Food Science

Lipid composition of the brain oils of bull and hen found in Nigeria was determined by gas chromatography. SFA level ranged from 6.11 to 6.54 % of total fatty acids. MUFA was close to each other in the samples and composed the third largest fraction of 8.89 to 9.86 %. The n-6 PUFA constituted the second largest group of 35.4 to 39.0 % whereas the n-3 PUFA of 46.0 to 48.1 % formed the largest group. Most concentrated SFA was lignoceric acid, highest MUFA was erucic acid, highest n-6 was arachidonic acid whilst docosahexaenoic acid (DHA) was the highest n-3 PUFA. Cholesterol was the only sterol detected, 589 to 874 mg/100 g. The highest phospholipid was phosphatidylcholine having a range of 29.1 (60.4 %) to 20.2 (59.6 %) mg/100 g. 100 g bull brain would provide 8.56 g of DHA, 100 g hen brain would provide 9.47 g of DHA.

Stress has become a pervasive issue in modern life, significantly affecting both mental and physical health. Behavioural, hormonal, immunological, and physiological responses to stressors lead to physical expressions of fatigue and psychological expressions of tension or irritation. If not treated, it can lead to chronic problems like despair, therefore requiring effective evidence-based treatments. Current medications mainly target psychological or physical symptoms, and they often have side effects, including overuse risks. An emerging approach includes the use of functional foods, nutraceuticals, or products that are a combination of nutrition and therapy. These include dietary fiber, prebiotics, probiotics, antioxidants, and natural foods, which significantly affect stress management. This review explores the impact of nutrients and diets on managing stress. The release of cortisol during stress serves a purpose but can become harmful when elevated over time. Although practices like meditation and exercise are often recommended for stress relief, the role of functional foods is frequently overlooked. These foods offer more than basic nutrition; they contain bioactive compounds that support brain function, regulate hormones, and enhance overall well-being. By nourishing the body and mind with essential nutrients, functional foods serve as natural allies in managing stress. This literature review examines various types of functional foods and their health implications, particularly in stress management. Understanding their mechanisms and benefits can provide a path to optimal use in promoting health and resilience in our increasingly stressful world. Although the present body of research is promising in showing the potential of functional foods in managing stress, there is a need for holistic studies that consider both psychological and physiological outcomes. Future human trials to study the efficacy of nutritional interventions to reduce acute responses to stress need to pay attention to several critical aspects of study design.

The amino acid components of three fresh water fishes: African catfish (Clarias gariepinus), snake fish (Channa striatus) and tilapia fish (Tilapia zillii) were reported. Among the amino acids investigated, aspartic and glutamic acids were found most abundant in all the three samples with values ranging from 10.4 – 10.7 g/100g crude protein, cp (aspartic acid) and 14.3-14.6 g/100g cp (glutamic acid. The most abundant essential amino acids were Lysine (Leu), Leucine (Leu), and Arginine (Arg). The total acidic and amino acids (TAAA) (24.9 – 25.2g/100g, cp) in all the samples were greater than the total basic amino acids (TBAA) (18.4 – 19.8g/100g, cp) and Leu / Ile ratio values (2.09 – 2.20) showed that Leu > Ile in all the samples. The predicted protein efficiency ratio (P-PER) values (3.46-3.59) were considerably high and this would make them good food complements. The isoelectric point (pI) ranged from 4.68 – 6.04, showing that they are in acidic medium. In essential amino acid scores (based on whole hen’s egg), Lys was highest in all the sample with values ranging from 1.57 – 1.66 and their limiting essential amino acid was Valine (Val). On provisional essential amino acid scoring pattern, Lys (1.77 – 1.87) and Val (0.93) had the highest and lowest scores respectively. Essential amino acid scores based on pattern for pre-school children showed that all the samples would supply the required essential amino acids for pre-school children (2 – 5 years old). Generally, the samples are good sources of essential amino acids.

Millet is one of the oldest foods known to humans and pearl millet (Pennisetum glaucum) is the most widely grown type of millet. To test the acceptability and cost effectiveness of pearl millet based Indian sweets, establish their nutritional superiority and to promote them among school-going adolescent girls. Pearl millet was selected, procured, cleaned, roasted and milled. The milled flour was sieved repeatedly to get a fine flour. The flour was stored at room temperature in airtight HDPE. The pearl millet flour was incorporated in Indian sweets such as appam, Sweet murukku, Sesame balls, Groundnut balls and Roasted bengal gram balls. Appam (PMA), sesame balls (PMSB), groundnut balls(PMGB) and roasted bengal gram balls (PMRB) contained 40 percent of pearl millet flour and sweet murukku (SPMM) contained 60 percent of pearl millet flour. Their acceptability was evaluated, nutrient content and the Cost Effective Ratio (CER) were calculated. An overall acceptability score percentage of 90 and above was obtained by all the prepared sweets namely, sesame balls, groundnut balls, roasted Bengal gram balls and sweet murukku. Pearl millet appam and control sweet murukku which obtained a score of 86.67 percent and 87.56 percent respectively. The cost of preparation of 100 g of pearl millet based sweets and their control is well below Rs. 10. Pearl millet based Indian sweets are low cost recipes and highly acceptable.

