Browsing by Author "Adepoju, Abiola Lydia"

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    ACID HYDROLYSIS OF YAM PEELS AND HYDROLYSATE BIOCHEMICAL PROFILING: PROCESS KINETICS AND THERMODYNAMICS STUDIES
    (Umudike Journal of Engineering and Technology, 2023-12) Adepoju, Abiola Lydia
    Yam peel (YP) was hydrolyzed using sulphuric acid at concentrations of 0.5, 1.0, and 1.5 M and temperatures of 70, 90, and 110oC for glucose syrup (GS) production. The kinetics and thermodynamics of the hydrolysis were investigated to check the statistical consistency of the process. The hydrolysate obtained as GS was characterized for its biochemical compositions. An ideal rate constant (k) of 0.07 was obtained at a temperature of 110oC and an acid concentration of 1.5 M, resulting in the highest GS of 46.44 g/l from a YP concentration of 50 g/l. The ANOVA findings showed that the acid concentrations and temperatures had a significant impact on the hydrolysis, with F > F critical (F critical = 18.51282) and a probability of <0.05. The greatest value of ΔH was 27.7 x 103 Jmol-1 at 1.5 M and 70oC, and the lowest value of ΔS was −7.24 x 10 Jmol-1 at 1.5 M and 110oC, according to the thermodynamic analysis. The ΔG values rose with temperature and acid concentration from 5.15 x 104 to 5.51 x 104 Jmol-1. Based on these thermodynamic parameters, the GS produced is stable. The existence of flavonoids, alkaloids, phenols, tannins, glycosides, steroids, and saponins, in the hydrolysate justifies it as a worthy substrate for pharmaceutical products. Therefore, hydrolysis of YP presents a potential approach that lowers the cost of producing GS and provides a suitable substrate for the production of beverages and food items.
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    Changes in Proximate Composition, Vitamin C and β-Carotene Contents of Oven Dried Pawpaw (Carica papaya) Fruit as Influenced by Pre-treatment Methods
    (FUOYE Journal of Engineering and Technology (FUOYEJET), 2021-03) Adepoju, Abiola Lydia
    A common way of maintaining essential nutrients in fruits and vegetables is through novel food processing techniques such as pre-treatment. This study investigated the influence of pre-treatment methods on the proximate composition, vitamin C and β-carotene contents of oven dried pawpaw. Fresh, ripe pawpaw fruit were peeled, sliced and pre-treated with three pre-treatments – ascorbic acid dip (0.45% w/v), honey dip (0.25% v/v) and steam blanching (100 °C). The fruit slices were soaked in ascorbic acid and honey solutions for 4 min while steam blanching was done for 2 min. Untreated pawpaw sample served as the control. The treated and control samples were dried at an average temperature of 65 °C. Results showed that vitamin C of dried pawpaw samples pre-treated with honey dip had the highest retention of vitamin C (116.05 mg/100g) compared to ascorbic acid treated (98.90 mg/100g), steam blanched (109.02 mg/100g), and control samples (77.02 mg/100g). In terms of β-carotene, pawpaw sample treated with ascorbic acid solution had the highest value of 12.68 mg/100g. The use of honey and ascorbic acid solutions as treatments prior to drying can improve the retention of nutrients such as vitamin C and β carotene in dried fruits.
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    Changes in some qualities of dried mango during drying
    (Conference proceedings of the Nigerian Institution of Agricultural Engineers, 2025-11) Adepoju, Abiola Lydia
    Mangoes (Mangifera indica), like many fresh fruits, contain more than 80% water, a characteristic that makes them highly perishable with a naturally short shelf life. High moisture content, combined with exposure to ambient temperature and microbial activity, accelerates deterioration, resulting in significant post-harvest losses if preservation measures are not employed. Among the various preservation techniques available, drying stands out as one of the most suitable and cost-effective methods for extending the shelf life of mangoes. By removing water to safe levels, drying effectively suppresses microbial growth and enzymatic activity, thereby maintaining the fruit’s safety and quality during storage and distribution. However, the drying process can induce notable changes in nutritional composition. Moisture content decreases significantly, and heat-sensitive vitamins such as vitamin C may be partially lost. At the same time, the removal of water leads to the concentration of sugars, dietary fibre, and phytochemicals such as antioxidants. The extent of these changes is influenced by the drying method employed, the duration of the process, and the use of pretreatments. Despite some nutrient losses, dried mango generally retains substantial amounts of nutrients such as vitamins and minerals. This makes dried mango a healthy snack and a versatile ingredient in the food industry.
