Browsing by Author "Abiodun, Olufunmilola Adunni"
Now showing 1 - 18 of 18
Results Per Page
Sort Options
Item ASSESSING THE QUALITY OF JUICE PRODUCTS FROM AFRICAN STAR APPLE FRUIT(School of Sciences, Federal University of Technology, Akure, Nigeria, 2017) Dauda, A.O.; Abiodun, Olufunmilola Adunni; Oyeyinka, S.A.; Adepeju, A.B.; Fatiregun, A.A.The quality attributes and consumer acceptability of juice made from African Star Apple (Chrysophyllum albidum) were investigated using a panel of twenty eight (28) people. The chemical and sensory properties of the juice were determined. The physico-chemical properties such as pH, total titratable acidity (TTA), vitamin C, colour at an interval of 7days were determined over a 3-week period. All the physical and chemical properties with the exception of ascorbic acid were within acceptable range. African Star Apple fruits had 23oB (soluble solids) and pH of 3.40.The sensory evaluation by twenty eight assessors, which was statistically analyzed, indicated that fresh African Star Apple Juice was accepted. However, as the period of storage progresses, the juice becomes more acidic, while the level of acceptance decreases. There were significant differences in colour, flavour, taste and general acceptability and could be said that the juice was conveniently preserved for two weeks.Item Changes in functional and pasting properties of trifoliate yam flour during storage(Department of Pure and Industrial Chemistry, Faculty of Science, University of Port Harcourt, Nigeria., 2014) Abiodun, Olufunmilola Adunni; Akinoso, Rahman; Oluoti, Janet OThis study evaluates the physico-chemical properties of serendipity berry. Physico-chemical properties of the serendipity berries were analyzed. The total number of berries in a bunch of fruit ranged from 45 to 98. This depends on the size of the bunch. The results revealed the dry matter, moisture, soluble solids and vitamin C to be 19.56%, 80.44%, 11.20% and 12.80mg/100g respectively. Titratable acidity and pH were 0.21 % and 6.6 respectively. The number of berries per bunch ranged from 45-98 and the 10-fruit weight was 5.30g. Total carotenoid value was 2.01 mg/100g in the fruit. The fruits have appreciable amount of total soluble solid which could serve as a source of energy. Serendipity berry fruits compared relatively with other fruits used in the fruit industry. © JASEMItem Changes in functional and pasting properties of trifoliate yam flour during storage(Department of Pure and Industrial Chemistry, Faculty of Science, University of Port Harcourt, Nigeria., 2014) Abiodun, Olufunmilola Adunni; Akinoso, Rahman; Oluoti, Janet OThis work aimed at determining the changes in functional and pasting properties of trifoliate yam flour during storage. Freshly harvested trifoliate yam tubers were processed into flour and stored in sealed low density polyethylene polyester for four months. Functional and pasting properties of the flour were evaluated monthly. Moisture contents ranged from 7.49 to 15.30 %. Moisture contents increased with month of storage. Bulk density ranged from 0.58 to 0.69 g/cm3, water absorption capacity 1.44 to 1.93 ml H2O/g and swelling index 1.38 to 2.22. The functional properties decreased with length of storage. Flour obtained at the initial period had the least peak viscosity (3180 cP) while the highest value (3338 cP) was at the second month of storage. Storage of trifoliate yam flour improved the holding strength and final viscosities of the flour. Holding strength and final viscosities increased with length of storage. Flour stored at fourth month had higher setback value (1098.5 cP). There were reductions in the pasting time of the flour with storage periods. There were no significant differences (p>0.05) in pasting temperatures of the flours. Storage of trifoliate yam flour for three months is advisable due to high moisture contents which may be detrimental to keeping quality of the flour ©.JASEMItem Chemical, Anti-Nutritional and Sensory Attributes of Melon Enriched Gari(Federal University of Technology, Akure, 2016) Abiodun, Olufunmilola Adunni; Adepeju, A.B; Odedeji, J.