Advanced Journal of Science, Technology and Engineering, 2024
This study assessed the level of concentration of heavy metals and health risks in the consumptio... more This study assessed the level of concentration of heavy metals and health risks in the consumption of waterleaf (Talinum triangulare) grown beside an automobile workshop in
Research Journal of Food Science and Quality Control, 2024
Pasta produced from aerial yam and soybean flours blend using single-screw extruder was evaluated... more Pasta produced from aerial yam and soybean flours blend using single-screw extruder was evaluated for some quality characteristics, namely; anti-nutritional factors, sensory properties, proximate composition and functional properties. Standard laboratory analytical methods were adopted in the quality evaluation of the pasta. Results of the analyses for anti-nutritional factors show that the pasta contained 2.63mg/100g tannin, 59.61mg/100g oxalate, 17.48mg/100g phytate, 1.42mg/100g hydrogen cyanide, and 1.03% alkaloids. Sensory evaluation shows that the scores were: 5.72 for texture, 5.66 for taste, 6.11 for appearance, 6.30 for aroma, and 5.51 for overall acceptability. Proximate compositions were: 3.19% moisture content, 3.57% fibre content, 5.07% ash content, 35.89% protein content, 23.86% lipid content, and 30.11% carbohydrates content, while energy value was 478.88kcal. Functional properties were: 0.6969g/cm 3 bulk density, 2.60g/g water absorption capacity, and 1.72g/g oil absorption capacity. The results of quality evaluation of the pasta obtained can attest to the fact that it is possible to obtain expanded products from aerial yam and soybean flours blend, using extrusion processing technology, that possess desirable functional and sensory properties and minimal levels of anti-nutrients/toxicity, with nutritional benefits.
African Journal of Agricultural Science and Food Research, 2024
This study assesses the levels of some anti-nutritional factors (ANFs) in extrudates produced fro... more This study assesses the levels of some anti-nutritional factors (ANFs) in extrudates produced from the blend of soybean and aerial yam flours. The soybean and aerial yam flours were blended in the ratio of 3:1 (75% soybean flour, 25% aerial yam flour). The blended soybean and aerial yam flours was then extruded using a laboratory scale single-screw extruder at 33% feed moisture content; 110 ℃ barrel temperature and 130 rpm screw speed. The results of the laboratory analysis of the extrudates shows that the levels of anti-nutritional factors were 73.80 mg/100g of sample for oxalates; 1.81 mg/100g of sample for tannin; 25.39 mg/100g of sample for phytate; 2.22 mg/100g of sample for hydrogen cyanide (HCN); and 1.64% for alkaloids. This study has shown that the levels of the anti-nutritional factors in the extrudates produced from soybean and aerial yam flours blend are minimal, and are below the FAO/WHO recommended safe level of toxicity to human, and these anti-nutritional factors can be reduced to the level of
non-toxicity, through extrusion processing technology.
False yam (Icacina trichantha) tubers were processed into different flour samples: the raw; steep... more False yam (Icacina trichantha) tubers were processed into different flour samples: the raw; steeped-sun-dried; steepedoven-dried; blanched-sun-dried and blanched-oven-dried samples. The nutrient composition: proximate and mineral elements contents of the flour samples were studied. The lipid, protein and carbohydrate contents of the samples ranged between 1.77 to 5.76%, 3.01 to 60.3% and 85.56 to 93.31% respectively, while the energy values ranged between 394.27 to 412.46 Kcal. Concentration of potassium, sodium, calcium and iron (among others) ranged between 20.835 and 31.51 mg/l, 2.409 and 18.890 mg/l, 90.250 and 112.550 mg/l to 0.777 and 2.840 mg/l respectively. False yam tuber, apart from being a good source of energy for man, is rich in mineral elements (potassium, sodium and calcium).
