In this study, the retention of vitamin C in fresh broccoli stored at different temperatures (i.e. chiller, room, cooking, and roasting or baking; 5-120oC) was investigated. The thermal stability of vitamin C in broccoli was analysed at 5, 20, 45, 60, 70, 80, 110, and 120oC. The vitamin C content was measured by the indophenol titration method. Vitamin C was affected negatively at all stored temperatures. The degradation of vitamin C was modelled by first-order reaction kinetics and the reaction rate constants were observed as 9.03Ö10−8 and 5.65Ö10−3 s −1 when stored at 5oC and 120oC, respectively. The activation energy was estimated as 74.2 kJ/mol within the temperature range used in this study. The lowest decay of vitamin C was observed during the chilling condition. The data on retention of vitamin C in broccoli could be used to determine their stability, when stored as raw, and when heated at different temperatures.

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.

Drying conditions of black tea using superheated steam (SHS) were optimized based on a central composite design (CCD) of response surface methodology (RSM). The effects of independent variables (temperature and time) towards the total phenolic content (TPC), scavenging free radical ability, ferric-reducing antioxidant power assay and sensory attributes (infusion colour, aroma, flavour and astringency) were analysed using regression polynomial equations. Analysis of variance (ANOVA) showed that a quadratic model fitted the experimental design well, with a p-value less than 0.05 and a highest coefficient of 0.9474. The optimum drying conditions were achieved at 166.7oC and 21.2 minutes where the experimental values were in accordance with predicted values, with percentage errors (PE) less than 10%. Temperature (140oC – 180oC) was concluded to have the most significant effect and showed a positive direction in most responses. This effect was definitely able to support the application of a SHS dryer for the quality production (antioxidant and sensory properties) of black tea.

The aim of this work was to study the effect of UV-C radiation on ultrasound assisted extraction (UAE) of cherry tomato bioactive compounds. Cherry tomatoes were exposed to two UV-C radiation doses (0.5 and 1.0 J cm−2 ) and stored at 20 ± 0.5 oC for 7 days. Next, they were lyophilized, and the bioactive compounds were extracted by UAE at 20 KHz. To evaluate the effectiveness of the extraction process of the bioactive compounds, a CCRD (central composite rotational design) was used together with RSM (response surface methodology), for extraction times from 4 to 12 minutes and concentrations (g of lyophilized product / L of ethanol) of 1:10, 1:20 and 1:30. The extracts obtained from the irradiated tomatoes presented 5.8 times more lycopene content than the controls and higher antioxidant activity was obtained for 4 and 8 min, in the concentrations 1:10 and 1:20 (m v −1 ). Through numerical model optimization, optimal extraction conditions were obtained. The results demonstrated that by previously irradiating tomatoes with UV-C light, the UAE yielded considerably higher amounts of lycopene and other bioactives. 

Green tea Camellia sinensis contains polyphenol that has antidiabetic activity. Mangrove leaves also contain polyphenol which potentially gives these leave antidiabetic activity. The aim of this research was to determine the ability of herbal green tea extract from white mangrove (Avicennia marina) leaves to decrease blood glucose level of diabetic Wistar rats (Rattus novergicus). The method used was experimental and involved giving a herbal green tea extract from white mangrove leaves with concentration of 100, 200 and 300 mg/200g BW/day, and positive control, i.e. glybenclamide (0.09 mg/200 g BW/day), to diabetic rats injected with Streptozotocin (STZ) and Nicotinamide (NA). The rats were observed on day 0, 5, 10 and 15. The results showed that the herbal green tea extract from white mangrove leaves decreased the blood glucose level of diabetic rats. The effective extract dose that decreased the blood glucose level of diabetic rats was 300 mg/200 g BW, which is comparable to the effect produced by glybenclamide (antidiabetic medicine). This dose could decrease the blood glucose level of diabetic rats to reach a normal blood glucose level after 20 days.

African nutmeg, a possible local substitute for a commercial food flavourant, remains largely underutilized in Nigeria. Its application potential in cookie production was investigated in this study. African nutmeg (Monodora myristica) seed flour (ANM) was produced using a standard method. The flour was substituted for vanilla flavour (VFL) in ratio of 0, 1, 2, 3, and 3.5 g and functional properties of the flour blends (water absorption capacity (WAC), oil absorption capacity (OAC), and bulk density) were determined, using standard methods. Cookies were developed and characterized chemically, physically (colour) and organoleptically using the AOAC method, a colourimeter and sensory panellists respectively. Data were analysed using ANOVA at p<0.05. Replacement of vanilla with African nutmeg had no significant effect on bulk density (0.62 g cm−3 -0.68 g cm−3 ), but significantly affected WAC (133-142 %) and OAC (147-156 %) of flour blends. Crude protein (9.44-15.49 %), crude fat (3.17-6.50 %), total ash (2-2.73 %) and crude fibre (0.12-0.23 %) contents of the cookie increased, whilst metabolizable energy (385.33-367 kcal) decreased. There were reductions in pH (6.83-6.53) and TSS (5.80-1.20). Brown index of the snack increased with addition of nutmeg. Antioxidant indicators (flavonoids, DPPH and phenol) varied among cookie samples. Antinutrients, saponin, tannin and oxalate, were within tolerable limits. All cookie samples were judged acceptable by the panellists, with SLZ being the most acceptable. An acceptable and nutritious snack was produced at 100 % replacement. M. myristica seed could serve as substitute for vanilla in the production of cookies and other related snacks.