Volume 6 Number 1 2012

CONTENTS AND ABSTRACTS

Chih-Cheng Lin, Lu-Te Chuang, Yuan-Chen Wang, Yan-Hong Tang, Jia-Shang Liao (Taiwan), Boakye Amoako-Atta (Ghana), Robert H. Glew, Robert S. Glew (USA) Polyphenol and Antioxidant Content of Kigelia africana Leaves from Ghana (pp 1-5)

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Original Research Paper: In this study we investigate the polyphenol and antioxidant content of Kigelia africana leaves from Ghana, West Africa. K. africana is a semi-deciduous tree that grows wild and its leaves and fruit are used as food and medicine by local residents.  The aims of this study are to compare the content and tentatively identify the major polyphenols in methanolic (aq.) versus aqueous extracts of K. africana leaf and the antioxidant activity of these extracts. The polyphenol content of the methanolic (aq.) (20/80, v/v) extract of Kigelia was 1.3-fold greater than that of the aqueous extract and 2-fold greater than that of the methanolic (aq.) extract (80%) of spinach, Chinese cabbage or lettuce. According to the results of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, the methanolic (aq.) extract of K. africana leaves contained 6-fold more antioxidant activity than similar extracts of spinach, cabbage or lettuce. Of these four green leafy vegetables, the methanolic (aq.) extract of K. africana was the most potent in reducing NO production by LPS-stimulated macrophages (RAW 264.7) in culture. HPLC analysis showed that the dominant phenolic compounds in K. africana leaf were ellagic acid and caffeic acid (491 and 70 mg/100 g dry weight, respectively). In conclusion, this study demonstrates that the leaves of K. africana contain large amounts of polyphenolic compounds and antioxidants. These findings provide a basis for encouraging efforts to conserve this endangered species and promote further studies on its potential nutritional benefits to populations in sub-Saharan Africa.

Hayam M. Ibrahim (Egypt) Lipid and Color Stability as Affected by Combination of Sodium Ascorbate and α-Tocopherol Acetate in Minced Buffalo Meat during Refrigerated Storage (pp 6-13)

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Original Research Paper: The target of this study was to evaluate the inhibition of oxidative changes of minced buffalo meat during refrigerated storage at 4°C for 6 days by adding a combination of vitamin C and E salts at two different blend levels on lipid and color stability as well as some other quality parameters. A significant difference was observed between the percentage antioxidant activity as a result of these suggested additions. The minced buffalo meat sample B blended with 600-mg/l sodium ascorbate + 5 mg/l α-tocopherol acetate exhibited higher antioxidant activity (P < 0.05) than sample A blended with 400 mg/l sodium ascorbate + 10 mg/l α-tocopherol acetate during the storage period. Both the suggested blend levels, especially in sample B, can help to minimizing TBARS and met-myoglobin accumulation during the storage period. Also, the same sample at the end of the storage period had higher redness (a*) color values, more acceptable visual color, moderately pleasant odor score and lower cooking loss compared to other samples. Thus, a combination of 600 mg/l sodium ascorbate + 5 mg/l α-tocopherol acetate could be utilized effectively for enhancing the shelf life of minced buffalo meat.

Murlidhar Meghwal, T. K. Goswami (India) Effect of Moisture Content on the Physical and Textural Properties of Fenugreek Seed (pp 14-21)

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Original Research Paper: The fenugreek seed (Trigonella foenum-graecum) exhibits marked unpredictability in major engineering properties (physical properties) owing to its varying moisture content (mc). Hence, fenugreek seeds were evaluated for changes in various physical properties viz. seed geometry (length, width, thickness and equivalent diameter), sphericity, roundness, specific surface area, surface area, seed volume, 1000-seed-mass, densities (true and bulk), porosity, angle of repose, specific gravity, coefficient of static friction on different surfaces, terminal velocity, aspect ratio as a function of mc. Some of the textural properties such as hardness, fracturability, cohesiveness and gumminess were also measured. The mc of the seeds was varied from 7.6-20.0% on dry weight basis (db). The physical dimensions i.e., seed length, width, thickness, equivalent diameter, sphericity, volume, seed roundness, specific gravity, surface area, true density, porosity, 1000 seed mass, angle of repose increased with increase in mc, while reverse was true for specific surface area and aspect ratio. Positive linear relationship was observed between terminal velocity and mc. Textural characteristics viz., seed hardness, fracturability and gumminess showed a declining trend with increasing mc, whereas cohesiveness increased with increase in the mc.

