Browsing by Author "Karim, O.R."

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    CAKE PRODUCTION FROM WHEAT (TRITICUM AESTIVUM) AND COWPEA (VIGNA UNGUICULATA) FLOURS USING DATE FRUIT AS A SWEETENER
    (Annals. Food Science and Technology, 2014-06-12) Oyeyinka, S.A.; Oyeyinka, A.T.; Opaleke, D.O.; Karim, O.R.; Kolawole, F.L.; Ogunlakin, G.O.; Olayiwola, O.H.
    Changes in consumer demand for new pastries due to the high rate of diabetes, obesity and celiac disease are causing an unprecedented spur in the processing and ingredient system developments within the pastry production sector. Consumers demand healthier pastries that are low in sugar, fat, cholesterol, and calories in general and contain in addition health-promoting components such as protein, unsaturated fatty acids, and fibres. This project reports the proximate, mineral, functional and sensory characteristics of cakes produced from blends of wheat and cowpea flour using date as a sweetener. Six cake samples were produced with different formulations which include wheat flour and sugar (WHS), wheat flour and date fruit extracts (WHD), composite flour of wheat and cowpea in the ratio 50:50 with sugar (COS) and dates respectively (COD) and cowpea flour with sugar (CWS) and date fruit extracts (CWD) respectively. The protein content of the wheat, cowpea and composite flours ranged from 14.20-15.37%, moisture; 4.76-5.58%, ash; 0.52-0.53, crude fat; 0.99-1.53%, crude fibre; 0.20-0.23% and carbohydrate; 77.42-78.45%. The loose bulk density, packed bulk density, water absorption capacity and oil absorption capacity had a range of 0.45- 0.50g/mL, 0.68-0.73g/mL, 0.76-2.06g water/g flour and 0.70-1.20g oil/ g flour respectively. The proximate composition of the cakes varied significantly with cake produced from cowpea sweetened with sugar having the highest protein content and cake from wheat flour sweetened with date having the lowest. Generally, cakes produced from composite flour sweetened with sugar had higher contents of calcium than cakes sweetened with dates while the iron and potassium contents were higher in cakes sweetened with date extract. Cakes produced with sugar as the sweetener had better ratings than those with date fruit, however, all the cakes compared favourably well with the control (cake produced from 100% wheat flour sweetened with sugar) in all the parameters measured.
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    Effect of pre-treatment methods on the physicochemical and anti-nutritional properties of Bambara groundnut yoghurt.
    (University of Paradeniya, Sri Lanka., 2020) Salami, Khadijat Onozare; Karim, O.R.; Belewu, M.A.; Olapade, G.M.
    Production of yoghurt from Bambara groundnut (BGN) had been reported to have some limitations on its stability and quality. This work was designed to determine the effect of pre-treatment methods on the physicochemical and anti-nutritional properties of Bambara groundnut yoghurt (BGNY). Seven yoghurt samples were made from BGN milk obtained from differently pre-treated BGN. The pre-treatment methods were germination (G), roasting (R), parboiling (P), germination and roasting (GR), roasting and parboiling (RP), germination and parboiling (GP), while untreated (U) served as the control. The viscosity, specific gravity (SG), Brix, total dissolved solids (TDS) and least gelation concentration (LGC) of both the pre-treated and untreated BGNY were 11.30-19.40 mpals, 1.02-1.05 g/mL, 2.0-6.90 (oBrix), 2350-3470 ppm and 6-12% respectively. Significant differences (P≤ 0.05) were obtained for viscosity except for U-BGN and GP-BGN, and none recorded for specific gravity. No significant differences (P≤ 0.05) were recorded for sedimentation stability and also LGC except for GR-BGN and G-BGN. Yoghurt produced from G-BGN had the best values in LGC, Brix, TDS, SG and sedimentation stability. Pre-treatments significantly decreased anti-nutritional properties, while lowest values were recorded for GR (40.36 mg/dL) in trypsin inhibitor, RP (12.23 mg/kg) in tannin and GP (4.64 mg/mL) in phytate reductions. It could be concluded that BGNY can be produced from pre-treated BGN, as pre-treatment significantly improved the stability of the yoghurt and reduced the anti-nutritional properties; and can be recommended that combined pre-treatment with GR-BGN should be adopted for large scale production of yoghurt since it had the best qualities.
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    Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits
    (Journal of the Swiss Society of Food Science and Technology, 2019) Akintayo, O.A.; Obadu, J.M.; Karim, O.R.; Balogun, M.A.; Kolawole, F.L.; Oyeyinka, S.A.
