Browsing by Author "Kayode, Rowland"

Now showing 1 - 10 of 10
  • Item
    EFFECT OF PARTIAL SUBSTITUTION OF DRIED PLANTAIN FLOUR ON THE SENSORY AND FUNCTIONAL PROPERTIES OF MAIZE FLOUR BASED SNACK (KOKORO)
    (Journal of Agriculture and Food Sciences, Imo State University, 2016-10) Dauda, Adegbola; Abiodun, Olufunmilola; Kayode, Rowland
    The study is focused on the effect of partial substitution of dried plantain flour on the sensory and functional properties of maize flour based snack (kokoro).Snacks are food substances usually consumed in between meals and usually have low nutritional values . Kokoro is a maize based snack widely consumed in the south western part of Nigeria. Due to the need to encourage regular consumption of snacks such as Kokoro, nutritional improvement of snacks should be embarked upon. In this case, improving the nutritional value and crunchiness of kokoro snack was studied by blending it with plantain (sun dried and oven dried) flour in the ratio (90:10, 80:20, 70:30) respectively, while Kokoro made from 100% maize serves as(control). The bulk density, water absorption capacity, oil absorption capacity, solubility and swelling index of the blends were: (0.60% to 0.65%), (2.13 to 2.47), (1.96 to 2.08), (2.81 to 7.65), and (212.30 to 333.25) respectively, while the control had 0.64, 2.53, 2.37, 4.57, and 324.60. Kokoro made from pure maize (100% maize flour) was found to be the most acceptable overall which could likely be due to its familiarity to the consumers. Blend of 90:10 maize flour to sundried plantain flour (sample B) was the next acceptable. The least accepted were 90:10 and 70:30 oven dried samples. It is concluded that plantain flour can be successfully blended with maize flour for the production of good kokoro product. Recommendation is made for the large scale production of fortified kokoro.
  • Item
    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, Stephen
    Kunun-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. ARTICLE
  • Item
    Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches
    (Industrial Crops and Products (Elsevier Journal), 2018-04) Oyeyinka, Samson; Adeleke, Olubunmi; Dauda, Adegbola; Abiodun, Olufunmilola; Kayode, Rowland; Adejuyitan, Johnson
    Bitter yam (Dioscorea dumetorum) is an underutilized tuber crop that is rich in starch and may be potentially used as a starch source by the industry. In this study, the composition and physicochemical properties of flour and starch from white and yellow bitter yams were studied. Bitter yam showed significant variations in their proximate composition, but mineral contents were very similar. The amylose content (approx. 15%) of white bitter yam starch was slightly lower than the yellow variety (approx. 17%). Bitter yam starch granules were very small (average 5 μm) and polygonal in shape. Starch extracts displayed the A-type crystallinity pattern with varying relative crystallinity: 22.1–28.0%. The peak gelatinisation temperature (approx. 83 °C) and pasting temperature (approx. 87 °C) were fairly high and similar for both starches. Starch peak viscosity of the white bitter yam was significantly higher than the yellow variety, which could be associated with its slightly lower amylose content. Bitter yam starch may find application in the industry where fairly high temperatures (> 80 °C) are frequently encountered.
  • Item
    Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches
    (Industrial Crops and Products, Published by Elsevier., 2018-09) Oyeyinka, Samson; Adeleke, Olubunmi; Dauda, Adegbola; Abiodun, Olufunmilola; Kayode, Rowland; Adejuiyitan, Johnson
    Bitter yam (Dioscorea dumetorum) is an underutilized tuber crop that is rich in starch and may be potentially used as a starch source by the industry. In this study, the composition and physicochemical properties of flour and starch from white and yellow bitter yams were studied. Bitter yam showed significant variations in their proximate composition, but mineral contents were very similar. The amylose content (approx. 15%) of white bitter yam starch was slightly lower than the yellow variety (approx. 17%). Bitter yam starch granules were very small (average 5 μm) and polygonal in shape. Starch extracts displayed the A-type crystallinity pattern with varying relative crystallinity: 22.1–28.0%. The peak gelatinisation temperature (approx. 83 °C) and pasting temperature (approx. 87 °C) were fairly high and similar for both starches. Starch peak viscosity of the white bitter yam was significantly higher than the yellow variety, which could be associated with its slightly lower amylose content. Bitter yam starch may find application in the industry where fairly high temperatures (> 80 °C) are frequently encountered
