Biochemistry Papers & Publications

This study was carried out to evaluate the effects of thermal processing techniques on the nutrient and antinutrient contents of pigeon pea (Cajanus cajan) flours. The pigeon pea seeds were sorted, cleaned and divided into five equal lots of 0.5kg each. Four lots of pigeon pea seeds were processed into blanched, boiled, roasted, and autoclaved pigeon pea flours, while the fifth lot was processed raw and used as control. The raw and thermally processed samples obtained were analysed for nutrient and antinutrient composition using standard methods. The proximate composition of the samples showed that the flours had a range of 8.61 - 11.46 % moisture, 21.13 - 23.94 % crude protein, 1.26 - 1.68 % fat, 5.12 – 6.10 % crude fibre, 1.74 – 2.97 % ash, 55.56 – 60.41 % carbohydrate and 333.45 - 342.75 kJ/100g energy, respectively. The mineral composition showed that the flours contained 86.24 – 144.72 mg/100g calcium, 137.80 – 170.33 mg/100g magnesium, 125.86 - 156.76 mg/100g potassium, 66.66 – 95.62 mg/100g sodium, 4.38 – 6.64 mg/100g iron and 130.27 – 178.29 mg/100g phosphorus, respectively. The vitamin content of the flours were 3.09 - 4.33 mg/100g ascorbic acid, 0.05 - 0.17 mg/100g thiamine, 0.03 - 0.21 mg/100g riboflavin, 0.13 - 0.28 mg/100g niacin, 3.21 - 6.25 mg/100g vitamin A and 1.10 - 2.70 mg/100g vitamin E, respectively. The antinutrient composition of the flours also showed that the levels of trypsin inhibitor, tannin, phytate, oxalate, saponin and haemagglutinin ranged from, 2.30 – 5.61 Tiu/mg, 0.81 – 1.5mg/100g, 1.12 - 4.18mg/100g, 0.48-4.01 mg/100g, 1.28 – 3.66 mg/100g and 1.30 – 7.44 Hiu/g, respectively. Therefore, the study showed that thermally processed pigeon pea flours could be used as nutrient dense ingredients in the preparation of a wide range of foods for children, adolescents and aged adults especially in developing countries where the problems of protein-energy malnutrition and micronutrients deficiencies are prevalent than the raw sample.

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This research assessed the nutritional composition, microbiological and sensory attributes of maize-based fortified food with peanut and carrot blends. A total of six composite flour samples were formulated using varying ratios of maize, peanut, and carrot: (MPC1) 100% maize flour (control), (MPC2) 90% maize, 5% peanut, and 5% carrot, (MPC3) 80% maize, 15% peanut, and 5% carrot, (MPC4) 70% maize, 20% peanut, and 10% carrot, (MPC5) 60% maize, 25% peanut, and 15% carrot, and (MPC6) 50% maize, 30% peanut, and 20% carrot. The proximate, mineral, vitamin, antinutrient, and functional properties of these fortified food samples were assessed using established methodologies. The proximate analysis revealed a significant increase (p<0.05) in moisture, crude protein, fat, crude fibre, ash, and energy content of the fortified samples, with values ranging from 1.63% to 3.80%; 3.08% to 44.43%; 2.39% to 15.16%; 3.58% to 7.04%; 2.34% to 3.80%; and 381.75 to 432.52 KJ/100g, respectively, as the supplementation of peanut and carrot flours increased. Conversely, the carbohydrate content decreased from 86.98% to 27.64%. The mineral content of the fortified samples also showed a significant increase (p<0.05) with higher levels of peanut and carrot flour supplementation. The findings of this study indicated a statistically reduction (p<0.05) in the antinutrient profiles of the fortified food samples. Additionally, the vitamin content significantly increased (p<0.05) with the addition of peanut and carrot flours. The overall viable counts were significantly low, and there were no detectable coliform or fungal counts. Although, the result of sensory evaluation indicated that the control sample was more organoleptically acceptable than the substituted samples, incorporating these nutrient-rich and functional ingredients in the production of maize-based cereals may broaden the application of peanut and carrot flours in the creation of various cereal types and other cereal-based food items.