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    Comparative Analysis of Sun, Solar, and Oven Drying Techniques on Selected Attributes of Honey-treated Banana Fruit Slices
    (Faculty of Engineering and Technology, University of Ilorin, Nigeria, 2024-06) Adepoju, Abiola Lydia
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    Designing of a gasoline food-grade magnetic hammer mill
    (2022) Adepoju, Abiola Lydia
    This study aimed to design and fabricate a laboratory-scale gasoline food-grade magnetic hammer mill and to estimate the milling efficiency, milling yield, milling time, energy consumption, and energy intensity of some selected food materials (soybean, rice, and cassava flakes). The hopper, shaft, sieve, and hammers of the gasoline food-grade magnetic hammer mill are made of stainless steel and the structural base is made of mild steel. Cassava flakes had the highest milling yield (940 g), lowest energy consumption (0.94 MJ), energy intensity (0.94 MJ kg-1 ), and the highest milling efficiency (94%) while soybean had the longest milling time (5.86 min). The cost of designing the gasoline food grade magnetic hammer mill was estimated at $360. The designed gasoline food-grade magnetic hammer mill could be adopted for milling different food materials but its performance varies based on the food material. This hammer mill also serves as an alternative to the conventional electrically powered hammer mill with a special feature of trapping metallic object from food materials.
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    Development and Evaluation of Egg Processing Machine for Poached Eggs Production
    (2022) Adepoju, Abiola Lydia
    This study was carried out to develop and evaluate an egg processing machine for poached eggs. The parts of the machine include the hopper, conveyor screw, the main housing, shell outlet, liquid egg outlet, motor, belt, pulley and cooking section. Materials for construction of the machine were carefully selected by balancing availability, durability, resistance to corrosion, suitability for food contact application with cost. The machine was evaluated in terms of throughput and material capacities and the values obtained were 301.14 kg/h and 548.4 kg/h respectively. Proximate compositions of the raw and poached eggs were 0.655%, 10.751%, 6.722% and 0.569%, 9.849%, 6.344% for ash, protein and fat contents respectively. It can be deduced that there was no reduction in the quality of the poached eggs as compared to the raw eggs.
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    Development and Evaluation of the Operational Parameters of a Rotary Oven
    (Nigerian Journal of Technological Development, 2020-12) Adepoju, Abiola Lydia
    Developing an efficient rotary oven that is capable of addressing the issue of long baking duration and uneven heating distribution during baking could aid in encouraging indigenous use of the oven by small and medium scale bakeries in developing countries. This study aimed to develop and evaluate the performance of a rotary oven. Taguchi experimental design was used to investigate the influence of oven temperature (160, 180, 200°C) and oven rack speed (0, 10, 20 rpm) on the physical properties (baking time, mass, surface area, specific volume and density) of bread produced from the rotary oven. The baking capacity and efficiency of the rotary oven were 16 kg h-1 and 94%, respectively. Investigation showed that baking time ranges from 20 to 82 min, bread mass (884 to 925.7 g), surface area (1050 to 1370 cm2), specific volume (2.36 to 3.70 cm3 g-1) and density (0.25 to 0.39 g cm-3), respectively. The optimum baking time (20min) was achieved at 200°C oven temperature and 10 rpm oven rack speed. The oven could be adopted for both domestic and industrial production of bread and other bakery products.