  • Item
    Microbiological evaluation of watermelon juice treated with serendipity berry (Dioscoreophyllum cumminsii) extract
    (Croatian Journal of Food Science and Technology, 2017-09) Dauda, Adegbola; Abiodun, Olufunmilola; Maiyaki, Taofiquat; Kayode, Rowland
    Watermelon (Citrullus lanatus) fruit is among numerous fruits that has a high moisture content and is therefore desirable for human consumption. In order to ensure its availability all through the year, processing into juice and other valuable processes are being carried out in order to reduce the rate of spoilage and watermelon juice losses. The high moisture content in fruits makes them highly susceptible to spoilage. Watermelon juice and extract of serendipity berry (Dioscoreophyllum cumminsii) were blended together in the following ratios: sample A (100 ml+10 ml), sample B (100 ml+20 ml), sample C (100 ml+30 ml), sample D (100 ml+40 ml), and sample E (100 ml+50 ml) respectively, while pure watermelon juice served as a control sample. Microbial and sensory analyses of the samples were evaluated over twelve weeks of storage. Over the period of storage, the results showed that microbial load of the control sample ranged between 1.1x105-9.7.6x107 cfu/ml, while treated samples ranged between 0.2 x105- 1.4x105 cfu/ml, with some of the treated samples having negligible growth <10 cfu/ml. Results from the study confirmed that pure watermelon juice was highly susceptible to a microbial attack due to the absence of a preservative, and large volume of microbial loads was recorded, while the treated samples that included serendipity berry extract, which functioned both as a sweetener and a preservative, had fewer microbial loads over same period of storage. The sensory evaluation result showed that sample C (100 ml watermelon juice + 30 ml of serendipity berry extract) was rated the best in terms of taste, aroma and general acceptability, while sample D (100 ml watermelon juice + 40 ml of serendipity berry extract) was rated highest for colour.
  • Item
    Physicochemical properties of processed aerial yam (Dioscorea bulbifera) and sensory properties of paste (amala) prepared with cassava flour
    (Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka, 2017-05-01) Kayode, Rowland; Buhari, Jenifa; Otutu, L; Ajibola, T; Oyeyinka, Samson; Opaleke, Deborah; Akeem, Sarafa
    Aerial yam is a member of the Dioscoreaceae family which consist several varieties found in South Asia and Africa. The tubers are under-utilized and not commercially grown; but are cultivated and consumed among rural dwellers in parts of Western Nigeria. The tubers were washed, sorted, peeled, sliced and blanched in hot water at 80ºC for 10min. The blanched yam slices were divided into four portions. Two portions were fermented for 48hr and sun (BFSUD) and solar (BFSOD) dried. The other two blanched portions were also sun (BSUD) and solar (BSOD) dried respectively. The dried slices were milled, sieved and used for proximate, functional and phytochemical analysis. Proximate composition of aerial yam fl our was: moisture content (7.66-10.60%), total ash (0.05-1.76%), crude protein (4.42-5.07%), crude fi bre (0.56-0.69%), crude fat (3.42-3.82%), and carbohydrate (79.28-82.37%). The phytochemical constituent included alkaloid, steroids, saponin and fl avonoid. The bulk density, water absorption capacity and dispersibility were within the range of 0.52-0.54g/ml, 56.50-66.00g/g and 4.47-5.75% respectively. The sample, BFSUD had the highest crude protein, dispersibility and water absorption capacity was selected and mixed with cassava fl our for amala on which sensory evaluation was conducted. Five aerial yam fl our (AY) treatments were formulated and coded as follow: AY100, AY80CS20, AY60CS40, AY40CS60, and AY 20CS80. Cassava fl our (CS100) was used as control treatment. The overall acceptability of fl our paste (amala) ranged from 5.45 (Sample AY80CS20) to 7.25 (sample AY100). The study revealed treatment AY60CS40 and AY80CS20 possessed the overall acceptability, mean score above 7.0 (like slightly). Therefore 60-80% incorporation of aerial yam fl our with cassava is recommended based on desirable sensory characteristics. Aerial yam fl our can be used for food preparation and commercial purpose which may in turn increase the utilization.
