Browsing by Author "Akintayo, O.A."

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    Assesing the quality of fried bean cake made from blend of cowpea and walnut flours
    (2020) Dauda, A. O; Abiodun, O.A.; Arise, A.K.; Akintayo, O.A.
    Introduction. This work evaluated the quality of dried fried cake from the flour blends by examining the functional and physicochemical properties, as well as safety of the final product. Materials and methods. Flour of walnut was blended with that of cowpea in the ratio 3% to15% to produce dried bean cake, which was analysed for physico-chemical properties and storability, as well as the functional properties of the flour samples. Results and discussion. Cowpea flour had higher bulk density (0.86g/ml>0.77g/ml), while water and oil absorptions and swelling capacities of the cowpea were significant (p≤0.05) to that of walnut (1.78g/g > 0.85g/g), (1.97g/g > 1.29g/g) and (1.04 > 0.64) respectively. Control sample (sample without walnut) had higher protein (17.81%), moisture (6.55%) and fibre (1.58%), but fat and ash contents were significant lower in sample with walnut incorporation. Sample with 15% walnut had higher quantities of calcium (1.69mg/l) and magnesium (3.70mg/l), but the control was higher in sodium (4.00 mg/l) and potassium (3.14 mg/l). Sample with 6% walnut was the hardest (163.58 N), and 12% walnut sample, the least (26.27N). The L*, a* and b* values were significant. Control sample was lighter, and 15% walnut sample, the darkest, which may be to the high walnut content. Samples with 12% and 15% samples respectively had the least bacterial (4.0×104 cfu/g) and fungal (1.4×104 cfu/g) counts after eight weeks. Walnut addition inhibited microbial growth due to its antimicrobial and antioxidant properties. The control sample was rated best for appearance, crispiness and texture, while 9% walnut sample was the best accepted and rated for flavour and taste. Conclusion. Walnut addition conferred extended shelf life and improved nutritional quality to the product
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    Chemical, functional and sensory qualities of abari (maize-based pudding) nutritionally improved with bambara groundnut (Vigna subterranea)
    (Ife Journal of Science, 2019) Arise, A.; Akintayo, O.A.; Dauda, A.O.; Adeleke, B
    Abari (a maize-based pudding) was prepared from five selected formulations of maize-bambara groundnut composite flours generated using central rotatable design of Response Surface Method. A control was also prepared from 100% maize flour. Standard methods were used to determine the functional properties of the various flours as well as the proximate compositions and sensory attributes of abari made from them. Inclusion of bambara groundnut flour caused a significant difference in the swelling index (1.65-2.69 g/g) of the various flours but bulk density (0.76-0.92 g/cm3), oil absorption capacity (0.66-0.88 g/g) and water absorption capacity (1.44-1.59 g/g) were not significantly affected. Protein and ash contents of abari significantly increased with inclusion of bambara groundnut flour. The value of the protein content ranges from 6.21-31.69%. Supplementation of maize with bambara groundnut for abari production generally resulted in improved sensory qualities. Based on the findings, the application of bambara groundnut in the fortification of maizebased African traditional foods can help improve the nutritional status of the African populace without causing adversely impaired rheological and cooking qualities of the products
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    Effect of Fortification on the Chemical and Sensory Properties of Tigernut Drink (Kunun-aya).
    (Published by Moringa Plantation Management, University of Ilorin, Ilorin., 2016) Balogun, M.A.;; Kolawole, F.L.;; Oziegbe, O.K.;; Akintayo, O.A.
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    Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits
    (Journal of the Swiss Society of Food Science and Technology, 2019) Akintayo, O.A.; Obadu, J.M.; Karim, O.R.; Balogun, M.A.; Kolawole, F.L.; Oyeyinka, S.A.
    This study investigated the effect of replacement of cassava starch (CS) by 20, 40, 60, 80 and 100% with sweet potato starch (SPS) on the physicochemical and sensory properties of tapioca (a meal made by roasting and partial gelatinization of CS). Amylose content ranged from 23.89% to 30.25% with SPS inclusion from 0 through 100%. Peak viscosity and breakdown decreased while final viscosity and setback increased, with increasing SPS. Peak time and peak temperature were in the ranges of 4.3–5.0 min and 50.20–75.0 °C, respectively. Least gelation capacity (L.G.C.), swelling capacity (S.C.) and water absorption capacity (W.A.C.) increased by 16.67–80.67%, 7.17–21.18% and 0.33–10.90%, respectively. All tapioca samples were generally accepted, though 100% CS tapioca was most accepted. Tapioca sample with 20% SPS was most accepted among the various CS-SPS blends. Sensory impairment was attributed to caramelization of sucrose remnant in the SPS extract. The increased functional properties, particularly W.A.C. and S.C., of tapioca in this study is an indication of less soaking time which can reduce the drudgery associated with the preparation of tapioca. The study also reveals a strategy to diversify the traditional base source of the meal
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    Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat.
