Effect of Steaming of Beans Pudding on the Phytochemical Composition of Thaumatococcus Daniellii Wrapper

Impart of Different Packaging Materials on Some Physicochemical and Acceptability of Moi moi Prepared from Cowpea (Vina unguiculata)

“…and highest (4.98%) in 504 (moi-moi packed in etere). Significant (p<0.05) different between them could be due to possible hydrolyses of absorbed thaumatin [39] content from etere which leached into the moi-moi during boiling to amino acid [22]. This could also be the reason why protein content of moi-moi samples packed in leaves were higher than those packed in aluminium packaging materials.…”

“…Dehulling, variety and ingredients used may be responsible [40] including calcium-iron interactions [43] and leaves phytochemical interactions with some moi-moi mineral [17]. Chemical reactions between the leaves and food components during steaming resulting in desired moi-moi flavour had been advanced [22]. For adequate iron retention, aluminium plate may be more preferable.…”

“…Etere or Uma in Igbo and ewe omo in Yoruba are medium to large leaves used for wrapping various quickly consumed local food products [21]. It is cheap, not as readily available as banana leaves and imparts unique flavor, colour and nutrients into foods by leaching a lot of biochemical pigment and phytochemicals [22] into the foods like moi-moi.…”

Biomass Valorization: Agricultural Waste in Environmental Protection, Phytomedicine and Biofuel Production

“…Although the initial reason for employing these leaves as packaging materials was their surface area and their ability to withstand heat, it has also been observed that these leaves perform additional functions such as flavour enhancement and possible supply of medicinal compounds to the consumer [56]. Quantitative phytochemical analysis of the leaves of T. daniellii prior to and after usage revealed that some of these phytochemicals (saponins, flavonoids, and tanins) have leached either into the bean pudding or the water used for steaming [57].…”

“…Generally, many people after consumption discard the seeds of watermelon. However, several scientists have now shown that inherent in these seeds are phytochemicals with varying activities against Staphylococcus sp., E. coli, Proteus sp., Klebsiella sp., and P. aeruginosa [57]. Hence, these seeds could serve as renewable sources of new antimicrobial agents.…”