Browsing by Author "Mayowa Saheed SANUSI"
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Item INFLUENCE OF EXTRUSION CONDITIONS ON FUNCTIONAL AND TEXTURAL PROPERTIES OF BROWN RICE-WATERMELON SEEDS EXTRUDED SNACKS(2023-03-01) Mayowa Saheed SANUSI; Musliu Olushola SUNMONU; Sodiq Oladimeji ALASIThis study aims to evaluate and model the effect of extrusion conditions on the functional and textural properties of brown rice-watermelon seeds extruded snacks. Taguchi was used in designing the experiment and Response Surface Methodology was used to evaluate and model the effect of exit barrel temperature (120 – 140 °C), barrel screw speed (300 – 420 rpm), and feed moisture content (1618%) on water absorption index (WAI), water solubility index (WSI), hardness, chewiness, gumminess, and springiness of the extruded snacks. The Pareto plot was used to evaluate the significant extrusion parameters on the functional and textural properties. The WAI and WSI of the extruded snacks ranged between 2.09 and 2.87 (g/g), and 2.12 and 2.59% respectively. The hardness, chewiness, gumminess, and springiness of the extruded snacks ranged between 118.92 and 4054.40 N, 0.06 and 326.00 N, 2.41 and 1509.17 N, and 0.02 and 0.21, respectively. The Pareto plot showed that exit barrel temperature had the most significant influence on WAI and WSI whereas, the quadratic interaction effect of feed moisture content had the most significant influence on the hardness, chewiness, gumminess, and springiness of the extruded snacks. Polynomial regression models were developed for the functional and textural properties with an adequate coefficient of determination (R2) that ranged from 0.74 to 0.99, thus indicating their ability to predict the properties. Conclusively, a hybrid of Taguchi and Response Surface Methodology (RSM) technique was used to establish and predict the influence of extrusion conditions on the functional and textural properties of brown rice-watermelon seeds extruded snacks.Item RICE PARBOILING USING A DUAL-POWERED PARBOILER: EVALUATION OF ENERGY CONSUMPTION PATTERNS AND MILLING QUALITY(APTEFF, 53, 1-302 (2022), 2022-02-01) Mayowa Saheed SANUSI; Musliu Olushola SUNMONU; Sodiq Ayinde OLALEYE; Ifeoluwa Benjamin ADEDEJI; Harris Olamiposi ADENIYI; Adebayo ENIOLAEnergy plays an important role in rice processing whereby the amount of energy consumed could influence the cost of production. Therefore, this study aimed to evaluate the energy consumption and milling quality of three rice varieties (FARO 15, FARO 60 and FARO 62) using a dual-powered rice parboiler. The energy consumption patterns viz steeping energy consumption, steaming energy consumption, total energy consumption and energy intensity of the rice varieties using electricity and Liquefied Petroleum Gas (LPG) combustion as the power source of the parboiler were determined using standard equations. The milling quality in terms of milling recovery and head milled rice were also determined using standard procedures. The energy consumption during steeping and steaming ranged from 39.02 MJ to 40.00 MJ and 12.90 MJ to 14.09 MJ, respectively. The total energy consumption and energy intensity ranged from 31.62 MJ to 32.01 MJ and 7.90 MJ/kg to 8.00 MJ/kg, respectively. The milling recovery and the head milled rice of the rice varieties ranged from 64.23% to 66.76%, and 55.45% to 59.18%, respectively. The total energy consumption and energy intensity of the rice varieties differ based on the power source of the rice parboiler. The power source also influenced the milling recovery and head milled rice of the rice varieties. The use of gas as a power source for the rice parboiler consumed more energy than electricity. The information provided in this study would guide energy conservation, prevention of production downtime and improving rice milling quality.