Browsing by Author "Kolawole, Fausat"
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Item CAKE PRODUCTION FROM WHEAT (TRITICUM AESTIVUM) AND COWPEA (VIGNA UNGUICULATA) FLOURS USING DATE FRUIT AS A SWEETENER(Annals of Food Science and Technology, 2014) Oyeyinka, Samson; Oyeyinka, Adewmi; Opaleke, Deborah; Karim, Olayinka; Kolawole, Fausat; Ogunlakin, Oluwatoyin; Olayiwola, HamdalatChanges 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 measuredItem Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch- palmitic acid complex(Wiley, 2017-11-06) Oyeyinka, Samson; Adegoke, Rukayat; Oyeyinka, Adewumi; Salami, Khadijat; Olagunju, Omotola; Kolawole, Fausat; Joseph, John; Bolarinwwa, IslamiyatBambara groundnut is an underutilised African leguminous crop. This study investigated the effect of annealing on the complexing ability and functionality of Bambara groundnut starch with palmitic acid. Corn starch was included as the reference. Annealing created cracks and pores on the surface of Bambara groundnut and corn starches, respectively. Bambara groundnut starch had significantly higher amylose content, higher peak and final viscosities than corn starch. The peak viscosities of native Bambara groundnut and corn starches significantly reduced with palmitic acid addition. Greater reduction in peak viscosities was observed when the annealed starches were complexed with palmitic acid, suggesting that more palmitic acid was complexed after annealing. This was confirmed by XRD peaks and melting enthalpies. Pasting of native Bambara groundnut and corn starches with palmitic acid resulted in the formation of type I V‐amylose complexes, while type II complexes were formed from annealed starches pasted with palmitic acid.Item Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch- palmitic acid complex(Published by Wiley, 2018) Oyeyinka, Samson; Adegoke, Rukayat; Oyeyinka, Adewumi; Salami, Khadijat; Olagunju, Omotola; Kolawole, Fausat; Joseph, John; Bolarinwa, IslamiyatBambara groundnut is an underutilised African leguminous crop. This study investigated the effect of annealing on the complexing ability and functionality of Bambara groundnut starch with palmitic acid. Corn starch was included as the reference. Annealing created cracks and pores on the surface of Bambara groundnut and corn starches, respectively. Bambara groundnut starch had significantly higher amylose content, higher peak and final viscosities than corn starch. The peak viscosities of native Bambara groundnut and corn starches significantly reduced with palmitic acid addition. Greater reduction in peak viscosities was observed when the annealed starches were complexed with palmitic acid, suggesting that more palmitic acid was complexed after annealing. This was confirmed by XRD peaks and melting enthalpies. Pasting of native Bambara groundnut and corn starches with palmitic acid resulted in the formation of type I V-amylItem EFFECT OF DRYING METHODS ON THE CHEMICAL AND FUNCTIONAL PROPERTIES OF POTATO (Solanum tuberosum) AND SWEET POTATO (Ipomoea batatas) VARIETIES(Nigerian Journal of Agriculture, Food and Environment., 2016-12) Kolawole, Fausat; Balogun, M .A; Usman, F.D; Akeem, S.AIn order to minimize postharvest loss of Irish potato and sweetpotato due to their high perishability and to minimize quality deterioration of their dried products, Irish potato and two sweet potato varieties (orange-fleshed and white-fleshed) were dried using two drying methods (sun and solar drying) and their chemical and functional properties were evaluated. Drying methods had a significant effect (P<0.05) on all the chemical properties of the flours except protein, carbohydrate and energy values of Irish potato and orange fleshed-sweet potato flours. Significant difference (P<0.05) existed between the functional properties of sun and solar dried flours except for gelatinization temperature of Irish potato and bulk densities of orange-fleshed sweet potato and Irish potato. The moisture (3.18–8.09%), fat (1.21–2.21%) and protein (1.66–1.77%) contents of the tubers were low while ash (2.74–3.43%), fibre (1.19–4.86%), carbohydrate (83.20–88.91%) and energy value (353.79–374.27 Kcal per 100g) were high. The values for gelatinization temperature (72–78°C) for the flours were low, values for bulk density (0.558–0.836 g ml-1), swelling index (1.03–1.60%), water absorption capacity (2.60–3.80 gg-1) and oil absorption capacity (0.917–2.02 g g-1) were high. The flours were observed to have good functional properties and high calorific value. The chemical value and functional properties of orange-fleshed sweet potato flour were the highest and sun drying was observed to be the best drying method.Item EFFECT OF DRYING METHODS ON THE YIELD, PHYTOCHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITIES OF POTATO (SOLANUM TUBEROSUM) AND