Effects of Processing on Some Chemical Properties of the Leaves of the Drumstick Tree (Moringa oleifera)

The effects of boiling and drying on some chemical properties of the drumstick tree (Moringa oleifera) were determined. One batch of fresh  Moringa leaves was boiled in distilled water, while another batch was dried in the shade, at a temperature of 30 – 34oC. Both batches were milled and some chemical properties (proximate composition, mineral composition and toxicant contents) were determined, with the raw fresh leaves as  control. There was significant (p < 0.05) decrease in all the nutrients,  mineral content and toxicant levels in the boiled leaves with values  reducing from 8.24 – 6.56 g/100 g for protein, 1.56 – 0.82 g/100 g for fat, 12.84 – 8.26 g/100 g for carbohydrates, 6540 – 5138 mg/100 g for total carotenoids and 240.36 – 46.78 mg/100 g for vitamin C. Drying  significantly (p < 0.05) increased nutrient and mineral contents from 8.24 to 27.82 g/100 g for protein, 1.56 to 2.10 g/100 g for fat, and 12.84 to 38.20 g / 100 g for carbohydrate. Toxicants decreased from 14.83 to 7.42 mg/100 g for total phenols, 16.48 to 14.64 mg/100 g for phytates, 98.68 to 22.14 mg/100 g for oxalates and 7.34 to 1.22 mg/100 g for HCN in the dried leaf sample, as compared with the raw leaves

Quality Evaluation of Cookies Produced from Composite Blends of Wheat Flour and African LocustBean (Parkia biglobosa) Fruit Pulp Flour

Objective: The physico–chemical and sensory quality of cookies produced from composite blends of wheat flour (WF) and African locust bean fruit pulp flour (LBFPF) were evaluated in order to determine their nutritional value and acceptability. Materials and Methods: Four different composite blends of WF and LBFP were produced in the ratios of 90:10, 80:20, 70:30 and 60:40, with 100% WF as reference product. Cookies were then prepared from the various blends using established procedure. Thereafter, the physical, chemical and sensory qualities of the blends were determined using standard analytical methods. Results: While protein, fat and carbohydrate values for LBFPF cookies were significantly lower (

Storage Stability and Shelf Life Prediction of Food Formulations from Malted and Fermented Maize (Zea mays l.) Fortified with Defatted Sesame (Sesamun indicum l.) Flour

Objective: The effect of malting and fermentation on the storage stability and shelf life of maize/sesame food formulations was investigated. Subjects/ Materials and Methods: Various composite flours of malted and fermented maize and defatted sesame were produced by material balancing, to give four food formulations, consisting of unmalted maize + defatted sesame flour (UMS), malted maize + defatted sesame (MMS), unmalted, fermented maize + defatted sesame flour (UFMS) and malted fermented maize + defatted sesame flour (MFMS), all containing 16g protein and 9g fat / 100g food. The storage stability and shelf life of the food formulations were then determined using standard procedures. Results: While the viscosity of the food formulations significantly (