Browsing by Author "Mayowa S. Sanusi"

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    Evaluation of Physical, Milling and Cooking Properties of Four New Rice (Oryza Sativa L.) Varieties in Nigeria)
    (International Journal of Food Studies IJFS, 2017-10-18) Mayowa S. Sanusi; Rahman Akinoso; Nahemiah Danbaba
    This comparative study investigated some physical, milling and cooking properties of four new rice varieties (FARO 44, FARO 52, FARO 60 and FARO 61) in Nigeria. The varieties were processed into white rice and their properties analyzed separately using standard procedures. Results showed that paddy length, paddy-length-to-width-ratio, equivalent diameter, sphericity, grain volume, aspect ratio, thousand paddy grain weight, milled rice length, milled rice width, milled rice length to width ratio, milling recovery, head milled rice, broken milled rice, L*, a*, b*, elongation ratio, cooked-rice-lengthto-breadth-ratio, water uptake ratio and cooking time were significantly different (p<0.05) for all the varieties. Milling recovery was found to vary from 65.3 to 68.33%; with FARO 60 having the highest head milled rice. It was observed that FARO 44 had the longest cooking time, elongation ratio and cooked rice length/breadth ratio while FARO 61 was found to have the highest water uptake ratio. There was significant positive correlation (r = 0.824) between percentage head milled rice and milling recovery while negative correlation existed between cooking time and L* (r = - 0.711). This information could be exploited by rice processors in the post-harvest processing of the varieties.
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    Modelling and optimization of the quality indices for the production of ingredient-mix based dried chicken product (chicken kilishi)
    (meat technology Founder and publisher: Institute of Meat Hygiene and Technology, Belgrade, 2022-06-30) Mayowa S. Sanusi; Musliu O. Sunmonu; Ahmed O. Abdulkareem; Abdulquadri Alaka
    This study was designed to investigate, model and optimise the influence of cooking treatments (untreated, boiling and steaming), ingredient-mix infusion temperature (30°C, 40°C and 50°C) and infusion duration (5, 10 and 15 min) on the quality indices of ingredient-mix based dried chicken product (chicken kilishi) produced from chicken breast. The quality indices (proximate composition and mineral contents) of the produced chicken kilishi were determined and analysed statistically using a hybrid Taguchi-Response Surface Methodology design. The production of chicken kilishi from untreated chicken breasts favours an increase in ash content (9.04%), crude protein content (50.28%) and zinc content (16.34 ppm). However, the chicken kilishi produced from the steaming treatment gives the highest fat content (14.02%), carbohydrate content (28.97%) and phosphorus content (12.07 ppm), while the kilishi subjected to the boiling treatment have increased iron content (18.24 ppm) but decreased moisture content (5.32%). The developed polynomial regression models for the quality indices were significant with R2 and R2adj that ranges from 0.88 to 1.00, respectively. The optimum process conditions were attained when the chicken breasts were not treated and ingredient-mix infusion was conducted for 6 min at 41°C.