Browsing by Author "Dauda, Adegbola"
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Item Assessing the quality of juice products from African star Apple fruit(school of Sciences, Federal University of Technology, Akure, 2017-02) Dauda, Adegbola; Abiodun, Olufunmilola; Oyeyinka, Samson; Adepeju, A; Fatiregun, AThe 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 Assessing the quality of juice products from african star apple fruit.(FUTAjournal of research in sciences, 2017-10) Dauda, Adegbola; Abiodun, Olufunmilola; Oyeyinka, Samson; Adepeju, Adefisola; Fatiregun, 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 composition and sensory qualities of wheat-sorghum date cookies(Crotian Journal of Food Technology, Biotechnology and Nutrition, 2017-11) Esan, Olukorede; Adesanwo, Adeola; Dauda, Adegbola; Arise, Abimbola; Sotunde, AdijatCookies are consumed on a large scale in developing countries such as Nigeria where macro- and micro nutrient malnutrition are prevalent. In this experimental study, functional properties, proximate and selected mineral composition of six formulated composite flours from sorghum flour (SF), wheat flour (WF) and date palm flour (DPF-sweetener) were determined using standard procedures. Four of the formulated composite flour were sweetened with DPF and blended using the following ratio (SF: WF; DPF, 80:20:25, 60:40:25, 40:60:25 and 20:80:25) respectively. The fifth sample (control) contained 100% WF sweetened with 25% sugar (sucrose), while the sixth sample is 100% WF sweetened with 25% DPF. Cookies were produced from 100g of blends of flour and 25g of date palm flour or sugar as sweetener where applicable. Sensory attributes were evaluated using nine point hedonic scale and data obtained were analyzed using Duncan multiple test at p<0.05. Loose bulk density ranges from 0.48-0.56g/mL, packed bulk density =0.69-0.74g/mL, water absorption capacity =1.00-1.60g/g and oil absorption capacity =1.18-1.64g/g. Proximate analysis was as follows: moisture =4.32%-5.91%, ash = 1.81%-2.45%, fat =18.94%-20.52%, protein =8.68%- 17.97%, fibre =2.72%-3.42% and carbohydrate =52.65%- 64.71%. Mineral compositions are as follows: calcium =6.31-8.10mg/100g, iron =0.08-1.00mg/100g and potassium =1.56-1.75mg/100g. Moisture content of the formulated cookies samples were within acceptable range. Ash, protein and calcium contents of the formulated samples were significantly higher than in control. SF: WF-80:20 sweetened with 25% DF had the highest iron content while SF: WF- 60: 40 sweetened with 25% DF had the highest potassium value. However, control had the highest fat and carbohydrate content. Through sensory evaluation, samples with SF and WF in ratio 60:40, 40: 60 and 20:80 sweetened with 25% date flour were similarly acceptable with the control. In conclusion, enriching wheat flour with sorghum and date palm flour in cookies production improves its nutritional value.Item Chemical, functional and sensory qualities of abari (maize-based pudding) nutritionally improved with Bambara groundnut (Vigna subterranea).(2019) Arise, Abimbola Kemisola; Akintayo, Olaide; Dauda, Adegbola; Adeleke, BAbari (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 3 flours but bulk density (0.76-0.92 g/cm ), 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 productsItem Comparative study of the effect of dry and wet ginger (Zingiber officinale Roscoe) spice on the proximate and microbial safety of soybean beverage(Croatian Journal of Food Science and Technology, 2017-09) Dauda, Adegbola; Abiodun, OlufunmilolaSoybean beverage, most common nutritious local beverages in Nigeria and other nations of the world, is a high protein beverage used as a dairy milk substitute with limited utilization due to natural or ambient conditions that serves as growth medium for micro-organisms, hence a short shelf life. This study examines the shelf life of soybean beverage preserved with ginger spice (dried at 70 ˚C, 80 ˚C, 90 ˚C and 100 ˚C and 2 g and 4 g of fresh/wet ginger respectively) over 7-week period. The samples were (A: plain soybean beverage; B: 200 ml soybean beverage + 2 g of ginger dried at 100 ˚C; C: 200 ml soybean beverage + 2 g ginger dried at 90 ˚C; D: 200 ml soybean beverage + 2 g ginger dried at 80 ˚C; E: 200 ml soybean beverage + 2 g ginger dried at 70 ˚C; F: 200 ml soybean beverage + 2 g fresh ginger; and G: 200 ml soybean beverage + 4 g fresh ginger respectively). The proximate, pH, microbial