Decrease In Carbohydrate Content Research Articles

Assessment the Effects of Psyllium and Hydrocolloids in Gluten-free Noodle

This study was performed to examine the effects of individual and combined usage of psyllium with guar gum (GG) or locust bean gum (LBG) on the production of gluten-free Turkish-type noodles. For this purpose, six different formulations were created with the total amount of variables being 3%, and samples' physical, chemical, cooking, textural and sensorial properties were performed. The results revealed no significant decrease or increase in moisture, ash, protein and fat contents. On the other hand, although individual usage of psyllium caused a slight decrease in carbohydrate content, this did not reflect energy values. The lowest L* and hue and the highest a* values were observed in the samples where only psyllium was used, and there was no statistically significant difference in b* and saturation index values. Regarding cooking quality and textural analysis, the results from these two analyses supported each other, and there is a significant difference between the samples. An additional disliking that can be considered statistically significant was not determined by using psyllium with or without other gums in noodle formulation. As a result, the dual combined psyllium with other gums in gluten-free noodle production could be appropriate without adversely affecting the quality of the product.

Proximate and Physicochemical Composition of Food Prepared from Fermented Starch

Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. This study was designed to evaluate the proximate and physicochemical composition of food prepared from fermented starch. Cassava starch was allowed to ferment for a period of 12 days, proximate and physicochemical compositions were analysed using standard methods at intervals of 3 days. The result of proximate analysis showed that fermentation significantly increased the % moisture and protein content (B2 to B5) when compared to B1 of the starch food. Also a significant decrease in carbohydrate content (42.99±0.03 - 9.02±0.05) of the fermented samples was noted. The fibre and ash contents were significantly higher after 12 days of fermentation (B5) compared to the other batches. Result of the physicochemical parameters showed that the chloride values, solubility and oil absorption abilities of the samples decreased as the fermentation period increased. The wettability of the samples significantly increased in all the fermented samples compared to unfermented samples. The result obtained in this study showed that fermentation significantly enhanced the % protein and moisture content of the food and decreased the carbohydrate content as the fermentation period increased.

Effects of Seed Germination on Physicochemical and Bioactive Compounds Characteristics of Velvet Bean Tempe

Indonesia, known as the largest tempe-producing country globally with approximately 160,000 producers, faces a challenge in meeting the demand for tempe due to insufficient local soybean supply. To address this issue, Indonesia has been compelled to import significant quantities of soybeans, reaching 1.68 million tons in 2020, which escalated by 47.78% to 2.49 million tons in 2021. This study aims to scientifically investigate the impact of velvet bean seed germination on the physicochemical characteristics and bioactive components of velvet bean tempe. The research methodology involved quantitative analysis to obtain reliable results. The preliminary analysis established that the optimal velvet bean tempe fermentation time was 48 hours. Following germination, the physical properties of velvet bean sprouts exhibited an increase in weight accompanied by a reduction in bulk density and absolute density. Furthermore, the germination treatment resulted in decreased brightness, saturation, whiteness, and pH values, while simultaneously increasing the hardness of the tempe. Chemical analysis demonstrated that germination of velvet bean seeds led to an elevation in moisture content and a decrease in carbohydrate content within the produced tempe. Additionally, bioactive component analysis revealed that the germination treatment contributed to a reduction in total phenol content from 52.46 to 36.30 mg AAE/100g, antioxidant capacity from 132.80 to 66.90 mg GAE/100g, and GABA content from 54.20 to 21.50 mg/100g in the tempe. These findings provide valuable scientific insights into alternative ingredient utilisation and production processes optimisation of velvet bean tempe.

