Browsing by Author "Akinoso, Rahman"

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    Changes in functional and pasting properties of trifoliate yam flour during storage
    (Department of Pure and Industrial Chemistry, Faculty of Science, University of Port Harcourt, Nigeria., 2014) Abiodun, Olufunmilola Adunni; Akinoso, Rahman; Oluoti, Janet O
    This work aimed at determining the changes in functional and pasting properties of trifoliate yam flour during storage. Freshly harvested trifoliate yam tubers were processed into flour and stored in sealed low density polyethylene polyester for four months. Functional and pasting properties of the flour were evaluated monthly. Moisture contents ranged from 7.49 to 15.30 %. Moisture contents increased with month of storage. Bulk density ranged from 0.58 to 0.69 g/cm3, water absorption capacity 1.44 to 1.93 ml H2O/g and swelling index 1.38 to 2.22. The functional properties decreased with length of storage. Flour obtained at the initial period had the least peak viscosity (3180 cP) while the highest value (3338 cP) was at the second month of storage. Storage of trifoliate yam flour improved the holding strength and final viscosities of the flour. Holding strength and final viscosities increased with length of storage. Flour stored at fourth month had higher setback value (1098.5 cP). There were reductions in the pasting time of the flour with storage periods. There were no significant differences (p>0.05) in pasting temperatures of the flours. Storage of trifoliate yam flour for three months is advisable due to high moisture contents which may be detrimental to keeping quality of the flour ©.JASEM
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    Changes in functional and pasting properties of trifoliate yam flour during storage
    (Department of Pure and Industrial Chemistry, Faculty of Science, University of Port Harcourt, Nigeria., 2014) Abiodun, Olufunmilola Adunni; Akinoso, Rahman; Oluoti, Janet O
    This study evaluates the physico-chemical properties of serendipity berry. Physico-chemical properties of the serendipity berries were analyzed. The total number of berries in a bunch of fruit ranged from 45 to 98. This depends on the size of the bunch. The results revealed the dry matter, moisture, soluble solids and vitamin C to be 19.56%, 80.44%, 11.20% and 12.80mg/100g respectively. Titratable acidity and pH were 0.21 % and 6.6 respectively. The number of berries per bunch ranged from 45-98 and the 10-fruit weight was 5.30g. Total carotenoid value was 2.01 mg/100g in the fruit. The fruits have appreciable amount of total soluble solid which could serve as a source of energy. Serendipity berry fruits compared relatively with other fruits used in the fruit industry. © JASEM
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    Effect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flour
    (Elsevier, 2014) Abiodun, Olufunmilola Adunni; Akinoso, Rahman
    Effects of delayed harvesting and pre-treatment methods on the anti-nutritional contents of trifoliate yam flour were examined. Trifoliate yam tubers were washed, peeled, sliced and subjected to pretreatment methods, such as soaking, pre-cooking and blanching/soaking. The phenols, phytate, oxalate, tannin and alkaloid profiles of the flours were evaluated and the values of phenols, tannin, oxalate and phytate contents were 0.02–0.32, 0.04–0.53, 0.11–4.32 and 0.20–1.05 mg/100 g, respectively. The predominant alkaloids in trifoliate yam flour were dioscorine and dihydrodioscorine. The white trifoliate yam flour had higher levels of anti-nutrients than the yellow trifoliate yam flour. Alkaloid contents of trifoliate yam flour increased slightly with delayed harvesting periods. Blanching/soaking method drastically reduced the anti-nutrient contents of trifoliate yam flour than other methods.
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    EFFECT OF HARVESTING PERIODS AND PROCESSING METHODS ON CAROTENOID PROFILE OF YELLOW TRIFOLIATE YAM FLOUR
    (JARD, 2015-11) Abiodun, Olufunmilola; Akinoso, Rahman; Dauda, Adegbola
    Trifoliate 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.