and sensory analyses of samples ranged as follows: 87.35% - 90.83% for moisture content; 0.58% - 0.65% ash content; 4.65% - 4.96% protein; 0.10%-0.26% fibre content; 2.06% - 2.98% crude fat and 1.68% - 4.17% carbohydrate and pH values ranged from 6.2 - 6.5. Microbiological analysis over storage period showed the control sample ranged from 0.4×106 -8.3×106 cfu/ml and treated samples 0.4×106 to 2.4×106 cfu/ml. Low values of the treated samples probably due to preservative and anti-microbial properties of the spice, with samples treated with dry ginger spice better preserved than others. Sensory evaluation by twenty eight persons showed that sample E: (200 ml soymilk+ 2 g ginger dried at 70 ˚C) was most preferred (for taste, aroma and overall acceptability), while there was significant difference in appearance of the samples.Item Comparative study of the effect of dry and wet ginger (Zingiber officinale Roscoe) spice on the proximate and microbial safety of soybean beverage(Croatian Journal of Food Science and Technology, 2017-09) Dauda, Adegbola; Abiodun, OlufunmilolaSoybean beverage, most common nutritious local beverage in Nigeria and in the world, is a high protein beverage used as a dairy milk substitute with the limited utilization due to natural or ambient conditions that serve as growth medium for microorganisms. Hence, it has a short shelf life. This study examines the shelf life of soybean beverage preserved with the ginger spice (dried at 70 ˚C, 80 ˚C, 90 ˚C and 100 ˚C, and 2 g and 4 g of fresh/wet ginger respectively) over 7-week period. The samples were (A: plain soybean beverage; B: 200 ml soybean beverage + 2 g of ginger dried at 100 ˚C; C: 200 ml soybean beverage + 2 g ginger dried at 90 ˚C; D: 200 ml soybean beverage + 2 g ginger dried at 80 ˚C; E: 200 ml soybean beverage + 2 g ginger dried at 70 ˚C; F: 200 ml soybean beverage + 2 g fresh ginger; and G: 200 ml soybean beverage + 4 g fresh ginger respectively). The proximate, pH, microbial and sensory analyses of samples ranged as follows: 87.35% - 90.83% for the moisture content; 0.58% - 0.65% ash content; 4.65% - 4.96% protein; 0.10%-0.26% fibre content; 2.06% - 2.98% crude fat and 1.68% - 4.17% carbohydrate, and pH values ranged from 6.2 - 6.5. Microbiological analysis over storage period showed that the control sample ranged from 0.4×106 -8.3×106 cfu/ml, and treated samples from 0.4×106 to 2.4×106 cfu/ml. Low values of the samples treated with dry ginger spice were preserved better than others, probably due to preservative and anti-microbial properties of the spice. Sensory evaluation, carried out by twenty-eight persons, showed that the sample E: (200 ml soymilk+ 2 g ginger dried at 70 ˚C) was most preferred (with respect to taste, aroma and overall acceptability), while there was a significant difference in the appearance of the samples.Item COMPARATIVE STUDY OF THE NUTRITIONAL AND MICROBIAL SAFETY OF FRIED “WARA”(LOCAL CHEESE) WIDELY HAWKED IN ILORIN AND OGBOMOSO TOWNS IN NIGERIA(Annals. Food Science and Technology, 2017-06) Dauda, AdegbolaMalnutrition resulting from low protein intake is one of the nutritional problems facing developing countries including Nigeria. Proteinaceous foods are costly and in short supply mostly in developing countries. Local cheese (called locally wara in Nigeria) is a product that does not undergo any further treatment to ensure their safety before consumption. Due to recent hawking of these local cheeses on our major streets and roads, there was the need to determine the nutritional safety of the hawked products. Wara samples sourced from four different locations each at Ilorin, Kwara State and Ogbomoso, Oyo State respectively, were analysed for nutritional and microbial safety. The proximate composition of the samples shows moisture content and carbohydrate increased from 59.69-72.00% and 2.39-11.39% respectively over the period of storage, while protein, fat and ash contents reduced from 22.20-10.80%, 15.80-3.62% and 2.99-0.25% respectively over same period. Microbial and fungal counts showed that the samples had microbial loads of 2.0 X 102 to 6.3 X 105 CFU/g and 2.0 X 102 to 7.1 X 105CFU/g respectively during storage. Klebsiella and salmonella species, Escherichia coli and some fungi organisms were isolated from some of the samples. The study revealed that some of the local cheeses (wara) being hawked on our major streets and roads are not really safe for consumption after about three days of