|O; Amanyunose, A.A.This study was carried out to determine the chemical, anti-nutritional and sensory quality attributes of melon enriched gari. Freshly harvested cassava was peeled, washed and grated into pulp. Cassava pulp and melon flour were mixed together in ratio 90:10 and 80:20 respectively. The fermented mixture was packaged in a sack and fermented for five days. The fermented mixture was dewatered and samples taken each day, pulverized and toasted. Proximate, mineral, anti-nutritional factors and sensory quality attributes of the gari were determined. Protein content ranged from 0.83-8.86 % in the gari with 20% melon. Fat and crude fibre increased with melon substitution. Carbohydrate contents of the control were higher than melon substituted gari. The pH ranged from 5.5 in control day 5 to 6.6 in enriched gari at 20 % level. Higher potassium and sodium were observed in the control gari while the melon substituted gari had higher values in the calcium, magnesium and phosphorus. Oxalate, tannin and hydrogen cyanide contents ranged from 0.27-1.35 mg/g, 0.24-0.69 mg/g and 0.05-0.18 mg/g respectively in the gari. Sensory evaluation conducted showed no significant differences (p<0.05) in the texture of the control gari from day one to five but there were significant differences (p>0.05) in the texture, aroma and appearance of melon fortified gari. The longer the fermentation of gari fortified with melon, the better it becomes in term of the sensory quality attributes. Enrichment of gari with 10 % melon in day 3 to 5 was more acceptable in terms of texture, appearance and overall acceptability. The protein contents of gari increased with increase in the level of melon flour addition.Item Effect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flour(Elsevier, 2014) Abiodun, Olufunmilola Adunni; Akinoso, RahmanEffects of delayed harvesting and pre-treatment methods on the anti-nutritional contents of trifoliate yam flour were examined. Trifoliate yam tubers were washed, peeled, sliced and subjected to pretreatment methods, such as soaking, pre-cooking and blanching/soaking. The phenols, phytate, oxalate, tannin and alkaloid profiles of the flours were evaluated and the values of phenols, tannin, oxalate and phytate contents were 0.02–0.32, 0.04–0.53, 0.11–4.32 and 0.20–1.05 mg/100 g, respectively. The predominant alkaloids in trifoliate yam flour were dioscorine and dihydrodioscorine. The white trifoliate yam flour had higher levels of anti-nutrients than the yellow trifoliate yam flour. Alkaloid contents of trifoliate yam flour increased slightly with delayed harvesting periods. Blanching/soaking method drastically reduced the anti-nutrient contents of trifoliate yam flour than other methods.Item Effect of harvesting periods and processing methods on carotenoid profile of yellow trifoliate yam flour(Faculty of Agriculture, University of Ilorin, 2015) Abiodun, Olufunmilola Adunni; Akinoso, Rahman; Dauda, Adegbola OladeleTrifoliate yam (Dioscorea dumetorum) unlike other yam tubers are not harvested immediately after maturity but are left in the ground until needed as food due to hardening process which occurs few hours after harvesting. Yellow trifoliate yam pigment contains high carotenoids which are of benefit in human diet. Storage of trifoliate yam in the ground after maturity and processing of the tuber could have effect on the carotenoid contents of the tuber. Therefore, carotenoid profiles of yellow trifoliate yam flour as affected by periods of harvesting within four months of consecutives farming season and different processing methods was assessed. Freshly harvested yellow trifoliate yam was made into four treatments flour using four processing methods as follow: Raw Flour (oven dried at 60oC), Soaked Flour (water deep at 29±2oC) and dried (oven dried at 60oC), Blanched Flour (water deep at 60oC) and dried (oven dried at 60oC), Parboiled Flour (water deep at 100±2oC) and dried (oven dried at 60oC). The treated flour samples were subjected to carotenoid profile using gas chromatography (model no HP6890 powered with HP ChemStation Rev. A 09.01 [1206] software). The major carotenoids detected in yellow trifoliate cultivar were carotene (31.61-81.03 μg/100 g) and β-cryptoxanthin (29.03-35.72 μg/100 g). Other carotenoids detected were viola-xanthin, lycopene, astaxanthin and antheraxanthin. Total carotenoids content (129.69 μg/100 g) of parboiled flour sample harvested at 7 months was higher than other samples. Harvesting of trifoliate yam tubers at 11 months provided yam with high concentration of carotenoids coupled with parboiling processing methods.Item Effect of harvesting periods on the chemical and pasting properties of trifoliate yam flour(Elsevier, 2014) Abiodun, Olufunmilola Adunni; Akinoso, RahmanThe effects of delayed harvesting on the chemical and pasting properties of trifoliate yam flour were studied. The tubers were harvested at 7, 8, 9, 10 and 11 months after maturity and were processed into flours. Chemical and pasting