Background: Broad bean is a lesser-known and underutilized legume with excellent source of protein. This nutritious but underutilized bean is difficult to cook, requiring lots of energy to prepare and is on its way to extinction. This study assessed the impacts of different processing techniques which includes soaking, sprouting, cooking as well as combined effect of soaking and cooking on the nutritional and sensory qualities of moi moi made from processed broad bean flour.&nbsp; 
 
Methods: Broad bean seeds were processed into flours using standard procedures. Conventional methods were used to assess the nutritional properties of processed and unprocessed flours. Sensory investigation was performed on moi moi produced from broad bean flour versus moi-moi developed from cowpea. Antinutrient and functional characteristics were also analyzed and thus, varied significantly across processing treatments.&nbsp; 
 
Result: The results demonstrated that the combination of soaking prior to cooking approach significantly reduced the antinutrients while increasing the flour&rsquo;s protein, fibre and ash levels. Minerals and vitamins contents increased significantly across all processing treatments, with sample SPBBF having the highest values, except for vitamin C. The sensory qualities of the moi-moi prepared from soaked/cooked broad bean showed the highest values in terms of aroma (7.10), taste (6.50) and overall acceptance (7.12) whereas the sprouted broad bean Moi-moi had the lowest values in terms of appearance (7.02), aroma (5.90), taste (5.90)and overall acceptability (5.83) when compared to the control (7.50) which is moi-moi made from cowpea. The study&rsquo;s findings revealed that effective processing techniques improved the nutrient profile of the flours such as proteins, ash and fibre contents with an enhanced sensory profile of the moi-moi produced from the flours. Soaking broad beans before cooking increased the nutritional value of the flour and sensory characteristics of the moi-moi.

Nutrients and Sensory Qualities of Moi Moi Developed from Flours of Broad Bean (Vicia faba) Seeds Grown in South Eastern Nigeria as Affected by Different Processing Treatments

<div>Background: Peste des petits ruminants (PPR), a highly contagious and fatal disease of small ruminants, caused by PPR virus (PPRV). Detection of microbes is mediated by pattern recognition receptors (PRRs). These PRRs induce the assembly of a multi-protein signaling platform called the Inflammasome. It detects the pathogens and induces the synthesis of pro-inflammatory cytokines interleukins (IL) i.e. IL-1&beta; and IL-18. The aim of this study was to assess the activation of inflammasome related genes, following exposure to PPRV in Vero Cells and was to assess the effect of activation of inflammasome on downstream pro-inflammatory cytokines IL-1&beta; and IL-18 gene expression. 
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Methods: Vero cells were infected with PPRV. The cells were incubated for different periods. Total RNA was reverse transcribed and used for amplification by quantitative real time PCR (qRT-PCR) of NLRP3, ASC, Caspase-1 and cytokines IL-1&beta; and IL-18 gene expression. 
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Result: It was revealed that 1 MOI of PPRV was appropriate for NLRP3 inflammasome activation. NLRP3 and ASC showed an increased level of expression at 2-4 hrs post inoculation (hpi). While, the Caspase-1 showed biphasic expression on 2-4 and 24 hpi, further, in the synchrony to it, IL-1&beta; and IL-18 expression were also found to increase at 2-4 and 24 hpi.</div>

Nutrients and Sensory Qualities of Moi Moi Developed from Flours of Broad Bean (Vicia faba) Seeds Grown in South Eastern Nigeria as Affected by Different Processing Treatments

Inflammasome Activation and Pro-inflammatory Cytokine Genes Expression Following Exposure of PPRV in Vero Cells