Cupuassu (Theobroma grandiflorum) is a fruit tree native to the Brazilian Amazon. Cupuassu beans are extensively used in the Brazilian food industry. Fat from cupuassu beans, which are a rich source of triacylglycerols and fatty acids, is used extensively in the production of candies and confectionery in the northern and northeastern regions of Brazil. The potential use of the agro-industrial by-products of cupuassu has only slightly been addressed by the scientific community. Often, such by-products are sources of bioactive compounds with functional properties. Thus, the aims of this study were to characterize the use of cupuassu peel flour (CPF) and to examine the potential of CPF as a partial replacement in the preparation of breads through various means: chemical analyses, determination of protein digestibility, tannins, phytic acid and phenolic contents, pH, color, volume, and acceptance tests. The results show that CPF is a potential source of dietary fiber (79.81%), mainly insoluble fiber (78.29%), and breads made with added CPF present high dietary fiber content (5.40 and 6.15 g/100 g for inclusions with 6 and 9% CPF, respectively) and phytochemical values. The use of this by-product did not produce substantial changes in the physical, chemical or rheological characteristics of breads. Therefore, breads enhanced with CPF may be a convenient functional food, offering a good source of dietary fiber and phytochemicals. Breads prepared with 6% added CPF presented an acceptable overall quality to consumers.

Cupuassu ( Theobroma grandiflorum ) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations

................................................................................................................................... v TABLE OF CONTENTS ............................................................................................................. viii LIST OF TABLES ....................................................................................................................... xiv LIST OF FIGURES ...................................................................................................................... xv CHAPTER ONE .............................................................................................................................

Nodulation, Nitrogen Fixation and Diversity of the African Yam Bean Rhizobia in Four Ghanaian Soils

The main objective of this research was to utilize extrusion processing for developing a wheat- and soy-based “lentil analog” product. The sensory properties and the nutrient content of this product were studied. Lentil analog products using six formulations were produced using a pilot-scale twin screw extruder. Descriptive sensory analysis of prepared products showed that all extruded treatments were similar to each other, but different from the natural lentil control. Treatments with soy: wheat ratios of 50:50 in the presence of lecithin, 60:40 and 70:30 are higher in descriptive attributes of beany flavor, particles/residuals and firmness compared with the control. Consumer acceptability testing (9-point hedonic scale) indicated that there were no significant differences (P < 0.05) in acceptability among the selected treatments and the lentil control sample. Lentil analog can be used as a substitute for regular lentils that is increasingly a costly commodity.



Practical Applications

A novel extruded lentil analog product with high consumer acceptability was produced, which can provide a low-cost, high-protein diet and rich in essential vitamin and minerals. This product can be supplied to the general population in countries of South Asia and the Middle-East, as a substitute for regular lentils.

Sensory and Nutritional Properties of a Novel Cooked Extruded Lentils Analog

Developing an extruded lentil analog is our aim. Lentil analog with six formulations were produced using a pilot-scale single (SS) and twin screw (TS) extruders. Texture analysis of lentil analogs prepared for consumption revealed that the products formulated with 60:40 and 70:30 soy: wheat ratios exhibited a significantly higher hardness, adhesiveness and lower springiness as compared to all other treatments. Differential Scanning Calorimeter (DSC) results indicated that all starches in dry blend are completely 100 % gelatinized by extrusion for all treatments at 100 °C. The maximum peak of viscosity for TS was formed after 5.58 min. from the run at 89.9 °C for the best treatment. However, this lentil analog product can provide a high quality lentil which can be used as a substitute for regular lentils.

A Novel cooked extruded lentils analog: physical and chemical properties

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Effect of Different Processing Methods on the Chemical Composition of African Yam Bean (Sphenostylis Stenocarpa) Flours And Organoleptic Characteristics of their Gruels.

Two legumes, African yam beans (Sphenostylis stenocarpa) and cowpeas (Vigna unguiculata), were processed into akara, moimoi and porridge then analyzed along with the raw samples for chemical, functional and sensory properties. Results showed that all the samples (raw or processed) had similar and high crude protein content with an average of 20.7%. The cowpea and African yam bean porridges had the highest (22.9%) and the lowest (19.9%) crude protein, respectively, which showed that the two legumes are very good sources of protein. Moimoi made from African yam beans had lower gelation capacity (19.4 w/v), higher water absorption capacity (68.0 ml/g), and lower oil absorption capacity (35.9 ml/g) than that made from cowpeas with 23.6 w/v, 54.0 ml/g and 41.0 ml/g, respectively. Similarly akara made from African yam beans had a higher gelation capacity of 34.5 w/v, water absorption capacity of 71.0 ml/g and a lower oil absorption capacity of 60.0 ml/g compared to that made from cowpeas (30.6 w/v, 57.0 ml/g and 62.02 ml/g respectively). Sensory evaluation showed that moimoi and akara made from African yam beans were not significantly different (p0.05) in color, flavor, texture and overall acceptability compared to those made from cowpeas indicating that African yam beans could be very useful in the preparation of moimoi and akara. In general, processing into akara and moimoi improved the oil absorption capacity of the African yam beans. The improved capacity to bind fat would be useful in ground meat formulations such as sausage in addition to the usefulness in making moimoi and akara.

G.N. Akah

Papers

Chemical, functional and sensory properties of processed African yam beans (Sphenostylis stenocarpa) and cowpeas (Vigna unguiculata)