Browsing by Author "Opaleke, D.O."
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Item Assessment of Food intake of Rural Pregnant Women in Ifelodun Local Government Area of Kware State(Journal of Home Economics Research Association of Nigeria, 2017) Adebisi, W.O.; Opaleke, D.O.; Abdulkadir, S.O.The study assessed the food intake of pregnant women in Ifelodun Local Government Area of Kwara State. Multistage sampling procedure was used to select 130 respondents from 650 population. Data were collected using a structured questionnaire, and were analyzed using descriptive statistics. Results showed that majority (68.5%) of the respondents were between age 20-29, Muslims (69.2%), with primary school education (43.8%), marketers (76.2%) with income between 4000-6000 naira and have at least two (2) children. Majority of the respondents (92.3%) agreed to consume more cereals and (82.3%) meat and (39.2%) less of vegetables, (30.0%) fruits and (29.2%) milk products, which are necessary during pregnancy. The study revealed that the major source of information was health center (98.5%) but information gotten was not utilized appropriately. The major constraints faced where Inadequate income (mean = 1.59), cost of food (mean =1.31) and pregnancy condition (mean =1.12).Item Attitudinal Effect of Beneficiaries Involvement on Lagos State Empowerment and Resources Network Programme in Catering Services(2015) Adebisi, T.T.; Opaleke, D.O.; Unomah, E.N.The study investigates attitudinal effects of Beneficiary Individuals on Lagos State Empowerment and Resources network Programme in Catering Skills. Two research questions and hypotheses were formulated for the study. Lagos state Empowerment Vocational Centres were used. Multiple sampling techniques was used in selecting 60% of L.E.A.R.N and 40% Ministry of Women Affairs Centres. 150 respondents were used to answer a well structured and validated questionnaire. 5-Likert scale questionnaire was used for the research questions. Descriptive statistics of frequency, percentages and mean were used to describe the data. Inferential statistics to test the null hypotheses was pearson product moment correlation. The data revealed some findings. Conclusion was drawn. Based on the findings, recommendations it was suggested that the beneficiaries in catering L.E.A.R.N Vocational Centres should be supported with more incentivesItem 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.Item Chemical Composition of Marasmius Oreades: A Wild Edible Mushroom among Kabba-Bunu Inhabitants of Nigerian.(Published by School of Sciences, Federal University of Technology, Akure, Nigeria, 2016) Kayode, R.M.O.; Laba, S.A.; Kayode, B.I; Aliyu, T.H.; Salami, K.O.; Opaleke, D.O.The use of mushroom as food ingredient has been practiced over years, though many species are consumed for their nutritional and health benefits, the chemical composition of most of these wild edible mushrooms in the tropics has been poorly studied. In this work, a wild mushroom Marasmius oreades; commonly eaten among inhabitants of Bunu land in Nigeria was assessed. The mushrooms were harvested from forests in three villages namely Aduratedo-Ape (AA), Okebukun (OK) and Aiyetoro-Kiri (AK). Proximate, phytochemical, mineral, fatty acid and amino acid constituents of the mushrooms were assessed using standard methods. The proximate on dry matter basis were; protein (12.06-14.54%), fat (7.73-8.38%), fibre (0.56-0.62%), total ash (10.15-14.90%) and carbohydrate (56.01-57.60%). There was no significant (P<0.05) difference in the parameters tested except the protein (14.54%) and ash (14.90%) of samples AK and OB respectively. The predominant phytochemical was flavonoids (12.052%) with others occurring at lower concentrations. Linoleic are most predominant fatty acids with an average result of 51.78%. The range of values obtained for both monounsaturated (28.77-29.34%) and polyunsaturated (51.68-53.20%) fatty acids were greater than saturated fatty acid (18.22-18.29%) in all samples. M. oreades contains great