Food Science

Anaemia is a nutritional problem affecting all segments of the population in general and children, woman & pregnant woman in particular. In the latter groups, prevalence of anaemia may be as high as 60 – 70 per cent. Anaemia in our country is essentially due to iron deficiency although in children, woman & pregnant woman, folate deficiency also plays a part. Although our diets contain fairly good amount of iron, its absorption is very poor (2- 3 per cent).9 Micronutrient malnutrition commonly referred as “Hidden Hunger”, causes learning disabilities, impaired work capacity, illness & ultimately death. Forty per cent of the world suffers from iron deficiency.

In the present study, 26 elderly subjects were recruited and randomly divided into 2 groups, that is, orange (low in antioxidant capacity) and pomegranate (high in antioxidant capacity) groups, and 250 mL of juice was consumed daily for 4 weeks. Changes in plasma antioxidant capacity, activity of antioxidant enzymes, contents of ascorbic acid, vitamin E, reduced glutathione, malondialdehyde, oxidized low-density lipoprotein and carbonyls, and the degree of DNA damage in mononuclear blood cells were measured. Urine samples were collected for determination of 8-hydroxy-2?- deoxyguanosine content. Increased plasma antioxidant capacity and decreased plasma carbonyl content were demonstrated after daily consumption of pomegranate juice. In comparison, orange juice consumption presented a less significant effect on antioxidant function in elderly subjects. It is concluded that daily consumption of pomegranate juices is potentially better than orange juice in improving antioxidant function in the elderly. Because the plasma ascorbic acid, vitamin E, and reduced glutathione contents did not differ significantly between the 2 groups in this study, the phenolics may be the functional components contained in pomegranate juice that accounted for the observations.

Polyphenols widely distributed in plants, fruits and vegetables have received considerable attention because of their physiological functions including antioxidant, antimutagenic and/or cancer preventive activities. The present study aims to process cocoa beans and to estimate the quantity of epicatechin after processing. The seeds of Theobroma cocoa were subjected to two different treatments. One set of seeds were allowed to boil and other for fermentation. Both the boiled seeds and fermented seeds were further grouped into two. The first group of boiled seeds was dried and deshelled (BNR), second group of seeds were dried and roasted (BR). The fermented seeds were then dried under sunlight and deshelled without roasting (FNR) and the other group of seeds was roasted and deshelled (FR). The obtained seeds were ground to cocoa liquor and polyphenols were extracted using various solvents and concentrated by rotary evaporation, and these solutions were subjected to HPLC analysis and eluted compounds were detected by monitoring UV absorbance at 280 nm. The calibration curves were compared against the standard which was run at same nm. The obtained calibration curves identified the presence of the polyphenolic compound-epicatechin at 6 min. The sample BNR possessed the maximum concentration of o.938mg/g of epicatechin whereas the sample FR doesn’t obtained any peak representing the presence of epicatechin. Hence the study concludes that processing that involves fermentation and heat reduced epicatechin content as well as antioxidant activity.

Fish constitutes a very important component in the diets ofboth man and animals as it provides the much needed protein and other nutrients for a healthy living however, it is prone to rapid putrefaction and spoilage. In this study, local spices were applied on hot-smoked African catfish for its preservative tendencies using Response Surface Methodology of Design Expert 6.0.8.Five independent variables consisting of soaking times of 0.0, 7.50, 15.00, 22.50 and 30.0 min; soaking temperatures(30, 35, 40, 45, 50oC); garlic, ginger and turmeric with concentrations of 0.0, 2.50, 5.00, 7.50 and 10.0 g/100ml respectively were investigated. Predictive models for the response variables were developed as a function of process variables. A second-order polynomials obtained to predict the response variables were all significant (p<0.05) with good correlation coefficients (R2) between 0.869 and 0.999 showing that the models can be used to navigate the design space. Selection of the best (optimum) combination of garlic, ginger and turmeric concentrations, extraction temperature and extraction time of 7.29 g/100ml, 7.50 g/100ml, 2.5 g/100ml, 38.65 oC and 7.51 min respectively produced optimized responses in spiced smoked catfish with CP, ash, TP, FRAP, MC, fat and FFA of 65.20%, 8.59%, 2.45 mg/100 g, 20.24 mg/100 g, 2.20%, 11.17% and 0.72% respectively. This successfully established the synergistic effect of local spices on the chemical and antioxidant properties of the hot-smoked catfish

ABSTRACT:Iron deficiency anemia is highly prevalent. Dietary improvement by including iron-rich green leafy vegetables is one of the best options for increasing the iron content of the diet. Saravallai (Trianthema portulacastrum linn was used to formulate Saravallai dhal powder (SDP) and incorporated at three, six and ten percent in traditional Indian recipes. The energy, protein, fat ,calcium and iron content of SDP was 450.64±17.78 kcal. 23.74±0.53, 7.94±2.52 g percent. 589.33±8.14 and 27.16±0.76 mg. Ten percent incorporation of SDP did not alter the sensory qualities of rice, murukku, galagala, onion chutney, tomato thokku, potato fry and dhal sambar © 2014 Elixir All rights reserved

Three different good mood food cereals or breakfast cereals viz; Cornflakes, Dalia and Oats were analyzed for different physic-chemical properties. The ash and protein content of three different breakfast cereals does not vary significantly with each other while moisture content showed significant difference. The protein content of Dalia and Oats does not vary with each other, however both varied significantly with Cornflakes. The crude fiber of Cornflakes and Oats differs significantly with each other Based on organoleptic evaluation by semi-trained panelists; the appearance of all the three breakfast cereals does not vary significantly with each other. Overall acceptability of all the three breakfast cereals does not vary with each other.

