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The purpose of this paper is to examine pure culture isolates from traditionally fermented product of African oil bean seeds (ugba) with a view to identifying the appropriate starters.

The isolates were purified and characterized, and used singly and in combination to ferment freshly prepared oil bean seed slices for 72 h at 37^○C. The pH and microbial load of fermenting beans were monitored daily, and organoleptic tests using semi‐trained panelists were employed to assess the fermented products based on quality attributes of flavour, appearance, texture and overall acceptability.

The isolates included Bacillus subtilis, Bacillus licheniformis and Pseudomonas fluorescens. Total viable counts ranged from 1.3 × 10⁷‐9.3 × 10⁹ cfu/g, 7.0 × 10⁶‐4.0 × 10⁹ cfu/g, and 3.0 × 10⁶‐1.5 × 10⁹ cfu/g, respectively for the three isolates; while counts for the mixed culture fermentation ranged from 7.0 × 10⁶‐1.72 × 10¹⁰ cfu/g. The mixed culture fermentation gave the best rated product, indicating a synergy among the isolates. The pH values increased steadily in the samples fermented by Bacillus sp. and the mixed culture organisms, showing that the production of ugba follows alkaline fermentation pattern.

The African oil bean seed fermentation is a bacterial mixed culture and alkaline fermentation. The major organisms involved are B. subtilis and B. licheniformis, while the P. fluorescens was insignificant.

Most of the local fermentations in Africa, including oil bean fermentation, are still at the wild, natural inoculation level. The present study has helped in understanding of the fermentative organisms involved in Pentaclethra seed fermentation, and gave insight into an optimized ugba production.

The purpose of this study was to compare the physico-chemical properties and amino acid profile of three maize hybrid cultivars grown in Nigeria.

Two normal maize endosperm varieties, yellow SUWAN-ISR (YNM) and white ART/98/SW05-OB-WC (WNM), and one yellow QPM variety, TZE-POP-DT-STR-QPM (YQPM), were selected for the study. Physico-chemical properties, physical tests, proximate composition analysis, functional properties and characteristics and amino acid profile tests were carried out on the grains using standard methods.

Protein was significantly higher (p < 0.05) in YQPM (10.49 per cent) than in normal endosperm, YNM (8.83 per cent) and WNM (8.50 per cent). Amino acid profile of the grains revealed that total amino acid of YQPM (94.67 g/100 g of protein) and essential amino acid of YQPM (39.070) were the highest among the three, with highest significantly different value of tryptophan (0.388 g/100 g of protein) at p < 0.05. The cooking quality of YQPM was found to be better than the other two, with highest hydration capacity and increase in volume after cooking (90.8 ± 0.01 g/1000 grains and 147.53 ± 0.02 per cent).

YQPM will be highly beneficial in the tropics, where maize is grown as the major staple food to reduce hunger and malnutrition because of its amino acid balance and its better cooking quality.

The purpose of this paper is to develop poundmix for reconstitution as pounded yam, from yam, cocoyam, breadfruit and plantain and to evaluate their physico‐chemical and sensory properties.

Instant flour of the components was prepared separately and 30‐50 per cent composite blends of poundmix were formulated. The physico‐chemical, and sensory properties of the poundmix were determined and the results were subjected to appropriate statistical analysis.

The swelling capacities of the poundmix are 3.14±0.03, 3.13±0.04, 3.81±0.01 per cent for 30, 40 and 50 per cent composite levels, respectively, as against 2.27±0.04 per cent for yam flour. Whole yam flour compared well with the composites in terms of peak temperatures with the 40 per cent composite flour having the highest pasting temperature 93°C and 50 per cent composite with the lowest (72°C). However, the higher the composite level the lower the peak viscosity as 390, 260, 210, and 190 BU were recorded for 0, 30, 40 and 50 per cent composites, respectively (F=3.18, p<0.05).

These findings showed that supplementing poundo yam at 40 per cent composite level should be practiced as it gives the best physico‐chemical properties and sensory score.

This paper focuses on the effect of different pretreatments on some properties of tigernut, an underutilized crop in Nigeria with the aim of widening its utilization in the country.

Tigernuts were subjected to various pretreatments such as fermentation, germination, pregelatinization and roasting before drying at 50 ± 2 ^○C for 48 h in locally fabricated cabinet drier and milling in commercial plate mill to produce meal which passed through 30 mm pore‐sized sieve. Pretreated and untreated tigernut meals were analyzed using methods reported in the literature for chemical composition, physicochemical and functional properties.

