The application of protein concentrates from locally available legumes in the development of weaning foods

Identification of suitable reference genes for expression studies in pomegranate under different biotic and abiotic stress conditions

Pomegranate (Punica granatum L.) is an important economic fruit crop, facing many biotic and abiotic challenges during cultivation. Several research programs are in progress to understand both biotic and abiotic stress factors and mitigate these challenges using gene expression studies based on the qPCR approach. However, research publications are not available yet to select the standard reference gene for normalizing target gene expression values in pomegranate. The most suitable candidate reference gene is required to ensure precise and reliable results for qPCR analysis. Eight candidate reference genes' stability was evaluated under different stress conditions using different algorithms such as ∆Ct, geNorm, BestKeeper, NormFinder, and RefFinder. The various algorithms revealed that EFA1 and 18S rRNA were common and most stable reference genes (RGs) under abiotic and wilt stress. Whereas comprehensive ranking by RefFinder showed GAPDH and CYPF were the most stable RGs under combined biotic (pooled samples of all biotic stress) and bacterial blight samples. For normalizing target gene expression under wilt, nematode, bacterial blight, and abiotic stress conditions both GAPDH and CYPFreference genes are adequate for qPCR. The above data provide comprehensive details for the selection of a candidate reference gene in various stresses in pomegranate.

Chemical, mineral composition, and sensory acceptability of cocoyam-based recipes enriched with cowpea flour

The study was conducted to improve cocoyam-based recipes (steamed cocoyam paste [ebiripo], ikokore, and fried cocoyam balls [ojojo]) using different blends of cocoyam and cowpea flours (100:0, 80:20, 70:30, 60:40, and 50:50). The proximate composition, mineral composition, and sensory qualities of the recipes were determined using standard analytical procedures. The recipes had significantly (P < 0.05) higher contents of protein, fat, crude fiber, iron, zinc, sodium, and phosphorus compared with the control recipe (100% cocoyam flour). The protein content was highest in all recipes containing 50:50 cocoyam: cowpea flour (10.79%, 10.56%, 10.36% for ojojo, ikokore, and ebiripo, respectively). However, ikokore had higher iron (2.5 mg), phosphorus (92.5 mg), and zinc (1.92 mg) contents than ebiripo and ojojo. While the 80:20 recipe for ebiripo had significantly (P < 0.05) higher flavor and overall acceptability scores compared with other recipes. In conclusion, enrichment of cocoyam-based recipes with cowpea flour improved the proximate composition, mineral composition, and sensory acceptability of the foods.

Sensory evaluation and nutrient composition of weaning food from pregelatinized maize-sweet potato mixtures

Pregelatinized maize-sweet potato mix, fortified with soybeans and groundnut flours, was evaluated for its acceptability as a weaning food and for nutrient composition. An acceptable product had 14.3, 6.4, 2.4 and 67.4%, respectively, for its protein, fat, ash and carbohydrate contents. Values for calcium, phosphorus and and iron contents were 59.6, 187.5 and 2.4 mg/100 g, respectively, while the most predominant fatty acids were linoleic, oleic and palmitic acids. The product, which had a chemical score of 85.34 for its protein value, was limiting in threonine.