Chemical,functional and nutritional properties of wet dehulled niger (Guizotia abyssinica Cass.) seed flour

Niger seeds were dehulled using hot lye treatment. Dehulling of niger seeds increased the protein and fat contents from 24 to 35 and 31–53 g/100 g and decreased the crude fiber from 16.9 to 2.2 g/100 g, respectively. The defatted flour prepared from dehulled niger seeds was evaluated for chemical, functional and nutritional properties and compared to the undehulled flour. The protein content of the dehulled flour increased from 44 to 63 g/100 g. Dehulling resulted in inactivation of trypsin inhibitor activity. The dehulled flour had higher water and fat absorption capacities. However, the nitrogen solubility, emulsification capacity and foaming properties decreased. Chemical score of the dehulled flour was higher; threonine was the first limiting amino acid followed by lysine and isolecuine. The in vitro digestibility of the protein increased due to dehulling (85.5%) compared to that of undehulled flour (76%). The calculated nutritional indices, essential amino acid index, biological value, nutritional index and C-PER, were higher in dehulled flour compared to undehulled flour. The available lysine content appeared to be unchanged.     

Effect of Dry Heat Pre-Treatment (Toasting) on the Cooking Time of Cowpeas (Vigna unguiculata L. Walp)

Four cowpea varieties (Brown beans, Oloka beans, IAR48 and IT89KD-288) were toasted at 105 °C, and used to study the effect of dry heat treatment on the cooking time and nutrient composition of cowpea seeds and also its effect on the functional properties of resultant flour of the cowpea seed varieties. Toasting reduced the cooking time for brown and oloka cowpea varieties from 55.00–31.00 and 70.67–51.67 min, respectively. The cooking time for IAR48 and IT89KD-288 cowpea varieties increased from 104.67 to 106.00 and 88.00 to 88.67 min, respectively. The results indicate that the cooking time of cowpea seeds can be reduced significantly on toasting, while maintaining their potential as functional agents in the food industry for nutrition and utilisation. Correlation between the amount of water imbibed by cowpea seeds and their cooking time was -0.74, but was not significant at p ≤ 0.05, suggesting that there is no significant relationship between the amount of water imbibed by cowpea seeds and their cooking time.     

Modelling the Effect of Toasting Time on the Functional Properties of Brachystegia eurycoma Flour

The effect of toasting time on the functional properties of Brachystegia eurycoma flour was investigated. The water absorption capacity, swelling power and solubility index of the flour, increased with increase in toasting time, while the oil absorption capacity and amylose content of the flour decreased with increase in toasting time. The peak viscosity, final viscosity, break down and setback viscosity increased from 134.67 to 176.24 RVU, 460.33 to 650.43 RVU, 57.83 to 120.33 RVU and 405.70 to 581.17 RVU respectively, as the toasting time increased. The pasting temperature decreased from 88.25 to 78.32 °C, as the toasting time increased from 0 to 12 min. Regression models that could be used to adequately express the relationships existing between the functional properties of the flour and toasting time were established.     

Pithecellobium jiringa legume flour for potential food applications: Studies on their physico-chemical and functional properties

Jering seeds are traditionally consumed as a legume in South-East Asia. In the present study, we evaluated the physico-chemical, functional and cooking properties of jering seed flour with a major aim to popularise this seed for development of new food products. The seed flour had high moisture (58.55%) and crude protein contents (14.19%). Results on the functional properties revealed significant differences in the protein solubility, which showed a decrease from pH 2 to pH 4, with high water absorption (2.83 ml/g) and oil absorption (1.83 ml/g) capacities. The emulsifying activity and stability of the seed flour was highest at 0.4 M (26.27% and 75.75%, respectively). Addition of carbohydrates (lactose, maltose and sucrose) decreased the least gelation capacity. Results of this study showed functional properties of jering seed flour to be dependent on the concentration, pH and ionic strengths, which can be suitably modified for development of new food products.     

