ABSTRACT
A nutritionally improved local snack compared to existing kokoro has been developed by extrusion cooking of different formulations of maize, soybean and condiments such as pepper, onion, salt, palm oil, plantain and banana. The improved snack was named as the 'soyabari snack stick'. The chemical composition of representative extruded products indicates a high level of crude protein, fat, energy, available lysine and improved in vitro digestibility compared to the usual maize-based products. The level of stachyose and raffinose were greatly reduced in the extruded products compared to raw soya. Formulations using various additives yielded products suitable for different consumers' preferences such as hot, sweet, bland, gritty or crispy and acceptable to taste assessors. Soyabari snack sticks were equally acceptable as Bombay mix, a product on the market in London. Sensory analysis showed no significant differences in the two products but the crude fibre content of Bombay mix was higher while the protein was slightly lower than for soyabari sticks. Local ingredients can produce acceptable extrudates.
Subject(s)
Dietary Proteins/standards , Food, Fortified , Plant Proteins, Dietary/standards , Zea mays/standards , Dietary Fats/analysis , Dietary Fats/standards , Dietary Proteins/analysis , Energy Metabolism/physiology , Food Analysis , Humans , Lysine/analysis , Nigeria , Nutritive Value , Oligosaccharides/analysis , Plant Proteins, Dietary/chemistry , Raffinose/analysis , Soybean Proteins , Glycine max , Taste , Zea mays/chemistryABSTRACT
The effect on several anti-nutritional factors in cowpeas (Vigna unguiculata L. Walp) was investigated following treatment at 100 degrees C or 121 degrees C with solutions (0.1% w/v) of kanwa rock salt or NaHCO3 in distilled water. The concentration of polyphenols, calculated as tannic acid, was reduced substantially up to 67% under the alkaline conditions employed, but the reduction appeared to be greater (69-79%) at higher temperature. The loss of phytic acid was greater (27-40%) when beans were cooked in NaHCO3 than in kanwa (11-29%). The concentration of reducing sugars was decreased in all treatment groups especially under alkaline conditions. There was no evidence for the formation of lysinoalanine in any of the samples.
Subject(s)
Carbohydrate Metabolism , Fabaceae , Flavonoids , Phenols/metabolism , Phytic Acid/metabolism , Plants, Medicinal , Polymers/metabolism , Sodium Chloride/pharmacology , Bicarbonates/pharmacology , Hot Temperature , Hydrogen-Ion Concentration , Hydrolyzable Tannins/analysis , Lysinoalanine/metabolism , Polyphenols , Sodium/pharmacology , Sodium BicarbonateSubject(s)
Bicarbonates/adverse effects , Carbonates/adverse effects , Dietary Proteins/metabolism , Fabaceae , Infant Food , Plants, Medicinal , Animals , Cooking , Humans , Infant , Nutritive Value , Rabbits , Rats , Rats, Inbred StrainsABSTRACT
A weaning food commonly used in Nigeria was simulated by mixing processed sorghum (Sorghum bicolor) with skim-milk powder (830: 170, w/w). Replacing 310 g/kg sorghum with processed cowpeas (Vigna unguiculata) resulted in an increase in protein content from 96 to 113 g/kg and an increase in biological value of the protein from 0.74 to 0.87. The two mixtures were compared with an established commercial baby food by a panel of Nigerian mothers and all three foods were found to be equally acceptable. Processing the cowpeas by pressure cooking followed by roller-drying reduced the trypsin-inhibitor content to minimum levels. It is concluded that the protein and quality of the weaning mixture popularly used in Nigeria could be improved by partially replacing the sorghum with cowpeas.
Subject(s)
Fabaceae , Infant Food , Plants, Medicinal , Weaning , Amino Acids/analysis , Dietary Proteins/analysis , Fabaceae/analysis , Humans , Infant , Nigeria , TasteABSTRACT
Both cooking and processing of food can produce toxic compounds in food, if the appropriate precursors are present. N-Nitrosamines, polycyclic aromatic hydrocarbons and phenolic compounds, lipid polymerisation products resulting from deep-fat frying, lipid oxidation products, Maillard-browning products and other products of protein reactions are discussed as well as their formation, concentration and control. The conclusion points out that contamination of human food is almost impossible to avoid and must be considered together with the beneficial effects of food processing on food safety, flavour, shelf-life and convenience.
Subject(s)
Food Contamination , Food Handling/standards , Nitrosamines/poisoning , Polycyclic Compounds/poisoning , Chemical Phenomena , Chemistry , Cooking/standards , Dietary Fats/adverse effects , Dietary Proteins/adverse effects , Food Contamination/prevention & control , Foodborne Diseases/etiology , Meat/poisoning , Oxidation-Reduction , Phenols/poisoningABSTRACT
Little is known about the mechanism of the reactions leading to formation of cured meat flavor or of the identity of volatile and non-volatile substances responsible for it. This review of the contribution of nitrite to cured meat flavor in products such as ham, bacon and frankfurters includes sensory analyses and studies of the chemical components contributing to cured meat flavor. The antioxidant properties of nitrite in retarding development of warmed-over flavor in cured meats are also discussed.
