Browsing by Author "Kayode, Rowland M.O."

Now showing 1 - 5 of 5
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    Effect of cinnamon powder on the shelf life and quality attributes of zobo drinks.
    (Department of Science Education, Federal University of Technology, Minna, Nigeria., 2020) Salami, Khadijat Onozare; Badmos, A.A.; Lawal, M.O.; Kayode, Rowland M.O.; Balogun, M.A.; Lawal, A.O.
    Zobo is a highly acceptable beverage in West Africa with limited shelf life. This study determined the sensory and microbial attributes of Zobo drinks in storage when blended with cinnamon, a natural preservative. A Completely Randomized Design of six treatments (C0, C1, C1.5, C2, C2.5 and C3) was used, wherein the cinnamon content was varied, from 0 to 3g per 200 ml zobo drink. The pH, sensory properties, and Total Viable Count (cfu/ml) of the Zobo samples during a seven-day storage were monitored. The results revealed that pH of sample decreased with higher cinnamon content and days of storage, while the control sample increased in pH with storage. The taste scores of the zero cinnamon control was highest on the day of production, but decreased considerably with storage. The C3 (highest cinnamon level) sample was however highest in aroma, taste and general acceptability for the seven storage days. The C3 zobo sample inhibited microbial growth most throughout the days of zobo storage. It was concluded that cinnamon is a potent additive and preservative that improved the sensory properties and increased the shelf life by inhibiting microbial spoilage of zobo drink. The use of cinnamon additive at 3 g for every 200 ml of zobo drink is thus recommended.
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    Morphology and physicochemical properties of starch isolated from frozen cassava root.
    (Elsevier Ltd., 2021) Kayode, B.I.; Kayode, Rowland M.O.; Salami, Khadijat Onozare; Obilana, A.O.; George, T.T.; Dudu, O.E.; Adebo, O.A.; Patrick, B.; Njobeh, P.B.; Diarra, S.S.; Oyeyinka, Samson A.
    Spoilage of cassava root begins immediately after harvest, but its shelf-life could be enhanced by adopting freezing as a storage method. This study investigated the physicochemical properties and morphology of starch isolated from cassava roots frozen for 0, 7, 14, 21 and 28 days. Extracted starches can be categorized as compound starches with most granules irregularly shaped, with some oval, round and truncated. The amylose contents (22.05–26.41%) decreased with an increase in the freezing time, but the starches showed similar crystallinity pattern (Type A). Fourier infrared transform spectroscopy showed a reduction in double-helical order structure of starches from frozen cassava roots. Starches from the stored roots were generally less firm, less sticky, more cohesive and had higher peak and trough viscosities compared to starch from freshly harvested roots. Starch from frozen cassava starch may be suited for use in certain types of noodles, such as Japanese noodles due to low amylose content. Future studies are however, required to explore the starches in food applications.
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    Physical, chemical and sensory properties of bread from blends of wheat and Lima bean flours.
    (Nigerian Society for Experimental Biology, 2020) Salami, Khadijat Onozare; Kayode, Rowland M.O.; Dauda, A.O.; Abdulrafiu, F,I.
    The study was conducted to determine the physical, chemical, and sensory properties of bread produced from wheat and lima beans flour blends. The study adopted a 1 by 5 plus 1 factorial design; lima beans were processed into flour and used to substitute wheat flour in different proportions (0, 10, 20, 30, 40, and 50%). Bread produced from 100% wheat flour was used as control. The proximate result of the bread samples showed that substitution of wheat flour with lima bean flour significantly increased the protein, ash and the crude fiber content of the products with values ranging from 13.76-24.26%, 2.92-3.84%, and 5.42-6.00% respectively while a significant decrease was observed in the moisture, fat and carbohydrate content of the products with values ranging from 18.78-15.41%, 4.75-3.30%, and 54.37-47.19%, respectively. Increasing substitution level of wheat flour with lima beans flour increased all the functional parameters; water absorption capacity from 0.77-2.46 g/ml, oil absorption capacity 1.38-1.87 g/ml, swelling properties 1.07-1.98 g/cm3, bulk density 0.95-1.68 g/g and foam ability 2.07-2.67 mg. From the physical properties, it was observed that loaf weight increases with an increase in substitution levels but on the other hand, loaf volume and specific volume decreases significantly (P< 0.05) at increasing substitution levels from 150.24-173.98 g, 701.05-482.09 ml, and 4.67-2.77 cm3 respectively. The mean sensory score of the bread samples showed that all the composite bread samples were generally acceptable. However, sample substituted with 20% lima bean flour was best preferred having the highest score ratings by the panellist in all the sensory quality attributes evaluated.
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    Proximate, anti- nutrient composition and sensory properties of germinated cereal grain with added souring fruit extract.
    (Valahia University Press, Targoviste, Romania., 2018) Salami, Khadijat Onozare; Akinoso, Rahman; Oyeyinka, Samson A.; Kayode, Rowland M.O.
    Studies were conducted on the effect of souring fruits extract on chemical, sensory and some anti-nutritional properties of germinated maize, millet and sorghum. Flour produced from these grains were soured each with 9% concentration of three souring fruits extract (tamarind pulp, sour sop pulp and lime juice) while flour from the fermented cereal grains were used as control for the treated samples. There were significant differences among the proximate compositions of all the treated samples. The protein content of germinated sorghum soured with tamarind had the highest value (19.69%) while germinated maize soured with sour sop had the lowest value (13.98); the crude fibre content of germinated maize soured with tamarind had the highest value (2.32). Addition of the souring fruits extract significantly increased protein, fat, ash and crude fibre contents. The moisture content of the samples did not exhibit any definite trend while the carbohydrate content decreased significantly with the exception of germinated maize grains soured with sour sop pulp and lime juice that had slight increase. The anti-nutritional properties of the samples decreased significantly. All the samples were acceptable by the panelist in terms of all the sensory parameters evaluated.
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    Quality attributes of snack made from maize substituted with groundnut.
    (University of Paradeniya, Sri Lanka., 2020) Dauda, A.O.; Kayode, Rowland M.O.; Salami, Khadijat Onozare
    Snacks made of maize are popular in Nigeria, but deficient in two essential amino acids (Tryptophan and lysine) and niacin. In this study, the quality attributes of maize snacks fortified with groundnut paste (10- 40%) of boiled and roasted groundnut were studied. The functional properties of the flour blends were analysed. Snacks were analysed for proximate, colour and sensory attributes. Results showed significant differences (p<0.05) in the proximate composition of the blends. Protein content increased with the substitution of groundnut paste (13.15 to 24.31%), which could be responsible for the improved nutrition recorded in the snack samples produced. The ash, fat, and fibre contents also increased accordingly, with values ranging from 0.97-3.02%, 14.63-16.69%, and 1.50-1.67% respectively, but the carbohydrate content decreased with increasing substitution of the maize flour with the groundnut paste. The water and oil absorption, as well as the swelling capacities significantly decreased when increased levels of groundnut paste were used. Sensory evaluation revealed that the snacks made with 10 and 20% roasted groundnut paste substitution were better accepted and therefore can be recommended for large scale production.