Fidelis Mawunyo Kpodo

Technological application of natural thickening agents as useful functional ingredients in food systems is critical for the food industry. This study investigated the synergistic potential of composite mixtures of xanthan gum with pectin, cassava starch, or corn flour as natural thickening agents in tomato ketchup production. The effect of the thickener blends on the physicochemical (moisture, ash, pH, titratable acidity (TA), total soluble solids (TSS), β ‐carotene, and color), rheological, and sensory properties of the tomato ketchup formulations was compared with a commercial ketchup product. Significant differences ( p < 0.05) were recorded in all physicochemical properties except for moisture content. The commercial ketchup product demonstrated higher TA (0.59%), ^o Brix (28), and β‐carotene content (0.12 mg/100 g). Among the thickener blends, the ketchup formulated with xanthan gum and starch showed higher ^o Brix (10.30), β‐carotene (0.05 mg/100 g), and redness color (8.53), however, the least viscosities at all shear rates. The formulation containing xanthan–pectin blend exhibited comparatively higher rheological and sensory properties. The cross‐linking of the xanthan–pectin polysaccharide chains generated a stable entangled polymer network structure that enhanced the flavor and flow property of the ketchup product.

Maize and maize products are major staples consumed worldwide and contain dietary nutrients essential for human nutrition. Processing methods influence the safety and nutritional quality of maize products. This study investigated the effect of different milling processing factors on the mineral and proximate composition of maize products. The study also estimated the contribution of maize products to daily mineral intake. An atomic absorption spectrophotometer was used to determine the mineral content of samples. Proximate composition was determined using methods of the Association of Official Analytical Chemists. A multiple 24‐h dietary recall was used to estimate daily mineral intake of respondents who consume maize products in a cross‐sectional study. The results obtained showed that milling methods influenced the mineral and proximate compositions of the maize products. Mineral content in the milled maize samples followed the order P > Mg > Zn > Fe. The wet milling method retained the highest Fe and P contents, whereas the dried milled sample showed an increased Mg content. The estimated daily mineral intakes of participants were below the World Health Organization recommended standard limits. The respondents were at risk of deficiency of the minerals Fe and Mg. Public health education on sufficient dietary intake of these essential minerals should be intensified.

In chocolate, the primary emulsifier used is soy lecithin. However, soy lecithin is a major allergen to some people and also considered expensive as it is imported. In this study, three different genotypes of okra pectin were extracted and used to replace lecithin in chocolate production as an emulsifier. The okra pectin samples were combined in different ratios and used in different chocolate formulations. The new formulations were evaluated by means proximate analysis and relative preference mapping (RPM). Results showed that there were no significant differences between the moisture content (1.85-2.25 %) and the ash content (2.54-2.82%) for all formulations (p > 0.05). However, there were slight differences among the formulations regarding the fat (30.34-30.99%) and sugar (22.12-31.61%) contents. The RPM results indicated that product F8, F9, F10, F13, F14 and F16 were considered to be similar to the control and liked as much as the control. All these products contain some ratio of Balabi pectin in their formulation except product F10. Product F8 which was the most liked product had fat and sugar contents lower than the control. The study showed that none of the products containing a single pectin variety was found in the area of interest suggesting that combining the pectin varieties gives a better result in the formulation of chocolate compared to using pectin from a single okra genotype.

During breastfeeding, the human breasts secrete three different kinds of milk. Research indicates that newborns exposed to organochlorine pesticides (OCPs) during developmental stages, even at low concentrations, may suffer irreparable harm. The study aimed to ascertain whether OCPs levels in human milk vary across lactational stages. University of Health and Allied Sciences Research Ethics Committee (UHAS- REC) examined and approved the study protocol. 47 volunteers were chosen using purposive sampling. Each participant donated 15 ml of each type of breast milk. Colostrum was taken shortly after delivery up to day 4, transitional milk between day 5 and two weeks postpartum, while mature milk was taken two weeks afterwards. A modified version of QuEChERS was used to process 10.0 g aliquot of each breast milk sample, and the resulting extracts analysed for OCPs employing a Gas Chromatograph, Varian CP 3800, fitted with electron capture detector (ECD). The detection threshold was not reached for any of the six OCPs tested. This implied that none of the breast milk components analysed in this study contained any detectable levels of OCPs that might have posed any serious health risks to the infants through breastfeeding. Aldrin, chlordane, DDT, dieldrin, endrin, and heptachlor were not found in detectable quantities in mothers’ milk during the three stages of lactation. Our findings are encouraging. The study’s findings likely show that the Stockholm Convention’s campaign to remove POPs from the environment seems to be yielding positive impact.

