Published in Plant Foods for Human Nutrition
The effect of fermentation on the level of some toxic components (hydrocyanic acid, phytic acid and oxalic acid) of Icacina mannii paste was investigated. The results indicate that fermentation caused a decrease in the level of these toxicants ranging from 178 mg/kg to 70 mg/kg for hydrocyanic acid, 638 mg/kg to 463 mg/kg for oxalic acid and 49 mg/...
Published in Plant Foods for Human Nutrition
The effects of exclusive gari diets prepared using varied fermentation periods on the fasting blood glucose levels (FBGL) and glucose tolerance (GT) of rats were studied. Thirty growing male albino rats divided randomly into 5 groups of 6 rats each were used. The 5 groups were each fed gari diets fermented for 0, 24, 48, 72 hours; and a standard ra...
Published in Plant Foods for Human Nutrition
Feeding coconut kernel along with coconut oil in human volunteers has been found to reduce serum total and LDL cholesterol when compared to feeding coconut oil alone. This effect of the kernel was also observed in rats. Since many plant proteins have been reported to exert a cholesterol lowering effect, a study was carried out on the effect of isol...
Published in Plant Foods for Human Nutrition
Yeast isolates were obtained from the brewer's stock of the Guinness brewery in Benin City, midwestern Nigeria, and from local sources such as mango and sugar cane. The fruits were exposed to the immediate soil environment in eleven selected sites in the Ugbowo and Ikpoba Hill areas of Benin City, Edo State of midwestern Nigeria. A total of twenty-...
Published in Plant Foods for Human Nutrition
Three studies were conducted to evaluate the safety of tomatillos and products containing tomatillos canned by the water-bath processing method. In the first study, plain tomatillos were processed for 25, 37.5, 50 and 62.5 min. In the second study, five tomatillo/onion combinations were prepared while five tomatillo/green chile combinations were pr...
Published in Plant Foods for Human Nutrition
The impact of rosemary extract on splenic mononuclear cell proliferation was determined. Weanling male Sprague-Dawley rats were fed diets containing 0, 100, 200 or 400 ppm rosemary extract or 400 ppm butylated hydroxytoluene (BHT) in combinatiion with 10 or 20% casein enriched diets for 8 weeks. Splenic mononuclear cells were isolated from these an...
Published in Plant Foods for Human Nutrition
Five greengram varieties, viz. Mg 161, M3, Co2, Pusa 8793 and Pusa baisakhi, were analyzed for phytic acid, tannic acid and trypsin activity. Significant varietal variation in tannin (310 to 400 mg percent), phytic acid (201.33 to 265.33 mg percent) and trypsin inhibitor activity (55.74 to 97.70 TIU/mg) were observed.
Published in Plant Foods for Human Nutrition
This work was undertaken to evaluate the changes in polyphenol and phytic acid content in malted and blanched pearl millet grains. For malting, grains were steeped for 16 hours, germinated for 48 or 72 hours and then kilned at 50 °C for 24 hours. Blanching was done for 30 seconds in boiling water at 98 °C. Results indicated that blanching resulted ...
Published in Plant Foods for Human Nutrition
Proximate composition and selected functional properties of four cultivars of bambara groundnut ( Voandezeia subterranea Thoura) were ascertained. Crude protein ranged from 17.5 to 21.1 percent; crude fat 7.3–8.5 percent; total ash 4–5 percent; crude fiber 1.8–2.0 percent; carbohydrate and moisture content for the different cultivars were 53.0–60.8...
Published in Plant Foods for Human Nutrition
The use of cactus pear ( Opuntia ficus indica L.) to obtain a new natural liquid sweetener was studied. The juice of the fruit (16.5 ° Brix) was clarified with enzymes, treated with active carbon to take out the color and vacuum concentrated to obtain a 60 °Brix syrup or liquid sweetener. Physical and chemical characteristics determined included: a...