production, even after being fried. The short comings could be attributed to unhygienic practices of the hawkers/producers and/or lack of requisite preservation or standardised production conditions.Item EFFECT OF HARVESTING PERIODS AND PROCESSING METHODS ON CAROTENOID PROFILE OF YELLOW TRIFOLIATE YAM FLOUR(JARD, 2015-11) Abiodun, Olufunmilola; Akinoso, Rahman; Dauda, AdegbolaTrifoliate yam (Dioscorea dumetorum) unlike other yam tubers are not harvested immediately after maturity but are left in the ground until needed as food due to hardening process which occurs few hours after harvesting. Yellow trifoliate yam pigment contains high carotenoids which are of benefit in human diet. Storage of trifoliate yam in the ground after maturity and processing of the tuber could have effect on the carotenoid contents of the tuber. Therefore, carotenoid profiles of yellow trifoliate yam flour as affected by periods of harvesting within four months of consecutives farming season and different processing methods was assessed. Freshly harvested yellow trifoliate yam was made into four treatments flour using four processing methods as follow: Raw Flour (oven dried at 60oC), Soaked Flour (water deep at 29±2oC) and dried (oven dried at 60oC), Blanched Flour (water deep at 60oC) and dried (oven dried at 60oC), Parboiled Flour (water deep at 100±2oC) and dried (oven dried at 60oC). The treated flour samples were subjected to carotenoid profile using gas chromatography (model no HP6890 powered with HP ChemStation Rev. A 09.01 [1206] software). The major carotenoids detected in yellow trifoliate cultivar were carotene (31.61-81.03 μg/100 g) and β-cryptoxanthin (29.03-35.72 μg/100 g). Other carotenoids detected were viola-xanthin, lycopene, astaxanthin and antheraxanthin. Total carotenoids content (129.69 μg/100 g) of parboiled flour sample harvested at 7 months was higher than other samples. Harvesting of trifoliate yam tubers at 11 months provided yam with high concentration of carotenoids coupled with parboiling processing methods.Item EFFECT OF PARTIAL SUBSTITUTION OF DRIED PLANTAIN FLOUR ON THE SENSORY AND FUNCTIONAL PROPERTIES OF MAIZE FLOUR BASED SNACK (KOKORO)(Journal of Agriculture and Food Sciences, Imo State University, 2016-10) Dauda, Adegbola; Abiodun, Olufunmilola; Kayode, RowlandThe 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 EFFECTS OF ADDITION OF DIFFERENT SPICES ON THE QUALITY ATTRIBUTES OF TIGER-NUT MILK (KUNUN-AYA) DURING STORAGE(Journal of Microbiology, Biotechnology and Food Sciences, 2017-08) Kayode, Rowland; Joseph, John; Adegunwa, Mojisola; Dauda, Adegbola; Akeem, Sarafa; Kayode, Bukola; Babayeju, Adeshola; Olabanji, StephenKunun-aya is a traditional fermented non-alcoholic tiger-nut beverage widely consumed in the Northern parts of Nigeria especially during dry season. Kunun-aya was prepared from tiger-nut, coconut, date and spices such as cinnamon, cloves, coriander, ginger, rosemary and black pepper were added separately. The samples were stored at 4°C for 5 days and the effects of added spices on physicochemical, microbial and sensory properties of the samples were evaluated. The results of the pH (4.25–5.95) and titratable acidity (2.95–12.17) showed that all the samples were acidic throughout the storage period. Brix values ranged from 0.05–2.85% during the storage period. The moisture, protein, ash, fat, fibre and carbohydrate contents of kunun-aya ranged from 85.35–95.22%, 1.53–4.06%, 0.14–0.64%, 0.31–0.85%, 0.23–1.84% and 0.69–10.85%, respectively prior to storage and ranged from 79.50–98.24%, 0.27–2.56%, 0.04–2.25%, 0.24–0.42%, 0.09–3.74% and 1.05–17.34%, respectively after storage. The bacterial count of kunun-aya ranged from (1.1–5.4, 2.0–6.9, 3.6–9.8)×104 CFU/ml and fungal count from (1.0–6.4, 1.3–7.4, 5.2–9.5)×104 CFU/ml on days 1, 3 and 5, respectively. The phytochemical screening of the spices revealed that ginger contained alkaloid, glycoside, saponin, steroid, flavonoid and terpenoid but not tannin while other spices contained one or two of these phytochemicals. There was significant difference between the sensory attributes of the treated kunun-aya and the control samples with the control sample having the highest score ratings. Addition of spices had varying effects on the quality attributes of kunun-aya and could extend its shelf life for 5 days under refrigerated conditions. ARTICLEItem EVALUATION OF COLOUR IN WHITE AND YELLOW TRIFOLIATE YAM FLOURS IN RELATION TO