No abstract

Different levels of amaranth grain flour À0 to 50% (w=w) were mixed with the wheat flour and other ingredients (1% salt, 2.5% fat, 1.5% yeast, 10% sugar and 52774% water), fermented, molded, pan-proved and baked. The baked products were evaluated for loaf volume, moisture content and sensory qualities (color, odor, taste and texture) and compared with bread made from 100% wheat flour. The water absorption of the composite flour increase with increased in level of amaranth grain flour. The loaf volume index decreased from 3.29 to 1.9 and the moisture content increased from 22 to 42% with increase in amaranth grain flour. The sensory means scores of the odor taste, colour and texture decreased from 6.9 to 4.0, 7.1 to 4.8, 7.1 to 6.8 and 6.9 to 4.7 respectively. Generally, above 15% (w=w) amaranth grain flour, there were significant different (p 0.05) in the evaluated sensory qualities and the product unacceptable.

No abstract

Different levels of acha (Digitaria exilis) grain flour (0-100%) were mixed with wheat flour (golden penny) and other ingredients (1.0 g salt, 2.5 g fat, 1.5 g yeast, 12.0 g sugar, and 56.0 g water, per 100 g of flour) fermented, molded, pan-proved and baked to produce bread. The baked products were evaluated for loaf volume, moisture content, and sensory qualities (taste, odor, color, texture, outward appearance) and compared with bread made from 100% wheat flour. The water absorption and the amylograph unit of the flour and dough increased from 0.66 to 2.27 and decreased from 2405 to 1460 Au, respectively. The loaf volume index decreased from 4.19 to 1.62 and moisture content increased from 31.1 to 44.45% with increasing acha grain flour (0-100%). The sensory mean scores for the taste, odor, color of crust, color of crumb, texture of crumb and outward appearance decreased from 7.8 to 2.95, 7.35 to 3.5, 6.60 to 2.70, 7.70 to 2.95, 7.65 to 2.90 and 7.95 to 2.2, respectively. Generally, addition of more than 30% (w/w) acha grain flour caused a significant difference (p 0.05) in the evaluated qualities and product poorly.

This paper examined briefly the background to food taboos and food habits. These food taboos and habits have great impact on the health of the Nigerian community. Sometimes, the taboos continue even among the educated members of the society. Most of the foods tabooed in Nigeria work against the least privileged and immunocompromised, i.e. women, pregnant women, children and the elderly. These groups of people are deprived of sometimes the cheapest source of protein. This paper had collected some of these taboos and where possible the reason(s) why the foods are avoided. For some of the foods, the area where the avoidance is rampant is indicated. The list will help agencies and individuals effectively fight these food taboos. Possible solutions were also suggested. Taking or consuming these foods will improve the nutritional status of Nigerians.