Authors:A. D. R. Madurangi, S.D.T. Maduwanthi Pages: 1 - 21 Abstract: Herbal beverages with nutraceutical benefits are becoming more widely acknowledged as healthy dietary choices among mindful consumers. There are numerous types of herbal beverages prepared from different morphological plant elements. Edible flowers, with their unique flavors, distinct aromas, vivid colors, and nutraceutical properties, have gained predominance among all the other botanical ingredients utilized in the formulation of herbal beverages. This review elaborates on applications of edible flowers used in the preparation of herbal teas, infusions, and a few other novel developments in herbal beverages. Although several commercialized herbal beverages have been developed with edible flowers, many other edible flowers with medicinal properties remain unexplored. The review further elaborates on the pharmacotherapeutic properties of these flowers, emphasizing their potential to be used in herbal beverage formulations. Additionally, ensuring the food safety aspects of innovative herbal beverages derived from edible flowers by addressing their potential toxicity and microbiological quality is vitally important. Insights presented here pave the way for incorporating edible flowers in herbal beverages, encouraging nutritious and health-promoting beverage development and consumption. PubDate: 2024-07-16 DOI: 10.9734/afsj/2024/v23i8731 Issue No:Vol. 23, No. 8 (2024)
Authors:Dorcas Nguemo Kundam, Julius K. Ikya, Joseph S. Alakali Pages: 22 - 33 Abstract: The aspiration to reduce post-harvest losses of yams via the promotion of utilisation of the abundant readily available raw materials for industrial purposes and production of health-enhancing foods prompted this research. This work focused on evaluating the phytochemical, antioxidant, physicochemical and sensory properties of yam-based cookies produced from the flours of five yam varieties. Established standard procedures were used in all analyses. Results showed; Phytochemical compounds such as phenols, flavanoids, alkaloids and tannins were found present in the yam-based cookies in the range of 0.24- 0.37mg/100g, 0.26- 0.40 mg/100g, 0.6- 2.13mg/100g and 0.01- 0.17mg/100g. Saponin was not detected in all the yam flour cookies. Only a trace of 0.05 mg/100g was observed in wheat flour cookies (the control), Antioxidant activities of the yam-based cookies revealed that DPPH, FRAP, MCA, HRSA and SRSA ranged from 41.19-84.32, 0.29-0.95, 34.15-78.51, 29.64-69.54 and 24.13- 81.52 accordingly. Gluthanion was used as standard. The general trend observed was that, in all cases; sample HKC had the least antioxidant activities, OGC and ARC had higher antioxidant activities among the yam-based cookies, while GSH (the control) had the highest. The proximate values for Moisture, ash, crude fiber, crude protein, fat, carbohydrate and energy of yam-based cookies ranged from 7.31- 8.80%, 1.10 - 2.30%, 0.13 – 4.27%, 8.53-10.48%, 2.24 – 3.84%, 73.70-78.38% and 334.06-359.28 Kcal/100g. Physical properties of the Yam-based cookies such as diameter, width, thickness, weight, Spread ratio, spread factor and fragility ranged from 3.70-4.67 cm, 23.93-28.00 cm, 2.63-4.33cm, 5.16-9.67g, 0.83-1.64, 54.63-106.84 and 430.00-790.00g respectively. Cookies from all samples showed good physical quality features for the production cookies and biscuits. Sensory properties such as appearance, texture, crispiness aroma, taste and general acceptability of yam-based cookies ranged from 5.32-8.30, 6.48-8.44, 7.50-8.44, 6.36-7.68, 7.48-8.50, and 6.30-7.84 on a 9-point hedonic scale. Data from this study proved that it was feasible to produce acceptable cookies from the flours of the five yam varieties selected. Overall, samples GBC and ARC cookies competed favorably with the control-wheat cookies and are recommended for mass production. In Particular, sample ARC also combined good nutritional, phytochemical quality and strong antioxidant activities that could be of health benefits to consumers. PubDate: 2024-07-22 DOI: 10.9734/afsj/2024/v23i8732 Issue No:Vol. 23, No. 8 (2024)