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    Effect of pretreatments and drying methods on some qualities of dried mango (Mangifera indica) fruit
    (Agricultural Engineering International: CIGR Journal, 2017-06-12) Adepoju, Abiola Lydia
    The effect of pretreatments and drying methods on some qualities of dried mango fruits was studied. The fruit slices were pretreated with three pretreatments–ascorbic acid dip at 31% wv-1 concentration, honey dip at 20% vv-1 concentration and steam blanching at a temperature of120C and dried using three drying methods (sun, solar and oven drying). In sun and solar drying the mango was dried for eight hours, while for oven drying six hours at an average temperature of32C, 41 C and65C respectively. Sliced mango fruits were soaked in the prepared solutions for four minutes, while the blanching was done for two minutes. There were control samples for each drying methods. Drying curves were generated and the drying rate, proximate composition, vitamin C and β-carotene contents of the dried fruits were determined. The result showed that the pretreatment methods used did not have effect on the drying rate. The nutrient analysis showed that mango samples treated with honey solution had the highest retention of vitamin C (140.35 mg per100 g) in sun drying method compared to ascorbic acid treated, steam blanched and control samples. Also, for β-carotene, honey treated samples had the highest value of 5921.90 µg per100 g across the drying methods. Proximate composition of the pretreated dried mango samples revealed that they are rich in vitamin C and β-carotene (antioxidant) which makes them healthy and nourishing and also important ingredient in the food industry for the production of food supplements and other functional foods.
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    EFFECT OF ROASTING TIME ON THE PROXIMATE AND ANTI-NUTRITIONAL COMPOSITIONS OF DELONIX REGIA SEED FLOUR
    (Faculty of Engineering and Technology, University of Ilorin, Nigeria, 2023-06) Adepoju, Abiola Lydia
    This study aimed at investigating the effects of roasting time on proximate and anti- nutritional compositions of Delonix regia seed flour. The seeds were divided into four samples (A-D) of 1kg each. Sample A served as the control (not roasted) while samples B, C and D were roasted for 30, 60 and 90 minutes respectively at a temperature of 150o C. All the samples were afterwards dehulled and milled into a coarse particle size of about 3mm. The proximate and anti-nutritional properties were determined using standard analytical procedures. The results showed that the moisture and ash contents were reduced to 5.90% and 6.26% respectively with an increase in roasting time. The protein content of the flour increased with roasting time with the highest value of 31.52% recorded at 60 minutes. The highest value (10.70%) of fat was observed at 30 minutes roasting time while for crude fibre and carbohydrate contents, roasting reduced their values when compared with the control sample. All anti-nutritional properties evaluated (tannin, phytate, saponin, cyanide and oxalate) reduced with an increase in roasting time. Roasting of Delonix regia seeds can therefore help to reduce the anti-nutritional factors while enhancing some proximate qualities of the flour which in turn, can be explored as a protein source for animals’ feed.
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    EFFECT OF ULTRASOUND PRETREATMENT ON DRYING KINETICS, SPECIFIC ENERGY CONSUMPTION AND QUALITY INDICES OF MICROWAVE-DRIED JUTE LEAVES
    (Nigerian Society of Engineers Technical Transaction Journal, 2024) Adepoju, Abiola Lydia
    This study investigates the effect of ultrasound pretreatment on drying kinetics, specific energy consumption and quality indices of microwave-dried jute leaves. Fresh jute leaves were pretreated with ultrasonic cleaner for 30 mins. The effect of the ultrasound pretreated jute leaves (UPJL) and untreated jute leaves (UNJL) on the drying time, rehydration ratio, drying kinetics, specific energy consumption and quality indices (protein, vitamin A, vitamin C, iron and potassium) were determined using standard procedures. Eight drying models (Page, Logarithmic, Henderson and Pabis, Newton (Lewis), Wang and Singh, Parabolic, Midilli, Prakash and Kumar) were used to determine the drying kinetics. UPJL has lower drying time and energy consumption compared to UNJL. However, the UNJL has a higher rehydration ratio than UPJL. The Page model was found to best fit the experimental data compared to other models. The protein content of the dried jute leaves ranged from 12.05% to 12.83%, Vitamin A (2.81 to 2.87 mg/100g), Vitamin C (30.46 to 35.08 mg/100g), iron (5.42 to 6.53 mg/100g) and potassium (213.25 to 215.16 mg/100g), respectively. UNJL gave higher vitamin A, vitamin C and protein while UPJL favours iron and potassium contents. Ultrasound pretreatment enhances jute leaf drying rate and quality, thus showing promising potential.
