Nigerian Food Journal

Effect of wheat flour particle sizes on the dough and technological properties of bread

U.S. Udofia — 2025-11-27

The physicochemical characteristics of wheat (Triticum aestivum) flour dough and the technological properties of bread, as affected by extraction rates (ERs) of 70%, 75%, 80%, 85%, 90%, 95% and 100%, were investigated. Dough mixing and functional properties were measured with a brabender farinograph and brabender rapid amylograph respectively. Chemical properties were determined in a per cent dry basis using the method as described in AACC (2000). Protein, crude fiber, fat, ash and wet gluten contents of wheat flour increased significantly (p<0.05) with extraction rate. Dough mixing and functional properties also increased with extraction rate, except stability (P, 19.95±0.01 to 12.40±0.01 min), elasticity (L, 300.00±0.01 to 220.00±0.01 BU) and sedimentation values (59.50±0.01 to 46.40±0.00 ml) that decreased inversely with ERs. Sensory evaluation revealed that bread produced from 70%, 75% and 80% ERs present high-quality attributes, and scored above 7.00 overall acceptability comparable to the control.

Shelf life and microbial spoilage of fresh tomatoes (Lycopersicon esculentum) stored under fabricated evaporative cooling, refrigeration and ambient systems

G.C. Okeke — 2025-11-27

Red ripe F1 cobra 26 variety of tomato, which is a hybrid tomato obtained from the University of Ibadan Teaching and Research farm, was used to carry out storage studies using refrigeration, ambient and evaporative cooling systems. The tomato samples were harvested at half ripe stage and placed in brown paper envelop for 5 days to attain red ripe stage of maturity. The samples were stored in three (3) different storage systems viz: refrigeration(REF), ambient (AMB) and evaporative cooling systems (ECS). The storage was carried out for a 20-day period while analyses were carried out at 5-day intervals. Physicochemical analyses carried out include weight, pH, total soluble solids (TSS), total titratable acidity (TTA), Lycopene and sugar-acid ratio, while the microbiological analyses carried out include total viable count(TVC) and total fungi count (TFC). One-way ANOVA for completely randomized design was used to check for significant differences at p<0.05 level of significance. The weight, pH and lycopene content generally decreased in samples stored in all storage systems as storage progressed. The TSS, TTA, TVC, TFC and sugar-acid ratio all increased as storage progressed in all systems for the samples. There was no significant difference (P>0.05) in all parameters examined in the samples stored under refrigeration and the ECS for the entire period of storage. Fungi species were identified as the major causes of microbial spoilage in stored samples. The ECS was able to extend the shelf life of fresh tomato samples for up to 15 days without any visible deteriorative changes.

Proximate, functional and sensory properties of extruded snacks produced from blends of millet, pigeon pea and unriped plantain flours

N.P Okolie — 2025-11-27

Millet flour (MF), pigeon pea flour (PPF) and plantain flour (PF) were blended in the ratios of 80:20, 70:25:5, 65:30:5, 60:35:5 to produce extruded snacks. The blended flours were subjected to proximate analysis, and sensory evaluation was carried out on the extruded product. Millet, pigeon pea and plantain flour blends in the ratios of 80:20, 70:25:5, 65:30:5 and 60:35:5 were analyzed for their functional properties. Results obtained indicated that the proximate properties of the processed flour ranged from 5.29% to 2.61% moisture, 5.22% to 6.31% fat, 1.31% to 2.33% ash, 10.92% to 12.93% fiber, 14.42% to 16.38% protein and 56.81% to 54.12% carbohydrate. The functional properties of the flour blends show no significant difference (p> 0.05). The samples subjected to sensory evaluation showed that there was no significant difference (p>0.05) with respect to color, taste, texture and aroma. Still, there was a significant difference for overall acceptability (p<0.05). All the samples were acceptable to the panelists. However, samples RTU (80% millet flour, 20% pigeon flour), MVP (70% millet flour, 25% pigeon pea flour, 5% plantain flour) and AXK (65% millet flour, 30% pigeon pea flour, 5% plantain flour) were the most acceptable.