Physiochemical and sensorial characteristics of biscuits from flour blends of germinated wheat and pigeon pea

The physiochemical and sensory characteristics of biscuits made from flour blends of germinated wheat and germinated pigeon pea were studied. The wheat and pigeon pea grains were germinated and processed into flours. Six blends were obtained with different proportions of germinated wheat and germinated pigeon pea flours designated as GWGP1 (90% germinated wheat flour and 10% germinated pigeon pea flour), GWGP2 (80% germinated wheat flour and 20% germinated pigeon pea flour), GWGP3 (70% germinated wheat flour and 30% germinated pigeon pea flour), GWGP4 (60% germinated wheat flour and 40% germinated pigeon pea flour), GWGP4 (50% germinated wheat flour and 50% germinated pigeon pea flour) and GWGP0 (100% germinated wheat flour which served as control). Functional properties of the processed flour samples were analyzed. The biscuits produced were analyzed for proximate, physical and sensory properties. The functional properties of the flour blends showed significant (p<0.05) differences. The proximate composition mean values portrayed increased moisture, fat, ash, fibre, protein and decrease in carbohydrate contents as the supplementation of the flours of wheat with pigeon pea increased. The physical attributes mean values showed significant differences (p<0.05) in weight, thickness, diameter, spread ratio and breaking strength. The sensory evaluation mean score ranged from 5.45 to 6.75 appearance, 5.15 to 7.15 taste, 5.00 to 6.30 texture, 5.35 to 6.85 aroma and 5.16 to 7.30 general acceptability. Acceptable biscuits with improved nutritive values can be produced from flour blends of germinated wheat and germinated pigeon pea, hence should be encouraged in the food industry.

PENGARUH SUBTITUSI TEPUNG OKARA DAN ALPUKAT SEBAGAI LEMAK TERHADAP KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES

<p><em>The tendency of people to consume fast food and ready-to-eat products such as cookies becomes the cause of a sedentary lifestyle and activities that are contrary to the quantity of food. This becomes one of the causes of degenerative diseases so it is suggested to consume high in nutrient functional foods. Therefore, a study was conducted on substituting cookies with okara flour which is rich in dietary fiber, and avocado which has healthy fats of the MUFA type to increase the nutritional content of cookies. This study aims to find out the chemical characteristics (moisture content, ash, fat, protein, carbohydrate, total calories, and dietary fiber), physical characteristics (hardness and spread ratio), and sensory characteristics (color, aroma, texture, taste, and overalls), also find the best formulation from cookies of okara flour and wheat flour substitution (20%/80%, 40%/60%, 60%/40% (w/w)) that made with substitution of avocado (50%). The experimental research method is using RAL with variation substitution of okara flour. The chemical, physical, and sensory data were analyzed using ANOVA and if there was a difference between treatments continued with Duncan multiple range test analysis at </em><em>a</em><em>= 5%. The best formula is cookies V2 with a ratio of okara flour and wheat flour of 40%/60%. Cookies V2 have chemical characteristics including water content of 11.90%, ash content of 2.44%, fat content of 17.09%, protein content of 8.44%, carbohydrate content of 72.01%, total calories of 4.48kcal, dietary fiber of 13.47%. Physical characteristics include hardness 194,58 N and spread ratio 39.7. Sensory characteristics cookies V2 obtained the highest favored score of 4,11. It can be concluded that the substitution of okara flour significantly increased protein and dietary fiber content and decreased carbohydrate content, accompanied by an increase in healthy fat levels due to avocado substitution. </em></p>

Impact of using oat flour and erythritol on characteristics and glycemic index of chiffon cakes and study the effect of erythritol on cavity- causing bacteria

Oats have a high content of β-glucan. Its consumption lowers cholesterol and the glycemic response. One of the main components of many baked confectionery goods is sucrose. Reducing the amount of refined sugar in food has become urgently necessary as a result of the growing understanding of the link between excessive sugar consumption and the emergence of chronic diseases. Oat flour in the chiffon cake formulation was replaced at three levels, 50, 75 and 100% with wheat flour and had sucrose replaced with erythritol. Raw materials and prepared chiffon cake samples were analyzed for their chemical composition. Final product was evaluated for baking quality, glycemic index (GI) and organoleptic Properties of chiffon cake. The inhibitory effects of erythritol on Streptococcus strains were examined. Results suggest that, it could be seen that a significant increase in fiber and fat contents (10.1 and 6.52%, respectively) and a decrease in carbohydrate content 68.79%, in oat flour compared to wheat flour. Our results indicated that in the presence of erythritol was decreased the growth of S. sanguinis by 73%. Chiffon cake produced with oat flours and erythritol it was characterized with their higher content of moisture, ash and fiber. The highest weight (360.0 g) was given by adding 100% oat flour to the chiffon cake sample compared to 342.6 g for control cake. The GI were decreased as the levels of oat flour were increased and substituted sucrose with erythritol. Chiffon cakes prepared with 50% oat flour and 100% erythritol was decreased in sweetness

