This study investigated the effect of autoclaving, boiling and roasting methods on the chemical and pasting properties of tamarind seed flour. The flours were analyzed for proximate composition, functional properties, selected mineral contents, anti-nutrients and pasting properties. Results indicated that there were significant (p < 0.05) differences in the moisture, protein, fat, fibre, ash and carbohydrate contents of the flour samples with values that ranged from 10. 26-11.36, 19.64-24.23, 2.26-4.13, 3.25-4.55, 3.48-3.98 and 52.59-59.86%, respectively. Significant (p < 0.05) differences were also observed in the values of selected functional properties and minerals (sodium, magnesium, potassium and phosphorus). Boiling method relatively reduced some of the anti-nutrients more effectively than others. Flour from boiled T. indica seeds could withstand heating and shear stress compared to other processed samples because of its low breakdown viscosity value. However, flour from roasted seeds had highest setback viscosity value among others and might withstand retrogradation better than others. Overall results indicated that autoclaved, boiled and roasted seed flours could be useful in pasta, noodle and bakery industries.Please cite as: Uzodinma E.O., Osagiede E.G. and Chikwendu J.N. (2020). Effect of different processing methods on chemical and pasting properties of tamarind (Tamarindus indica L.) seed flours.

Mungbean grain has great potentials for product development, being rich in protein and other nutrients. This study evaluated the effects of malting periods on the nutrient composition, antinutrient content and pasting properties of malted mungbean flour. Flour samples were produced form mungbean grain malted for 24, 48, 72 and 96 h and assayed for proximate composition, selected mineral contents, vitamins A and B1, antinutrient contents, functional and pasting properties. Results showed that increasing the malting periods of mungbean grain significantly (p<0.05) increased the protein, ash, fibre and mineral contents but decreased fat and carbohydrate contents of its flour. Oil absorption capacities increased while bulk density, swelling and water absorption capacity decreased significantly (p<0.05) with increasing time of malting. Extending time of malting gave flours with reduced antinutrient, peak, trough, final and setback viscosities and pasting time but higher pasting temperature compared to unmalted flour. The study has shown that malting period modifies the nutrient composition, antinutrient contents and functionality of mungbean flour differently and invariably may affect the performance of the flour in product development. Mungbean grain malted at 72 h gave flour with highest quality establishing its optimal malting period at 72 h.

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Heavy metals identification and potentials of spent bio-slurry from “Adani” powdered rice husk (PRH) mixed with graded levels of cow dung (CD) in bio-gasification process was investigated. The waste complements include; 90:10, 80:20, 70:30, 60:40 and 50:50 PRH: CD, respectively. The PRH and CD separately served as control. Bio-wastes validity for the anaerobic digestion (AD) process based on physico-chemical properties and calorific values were determined using standard laboratory methods. All the wastes were gasified at ambient conditions using biogas plants of similar volume (48 L) for 30 days. The spent bio-slurry was evaluated for heavy metals (Ni, Cr, Cu, Zn, Mn, Pb, Fe and Ag) and macro elements (Ca, Mg and K) using atomic absorption spectrophotometer. Nutrient contents of undigested wastes showed reliability for the bio-gasification and the waste systems yielded total gas volumes of123, 127, 125, 141, 127, 246 and 291 liters for 90:10; 80:20; 70:30; 60:40 and 50:50 PRH: CD, PRH and CD, respectively. Onset of flammable gas ignition by digester systems were recorded as 15, 15, 11, 9, 6, 8 and 4 days, for the composite and single wastes, respectively. Concentrations of the heavy metals in the spent bio-slurry composite (90:10, 80:20, 70:30, 60:40 and 50:50 PRH: CD) ranged from 4.28- 21.37(Ni); 0.00-4.86 (Cr); 0.00-2.37 (Ag); 0.00-2.70(Cu); 0.00-10.42(Pb); 0.00- 9.46(Mn), 61.14-1,589.65(Fe)and 1.80-17.32 (Zn) ppm/g of sample, respectively. Concentrations for Ca range from 111.12-333.36; K: 9.67-35.45; Mg: 127.14-238.52 ppm/g of sample. Overall results showed that partially decayed ‘Adani’ powdered rice husk could generate biogas energy in single and co-digested forms for cooking and lighting, among other benefits. Secondly, the co-digested spent slurries contained low amounts of the heavy trace metals identified and have great potentials for application to organic farming and horticultural practices.

Engineering properties aid in the design and construction of equipment for post processing of cashew kernels. In this study, the engineering properties of cashew kernels from different locations were evaluated. The physical, mechanical and thermal properties of the kernels at a moisture content of 5% (wet basis) were investigated. The samples used for the study were randomly selected from four different plantation locations across two basic agro-ecological zones of Nigeria. The experiments were carried out in three replicates for each of the properties examined in any location in order to get average values. The physical properties considered were length, width, sphericity, bulk density, true density and specific gravity while the mechanical properties evaluated were porosity, angle of repose, terminal velocity, coefficient of friction, compression force, stress and deformation. The thermal properties examined were specific heat capacity and thermal conductivity. The results showed no significant difference (p <0.05) in the physical and thermal properties. Similarly, there was no significant difference (p <0.05) on porosity, angle of repose and deformation while terminal velocity, coefficient of friction, compressive force and stress were significantly different (p <0.05). It can be concluded that a processing system developed using the property values of a particular variety of cashew kernel can be conveniently used with any other variety of the kernel. It is, however, recommended that varying force applications are to be used depending on variety of kernel. This is because there were significant differences (p<0.05) in the values of the mechanical properties examined and the end-product of the processing operation will be the same due to the fact that deformation in all cases was significantly the same. Equally, the thermal response of the cashew kernel from different plantation locations will be the same since the thermal properties of the cashew kernels were significantly the same.