Browsing by Author "Balogun, Mutiat"
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Item Comparative analysis of the physicochemical properties and acceptability of enriched gari (fermented cassava product)(Carpathian Journal of Food Science and Technology, Published by Technical University of Cluj Napoca, Romania, 2015-06-05) Karim, Olayinka; Balogun, Mutiat; Oyeyinka, Samson; Abolade, RemilekunDifferent materials and levels have been suggested for the enrichment of staple foods like gari (a fermented and roasted cassava granule). The study was aimed at using the same method of production and evaluation of the physicochemical and acceptability of enriched gari, with soybean (90:10), melon (95:5), okra seed (95:5) and moringa leaf powder (99:1). A significant increase in crude protein content was recorded for all the enriched gari samples with soy-gari having the highest value (7.22%) and 100% gari the lowest value 1.52%). There was also a significant difference on the fat content with melon-gari having the highest value of 10.74% while 100% gari sample still had the lowest value of 6.34%. Similar variations and significant difference were also observed for the carbohydrate, moisture, ash and fibre contents. The enrichment materials significantly influenced the pasting characteristics of the samples in which peak, trough and back viscosities varied between 1016.50 to 2374.54,926.00 to 1862.50 and 1666.00 to 2924.00 RVU respectively. The enriched gari samples also exhibited high setback and breakdown viscosity values indicating that their pastes will have lower stability against retrogradation than 100% gari sample. A slight difference in hydrogen cyanide, titrable acidity, swelling and water holding capacity contents were also recorded. Sensory evaluation of the gari showed that the 100% gari was most preferred for colour, taste and odour, although, melon-gari emerged the best in overall acceptability. Enrichment of gari using these food materials is therefore recommended.Item EFFECT OF DRYING METHODS ON THE YIELD, PHYTOCHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITIES OF POTATO (SOLANUM TUBEROSUM) AND TWO SWEET POTATO (IPOMOEA BATATAS) VARIETIES(CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018-03-13) Kolawole, Fausat; Balogun, Mutiat; Akeem, Sarafa; Salaudeen, LuqmonABSTRACT In various parts of the world, drying technologies have been developed to convert tubers into flour which can be used as ingredients in numerous food products. Potato and sweet potato are known to contain certain bioactive constituents that are capable of scavenging free radicals and reducing the risk of degenerative diseases. The effects of two drying methods (sun and solar) on flour yield, antioxidant activity and phytochemical composition of Irish potato (IP) and two sweet potato varieties (orange and white-fleshed) were evaluated. The flour yield (15.20–19.0%) varied significantly (p˂0.05) among the samples. The DPPH (1, 1-diphenyl-2-picrylhydrazyl) free radical scavenging activities of the flour samples varied with drying methods and the extracts' concentrations. The total antioxidant activities expressed in terms of the % inhibition (53.58–90.62%) and EC50 values (0.584–45.214 mg/ml) were observed to be significantly affected (p˂0.05) by the drying methods. Drying processes generally increased the total phenolics (18.72–21.60 mg GAE/g) and total flavonoids (0.50–1.15 mg QE/g) contents of the tubers. The effect of sun-drying was observed to be less favorable on the white-fleshed sweet potato (WFSP) samples compared to solar-drying method. Although solar-dried orange-fleshed sweet potato (OFSP) flour had the highest total antioxidant activity, sun-drying method produced IP and OFSP flours with the highest total phenolics and total flavonoids contents respectively. Sun and solar dried OFSP had the highest beta-carotene content (BCC) and only the BCC of Irish potato significantly varied (p˂0.05) with drying methods. This study also revealed that the effects of drying methods on the yield, phytochemical and antioxidant activities of the samples were mostly tuber (potato and sweet potato) dependent.Item Potentials of indigenous chicken eggs in the preparation of cake and chin chin(Journal of Saudi Society of Agricultural Sciences, 2018-01) Oyeyinka, Samson; Olatunbosun, Sarat; Oyeyinka, Adewunmi; Balogun, Mutiat; Dauda, Adegbola; Obalowu, Muinat; Badmos, Abdul-Hameed; Joseph, JohnIn this study, the potential of indigenous egg as functional ingredient in cake and chin chin was investigated. The proximate, colour and sensory characteristics of the pastries evaluated using standard methods. Indigenous eggs showed higher protein content (14.83%) than the exotic (13.61%) eggs. The same trend was observed for their fat contents. Ash and fibre contents of wheat flour and the eggs were generally low. The protein contents of cake (15.53%) and chin chin (10.75%) produced using indigenous chicken eggs were significantly (p .05) higher than samples produced using exotic eggs (Cake: 14.12%; Chin chin: 9.47%). In general, as exotic chicken eggs were replaced with indigenous eggs, the crust colour became lighter as measured by their L values. Overall acceptability of the cake samples were very similar for cakes produced from exotic (7.52) and indigenous chicken eggs (7.46) indicating that these two samples of cakes were moderately acceptable. Values obtained for sensory characteristics showed that indigenous eggs may only be suitable for making cakes with comparable quality to those made from exotic eggs. Future studies should make use of food additives to improve the taste of the chin-chin made using indigenous eggs.Item Potentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel)(Journal of food science, 2020) Olaide, Akintayo; Hashim, Yunus; Adereti, Adeshewa; Balogun, Mutiat; Bolarinwa, Islamiyat; Abiodun, Olufunmilola; Dauda, Adegbola; Solaja, Anuoluwapo; Alabi, OluwatoyinIn the present study, the physicochemical and sensory properties of ogi (a cereal-based starchy fermented gruel) produced 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 30C during fermentation. White maize exhibited the highest acidity level throughout the fermentation period etc.Item Production and sensory evaluation of Kunun-zaki sweetened with orange fleshed sweet potato (Ipomoea batatas) syrup(Croatian Journal of Food Science and Technology, 2018) Kolawole, Fausat; Balogun, Mutiat; Oyeyinka, Samson; Suleiman, Halima; Sanni-Olayiwola, H.O; Kareem, M.BVitamin A deficiency is a public health problem in Nigeria hitting hardest on people in the savannah zones. This has accounted for child mortality and blindness. Therefore, there is need to develop vitamin A rich food that is affordable and appealing to consumers. Orange-Fleshed Sweet Potato (OFSP) (Ipomoea batatas) is a variety of sweet potato now emerging as an important root crop with the possibility of tackling the problem of vitamin A deficiency. In this study, physicochemical properties and sensory quality of Kunun-zaki, a non-alcoholic beverage sweetened with OFSP syrup was compared to that sweetened with sugar and sugar syrup (100 ml/10g of sweetener). The result of the physicochemical properties showed that the kunun-zaki samples were not significantly different in their pH and total titratable acidity; with values ranging from 3.93-4.0 and 0.18-0.20 g/100ml, respectively. The kunun-zaki samples were however significantly different in their obrix content. The OFSP sweetened sample recorded the highest obrix value of 15.20o, followed by sugar sweetened kunun-zaki sample (13.30o) and sugar syrup sweetened kunun-zaki (11.63o). Result of the sensory analysis showed that the sample sweetened with OFSP syrup had the best sensory attributes. The OFSP sweetened sample also had the best sensory attributes evaluated (colour, flavor, texture and overall acceptability). The result of this study showed that Kunun-zaki sweetened with OFSP syrup was highly acceptable and could therefore serve as a dietary means of alleviating vitamin A deficiency especially in the northern part of Nigeria where the local beverage is mostly consumed.Item Proximate composition, microbial quality and consumer acceptability of gruel from fermented maize and soybean(Applied Tropical Agriculture, 2016) Balogun, Mutiat; Kolawole, Fausat; Karim, Olayinka; Fasakin, T.Item Proximate compsotion and storage stability of weaning diet produced from cereals fortified with melon(Journal of Applied and Environmental Sciences, 2011-07) Kolawole, Fausat; Balogun, Mutiat; Otunola, GloriaItem Studies on chemical composition and storage stability of cubed Okphe(Department of Science Education, Federal University of Technology, Minna, 2013) Balogun, Mutiat; Kolawole, Fausat; Oyeyinka, Samson; Joseph, John; Adiamoh, HProsopis africana seeds were fermented (okpehe) and cubed (whole and ground) with the addition of 20% corn starch as a binder. The chemical composition of the products was studied for a period of 4 weeks. The proximate composition, pH, Titratable acidity (TTA), sensory assessment and total bacterial count were studied. The proximate composition of whole and ground cubed okpehe decreased slightly with increase in the storage period. Whole cubed okpehe had a range of (11.90 - 11.96%) for moisture content, (33.12 - 33.17%) for protein, (14.11 - 14.19%) for fat, (3.94 - 3.99%) for fibre, (2.67 - 2.71%) for ash and (33.98 - 34.26%) for carbohydrate, while ground cubed okpehe had a range of (10.52 - 10.55%) for moisture content, (32.52 - 32.56%) for protein, (12.39 - 12.44%) for fat, (3.74 - 3.78%) for fibre, (2.58 - 2.62%) for ash and (38.05 - 38.75%) for carbohydrate. Generally, ground cubed okpehe had relatively lower pH and TTA values than whole cubed okpehe. Bacterial count ranged between (4.6 - 4.8×104) cfu/g) and (4.5 - 4.6×104 cfu/g) for whole and ground cubed okpehe respectively. Sensory evaluation revealed that whole cubed okpehe was more preferred since it had higher ratings for aroma, appearance, texture and overall acceptability than ground cubed okpehe. This study has shown the possibility of improving the quality and extending the shelf life of okpehe through cubing for increased utilization.Item Value added snacks produced from Bambara groundnut (Vigna subterranea) paste or flour.(Published by Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018-02) Oyeyinka, Samson; Tijani, Taiwo; Oyeyinka, Adewumi; Arise, Abimbola; Balogun, Mutiat; Kolawole, Fausat; Obalowu, Muinat; Joseph, JohnBambara 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 than 4 wk, as samples showed evidence of mould growth at 4 wk.