Effect of partial replacement of sucrose with jackfruit pulp on some quality characteristics of ice cream

I.S. Asogwa — 2025-11-27

This study evaluated the effect of partial replacement of sucrose with jackfruit pulp (JP) on the quality characteristics of ice cream. The ice cream samples were produced by substituting sucrose with jackfruit pulp (JP) at varying levels (0%, 15%, 30%, 45% and 60%). The samples were labeled JPI₀ , JPI₁₅, JPI₃₀, JPI₄₅ and JPI₆₀. The ice cream samples were analyzed for phytochemical composition, physicochemical, antioxidant and sensory properties. Addition of JP significantly increased the phytochemical contents, antioxidant activity, fructose and glucose contents, and titratable acidity of the ice-cream samples, but decreased significantly the overrun, viscosity, meltdown, pH, sucrose, total sugar and microbial counts of ice cream samples. The total sugar of the ice cream samples ranged from 11.27 for JPI₀ to 19.03 g/100g for JPI₆₀. The phenolic compound, vitamin C and DPPH scavenging activity ranged from 544.15 for JPI₀ to 838.41µgGAE/g for JPI₆₀; 2.67 for JPI₀ to 5.79 mgAA/100g for JPI₆₀; and 17.71 for JPI₀ to 89.31% for JPI₆₀, respectively. The overrun, viscosity and pH varied from 66.25 for JPI₀ to 15.33% for JPI₃₀; 520 for JPI₀ to 260 for JPI₆₀; and 6.01 for JPI₀ to 4.63 for JPI₆₀,respectively. The meltdown decreased with an increase in JP. The TVC counts decreased from 2.8x10³ for JPI₀ to 2.0x10¹ for JPI₆₀ and 1.4 x10³ for JPI₀ to zero for JPI₆₀,respectively. Scores for all the sensory attributes decreased with the increase in JP addition in the ice creams. The overall acceptability scores ranged from 5.70 for JPI₆₀ to 8.35 for the JPI0 . In conclusion, low sucrose and acceptable ice cream could be produced by substituting sucrose with JP up to a 60% level.

Physical, chemical and sensory qualities of minced rabbit meat bread

O.O. Adekoyeni — 2025-11-27

This research was conducted to upgrade the nutritional quality and sensory characteristics of bread by inclusion of minced rabbit meat into dough, in the production of minced rabbit bread (MRB). Fresh rabbit meat was chopped, steamed, shallow fried and grinded into minced meat. Straight dough method was used in the preparation of dough with inclusion of five treatments 0%, 5%, 10%, 15% and 20% minced rabbit meat. The physical, proximate, minerals composition and sensory parameters of the bread were determined using standard procedures. There were significant differences in the physical properties of minced rabbits meat bread produced with different percentage of rabbits’ meat. The weight, height, and bulk density showed upward trend with increase in minced meat, while volume revealed a downward trend, except at 15% rabbit meat inclusion level. The moisture content (MC), crude protein (CP), crude fat (CF), ash content (AC), crude fibre (CFB), carbohydrate, and metabolizable energy ranged from 31.68-35.73%, 9.86-13.55%, 1.89-2.41%, 0.50-0.59%, 0.66-1.49%, 46.32-54.73%, 261.17-277.59 kcal/g, respectively. MC, CP, CF and CFB increased with addition of minced meat. Most of the minerals measured are desirable in quantity for supply of minerals in diet. All the samples were generally acceptable (flavour, texture, taste and colour) but 10% MRB was found most acceptable. The research showed that inclusion of minced rabbit meat in bread is a veritable tool to improve human nutrition and upgrading the bread quality and consumer acceptability.