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    Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review
    (Elsevier B.V. the Netherlands, 2024-03) Alasi, Sodiq Oladimeji; Sanusi, Mayowa Saheed; Sunmonu, Musliu Olushola; Odewole, Michael Mayokun; Adepoju, Abiola Lydia
    The increasing demand for plant-based proteins faces challenges due to their inherent functional limitations. To meet eco-friendly standards, several “green" and innovative processing technologies like high-pressure processing (HPP), pulse electric field (PEF), precision fermentation, 3D extrusion, and ultrasonic technology are gaining attention for protein functionality. Modifying protein structure through these technologies unlocks unique possibilities for functional food design. Understanding the mechanisms and advancements of these technologies is crucial for targeted functional improvements, opening new pathways for exploration. This review explores recent advances in HPP, PEF, precision fermentation, 3D extrusion, and ultrasonic technology for enhancing plant protein functionality, detailing their positive impacts. The role of Artificial Intelligence (AI) in discovering health-enhancing molecules in functional food ingredients is examined. Real-time monitoring and software development for precise protein control are key tools for leveraging these technologies effectively. Moreover, the need for further research in digitalization technologies to advance healthier and sustainable food choices was highlighted. Thus, the review offers invaluable insights for food researchers and scientists, providing a roadmap to advance the development of healthier, innovative, and sustainable food choices, aligning with evolving consumer preferences and eco-friendly standards.
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    Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review
    (Journal of Agriculture and Food Research, 2024-03) Adepoju, Abiola Lydia
    The increasing demand for plant-based proteins faces challenges due to their inherent functional limitations. To meet eco-friendly standards, several “green" and innovative processing technologies like high-pressure pro cessing (HPP), pulse electric field (PEF), precision fermentation, 3D extrusion, and ultrasonic technology are gaining attention for protein functionality. Modifying protein structure through these technologies unlocks unique possibilities for functional food design. Understanding the mechanisms and advancements of these technologies is crucial for targeted functional improvements, opening new pathways for exploration. This review explores recent advances in HPP, PEF, precision fermentation, 3D extrusion, and ultrasonic technology for enhancing plant protein functionality, detailing their positive impacts. The role of Artificial Intelligence (AI) in discovering health-enhancing molecules in functional food ingredients is examined. Real-time monitoring and software development for precise protein control are key tools for leveraging these technologies effectively. Moreover, the need for further research in digitalization technologies to advance healthier and sustainable food choices was highlighted. Thus, the review offers invaluable insights for food researchers and scientists, providing a roadmap to advance the development of healthier, innovative, and sustainable food choices, aligning with evolving consumer preferences and eco-friendly standards.
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    Exploring Recent Developments in Novel Technologies and AI Integration for Plant-Based Protein Functionality: A Review
    (Elsevier, 2024-05) Alasi, Sodiq Oladimeji; Sanusi, Mayowa Saheed; Sunmonu, Musliu Olushola; Odewole, Michael Mayokun; Adepoju, Abiola Lydia
    The increasing demand for plant-based proteins faces challenges due to their inherent functional limitations. To meet eco-friendly standards, several “green" and innovative processing technologies like high-pressure pro cessing (HPP), pulse electric field (PEF), precision fermentation, 3D extrusion, and ultrasonic technology are gaining attention for protein functionality. Modifying protein structure through these technologies unlocks unique possibilities for functional food design. Understanding the mechanisms and advancements of these technologies is crucial for targeted functional improvements, opening new pathways for exploration. This review explores recent advances in HPP, PEF, precision fermentation, 3D extrusion, and ultrasonic technology for enhancing plant protein functionality, detailing their positive impacts. The role of Artificial Intelligence (AI) in discovering health-enhancing molecules in functional food ingredients is examined. Real-time monitoring and software development for precise protein control are key tools for leveraging these technologies effectively. Moreover, the need for further research in digitalization technologies to advance healthier and sustainable food choices was highlighted. Thus, the review offers invaluable insights for food researchers and scientists, providing a roadmap to advance the development of healthier, innovative, and sustainable food choices, aligning with evolving consumer preferences and eco-friendly standards.
