Value addition and influence of succinylation levels on the quality of wild yam () starch.

Background: Recent increase in demand for starch in food applications has called for research into other new sources. Dioscorea villosa is an underutilized wild yam starch source and its starch was isolated and succinylated at 0, 3, 6, 9 and 12% (0-12% succinic anhydride: 88-100% starch) using standard procedures. The degree of substitution, chemical composition, functional properties, anti-nutritional factors, pasting properties, atomic spectra and α-amylase and α-glucosidase activities of the samples were determined using standard methods.

Optimization of oil extraction from giant bushel gourd seeds using response surface methodology.

Gourd seeds have been identified as a source of edible oil, but there is sparse literature on the effect of processing factors on the characteristics of oil extracted from any Lagenaria spp. Optimization of oil extraction with the aid of expeller was achieved by applying response surface methodology. The variables were roasting temperature (87.

Effect of freeze-thaw cycles on the nutritional quality of some selected Nigerian soups.

Freezing and thawing are heat transfer processes, involving chemical changes which may greatly affect product quality. Due to sparse literature on freeze-thawed cycles and its effects on soups quality, the effect of freeze-thaw cycles on the nutritional quality of selected Nigerian soups has to be investigated. Soups (Ila, Ewedu, Ogbono, and Kuka) were prepared using standard recipes.