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Impact of Feeding on Olive Oil with Thyme on Health Status of First Generation of Rat
Amany A. Salem,
Hayam A. Elsawy,
Salwa S. Gabal
Issue:
Volume 4, Issue 5, September 2015
Pages:
509-517
Received:
7 July 2015
Accepted:
13 July 2015
Published:
28 July 2015
Abstract: This study aimed to evaluate the effect of feeding rats on virgin olive oil (VOO) and extra virgin olive oil (EVOO) with or without thyme powder on health status of their first generation. Outcome of pregnancy in each group (pregnant and lactating rats fed on olive oils and thyme which randomly divided into 15 groups) were divided into 2 subgroups (male and female) and feeding a month later (till 8 weeks aged). The babies were weighted, blood was collected and scarified. Organs were removed and weighted. Biochemical assays and bone measurements were evaluated. Generally, the groups fed on VOO had a high number of babies, a low body weight and high of liver weight compared to groups fed on EVOO. Total cholesterol (TC), LDL-C and risk factor of male fed on olive oils (100%) had higher values than groups fed on olive oils (50%). Female groups showed observed that, which groups fed on olive oils (100%) had higher of TC, LDL-C and risk factor than groups fed on (50%). Creatinine and urea were increased in male rats fed on olive oils while decreased in the female rats compared to control group. Male groups fed on VOO and thyme were higher of AST, ALT and ALP than groups fed on EVOO. Concerning female babies, there are a high differences between groups. In groups (male and female) were high levels of Ca and P content of bone were observed in rats fed on VOO and thyme leaves powder compared to groups fed on EVOO and thyme powder diets. In conclusion, the feeding on olive oils (VOO and EVOO) with or without thyme leaves powder diets caused to increasing of fertility, improved lipid profile and increasing Ca and P of bone contents.
Abstract: This study aimed to evaluate the effect of feeding rats on virgin olive oil (VOO) and extra virgin olive oil (EVOO) with or without thyme powder on health status of their first generation. Outcome of pregnancy in each group (pregnant and lactating rats fed on olive oils and thyme which randomly divided into 15 groups) were divided into 2 subgroups ...
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Ready-to-Use Therapeutic Food for Management of Wasting in HIV Infected Adults: A Qualitative Investigation of Views and Experiences of Patients in Ethiopia
Shimels Hussien,
Amare Worku,
Ayalew Aklilu,
Kumlachew Abate
Issue:
Volume 4, Issue 5, September 2015
Pages:
518-529
Received:
11 July 2015
Accepted:
16 July 2015
Published:
28 July 2015
Abstract: HIV infection and poor nutrition status are interlinked. HIV infected individuals are more vulnerable to malnutrition than the general population. Poor nutrition status in HIV infected individuals is associated with disease progression, increased morbidity and reduced survival even when antiretroviral treatment is available. Adequate nutrition is necessary to maintain the immune system, manage opportunistic infections, optimize response to medical treatment, sustain healthy levels of physical activity and support optimal quality of life in individuals infected with HIV. WHO recommends incorporation of nutritional care and support as an integral part of a comprehensive response to HIV/AIDS. Ready-to-Use Therapeutic Food (RUTF) is widely in use in management of wasting among HIV infected adults. In Ethiopia, there was paucity of data on adults’ views and experiences of RUTF though patients’ perceived values of use and perceptions on a service are important factors in treatment success. The objective of this study was to explore views and experiences of HIV infected adults treated with RUTF in Addis Ababa, Ethiopia, 2012. The study explored issues related with attitude, believes, perceived benefits of use, misuses and challenges related with RUTF use. Phenomenological qualitative study based on in-depth interview and focus groups discussion was conducted on purposefully selected sample of 23 HIV positive adults on RUTF treatment in Zewditu hospital and Woreda-7 health center. The data collected was audio recoded, uploaded into opencode and analyzed using themes emerged from the data during constant comparative analysis. HIV infected adults had positive attitude, perceived many benefits of use and experienced favorable outcomes of RUTF use. Intention to use RUTF was also high. However, patients encountered significant challenges associated with their use of RUTF. They experienced side effects, felt more stigmatized and discriminated, encountered problems during handling and transportation. RUTF misuse was practiced frequently and in variety of forms. Modification of the current formulation and its prescription protocol, systematic control measures, provision of comprehensive nutrition counseling, harmonization of RUTF and other HIV clinical care appointments; and assessment and training on nutritional counseling skills of the health workers should be considered.
