Spices have been reported to impart nutrients, improve shelf life and overall sensory properties of foods. The incorporation of naturally occurring materials like spices in food production has proved to be a promising alternative to the use of chemicals due to public health concern. The effects of aqueous extract of Aframomum danielli at varying level of concentration on the nutritional, microbial and sensory properties of fura were investigated and analysed using standard methods. The moisture, protein, fat, crude fibre and ash content of the fura samples ranged from 51.39-54.62%, 7.49-12.02%, 1.41-1.80%, 0.41-0.99% and 0.19-0.57% respectively. The calcium, sodium, potassium, iron, manganese, magnesium and phosphorus content of the fura samples ranged from 1.9-2.4 mg/100g, 0.94-1.2 mg/100g, 0.23-0.29 mg/100g, 48.25-63.2 mg/Kg, 8.25-8.86 mg/kg, 1225-1352.7 mg/kg and 16.72-18.44 mg/kg respectively. The bacteria and mould count ranged from 15-30 x 105 cfu/g and 10-20 x 105 cfu/g respectively. The bacteria count of the untreated fura increased 10-fold while the mould count tripled after 48 hours of production. There existed significant differences (P>0.05) between the untreated and treated fura samples in all the parameters examined. The treated fura samples compared favourably with untreated sample in all the sensory properties evaluated, while being more acceptable after 48 hours of production. The use of the aqueous extract of Aframomum danielli brought about a general increase in the nutritional properties of fura samples, reduced microbial load, thus improve shelf stability and general acceptability of fura analysed.

Melon (Citrullus vulgaris), groundnut (Arachis hypogea) and shea butter (Vitellaria paradoxa) seeds have been established as major sources of edible oils, but scientific data is scanty on their minerals, heavy metals and anti-nutrient contents. Manually extracted vegetable oils from melon, groundnut and shea butter were analyzed in triplicates for some minerals (sodium, potassium, magnesium and calcium), heavy metals (copper, iron, lead and zinc) and anti-nutrients (tannin, saponin, oxalate and gossypol) using Buck Scientific Atomic Absorption Spectrophotometer Model 210 VGP standard procedures. Data were analyzed by ANOVA and results expressed as means and standard deviation accepted at p≤0.05. Sodium (40.50 to 41.10 mg/100g), potassium (702.00 to 704.36 mg/100g); magnesium (3.51 mg/100g) and calcium (2.56 mg/100g) were in the oils and they did not differ from one another at p≤0.05. The heavy metals in the oils were not significantly different from each other. They ranged from 0.0002 to 0.0004 mg/kg for lead (Pb); 0.00 to 0.0002 mg/kg for copper (Cu); 0.0005 to 0.0006 mg/kg for iron (Fe) and 0.0012 to 0.0015 mg/kg for zinc (Zn). Anti-nutrient, tannin from melon differed significantly from those of groundnut and shea butter oils at p≤0.05. Melon oil had the least saponin (0.05 mg/100g) and the three oils had the same oxalate content (0.33 mg/100g). Their gossypol content differed significantly from one another. Shea butter and groundnut oil had the lowest (0.44 µg/100g) and highest (1.07µg/100g) gossypol contents respectively. The evaluated heavy metals in all the tested oils were lower than the maximum permissible values by FAO/WHO. Further studies on phytates content and other heavy metals such as cadmium, arsenic and mercury are recommended before the oils are certified safe for human consumption.