Kinoa (Chenopodium quinoa Willd.) Unu ile Zenginleştirilen Muffin Keklerin Bazı Fizikokimyasal ve Duyusal Özellikleri

Kinoa (Chenopodium quinoa Willd.) yapısındaki yüksek orandaki protein ve dengeli amino asit içeriği nedeniyle tahıl ürünlerinin zenginleştirilmesi açısından önemli bir kaynaktır. Özellikle birçok tahılda sınırlı düzeyde bulunan lisin, metionin ve treonin amino asidini fazla miktarda içermesi kinoanın önemini arttırmaktadır. Bu çalışmada %100 buğday unundan üretilen kontrol grubu örnek ve buğday ununa farklı oranlarda (%25 ve 50) kinoa unu ikame edilmesi ile üretilen muffin keklerde meydana gelen fizikokimyasal ve duyusal değişimler araştırılmıştır. Muffin kek formülasyonunda kinoa unu ikame oranı arttıkça örneklerin protein, yağ, kül ve amino asit içerikleri ile tekstür profil analizi sonucunda elde edilen sertlik değerlerinde artış meydana gelirken, karbonhidrat içeriğinde ve spesifik hacimde azalma meydana gelmiştir. Muffin kekler renk değerleri bakımından incelendiğinde, kinoa unu ikame oranı arttıkça dış renk L* değerinde ve iç renk a* değerinde artış gözlenirken, iç renk L* değerinde azalış olduğu belirlenmiştir. Duyusal özellikler bakımından %50 oranında kinoa unu ikame edilmiş örnekte gözeneklilik, tekstür, tat ve genel beğeni puanlarında anlamlı düzeyde azalma (p

Evaluation of the nutritional quality of complementary food formulated from locally available grains and moringa stenopetala in southern Ethiopia

Moringa stenopetala is an indigenous multipurpose tree grown in the back yard and crop lands with nutritional and medicinal value. This study aimed to produce M. stenopetala leaf powder supplementation on the macro and micronutrient nutritive values of maize–soybean–chickpea and sorghums–soybean–chickpea food formulations for use as a complementary food for infants and young children. The dried leaves of M. stenopetala and grains were ground and sieved to appropriate particle size. Proportions of grain flour and M. stenopetala leaf powder admixed in the formulations were determined using Nutri-Survey-Linear-Programming Software. Fourteen formulations were made from unprocessed and processed grains supplemented with 5% and 10% M. stenopetala leaf powder. A preferred ratio was selected based on the nutritional value (energy and protein) and sensory evaluation while using two unfortified formulations as control. Food analysis was performed with standard methods. Analysis of variance (ANOVA) with Turkey test was conducted to investigate the mean difference of nutritional values and sensory evaluation among different formulations. The crude protein and ash contents of the diets increased significantly with M. stenopetala leaf fortification and energy content. There was a significant decrease in carbohydrate content in the formulation of 10 and 12 compared to the controls as the percentage level of M. stenopetala leaf powder supplementation increased. This could be due to substitution effect of M. stenopetala as evidenced by the nutritional composition of the individual ingredients. The fat content of the formulation 10 and 12 that were selected by sensory evaluation was relatively higher (10.6%) than the control blend (9.85%) but not statistically significant, which fulfills the recommended dietary allowance by FAO/WHO. The product development study showed that the addition of M. stenopetala leaf powder to locally available food ingredients such as sorghum/maize, soybean and chickpea enhances nutrient value, such as energy, ash, protein, potassium and fat contents. Therefore, blending M. stenopetala with locally available food crops could be an option to mitigate protein–energy malnutrition (PEM) and micronutrient deficiency by improving traditionally used staple foods. Key words: Moringa stenopetala, complementary food, malnutrition, sensory evaluation, micronutrient, bioavailability

Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects.