    This study investigated the effect of replacement of cassava starch (CS) by 20, 40, 60, 80 and 100% with sweet potato starch (SPS) on the physicochemical and sensory properties of tapioca (a meal made by roasting and partial gelatinization of CS). Amylose content ranged from 23.89% to 30.25% with SPS inclusion from 0 through 100%. Peak viscosity and breakdown decreased while final viscosity and setback increased, with increasing SPS. Peak time and peak temperature were in the ranges of 4.3–5.0 min and 50.20–75.0 °C, respectively. Least gelation capacity (L.G.C.), swelling capacity (S.C.) and water absorption capacity (W.A.C.) increased by 16.67–80.67%, 7.17–21.18% and 0.33–10.90%, respectively. All tapioca samples were generally accepted, though 100% CS tapioca was most accepted. Tapioca sample with 20% SPS was most accepted among the various CS-SPS blends. Sensory impairment was attributed to caramelization of sucrose remnant in the SPS extract. The increased functional properties, particularly W.A.C. and S.C., of tapioca in this study is an indication of less soaking time which can reduce the drudgery associated with the preparation of tapioca. The study also reveals a strategy to diversify the traditional base source of the meal
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    Investigation of the toxicity levels of supplemental dietary DL-methionine for poultry in a tropical environment
    (Society of Animal Production, Department of livestock and Avian Science, Wayamba University of Sri Lanka, 2014) Annongu, A.A.; Karim, O.R.; Sola-Ojo, F.E.; Kayode, R.M.O.; Adeyemi, K.D.
    The study investigated the effect of supplementing dietary methionine on growth performance, serum biochemistry and liver histology in cockerels. A total of three hundred 1 day- old cockerel chicks were randomly assigned to diets containing 0.10, 0.25, 0.35, 0.45 or 0.55% of dietary methionine in a completely randomized design and fed for six weeks. Feed intake, weight gain, survival rate, serum cholesterol, transaminase activities and thiobarbituric acid reactive substance (TBARS) values and liver histology were determined. The result showed that feed intake and growth rate decreased with increasing level of dietary methionine although not significant (p> 0.05), while survival rate was 100% regardless of dietary treatments. Birds fed 0.10, 0.25 and 0.35% methionine had significantly higher (p< 0.05) weight gain, feed efficiency and HDL cholesterol but lower (p<0.05) LDL cholesterol and TBARS values than those fed 0.45 and 0.55% methionine. The activities of gamma glutamyl transaminase (GGT) and alanine transaminase (ALT) was significantly higher in birds fed 0.10 and 0.25 than 0.35, 0.45 and 0.55% methionine while aspartate aminotransferase (AST) activity decrease significantly (p< 0.05) with increasing levels of methionine. Normal hepatic architecture was observed in liver of birds fed 0.10 and 0.25% methionine while those fed higher levels had distorted hepatic architecture, the severity of which increased with increasing levels of methionine. Thus, inclusion of supplemented dietary methionine above 0.25% is likely to create health hazards in poultry in a tropical environment like Nigeria.
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    Physicochemical changes of Citrullus lanatus (watermelon) seeds during Bacillus species mediated fermentation and sensory Evaluation of condiment produced
    (Centrepoint Journal (Science Edition), 2019) Balogun, M.A.; Akintayo, O.A.; Kolawole, F.L.; Karim, O.R.; Rowland, E.; Olalere, M. O.
    Watermelon (Citrullus lanatus), a drought tolerant and ubiquitous fruit, contains a lot of seeds that are generally discarded after consumption of the juicy portion. This study was designed to assess changes in proximate, amino acid, mineral and phytochemical compostions of watermelon seeds during a 72 hr fermentation period with mixed inocular of Bacillus subtilis and Bacillus licheniformis in the production of a local condiment similar to ogiri (a condiment produced from Citrullus vulgaris porpularly consumed in Nigeria). The sensory quality was also evaluated for the resulting watermelon condiment. Proximate analysis revealed significant (p < 0.05) with an increase in crude protein (14.00-21.10 %), and ash (1.90-2.55%) at the end of fermentation. Some of the essential amino acids obtained include: threonine, valine, isoleucine, tryptophan and leucine, all of which increased with days of fermentation. Similar trend was observed in the mineral components: magnesium (41.02-45.06 mg/100 g), zinc (5.05-7.15 mg/100 g), phosphorus (14.52-17.00 mg/100 g), potassium (22.03-33.02 mg/100 g), calcium (13.45-16.03 mg/100 g), sodium (5.40-7.14 mg/100 g), and manganese (1.10-2.53 mg/100 g). Results showed that pH of the condiment ranged from 5.6 to 8.6 over 72 hrs of fermentation. Length of fermentation caused a steady decrease in hydrocyanic acid (1.57-0.03 mg/100 g), tannin (22.05-16.00 mg/100 g) and phytate (7.05-3.52 mg/100 g) but an increase in flavonoids (1.58-2.30 mg/100 g) and phenol (0.11-1.41 mg/100 g). Sensory evaluation showed that ogiri produced from C. vulgaris was more generally accepted but that produced from C. lanatus was more preferred in taste with a score of 6.20. Increased days of fermentation with B. subtilis and B. licheniformis in consortium had varying effects on the nutritional and phytochemical compositions of watermelon condiment
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    Proximate Composition, Microbial Quality and Consumer Acceptability of Gruel from Fermented Maize and Soybean
    (School of Agriculture and Agricultural Technology, The Federal University of Technology, Akure, Nigeria., 2016-10-05) Balogun, M.A.; Kolawole, F.L.; Karim, O.R.; Fasakin, T.B.
