Browsing by Author "Arise, Abimbola"

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    Biscuit making potentials of flours from wheat and plantain at different stages of ripeness
    (Croatian Journal of Food Science and Technology, Published by Faculty of Food Technology, University of Osijek, Croatia, 2014) Oyeyinka, Samson; Oyeyinka, Adewumi; Karim, Olayinka; Arise, Abimbola; Toyeeb, K; Olatunde, Sogo
    The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/101, 80/201, 50/501, 100/0, 90/103, 80/203 and 50/503 at stages 1 and 3 respectively with the superscripts representing the stage of ripeness. The functional properties of the flours, proximate composition, mineral composition and sensory attributes of the biscuit were evaluated. The loose bulk density (LBD) of flours ranged from 0.46-0.53 g/mL, the packed bulk density (PBD) ranged from 0.64-0.76 g/mL. The water absorption capacity (WAC) ranged from 1.19-2.02 g water/g flour and oil adsorption capacity (OAC) ranged from 0.50-1.00 g oil/g flour. The LBD and PBD values of the composite blends were higher than the control (100 % white wheat flour-sample D). The proximate composition ranged from 11.00 %-9.96 % for moisture, 1.21 %-1.27 % for ash, 2.98 %-4.30 % for fat, 11.82 %- 12.64 % for protein, 0.97 %-1.52 % for fibre and 69.56 %-71.21 % for carbohydrate. The protein and carbohydrate value of biscuit produced from composite flour 80/203 (sample F) was significantly (P ≤ 0.05) lower than other biscuits. Composite flour 50/503 had the highest protein content (12.64 %). The observed mineral composition varied among the samples. The content of calcium, iron and phosphorus ranged from 5.89-6.14, 0.48-0.78 and 21.97-23.46 mg/100g respectively. The calcium and iron contents of biscuit produced from flour blends F was significantly (P ≤ 0.05) higher than other biscuits, while the phosphorus content of biscuit produced from composite flour 90/101 (sample C) was higher than other biscuit samples. Sensory evaluation of the formulated biscuit samples showed similar sensory attributes with the control.
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    Chemical composition and sensory qualities of wheat-sorghum date cookies
    (Crotian Journal of Food Technology, Biotechnology and Nutrition, 2017-11) Esan, Olukorede; Adesanwo, Adeola; Dauda, Adegbola; Arise, Abimbola; Sotunde, Adijat
    Cookies are consumed on a large scale in developing countries such as Nigeria where macro- and micro nutrient malnutrition are prevalent. In this experimental study, functional properties, proximate and selected mineral composition of six formulated composite flours from sorghum flour (SF), wheat flour (WF) and date palm flour (DPF-sweetener) were determined using standard procedures. Four of the formulated composite flour were sweetened with DPF and blended using the following ratio (SF: WF; DPF, 80:20:25, 60:40:25, 40:60:25 and 20:80:25) respectively. The fifth sample (control) contained 100% WF sweetened with 25% sugar (sucrose), while the sixth sample is 100% WF sweetened with 25% DPF. Cookies were produced from 100g of blends of flour and 25g of date palm flour or sugar as sweetener where applicable. Sensory attributes were evaluated using nine point hedonic scale and data obtained were analyzed using Duncan multiple test at p<0.05. Loose bulk density ranges from 0.48-0.56g/mL, packed bulk density =0.69-0.74g/mL, water absorption capacity =1.00-1.60g/g and oil absorption capacity =1.18-1.64g/g. Proximate analysis was as follows: moisture =4.32%-5.91%, ash = 1.81%-2.45%, fat =18.94%-20.52%, protein =8.68%- 17.97%, fibre =2.72%-3.42% and carbohydrate =52.65%- 64.71%. Mineral compositions are as follows: calcium =6.31-8.10mg/100g, iron =0.08-1.00mg/100g and potassium =1.56-1.75mg/100g. Moisture content of the formulated cookies samples were within acceptable range. Ash, protein and calcium contents of the formulated samples were significantly higher than in control. SF: WF-80:20 sweetened with 25% DF had the highest iron content while SF: WF- 60: 40 sweetened with 25% DF had the highest potassium value. However, control had the highest fat and carbohydrate content. Through sensory evaluation, samples with SF and WF in ratio 60:40, 40: 60 and 20:80 sweetened with 25% date flour were similarly acceptable with the control. In conclusion, enriching wheat flour with sorghum and date palm flour in cookies production improves its nutritional value.