Nilanjana S. Baraiya, Neeta B. Gol, T.V. Ramana Rao (India) Influence of Polysaccharide-Based Edible Coatings on the Shelf Life and Nutritional Quality of Tomato Fruit (pp 22-27)

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Original Research Paper: The efficiency of polysaccharide-based edible coatings with regards to shelf life and nutritional quality of fresh tomato fruit has been evaluated. The tomatoes selected for the present study were treated with one of several coatings, carrageenan (0.5% and 0.3%), carrageenan + cinnamon oil (0.3% + 0.25%), carboxy methylcellulose (CMC) (1% and 0.5%), CMC + cinnamon oil (0.5% + 0.25%) for 2 min and stored at 25 ± 5°C and 60 ± 5% relative humidity. Physico-chemical and biochemical analyses revealed a significant decrease in the incidence of decay, weight loss, and delay in the change in colour, pH and titratable acidity of coated tomatoes relative to uncoated fruit. Coatings maintained the textural quality and antioxidant level of tomato fruit during the storage period. The shelf life of coated tomatoes could be extended by 12 days more than uncoated fruit. The results of this study show that edible coatings have the potential to control decaying incidence, extend the storage life and maintain valuable characteristics by delaying ripening and senescence processes in tomatoes.

Sheida Mohebbi, Younes Mostofi, Zabihollah Zamani (Iran) Influence of Modified Atmosphere Packaging on Quality and Shelf Life of Cornelian Cherry Fruits (pp 28-32)

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Original Research Paper: Cornelian cherries were stored in two types of polymeric film (polypropylene and low density polyethylene) at 1°C and 90-95% relative humidity for 35 days. Unpackaged cornelian cherries were used as a control. Samples were taken initially and at 7-day intervals during storage and quality parameters were measured. The results showed that MAP could retain their weight and acceptable visual quality throughout the experiment, while the unpackaged fruits lost over 35% of their weight at the end of storage period and consequently their visual quality. Storage in MAP could retard soluble solid contents, titrable acidity, ascorbic acid, anthocyanin index decrease and pH increase during the storage time, than if kept in air in open containers. Furthermore, it also could significantly delay total phenolics accumulation and POD activity increase and led to better surface color preservation than the control. During the maintenance period no symptoms of decay was observed.

Charles Falang Doumta, Clergé Tchiégang (Cameroon) Standardized Process to Soften African Locus Beans Seeds (Parkia biglobosa Benth) by a Traditional Method (pp 33-37)

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Original Research Paper: Daddawa is a traditional condiment obtained by cooking and fermentation of African locust bean (Parkia biglobosa Benth) seeds. The cooking process is very long (12-48 h), very difficult and time consuming. Putting in place a rapid and standard method of cooking by study the softening parameters (soaking time, amount of dalang, introduction time of dalang in cooking liquid) at 96°C would allow for its production. To evaluate the specific softening time, studies of some softening parameters were performed. From these studies, it was noted that the soaking step positively influenced the softening of seeds. Soaking the seeds for more than 48 h did not influence the percentage of dehulled seeds. These percentages were 51.25 ± 2.00% for unsoaked seeds and 90.00 ± 2.00% after soaking for 120 h. Dalang at 0.75% (w/w), introduced after 60 min of cooking, facilitates the softening and reduces the cooking time. Maximum dehulling (100%) was possible after 3 h. In this case, a standardized process of softening is possible by soaking for 48 h, using 0.75% dalang and introducing it after 60 min of cooking. These specific parameters reduced the softening time to 3 h.

Tayo Nathaniel Fagbemi, Adebayo Sunday Adeoya, Adebanjo Ayobamidele Badejo (Nigeria) Effect of Sulphiting on the Physical and Functional Properties of Acetylated Cassava (Manihot esculenta) Starch (pp 38-43)

