Fruits constitute an important part of a balanced diet as they are natural sources of food nutrients. Most of the harvested produce ordinarily is left lying on the farm and at home. These plant nutrients degraded shortly after harvesting as a result of biochemical changes. The effect of storage after harvesting on African star apple fruit at ambient temperature (28±2°C) was investigated on alternate days (1, 3 and 5). Its pulp, peel and seed were investigated in terms of their proximate composition, vitamin C, mineral elements and antinutrients using standard analytical techniques. The results showed a significant (p˂0.05) difference in the percentage proximate composition of African star apple fruit pulp and peel while there was no significant (p˃0.05) difference in moisture and crude protein of the seed at the storage days 1, 3 and 5. Greater percentage increase of moisture and crude fat contents were observed in the pulp and peel while there were decreases in the moisture, ash, crude protein and crude fibre contents of the seed in the storage days. The vitamin C content of the African star apple fruit pulp, peel and seed was significantly (p˂0.05) different as storage progressed. There was a significant (p˂0.05) difference in mineral content of the African star apple pulp, peel and seed. Greater amount of sodium, potassium and magnesium were detected in the seed while pulp contain higher amount of calcium. The antinutrient composition decreased significantly (p˂0.05) in the pulp, peel and seed as the days progressed. African star apple fruit has a great potential in improving human health and as supplement in food formulation.
The present study was undertaken to produce cookies from readily available but underutilized Nigerian crops such as sorghum, pigeon pea and orange fleshed sweet potato. Different blends of sprouted sorghum, pigeon pea and orange fleshed potato flour were mixed and coded in the ratios (w/w) 100:0:0 (A), 95:5:0 (B), 85:10:5(C), 75:15:10(D), 65:20:15(E) while 100% wheat flour (F) was produced as control. The functional properties of the flour samples were determined while produced cookies were evaluated for their physical, proximate, selected vitamins, anti-nutrients and sensory properties using standard methods. Significant (p < 0.05) increases in water absorption capacity, bulk density and swelling index of flour blends were observed as the level of substitutions increased. Control sample had the highest weight (13.89 g) and spread ratio (1.22) while sample E had the least weight (7.31 g) and least spread ratio (0.92). Moisture, crude protein, crude lipid, ash, crude fibre contents as well as energy value of flour blends cookies were significantly (p < 0.05) higher with increased level of pigeon pea and potato flours addition. Significant (p < 0.05) reduction in the carbohydrate content of the cookies was observed. Vitamin A and C contents of sample E were significantly (p < 0.05) higher than the value obtained for sample F. Anti-nutritional factors in the cookies samples were within permissible levels. Sensory ratings showed that sample B compared favourably with sample F based on overall acceptability.
Flour blends produced from pearl millet, green gram, and tigernut pomace were evaluated for their chemical composition and pasting characteristics. Sixteen runs (flour blends) were generated using optimal mixture design of response surface methodology and used for the determination of functional properties. Four blends were thereafter chosen for the evaluation of the proximate composition, antioxidant, and pasting characteristics. The functional properties of the flour blends had significant (p<0.05) Analysis of Variance (ANOVA), R2, and Adjusted R2 values. An increase in green gram and tigernut pomace flours addition resulted in higher values of ash, crude protein, crude fat, crude fiber, carbohydrate and energy values. The antioxidant properties of the flour blends especially in run 13 (85% pearl millet flour, 5% green gram flour and 10% tigernut pomace flour) showed an increase in total phenol, flavonoid and DPPH contents. The pasting profile viscosities were generally low. Pearl millet, green gram and tigernut pomace flour blends could effectively be utilized in the production of complementary food as well as baked products that required low viscosity.
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