Screening for gum-producing Lactic acid bacteria in Oil palm () and raphia palm ( sap from South-West Nigeria.

Lactic acid bacteria have wide applications in food processing. Lactic acid bacteria produced exopolysaccharides (EPS) which could be used as possible replacer for commercial stabilizer and thickeners produced by nonfood grade bacteria. Seventy-two samples of Oil and Raphia palm sap were collected in eighteen locations across South-Western Nigeria and screened for exopolysaccharide production in 6% sucrose agar using streaked plate method.

Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard.

Fortification of custard powder (CP) with protein from cheap sources such as soybean could potentially improve its nutritive value but may alter its functional and sensory properties. This study was therefore conducted to determine the effect of soy protein isolate (SPI) inclusion (0%-20%) on some functional and sensory properties of cassava starch-based CP. Functional, pasting, and sensory acceptability were determined using standard methods.

Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties.

It was envisaged that the inclusion of treated distiller's spent grain (DSG) to yam flour might increase its nutritional value, with the aim of reducing nutritional diseases in communities consuming yam as a staple. Hence, yam flour was fortified with DSG at 5-35%. The effects of this fortification on the nutritional, chemical, and functional properties of yam flour were investigated.

Effect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch-based custard powder.

The effect of storage on the chemical, microbiological, and sensory properties of cassava starch-based custard powder (CbCP) blends as mixture of yellow-fleshed cassava root starch (YfCRS) (90-98%) and whole egg powder (WEP) (2-10%) was investigated. These were prepared using central composite rotatable design, and separately packaged in polyvinyl chloride plastic can and stored in storage box (30 ± 2°C). The chemical and microbiological analyses of the stored CbCP were evaluated at 3 weeks intervals, while the sensory property was determined at 6 weeks interval for 24 weeks.

Functional effects of dried okra powder on reconstituted dried yam flake and sensory properties of ojojo-a fried yam (Dioscorea alata L.) snack.

Processing of raw yam (D. alata) tuber (RY) to more stable and instant form could ease the tedium in preparation, increase popularity and commercial potential of ojojo-a fried yam snack. In this study, the potential of dried okra powder (1%-5%) to reduce the sensory quality impairment in ojojo made from instant yam (D.