Background. The most common form of utilization of sesame seed is its roasting, which supplies nutrients to the diet. Therefore, in view of the nutritional values of sesame seeds, the present study aimed at investigating the effect of roasting and fermentation on the nutritional quality of sesame fl our. Material and methods. Nigeria grown white sesame seeds (NCRI-98-60) were collected from National Cereal Research Institute (NCRI), Badegi, Nigeria. The seeds were divided into three portions, and treated as raw, roasted and fermented sesame seeds respectively. Each of the samples was milled, sieved and analysed for chemical composition using standard methods. Animal studies were used to evaluate the raw and processed sesame in terms of nutritional and histopathological qualities. Results. The ranges of proximate contents from sesame were: protein 15.4-26.5 g/100 g, fat 52.4-62.8 g/100 g, crude fi bre 3.34-3.89 g/100 g, ash 3.93-6.78 g/100 g, carbohydrate 11.7-13.4 g/100 g and energy value 550.7--593.7 kcal/g. Among the minerals, calcium was highest (464-567 mg/100 g) followed by phosphorus (442--508 mg/100 g), magnesium (399-455 mg/100 g) and potassium (336-489 mg/100 g). Total essential amino acid was within the range of 26.66-32.73 mg/100 g and these values were higher than FAO/WHO dietary requirement for infant and adult. Fatty acid profi les of raw, roasted and fermented sesame showed a predominance of oleic acid (46.43%, 44.20%, and 43.16%, respectively) followed by linoleic acid (36.76%, 39.02%, and 39.67%); while the least was behenic acid. The unsaturated/saturated fatty acid ratio ranges between 5.01-5.13. Phytate and oxalate concentrations of fermented sesame were signifi cantly reduced than other food samples. In general, fermented sesame was found to have to have better nutritional quality as indicated by rat growth response. Correspondingly, the Food Effi ciency Ratio (FER) value of 0.16 was higher than raw and roasted sesame respectively. Signifi cantly higher Protein Effi ciency Ratio (PER) value was also obtained for fermented sesame. The organ to body ratios of the test animals were infl uenced by treatments as recorded on heart, kidney, spleen, liver and pancreas. Conclusion. The present study investigated the effect of roasting and fermentation on the nutritional quality of sesame fl our. The fi ndings showed that roasting and fermentation could enhance the nutritional quality of sesame seeds without detrimental effect on human.

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Poor nutritive value of cereals results in the prevalence of disease and poor physical development among the vulnerable groups in developing African nations. Most importantly, germination of these edible seeds had been shown to increase nutrient content further and reduce anti-nutrients. The objective of the current research was to investigate the effects of germination on nutritional, functional and pasting properties of long and short grain rice grown in the northern part of Nigeria. The rough paddy rice (long and short grain) was cleaned, washed thoroughly in water and soaked in water 1:2 w/v for 24 hr at ambient temperature (26±2 oC). The drained rice was placed in the jute bags and germinated at temperature 35 ± 2 °C and relative humidity 95 ± 2% for 1, 3 and 5 days. After germination, the grains were dried to 12% moisture content. Non-germinated grains were included as control. Nutritional, functional and pasting properties were determined in grain flours using standard methods. Germination process significantly (p≤0.05) increased the protein, fat and fibre content of both rice types. Germination also caused a significant interference in the calcium, potassium and zinc concentration of both rice types. Bulk density values ranged between 0.74-0.94 and 0.66-0.86 g/mL for long and short grain, respectively. There was a significant difference (p≤0.05) among the samples in water absorption capacity (1.54-2.60 g/mL), oil absorption capacity (1.78-3.75 g/mL) and swelling power (2.87-4.56 g/g) with the non-germinated samples having the highest values. Similarly, there were significant differences in pasting properties such as viscosity and pasting time of non-germinated and germinated rice types. Therefore, germination process enhanced nutritional and functional properties though pasting properties of both rice types were adversely affected. Germinated flour from long and short grain rice could be used to improve the nutritional status of rice-consuming population, especially children.

