Browsing by Author "Babayeju, Adeshola Ajoke"

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    Comparative Study of Extracted Indigofera Tinctoria Solvent and Synthetic Indigo Dye Pattern on Cotton Fabric for Entrepreneurial Development in Ilorin west local government area of Kwara state, Nigeria
    (Scholarlink Research Institute Journals, 2019) Babayeju, Adeshola Ajoke; Adebisi, Taibat Tunrayo; Gbadebo, Christiana Teniola; Kareem, Mustapha Bolaji; Adetona, Lydia Adewumi
    Abstract The study investigated extracted indigofera tinctoria solvent compared with synthetic indigo dye pattern on cotton fabric in Ilorin Nigeria. Specifically, the study extracted dye from indigo leaves and compared it with synthetic indigo dye applied to the same texture of cotton fabric. Four objectives and two hypotheses were formulated and tested at 0.05 level of significant.. Experimental research design was adopted with a population of 150 dyers stratified with 20% to obtain a sample size of 30 dyers. The instrument was sensory score card accessed with 7 point hedonic scale. The data collected was based on appearance, colour brightness, texture, smell, length, finishing and overall acceptability. Data collected was analyzed with mean, standard deviation and t-test. The findings showed a significant difference between fabrics dyed with indigofera tinctoria solvent and synthetic indigo dye on cotton fabric. All results based on sensory score card were accepted. The study concluded that there was a wide range difference in the level of acceptability of extracted Indigofera Tinctoria Solvent and Synthetic Indigo Dye Pattern on Cotton Fabric. It was recommended that the knowledge of indigenous dye should be added to the curriculum of textiles courses as these will broaden the knowledge of students in dyeing of fabric with different plants, animals and minerals that produces dye for entrepreneurial development in Nigeria.
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    EFFECTS OF ADDITION OF DIFFERENT SPICES ON THE QUALITY ATTRIBUTES OF TIGER-NUT MILK (KUNUN-AYA) DURING STORAGE
    (Published by faculty of Microbiology, Biotechnology, and Food Science.Slovak University of Agriculture, 2017-08-01) Kayode, Rowland Monday; Joseph, John Kolade; Adegunwa, Mojisola Olanike; Dauda, Adegbola Oladele; Akeem, Sarafa Adeyem; Kayode, Bukola Idowu; Babayeju, Adeshola Ajoke; Olabanji, Stephen Orobola
    Kunun-aya is a traditional fermented non-alcoholic tiger-nut beverage widely consumed in the Northern parts of Nigeria especially during dry season. Kunun-aya was prepared from tiger-nut, coconut, date and spices such as cinnamon, cloves, coriander, ginger, rosemary and black pepper were added separately. The samples were stored at 4°C for 5 days and the effects of added spices on physicochemical, microbial and sensory properties of the samples were evaluated. The results of the pH (4.25–5.95) and titratable acidity (2.95–12.17) showed that all the samples were acidic throughout the storage period. Brix values ranged from 0.05–2.85% during the storage period. The moisture, protein, ash, fat, fibre and carbohydrate contents of kunun-aya ranged from 85.35–95.22%, 1.53–4.06%, 0.14–0.64%, 0.31–0.85%, 0.23–1.84% and 0.69–10.85%, respectively prior to storage and ranged from 79.50–98.24%, 0.27–2.56%, 0.04–2.25%, 0.24–0.42%, 0.09–3.74% and 1.05–17.34%, respectively after storage. The bacterial count of kunun-aya ranged from (1.1–5.4, 2.0–6.9, 3.6–9.8)×104 CFU/ml and fungal count from (1.0–6.4, 1.3–7.4, 5.2–9.5)×104 CFU/ml on days 1, 3 and 5, respectively. The phytochemical screening of the spices revealed that ginger contained alkaloid, glycoside, saponin, steroid, flavonoid and terpenoid but not tannin while other spices contained one or two of these phytochemicals. There was significant difference between the sensory attributes of the treated kunun-aya and the control samples with the control sample having the highest score ratings. Addition of spices had varying effects on the quality attributes of kunun-aya and could extend its shelf life for 5 days under refrigerated conditions.