Authors:Matogoma Digbé Ble, Dorothée Marie Koumi, Joel Bonouma, Patou Henri Kouamé, Yao Thodekes Pages: 34 - 42 Abstract: Introduction: Breast milk contains essential macro and micronutrients for infant maturation. Among these macronutrients are oligosaccharides, considered prebiotics. They are the third most abundant component of breast milk after lipids and lactose, and their concentrations are influenced by various factors, including maternal dietary habits. This study aims to evaluate the effect of two dietary habits on the variation of the oligosaccharide profile in breast milk. Methods: The study involved 60 mothers of full-term, exclusively breastfed infants. Five (5) ml milk samples were collected from mothers of 45-day-old infants, and a questionnaire on the frequency of consumption of staple foods and fruits was administered. The correlation between the concentrations of N-acetylneuraminic acid (Neu5Ac) and 2’-fucosyllactose (2’-FSL) and the dietary habits of breastfeeding mothers was analyzed using SPSS statistical software. Results: The average concentrations of Neu5Ac and 2’-FSL in mature breast milk were 2.20 ± 0.83 and 1.19 ± 0.56 g/L for mothers consuming rice with peanut sauce (R-PS) and 2.45 ± 0.65 and 1.76 ± 0.66 g/L for those consuming attiéké with fried fish (A-FF). Statistical analyses revealed no significant difference (P > 0.05) in oligosaccharide content between the milk of mothers who consumed R-PS and A-FF. However, there was a positive correlation between the frequency of fruit consumption and the occurrence of gastroenteritis in infants (r = 0.504) and a significant decrease in the 2’-fucosyllactose content in the milk of A-FF mothers who consumed oranges 3 to 5 times a week (P < 0.05). Conclusion: The consumption of R-PS and A-FF, along with moderate fruit consumption, positively influences the oligosaccharide profile of breast milk. Particular attention should be given to nutritional education during lactation due to its potential impact on infant health through microbiota development. PubDate: 2024-07-22 DOI: 10.9734/afsj/2024/v23i8733 Issue No:Vol. 23, No. 8 (2024)
Authors:Akinbisoye A. F., Babarinde G. O., Otutu O. L., Ade-Omowaye B. I. O. Pages: 43 - 59 Abstract: The study focused on characterising pretreated African yam bean (AYB) and Bambara groundnut (BGN) seed coats for possible use in food formulations. The AYB and BG seed coats were dehulled to separate the seed coats from the cotyledon. The seed coats were pretreated using warm water, sodium bicarbonate solution, wild fermentation. The untreated served as control. The pre-treated seed coats were dried and milled to obtain their flours. The different flour samples were subjected to phytochemical, antinutrient, antioxidant and dietary fibre analyses using standard methods. The phytochemical result of the BG seed coat showed that phenol content ranged from 3.58 to 7.04 mgGAE/g and flavonoid ranged from 0.04 to 0.15 mgRUT/g, respectively. The phenol and flavonoid contents of AYB ranged from 3.68 to 17.07 mgGAE/g and 0.06 to 0.43 mgRUT/g, respectively. The antioxidant activities of the seed coats were obtained as FRAP (4.01-7.48; 5.88-23.70 mg/g), DPPH (21.16-86.35; 13.13-90.43%) and ABTS (0.01-0.03; 0.02 to 0.03 Mmol/g) for BG and AYB seed coats, respectively. The dietary fibre results showed that the BG seed coat had insoluble and soluble fibres of 26.70-49.91 and 17.40-18.28% when compared to 38.23-59.13 and 14.44-16.26% for the AYB seed coat, respectively. Besides, the phytate (4.53-6.18 mg/100g), oxalate (0.09-0.23 mg/g) and trypsin inhibitor (13.87-20.79%) contents of BG were significantly (p<0.05) similar to 2.06-6.59 mg/100g; 0.18-0.41 mg/100g and 18.96-27.45% obtained for AYB, respectively. The findings concluded that pretreatment methods had varying effects on the phytonutrients and anti-nutrient compositions of AYB and BG seed coats and that the seed coats of these legumes could be an essential raw material in functional food formulations. PubDate: 2024-07-26 DOI: 10.9734/afsj/2024/v23i8734 Issue No:Vol. 23, No. 8 (2024)
