Skip to main content
SpringerLink
Log in

Effects of storage and processing on the nutritive value of certain Nigerian foods

  • Short Communications
  • Published:
Experientia Aims and scope Submit manuscript

Summary

The effects of storage and processing on the nutritive value of two Nigerian foods-raw cowpea (Vigna unguiculata) flour and palm oil, have been investigated. Increased retention of both thiamine and riboflavin as a result of increased water activity (Aw) were recorded for cowpea flour stored for 6 months. A storage temperature of 5°C led to minimal losses of both vitamins in the stored flour. Differences in physico-chemical characteristics were observed between palm oil produced by the traditional method and that produced by a modern commercial method. Increasing Aw led to decreasing loss of unsaturation in the traditionally-produced palm oil during 4-week storage at ambient temperature (25°C).

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

References

  1. Association of Vitamin Chemists, (Method of Vitamin Assay), 3rd edn. N. Y. Intersc. Publ. 1966.

  2. Bhattacharyya, G. K., and Johnson, R. A., in: Statistical Concepts and Methods, John Wiley and Sons, New York 1977.

    Google Scholar 

  3. Devine, J., and Williams, P. N., in: The Chemistry and Technology of Edible Oils and Fats, p. 161. Pergamon Press, N. Y. Oxford/London/Paris 1961.

    Google Scholar 

  4. Joslyn, M. A., in: Methods in Food Analysis, 2nd edn, p. 402. Academic Press, New York 1970.

    Google Scholar 

  5. Kamman, J. F., Labuza, T. P., and Warthesen, J. J., J. Food Sci.46 (1981) 1457.

    Google Scholar 

  6. Labuza, T. P., Proc. 3rd Intl. Cong., Food Sci. Technol., p. 618. Washington, D.C. 1971.

    Google Scholar 

  7. Loncin, M., Bimbenet, J. J., and Lenges, J., J. Food Technol.3 (1969) 131.

    Google Scholar 

  8. Metcalfe, L. D., Schmitz, A. A., and Petka, J. R., Analyt. Chem.38 (1966) 514.

    Google Scholar 

  9. Oyenuga, V. A., in: Nigeria's food and feeding stuffs, p. 79. Ibadan University Press, Ibadan, Nigeria 1968.

    Google Scholar 

  10. Pearson, D., in: The Chemical Analysis of Food, 7th edn, p. 495. Churchill Livingstone, London 1976.

    Google Scholar 

  11. Rockland, L. B., Analyt. Chem.32 (1960) 1375.

    Google Scholar 

  12. Scheig, R., Am. J. clin. Nutr.21 (1968) 300.

    PubMed  Google Scholar 

  13. Ukhun, M. E., Food Chem.14 (1984) 35.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Chemistry Department, University of Benin, Benin City, (Nigeria)

    M. E. Ukhun

Authors
  1. M. E. Ukhun
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Ukhun, M.E. Effects of storage and processing on the nutritive value of certain Nigerian foods. Experientia 42, 948–950 (1986). https://doi.org/10.1007/BF01941774

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01941774

Key words

Search

Navigation