Browsing by Author "Arise, Abimbola Kemisola"
Now showing 1 - 9 of 9
Results Per Page
Sort Options
Item Amino acid profile, pasting, and sensory properties of croissant snacks produced from wheat‐fermented Bambara flour(Wiley, 2020) Arise, Abimbola Kemisola; Taiwo, G.O; Malomo, Sunday ACroissants are wheat flour-based delicious bakery products that are usually consumed as part of breakfast or lunch meals. In this study, fermented bambara groundnut was used to supplement wheat flour in the following ratios (5:95%; 10:90%; 15:85%; 20:80%, and 25:75%, respectively) to produce croissant snacks. The results of the functional properties of the flour blends revealed an increase in water absorption capacity (81–92%) and bulk densities (0.81–1.20 g/cm3) with an increased added ratio of fermented Bambara flour. Contrarily, increasing the Bambara groundnut in the blend resulted in the decreased oil absorption capacity (70–63%) and the swelling capacity (0.75–0.4%). The pasting characteristics data revealed an increase in pasting temperature and setback viscosity and a decrease in peak, breakdown, and final viscosities, as well as trough and peak time with an increase in the addition of fermented Bambara flour. Proximate composition of the croissant showed an increase in protein, fiber, ash, moisture, and fat content and a decrease in carbohydrate content. Physical properties data showed an increase in loaf weight but a decrease in loaf volume and specific volume of the snacks. The amino acid profile showed an increase in the amount of essential amino acids in the enriched croissants (28.66/100 g protein) compared with the control sample (24.05/100 g protein). The sensory attributes obtained for the croissants showed that the products were highly acceptable by the panelists. Hence, the affirmation that the acceptable quality and high nutritional croissants could be produced from wheat-fermented Bambara groundnut flour blends.Item Bambara groundnut proteins(2021) Arise, Abimbola Kemisola; Malomo, Sunday ABambara groundnut (Vigna subterraenea L. verdc) is a legume with a very high protein content (20.5-32.4%) and appreciable level of essential sulphur-containing amino acids. The possibility of using the bioactive protein-derived compounds from Bambara groundnut in various food products such as biscuit, pudding, croissants, milk and yoghurt with significant health applications have been appropriately reported. Hence, the protein in the seeds have been concisely extracted and isolated using these different methods such as, isoelectric (acid-alkaline) precipitation, micellization, membrane ultrafiltration coupled with enzymatic digestion and salt solubilization. The produced isolates undergone enzymatic hydrolysis to yield bioactive hydrolysates and peptides, that are purified for the functional and nutritional activities like antioxidant mechanisms (reducing power, metal chelating, radical scavenging), antihypertensive, anti-obesity and anti-inflammatory properties. Lastly, a true understanding of the properties of these protein products was possible through their peptide sequence and proteomic structural arrangements under conditions relevant to the complex food system and human disease management.Item 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, BAbari (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 productsItem Effect of Different Pre-treatment Methods on the Quality, Sensory Properties and Storability of Bambara Groundnut Spread(Published by Taylor & Francis, 2020) Arise, Abimbola Kemisola; Ahmed El-Imam, A; Solola, FSpreads are made from plant oil and similar to margarine but with lower fat. In this study, Bambara spreads (BS) were made from pre-treated Bambara groundnuts using two different methods which are boiling (BBS) and fermentation (BFS). Spreads made from soaked Bambara and soybean were included as reference samples. Objective color determination, sensory evaluation, microbial profile and storability at refrigeration temperature were carried out using standard methods. The results obtained showed that spread made from boiled Bambara groundnut (BBS) is the most spreadable, organoleptically accepted by panelists and it has low fat and higher protein content. The coliform counts of the spread samples initially declined, then increased from day 6 of refrigerated storage; bacterial counts remained fairly static but also increased by day 6. Boiling may be the most suitable pre-treatment for Bambara groundnut spread in order to obtain a lower fat content spread that will result in great health benefits.Item Effect of thermal processing and fermentation on the chemical composition, protein digestibility and functional properties of bambara protein isolate.(2020) Arise, Abimbola Kemisola; Aliyu, B.N.; Ajidagba, S.D.Protein isolate offers huge opportunity in the expansion of a new class of formulated foods. In this study, the effect of thermal processing and fermentation on the chemical composition, protein digestibility and functional properties of Bambara nut protein isolate were investigated. Thermal processing reduced the yield of the protein (53.4% and 51.6%) while fermentation increased the yield of the protein (54%) when compared to the raw sample (53.8%). Protein digestibility of the isolate significantly increased due to thermal processing and fermentation. The proximate composition of the isolate revealed that fermentation increased the crude protein content of protein isolate (83.2%) compared to the raw sample (82.3%) while all the processing method used increased the ash content significantly. Processing had no effect on the water absorption capacity, foaming capacity and stability of the protein isolate. However, the emulsion stability of all the samples improved with processing. Protein digestibility, yield, protein content, and emulsion stability were improved by processing especially fermentation, these attributes may improve the possible use of Bambara nut protein isolates as an excellent protein ingredient in the food system.Item Physico-chemical and sensory properties of a cheese-like product from the blend of soymilk and almond milk.