Category Archives: FOOD SCIENCE PROJECT TOPICS AND MATERIALS PREVIEW

An overview of importance of enrichment in food processing

An overview of importance of enrichment in food processing 

Abstract

This seminar looked at the benefits of food enrichment in food processing. Various enrichment items like vitamin a, iron and iodine were discussed. These will help add to the nutrients, which were absent or removed during food processing. This work also looked at the fortifying agents in salt (iodine and iron) milk and margarine (vitamin a and d), diet beverages (vitamins and minerals) among others. Food enrichment helps to treat or help prevent nutritional deficiencies and hence promote the general well being of the generality of the population.


 

Table of content

Title page                                                                    i

Approval                                                             ii

Dedication                                                          iii

Acknowledgement                                               iv

Abstract                                                              vi

Table of content                                                  vii

Chapter one

Introduction

Objectives of the project                                      7

Chapter two

Effectiveness of food fortifications programme    8

Nutrient stability                                               11

Effects of processing on the stability of added

Nutrient                                                             19

Chapter three      

Conclusion and recommendation

Conclusion                                                          25

Recommendation                                                26

References                                                           27

 

 

Chapter one

Introduction

the nutritional status of the population is one of the important factors in determining the quality and productivity by a population, which in turn will affect, national productivity. In the long run, good nutritional status contributes to the social and economic development of a nation. However, many nutritional studies, particularly in developing countries, have indicated that certain segments of the population suffer from one or more nutrient deficiencies, which can have serious effects on their health and productivity. (tannen baum and young, 1979).

As in many other developing countries, three major nutritional (especially micronutrient) deficiencies are regarded as public health problems in indonesia, iodine deficiency disorders, vitamins a deficiency and iron deficiency anaemia. The government of indonesia has instituted programmes to cope with these three deficiencies of which is a food fortification programme.

Nutrient supplementation of foods was mentioned for the first time in the year 400bc by the persian physician melanpus, was suggested adding iron filing to wine to increase soldiers “potency”. In 1831 the french physician boussingault urged adding iodine to salt to prevent goitre. However, it was between the first and second world wars (1924-1944) that supplementation was established a measure either to correction or prevent nutritional deficiencies in populations or to restore nutrients lost during food processing. Thus, during this period, the adding of iodine to salts, vitamins a and s to margarine, vitamin d to milk and vitamins b1, b2, niacin, and iron to flours and bread was established. (murphy, 1996).

Currently, food fortification encompasses a broader concept and might be done for several reasons. The first is to restore nutrients lost during food processing, a process known as ­enrichment. In this case, the amount of nutrients added is approximately equal to the natural content in the food before processing. A second reason is to add nutrients that may not be present naturally in food, a process known as fortification. In this case, the amount of nutrient added may be high than that presence before processing.

Fortification also standardizes the contents of nutrients that show variable concentrations. A typical example is the addition of vitamin c to orange juice to standardize vitamin c concentration and compensate for changes due to seasonal and processing variations. Finally, for technological purposes, a preservative or colouring agents are added to processed foods.

Therefore, depending on the reasons for adding nutrients, objectives may be to maintain the nutritional quality of foods, keeping nutrients levels adequate to correct or prevent specific nutritional deficiencies in the population at large or in groups at risk of certain deficiencies (i.e., the elderly, vegetarians, pregnant women etc) to increase the added nutritional value of a product (commercial view), and to provide certain technologist functions in food processing (borenstain, 1979).

According to these principles, currently in several countries nutrients are added to a wide variety of food carries, such as cereals, flours, bread, milk, margarine, infant formulas, soymilk, orange juice, salt, sugar, monosodium glutamate, tea, dietetic beverages and even parenteral and enteral solutions, most fortifying agents are vitamins and minerals and in some cases essential amino acids and proteins. These additions have helped to solve public health problems, such as salt iodization to prevent goitre (tannenbaum and marcel, 1979).