Abstract: HIV infection and poor nutrition status are interlinked. HIV infected individuals are more vulnerable to malnutrition than the general population. Poor nutrition status in HIV infected individuals is associated with disease progression, increased morbidity and reduced survival even when antiretroviral treatment is available. Adequate nutrition is n...
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Preservation of Sugarcane Juice Using Herbal Clarificant
Mst. Kohinoor Begum,
Md. Shamsul Arefin,
Md. Shariful Islam,
Md. Jahirul Islam
Issue:
Volume 4, Issue 5, September 2015
Pages:
530-534
Received:
28 June 2015
Accepted:
17 July 2015
Published:
31 July 2015
Abstract: An experiment was carried out at Physiology and Sugar Chemistry Laboratory of Bangladesh Sugarcane Research Institute Ishurdi, Pabna, Bangladesh during 2013-2014 to determine the self life of sugarcane juice without adding any preservatives. Sugarcane varieties Isd 34, Isd 35, Isd 36, Isd 37 and Isd 38 were used for collection of juice and juice were collected in the month of September, October, November, December, January, February and March. Juice collected in the month of December and January showed the highest shelflife by using Mucilage substances of ladies finger (Hibiscus esculentus Linn) as a clarificant. Juice collected in the month of December, January showed highest self life due to presence of lower reducing sugar and highest percentage of sucrose.
Abstract: An experiment was carried out at Physiology and Sugar Chemistry Laboratory of Bangladesh Sugarcane Research Institute Ishurdi, Pabna, Bangladesh during 2013-2014 to determine the self life of sugarcane juice without adding any preservatives. Sugarcane varieties Isd 34, Isd 35, Isd 36, Isd 37 and Isd 38 were used for collection of juice and juice we...
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Effects of Regular Intake of Green Tea on Nutrient Absorption, Serum Albumin and Organ Sizes of Alloxan-induced Diabetic Rats
Issue:
Volume 4, Issue 5, September 2015
Pages:
535-540
Received:
21 July 2015
Accepted:
3 August 2015
Published:
12 August 2015
Abstract: The effects of regular intake of green tea on nutrient absorption, serum albumin and organ sizes were evaluated on alloxan-induced diabetic rats.. The rats were grouped into five treatment groups: NC (non-diabetic group fed with rat feed and water only), DC (diabetic group fed with rat feed and water only), CON1 (diabetic group fed with rat feed and 1g/100ml of brewed tea only), CON2 (diabetic group fed with rat feed and 2g/100ml of brewed tea only) and CON3 (diabetic group fed with rat feed and 3g/100ml of brewed tea only). Feed, water and tea were provided ad libitum for the respective groups for a period of 21days. At the end of the treatment period, the apparent protein, calcium, iron and magnesium absorption of the groups were determined. The serum albumin as well as visual examination and measurement of organ sizes were also evaluated. The results showed that the diabetic groups CON1, CON2 and CON3 that took different concentrations of the green tea, did not show any significant change (P<0.05) in protein, iron and calcium absorption but had significant reduction (P<0.05) in magnesium absorption and serum albumin level when compared with the diabetic group DC that did not take the tea. There were also no significant change (P<0.05) between the organ sizes of the groups (CON1, CON2 and CON3) and that of group DC
Abstract: The effects of regular intake of green tea on nutrient absorption, serum albumin and organ sizes were evaluated on alloxan-induced diabetic rats.. The rats were grouped into five treatment groups: NC (non-diabetic group fed with rat feed and water only), DC (diabetic group fed with rat feed and water only), CON1 (diabetic group fed with rat feed an...
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A Renewable Natural Bioactive Polysaccharide: An Overview to Chitosan
Büşra Ayhan,
Nevin Şanlier
Issue:
Volume 4, Issue 5, September 2015
Pages:
541-548
Received:
30 July 2015
Accepted:
11 August 2015
Published:
21 August 2015
Abstract: Chitin is a polysaccharide, which can be found in the structures of some insects, yeasts and fungi in nature. Chitosan is a compound, which is obtained by de – acetylation of chitin. Apart from that, there is chitosan naturally on the cell walls of some fungi, in yeasts and protozoa and in the outer shells of crustaceans. Chitosan is a molecule, which is frequently used in health field and food industry. It is frequently used in bioactive packing especially for its antibacterial effect. In addition, it is used in many areas such as waste treatment for its antioxidant feature. Areas of use of chitosan are expanding because it is an edible agent and because of its low level of toxic activity, and new areas of use are discovered everyday in good and health sectors
Abstract: Chitin is a polysaccharide, which can be found in the structures of some insects, yeasts and fungi in nature. Chitosan is a compound, which is obtained by de – acetylation of chitin. Apart from that, there is chitosan naturally on the cell walls of some fungi, in yeasts and protozoa and in the outer shells of crustaceans. Chitosan is a molecule, wh...
