Browsing by Author "Abdulquadri Alaka"

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    Modelling and optimization of the quality indices for the production of ingredient-mix based dried chicken product (chicken kilishi)
    (meat technology Founder and publisher: Institute of Meat Hygiene and Technology, Belgrade, 2022-06-30) Mayowa S. Sanusi; Musliu O. Sunmonu; Ahmed O. Abdulkareem; Abdulquadri Alaka
    This study was designed to investigate, model and optimise the influence of cooking treatments (untreated, boiling and steaming), ingredient-mix infusion temperature (30°C, 40°C and 50°C) and infusion duration (5, 10 and 15 min) on the quality indices of ingredient-mix based dried chicken product (chicken kilishi) produced from chicken breast. The quality indices (proximate composition and mineral contents) of the produced chicken kilishi were determined and analysed statistically using a hybrid Taguchi-Response Surface Methodology design. The production of chicken kilishi from untreated chicken breasts favours an increase in ash content (9.04%), crude protein content (50.28%) and zinc content (16.34 ppm). However, the chicken kilishi produced from the steaming treatment gives the highest fat content (14.02%), carbohydrate content (28.97%) and phosphorus content (12.07 ppm), while the kilishi subjected to the boiling treatment have increased iron content (18.24 ppm) but decreased moisture content (5.32%). The developed polynomial regression models for the quality indices were significant with R2 and R2adj that ranges from 0.88 to 1.00, respectively. The optimum process conditions were attained when the chicken breasts were not treated and ingredient-mix infusion was conducted for 6 min at 41°C.
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    Optimizing the Impacts of Process Factors on the Quality Indices of Multiple Rice (Oryza sativa L.) Varieties using Taguchi Technique
    (2022-05-01) Mayowa Saheed Sanusi; Rahman Akinoso; Abdulquadri Alaka
    Inconsistence in rice quality during production can hinder its consumers’ acceptability. This study investigated the impacts of process factors on the quality indices of five rice varieties using Taguchi technique. The processing factors [soaking temperature (65-75°C), soaking time (10-16 h), steaming time (20-30 min) and paddy moisture content (12-16%)] were interacted using Taguchi orthogonal array design of L9 (34). Paddy rice of FARO 44, FARO 52, FARO 60, FARO 61 and NERICA 8 were processed into polished parboiled rice using the conditions from the Taguchi interaction. The signal to noise ratio of Taguchi was used to evaluate the influence of processing conditions on the quality indices (milling recovery, head milled rice, white bellies, colour and lightness) using standard procedures. The optimum processing conditions for each rice variety was determined using composite desirability function (CDF) of numerical optimization. The impact of processing factors on the quality indices differs significantly on the rice variety. The milling recovery of the rice varieties ranges from 62.79 to 73.54%, head milled rice (59.81 to 71.63%), lightness value (22.92 -35.82), colour value (21.55 – 28.65) and white bellies (0.16 – 14.17%), respectively. However, the optimum processing conditions vary from one rice variety to the other with CDF that ranges from 0.82 - 0.96. Taguchi technique was successfully used to understand the impact of processing factors on the quality indices. The optimum processing conditions for achieving acceptable quality indices for the five rice varieties were predicted. This information would be useful in process optimization during rice processing.
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    Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree
    (Food Production, Processing and Nutrition, 2023-03-14) Mayowa Saheed Sanusi; Musliu Olushola Sunmonu; Abdulquadri Alaka; Akeem Olayemi Raji; Ahmed Abdulazeez; Victoria Auhoiza Joshua; Ikimot Adejoke Adeyemi
    This study was targeted towards evaluating the outcome of partially substituting sugar with soursop puree at different proportions, varying pasteurization temperatures, storage durations and with the application of sodium benzoate and potassium sorbate as chemical preservatives on physiochemical, antioxidant and microbial qualities of yoghurt. There was a strong correlation (R2 = 0.7, Adjusted R2 = 0.65) between the syneresis and the water-holding capacity of the yoghurt as the substitution increased. At 50% soursop puree substitution in the yoghurt production, DPPH radical scavenging activity, total phenolic content, vitamin C, carbohydrate, protein, and ash contents increased to 34.40%, 1.25 mg GAE/L, 58.50 mg/100 g, 29.26, 4.02 and 0.69%, respectively. Storage duration does not have a significant influence on the proximate composition of the yoghurt samples. However, the vitamin C content of the yoghurt decreased when the pasteurization temperature was more than 80 °C. The growth of lactic acid bacteria ranged between 2.9 × 105 and 2.16 × 106 CFU/ml. The use of sodium benzoate inhibited yeast growth more than potassium sorbate while soursop substitution inhibited the growth of mould from 1.0 × 106 CFU/ml to 3.05 × 105 CFU/ml than the preservatives. Coliform was absent in all the yoghurt samples with or without preservatives. This information would be valuable in yoghurt development and quality control.