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Research paper thumbnail of Accelerated Ripening Agents and Their Effect on the Quality of Avocado (Persia americana M.) and Mango (Mangifera indica L.) Fruits

The natural process of fruit ripening is a combination of physiological, biochemical and molecula... more The natural process of fruit ripening is a combination of physiological, biochemical and molecular processes which can be activated or accelerated artificially by using different chemical agents. This study was carried out to examine the effects of three ripening process on the quality of avocado and mango fruits. Freshly unripe mango and avocado fruits were treated with calcium carbide powder, kerosene fumes and ripening in woven polypropylene bags. Calcium carbide treated fruits were stored for 48 hrs and all the samples were fully ripened except avocado fruit. The kerosene fumed fruits were stored for 24 hrs and then exposed to open air for another 24 hrs. Fruits ripened in empty plastic rice got ripened within 4 and 5 days for mango and avocado, respectively. The fruits were then analyzed for their physicochemical properties and sulphide and sulphate distributions using standard methods. The result revealed a decrease in TTA, pH, carbohydrate and vitamin C contents on ripening. ...

Research paper thumbnail of Proximate, Anti-Nutrient and Vitamin Composition of Full-Fat and Defatted Seed Flour of Telfairia occidentalis

Turkish Journal of Agriculture: Food Science and Technology, 2017

Studies were conducted to determine the proximate and anti-nutrient composition of full-fat and d... more Studies were conducted to determine the proximate and anti-nutrient composition of full-fat and defatted seed flour of Telfairia occidentalis (fluted pumpkin) using standard procedures. The defatted seed flour (DSF) indicated higher protein content (46.55%) while the full-fat seed flour (FSF) presented a value of 10.20%. The lipid (35.78%), carbohydrate (42.27%), and caloric values (531.90 Kcal/100 g) obtained for FSF were respectively higher than values of similar determinations for DSF. The anti-nutritional analyses of the FSF showed slightly higher oxalate content (44.00 mg/100 g) while cyanide, phytate and tannin levels were higher in DSF. The vitamin A composition of FSF (9.18 mg/100 g) was higher than that of DSF (0.84 mg/100 g) while DSF indicated higher vitamin C (74.44 mg/100g) content. These results revealed that the seed flour of Telfairia occidentalis contains an appreciable amount of nutrients and vitamins. The levels of toxicants in both FSF and DSF samples were low an...

Research paper thumbnail of Comparative Study of the Proximate and Dietary Fibre Compositions of Some Leafy Vegetables Commonly Consumed in the Niger Delta Region, Nigeria

Objective: The objective of this study was to carry out a comparative proximate and dietary fibre... more Objective: The objective of this study was to carry out a comparative proximate and dietary fibre analysis of some leafy vegetables commonly consumed in the Niger Delta region, Nigeria. Methodology: The selected vegetables were Ugu leaf (Telfairia occidentalis), Water leaf (Talinum triangulare), Bitter leaf (Vernonia amygdalina), Scent leaf (Ocimum gratissimum) and Green leaf (Spinacia oleracea). These leaves were harvested from the University school farms of University of Uyo, Akwa Ibom, Rivers State University and Delta State University to represent the Niger Delta region of Nigeria. The samples were analyzed for proximate composition and dietary fibres using standard methods. Original Research Article Orisa et al.; AFSJ, 18(4): 19-26, 2020; Article no.AFSJ.59072 20 Results: Moisture, ash, fat, crude protein, crude fibre and carbohydrate contents of the leafy vegetables ranged from 70.95-92.11%, 1.90-5.18%, 0.07-1.47%, 1.54-8.78%, 1.90-7.89% and 1.42-10.54%, respectively. Total di...