HARVESTING PERIODS AND PRE-PROCESSING METHODS(AGROSEARCH, 2017-02) Abiodun, Olufunmilola; Akinoso, Rahman; Dauda, AdegbolaColour 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 EVALUATION OF DRINKING WATER SOURCES ON THE HEALTH SAFETY OF PEOPLE OF ILORIN, KWARA STATE(Nigerian Journal of Agriculture, Food and Environment, 2017-03) Dauda, Adegbola; Abiodun, Olufunmilola; Olosunde, OmolaraQuality status of drinking water sources from some selected points in Kwara State was analysed. Some physical and chemical parameters such as pH, turbidity, dissolved oxygen; electrical conductivity, suspended solids, nitrogen, nitrate, nitrite, phosphate, chloride, sulphate, potassium, sodium, magnesium and calcium were evaluated using standard methods.Laboratory analyses of the water samples conducted revealed variation in their physical and chemical parameters for both the western and eastern parts of the river basin dam within Ilorin metropolis. The following amongst others were observed; pH ranging from (5.82+ 0.29– 7.13+0.36); Suspended solids (0.11+0.01 –0.26+0.03%); Dissolved oxygen (0.01+0.00–0.48+0.05ml /O2/L); Chloride (0.43+0.04–3.12+0.22mg/L); Sulphate (2.38+0.17–4.40+0.22ppm) and Phosphate (5.65+0.28 – 9.09+0.45ppm) etc. The results obtained showed some variations in quality of water samples from both the west and eastern part of Ilorin when compared with the World Health Organization’s standard for drinking water. However, the physicochemical indicators as well as Cations analysed show that the water sourced from these areas may not really pose risk to human health, since they could be supplemented for in human diets or the values had not gone beyond specificationsItem Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches(Industrial Crops and Products (Elsevier Journal), 2018-04) Oyeyinka, Samson; Adeleke, Olubunmi; Dauda, Adegbola; Abiodun, Olufunmilola; Kayode, Rowland; Adejuyitan, JohnsonBitter 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 Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches(Industrial Crops and Products, Published by Elsevier., 2018-09) Oyeyinka, Samson; Adeleke, Olubunmi; Dauda, Adegbola; Abiodun, Olufunmilola; Kayode, Rowland; Adejuiyitan, JohnsonBitter 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 encounteredItem Functionality of Aframomum Danielli Seed Powder Extract in Glycemic Load of Soymilk-Based Juice(American Journal of Food Science and Technology,, 2014-07-04) Dauda, Adegbola; Adegoke, GabrielSpices are important supplements added to food as flavouring agents and/or a preservative and have been in use all over the world for thousands of years. Various additives have been utilised over the years to spice our food products. Synthetic additives, which have been in use, have come with various side effects, hence the need to shift focus to the use of natural ones. Research into the production and utilization of indigenous food additives on a large scale has not been undertaken in Nigeria. Even its utilization in food products to prevent or reduce food related ailments or diseases have not really been done. This present work investigates the health benefits of the spice’s extract on the glycemic load (GL) of the juice to consumers. Standard method was used for extraction of juice from carrot, watermelon and pawpaw. Standard method [8] was equally used for the proximate composition (moisture content, protein, fat, carbohydrate, crude fibre and ash), while soymilk was made from soybeans under laboratory condition. The juices from the vegetable (carrot), fruits (watermelon and pawpaw), and soymilk were blended in equal ratios and thereafter treated with A. danielli extract (1g-3g). Glycemic load (GL) of the samples was determined by multiplying the weighted average of the glycemic indexes (GIs) of the mixed meal by the available carbohydrate and dividing the product by 100. Available carbohydrate was determined by subtracting the fibre content from the total carbohydrate. GL of untreated samples was 10.26, while treated samples recorded low values (6.11-7.20). Standard values were 1-10, low GL; 10.1-20, medium GL; above 20.1 and above, high GL. The outcome of the work could assist in utilising local spices for the full benefit of consumers.Item Microbiological and Sensory Profile of Soymilk Based Juice Treated with Liquid Extract of A. Danielli</(American Journal of Food Science and Technology,, 2014-10) Dauda, Adegbola; Adegoke, GabrielThe microbiological