Obesity and food allergy (celiac disease) are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates and gluten free. Ob...Obesity and food allergy (celiac disease) are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates and gluten free. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. Spaghetti is low in sodium, iron, fat, lysine, threonine and vitamins but a rich source of complex carbohydrates. The study evaluated the mineral elements, phytochemical, amino and fatty acids composition and sensory properties of sorghum/Raphia sudanica/Tacca involucrata spaghetti. The iron, zinc, potassium and calcium contents of the composite spaghetti samples increased with every 5% addition of Raphiasudanica mesocarp flour while the magnesium and sodium contents decreased. The total flavonoids, polyphenols, amino and fatty acids contents were also elevated with every 5% addition of Raphia sudanica mesocarp flour. Spaghetti sample 200:50:100 g was generally the most accepted by consumers. Raphia sudanica mesocarp flour is a rich source of mineral elements, polyphenols, amino and fatty acids. Its use as a food fortificant may improve the nutritional and health status of man.展开更多
Background:Beverage making is an effective method of product conversion of rhizomes and cereals particularly in the context of providing health/nutritional benefits.The Combination of Tiger nut and yellow maize to mak...Background:Beverage making is an effective method of product conversion of rhizomes and cereals particularly in the context of providing health/nutritional benefits.The Combination of Tiger nut and yellow maize to make a beverage drink would be promising.Therefore,Proximate,chemical,microbial and sensory qualities as influenced by blend variations was investigated.Methods:Tiger nut(Cyperus esculentus L.)and yellow maize(zea mays)were processed into fresh natural beverage drink.Tiger nut milk and malt extracted from malted yellow maize were blended at A(90%:10%),B(80%:20%),C(70%:30%),D(60%:40%)respectively and tiger nut milk(100%)was used as a control.Results:Proximate,chemical,microbial and sensory qualities revealed that protein,fiber,Titratable acidity ash and carbohydrate increased with increase in malt from yellow maize addition.Protein(2.20-6.34)%,Fibre(022-0.34)%,Ash(0.21-0.31)%,carbohydrate(2.21-13.58)%,Moisture(70.41-77.10)%,Fat(18.41-9.0)%values decreases with an increase in malted yellow maize addition.Result of the chemical analysis revealed that total solid(23.10-24.61),(2.81-5.91),Viscosity(68.01-92.01),pH(622-6.74)increased with increase in malted yellow maize addition while pH decrease with increase in malted yellow maize.Total viable count(8.0×10^(6)±7.1-1.0×10^(7)±7.1)and total fungi count(3.15×10^(6)±3.6-2×10^(3)±1.4)increased among sample A(100%Tiger nut milk:0%malted yellow maize)and E(60%Tiger nut milk:40%malted yellow maize),except sample B(90%Tiger nut milk:10%malted yellow maize)C(80%Tiger nut milk:20%malted yellow maize)and D(70%Tiger nut milk:30%malted yellow maize).Significant differences existed in sensory scores for flavor/aroma(7-5),texture(5-7),taste(4-7)and general acceptability of the products(5-8).Conclusion:Beverage drinks prepared from tiger nut milk and malted yellow maize can be used as a beverage food for both young and older persons due to the products high nutrient density.展开更多
文摘Obesity and food allergy (celiac disease) are serious public health problems, which should be addressed through encouraging the consumption of foods with high amount of low digestible carbohydrates and gluten free. Obesity arises through an imbalance between energy intake and energy expenditure, so it is important for products to have a balanced nutritional composition. Spaghetti is low in sodium, iron, fat, lysine, threonine and vitamins but a rich source of complex carbohydrates. The study evaluated the mineral elements, phytochemical, amino and fatty acids composition and sensory properties of sorghum/Raphia sudanica/Tacca involucrata spaghetti. The iron, zinc, potassium and calcium contents of the composite spaghetti samples increased with every 5% addition of Raphiasudanica mesocarp flour while the magnesium and sodium contents decreased. The total flavonoids, polyphenols, amino and fatty acids contents were also elevated with every 5% addition of Raphia sudanica mesocarp flour. Spaghetti sample 200:50:100 g was generally the most accepted by consumers. Raphia sudanica mesocarp flour is a rich source of mineral elements, polyphenols, amino and fatty acids. Its use as a food fortificant may improve the nutritional and health status of man.
文摘Background:Beverage making is an effective method of product conversion of rhizomes and cereals particularly in the context of providing health/nutritional benefits.The Combination of Tiger nut and yellow maize to make a beverage drink would be promising.Therefore,Proximate,chemical,microbial and sensory qualities as influenced by blend variations was investigated.Methods:Tiger nut(Cyperus esculentus L.)and yellow maize(zea mays)were processed into fresh natural beverage drink.Tiger nut milk and malt extracted from malted yellow maize were blended at A(90%:10%),B(80%:20%),C(70%:30%),D(60%:40%)respectively and tiger nut milk(100%)was used as a control.Results:Proximate,chemical,microbial and sensory qualities revealed that protein,fiber,Titratable acidity ash and carbohydrate increased with increase in malt from yellow maize addition.Protein(2.20-6.34)%,Fibre(022-0.34)%,Ash(0.21-0.31)%,carbohydrate(2.21-13.58)%,Moisture(70.41-77.10)%,Fat(18.41-9.0)%values decreases with an increase in malted yellow maize addition.Result of the chemical analysis revealed that total solid(23.10-24.61),(2.81-5.91),Viscosity(68.01-92.01),pH(622-6.74)increased with increase in malted yellow maize addition while pH decrease with increase in malted yellow maize.Total viable count(8.0×10^(6)±7.1-1.0×10^(7)±7.1)and total fungi count(3.15×10^(6)±3.6-2×10^(3)±1.4)increased among sample A(100%Tiger nut milk:0%malted yellow maize)and E(60%Tiger nut milk:40%malted yellow maize),except sample B(90%Tiger nut milk:10%malted yellow maize)C(80%Tiger nut milk:20%malted yellow maize)and D(70%Tiger nut milk:30%malted yellow maize).Significant differences existed in sensory scores for flavor/aroma(7-5),texture(5-7),taste(4-7)and general acceptability of the products(5-8).Conclusion:Beverage drinks prepared from tiger nut milk and malted yellow maize can be used as a beverage food for both young and older persons due to the products high nutrient density.