Research paper thumbnail of Proximate and Mineral Compositions of Noodles Made from Triticum durum, Digitaria exilis, Vigna unguiculata Flour and Moringa oleifera Powder

Journal of Food Science and Engineering

The objective of this study was to determine the proximate, mineral and sensory properties of noo... more The objective of this study was to determine the proximate, mineral and sensory properties of noodles prepared from blends of Triticum durum (wheat), Digitaria exilis(acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder (MLP). The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The flour samples were used to produce noodles and subjected to proximate, mineral and sensory analysis. Results of the proximate composition revealed that moisture content of the noodles ranged from 8.04-13.81%, ash 1.84-3.67%, fat 1.95-3.61%, crude protein 10.07-14.44%, carbohydrate 33.15-61.45%, dietary fibre 16.65-36.22% and caloric value 214.53-288.28 kJ/100 g. There was a significant increase (p < 0.05) in the moisture, ash, fat, crude protein and dietary fibre of the noodles on the substitution with cowpea flour, acha flour and MLP. Results of mineral composition also showed that sodium content ranged from 1.58-11.76 mg/100 g, potassium 26.70-40.40 mg/100 g, calcium 18.03-59.02 mg/100 g, iron 6.18-21.53 mg/100 g and phosphorus 0.51-1.54 mg/100 g. Noodle sample produced from 75% wheat and 25% cowpea flours were significantly higher (p < 0.05) in mineral content (except for potassium). Sensory evaluation results showed that cowpea and acha flours can be substituted at 25% levels with 75%, wheat flour and acha flour can as well be substituted at 50% with 50% cowpea flour while MLP at 2% with 50% wheat flour, 23% acha flour and 25% cowpea flour without significantly (p < 0.05) affected the sensory attributes of the noodles. This result therefore indicates that the use of these locally grown crops has the potential to increase the nutritional intake of consumers of this product.

Research paper thumbnail of Effects of Accelerated Ripening Agents on the Fruit Quality of Pawpaw (Carica papaya

ARC Journal of Nutrition and Growth, 2020

The use of ripening agents has been on the increase today as they provide fruits the desired colo... more The use of ripening agents has been on the increase today as they provide fruits the desired colour and taste within a short time. However, these ripening agents may pose health threats to humans. In this study, the effect of accelerated ripening agents on the fruit quality of pawpaw was investigated. Fresh unripe pawpaw fruits were placed in different containers and were fully ripened with kerosene fume and calcium carbide after 48 hrs. Pawpaw sample ripened naturally was used as control sample. Unripe, naturally and accelerated ripened pawpaw fruits were analyzed for physicochemical properties and sulphide and sulphate distributions using standard methods. The result revealed a decrease in total titratable acidity (TTA), pH and carbohydrate contents on ripening while sugar content increased significantly (p<0.05). Calcium carbide ripened sample had significantly (p<0.05) higher TTA than kerosene fumed and naturally ripened samples. pH and total available carbohydrate of pawp...

Research paper thumbnail of Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder

Asian Food Science Journal, 2020

The objective of this study was to determine the functional and pasting properties of composite f... more The objective of this study was to determine the functional and pasting properties of composite flours from Triticum durum (wheat), Digitaria exilis (acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder. The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The statistical analysis of data collected was used to select five (5) generally accepted composite flour samples (wheat, acha, cowpea and moringa oleifera leaf powder flours) with ratio of 100:0:0:0, 75:25:0:0, 0:50:50:0, 50:23:25:2 and 75:25:0:0, respectively. The flour samples were analyzed for functional and pasting properties using standard methods. Results of the functional properties showed that water absorption capacity of the composite flour blend ranged from 0.87-1.11g/g, bulk density 0.39-0.42 g/ml, least gelation concentration 2.00-4.00%, solubility 19.46-2...

Research paper thumbnail of Protein Intake of Vegetarians and Non-vegetarians in Port Harcourt, Rivers State, Nigeria

European Journal of Nutrition & Food Safety

Objective: The purpose of this study was to investigate the protein intake of vegetarians and non... more Objective: The purpose of this study was to investigate the protein intake of vegetarians and non-vegetarians in Port Harcourt, Rivers State. Methodology: Four objectives and four research questions guided the study. A survey research design was adopted for the study. A sample size of 400 respondents was selected using Taro Yamene formula and purposive sampling techniques. The instrument used for data collection was a questionnaire tagged: Protein Intake of Vegetarians and Non-Vegetarians in Port Harcourt Questionnaire (CPIBVNVQ). The instrument was validated by three experts with a reliability coefficient of 0.56. Data obtained were analyzed using descriptive statistics (frequency, percentage) and findings were presented on tables. Results: Prevalence of vegetarianism was high in females (53%) than in males (47%). Protein intake by the vegetarians was high (97%) when compared with vegetarians who do not eat proteinous foods (3%). Among the non-vegetarians, 94% eat proteinous foods ...

