Formulation of Infant Flours Based on Fonio Enriched with Bambara Groundnut Anacardium (Cashew) and African Locust Bean Fruit Pulp

Infant malnutrition is a significant issue in Côte d’Ivoire, and this study aims to address it by formulating infant flours using local ingredients. Fermentation, germination, and malting methods were used to enhance the quality of six formulated flours, all based on Fonio and supplemented with Bambara groundnut, African locust bean fruit pulp, and cashew kernels. Results showed that Fonio had the highest carbohydrate content, while Bambara groundnut and Cashew kernels were rich in protein and lipid content. African locust bean fruit pulp was rich in fiber and Vitamin C, with a high β-carotene value. The cashew kernel had the highest energy value. Regarding mineral composition, African locust bean fruit pulp had the highest potassium content, while Bambara groundnut and African locust bean fruit pulp were rich in sodium. Cashew kernel and Fonio had higher iron and calcium content. Bambara groundnut had a higher zinc content, while cashew kernel had a higher magnesium content. The formulated flours made from fermented Fonio grains and enriched with Bambara groundnut, African locust bean fruit pulp, and cashew kernel had varying protein, fiber, carbohydrate, ash, and fat contents. The flour formulated with sprouted Fonio and enriched with the same ingredients had higher protein content and energy value than the other fermented seed-based flours. The mixed flours produced with fermented seeds and the flour produced from sprouted seeds met international standards. Overall, these findings offer valuable insights into the nutritional composition of the formulated flours and their potential to combat infant malnutrition in Côte d’Ivoire.

Effect of incorporation of raphia palm fruit pulp powder on the physicochemical, functional and sensory properties of biscuits

Background:Raphia fruit pulp is a good source of phytochemicals and some micronutrients and is locally consumed as a snack.The aim of this study was to valorize raphia pulp in biscuits production by partially substituting wheat flour in different proportions with flour obtained from the pulp of the raphia fruit.Methods:Ripe raphia(Raphia hookeri)fruits were purchased from local farms,thoroughly washed and the pulps extracted using a stainless-steel knife.These pulps were dried at 60℃for 12 h and grounded into flour.Wheat flour was substituted with the raphia pulp flour(RF)in five different proportions(10,20,30,35,and 40%).The functional properties and nutrient profile of the raphia flour and the biscuits obtained from these composite flours were evaluated.Sensory evaluation of the biscuits was also carried out using a nine-point hedonic scale.Results:The RF has a high-water absorption capacity WAC(680%)and oil absorption capacity OAC(560%)favoring its use in pastry processes.The RF is rich in polyphenols 435.0±20(μg/100g),saponins(155±5 mg/100g)and potassium(922±20 mg/100g).The incorporation of the RF in biscuits significantly affect the chemical composition.The total polyphenols increased from 182±10μg/100g in the sample containing 10%of RF to 342±17μg/100g in the sample containing 40%of RF.Fibers increased from 8.75±0.03 mg/100g in the sample with 10%of RF to 10.08±0.27 mg/100g in the 40%substituted biscuit.Saponins increased from 69.9±0.01 mg/100g in the sample with 10%of RF to 90.22±0.01 mg/100g in the sample with 40%RF and potassium increased from 434.2±10 mg/100g in the sample with 10%of RF to 647.6±5 mg/100g in the sample with 40%of RF.Biscuit samples made with composite flour containing 20%of RF was the most accepted.Conclusion:RF can be used as a raw material to replace 20%of wheat flour in biscuit formulations and improve its nutritional and sensory properties.

An effective method and its modifications for isolation of high-quality total RNA from fruit pulps

An effective method for isolation of total RNA from pulps of mainly deciduous fruit trees was discussed in this paper. Here we shown that total RNA was successfully isolated from pulps of apple, peach and strawberry, but not grape berry via the effective CTAB method modified by ZENG, et al. However, total RNA was isolated from grape berry according to ZENG＇s protocols with a modification including 16% of β-Mercatoethanol and 3% of PVP in extraction buffer, 1/3 （V/V） of 5mol/L potassium acetate （KAC PH4.8） in supernatant. The detection of the isolated total RNA above using ultraviolet spectrophoto-metry, electrophoresis, reverse transcription and RT-PCR shown that the CTAB and its modifications is a preferred method for isolation of high-quality total RNA from fruit pulps.