Several terms besides fortification are used for the addition of nutrients to foods: restoration, enrichment, standardization and supplementation (tannenbaum 1979, richardson, 1993).

Restoration is the addition of a nutrient to a food in order to restore the original nutrient content. Enrichments the addition of nutrients to foods in accordance with a standard quality as defined by food regulations. Both restoration and enrichment programmes usually involve the addition of nutrients that are naturally available or present in the food product.

Standardization is the addition of nutrients to foods compensate for natural variation, so that a standard level is achieved. Standardization is an important step to ensure a consistent standardized quality of the final product.

Supplementation is the additions of nutrients that are not normally present pr are present in only minute quantities in the food. More than one nutrient may be added, and they may be added in high quantities. As compared with restoration and standardization, fortification has a special meaning: the nutrient added and the food chosen as a carrier have met certain criteria, so that the fortified product will become a good source of the nutrients for a targeted population. Nutrients added for food fortification may or may not have been present in the food a carrier originally.

 

  • Objective of the study

This seminar investigated the importance of food enrichment in food processing.

 

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Isolation And Identification Of Staphylococcus Aureus Associated In Contaminated “Okpa” (Bambara Groundnut) Voundzies Subterenea

Isolation And Identification Of Staphylococcus Aureus Associated In Contaminated “Okpa”  (Bambara Groundnut)  Voundzies Subterenea

 

 

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ABSTRACT

“Okpa” a processed food from bambara groundnut is a major source of dietary protein, and forms a major food in the Easter in part of Nigeria.
Isolation and identification of staphylococcus eureus associated with contaminated “Okpa” was were brought from Ogbete, Kenyatta and New Market different times of the day (8.00am, 12noon, 4.00pm).
Isolate from the study also include salmonella species Clostridum botulmm Bacillius Cereus Campylobacter Jejum, Aenomoanas hydrophilia.
This study has shown that temperature is a very important determinant of microbial physiology and their availability in media. The importance of hygiene cannot be over emphasized.

 

 

TABLE OF CONTENT

CHAPTER ONE
1.0 Introduction 1
1.1 Aim and Objectives 5
1.2 Statement of Problems 6
1.3 Hypothesis 6
1.4 Limitations 6
1.5 Justification 7

CHAPTER TWO
2.0 Literature Review 8
2.1 Legumes and Food 8

CHAPTER THREE:
Methodology 16
3.0 Method of Sample Collection and Material 16
3.1 Materials 18

CHAPTER FOUR
4.0 Result 25
4.1 Mean Bacterial Count on “Okpa” in different
media at different time of the day 27

CHAPTER FIVE
5.0 Discussions 30
5.1 Recommendation/Conclusion 32
References 34

 

LIST OF TABLES

TABLE I: Mean bacterial count of “okpa” in different media at different time of the day.

TABLE II: Identification of Bacteria Isolated from “Okpa”
TABLE III: Flow chart showing production of “okpa” from Bambara groundnut.

 

 

 

CHAPTER ONE

1.0 INTRODUCTION
The legumes used as food can be divided into two groups, pulses and oil seed pulses are the dried seed of cultivated legumes while oil seeds are those legumes cultivated primarily for the oil content which may be extracted by pressing or by solvent extraction, the residue being a high protein cake. The nutritive properties of pulses resemble. Pulses are rich in lysine, in which many cereals are deficient legumes contain a considerable amount of carbohydrate (60% on the average) mainly starch, which is generally well digested and absorbed.
(Report of an Adhoc panel of the Advisory committee on Technology Innovation 1984) legumes generally contain low fat.

 

Pulses are good sources of B – group of vitamins. Greater part of these vitamins present in the harvested seeds are actually consumed unlike in cercals (rice and wheat) where there are losses that may arise during melling and cooking of rice. Pulses have therefore a well deserved reputation as a food will protect consumers against beri – beri (Davidson, 1975).
Bambara groundnut is one of the most popular pulses among Africans. It produces a nutritions food and is cultivated throughout Africa.