The consumption of cookies is widely extended throughout the world, although their formulas contain ingredients such as saturated fats or refined flours that are considered harmful to health. In addition, cookies are generally made from wheat flour, and nowadays there is a growing concern about gluten intolerance, thus the demand for gluten-free products is increasing. In this regard, the aim of the present study is to reformulate traditional cookies by replacing wheat flour and butter by flours and oils from nuts and seeds. Within these seeds, poppy or chia are not commonly consumed ingredients as they can cause rejection by consumers. Thus, a study was performed to evaluate the neophobia level of consumers and the consumer acceptance for the inclusion of these novel ingredients in cookies. The results have been obtained by measuring physical parameters, proximate composition and consumer evaluation of five batches of cookies. By replacing butter and wheat flour with maize flour, almond, walnut, chia or poppy seed flours and oils, an increase of protein, fat and fiber has been observed as well as a decrease in carbohydrate content; thus, the resultant cookies would be a good source of vegetal protein as well as a source of oleic and linoleic acid with potential benefits on health. The cookies in general have similar physical properties and a positive consumer acceptance in texture, taste and external aspect. The Food Neophobia Scale results suggest that non-neophobic consumers gave higher scores than neophobic consumers in all the parameters. The resultant product would be a functional product able to substitute traditional ones not only directed to celiac people but all type of consumers because of their beneficial composition.

Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms

SummaryThe impacts of different cooking methods (boiling, steaming, baking, microwaving and frying) on chemical compositions, starch digestibility and antioxidant activity of taro corms were investigated. Compared with raw taro, boiling and frying reduced crude protein and ash contents. Frying significantly increased crude fat and fibre contents but decreased carbohydrate content. All cooking methods reduced oxalate content, especially frying. Among the cooked products, the boiled taro had the highest rapidly digestible starch (RDS) but the lowest resistant starch (RS) contents. In contrast, the fried taro provided the lowest RDS but the highest RS contents. All cooking methods reduced the total phenolic content and antioxidant activity of taro. The boiled taro had the lowest antioxidant activity but the fired taro provided the highest. Frying was able to retain most of the health‐promoting compounds with the lowest oxalate content; however, the high consumption of high‐fat fried taro may adversely affect human health.

The Effect of Tytanit on Fibre Fraction Content in Medicago x varia T. Martyn and Trifolium pratense L. Cell Walls

The aim of the experiment was to determine the effect of foliar application of Tytanit, a stimulator based on titanium, on the content of fibrous fractions, cellulose, and hemicellulose in the cell walls of h. alfalfa and r. clover. The experimental factors were plant species and titanium doses. The content of cell wall fibrous fractions was determined with near-infrared spectroscopy, and Relative Feed Value (RFV), and cellulose and hemicellulose content were calculated based on acid detergent fibre (ADF), neutral detergent fibre (NDF) and acid detergent lignin (ADL). The stimulator differentiated the content of fibrous fractions in plant cell walls. Its largest dose lowered ADF content to 2.3% in plant dry matter, and the smallest one increased accumulation of the ADL fraction by 1.6%. NDF content in the dry matter of h. alfalfa and r. clover was lower than the desired optimum for plants used as forage, and the stimulator additionally reduced it by 4.9%. Higher doses of titanium decreased carbohydrate content during unfavourable hydrothermal conditions. However, there was no significant effect of differentiated Tytanit doses on the RFV value.

Factors That Affect the Mechanical Strength of Archaeological Wood-A Case Study of 18th-Century Wooden Water Pipes from Bóżnicza Street in Poznań, Poland.