International Journal of Food Science and Nutrition, 2020
Aerial yam (Dioscorea bulbefera) and soybean (Glycine max) were processed into flours. The flours... more Aerial yam (Dioscorea bulbefera) and soybean (Glycine max) were processed into flours. The flours were then blended at different ratios of (Aerial yam flour:
Advanced Journal of Science, Technology and Engineering, 2024
This study assessed the level of concentration of heavy metals and health risks in the consumptio... more This study assessed the level of concentration of heavy metals and health risks in the consumption of waterleaf (Talinum triangulare) grown beside an automobile workshop in
Research Journal of Food Science and Quality Control, 2024
Pasta produced from aerial yam and soybean flours blend using single-screw extruder was evaluated... more Pasta produced from aerial yam and soybean flours blend using single-screw extruder was evaluated for some quality characteristics, namely; anti-nutritional factors, sensory properties, proximate composition and functional properties. Standard laboratory analytical methods were adopted in the quality evaluation of the pasta. Results of the analyses for anti-nutritional factors show that the pasta contained 2.63mg/100g tannin, 59.61mg/100g oxalate, 17.48mg/100g phytate, 1.42mg/100g hydrogen cyanide, and 1.03% alkaloids. Sensory evaluation shows that the scores were: 5.72 for texture, 5.66 for taste, 6.11 for appearance, 6.30 for aroma, and 5.51 for overall acceptability. Proximate compositions were: 3.19% moisture content, 3.57% fibre content, 5.07% ash content, 35.89% protein content, 23.86% lipid content, and 30.11% carbohydrates content, while energy value was 478.88kcal. Functional properties were: 0.6969g/cm 3 bulk density, 2.60g/g water absorption capacity, and 1.72g/g oil absorption capacity. The results of quality evaluation of the pasta obtained can attest to the fact that it is possible to obtain expanded products from aerial yam and soybean flours blend, using extrusion processing technology, that possess desirable functional and sensory properties and minimal levels of anti-nutrients/toxicity, with nutritional benefits.
African Journal of Agricultural Science and Food Research, 2024
This study assesses the levels of some anti-nutritional factors (ANFs) in extrudates produced fro... more This study assesses the levels of some anti-nutritional factors (ANFs) in extrudates produced from the blend of soybean and aerial yam flours. The soybean and aerial yam flours were blended in the ratio of 3:1 (75% soybean flour, 25% aerial yam flour). The blended soybean and aerial yam flours was then extruded using a laboratory scale single-screw extruder at 33% feed moisture content; 110 ℃ barrel temperature and 130 rpm screw speed. The results of the laboratory analysis of the extrudates shows that the levels of anti-nutritional factors were 73.80 mg/100g of sample for oxalates; 1.81 mg/100g of sample for tannin; 25.39 mg/100g of sample for phytate; 2.22 mg/100g of sample for hydrogen cyanide (HCN); and 1.64% for alkaloids. This study has shown that the levels of the anti-nutritional factors in the extrudates produced from soybean and aerial yam flours blend are minimal, and are below the FAO/WHO recommended safe level of toxicity to human, and these anti-nutritional factors can be reduced to the level of
non-toxicity, through extrusion processing technology.
False yam (Icacina trichantha) tubers were processed into different flour samples: the raw; steep... more False yam (Icacina trichantha) tubers were processed into different flour samples: the raw; steeped-sun-dried; steepedoven-dried; blanched-sun-dried and blanched-oven-dried samples. The nutrient composition: proximate and mineral elements contents of the flour samples were studied. The lipid, protein and carbohydrate contents of the samples ranged between 1.77 to 5.76%, 3.01 to 60.3% and 85.56 to 93.31% respectively, while the energy values ranged between 394.27 to 412.46 Kcal. Concentration of potassium, sodium, calcium and iron (among others) ranged between 20.835 and 31.51 mg/l, 2.409 and 18.890 mg/l, 90.250 and 112.550 mg/l to 0.777 and 2.840 mg/l respectively. False yam tuber, apart from being a good source of energy for man, is rich in mineral elements (potassium, sodium and calcium).
International Journal of Food Science and Nutrition, 2020
Aerial yam (Dioscorea bulbefera) and soybean (Glycine max) were processed into flours. The flours... more Aerial yam (Dioscorea bulbefera) and soybean (Glycine max) were processed into flours. The flours were then blended at different ratios of (Aerial yam flour:
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non-toxicity, through extrusion processing technology.
non-toxicity, through extrusion processing technology.