Composite flours were prepared by blending acha and Bambara flours in ratios 90:10, 80:20, 70:30 and 60:40. Functional, pasting and chemical properties of the blends were evaluated. Cold extruded spaghetti samples were produced from the composite flours and 100% wheat flour as control. Proximate composition, mineral content, anti-nutritional, colour, cooking qualities and sensory acceptability of the spaghetti samples were determined. There were no significant differences (p>0.05) in water absorption and oil absorption capacities between the control and the experimental samples. Loose and packed bulk densities, dispersability, water absorption and oil absorption capacities of the composite flours were as follows: 0.59 to 0.66 g/ml, 0.91 to 0.95 g/ml, 79 to 80 g/ml, 2.14 to 2.26 g/ml and 2.15 to 2.18 g/ml compared with wheat flour 0.48 g/ml, 0.77 g/ml, 75 g/ml, 2.26 g/ml and 2.46 g/ml, respectively. Swelling power of composite flour at 90 and 100oC were essentially the same, while slight differences occurred at 60, 70 and 80oC. Moisture, ash, fat, crude fiber, protein and carbohydrate contents of the blends were 12.58 to 12.91%, 1.00 to 2.50%, 2.30 to 2.40%, 0.25 to 1.00%, 12.58 to 14.63% and 67.09 to 71.20% compared with wheat flour 13.17%, 1.5%, 2.25%, 1.32%, 10.21% and 71.56%, respectively. Phytate, tannin and trypsin inhibitor contents of the extruded products were significantly reduced. The Ca and Zn of the composite spaghetti were higher than that of wheat spaghetti. Significant differences were observed in the colour of experimental spaghetti samples. There were no significant differences (p>0.05) between the cooked weight of composite spaghetti and wheat spaghetti. The overall acceptability of the experimental samples was about 60% of the control spaghetti.

Shea butter is an under-utilized edible fat of nutritional importance in Nigeria. Research reports have not related it to the processing methods which vary from place to place. This work evaluated the effect of heat treatment methods on fatty acid and phytosterol profiles of manually extracted shea butters from fried, toasted, boiled and parboiled sheanuts pastes. Fatty acids and phytosterols profiles were determined using standard methods and they were affected by heat treatment methods. Fried sheanuts butter had highest percentage stearic acid (42.46 ± 0.12), parboiled sheanuts butter highest oleic acid (47.96 ±1.76) and boiled sheanuts the highest sitosterol content (117.31±0.11mg/100g).

Bottle gourd (Lagenaria siceraria) also known as bottle squash is a delicious vegetable. Many fresh fruits, vegetables, spices and green and black tea have been found to contain natural antioxidants such as ascorbic acid, flavonoids, phenolic compounds like ferulic acid and catechins and can contribute significantly in scavenging free radicals if taken regularly in the diet. The present study aimed at assessing the effect of different processing methods and parts of the bottle gourd on antioxidant activities as well as determining the antioxidants present in different cultivars (organic and conventional) and developing value added products (tutte- fruity) from bottle gourd. Organic and conventional bottle gourds were used for the current study. The samples were collected from two different places of Coimbatore District. Organic bottle gourd was obtained from a certified organic farm located in Udumalpet. Conventional bottle gourd was purchased from a local market. Nutrient composition was determined in both the varieties with respect to fibre, vitamin- C, calcium, phosphorus and iron. Antioxidant activity was estimated using DPPH, FRAP and total phenols method. Shelf- life study was carried out for both the varieties and value addition of bottle gourd was done by preparing tutte- fruity and organoleptic evaluation was carried out. There was no significant difference between the fibre content of organic pulp and skin when compared to conventional pulp and skin. Organic whole bottle gourd showed slightly high values in fibre content than conventional sample. Calcium content of raw, boiled and steamed bottle gourd skin was high (12.50mg). This may be due to accumulation of calcium in skin portion. In all the three assays organic bottle gourd showed highest radical scavenging activity (331.4µM TE/g) when compared to conventional one (305.83µM TE/g). The difference between the values may be because of utilization of pesticides and fertilizers in conventional practice. Tutte- fruity prepared from the conventional bottle gourd was found to be similar to the commercially available ones. Thus inclusion of bottle gourd in our daily diet will promote health and well being through its micronutrients.

Two different samples of fish were procured from Ombi River, Lafia – Jos Road, Nasarawa State, North-central Nigeria. Catfish (Claria gariepinus) and Tilapia fish (Oreochronis niloticus) and shared into two parts, smoked and unsmoked: The fish samples were analysed for protein, moisture, ash, lipid and carbohydrate content. The unsmoked and smoked Tilapia fish showed higher protein and carbohydrate content (31.50 % - 32.81 % and 13.00% - 16.27%) respectively compared to unsmoked and smoked cat fish (21.00% - 19.80% and 0.48% - 2.47%) respectively. While the unsmoked and smoked Tilapia fish showed low moisture, ash, and lipid content (12.00 % - 10.40 %; 15.60 %-16.00 % and 26.50 % - 25.83 %) compare to the unsmoked and smoked cat fish (21.00% - 19.80 %, 20.40% - 21.40 %, 28.33 % - 27.50%) respectively. High protein content in Tilapia fish proved the fact that Tilapia fish belongs to the category of fish with high protein. While high lipid content in Catfish, gave an indication of cat fish belonging to category of fish with higher lipid. The results of the analysis showed variation compared to the result of other similar researches. This could be as a result of some factors, which may include geographical location, sex, species, age, nutrient, migration and Season. The processing method altered the composition of the Cat and Tilapia fish as a result of heat where denaturisation of the fish composition is believed to have occurred. The low moisture content in smoked fish samples is as a result of water loss during smoking process and low ash content in the unsmoked fish samples can be ascribed to low content of inorganic elements. It can thus be concluded that fresh fish is more nutritious for human consumption.