Large amounts of archaeological wood are often excavated during groundworks in cities and towns. Part of the unearthed artefacts is usually saved, conserved and then presented in museums. However, if the finding contains several similar objects, some of them could potentially be further employed for some other practical purposes. The research aimed to determine the mechanical performance of the remains of wooden water mains excavated at Bóżnicza street in Poznań, Poland and evaluate its potential usefulness for any practical purposes. First, wood density was determined along with its mechanical strength in compression. The density of archaeological wood identified as Scots pine was lower than contemporary pinewood (383 kg × m−3 vs. 572 kg × m−3); therefore, its mechanical properties in compression tests were also lower, as expected, making the wood unsuitable for any practical applications. However, the differences in modulus of elasticity and compressive strength were not justified by the differences in wood density. Further infrared spectroscopy and X-ray diffraction analyses revealed additional differences in chemical composition and cellulose crystallinity between archaeological and contemporary wood. The results indicated the decrease in carbohydrate content and cellulose crystallinity in degraded wood, which, in addition to wood density, apparently contribute to the deterioration in mechanical strength of archaeological wood. The case study of the excavated archaeological wooden pipes shows that they have historical value but are not useful for practical purposes. It also revealed that not only wood density but also its chemical composition and cellulose crystallinity level has a substantial impact on the wood mechanical properties, particularly in compression.

Effects of white vinegar on Carbohydrate Contents in Hepatorenal Tissues in Rats.

White vinegar is mildly acidic with a pH of 2-3 that has long been used as a relish and traditional medication that depends on its concentration. Yet even a small amount of white vinegar in a small concentration may cause serious poisoning. Recently, many sorts of white vinegar have been developed using fundamental sources and technologies to satisfy customer needs. This study was aimed to investigate the effects of white vinegar on carbohydrate contents in hepatorenal tissues in rats. Thirty female rats were used, they were divided into three groups, group 1 was given distilled water as the normal control group, group 2 was given white vinegar with a dose (1 ml/kg (5 %)) and group 3 was given white vinegar with a dose (1 ml/kg (10 %)) for two weeks. PAS stain in all treated tissues showed a decrease in carbohydrate contents when compared with the control group. In conclusion, white vinegar consumption has adverse effects on carbohydrate contents in hepatic and renal tissues in rats, hence the quantity of white vinegar should be discouraged or reduced.

RNA Sequencing Reveals Dynamic Carbohydrate Metabolism and Phytohormone Signaling Accompanying Post-mowing Regeneration of Forage Winter Wheat (Triticum aestivum L.).

Winter wheat (Triticum aestivum L.) is used as fresh green winter forage worldwide, and its ability to regenerate after mowing determines whether it can be used for forage production; however, the molecular mechanism of regeneration is poorly understood. This study identified long-chain coding and non-coding RNAs in the wheat cultivar “XN9106,” which is cultivated for forage and grain production separately in winter and summer, and analyzed their function during post-mowing regeneration. The results showed that the degradation of carbohydrate plays an important role in regeneration, as demonstrated by decreased carbohydrate content. The increased gene expression of enzymes including β-amylase, β-fructofuranosidase, sucrose synthase, sucrose-6-phosphate synthase, trehalose-6-phosphate synthase, and trehalose-6-phosphate phosphatase in mowed seedlings suggests regeneration is fueled by degraded carbohydrates that provide energy and carbon skeletons for the Krebs cycle and amino acid synthesis. The decreased auxin content relieved the inhibition of cytokinin synthesis, that controls the transition from cell division to cell expansion and stimulates cell expansion and differentiation during the cell expansion phase, and eventually accelerate post-mowing regeneration of seedlings. Additionally, differentially expressed long-chain non-coding RNAs (lncRNAs) might participate in the regulation of gene expression related to carbohydrate metabolism and hormone signal transduction. This study demonstrated the responses of key mRNAs and lncRNAs during post-mowing regeneration of winter wheat and revealed the importance of carbohydrate and hormone during regeneration, providing valuable information for genetic improvement of forage wheat.

Assessing efficacies of insect pest management methods to preserve nutritional composition of bagged maize in storehouses located in markets in Nigeria

