Browsing by Author "Dauda, A.O"
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Item Bio-fortification: quality improvement of Faba beans.(Springer Nature, 2022) Abiodun, O.A; Dauda, A.O; Fabiyi, O.A; Akintayo, F.MFaba bean (Vicia faba L.) is one of the major legume crops and belongs to genus Vicia L. in the family Fabaceae. Faba bean known as field bean, horse bean, and broad bean is regarded as one of the ancient accustomed legume among humans (Fig. 11.1) (Abebe et al., 2014). For over 8000 years it is a part of the diet in the Mediterranean, and it has spread throughout the world from here. China is the world largest producer of faba bean, they contribute 50% of worlds production and they are closely followed by Ethiopia, thus making Ethiopia the largest producer of faba bean in Africa (Chopra et al., 1989; FAOSTAT, 2007). There are various cultivars with large and small seeds (Bond et al., 1985). About 26,000 accessions are reportedly held in gene banks, collections could be found in ICARDA International Centre for Agricultural Research in the dry areas in Syria and the Vavilov Institute in Russia. Faba bean is one of the most important legume crops cultivated due to its high yielding potential, nutritional composition and the role as cover and forage crops (Maalouf et al., 2018a). Faba beans had been known to improve cereal based system and soil fertility through nitrogen fixation (Maalouf et al., 2018a; Jensen et al., 2010). Faba bean is low cost food rich in protein and adapts to all the ecological regions of the world, hence it is grown from the arctic circle to the equator and equally from the high altitudes to sea level. The majority of undernourished populations are in the developing countries of the world, they rely on faba bean as a crucial protein source for the low income group and rural populationsItem EFFECT OF PARTIAL SUBSTITUTION OF DRIED PLANTAIN FLOUR ON THE SENSORY AND FUNCTIONAL PROPERTIES OF MAIZE FLOUR BASED SNACK (KOKORO)(Imo State University, Owerri, 2016) Dauda, A.O; Abiodun, Olufunmilola Adunni; Kayode, RThe study is focused on the effect of partial substitution of dried plantain flour on the sensory and functional properties of maize flour based snack (kokoro).Snacks are food substances usually consumed in between meals and usually have low nutritional values . Kokoro is a maize based snack widely consumed in the south western part of Nigeria. Due to the need to encourage regular consumption of snacks such as Kokoro, nutritional improvement of snacks should be embarked upon. In this case, improving the nutritional value and crunchiness of kokoro snack was studied by blending it with plantain (sun dried and oven dried) flour in the ratio (90:10, 80:20, 70:30) respectively, while Kokoro made from 100% maize serves as(control). The bulk density, water absorption capacity, oil absorption capacity, solubility and swelling index of the blends were: (0.60% to 0.65%), (2.13 to 2.47), (1.96 to 2.08), (2.81 to 7.65), and (212.30 to 333.25) respectively, while the control had 0.64, 2.53, 2.37, 4.57, and 324.60. Kokoro made from pure maize (100% maize flour) was found to be the most acceptable overall which could likely be due to its familiarity to the consumers. Blend of 90:10 maize flour to sundried plantain flour (sample B) was the next acceptable. The least accepted were 90:10 and 70:30 oven dried samples. It is concluded that plantain flour can be successfully blended with maize flour for the production of good kokoro product. Recommendation is made for the large scale production of fortified kokoro.Item Evaluation of colour in white and yellow trifoliate yam flours in relation to harvesting periods and pre-processing methods.(Faculty of Agriculture, University of Ilorin, 2017) Abiodun, Olufunmilola Adunni; Akinoso, Rahman; Dauda, A.OColour is one of the important sensory properties that determine the acceptability of food products. Therefore, this work determines the colour in white and yellow trifoliate yam flours in relation to harvesting periods and pre-processing methods. Freshly harvested trifoliate yam tubers were prepared into flour using four pretreatment (untreated, soaking at ambient temperature, soaking at 60 oC and parboiling at 98 oC±2) methods. The flour colour was analyzed and the whiteness index was determined. L⃰ (brightness) value ranged from 68.90 in parboiled yellow trifoliate yam harvested at 8 months to 96.57 in the raw white trifoliate flour harvested at 9 months. Parboiled trifoliate yams from the two cultivars harvested at 11 months were darker in colour than other flour. Parboiled yellow trifoliate yam flours were significantly (p>0.05) different from other samples in colour. The intensity of colour of the parboiled yellow trifoliate yam flour was more pronounced than others. However, the colour of the flour became deeper with prolonged harvesting periods and prominent in parboiled samples at 11 months.Item Influence of Walnut on the Nutritional and Physicochemical Properties of Biscuits made from Whole Wheat(Published by Faculty of Agriculture University of Ilorin, Nigeria AGROSEARCH, 2020-09-18) Dauda, A.O; Abiodun, A.O; Akintayo, O.A; Babayeju, A.A; Salami, K.O; Oyekanmi, I.An 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 physico chemical, 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 preferredItem Metal hazard on the health safety of the people of two towns in the oil producing area of Akwa-Ibom State.(Faculty of Agriculture, University of Ilorin, 2016) Dauda, A.O; Abiodun, Olufunmilola Adunni; Akintayo, O.; Ubanga, U.IGarri 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 Stability of blend of carrot, pineapple and soymilk treated with Aframomum danielli powder(Faculty of Agriculture, University of Ilorin, 2016) Dauda, A.O; Abiodun, Olufunmilola Adunni; Ibanga, U.IJuice was made from carrot and pineapple and was blended with soymilk in the ratio 35%:35%:30% respectively and treated with powdered extract of A. danielli in varying proportions (1g, 2g and 3g). The treated samples were stored for twelve weeks with the control (sample without A. danielli extract) and analyses carried out. Ascorbic acid, total soluble solids and total sugar of the samples were analysed. The results showed that 5.0-7.50% of ascorbic acid, 0.95-1.86% of total soluble solids and 0.05-0.04% of total sugars, were lost in the treated samples, while the amount of ascorbic acid, total soluble solids and total sugars lost in the control samples was 17.50%, 7.12% and 0.90% respectively over the same period. Thus, the inclusion of powdered extract of A. danielli was able to reduce the loss of nutrients thereby preserving the chemical properties investigated in this research.