Browsing by Author "Abiodun, Olufunmilola"
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Item Assessing the quality of juice products from African star Apple fruit(school of Sciences, Federal University of Technology, Akure, 2017-02) Dauda, Adegbola; Abiodun, Olufunmilola; Oyeyinka, Samson; Adepeju, A; Fatiregun, AThe 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 Assessing the quality of juice products from african star apple fruit.(FUTAjournal of research in sciences, 2017-10) Dauda, Adegbola; Abiodun, Olufunmilola; Oyeyinka, Samson; Adepeju, Adefisola; Fatiregun, 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 Comparative study of the effect of dry and wet ginger (Zingiber officinale Roscoe) spice on the proximate and microbial safety of soybean beverage(Croatian Journal of Food Science and Technology, 2017-09) Dauda, Adegbola; Abiodun, OlufunmilolaSoybean beverage, most common nutritious local beverages in Nigeria and other nations of the world, is a high protein beverage used as a dairy milk substitute with limited utilization due to natural or ambient conditions that serves as growth medium for micro-organisms, hence a short shelf life. This study examines the shelf life of soybean beverage preserved with ginger spice (dried at 70 ˚C, 80 ˚C, 90 ˚C and 100 ˚C and 2 g and 4 g of fresh/wet ginger respectively) over 7-week period. The samples were (A: plain soybean beverage; B: 200 ml soybean beverage + 2 g of ginger dried at 100 ˚C; C: 200 ml soybean beverage + 2 g ginger dried at 90 ˚C; D: 200 ml soybean beverage + 2 g ginger dried at 80 ˚C; E: 200 ml soybean beverage + 2 g ginger dried at 70 ˚C; F: 200 ml soybean beverage + 2 g fresh ginger; and G: 200 ml soybean beverage + 4 g fresh ginger respectively). The proximate, pH, microbial and sensory analyses of samples ranged as follows: 87.35% - 90.83% for moisture content; 0.58% - 0.65% ash content; 4.65% - 4.96% protein; 0.10%-0.26% fibre content; 2.06% - 2.98% crude fat and 1.68% - 4.17% carbohydrate and pH values ranged from 6.2 - 6.5. Microbiological analysis over storage period showed the control sample ranged from 0.4×106 -8.3×106 cfu/ml and treated samples 0.4×106 to 2.4×106 cfu/ml. Low values of the treated samples probably due to preservative and anti-microbial properties of the spice, with samples treated with dry ginger spice better preserved than others. Sensory evaluation by twenty eight persons showed that sample E: (200 ml soymilk+ 2 g ginger dried at 70 ˚C) was most preferred (for taste, aroma and overall acceptability), while there was significant difference in appearance of the samples.Item Comparative study of the effect of dry and wet ginger (Zingiber officinale Roscoe) spice on the proximate and microbial safety of soybean beverage(Croatian Journal of Food Science and Technology, 2017-09) Dauda, Adegbola; Abiodun, OlufunmilolaSoybean beverage, most common nutritious local beverage in Nigeria and in the world, is a high protein beverage used as a dairy milk substitute with the limited utilization due to natural or ambient conditions that serve as growth medium for microorganisms. Hence, it has a short shelf life. This study examines the shelf life of soybean beverage preserved with the ginger spice (dried at 70 ˚C, 80 ˚C, 90 ˚C and 100 ˚C, and 2 g and 4 g of fresh/wet ginger respectively) over 7-week period. The samples were (A: plain soybean beverage; B: 200 ml soybean beverage + 2 g of ginger dried at 100 ˚C; C: 200 ml soybean beverage + 2 g ginger dried at 90 ˚C; D: 200 ml soybean beverage + 2 g ginger dried at 80 ˚C; E: 200 ml soybean beverage + 2 g ginger dried at 70 ˚C; F: 200 ml soybean beverage + 2 g fresh ginger; and G: 200 ml soybean beverage + 4 g fresh ginger respectively). The proximate, pH, microbial and sensory analyses of samples ranged as follows: 87.35% - 90.83% for the moisture content; 0.58% - 0.65% ash content; 4.65% - 4.96% protein; 0.10%-0.26% fibre content; 2.06% - 2.98% crude fat and 1.68% - 4.17% carbohydrate, and pH values ranged from 6.2 - 6.5. Microbiological analysis over storage period showed that the control sample ranged from 0.4×106 -8.3×106 cfu/ml, and treated samples from 0.4×106 to 2.4×106 cfu/ml. Low values of the samples treated with dry ginger spice were preserved better than others, probably due to preservative and anti-microbial properties of the spice. Sensory evaluation, carried out by twenty-eight persons, showed that the sample E: (200 ml soymilk+ 2 g ginger dried at 70 ˚C) was most preferred (with respect to taste, aroma and overall acceptability), while there was a significant difference in the appearance of the samples.Item EFFECT OF HARVESTING PERIODS AND PROCESSING METHODS ON CAROTENOID PROFILE OF YELLOW TRIFOLIATE YAM FLOUR(JARD, 2015-11) Abiodun, Olufunmilola; Akinoso, Rahman; Dauda, AdegbolaTrifoliate 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 PARTIAL SUBSTITUTION OF DRIED PLANTAIN FLOUR ON THE SENSORY AND FUNCTIONAL PROPERTIES OF MAIZE FLOUR BASED SNACK (KOKORO)(Journal of Agriculture