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Physico-Chemical Properties and Anti-nutrient Contents of Unripe Banana and African Yam Bean Flour Blends
Ufot Evanson Inyang,
Victoria Okon Ekop
Issue:
Volume 4, Issue 5, September 2015
Pages:
549-554
Received:
1 August 2015
Accepted:
17 August 2015
Published:
26 August 2015
Abstract: This study was carried out to determine the effect of substituting unripe banana (Musa spp.) flour with different levels of African yam bean (Sphenostylis stenocarpa) flour on the proximate composition, minerals, anti-nutrients and functional properties of the flour blends. Underutilized unripe banana cultivar (“mboro ukom”) and African yam bean seeds (black variety) were separately processed into flours. The banana flour was supplemented with African yam bean flour at substitution levels of 0, 10, 20, 30, 40 and 50% to obtain the flour blends with 100% banana flour as the control sample. The results showed that substituting unripe banana flour with levels of African yam bean flour significantly (p<0.05) increased the crude protein content from 4.39% for 100% banana flour to 14.05% for 50% yam bean flour substitution while the carbohydrate content decreased significantly (p<0.05) from 90.92% for 100% banana flour to 80.12% for 50% yam bean flour substitution. The fat, ash and crude fibre contents increased with increase in African yam bean flour substitution from 0.58%, 2.80% and 1.31% for 100% banana flour to 0.98%, 3.06% and 1.79% for 50% African yam bean flour substitution, respectively. The 100% banana flour had the highest caloric value (386.46kcal/100g) while blend containing 50% African yam bean flour had the least value (385.84kcal/100g). The K, Ca and Mg decreased from 382.41mg/100g, 12.18mg/100g and 41.62mg/100g in the 100% banana flour to 345.96mg/100g, 8.93mg/100g and 33.12mg/100g in the 50% African yam bean flour blend, respectively. Conversely, the Na, Fe and Zn increased from 1.60mg/100g, 0.89mg/100g and 0.63mg/100g in 100% banana flour to 2.29mg/100g, 3.05mg/100g and 2.21mg/100g in the 50% African yam bean flour substituted blend, respectively. Oxalate, tannin, phytate and hydrogen cyanide contents increased with increase in African yam bean flour substitution. However, their values in the blended flours were low and would pose no threat to health. Blended flours exhibited higher water absorption, oil absorption, swelling and foaming capacities than the 100% banana flour. On the other hand, the bulk density decreased with African yam bean flour substitution. The study demonstrated that the nutritional quality and functional properties of unripe banana flour can be improved through supplementation with African yam bean flour.
Abstract: This study was carried out to determine the effect of substituting unripe banana (Musa spp.) flour with different levels of African yam bean (Sphenostylis stenocarpa) flour on the proximate composition, minerals, anti-nutrients and functional properties of the flour blends. Underutilized unripe banana cultivar (“mboro ukom”) and African yam bean se...
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Exopolysaccharide from Lactobacillus pentosus Strain H2 and Its Impact on Rheological Properties and the Sensory Evaluation of Low Fat Yoghurt and UF-Soft Cheese
Khaled Elbanna,
Wedad Metry,
Hosam Elgarhy
Issue:
Volume 4, Issue 5, September 2015
Pages:
555-564
Received:
14 August 2015
Accepted:
22 August 2015
Published:
3 September 2015
Abstract: In this study, a total of 46 exopolysaccarides (EPS) producers were isolated from different Egyptian fermented milk products. Among these isolates, strain H2 was characterized and identified as Lactobacillus pentosus with similarity 98% based on 16S rRNA gene sequencing and phenotypic characterization. The maximum EPS secretion and cell biomass of strain H2 were 2.22 and 2.64 (g/L) at 30oC after 72 and 96 h, respectively. Among eight sugars tested for EPS production, it was noticed that all industrial by-products tested were significantly increased the secretion of EPS from strain H2. The highest EPS amount was recorded for molasses and date debs permeate followed by lactose and glucose which were 4.54, 3.08, 2.86, 2.68 and 2.56 (g/l) respectively. Electrospray Ionization Mass Spectrometry (ESI MS) indicated that EPS of strain H2 was heteropolymer and consists of D-glucose, D-glucuronic acid and L-rhamnose. Different concentration of the purified EPS isolated from Lactobacillus pentosus strain H2 were applied to low fat UF-soft cheese and yoghurt. The results of these experiments indicated the purified EPS of strain H2 significantly improved the organoleptic properties including texture, flavors and mouth feel of both low fat cheese and yoghurt. Furthermore, all parameters of rheological properties of both products including firmness, cohesiveness, gumminess, chewiness, springiness were significantly improved as the purified EPS concentrations increased. The best sensory evaluation score was recorded for low fat cheese and yoghurt fortified with EPS 0.4 and 0.8% which were 94.90 and 95.60, respectively. Finally, the problems like bitterness, low viscosity, high syneresis formation and defects of consistency which are frequently encountered of fermented milk products can be solved by using purified EPS.