amount of potassium (1270.61 mg/kg), sodium (822.34 mg/kg), phosphorus (619.77 mg/kg), calcium (180.27 mg/kg) and magnesium (95.49 mg/kg). Some amino acids were significantly (P<0.05) affected by sampling locations such as threonine, lysine, cysteine, serine, aspartate and glutamate. The essential amino acids score (1.340) and essential amino acid index (1.261) indicated M. oreades as a good source of quality protein. However, it was limiting in tryptophan and leucine. This study concludes by recommending M. oreades as a good dietary supplement for adults.Item Chemical composition of Marasmius Oreades; A Wild Edible Mushroom among Kabba â Bunu Inhabitants of Nigerian(FUTA Journal of Research in Sciences, 2016) Kayode, R.M.O.; Laba, S.A.; Kayode, B.I.; Aliyu, T.H.; Salami, K.O.; Opaleke, D.O.The use of mushroom as food ingredient has been practiced over years, though many species are consumed for their nutritional and health benefits, the chemical composition of most of these wild edible mushrooms in the tropics has been poorly studied. In this work, a wild mushroom Marasmius oreades; commonly eaten among inhabitants of Bunu land in Nigeria was assessed. The mushrooms were harvested from forests in three villages namely Aduratedo-Ape (AA), Okebukun (OK) and Aiyetoro-Kiri (AK). Proximate, phytochemical, mineral, fatty acid and amino acid constituents of the mushrooms were assessed using standard methods. The proximate on dry matter basis were; protein (12.06-14.54%), fat (7.73-8.38%), fibre (0.56-0.62%), total ash (10.15- 14.90%) and carbohydrate (56.01-57.60%). There was no significant (P<0.05) difference in the parameters tested except the protein (14.54%) and ash (14.90%) of samples AK and OB respectively. The predominant phytochemical was flavonoids (12.052%) with others occurring at lower concentrations. Linoleic are most predominant fatty acids with an average result of 51.78%. The range of values obtained for both monounsaturated (28.77-29.34%) and polyunsaturated (51.68-53.20%) fatty acids were greater than saturated fatty acid (18.22-18.29%) in all samples. M. oreades contains great amount of potassium (1270.61 mg/kg), sodium (822.34 mg/kg), phosphorus (619.77 mg/kg), calcium (180.27 mg/kg) and magnesium (95.49 mg/kg). Some amino acids were significantly (P<0.05) affected by sampling locations such as threonine, lysine, cysteine, serine, aspartate and glutamate. The essential amino acids score (1.340) and essential amino acid index (1.261) indicated M. oreades as a good source of quality protein. However, it was limiting in tryptophan and leucine. This study concludes by recommending M. oreades as a good dietary supplement for adults.Item Effect of fermentation time and mix ratio on some nutritional qualitiesof the dry mixture of maize and sorghum powder (Ogi).(Croatian Journal Food Science and Technology, 2017) Odewole, M.M; Sunmonu, M.O.; Opaleke, D.O.; Adeyinka-Ajiboye, O.; Sani, R.O.A.; Aiyejoritan, M.T.The effect of two process conditions (fermentation time (B) and mix ratio (A)) on the dry mixture of maize (M) and sorghum (S) powder (ogi) was investigated. Five mix ratios (1 (M50:S50), 2 (M60:S40), 3 (M70:S30), 4 (M80:S20), 5 (M90:S10)), and five fermentation times (6, 12, 18, 24 and 30 h) were considered. The drying was done at 50 °C in a convective fabricated cabinet dryer. It took about 2 hours for the drying to be completed. After drying, all samples were analysed for the output parameters (carbohydrate, crude fibre crude protein, fat content, vitamin C and magnesium content). The results showed that the interaction of all the levels of the two process conditions did not change the mean values of the carbohydrate, crude protein and magnesium contents of the dried fermented product (ogi powder). Various combinations of all the levels of the two process conditions did not cause the value of the carbohydrate, crude fibre, crude protein, fat, vitamin C and magnesium content to be higher than 83.5%, 0.6%, 3.2%, 1.2%, 3.0%, and 3.85 mg/100g respectively.Item An Evaluation of Nutritional and Sensory Qualities of Wheat Moringa Cake.