This study was designed to enhance the nutritional quality, antioxidant properties and product utilization potentials of locally produced ‘Igbemo’ rice flour by adding Kersting’s groundnut and lemon pomace. Kersting’s groundnut is an underutilized legume while lemon pomace is a byproduct of lemon utilization; both meant to enhance the protein quality, antioxidant potential and fibre contents of the composite flour. The dependent variables were minerals composition, amino acid profile, antioxidants and antinutrients properties, in-vitro protein digestibility and in-vitro carbohydrate digestibility. The result showed that blends with higher lemon pomace of 10.00 g had the best calcium, iron, potassium and magnesium contents and antioxidant contents, while blends with highest Kersting’s groundnut (20.00 g) had the best zinc content. The anti-nutrients in the blends were generally low and safe for consumption. 

The influence of early lactation on chemical composition and the concentration of antimicrobial proteins of donkey’s milk produced in Cyprus were investigated. Milk samples from 10 female donkeys in their first season of lactation were collected at 7, 15 and 30d postpartum. The average contents of donkey milk gross composition were 1.40% protein, 0.16% fat and 8.74% total solids. Results showed that lactation had a significant negative effect on protein concentration, while total solid concentration showed an increased followed by a decrease. Composition of antimicrobial proteins also showed a significant decreased during lactation period except from lactoferrin which showed an increase. On the other hand, throughout the lactation, pH and fat were constant.

Water activity is considered an important factor in assessing the stability of food. Understanding the relationship between water activity and equilibrium moisture content (moisture sorption isotherm) benefits food processing in terms of modeling of drying and estimation of shelf life. In addition, glass transition helps to quantify molecular mobility which helps in determining the stability of food. The aim of this study was to determine the moisture sorption isotherm and thermal characteristics of freezedried tuna. These characteristics will help in determining the monolayer moisture and glassy state of the product, at which food is considered most stable. Moisture sorption isotherm at 20 oC and thermal characteristics (over a wide temperature range i.e. from -90 to 250 oC) of freeze-dried tuna flesh were measured. Isotherm data were modeled by BET (Brunauer-Emmett-Teller) and GAB (GuggenheimAnderson–De Boer) models. The GAB and BET monolayer water values were determined as 0.052 and 0.089 g g−1 dry-solids (dry-basis), respectively. In the case of samples at moisture contents above 0.10 g g−1 (wet basis), DSC (Differential Scanning Calorimetry) thermograms showed two-step state changes (i.e. two glass transitions), one exothermic peak (i.e. molecular ordering) and another endothermic peak (i.e. solids-melting). However, the sample at moisture content of 0.046 g g−1 showed three-step state changes (i.e. three glass transitions). The multiple glass transition could be explained by the natural heterogeneity of tuna flesh and inhomogeneity due to molecular incompatibility of the different compositions. The moisture content did not affect the first glass transition temperature nor the exothermic peak (p>0.05), whereas the third glass transition temperature decreased (i.e. plasticized) with increasing moisture content (p<0.05). The solids-melting peak temperature decreased, and enthalpy increased with decreasing moisture content (p<0.05).

In this study, the effect of processing methods on the nutritional quality and functional properties of cashew (Anacardium occidentale Linn) kernels were investigated. The kernels were soaked, autoclaved, roasted or germinated at varying time duration; raw kernel served as control. The samples were analysed for chemical, mineral bioavailability and functional properties. Data was subjected to analysis of variance and means were separated by the Duncan multiple range test. The result of chemical composition analyses revealed that raw cashew kernels contained 3.55±0.08% moisture, 21.3±0.05% protein, 45.0±0.15% fat, 2.53±0.02% fibre, 1.59±0.02% ash, 26.1±0.01% carbohydrate, 521.75 Kcal/g energy, 2210.09±0.02mg/kg calcium, 1712.54±0.03mg/kg magnesium, 60.04±0.01 mg/kg iron and 36.74±0.02mg/kg zinc. Tannin, phytate and oxalate concentrations in the raw cashew kernel were 10.14±0.03 mg/kg, 99.30±0.02mg/kg and 11.03±0.03mg/kg respectively. Increased fat, ash and fibre levels were noted for treated samples compared to raw kernels. Mineral concentrations were increased significantly by various treatments compared to raw kernel; however, germination resulted in the highest increase of mineral content. A reduction trend was observed in phytate, oxalate and tannin concentrations in the treated samples with respect to increased processing time. Consequently, various treatments influenced the bioavailability of mineral elements. Treated samples exhibited significant differences in loose and packed bulk densities, water and oil absorption capacities when compared to raw kernels. Germination shows potential to generate not only much needed nutrients in cashew for human development, but also improved bioavailability of nutrients and functionality compared to other processing methods. This approach can used in Community Nutrition and Emergency Feeding Programmes, in developing countries, where the consequence of anti-nutritional factors may worsen the incidence of malnutrition and disease.

In this study, seventeen (17) composite blends of broken rice fractions and full-fat soybean, formulated using response surface methodology and central composite design within a range of barrel temperatures (100-140oC), initial feed moisture content (15-25%) and soybean composition (8-24%), were extruded with a twin-screw extruder and the expansion and color indices were optimized. The results indicated a significant (p<0.05) effect of extrusion conditions on the responses. Fitted predictive models had coefficients of 88.9%, 95.7%, 97.3%, 95.4% and 95.2%, respectively, for expansion index, bulk density, lightness, redness and yellowness. The p-value and lack-of-fit tests of the models could well explain the observed variability and therefore could be used to establish production setting for the twin-screw extruder. The optimum extrusion conditions were found to be 130 oC (barrel temperature), 20% (feed moisture level) and 23% feed soybean composition and optimum responses in terms of bulk density, expansion index, lightness, redness and yellowness chroma indices were 0.21 g cm−3 , 128.9%, 17.1, 3.13 and 24.5, respectively. This indicates that optimum conditions can be established in twinscrew extrusion cooking of broken rice fractions and full-fat soybean composite blends that can result in product of low bulk and maximum expansion with a satisfactory light yellow product color that can be used to produce products that valorize broken rice and reduce qualitative postharvest loss.

Additions of barley flour alone or with combination of chestnut and acorn flour (30%; 30+5%; 30+10%) were aimed at increasing the dietary fibre content in wheat bread. In this regard, enhancement by acorn flour elevated the dietary fibre by a greater extent (up to 7.80%) compared to barley or chestnut flours. Increasing the proportion of non-traditional raw materials also influenced flour pasting properties during the amylograph test as well as the farinograph and extensigraph properties of nonfermented dough. In contrast to the wheat flour, analysis of Falling Number and Zeleny values showed a decrease in technological potential of flour composites of approximately 30%. Water absorption increased about 2 percentage points, mainly with enhancement by chestnut flour. All the non-traditional raw materials slowed dough development, whilst dough softening degree differed according to actual composition. Dough viscous and elastic properties worsened as shown by a decrease of in energy absorbed, depending on the type and the addition of the non-traditional products. Changes in flour composition were reflected in amylograph viscosity maximum, which became lower with increasing amounnts of chestnt and acorn flour. A significant worsening of the bread specific volume as well as of bread shape (vaulting) corresponded with a partial dilution of the gluten matrix. Compared to the wheat bread, 10% chestnut flour caused bread size to diminish to less than one half of the wheat loaf. Statistically, the principal features were water absorption, dough softening degree and extensigraph energy together with specific bread volume. In terms of wheat flour and bread quality, the influence of barley flour overcame the effects of adding chestnut or acorn flours.