Browsing by Author "Nmom, I.O"

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    Acceptability of Organoleptic Properties of Melon and Soya Beans Soup Blends Produced with Indian Spinach
    (Published by ASIAN REGIONAL ASSOCIATION FOR HOME ECONOMICS, 2017) Babayeju, A.A; Nmom, I.O; Obalowu, M.A; Adebisi, T.T; Gbadebo, C.T; Kolade, Ifeoluwa
    ABSTRACT T he study investigated the acceptability of organoleptic properties of and consumption of melon (egusi) and soya bean soup blends produced with vegetable (Indian spinach) which was observed to be poorly accepted in consumption. The aim of this study was to analyze the organoleptic properties and the consumption level of melon and soya beans soup blends produced with Indian spinach. Descriptive research design and sensory evaluation was used. The study population comprised three hundred and fifty students from 100-500 level with a sample size of 40 respondents were randomly selected from each level. Panelist used ratios of melon and soya beans 20:80, 40:60, 60:40, 100:0 50:50, and 80:20 for the sensory evaluation and the result was analyzed using 9-point hedonic scale. A well-structured questionnaire was also used to assess the level of acceptability and consumption of soya bean; the results were statistical analyzed using mean, standard deviation and ANOVA and tested at 0.05 significant level. The findings revealed that the control, melon 100% soup had the highest acceptability in terms of colour, aroma, texture and general acceptability. The finding shows that the use of melon and soya bean soup blend is acceptable up to 60% inclusion level. The result obtained shows that there are set back in the acceptability and consumption of soya beans with melon in Nigeria. Therefore, it is recommended that Indian spinach has the potential of improving meal if included in the soup. Soya beans products should be properly processed to avoid constipation and other side effect. (J ARAHE 24( 2) :31-36, 2017)
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    Proximate Analysis and Sensory Evaluation of Yellow Maize-Based AadunFortified with Soybean Sweetened with Sugar
    (Published by Home Economics Research Association of Nigeria (HERAN), 2019-12) Babayeju, A.A; Gbadebo, C.T; Nmom, I.O; Kareem, M.B; Sheba, O.T
    This study investigated proximate analysis and sensory evaluation of yellow maize-based Aadun fortified with soybean sweetened with sugar. Two objectives were raised and the products were in different percentages of 100% yellow maize used as the control, 90% yellow maize and 10% soybean, 80% yellow maize and 20% soybean, 60% yellow maize and 40% soybean, 50% yellow maize and 50% soybean, 40% yellow maize and 60% soybean with the addition of sugar (47gm), dried pepper (8gm), and palm oil (174gm) at constant rate using (AOAC 2005) method. Nine-point hedonic scale by 20 respondents was used and tested with ANOVA. The result of proximate composition showed ranged for moisture as 9.08% to 9.87%, 4.24% to 5.48% for ash, 18.74% to 19.55% for fat, 2.71% to 3.41% for fiber, 9.75% to 22.26% for protein and 41.25% to 53.76% for carbohydrate. The result of the sensory evaluation showed that sample ASS3 was the most preferred. In conclusion Aadun fortified with soybean and sweetened with sugar can be produce successfully. It was recommended that Aadun fortified with soybean should be introduced as snacks to the consumers at homes in schools and for entrepreneurial and wealth creation in Nigeria
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    Sensory Attributes and Consumptin of Melon Soya Beans Soup Blends with India Vegetables in Ilorin, Kwara State. Nigeria.
    (Faculty of Agriculture University of Ilorin., 2017) Babayeju, A. A; Nmom, I.O; Obalowu, M.A; Adebisi, T. T; Gbadebo, C.T
    ABSTRACT The study investigated the sensory attribute of melon-soybean soup with Indian spinach vegetables which was observed to be poorly acted in consumption. Descriptive research design and Sensory evaluation was used. The study population comprised three hundred and fifty students from 100-500 level with a sample size of 40 respondents that were randomly selected from each level. Ratio of melon and soya beans 20:80, 60, 60:40, 100:0, 50: 50, 5and 80.20 was used for the sensory evaluation. The samples were given to the panelist and the results were analyzed using 9-point hedonic scale. A well- structure questionnaire was also used to assess the level of acceptability and consumption of the soups; the data were statistically analysed using using Analysis of variance (ANOVA) at (p<0.5)leveThe findings revealed that the control, melon 100% soup had the highest acceptability in terms of colour, aroma, texture and general acceptability . The use of melon and soya bean soup blend is acceptable up to 60% inclusion level. The result obtained shows that there are no setbacks in the acceptability and consumption of melon- soyabean soup with Indian spinach vegetables in Nigeria. it is recommended that Soya beans products should be included in the melon and soya beans soup bend to improve its acceptability and consumption in Nigeria.