Browsing by Author "Dauda, Adegbola Oladele"
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Item ASSESSING THE QUALITY OF FRIED BEAN CAKE MADE FROM BLEND OF COWPEA AND WALNUT FLOURS(National University of Technologies, Kyiv, Ukraine, 2020-12) Dauda, Adegbola OladeleCowpea is reported to be very rich in protein, as also the walnut, but walnut is not as popular as cowpea in protein content. Walnut, which is eaten as snacks, is very rich in medicinal properties, which informed the need for this research work. Flour of walnut was blended with that of cowpea in the ratio 3% to15% to produce dried bean cake, that was analysed for physico-chemical properties and storability, as well as the functional properties of the flour samples. Cowpea flour had higher bulk density (0.86g/ml>0.77g/ml), while water and oil absorptions and swelling capacities of the cowpea were significant (p≤0.05) to that of walnut (1.78g/g > 0.85g/g), (1.97g/g > 1.29g/g) and (1.04 > 0.64) respectively. Control sample (sample without walnut) had higher protein (17.81%), moisture (6.55%) and fibre (1.58%), but fat and ash contents were significant with walnut incorporation. Sample with 15% walnut had higher quantities of calcium (1.69mg/l) and magnesium (3.70mg/l), but the control was higher in sodium (4.00 mg/l) and potassium (3.14 mg/l). Sample with 6% walnut was the hardest (163.58 N), and 12% walnut sample, the least (26.27N). The L*, a* and b* values were significant. Control sample was lighter, and 15% walnut sample, the darkest, which may be to the high walnut content. Samples with 12% and 15% samples respectively had the least bacterial (4.0×104 cfu/g) and fungal (1.4×104 cfu/g) counts after eight weeks. Walnut addition inhibited microbial growth due to its antimicrobial and antioxidant properties. The control sample was rated best for appearance, crispiness and texture, while 9% walnut sample was the best accepted and rated for flavour and taste. It could be concluded that walnut addition conferred extended shelf life and improved nutritional quality to the product.Item Effect of harvesting periods and processing methods on carotenoid profile of yellow trifoliate yam flour(Faculty of Agriculture, University of Ilorin, 2015) Abiodun, Olufunmilola Adunni; Akinoso, Rahman; Dauda, Adegbola OladeleTrifoliate 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 EFFECTS OF ADDITION OF DIFFERENT SPICES ON THE QUALITY ATTRIBUTES OF TIGER-NUT MILK (KUNUN-AYA) DURING STORAGE(Published by faculty of Microbiology, Biotechnology, and Food Science.Slovak University of Agriculture, 2017-08-01) Kayode, Rowland Monday; Joseph, John Kolade; Adegunwa, Mojisola Olanike; Dauda, Adegbola Oladele; Akeem, Sarafa Adeyem; Kayode, Bukola Idowu; Babayeju, Adeshola Ajoke; Olabanji, Stephen OrobolaKunun-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.Item Metal hazard on the health safety of the people of two towns in the oil producing area of Akwa-Ibom State(Journal of Agricultural Research and Development, 2016) Dauda, Adegbola Oladele; Abiodun, Olufunmilola Adunni; Akintayo, Olaide Akinwunmi; Ubanga, UcheGarri 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