Browsing by Author "Balogun, M.A."
Now showing 1 - 15 of 15
Results Per Page
Sort Options
Item Effect of cinnamon powder on the shelf life and quality attributes of zobo drinks.(Department of Science Education, Federal University of Technology, Minna, Nigeria., 2020) Salami, Khadijat Onozare; Badmos, A.A.; Lawal, M.O.; Kayode, Rowland M.O.; Balogun, M.A.; Lawal, A.O.Zobo is a highly acceptable beverage in West Africa with limited shelf life. This study determined the sensory and microbial attributes of Zobo drinks in storage when blended with cinnamon, a natural preservative. A Completely Randomized Design of six treatments (C0, C1, C1.5, C2, C2.5 and C3) was used, wherein the cinnamon content was varied, from 0 to 3g per 200 ml zobo drink. The pH, sensory properties, and Total Viable Count (cfu/ml) of the Zobo samples during a seven-day storage were monitored. The results revealed that pH of sample decreased with higher cinnamon content and days of storage, while the control sample increased in pH with storage. The taste scores of the zero cinnamon control was highest on the day of production, but decreased considerably with storage. The C3 (highest cinnamon level) sample was however highest in aroma, taste and general acceptability for the seven storage days. The C3 zobo sample inhibited microbial growth most throughout the days of zobo storage. It was concluded that cinnamon is a potent additive and preservative that improved the sensory properties and increased the shelf life by inhibiting microbial spoilage of zobo drink. The use of cinnamon additive at 3 g for every 200 ml of zobo drink is thus recommended.Item Effect of Habitat and Processing Methods on The Microbial and Proximate Composition of Africa Catfish Clarias Gariepinus In Ilorin Metropolis.(Nigerian Institute of Food Science and Technology (Western chapter)., 2018-06-08) Kolawole, F.L.; Balogun, M.A.; Sule, I.O.; Ibrahim, B.O.Item Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits(Journal of the Swiss Society of Food Science and Technology, 2019) Akintayo, O.A.; Obadu, J.M.; Karim, O.R.; Balogun, M.A.; Kolawole, F.L.; Oyeyinka, S.A.This study investigated the effect of replacement of cassava starch (CS) by 20, 40, 60, 80 and 100% with sweet potato starch (SPS) on the physicochemical and sensory properties of tapioca (a meal made by roasting and partial gelatinization of CS). Amylose content ranged from 23.89% to 30.25% with SPS inclusion from 0 through 100%. Peak viscosity and breakdown decreased while final viscosity and setback increased, with increasing SPS. Peak time and peak temperature were in the ranges of 4.3–5.0 min and 50.20–75.0 °C, respectively. Least gelation capacity (L.G.C.), swelling capacity (S.C.) and water absorption capacity (W.A.C.) increased by 16.67–80.67%, 7.17–21.18% and 0.33–10.90%, respectively. All tapioca samples were generally accepted, though 100% CS tapioca was most accepted. Tapioca sample with 20% SPS was most accepted among the various CS-SPS blends. Sensory impairment was attributed to caramelization of sucrose remnant in the SPS extract. The increased functional properties, particularly W.A.C. and S.C., of tapioca in this study is an indication of less soaking time which can reduce the drudgery associated with the preparation of tapioca. The study also reveals a strategy to diversify the traditional base source of the mealItem Effect of Softening Agents on The Chemical and Anti-Nutrient Compositions Of Fermented Prosopis Africana Seeds.(published by Technical University of Cluj Napoca, North Universitary Center of Baia Mare., 2015) Balogun, M.A.; Oyeyiola, G.P.; Omojasola, P.F.; Kolawole, F.L.; Oyeyinka, S.A.; Abdulsalam, K.O.; Sanni, A.The fermentation of Prosopis africana leads to the production of a local condiment in Nigeria called Okpehe. In this study, Okpehe was processed from Prosopis africana seeds using two chemical softening agents (wood ash and potash) at different concentrations (1%, 5%, 10%, 15% and 20%). Sample A was Okpehe processed with wood ash while potash was used for processing sample B. The effect of these softening agents on chemical and anti-nutritional (tannin, phytate and oxalate) composition of Okpehe was investigated every 24 hours for 72 hours. Different concentrations (1%, 5%, 10%, 15% and 20%) of the antinutrients were used for the