Maize needs to be stored using effective and safe postharvest management measures to prevent physical insect damage as well as ensure stability of nutritional quality during storage. In this study, conducted in February–December 2016, insect pest management methods for bagged maize preservation in storehouses located in markets in Nigeria were evaluated for their ability to preserve nutritional quality. Study locations were in three grain markets, namely Eleekara market in Oyo town and Arisekola market in Ibadan, Oyo State, South West Nigeria, and Ago market in Ilorin, Kwara State, North Central Nigeria. Treatments comprised Piper guineense(Botanical), Bularafa diatomaceous earth (DE), permethrin powder(Rambo™) (Permethrin), PICSbags(hermetic)and ZeroFly® bags(non-hermetic). The study also had negative control(Control)comprising untreated maize in polypropylene bags. In general, as a result of insect infestation, protein content increased in all treatments except PICS which had the least infestation. After 11 months of storage, Permethrin and PICS treatments had the lowest insect infestation levels and the highest energy levels. Energy level in the Botanical treatment was also high and similar to levels in Permethrin and PICS treatments most likely due to fats and essential oils in P. guineense being adsorbed and/or absorbed by kernels. Fat content was lower in the Control and DE treatments likely due to the Control having the highest insect infestation and the DE adsorbing and/or absorbing fat from kernels. During storage carbohydrate content decreased in all treatments except the Control. However, even in the Control, there was a clear trend of decrease in carbohydrate content. Because the Control had the highest insect (Sitophilus zeamais) infestation and insect damaged kernels (IDK), this trend in decrease in carbohydrate content may be insect related. Ash content increased in the ZeroFly treatment, was unchanged in Botanical, Control, and PICS treatments, and decreased in DE and Permethrin treatments. Nutritional quality variables in this study were within or close to the known value ranges for maize. Therefore, use of maize that had been fumigated well and had a relatively low initial grain MC (9.1%), in addition to the effects of the treatments most likely slowed down population growth of the several insect species that were found and contributed to preserving nutritional quality. The relatively low insect populations in all treatments, including the Control, during the February–September period probably reduced the clarity of effects of infestation on nutritional composition reported in this study.

Proximate, Phytochemical and Anti-Nutritional Composition of Chrysophyllum albidum kernel seed

With increasing human population, proportional knowledge in the usefulness of underutilized plant seeds as potential sources of human foods became inevitable. Studies were carried out to determine the proximate analysis, phytochemicals, and anti-nutrients composition of African Star Apple (Chrysophyllum albidum) kernel seed using standard methods of analysis. Two samples of the fruit kernel seeds were produced. Unfermented African Star Apple Seed (ASAU) was the negative standard; it was dried and grounded into flour. Fermented African Star Apple Seed (ASAF), prepared in ungrounded form, was boiled for 12 hours and allowed to stand for 5 days to ferment. Freshly prepared fermented castor oil seed (OGR - Ogiri) was the positive standard. The phytochemical analysis revealed the presence of saponins, phenolic, alkaloids, flavonoids and terpenes, while tannin was only present in ASAU. The proximate analysis revealed a decrease in carbohydrate content of ASAF (26.0 %) and OGR (23.44 %) when compared to ASAU (55.12 %). Also the protein content of ASAF (18.22 %) and Ogiri (22.50 %) increased significantly (P

Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour

The by-product (residue) from fermented yellow maize starch production was dried and milled into flour and designated as fermented yellow maize residues, the residue was added to Gari at 0–30% levels of substitution to produce Gari-residue blends. The blends and control were evaluated for its functional and pasting properties, proximate composition, mineral content and starch digestibility. The Gari-residue blends were reconstituted with hot water into a stiff dough (“Eba”) and its sensory and proximate composition analyzed. Results showed water and oil absorption capacities decreased, and an increase in Bulk density, swelling power and solubility index. Pasting property showed a decrease in peak, breakdown and setback viscosities, a decrease in pasting time while the pasting temperature increased. Proximate composition of stiff dough showed an increase in fat, crude protein and crude fibre with a decrease in carbohydrate content, mineral content determination showed the contents of Ca, Zn, Fe and P increased. Sensory evaluation results showed Gari stiff dough at 5–25% levels of substitution had equal preference with the control for overall acceptability. Values for starch digestibility showed a reduction in glycemic indices with the presence of residue flours. This study has thus shown that fermented maize starch residue enhanced the sensory and nutritional properties of “Eba”.