    Gruel is an acid-fermented cereal food product mostly made from maize and wrapped in banana leaves. This study was aimed at producing an enriched gruel from maize by incorporating soybean. Maize and soybeans pastes were mixed in ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 to produce maize-soy gruel. Proximate, sensory and microbial analyses were carried out on the samples using standard methods. The proximate result shows that moisture content decreased from 35.22% in 100:0 to 25.97% in 50:50 maize-soy gruels. Protein content increased from 6.56% in 100:0 to 14.84% and 16.75% in 60:40 and 50:50 maize-soy ratio respectively. The carbohydrate content decreased from 55.01% in 100:0 to 47.92% in 60:40 maize-soy ratios while the ash content, fat content and crude fiber content increased from 100:0 maize to 50:50 maize and soybeans with values of 1.21% to 3.77%, 1.25% to 4.88% and 0.74% to 2.71% respectively. The maize-soy of 100:0 and 80:20 were highly acceptable by the sensory evaluators whereas addition of soybeans up to levels above 20% affected the colour of the samples. The microbial load of the samples stored at room temperature increased with increasing soybeans composition with values ranging between 3.0 x 105 to 26.0 x 105 cfu/g for bacterial count and 4.0 x 105 to 24.0 x 105 cfu/g for mould count. This work has shown that maize-soy gruel will make a balanced meal that is affordable and acceptable to the consumers..
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    Quality and safety properties of street-vended beske (fried soy cake) in Ilorin metropolis
    (FUTA Journal of Research in Sciences, 2017) Karim, O.R.; Aruna, H.E.; Ojulari, O. V.; Akintayo, O.A.; Olawuyi, I.F.
    Street food contamination is assumed to be inevitable by the nature of the trade, yet millions of people depend on this source of food. Beske is a fried coagulated soy-milk popularly consumed in Ilorin. In this study the quality and safety of street vended beske in Ilorin metropolis was investigated. Beske samples were collected from randomly selected vendors from six main areas of Ilorin, Kwara state in sterile containers and were taken to the laboratory for chemical analysis with the laboratory prepared sample. A structured questionnaire was used to obtain information on the safety measures practiced by the vendors. The results indicate that about 48% of them have toilet around their processing centers and used different inappropriate materials for packaging of beske. On sensory quality, the samples obtained from the vendors were preferred in taste than the laboratory prepared sample while a contrary result was obtained for general acceptability. The chemical analysis revealed that the protein content of the samples ranged between 28.80 and 31.27% while moisture content ranged from 18.82% to 39.80% indicating that the product is highly perishable. Free fatty acid (FFA) values of all the samples were very low ranging from 2.05% to 2.12%. The total viable count ranged between of 16 × 10-7 to 401 × 10-7cfu/g. Escherichia coli was not detected in all the samples which suggest non faecal contamination of the product. However, Staphylococcus aureus was detected with the count ranging from 5 × 10-7to 11 × 10-7 cfu/g above the acceptable level recommended for ready to eat foods. Therefore, it was recommended that the producers of street vended beske should improve on food safety and hygiene practices; proper packaging and handling should be practiced to avoid post production contamination
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    Quality attributes of breads from high quality cassava flour improved with wet gluten
    (Journal of Food Science (Food Chemistry), 2020) Akintayo, O.A.; Oyeyinka, S.A.; Aziz, A.O.; Olawuyi, I.F.; Kayode, R.M.O; Karim, O.R.