 

“Okpa is a processed food from Bambara groundnut with its biological name as voandzers subterenea by (Onyekwere, 1977). It forms a major sources of dietary protein food in the Eastern part of Nigeria among the Ibo’s especially those from Enugu State Bambara groundnut is produced in pods and its seasonal.
In some of Eastern States of Nigeria “Okpa” is considered as second to bread. (Report of an Adhoc panel of the Advisory Committee on Technology Innovation 1984). The Bambara seeds are also known as to have different names among the different ethnic groups in Nigeria. The Ibo’s call it “Okpa”, the Hausa’s call it “juijiya”, while the Yoruba’s call it “Epivour”.

 

In Eastern parts of the Nigeria, the flour from the seed is prepared and eaten as “Okpa”. This is gotten by mulling dry mature seed, mux with hot water and condiments to form paste. The resulting paste is wrapped in non absorbent leaves and steamed to solidify okpa, is a favourbale food especially among those who are familiar with it.
Staphylococcus aureus is a spherical bacterium (coccus) which on microscopic examination appears in pairs, short claims, or bunched, orape – life chisters.

 

The organism are gram – positive. Some strains are capable of producing a highly heat stable protein toxin that cause illness in humans. The on set of symptoms in staphylococcus food poisoning is usually rapid and in many eases acute, depending on individual susceptibility to toxin, the amount of contaminated ingested and the general health of victim. The most common symptoms are nausea, vomiting, abdominal grapping, and prostration some individuals may not always demonstrate all the symptoms associated with the illness like sever cases, headache, muscles cramping, and transient changes in blood pressure and pulse rate may occur.

 

According to Hobbs and Robert (1993) package food gets contaminated with micro organism during the processing period. These includes the water for preparation, cooking utensils, the milking machine, the food handlers and packaging materials, if not properly washed.

 

This Staphylococcus aureus found in “Okpa” enter the host cell, invade and multiply in or on the body tissue of the host. It was early in the 20th century that bacteria was first recognized as against of food – poisoning and food borne disease (Hobbs and Roberts, 1993). This bacteria includes:- Clostrdum Perfringes salmonella specie, Bacillus cereus campylobacter jejuni are known as food poisoning agent common in many countries Glostridium Botulmum is a hazard in Northern countries and Japan. Certan types of Escherichia Coli are known to cause diarrhoea in adult, which is often referred to as travelers diarrhoea. Streptococli are occasionally incriminated in food poisoning other organisms, particularly the common gram negative bacilli have been reported from times to time (Hobbs and Roberts, 1993).

 

The aim of this work therefore is to determine the bacteria, Staphylococcus aureus found in contaminated “okpa” at different time of the day (ie determine) when “okpa” like every other food is no longer good for human consumption. It is hoped that result from this investigation will provide useful information on the bacteria contamination of “okpa” and lead to improvement in the method of “okpa”

 

 

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Comparative Analysis Of Pipeborne Water And Other Sources Of Water Within Enugu Metropolis (Emene Locality)

Comparative Analysis Of Pipeborne Water And Other Sources Of Water Within Enugu Metropolis (Emene Locality)

 

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ABSTRACT

 

Comparative analysis of water was carried out on well water, stream and pipe born water obviated within Emene locality of Enugu state the sample were subjected to some analytical tests final like presumptive tests, comfirmative test final like presumptive tests, comfirmative test, completed test, indole test and plate count for the organism that develop on the culture, the result show that well water and stream were found to contain pathogenic organism like salmonella, Shigella and staphylococcus aureus as well as numerous viable counts, the cloform or the indicator organisms Escherichia coli the family of enterbactercteriaceae were isolated too form well water the pipe borne water a sample contained staphylococcus aureus and have lowtotal viable counts.