(2019) Arise, Abimbola Kemisola; Opaleke, Deborah .O; Salami, Khadijat Onazare; Awolola, Gbojubola Victoria; Akinboro, D.F.In this study, the possibility of producing a cheese-like product from the partial substitution of soy milk with almond milk was investigated. The extracted almond milk was mixed with soy milk in a variable proportion of 10:90, 20:80, 30:70, 40:60, 50:50, and the control is soya milk alone (0:100) to produce a cheese-like product. Control and partially substituted cheese-like samples were stored in a refrigerator at a temperature of 4oC and examined for proximate, total titrable acidity, pH, total solid and sensory properties. The total titrable acidity of the cheese was between 0.23% and 0.33%, representing a significant increase in total titrable acidity from 0.23% to 0.33%. The pH increased with increase in the almond milk in the cheese, which varied between 6.45 and 6.90. The proximate composition ranged from 25.67%-29.97% for protein, 22.79%-26.45% for moisture, 30.58%-36.99% for fat, 7.02%-14.61% for carbohydrate, 1.20%-1.79% for ash, and 0.90%-2.03% for fibre. Protein and fat contents increased with increase in almond milk substitution, while carbohydrate and ash content decrease with increasing almond milk substitution. Sensory evaluation revealed a significant difference (p <0.05) in colour, taste, texture and overall acceptability, influenced by the varying proportions of added almond milk. However, there is no significant difference in aroma. The blend with 30% almond milk and 70% soy milk was most acceptable to panelists. The study showed the potential of almond milk as an alternative source of milk in cheese making with improved nutritional value and increased acceptability for the consumer.Item Physico-Chemical and Sensory Properties of a Cheese-Like Product From The Blend of Soymilk and Almond Milk.(Agrosearch, 2019) Arise, Abimbola Kemisola; Opaleke, Deborah O.; Salami, Khadijat Onozare; Awolola, G.V.; Akinboro, D. F.In this study, the possibility of producing a cheese-like product from the partial substitution of soy milk with almond milk was investigated. The extracted almond milk was mixed with soy milk in a variable proportion of 10:90, 20:80, 30:70, 40:60, 50:50, and the control is soya milk alone (0:100) to produce a cheese-like product. Control and partially substituted cheese-like samples were stored in a refrigerator at a temperature of 4oC and examined for proximate, total titrable acidity, pH, total solid and sensory properties. The total titrable acidity of the cheese was between 0.23% and 0.33%, representing a significant increase in total titrable acidity from 0.23% to 0.33%. The pH increased with increase in the almond milk in the cheese, which varied between 6.45 and 6.90. The proximate composition ranged from 25.67%-29.97% for protein, 22.79%-26.45% for moisture, 30.58%-36.99% for fat, 7.02%-14.61% for carbohydrate, 1.20%-1.79% for ash, and 0.90%-2.03% for fibre. Protein and fat contents increased with increase in almond milk substitution, while carbohydrate and ash content decrease with increasing almond milk substitution. Sensory evaluation revealed a significant difference (p <0.05) in colour, taste, texture and overall acceptability, influenced by the varying proportions of added almond milk. However, there is no significant difference in aroma. The blend with 30% almond milk and 70% soy milk was most acceptable to panelists. The study showed the potential of almond milk as an alternative source of milk in cheese making with improved nutritional value and increased acceptability for the consumer.Item 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, NifemiTuwo 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.Item Proximate, Antioxidant, and Sensory Properties of Tidbit Snacks from Cassava Enriched with Processed Benniseeds.(2021) Arise, Abimbola Kemisola; Malomo, Sunday A; Owolabi, Oluwatosin; Arise, Rotimi .OThe effects of processing methods on the proximate, antioxidant, and consumer acceptability of tidbits produced from cassava and Benniseed flours were evaluated. Tidbits are snacks primarily made of cassava and cowpea, and we sought to replace the cowpea (the original crop in tidbit production) with Benniseed, due to its high level of protein and level of antioxidant activity. The Benniseeds were subjected to defatting, roasting, steaming, fermentation, and germination before being milled into flour, while tidbits from cassava and cowpea flours served as control samples. The germination of Benniseed increased the protein content of tidbit samples (∼28%) compared to that of the control sample (17%), while roasting reduced its protein content (11%) compared to that of the control sample (17%). However, the roasted sample had the highest hydroxyl radical level (113%), whereas germinated samples had better superoxide (45%) scavenging activity when compared with that of the control (31% and 5%).The result of the sensory evaluation revealed that the processing of Benniseed did not improve the sensory quality of the snacks. These findings show the potential use of Benniseed in the production of an improved tidbit snack, and Benniseeds could be used as antioxidants in the management of oxidative stress-related metabolic disorders