Browsing by Author "Awolola, G.V."

Now showing 1 - 4 of 4
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    Physico-chemical and sensory properties of a cheese-like product from the blend of soymilk and almond milk
    (Agrosearch, 2020-07-21) Arise, A.K.; Opaleke, D.O.; Salami, K.O.; 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.
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    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.
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    Physico-chemical, function and pasting properties of composite flour made from wheat, plantain and Bambara for biscuit production
    (Faculty of Environment Engineering and Technology, Valahia University of Targovisite Romania, 2017) Arise, A.K.; Dauda, A.O.; Awolola, G.V.; Akinlolu-Ojo, T.V.
    Bambara groundnut is a protein-rich traditional legume. In this study, storage proteins were isolated from three bambara landraces. Bambara protein revealed four major protein bands: one broad band at 55 kDa, two medium bands at 62 kDa and 80 kDa and a high molecular weight (HMW) protein at 141 kDa. The vicilin (7S) subunits with molecular weight of 55 kDa and 62 kDa were major fractions in bambara storage proteins. Bambara proteins showed two endothermic peaks ranging from 64 to 69 °C and 76 to 90 °C, respectively. Bambara protein isolates had well-defined tertiary and secondary structures, respectively, at pH 3.0, and this well-defined structure decreased slightly at higher pH values. The isolates revealed a strong secondary structure dominated by a-helical conformation. Foaming capacities of bambara proteins were dependent on pH with maximum percentage FC observed at pH 3.0, while the emulsion activity increased with increasing pH for all the isolates. Vicilin (7S) fraction seems to be the major storage protein fraction of bambara. Bambara proteins could serve as excellent ingredients for the formulation of food foams and emulsions
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    Sesamum indicum and Trichilia heudelotii N-hexane and Ethanol Extracts: Ef-fective Remedy Against Callosobruchus maculates F. (Coleoptera: Chrysomeli-dae) Infesting Cowpea Grains
    (Selcuk Journal of Agriculture and Food Sciences, 2020-11) Ilesanmi, T.O.; Awolola, G.V.; Uddin II, R.O.; Suleiman, Mustapha; Lawal, Mujidat Temidayo
    Synthetic pesticides usage to prevent cowpea weevils have been reported to be harmful, sometimes leading to the untimely demise of consumers by ingestion of contaminated grains. To save lives, efforts are intensely made to seek after safer alternatives one in particular, is the use of plant based biopesticides. A study was conducted to investigate the effectiveness of N-hexane and ethanol extracts of both sesame leaf and seed and; Trichilia heudelotii leaf to control Callosobruchus maculatus infesting grains of cowpea. Methods employed involved dressing cowpea seeds (100 g) with the botanical extracts at 0 (control), 0.5, 1.0 and 1.5 ml respectively. Next, six pairs of newly emerged adult C. maculatus were introduced into glass vials containing treated seeds in three replicates and observation was conducted for; adult mortality; emergence of larvae, pupae, and new adults of the insect; weight loss of cowpea grains and; qualitative phytochemical screening. Results presented revealed that the N-hexane and ethanol extracts of both sesame and T. heudelotii were significantly (p < 0.05) effective mostly at 1.5 ml in controlling the weevil when compared to the control. Phytochemical analysis indicated the presence of some useful bioactive compounds in the extracts. Observation on weight loss of cowpea revealed that all the various treatment especially at 1.5 ml sustained a significant (p < 0.05) weight compared to the control (40.00±6.67) which was lower. A plausible usage of homemade biopesticide using sesame and T. heudelotii could be suggested as additives to cowpea grains in the control of C. maculatus