Physicochemical and functional properties of protein concentrates from pulses

The physicochemical and functional properties of protein concentrates from peas, lentils, navy beans, chickpeas, and defatted chickpeas were investigated. Protein concentrates were prepared using a laboratory wet milling procedure. Chemical composition and colour of the protein concentrates were significantly different among the various pulses. Functional properties of the chickpea protein concentrates, including water hydration capacity, foaming capacity, and emulsion capacity, were improved significantly after a defatting step was added prior to the fractionation process. Navy bean protein concentrate had the largest foaming capacity, whilst chickpea protein concentrates had the smallest. Protein concentrates from lentils had the most stable foams after 120 min, whilst those from chickpeas had the least stable foams. Navy bean protein concentrate also had the highest emulsion capacity, whilst pea protein concentrates had the poorest. Protein content of the protein concentrates was positively correlated, whilst the fat content was negatively correlated with foaming capacity (r = 0.663, p < 0.001 and r = − 0.712, p < 0.001, respectively). Water hydration capacity of the protein concentrates was significantly correlated with ash content (r = 0.597, p < 0.01), fat absorption (r = 0.535, p < 0.01), foaming capacity (r = 0.775, p < 0.001) and foam stability at 120 min (r = 0.595, p < 0.01). Ash content and foaming capacity were significantly correlated with emulsion capacity (r = 0.497, p < 0.05, and r = 0.552, p < 0.01, respectively).     

Chemical and Sensory Evaluation of African Breadfruit (Treculia africana) Seeds Processed with Alum and Trona

The effect of aluminum sulphate (alum) and sodium sesquicarbonate (trona) on the chemical and sensory qualities of African breadfruit seeds (ABFS) was studied. ABFS were steeped in (0 – 2.0%) alum concentrations for 24 h. The seeds were parboiled, dehulled and then cooked with (0 – 2.0%) trona concentrations for 90 min. The chemical composition (proximate, energy, pH and titratable acidity) and sensory qualities of these samples were analyzed alongside the control (raw dehulled ABFS). The results showed that there were significant differences (p < 0.05) between the control and the processed samples as well as among the processed samples. There were significant (p < 0.05) increases in moisture (8.81 – 32.02%), ash (3.22 – 6.43%) and pH (6.97 – 7.64) contents as the concentration of alum and trona increased, whereas crude protein, fat, crude fibre, carbohydrate and total titratable acidity decreased with increase in the concentration of trona. However, there was no significant difference (p > 0.05) in the colour of the cooked samples. ABFS sample cooked with 1.5% trona concentration was rated highest (7.02) in overall acceptability.     

Effect of gamma irradiation on physicochemical,structural and rheological properties of plant exudate gums

This study was undertaken to determine the effect of gamma irradiation on physicochemical characteristics of acacia, apricot and karaya gum. The moisture and carbohydrate content varied significantly (p ≤ 0.05) from 8.83–11.12 and 77.98–83.08 g/100 g, respectively, in native gums. Protein, fat and ash content also varied significantly among the gums (1.63–2.25, 0.09–1.10 and 3.67–5.72 g/100 g, respectively). Functional properties like water absorption, emulsifying, swelling and solubility index increased with the increase in irradiation dose (0–5 kGy). Viscosity of the aqueous gum dispersions measured using RVA decreased with irradiation under natural and acidic environments. Absorbance of the functional groups like –OH, –COOH, uronic acid and pyranose units increased upon irradiation in acacia and karaya gum as confirmed by FT-IR analysis. Irradiation had a pronounced effect on the rheology of acacia and apricot gums reducing their viscosity. In case of karaya gum, there was a transaction of gel-like solid behaviour to viscous liquid behaviour upon irradiation.     

Proximate,Functional and Anti-Nutritional Properties of Boiled Ukpo Seed (Mucuna flagellipes) Flour

“Ukpo” (Mucuna flagellipes) seed flour is one of the soup thickeners used in most rural Igbo-speaking communities of Southern Nigeria. Its preparation is usually associated with long cooking time which is required to soften the cotyledon before grinding as well as reduce the anti-nutritional components of the seed. This work was therefore aimed at determining the effect of boiling time on some functional properties and antinutritional properties of the ukpo seed flour. The result obtained showed that there were slight reductions in the protein, fat and ash content as boiling time increased probably due to leaching. All the functional properties analysed increased significantly (p ≤ 0.05) with increasing boiling time. The water absorption, oil absorption and emulsion capacities increased from values of 1.60 ml/g, 1.23 ml/g and 9.3 ml/g respectively at 0 minutes to 3.2 ml/g, 2.8 ml/g and 17.66 ml/g respectively at 60 minutes. The bulk density and swelling index also increased from 0.72 g/ml to 1.17 cm³/cm³ and from 1.02 g/ml to 1.36 cm³/cm³ respectively. The oxalate, tannin, saponin, phenol and phytate contents decreased significantly (p ≤ 0.05) with increasing boiling time. The values at 60 minutes boiling time were 0.14%, 0.182%, 0.434%, 0.146% and 0.719% respectively. These results suggest that heat treatment improves the performance of the Ukpo flour in soup thickening while reducing to a large extent the anti-nutritional properties.     

