Browsing by Author "Ajala, EO"

Now showing 1 - 8 of 8
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    Comparative Analysis of Physico-Chemical Properties of Oil Extract from Two Varieties of Fluted Pumpkin Seeds Using different Extraction Methods
    (Kathmandu University, Nepal, 2017) Sunmonu, MO; Ajala, EO; Odewole; Morrison, S; Alabi, AM
    This study investigates physical and chemical properties two seeds namely Ugba (Telfairia pedata) and Ugwu (Telfairia occidentalis) using soaking soxhlet methods of extraction. The physical properties examined are moisture content, ash content, crude protein, fat and oil, crude fibre and carbohydrates. The chemical properties examined are Acid value (mgKOH/g), saponification value, iodine value, free fatty acid, peroxide and refractive index. Higher mean values of moisture content, ash content, crude fibre and carbohydrates were noticed in Ugwu than in Ugba under soaking method. However, the trend was reversed for crude protein and free fatty acid, in whose case they appear to be higher in Ugba than in Ugwu. For soxhlet method, moisture content, ash content, crude fibre and carbohydrates seems to have higher mean values in Ugwu seed compared to when Ugba seed was used. However, crude protein and fat and oil content were higher using Ugba seed than Ugwu seed oil. For soaking method, Ugba seed seem to produce higher mean values of sap value, iodine value, and refractive index when compared with Ugwu seed. On the other Ugwu, seems to produce acid value, free fatty acid and peroxide value when compared with ugba for soaking method. Using soxhlet apparatus however, Ugba seed produces higher mean values for acid value, sap value, iodine value, and free fatty acid compared to Ugwu. The reverse was the case with peroxide and refractive index, still with soxhlet apparatus.
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    Design, construction and performance evaluation of a mini-scale batch reactor for biodiesel production: A case study of shea butter
    (Prince of Songla University, Thailand, 2018) Ajala, EO; Aberuagba, F; Olaniyan, AM; Ajala, MA; Sunmonu, MO; Odewole, MM
    This study developed a mini-scale batch reactor after evaluating the kinetics of biodiesel production. The reactor was evaluated for its performance by two-stage and one-pot syntheses methods using shea butter. The biodiesel produced was characterized and compared with the ASTM standards for biodiesel and diesel. The reactor was designed for 6.5 L total and 4.5 L working volume; the power rating and power delivery were 2.0 and 1.5 hp, respectively. The operating conditions for the reactor to attain its highest yields of 91.01% and 76.67% with the two alternative methods had 800 rpm agitation speed and 40oC temperature. The reactor achieved the design objective of better than 90% biodiesel yield with the two-stage method only. The biodiesel quality satisfied the ASTM standards. Therefore, the reactor could be scaled up for industrial production of biodiesel.
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    Determination of Some Physical Properties of Almond Seed Related to the Design of Food Processing Machines
    (Faculty Physical Sciences and Faculty of Life Sciences, University of Ilorin, Nigeria., 2016) Sunmonu, MO; Iyanda, MO; Odewole, MM; Ajala, EO; Moshood, AN; Aduba, JJ
    In this study, some selected physical properties of two varieties of Almond seed (Red and White) grown in Nigeria were determined. The physical properties of Red Almond were Major Diameter (49.35±4.16mm), Intermediate Diameter (33.05±2.79mm), Minor Diameter (23.37±2.31mm), Weight (10.20±2.24g), Geometric mean diameter (33.59±2.41mm), Arithmetic mean Diameter (35.26±2.45mm), Surface Area (3564.6±524.1mm2 ), Sphericity (68.3±4.36%), Volume (0.5023±0.07cm3 ), Density (19.53±3.82g/cm3 ) while values of coefficient of static friction of 0.45±0.04, 0.40±0.06 and 0.52±0.06 were recorded for glass, metal and wood surface respectively in red almond. Also values of angle of internal friction of 24.12 ± 1.92, 21.93±3.00 and 27.50± 2.64 were recorded for glass, metal and wood surfaces in red almond. The properties of white Almond were: Major diameter (61.26±4.15mm), Intermediate diameter (29.61±3.05mm), Minor diameter (21.52±1.59mm), Weight (10.9±1.52g), Geometric mean diameter (33.86±2.09mm), Arithmetic mean diameter (37.47±2.13mm), Surface area (3616.10±453.7mm2 ), Sphericity (55.39±3.46%), Volume (0.51±0.06cm3 ), Density (22.33±3.48g/cm3 ) while values of coefficient of static friction of 0.41±0.06, 0.41±0.07 and 0.51±0.05 were recorded for glass, metal and wood surface respectively in white almond. Also values of angle of internal friction of 22.20± 2.76, 22.38 ±3.45 and 26.96± 2.23 were recorded for glass, metal and wood surfaces in white almond. Statistical test (independent t test) on the properties showed there were significant difference at 5% level between Red Almond and White Almond.These properties are also needed for analytical prediction of the drying behaviour of agricultural materials. These properties are also use to determine heat transfer in agricultural materials.
