Browsing by Author "Musliu Olushola Sunmonu"

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    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 Tolulope
    Soymilk 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.
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    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 Oyedun
    Bitter 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.
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    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 Sunmonu
    This 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.
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    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 Adeyemi
    This 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.
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    Prospects and Challenges in Food-Grade Enzymes Industrial Production
    (2022-09-16) Musliu Olushola Sunmonu; Mayowa Saheed Sanusi
    Food-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.