Browsing by Author "Adeyinka-Ajiboye, O."

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    Effect of fermentation time and mix ratio on some nutritional qualitiesof the dry mixture of maize and sorghum powder (Ogi).
    (Croatian Journal Food Science and Technology, 2017) Odewole, M.M; Sunmonu, M.O.; Opaleke, D.O.; Adeyinka-Ajiboye, O.; Sani, R.O.A.; Aiyejoritan, M.T.
    The effect of two process conditions (fermentation time (B) and mix ratio (A)) on the dry mixture of maize (M) and sorghum (S) powder (ogi) was investigated. Five mix ratios (1 (M50:S50), 2 (M60:S40), 3 (M70:S30), 4 (M80:S20), 5 (M90:S10)), and five fermentation times (6, 12, 18, 24 and 30 h) were considered. The drying was done at 50 °C in a convective fabricated cabinet dryer. It took about 2 hours for the drying to be completed. After drying, all samples were analysed for the output parameters (carbohydrate, crude fibre crude protein, fat content, vitamin C and magnesium content). The results showed that the interaction of all the levels of the two process conditions did not change the mean values of the carbohydrate, crude protein and magnesium contents of the dried fermented product (ogi powder). Various combinations of all the levels of the two process conditions did not cause the value of the carbohydrate, crude fibre, crude protein, fat, vitamin C and magnesium content to be higher than 83.5%, 0.6%, 3.2%, 1.2%, 3.0%, and 3.85 mg/100g respectively.
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    Modeling and optimization of drying rate and quality parameters of dried osmo-pretreated green bell pepper (Capsicum annuum)
    (Nigerian Journal of Pure and Applied Science, 2016) Odewole, M.M.; Ajala, E.O.; Obajemihi, O.I.; Adeyinka-Ajiboye, O.; Oyeniyi, S.K.
    A study on modeling and optimization of osmotic dehydration and drying of green bell pepper was carried out. Five levels of osmotic process durations (60 min, 90 min, 120 min, 150 min and 180 min) and five levels of osmotic solution concentrations (5% (w/w), 10% (w/w), 15% (w/w), 20% (w/w) and 25% (w/w) as input parameters were used. Design Expert 8.0.3 version was used to design the experiment in order to get all possible combinations of durations and concentrations. After pretreating all samples of fresh green pepper in hypertonic osmotic solution concentrations of NaCl for the required durations, they were all dried at 50˚C in a fabricated cabinet dryer. The following output parameters were modeled and optimized with Design Expert 8.0.3 version: drying rate, vitamin C, crude protein, crude fibre, fat, ash content, water loss, solid gain, shrinkage and rehydration ratio. Ten (10) model equations, one for each of the output parameters were developed, and checked for adequacy and validity. All developed model equations were found to present functional relationships between input and output parameters. Hence, all developed model equations can be used as reliable tools for estimating, predicting and conducting analysis of the process. Best optimized results were selected based on desirability (0 - 1). Drying rate (maximized), vitamin C (maximized), crude protein (maximized), crude fibre (maximized), fat (maximized), ash content (minimized), water loss (maximized), solid gain (maximized), shrinkage (minimized) and rehydration ratio (maximized) got desirability of 0.889, 1.00, 1.00, 1.00, 1.00, 1.00, 1.00, 0.85, 0.734 and 0.868 respectively.