Browsing by Author "Bolarinwa, I.F."

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    Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch–palmitic acid complex.
    (Published by Institute of Food Science and Technology (IFST), United Kingdom., 2018) Oyeyinka, S.A.; Adegoke, R.; Oyeyinka, A.T.; Salami, K.O.; Olagunju, O.F.; Kolawole, F.L.; Joseph, J.K.; Bolarinwa, I.F.
    Bambara groundnut is an underutilised African leguminous crop. This study investigated the effect of annealing on the complexing ability and functionality of Bambara groundnut starch with palmitic acid. Corn starch was included as the reference. Annealing created cracks and pores on the surface of Bambara groundnut and corn starches, respectively. Bambara groundnut starch had significantly higher amylose content, higher peak and final viscosities than corn starch. The peak viscosities of native Bambara groundnut and corn starches significantly reduced with palmitic acid addition. Greater reduction in peak viscosities was observed when the annealed starches were complexed with palmitic acid, suggesting that more palmitic acid was complexed after annealing. This was confirmed by XRD peaks and melting enthalpies. Pasting of native Bambara groundnut and corn starches with palmitic acid resulted in the formation of type I V-amylose complexes, while type II complexes were formed from annealed starches pasted with palmitic acid.
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    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 contents