Browsing by Author "Balogun, M.A"
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Item Effect of addition of moringa oleifera leaf on the nutritional quality,microbial and sensory properties of spices(Faculty of Food Technology,University of Osijek, Croatia, 2015) Balogun, M.A; Arise, A.K.; Arise, R.O; Kolawole. F.L.; Oyebanji, O.O.Spice was produced using blends of Moringa oleifera leaf, ginger and garlic. The sensory, chemical and microbial assessment of Moringa based spice was evaluated. The formulation was grouped into nine blends in ratio 25:75:0, 20:80:0, 15:85:0, 25:0:75, 20:0:80, 15:0:85, 25:37.5:37.5, 20:40:40, 15:42.5:42.5 for Moringa-ginger-garlic respectively. Sensory evaluation revealed that blends with 20% moringa were more preferred in terms of aroma, taste, flavour, appearance, texture and overall acceptability. The most preferred blends were further subjected to proximate and microbial analysis. The proximate composition of the preferred blends were similar with moisture, protein, fat, ash and carbohydrate contents ranging between 8.1-9.2, 23.8-25.5, 2.7-3.0, 54.0-55.4% respectively. Microbial load of all the blends decreased during storage period. However, moringa-ginger blend showed significantly low microbial count compared to other blends. This study suggests that moringa based spice products with 20% inclusion of moringa are acceptable and can be use as spice in different household consumable productItem Effect of partial substitution of cow milk with Bambara milk on the chemical composition , acceptability and shelf life of youghurt(Faculty of Environment Engineering and Technology, Valahia University of Targovisite Romania, 2017) Balogun, M.A; Arise, A.K.; Kolawole, F.L; Ijadinboyo, M.Chemical composition, acceptability and shelf-life of yoghurt produced from bambara groundnut and cow milk were studied. The yoghurt was produced from cow milk partially substituted with bambara groundnut milk in different ratios (0, 10, 20, 30 and 40%). Standard methods were used to determine the chemical, sensory and shelf life properties of the yoghurt samples. Sensory results showed that there was no significant difference (p 0.05) in the aroma and consistency while there was significant difference (p 0.05) in the taste, color and overall acceptability as influenced by varying proportions of added bambara groundnut milk. The pH and total titratable acidity was found between the range of 4.30 - 4.90 and 1.40 - 1.85 respectively. Microbial analysis carried out indicated that growth of micro-organisms in the yoghurt samples was almost constant from week 0 to week 3; a decrease was noticed on the fourth week thereby leading to deterioration of the yoghurt samples and reduction in the nutritional composition with storage. The study showed that yoghurt could be kept for three weeks with no appreciable decrease in nutritional composition. There was significant difference (p 0.05) in the protein composition and iron content with increase in added bambara groundnut milk. This work showed the potential of bambara groundnut as an alternative source of milk in yoghurt making with improved nutritional values and consumer acceptability