Browsing by Author "Joseph, John"
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Item Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch- palmitic acid complex(Wiley, 2017-11-06) Oyeyinka, Samson; Adegoke, Rukayat; Oyeyinka, Adewumi; Salami, Khadijat; Olagunju, Omotola; Kolawole, Fausat; Joseph, John; Bolarinwwa, IslamiyatBambara groundnut is an underutilised African leguminous crop. This study investigated the effect of annealing on the complexing ability and functionality of Bambara groundnut starch with palmitic acid. Corn starch was included as the reference. Annealing created cracks and pores on the surface of Bambara groundnut and corn starches, respectively. Bambara groundnut starch had significantly higher amylose content, higher peak and final viscosities than corn starch. The peak viscosities of native Bambara groundnut and corn starches significantly reduced with palmitic acid addition. Greater reduction in peak viscosities was observed when the annealed starches were complexed with palmitic acid, suggesting that more palmitic acid was complexed after annealing. This was confirmed by XRD peaks and melting enthalpies. Pasting of native Bambara groundnut and corn starches with palmitic acid resulted in the formation of type I V‐amylose complexes, while type II complexes were formed from annealed starches pasted with palmitic acid.Item Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch- palmitic acid complex(Published by Wiley, 2018) Oyeyinka, Samson; Adegoke, Rukayat; Oyeyinka, Adewumi; Salami, Khadijat; Olagunju, Omotola; Kolawole, Fausat; Joseph, John; Bolarinwa, IslamiyatBambara groundnut is an underutilised African leguminous crop. This study investigated the effect of annealing on the complexing ability and functionality of Bambara groundnut starch with palmitic acid. Corn starch was included as the reference. Annealing created cracks and pores on the surface of Bambara groundnut and corn starches, respectively. Bambara groundnut starch had significantly higher amylose content, higher peak and final viscosities than corn starch. The peak viscosities of native Bambara groundnut and corn starches significantly reduced with palmitic acid addition. Greater reduction in peak viscosities was observed when the annealed starches were complexed with palmitic acid, suggesting that more palmitic acid was complexed after annealing. This was confirmed by XRD peaks and melting enthalpies. Pasting of native Bambara groundnut and corn starches with palmitic acid resulted in the formation of type I V-amylItem 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 Potentials of indigenous chicken eggs in the preparation of cake and chin chin(Journal of Saudi Society of Agricultural Sciences, 2018-01) Oyeyinka, Samson; Olatunbosun, Sarat; Oyeyinka, Adewunmi; Balogun, Mutiat; Dauda, Adegbola; Obalowu, Muinat; Badmos, Abdul-Hameed; Joseph, JohnIn this study, the potential of indigenous egg as functional ingredient in cake and chin chin was investigated. The proximate, colour and sensory characteristics of the pastries evaluated using standard methods. Indigenous eggs showed higher protein content (14.83%) than the exotic (13.61%) eggs. The same trend was observed for their fat contents. Ash and fibre contents of wheat flour and the eggs were generally low. The protein contents of cake (15.53%) and chin chin (10.75%) produced using indigenous chicken eggs were significantly (p .05) higher than samples produced using exotic eggs (Cake: 14.12%; Chin chin: 9.47%). In general, as exotic chicken eggs were replaced with indigenous eggs, the crust colour became lighter as measured by their L values. Overall acceptability of the cake samples were very similar for cakes produced from exotic (7.52) and indigenous chicken eggs (7.46) indicating that these two samples of cakes were moderately acceptable. Values obtained for sensory characteristics showed that indigenous eggs may only be suitable for making cakes with comparable quality to those made from exotic eggs. Future studies should make use of food additives to improve the taste of the chin-chin made using indigenous eggs.Item A review on the functionality and potential applications of bitter yam starch(Faculty of Environmental Engineering and Biotechnology, Valahia University of Targoviste, Romania, 2017-07-18) Oyeyinka, Samson; Oyeyinka, Adewumi; Kayode, Rowland; Olagunju, Omotola; Karim, Olayinka; Joseph, JohnStarches