Eating snacks during lunch periods has become a way of life for school children and the busy working class people in most urban cities in developing nations like Nigeria. Providing nutritious and healthy snacks remains a major challenge for the food industry to tackle, including the issue of sugar and carbohydrate contents in snacks which predisposes obesity. Nutritional and sensory characteristics of baked foods produced from wheat/beniseed flour composite were investigated with the aim of producing healthy and nutritious baked foods. Beniseed was substituted in wheat flour so as to increase the protein content and enhance the nutritive value of baked food produced from such composite flour. Beniseed was substituted in wheat flour at 3 levels (10%, 20%, 30%) with other ingredients to produce bread and cake. The samples were analyzed for proximate content, vitamin A and C, antinutrients, minerals and sensory properties. Proximate and mineral contents, as well as Vitamin A and C content of the bread and cake showed significant increases (P>0.05) with increase in beniseed substitution levels. The level of total oxalate and soluble oxalate significantly increased (P<0.05), while phytate and tannins significantly (P<0.05) decreased with increase in beniseed substitution level. There was no significant difference (P<0.05) in the panelist ratings for taste, color, flavor, texture and overall acceptability of 10% beniseed substitution for bread and up to 20% beniseed substitution for cake with the control. The results indicate that a healthy and nutritious snack could be produced from wheat and beniseed flour composite. This study is of public health significance in Nigeria

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<p>To investigate the effects of cassava peel-based diets on the meat composition of WAD goats, 24 five month-old goats were used for the experiment. Results show that the Dry Matter (DM), Crude Protein (CP) and Nitrogen Free Extract (NFE) content of the meat were not significantly (P&gt;0.05) different. The DM, CP and NFE content ranged from 29.96-30.00%, 89.77-90.43% and 2.00-4.03% respectively. The mineral composition revealed no significant (P&gt;0.05) differences in Iron (Fe), Calcium (Ca), Sodium (Na), Zinc (Zn), Magnesium (Mg), Potassium (K), Phosphorus (P) and Copper (Cu) content. The Fe, Ca, Na, Zn, Mg, K, P and Cu content ranged from 1.95-2.20mg, 23.65 -25.29mg, 72.86-77.05mg, 4.00-4.32mg, 55.65-57.83mg and 1.62-1.73mg respectively. From the results, it appears that cassava peels supplemented with sweet potato foliage could improve the meat composition of WAD goats.</p>

Twenty-four, five months-old West African dwarf (WAD) bucks divided into four groups were fed either; cassava peel plus urea, cassava peel plus broiler litter, cassava peel plus cassava forage and cassava peel plus sweet potato forage for 90 days. One animal/treatment was selected and slaughtered. Meat samples (800g) from the thigh and forearm muscles were cooked either by boiling (100 - 160⁰C), oven-drying (250⁰C) or micro-waving (180 - 200⁰C) for 35 minutes. Ten untrained panelists evaluated each sample for colour, flavour, tenderness, juiciness, number of chews, remains after chew and overall acceptability on a 4–point scale. Results showed that cooking methods had significant (P<0.05) effect on the overall acceptability of goat meat. This study indicated that consumers preferred boiled buck meat of WAD goats raised on cassava peel plus cassava foliage to those raised on the other sample diets.