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    Effect of harvesting periods and processing methods on carotenoid profile of yellow trifoliate yam flour
    (Faculty of Agriculture, University of Ilorin, 2015) Abiodun, Olufunmilola Adunni; Akinoso, Rahman; Dauda, Adegbola Oladele
    Trifoliate 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.
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    Effect of harvesting periods on the chemical and pasting properties of trifoliate yam flour
    (Elsevier, 2014) Abiodun, Olufunmilola Adunni; Akinoso, Rahman
    The effects of delayed harvesting on the chemical and pasting properties of trifoliate yam flour were studied. The tubers were harvested at 7, 8, 9, 10 and 11 months after maturity and were processed into flours. Chemical and pasting properties of the flours were determined. White trifoliate yam flour at 11 months was significantly different (p < 0.05) from other flours in dry matter and fibre contents but the lignin content (1.83%) was not significant different (p > 0.05) from yellow trifoliate yam flour at 11 months. Amylose and starch contents decreased while the sugar contents increased with harvesting periods. Yellow trifoliate yam flour had higher amylose at 10 months while the white trifoliate yam flour had higher starch at 9 months and sugar contents at 11 months. Potassium and sodium were the major minerals found in the yam with higher values in yellow trifoliate yam flours. Peak viscosity and breakdown decreased while the holding strength and final viscosities increased with harvesting periods. Harvesting trifoliate yam tubers at 7–9 months produced flour with high quality and prevents post harvest losses.
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    Effect of harvesting periods on the morphology and physico-chemical properties of trifoliate yam starches
    (WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, 2013) Akinoso, Rahman; Abiodun, Olufunmilola Adunni
    Trifoliate yam starches from white and yellow cultivars were isolated and characterized by SEM, granule size analysis, pasting properties and swelling characteristics at different harvesting periods were studied. The starch yield ranged from 5.09 to 12.07%. White trifoliate yam had the highest starch yield at 9 months and this was significantly different (p<0.05) from others. The scanning electron micrograph revealed the presence of smooth surface granules with polygonal granule size ranging from 2.58 to 3.58 mm in diameter. Amylose and starch contents ranged from 14.65 to 17.44% and 40.73 to 63.34%, respectively. Peak viscosity ranged from 199.77 to 373.71 RVU, holding strength from 77.68 to 167.84 RVU, breakdown 96.79 to 217.14 RVU, final viscosity 149.84 to 267.58 RVU, setback 50.34 to 112.27 RVU. White trifoliate yam starch at 7 months had the highest peak viscosity and breakdown but it exhibits high value in holding strength at 8 months. White trifoliate yam starch harvested at 10 months had the highest swelling power at 60 and 80 oC while at 90 oC, the highest value was recorded for starch at 11 months. The yellow starch at 10 months had higher swelling power at 90 oC. Harvesting of trifoliate yam at different periods produced starches that can be used for different purposes.
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    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, Adegbola
    Colour 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.
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    Evaluation of colour in white and yellow trifoliate yam flours in relation to harvesting periods and pre-processing methods.
    (Faculty of Agriculture, University of Ilorin, 2017) Abiodun, Olufunmilola Adunni; Akinoso, Rahman; Dauda, A.O
    Colour 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.
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    Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed
    (Elsevier, 2014) Abiodun, Olufunmilola Adunni; Akinoso, Rahman; Olosunde, Oluwapelumi O.; Adegbite, Jacob A.; Omolola, O.A.
    Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed were determined. Oil was extracted from the seed using standard methods while the fatty acids of the oil, chemical and anti-nutritional properties of defatted seed flour were determined. Total fat yield of the seed flour was 12.20%. Defatted seed flour had higher crude fibre (36.92%), carbohydrate (40.07%) and ash (8.17%) contents. Major mineral contents were potassium, calcium, sodium and magnesium. The tissue contain appreciable amount of vitamin C (8.10 mg/100 g). Oleic acid (42.59%) was the major fatty acid in the seed oil and the total unsaturated fatty acid was 62.38%. The seed oil had higher acid and saponification values and low iodine value. Oxalate (11.09 mg/100 g) content was the major anti-nutrient in the defatted seed flour. Defatted T. danielli seed flour serves as good source of dietary fibre and energy.