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Original Research Paper: Native cassava starches from a mixed cultivar and clone TMS 30572 were sulphited using a graded amount of sodium sulphite (Na₂SO₃) to obtain 0-5000 mg SO₂/kg starch. The differently sulphited starches were acetylated with 41 mL of acetic anhydride using 3% NaOH as catalyst, washed, centrifuged and dried at 30°C. The degree of acetylation of the starches was determined. The physical (bulk density, sedimentation, whiteness, and water and oil absorption capacities) and functional properties (swelling power, solubility, viscosity, paste clarity and freeze-thaw stability) of the starches were also determined. Sulphiting inhibited acetylation. There was a negative correlation between the level of sulphiting and degree of acetylation for TMS30572 and a mixed cultivar. The yield of the sulphited starches ranged between 94-97% and 89-96% for TMS 30572 and the mixed cassava cultivar, respectively. Optimum yield was 152 and 1250 mg SO₂/kg starch for TMS 30572 and the mixed cultivar, respectively. Sulphiting improved the whiteness of the starches but reduced some of the important functional properties. The whiteness ranged between 93.6-96.6% and 89.1-93.5% for TMS 30572 and mixed cultivar starches, respectively. At low concentrations of less than 75 mg SO₂, cassava starches showed improved paste clarity while sulphiting at concentrations higher than 75 mg SO₂/kg starch reduced paste clarity. Sulphited cassava starches did not freeze until the fourth freeze-thaw cycle and exuded high water content at the fifth freeze-thaw cycle. Sulphiting of acetylated cassava starch is not encouraged in food ingredients when swelling and freeze-thaw stability is required.

Flora E. Olaifa, Ibironke A. Ajayi, Victor O. Taiwo, Olusola S. Bello (Nigeria) Growth Response and Nutrient Utilization of Clarias gariepinus on Feeds Supplemented with African Oil Bean (Pentaclethra macrophylla Benth) Seed Residues (pp 44-48)

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Original Research Paper: An 8-week feeding trial was conducted in circular plastic tanks (50 × 34 × 27 cm³) to assess the performance of Clarias gariepinus juveniles on feeds supplemented with Pentaclethra macrophylla seed residue. Five diets were formulated at 35% crude protein content with 0, 15.58, 31.16, 46.74 and 62.32% P. macrophylla seed residue as partial replacement for soybean meal. Each treatment was replicated thrice with 15 fish per replicate (mean initial body weight and standard length 8.32 ± 0.06 g and 12.01 ± 0.01 cm, respectively). Fish were fed twice daily at 3% of body weight Changes in body weights were recorded weekly. Fish on control diet performed better than those on P. macrophylla seed residue-containing diets though no significant differences were observed between the proximate composition of all experimental diets and the control. Significant (P < 0.05) increases were observed in the packed cell volume, haemoglobin, white blood cells, mean corpuscular volume, platelets, Mean corpuscular haemoglobin, lymphocytes, heterocytes and eosinophylls during the experiment and between diets. The histology of the liver, kidney, brain, small intestine, gill and heart of fish on all treatments were also recorded. It was concluded that further studies should be carried out to further process P. macrophylla seed residues for inclusion in fish diets.

Abiodun Aderoju Adeola, Ogugua Charles Aworh (Nigeria) A Comparative Evaluation of the Chemical Properties of Wild Tamarind (Tamarindus indica L.) Fruits in Nigeria (pp 49-57)

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Original Research Paper: A comparative study was carried out to evaluate the chemical properties of mature wild tamarind fruits in Nigeria. Samples of the fruits were collected from 19 major towns in the savannah vegetation of Nigeria. Fruit pulp was hand-scraped from the seeds and separated from other non-pulp materials. Proximate composition, physicochemical properties, ascorbic acid and mineral composition, total carotenoids and antinutritional factors of mature tamarind fruit pulp were analysed. Proximate and mineral compositions were expressed as g/100 g fresh weight (FW) of the fruit pulp, the ascorbic acid and total carotenoids as mg/100 g FW and µg/100 g FW, respectively; the colour as optical density at a wavelength of 325 nm and total acidity as tartaric acid. Moisture content of the mature fruits ranged between 16.8 and 36.2%. The crude protein, crude fat, ash and total crude carbohydrate of the mature tamarind fruit pulp ranged from 3.5 to 7.4, 3.5 to 7.4, 3.0 to 6.9 and 52.0 to 62.7, respectively. The ascorbic acid, colour and soluble solids varied between 3.7 and 11.3, 0.30 and 1.42, and 5.2 and 6.4 °Brix, respectively. The mature tamarind fruits were high in acid (pH 2.3-3.3) but low in total carotenoids, antinutrients and micronutrients. Calcium and sodium were the most abundant macro- and micro-nutrients. Tamarind fruits are good sources of nutrients and could be effectively employed in combating food insecurity in developing sub-Saharan countries where tamarind fruits grow.