and sensory profile soymilk-based juice treated with aqueous extract of Aframomum danielli (1%-3%-w/v) and stored at 27±2°C for twenty four weeks were examined. Synthetic additives/preservatives, which have been in use over the years, are more expensive and mostly imported with hard earned scarce foreign exchange. Adequate research work into the production and utilization of indigenous food additives on a large scale has not been undertaken in developing countries. This work was therefore planned to ascertain the usefulness of extracts of A. danielli, a local spice, in stabilizing the microbiological quality of soymilkbased juice. Standard methods were used for the production of juice samples from pineapple, orange, carrot and milk from soybeans. They were blended together in equal proportion and thereafter treated with A. danielli extract (1.0% to 3.0%) and stored at 27+2°C for twenty four weeks. Infrared spectrophotometer was used to identify functional groups in Aframomum danielli and hence the active components responsible for the stability of the juice. Standard AOAC method was used for microbiological analysis of treated and untreated samples. Consumer evaluation of juice samples was done using analysis of variance (ANOVA). Some of the active components of the spice identified are 4-amino-acetophenone, N,N-dimethyl-2-chloroacetoacetamide, 3-beta-acetoxy-5-etienic acid, 6,10- dimethylundeca-5,9,-diene2-one, Phenyl-3-buten and 4-Phenyl butanone. There were significant differences in the microbial counts of the treated and untreated samples. Treated samples experienced little or no growth over the period of storage. The results validate previous reports that A. danielli extract has great preservative potentials. There were significant differences (P < 0.5) for colour and overall acceptability of the samples. When A. danielli extract was added to soymilk-based fruit juice, the microbiological and sensory qualities were found to be better preserved than that of the untreated samples.Item Microbiological evaluation of watermelon juice treated with serendipity berry (Dioscoreophyllum cumminsii) extract(Croatian Journal of Food Science and Technology, 2017-09) Dauda, Adegbola; Abiodun, Olufunmilola; Maiyaki, Taofiquat; Kayode, RowlandWatermelon (Citrullus lanatus) fruit is among numerous fruits that has a high moisture content and is therefore desirable for human consumption. In order to ensure its availability all through the year, processing into juice and other valuable processes are being carried out in order to reduce the rate of spoilage and watermelon juice losses. The high moisture content in fruits makes them highly susceptible to spoilage. Watermelon juice and extract of serendipity berry (Dioscoreophyllum cumminsii) were blended together in the following ratios: sample A (100 ml+10 ml), sample B (100 ml+20 ml), sample C (100 ml+30 ml), sample D (100 ml+40 ml), and sample E (100 ml+50 ml) respectively, while pure watermelon juice served as a control sample. Microbial and sensory analyses of the samples were evaluated over twelve weeks of storage. Over the period of storage, the results showed that microbial load of the control sample ranged between 1.1x105-9.7.6x107 cfu/ml, while treated samples ranged between 0.2 x105- 1.4x105 cfu/ml, with some of the treated samples having negligible growth <10 cfu/ml. Results from the study confirmed that pure watermelon juice was highly susceptible to a microbial attack due to the absence of a preservative, and large volume of microbial loads was recorded, while the treated samples that included serendipity berry extract, which functioned both as a sweetener and a preservative, had fewer microbial loads over same period of storage. The sensory evaluation result showed that sample C (100 ml watermelon juice + 30 ml of serendipity berry extract) was rated the best in terms of taste, aroma and general acceptability, while sample D (100 ml watermelon juice + 40 ml of serendipity berry extract) was rated highest for colour.Item Nutritional and consumer acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste(Published by Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018-04) Dauda, Adegbola; Abiodun, Olufunmilola; Arise, Abimbola; Oyeyinka, SamsonBiscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter transformed into appetizing product through oven heat. Wheat, the major raw material used, is deficient in essential amino acid, lysine, while