Effects of Wet Superfine Grinding on Polyphenols and Antioxidant Activities of Whole Fruit Pulp of Navel Orange

The navel orange were cleaned and pulverized by a wet superfine grinding and a broken wall cooking machine,then the navel orange whole fruit pulp were obtained by wet superfine grinding once,wet superfine grinding twice,and broken wall cooking machine processing.The particle size distribution,free polyphenols,bound polyphenols and antioxidant activity of whole fruit pulp prepared by the three kinds of pulverization methods were discussed.The results showed that the particle size distribution of the whole fruit pulp by wet superfine grinding was more concentrated compared with the broken-wall cooking machine processing,and the total phenols dissolution rate of the navel orange whole pulp was increased by 6.9%,and the total flavonoid dissolution rate was increased by 13.5%.The results also suggested that wet superfine grinding twice could improve 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging activity of polyphenols in the whole fruit pulp,wet superfine grinding once and wet superfine grinding twice also could obviously enhance the reducing power and iron reduction ability of polyphenols in the whole fruit pulp.In conclusion,wet superfine grinding could increase both the polyphenol content and antioxidant activity of navel orange whole fruit pulp,it can be used as a pretreatment processing method for preparing navel orange whole fruit pulp.

Nutritional and Sensory Evaluation of Novel Ice Cream Products Formulated From Kunu-Zaki Fortified with Fruit Pulp

Consumption of ice cream produced from dairy products has been reportedly associated with health hazards. To circumvent this, this study was undertaken to formulate plant-based ice cream using kunu-zaki and soymilk (as substitutes for dairy milk) fortified with mango, banana and avocado. Standard method for the preparation of ice cream was modified to formulate three variants of kunu-zaki ice cream designated as B (40% kunu-zaki, 40% banana pulp and 20% soymilk);C (40% kunu-zaki, 40% mango pulp and 20% soymilk);D (40% kunu-zaki, 40% avocado pulp and 20% soymilk), while control sample A was commercial dairy-based ice cream. Analyses of proximate, mineral and vitamin compositions were carried out on the samples following standard procedures. The results showed lower fat content in all the formulated ice cream samples, which ranged from 0.60 - 0.96 g/100g compared to the control sample with fat content of 8.15 g/100g. Similarly, the formulated ice cream samples have significant protein content with sample D recording the highest value of 3.67 g/100g compared to control sample. Samples B and C contained higher vitamin C, vitamin B6, calcium and sodium content in comparison to sample A. Sensory evaluation showed that samples B and sample C were the most acceptable ice cream variants in comparison to the control sample. These findings lend credence to the strategy of value addition for providing healthier food alternatives while contributing to the reduction in post-harvest losses of fruits utilized as fortificants.

Development of Value Added Dahi by Incorporating Cereal and Fruits

A study was conducted for the development of value added dahi by incorporating fruit pulps, cereal flour and whey proteins concentrate （WHC） to increase the nutritional and sensory quality. Value added dahi （VAD） was prepared by using skim milk, oat flour and WPC. VAD with 1% oat flour, 1% whey protein concentrate was found to be highly acceptable by sensory evaluation and curd tension study. Statistically there was a highly significant difference （P 〈 0.05） between skim milk dahi （control） and VAD VAD scored highest sensory score for all the sensory parameters studied. Curd tension found to be markedly increased in value added dahi with increased firmness of the product. Value added stirred dahi was prepared with oat flour, whey protein concentrate, papaya, fig pulps and sugar with different combination in order to assess the suitable level of addition with maximum acceptability. Value added stirred dahi （VADl） with 1% oat flour, 1% WPC, 5% papaya pulp, 4% sugar combination was found to be acceptable among the other combinations. Storage studies evaluated by sensory score revealed that the value added dahi can be stored up to 7 days at 5 ^（2. A significant increase in acidity and decrease in pH were noticed in the VAD1 during the storage period but within the permissible limit. Statistical analysis revealed no significance difference （P 〉 0.05） in total count and yeast and mould count between VAD0 （control） and VADl during storage 5 ~C. Total yield of value added dahi increased along with cost of production due to increased cost of ingredients （fruits and whey protein concentrate） used for value addition.

Screening and Properties of Functional Probiotics for Apple Fermentation

[Objectives]To screen functional probiotics for apple fermentation and study their probiotic properties.[Methods]A total of 35 strains were screened from traditional fermented foods in different regions.After primary screening,re-screening and research on growth characteristics,two characteristic strains,CTCF-LC1(LC1,with strong acid production ability)and CTCF-LT1(LT1,with strong adaptability),were obtained.[Results]The results of physiological and biochemical identification and 16S DNA-based identification show that LC1 is Lactobacillus casei and LT1 is Lactobacillus reuteri.Their fermentation performance in apple juice was tested,and it was found that the two strains grew well in the fermentation broth,and the total number of colonies could reach 10^(9) cfu/mL.The final pH value of LC1 fermentation broth dropped below 3.5,and the total acid content exceeded 12 g/L.The pH of LT1 fermentation broth dropped to 3.9,and the total acid content also exceeded 6 g/L.In the study on the antioxidation property of apple juice,it was found that after high temperature and high pressure steam sterilization,the DPPH free radical scavenging rate of apple juice extract increased by 35.8%,and potassium ferricyanide reduction capability increased by 68%.After fermentation by LC1 and LT1,the potassium ferricyanide reducing power of apple juice was increased by 42.9%.[Conclusions]This has a good application prospect in the development of fruit and vegetable juice fermented beverages.