Jean-Paul K. M. Bouatenin, Theodore N. Djeni, Solange Aka, Kouakou Brou, K. M. Dje (Côte D’Ivoire) The Contribution of Microorganisms to the Fermentation of Cassava Dough during Attiéké Processing in Côte d’Ivoire (pp 58-64)

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Original Research Paper: Biochemical properties of fermentative microorganisms of attiéké traditional starters were evaluated in vitro for highlighting the contribution of each of them in cassava dough fermentation and selection of potential starter strains. A total of 345 isolates from three types of inocula (Adjoukrou, Alladjan and Ebrié) were screening for their abilities to produce α-amylase, β-glucosidase, pectinases and their acidification rate. Lactic acid bacteria (LAB) and at a lesser extent Bacillus sp. have been recognized as high acidifying microorganisms. Yeasts isolates were most involved in α-amylase (47.56%) production. But, LAB were the most involved in the detoxication of cassava by the high rate of isolates producing β-glucosidase (34.66%), while Bacillus sp showed high pectinases producing isolates (43.75%). A proportion of 7 to 10% of moulds contributes to the production of α amylase, linamarase and pectinase. A total of 42 strains with one or more desirable biochemical properties were pre-selected for the development as starter cultures for attiéké production.

Marina Christelle Nanouman Assohoun, Théodore N’Dédé Djéni, Florent Kouadio N’Guessan, Marina Koussemon (Côte D’Ivoire) Preliminary Study on Antimicrobial Properties of Lactic Acid Bacteria Involved in the Fermentation of Corn Dough during Doklu Processing in Côte D’Ivoire (pp 65-70)

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Original Research Paper: This study aimed to assess the antimicrobial activities of lactic acid bacteria (LAB) isolated from corn dough for doklu productionduring spontaneous fermentation. Fermentation was conducted for 10 days by mixing corn dough with water at room temperature and biochemical analysis and LAB isolation was performed every 2 days. LAB isolated were then tested for potential antimicrobial activity. Biochemical analyses revealed the presence of 3 main organic acids in corn dough: tartaric acid, oxalic acid and lactic acid. Moreover, pH decreased while titratable acidity increased. Corn dough contains a diversity of LAB including homo- and heterofermentatives. From the 109 isolates, 83.33% showed the ability to inhibit the growth of a pathogen bacterium, Staphylococcus aureus ATCC 25915 with diameters of inhibition ranging from 10.4 ± 0.55 mm to 16 mm. Twenty six of these positive LAB produced inhibitory substances which could be bacteriocins with a large spectrum of action against several human pathogens.

Rose Koffi-Nevry, Séraphin Affou Wognin, Sébastien Koffi Ouffoué (Côte D’Ivoire) Assessment of Health Risk Factors Associated with Conditions of Lettuce (Lactuca sativa) Sale in Abidjan (Côte d’Ivoire) Markets (pp 71-75)

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Original Research Paper: This study was conducted to identify the different risk factors related to conditions of sale of vegetables and the general sales environment. The marketing of lettuce is generally an activity assigned to women (100%) between the ages of 15 and 35 (76.4%) although 48.7% do not have any formal education. The highest percentage of sales was realized by the women from Adjamé (56.7%), followed by those of Port Bouet (51.5%) and Koumassi (46.5%). Marcory women sold less lettuce (14.8%) but more of other vegetables (43.8%). The immediate surroundings of sales points are real sources of contamination (garbage, public toilets, open channels, etc.). In Adjamé, 58.5% of the vegetables are exposed to garbage, followed by Plateau (50%). In Abobo (17.1%) and Port Bouet (15%), vegetables are sold close to public toilets. The majority (52.4 to 89.5%) of the traders do not protect lettuce during marketing. Vegetables were most of the time exposed to air, sold in stalls or in plastic bags, sometimes not displayed in baskets and exposed directly to the floor without any protection (71%). After marketing, 58% of the women conserved the unsold lettuce during the day at the stalls used to sell it. In Attécoubé, 100% of the unsold lettuce is kept at the market, in Adjamé, 16.07% of the unsold lettuce is stored at home while in Treichville, 40% of the vegetables are stored in a cold room. The site of sales and the risks of exposure to vegetables during the selling period are potential risk factors for microbial contamination of food. Improper handling and hygiene might lead to the contamination of fresh lettuce which can eventually affect the health of and pose serious health hazards to consumers.