  • Item
    Physicochemical properties of processed aerial yam (Dioscorea bulbifera) and sensory properties of paste (amala) prepared with cassava flour
    (Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka, 2017-09) Kayode, Rowland; Buhari, O; Otutu, L; Ajibola, T; Oyeyinka, Samson; Opaleke, Deborah; Akeem, S
    Aerial yam is a member of the Dioscoreaceae family which consist several varieties found in South Asia and Africa. The tubers are under-utilized and not commercially grown; but are cultivated and consumed among rural dwellers in parts of Western Nigeria. The tubers were washed, sorted, peeled, sliced and blanched in hot water at 80ºC for 10min. The blanched yam slices were divided into four portions. Two portions were fermented for 48hr and sun (BFSUD) and solar (BFSOD) dried. The other two blanched portions were also sun (BSUD) and solar (BSOD) dried respectively. The dried slices were milled, sieved and used for proximate, functional and phytochemical analysis. Proximate composition of aerial yam fl our was: moisture content (7.66-10.60%), total ash (0.05-1.76%), crude protein (4.42-5.07%), crude fibre (0.56-0.69%), crude fat (3.42-3.82%), and carbohydrate (79.28-82.37%). The phytochemical constituent included alkaloid, steroids, saponin and flavonoid. The bulk density, water absorption capacity and dispersibility were within the range of 0.52-0.54g/ml, 56.50-66.00g/g and 4.47-5.75% respectively. The sample, BFSUD had the highest crude protein, dispersibility and water absorption capacity was selected and mixed with cassava fl our for amala on which sensory evaluation was conducted. Five aerial yam flour (AY) treatments were formulated and coded as follow: AY100, AY80CS20, AY60CS40, AY40CS60, and AY 20CS80. Cassava fl our (CS100) was used as control treatment. The overall acceptability of fl our paste (amala) ranged from 5.45 (Sample AY80CS20) to 7.25 (sample AY100). The study revealed treatment AY 60CS40 and AY80CS20 possessed the overall acceptability, mean score above 7.0 (like slightly). Therefore 60-80% incorporation of aerial yam fl our with cassava is recommended based on desirable sensory characteristics. Aerial yam fl our can be used for food preparation and commercial purpose which may in turn increase the utilization
  • Item
    Physicochemical properties of stiff dough 'Amala' prepared from plantain (Musa paradisca) flour and moringa (Moringa oleifera) leaf powder
    (Journal of Food in Health and Disease, Published by Faculty of Pharmacy, University of Tuzla and Faculty of Food Technology, University of J.J. Strossmayer Osijek, Croatia, 2015-08) Karim, Olayinka; Kayode, Rowland; Oyeyinka, Samson; Oyeyinka, Adewumi
    Plantains are a good source of resistant starch and are currently being used in the dietary management of diabetes when consumed in the unripe stage. They can be used in making amala, a stiff dough commonly consumed in some parts of Africa including Nigeria. The addition of fortifcant to foods may affect product composition and functionality; therefore this study investigated the effect of Moringa oleifera leaf powder at varying concentrations (0, 0.5, 1.0, 1.5, 2.0 and 2.5 %) on pasting and functional properties of the fortified plantain flour. The proximate composition, mineral content and sensory properties of amala prepared from the fortified plantain flour were also determined. Protein and carbohydrate were the major components of plantain flour and Moringa oleifera leaf powder. Generally, water absorption capacity, bulk densities, swelling power and pasting properties of the fortified plantain flour decreased with increasing concentration of Moringa oleifera leaf powder. Moringa oleifera leaf powder seems to reduce hydration and swelling power of plantain flour. The protein contents of amala prepared from the fortifed plantain flour significantly increased from 3.52 to 10.36%. Ash and fat contents of the amala also increased from 1.71-2.93% and 1.82 to 2.37% respectively. Similarly, the calcium, magnesium, potassium, sodium and iron contents of the amala also increased following the addition of Moringa oleifera leaf powder. The use of Moringa oleifera leaf powder thus has the potential to combat protein-energy malnutrition and micronutrient deficiencies in developing countries
  • Item
    Physicochemical properties of yellow maize-peanut fortified tortillas.
    (Carpathian Journal of Food Science and Technology, Published by Technical University of Cluj Napoca, Romania, 2014) Karim, Olayinka; Oyeyinka, Samson; Kayode, Rowland; Ogunjobi, Oluwatosin; Ibrahim, Alima
    In this study, maize grain were cooked and soaked in alkaline (nixtamalization). Nixtamalized maize flour was blended with groundnut (5, 10, 15 and 20%). The proximate composition of the flours and tortillas were evaluated. A range of 3.90-5.26, 6.28-14.31, 4.50-16.20, 1.18-1.22, 2.40-2.64 and 61.73-77.44% was observed for moisture, protein, fat, fibers, ash and carbohydrate contents of the nixtamalized maize flours respectively. Upon the addition of groundnut, the protein and fat content increased. Loose bulk density and packed bulk density of the flours varied from 1.45-1.48 g/mL and 1.61-1.75 g/mL respectively. The water absorption capacities (WAC) of the flours increased while oil absorption capacities (OAC) decreased following the addition of groundnut. Calcium (Ca), potassium (K), magnesium (Mg) and phosphorus (P) content of the flours was observed to increase, while the sodium (Na) content reduced after nixtamilization. The proximate composition of the tortillas made from the nixtamalized flours varied from 9.44 to 11.12 for moisture, 5.40-12.96 for protein, 32.10-42.25 for fat, 4.07-6.16 for fibre, 1.53-1.95 for ash and 33.09-43.98% for carbohydrate content. Sensory evaluation of the tortillas showed that all the fortified samples are favorable compared with the control
  • 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, John
    Starches 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.