Quality evaluation of snack produced from blends of wheat, edible caterpillar and lemon peels flours for sustainable food and nutritional security

A.S. Daramola — 2025-11-27

Edible insects are increasingly being considered as the food of the future to replace conventional animal protein consumption. This study characterized chinchin made from wheat flour substituted with edible caterpillar and lemon peel. Rotatable Central Composite Design (RCCD) was used to design a mixture consisting of three variables (wheat flour 0-80%, edible caterpillar 0-15%, lemon peel 0-5%) in this study. Eleven experimental runs were generated for the composite flours and the nutritional and anti-nutritional properties were evaluated. The protein, fibre, ash, water absorption capacity and total phenolics of the flour blends were in the ranges 15.75 to 18.39%, 2.8 to 6.08%, 1.43 to 2.02%, 139 to 169 g/cm³ and 0.42 to 0.59 mg/GAE, respectively. The moisture content, phytate and tannin ranged 8.21% and 10.12%, 293.68-298 mg/100 g and 275 mg/100 g, respectively. The values of the nutritional content were higher compared to white wheat flour, the anti-nutritional components in the composite flour were within the tolerable limits and the composite flour had significant antioxidants levels which have good health implications.

Production and evaluation of functional bread from germinated wheat supplemented with soybean and coconut flours

I. Iwanegbe — 2025-11-27

In order to lower the prevalence of malnutrition, high-protein soy breads are a common source of nourishment for vulnerable populations, such as young children, pregnant and nursing mothers. Consequently, this study examined the production and evaluation of functional bread from wheat supplemented with soybean and coconut flour. Four experimental blends(Blend A = 100% wheat flour; B = 80% wheat, 15% soy flour and 5% coconut flour; C = 70% wheat, 20% soy flour and 10% coconut flour; D = 60% wheat, 20% soy flour and 20% coconut flour) were produced. Sensory evaluation and chemical properties of bread were determined. Data analyzed and results showed a significant difference (p<0.05) in the proximate composition of flours. Wheat flour had the highest moisture content (7.67%), next was soybean flour (5.47%), while the least was coconut flour (4.63%). The best colour quality of the bread was sample B (4.600). The lowest colour quality was obtained from Sample A (2.60) 100% wheat. Sample A (3.60) was rated the least for taste. Bread with soybean and coconut had the highest protein content. The protein content of the bread increased with increasing soybean flour and coconut flour inclusion. The highest was samples C (35.23%), D (35.01%), B (33.34%), and A (9.12%). The length of bread ranged from 13.8 to 15.2 cm. The results of this study showed that 15% soybean flour and 5% coconut flour, as well as 20% soybean flour and 10% coconut flour could supplement wheat bread with increased consumer acceptability without adversely affecting the quality.

Optimization of the chemical interesterification of Allanblackia, African walnut and fluted pumpkin seed oil blend for use in bakery shortening production: A response surface approach

M.O. Iwe — 2025-11-27

The objective of this work was to optimize the interesterification temperature (X₁ ), time (X₂ ) and catalyst concentration (X₃ ) of Allanblackia, African walnut and fluted pumpkin seed oil blend for bakery shortening production, using a rotatable central composite design (RCCD) in response surface methodology (RSM). The extracted seed oils were interesterified using sodium methoxide as catalyst. Solid fat content, smoke point, melting point, density, viscosity, Iodine value and free fatty acid were evaluated as responses. Regression models were generated and adequacy tested with lack of fit test and coefficient of determination (R²). The results showed that interesterification temperature, interesterification time and catalyst concentration of the oil blend had significant (p˂0.05) effects on responses, with R² value of 96.8%, 95.3%, 94.2%, 90.1%, 99.5%, 93.2% and 75.7%, respectively for solid fat content, smoke point, melting point, density, viscosity, Iodine value and free fatty acid. Model lack-of-fit in all cases were desirably not significant (p>0.05). The predicted optimum conditions and a desirability index of 0.907 were obtained at 74.57°C, 46.0 minutes, and 0.278% catalyst concentration, respectively, while optimum solid fat content, smoke point, melting point, density, viscosity, Iodine value and free fatty acid were 5.15%, 221.91°C, 32.49°C, 0.911, 25.06 cSt, 76.42 g/100 g and 0.08% respectively. Melting point and free fatty acid of the oil blend were reduced significantly (p<0.05) after interesterification, while smoke point and Iodine value increased significantly (p<0.05). These qualities will enhance the mouthfeel, oxidative stability and baking temperature range of the shortening.

