Browsing by Author "Abiodun, O.A."
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Item Assesing the quality of fried bean cake made from blend of cowpea and walnut flours(2020) Dauda, A. O; Abiodun, O.A.; Arise, A.K.; Akintayo, O.A.Introduction. This work evaluated the quality of dried fried cake from the flour blends by examining the functional and physicochemical properties, as well as safety of the final product. Materials and methods. Flour of walnut was blended with that of cowpea in the ratio 3% to15% to produce dried bean cake, which was analysed for physico-chemical properties and storability, as well as the functional properties of the flour samples. Results and discussion. Cowpea flour had higher bulk density (0.86g/ml>0.77g/ml), while water and oil absorptions and swelling capacities of the cowpea were significant (p≤0.05) to that of walnut (1.78g/g > 0.85g/g), (1.97g/g > 1.29g/g) and (1.04 > 0.64) respectively. Control sample (sample without walnut) had higher protein (17.81%), moisture (6.55%) and fibre (1.58%), but fat and ash contents were significant lower in sample with walnut incorporation. Sample with 15% walnut had higher quantities of calcium (1.69mg/l) and magnesium (3.70mg/l), but the control was higher in sodium (4.00 mg/l) and potassium (3.14 mg/l). Sample with 6% walnut was the hardest (163.58 N), and 12% walnut sample, the least (26.27N). The L*, a* and b* values were significant. Control sample was lighter, and 15% walnut sample, the darkest, which may be to the high walnut content. Samples with 12% and 15% samples respectively had the least bacterial (4.0×104 cfu/g) and fungal (1.4×104 cfu/g) counts after eight weeks. Walnut addition inhibited microbial growth due to its antimicrobial and antioxidant properties. The control sample was rated best for appearance, crispiness and texture, while 9% walnut sample was the best accepted and rated for flavour and taste. Conclusion. Walnut addition conferred extended shelf life and improved nutritional quality to the productItem Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches.(John Wiley and Sons Ltd. Chicester, United Kingdom., 2017) Oyeyinka, S.A.; Adeleke, O.F.; Dauda, A.O.; Abiodun, O.A.; kayode, R.M.O.; Adejuitan, J.A.Bitter yam (Dioscorea dumetorum) is an underutilized tuber crop that is rich in starch and may be potentially used as a starch source by the industry. In this study, the composition and physicochemical properties of flour and starch from white and yellow bitter yams were studied. Bitter yam showed significant variations in their proximate composition, but mineral contents were very similar. The amylose content (approx. 15%) of white bitter yam starch was slightly lower than the yellow variety (approx. 17%). Bitter yam starch granules were very small (average 5 μm) and polygonal in shape. Starch extracts displayed the A-type crystallinity pattern with varying relative crystallinity: 22.1–28.0%. The peak gelatinisation temperature (approx. 83 °C) and pasting temperature (approx. 87 °C) were fairly high and similar for both starches. Starch peak viscosity of the white bitter yam was significantly higher than the yellow variety, which could be associated with its slightly lower amylose content. Bitter yam starch may find application in the industry where fairly high temperatures (> 80 °C) are frequently encounteredItem Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat.(Agrosearch., 2020) Dauda, A.O.; Abiodun, O.A.; Akintayo, O.A.; Babayeju, A.A.; Salami, K.O.; Oyekanmi, I.A.In this study, the influence of walnut flour in biscuit production was studied. Biscuits were made from blends of whole wheat with walnut flours and were assessed for quality attributes and storability. Walnut was blended with whole- wheat thus: B (2%:98%); C (4%:96%); D (6%:94%); E (8%:92%) and F (10%:90%), while plain whole wheat flour served as control (Sample A). The biscuits were baked in the oven operated at 1800C for 20-30 minutes, cooled, packaged, stored for eight weeks, and analysed for physicochemical, microbial and sensory properties using standard methods. The results revealed that the proximate composition of the samples during storage were as follows: protein, moisture, ash, crude-fat, crude-fibre and carbohydrate values ranged thus: (9.30-14.26%), (10.28-12.06%), (2.20-2.92%), (13.24- 16.66%), (0.69-1.17%) and (53.60-61.47%) respectively, with better nutrient stability in the treated samples when compared to the control. The colour varied with increasing substitution, while the essential amino acids were higher in the walnut-supplemented samples. The microbial load of the control was higher than those of the treated samples, due to high antioxidant activity of walnut. Sensory evaluation revealed that biscuit sample having 2% walnut flour was most preferredItem Metal hazard on the health safety of the people of two towns in the oil producing area of Akwa-Ibom State(2016) Dauda, A.O.; Abiodun, O.A.; Akintayo, O.A.; Uche, U.Garri processed from cassava, one of the most common staple crop throughout tropical Africa, Asia and South America, were traditionally done. The effect of processing methods on the chemical pollutant loads were studied using twenty four matured, male wistar rats fed with blends of garri, while the control rats fed with rat ration only. The raw cassava and smoked fish used for the experiment were examined to assess the level of their contamination. Garri processed from the raw materials sourced from the two towns were compared by evaluating the effect the processing had in reducing the concentration of the pollutants. It was shown from the results that the feed had metal pollutants that would ultimately affect consumers of the food and, equally the effect of processing on the reduction of the metal pollutant load of the various feed ratios. The results also showed the prospect of processing on the safety of the foods and invariably, the health of consumers.Item Polypharmacology of specific medicinal plant metabolites against SARS CoV-2 targets: Molecular dynamics evaluation of NSP9 RNA binding protein.(Journal of Biomolecular Structure and Dynamics,, 2021) Bandyopadhyay, S.; Abiodun, O.A.; Ogboo, B.C,; Kola-Mustapha, A.T.; Attah, E.I.; Edemhanria, L.; Kumari A.; Jaganathan, R.; Adelakun, N.S.Item Potentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel)(2020) Akintayo, O.A.; Hashim, Y.O.; Adereti, A.G.; Balogun, M.A.; Bolarinwa, I.F.; Abiodun, O.A.; Dauda, A.O.; Solaja, A.A.; Alabi, O.F.uced from two local rice varieties, Abakaliki and Tapa, were determined. Ogi from white maize served as the control. There was a gradual increase in temperature from approximately 28 to 30 °C during fermentation. White maize exhibited the highest acidity level throughout the fermentation period. Tapa and Abakaliki rice ogi samples (i.e., TRO and ARO, respectively) were higher in yields and amylose contents than white maize ogi (WMO). WMO had significantly (P < 0.05) lower moisture content (54.14%) than ARO (62.18%) and TRO (68.02%). The highest and lowest sedimentation rates recorded for WMO and TRO, respectively, were attributed to difference in moisture contents and granule bulk densities. WMO showed higher solubility indices (3.54 to 4.66%) at all the temperatures (60 to 100 °C) tested. TRO and ARO had higher final and setback viscosities, as well as pasting temperatures than WMO, but were lower in breakdown viscosity. Ogi samples from rice recorded significantly (P < 0.05) higher L∗ values and distinct color characteristics with reference to a sample from maize, and this was suspected to have partially influenced their higher preference by the panelists during sensory evaluation. Rice is not just suitable for ogi production but looks promising to enjoy even more consumer acceptability than maize in this respect. However, there are notable peculiarities, such as major roles attributable to amylose contents