Physicochemical,functional and cooking properties of under explored legumes,Canavalia of the southwest coast of India

Nutritionally potential under explored wild legumes viz., Canavalia cathartica and Canavalia maritima are widely distributed in mangroves and sand dunes, respectively, in Southwest coast of India. Physicochemical, functional and cooking properties of dried seeds of these legumes have been evaluated. Seeds and cotyledons of C. cathartica are larger and possessing higher hydration and swelling capacity than that of C. maritima indicating higher permeability and softness. The crude protein of C. maritima and C. cathartica were found to be higher than common pulses. The pH vs. protein solubility profile was almost similar with minimum solubility at pH 4 (27.8–28.1%). C. maritima showed higher oil absorption capacity (1.53 ml/g) as well as water absorption (0.1 M) capacity. The gelation capacity was minimal at 0.1 M NaCl and pH 4 for both the seed flours. Addition of carbohydrates (starch, lactose, maltose and sucrose) reduced the lowest gelling capacity of C. maritima except for maltose in C. cathartica. Emulsifying activity (EA) and emulsifying stability (ES) diminished with increasing concentration of flours. Minimum EA and ES were attained at pH 4 and maximum at pH 10 in both seed flours. Maximum EA for C. cathartica and C. maritima (62% vs. 72.6%) was attained at 0.4 M NaCl. The ES vs. flour concentration, pH and ionic strength profiles did not differ much between C. maritima and C. cathartica. Peak foam capacity (FC) and stability (FS) were achieved at 6% (w/v) of C. maritima flour, while the same was attained at 8% (w/v) of C. cathartica. The FC and FS of the seed flours improved with increasing pH (pH 2–10). C. maritima flour exhibited the better FC (27.7%), while C. cathartica exhibited better FS (44.42%) at pH 10. Although highest FC was attained at 0.4 M NaCl in both flours, C. maritima was found to be superior (30.5% vs. 28.5%). The flour of C. maritima attained the highest FS at 0.2 M NaCl than C. cathartica (0.4 M NaCl). The minimum cooking time for cotyledons of C. cathartica was more and higher gruel solid loss was reported due to its high L/B ratio. The Pearson correlation coefficients revealed that functional properties of seed flours vary due to their chemical composition.     

Evaluation of Poultry Manure Application Rates on the Nutrient Composition of Dioscorea bulbifera (Aerial yam)

An experiment was conducted to evaluate the effect of various levels of poultry manure application on the nutritional value and functional properties of Dioscorea bulbifera. The experiment was a randomised complete block design on a plot size of 8 m² with a planting space of 50 cm × 1 m, using 5 levels of poultry manure: 0, 1, 2, 3 and 4 tonnes/ hectare. Standard analytical methods were used to determine the proximate and mineral composition as well as the functional properties of the bulbils. Poultry manure application significantly increased the starch content. The highest starch yield (13.50%) was observed at 4 tonnes/hectare poultry manure application. The dry matter and fat contents were not significantly affected by poultry manure application. Crude fibre, ash and crude protein contents were significantly affected by poultry manure application. Ash content ranged from 3.41 – 4.68% with 4 t/ha level of application having the highest ash content. The crude protein content ranged from 2.48 – 6.28%. The highest crude protein content was observed at 3 t/ha. The total carotenoid content was not significantly affected by poultry manure application. The phosphorus, calcium and magnesium contents were significantly affected by poultry manure application. Water and oil absorption capacity increased with increase in the level of poultry manure while the bulk density was not significantly affected by the level of poultry manure. Application of poultry manure was found to significantly influence the nutrient content and functional properties of D. bulbifera.     