Bacteriological investigation and comparative evaluation of physicochemical parameters of marketed edible palm oil in Bodija and Oje Markets Ibadan, Nigeria

O.L. Okunye — 2025-11-27

This study evaluated ten (10) samples of bottled palm oil, five (5) each from Bodija and Oje markets, for bacteriological and physicochemical properties. The samples were analyzed for six (6) physicochemical properties, followed by aerobic plate counts. Physicochemical values from each of the samples; free fatty acid values of 2.503% and 3.20% for Bodija samples 1 and 5, 3.50% and 4.905 % for Oje samples 1 and 5, Iodine values of 63.30 and 64.8 for Bodija sample 1 and Oje sample 1, saponification values of 208 and 135 for Bodija sample 5 and Oje sample 5, peroxide values of 9.30 and 8.20 for Bodija sample 1 and Oje sample 1, and moisture content of 0.18 and 5.54 for Bodija sample 5 and Oje sample 5, were obtained respectively. Total viable counts of (1.5×10³ cfu/ml) and (7.2×10³ cfu/ ml) were recorded for Bodija samples 2 and 4, while Oje samples 4 and 5 showed (2.3×10³ cfu/ml) and (1.5×10³ cfu/ ml). Bacillus spp, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Proteus spp, Micrococcus spp. and Streptococcus spp. were isolated from the samples. The microbial load of the samples exceeded the maximum acceptable level stipulated by the NAFDAC. The physicochemical parameters of six (6) of the 10 samples were acceptable,while four (4) fell below the acceptable standard for an ideal edible palm oil. The substandard values recorded could be attributed to processing failure. Therefore, regulatory agencies should enforce strict regulation and monitoring of palm oil production to safeguard consumers from palm oil-mediated health-related crisis.

Nutritional, functional and pasting properties of fermented sorghum flour-tigernut pomace blends

O.A. Ojo — 2025-11-27

Food waste is a global issue and a concealed opportunity for value-added product conversion. This study was carried out to ascertain the suitability of fermented sorghum flour and tigernut pomace. The white sorghum and yellow varieties of tigernut were sorted to remove unwanted materials and washed. The sorghum grains were soaked for 8 h, drained, dried and milled using a laboratory hammer mill. The yellow variety of tigernut was soaked and wet-milled using a laboratory hammer mill. The milled tigernut grains were pressed using a strainer to remove the milk to obtain tigernut pomace, which was then dried using an oven dryer. A D-optimal mixture design was used to generate ten runs of flour blend and were analyzed for proximate, mineral composition, functional and pasting properties. Moisture, crude fat, total ash, crude fibre, crude protein and total carbohydrate contents of fermented sorghum flour and tigernut pomace blends ranged from 5.71-8.06%, 3.45- 4.48%, 2.86-3.38%, 8.13-12.90%, 6.34-6.97% and 71.46- 73.81% respectively. Potassium, calcium, magnesium, phosphorus and iron content of fermented sorghum flour and tigernut pomace blends ranged from 256.60-298.93 mg/100 g, 12.38-21.19 mg/100 g, 82.20-94.51 mg/100 g, 206.15- 252.67 mg/100 g and 2.12-3.12 mg/100g, respectively. Bulk density, water absorption capacity, oil absorption capacity, swelling power, solubility index and dispersibility ranged from 0.78-0.87 g/ml, 127.66-146.36%, 81.40-114.62%, 3.97- 4.48, 4.97-8.24% and 70.00-77.50% respectively. Pasting properties also varied significantly (p<0.05) except the peak time, which varied slightly. An optimum flour can be obtained from a flour blend of 88.75% fermented sorghum flour and 11.25% tigernut pomace.