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    Effect of moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food
    (Croatian Journal of Food Science and Technology, Published by Faculty of Food Technology, University of Osijek, Croatia, 2014-11-05) Arise, Abimbola; Arise, Rotimi; Sanusi, M; Esan, Olukorede; Oyeyinka, Samson
    Moringa oleifera is a nutrient rich plant that has the potential to combat malnutrition problems in Africa. This study aims to investigate the effect of fortification using Moringa oleifera flower powder on the sensory and proximate attributes of fermented yellow maize and millet blend (Ogi). The formulation was grouped into seven blends in ratio 100:0:0, 70:30:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20, 70:5:25 for maize, millet and Moringa oleifera flower powder (MOFP) respectively.Moringa oleifera flower was air -dried for 5days, milled and sieved to obtained fine powder. The fine powder was mixed thoroughly with fermented maize and millet, wet milled and sieved. The proximate composition of fermented yellow maize and millet (Ogi) fortified with Moringa oleifera flower powder showed an increase in crude protein, crude fibre, ash and fat with increase in the levels of Moringa oleifera flower powder and decrease in carbohydrate and moisture content Moisture, protein, fibre, fat, ash and carbohydrate contents varied in the range 7.92-9.74% ,10.46_16.06%, 2.31-4.13%, 2.90-4.07%, 1.23-1.93% and 66.45-73.25% respectively. Sensory evaluation shows that blend 6 (20% MOFP) compared favourably with the control. Also, nutritional analysis shows that blend 6 is favourable as weaning food. Therefore, blend 6 formulation can be used as alternative to the weaning foods to improve the nutritional status of children and help to curb protein malnutrition
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    Nutritional and consumer acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste
    (Published by Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018-04) Dauda, Adegbola; Abiodun, Olufunmilola; Arise, Abimbola; Oyeyinka, Samson
    Biscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter transformed into appetizing product through oven heat. Wheat, the major raw material used, is deficient in essential amino acid, lysine, while groundnuts lack methionine found in wheat. Blended wheat flour and partially defatted-groundnut paste was used for production in order to replace lost nutrients. Partially defatted-groundnut paste was used to substitute wheat flour at the ratios: A (100:0); B (95:5); C (90: 10); D (85: 15); E (80: 20); F (75: 25); G (70: 30), which were mixed with other ingredients to produce biscuit at 155–180 °C for 15–20 min, cooled and packaged for analyses. The functional properties of the flour, proximate composition, colour, and sensory evaluation of the biscuit were determined using standard methods. Proximate composition revealed that Protein, Moisture-Content, Ash, Crude-Fat, Crude-Fibre and Carbohydrate respectively ranged thus: (17.14–24.90%), (8.28–13.05%), (1.07–2.76%), (25.38–28.12%), (0.84–2.34%), and (46.35–33.68%). The swelling, water and oil absorption capacities of the flour: (1.10–1.27 ml/g), (1.40–1.754 ml/g), (0.82–1.99 ml/g) respectively. Sensory evaluation shows than sample B (95% wheat flour, 5% partially defatted-groundnut paste) was the most preferred. Concluding, incorporation of partially defatted-groundnut paste into wheat flour to produce biscuits could improve nutritional content and prevent malnutrition among consumers.