TWO SWEET POTATO (IPOMOEA BATATAS) VARIETIES(CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018-03-13) Kolawole, Fausat; Balogun, Mutiat; Akeem, Sarafa; Salaudeen, LuqmonABSTRACT In various parts of the world, drying technologies have been developed to convert tubers into flour which can be used as ingredients in numerous food products. Potato and sweet potato are known to contain certain bioactive constituents that are capable of scavenging free radicals and reducing the risk of degenerative diseases. The effects of two drying methods (sun and solar) on flour yield, antioxidant activity and phytochemical composition of Irish potato (IP) and two sweet potato varieties (orange and white-fleshed) were evaluated. The flour yield (15.20–19.0%) varied significantly (p˂0.05) among the samples. The DPPH (1, 1-diphenyl-2-picrylhydrazyl) free radical scavenging activities of the flour samples varied with drying methods and the extracts' concentrations. The total antioxidant activities expressed in terms of the % inhibition (53.58–90.62%) and EC50 values (0.584–45.214 mg/ml) were observed to be significantly affected (p˂0.05) by the drying methods. Drying processes generally increased the total phenolics (18.72–21.60 mg GAE/g) and total flavonoids (0.50–1.15 mg QE/g) contents of the tubers. The effect of sun-drying was observed to be less favorable on the white-fleshed sweet potato (WFSP) samples compared to solar-drying method. Although solar-dried orange-fleshed sweet potato (OFSP) flour had the highest total antioxidant activity, sun-drying method produced IP and OFSP flours with the highest total phenolics and total flavonoids contents respectively. Sun and solar dried OFSP had the highest beta-carotene content (BCC) and only the BCC of Irish potato significantly varied (p˂0.05) with drying methods. This study also revealed that the effects of drying methods on the yield, phytochemical and antioxidant activities of the samples were mostly tuber (potato and sweet potato) dependent.Item Physical and Chemical Properties of moringa fortified orange fleshed sweet potato flour for complimentary food(Croatian Journal of Food Technology, Biotechnology and Nutrition, 2017) Kolawole, Fausat; Balogun, M .A; Sanni-Olayiwola, H.O; Abdulkadir, S.OAbstract Infants from the age of 6 to 12 months are vulnerable to malnutrition in developing countries, especially Vitamin A and other micronutrient deficiencies, due to inadequacy of breast milk and supply of insufficient nutrients through local diets such as poridges made from plain cereals. The aim of this study was to develop complementary food from composite flours of sweet potato (Ipomoea batatas L.) with orange flesh (OFSP), which is rich in beta carotene and germinated moringa (Moringa oleifera Lam.) seed which is rich in protein. Five composite flours were formulated from OFSP and germinated moringa seed flour in the proportions (%); 100:0, 95:5, 90:10, 85:15 and 80:20. The physical properties of the composite flours were evaluated and chemical analyses were carried out. Result of preliminary study showed that the beta carotene content of dehydrated OFSP paste obtained by mashing of cooked sweet potato slices (14.66 mg/100g) was lower than the flour of blanched, dried and milled OFSP chips (14.82 mg/100g). The OFSP flour was thus used in the preparation of five mixtures with different proportions of moringa seed flour. The carbohydrate, fat, protein, crude fibre and ash contents of OFSP-Moringa complementary blends were in range: 78.03% - 65.35%; 7.85% - 11.55%; 4.38% - 13.13%, 0.90% - 0.92% and 1.13% - 2.55%, respectively. The protein, fat and ash content of the research blends increased with increasing amounts of germinated moringa seed flour. A daily intake of 30g tested flour mixtures, regardless of composition, due to high value of Vitamin A (413-487.00 μg Retinol Activity Equivalents- RAE), can meet 100% of the recommended dietary allowance of vitamin A (400-500 μg RAE) for infants (6-12months). This study has shown the physical and chemical characteristics of five mixtures of sweet potato and moringa seeds flours as complementary blends. Compared to the control (Nigerian Nestle cerelac) they were showed favourably, especially blend of 80% OFSP and 20% germinated moringa seed flour and could therefore serve as a cheaper and healthier substitute for complementary feeding.Item Production and sensory evaluation of Kunun-zaki sweetened with orange fleshed sweet potato (Ipomoea batatas) syrup(Croatian Journal of Food Science and Technology, 2018) Kolawole, Fausat; Balogun, Mutiat; Oyeyinka, Samson; Suleiman, Halima; Sanni-Olayiwola, H.O; Kareem, M.BVitamin A deficiency is a public health problem in Nigeria hitting hardest on people in the savannah zones. This has accounted for child mortality and blindness. Therefore, there