Research
Food Properties of Hull, Dehulled and Whole Seed Samples of Bambara Groundnut (Vigna subterranea L. Verdc)
The functional properties of the testa, dehulled and whole seed samples of Vigna subterranea were examined under different neutral salt concentrations. Parameters examined for were: foaming capacity (FC), foaming stability (FS), water absorption capacity (WAC), emulsion capacity (EC), lowest gelation concentration (LGC) and protein solubility (PS). Results showed that the highest FC was recorded for NaCl at 0.5 % salt concentration, the lowest FC was recorded for Na2SO3 at 10 % salt concentration. Most of the present values of FS were lower than those reported for some legumes in literature. WAC values ranged between 250- 400 % (testa), 140-240 % (dehulled) and 100-240 % (whole seeds) in the various salt solutions; high WAC values could make the samples useful replacement in various food formulations such as baked goods and custards. The EC results showed that EC depended on salts concentrations and the type of salts under consideration. LGC results were in the range of 2.0-8.0 % which were mostly lower or within the range of most literature values for leguminous seeds. For the five salts used in the analysis (NaCl, Na2CO3, Na2SO3, NaNO3 and CH3COONa), the proteins in the samples were more soluble in the basic region of pH. The PS figures mostly showed two distinct peaks meaning that the bambara groundnut samples might be having two major proteins.
Domestic Pig Organs as Good Sources of Nutritionally Important Fatty Acids and Low Cholesterol Meat
The levels of fatty acids, phospholipids and zoosterols were determined in the organs of domestic pig consumed in Nigeria on dry weight basis. The organs analysed were liver, muscle and brain. Results showed crude fat varied from 2.85-4.36 g/100 g; SFA varied from 34.4 -39.9 % of total fatty acids, total unsaturated fatty acids (TUFA) varied from 60.1-65.6 %, PUFA ranged from 23.9-30.1 % and MUFA ranged from 35.5-37.7 %. PUFA/SFA range was 0.598- 0.873; EPSI range was 0.659-0.848; AA/DGLA was 6.22-20.2; n-6/n-3 was 0.285-0.481 and EPA/DHA was 0.079-0.472. Fatty acid as food would be provided by 0.743-1.366 g/100 g (SFA); 0.796-1.239 g/100 g (MUFA); 0.574 -0.817 g/100 g (PUFA) whereas TUFA would provide 1.60-2.06 g/100 g. In energy from fatty acids: SFA would produce 27.5-50.5 kJ/100 g (34.5- 39.8 %); MUFA would produce 29.5-45.8 kJ/100 g (35.5-37.7 %); PUFA would produce 21.2-30.2 kJ/100 g (23.8-30.1 %) and TUFA would produce 50.7-76.2 kJ/100 g (60.0-65.4 %). Correlation coefficient (rxy) showed that liver/muscle, muscle/brain, liver/brain were each significantly different from each other at r = 0.05. In the phospholipids, phosphatidylcholine was mostly concentrated in all the samples having a range of 223-307 mg/100 g (58.0-63.8 %) and liver/muscle, muscle/brain and liver/brain rxy were all significantly different at r = 0.05. Cholesterol was the only sterol with value greater than 0.00 mg/100 g or 99.996-99.997 %. Chi- square analysis showed no significant difference in the cholesterol at α ≤ 0.05. Uncertainty interval percentage (UIP) was calculated where standards were available using UIP of Beef-PorkFat Blend. The two most concentrated fatty acids in liver and brain were C16:0 [24.9 % (liver) and 21.2 % (brain)], C22:6 (DHA) [19.5 % (liver) and 20.0 % (brain)]; in muscle highest concentrated fatty acids were C16:0 (23.9 %) and C18:1 (oleic acid) (15.1 %).