Quality Evaluation of Maize Chips (Kokoro) Fortified with Cowpea Flour

Quality evaluation of “kokoro” fortified with cowpea flour (0, 10, 20, 30, and 40 %) was studied. The blends were reconstituted into a thick paste, manually moulded into kokoro stick and deep fried in hot vegetable oil at about 170°C for 5 minutes. These flour blends were analyzed for pasting, proximate and functional properties. The result showed that there was significant difference (p < 0.05) in the proximate composition in all the bends. The protein content ranged from 15.20 – 23.03% while ash content was between 1.29 – 1.90%, which increased with increase in cowpea flour. The carbohydrate, fat and fiber contents decreased with values ranging from 59.17 – 65.00%, 3.24 – 4.40% and 2.23 – 2.96%, respectively. The pasting characteristics of the maize cowpea blends gave a peak viscosity ranging from 510 – 702 cp. There was no significant difference (p > 0.05) in the pasting time and temperature. The functional properties reflected that water absorption, oil absorption and foaming capacity significantly increased with increase in cowpea flour with their values ranging from 186.67 – 210.00 g/100 g, 163.33 – 195.00 g/mg and 30.73 – 39.27% respectively. Bulk density also followed the same trend. Sample CAF (100% maize) reflected the highest dispersibility value (6.63%). No significant difference (p > 0.05) was observed in the swelling capacity and least gelatinization concentration. Although the sensory result indicated that increase in cowpea flour does not show a significant difference (p > 0.05) in the sensory parameters, the overall acceptability of the samples was highly rated.     

Physico-chemical properties and nutrient composition of beach pea (Lathyrus maritimus L.)

Physico-chemical properties of Beach pea (Lathyrus maritimus L.) seeds were evaluated and their proximate composition determined. Results were also compared with those of green pea (Pisum sativum) and field pea (Lathyrus sativus). Beach pea seeds had a very low grain weight, density, hydration capacity, hydration index, swelling capacity and swelling index as compared to green pea and field pea. The contents of crude protein (29.2%), crude fibre (12.0%), reducing sugars (0.2%), total phenolics (1.2%) and ash (3.0%), and total free amino acids (0.6%) of beach pea were substantially higher than other pea varieties examined. The contents of cysteine (1.6%), methionine (1.1%), and tryptophan (0.3%) in beach pea proteins were low, but higher than those in green pea and field pea varieties from Canadian and Indian cultivars. Beach pea lipids were dominated by linoleic acid (69.1%), and were similar to green pea (45.1%) and Canadian grown field pea (57.0%). The macroelements of beach pea were dominated by potassium (476 mg/100 g), phosphorus (413 mg/100 g), magnesium (1180 mg/100 g), and calcium (144 mg/100 g). The contents of microelements, namely manganese, zinc, and iron in beach pea were 3.5, 3.0 and 9.4 mg/100 g, respectively.     

Bread Making Potential of Composite Flour of Wheat-Acha (Digitaria exilis staph) Enriched with Cowpea (Vigna unguiculata L. walp) Flour

Bread-making potentials of composite flours containing 90% wheat and 10% acha enriched with 0-15% cowpea flour were investigated. Proximate composition and functional properties of the blends were studied using AOAC standard methods. Bread loaves were prepared from the blends using the straight dough method and evaluated for loaf height, loaf volume, loaf weight and sensory characteristics. Crude protein, crude fat, crude fibre and ash contents increased significantly (p < 0.05) with increase in level of cowpea flour addition, but moisture content was not significantly (p > 0.05) different among the blends. Functional properties, with exception of bulk density and swelling capacity, were significantly (p < 0.05) different among the blends. Average loaf height and loaf volume decreased significantly (p < 0.05) with increased cowpea flour but loaf weight showed opposite trend with significant (p < 0.05) differences as cowpea flour increased. However, the addition of cowpea flour significantly (p < 0.05) decreased the loaf specific volume but all enriched samples were not significantly (p > 0.05) different. Bread samples from composited blends were rated lower than bread from all wheat bread. Bread loaves from enriched composite flour with up to 10% cowpea flour were acceptable to the panelists.     

