varieties of Canarium schweinfurthii Engl. fruits (small, large and long) was studied at 40.91%, 34.92%, 23.44%, 18.5% and 11.03% moisture content on wet basis in order to solve problems associated with designing and development of processing and handling equipment for these fruits. The physical parameters investigated were major, intermediate, minor diameters, geometric mean diameter, unit mass, volume, sphericity, density, bulk density, roundness, aspect ratio, porosity, surface and specific surface area. The results obtained showed that the physical parameters decreased linearly with a decrease in moisture content. Major diameter and true density of all the fruit varieties were not affected significantly (P < 0.05) by moisture content. Canarium schweinfurthii Engl. fruits are not round but spherical and oblong, hence, they can rather roll than slide. Among the studied varieties, small Canarium schweinfurthii Engl. is less bulky, has the highest specific surface area and is more porous.

Bambara groundnut (Voandezia subterranea) and African breadfruit (ABF) (Treculia africana) were procured, and then processed into flours by roasting or without roasting. The flours and cocoa powder were analyzed for functional properties. The flours of 25, 20 or 15 g were mixed with 15, 20 and 25 g of cocoa powder plus 40-g sugar, 30-g milk and 10-g margarine, respectively, and heated for 20 or 10 min, then molded into bars. The chocolate bars produced were evaluated for nutrient composition and sensory properties.Results showed higher bulk density (67 g/mL) and water absorption capacity (2.1 mL/g) in cocoa powder than the substitute flours while the roasted ABF flour had the highest oil absorption capacity of 1.6 (mL/g). There was a considerable increase in protein, ash, fat, soluble carbohydrate, minerals and vitamin, except for the total lost of vitamin C in the bars. Protein varied significantly P Ͻ 0.05 per samples, where sample UG3 had the highest protein content at 8.25%, while sample RA1 the least at 3.80%. Chocolate bar from unroasted ABF (UA2) at 20:20 g combination had the best taste, and most samples were accepted by the taste panelist, indicating that these legumes could be used in the food industries to substitute for cocoa powder in chocolate bar production at levels of 50:50%.

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The flow characteristics of three varieties of Canarium schweinfurthii Engler nuts (Canarium schweinfurthii short, Canarium schweinfurthii long and Canarium schweinfurthii large – CSHT_LRG) relevant for the design and development of handling and storage systems was studied at three different moisture levels (10.20, 17.23 and 25.06% wet basis). The flow characteristics investigated include the normal stress, the shear stress, the initial shear stress, the coefficient and angle of the internal friction, the coefficient of mobility and the size of the discharge opening. An Instron universal machine at a cross-head speed of 25 mm·min^–1 was used to obtain the shear force. The results obtained showed that all the flow properties increased with an increase in the moisture content except for the coefficient of mobility. Moreover, the variety of the C. schweinfurthii nuts had a significant effect (P &lt; 0.05) on the flow characteristics. CSHT_LRG had the best ability to flow freely than the other varieties. The hopper side wall angle for all the varieties ranged from 67–70°. Round, square and triangle shapes are all acceptable for the smooth flow of C. schweinfurthii nuts.