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    Effect of Two Blanching Methods on the Nutritional Values of Tomato and Pumpkin Leaves.
    (University of Port Harcourt, Nigeria, 2021) Sunmonu, MO; Odewole, MM; Ajala, EO; Sani, ROA; Ogunbiyi, AO
    Various blanching methods were applied to tomatoes and pumpkin leaves (Telfairia occidentalis) to investigate the effect of the different blanching method on some of its nutritional content. The effects of steam and water blanching as a pretreatment on raw tomatoes and pumpkin leaves (control) were investigated in this study using standard methods. For tomatoes, the %nitrogen, potassium, vitamin A, C and E) mg/100g for raw were;0.48, 68.82mg/100g, 0.88mg/100g, 38.82mg/100g, 0.78mg/100g respectively. 0.45, 69.68mg/100g, 0.58mg/100g, 32.43mg/100g and 0.55mg/100g for water blanched respectively and 0.42, 69.14mg/100g, 0.47mg/100g, 29.66mg/100g, 0.42mg/100g respectively for steam blanching. * For pumpkin leaves, the %nitrogen, potassium, vitamin A, C and E) mg/100g for raw were; 0.98, 46.82mg/100g, 4.63mg/100g, 60.41mg/100g, 0.89mg/100g respectively. 0.95, 46.73mg/100g, 2.38mg/100g, 41.08mg/100g and 0.59mg/100g for water blanched respectively and 0.94, 46.10mg/100g, 1.20mg/100g, 32.16mg/100g, 0.52mg/100g respectively for steam blanching. The results indicate that water and steam blanching significantly reduce the nutritional content. The values of the nutrient were higher in water blanching compared to steam blanching.
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    Effects of Packaging Materials, Pickling Agents and Spices on the Microbial Counts of Pickled Okra
    (Faculty Physical Sciences and Faculty of Life Sciences, University of Ilorin, Nigeria., 2016) Sunmonu, MO; Ajala, EO; Odewole, MM; Adebiyi, AJ; Osuolale, AL
    Okra samples classified as variety 47-4 according to National Horticultural Research Institute (NIHORT), Ibadan, Nigeria were separately pickled in olive oil, groundnut oil and vinegar (5% acetic acid) spiced with ginger, garlic and mixture of ginger and garlic preserved in stainless steel, glass and plastic jars (12 jars each) for 7days at room temperature. For the purpose of comparison, the spices were controlled for using a parallel experiment with no spices added to the pickled okra. The storage environment temperature and relative humidity ranges from 260 C to 290 C and 66% to 78% respectively. Various microbial growth or count (bacteria and fungi) such as Total Viable Count, Coliform Count, Fecal Coliform Count and Fungal Count of each treatment combination (packaging materials, the pickling agents and spices) were observed at the end of the experiment and the result was evaluated using ANOVA at p ≤ 0.05. From the results of the research, vinegar in glass jars shows an absent of some microorganisms as well as the least microbial counts (1.0 × 105 cfu/ml) irrespective of the spice used. Mixture of spices in any pickling agents irrespective of the packaging materials shows great increase in microbial load beyond value gotten when individual spices were used. In general, highest microbial load were observed in okra pickled with olive oil, spiced with ginger and preserved in stainless steel jar while okra pickled in vinegar shows comparatively very low microbial count. Generally, the TVC ranges within 8.6 × 105 to 1.0 × 105 cfu/ml, CC range from 6.9 × 105 to 0.00 cfu/ml, FCC ranges from 3.7 × 105 to 0.00 cfu/ml while FC ranges from 3.2 × 103 to 1.0 × 103 cfu/ml.