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Nig. J. Pure & Appl. Sci. Vol. 38 (Issue 1, 2025) e-ISSN 2756-4045 (C) 2025 Faculty of Physical Sciences and Faculty of Life Sciences, Univ. of Ilorin, Nigeria www.njpas.com.ng Corresponding Author: Okechukwu, C.O. Department of Food Science and Technology, Enugu State University of Science and Technology, Enugu, Nigeria Email: obedemeka51@gmail.com; +2347066896556 Page |5143 Evaluation of the Effects of Boiling on the Nutrient and Phytonutrient Composition of (Aduh) Aerial Yam Tubers *1 Okechukwu, C.O. 2 Odo, P.C. and 1 Igwesi, L. U. 1 Department of Food Science and Technology, Enugu State University of Science and Technology, Enugu, Nigeria 2 Department of Food Technology, Institute of Management and Technology (IMT) Enugu State, Nigeria Date Received: 13-05-2024 Date Accepted: 21-10-2024 DOI: https://doi.org/10.48198/NJPAS/24.B06 ABSTRACT This study investigates proximate, mineral and phytonutrient composition of raw and boiled yam (Aduh) flour samples. The aduh samples were divided into two equal portions. The tubers were sorted by removal of defected tubers and divided into two equal portions of one kilogram each for the pre-treatments One portion was processed raw and the second potion was subjected to boiling treatment. The proximate and mineral composition was analyzed using the method of AOAC, (2010) while the method described by Onwuka (2005) was employed in determining the phytonutrient content. The results of the proximate composition showed that the raw aduh sample had moisture content (6.37%), ash (2.33%), crude fibre (3.64%), crude protein content (9.81%), crude fat (3.86%), carbohydrate (77.21%) and energy value of 369.94%. The values of the raw sample were higher than that of the boiled sample due to the leaching away of nutrients into the boiling water. The mineral composition showed that the flours contained 205.60 – 316.31 μg/100g calcium, 139.00 – 161.00 μg/100g magnesium, 440 – 920.00 μg/100g potassium, 550.00 – 640.00 μg/100g sodium, 590.00 – 1735 μg/100g iron and 152.00 – 412.00 μg/100g zinc, respectively. The phytonutrient composition of the raw aduh flour were alkaloids (2.16%), flavonoids (1.75%), saponins (1.27%), tannin (0.21%) and phytate (1.88%) were significantly (p<0.05) reduced during boiling treatment process. Boiling treatment led to great reduction of the anti-nutritional factors. However, a slight reduction in the nutrient parameters was observed for the boiled sample but such reduction cannot be compared with the positive gains of removal of antinutrients. Thus, it is recommended that Aduh be properly cooked for at least 60 min before consumption.

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The aim of this study was to evaluate the proximate and micronutrient composition, physical, biochemical and sensory properties of the bread produced from blends of wheat, acha, uzaaku and unere composite flours. Six samples (A-F) were produced in the following ratios A= 100:0:0 (100% Wheat), B= 80% wheat flour, 10% acha, 5% uzaaku flour, 5% unere; C = 70% wheat flour, 10% acha, 10% uzaaku flour, 10% unere; D = 60% wheat flour, 15% acha, 15% uzaaku flour, 10% unere; E = 50% wheat flour, 20% acha, 15% uzaaku flour, 15% unere; F = 40% wheat flour, 20% acha, 20% uzaaku flour, 20% unere. The parameters were analyzed using standard methods. The proximate composition of the bread showed significant increase (p<0.05) in protein, fat, crude fibre, ash, and caloric (energy) value which ranged between 7.69-18.32%, 2.41-3.70%, 2.473.86%, 3.09-4.03%, and 285.25-304.06 (Kcal/kg) and a significant decrease (p<0.05) in moisture content (20.72-26.14%) and carbohydrate (49.37-58.20%), respectively. The micronutrient content showed increase in calcium, magnesium, potassium, iron, zinc, phosphorus, vitamin B1, B2, B3, A and C as the amount of substituted flour blends increases. The result of the physical properties showed decrease in the loaf weight, loaf height, loaf volume and specific volume ranged from 240.60-218.80 g, 3.33-6.66 cm, 155.00-205.00 cm3, 0.71-0.85 cm3/g, respectively. The result of the serum biochemical parameters of rats fed the composite bread samples showed significant decrease (p<0.05) in AST, ALT, ALP, Bilirubin, creatine, urea and albumin values, respectively. The sensory attributes of the bread showed significant differences (p<0.05) in colour, aroma, taste, crumb texture and general acceptability such that the values obtained ranged from 6.05-8.90, 6.008.45, 6.40-8.60, 5.85-8.30 and 6.10-8.35, respectively. The findings of the study showed that supplementation of wheat with 10% acha, 10% uzaaku and 10% unere flour blends could produce well accepted bread samples.

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This present study evaluated the quality attributes of functional bread developed from the blends of wheat and soy-okara (SOF) flour. A completely randomized design which generated six (6) experimental runs based on different combinations of wheat (60–90%) and soy-okara (10–40%) flours was adopted for the production of functional bread. The flour blends were processed into bread and analyzed for sensory properties. The optimum flour combination in obtaining higher sensory acceptability was 85.34% WHF and 14.66% SOF with desirability function of 85% using numerical optimization techniques. The control (100% whole-wheat bread) and optimized bread produced were assessed for physicochemical, antioxidant properties and sensory qualities. The carbohydrate, calcium, phosphorus, and sodium of the optimized bread were significantly higher (p<0.05) than in the control sample having 58.14 and 75.14%, 128.80, and 75.60 mg/100 g, 68.18 and 63.77 and 13.83 ppm and 12.62 ppm respectively. The total flavonoid and phenolic contents of the control and optimized bread were significantly (p<0.05) different with values ranging from 92.77 to 114.86 mg/100 g and 66.43 to 57.51 mg/100 g respectively. A significant variation was observed in the sensory qualities between the control and optimized bread. The study revealed that the nutritional and antioxidant properties of the developed functional bread validate its potential health-promoting effects.

OKECHUKWU OBED CHUKWUEMEKA