Browsing by Author "Mayowa Saheed Sanusi"
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Item Designing of a gasoline food-grade magnetic hammer mill(AgricEngInt: CIGR Journal, 2022-12-24) Mayowa Saheed Sanusi; Musilu Olushola Sunmonu; Michael Mayokun Odewole; Obafemi Ibitoye Obajemihi; Abiola Lydia Adepoju; Sodiq Ayinde OlaleyeThis study aimed to design and fabricate a laboratory-scale gasoline food-grade magnetic hammer mill and to estimate the milling efficiency, milling yield, milling time, energy consumption, and energy intensity of some selected food materials (soybean, rice, and cassava flakes). The hopper, shaft, sieve, and hammers of the gasoline food-grade magnetic hammer mill are made of stainless steel and the structural base is made of mild steel. Cassava flakes had the highest milling yield (940 g), lowest energy consumption (0.94 MJ), energy intensity (0.94 MJ kg-1), and the highest milling efficiency (94%) while soybean had the longest milling time (5.86 min). The cost of designing the gasoline foodgrade magnetic hammer mill was estimated at $360. The designed gasoline food-grade magnetic hammer mill could be adopted for milling different food materials but its performance varies based on the food material. This hammer mill also serves as an alternative to the conventional electrically powered hammer mill with a special feature of trapping metallic object from food materials.Item Effects of sprouted soybeans and ginger on soymilk quality attributes via a developed dual-powered milk pasteurizer(Croatian Journal of Food Science and Technology, 2023-06-14) Mayowa Saheed Sanusi; Musliu Olushola Sunmonu; Rafat Sani; Al Ameen Adeola Adesanya; Ameen Gegele Hammed; Abodunrin TolulopeSoymilk market has achieved tremendous progress in consumption and sales due to its inexpensiveness and soymilk protein content. However, due to the present global health crisis, there is a need to further devise means of enriching the quality of soymilk. This study aimed to evaluate the effects of sprouted soybeans and ginger on soymilk quality and sensory attributes. A developed dual -powered milk pasteurizer was used to produce the soymilk. Soybeans, a mixture of soybeans and sprouted soybeans, and sprouted soybeans were interacted with peeled ginger and whole ginger rhizome using Taguchi experimental design to produce nine soymilk samples. The proximate composition, calorific value, total phenolic content and phytic acid content of the soymilk samples were determined using standard procedures. The moisture content of the soymilk samples ranged from 80.85 to 83.78%, crude protein content (7.47 – 9.54%), ash content (0.72 – 1.27%), fibre content (0.24 – 0.73%), crude fat (0.24 - 5.44%), carbohydrate content (1.29 -6.82%) and calorific value (67.6 kcal/g - 91.58 kcal/g). The total phenolic content and phytic acid content ranged from 4.81 mg/l to 11.88 GAE mg/l and 26.77 to 41.86 mg/l, respectively. The soymilk produced from the mixture of sprouted soybeans and un-sprouted soybeans with the addition of either whole or peeled ginger significantly increased the crude protein content, ash content, calorific value and total phenolic content to 9.54%, 1.27%, 91.58 kcal/g and 11.88 GAE mg/l, respectively. In addition, it increased the overall sensory acceptability of soymilk. Conclusively, the use of sprouted soybeans and the addition of ginger should be encouraged to promote a more enriched soymilk beverage. Also, the developed dual-powered milk pasteuriser could be adopted for soymilk production.Item Evaluation of energy consumption patterns in rice processing using Taguchi and artificial neural network models(AgricEngInt: CIGR Journal Open access at http://www.cigrjournal.org, 2022-06-28) Mayowa Saheed Sanusi; Rahman AkinosoThis study was designed to evaluate and model the impact of processing parameters (steaming time, soaking time, paddy moisture content and soaking temperature) on the energy consumption of five rice varieties (NERICA 8, FARO 52, FARO 61, FARO 60 and FARO 44). Energy consumption in the cleaning, soaking, steaming, drying, dehusking, polishing and grading operations were estimated by fitting data on labour, fuel and electricity consumption, time and machine efficiency into standard equations to determine total energy consumption. The energy consumptions were separately modelled using Taguchi and Artificial Neural Network (ANN) models for each rice variety. The accuracy of models was determined using the coefficient of determination (R2) and Mean Square Error (MSE). Total energy consumption among the rice varieties varied significantly, ranging from 2.31 to 2.33 MJ for white rice, and 45.3 to 76.9 MJ for parboiled rice. Paddy moisture content was observed to be the most important process parameter that influenced energy consumption. Taguchi models were more accurate for total energy consumption prediction [R2 (0.95-0.97); MSE (1.24-1.96)], than ANN [R2 (0.93-0.94); MSE (3.21-3.52)]. The study established appropriate processing conditions that can guarantee minimum energy consumption for NERICA 8, FARO 52, FARO 61, FARO 60 and FARO 44.Item Evaluation of rice milling quality and energy requirement via a developed vibratory rice grader(Algerian Journal of Engineering and Technology, 2022-12-28) Mayowa Saheed Sanusi; Musiliu Olushola Sunmonu; Jelili Babatunde Hussein; Sodiq Ayinde Olaleye; Ifeoluwa Benjamin Adedeji; Ganiyu