Chemical and Functional Properties of Full Fat and Defatted White Melon （Cucumeropsis mannii） Seed Flours

Cucumeropsis mannii, an underutilized oil seed was processed into raw full fat and defatted seed flours and its chemical, functional properties and anti-nutritional factors were determined using standard techniques. The effects of sample concentration and pH on the foaming properties of the seed flours were determined. The results showed that the full fat and defatted seed flours contained the following in g/100 g sample; 5.0 and 5.1; 45.8 and 1.0; 39.4 and 78.7; 3.45 and 4.40; 1.50 and 3.05; 4.85 and 7.75 for moisture, crude fat, protein, ash, crude fibre and carbohydrate, respectively. The most abundant mineral elements in the seed flour （mg/100 g） are potassium （198.5）, followed by nickel （30.0） and magnesium （28.4）. The water absorption capacity, oil absorption capacity, foaming capacity and stability, least gelation concentration, emulsion capacity and bulk density are 55.5% and 125.0%; 128.8% and 184.0%; 10.5% and 17.0%; 3.0% and 1.5%; 16.0% and 10.0 g/mL; 85.0 and 115.0 mL/g; 0.42 and 0.25 g/mL, respectively. Defatting influenced the functional properties. The foaming capacity is dependent on sample concentration and pH. The protein solubility of the full fat and defatted seed flours was minimum between pH 3 and 4 and maximum at pH 11. The anti-nutritional composition of the seed flour revealed the following： tannic acid, 1.54 mg/100 g; phytin phosphorus, 0.70 rag/g; phytic acid, 2.48 mg/g; oxalate, 1.85 mg/g; alkaloids 1.97% and saponin 0.50%. The seed flours （full fat and defatted） have potential as nutrient supplement, thickeners and emulsifiers in food system.

Nutritional assessment,glycemic indices and anti-diabetic potentials of dough meal generated from optimized blends of matured plantain,soya cake and wheat bran flours

Management of blood glucose levels associated with type 2 diabetes using nutrients derived from food without having a harmful effect on one’s health is gradually gaining research interest.Plantain dough meal blends were developed using optimal mixture design of response surface methodology(RSM).The optimum blends based on the protein and crude fibre contents were as follows:PSW1:mature plantain 70.0%+soya cake 25.0%+wheat bran 5.0%;PSW2:mature plantain 68.0%+soya cake 23.0%+wheat bran 9.00%;PSW3:mature plantain 69.0%+soya cake 24.0%+wheat bran 7.0%,while 100% mature plantain flour(PLNT)and cerolina were used as controls.The nutritional value,amino acid profile,pasting properties,α-amylase,α-glucosidase inhibition potential,in-vitro glycemic index and consumer acceptability were determined using standard methods.Results showed that the inclusion of soya cake and wheat bran significantly increased(P<0.05)protein 14.08 g/100 g and fibre 3.02 g/100 g as observed.Significantly higher(P<0.05)branched chain and aromatic amino acids were observed in the composite dough meal compared to PLNT.The peak viscosity(Pv),trough viscosity(Tv)and final viscosity(Fv)are lower in dough meal blends with increase in incorporation of soya cake and wheat bran.PSW3 showed the highest essential amino acid index,predicted biological value,α-glucosidase,α-amylase inhibition and lowest estimated glycaemic index at(P≤0.05).Hence,the study established that PSW3 showed the best potentials to modulate blood sugar level.

Nutritional quality of formulated complementary diet from defatted almond seed,yellow maize and quality protein maize flours

Traditional complementary foods are mainly starchy foods with limiting nutrient quality and can be fortified using protein rich crops like almond seed.This research thus aimed at investigating the nutritional quality of the formulated complementary diet from locally available almond seeds(Prunus amygdalus),high quality protein(QPM)and yellow maize after blending into flours.The proximate and amino acid compositions,in vitro protein qualities and functional properties of the blended flours were determined using standard methods.The in vivo studies involved feeding the weanling Wister albino rats with blended flours and commercial Cerelac(control),followed by hematological and histopathological determinations,while sensory attributes were evaluated by the semi-trained panelists.The protein contents of the flour blends(24–28%)were significantly(p<0.05)better with adequate indispensable amino acids and improved functionalities than commercial cerelac(23%).Comparatively,the dried germinated QPM(DGQPM)has significant(p<0.05)higher biological value(~37%)than fermented high QPM(FHQPM)(~30%),thereby indicating that the germination process improved protein quality of the diets.Besides,the in vivo data showed a positive effect of germination process as the rats fed with DGQPM has low white blood cells(30×10^(2))compared to FHQPM(42×10^(2))and cerelac(51×10^(2)).However,the fermentation process improved the packed cell volume of rats fed with FHQPM(49%)when compared to DGQPM and cerelac(47%).The formulated diets have no negative effects on the protein content(45.19–51.88 mg N/g)and weight(0.25–1.36 g)of the internal organs(liver,kidney and tissue)of the animals when compared to cerelac(53.72–55.04 mg N/g;0.25–1.98 g),respectively.The panelists generally accepted all the formulated diets,hence encouraging their utilization in the global preparation of complimentary foods for young children to meet their nutritional needs and adding value to the locally produced underutilized almond seeds.