Browsing by Author "Balogun, M .A"

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    EFFECT OF DRYING METHODS ON THE CHEMICAL AND FUNCTIONAL PROPERTIES OF POTATO (Solanum tuberosum) AND SWEET POTATO (Ipomoea batatas) VARIETIES
    (Nigerian Journal of Agriculture, Food and Environment., 2016-12) Kolawole, Fausat; Balogun, M .A; Usman, F.D; Akeem, S.A
    In order to minimize postharvest loss of Irish potato and sweetpotato due to their high perishability and to minimize quality deterioration of their dried products, Irish potato and two sweet potato varieties (orange-fleshed and white-fleshed) were dried using two drying methods (sun and solar drying) and their chemical and functional properties were evaluated. Drying methods had a significant effect (P<0.05) on all the chemical properties of the flours except protein, carbohydrate and energy values of Irish potato and orange fleshed-sweet potato flours. Significant difference (P<0.05) existed between the functional properties of sun and solar dried flours except for gelatinization temperature of Irish potato and bulk densities of orange-fleshed sweet potato and Irish potato. The moisture (3.18–8.09%), fat (1.21–2.21%) and protein (1.66–1.77%) contents of the tubers were low while ash (2.74–3.43%), fibre (1.19–4.86%), carbohydrate (83.20–88.91%) and energy value (353.79–374.27 Kcal per 100g) were high. The values for gelatinization temperature (72–78°C) for the flours were low, values for bulk density (0.558–0.836 g ml-1), swelling index (1.03–1.60%), water absorption capacity (2.60–3.80 gg-1) and oil absorption capacity (0.917–2.02 g g-1) were high. The flours were observed to have good functional properties and high calorific value. The chemical value and functional properties of orange-fleshed sweet potato flour were the highest and sun drying was observed to be the best drying method.
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    Physical and Chemical Properties of moringa fortified orange fleshed sweet potato flour for complimentary food
    (Croatian Journal of Food Technology, Biotechnology and Nutrition, 2017) Kolawole, Fausat; Balogun, M .A; Sanni-Olayiwola, H.O; Abdulkadir, S.O
    Abstract Infants from the age of 6 to 12 months are vulnerable to malnutrition in developing countries, especially Vitamin A and other micronutrient deficiencies, due to inadequacy of breast milk and supply of insufficient nutrients through local diets such as poridges made from plain cereals. The aim of this study was to develop complementary food from composite flours of sweet potato (Ipomoea batatas L.) with orange flesh (OFSP), which is rich in beta carotene and germinated moringa (Moringa oleifera Lam.) seed which is rich in protein. Five composite flours were formulated from OFSP and germinated moringa seed flour in the proportions (%); 100:0, 95:5, 90:10, 85:15 and 80:20. The physical properties of the composite flours were evaluated and chemical analyses were carried out. Result of preliminary study showed that the beta carotene content of dehydrated OFSP paste obtained by mashing of cooked sweet potato slices (14.66 mg/100g) was lower than the flour of blanched, dried and milled OFSP chips (14.82 mg/100g). The OFSP flour was thus used in the preparation of five mixtures with different proportions of moringa seed flour. The carbohydrate, fat, protein, crude fibre and ash contents of OFSP-Moringa complementary blends were in range: 78.03% - 65.35%; 7.85% - 11.55%; 4.38% - 13.13%, 0.90% - 0.92% and 1.13% - 2.55%, respectively. The protein, fat and ash content of the research blends increased with increasing amounts of germinated moringa seed flour. A daily intake of 30g tested flour mixtures, regardless of composition, due to high value of Vitamin A (413-487.00 μg Retinol Activity Equivalents- RAE), can meet 100% of the recommended dietary allowance of vitamin A (400-500 μg RAE) for infants (6-12months). This study has shown the physical and chemical characteristics of five mixtures of sweet potato and moringa seeds flours as complementary blends. Compared to the control (Nigerian Nestle cerelac) they were showed favourably, especially blend of 80% OFSP and 20% germinated moringa seed flour and could therefore serve as a cheaper and healthier substitute for complementary feeding.