Food Science

The effect of rice bran in reducing the weight of the overweight / obese individuals was carried out with the following objectives: to conduct the feeding trial for overweight / obese adults for a period of three months and assess the impact of feeding on the body composition, anthropometry and biochemical profile of the adults. Forty overweight / obese women (each 20) in the age group of 30 to 60 years with no other complications formed the basis for inclusion in the study. Assessment of body composition for the selected women was carried out using Biospace Inbody 720. Each adult was fed with 75 grams (uncooked) of rice bran pasta in the form of recipes during the lunch. Biochemical parameters among the overweight and obese adults before and after the feeding trial was analysed. Statistical analysis revealed that there was no significant change after the feeding trial. The body protein increased from 7.04 to 7.09 kg among the overweight and from 7.41 to 7.48 kg among the obese adults. Soft lean mass had increased from 33.9 to 34.05 kg in overweight adults and from 35.74 to 36.04 kg in obese adults. Body fat mass among the overweight adults reduced to 29.09 kg after the feeding trial. A high degree of positive correlation (P<0.01) was observed between fat free mass and protein, total body water, soft muscle mass and mineral among overweight and obese adults. In conclusion, the results indicate that the feeding trials with rice bran incorporated pasta at 15 per cent level for overweight and obese adults did not significantly contribute to the reduction of overweight and obesity.

Pectin was extracted from fruits such as orange, apple, guava and grapes using different acids. Hydrochloric acid, sulphuric acid and nitric acid were used for extraction of pectin from dried fruit pieces. The level of pectin differed in the fruits depending on the acids added during the process of extraction. Generally fruits are dried to determine the yield of pectin. Various drying methods were adopted in this study to extract pectin from above mentioned fruits. The resulting pectin content of fruits was compared with drying methods adopted.

The levels of fatty acids, phospholipids and sterols were determined in the testes of bulls, bucks (goats) and African giant pouch rats found in Nigeria. Results showed testes weights variations were (gram wet weight): 48.6-48.5 (bulls); 23.4-23.5 (bucks); 5.72-6.04 (African giant pouch rats). Crude fat range was 2.65-3.00 g/100 g dry weight; SFA varied from 27.0-48.0 % of total fatty acids; total unsaturated fatty acids varied from 52.0-73.0 %; PUFA range was 13.2-15.3 %; PUFA/SFA range was 0.274-0.565; MUFA/SFA range was 0.810-2.13; AA/DGLA range was 18.8-74.5; LA/ALA range was 2.81-19.1 whereas n-6/n-3 range was 4.38-10.4 and EPSI (PUFA/MUFA) range was 0.265-0.370. In the phospholipids, lecithin (phosphatidylcholine) was highest in all the samples with values of 236-307 mg/100 g or 44.7-45.7 %. Among the sterols only cholesterol was of any significant level with values of 260-378 mg/100 g or 99.992-99.994 %. Chi-square (X2) analysis showed that SFA, AA/DGLA and LA/ALA were significantly different among the samples. In phospholipids, the following parameters were signicantly different among the samples: Cephalin, Lecithin, Ptd-L-Ser (PS) whereas all phospholipid parameters were significantly different among themselves in the bulls, bucks and the African giant pouch rats. Cholesterol was also significantly different among the samples.

Proximate composition, mineral composition and anti-nutrient factors were determined in the hull and cotyledons of the kernel of dika nut (Irvingia gabonensis) on dry weight basis. Higher values (g/100 g) protein, fat, ash, fiber, dry matter, fatty acid and calorific value were recorded in the cotyledon. In minerals, the levels in cotyledon were higher than hull in (mg/100 g): Na, K, Ca, Mg, Zn, Cu, Mn, Co, Fe, Cd, Ni, and P and in [K (Ca + Mg)], Ca/P and Ca/Mg. In the anti-nutrients, hull was higher in tannin, oxalate, phytate, phytin phosphorus, saponins, alkaloids and phytin phosphorus as a percentage of total phosphorus. The levels of Phy: Zn, Ca: Phy and Ca: Phy/Zn was good enough in the hull and cotyledon for the body to absorb calcium and zinc for its physiological activities. Significant differences existed between the hull and the cotyledon in all the parameters determined with high positive rxy at r = 0.05.

Effect of roasting temperature and time on the total polyphenols, flavonoids, total antioxidants and antioxidant properties of tigernut was studied using response surface methodology. Tigernut samples were roasted in an oven at the range of 150 – 200oC for 20 – 50 min. Out of the responses, only radical scavenging activity was not significantly affected by the roasting conditions. Roasting temperature affected the antioxidant contents significantly (p > 0.05) than roasting time. The optimum roasting temperature and time obtained was 200 oC for 20 min. The experimental values were very close to the predicted values and were not significantly (p > 0.05) different.