    (Agrosearch., 2020) Dauda, A.O.; Abiodun, O.A.; Akintayo, O.A.; Babayeju, A.A.; Salami, K.O.; Oyekanmi, I.A.
    In this study, the influence of walnut flour in biscuit production was studied. Biscuits were made from blends of whole wheat with walnut flours and were assessed for quality attributes and storability. Walnut was blended with whole- wheat thus: B (2%:98%); C (4%:96%); D (6%:94%); E (8%:92%) and F (10%:90%), while plain whole wheat flour served as control (Sample A). The biscuits were baked in the oven operated at 1800C for 20-30 minutes, cooled, packaged, stored for eight weeks, and analysed for physicochemical, microbial and sensory properties using standard methods. The results revealed that the proximate composition of the samples during storage were as follows: protein, moisture, ash, crude-fat, crude-fibre and carbohydrate values ranged thus: (9.30-14.26%), (10.28-12.06%), (2.20-2.92%), (13.24- 16.66%), (0.69-1.17%) and (53.60-61.47%) respectively, with better nutrient stability in the treated samples when compared to the control. The colour varied with increasing substitution, while the essential amino acids were higher in the walnut-supplemented samples. The microbial load of the control was higher than those of the treated samples, due to high antioxidant activity of walnut. Sensory evaluation revealed that biscuit sample having 2% walnut flour was most preferred
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    Metal hazard on the health safety of the people of two towns in the oil producing area of Akwa-Ibom State
    (2016) Dauda, A.O.; Abiodun, O.A.; Akintayo, O.A.; Uche, U.
    Garri processed from cassava, one of the most common staple crop throughout tropical Africa, Asia and South America, were traditionally done. The effect of processing methods on the chemical pollutant loads were studied using twenty four matured, male wistar rats fed with blends of garri, while the control rats fed with rat ration only. The raw cassava and smoked fish used for the experiment were examined to assess the level of their contamination. Garri processed from the raw materials sourced from the two towns were compared by evaluating the effect the processing had in reducing the concentration of the pollutants. It was shown from the results that the feed had metal pollutants that would ultimately affect consumers of the food and, equally the effect of processing on the reduction of the metal pollutant load of the various feed ratios. The results also showed the prospect of processing on the safety of the foods and invariably, the health of consumers.
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    Physicochemical changes of Citrullus lanatus (watermelon) seeds during Bacillus species mediated fermentation and sensory Evaluation of condiment produced
    (Centrepoint Journal (Science Edition), 2019) Balogun, M.A.; Akintayo, O.A.; Kolawole, F.L.; Karim, O.R.; Rowland, E.; Olalere, M. O.
    Watermelon (Citrullus lanatus), a drought tolerant and ubiquitous fruit, contains a lot of seeds that are generally discarded after consumption of the juicy portion. This study was designed to assess changes in proximate, amino acid, mineral and phytochemical compostions of watermelon seeds during a 72 hr fermentation period with mixed inocular of Bacillus subtilis and Bacillus licheniformis in the production of a local condiment similar to ogiri (a condiment produced from Citrullus vulgaris porpularly consumed in Nigeria). The sensory quality was also evaluated for the resulting watermelon condiment. Proximate analysis revealed significant (p < 0.05) with an increase in crude protein (14.00-21.10 %), and ash (1.90-2.55%) at the end of fermentation. Some of the essential amino acids obtained include: threonine, valine, isoleucine, tryptophan and leucine, all of which increased with days of fermentation. Similar trend was observed in the mineral components: magnesium (41.02-45.06 mg/100 g), zinc (5.05-7.15 mg/100 g), phosphorus (14.52-17.00 mg/100 g), potassium (22.03-33.02 mg/100 g), calcium (13.45-16.03 mg/100 g), sodium (5.40-7.14 mg/100 g), and manganese (1.10-2.53 mg/100 g). Results showed that pH of the condiment ranged from 5.6 to 8.6 over 72 hrs of fermentation. Length of fermentation caused a steady decrease in hydrocyanic acid (1.57-0.03 mg/100 g), tannin (22.05-16.00 mg/100 g) and phytate (7.05-3.52 mg/100 g) but an increase in flavonoids (1.58-2.30 mg/100 g) and phenol (0.11-1.41 mg/100 g). Sensory evaluation showed that ogiri produced from C. vulgaris was more generally accepted but that produced from C. lanatus was more preferred in taste with a score of 6.20. Increased days of fermentation with B. subtilis and B. licheniformis in consortium had varying effects on the nutritional and phytochemical compositions of watermelon condiment
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    Physicochemical properties and chemical composition of orange-fleshed sweet potato syrup.
    (Nigerian Institute of Food Science and Technology, 2017-08-08) Kolawole, F.L.; Balogun, M.A.; Akintayo, O.A.; Suleiman, H.D.