Protein content of the meals ranged from 2.79 ± 0.01 to 3.65 ± 0.02 per cent with sample from fermented tigernut having the highest value and those from roasted ones having the least value. There were slight variations in the crude fat, fiber and ash contents of the resultant meals after pretreatment. There were 10 and 14 per cent enhancement in the ascorbic acid contents of fermented and germinated meals respectively. Titratable acidity, pH and water absorption capacity were affected by pretreatment in this study. Bulk density varied slightly after pretreatment. Germination, roasting and pregelatinization resulted in marked decrease in peak viscosity of the samples. The emulsion capacity ranged from 48.4 to 56 per cent with the untreated sample having the highest value and meals from roasted sample had the least value. Foaming capacity was improved by the pretreatments with the exception of roasting which reduced it from 2.15 to 1.18 per cent.

The paper has demonstrated the effect of pretreatments on tigernut meals and its potential applications in various food formulation and development, e.g. weaning foods, baked goods, beverage products, etc.

This paper aims to focus on the effect of fermentation, roasting and germination on tamarind seed flour.

Tamarind seeds were treated using three different methods, namely, fermentation, roasting and germination. Fermentation was allowed for four days, roasting was carried out at 180°C at three time regimens of 10, 15 and 20 min and germination was done at 10, 15 and 20 days. Samples were analysed at intervals for proximate composition, antinutritional factors and functional properties using standard methods.

Protein, crude fat, crude fibre contents and pH increased significantly (p < 0.05) as fermentation progressed, while ash content and carbohydrate reduced. Protein, crude fat and crude fibre contents decreased significantly (p < 0.05) as roasting progressed, while ash content, carbohydrate and pH increased. Protein and crude fibre contents increased significantly (p < 0.05) as germination progressed, while crude fat, ash content, carbohydrate and pH reduced. Processing resulted in significant reduction of the phytate, tannin and trypsin inhibitor.

Processed seeds of Tamarindus indica can be used to fortify local cereals (millet/maize) with other ingredients to produce complementary foods with good nutritional quality and consequently as a tool for meeting community nutritional needs.

The paper has demonstrated effect of fermentation, roasting and germination in enhancement of functional and nutritional properties of tamarind seed flour for utilization as a food ingredient.

This research compares consultants' and contractors' professional practices and perspectives on the use of specifications in the engineering of built environment projects.

The study initiates with a review of literature, toward realizing (1) the need for inclusion of specifications, throughout the projects' stages (design, tender, construction and handing over), as well as the (2) causes and effects of defective specifications in design and execution of engineered projects. Additionally (3) the study investigates the challenges and causes of specification variations to projects' design and execution. The systematic methodology adopted in this research utilizes frequency indicators, to rank and correlate the perspectives of 60 professionals, who are experienced in consulting and contracting of mega public and private projects.

The research considers the uncertainties and differences that could be present in engineering developments and use of design specifications for projects' execution and handing over. The two groups of experts' (consultants and contractors) perspectives are usually observed as conflicting, in practice. Practices comparison of their experiences with engineering projects' specifications usability provides unique empirical findings. The analysis and assessment of the experts' knowledge, this research addresses gaps identified in the literature, providing valuable insights.

The study provides in-depth recommendations and discusses possible trends and methods for enhancing specifications' usability in design engineering and execution of built environment projects. The analysis and recommendations present and assess experts' knowledge while bridge gaps identified from the literature.

The purpose of this study is to reduce energy consumption in bakeries. Due to fulfill this demand, quite a few parameters such as energy and exergy efficiency, energy waste and fuel consumption by different traditional flatbreads bakeries (Sangak, Barbari, Taftun and Lavash should be monitored and their roles should not be neglected.

In the present study, experimental measurements and mathematical modeling are used to scrutinize and investigate the effects of the aforementioned parameters on energy consumption by bakeries.

The results show that by doing reported methods in this paper, the wasted energy of the walls can be decreased by about 65 per cent; and also, by controlling the combustion reaction to perform with 5 per cent excess air, the wasted energy of excess air declines by about 90 per cent. And finally, the energy and exergy efficiency of bakeries is increased, and as a result, the annual energy consumption of Sangak, Barbari, Taftun and Lavash bakeries diminish about 71, 59, 57 and 40 per cent, respectively.

