Browsing by Author "Dauda, O.A."
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Item Chemical composition and sensory qualities of wheat-sorghum date cookies(Faculty of Food Technology, University of Osijek, Croatia, 2017) Esan, O.T.; Adesinwo, A.S.; Dauda, O.A.; Arise, A.K,; Sotunde, A.J.Cookies 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 composition and sensory qualities of wheat-sorghum date cookies(Faculty of Food Technology, University of Osijek, Croatia, 2017) Esan, O.T.; Adesinwo, A.S.; Dauda, O.A.; Arise, A.K,; Sotunde, A.J.Cookies 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 NUTRITIONAL EVALUATION OF WEANING FOOD PREPARED FROM FERMENTED SORGHUM, GERMINATED SOYBEAN AND DEFATTED SESAME SEED(School of Sciences, Federal University of Technology, Akure, Nigeria, 2016) Adepeju, A.B.; Abiodun, Olufunmilola Adunni; Dauda, O.A.; Fatiregun, A.A.Any item besides breast milk that is given to the infants in any manner represents a weaning food. Experiments were conducted to formulate weaning food from germinated soybean, fermented sorghum flour and defatted sesame seeds. The dried samples were milled separately and formulated as follows: Sorghum-Soybean-Sesame seed consisting of 80% fermented sorghum flour, 10% germinated soybean flour, 10% defatted sesame seed flour, Sorghum-Soybean diet consisting of 80% fermented sorghum and 20% germinated soybean flour and Sorghum-Sesame diet consisting of 80% Sorghum flour and 20% defatted Sesame seed flour. The products were evaluated for proximate composition and used in animal feeding trials. The data obtained were compared with that of a commercial weaning food containing 16% protein, 9% fat, 5% ash and 61% carbohydrates. The protein, fat, ash and carbohydrates contents of the Sorghum-soybean-sesame diet were 24.60%, 12.69%, 4.65% and 47.70% respectively. There was no significant difference (P>0.05) when Sorghum-soybean diet (containing germinated grains) was compared to the control but significant difference (P<0.05) was found when Sorghum-sesame diet (ungerminated diet) was compared to the control. The bioassay parameters: Protein Efficiency Ratio (PER) 3.22 and Net Protein Ratio (NPR) 4.20 for soybean-sesame-ogi when compared with the PER 4.10 and 4.62 for commercial diet were favourable. The results from this study had shown that germination of grains and mixing of digestible plant protein offer a good potential in the formulation of weaning (complementary) food suitable to improve infants feeding.