The levels of crude fat, fatty acids, phospholipids and phytosterols were determined in the unfermented and fermented samples of African locust bean seeds using gas chromatography techniques. Results showed crude fat varied from 16.9-19.5 g/100 g; SFA varied from 45.6 down to 42.1 % of total fatty acids, total unsaturated fatty acids varied from 54.4-57.9 %, PUFA range was 31.8 down to 31.0 % and PUFA/SFA ranged from 0.698-0.735. Both samples had high levels of n-6 fatty acids but low in n-3 fatty acids. In the phospholipids, lecithin was highest in the two samples with values ranging from 95.5-107 mg/100 g (46.1-51.4 %). The phytosterol values in the unfermented seeds ranged from 0.00-138 mg/100 g and in fermented seeds the range was 0.00-144 mg/100 g with sitosterol predominating in both samples. Whilst 100 g unfermented seeds would provide 13.5 g fatty acids, 100 g fermented seeds would provide 15.6 g fatty acids. The correlation coefficient was not significantly different in the fatty acids and phospholipids but significantly different in the phytosterols at r _{= 0.05}.

The amino acid components of dry date palm fruits were reported. Among the amino acids investigated, aspartic acid was found most abundant. The least concentrated amino acid was methionine whereas, the highest concentrated essential amino acid was leucine. The percentage ratio of total essential amino acid (44.4%) in the sample was higher than 39%, 26% and 11% considered adequate for ideal food protein for infants, children and adults respectively. The percentage total acidic amino acid was 26.8% whereas the percentage total basic amino acid was 25.1%. The percentage neutral amino acid was 48.1%. The percentage of cystine in total sulphur amino acids was 56.1%. The predicted protein efficiency ratio (P-PER), isoelectric point and essential amino index were 1.14, 1.82, and 0.40 respectively. The leucine/isoleucine ratio was 2.99. This shows that Leu>Ile in the sample. The amino acid scores based on whole hen’s egg amino acid showed that both Thr and Val had the lowest score. The amino acid scores based on provisional essential amino acid scoring pattern showed that Thr had the least score whereas the amino acid scores based on the suggested pattern of amino acid requirements of pre-school child (2-5 years) showed that Thr was limiting. The sample was generally poor in most of the amino acids especially the essential amino acids.

The proximate and anti-nutritional composition of “ntiti-ikpa” and “ntubiri”, diets of Ikwerre people was studied. The diets were prepared following their traditional methods of preparation. Results of proximate contents revealed the presence of high carbohydrates, fibre and proteins in the studied samples. Anti-nutrients such as tannins, alkaloids, oxalates, phyates were also detected in the studied samples. Aside being anti-nutrients, some of the anti-nutrient compounds could as well be beneficial to the body. This study has shown the proximate and anti-nutritional composition of “ntiti-ikpa” and “ntubiri” diets.

Micronutrient malnutrition affects almost two billion people worldwide and food fortification is considered as a major cost effective and sustainable solution. To enhance the micronutrient content of cakes by food fortification using locally available under exploited but nutritionally rich indigenous food fortificants. Lotus stem and Carrots were chosen as food fortificants. The nutrient analysis of the fortificants was carried out. Lotus stem powder (LS) and carrot powder (CA) were incorporated individually (15, 20 and 25 percent) as well as in mixed form(MF) (2:1, 1:1, 1:2.) in Chocolate(CH) and Orange cake(OR) and the highly acceptable cakes were analyzed for iron, ? carotene and quality parameters. Lotus stem powder had iron(80mg/100g),? carotene (543 µg/100g) and fibre(31.6 g/100g).Carrot powder had iron(5 mg/100g),? carotene(6875 µg/100g) and fibre(1.46g/100g).Among all the variations LSCK2 (84.5 percent), CAOR1 (84 percent) MFCK1 (88 percent) and MFOR1 (87.3 percent) cakes were highly acceptable.LSCK2 had the highest iron content (12.50mg/100g) and CAOR1(760µg/100g) had highest ? carotene content. Total solids were above the standard value of 60 percent. pH of MFCK1 and MFOR1 were 6.2.The microbial count of the cakes was found to be within the satisfactory limit. Conclusion: Fortification of cakes is a possible venture to alleviate micronutrient malnutrition in people.

Three years after independence, Indian lifestyle has undergone many changes. Food and taste habits are no exception to this. Indian households today welcome food with convenience in cooking and purchase. The Indian economy has been growing at a tremendous pace for the last few years, with growth rates of 9.6 percent in 2006 and 9.2 percent in 2007. Despite the global slowdown that hit economies across the globe, India is considered to have survived it to a satisfactory extent. The Indian economy is growing at a steady pace with the direct impact being steadily rising income levels of the Indian population. The rising income levels in the population is a very interesting phenomena because of two reasons one being the fact that 55 percent of the population is under the age of 25 years and secondly, the changed family structure of the population, especially in cities (nuclear families with more than one earning member). What this leads to is an increase in spending, but an increase in spending with a changed consumer behavior. This is also seen in the change in the eating-out habits of the population. It is seen that more and more people eat out these days and for a multitude of reasons, ranging from lack of option for a home cooked meal to wanting to have a relaxing experience from a hard day at work to spending time with friends/family and so on. The avenues available to them have also increased over the last few years. Rising disposable incomes and changing consumer behavior brought about a complete change in the way people choose to eat out. The eating out frequency and habits has undergone a total change over the last decade. One reason for such a significant change has been along with the income and a demographic profile is the growing influence of the west. It is because of this that food habits of countries like India are changing and there is a rapid growth in the fast food industry. It is seen that the trend of going to eat out has increased tremendously. And to cater to this of the basic need for food. There is a plethora of other factors on which this decision depends. Demand a number of restaurants have come up. The eating out decision now no longer is based in the satisfaction.