 

 

 

 

 


TABLE OF CONTENTS

 CHAPTER ONE: INTRODUCTION

1.1     Aims and objective

1.2     Statement of problem

1.3     Hypothesis

1.4     Significance of study

1.5     Limitations

  • CHAPTER TWO LITERATURE REVIEW
    • water analysis

 

3.0     CHAPTER THREE: MATERIALS AND METHOD  

3.1     Sample collection

3.2     Preparation of media

3.3     Sterilization of materials

3.4     Multiple tubes technique

3.5     Presumptive test

3.6     Confirmed test

3.7     Completed test

3.8     Test for indole

3.9     Methyl red test

3.10 Oxidase test

3.1.1 catalse test

3.12 plate counts techniques

3.13   preparation of single and double strength media

3.14 dilution technique in most problem number     `

3.15 Inoculation of media with water samoltes

 

4.0 CHAPTER FOUR: RESULTS

GRAM STAIN TECHNIQUE                                                  

4.1 Colony counts

4.2 Most problem number (mpn) and pH result.

  • Chapter five. Discussion an

5.1     Discussion

5.2     Recommendation

5.3     Conclusion

6.0     References

Appendix


LIST OF TABLE S

 

Table I comparative guality of ground water and surface water

12

Table II colony count result                                                                        25

Table III MPN and PH result                                                                       25

Table IV the MPN of cliform     in the dilution                                                 27

Table V the physiological biochemical of the isolated organisms               28

 

 

 

 

 

 

 

 

 

 


LIST OF FIGURES

 

Fig I culture plate picture                                                       23

Fig II isolated micro organisms and shape                           24

 

 

 

 


CHAPTER ONE

 

INTRODUCTION

Following the theory of creation, it is clear that water is as old as man. From time immemorial, man has restorted to the use of this unique commodity for domestic and other purposes.

Most of our water supplies are from surface water which include: rivers, streams, lakes, oceans and seas and there water bodies are likely to be polluted with domestic and Industrial as well as agriculture waste, As populations increase, the problem become more serious and as such, water can endanger the health and life of human beings because when polluted by fecal materials it becomes potential carrier of pathogenic organism (Carpenter 1977).

Water, is of course, absolutely essential to life, not only human life but all life, animal and vegetable. Most of the biochemical reaction that occur in metabolism and growth of living cells involved water, and all take places in water. (Camp etal,1974).

Man uses water not only for drinking purposes but also for bathing, washing, laundering, heating, air conditioning, agriculture, stock raising and gardens, Industrial processes and cooling water power and steam power, fire protection, fishing, swimming and wild life propagation and navigation.

Natural water contain not only then natural flora but also micro – organisms from soil and possible from animals or sewage. Surface waters in streams or pools and stored waters in lakes and large ponds vary considerably in microbial content. (frazier 1978) water is broadly divided into three types viz., surface water which include: streams, rivers, lakes sear, and oceans Kelman et al (1957)

The ground water, well borehle, many people have defined the ground water in different ways: ground water is subter water that occurs where all pores in the soil or rock counting materials are saturated (pelezer et al 1992).

The atmospheric water, which includes rain, falls. All water bodies consist of a variety of bacterial and other microorganisms like the Algaes fungi, which inhabit these natural water bodies. Some of these micro –organisms are indigenous to thus natural water while others are transient, entering the water from external environment (Pelezar and Reg, 1997).

The generality of bacteria are mostly commonly found ordinarily in fresh water some of which include: pseudomonas, Archacbacter, and vibrio these are gram negative, the gram-positive bacterial which are found in water include: micrococcus Archacbacter and actinomycentes. Gebharal (1975) Tap water, as one of the water sources is mostly used domestically, it is observed that tap change sometime the water tap will be clear this calls for load, in order to be sure of its portability. Bonde (1977)

The increase in drinking water from different sources especially in Enugu state has made necessary to investigate the microbial content of water. Water is a potential carried of pathogenic organisms that can endage human life. Most of drinking water sources are often contaminated with different pollutants like faces, animal and plant wastes, making such water unfit for drinking if not treated. The pollution of water with pathogenic organisms and other pollutants can only be detected by carrying out microbiological assessment of such water. Most human disease such as typhoid paratyphoid cholera, arnboebiasis, Trichinosis, gastroenteritis, sanonall shigellosis, diphtheria, giadia, dracunculus etc are know to be water borne disease. Ewington et al (1971).