The feasibility of partially replacing wheat flour with coconut flour in baked products was investigated. Matured coconut (Cocos nucifera) endocarp was grated for the extraction of milk, dried, milled,and pulverized. Five blends of composite flour were prepared by combining wheat flour with 10% to 50% of partially defatted coconut flour,respectively. The 100% wheat flour served as control. The samples were analysed for proximate, mineral, functional,and pasting properties using standard procedures. The proximate analysis indicated 5.52 % moisture, 23.6% protein, 11.14% fibre, 5.4% fat, 5.21% ash,and 49.1% carbohydrate for coconut flour. The ranges of the proximate composition forthe flour blends were:moisture (4.79-5.55%), protein (14.9 -19.1%), fibre (0.44 -5.12%), fat (2.9 -5.3%), ash (0.68-2.13%), carbohydrate (62.7-76.2%),and energy (315.26-335.28 kCal). The values for moisture, protein, fat, fibre,and ash increased with the increasing levels of coconut substitution,except for carbohydrate and energy contents. There were significant differences (p≤0.05) in calcium, magnesium, potassium, phosphorus, iron,and zinc concentrations of the samples. The range of values obtained for these parameters was1.32-2.59 mg/kg, 2.60-3.83 mg/kg, 12.10-16.89 mg/kg, 12.40-18.50 mg/kg,0.50-1.22 mg/kg and 0.30-1.23 mg/kg, respectively. The ranges of functional properties were:loosed bulk density (0.28-0.49 g/mL),packed bulk density (0.44-0.75 g/mL), pH (5.77-6.57), swelling capacity (3.89-6.56%), water absorption capacity (0.89-3.97 ml/g),oil absorption capacity (1.26-3.20 ml/g),and gelation (12.0-18.0%). The pasting characteristics showed significant differences betweenthe100% wheat flour and coconut substituted samples. The results revealed modifications in nutritional, functional,and pasting properties in blends containing fractions of partially defatted coconut flour,which suggeststheir application in diverse food products.

Recently, cowpea (Vigna unguiculata) has been cited for imparting specific positive health potentiating responses when properly positioned in the diet. However, inherent anti-nutritional factors in cowpea have long been recognized as concerns and require appropriate processing conditions to ameliorate adverse effects. The study focuses on effect of post-dehulling treatments on anti-nutritional and functional properties of cowpea flour. Three genotypes of cowpea (IT99K-573-2-1, IT96D-610, and IT07K-292-10) were dehulled. Dehulled cowpeas were boiled, roasted or autoclaved and prepared into flour. Raw (dehulled) cowpea genotype served as control. Anti-nutritional and functional properties of the products were determined using standard procedures. Antinutrient concentration of cowpeas differed significantly (p≤0.05) among genotypes. Tannin, phytate and oxalate concentration ranged from 31.15 to 121.80g/kg, 22.31 to 48.04 g/kg and 0.01 to 0.026g/kg respectively. Coloured beans (IT96D-610), had significantly lower anti-nutritional content than those of white beans (IT99K-573-2-1 and IT07K-292-10). All heat treatments significantly reduced the levels of  investigated anti-nutrients compared to their respective control. Water absorption capacity and oil absorption capacity were found in the range of  2.12–3.07 mL/g and 1.37-1.73 mL/g, respectively. Swelling power, starch solubility, loose bulk density and packed bulk density varied between 10.79 to 18.42g/g, 0.16 to 1.52g/g, 0.64 to 0.73g/mL and 0.84 to 0.94 g/mL respectively. Colour parameters (L*, a*, b*, hab, C*) showed significant  variations among the genotypes. The combined varietal and processing variation induced significant modification in the inherent anti-nutrients and functional properties of dehulled cowpea as attested by the highly significant (p≤0.05) correlations observed. Processing of cowpea seeds in these forms presents an opportunity for extending their use beyond the dehulled seeds in food system. Keywords: Cowpea, dehulling, treatment, nutrients, functionality