properties of the flours were determined. White trifoliate yam flour at 11 months was significantly different (p < 0.05) from other flours in dry matter and fibre contents but the lignin content (1.83%) was not significant different (p > 0.05) from yellow trifoliate yam flour at 11 months. Amylose and starch contents decreased while the sugar contents increased with harvesting periods. Yellow trifoliate yam flour had higher amylose at 10 months while the white trifoliate yam flour had higher starch at 9 months and sugar contents at 11 months. Potassium and sodium were the major minerals found in the yam with higher values in yellow trifoliate yam flours. Peak viscosity and breakdown decreased while the holding strength and final viscosities increased with harvesting periods. Harvesting trifoliate yam tubers at 7–9 months produced flour with high quality and prevents post harvest losses.Item Effect of harvesting periods on the morphology and physico-chemical properties of trifoliate yam starches(WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, 2013) Akinoso, Rahman; Abiodun, Olufunmilola AdunniTrifoliate yam starches from white and yellow cultivars were isolated and characterized by SEM, granule size analysis, pasting properties and swelling characteristics at different harvesting periods were studied. The starch yield ranged from 5.09 to 12.07%. White trifoliate yam had the highest starch yield at 9 months and this was significantly different (p<0.05) from others. The scanning electron micrograph revealed the presence of smooth surface granules with polygonal granule size ranging from 2.58 to 3.58 mm in diameter. Amylose and starch contents ranged from 14.65 to 17.44% and 40.73 to 63.34%, respectively. Peak viscosity ranged from 199.77 to 373.71 RVU, holding strength from 77.68 to 167.84 RVU, breakdown 96.79 to 217.14 RVU, final viscosity 149.84 to 267.58 RVU, setback 50.34 to 112.27 RVU. White trifoliate yam starch at 7 months had the highest peak viscosity and breakdown but it exhibits high value in holding strength at 8 months. White trifoliate yam starch harvested at 10 months had the highest swelling power at 60 and 80 oC while at 90 oC, the highest value was recorded for starch at 11 months. The yellow starch at 10 months had higher swelling power at 90 oC. Harvesting of trifoliate yam at different periods produced starches that can be used for different purposes.Item EFFECT OF PARTIAL SUBSTITUTION OF DRIED PLANTAIN FLOUR ON THE SENSORY AND FUNCTIONAL PROPERTIES OF MAIZE FLOUR BASED SNACK (KOKORO)(Imo State University, Owerri, 2016) Dauda, A.O; Abiodun, Olufunmilola Adunni; Kayode, RThe study is focused on the effect of partial substitution of dried plantain flour on the sensory and functional properties of maize flour based snack (kokoro).Snacks are food substances usually consumed in between meals and usually have low nutritional values . Kokoro is a maize based snack widely consumed in the south western part of Nigeria. Due to the need to encourage regular consumption of snacks such as Kokoro, nutritional improvement of snacks should be embarked upon. In this case, improving the nutritional value and crunchiness of kokoro snack was studied by blending it with plantain (sun dried and oven dried) flour in the ratio (90:10, 80:20, 70:30) respectively, while Kokoro made from 100% maize serves as(control). The bulk density, water absorption capacity, oil absorption capacity, solubility and swelling index of the blends were: (0.60% to 0.65%), (2.13 to 2.47), (1.96 to 2.08), (2.81 to 7.65), and (212.30 to 333.25) respectively, while the control had 0.64, 2.53, 2.37, 4.57, and 324.60. Kokoro made from pure maize (100% maize flour) was found to be the most acceptable overall which could likely be due to its familiarity to the consumers. Blend of 90:10 maize flour to sundried plantain flour (sample B) was the next acceptable. The least accepted were 90:10 and 70:30 oven dried samples. It is concluded that plantain flour can be successfully blended with maize flour for the production of good kokoro product. Recommendation is made for the large scale production of fortified kokoro.Item Evaluation of colour in white and yellow trifoliate yam flours in relation to harvesting periods and pre-processing methods.