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    Potentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel)
    (2020) Akintayo, O.A.; Hashim, Y.O.; Adereti, A.G.; Balogun, M.A.; Bolarinwa, I.F.; Abiodun, O.A.; Dauda, A.O.; Solaja, A.A.; Alabi, O.F.
    uced from two local rice varieties, Abakaliki and Tapa, were determined. Ogi from white maize served as the control. There was a gradual increase in temperature from approximately 28 to 30 °C during fermentation. White maize exhibited the highest acidity level throughout the fermentation period. Tapa and Abakaliki rice ogi samples (i.e., TRO and ARO, respectively) were higher in yields and amylose contents than white maize ogi (WMO). WMO had significantly (P < 0.05) lower moisture content (54.14%) than ARO (62.18%) and TRO (68.02%). The highest and lowest sedimentation rates recorded for WMO and TRO, respectively, were attributed to difference in moisture contents and granule bulk densities. WMO showed higher solubility indices (3.54 to 4.66%) at all the temperatures (60 to 100 °C) tested. TRO and ARO had higher final and setback viscosities, as well as pasting temperatures than WMO, but were lower in breakdown viscosity. Ogi samples from rice recorded significantly (P < 0.05) higher L∗ values and distinct color characteristics with reference to a sample from maize, and this was suspected to have partially influenced their higher preference by the panelists during sensory evaluation. Rice is not just suitable for ogi production but looks promising to enjoy even more consumer acceptability than maize in this respect. However, there are notable peculiarities, such as major roles attributable to amylose contents
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    Quality and safety properties of street-vended beske (fried soy cake) in Ilorin metropolis
    (FUTA Journal of Research in Sciences, 2017) Karim, O.R.; Aruna, H.E.; Ojulari, O. V.; Akintayo, O.A.; Olawuyi, I.F.
    Street food contamination is assumed to be inevitable by the nature of the trade, yet millions of people depend on this source of food. Beske is a fried coagulated soy-milk popularly consumed in Ilorin. In this study the quality and safety of street vended beske in Ilorin metropolis was investigated. Beske samples were collected from randomly selected vendors from six main areas of Ilorin, Kwara state in sterile containers and were taken to the laboratory for chemical analysis with the laboratory prepared sample. A structured questionnaire was used to obtain information on the safety measures practiced by the vendors. The results indicate that about 48% of them have toilet around their processing centers and used different inappropriate materials for packaging of beske. On sensory quality, the samples obtained from the vendors were preferred in taste than the laboratory prepared sample while a contrary result was obtained for general acceptability. The chemical analysis revealed that the protein content of the samples ranged between 28.80 and 31.27% while moisture content ranged from 18.82% to 39.80% indicating that the product is highly perishable. Free fatty acid (FFA) values of all the samples were very low ranging from 2.05% to 2.12%. The total viable count ranged between of 16 × 10-7 to 401 × 10-7cfu/g. Escherichia coli was not detected in all the samples which suggest non faecal contamination of the product. However, Staphylococcus aureus was detected with the count ranging from 5 × 10-7to 11 × 10-7 cfu/g above the acceptable level recommended for ready to eat foods. Therefore, it was recommended that the producers of street vended beske should improve on food safety and hygiene practices; proper packaging and handling should be practiced to avoid post production contamination
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    Quality attributes of breads from high quality cassava flour improved with wet gluten
    (Journal of Food Science (Food Chemistry), 2020) Akintayo, O.A.; Oyeyinka, S.A.; Aziz, A.O.; Olawuyi, I.F.; Kayode, R.M.O; Karim, O.R.
    This study investigated the physical, chemical, and sensory attributes of breads produced from preheated high-quality cassava flour (PCF) and its composite with wheat flour (CWF). Wet gluten was added to the PCF and CWF for production of bread, while bread from wheat served as the control. Flour functionality was determined prior to bread production. The moisture contents of the flour samples were in the range of 12.80 to 14.21%, and PCF exhibited water absorption capacity (1.12 mL/g) comparable to that of wheat flour (WF) (1.10 mL/g). There were significant (P < 0.05) differences in color characteristics, except in L∗ values and breads produced from WF and CWF were similar in specific volume (3.85 to 4.21 mL/g) and firmness (2.04 to 2.64 N). Breads from WF and CWF exhibited similar crumb microstructure, though gas bubbles in the sample from PCF appeared less developed. Wheat bread had significantly (P < 0.05) higher calorie, crude protein and crude fat, but lower crude fiber, ash, and carbohydrate compared to other bread samples. Sensory evaluation showed that bread from PCF was not significantly different from 100% wheat bread in crust color, texture, and overall acceptability but was impaired in flavor. The study revealed the feasibility of bread baking from preheated cassava flour with added gluten extract. The bread produced had some quality attributes comparable to that of wheat bread