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    Physico-chemical Properties of Serendipity Berry (Dioscoreophyllum cumminsii) Fruit
    (Department of Pure and Industrial Chemistry, Faculty of Science, University of Port Harcourt, Nigeria., 2014) Abiodun, Olufunmilola Adunni; Akinoso, Rahman
    This study evaluates the physico-chemical properties of serendipity berry. Physico-chemical properties of the serendipity berries were analyzed. The total number of berries in a bunch of fruit ranged from 45 to 98. This depends on the size of the bunch. The results revealed the dry matter, moisture, soluble solids and vitamin C to be 19.56%, 80.44%, 11.20% and 12.80mg/100g respectively. Titratable acidity and pH were 0.21 % and 6.6 respectively. The number of berries per bunch ranged from 45-98 and the 10-fruit weight was 5.30g. Total carotenoid value was 2.01 mg/100g in the fruit. The fruits have appreciable amount of total soluble solid which could serve as a source of energy. Serendipity berry fruits compared relatively with other fruits used in the fruit industry. © JASEM
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    Proximate, anti- nutrient composition and sensory properties of germinated cereal grain with added souring fruit extract.
    (Valahia University Press, Targoviste, Romania., 2018) Salami, Khadijat Onozare; Akinoso, Rahman; Oyeyinka, Samson A.; Kayode, Rowland M.O.
    Studies were conducted on the effect of souring fruits extract on chemical, sensory and some anti-nutritional properties of germinated maize, millet and sorghum. Flour produced from these grains were soured each with 9% concentration of three souring fruits extract (tamarind pulp, sour sop pulp and lime juice) while flour from the fermented cereal grains were used as control for the treated samples. There were significant differences among the proximate compositions of all the treated samples. The protein content of germinated sorghum soured with tamarind had the highest value (19.69%) while germinated maize soured with sour sop had the lowest value (13.98); the crude fibre content of germinated maize soured with tamarind had the highest value (2.32). Addition of the souring fruits extract significantly increased protein, fat, ash and crude fibre contents. The moisture content of the samples did not exhibit any definite trend while the carbohydrate content decreased significantly with the exception of germinated maize grains soured with sour sop pulp and lime juice that had slight increase. The anti-nutritional properties of the samples decreased significantly. All the samples were acceptable by the panelist in terms of all the sensory parameters evaluated.
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    Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough ‘amala’
    (Springer, 2015) Abiodun, Olufunmilola Adunni; Akinoso, Rahman
    The use of trifoliate yam (Dioscorea dumetorum) flour for stiff dough ‘amala’ production is one of the ways to curb under-utilization of the tuber. The study evaluates the textural and sensory properties of trifoliate yam flour and stiff dough. Freshly harvested trifoliate yam tubers were peeled, washed, sliced and blanched (60°C for 10 min). The sliced yam were soaked in water for 12 h, dried and milled into flour. Pasting viscosities, functional properties, brown index and sensory attributes of the flour and stiff dough were analyzed. Peak, holding strength and final viscosities ranged from 84.09 to 213.33 RVU, 81.25 to 157.00 RVU and 127.58 to 236.17 RVU respectively. White raw flour had higher viscosity than the yellow flours. The swelling index, water absorption capacity and bulk density ranged from 1.46 to 2.28, 2.11 to 2.92 ml H2O/g and 0.71 to 0.88 g/cm3 respectively. Blanching method employed improved the swelling index and water absorption capacity of flour. The brown index values of flour and stiff dough ranged from 6.73 to 18.36 and 14.63–46.72 respectively. Sensory evaluation revealed significant differences in the colour, odour and general acceptability of the product when compared with the stiff dough from white yam.