Browsing by Author "Dauda, A.O."

Now showing 1 - 10 of 10
  • Item
    ASSESSING THE QUALITY OF JUICE PRODUCTS FROM AFRICAN STAR APPLE FRUIT
    (School of Sciences, Federal University of Technology, Akure, Nigeria, 2017) Dauda, A.O.; Abiodun, Olufunmilola Adunni; Oyeyinka, S.A.; Adepeju, A.B.; Fatiregun, A.A.
    The quality attributes and consumer acceptability of juice made from African Star Apple (Chrysophyllum albidum) were investigated using a panel of twenty eight (28) people. The chemical and sensory properties of the juice were determined. The physico-chemical properties such as pH, total titratable acidity (TTA), vitamin C, colour at an interval of 7days were determined over a 3-week period. All the physical and chemical properties with the exception of ascorbic acid were within acceptable range. African Star Apple fruits had 23oB (soluble solids) and pH of 3.40.The sensory evaluation by twenty eight assessors, which was statistically analyzed, indicated that fresh African Star Apple Juice was accepted. However, as the period of storage progresses, the juice becomes more acidic, while the level of acceptance decreases. There were significant differences in colour, flavour, taste and general acceptability and could be said that the juice was conveniently preserved for two weeks.
  • Item
    Chemical, functional and sensory qualities of abari (maize-based pudding) nutritionally improved with bambara groundnut (Vigna subterranea)
    (Ife Journal of Science, 2019) Arise, A.; Akintayo, O.A.; Dauda, A.O.; Adeleke, B
    Abari (a maize-based pudding) was prepared from five selected formulations of maize-bambara groundnut composite flours generated using central rotatable design of Response Surface Method. A control was also prepared from 100% maize flour. Standard methods were used to determine the functional properties of the various flours as well as the proximate compositions and sensory attributes of abari made from them. Inclusion of bambara groundnut flour caused a significant difference in the swelling index (1.65-2.69 g/g) of the various flours but bulk density (0.76-0.92 g/cm3), oil absorption capacity (0.66-0.88 g/g) and water absorption capacity (1.44-1.59 g/g) were not significantly affected. Protein and ash contents of abari significantly increased with inclusion of bambara groundnut flour. The value of the protein content ranges from 6.21-31.69%. Supplementation of maize with bambara groundnut for abari production generally resulted in improved sensory qualities. Based on the findings, the application of bambara groundnut in the fortification of maizebased African traditional foods can help improve the nutritional status of the African populace without causing adversely impaired rheological and cooking qualities of the products
  • Item
    Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches.
    (John Wiley and Sons Ltd. Chicester, United Kingdom., 2017) Oyeyinka, S.A.; Adeleke, O.F.; Dauda, A.O.; Abiodun, O.A.; kayode, R.M.O.; Adejuitan, J.A.
    Bitter yam (Dioscorea dumetorum) is an underutilized tuber crop that is rich in starch and may be potentially used as a starch source by the industry. In this study, the composition and physicochemical properties of flour and starch from white and yellow bitter yams were studied. Bitter yam showed significant variations in their proximate composition, but mineral contents were very similar. The amylose content (approx. 15%) of white bitter yam starch was slightly lower than the yellow variety (approx. 17%). Bitter yam starch granules were very small (average 5 μm) and polygonal in shape. Starch extracts displayed the A-type crystallinity pattern with varying relative crystallinity: 22.1–28.0%. The peak gelatinisation temperature (approx. 83 °C) and pasting temperature (approx. 87 °C) were fairly high and similar for both starches. Starch peak viscosity of the white bitter yam was significantly higher than the yellow variety, which could be associated with its slightly lower amylose content. Bitter yam starch may find application in the industry where fairly high temperatures (> 80 °C) are frequently encountered
  • Item
    Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat.
    (Agrosearch., 2020) Dauda, A.O.; Abiodun, O.A.; Akintayo, O.A.; Babayeju, A.A.; Salami, K.O.; Oyekanmi, I.A.