    This study investigated the physical, chemical, and sensory attributes of breads produced from preheated high-quality cassava flour (PCF) and its composite with wheat flour (CWF). Wet gluten was added to the PCF and CWF for production of bread, while bread from wheat served as the control. Flour functionality was determined prior to bread production. The moisture contents of the flour samples were in the range of 12.80 to 14.21%, and PCF exhibited water absorption capacity (1.12 mL/g) comparable to that of wheat flour (WF) (1.10 mL/g). There were significant (P < 0.05) differences in color characteristics, except in L∗ values and breads produced from WF and CWF were similar in specific volume (3.85 to 4.21 mL/g) and firmness (2.04 to 2.64 N). Breads from WF and CWF exhibited similar crumb microstructure, though gas bubbles in the sample from PCF appeared less developed. Wheat bread had significantly (P < 0.05) higher calorie, crude protein and crude fat, but lower crude fiber, ash, and carbohydrate compared to other bread samples. Sensory evaluation showed that bread from PCF was not significantly different from 100% wheat bread in crust color, texture, and overall acceptability but was impaired in flavor. The study revealed the feasibility of bread baking from preheated cassava flour with added gluten extract. The bread produced had some quality attributes comparable to that of wheat bread
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    Quality Attributes of Weevils (Callosobruchus Maculatus) Infested Cowpea (Vigna Unguiculata) Products
    (Nigerian Journal of Agriculture Food and Environment, Published by Faculty of Agriculture, University of Uyo, Uyo, Nigeria, 2013) Oyeyinka, S.A.; Oyeyinka, A.T.; Karim, O.R.; Kayode, R.M.O.; Balogun, M.A.; Balogun, O.A.
    Cowpea is an important food legumes widely consumed in almost every part of the world including Nigeria. The cowpea seeds are often rendered worthless by the cowpea weevils (Callosobruchus Maculatus).This infestation usually originate in the field and continue progressively in stored seeds. This study therefore evaluated the growth rate of weevils, weight loss of the stored cowpea seeds, and the effect of weevils on the proximate, functional and sensory properties of cowpea products (cowpea flour and akara). Akara is a deep-fat fried ball prepared from whipped cowpea paste, flavoured with pepper, onion and salt. Twenty five (25) matured weevils were inoculated into 6.4kg of fresh uninfested cowpea seeds and stored at room temperature (25 ± 5°C) for 4 weeks duration of the study. The number of live weevils was counted and the weight of cowpea seeds was measured weekly and Samples were taken weekly from the stored weevil infested cowpea seeds, milled into flour and evaluated for proximate composition and functional properties. The flours were subsequently used in the production of akara and subjected to sensory evaluation. Data obtained were subjected to analysis of variance test and means separated at 5% probability level. Proximate composition of the flours varied significantly with moisture (10.51-11.51%), ash (3.01-3.20%), protein (16.4619.61%) and fat contents (1.12-1.40%) decreasing with increase in the duration of storage period while carbohydrate (63.2467.86%) and crude fibre (0.91-1.01%) increased. All the functional properties including loose bulk density (0.56-0.66g mL-1), packed bulk density (0.75-0.86g mL-1), water absorption capacity (1.00-1.25 g water g-1 flour) and oil absorption capacity (0.8-1.10 g water g-1 flour) decreased significantly as duration of storage increased. A similar trend observed for the flours was obtained for the proximate composition of the akara samples with moisture (10.52-11.63%), ash (3.59-3.82%), protein (16.60-19.97%) and fat contents (2.06-2.30%) decreasing with increase in duration of storage, while carbohydrate (61.4166.21%) and crude firbre (0.88-0.97%) increased. Sensory attributes of akara produced from uninfested cowpea flour was the most acceptable, flour from one week infested cowpea was comparable with the uninfested cowpea flour in aroma, taste, texture and acceptability. Generally, panelist described the texture of akara made from these flours as dry with a tough outer surface and a beany flavor
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    Seed Protein and Minerals Utilization from Moringa: Toxicological and Physiological Implications of Phyto-chemicals and Heavy Metals in Fed Broilers
    (Society of Animal Production, Department of livestock and Avian Science, Wayamba University of Sri Lanka., 2014) Annongu, A.A.; Belewu, M.A.; Karim, O.R.; Adeyina, O.A.; Kayode, R.M.O.; Sola-Ojo, F.E.; Aremu, J.O.
    Investigations on the utilization of nutrients from full-fat Moringa oleifera seed meal (FMOSM) and the toxicological and physiological implications of the seeds phytochemicals and heavy metals on utilization of the nutrients were conducted. Dietary FMOSM was offered to broiler chicks at hatch for 4-weeks in a one-way classification design experiment. Response criteria from the birds were determined on nutrients utilization, bioavailability of minerals including heavy metals and effects on blood constituents and metabolites. FMOSM was included in diets at graded levels of 0.00, 7.50, 10.00, 12.50 and 15.00% for diets 1, 2, 3, 4 and 5 respectively. Increasing level of virgin seed meal in diets caused a concomitant decrease in almost all the indices measured (p < 0.05), probably due to the anti-nutrients/toxic factors in the unprocessed seed meal. The birds utilized the rich minerals content of M. oleifera including its heavy metals, which prolonged consumption might be inimical to the health status of the experimental animal models. It was therefore concluded that untreated full-fat seed meal be included in diets for poultry not beyond 10% for optimum results.