Browsing by Author "Akintayo, Olaide"

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    Chemical, functional and sensory qualities of abari (maize-based pudding) nutritionally improved with Bambara groundnut (Vigna subterranea).
    (2019) Arise, Abimbola Kemisola; Akintayo, Olaide; Dauda, Adegbola; 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 3 flours but bulk density (0.76-0.92 g/cm ), 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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    Proximate composition, functional and sensory properties of “TUWO” prepared from maize (Zea mays) and Bambara groundnut (Vigna subterranean)
    (2019) Arise, Abimbola Kemisola; Akintayo, Olaide; Akintoye, Nifemi
    Tuwo is a non-fermented, gel like, maize based food commonly eaten among the Hausa ethnic group in Nigeria. This study aims to investigate the effect of fortification of maize tuwo using Bambara groundnut on the proximate composition, functional properties and sensory attributes of Bambara-maize tuwo. Blends of the tuwo were produced using response surface methodology and were subjected to sensory evaluation to determine consumer acceptance with respect to quality attributes such as appearance, texture, aroma, texture and mouth feel. The proximate composition of the flour blends showed an increase in protein, fibre ash, and fat content with an increase in the levels of Bambara groundnut and a decrease in carbohydrate and moisture content. Protein, ash, fibre, fat, moisture and carbohydrate content varied in the range 8.05–22.25%, 0.69–1.83%, 1.19–3.62%, 2.06–6.68%, 3.31–4.90 and 62.31 –75.41% respectively. The water absorption capacity increased with increase in the level of Bamabara substitution (1.25-1.70 g/ml) while the swelling index decreased slightly with an increased in Bambara substitute (2.00-2.50 g/ml). The result of the sensory evaluation shows that tuwo prepared from maize-Bambara flour compare favorably with 100% maize tuwo. The overall result has shown that it is possible to produce acceptable tuwo from the combination of maize and Bambara groundnut flour blends.