are important ingredient in the food industry. Currently, corn, potato and tapioca are the main sources of starch for various industrial applications. However, there is a growing demand for starch by the industry, due to the pressure on the conventional sources of starch for other non-food uses. Underutilised crops such as bitter yam may play a role as alternative source of starch to the commercial sources.Bitter yam belongs to the Dioscorea specie and it is rich in starch, which may be potentially used in food and non-food applications. This paper presents a review of literature on the functionality and potential applications of bitter yam starch. Majority of the studies in the literature focused on pharmaceutical applications. Bitter yam starch has remarkably small sized granules which may be employed as fat replacers for better mouth feel in foods such as mayonnaise and salad creams. Future studies are needed to fully characterize the starch extracted from bitter yam starch using Fourier Infrared Spectroscopy, Transmission Electron Microscopy, Rheometer and other high technologies previously used for conventional starch sources. The chain length distribution of the amylopectin components of bitter yam starch should also be investigated. Furthermore, effort should be made to modify the native starches for improved functionality for both food and non-food applications.Item Studies on chemical composition and storage stability of cubed Okphe(Department of Science Education, Federal University of Technology, Minna, 2013) Balogun, Mutiat; Kolawole, Fausat; Oyeyinka, Samson; Joseph, John; Adiamoh, HProsopis africana seeds were fermented (okpehe) and cubed (whole and ground) with the addition of 20% corn starch as a binder. The chemical composition of the products was studied for a period of 4 weeks. The proximate composition, pH, Titratable acidity (TTA), sensory assessment and total bacterial count were studied. The proximate composition of whole and ground cubed okpehe decreased slightly with increase in the storage period. Whole cubed okpehe had a range of (11.90 - 11.96%) for moisture content, (33.12 - 33.17%) for protein, (14.11 - 14.19%) for fat, (3.94 - 3.99%) for fibre, (2.67 - 2.71%) for ash and (33.98 - 34.26%) for carbohydrate, while ground cubed okpehe had a range of (10.52 - 10.55%) for moisture content, (32.52 - 32.56%) for protein, (12.39 - 12.44%) for fat, (3.74 - 3.78%) for fibre, (2.58 - 2.62%) for ash and (38.05 - 38.75%) for carbohydrate. Generally, ground cubed okpehe had relatively lower pH and TTA values than whole cubed okpehe. Bacterial count ranged between (4.6 - 4.8×104) cfu/g) and (4.5 - 4.6×104 cfu/g) for whole and ground cubed okpehe respectively. Sensory evaluation revealed that whole cubed okpehe was more preferred since it had higher ratings for aroma, appearance, texture and overall acceptability than ground cubed okpehe. This study has shown the possibility of improving the quality and extending the shelf life of okpehe through cubing for increased utilization.Item Value added snacks produced from Bambara groundnut (Vigna subterranea) paste or flour.(Published by Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018-02) Oyeyinka, Samson; Tijani, Taiwo; Oyeyinka, Adewumi; Arise, Abimbola; Balogun, Mutiat; Kolawole, Fausat; Obalowu, Muinat; Joseph, JohnBambara groundnut is an underutilised leguminous crop that has similar composition to cowpea. In this study, snacks were prepared from Bambara groundnut flour or paste in comparison with cowpea. The proximate composition, colour, sensory properties and effect of storage period on the colour and texture of the snack were assessed. Protein and carbohydrate were the main components of Bambara groundnut flour and the snack. Snacks prepared from Bambara groundnut flour showed higher protein content (23.41 g/100 g) than the sample made from Bambara groundnut paste (19.35 g/100 g). Generally, snacks prepared from paste had higher ratings in all sensory attributes than those made from the flour. Colour intensity of the snacks slightly decreased, while the samples picked up moisture during storage. Storage of the snacks in high density polyethylene bags under ambient conditions of about 25 °C can keep the samples for less than 4 wk, as samples showed evidence of mould growth at 4 wk.