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    Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste
    (LWT-Food Science and Technology (Elsevier), 2018-01) Dauda, Adegbola; Abiodun, Adunni; Oyeyinka, Samson; Arise, Abimbola
    Biscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter transformed into appetizing product through oven heat. Wheat, the major raw material used, is deficient in essential amino acid, lysine, while groundnuts lack methionine found in wheat. Blended wheat flour and partially defatted-groundnut paste was used for production in order to replace lost nutrients. Partially defatted-groundnut paste was used to substitute wheat flour at the ratios: A (100:0); B (95:5); C (90: 10); D (85: 15); E (80: 20); F (75: 25); G (70: 30), which were mixed with other ingredients to produce biscuit at 155–180 °C for 15–20 min, cooled and packaged for analyses. The functional properties of the flour, proximate composition, colour, and sensory evaluation of the biscuit were determined using standard methods. Proximate composition revealed that Protein, Moisture- Content, Ash, Crude-Fat, Crude-Fibre and Carbohydrate respectively ranged thus: (17.14–24.90%), (8.28–13.05%), (1.07–2.76%), (25.38–28.12%), (0.84–2.34%), and (46.35–33.68%). The swelling, water and oil absorption capacities of the flour: (1.10–1.27 ml/g), (1.40–1.754 ml/g), (0.82–1.99 ml/g) respectively. Sensory evaluation shows than sample B (95% wheat flour, 5% partially defatted-groundnut paste) was the most preferred. Concluding, incorporation of partially defatted-groundnut paste into wheat flour to produce biscuits could improve nutritional content and prevent malnutrition among consumers.
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    PHYSICO-CHEMICAL, FUNCTIONAL AND PASTING PROPERTIES OF COMPOSITE FLOUR MADE FROM WHEAT, PLANTAIN AND BAMBARA FOR BISCUIT PRODUCTION
    (Annals. Food Science and Technology, 2017-12-27) Arise, Abimbola; Dauda, Adegbola; Awolola, Gbonjubola; Akinlolu-ojo, eTemilad
    The feasibility of producing quality biscuit from composite flour consisting of plantain flour, Bambara flour and wheat flour was investigated. The formulation was grouped into eight in ratio 70:30, 70:25:5, 70:20:10, 70:15:15, 70:10:20, 70:5:25, 70:0:30 for wheat-plantain-Bambara respectively and 100% wheat was used as control. The blends were analyzed for proximate compositions, water absorption capacity, bulk density, swelling capacity, and pasting properties. Functional properties of the flour blends revealed that the blend with highest inclusion of plantain (70% wheat + 30% plantain) had the highest values among the flour blends. Pasting properties showed that peak viscosity and final viscosity of the flour blends decreases with increase in level of Bambara flour incorporated to the blend. However, the pasting temperature of the composite flours were higher than that of the wheat flour. The proximate composition revealed that blend of 70%wheat; 0% plantain; 30% Bambara had the highest protein content of 25%. Physical properties conducted on the biscuit indicated that the diameter and weight of the biscuit produced from composite flour increases with increase in level of Bambara flour present in the composite flour. Sensory analysis showed that biscuit produced from flour blend 70:5:25 (wheat: plantain: Bambara) was the most acceptable. The study has demonstrated the feasibility of producing quality biscuits from wheat, plantain and Bambara flour blends.
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    Value added snacks produced from Bambara groundnut (Vigna subterranea) paste or flour.
    (Published by Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018-02) Oyeyinka, Samson; Tijani, Taiwo; Oyeyinka, Adewumi; Arise, Abimbola; Balogun, Mutiat; Kolawole, Fausat; Obalowu, Muinat; Joseph, John
    Bambara groundnut is an underutilised leguminous crop that has similar composition to cowpea. In this study, snacks were prepared from Bambara groundnut flour or paste in comparison with cowpea. The proximate composition, colour, sensory properties and effect of storage period on the colour and texture of the snack were assessed. Protein and carbohydrate were the main components of Bambara groundnut flour and the snack. Snacks prepared from Bambara groundnut flour showed higher protein content (23.41 g/100 g) than the sample made from Bambara groundnut paste (19.35 g/100 g). Generally, snacks prepared from paste had higher ratings in all sensory attributes than those made from the flour. Colour intensity of the snacks slightly decreased, while the samples picked up moisture during storage. Storage of the snacks in high density polyethylene bags under ambient conditions of about 25 °C can keep the samples for less than 4 wk, as samples showed evidence of mould growth at 4 wk.