Effects of infestation on the nutrient content and physiocochemical properties of two cowpea (Vigna unguiculata) varieties.

Two cowpea varieties (Ife-brown and Kano-white varieties) were used for the study. The effects of insect infestation on the chemical composition and physicochemical properties of these cowpea seeds were studied. The proximate composition, mineral content, total starch, total soluble sugars, bulk density, fat and water absorption capacities, viscosity, gelation capacity and emulsion properties of infested cowpea varieties were compared with those of uninfested cowpeas. Effects of infestation on nitrogen solubility and on the protein fractions were also determined. Infestation depleted the protein, starch and soluble sugar contents of cowpeas. Oil and water absorption capacities were increased while emulsification, foam and viscosity properties were reduced. The nitrogen solubility pattern was altered. Uninfested Kano-white cowpeas (UKW) possessed better foam properties than uninfested Ife-brown cowpeas (UFB). On the other hand, UFB had better emulsification properties than UKW.

Effects of processing and in vitro proteolytic digestion on soybean and yambean hemagglutinins.

Some conventional processing methods were applied on yambean and soybean seeds and flour samples. They include soaking fermentation, cooking whole seeds in the presence and absence of trona, autoclaving and dry heat treatment of flour samples. Hemagglutinating activity was assayed for after processing treatments. The hemagglutinating proteins from these seeds were classified based on their solubility properties. Effects of the presence of 0.01% concentration of trypsin, pepsin and proteases on agglutination of human red blood cells were also evaluated. Most processing methods, particularly cooking whole seeds for 1-2 h, soaking and fermentation, reduced hemagglutinating activity on cow red blood cells. Size reduction accompanied by heat treatment was effective in eliminating hemagglutination. Both the albumin and globulin fractions of the soybean showed hemagglutinating activity but only the albumin fraction of the yambean had agglutinating properties. Proteolytic action of proteases was more effective in reduction of hemagglutinating activity than that of trypsin and pepsin.

Proximate composition, energy content and physiochemical properties of Afzelia africana and Brachystegia eurycoma seeds.

The proximate composition, energy content and physiochemical properties of Afzelia africana and Brachystegia eurycoma seeds were determined. The bulk density, reconstitutability, foam properties and emulsification properties of flour samples in water, 1% saline and 1% alkali were studied. There were no significant differences (p > or = 0.05) in the proximate composition of seeds from different agroclimatic zones. The energy content of seeds were comparable to that of other legume seeds (5.7 kcal/g for A. africana and 4.5 kcal/g for B. eurycoma seeds). Foam properties of B. eurycoma seeds were found to be better than that of A. africana seeds in terms of foam volume and stability. Emulsification properties of B. eurycoma seeds were also found to be better than A. africana seeds suggesting that B. eurycoma seeds would be more efficient in food systems requiring the formation of stable foams and emulsions. Protein solubility in alkali was found to be better than in water and in 1% saline. The bulk densities and reconstitution indices of flour samples from the two seeds were found to be similar.

Effect of fermentation on the nutritional quality and functional properties of infant food formulations prepared from bambarra-groundnut, fluted-pumpkin and millet seeds.

Weaning foods were formulated by complementation of millet with bambarra groundnut seeds and fluted pumkin seeds. The proximate composition of the individual seeds and the formulations were determined. The composite flour blend containing the highest quantity of fluted pumkin seeds was found to have the highest protein and fat contents (24 and 8% respectively). Functional properties of formulated weaning foods were evaluated. The effect of fermentation on the nutritional quality of the products were determined by animal feeding experiments. The feed intake, weight gain and PER values were evaluated. Fermentation was found to improve the nutritional quality of the formulations. The fermented composite mixture of millet, bambarra groundnut and fluted pumpkin flour (1:1:2) was found to have the highest PER value of 2.1. This suggests that this fermented product will support growth in children better than other formulations.