Browsing by Author "Akeem, Sarafa"

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    EFFECT OF DRYING METHODS ON THE YIELD, PHYTOCHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITIES OF POTATO (SOLANUM TUBEROSUM) AND TWO SWEET POTATO (IPOMOEA BATATAS) VARIETIES
    (CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018-03-13) Kolawole, Fausat; Balogun, Mutiat; Akeem, Sarafa; Salaudeen, Luqmon
    ABSTRACT In various parts of the world, drying technologies have been developed to convert tubers into flour which can be used as ingredients in numerous food products. Potato and sweet potato are known to contain certain bioactive constituents that are capable of scavenging free radicals and reducing the risk of degenerative diseases. The effects of two drying methods (sun and solar) on flour yield, antioxidant activity and phytochemical composition of Irish potato (IP) and two sweet potato varieties (orange and white-fleshed) were evaluated. The flour yield (15.20–19.0%) varied significantly (p˂0.05) among the samples. The DPPH (1, 1-diphenyl-2-picrylhydrazyl) free radical scavenging activities of the flour samples varied with drying methods and the extracts' concentrations. The total antioxidant activities expressed in terms of the % inhibition (53.58–90.62%) and EC50 values (0.584–45.214 mg/ml) were observed to be significantly affected (p˂0.05) by the drying methods. Drying processes generally increased the total phenolics (18.72–21.60 mg GAE/g) and total flavonoids (0.50–1.15 mg QE/g) contents of the tubers. The effect of sun-drying was observed to be less favorable on the white-fleshed sweet potato (WFSP) samples compared to solar-drying method. Although solar-dried orange-fleshed sweet potato (OFSP) flour had the highest total antioxidant activity, sun-drying method produced IP and OFSP flours with the highest total phenolics and total flavonoids contents respectively. Sun and solar dried OFSP had the highest beta-carotene content (BCC) and only the BCC of Irish potato significantly varied (p˂0.05) with drying methods. This study also revealed that the effects of drying methods on the yield, phytochemical and antioxidant activities of the samples were mostly tuber (potato and sweet potato) dependent.
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    EFFECTS OF ADDITION OF DIFFERENT SPICES ON THE QUALITY ATTRIBUTES OF TIGER-NUT MILK (KUNUN-AYA) DURING STORAGE
    (Journal of Microbiology, Biotechnology and Food Sciences, 2017-08) Kayode, Rowland; Joseph, John; Adegunwa, Mojisola; Dauda, Adegbola; Akeem, Sarafa; Kayode, Bukola; Babayeju, Adeshola; Olabanji, Stephen
    Kunun-aya is a traditional fermented non-alcoholic tiger-nut beverage widely consumed in the Northern parts of Nigeria especially during dry season. Kunun-aya was prepared from tiger-nut, coconut, date and spices such as cinnamon, cloves, coriander, ginger, rosemary and black pepper were added separately. The samples were stored at 4°C for 5 days and the effects of added spices on physicochemical, microbial and sensory properties of the samples were evaluated. The results of the pH (4.25–5.95) and titratable acidity (2.95–12.17) showed that all the samples were acidic throughout the storage period. Brix values ranged from 0.05–2.85% during the storage period. The moisture, protein, ash, fat, fibre and carbohydrate contents of kunun-aya ranged from 85.35–95.22%, 1.53–4.06%, 0.14–0.64%, 0.31–0.85%, 0.23–1.84% and 0.69–10.85%, respectively prior to storage and ranged from 79.50–98.24%, 0.27–2.56%, 0.04–2.25%, 0.24–0.42%, 0.09–3.74% and 1.05–17.34%, respectively after storage. The bacterial count of kunun-aya ranged from (1.1–5.4, 2.0–6.9, 3.6–9.8)×104 CFU/ml and fungal count from (1.0–6.4, 1.3–7.4, 5.2–9.5)×104 CFU/ml on days 1, 3 and 5, respectively. The phytochemical screening of the spices revealed that ginger contained alkaloid, glycoside, saponin, steroid, flavonoid and terpenoid but not tannin while other spices contained one or two of these phytochemicals. There was significant difference between the sensory attributes of the treated kunun-aya and the control samples with the control sample having the highest score ratings. Addition of spices had varying effects on the quality attributes of kunun-aya and could extend its shelf life for 5 days under refrigerated conditions. ARTICLE
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    Physicochemical properties of processed aerial yam (Dioscorea bulbifera) and sensory properties of paste (amala) prepared with cassava flour
    (Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka, 2017-05-01) Kayode, Rowland; Buhari, Jenifa; Otutu, L; Ajibola, T; Oyeyinka, Samson; Opaleke, Deborah; Akeem, Sarafa
    Aerial yam is a member of the Dioscoreaceae family which consist several varieties found in South Asia and Africa. The tubers are under-utilized and not commercially grown; but are cultivated and consumed among rural dwellers in parts of Western Nigeria. The tubers were washed, sorted, peeled, sliced and blanched in hot water at 80ºC for 10min. The blanched yam slices were divided into four portions. Two portions were fermented for 48hr and sun (BFSUD) and solar (BFSOD) dried. The other two blanched portions were also sun (BSUD) and solar (BSOD) dried respectively. The dried slices were milled, sieved and used for proximate, functional and phytochemical analysis. Proximate composition of aerial yam fl our was: moisture content (7.66-10.60%), total ash (0.05-1.76%), crude protein (4.42-5.07%), crude fi bre (0.56-0.69%), crude fat (3.42-3.82%), and carbohydrate (79.28-82.37%). The phytochemical constituent included alkaloid, steroids, saponin and fl avonoid. The bulk density, water absorption capacity and dispersibility were within the range of 0.52-0.54g/ml, 56.50-66.00g/g and 4.47-5.75% respectively. The sample, BFSUD had the highest crude protein, dispersibility and water absorption capacity was selected and mixed with cassava fl our for amala on which sensory evaluation was conducted. Five aerial yam fl our (AY) treatments were formulated and coded as follow: AY100, AY80CS20, AY60CS40, AY40CS60, and AY 20CS80. Cassava fl our (CS100) was used as control treatment. The overall acceptability of fl our paste (amala) ranged from 5.45 (Sample AY80CS20) to 7.25 (sample AY100). The study revealed treatment AY60CS40 and AY80CS20 possessed the overall acceptability, mean score above 7.0 (like slightly). Therefore 60-80% incorporation of aerial yam fl our with cassava is recommended based on desirable sensory characteristics. Aerial yam fl our can be used for food preparation and commercial purpose which may in turn increase the utilization.