Utilization of Soursop (Annona muricta) Flour for the Production of Chin-Chin

The present study was aimed at utilizing soursop flour for the production of chin-chin. Soursop (SS) was processed to flour. Chin-chin was prepared from blends of wheat and soursop flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to soursop flour (SSF), and 100% wheat flour as control. Proximate and sensory analysis of the chin-chin was determined using standard methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total bacterial and fungal counts. Proximate composition of the chin-chin revealed a significant (p<0.05) increase in ash (0.42-0.96%), fat (33.31-39.29%), crude protein (5.32-7.94% protein), crude fibre (0.95-1.12%), and moisture content (4.85-7.65%) with a decrease in carbohydrate content (55.14-42.94%) as substitution of soursop flour increased. Energy content decreased as substitution of soursop flour increased, but beyond 30%, level, the energy content was observed to increase significantly. Substitution of soursop flour with wheat flour at the level of 10% compared favorably with the control sample suggesting that acceptable chin-chin could be produced at SSF substitution of up to 10%. The samples presented adequate microbiological conditions after storage of 3 weeks with counts ranging from 5.20×103-7.00×104cfu/g and 4.00×104-6.00×104cfu/g, for total bacterial and fungal counts, respectively. The study therefore showed that soursop can be utilized for the development of chin-chin with improved nutritional value over 100% wheat flour thereby serving as a nutritious household food which will help address the problem of protein-energy malnutrition.

Effect of Ginger and Cinnamon on the Proximate Composition and Sensory Properties of Corn Ogi

Objective: Ogi is a fermented cereal gruel produced from maize, sorghum or millet. The objective of the study was to investigate the effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi.
 Methodology: Ogi slurry was prepared from corn and fortified with 5% ginger, 5% cinnamon, 5% ginger: 5% cinnamon and 2.5% ginger: 2.5% cinnamon spices and 100% corn ogi as control. The samples were analyzed for proximate composition and sensory properties using standard methods.
 Results: The results obtained from this study indicated that there was an increase in the moisture, ash, protein and fat contents of corn ogi spiced with ginger and cinnamon and a decrease in carbohydrate content. These increases were observed to be significant (p<0.05) with corn ogi samples spiced with ginger than for cinnamon except for crude fiber which was higher in ogi spiced with cinnamon. Moisture content of the ogi samples ranged from 8.53-9.79%, crude protein 5.13-6.37%, ash 0.19-0.30%, crude fiber 0.29-0.81%, carbohydrate 78.93-81.64% and energy contents 387.77-391.98 kcal. The inclusion of cinnamon and ginger had no significant (p<0.05) effect on the sensory properties of the unsweetened spiced ogi samples. Mean scores obtained for unsweetened ogi samples were low. Upon sweetening with sugar, these scores were increased for all sensory attributes. Sensory evaluation of sweetened ogi samples showed that the control sample was more preferred for all sensory attributes and this was followed closely by sample ogi spiced with 5% ginger.
 Conclusion: This study recommends the use of ginger at 5% for the fortification of corn ogi which will result in ogi with sensory properties similar to 100% corn ogi. It also showed the potential of fortifying corn ogi with ginger and cinnamon, either singly or as a blend, to enhance the nutritional quality of corn ogi.

Edaphic and Foliar Biofortification of Common Black Bean (Phaseolus vulgaris L.) with Iron

Background: Biofortification is the process by which the nutritional quality of food crops is improved through agronomic practices, conventional plant breeding, or modern biotechnology. The objective in this work was to determine the effect of iron on mineral content, proximal composition, bioactive compound content and antioxidant activity in the bean grain.Methods: In this present work, we biofortificated plants of common bean (Phaseolus vulgaris L.), with doses of iron sulfate (0, 0.25, and 0.50 g) and foliar iron chelate (0, 25, 50 and 100 µM). In the grain content mineral (iron, zinc, copper and nickel), proximal composition (moisture, ash, crude fiber, fat, protein, carbohydrates and energy), total phenols, flavonoids, anthocyanins and antioxidant activity were determined. Result: Edaphic and foliar biofortification increased iron content in the grain. All treatment combinations containing some edaphic or foliar doses of iron increased levels of ash fat, protein, crude fiber, total phenols and anthocyanins, and decreased carbohydrate content and energy. Nine treatment combinations, including the control, possessed the highest antioxidant activities (84.96-89.76%).