Browsing by Author "Esan, O.T"
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Item Acceptability and sensory characteristics of moringa leaf and moringa based species in Kwara State(2014) Arise, A.K; Esan, O.T; Sola-Ojo, F.LAcceptability and sensory characteristics of Moringa Oleifera leaf powder and available Moringa based spices for conventional cooking were studied. The available Moringa based spices were Moringa-Ginger, Moringa-Garlic, and Moringa mixed spices (Moringa leaf and ginger and garlic). Moringa leaf powder, Moringa-Garlic mix, Moringa-Ginger mix and Moringa mixed spices were labelled as AA1, AA2, AA3, and AA4. A Forty- Man sensory panel divided into eight groups were allowed to evaluate the spices independently using a 5- point hedonic scale questionnaire for parameters such as aroma, colour, taste, texture and general acceptability. All spices were generally accepted scoring above 4.5 on the 9-point hedonic scale, sensory evaluation data obtained were statistically tested using one way analysis of variance (ANOVA), significant differences determined using Duncan Multiple Range Test (DMRT). There was no significant (p>0.05) differences in aroma, taste and texture except the colour which was significantly (p<0.05) different. However, Moringa Ginger spice scored highest in general acceptability chart. Moringa-Garlic and Moringa Ginger spice had the highest hedonic value (6.84 and 6.68) for colour and these values were not significantly different from each other, but significantly different from 5.84 obtained for Moringa mixed spices and 5.79 obtained for Moringa powder while the mixed spices had the lowest value (6.68). This study showed that Moringa leaf powder is acceptable as spice and spice based products and recommends that effort should be devoted to the inclusion of Moringa leaf powder to available spices.Item COMPARISON OF PATRONAGE ON MODERN AND TRADITIONAL EATERIES AMONG SELECTED UNDERGRADUTES IN TANKE, ILORIN, NIGERIA(Faculty of tourism and Hotels, Fayoum University Egypt, 2018) Adebisi, Taibat Tunrayo; Esan, O.T; Adebisi, Winnifred Oluwaseyi; Babatunde, T.AThe study investigated modern and traditional restaurants patronage among selected undergraduates residing in Tanke, Ilorin South Local Government Area, Kwara-State, Nigeria. Three research questions were raised and two null hypotheses were formulated and tested at 0.05 level of significance. There are 23,450 populations of undergraduates’ residents in Tanke, Ilorin Kwara State, Nigeria. Multistage sampling technique was used to select 150 respondents conveniently. Questionnaire was used to solicit information from the respondents. The findings revealed that the respondents agreed that modern restaurants observed hygienic practices better than traditional restaurants with the grand mean scores of 2.82 and 2.32. In addition, the grand mean score of modern and traditional restaurants reasons for patronage were 3.01 and 2.54 respectively. Conclusively, food is a basic necessity of lifeItem Effect of moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food(Faculty of Food Technology,University of Osijek, Croatia, 2014) Arise, A.K.; Arise, R.O; Sanusi, M.O; Esan, O.T; Oyeyinka, S.A.Moringa oleifera is a nutrient rich plant that has the potential to combat malnutrition problems in Africa. This study aims to investigate the effect of fortification using Moringa oleifera flower powder on the sensory and proximate attributes of fermented yellow maize and millet blend (Ogi). The formulation was grouped into seven blends in ratio 100:0:0, 70:30:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20, 70:5:25 for maize, millet and Moringa oleifera flower powder (MOFP) respectively. Moringa oleifera flower was air-dried for 5days, milled and sieved to obtained fine powder. The fine powder was mixed thoroughly with fermented maize and millet, wet milled and sieved. The proximate composition of fermented yellow maize and millet (Ogi) fortified with Moringa oleifera flower powder showed an increase in crude protein, crude fibre, ash and fat with increase in the levels of Moringa oleifera flower powder and decrease in carbohydrate and moisture content. Moisture, protein, fibre, fat, ash and carbohydrate contents varied in the range 7.92-9.74%, 10.46_16.06%, 2.31-4.13%, 2.90-4.07%, 1.23-1.93% and 66.45-73.25% respectively. Sensory evaluation shows that blend 6 (20% MOFP) compared favourably with the control. Also, nutritional analysis shows that blend 6 is favourable as weaning food. Therefore, blend 6 formulation can be used as alternative to the weaning foods to improve the nutritional status of children and help to curb protein malnutritionItem Efficacy of Mucor indicus and Abisida carybifera treated Jathropha curcas kernel on performance characteristics of Goat(Society for conservation of phytofuels and Sciences, 2013) Belewu, M.A; Odebisi, M.T; Esan, O.T; Abdulsalam, K.O; Arise, A.K; Badmus, A.H.A; Lawal, R.A; Ugbamaja, E.R; Okin, H.O; Adebayo, A.MThe study evaluates the efficiency of Mucor indicus and Absidia corymbifera treated Jatropha curcas kernel cake on the performance characteristics of weaner West African dwarf goats (average BW= 6.25kg). The goats (n=25) were randomly allocated to five dietary Treatments A, B, C, D and E in a Completely Randomised design model for a 56 day period. Treatments A ( Control, contained Groundnut cake as protein source); Treatment B (contained 50% Groundnut cake plus 50% Mucor indicus treated Jatropha curcas kernel cake), Treatment C (contained 50% Groundnut cake plus 50% Absidia corymbifera treated Jatropha curcas kernel cake) , Treatment D (contained 25% Groundnut cake plus 75% Mucor indicus treated Jatropha curcas kernel cake) and Treatment E (contained 25% Groundnut cake plus 75% Absidia corymbifera treated Jatropha curcas kernel cake). The results revealed higher crude protein and ether extract contents for the fungi treated Jatropha curcas kernel cake compared to the untreated cake. Conversely, the crude fibre content of the fungi treated Jatropha curcas kernel cake was lower than the untreated cake. Additionally, the crude fibre content of the fungi treated Jatropha curcas kernel cake was reduced between 20% (Mucor indicus) and 28% (Abisidia corymbifera) compared to the untreated cake. Similarly, the dry matter, crude protein, ether extract and ash contents of the fungi treated Treatments B, C, D and E were numerically higher (P> 0.05) compared to the Control (Treatment A). Conversely, the Crude fibre content of Treatments B, C, D and E was lower compared to Treatment A (Control). The dry matter intake of Treatments B and E compared favourably with that of the Control (Treatment A) but significantly higher than Treatments C and D. The crude protein, ash and nitrogen free extract intakes followed similar trend. The crude fibre intake of Treatments A and E were similar but significantly higher than other Treatments. Animals on Treatments B and E had similar weight gain to that of the Control (Treatment A). With the exception of dry matter digestibility of Treatment A which was significantly higher than other Treatments, other nutrient digestibility (crude protein, ether extract and nitrogen free extract) were similar(p>0.05). The Crude fibre digestibility was lower for the fungi treated Treatments compared to the Control. It could be concluded that inclusion of 50% Mucor indicus treated Jatropha curcas kernel cake and 75% Absidia corymbifera treated Jatropha curcas kernel cake could be used to supplement for high cost of groundnut cake in the diet of goat.