Browsing by Author "Kayode, R.M.O"
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Item Physicochemical properties of gari prepared from frozen cassava roots(Elsevier, 2018) Oyeyinka, S.A.,; Ajayi, O.I.,; Gbadebo, C.T.,; Kayode, R.M.O; Karim, O.R; Adeloye, A.A.ABSTRACT Gari is a fermented cassava products widely consumed in many parts of Africa including Nigeria. Cassava has a low shelf-life due to physiological and microbiological changes that occur after harvest. In this study, the physicochemical properties of gari produced from frozen cassava roots were investigated. Cassava roots were stored for a period of 0, 7, 14, 21 and 28 days. With the exception of gari yield (31.3–34.5%), freezing generally influenced the physiochemical properties of gari obtained from the cassava roots. Functional properties, including bulk densities and swelling power, decreased as the days of freezing increased. With the exception of pasting temperature(approx.64°C)and time to peak(approx.7min),other pasting properties were significantly affected by freezing. Cassava roots may be frozen for 28 days without significant changes in the sensory properties. Freezing may serve as a promising alternative for extending the shelf life of cassava root and the resulting roots may be used in the production of gari with satisfactory functionality and sensory attributes.Item 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 breadItem βeta-lactamase production and plasmid profiling of penicillins resistant Staphylococcus aureus isolated from food handlers.(International Moringa and Nutriceutical Research Society, University of Ilorin, Ilorin, Nigeria, 2015) Kayode, R.M.O; Adedeji, B.S.; Oladoye, C.O.; Laba, S.A.; Salami, K.OThis study investigated the prevalence and plasmid profiles of βeta-lactamase positive Staphylococcus aureus isolated from the nasal and hand swabs of some healthy food handlers in Tanke area of Ilorin, Nigeria. Sensitivity test of the isolated strains of Staphylococcus aureus was carried out with six different types of penicillin based antibiotics using standard procedures. The plasmid profile was carried out using Agarose gel electrophoresis and the result shown in Polaroid gel instant camera through an orange filter. The photograph was develop and observed for bands. There was 100 % occurrence of S. aureus from both nasal and hand swab samples. The result reveals 31.57% βeta-lactamase positive Staphylococcus aureus (βPSA) from the nasal swabs, while it was 15.78% from the hand swabs. The strains of Staphylococcus aureus isolated from the nose and hand swabs were resistant to most of the selected penicillin based antibiotics in the following decreasing order: Penicillin (100 %), Ampicillin (86.84 %), Amoxicillin (73.68 %), Ampicloxacillin (68.42 %), Gentamycin (34.02%) and Erythromycin (15.78%). The results of plasmid profiles of the βeta-lactamase positive Staphylococcus aureus (βPSA) strains showed that 15.7% had distinct plasmid bands. Although, less than half of the total isolated Staphylococcus aureus strains were βPSA (23.6%) and 66.6% of the total βPSA carried distinct plasmid bands; which is an indication of a potential microbiological hazards in foods prepared by the food handlers especially, if proper hygienic condition is not maintained during food preparations.