and Food Sciences, Imo State University, 2016-10) Dauda, Adegbola; Abiodun, Olufunmilola; Kayode, RowlandThe 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(AGROSEARCH, 2017-02) Abiodun, Olufunmilola; Akinoso, Rahman; Dauda, AdegbolaColour 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 EVALUATION OF DRINKING WATER SOURCES ON THE HEALTH SAFETY OF PEOPLE OF ILORIN, KWARA STATE(Nigerian Journal of Agriculture, Food and Environment, 2017-03) Dauda, Adegbola; Abiodun, Olufunmilola; Olosunde, OmolaraQuality status of drinking water sources from some selected points in Kwara State was analysed. Some physical and chemical parameters such as pH, turbidity, dissolved oxygen; electrical conductivity, suspended solids, nitrogen, nitrate, nitrite, phosphate, chloride, sulphate, potassium, sodium, magnesium and calcium were evaluated using standard methods.Laboratory analyses of the water samples conducted revealed variation in their physical and chemical parameters for both the western and eastern parts of the river basin dam within Ilorin metropolis. The following amongst others were observed; pH ranging from (5.82+ 0.29– 7.13+0.36); Suspended solids (0.11+0.01 –0.26+0.03%); Dissolved oxygen (0.01+0.00–0.48+0.05ml /O2/L); Chloride (0.43+0.04–3.12+0.22mg/L); Sulphate (2.38+0.17–4.40+0.22ppm) and Phosphate (5.65+0.28 – 9.09+0.45ppm) etc. The results obtained showed some variations in quality of water samples from both the west and eastern part of Ilorin when compared with the World Health Organization’s standard for drinking water. However, the physicochemical indicators as well as Cations analysed show that the water sourced from these areas may not really pose risk to human health, since they could be supplemented for in human diets or the values had not gone beyond specificationsItem Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches(Industrial Crops and Products (Elsevier Journal), 2018-04) Oyeyinka, Samson; Adeleke, Olubunmi; Dauda, Adegbola; Abiodun, Olufunmilola; Kayode, Rowland; Adejuyitan, JohnsonBitter 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 encountered.Item Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches(Industrial Crops and Products, Published by Elsevier., 2018-09) Oyeyinka, Samson; Adeleke, Olubunmi; Dauda, Adegbola; Abiodun, Olufunmilola; Kayode, Rowland; Adejuiyitan, JohnsonBitter 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 Microbiological evaluation of watermelon juice treated with serendipity berry (Dioscoreophyllum cumminsii) extract(Croatian Journal of Food Science and Technology, 2017-09) Dauda, Adegbola; Abiodun, Olufunmilola; Maiyaki, Taofiquat; Kayode, RowlandWatermelon (Citrullus lanatus) fruit is among numerous fruits that has a high moisture content and is therefore desirable for human consumption. In order to ensure its availability all through the year, processing into juice and other valuable processes are being carried out in order to reduce the rate of spoilage and watermelon juice losses. The high moisture content in fruits makes them highly susceptible to spoilage. Watermelon juice and extract of serendipity berry (Dioscoreophyllum cumminsii) were blended together in the following ratios: sample A (100 ml+10 ml), sample B (100 ml+20 ml), sample C (100 ml+30 ml), sample D (100 ml+40 ml), and sample E (100 ml+50 ml) respectively, while pure watermelon juice served as a control sample. Microbial and sensory analyses of the samples were evaluated over twelve weeks of storage. Over the period of storage, the results showed that microbial load of the control sample ranged between 1.1x105-9.7.6x107 cfu/ml, while treated samples ranged between 0.2 x105- 1.4x105 cfu/ml, with some of the treated samples having negligible growth <10 cfu/ml. Results from the study confirmed that pure watermelon juice was highly susceptible to a microbial attack due to the absence of a preservative, and large volume of microbial loads was recorded, while the treated samples that included serendipity berry extract, which functioned both as a sweetener and a preservative, had fewer microbial loads over same period of storage. The sensory evaluation result showed that sample C (100 ml watermelon juice + 30 ml of serendipity berry extract) was rated the best in terms of taste, aroma and general acceptability, while sample D (100 ml watermelon juice + 40 ml of serendipity berry extract) was rated highest for colour.Item Nutritional and consumer acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste(Published by Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018-04) Dauda, Adegbola; Abiodun, Olufunmilola; Arise, Abimbola; Oyeyinka, SamsonBiscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter transformed into appetizing product through oven heat. Wheat, the major raw material used, is deficient in essential amino acid, lysine, while groundnuts lack methionine found in wheat. Blended wheat flour and partially defatted-groundnut paste was used for production in order to replace lost nutrients. Partially