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Avocado puree is rich in unsaturated healthy fats, being a better alternative to the saturated bakery fats usually used in cake production. Hence, the potential of avocado puree as a fat replacer and the use of composite flours made from wheat and orange fleshed sweet potato (OFSP) for cake production were investigated. Various ratios of substitution of the OFSP flours and avocado puree were used. The proximate composition of the flour blends, physical properties, colour and sensory acceptability of the cake were evaluated. Moisture content (6.17-9.17%) was low, such as to support stability during storage. The 100% OFSP flour had the highest content of ash, crude fat, and carbohydrate (1.50, 4.17, and 82.76%, respectively). The 100% wheat flour showed the highest protein content (15.42%) and fibre content (1.01%), whereas 100% OFSP had the lowest contents (4.53 and 0.21%, respectively). Significant variation of the cake height and weight were noticed among different formulations considered in this experiment. The cake produced with 90% wheat and 10% OFSP was the most preferred, with the highest overall acceptability (8.40). Therefore, wheat flour supplemented with 10% OFSP produces a batter which possesses the potential to create a health-beneficial cake and provide economic advantages to the nation by reducing wheat importation. [ABSTRACT FROM AUTHOR]

In this work, the bioactive constituents of instant drink formulated using Ananas comosus and Citrus sinensis rind extracts supplemented with Cymbopogon citrates leaf extract with the aid of simplex centroid mixture design and gas chromatography–mass spectrophotometry were studied. The rinds of A. comosus and C. sinesis, and the leaf of C. citrates were processed into extracts and then developed into an instant drink. The results showed optimal extracts mixture of A. comosus (15.0%), C. sinesis (38.56%), and C. citrates (46.44%) was most suitable. The major bioactive compounds included 3-(2-Hydroxy-6-methylphenyl)-4(3H)-quinazolinone (16.31%), 9,12-Octadecadienoic acid (Z,Z)- (10.54%), Z-(13,14-Epoxy)tetradec-11-en-1-ol acetate (9.60%), Cinnamic acid, p-(trimethylsiloxy)-, methyl ester (6.85%), 2-Methyl-Z,Z-3,13-octadecadienol (4.18%), 1-Butoxy-1-isobutoxy-butane (3.16%), 2-Propen-1-amine (2.98%), and cis-11-Hexadecenal (2.46%). Antioxidants indicated total phenolic (21.26 mg GAE/g), alkaloids (15.03 mg/100 g), total flavonoids (86.45 mg RE/100 g), DPPH (83.18 mol TEAC/100 g), ferric reducing power (19.10 mmol Fe2+/100 g), and metal chelating power (41.02 mmol Fe2+/100 g). Phenolic profile showed 135.20 mg/100 g of epicatechin, ferulic acid (10.11 mg/100 g), vanillic acid (19.84 mg/100 g), pyrogallol (42.0 mg/100 g), gallic acid (35.90 mg/100 g), catechin (380.11 mg/100 g) and quercetin (45.40 mg/100 g). Physicochemical showed packed bulk density (0.601 g/ml), porosity (22.74%), pH (5.11), L* (74.21), a* (21.10), and b* (32.34). Sensory scores indicated taste (93.03%), appearance (86.45%), aroma (89.15%), and general acceptance (91.56%). Fourier transformed infrared indicated that the main functional groups included carbamyl (amide), phenyl (phenol), carboxyl (carboxylic acid), cyano (nitrile), formyl (alkaynal), alkoxy-carbonyl (ester), and aryl halides. The instant drink has biological potential as antioxidant, hepatoprotective, antihistaminic, hypocholesterolemic, antieczemic, analgesic, antimalaria, and cancer preventive. Consequently, the instant beverage could find domestic and industrial applications as a functional drink. [ABSTRACT FROM AUTHOR]

