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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 composite maize, a cereal grain with low protein and lysine content, with groundnut a rich source of protein, to improve the nutritional quality of maize–groundnut composite flours and their resultant porridges.

Defatted and full fat groundnut flours were used to prepare maize–groundnut composite flours and porridges at the ratio of 100:0, 55:45, 70:30 and 85:15, respectively. They were analyzed for proximate composition, energy value, amino acid and fatty acid profiles.

Compositing maize with groundnut significantly (p ≤ 0.05) increased proteins from 10 per cent in maize flour to up to 21 per cent in composite porridge (denoted DFC1). The energy values for composite porridges were 434 Kcal/100 g when compared with 398 Kcal/100 g established for maize porridge alone. Lysine content was three times higher in composite flours than for maize flour, while for composite porridges, lysine was four times higher than in maize porridge. There was an increase of 35 per cent in oleic acid content when maize flour was composited with groundnut flour.

Further research is required to evaluate the properties of full fat and defatted maize–groundnut porridges and their effects on consumer acceptability.

It can be concluded that compositing maize with full fat and defatted groundnut has the capability of improving the nutritional quality of cereal-based diets consequently contributing to a significant increase in nutritional security of African populations and those of other developing countries of the world.

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.

Salak (Salacca zalacca) is an underutilised fruit. The bioactivities of this fruit have rarely been studied scientifically. Thus, the present study aimed to determine the antioxidant activity of extracts derived from the peel, fruit and kernel of the Salak fruit, as well as the hypoglycemic and anti-hypertensive properties of Salak peel extracts.

The peel, fruit and kernel of the Salak were extracted using distilled water, methanol and ethanol. Antioxidant activities, angiotensin-converting enzyme (ACE) and alpha-amylase inhibition properties of the extracts were estimated via in vitro standard methods. Besides, the total phenolic content (TPC) and total flavonoid content (TFC) of the extracts were also determined in the present study. The antioxidant activities of different parts of Salak extracts were determined by ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) methods. Percent of radical scavenging properties were calculated via DPPH assay. The hypoglycemic and anti-hypertensive properties of Salak peel were evaluated using alpha-amylase inhibition and ACE assays, respectively.

Fruit extracts of Salak in methanol were found to exhibit the highest TPC (10.27 ± 0.12 mg GAE/g), TFC (11.04 ± 0.89 mg CE/g) and antioxidant properties amongst all samples whereby the TPC and TFC were strongly correlated with antioxidant activities. On the other hand, distilled water extracted Salak kernel showed to have the lowest TPC (0.53 ± 0.05 mg GAE/g), TFC (0.37 ± 0.01 mg CE/g) and antioxidant properties amongst all the Salak extracts. Peel extracts exhibit comparable antioxidant activities with fruit extracts in the current findings. In addition, peel extracts indicated some extend of ACE and alpha-amylase inhibition activities regardless of the solvents used. Methanol and ethanol peel extracts indicated no significant difference (p < 0.05) ACE (98%) and alpha-amylase (90%) inhibition activities. However, distilled water extracted Salak peel showed significantly lower ACE and alpha-amylase inhibition in comparison to methanol and ethanol peel extracts.

The present findings suggested that the fruit of Salak exhibits the highest antioxidant properties, followed by the peel and lastly, the kernel, which shows the lowest antioxidant properties amongst all the samples. The results also indicated that the peel extracts have ACE and alpha-amylase inhibition activities.

The purpose of this paper is a study designed to utilize Vigna mungo L. (black gram) flour to improve the protein quality of wheat through supplementation. Wheat is utilized as a cereal crop all over the world, but its protein quality is inferior owing to the deficiency of amino acids like lysine.

Black gram seeds were roasted and germinated and then incorporated at 10, 15 and 20 per cent level in wheat flour. The composite flour was evaluated for its chemical composition, physiochemical properties and rheological characteristics, and cookies were developed from the composite flour.

Chemical composition of composite flour revealed significant results (p < 0.05). The level of crude protein increased from 9.69 to 11.79 per cent, while ash and crude fat content enhanced from 0.33 to 1.80 per cent and 1.13 to 2.40 per cent, respectively. There was a significant effect (p < 0.05) on the sedimentation value by the addition of black gram in wheat flour. Water absorption of composite flour was higher than control (52.21 per cent), as maximum value was observed in flour having 15 per cent germinated black gram flour (69.45 per cent). Dough development time also increased from 2.90 min to 4.80 min. The pasting properties revealed significant results for all the parameters. Cookies were developed from composite flour, and sensory evaluation has shown that addition of pulse flour at 15 per cent yields cookies with better hedonic response.