groundnuts lack methionine found in wheat. Blended wheat flour and partially defatted-groundnut paste was used for production in order to replace lost nutrients. Partially defatted-groundnut paste was used to substitute wheat flour at the ratios: A (100:0); B (95:5); C (90: 10); D (85: 15); E (80: 20); F (75: 25); G (70: 30), which were mixed with other ingredients to produce biscuit at 155–180 °C for 15–20 min, cooled and packaged for analyses. The functional properties of the flour, proximate composition, colour, and sensory evaluation of the biscuit were determined using standard methods. Proximate composition revealed that Protein, Moisture-Content, Ash, Crude-Fat, Crude-Fibre and Carbohydrate respectively ranged thus: (17.14–24.90%), (8.28–13.05%), (1.07–2.76%), (25.38–28.12%), (0.84–2.34%), and (46.35–33.68%). The swelling, water and oil absorption capacities of the flour: (1.10–1.27 ml/g), (1.40–1.754 ml/g), (0.82–1.99 ml/g) respectively. Sensory evaluation shows than sample B (95% wheat flour, 5% partially defatted-groundnut paste) was the most preferred. Concluding, incorporation of partially defatted-groundnut paste into wheat flour to produce biscuits could improve nutritional content and prevent malnutrition among consumers.Item Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste(LWT- Food Science and Technology, 2017-12-14) Dauda, AdegbolaBiscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter transformed into appetizing product through oven heat. Wheat, the major raw material used, is deficient in essential amino acid, lysine, while groundnuts lack methionine found in wheat. Blended wheat flour and partially defatted-groundnut paste was used for production in order to replace lost nutrients. Partially defatted-groundnut paste was used to substitute wheat flour at the ratios: A (100:0); B (95:5); C (90: 10); D (85: 15); E (80: 20); F (75: 25); G (70: 30), which were mixed with other ingredients to produce biscuit at 155-180oC for 15-20 minutes, cooled and packaged for analyses. The functional properties of the flour, proximate composition, colour, and sensory evaluation of the biscuit were determined using standard methods. Proximate composition revealed that Protein, Moisture-Content, Ash, Crude-Fat, Crude-Fibre and Carbohydrate respectively ranged thus: (17.14-24.90%), (8.28-13.05%), (1.07-2.76%), (25.38-28.12%), (0.84-2.34%), and (46.35-33.68%). The swelling, water and oil absorption capacities of the flour: (1.10-1.27ml/g), (1.40-1.754ml/g), (0.82-1.99ml/g) respectively. Sensory evaluation shows than sample B (95% wheat flour, 5% partially defatted-groundnut paste) was the most preferred. Concluding, incorporation of partially defatted-groundnut paste into wheat flour to produce biscuits could improve nutritional content and prevent malnutrition among consumers.Item Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste(LWT-Food Science and Technology (Elsevier), 2018-01) Dauda, Adegbola; Abiodun, Adunni; Oyeyinka, Samson; Arise, AbimbolaBiscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter transformed into appetizing product through oven heat. Wheat, the major raw material used, is deficient in essential amino acid, lysine, while groundnuts lack methionine found in wheat. Blended wheat flour and partially defatted-groundnut paste was used for production in order to replace lost nutrients. Partially defatted-groundnut paste was used to substitute wheat flour at the ratios: A (100:0); B (95:5); C (90: 10); D (85: 15); E (80: 20); F (75: 25); G (70: 30), which were mixed with other ingredients to produce biscuit at 155–180 °C for 15–20 min, cooled and packaged for analyses. The functional properties of the flour, proximate composition, colour, and sensory evaluation of the biscuit were determined using standard methods. Proximate composition revealed that Protein, Moisture- Content, Ash, Crude-Fat, Crude-Fibre and Carbohydrate respectively ranged thus: (17.14–24.90%), (8.28–13.05%), (1.07–2.76%), (25.38–28.12%), (0.84–2.34%), and (46.35–33.68%). The swelling, water and oil absorption capacities of the flour: (1.10–1.27 ml/g), (1.40–1.754 ml/g), (0.82–1.99 ml/g) respectively. Sensory evaluation shows than sample B (95% wheat flour, 5% partially defatted-groundnut paste) was the most preferred. Concluding, incorporation of partially defatted-groundnut paste into wheat flour to produce biscuits could improve nutritional content and prevent malnutrition among consumers.