Abstract: In this study, a total of 46 exopolysaccarides (EPS) producers were isolated from different Egyptian fermented milk products. Among these isolates, strain H2 was characterized and identified as Lactobacillus pentosus with similarity 98% based on 16S rRNA gene sequencing and phenotypic characterization. The maximum EPS secretion and cell biomass of ...
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Breakfast Skipper and Breakfast Eater: Which Is Better
Issue:
Volume 4, Issue 5, September 2015
Pages:
565-573
Received:
18 August 2015
Accepted:
22 August 2015
Published:
3 September 2015
Abstract: Regular breakfast consumption has been acknowledged as an opportunity to meet nutrition recommendation and more favorable weight status. However, in Indonesia, breakfast skipping prevalence for school aged children is commonly found, as it ranged from 16.9% to 59%, with no exemption for Jakarta. The aims of present study were to compare nutrient intakes and weight status between breakfast eaters and non-breakfast eaters within different demographic subgroups, and additionally, to propose healthy breakfast recommendation based on condition of local population. 2nd Indonesian National Basic Health Research Survey (RISKESDAS) in a cross-sectional setting were analyzed using 24-hr dietary recall. The main sample consisted of children age 6- to 12- year old randomly selected in Jakarta area (n = 945). Overall, breakfast consumers had higher daily energy, carbohydrate, protein, and micronutrients intake although for some micronutrients, these were not statistically significant. There is no significant difference between the two groups in terms of weight status. Skipping breakfast was more prevalent in girls (6.43% versus 3.64%), older children group (6.5% for 10-12 year group; 4.4% for 7-9 year group, and 2.2% for 6 year group), and low SES which was about 4.3%, respectively. About 39% of school aged children living in Jakarta consumed breakfast less than 15% Indonesian DRI, respectively. Furthermore, this study supported the current breakfast recommendation which was 15-30% of energy from Indonesian DRI with some additional encouragement. To encourage breakfast consumption among the population, some recommendation were also given within the study.
Abstract: Regular breakfast consumption has been acknowledged as an opportunity to meet nutrition recommendation and more favorable weight status. However, in Indonesia, breakfast skipping prevalence for school aged children is commonly found, as it ranged from 16.9% to 59%, with no exemption for Jakarta. The aims of present study were to compare nutrient in...
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Study of Microwave Heating on Nutrient Content of Bangladeshi Fish Mastacembelus Armatus
M. A. Rashid,
Iqbal Hussain,
Mohsina Hamuda,
Sharif M. Al-Reza
Issue:
Volume 4, Issue 5, September 2015
Pages:
574-577
Received:
12 August 2015
Accepted:
25 August 2015
Published:
3 September 2015
Abstract: Microwave heating is a multiphysics phenomenon that involves electromagnetic waves and heat transfer; any material that is exposed to electromagnetic radiation will be heated up. This study was performed to compare the effects of microwave heating and conventional cooking method on proximate nutrient and health promoting contents of fresh Baim Fish (Mastacembelus armatus) grown in Bangladesh. The moisture and ash content in raw Baim fish were 74.00% and 4.00%, respectively. After conventional cooking moisture and ash content were 77.00% and 4.00%, respectively. On the other hand, after microwave cooking moisture and ash content were 75.00% and 4.00%, respectively. The protein content in raw Baim fish was 15.60% and after conventional cooking this value was 12.07%, whereas 15.60% for microwave cooking. In this study also estimated the fat and carbohydrate content which changed significantly by both conventional cooking and microwave cooking.
