Comparative Evaluation of the Nutritive and Functional Attributes of Some Traditional Nigerian Snacks and Oil Seed Cakes

Aletor, O.; ., A. Ojelabi

doi:10.3923/pjn.2007.99.103

Cited by 20 publications

(3 citation statements)

References 7 publications

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“…The results showed that there was no significant difference (p≤0.05) between watermelon 'Robo' and melon 'Robo'. However, the protein contents of 'Robo' from watermelon and melon are comparable to the value of 32.4% and 33.43% recorded by Aletor and Ojelabi (2007) and Makinde and Ibim (2015). The high protein contents of 'Robo' from watermelon seeds could be used to complement high carbohydrate and starchy foods from developing countries especially in Nigeria where 'Robo' is a common traditional snack (Makinde and Ibim, 2015).…”

Section: Resultssupporting

confidence: 78%

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Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds

Albanie¹,

Olushola²,

Abegunde³

et al. 2019

Food Res.

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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.

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Section: Resultssupporting

confidence: 78%

“…Several authors reported similar observations for 'Robo' produced from groundnut (Arachis hypogea) and melon (Citrullus vulgaris) seeds (Aletor and Ojelabi, 2007;Jimoh and Adedokun, 2014). 'Robo' samples produced from watermelon (Citrullus lanatus (Thunb.)…”

Section: Amino Acids Profile Of 'Robo' From Watermelon (Citrullus Lanmentioning

confidence: 71%

Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds

Albanie¹,

Olushola²,

Abegunde³

et al. 2019

Food Res.

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“…In Nigeria, there exist a variety of indigenous snacks such as "Aadun", a maize-based snack, "Ojojo" made from water yam, "Kulikuli" from groundnuts, and "Masa", a muffin-like snack made from cereals, among several others. The consumption of these and other snacks dates back several decades in the country's history, especially among the low income populace, thus contributing to the overall dietary nutrient intake [1]. However, some indigenous snacks are deficient in one or more essential nutrient.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and Sensory Evaluation of Rice-Based <i>Masa</i> Enriched with Soybean and Crayfish

Samuel¹,

Ishola²,

Otegbayo³

2015

FNS

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Parallel production of biodiesel and bioethanol in palm‐oil‐based biorefineries: life cycle assessment on the energy and greenhouse gases emissions

Lim

Lee

2011

Biofuels Bioprod Bioref

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The main objective of this life cycle assessment (LCA) study is to determine the environmental consequences of the inclusion of second-generation biofuels (bioethanol from palm oil biomass) toward current palm oil biodiesel production through a 'seed-to-wheel' LCA analysis. Their energy and greenhouse gas (GHG) emission indicators are evaluated with consequential approach for system delimitation. Although all scenarios provide positive environmental impact, it is found that the inclusion of bioethanol production in the current palm oil processing will decrease the net energy ratio (NER) and net carbon emission ratio (NCER) values by 27.5% and 66.6%, respectively. Moreover, carbon emission savings (CES) value is also found to decrease by a total of 21.9%. This indicates that a higher amount of energy input and GHG emissions is actually required for the bioethanol processing than the amount of energy it will produce and the GHG from fossil fuels it will displace. The sensitivity analysis performed on the yields of bioethanol shows that the minimum conversion threshold should be larger than 60% in order to have a higher energy and GHG emission ratio than current palm oil biodiesel processing. Sensitivity analysis on direct land use change and waste-water treatment is also carried out which discourages the expansion of palm oil plantation to primary forest (including peatland) and emphasizes the need for a biogas harvesting system.

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Comparative Evaluation of the Nutritive and Functional Attributes of Some Traditional Nigerian Snacks and Oil Seed Cakes

Cited by 20 publications

References 7 publications

Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds

Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds

Nutritional and Sensory Evaluation of Rice-Based <i>Masa</i> Enriched with Soybean and Crayfish

Parallel production of biodiesel and bioethanol in palm‐oil‐based biorefineries: life cycle assessment on the energy and greenhouse gases emissions

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Comparative Evaluation of the Nutritive and Functional Attributes of Some Traditional Nigerian Snacks and Oil Seed Cakes

Cited by 20 publications

References 7 publications

Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds

Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds

Nutritional and Sensory Evaluation of Rice-Based &lt;i&gt;Masa&lt;/i&gt; Enriched with Soybean and Crayfish

Parallel production of biodiesel and bioethanol in palm‐oil‐based biorefineries: life cycle assessment on the energy and greenhouse gases emissions

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Nutritional and Sensory Evaluation of Rice-Based <i>Masa</i> Enriched with Soybean and Crayfish