(Faculty of Agriculture, University of Ilorin, 2017) Abiodun, Olufunmilola Adunni; Akinoso, Rahman; Dauda, A.OColour is one of the important sensory properties that determine the acceptability of food products. Therefore, this work determines the colour in white and yellow trifoliate yam flours in relation to harvesting periods and pre-processing methods. Freshly harvested trifoliate yam tubers were prepared into flour using four pretreatment (untreated, soaking at ambient temperature, soaking at 60 oC and parboiling at 98 oC±2) methods. The flour colour was analyzed and the whiteness index was determined. L⃰ (brightness) value ranged from 68.90 in parboiled yellow trifoliate yam harvested at 8 months to 96.57 in the raw white trifoliate flour harvested at 9 months. Parboiled trifoliate yams from the two cultivars harvested at 11 months were darker in colour than other flour. Parboiled yellow trifoliate yam flours were significantly (p>0.05) different from other samples in colour. The intensity of colour of the parboiled yellow trifoliate yam flour was more pronounced than others. However, the colour of the flour became deeper with prolonged harvesting periods and prominent in parboiled samples at 11 months.Item Metal hazard on the health safety of the people of two towns in the oil producing area of Akwa-Ibom State(Journal of Agricultural Research and Development, 2016) Dauda, Adegbola Oladele; Abiodun, Olufunmilola Adunni; Akintayo, Olaide Akinwunmi; Ubanga, UcheGarri 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 consumersItem Metal hazard on the health safety of the people of two towns in the oil producing area of Akwa-Ibom State.(Faculty of Agriculture, University of Ilorin, 2016) Dauda, A.O; Abiodun, Olufunmilola Adunni; Akintayo, O.; Ubanga, U.IGarri 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 NUTRITIONAL EVALUATION OF WEANING FOOD PREPARED FROM FERMENTED SORGHUM, GERMINATED SOYBEAN AND DEFATTED SESAME SEED(School of Sciences, Federal University of Technology, Akure, Nigeria, 2016) Adepeju, A.B.; Abiodun, Olufunmilola Adunni; Dauda, O.A.; Fatiregun, A.A.Any item besides breast milk that is given to the infants in any manner represents a weaning food. Experiments were conducted to formulate weaning food from germinated soybean, fermented sorghum flour and defatted sesame seeds. The dried samples were milled separately and formulated as follows: Sorghum-Soybean-Sesame seed consisting of 80% fermented sorghum flour, 10% germinated soybean flour, 10% defatted sesame seed flour, Sorghum-Soybean diet consisting of 80% fermented sorghum and 20% germinated soybean flour and Sorghum-Sesame diet consisting of 80% Sorghum flour and 20% defatted Sesame seed flour. The products were evaluated for proximate composition and used in animal feeding trials. The data obtained were compared with that of a commercial weaning food containing 16% protein, 9% fat, 5% ash and 61% carbohydrates. The protein, fat, ash and carbohydrates contents of the Sorghum-soybean-sesame diet were 24.60%, 12.69%, 4.65% and 47.70% respectively. There was no significant difference (P>0.05) when Sorghum-soybean diet (containing germinated grains) was compared to the control but significant difference (P<0.05) was found when Sorghum-sesame diet (ungerminated diet) was compared to the control. The bioassay parameters: Protein Efficiency Ratio (PER) 3.22 and Net Protein Ratio (NPR) 4.20 for soybean-sesame-ogi when compared with the PER 4.10 and 4.62 for commercial diet were favourable. The results from this study had shown that germination of grains and mixing of digestible plant protein offer a good potential in the formulation of weaning (complementary) food suitable to improve infants feeding.Item Nutritional qualities of weaning foods from protein-rich food mixtures using bioassay method.(Federal University of Technology, Akure, Nigeria, 2016) Adepeju, A.B.; Abiodun, Olufunmilola Adunni; Esan, IThe study evaluated the effect of crayfish and soybean protein enrichment on the quality of formulated weaning foods. The evaluation was done using both in vitro and in vivo (animal models) methods. The nutrient composition results showed that the protein and fat contents of then crayfish-ogi, soy-ogi and control diets of all the diets were 17.66, 14.16, 16 and 12.6, 18 and 9 g/100 g, respectively. The ash content of the experimental diets ranged from 2.14 to 4.85 g/100g. These values were in the FAO standard ranges recommended for infant weaning diet. The bioassay analysis showed that crayfish- ogi diet had higher protein efficiency ratio (PER) and net protein ratio (NPR) than soy –ogi diet. The animals fed with crayfish- ogi diet showed increased in weight when compared with others. The organs (tissues, liver and kidney) of animals in the crayfish-ogi group weighed higher and contained total protein level than those of the control diet group.Item Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed(Elsevier, 2014) Abiodun, Olufunmilola Adunni; Akinoso, Rahman; Olosunde, Oluwapelumi O.; Adegbite, Jacob A.; Omolola, O.A.Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed were determined. Oil was extracted from the seed using standard methods while the fatty acids of the oil, chemical and anti-nutritional properties of defatted seed flour were determined. Total fat yield of the seed flour was 12.20%. Defatted seed flour had higher crude fibre (36.92%), carbohydrate (40.07%) and ash (8.17%) contents. Major mineral contents were potassium, calcium, sodium and magnesium. The tissue contain appreciable amount of vitamin C (8.10 mg/100 g). Oleic acid (42.59%) was the major fatty acid in the seed oil and the total unsaturated fatty acid was 62.38%. The seed oil had higher acid and saponification values and low iodine value. Oxalate (11.09 mg/100 g) content was the major anti-nutrient in the defatted seed flour. Defatted T. danielli seed flour serves as good source of dietary fibre and energy.Item Physico-chemical Properties of Serendipity Berry (Dioscoreophyllum cumminsii) Fruit(Department of Pure and Industrial Chemistry, Faculty of Science, University of Port Harcourt, Nigeria., 2014) Abiodun, Olufunmilola Adunni; Akinoso, RahmanThis study evaluates the physico-chemical properties of serendipity berry. Physico-chemical properties of the serendipity berries were analyzed. The total number of berries in a bunch of fruit ranged from 45 to 98. This depends on the size of the bunch. The results revealed the dry matter, moisture, soluble solids and vitamin C to be 19.56%, 80.44%, 11.20% and 12.80mg/100g respectively. Titratable acidity and pH were 0.21 % and 6.6 respectively. The number of berries per bunch ranged from 45-98 and the 10-fruit weight was 5.30g. Total carotenoid value was 2.01 mg/100g in the fruit. The fruits have appreciable amount of total soluble solid which could serve as a source of energy. Serendipity berry fruits compared relatively with other fruits used in the fruit industry. © JASEMItem Stability of blend of carrot, pineapple and soymilk treated with Aframomum danielli powder(Faculty of Agriculture, University of Ilorin, 2016) Dauda, A.O; Abiodun, Olufunmilola Adunni; Ibanga, U.IJuice was made from carrot and pineapple and was blended with soymilk in the ratio 35%:35%:30% respectively and treated with powdered extract of A. danielli in varying proportions (1g, 2g and 3g). The treated samples were stored for twelve weeks with the control (sample without A. danielli extract) and analyses carried out. Ascorbic acid, total soluble solids and total sugar of the samples were analysed. The results showed that 5.0-7.50% of ascorbic acid, 0.95-1.86% of total soluble solids and 0.05-0.04% of total sugars, were lost in the treated samples, while the amount of ascorbic acid, total soluble solids and total sugars lost in the control samples was 17.50%, 7.12% and 0.90% respectively over the same period. Thus, the inclusion of powdered extract of A. danielli was able to reduce the loss of nutrients thereby preserving the chemical properties investigated in this research.Item Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough ‘amala’(Springer, 2015) Abiodun, Olufunmilola Adunni; Akinoso, RahmanThe use of trifoliate yam (Dioscorea dumetorum) flour for stiff dough ‘amala’ production is one of the ways to curb under-utilization of the tuber. The study evaluates the textural and sensory properties of trifoliate yam flour and stiff dough. Freshly harvested trifoliate yam tubers were peeled, washed, sliced and blanched (60°C for 10 min). The sliced yam were soaked in water for 12 h, dried and milled into flour. Pasting viscosities, functional properties, brown index and sensory attributes of the flour and stiff dough were analyzed. Peak, holding strength and final viscosities ranged from 84.09 to 213.33 RVU, 81.25 to 157.00 RVU and 127.58 to 236.17 RVU respectively. White raw flour had higher viscosity than the yellow flours. The swelling index, water absorption capacity and bulk density ranged from 1.46 to 2.28, 2.11 to 2.92 ml H2O/g and 0.71 to 0.88 g/cm3 respectively. Blanching method employed improved the swelling index and water absorption capacity of flour. The brown index values of flour and stiff dough ranged from 6.73 to 18.36 and 14.63–46.72 respectively. Sensory evaluation revealed significant differences in the colour, odour and general acceptability of the product when compared with the stiff dough from white yam.