Irradiation is a potentially useful technology for ensuring the safety and extending the shelf-life of food products. The effects of γ-irradiation (5kGy, 10kGy), cooking and combined treatment of 10 kGy irradiation and cooking on the chemical and functional properties of African oil bean seed (Pentaclethra macrophylla Benth) and physicochemical properties of its oil were investigated. The irradiated seeds and un-irradiated seeds were mechanically dehulled and milled into flour using an attrition mill. 'Raw seed', 'cooked seed', 'irradiated (5kGy) seed', 'irradiated (10kGy) seed' and 'irradiated (10kGy) and cooked seed' flour samples were analyzed for proximate composition, mineral content, functional properties and antinutritional factors, and the seed oils were analyzed for peroxide value, iodine value, acid value and free fatty acid content. The results show that the combined effect of γ-irradiation and cooking gave highest increase in nutritional quality, reducing protein from 32.91g/100g DM in the raw seed to 30.55g/100g DM and increasing fat content from 47.43g/100g DM to 51.19g/100g DM. Combined treatment led to the retention of sodium, calcium, zinc and iron more than the single treatments, but the same process reduced magnesium from 0.52mg/100g to 0.47mg/100g and phosphorus from 0.43mg/100g to 0.35 mg/100g. Least gelation concentration and emulsion capacity increased with combined γ-irradiation and cooking, whereas foaming capacity and water absorption capacity decreased significantly (p<0.05). Gamma-irradiation and cooking reduced the concentration of all the antinutritional factors. Combined γ-irradiation and cooking increased the peroxide value significantly (p<0.05) from 7.03 mg/g oil to 16.50 mg/g oil and increased the acid value, iodine value and free fatty acid of P. macrophylla seed oil. Combination of γ-irradiation and cooking increased nutrient bioavailability in the seed; it led to improvement in the functional properties and increased the susceptibility of the oil to rancidity.

No abstract

The possibility of making bread from composite flour containing 60-80% wheat flour, 10-25% cassava flour and 5-15% Sorrel seeds protein isolate was investigated. The proximate composition, mineral constituents, functional and sensory evaluation were analyzed using standard methods.  The results of the analysis showed that crude protein (8.80±0.36 to 18.70±0.35) and crude fibre (0.77±0.02 to 1.58±0.04) contents of the composite breads increased significantly with increased incorporation of cassava flour and sorrel seed protein isolate flours. The moisture (34.00±1.00 to 32.04±1.00), ash (1.22±0.03 to 0.66±0.03), carbohydrate(54.99±0.25 to 46.83±0.77) and fat (0.24±0.01 to 0.20±0.02) contents were  observed  to  decrease  significantly  with  corresponding  increase  in  the  percentage  of  the  composite  flours from 5-25% for both cassava flour and sorrel seed protein isolate flour. The results of the mineral contents showed that calcium element increased as the level of composite flour increased, while sodium, potassium and magnesium decreased as the level of inclusion increased. The functional properties, water and oil absorption, and swelling index of the composite flour showed varying degrees of variation from the control sample (100% wheat flour). The results of the sensory evaluation showed  that there were no significant  differences  (P>0.05)  in taste, texture, colour, flavour, appearance  and  overall acceptability, however, the  mean  sensory  scores  decreased  with increased  addition  of  cassava flour and  sorrel seed protein isolate  in the composite flour.  The outcome of the research showed that, nutritious bread could be produced from the composite flours of wheat, cassava and sorrel seeds protein isolate.Keywords: Bread, Wheat, cassava, Protein Isolate

No abstract

The chemical composition, physical characteristics, and sensory attributes of gluten-free cookies made from blends of rice and soy protein flour were evaluated. Nerica 7 and Faro 44 rice were separately blended with soy protein isolate, to produce five formulations with ratio (100:0, 95:5, 90:10, 85:15 and 80:20) of rice to soy protein isolate flour respectively for cookies production. The functional and pasting properties of the composite flour formulations were analysed. The bulk density and the least gelation concentration of the flour blends decreased with increasing percentage of soy protein isolate, while other functional attributes increased. Pasting properties varied significantly (p≤0.05), with whole rice flours having the highest pasting characteristics. Nerica 7 flour blend and its composite blends exhibited better pasting properties than their Faro 44 rice counterpart. Cookies made from Nerica 7 rice flour supplemented with 10% soy protein isolates had the highest spread ratio. The moisture content, protein and crude fibre content of the cookies ranged from 3.28-5.33 g/100g, 3.96-17.76 g/100g, and 3.09-4.22 g/100g respectively. The results of sensory evaluation showed that the cookies produced from flour blends were scored significantly higher in all the quality attributes compared to whole rice flours (control). Nerica 7 and Faro 44 rice flour composited with soy protein isolate could serve as functional ingredients in food formulation, especially in the production of gluten-free cookies.