Modupe O. Dawodu, Godwin O. Olutona, Funmilola Ajani, O. A. Bello-Olusoji (Nigeria) Determination of Mineral Trace Element and Proximate Analysis of Fish Feed (pp 76-81)

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Original Research Paper: Quality control in the feed industry does not only involve the verification of quality, standards established for each feed ingredient as it is received unto storage in the mill, but also involves the close monitoring of the quality of the ingredients through the period of storage prior to usage and during its processing. Quality control continues as ingredients emerge during the mixing process and as they finally go into storage as compound feed. Hence, proximate composition of four different directories’ fish feed formulation were examined. The results obtained from the feed samples analyzed showed that the mean values (%) range of crude protein was 57.29 ± 0.19 to 62.61± 0.13; moisture content (5.12 ± 0.06 to 8.26 ± 0.06); crude fat (10.92 ± 0.14 to 13.07 ± 0.04); carbohydrate (32.72 ± 0.17 to 36.16 ± 0.14); crude fibre (0.45 ± 0.08 to 0.65 ± 0.02); ash content (5.91 ± 0.13 to 7.31 ± 0.06); and energy (0.54 ± 0.04 to 0.57 ± 0.03 KJ/g). The mean values (µg g^-1) of mineral nutrients analyzed ranged were Zn (9.64 ± 0.06 to 15.05 ± 0.06), Fe (6.01 ± 0.04 to 19.02 ± 0.03), Mn (2.57 ± 0.17 to 7.80 ± 0.06), Cu (4.92 ± 0.11 to 10.10 ± 0.08) and P (1.41 ± 0.004 to 3.10 ± 0.08). The percentage of crude protein in each feed formulation was comparatively equal to the same dietary formulations in the literature.

Dilip Nandwani (USA) Field Evaluation of Tissue-Cultured Banana in the Northern Mariana Islands (pp 82-85)

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Original Research Paper: Bananas are widely grown in the Commonwealth of the Northern Mariana Islands and are an important food crop for domestic consumption. The objective of the present study was to evaluate new varieties of banana (tissue-cultured) in the local soil and climatic conditions of the Commonwealth. The study was conducted during 2007 to 2010 seasons at the Northern Marianas College-Cooperative Research, Extension and Education Services experimental farm in As Perido, Saipan. The number of suckers/mat, plant height, bunch weight, number of hands/bunch, stem diameter, color, and maturity were determined. Mean suckering rate/mat ranged from 4.0 to 6.6 during the initial harvesting cycle. ‘Robusta’, ‘Dwarf French Plantain’ and ‘FHIA17’ varieties were recorded as dwarf (180 cm tall) and ‘Saba’, ‘Daru’, ‘Yawa2’ were the tallest varieties (360 cm). ‘High Noon’ observed the longest cycling time (15.7 months) compared to ‘Pesang ceylon’ (12.5 months). Bunch weight was varied considerably with accession, ranging from 7 kg for ‘Pesang ceylon’ to 25 kg for ‘Robusta’. Girth or stem diameter of the pseudostem was also significantly different among varieties. ‘Daru’, ‘Yawa2’ and ‘Saba’ demonstrated the largest diameter, 90.2, 90.0 and 89.0 cm, respectively. ‘Yawa2’ produced a high number of fruits (fingers), 142/bunch. The susceptibility of the varieties to yellow or black Sigatoka and Panama (Fusarium wilt) diseases was assessed based on visual evaluation of disease severity. Results indicate that all introduced varieties, cooking or dessert, performed well under the soil and climatic conditions of the CNMI.

Caleb Adewale Otunla, Olufunmilayo Omowumi Idowu (Nigeria) Comparative Study of the Growth and Yield of Pleurotus florida (Oyster Mushroom) on Some Tropical Trees (pp 86-89)

