Colours of Health
Adsorption isotherm modeling of soy-melon-enriched and un-enriched â€˜gariâ€™ using GAB equation
Fresh samples of soy-melon enriched and un-enriched (control) “gari” (afermented, dewatered and toasted granule from cassava) widely consumed all over West Africa and in Brazil, were prepared and used to determine their sorption isotherms. The sorption isotherms were determined within a range of water activities of (0.20 - 0.92) at three different temperatures of 20, 30 and 40oC using the static...
Triple simultaneous stabilizing action of rosemary spice (Rosemarinum officinalis L.) in full-fat soya based flour rich in protein and Î²-carotene
This study aimed at demonstrating the stabilizing effect of up to 0.4% (wt/wt flour) of rosemary spice (Rosemarinum Officinalis L.) in a flour-based protein-rich product intended for young children. The flour was made of full-fat soya flour, meat (beef) powder, and carrot flour as β-carotene source. Analysis was done for proximate composition, β-carotene content, microbial load and sensory...
Bioavailability from electrolytic and reduced iron in humans is enhanced by NaFe-EDTA and vitamin A in corn and wheat flours. Effect of serum retinol status
The objective was to evaluate in vitro and in vivo of the effect of NaFe-EDTA and vitamin A on iron solubility and absorption from corn and wheat breads fortified with electrolytic or reduced iron. Subjects (178) were randomly selected to receive breads containing electrolytic or reduced iron, NaFe-EDTA and a combination of one elemental iron and NaFe-EDTA. One meal also included vitamin A...
Full Length Research Paper Chemical, functional and sensory properties of roasted bambara groundnut (Vigna subterranean L. Verdc) and cooking banana (Musa spp., ABB genome) weaning diet
The cooking banana and bambara ground nut were processed into flour, mixed in ratios of 90:10, 80:20, 70:30 and 60:40 respectively and chemical, functional and sensory properties were evaluated. The protein contents of formulated samples were significantly higher than ogi, but lower than nutrend (p < 0.05). Also, the energy values of CBR4 (384.4 ± 0.3 kcal.) was significantly lower...
Promotion of coconut in the production of yoghurt
Yoghurt was produced from milk obtained from coconut milk and skimmed cow milk, by fermentation using starter cultures. The results obtained show that the pH of the various products ranged from 4.2 - 4.4. The acceptability of the yoghurt produced was investigated in a sensory evaluation study. The sensory evaluation study of the samples indicated that yogurt produced from skimmed cow milk did not differ from...