study. There was a significant increase (p < 0.05) in pH (6.00 8.50), crude protein (32.00 39.50%) and crude fibre (4.10 - 6.00%) while the amounts of crude fat (12.02 7.20%) and carbohydrate (38.30 31.30%) decreased significantly (p < 0.05) till the end of fermentation for all the samples. There was reduction in the anti-nutritional content of Okpehe processed with the two softening agents as fermentation progressed. Okpehe processed with wood ash at 15% and that processed with potash at 20% had better chemical composition and lower anti-nutritional values. Results obtained from this study showed that wood ash is a better softening agent that can be used in the processing of Okpehe with an accompanying reduction in time and energy used in its production.Item An Evaluation of Nutritional and Sensory Qualities of Wheat Moringa Cake.(AGROSEARCH, 2013) Kolawole, F.L.; Balogun, M.A.; Opaleke, D.O.; Amali, H.E.The Nutritional and sensory attributes of wheat Moringa cake were evaluated. Cakes were produced from wheat flour and different quantities of Moringa leaf (2g, 4g, 6g, 8g and 10g) respectively with cake from 100% wheat flour used as control. Nutritional analyses carried out on the cake samples include crude protein, crude fat, crude fibre, total ash and moisture content. Nutrient contents and sensory attributes of samples were carried out within 24 hours of cake sample production. All parameters determined, showed a significant difference (p < 0.05) in cake samples. Moisture (7.35 9.04%), crude protein (7.21 11.20%), crude fibre (3.56 5.20%) and total ash (1.50 2.75%) showed an increase in value with increase in addition of Moringa while crude fat (5.95 4.00%) and carbohydrate (74.57 67.82%) showed a decrease in value with increased addition. Sensory evaluation showed significant difference (p < 0.05) between the control (100% wheat) and other samples in colour, taste, aroma and general acceptability. The cake sample with 4g Moringa addition was the most preferred in terms of colour, taste, aroma and general acceptability. Cake, being a snack that is commonly consumed by people is made up of high calorie ingredients which when taken for too long may have a negative effect on consumer health. Wheat Moringa cake will have a positive impact of controlling the negative effects of the ingredients used in the production of cake, because of its fibre content.Item Physicochemical changes of Citrullus lanatus (watermelon) seeds during Bacillus species mediated fermentation and sensory Evaluation of condiment produced(Centrepoint Journal (Science Edition), 2019) Balogun, M.A.; Akintayo, O.A.; Kolawole, F.L.; Karim, O.R.; Rowland, E.; Olalere, M. O.Watermelon (Citrullus lanatus), a drought tolerant and ubiquitous fruit, contains a lot of seeds that are generally discarded after consumption of the juicy portion. This study was designed to assess changes in proximate, amino acid, mineral and phytochemical compostions of watermelon seeds during a 72 hr fermentation period with mixed inocular of Bacillus subtilis and Bacillus licheniformis in the production of a local condiment similar to ogiri (a condiment produced from Citrullus vulgaris porpularly consumed in Nigeria). The sensory quality was also evaluated for the resulting watermelon condiment. Proximate analysis revealed significant (p < 0.05) with an increase in crude protein (14.00-21.10 %), and ash (1.90-2.55%) at the end of fermentation. Some of the essential amino acids obtained include: threonine, valine, isoleucine, tryptophan and leucine, all of which increased with days of fermentation. Similar trend was observed in the mineral components: magnesium (41.02-45.06 mg/100 g), zinc (5.05-7.15 mg/100 g), phosphorus (14.52-17.00 mg/100 g), potassium (22.03-33.02 mg/100 g), calcium (13.45-16.03 mg/100 g), sodium (5.40-7.14 mg/100 g), and manganese (1.10-2.53 mg/100 g). Results showed that pH of the condiment ranged from 5.6 to 8.6 over 72 hrs of fermentation. Length of fermentation caused a steady decrease in hydrocyanic acid (1.57-0.03 mg/100 g), tannin (22.05-16.00 mg/100 g) and phytate (7.05-3.52 mg/100 g) but an increase in flavonoids (1.58-2.30 mg/100 g) and phenol (0.11-1.41 mg/100 g). Sensory evaluation showed that ogiri produced from C. vulgaris was more generally accepted but that produced from C. lanatus was more preferred in taste with a score of 6.20. Increased days of fermentation with B. subtilis and B. licheniformis in consortium had varying effects on the nutritional and phytochemical compositions of watermelon condimentItem Physicochemical properties and chemical composition of orange-fleshed sweet potato syrup.