    In this study, the influence of walnut flour in biscuit production was studied. Biscuits were made from blends of whole wheat with walnut flours and were assessed for quality attributes and storability. Walnut was blended with whole- wheat thus: B (2%:98%); C (4%:96%); D (6%:94%); E (8%:92%) and F (10%:90%), while plain whole wheat flour served as control (Sample A). The biscuits were baked in the oven operated at 1800C for 20-30 minutes, cooled, packaged, stored for eight weeks, and analysed for physicochemical, microbial and sensory properties using standard methods. The results revealed that the proximate composition of the samples during storage were as follows: protein, moisture, ash, crude-fat, crude-fibre and carbohydrate values ranged thus: (9.30-14.26%), (10.28-12.06%), (2.20-2.92%), (13.24- 16.66%), (0.69-1.17%) and (53.60-61.47%) respectively, with better nutrient stability in the treated samples when compared to the control. The colour varied with increasing substitution, while the essential amino acids were higher in the walnut-supplemented samples. The microbial load of the control was higher than those of the treated samples, due to high antioxidant activity of walnut. Sensory evaluation revealed that biscuit sample having 2% walnut flour was most preferred
  • Item
    Metal hazard on the health safety of the people of two towns in the oil producing area of Akwa-Ibom State
    (2016) Dauda, A.O.; Abiodun, O.A.; Akintayo, O.A.; Uche, U.
    Garri processed from cassava, one of the most common staple crop throughout tropical Africa, Asia and South America, were traditionally done. The effect of processing methods on the chemical pollutant loads were studied using twenty four matured, male wistar rats fed with blends of garri, while the control rats fed with rat ration only. The raw cassava and smoked fish used for the experiment were examined to assess the level of their contamination. Garri processed from the raw materials sourced from the two towns were compared by evaluating the effect the processing had in reducing the concentration of the pollutants. It was shown from the results that the feed had metal pollutants that would ultimately affect consumers of the food and, equally the effect of processing on the reduction of the metal pollutant load of the various feed ratios. The results also showed the prospect of processing on the safety of the foods and invariably, the health of consumers.
  • Item
    Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste
    (Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018) Dauda, A.O.; Abiodun, O.A,; Arise, A.K.; Oyeyinka, S.A.
    Biscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter 5 transformed into appetizing product through oven heat. Wheat, the major raw material used, is 6 deficient in essential amino acid, lysine, while groundnuts lack methionine found in wheat. Blended 7 wheat flour and partially defatted-groundnut paste was used for production in order to replace lost 8 nutrients. Partially defatted-groundnut paste was used to substitute wheat flour at the ratios: A 9 (100:0); B (95:5); C (90: 10); D (85: 15); E (80: 20); F (75: 25); G (70: 30), which were mixed with 10 other ingredients to produce biscuit at 155-180oC for 15-20 minutes, cooled and packaged for 11 analyses. The functional properties of the flour, proximate composition, colour, and sensory 12 evaluation of the biscuit were determined using standard methods. Proximate composition revealed 13 that Protein, Moisture-Content, Ash, Crude-Fat, Crude-Fibre and Carbohydrate respectively ranged 14 thus: (17.14-24.90%), (8.28-13.05%), (1.07-2.76%), (25.38-28.12%), (0.84-2.34%), and (46.35-15 33.68%). The swelling, water and oil absorption capacities of the flour: (1.10-1.27ml/g), (1.40-16 1.754ml/g), (0.82-1.99ml/g) respectively. Sensory evaluation shows than sample B (95% wheat 17 flour, 5% partially defatted-groundnut paste) was the most preferred. Concluding, incorporation of 18 partially defatted-groundnut paste into wheat flour to produce biscuits could improve nutritional 19 content and prevent malnutrition among consumers
  • Item
    Physical, chemical and sensory properties of bread from blends of wheat and Lima bean flours.
    (Nigerian Society for Experimental Biology, 2020) Salami, Khadijat Onozare; Kayode, Rowland M.O.; Dauda, A.O.; Abdulrafiu, F,I.
