Food Microbiology Papers & Publications

The potential use of composite flours for the production of bakery products to increase and improve the protein content is one of the areas of research interest nowadays. In this study, suitability of wheat, soybean and unripe plantain composite flour blends was investigated for the development of cookies. Six blends of flour recipes were prepared by mixing different proportions of wheat flour (WF), soybean flour (SF) and unripe plantain flour (PF) and 100% WF served as control to produce cookies. The flour ratios were; A= (100 % wheat flour/control), B= (90:5:5), C= (80:15:5), D= (70:20:10), E= (60:25:15) and F= (50:30:20). The proximate composition varied from 7.48 - 14.01 %, 7.17 - 17.21 %, 1.65 – 5.22 %, 2.67 – 5.18 %, 1.55 – 5.88 % and 57.30 - 72.02 %, for moisture, protein, fat, crude fibre, ash and carbohydrate contents, respectively. The mineral contents ranged from 87.82 to 143.59 mg/100g, 44.35 to 78.15 mg/100g, 1.23-4.15 mg/100g, 1.27 to 2.18 mg/100g, 87.67 to 112.27 mg/100g and 67.98 to 157.22 mg/100g for potassium, calcium, iron, zinc and magnesium, respectively. The result of the mineral analysis revealed that the calcium and iron were the predominant mineral elements in the cookies samples and the mineral composition increased with level of plantain addition. This showed the viability of producing nutritious cookies with desirable nutritional qualities from wheat, soybean and unripe plantain.

OKECHUKWU OBED CHUKWUEMEKA

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.

OKECHUKWU OBED CHUKWUEMEKA

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.

OKECHUKWU OBED CHUKWUEMEKA