Browsing by Author "Ogunlakin, G.O."

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    CAKE PRODUCTION FROM WHEAT (TRITICUM AESTIVUM) AND COWPEA (VIGNA UNGUICULATA) FLOURS USING DATE FRUIT AS A SWEETENER
    (Annals. Food Science and Technology, 2014-06-12) Oyeyinka, S.A.; Oyeyinka, A.T.; Opaleke, D.O.; Karim, O.R.; Kolawole, F.L.; Ogunlakin, G.O.; Olayiwola, O.H.
    Changes in consumer demand for new pastries due to the high rate of diabetes, obesity and celiac disease are causing an unprecedented spur in the processing and ingredient system developments within the pastry production sector. Consumers demand healthier pastries that are low in sugar, fat, cholesterol, and calories in general and contain in addition health-promoting components such as protein, unsaturated fatty acids, and fibres. This project reports the proximate, mineral, functional and sensory characteristics of cakes produced from blends of wheat and cowpea flour using date as a sweetener. Six cake samples were produced with different formulations which include wheat flour and sugar (WHS), wheat flour and date fruit extracts (WHD), composite flour of wheat and cowpea in the ratio 50:50 with sugar (COS) and dates respectively (COD) and cowpea flour with sugar (CWS) and date fruit extracts (CWD) respectively. The protein content of the wheat, cowpea and composite flours ranged from 14.20-15.37%, moisture; 4.76-5.58%, ash; 0.52-0.53, crude fat; 0.99-1.53%, crude fibre; 0.20-0.23% and carbohydrate; 77.42-78.45%. The loose bulk density, packed bulk density, water absorption capacity and oil absorption capacity had a range of 0.45- 0.50g/mL, 0.68-0.73g/mL, 0.76-2.06g water/g flour and 0.70-1.20g oil/ g flour respectively. The proximate composition of the cakes varied significantly with cake produced from cowpea sweetened with sugar having the highest protein content and cake from wheat flour sweetened with date having the lowest. Generally, cakes produced from composite flour sweetened with sugar had higher contents of calcium than cakes sweetened with dates while the iron and potassium contents were higher in cakes sweetened with date extract. Cakes produced with sugar as the sweetener had better ratings than those with date fruit, however, all the cakes compared favourably well with the control (cake produced from 100% wheat flour sweetened with sugar) in all the parameters measured.
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    Effect of Graded Bambara Nut Flour on Proximate Composition and Physico-Chemical Properties of Fortified ‘pupuru’ flour
    (Journal of Agricultural Research and Development, Published by Faculty of Agriculture, University of Ilorin, Ilorin, Nigeria., 2012) Olatunde, S.J.; Ogunlakin, G.O.; Oyeyinka, S.A.; Adedoyin, F.E.
    Cassava mash was fortified with bambara flour during pupuru production to produce pupuru bambara flour at different percentage combination. Pupuru made from 100% cassava (Sample A) and three blends of cassava mash and bambara in ratios 90:10 (Sample B), 85:15 (Sample C) and 80:20 (Sample D) were produced. Proximate composition and some physico-chemical properties were determined using the parameters of protein, fat, fibre, ash, moisture, carbohydrate, swelling capacity, foam capacity, foam stability, loose and packed bulk density, water absorption capacity, pH and TTA. The protein content of the samples ranged between 1.92 and 6.33%, fat (1.20 - 1.97%), ash (3.17 - 3.70%), crude fibre (2.13 - 3.70%), carbohydrate (76.23 - 81.27 %), moisture (9.20 - 10.27%) with sample A (100%) and sample D (80:20) having the lowest and the highest respectively in these parameters except the moisture content and carbohydrate which decrease as the level of substitution increases. All the physico-chemical properties evaluated were significantly different at P<0.05. The pupuru formulated from 80% cassava mash and 20% bambara flour was found to be the best in all the parameters evaluated.
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    Effect of duration of Post- Harvest Storage on Functional and Pasting Properties of Yam Flour produced from D. alata and D. rotundata
    (Nigerian Journal of Agriculture Food and Environment, Published by Faculty of Agriculture, University of Uyo, Uyo, Nigeria, 2013) Ogunlakin, G.O.; Oyeyinka, S.A.; Ojo, G.A.; Oyeyinka, A.T.
    Yam is a staple food in many parts of sub-Saharan Africa and perishable due to its high moisture content. One of many ways of extending the shelf life of yams is to store them in barns. The aim of this study was to investigate the effect of duration of postharvest storage (0-3months) on the pasting and functional properties of two yam cultivars (Dioscorea rotundata and Dioscorea alata) stored in yam barns at room temperature. Freshly harvested yams were sorted, cleaned and stored in barns for a period of 3 months. The yams were oven dried and made into flours and their pasting and functional properties evaluated at the end of each month. All experimental data were subjected to analysis of variance and their means separated. The pasting values obtained ranged between (156.17-358.08RVU), (104.17-216.00 RVU), (7.25-189.42RVU), (144.07-390.67RVU), (40.52-174.64), (4.13-7.00) and (74.35-94.58) for peak viscosity, trough breakdown viscosity, final viscosity, setback, peak time and pasting temperature respectively. Functional properties ranged between (17.30-56.33%), (4.09-8.60%), (13.0726.04%), (0.65-0.69gcm-3), (13.50-19.38 w/v), (0.41-0.50) (4.13-6.48) and (70.34-86.40%) for swelling power, solubility index, water absorption capacity, bulk density, gel strength, specific gravity, soluble sugar and reconstitution index respectively. The storage period had significant (p≤0.05) influence on both pasting and functional properties except in the bulk density throughout the storage period of 3 months. However, increase in the storage period increased the peak viscosity, breakdown viscosity and decrease in the final viscosity. Yams should therefore be stored in barns for a maximum period of one month in order to have desirable pasting and functional properties