Research paper thumbnail of Accelerated Ripening Agents and Their Effect on the Quality of Avocado (Persia americana M.) and Mango (Mangifera indica L.) Fruits

The natural process of fruit ripening is a combination of physiological, biochemical and molecula... more The natural process of fruit ripening is a combination of physiological, biochemical and molecular processes which can be activated or accelerated artificially by using different chemical agents. This study was carried out to examine the effects of three ripening process on the quality of avocado and mango fruits. Freshly unripe mango and avocado fruits were treated with calcium carbide powder, kerosene fumes and ripening in woven polypropylene bags. Calcium carbide treated fruits were stored for 48 hrs and all the samples were fully ripened except avocado fruit. The kerosene fumed fruits were stored for 24 hrs and then exposed to open air for another 24 hrs. Fruits ripened in empty plastic rice got ripened within 4 and 5 days for mango and avocado, respectively. The fruits were then analyzed for their physicochemical properties and sulphide and sulphate distributions using standard methods. The result revealed a decrease in TTA, pH, carbohydrate and vitamin C contents on ripening. ...

Research paper thumbnail of Proximate, Anti-Nutrient and Vitamin Composition of Full-Fat and Defatted Seed Flour of Telfairia occidentalis

Turkish Journal of Agriculture: Food Science and Technology, 2017

Studies were conducted to determine the proximate and anti-nutrient composition of full-fat and d... more Studies were conducted to determine the proximate and anti-nutrient composition of full-fat and defatted seed flour of Telfairia occidentalis (fluted pumpkin) using standard procedures. The defatted seed flour (DSF) indicated higher protein content (46.55%) while the full-fat seed flour (FSF) presented a value of 10.20%. The lipid (35.78%), carbohydrate (42.27%), and caloric values (531.90 Kcal/100 g) obtained for FSF were respectively higher than values of similar determinations for DSF. The anti-nutritional analyses of the FSF showed slightly higher oxalate content (44.00 mg/100 g) while cyanide, phytate and tannin levels were higher in DSF. The vitamin A composition of FSF (9.18 mg/100 g) was higher than that of DSF (0.84 mg/100 g) while DSF indicated higher vitamin C (74.44 mg/100g) content. These results revealed that the seed flour of Telfairia occidentalis contains an appreciable amount of nutrients and vitamins. The levels of toxicants in both FSF and DSF samples were low an...

Research paper thumbnail of Comparative Study of the Proximate and Dietary Fibre Compositions of Some Leafy Vegetables Commonly Consumed in the Niger Delta Region, Nigeria

Objective: The objective of this study was to carry out a comparative proximate and dietary fibre... more Objective: The objective of this study was to carry out a comparative proximate and dietary fibre analysis of some leafy vegetables commonly consumed in the Niger Delta region, Nigeria. Methodology: The selected vegetables were Ugu leaf (Telfairia occidentalis), Water leaf (Talinum triangulare), Bitter leaf (Vernonia amygdalina), Scent leaf (Ocimum gratissimum) and Green leaf (Spinacia oleracea). These leaves were harvested from the University school farms of University of Uyo, Akwa Ibom, Rivers State University and Delta State University to represent the Niger Delta region of Nigeria. The samples were analyzed for proximate composition and dietary fibres using standard methods. Original Research Article Orisa et al.; AFSJ, 18(4): 19-26, 2020; Article no.AFSJ.59072 20 Results: Moisture, ash, fat, crude protein, crude fibre and carbohydrate contents of the leafy vegetables ranged from 70.95-92.11%, 1.90-5.18%, 0.07-1.47%, 1.54-8.78%, 1.90-7.89% and 1.42-10.54%, respectively. Total di...