Abstract: Microwave heating is a multiphysics phenomenon that involves electromagnetic waves and heat transfer; any material that is exposed to electromagnetic radiation will be heated up. This study was performed to compare the effects of microwave heating and conventional cooking method on proximate nutrient and health promoting contents of fresh Baim Fish...
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Antioxidant and Anti-inflammatory Properties of Cultivated Mushrooms Grown in Mekelle City Tigray Ethiopia
Teklit Gebregiorgis Amabye
Issue:
Volume 4, Issue 5, September 2015
Pages:
578-583
Received:
11 August 2015
Accepted:
20 August 2015
Published:
6 September 2015
Abstract: Traditionally mushrooms have been used for the prevention and treatment of a multitude disorders. Macro fungi regarding to the development of novel safe antimicrobials and antioxidants has become attractive source for researchers in the last decades. In the present study quantitative analysis of phytochemical constituents was carried out by using standard methods while 1,1 Diphenyl picryl hydroxyl(DPPH) Nitric oxide, Hydrogen peroxide free radical scavenging assay were used to evaluate the antioxidant properties of selected wild mushrooms. Anti- inflammatory capacity of samples was evaluated by HRBC membrane stabilization method. The results obtained from the study revealed that Agaricus Bosporus showed higher total phenol, mg flavonoid carotenoid, and lycopene and ascorbic acid contents of (617.9±1) mg/g, (62.52±1.13) mg/g, (74.2±0.057) µg / mg, (49.6±0.17) µg / and28.8±0.34 mg / g. All the species showed antioxidant potential but Russula delica proved to be more active while Agaricus Bosporus. Proved to be least one.
Abstract: Traditionally mushrooms have been used for the prevention and treatment of a multitude disorders. Macro fungi regarding to the development of novel safe antimicrobials and antioxidants has become attractive source for researchers in the last decades. In the present study quantitative analysis of phytochemical constituents was carried out by using s...
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Effect of Perinatal Protein Malnutrition Under Serotonergic Control on Feeding Behavior: A Systematic Review
Rafael Danyllo da Silva Miguel,
Lisiane dos Santos Oliveira,
Sandra Lopes de Souza
Issue:
Volume 4, Issue 5, September 2015
Pages:
584-589
Received:
12 August 2015
Accepted:
25 August 2015
Published:
6 September 2015
Abstract: Protein malnutrition during the perinatal period leads to several morphological and physiological changes in the central nervous system whose main purpose is to prepare the body for environmental conditions. Several studies have been developed to explain the effects that malnutrition causes over feeding behavior in adults, and in particular on the role of the serotonergic system in this control. Thus, the objective of this systematic review was to assess emerging literature on the effects of perinatal malnutrition on the control of feeding behavior and the role of the serotonergic system in this control. The articles were researched in the virtual libraries Pubmed, Lilacs and Medline using as keywords: "Protein Malnutrition", "Feeding Behavior", "Serotonin Receptors", "Gestational malnutrition", "Perinatal undernutrition", "Fetal Nutrition Disorders" and "Serotonin". 261 articles in total were found. However, after excluding duplicates and analysis of the criteria for inclusion and exclusion 8 articles remained. Analysis of the articles showed that malnutrition in the perinatal period leads to changes in food preference in rats, in addition to delaying the point of satiety of these animals. It was also found that there is increased protein expression of c-fos groups forebrain neurons, increased expression of 5HT-1A receptors and increase in brain serotonin levels. These findings suggest that changes in eating behavior in malnourished animals can be brought about due to changes in the serotonergic system.
Abstract: Protein malnutrition during the perinatal period leads to several morphological and physiological changes in the central nervous system whose main purpose is to prepare the body for environmental conditions. Several studies have been developed to explain the effects that malnutrition causes over feeding behavior in adults, and in particular on the ...