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    Modeling and Optimization of Drying Rate and Quality Parameters of Dried Osmo-Pretreated Green Bell Pepper (Capsicum annuum)
    (Faculty Physical Sciences and Faculty of Life Sciences, University of Ilorin, Nigeria., 2016) Odewole, MM; Ajala, EO; Obajemihi, OI; Adeyinka-Ajiboye, O; Oyeniyi, SK
    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.
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    One-pot synthesis of biodiesel from high FFA shea butter in an optimisation study using response surface methodology
    (Taylor and Francis, 2017) Ajala, EO; Olaniyan, AM; Aberuagba, F; Ajala, MA; Odewole, MM
    Optimisation of biodiesel production from high free fatty acids (FFA) of 6.86% shea butter (SB) using a base catalyst, potassium hydroxide, was studied. Response surface methodology (RSM) was employed as a model for the optimisation of the process by varying temperature, agitation speed, mole ratio and catalyst loading in the range of 40–60 C, 200–1400 rpm, 8:1–12:1 (w/w) and 1–2% (w/w) respectively. The significance of the variables in both linear and nonlinear forms of the model was analysed by analysis of variance (ANOVA). The ANOVA results showed that the temperature, agitation speed, mole ratio and catalyst loading had a significant effect on the shea biodiesel yield with a p-value of < 0.0001 for each of the variables, adjusted R2 of 0.9517 and predicted R2 of 0.8625. The maximum %yield of shea biodiesel obtained was 90.83% at optimal operating temperature of 50 C, agitation speed of 800 rpm, mole ratio of 12:1 (w/w) and catalyst loading of 1% (w/w). This showed that the RSM optimised the one-pot synthesis of biodiesel from high FFA SB, an indication that it can be adopted successfully in the industry to maximise the yield of biodiesel from high FFA SB.
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    Optimization of the Performance of a Vertical Screw Jack for Groundnut Oil Extraction
    (University of Ilorin, Nigeria, 2018) Odewole, MM; Sunmonu, MO; Ajala, EO
    Groundnut (Arachis hypogaea) is one of the oil seeds in the category of the second most valuable commodity in the world trade. One of the methods of extracting groundnut oil is with the use of mechanical device which offsets some of the problems of traditional and chemical methods of extraction. Most local processors of groundnut oil do not use to or do not know how to put into consideration processing factors/inputs (temperature, heating time, pressure, moisture content and so on) that can lead to better (optimum) oil extraction outputs. This situation is causing low oil yield and low extraction efficiency, high extraction loss and poor quality of oil even when machines are used for extraction. Therefore, this study used a vertical screw jack to extract groundnut oil and also optimize the oil extraction process with the use of Design Expert (8.0.3 version) computer software package. Three levels of temperature (50, 60 and 70oC) and two levels of heating time (5 and 10 min) were used to pretreat seeds in the extraction chamber of the vertical screw jack prior to oil extraction process. The extraction process were estimated for oil yield, extraction efficiency and extraction loss; and oil quality in terms of Free Fatty Acid (FFA), saponification value, acid value, refractive index and viscosity were analyzed. Results showed that, optimum oil yield (29.90%), extraction efficiency (48.12%) and extraction loss (4.23%) were achieved at temperatures and time of heating of 50, 50.21 and 70oC; and 10, 5.02 and 10 min respectively. Temperature of 50oC and time of heating of 10, 10, 10, 5 and 5 min gave optimum values of 3.38 mgKOH/g, 190.26 mgKOH/g, 6.74 mgKOH/g, 1.45 and 1.47 cm/s for FFA, saponification value, acid value, refractive index and viscosity respectively; whereas, optimum value of 5.06 was obtained for pH at temperature of 50.15oC and 9.98 min time of heating.