(AGROSEARCH, 2013) Kolawole, F.L.; Balogun, M.A.; Opaleke, D.O.; Amali, H.E.The Nutritional and sensory attributes of wheat Moringa cake were evaluated. Cakes were produced from wheat flour and different quantities of Moringa leaf (2g, 4g, 6g, 8g and 10g) respectively with cake from 100% wheat flour used as control. Nutritional analyses carried out on the cake samples include crude protein, crude fat, crude fibre, total ash and moisture content. Nutrient contents and sensory attributes of samples were carried out within 24 hours of cake sample production. All parameters determined, showed a significant difference (p < 0.05) in cake samples. Moisture (7.35 9.04%), crude protein (7.21 11.20%), crude fibre (3.56 5.20%) and total ash (1.50 2.75%) showed an increase in value with increase in addition of Moringa while crude fat (5.95 4.00%) and carbohydrate (74.57 67.82%) showed a decrease in value with increased addition. Sensory evaluation showed significant difference (p < 0.05) between the control (100% wheat) and other samples in colour, taste, aroma and general acceptability. The cake sample with 4g Moringa addition was the most preferred in terms of colour, taste, aroma and general acceptability. Cake, being a snack that is commonly consumed by people is made up of high calorie ingredients which when taken for too long may have a negative effect on consumer health. Wheat Moringa cake will have a positive impact of controlling the negative effects of the ingredients used in the production of cake, because of its fibre content.Item FACTORS INFLUENCING THE UTILIZATION OF SOYABEAN AMONG HOMEMAKERS IN ILORIN LOCAL OF GOVERNMENT AREA, KWARA STATE, NIGERIA(Home Economics Research Association of Nigeria, 2017) Opaleke, D.O.; Adebisi, Winnifred Oluwaseyi; Gbadebo, C.TThe study investigated factors influencing the utilization of soybean among homemakers in Ilorin West Lal Government Area of kwara State. Two research questions were raised survey research design was adopted. The population comprised of 98,802 homemakers. 264 samples were randomly selected. Likert scale questionnaire was used to collect data. Pearson product moment correlation coeficient was used for reliability of the instrument which yielded a correlation 0.78. Data collected were analyzed using mean and Standard Deviation. Findings showed that soyabean is used because it is cheap (x=3.22) and affordable (x=2.87). the study concludes that affordability, high nutritional value and its health benefits are factors influencing the utilization of soybean. It is recommended that more awareness campaigns should be frequent on the nutritional value and uses of soybean products.Item Factors Influencing Utilization of Soybeans among Homemakers in Ilorin South Local Government Area of Kwara State(Journal of Home Economics Research Association of Nigeria, 2017-09) Opaleke, D.O.; Adebisi, W.O.; Gbadebo, C.T.The study assessed the food intake of pregnant women in Ifelodun Local Government Area of Kwara State. Multistage sampling procedure was used to select 130 respondents from 650 population. Data were collected using a structured questionnaire, and were analyzed using descriptive statistics. Results showed that majority (68.5%) of the respondents were between age 20-29, Muslims (69.2%), with primary school education (43.8%), marketers (76.2%) with income between 4000-6000 naira and have at least two (2) children. Majority of the respondents (92.3%) agreed to consume more cereals and (82.3%) meat and (39.2%) less of vegetables, (30.0%) fruits and (29.2%) milk products, which are necessary during pregnancy. The study revealed that the major source of information was health center (98.5%) but information gotten was not utilized appropriately. The major constraints faced where Inadequate income (mean = 1.59), cost of food (mean =1.31) and pregnancy condition (mean =1.12).Item In vitro Antimicrobial and in vivo Lead Acetate Poison Abatement Study of Garcinia kola Heckel(Journal of