Water born disease are those disease which have water as their vehicle of transmission these disease are capable of destroying a whole community if not checked. Therefore, the quickest ways to prevent out break of these disease and to determine the portability of such water sources is to determine the microbial load or content if the microbial content is nor within acceptable limit, such water sources should be condemned immediately. Fair et al (1970)

 

 

 

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Continue reading Comparative Analysis Of Pipeborne Water And Other Sources Of Water Within Enugu Metropolis (Emene Locality)

The Antibacterial Activity Of Three Types Of Medicated Soaps On Starhyrococcus Aureus Form Would Infections

The Antibacterial Activity Of Three Types Of Medicated Soaps On Starhyrococcus Aureus Form Would Infections

 

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ABSTRACT

The antibacterial activity of three type of medicate soap on staphylococcus aureus isolated from wound infections was conducted. Fifty individual with would infection within the age range of 9-73 years were sampled. Swabsticks were used to collect specimens from wound infection. each swabstick was streaked separately over plates of nutrient and macconkey agar and later incubated at 370c. out of the fifty (50) individuals sampled 25(50%) were mostly infected with staphylococcus aureus followed by pseudomonas acruginqu (22%) staphylococcus epidermis (10%) least by Exchericha coli b(12%) The organisms occur within the age range 9-13 years with 8 (16%) followed by 14-18 years 4(8%) next by the age range of 19-23 years 3(6%) followed by 24-28 years with 2(4%) followed 24-28 years with 2(4%) and the heart in the age range are 29-33,34-38,39-43,44-48,49-53,54-58 64-68 with 1(2%) each while there was no isolation in the age range 59-63. The study also revealed that all the staphylococcus aureus isolated were sensitive to the three medicated soap. The means of inhibition was highest in Aleppo medicated soap with 12.92 mm followed by temperate medicated soap with 11.2mm and least in carat medicated soap with 10.56 mm. Also the staphylococcus aureus isolated were also sensitive to the commercial autibutics used as couplers the means zones of inhibition was highest in ampiclox with 12.8 mm followed by gentamyain with 12.04 mm and the heart in penicillin with 10.4 mm. there was a close relationship in the zenes of inhibition between the three medicated soap and the commercial antibiotics used as coconutrels. The result showned that medicated soaps were effective against staphylococcus aureus involved in would infection in humans and are comparable to commercial antibiotics. There fore medicated soap can be used in cleaning the skin particularly in the affected part of the skin during the time one has hurt or cut on the skin.
TABLE OF CONTENTS

CHAPTER ONE
1.0 Introduction
1.1 Aims and objectives
1.2 Statement of the problem
1.3 Hypothesis
1.4 Justification of the study
1.5 Limitation Of The Study
CHAPTER TWO
2.0 Literature review
2.1 Antibacterial activity of soap
2.2 Medical relevance of antimicrobial soap
2.3 Normal skin microbiota and soap

CHAPTER THREE
3.0 Material and methods
3.1 Materials
3.2 sterilization
3.2.2 Collection of soap sample
3.2.3 Preparation of culture media
3.2.4 Collection of bacterial organisms from would infection
3.2.5 Microbial count, grams stain and microscopic examination
3.2.6 Biochemical test for identification of isolates

CHAPTER FOUR
Result

CHAPTER FIVE
Discussion

CHAPTER SIX
Conclusion and recommendation
References
Appendix
LIST OF TABLE

Age distribution number sampled as well as percentages with staphylococcus aureus and other organisms
Table 2
Age distribution as well as percentage of each isolated organisms
Table 3
Preliminary identification of bacterial isolates
Table 4
Biochemical test carried out for identification of bacterial isolates
Table 5
Sensitivity test using three medicated soap and three antibiotics indicating their zones of inhibition.
CHAPTER ONE