The black gram is a locally grown legume crop, but there is a lack of systematic approach for its chemical composition and product development. Scientists are in urge to explore such economical and assessable food ingredients to cope with the nutritional deficiencies prevailing in the developing societies. In this regard, black gram has been recognized as a rich source of nutrients, so it can be exploited to improve wheat protein quality.

White maize-based porridge is a staple food for about 80 per cent consumers in South Africa and in other sub-Saharan African countries contributing significantly to the diet of rural population in developing countries. White maize is deficient in some amino acids and over-dependency on its porridge may lead to high prevalence of malnutrition-related health conditions. Moringa oleifera (MO) and termite (Macrotermes falciger) are known to contain substantial amount of protein. The purpose of this study was to determine the effect of powders from MO leaves and termite on the nutritional and sensory properties of instant maize porridge.

Inclusion of MO and termite powder in instant maize porridge, using different treatments were considered using a completely randomised design. Factor levels were control (maize flour) cooked, blanched and uncooked MO samples. Data were analysed using SPSS version 23.

Protein content of fortified instant maize porridge (FMP) significantly increased from 10.0 to 21.2 per cent compared to unfortified porridge, and this could be attributed to the substitution effect, as fresh uncooked MO leaves are reported to be high in protein. Mineral content of FMP was higher in zinc, iron, calcium and magnesium. Calcium values of FMP were higher (276.8 mg/100 g) compared to unfortified porridge (7.1 mg/100 g). Upon the addition of MO leaves and termite powder, the zinc content increased from 3.4 mg/100to 7.6 mg/100 g. Higher iron values (27.9-36.9 mg/100 g) were observed among fortified samples. The sensory result showed that control sample had higher acceptance than the fortified samples (p = 0.02). Sensory analysis showed that among fortified porridges, blanched sample was rated high for colour and texture, cooked sample was higher in taste and uncooked sample was higher for aroma. Control sample had higher acceptance than fortified porridges for taste. The results of this study showed that the addition of MO leaves and termite powder to instant maize porridge has led to a substantial increase in the nutritional value of FMP.

This study was carried out to develop instant maize porridge fortified with MO leaves and termite powder suitable for infants, pregnant mothers and other maize consumers. The author aimed at improving the nutritional content of instant maize porridge by combining it with MO leaves and termite powders. The results showed that the addition of MO leaves and termite powders to instant maize porridge has led to a substantial increase in the nutritional value of FMP. Therefore, powder from MO leaves and termites could be used in complementary foods to increase protein and mineral contents.

Literature has consistently reported that coloured plants are rich in dietary bioactive compounds. Therefore, this study aims to compare the total phenolic content and antioxidant activities in selected coloured plants (blue butterfly pea flower, roselle calyx, yellow bell pepper and purple sweet potato).

Total Phenolic Content (TPC) was determined using Folin–Ciocalteu assay, while antioxidant activities were evaluated using 2,2-dophenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging, Ferric Reducing Antioxidant Power (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC) assays.

TPC was reported from 273.15 ± 19.57 µg GAE/g DW (blue butterfly pea flower extract) to 363.10 ± 7.94 µg GAE/g DW (roselle calyx extract). Antioxidant activities as determined by DPPH assay ranged from 17.26 ± 0.06% (purple sweet potato extract) to 83.38 ± 1.04% (yellow bell pepper extract); while for FRAP assay was 4.92 ± 0.18 mg Fe (II)/g DW (purple sweet potato extract) to 128.33 ± 11.59 mg Fe (II)/g DW (roselle calyx extract). On the other hand, TEAC values were in the range of 15.26 ± 2.83 µg Trolox/g DW (roselle calyx extract) to 364.27 ± 7.14 µg Trolox/g DW (blue butterfly pea flower extract). A significant moderate positive correlation was observed between TPC and DPPH (r = 0.562) as well as TPC and FRAP (r = 0.686).

This study was the first to compare the total phenolic content and antioxidant activities in coloured plants. Findings derived from this study can be extended to the formulation of natural food colourants and nutraceuticals.

The purpose of the study is to assess the nutritional and health status of people living with HIV/AIDS (18-60 years) in selected health facilities in the eastern region of Ghana and to determine the influence nutrition support programmes (NSP) have on the nutritional and health status of people living with HIV/AIDS.

A retrospective study design was used. Purposive and convenience sampling was used to select four hospitals and 200 beneficiaries and non-beneficiaries of the NSP. A structured questionnaire was used to collect the sociodemographic, anthropometric, biochemical and clinical history of the participants. Dietary intake was assessed with food frequency and 24-h dietary intake questionnaires. Previous data from the medical record within three to six months before the research was collected and compared with current data.