Vitamins, minerals and phytochemical contents evaluation of fresh and stored physic nut (Jatropha curcas) leaf products

O. Okorie — 2025-11-27

Vitamins, minerals and phytochemical contents of products from physic nut (Jatropha curcas) leaf were investigated. The physic nut leaf was processed by blanching, pasteurization, drying, ethanol extraction and addition of carboxyl methyl cellulose as stabiliser. The processed products fresh leaf juice (FLJ), stabilised fresh leaf (SFLJ), blanched unstabilised juice (BUJ), blanched stabilised juice (BSJ), blanched pasteurised juice (BPJ), unblanched powder without stabiliser (UUP), blanched powder without stabilizer (BUP), blanched powder with stabiliser (BSP), unblanched powder with stabiliser (USP), unblanched pellets (UP), blanched pellets (BP) and ethanol extract (EE) were analysed for vitamin, minerals and phytochemical contents. The leaf products were packaged in flint airtight bottles stored at a mean temperature of 28.2°C and evaluated at 16 weeks intervals for 48 weeks. The juice samples bottled and corked could not be stored beyond 14 weeks. Vitamins ranged from 42.19 to 76.43 µg/100 g, 1.73 to 5.80 mg/100 g, 19.96 to 59.74 mg/100 g and 2.15 to 3.93 mg/100 g for vitamin B₉ , vitamin B₂ , vitamin C and vitamin E respectively. Potassium had the highest value with a range of 221.80 to 291.66 mg/100 g, while zinc was the lowest 11.27 to 30.23 mg/100 g. Calcium, phosphorus, magnesium, sodium and iron had value ranges of 121.78 to 168.82 mg/100 g, 88.22 to 112.15 mg/100 g, 64.76 to 92.06 mg/100 g, 59.87 to 80.61 mg/100 g and 49.92 to 70.47 mg/100 g, respectively. Storage at a mean temperature of 28.2°C for 48 weeks significantly reduced the vitamins and phytochemicals in the various products. There was no significant loss of minerals in the various products during storage.

Effect of avocado seed flour addition on quality of bread produced from wheat-acha and beetroot flour blends

J.A. Ayo — 2025-11-27

Bread samples made from flour blends of wheat, avocado seed, acha, and beetroot were evaluated: A (100% Wheat), B (100% Acha-Wheat), C (95% Acha-Wheat, 5% Beetroot-Avocado seed), D (90% Acha-Wheat, 10% Beetroot-Avocado seed), E (85% Acha-Wheat, 5% Beetroot, 10% Avocado seed), F (80% Acha-Wheat: 5% Beetroot, 15% Avocado seed), G (75% Acha-Wheat, 5% Beetroot, 20% Avocado seed). Proximate analysis showed significant increases (p<0.05) in moisture (36.27-41.70%), ash (1.59-1.68%), crude protein (9.85-11.85%), crude fiber (1.38- 2.10%), and fat (4.56-9.85%) as avocado seed flour increased (0-25%). Carbohydrate content decreased (47.22- 34.72%), while energy value rose (271.36-284.93 kcal/100 g). Phytonutrients, including phytates (2.27-4.83 mg/g), tannins (0.43-1.12 mg/g), flavonoids (1.35-2.95 mg/g), carotenoids (1.85-3.43 mg/g), and phenols (1.56-2.83 mg/g), increased significantly. Mineral content also rose: iron (0.72-1.90 mg/g), magnesium (24.61-33.72 mg/g), calcium (38.48-48.66 mg/g), and zinc (0.95-1.65 mg/g). Vitamins B1 (0.29-0.42 mg/g), B2 (0.09-1.10 mg/g), B6 (1.42-1.60 mg/g), and A (30.76-54.4 mg/g) increased with higher avocado seed flour. Sensory attributes generally decreased, except for crust texture, which improved in sample C. The study demonstrates that wheat, acha, avocado seed, and beetroot blends produce acceptable bread with enhanced nutritional value.