INTRODUCTION
According to pelage et al (1986) antibacterial activity is the ability to either destroy bacteria or inhibit their growth. This is significant with respects to the human body in preventing sepsis and skin infections. Also Derland (1981) states that medicated soap have the germicidal substance like chloroxyhlenol potassium mercuric iodide, trichlorocarbanlide etc. incorporated into them, in order to enhance their antibacterial activity. These germicide substance are normally added in a specified amount and percentage of the substance used are always stated on the soapcase or inside the lesflet which certains the information on how to use the soap for various purposes.
Anon (1964) states that soap may be defined as a chemical compound resulting from the interaction of fathy acids oil and caustic soda (alkali) possesing the characteristic soap like properties of detergents, surface tension lowering wetting and emulsifying power and gel formation. All fatty oils and fats. Are mixtures of glycoside compounds (erters) of trihydric alcohol, glycosides and some fatty acids such as plasmatic acid the chemistry of soap manufacturing may be expressed the following equation which is know as saponification (Anon (1964).
HzCocoG5H31)3 + Na 0H Naoco15H31 (zH31 + c3H5(oH)3
Palliation caustic sodium palurtate glycerion
Soda
Amon (1964) further explain that a bactericidal soap cernirts existentially of the following 0.1 to 3% weight based on the total weight of the soap.
0 to 10% by weight based on the total weight of the soap in a compound of formular
R –Co-N1-CH2C00H
CH3

Here R represents an alkyl or alkenye group of 8 to carbon atoms.
According to Johnson (1978) antibacterial soap may include 2,4,4,trichloro 2,2 hydroxydiphenyl in an amount 0.05 to 5% by weight and at least one phosphorus oxyacid. Phosphorus oxyacid salt phosphoric ester is represented by
(R1(oCH,CH2)
R2

Where R1 in (8-20 alkyl, R2 is hydrogen or methyl and is (1-10). R1 is the same group as R2 or H alkali metal and n is H or alkali metal. Such a soap has a wide range of antibacterial activities and marked resistance of discoloration upon exposure to sunlight (Kaw,1981) another invention relates to an autimicrobial composition consisting of ammoniated zinc sulphate optionally formulated into sufficient formulation and toilet bars. Medicated soap incorporate in their composition germicidal agent which include hexachlorophene mercuric which trichoran, trichlorocarbaucide .
Sykes (1958) described sterilization as the complete destruction of all living matters. In medical sense, it is often used in a restricted sense to refer to the destruction of pathogenic organisms only.

According to William (1979) wound is defined as disruption of cellular and anatomic continuity while its healing is the restoration of continuity. That biological procen can only be accomplished by regeneration, cell proliferation and collage production which can be alleviated washing the would surface especially with medicated soap which due to its concert of pherolic compound help in keeping off organisms like staphylococcus aureus escherichia coli and Pseudomonas aeruginosa always from the would to a certain stage.

Wound can also result when the operative barrier of the skin is breached by traumatic invasion or whether it is caused by trauma or internationally by surgery. The open area is susceptible to microbial invasion and once a would has become infected pus form in the injured area resulting to wound abbess.

Baker et al decried antisepsis as the most convenient way of preventing infection usually by inhibiting the growth of bacteria. And most disinfectant when suitably diluted have the artixeptic action. Different method are employed for the destruction of bacteria or for getting rid of them and those method can be conveniently divided into chemical physical and mechanical methods.

Baker et al (1985) explained that chemical agent function as a sterilizing agent by the following lethal mechanisms
1. Disruption of the cell membranes
2. Interfering with orgymatic systems of the organisms emzyme poison)
3. Co-aqulation of protein
4. Oxidation

 

1.1 AIMS AND OBJECTIVES OF THE STUDY
1. To isolate staphylococcus aureus from would infection
2. To determine the artibacterial activity of three medicated soap on staphylococcus aureus isolated from wound infection.