This study aimed to evaluate the physicochemical properties of okra residue obtained after pectin extraction from three okra genotypes (Asha, Balabi, and Agbagoma). The okra residue was oven-dried. Proximate analysis and functional properties were determined using standard AOAC methods, whereas mineral content was determined using atomic absorption spectroscopy. Phenolics and antioxidant capacity were determined using the Folin-Ciocalteu and DPPH methods. The okra pectin extraction residues were rich in carbohydrates (70.0–71.7%) and ash (19.55–21.9%), but had relatively low proteins (0.87–3.62%) and moisture (4.71–5.94%) contents. The okra residue samples had high potassium (8.59–9.27 mg/100 g) and sodium (.380–3.93 mg/100 g) contents. The solubility index for the varieties ranged from 18% to 25%, whiles swelling power ranged from 8% (Balabi) to 10% (Asha). The pectin extraction by-products showed high water absorption (546% to 617%) and oil absorption (216% to 318%) capacities. Residues from all okra genotypes demonstrated antioxidant activity (7.13–15.15%) and contained varied amounts of phenolic compounds (13.85–33.58 mg GAE/100 g). The results showed that okra residue obtained after pectin extraction has high nutritive and functional values, and could be exploited for other economic utilization instead of discarded as waste.

The family Solanaceae represent one of the most economically, nutritionally and medicinally important families of angiosperms. The genus Solanum is a hyper-diverse taxon of this family. There are about 2300 species of Solanum in the world that are mainly distributed in the tropical and sub-tropical areas, with a small number in the temperate areas. Solanum torvum has been extensively explored for its chemical constituents. To determine and compare the phytoconstituents of the fruits/berries of three different species of Solanum (torvum, erianthum, and macrocarpon) at different maturity stages. Fruits of Solanum (torvum, erianthum, and macrocarpon) were harvested at different maturity stages from local farms and around households in the Volta region and kept in sterile sample bags. Phytochemical and mineral analysis of the fruits was carried out according to the method of the Association of Official Analytical Chemists (AOAC), to determine the mineral composition of the fruits. Total phenolic content was determined by the Folin Ciocalteau method, Flavonoids content was determined by the Aluminum Chloride method. Antioxidant activity was determined by three assays; DPPH, FRAP, and ABTS. The elemental mineral analysis was done using the flame photometer according to methods by AOAC. The present study revealed that the levels of antioxidants, total phenolics, and flavonoids contents were significantly affected by both the physiological maturity stage and extraction solvents. Total phenolic content ranged between 16.97±0.03 - 40.62±0.00 µL GAE/10 µL. Flavonoids contents ranged from 52.33±0.36 - 434.00±0.31 µL CE/10 µL. Antioxidants activity values ranged between 37.79±036 - 878.34±4.36, 16.66±7.40 - 47.49±15.27 and 0.075±0.00-0.257±0.00 for DPPH, ABTS and FRAP assays respectively. Elemental mineral values recorded ranged between 4.87±0.03 - 11.55±0.05 mg/kg for Fe, 23.23±0.04 - 32.46±0.04 mg/kg for Mg and 34.317±0.03 - 15.3309±0.001 mg/kg for Na. This study revealed that the levels of antioxidants, total phenolics and flavonoids are significantly affected by both the physiological maturity stage and extraction solvents. It was clear that all methanolic extract showed significant variations with high values in antioxidants which included the DPPH scavenging activity, the ABTS• + scavenging activity, the Ferric reduction power assay, the total phenolics, and the flavonoid content.