The prevalence of underweight (using body mass index) was 17 per cent and overweight/obesity was 37 per cent. Most respondents had adequate consumption of phosphorus (70.5 per cent); inadequate intake of calcium (95 per cent), vitamin E (77.5 per cent) and vitamin A (94 per cent); and excess intakes of sodium (93 per cent), selenium (77 per cent), copper (83.5 per cent) and manganese (76 per cent). There was no significant difference in nutrient intake of beneficiaries and non-beneficiaries of the NSP, although there were significant differences in the frequency of consumption of fruits (p < 0.001), vegetables (p < 0.001), legumes (p = 0.002), animal foods (p < 0.001) and cereals, grains and starch (p < 0.001) between beneficiaries and non-beneficiaries of NSP. About 38 and 20 per cent of respondents, respectively, had low haemoglobin (Hb < 11 g/dL) and high viral load (1,000 cp/mL). Comparing the current and previous (three to six months before the study) health and nutritional status of beneficiaries and non-beneficiaries of NSP, among the beneficiaries of NSP, monocytes increased by 40.6 per cent (p = 0.028) and mean weight decreased by 2.4 per cent (p = 0.007), Hb decreased by 7.1 per cent (p = 0.27) and viral load decreased by 4.2 per cent (p = 0.49), whereas among the non-beneficiaries, mean weight decreased by 0.05 per cent (p = 0.95) and Hb increased by 9.6 per cent (p = 0.06) and monocytes increased (p = 0.28) and viral load increased by 98.2 per cent (p = 0.34).

A significant proportion of people living with HIV/AIDS had a high prevalence of underweight and overweight/obesity, inadequate nutrients intake and high viral load. The NSP for people living with HIV/AIDS in the eastern region of Ghana did not significantly influence the nutritional and health status of these people.

Knowing the nutritional status will help health institutions plan activities towards improving the health and nutritional status of people living with HIV/AIDS. This research is aimed at not only contributing to the existing body of knowledge but also making recommendations of action towards improving NSPs of people living with HIV/AIDS.

Improvement in nutritional and health status of people living with HIV/AIDS will help reduce morbidity and mortality and its related cost to families, communities and the nation.

This study is first to determine the influence of NSPs on nutritional and health status of people living with HIV/AIDS in the eastern region of Ghana.

Fresh catfish (Clarias gariepinus) is highly perishable. This paper aims to investigate the drying characteristics and quality of body-mass dehydrated catfish to determine the effective dehydration parameters for preservation.

Brine concentration (3-9 per cent), brining time (30-90 min) and drying temperature (90-130°C) interacted using the response surface methodology. Preliminary experiments were conducted to select treatments. Moisture content and ratio and drying rate were determined and fitted into five thin-layer drying models; the goodness of fit was evaluated by average grade ranking of the regression parameters. Proximate compositions and microbial load of dehydrated catfish were determined using standard methods.

Treatments with 110°C gave initial higher drying rate (0.034-0.043 kg H₂O/kg solid/h) and shorter drying time (20-21 h). Drying occurred at two falling rate periods. Midilli model ranked first in fitting the drying data. It explained up to 99.6-99.7 per cent of the total variations in the independent variables with low values of error terms; RMSE was 0.02131-0.01794 and χ² was 0.00037-0.00043, indicating good predictive quality. Processing parameters positively and significantly (p < 0.05) influenced the proximate compositions of dehydrated catfish. Treatment: 6 per cent brine, 90 min and 110°C presented the most effective dehydration parameters for quality preservation of body-mass catfish.

The dehydration technique used in this study could enhance nutritive quality and storage stability of body-mass dehydrated catfish that could serve as a useful and convenient tool for commercial application.

Hygienically processed dehydrated catfish of good quality could be used as a source of nutrients to ameliorate malnutrition and reduce post-harvest losses of catfish.

The effective processing parameters established is an important step to harness the high nutrients and economic values embedded in catfish.

This paper aims to focus on the effect of fermentation on wheat-chickpea-rice weaning blend.

Wheat, chickpea, and rice were blended and fermented with Rhizopus koji for 60 h at 29±2°C at an interval of 15 h. Blends were analyzed using methods reported in the literature for physicochemical and sensory properties.

Protein content of the weaning blends increased progressively from 14.63 percent in the unfermented to 20.89 percent after 60 h of fermentation, while the fat content decreased as fermentation time increases. The pH of the samples gradually decreased from 4.53 to 3.83 with gradual increase in titratable acidity as fermentation time increases. The water absorption capacity, total plate count, and yeast and mold count were found to be in the range 112.2±1.16 to 171±1.67 percent, 1.0×103 to 1.3×103 cfu/g, and 700 to 800 cfu/g, respectively. In terms of sensory analysis, 15-h fermented sample was found to be the best.

The paper has demonstrated effect of fermentation on wheat-chickpea-rice weaning blend.