Oluwaseyi Hamzat; Israel Tomiwa PopoolaIn one of the approaches used in processing rice, rice is usually parboiled before milling operation and grading is one of the milling operations required to classify rice into different grades of importance viz. the head and broken rice. In this study, a vibratory rice grader was developed. The effect of processing conditions on the milling quality (milling recovery, head milled rice and broken rice), grading time, energy requirement and energy intensity were evaluated. Taguchi experimental design (L933) was used to interact the soaking time (4 – 6 h), steaming time (30 – 40 mins) and rice variety (FARO 15, FARO 60 and FARO 62). Standard equations were used to evaluate the effect of processing conditions on the milling quality, energy requirement and energy intensity. Milling recovery ranged from 53% to 70%, head milled rice (41% - 67%), broken milled rice (3% - 12%), grading time (4.4 – 5.8 mins), energy requirement (2.632 MJ to 2.649 MJ) and energy intensity (1.20 – 1.58 MJ/kg). An increase in soaking time and steaming time increased the grading time, milling recovery, head milled rice, energy requirement and energy intensity but reduced the broken milled rice. The estimated cost of the developed vibratory rice grader was $151. This study provides valuable information on a simple way of designing and developing a rice grader that could be adopted for grading rice into whole rice or head rice and broken rice.Item Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review(Journal of Agriculture and Food Research, 2024-02-07) Sodiq Oladimeji Alasi; Mayowa Saheed Sanusi; Musiliu Olushola Sunmonu; Michael Mayokun Odewole; Abiola Lydia AdepojuItem Influence of frying parameters and cooking oil type on the physicochemical composition of used cooking oil in bitter yam chips production(Algerian Journal of Engineering and Technology, 2022-12-28) Musliu Olushola Sunmonu; Mayowa Saheed Sanusi; Taofeekat Olabowale Jimoh; Aishat Olamide Olukokun; Aliu Olamide OyedunBitter yam is an underutilized but nutrient-dense tuber, and it has the potential of being converted to value-added bitter yam chips through the deep fat frying technique. This study aimed to investigate the influence of frying temperature, frying cycle and cooking oil type on the physicochemical composition of used cooking oil in bitter yam chips production. Response surface methodology was used to interact the effect of frying temperature (170℃, 180℃, 190℃), frying cycle (1st, 2nd and 3rd cycle) and cooking oil type (soybean oil, coconut oil and peanut oils) on the viscosity, peroxide value, colour (L*, a* and b*), iodine value, free fatty acid (FFA), p-anisidine, saponification value and refractive index of the used cooking oil. The frying cycle significantly influenced the viscosity, peroxide value, iodine value, L*, b*, FFA and p-anisidine of the used cooking oil. The quadratic effect of cooking oil type affected the a* while the quadratic effect of the frying cycle influenced the refractive index of the used cooking oil. The used coconut oil had the highest viscosity (78.74), peroxide value (3.23), iodine value (80.10) and saponification value (203.21). However, the used peanut oil had the highest L* (25.39), p-anisidine (3.44), and refractive index (1.52) while soybean oil had the highest a*(-4.40), b*(1.60) and FFA (62.16) at varied frying conditions. This information would be valuable to producers of bitter yam chips on cooking oil reusability.Item Modelling and optimising the impact of process variables on brown rice quality and overall energy consumption(Int. J. Postharvest Technology and Innovation, 2021-03-01) Mayowa Saheed Sanusi; Rahman AkinosoThis study aimed to optimise the impact of process variables on brown rice quality (brown rice recovery and head brown rice) and overall energy consumption. The applicability of predictive polynomial regression analysis (PRA) and artificial neural network (ANN) models were evaluated. Process variables [paddy moisture content (12–16%), soaking time (10–16 h), steaming time (20–30 min) and soaking temperature (65–75°C)] were interacted using response surface methodology and their impact on brown rice quality and overall energy consumption were determined. The influence of process variables differs significantly with brown rice recovery and head brown rice. However, a decrease in soaking temperature and paddy moisture content was observed to increase overall energy consumption. ANN shows better predictive accuracy than the PRA model. Optimum conditions that can guarantee maximum quality and minimum overall energy consumption was established at 80°C soaking temperature, 7 h soaking time, 35 min steaming time and 14% paddy moisture contentItem Optimizing the Impacts of Process Factors on the Quality Indices of Multiple Rice (Oryza sativa L.) Varieties using Taguchi Technique(2022-05-01) Mayowa Saheed Sanusi; Rahman Akinoso; Abdulquadri AlakaInconsistence in rice quality during production can hinder its consumers’ acceptability. This study investigated the impacts of process factors on the quality indices of five rice varieties using Taguchi technique. The processing factors [soaking temperature (65-75°C), soaking time (10-16 h), steaming time (20-30 min) and paddy moisture content (12-16%)] were interacted using Taguchi orthogonal array design of L9 (34). Paddy rice of FARO 