Physicochemical Properties of Mango Seed Flour

The proximate composition, functional and antinutritional properties of flour produced from seeds of mangoes grown in Ebonyi State were studied. Two cultivars: India and Indochinese were used for the study. The aim of the study was to determine any possible potential that flour obtained from these seeds might possess. Results revealed that flours from India and Indochinese cultivars had protein contents of 6.00 and 4.95%; moisture, 5.00 and 10.36%; fibre, 11.00 and 15% while the carbohydrate was 74.41 and 64.23% respectively. Results from the functional properties showed that flours from both of the cultivars had water absorption capacities of 2.0 g/g and 1.5 g/g; oil absorption capacity of 2.16 g/g and 1.83 g/g while foaming capacity was 3.79 g/g and 3.75 g/g with India cultivar having higher values for each of the functional properties studied although, there was no significant difference (p > 0.05) in the values except for the water absorption capacity. Levels of hydrogen cyanide, phytic acid and trypsin inhibitors were generally low and within safe levels.     

Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder

This study was carried out to investigate the impact of different drying air temperatures (45, 60, 75, and 90 °C) on the physico-chemical and microstructural properties of foam-mat-dried shrimp powder. Physico-chemical properties such as moisture content, water activity, solubility, water binding capacity (WBC), and color of the powder were determined. The experimental results showed that as the temperature increased, the moisture content, water activity, and WBC of the samples decreased. However, their solubility increased significantly (p < 0.05). Furthermore, the total color difference (ΔE) increased by increasing temperature, yet decreased at 90 °C. The SEM images indicated as the drying temperature increased, the mat structure porosity increased, too, especially at 90 °C.Industrial RelevanceThe demand for ready-to-eat (RTE) and/or ready-to-cook (RTC) meals is gradually growing because they are easy to prepare. The dried shrimp powder can be used for producing formulated seafood and other food products such as soups, sauce, snacks, etc. to increase the protein content and improve the nutritional value of them. Fish and shrimp soup mixes and snacks are examples of dried RTE products. They are popular in Asian countries, due to easy transportation, quality, stability, and long shelf life.     

Changes in some Physicochemical Properties of Cassia sieberiana Seeds During Roasting

One of the uses of Cassia sieberiana seeds is roasting for beverage. Therefore, the thrust of this work was to study changes in some physicochemical properties of Cassia sieberiana seeds during roasting. A 3 × 3 factorial experimental design was employed. Roasting temperatures were 190, 210 and 230°C while roasting times were 10, 20 and 30 min respectively. Nine experimental combinations were produced. Proximate composition of unroasted sample, pH, total soluble solid, total titratable acidity, acetic acid, weight loss, caffeine content, swelling and colour of both unroasted and roasted samples were determined using standard methods. Proximate composition of unroasted Cassia sieberiana in percentage as determined were moisture content (9.04 ± 0.04), ash (9.3 ± 0.03), crude fibre (16.21 ± 0.09), crude protein (19.88 ± 0.03), fat (5.31 ± 0.05) and carbohydrate (40.26 ± 0.33). The pH, total soluble solid, total titratable acidity, acetic acid, caffeine content and colour of unroasted Cassia sieberiana seed were 6.25 ± 0.7, 3.0 ± 0.13 (^oO), 0.57 ± 0.06 (mg/g), 0.12 ± 0.00 (%), 11.6 ± 1.05 (%) and 0.43 abs respectively. Effect of roasting was significant (p < 0.05) on moisture content, weight loss, caffeine content, swelling and colour, while a non-significant (p > 0.05) effect was recorded on pH, total soluble solid, total titratable acidity and acetic acid.     

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

The effect of cooking on levels of nutrients and anti-nutritional factors in beans and chickpeas was investigated. Significant (p < 0.05) variation existed among the beans and chickpeas with respect to their crude protein, starch, soluble dietary fiber (SDF), insoluble dietary fiber (IDF), total dietary fiber (TDF), resistant starch (RS), trypsin inhibitor activity (TIA), mineral, phytic acid, tannin, sucrose and oligosaccharide (raffinose, stachyose and verbascose) contents. Cooking beans and chickpeas in water significantly increased protein, starch, SDF, IDF, TDF, Mn and P contents (on a dry weight basis), whereas reduced ash, K, Mg, TIA, tannin, sucrose and oligosaccharide contents were observed. Colored beans (black, cranberry, dark red kidney, pinto and small red bean) contained tannins, whereas little tannin in white-colored beans (great northern and white pea bean) and chickpeas (Desi and Kabuli type) was detected.     

Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water

Myofibrillar proteins (MPs) of chicken breast were generally insoluble in water. The potential of high-pressure homogenization (HPH) to solubilize chicken breast MPs in water was tested. The effects of 0 psi (0.1 MPa), 10,000 psi (69 MPa), 15,000 psi (103 MPa) and 20,000 psi (138 MPa) for two passes HPH on solubility, protein profile, particle property, flow property and microstructure of MPs in water were investigated. HPH at 15,000 psi (103 MPa) could induce the suspension of MPs with small particle size species (sub-filament, oligomers or monomer structure) and high absolute zeta potential, thus enhancing the solubility, flow ability and stability without individual protein degradation. Reduction of particle size and strengthening of intermolecular electrostatic repulsion appeared to be the main reasons in solubilizing MPs in water treated with HPH.Industrial relevanceThe qualitative characteristics of meat products are closely related to the solubility of meat proteins. Myofibrillar proteins (MPs), as major part of total muscle proteins, are generally considered to be insoluble in water. The results showed that high-pressure homogenization has potential application for solubilizing MPs in water to develop new meat-based products in the food industry.     

Amino acid composition,mineral contents and protein solubility of some lima bean (Phaseolus lunatus l. Walp) seeds coat

Seeds coat of four lima beans (Phaseolus lunatus) varieties were subjected to standard analytical techniques in order to evaluate proximate, amino acid, mineral composition and protein solubility. The proximate analysis indicates moisture content in the range of (3.17–4.96%), crude protein (14.53–15.93%), fat (0.62–0.74%), crude fibre (32.59–33.59%), ash (2.43–3.88%), and carbohydrate (47.11–48.62%) on dry weight basis. The most abundant mineral element in the studied seeds coat was potassium 361.20–459.51 mg/100 g followed by sodium 71.27–102.51 mg/100 g and magnesium 83.20–95.23 mg/100 g. Calcium, phosphorus, iron and zinc were also present in significant amount while lead, cobalt and nickel were not detected. The amino acid profile demonstrates nutritionally acceptable results for the samples due to the high levels of essential amino acids in g/100 g protein such as lysine 6.42–7.41, leucine 7.51–8.37, arginine 4.42–7.02 and phenylalanine 5.01–5.49; when compared with FAO/WHO standard; with essential amino acids (TEAA) 49.47–51.07 g/100 g protein. Glutamic and aspartic acid were the most abundant amino acid in all the samples. The protein solubility profiles showed minimum values at pH 4 and more than 70% soluble at pH 10. The study has shown the potentials of lima bean seeds coat, an agro by-products in the development of new functional ingredients for food enrichment to provide an economic alternative raw material for food industries.     

Chemical,Functional and Pasting Properties of Defatted Starches from Cowpea and Soybean and Application in Stiff Porridge Preparation

The effects of defatting on the chemical, functional and pasting properties of starches from cowpea and soybean and their application in stiff porridge preparation were studied. Conventional cassava starch served as standard. Defatting of cowpea and soybean resulted in higher yield. Defatted starches also had higher amylose contents with low protein, fat and ash contents than full fat starches. In addition, defatted starches from cowpea and soybean had higher water absorption capacity, swelling power, blue value index and low bulk density, higher peak viscosity, trough, final viscosity, setback values than full fat cowpea and soybean starches while cassava starch had higher peak time and pasting temperature than the legume starches. The full fat starches from soybean and cowpea had high breakdown and low setback values than the defatted samples and control. The extensibility values of defatted starches were significantly (p ≤ 0.05) higher than full fat starches but lower than control. There was no significant (p ≥ 0.05) difference in texture and appearance of stiff porridges prepared from cowpea, soybean and cassava starches. Similarly, there was no significant (p ≥ 0.05) difference in mouldability, stickiness and overall acceptability between defatted starches and control but significantly different (p ≤ 0.05) with the full fat starches. It is therefore concluded that consumption of such stiff porridges could be beneficial to individuals requiring decreased and/or slow starch digestibility such as diabetic patients and long distance athletes since legume starches are known to have low starch digestibility.