Authors:Susmita Chandra, Sonia Kundu, Riya Roy Pages: 60 - 68 Abstract: Pearl Millet [Pennisetum glaucum (L.)] is a widely cultivated staple crop and nutritionally rich cereal grain. The cultivar can tolerate drought and high temperatures, making it suitable for arid and semi-arid regions, especially in Africa and Asia. Millet-based products have numerous health benefits like lowering cholesterol, managing blood sugar, and many others. It is rich in antioxidants, fiber, and various micronutrients. Millet is gluten-free, suitable alternative for individuals with gluten intolerance or celiac disease. Methods: Low-sugar-gluten-free Pearl millet wafer is a low-moisture baked food prepared from a mixed batter of millet powder, and oats. A waffle iron toaster (1000W) is used to prepare the wafer The nutritional components were analyzed and calorie calculation was done following the Atwater system. The total energy from a 100 gm wafer serving was found to be around 289 calories. Results and Discussions: The product was typically shaped in a square-grooved sheet, with a density around 0.2gm/cc, the matrix is aerated and fluffy. Total final moisture, ash and extracted fat content was also estimated. The average thickness of the wafer was around 5mm. Sensory parameters like crispiness, chewiness and mouthfeel were evaluated on a hedonic scale while the crispiness is correlated to the final moisture content. Product cost was calculated including the energy cost calculation. The cost of the final product was Rs 45/100gm which is at per the marketed wafers. Conclusion: The improved quality was targeted to achieve in a model of low-emission process to reduce the energy cost and increase production efficiency with better nutritional component retention. PubDate: 2024-07-30 DOI: 10.9734/afsj/2024/v23i8735 Issue No:Vol. 23, No. 8 (2024)
Authors:Clement C. Ezegbe, Felix E. Okpalanma, Sunday K. Okocha, Eunice N. Odoh, Josephine C. Ohuche, Sylvester N. Orjiakor, Johnwilfred C. Ndulue Pages: 69 - 79 Abstract: Aims: This study investigated the physicochemical and sensory properties of biscuits made from a composite flour of wheat and fermented cowpea hull. Study Design: Mixture Design was adopted for this study. Place and Duration of Study: Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria, between January 2023 and March, 2024. Methodology: Cowpea hulls were cleaned, soaked, boiled, dehulled, and fermented with Rhizopus oligosporus for 48 hours. The resulting hulls were dried, milled, and blended with wheat flour in varying ratios (95:5, 90:10, 85:15, 80:20, 75:25, and a 100% wheat control). The composite flours were then used to produce biscuits, which underwent proximate, physical, and sensory evaluations using a 9-point hedonic scale. Results: Results showed that the inclusion of fermented cowpea hull significantly increased moisture (9.75-11.55%), ash (1.59-2.85%), crude protein (10.75 - 12.05%), fat (0.96 - 1.95%), and crude fibre (4.55 - 5.30%) content, while carbohydrate content decreased (72.37-66.31%). Physically, the biscuits exhibited an increase in thickness (4.40 - 5.55 mm) and weight (9.64 - 11.85g), but a decrease in height (4.85 -3.90 cm) and breaking strength (3.70 - 2.65). Sensory evaluations indicated that higher levels of fermented cowpea hull negatively impacted the biscuits' quality in terms of colour (7.25 - 6.15), taste (7.45 - 6.25), aroma (7.15 - 6.75), flavour (7.60 - 6.40), and overall acceptability (7.50 - 6.60). The biscuit with 5% fermented cowpea hull was the most acceptable (7.05), after the control sample made with 100% wheat (7.50). Conclusion: This study demonstrates that nutritionally enhanced biscuits can be produced using a blend of wheat and fermented cowpea hull, though the inclusion should not exceed 10% as to maintain high sensory acceptability. PubDate: 2024-08-03 DOI: 10.9734/afsj/2024/v23i8736 Issue No:Vol. 23, No. 8 (2024)
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