September 2011

Effects of Neem and Moringa seed oil on cookability and palatability of cowpea grains stored for six months

  This study was carried out to determine the effects of neem (Azadirachta indica A. Juss) and Moringa (Moringa oleifera) seed oils treatment on the cooking and organoleptic properties of cowpea grains at the end of 180 days of storage, and to formulate a standard mixture of neem and moringa seed oil in appropriate ratio for better consumer acceptability of the cowpea preserved with...

Author(s): J. O. Ilesanmi and D. T. Gungula

September 2011

Functional and pasting characteristics of breadfruit (Artocarpus altilis) flours

Breadfruit was processed to obtain whole and pulp flours following removal of the core. The flours were evaluated for proximate analysis, physicochemical, functional and pasting characteristics. The results showed that pulp flour exhibited significantly (p < 0.05) higher moisture and protein (11.42 and 5.49%, respectively) but lower crude fibre and carbohydrate contents (5.78 and 79.46%, respectively). The water...

Author(s): Adepeju, A. B, Gbadamosi, S. O, Adeniran, A. H and Omobuwajo, T. O

September 2011

Meddling with a cultural heritage: Traces of salicylate in adulterated palm wine and health implications

  Palm wine is an alcoholic beverage identified with various cultures in Africa by different names playing an important role in the tradition, religious and cultural beliefs of the people. Often obtained by tapping the cut flower of palm trees, this alcoholic beverage can serve as sources of some vital nutrients. Palm wine samples bought from fifteen (n = 15) different vendors located in different parts of...

Author(s): Bisi-Johnson, M. A., Adejuwon, A. O., Ajayi, A. O., Uaboi-Egbenni, P. O. and Adefisoye, M. A.

September 2011

The volatile components of wild ginger (Siphonochilus aethiopicus (Schweinf) B.l Burtt)

  Volatile components were isolated from the matrix of fresh and roasted samples of wild ginger (Siphonochilus aethiopicus (Schweinf) B.L Burtt) by solvent extraction and vacuum distilled. Quantitative determination of the volatiles in the distillate was done by GC-FID and organoleptic examination by GC-olfactometry. The sesquiterpenes were the major components of fresh wild ginger having a weight percent...

Author(s): Ngozichukwuka P. Igoli and Zak Obanu