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Original Research Paper: Chopped stems of four tropical trees namely mango (Mangifera indica), neem (Azadirachta indica), acacia (Acacia species) and coconut (Cocos nucifera) with their mixed bed, as the fifth, were evaluated as substrates for the cultivation of Pleurotus florida, an edible mushroom. Observations were made for the growth and yield parameters of the mushroom namely; number of fruits (NF), fruit weight (FW), width of pileus, length of stipe, biological efficiency (BE) and production efficiency (PE), mycelia extension, days to full colonization, days to initiation and extension per day. The results obtained from this study indicated that the fruit weight (FW) of P. florida (80 g) was highest when cultivated on chopped mango stem. The same trend was observed in BE (46%) and PE (17%). Chopped coconut stem produced the least FW (48 g) and length of stipe (4 cm). Its BE (27%) and PE (11%) were also the least. However, the highest width of pileus (12 cm) was produced by coconut while chopped acacia stem (6 cm) produced the least. The highest mycelia extension (11 cm) was obtained from coconut while the least was from mango. The results obtained indicated that the stem of mango is a suitable substrate for the cultivation of P. florida (Oyster mushroom).

Bal Vipan Chander Mahajan, Wasakha Singh Dhillon, Jatinder Kumar, Karanbir Singh Gill (India) Evaluation of Different Packaging Films on Shelf Life and Quality of Bell Pepper (Capsicum annuum L.) (pp 90-92)

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Short Communication: Bell pepper (Capsicum annuum L.) is a highly perishable vegetable and needs appropriate handling and adequate care to maintain shelf-life and quality. In the present investigations, the post-harvest shelf life of bell pepper was evaluated using shrink film, cling film, low density polyethylene (LDPE) film and high density polyethylene (HDPE) film followed by storage at 8-10°C and 90-95% relative humidity. Data on weight loss, firmness, chlorophyll, ascorbic acid and sensory quality were recorded periodically. Shrink film proved to be the best packaging film in maintaining quality up to 20 days storage as indicated by minimum weight loss (1.28%); highest fruit firmness (1370 g force), highest retention of chlorophyll (0.062 mg%) and ascorbic acid (15.92 mg%). On the other hand, control fruit (unpacked) maintained marketable quality only up to 10 days. Shrink film packed bell pepper registered almost double the shelf-life compared to unpacked fruit.

Iyabo Bosede Adeoye, Olubunmi Lawrence Balogun (Nigeria) Consumer Preference for Watermelon Varieties in Urban Environment of Ibadan Metropolis, Oyo State, Nigeria (pp 93-96)

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Short Communication: Watermelon (Citrillus lanatus (Thum.) Matsum and Nakai)) is becoming very popular among residents in Nigerian cities due its taste, flavor and attractive color. One of its constituent, lycopene, an antioxidant, is known to prevent degenerative diseases such as cancer. Horticultural marketing in Nigeria is becoming sophisticated. Thus, it is therefore important to produce and market varieties of preference. The study examined consumer preference for three watermelon varieties (‘Sugar baby’, ‘Kaolack’ and ‘Charlton gray’) in an urban environment of Ibadan, Oyo state. Primary data was collected from respondents from three randomly selected local government areas in Ibadan Metropolis, Oyo State. Data were collected from 101 randomly selected consumers of watermelon using a multistage sampling technique. The data were analyzed using descriptive and Probit regression techniques. The results revealed that 63.4% of the respondents were females and that the majority was less than 30 years of age (34.65%). Most respondents had a tertiary level of education (80.85%) and were married (69.15%). Although the result of the analysis indicated that there was little difference in the preference scores of ‘Kaolack’ and ‘Sugar Baby’, ‘Kaolack’ has a slight higher percentage of 49%, ‘Sugar baby’ had 48% while ‘Charlton gray’ was preferred by only 3% of the respondents. The result also revealed that most of the respondents preferred whole (81.3%), medium-sized (65.9%) watermelon to sliced fruits. 29.4% of respondents purchase watermelon once a week. The result of factors influencing consumer preference for watermelon showed that age, household size and number of children in the household (P < 0.05) were important determinants of respondents’ preference for watermelon. Research efforts should be concentrated on the development of medium-sized fruits of ‘Kaolack’ and ‘Sugar baby’.