is need to develop vitamin A rich food that is affordable and appealing to consumers. Orange-Fleshed Sweet Potato (OFSP) (Ipomoea batatas) is a variety of sweet potato now emerging as an important root crop with the possibility of tackling the problem of vitamin A deficiency. In this study, physicochemical properties and sensory quality of Kunun-zaki, a non-alcoholic beverage sweetened with OFSP syrup was compared to that sweetened with sugar and sugar syrup (100 ml/10g of sweetener). The result of the physicochemical properties showed that the kunun-zaki samples were not significantly different in their pH and total titratable acidity; with values ranging from 3.93-4.0 and 0.18-0.20 g/100ml, respectively. The kunun-zaki samples were however significantly different in their obrix content. The OFSP sweetened sample recorded the highest obrix value of 15.20o, followed by sugar sweetened kunun-zaki sample (13.30o) and sugar syrup sweetened kunun-zaki (11.63o). Result of the sensory analysis showed that the sample sweetened with OFSP syrup had the best sensory attributes. The OFSP sweetened sample also had the best sensory attributes evaluated (colour, flavor, texture and overall acceptability). The result of this study showed that Kunun-zaki sweetened with OFSP syrup was highly acceptable and could therefore serve as a dietary means of alleviating vitamin A deficiency especially in the northern part of Nigeria where the local beverage is mostly consumed.Item Proximate composition, microbial quality and consumer acceptability of gruel from fermented maize and soybean(Applied Tropical Agriculture, 2016) Balogun, Mutiat; Kolawole, Fausat; Karim, Olayinka; Fasakin, T.Item Proximate compsotion and storage stability of weaning diet produced from cereals fortified with melon(Journal of Applied and Environmental Sciences, 2011-07) Kolawole, Fausat; Balogun, Mutiat; Otunola, GloriaItem Studies on chemical composition and storage stability of cubed Okphe(Department of Science Education, Federal University of Technology, Minna, 2013) Balogun, Mutiat; Kolawole, Fausat; Oyeyinka, Samson; Joseph, John; Adiamoh, HProsopis africana seeds were fermented (okpehe) and cubed (whole and ground) with the addition of 20% corn starch as a binder. The chemical composition of the products was studied for a period of 4 weeks. The proximate composition, pH, Titratable acidity (TTA), sensory assessment and total bacterial count were studied. The proximate composition of whole and ground cubed okpehe decreased slightly with increase in the storage period. Whole cubed okpehe had a range of (11.90 - 11.96%) for moisture content, (33.12 - 33.17%) for protein, (14.11 - 14.19%) for fat, (3.94 - 3.99%) for fibre, (2.67 - 2.71%) for ash and (33.98 - 34.26%) for carbohydrate, while ground cubed okpehe had a range of (10.52 - 10.55%) for moisture content, (32.52 - 32.56%) for protein, (12.39 - 12.44%) for fat, (3.74 - 3.78%) for fibre, (2.58 - 2.62%) for ash and (38.05 - 38.75%) for carbohydrate. Generally, ground cubed okpehe had relatively lower pH and TTA values than whole cubed okpehe. Bacterial count ranged between (4.6 - 4.8×104) cfu/g) and (4.5 - 4.6×104 cfu/g) for whole and ground cubed okpehe respectively. Sensory evaluation revealed that whole cubed okpehe was more preferred since it had higher ratings for aroma, appearance, texture and overall acceptability than ground cubed okpehe. This study has shown the possibility of improving the quality and extending the shelf life of okpehe through cubing for increased utilization.Item Value added snacks produced from Bambara groundnut (Vigna subterranea) paste or flour.(Published by Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018-02) Oyeyinka, Samson; Tijani, Taiwo; Oyeyinka, Adewumi; Arise, Abimbola; Balogun, Mutiat; Kolawole, Fausat; Obalowu, Muinat; Joseph, JohnBambara groundnut is an underutilised leguminous crop that has similar composition to cowpea. In this study, snacks were prepared from Bambara groundnut flour or paste in comparison with cowpea. The proximate composition, colour, sensory properties and effect of storage period on the colour and texture of the snack were assessed. Protein and carbohydrate were the main components of Bambara groundnut flour and the snack. Snacks prepared from Bambara groundnut flour showed higher protein content (23.41 g/100 g) than the sample made from Bambara groundnut paste (19.35 g/100 g). Generally, snacks prepared from paste had higher ratings in all sensory attributes than those made from the flour. Colour intensity of the snacks slightly decreased, while the samples picked up moisture during storage. Storage of the snacks in high density polyethylene bags under ambient conditions of about 25 °C can keep the samples for less than 4 wk, as samples showed evidence of mould growth at 4 wk.