Production and evaluation of the physico-chemical properties of maize-bambara groundnut “apula”.

Studies were conducted on the chemical, functional and sensory properties of ‘apula’ produced from blends of roasted maize and bambara groundnut flours. Supplementation of maize with bambara groundnut flour was done at 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50.The results showed that supplementation of maize with bambara groundnut flour significantly increased the protein, fat, ash and fibre contents of the ‘apula’ blends with values ranging from 9.96 – 19.22, 3.48 – 5.33, 1.66 – 3.22 and 1.82 – 3.22% for protein, fat, ash and fibre respectively. The carbohydrate content of the blends however decreased significantly from 72.75 – 65.12. The bulk densities, foamand emulsion capacities of the ‘apula’ significantly increased with supplementation of bambara groundnut in the blends. The values ranged from 0.75 – 0.80g/ml, 1.68 –2.85% and 3.38 – 4.95% for the bulk density, foam and emulsion capacities respectively. The samples exhibited good flow properties with significant decrease in peak,trough, breakdown and final viscosities as level of supplementation of bambara groundnut increased in the blends. There were no significant differences (

Physicochemical and microbiological quality of water sources from some major towns in Igala land.

No Abstract

Comparative Studies Of The Physicochemical Properties Of Two Local Varieties Of Sweet Potato Flours

A study was conducted to determine the physicochemical characteristics and processing properties of white and red sweet potato varieties. Blanching treatments with 0.5% hot sodium metabisulphite solution was the most effective in both varieties. Chemical analysis of the fresh red and white sweet potato varieties showed significant differences (p < 0.5%) in their protein, vitamin c, calcium, potassium and sodium contents. However, there were no significant differences between the red and white sweet potato flours in their oil and water absorption, emulsion capacities, bulk density, swelling and foaming capacities. Key words: Comparative studies, physicochemical properties, and varieties, sweet potato flours. Nigerian Food Journal Vol.22 2004: 141-14