The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (BT) on the quality characteristics of cocoyam noodles (proximate, thermo‐physical, physicochemical, texture, color, extrudate properties, and sensory characteristics) were investigated using central composite design (CCD) of response surface methodology (RSM). Flour was produced from fresh tubers of cocoyam (Xanthosoma sagittifolium) and subsequently processed into noodles using a twin screw extruder. Results showed that the proximate compositions, thermo‐physical, physicochemical properties, and color of the cocoyam noodles were significantly (p < 0.05) influenced by the extrusion process variables. The texture and extrudate properties of cocoyam noodles were equally significantly (p < 0.05) different. The experimental data obtained and predicted values of the response models were comparable, with statistical indices [absolute average deviation (AAD, 0–0.23), bias factor (B f, 1–1.08), and accuracy factor (A f, 1–1.23)] indicating the validity of the derived models. The optimal extrusion processing conditions for quality cocoyam noodles were FMC, SS, and BT of 47.5%, 700 rpm and 50°C, respectively, as cocoyam noodles obtained at these conditions had comparable properties and were most preferred and accepted by the sensory panelists.

Abstract:Pasta is a stable food product that is eaten by both young and old in many parts of the world. The quality characteristics of pasta fortified with roasted sesame flour were evaluated. Sesame seeds were processed into flour after roasting and incorporated into wheat flour in ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 (wheat

Over the years, fermentation process has been attributed to improving nutritional values of foods but drawbacks in legume crops due to inherent inhibiting compounds on flavor sensation of the resulting product. Hence, the urgent need to explore the influence of steeping methods on the quality attributes of flour samples and its bread making potential. Lima bean flour was processed through the traditional slopping steeping method (TSM) and back‐slopping steeping method (BSSM). The processed lima bean and sorghum flour were mixed with wheat flour at ratio 0%, 2.5%, 5%, and 7.5% to produce composite breads. The flour samples were analyzed for quality, physical, and sensory characteristics. As evident from both steeping methods, there was significant differences (p < .05) among the samples. Production of breads with 2.5% inclusion of lima bean flour steeped through BSSM and 2.5% sorghum flour were the most preferable. However, breads produced from TSM gave better physical properties. Practical applications Bakery foods product is attracting a global attention particularly when processed from underutilized legumes and cereals crops. Recent developments have established that incorporating lima bean with wheat and sorghum flour is cost effective, enhancing global food security, and increases quality of bread in the food industry. Appraising the influence of steeping methods would facilitate baking process geared toward commercial production of good quality bread from lima bean‐sorghum composite flour.

This study examined the physicochemical, color and sensory attributes of wines produced from Hibiscus sabdariffa calyces while substituting granulated sugar with Phoenix dactylifera fruit extracts in the ratio 15%, 20%, 25%, and 30%. The sample mixture was subjected to fermentation at 28 ± 2℃ for 8 days to produce the fermented must which was divided into two portions, with one portion clarified to age for a period of 6 weeks while the other remained un‐clarified. Result showed that both clarification and inclusion rate of date fruit extract led to significant differences (p < .05) in the physicochemical, color and sensory characteristics of aged wines. However, panelists affirmed that clarified aged wine from 75% Roselle calyces and 25% date palm fruit extracts were the most preferred. Thus, date fruit extracts could serve as a substitute for granulated sugar for the production of good quality Roselle wine in the food industry. Practical applications There is strong interest in the food industry to produce good quality wines from tropical fruits and vegetables like Roselle calyces. Recent development has established that addition of date fruit extracts to Roselle calyces as a substitute to granulated sugar would enhance commercial production of low alcoholic wine with good quality characteristics that possesses several highly health promoting factors such as antiviral, antifungal, antioxidant, anti‐hyperlidimic activity and hepatoprotective activity.