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    Impact of Spay-dried Banana Powder Incorporation and Incubation Duration on Sensory Attributes of Yoghurt
    (Faculty of Engineering and Technology, LAUTECH, Ogbomoso, Nigeria, 2025-05) Adepoju, Abiola Lydia
    Banana is a widely consumed fruit known for its natural sweetness, rich aroma, and functional properties. Incorporating banana-derived ingredients into dairy products like yoghurt can enhance sensory quality while offering potential health benefits. This study investigates the effect of spray-dried banana powder incorporation (0%, 20%, 25%, 30%) and incubation time (4h, 6h) on the sensory attributes of yoghurt, including appearance, aroma, taste, texture, and overall acceptability. Sensory evaluation, conducted using semi-trained panelists, revealed that banana powder significantly enhanced all sensory parameters compared to control samples (0% banana). The best-rated formulations, A2 (20% banana, 6h) and C2 (30% banana, 6h), exhibited improved flavour balance, a creamy texture, and high overall acceptability. In contrast, yoghurts without banana powder (D1, D2) had the lowest scores, likely due to their higher acidity and lack of fruit-based sweetness. A longer incubation time (6h) further improved taste and aroma retention, possibly due to increased fermentation-derived volatile compounds. Additionally, banana powder contributed to enhanced thickness and viscosity due to its fiber and pectin content, improving texture. These findings suggest that banana powder at 20–30% with a 6-hour incubation period enhances yoghurt's sensory quality, making it a promising functional ingredient for dairy products.
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    Influence of Sun and Oven Drying Methods on the Proximate, Phytochemical and Vitamin C Composition of Fermented African Locust Beans (Parkia biglobosa) Powder
    (2022) Adepoju, Abiola Lydia; Falua, KJ; Badmus, AO; Bolarinwa, MO
    This research was carried out to determine some of the nutritional compositions of dried fermented African locust beans powder. Fermented locust bean is generally prone to deterioration and therefore adequate preservation methods are essential to obtain bean powder of good quality. In this study, two drying methods (sun and oven drying) were used to produce fermented dried locust bean which was later milled into powder. The oven-drying experiments were conducted for two air drying temperatures, 45oC and 55oC. The rate of moisture removal was determined by the weight loss which was measured at a 1-hour interval until a constant weight was reached. Proximate, phytochemical and vitamin C contents of the dried powder were analysed and the results showed that oven-dried (55oC) locust bean sample has the lowest moisture content of 4.70% when compared to other samples. However, oven-dried locust bean sample at 45oC had higher values of protein and Vitamin C of 37.05% and 3.03 mg/g respectively. It can be concluded from this study that oven-dried African locust beans powder samples generally retained the nutritional compositions studied better than sun dried samples.
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    Influence of Ultrasound Pretreatment and Drying Techniques on Jute Leaves Drying and Quality Indices
    (Faculty of Science, Gombe State University, Nigeria., 2025-06) Adepoju, Abiola Lydia
    This study investigated the effects of ultrasound pretreatment and drying techniques on the drying process and quality of jute leaves. Fresh jute leaves, either pretreated with ultrasound or untreated, were dried in oscillatory and stationary modes. The impact on drying time, rehydration ratio, drying kinetics, and quality indices (protein, vitamins A and C, iron, and potassium) was assessed. Eight drying models were evaluated, with the Page model best fitting the experimental data. Ultrasound-pretreated leaves in oscillatory mode exhibited shorter drying times, while untreated leaves in stationary mode had a higher rehydration ratio. Nutrient composition varied, with protein ranging from 14.23% to 15.11%, vitamin A (2.31 to 3.02 mg/100g), vitamin C (26.18 to 32.09 mg/100g), iron (4.32 to 5.61 mg/100g), and potassium (185.36 to 210.24 mg/100g). Ultrasound pretreatment improved iron and vitamin C, while untreated leaves in oscillatory mode showed higher vitamin A, protein, and potassium. Conclusively, the combination of ultrasound pretreatment and oscillatory drying effectively enhanced drying efficiency and preserved key nutrients, making it a promising approach for optimizing the quality and processing of jute leaves.
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    Investigating the Effects of Baking Parameters on Proximate, Minerals and Vitamin C Compositions of Crackers.