44, FARO 52, FARO 60, FARO 61 and NERICA 8 were processed into polished parboiled rice using the conditions from the Taguchi interaction. The signal to noise ratio of Taguchi was used to evaluate the influence of processing conditions on the quality indices (milling recovery, head milled rice, white bellies, colour and lightness) using standard procedures. The optimum processing conditions for each rice variety was determined using composite desirability function (CDF) of numerical optimization. The impact of processing factors on the quality indices differs significantly on the rice variety. The milling recovery of the rice varieties ranges from 62.79 to 73.54%, head milled rice (59.81 to 71.63%), lightness value (22.92 -35.82), colour value (21.55 – 28.65) and white bellies (0.16 – 14.17%), respectively. However, the optimum processing conditions vary from one rice variety to the other with CDF that ranges from 0.82 - 0.96. Taguchi technique was successfully used to understand the impact of processing factors on the quality indices. The optimum processing conditions for achieving acceptable quality indices for the five rice varieties were predicted. This information would be useful in process optimization during rice processing.Item Physicochemical and Sensory Properties of Cookies: Effect and Optimization of Baking Conditions and Partial Substitution of Fat with Papaya Puree of Varying Ripening Levels(ournal of Culinary Science & Technology, 2023-03-17) Mayowa Saheed Sanusi; Musliu Olushola SunmonuThis study aims to evaluate and optimize the effect of baking temperature, oven rack speed and partial substitution of fat with papaya puree of varying ripening levels on the physicochemical and sensory properties of cookies. Cookies produced with very ripe papaya puree reduced the baking time, increased the protein, fat, ash, calcium, total phenolic contents and sensory properties desirability. Cookies produced with hard ripe papaya puree increased the vitamin C, fiber, carbohydrate and spread ratio while cookies produced with the unripe papaya puree had the lowest moisture content and highest cookies thickness. The optimum conditions for cookies with desirable moisture, crude protein, vitamin C, calcium and total phenolic contents was established at 154°C oven temperature, 8 rpm oven rack speed and the use of very ripe papaya puree. The use of papaya puree with varying ripening levels could increase the diversity of healthy cookies that can be produced from papaya.Item Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree(Food Production, Processing and Nutrition, 2023-03-14) Mayowa Saheed Sanusi; Musliu Olushola Sunmonu; Abdulquadri Alaka; Akeem Olayemi Raji; Ahmed Abdulazeez; Victoria Auhoiza Joshua; Ikimot Adejoke AdeyemiThis study was targeted towards evaluating the outcome of partially substituting sugar with soursop puree at different proportions, varying pasteurization temperatures, storage durations and with the application of sodium benzoate and potassium sorbate as chemical preservatives on physiochemical, antioxidant and microbial qualities of yoghurt. There was a strong correlation (R2 = 0.7, Adjusted R2 = 0.65) between the syneresis and the water-holding capacity of the yoghurt as the substitution increased. At 50% soursop puree substitution in the yoghurt production, DPPH radical scavenging activity, total phenolic content, vitamin C, carbohydrate, protein, and ash contents increased to 34.40%, 1.25 mg GAE/L, 58.50 mg/100 g, 29.26, 4.02 and 0.69%, respectively. Storage duration does not have a significant influence on the proximate composition of the yoghurt samples. However, the vitamin C content of the yoghurt decreased when the pasteurization temperature was more than 80 °C. The growth of lactic acid bacteria ranged between 2.9 × 105 and 2.16 × 106 CFU/ml. The use of sodium benzoate inhibited yeast growth more than potassium sorbate while soursop substitution inhibited the growth of mould from 1.0 × 106 CFU/ml to 3.05 × 105 CFU/ml than the preservatives. Coliform was absent in all the yoghurt samples with or without preservatives. This information would be valuable in yoghurt development and quality control.Item Prospects and Challenges in Food-Grade Enzymes Industrial Production(2022-09-16) Musliu Olushola Sunmonu; Mayowa Saheed SanusiFood-grade enzymes are biocatalyst in industrial production of food and they have numerous advantages over conventional chemical processes due to their ability to achieve efficient and sustainable processes and products. It has found extensive application in bakery, beverages, meat, cheese, alcoholic and juice industries. Commercial food-grade enzymes have been preferred to be sourced from microorganisms (bacteria, fungi, yeast, mold) rather than from plants and animals because of their high production yield and controlled conditions. The relevance, applications and challenges of some novel technologies; enzymes screening, enzymes immobilization, solid-state fermentation, recombinant DNA, protein engineering and bioinformatics as techniques for producing food- grade enzymes were discussed. The sources and the industrial applications of some selected food-grade enzymes, such as amylase, proteases, lipase, rennet, cellulase, lactase, invertase, glucose oxidase, glucose isomerase and catalase in the food industry, and food-grade enzymes safety issues, were also discussed.