Browsing by Author "Joseph, John K."

Now showing 1 - 3 of 3
  • Item
    Consumer awareness, proximate composition, and sensory properties of processed African giant rat (Cricetomys gambianus) thigh meat
    (Elsevier B.V. on behalf of King Saudi University, 2017-12-27) Oyeyinka, Samson A; Alabi-Ogundepo, Tokun; Babayeju, Adeshola A; Joseph, John K.
    This study investigated the knowledge of consumption of giant rat meat within the University of Ilorin, Kwara State Nigeria and further determined the effect of processing methods on the most preferred meat part (thigh meat). After the survey, two male and female giant rats each were obtained from a farm and slaughtered according to standard method. A 2 X 2 design was used to obtain four samples. The male rats were boiled and then divided into two portions. One portion was deep-fat fried and the other grilled to produce. The same process was employed for the female samples. Proximate composition and sensory properties of the processed thigh meat was also assessed. Majority of the respondents (27) prefer the hind limb (thigh) of the giant rat compared to the head (3), ribs and stomach area (5) and the fore limbs (8). The proximate composition of the raw giant rat meat were not affected by the sex, since the values were very similar. Protein is the major nutrients in the meat (approx. 24%), while fats, ash, fibre and carbohydrate were very low. Frying and grilling resulted in significant reduction in the proximate composition of the meat. Grilling showed slightly higher protein contents (approx. 22%) than the fried samples (approx. 18%). In general, there was no significant (p < .05) difference in the sensory properties of the processed meat. The low fat content of the giant rat meat is advantageous for adults and people suffering from fat related diseases. In conclusion, giant rat meat is popular among students and staff of the University of Ilorin, but its low consumption pattern is due to the limited amount raised or within the University environs.
  • Item
    Consumer awareness, proximate composition, and sensory properties of processed African giant rat (Cricetomys gambianus) thigh meat
    (Production and hosting by Elsevier B.V. on behalf of King Saud University, 2019) Oyeyinka, Samson A; Alabi-Ogundepo, Tokun; Babayeju, Adeshola A; Joseph, John K.
    This study investigated the knowledge of consumption of giant rat meat within the University of Ilorin, Kwara State Nigeria and further determined the effect of processing methods on the most preferred meat part (thigh meat). After the survey, two male and female giant rats each were obtained from a farm and slaughtered according to standard method. A 2 2 design was used to obtain four samples. The male rats were boiled and then divided into two portions. One portion was deep-fat fried and the other grilled to produce. The same process was employed for the female samples. Proximate composition and sensory properties of the processed thigh meat was also assessed. Majority of the respondents (27) prefer the hind limb (thigh) of the giant rat compared to the head (3), ribs and stomach area (5) and the fore limbs (8). The proximate composition of the raw giant rat meat were not affected by the sex, since the values were very similar. Protein is the major nutrients in the meat (approx. 24%), while fats, ash, fibre and carbohydrate were very low. Frying and grilling resulted in significant reduction in the proximate composition of the meat. Grilling showed slightly higher protein contents (approx. 22%) than the fried samples (approx. 18%). In general, there was no significant (p .05) difference in the sensory properties of the processed meat. The low fat content of the giant rat meat is advantageous for adults and people suffering from fat related diseases. In conclusion, giant rat meat is popular among students and staff of the University of Ilorin, but its low consumption pattern is due to the limited amount raised or within the University environs. 2017 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
  • Item
    Evaluation of steaming time on the colour and physical properties of four paddy rice varieties in West Africa.
    (National University of Food Technologies, Kyiv, Ukraine., 2021) Dauda, Adegbola O; Hassan, Hauwawu; Babayeju, Adeshola A; Joseph, John K.; Oyelade, Rachael O
    Introduction. Steaming in rice-parboiling causes gelatinization and protein disintegration in the endosperm changing its appearance and strength by fused gelatinized starch granules that disrupt protein bodies. Materials and methods. Steaming-periods on grain strength and appearance of FARO64, FARO65, FARO66 and FARO67 rice varieties were evaluated. Each variety was divided into 5-parts; 4-parts parboiled and steamed for 5, 10, 15 and 20 mins (at constant temperature and atmospheric pressure), while the 5th portion served as control. Results and discussion. Steam application had a significant effect (p<0.05) on grain strength. Optimum strength was recorded at 20 mins steaming-period in FARO64, FARO65 and FARO66, while FARO67 had highest strength at 15 mins with values ranging from 61.53N to 225.83N. FARO65 had reduced L* value, though all varieties kept the yellow colour with the steaming-time. Only FARO64 maintained a* values with steaming-time. For length, FARO67 changed to very long, while FARO64, FARO65 and FARO66 changed from medium to long with a value range of between 6.33 mm and 7.57 mm. The width values (1.98-2.62 mm) equally changed, as all varieties increased with steaming-time. All except FARO64 reduced in thickness with steaming-time. Shape of FARO64 changed from medium to slender; FARO65 and FARO66 maintained medium shape, while FARO67, from slender to medium. Thousand grain weights were between 15 and 24; FARO64, FARO66 and FARO67 had reduced mean-value, while FARO65 increased. Conclusion. Parboiling reduces raw rice breakage rate, and improves strength, colour and appearance. Gelatinization temperature influences rice quality.