 

 

1.2 STATEMENT OF PROBLEM
Since Dorland (1981) stated that medicated soaps have germicidal substances like chloroxylenol pothaium, mercuric widide trichlorocarberihide etc incorporated into them in order to greatly their antibacterial activity. It is…

 

 

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Continue reading The Antibacterial Activity Of Three Types Of Medicated Soaps On Starhyrococcus Aureus Form Would Infections

NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM

NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC  PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH

 

 

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TABLE OF CONTENTS

CHAPTER ONE

Introduction———————————————————————————-1

CHAPTER TWO

Literature Review—————————————————————————4

CHAPTER THREE

Materials and Methods——————————————————————25

CHAPTER FOUR

Results and Discussion——————————————————————-36

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CHAPTER FIVE

Conclusion———————————————————————————-40

Recommendations————————————————————————40

References———————————————————————————-41

Appendix————————————————————————————47

 

LIST OF FIGURES AND TABLES

Fig. 1: flow diagram for the production of formulated complementary

Food————————————————————————————— 25

Table 1:———————————————————————————        36

Table 2:———————————————————————————        36

Table 3:———————————————————————————        37

 

ABSTRACT

Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:20:5, of sorghum, African yam bean and crayfish respectively. Cerelac, a commercial sample served as control. Porridges were prepared from the composite blends for organoleptic evaluation. Standard methods were used to analyze the composite flours. The protein content of African yam bean and crayfish flours complemented the sorghum protein and improved the nutritional quality of the formulated food. The result of the functional properties showed no significant difference (P > 0.05) in both bulk density and viscosity.

 

Sensory evaluation revealed that the porridge from the control was preferred over the others. Among the blends, the porridge made from 70:20:5 sorghum / African yam bean / crayfish was preferred over the others. The study showed that composite blends from sorghum, African yam bean and crayfish are nutritionally adequate and possess good functional properties which are required for the preparation of complementary foods for infants.

 

CHAPTER ONE

INTRODUCTION

In developing countries like Nigeria, complementary foods are mainly based on starch tubers like cocoyam, sweet potato or on cereals like maize, millet and sorghum. Children are normally given these staples in the form of gruels that is either mixed with boiled water (Igyor et al., 2011).

 

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Sorghum is an important food crop grown on a subsistence level by farmers in the semi arid tropics of Africa and Asia. It is the principal food crop grown in Northern Nigeria (Zakari and Inyang, 2008). Sorghum like other cereals is predominantly starchy and remains a principal source of energy, protein, vitamins and minerals. Sorghum grows in harsh environments where other crops do not grow well, just like other staple foods, such as cassava, that are common in impoverished regions of the world. It is usually grown without application of any fertilizers or other inputs by a multitude of small _holder farmers in many countries FAO (1999).

African yam bean (Sphenostylis stenocarpa) is an underutilized legume crop that is predominantly cultivated in Western Africa. It produces nutritious pods, highly portentous seeds and capable of growth in marginal areas where other pulses fail to thrive (Enwere, 1998). It has the potential to meet the ever increasing protein demands of the people in this region.

 

Crayfish, also known as crawfish, freshwater lobsters, to which they are related; taxonomically, they are members of the super families Astacoidea and parastacoidea (Hart 1994). The greatest diversity of crayfish species is found in Southeastern North America, with over 330 species in nine genera, all in the family Cambraridae (Tennessee Aquatic Nuisance 2007). A further genus of astacid crayfish is found in the Pacific Northwest and the headwaters of some rivers east of the continental Divide. Many crayfish are found in lowland areas where the water is abundant in calcium, and oxygen rises from underground springs (Thompson et al., 2007).

Since many African mothers use gruels made from sorghum as complementary foods, for their infants, due to their inability to afford the cost of nutritional superior commercial meaning foods, this work was conducted to evaluate the nutrient composition, functional and organoleptic properties of complementary foods from sorghum, roasted African yam bean and crayfish locally formulated into flour blends.

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AIM AND OBJECTIVE

To determine the nutrient composition, functional and organoleptic properties of complementary foods from sorghum, roasted African yam bean and crayfish.

 

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