This work investigates the nutritional qualities of three common local tomato cultivars UTC, Dan -Masari and Dan-Eka in Dutsinma Local Government using standard techniques. The proximate, mineral, vitamins and lycopene contents were determined using AOAC method of analysis and the values were as follows. The moisture contents of the tomatoes were 95.56± 0.16 %, 93.85±0.12 %, 93.97±0.61 % for UTC, Dan-masari and Dan-eka respectively. Ash content were 0.36±0.03 %, 0.47±0.06 %, 0.51±0.09 % respectively. Protein content were 0.99±0.04 %, 0.73±0.07 %, and 0.79±0.79 % in the same order. Total carbohydrate for UTC indicated values of 2.58±0.24%, Dan-eka indicated value of 4.72±0.04% and Dan-masari indicated values of 4.53±0.38 %. While the fat content showed 0.19±0.00 %, 0.73±0.07 %, 0.188±0.01 % in that order. For vitamin A, the results were 19.80±0.73 mg/kg, 18.93±0.71 mg/kg and 15.49±0.24 mg/kg respectively. For vitamin B2 and B3 UTC has 0.003±0.00 mg/kg and 0.05±0.18 mg/kg in the same respect, Dan-eka showed B2 0.05±0.08 mg/kg and B3 0.15±0.20 mg/kg respectively while Dan-masari indicated B2 0.000±0.00 mg/kg and B3 0.15±0.20 mg/kg and vitamin C indicated values of 42.68±8.93 mg/kg for UTC, Dan-eka showed 52.82±3.60 mg/kg and Dan-masari showed values of 84.47±1.67 mg/kg. The lycopene content UTC has the values of 116.01±1.59 mg/kg, Dan-eka indicated 127.18±3.65 mg/kg and Dan-masari showed 91.36±2.24 mg/kg. The mineral content for potassium indicated values of 3.74±0.28 ppm, 3.40±0.16 ppm, 3.08±0.61 ppm for UTC, Dan-eka and Dan-masari respectively. For the iron content, 0.008±0.04 ppm, 0.002±0.00 ppm and 0.004±0.00 ppm of UTC, Dan-eka and Dan-masari respectively. Magnesium values were 0.27±0.07 ppm, 0.22±0.16 ppm and 0.25±0.02 ppm correspondingly. For calcium, the obtained values were 0.26±0.04 ppm, 0.26±0.05 ppm, 0.38±0.07 ppm respectively. The sodium contents were 0.18±0.02 ppm, 0.18±0.08 ppm, 0.30±0.13 ppm in that order. These local varieties grown in Dutsinma are also good source of nutrient with no difference in the physiological quality parameters compared to the one been imported. However, Dan-eka shows higher content of these nutrients in terms of lycopene and vitamin contents which makes it the best of these cultivars. However the results of this work suggest that three cultivars can provide good industrial raw materials for paste production because their total solids are within the range of specification and can meet daily recommended intake of lycopene and vitamin, moreover the low fat values for these samples gives it a positive nutritional implication.

The objective of this study is to analyse the volatile components of two parboiled aromatic varieties of Nigerian rice (Ofada-0S6 and Caroline). The compounds were extracted using the solvent extraction method and the concentrated extract was analysed with Gas Chromatography-Mass Spectrometry. Some of the volatile compounds varied with the varieties. The classification of components in Caroline rice are organic acids, alcohols, aldehydes, esters, alkenes, ketones, and amine while Ofada rice components include acids, alcohols, aldehydes, esters, alkanes, alkynes, ketones, phenol and others. The results showed high percentages of organic acids-53.50% and 50.00% for Caroline and Ofada rice respectively. Volatiles are responsible for flavour sensation and combinations of volatile matrices yield different flavour which characterise the aromatic nature and taste of Nigerian rice.

The quality of Dakuwa can be affected by raw materials and processing methods. This work studied the effects of groundnut (Arachis hypogea L.) varieties (Campala, white and Sere) on the colour, flavour profile and sensory properties of Dakuwa. The flavour profile of the Dakuwa samples was analysed with gas chromatography – mass spectroscopy (GC – MS), colour by chroma meter and proximate composition using standard methods while sensory evaluation was done by 25 untrained panelists. The results were analysed using one way analysis of variance. Dakuwa sample with Campala groundnut (DKWC) had the highest concentration of alcohols (20 μg /100 g), aldehydes (86 μg /100 g), ketones (1.9 μg /100 g),  heterocyclic aromatic compounds (11.2 μg /100 g), and total flavour compounds (151 μg /100 g) suggesting higher lipid oxidation and Maillard reaction compared to Dakuwa with Sere and White groundnuts.  DKWC had significantly lower L* (lightness) value and significantly higher browning index (84.75) suggesting a higher browning reaction compared to other samples. Sensory evaluation results indicated no significant (p > 0.05) difference in the samples. It can be concluded that any of the three groundnut varieties can be used to produce Dakuwa without altering its sensory qualities.