The levels of fatty acids, phospholipids and sterols were determined in the skin and muscle of Alestes macrolepidotus. Results showed crude fat varied from 0.488-5.46 g/100 g; SFA from 16.0-29.5 % of total fatty acids, total unsaturated fatty acids varied from 61.6-80.9 %, PUFA range was 33.1-37.4 % and PUFA/SFA ranged from 1.27-2.07.Skin and muscle had low levels of n-6 fatty acids but high in n-3 fatty acids. Correlation coefficient was significantly and positively high at r = 0.05 in the fatty acids. In the phospholipids, lecithin was highest both inskin and muscle with respective values of 734 and 313 (mg/100 g). The sterol values in the skin varied from81.6-81.7 mg/100 g and muscle was not detected (–) to11.4 (9.89±2.62) mg/100 g. Whilst 100 g skin would provide 3.82 g fatty acids, 100 g muscle would provide 0.342 g fatty acids.

Fortification of yogurt by dietary fibers from different natural sources has been used to improve its health benefits. However, this could lead to change the other quality parameters of the yogurt. Hence, it is necessary to have an idea about the effect of dietary fiber incorporation from different natural sources on the quality attributes of yogurt. This paper reviews the effect of dietary fiber incorporation to yogurt from different natural sources to its quality attributes.

The present work has been done to emphasize the place of palm oil zomi in people diet at south of Benin. It has consisted in evaluating consumers’ perception and to record utilization of this oil in households of South Benin. On the basis of an inquiry questionnaire, 200 consumers (consumer’s producers (CP) and consumers non producers (CNP)) have been interviewed in six departments of South-Benin. Results have revealed flavored palm oil zomi was characterized by a deep red color (80%), a pronounced odor (10%), a good fluidity (67.14%) and an unsalted taste (93.55%). According to 99.14% of consumers, vegetable with tomatoes sauces were in their majority cooked with zomi oil. Beans according to 95.71% of consumers and boiled yam according to 89.15% of consumers represented foods largely consumed with zomi oil. Zomi oil supplying was frequently done in markets according to 50.7% of consumers. Totally, flavored palm oil zomi occupied an important place in Benin people gastronomy.

Pigeon pea (Cajanus cajan), a leguminous crop, is widely consumed in developing countries for its high nutritional content, particularly its vitamin C and essential micronutrients. Sprouting is known to enhance the nutritional profile of seeds, but there is limited research on its effect on the ascorbic acid (vitamin C) and phosphate content of pigeon pea. Pigeon pea seeds were purchased from Ogbete market in Enugu State, Nigeria, and sprouted over five days. Ascorbic acid content was quantified using an iodine titration method, while phosphate levels were determined via spectrophotometry. Samples were collected and analyzed at 24-hour intervals (Day 0 to Day 5). The ascorbic acid content of pigeon pea seeds showed a increase from 0.088 mg/100g on Day 0 to 0.152 mg/100g on Day 5, with the highest increase observed between Day 3 and Day 5. The phosphate content initially increased from 0.275 mg/100g on Day 0 to 0.718 mg/100g on Day 3, before declining slightly to 0.556 mg/100g by Day 5. Statistical analysis indicated that the changes in both ascorbic acid and phosphate content were significant (p < 0.05). The findings suggest that sprouting significantly enhances the nutritional content of pigeon pea seeds, particularly with respect to ascorbic acid and phosphate levels. This increase in nutrient content supports the potential health benefits of incorporating sprouted pigeon pea into diets, especially in regions where micronutrient deficiencies are prevalent.

The proximate and anti-nutrient profiles of Dioscorea bulbifera tubers were determined. The proximate profile included high crude fiber (18.17±6.28%/wet weight and 20.34±6.67%/dry weight) and total carbohydrate (60.83±3.82%/wet weight and 68.41±5.78%/dry weight). The anti-nutrients composition included tannins, cyanogenic glycosides, oxalates, phytates and saponins. These results support the medicinal uses of Dioscorea bulbifera tubers, and suggest its potentials as food, after proper processing

Millets have currently exploited as a regular nutritious food as well as in therapeutic diets. Diarrhoeal diseases in children requires immediate remedy due to the problem of dehydration which sets in un-noticed. Fermented and unfermented millet-based replacement fluids are a healthy option to treat and get over the problem of diarrhea. This phase of the study was on the sensory evaluation of the developed Diarrhoeal replacement fluids based on Finger millet (Ragi) (Eleucine coracana) and Pearl millet (Pennisetum typhoides). The results indicate that there are significant differences in the perceived flavor, odour, and overall acceptability of fermented porridge made from pearl millet and finger millet. Finger millet appears to be preferred in terms of these sensory attributes. However, there were no significant differences in appearance and mouthfeel between the two types of millet porridge. Fermented porridge is preferred in terms of these sensory attributes.