    The study was conducted to determine the physical, chemical, and sensory properties of bread produced from wheat and lima beans flour blends. The study adopted a 1 by 5 plus 1 factorial design; lima beans were processed into flour and used to substitute wheat flour in different proportions (0, 10, 20, 30, 40, and 50%). Bread produced from 100% wheat flour was used as control. The proximate result of the bread samples showed that substitution of wheat flour with lima bean flour significantly increased the protein, ash and the crude fiber content of the products with values ranging from 13.76-24.26%, 2.92-3.84%, and 5.42-6.00% respectively while a significant decrease was observed in the moisture, fat and carbohydrate content of the products with values ranging from 18.78-15.41%, 4.75-3.30%, and 54.37-47.19%, respectively. Increasing substitution level of wheat flour with lima beans flour increased all the functional parameters; water absorption capacity from 0.77-2.46 g/ml, oil absorption capacity 1.38-1.87 g/ml, swelling properties 1.07-1.98 g/cm3, bulk density 0.95-1.68 g/g and foam ability 2.07-2.67 mg. From the physical properties, it was observed that loaf weight increases with an increase in substitution levels but on the other hand, loaf volume and specific volume decreases significantly (P< 0.05) at increasing substitution levels from 150.24-173.98 g, 701.05-482.09 ml, and 4.67-2.77 cm3 respectively. The mean sensory score of the bread samples showed that all the composite bread samples were generally acceptable. However, sample substituted with 20% lima bean flour was best preferred having the highest score ratings by the panellist in all the sensory quality attributes evaluated.
  • Item
    Physico-chemical, function and pasting properties of composite flour made from wheat, plantain and Bambara for biscuit production
    (Faculty of Environment Engineering and Technology, Valahia University of Targovisite Romania, 2017) Arise, A.K.; Dauda, A.O.; Awolola, G.V.; Akinlolu-Ojo, T.V.
    Bambara groundnut is a protein-rich traditional legume. In this study, storage proteins were isolated from three bambara landraces. Bambara protein revealed four major protein bands: one broad band at 55 kDa, two medium bands at 62 kDa and 80 kDa and a high molecular weight (HMW) protein at 141 kDa. The vicilin (7S) subunits with molecular weight of 55 kDa and 62 kDa were major fractions in bambara storage proteins. Bambara proteins showed two endothermic peaks ranging from 64 to 69 °C and 76 to 90 °C, respectively. Bambara protein isolates had well-defined tertiary and secondary structures, respectively, at pH 3.0, and this well-defined structure decreased slightly at higher pH values. The isolates revealed a strong secondary structure dominated by a-helical conformation. Foaming capacities of bambara proteins were dependent on pH with maximum percentage FC observed at pH 3.0, while the emulsion activity increased with increasing pH for all the isolates. Vicilin (7S) fraction seems to be the major storage protein fraction of bambara. Bambara proteins could serve as excellent ingredients for the formulation of food foams and emulsions
  • 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 contents
  • Item
    Quality attributes of snack made from maize substituted with groundnut.
    (University of Paradeniya, Sri Lanka., 2020) Dauda, A.O.; Kayode, Rowland M.O.; Salami, Khadijat Onozare
    Snacks made of maize are popular in Nigeria, but deficient in two essential amino acids (Tryptophan and lysine) and niacin. In this study, the quality attributes of maize snacks fortified with groundnut paste (10- 40%) of boiled and roasted groundnut were studied. The functional properties of the flour blends were analysed. Snacks were analysed for proximate, colour and sensory attributes. Results showed significant differences (p<0.05) in the proximate composition of the blends. Protein content increased with the substitution of groundnut paste (13.15 to 24.31%), which could be responsible for the improved nutrition recorded in the snack samples produced. The ash, fat, and fibre contents also increased accordingly, with values ranging from 0.97-3.02%, 14.63-16.69%, and 1.50-1.67% respectively, but the carbohydrate content decreased with increasing substitution of the maize flour with the groundnut paste. The water and oil absorption, as well as the swelling capacities significantly decreased when increased levels of groundnut paste were used. Sensory evaluation revealed that the snacks made with 10 and 20% roasted groundnut paste substitution were better accepted and therefore can be recommended for large scale production.