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Nutritional Evaluation and Chemical Analysis of Two Commercial Infant Foods in South-Western, Nigeria
Ibironke Samson Ishola,
Ige Meshach Morakinyo
Issue:
Volume 4, Issue 5, September 2015
Pages:
590-593
Received:
30 June 2015
Accepted:
22 July 2015
Published:
16 September 2015
Abstract: The purpose of this study is to nutritionally assess and compare two selected formulas such as maize-legume based infant formula (MLBIF) and maize-milk based infant formula (MMBIF) Dietary samples consisted of (1) Basal, diet (2) maize-legume based infant formula (MLBIF) (3) The maize-milk based infant formula (MMBIF) complementary diets. They were both obtained at a local supermarket, Ile-Ife, South-West, Nigeria. Thirty (30) albino rats were then reweighed and grouped into three groups of ten each. The result showed that the growth rate, (non protein diet) declined from 35.962 -30.910, two formulas (protein diet) increased from, 35.636 to 82.521 and 35.90 to 79.570 diets 1 2, 3, respectively. Protein efficiency ratio (PER) for diets1 2, 3 were nil, 3.12 and 2.90 respectively. Net protein ratio (NPR) were nil 2.78 and 2.56 for diets1 2, and 3, respectively. Protein retention efficiency (PRE = NPRX16) were nil, 44.50 and 41.07 respectively. The average nitrogen retained in various organs of experimental animals, such as liver, kidney and muscle of the diets 1, 2, 3 were 33.52, 43.60, 45.80; 56.76, 50.63, 58.70; 55.22, 51.38 and 56.08 respectively. The was MLBIF found superior compared to maize based infant formula (MMBIF) in terms of growth rate, protein efficiency ratio (PER), net protein ratio (NPR), protein retention efficiency (PRE) and ensure optimum nitrogen content in the liver, kidney and tissues. These findings showed that the MLBIF infant formula is cheaper in the market than infant MMBIF formula, and could be affordable by less privileged and may be used in alternative, where infant reacts to milk based dietary.
Abstract: The purpose of this study is to nutritionally assess and compare two selected formulas such as maize-legume based infant formula (MLBIF) and maize-milk based infant formula (MMBIF) Dietary samples consisted of (1) Basal, diet (2) maize-legume based infant formula (MLBIF) (3) The maize-milk based infant formula (MMBIF) complementary diets. They were...
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Physico-Chemical and Sensory Properties of Bread Prepared from Wheat and Unripe Plantain Composite Flours Fortified with Bambara Groundnut Protein Concentrate
Issue:
Volume 4, Issue 5, September 2015
Pages:
594-599
Received:
25 August 2015
Accepted:
11 September 2015
Published:
22 September 2015
Abstract: Matured, unripe plantain (Musa paradisiaca) fruits from a local cultivar, “Agbagba” were processed into flour. Protein concentrates were prepared from the flour of Bambara groundnut (Vigna subterranean L. Verde) using the alkaline extraction process. Bread was produced from the substitution levels of wheat/plantain/Bambara groundnut protein concentrate (BGPC) flour blends (100 – 30%, 0 – 40% and 0 – 30%), respectively and the physical, chemical and sensory properties of the product evaluated. The result showed that the loaf height, volume and specific volume decreased with an increase in the levels of plantain/BGPC flour blends. Loaf height decreased from 11.2cm (sample A) to 6.2cm (sample G) and loaf volume reduced from 2291.4cm3 to 1238.6cm3 for samples A and G, respectively. There was no significant difference in loaf height up to sample C (20% PF and 10% BGPC) when compared to the control (sample A). Specific volume also reduced with increasing levels of the blends from 6.3cm3/100g to 2.2cm3/100g for samples A and G, respectively. There was a corresponding increase in loaf weight in all samples as the plantain flour and BGPC increased. There was no significant difference in loaf weight up to sample C which also represents 20% PF 10% BGPC when compared to the control (sample A).The protein content in the fortified bread increased progressively from 10.4% (sample A) to 17.3% (sample G). From the result, it was observed that the addition of 10% BGPC in the formulation improved the protein content of the bread to 13.6%. Fat content increased significantly from 0.76% to 2.51% (samples A and F), respectively with increase in the protein concentrate added. Ash, crude fibre and energy values were also observed to increase with increasing addition of BGPC (0.76% - 2.21%, 9.1% - 11.29% and 276.88kcal/100g – 282.43kcal/100g), respectively. The sensory result showed that the bread produced from 15% BGPC and 25% plantain flour was acceptable with respect to flavour, crumb texture and general acceptability.
Abstract: Matured, unripe plantain (Musa paradisiaca) fruits from a local cultivar, “Agbagba” were processed into flour. Protein concentrates were prepared from the flour of Bambara groundnut (Vigna subterranean L. Verde) using the alkaline extraction process. Bread was produced from the substitution levels of wheat/plantain/Bambara groundnut protein concent...
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