    (Faculty of Engineering and Technology, University of Ilorin, Nigeria, 2025-06) Adepoju, Abiola Lydia
    This study investigated the effects of three baking parameters - pawpaw puree concentration, fermentation duration and baking temperature - on the proximate, minerals and vitamin C compositions of crackers. Ripe pawpaw puree was used as substitutes for fat at 0, 25 and 50% respectively. Crackers were fermented for 1, 2 and 3 hours and baked at temperatures of 130, 150 and 170ºC respectively. Proximate compositions of crackers showed that the moisture contents ranged from 1.08-4.28%, ash (2.11-2.31%), fat (3.09-4.09%), protein (10.17-12.51%), crude fibre (1.19-1.66%) and carbohydrates (75.47-82.11%). The results also showed the presence of some minerals such as calcium (180-241 mg/100 g), magnesium (24.90-36.82 mg/100 g), sodium (423.1-488.2mg/100 g) and potassium (122.8-220.8 mg/100 g). Vitamin C compositions of the cracker samples were observed to be within the range of 9.81 to 16.32 mg/100 g. The study showed that ripe pawpaw puree could be used as a supplement for fat at suitable fermentation durations and baking temperatures without adversely affecting the qualities of the crackers.
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    Selected Bioactive Attributes of Spray-Dried Ripe Red Banana (Musa acuminata) Powder as Affected by Dryer’s Operational parameters.
    (Faculty of Engineering and Technology, University of Ilorin, Nigeria, 2025) Adepoju, Abiola Lydia
    Red banana is rich in bioactive compounds and nutrients but deteriorate rapidly due to its abundant moisture content. To enhance its stability and health benefits, processing it into a more stable form is essential. Spray drying is an operational technique for producing fruit powders with improved stability and convenience. This study examines the impact of some spray dryer’s operational parameters on the bioactive attributes of spray-dried ripe red banana powder. The effects of inlet air temperature (150-180 °C), feed pump speed (20-50 rpm), and maltodextrin concentration (25-40%) on the stability of total phenolic content (TPC), total flavonoid content (TFC), vitamin C, and β-carotene were analysed. Results showed satisfactory retention of bioactive compounds, with the highest values of 132.20 mg/100 g, 45.99 mg/100 g, 18.87 mg/100 g, and 0.065 mg/100 g for TPC, TFC, vitamin C and β-carotene, respectively. These values were obtained at operational parameters of 180 ⁰C IAT, 35 rpm FPS, 25% MDC for TPC; 150⁰C IAT, 20 rpm FPS, 32.5% MDC for TFC; 165 ⁰C IAT, 20 rpm FPS, 25% MDC for vitamin C and 165 ⁰C IAT, 35 rpm FPS, 32.5% MDC for β-carotene. These findings underscore the importance of selecting suitable spray dryer parameters to preserve bioactive compounds, offering valuable insights for the food industry in developing functional ingredients with enhanced nutritional properties.
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    Some Quality Indices of Gnetum africanum (Afang) Leaves as Affected by Drying Methods
    (2022) Adepoju, Abiola Lydia
    Gnetum africanum is a tropical plant with origin in the rain forest of Nigeria and contains valuable nutrients but susceptible to speedy spoilage due to its high moisture content. This necessitates its preservation, through drying, as it is not readily available for consumers in parts of Nigeria where it is not grown. This research, therefore, was carried out to evaluate the effect of three drying methods (solar drying, sun drying and oven drying) on some quality indices of Gnetum africanum leaves with a view to determine the most appropriate drying method for maximum nutrient retention. Fresh Gnetum africanum leaves were obtained from the local market, defoliated, washed, drained and sliced. The sliced vegetable was divided to four portions of 200g each. With the initial properties of the fresh vegetable (sample A) determined, samples B, C and, D were subjected to solar, sun and oven drying respectively. The properties evaluated were analyzed and the results showed that sun dried vegetable (sample C) had the least overall quality retention. Moreover, solar dried vegetable (sample B) had the highest quality retention in terms of protein (3.92%), fat content (6.67%) and carotene (6.10IU) while oven dried one (sample D) had the highest quality retention of crude fiber (0.63%), ash content (7.87%), carbohydrate (72.49%) and sensory properties (taste, colour, aroma and texture). These results indicated that drying, especially solar and oven drying can be used to preserve Gnetum africanum leaves with considerable retention in its nutritional and sensory properties.
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