Enongene Kevin Enongene, Nkwatoh Athanasius Fuashi, Doumta Charles Falang (Cameroon) Nutritional Value of One major Non-Timber Forest Product: Irvingia gabonensis Seeds from the South West Region of Cameroon (pp 97-99)

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Short Communication: The forest besides timber contains many useful goods and services of both subsistence and commercial values, known as non-timber forest products (NTFPs). These NTFPs sustain rural people and rural economies. NFFPs include all forest goods and services, excluding commercial timber. In this context, the partof Irvingia gabonensis on the NTFP market, are the seeds from the fruits of a tall and large deciduous forest tree from the family Irvingiaceae.The seeds are used in the preparation of diverse dishes. Despite this product’s enormous support to the traditional Cameroon dishes, the nutritional value of these products has not been well investigated in the study area. In a struggle to step up investigations on these products, a study on the nutritive value of I. gabonensis from three different locations in the South West Region of Cameroon wascarried out. The study made use of laboratory analyses. The following values were obtained for the three seeds; dry matter (DM; 92.58 ± 0.29 - 95.35 ± 0.17%), ash (5.43 ± 0.90 - 9.29 ± 0.95 g/100 g DM), lipids (55.02 ± 0.76 - 67.49 ± 0.03 g/100 g DM), crude proteins (7.98 ± 0.24 - 8.69 ± 0.26 g/100 g DM), carbohydrates (3.18 ± 0.20 - 10.60 ± 0.96 g/100 g DM), fibre (5.94 ± 0.07 - 11.64 ± 0.09 g/100 g DM), iron (0.26 ± 0.01 - 0.94 ± 0.04 mg/100 g DM) and vitamin A (499.73 ± 0.17 - 502.21 ± 0.29 µg/100 g DM). The nutritional value of the seeds depends on their location of origin. The high lipids content of the seeds implies the seeds can be considered as a good source of lipids.

Noorzaliza Razali (Malaysia), Aly Farag El Sheikha (Malaysia/Egypt), Shuhaimi Mustafa, Aida Firdaus Muhammad Nurul Azmi, Mehrnoush Amid, Mohd Yazid Abd Manap (Malaysia) Chemical and Nutritional Composition of Coleus tuberosus (Ubi Kemili) Tubers from Malaysia: Preliminary Studies (pp 100-104)

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Research Note: Coleus tuberosus is a tuber vegetable of the Lamiceae family, consisting of about 200 different species which include ornamental, medicinal plants and plants with edible tubers. This paper reports the chemical and nutritional composition of coleus potato. This study focused on the two parts of the tubers; peel and flesh. The flesh analyses resulted in 4.13% moisture, 5.73 g crude protein, 0.20 g fat, 85.67 g total carbohydrates, 4.27 g ash, minerals (potassium 1136.08 mg, calcium 16.06 mg, and magnesium 74.23 mg, iron 1.33 mg) and β-carotene 54.07 μg/100 g of dry weight. While the peel analyses resulted in 8.27% moisture, 8.73 g crude protein, 0.37 g fat, 68.60 g total carbohydrates, 14.03 g ash, minerals (potassium 3025.75, calcium 257.47 mg, and magnesium 70.03 mg, iron 49.76 mg/100 g dw) and β-carotene 661.87 μg/100 g dw. Amino acids and sugar contents were analyzed and indentified in both of flesh and peel of coleus potato. In general, coleus potato could be considered as one of the good sources of minerals especially (potassium, calcium, magnesium and iron) and β-carotene. To the best of our knowledge, this is the first study reporting the chemical composition of C. tuberosus. The data obtained will present the important indication of the potentially nutraceutical of coleus potato as one of the cheaper sources of nutrients.

Marc Nwosu Ogbuagu (Nigeria) Amino Acid Composition of a Species of Whelk (Buccinum inclytum) Meat Protein (pp 105-107)

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Research Note: The amino acid composition of a species of whelk (Buccinum inclytum)meat protein has been determined. The result revealed a total of 17 amino acids (excluding tryptophan) with glutamic acid (13.11 g/100 g protein) and aspartic acid (8.98 g/100 g protein) as the predominant amino acids. The amino acids have a total value of 78.61 g/100 g protein. The essential amino acids make up 38.53 g/100 g protein of the total amino acids (excluding tryptophan). This value represents 49.01% of the total amino acid composition of the whelk meat sample. The whelk has high values of lysine (5.61 g/100 g protein), leucine (7.60 g/100 g protein), arginine (5.62 g/100 g protein) and an appreciable value of 4.90 g/100 g protein for phenylalanine. The values of methionine+cystine (3.27%), leucine (7.66%), valine (3.95%), isoleucine (3.31%) and phenylalanine + tyrosine (7.80%) scored higher than their respective FAO/WHO/UNU (1991) reference standards. Whelk meatcan serve as a good source of essential amino acids to consumers.