Browsing by Author "Anaemene, Doris"

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    Nutritional, Anti-Nutritional and Sensory Evaluation of Snacks Produced from Germinated Maize/Bambara Groundnut (Vigna Subterranean) Flours
    (2024) Anaemene, Doris; Arisa, Ngozi U.; Adeoti, Damilola
    Background: Bambara nut, an underutilized legume is rich in protein and can improve the nutritional quality of snacks. This study evaluates the nutritional and sensory properties of muffins produced from germinated maize and Bambara groundnut flours. Methods: Maize and Bambara groundnut seeds were germinated (72 hours), oven-dried and milled. The composite flours from the germinated flours were combined with soya oil, tiger-nut milk, date and carrot powder to produce four samples of muffins. The samples were chemically analyzed for proximate, mineral, beta-carotene, and anti-nutrient contents. Then, sensory evaluation was carried out among 20 mothers (20-30) using a 5 hedonic scale. ANOVA and Duncan Multiple Range Test were also used to analyze the data. Results: Protein, fiber and carbohydrate contents of the muffins ranged from 7.63-9.23%, 0.05-0.08% and 70.63-71.55%, respectively. It was found that germination significantly increased protein and iron content of muffins but reduced zinc, calcium, and beta-carotene contents (P<0.001). The muffins contributed above 22% of the RDA regarding energy for children. Muffins produced from the blends provided higher level of protein, calcium, iron and beta-carotene compared to those made from whole wheat flour. There was a significant reduction in anti-nutrient contents of the muffins and germinated flours. The muffin produced from the 80% maize and 20% Bambara nut flour was rated best in terms of nutritional value, taste, and texture. Conclusion: Bambara nut flours could be used to produce nutritious snacks which would contribute to daily energy and protein needs of children.
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    Proximate, Microbiological and Sensory Properties of Cookies Made from Blends of African Pear (Darcryodes edulis) and Yellow Maize (Zea mays) Flours
    (2021-03) Arisa, Ngozi U.; Adelekan, Aminat O.; Alake, Olusola; Anaemene, Doris
    Consumption of foods high in fats contributes to increased blood fat level which has been linked to cardiovascular diseases. Replacement of shortenings in pastries with plant oils may reduce blood fat. This study evaluates the proximate, microbiological and sensory properties of cookies produced from blends of yellow maize (YMF) and Dacryodes edulis (DMF) flour as well as the functional properties of the flour blends. Cookies were produced from the blends of DMF and YMF. The protein, fibre, fat, ash and carbohydrate contents of DMF were 6.19%, 11.85%, 41.60%, 3.93% and 17.58%, respectively. The protein, fat and ash contents of the blends ranged from 4.67-5.37%, 34.29-39.03% and 2.10-2.96%, respectively. Final viscosity (817.48 333.28 RVU) of the flour blends reduced significantly with the addition of DMF. Except for protein (20.44-22.73%) and fat (20.08 22.03%) contents, the ash (3.03-2.35%), fibre (1.98-1.48%), and carbohydrate (50.12-46.69%) contents of cookies without shortening decreased with increased DMF substitution. Cookies prepared with shortening had higher fat but lower ash, moisture, fibre, protein and carbohydrate contents than those without shortening. The total bacteria, fungi and coliform counts in cfu/g for cookies prepared with and without shortening ranged from 1.0 × 103-7.03 × 103, 1.0 × 10 1.3 × 103 and 1.0 × 103-6.68 × 103, respectively. There were no significant differences among the cookies in terms of aroma, crunchiness and overall acceptability. Cookies of good nutritional, microbial and sensory quality could be produced from yellow maize and African pear flour at less than 40% substitution level.