Browsing by Author "Fatiregun, A.A."
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Item ASSESSING THE QUALITY OF JUICE PRODUCTS FROM AFRICAN STAR APPLE FRUIT(School of Sciences, Federal University of Technology, Akure, Nigeria, 2017) Dauda, A.O.; Abiodun, Olufunmilola Adunni; Oyeyinka, S.A.; Adepeju, A.B.; Fatiregun, A.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 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.