defatted-groundnut paste was used to substitute wheat flour at the ratios: A (100:0); B (95:5); C (90: 10); D (85: 15); E (80: 20); F (75: 25); G (70: 30), which were mixed with other ingredients to produce biscuit at 155–180 °C for 15–20 min, cooled and packaged for analyses. The functional properties of the flour, proximate composition, colour, and sensory evaluation of the biscuit were determined using standard methods. Proximate composition revealed that Protein, Moisture-Content, Ash, Crude-Fat, Crude-Fibre and Carbohydrate respectively ranged thus: (17.14–24.90%), (8.28–13.05%), (1.07–2.76%), (25.38–28.12%), (0.84–2.34%), and (46.35–33.68%). The swelling, water and oil absorption capacities of the flour: (1.10–1.27 ml/g), (1.40–1.754 ml/g), (0.82–1.99 ml/g) respectively. Sensory evaluation shows than sample B (95% wheat flour, 5% partially defatted-groundnut paste) was the most preferred. Concluding, incorporation of partially defatted-groundnut paste into wheat flour to produce biscuits could improve nutritional content and prevent malnutrition among consumers.Item Physico-chemical, microbial and sensory properties of kunu zaki beverage sweetened with black velvet tamarind (Dialium guineense)(Croatian Journal of Food Science and Technology, 2017-09) Abiodun, Olufunmilola; Dauda, Adegbola; Adebisi, Tunrayo; Alonge, ChristianaThis work determined the physicochemical, microbial and sensory characteristics of kunu zaki sweetened with black velvet tamarind (Dialium guinnense) flour. The outer covering and seed of black velvet was removed while the pulp was pulverized to obtain the flour. The tamarind pulp was analysed for its proximate and sugar contents. Kunu zaki was prepared according to standard method and 10, 20, 30, 40 and 50 g of the black velvet pulp was added to 1000 ml each of kunu zaki along with a control sample. The kunu zaki samples were stored at refrigeration temperature (4 ºC) for a period of 5 days. The physicochemical properties (pH, ºbrix, total titratable acidity), color, beta-carotene and vitamin C, microbial load and sensory attributes of the kunu zaki were analysed. The black velvet tamarind pulp had 42.01 g/100 g of total solid. The addition of black velvet tamarind (Dialium guinnense) to kunu zaki lowered the pH, thereby improving the keeping quality of the kunu zaki samples. The pH of kunu zaki ranged from 2.69-4.15 while the titratable acidity ranged from 5.44-10.06 %, the betacarotene and vitamin C content were high with a range of 3.10–36.6 mg/100 g and 4.73–47.25 mg/100 g respectively. The bacterial count ranged from 1-8.8 × 103 cfu/mL and a fungal count of 1-4.9 × 103 cfu/mL. Kunu zaki with 50 g of black velvet tamarind was the most preferred in terms of taste, appearance, aroma and general acceptability.Item Potentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel)(Journal of food science, 2020) Olaide, Akintayo; Hashim, Yunus; Adereti, Adeshewa; Balogun, Mutiat; Bolarinwa, Islamiyat; Abiodun, Olufunmilola; Dauda, Adegbola; Solaja, Anuoluwapo; Alabi, OluwatoyinIn the present study, the physicochemical and sensory properties of ogi (a cereal-based starchy fermented gruel) produced 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 30C during fermentation. White maize exhibited the highest acidity level throughout the fermentation period etc.Item Quality attributes of biscuits fortified with baobab leaf powder(African Society of Food Science and Technology (ASoFoST), 2018-08-02) Dauda, Adegbola; Olalere, Abosede; Abiodun, OlufunmilolaBiscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter transformed into appetizing product through oven heat, and the major raw material is the wheat flour. The research work, however, was carried out to assess the effect of dried baobab leaf flour incorporated into biscuit production in the ratio 2% to 10%, while the control sample had no dry baobab leaf flour. The functional and proximate composition of the flour samples were determined, while for the biscuit samples, the proximate, colour, mineral, microbial and sensory properties were evaluated. The result of the flour samples showed the baobab leaf flour had higher values for water absorption capacity, oil absorption, bulk density and dispersibility when compared to that of the wheat flour. It was observed that the protein and ash contents of the biscuit samples increased with increasing quantities of baobab leaf flour, while the carbohydrate content decreased accordingly. Microbial and fungal growths were higher in the control than the treated samples, revealing the preservative potentials of baobab leaf. Also, there were significant differences at p>0.05 in all the sensory properties analysed. Sample B with 2% baobab leaf flour and 98% wheat flour had the best overall score.Item STABILITY OF BLEND OF CARROT, PINEAPPLE AND SOYMILK TREATED WITH Aframomum danielli POWDER.(AGROSEARCH, 2016-03) Dauda, Adegbola; Abiodun, Olufunmilola; Ibanga, UcheJuice 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.