This work investigated the development of instant tea formulated using Cymbopogon citrates, Zingiber officinale and Moringa oleifera extracts. Fresh leaves of C. citrates and M. oleifera, and rhizopus of Z. officinale were processed into lyophilized extracts and ultimately developed into instant tea with the aid of simplex centroid mixture design. The results showed optimal extracts mixture of C. citrates (52.32%), M. oleifera (18%), and Z. officinale (29.68%) as most suitable. Prominent bio-compounds included 9,12-Octadecadienoic acid (Z,Z)-(29.54%), Ricinoleic acid (7.49%), 2-Propen-1-amine (7.29%), Z-(13,14-Epoxy)tetradec-11-en-1-ol acetate (7.19%), 9-Octadecenal, (Z)-(7.15%), and 1-Butoxy-1-isobutoxy-butane (4.20%). Antioxidants showed total phenolic (23.80 mgGAE/g), alkaloids (13.61 mg/100 g), total flavonoids (91.24 mg RE/100 g), DPPH (74.16 µmolTEAC/100 g). Phenolic profile showed epicatechin (108.2 6 mg/100 g), ferulic acid (23.41 mg/100 g), pyrogallol (30.02 mg/100 g) and quercetin (38.62 mg/100 g). Physicochemical showed packed bulk density (0.591 g/ml), pH (5.28), *L (69.25), *a (13.61) and *b (28.40). Sensory scores showed taste (90.87%), aroma (86.45%), and general acceptability index (89.84%). Fourier transformed infrared showed carbamyl (amide), cyano (nitrile), formyl (alkaynal), and aryl halides. The formulated instant tea possessed some health promoting bioactive compounds. [ABSTRACT FROM AUTHOR]

This study investigated the impact of post-harvest treatments on bio-compounds and amino acids in V. amygdalina leaf. Fresh V. amygdalina leaf was processed using thermal oil-aqueous mixtures (soybean oil:aqueous and palm oil:aqueous) at 1:40 and 130 (v/v), respectively. Results indicated that the hot soybean oil-aqueous mixture was the most effective in preserving the bio-compounds and amino acids with retention potentials of 80.95% of the bio-compounds at the rate of 90–100%. Hot palm oil-aqueous mixture retained 61.90% of the bio-compounds at the rate of 90–100% and hot aqueous retained 9.52% of the bio-compounds at the same rate. During the debittering process, seven new bio-compounds were formed in the leaves treated with hot soybean oil-aqueous mixture, six in palm oil-aqueous mixture and only four in hot aqueous leaves. The bio-compounds in the treated leaves have potential functions as antitumor, antioxidants, antihistaminic, anti-ovarian cancer, anti-inflammatory, antiarthritic, hepatoprotective, antihistaminic, haemolytic 5-α reductase inhibitor, nt, immune-stimulant, diuretic, antiandrogenic, and anaemiagenic. Alkaloids and polyphenols were retained at the rate of 81.34–98.50% using oil:aqueous mixture while aqueous recorded the rate of 33.47–41.46%. Most of the essential amino acids were retained at a rate above 90% through the aid of oil. The process is scalable and could be employed for domestic and industrial applications. [ABSTRACT FROM AUTHOR]

This work investigated how to minimize minerals, vitamins, antioxidants, and functional group losses during the processing of Vernonia amygdalina leaf as a functional food ingredient. Fresh V. amygdalina leaf was subjected to hot oil‐aqueous mixtures (soybean oil: water and palm oil: water) treatments at 1:40 and 1:30 (v/v), respectively. Results showed that V. amygdalina treated with hot‐soybean oil: water had retention rates of 45.39%–96.91% for mineral contents, pyridoxine (97.73%–98.24%), total phenolic (84.30%–92.87%), DPPH (89.56%–98.18%). Hot‐palm oil: water had retention rates of 33.33%–89.21% for mineral, pyridoxine (75.82%–80.35%), total phenolic (82.0%–88.11%), and DPPH (74.12%–92.69%). Hot‐water had retention rates of 28.37%–71.69% for mineral, pyridoxine (30.23%), total phenolic (63.06%), and DPPH (56.29%). Amide functional group decreased by 21.09%–44.48%, 37.53%–41.23%, and 70.61% for hot‐soybean oil: water, hot‐palm oil: water, and hot‐water, respectively. Hot‐soybean oil: water mixture is a good alternative for the processing of V. amygdalina as a functional food ingredient. The process is scalable and could be employed for domestic and industrial utilization. Practical Application: In tropical Africa and Asia, Vernonia amygdalina is one of the potential nutritional and functional plants. Saponins, flavonoids, tannins, polyphenols, and terpenoids are only a few of the secondary metabolites found in V. amygdalina leaf extracts. Its anti‐diabetic, anti‐microbial, anti‐allergic, anti‐malaria, anti‐fungal, anti‐cancer, antileukemia activities, and hypolipidemic physiological properties may be attributed to these phytochemicals. With such potential as an active ingredient, functional meals can be developed domestically and industrially to treat a wide range of illnesses. [ABSTRACT FROM AUTHOR]