(Nigerian Institute of Food Science and Technology, 2017-08-08) Kolawole, F.L.; Balogun, M.A.; Akintayo, O.A.; Suleiman, H.D.Item Phytochemical Composition, Antioxidant Activity and in Vitro Lipase, α–Amylase and α–Glucosidase Inhibition of Tea Produced from Some Common Leaves.(Society for Experimental Biology of Nigeria., 2022-10-05) Kolawole, F.L.; Oloruntoba, O.S.; Adedigba, M.Y.; Balogun, M.A.; Oyeyinka, S.A.; Sanni-Olayiwola, H.O.Item Potentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel)(2020) Akintayo, O.A.; Hashim, Y.O.; Adereti, A.G.; Balogun, M.A.; Bolarinwa, I.F.; Abiodun, O.A.; Dauda, A.O.; Solaja, A.A.; Alabi, O.F.uced from two local rice varieties, Abakaliki and Tapa, were determined. Ogi from white maize served as the control. There was a gradual increase in temperature from approximately 28 to 30 °C during fermentation. White maize exhibited the highest acidity level throughout the fermentation period. Tapa and Abakaliki rice ogi samples (i.e., TRO and ARO, respectively) were higher in yields and amylose contents than white maize ogi (WMO). WMO had significantly (P < 0.05) lower moisture content (54.14%) than ARO (62.18%) and TRO (68.02%). The highest and lowest sedimentation rates recorded for WMO and TRO, respectively, were attributed to difference in moisture contents and granule bulk densities. WMO showed higher solubility indices (3.54 to 4.66%) at all the temperatures (60 to 100 °C) tested. TRO and ARO had higher final and setback viscosities, as well as pasting temperatures than WMO, but were lower in breakdown viscosity. Ogi samples from rice recorded significantly (P < 0.05) higher L∗ values and distinct color characteristics with reference to a sample from maize, and this was suspected to have partially influenced their higher preference by the panelists during sensory evaluation. Rice is not just suitable for ogi production but looks promising to enjoy even more consumer acceptability than maize in this respect. However, there are notable peculiarities, such as major roles attributable to amylose contentsItem Proximate composition and storage stability of weaning diet produced from cereals fortified with melon.(University of Ado Ekiti, Ado Ekiti., 2011-05-21) Kolawole, F.L.; Balogun, M.A.; Otunola, G.A.Item Proximate Composition, Microbial Quality and Consumer Acceptability of Gruel from Fermented Maize and Soybean(School of Agriculture and Agricultural Technology, The Federal University of Technology, Akure, Nigeria., 2016-10-05) Balogun, M.A.; Kolawole, F.L.; Karim, O.R.; Fasakin, T.B.Gruel is an acid-fermented cereal food product mostly made from maize and wrapped in banana leaves. This study was aimed at producing an enriched gruel from maize by incorporating soybean. Maize and soybeans pastes were mixed in ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 to produce maize-soy gruel. Proximate, sensory and microbial analyses were carried out on the samples using standard methods. The proximate result shows that moisture content decreased from 35.22% in 100:0 to 25.97% in 50:50 maize-soy gruels. Protein content increased from 6.56% in 100:0 to 14.84% and 16.75% in 60:40 and 50:50 maize-soy ratio respectively. The carbohydrate content decreased from 55.01% in 100:0 to 47.92% in 60:40 maize-soy ratios while the ash content, fat content and crude fiber content increased from 100:0 maize to 50:50 maize and soybeans with values of 1.21% to 3.77%, 1.25% to 4.88% and 0.74% to 2.71% respectively. The maize-soy of 100:0 and 80:20 were highly acceptable by the sensory evaluators whereas addition of soybeans up to levels above 20% affected the colour of the samples. The microbial load of the samples stored at room temperature increased with increasing soybeans composition with values ranging between 3.0 x 105 to 26.0 x 105 cfu/g for bacterial count and 4.0 x 105 to 24.0 x 105 cfu/g for mould count. This work has shown that maize-soy gruel will make a balanced meal that is affordable and acceptable to the consumers..Item Quality Attributes of Weevils (Callosobruchus Maculatus) Infested Cowpea (Vigna Unguiculata) Products(Nigerian Journal of Agriculture Food and Environment, Published by Faculty of Agriculture, University of Uyo, Uyo, Nigeria, 2013) Oyeyinka, S.A.; Oyeyinka, A.T.; Karim, O.R.; Kayode, R.M.O.; Balogun, M.A.; Balogun, O.A.Cowpea is an important food legumes widely consumed in almost every part of the world including Nigeria. The cowpea seeds are often rendered worthless by the cowpea weevils (Callosobruchus Maculatus).This infestation usually originate in the field and continue progressively in stored seeds. This study therefore evaluated the growth rate of weevils, weight loss of the stored cowpea seeds, and the effect of weevils on the proximate, functional and sensory properties of cowpea products (cowpea flour and akara). Akara is a deep-fat fried ball prepared from whipped cowpea paste, flavoured with pepper, onion and salt. Twenty five (25) matured weevils were inoculated into 6.4kg of fresh uninfested cowpea seeds and stored at room temperature (25 ± 5°C) for 4 weeks duration of the study. The number of live weevils was counted and the weight of cowpea seeds was measured weekly and Samples were taken weekly from the stored weevil infested cowpea seeds, milled into flour and evaluated for proximate composition and functional properties. The flours were subsequently used in the production of akara and subjected to sensory evaluation. Data obtained were subjected to analysis of variance test and means separated at 5% probability level. Proximate composition of the flours varied significantly with moisture (10.51-11.51%), ash (3.01-3.20%), protein (16.4619.61%) and fat contents (1.12-1.40%) decreasing with increase in the duration of storage period while carbohydrate (63.2467.86%) and crude fibre (0.91-1.01%) increased. All the functional properties including loose bulk density (0.56-0.66g mL-1), packed bulk density (0.75-0.86g mL-1), water absorption capacity (1.00-1.25 g water g-1 flour) and oil absorption capacity (0.8-1.10 g water g-1 flour) decreased significantly as duration of storage increased. A similar trend observed for the flours was obtained for the proximate composition of the akara samples with moisture (10.52-11.63%), ash (3.59-3.82%), protein (16.60-19.97%) and fat contents (2.06-2.30%) decreasing with increase in duration of storage, while carbohydrate (61.4166.21%) and crude firbre (0.88-0.97%) increased. Sensory attributes of akara produced from uninfested cowpea flour was the most acceptable, flour from one week infested cowpea was comparable with the uninfested cowpea flour in aroma, taste, texture and acceptability. Generally, panelist described the texture of akara made from these flours as dry with a tough outer surface and a beany flavorItem Some Physical and Sensory Evaluation of Evaporated Soymilk Using Gel-T Stabilizer.(Genetic Society of Nigeria., 2009-08-08) Kolawole, F.L.; Balogun, M.A.; Ojelabi, S.O.Item Use of Fibrous Feedstock for Fungal Cellulase Production.(Published by Nigerian Society of Experimental Biology (NISEB)., 2003) Raji, A.I.;; Balogun, M.A.Item Value added snacks produced from Bambara groundnut (Vigna Subterranea)(Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018) Oyeyinka, S.A,; Tijani, T.S.; Oyeyinka, A.T.; Arise, A.K,; Balogun, M.A.; Kolawole, F,L.; Obalowu, M.A.; Joseph, J.K.Bambara groundnut is an underutilised leguminous crop that has similar composition to cowpea. In this study, snacks were prepared from Bambara groundnut flour or paste in comparison with cowpea. The proximate composition, colour, sensory properties and effect of storage period on the colour and texture of the snack were assessed. Protein and carbohydrate were the main components of Bambara groundnut flour and the snack. Snacks prepared from Bambara groundnut flour showed higher protein content (23.41 g/100 g) than the sample made from Bambara groundnut paste (19.35 g/100 g). Generally, snacks prepared from paste had higher ratings in all sensory attributes than those made from the flour. Colour intensity of the snacks slightly decreased, while the samples picked up moisture during storage. Storage of the snacks in high density polyethylene bags under ambient conditions of about 25 °C can keep the samples for less than4wk,as samples showed evidence of mould growth at 4 wk