As evidenced by the literature review, it can be observed that neither numerical studies nor experimental investigations have been conducted about energy and exergy analyses of Iranian machinery traditional flatbread bakeries. It is clear that due to a high preference of Iranians to use the traditional bread and also the popularity of baking this kind of bread in Iran, if it is possible to enhance the traditional oven conditions to decrease the loss of natural gas instead of industrializing the bread baking, the energy consumption in the country can be optimized.

The purpose of this paper is to optimize a mixed juice made from Brazilian Cerrado fruits (cagaita, mangaba and marolo).

The juices were evaluated by rheological, physical, physicochemical, nutritional and sensory acceptance analyses. The mixture design is a widely used tool for product optimization, allowing the determination of factors, combinations and levels that provide best responses.

The results show that using mangaba pulp negatively contributed to juice acceptance, but resulted in the highest ascorbic acid content. The treatments produced using cagaita and marolo pulps presented a greater acceptance by consumers, and contributed to higher antioxidant activity and phenolic compounds content. The juice prepared with a mixture of equivalent quantities of the three fruits had the highest β-carotene and lycopene contents.

This research has shown that different fruit combinations can improve sensory and nutritional characteristics, adding value to the final product.

The processing of mixed juices could increase population access to the nutrients present in Brazilian Cerrado fruits, given that they are seasonal and perishable fruits.

In recent years, there has been an increase in the development of new food products based on Cerrado native fruits, however information on the chemical and nutritional characteristics, rheological behavior, and sensory attributes of the derivative products are still limited, resulting in a lack of scientific investments in this area. In addition, it is necessary to optimize the developed products to offer the consumer a unique product, combining the characteristics of two or more fruits, which adds value to the final product.

The aim of the study is to compare the effect of steaming method and time on the physico‐chemical properties of underutilized Dioscorea dumetorum with three more commonly consumed Dioscorea rotundata, Dioscorea cayenensis and Dioscorea alata.

Raw and pre‐gelatinized flour were produced from the yam species. Pre‐gelatinization was done by steaming diced cubes in autoclave at 68,950 Nm‐2 for 5 min and in Barlett steamer at 98±2°C for 10, 20 and 30 min. Flour samples were analyzed for amylose content, swelling index, consistency, solubility, water absorption capacity, and iodine affinity for starch.

The physico‐chemical properties of the flours were affected by both species and steaming time. Pre‐gelatinization of the tuber reduced amylose content in all the yam species, which reduced further with increase in steaming time. Except for amylose content and iodine affinity for starch, D. dumetorum compared with D. rotundata and D. cayenensis in the parameters that were measured. Samples autoclaved for 5 min had value similar to those steamed in Barlett steamer for 10 and 20 min for all the parameters that were measured, except consistency.

It is very important to encourage the cultivation and utilization of D. dumetorum because of the high yield and nutritional composition to enhance the nutritional and financial well‐being of the populace.

Pre‐gelatinization is important as pre‐treatment for yam tubers. Underutilized D. dumetorum could be useful in ingredient formulation for product development, especially as a thickening agent.

This paper aims to examine the effects of substituting durum wheat semolina (DWS) with high-quality cassava starch (HQCS) in macaroni noodle production.

The effect of substituting semolina with cassava starch in macaroni production at six levels, namely, 0, 20, 30, 50, 70, 100 per cent, and variation in hydration levels of 45, 50 and 55 per cent and their interaction were studied.

As substitution of DWS with HQCS increased from 0 to 50 per cent at 45 per cent hydration, amylose content increased from 15.91 to 22.79 per cent. However, beyond 50 per cent substitution level, the amylose content dropped significantly to 20.10 per cent. Yet, this reduction did not affect the extrusion ability of the doughs. Analysis of variance revealed that changes observed in the dough properties were not significant (p > 0.05).

Trial productions of cassava macaroni noodles under factory processing conditions need to be explored. Also, cooking trials and consumer acceptability studies need to be conducted to pave the way for adoption by manufacturers.

Dried noodle products enjoy widespread popularity because of their shelf life, lower glycaemic indices, simplicity of preparation and moderate costs. This study showed the potential of substituting DWS with HQCS with no adverse effect on the dough and macaroni noodle characteristics.

The adoption of the process described in this study would result in increased utilization of cassava, broaden existing food base and provide household food security for both rural and urban population.

This paper has shown the suitability of substituting DWS obtained from imported durum wheat, with HQCS: indigenous to Africa, for the economic benefit of macaroni manufacturers.