Research paper thumbnail of Proximate and Mineral Compositions of Noodles Made from Triticum durum, Digitaria exilis, Vigna unguiculata Flour and Moringa oleifera Powder

Journal of Food Science and Engineering

The objective of this study was to determine the proximate, mineral and sensory properties of noo... more The objective of this study was to determine the proximate, mineral and sensory properties of noodles prepared from blends of Triticum durum (wheat), Digitaria exilis(acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder (MLP). The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The flour samples were used to produce noodles and subjected to proximate, mineral and sensory analysis. Results of the proximate composition revealed that moisture content of the noodles ranged from 8.04-13.81%, ash 1.84-3.67%, fat 1.95-3.61%, crude protein 10.07-14.44%, carbohydrate 33.15-61.45%, dietary fibre 16.65-36.22% and caloric value 214.53-288.28 kJ/100 g. There was a significant increase (p < 0.05) in the moisture, ash, fat, crude protein and dietary fibre of the noodles on the substitution with cowpea flour, acha flour and MLP. Results of mineral composition also showed that sodium content ranged from 1.58-11.76 mg/100 g, potassium 26.70-40.40 mg/100 g, calcium 18.03-59.02 mg/100 g, iron 6.18-21.53 mg/100 g and phosphorus 0.51-1.54 mg/100 g. Noodle sample produced from 75% wheat and 25% cowpea flours were significantly higher (p < 0.05) in mineral content (except for potassium). Sensory evaluation results showed that cowpea and acha flours can be substituted at 25% levels with 75%, wheat flour and acha flour can as well be substituted at 50% with 50% cowpea flour while MLP at 2% with 50% wheat flour, 23% acha flour and 25% cowpea flour without significantly (p < 0.05) affected the sensory attributes of the noodles. This result therefore indicates that the use of these locally grown crops has the potential to increase the nutritional intake of consumers of this product.

Research paper thumbnail of Effects of Accelerated Ripening Agents on the Fruit Quality of Pawpaw (Carica papaya

ARC Journal of Nutrition and Growth, 2020

The use of ripening agents has been on the increase today as they provide fruits the desired colo... more The use of ripening agents has been on the increase today as they provide fruits the desired colour and taste within a short time. However, these ripening agents may pose health threats to humans. In this study, the effect of accelerated ripening agents on the fruit quality of pawpaw was investigated. Fresh unripe pawpaw fruits were placed in different containers and were fully ripened with kerosene fume and calcium carbide after 48 hrs. Pawpaw sample ripened naturally was used as control sample. Unripe, naturally and accelerated ripened pawpaw fruits were analyzed for physicochemical properties and sulphide and sulphate distributions using standard methods. The result revealed a decrease in total titratable acidity (TTA), pH and carbohydrate contents on ripening while sugar content increased significantly (p<0.05). Calcium carbide ripened sample had significantly (p<0.05) higher TTA than kerosene fumed and naturally ripened samples. pH and total available carbohydrate of pawp...

Research paper thumbnail of Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder

Asian Food Science Journal, 2020

The objective of this study was to determine the functional and pasting properties of composite f... more The objective of this study was to determine the functional and pasting properties of composite flours from Triticum durum (wheat), Digitaria exilis (acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder. The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The statistical analysis of data collected was used to select five (5) generally accepted composite flour samples (wheat, acha, cowpea and moringa oleifera leaf powder flours) with ratio of 100:0:0:0, 75:25:0:0, 0:50:50:0, 50:23:25:2 and 75:25:0:0, respectively. The flour samples were analyzed for functional and pasting properties using standard methods. Results of the functional properties showed that water absorption capacity of the composite flour blend ranged from 0.87-1.11g/g, bulk density 0.39-0.42 g/ml, least gelation concentration 2.00-4.00%, solubility 19.46-2...

Research paper thumbnail of Protein Intake of Vegetarians and Non-vegetarians in Port Harcourt, Rivers State, Nigeria

European Journal of Nutrition & Food Safety

Objective: The purpose of this study was to investigate the protein intake of vegetarians and non... more Objective: The purpose of this study was to investigate the protein intake of vegetarians and non-vegetarians in Port Harcourt, Rivers State. Methodology: Four objectives and four research questions guided the study. A survey research design was adopted for the study. A sample size of 400 respondents was selected using Taro Yamene formula and purposive sampling techniques. The instrument used for data collection was a questionnaire tagged: Protein Intake of Vegetarians and Non-Vegetarians in Port Harcourt Questionnaire (CPIBVNVQ). The instrument was validated by three experts with a reliability coefficient of 0.56. Data obtained were analyzed using descriptive statistics (frequency, percentage) and findings were presented on tables. Results: Prevalence of vegetarianism was high in females (53%) than in males (47%). Protein intake by the vegetarians was high (97%) when compared with vegetarians who do not eat proteinous foods (3%). Among the non-vegetarians, 94% eat proteinous foods ...