Taibah University for Science, 2017) Osemwegie, O.O.; Nwonuma, C.O.; Oluyori, A.P.; Abraham, O.P.; Akanbi, A.A.; Opaleke, D.O.; Alejolowo, O.O.The in vitro antimicrobial and in vivo heavy metal abatement properties of aqueous extracts of Garcinia kola Heckel (bitter cola) were investigated using opportunistic pathogens and Wistar rats as experimental models. A marked inhibitory activity against Aspergillus niger, Aspergillus flavus and Candida albicans was recorded at 100 mg/ml of the crude relative to ketoconozole and fluconazole drugs. Similarly, different concentrations (25 mg/ml, 50 mg/ml and 100 mg/ml) of the crude extracts of bitter cola inhibited species of Escherichia coli and Pseudomonas aeruginosa almost as effectively as the control drug of streptomycine used. Chronic lead acetate poisoned wistar rats in groups B, C, D, E exposed to G. kola supplemented feed and water ad libitum showed variable decrease in the serum alkaline phosphatase level while aspartate and alanine aminotransferases level reduces in C and D groups compared to the negative control group. The kidney biomarkers; serum creatinine and urea concentrations were not significantly different at P †0.05 for rat groups C, D, E when compared with the positive and negative control groups respectively. Mild infiltration and cell distortion were observed in the liver and kidney sections of the rats exposed to uncoated bitter cola supplemented feed while suggesting an overriding effect from the nut coats. The study reaffirms the medicinal potential of coated and uncoated bitter cola to act as abatement of lead toxicity and alternative antimicrobial. Furthermore, G. kola could be a double-edged drug for the spontaneous amelioration of lead toxicity and secondary infections due to lead poisoningItem Physico-chemical and sensory properties of a cheese-like product from the blend of soymilk and almond milk(Agrosearch, 2020-07-21) Arise, A.K.; Opaleke, D.O.; Salami, K.O.; Awolola, G.V.; Akinboro, D.F.In this study, the possibility of producing a cheese-like product from the partial substitution of soy milk with almond milk was investigated. The extracted almond milk was mixed with soy milk in a variable proportion of 10:90, 20:80, 30:70, 40:60, 50:50, and the control is soya milk alone (0:100) to produce a cheese-like product. Control and partially substituted cheese-like samples were stored in a refrigerator at a temperature of 4oC and examined for proximate, total titrable acidity, pH, total solid and sensory properties. The total titrable acidity of the cheese was between 0.23% and 0.33%, representing a significant increase in total titrable acidity from 0.23% to 0.33%. The pH increased with increase in the almond milk in the cheese, which varied between 6.45 and 6.90. The proximate composition ranged from 25.67%-29.97% for protein, 22.79%-26.45% for moisture, 30.58%-36.99% for fat, 7.02%-14.61% for carbohydrate, 1.20%-1.79% for ash, and 0.90%-2.03% for fibre. Protein and fat contents increased with increase in almond milk substitution, while carbohydrate and ash content decrease with increasing almond milk substitution. Sensory evaluation revealed a significant difference (p <0.05) in colour, taste, texture and overall acceptability, influenced by the varying proportions of added almond milk. However, there is no significant difference in aroma. The blend with 30% almond milk and 70% soy milk was most acceptable to panelists. The study showed the potential of almond milk as an alternative source of milk in cheese making with improved nutritional value and increased acceptability for the consumer.Item Physicochemical Properties of Processed Aerial Yam (Discoreabulbifera) and Sensory Properties of Paste (Amala) Prepared with Cassava Flour(The Journal of Agricultural Sciences, 2017) Kayode, R.M.O.; Buhari, O.J.; Otutu, L.O.; Ajibola, T.B.; Oyeyinka, S.A.; Opaleke, D.O.; Akeem, S.A.Aerial yam is a member of the Dioscoreaceae family which consist several varieties found in South Asia and Africa. The tubers are under-utilized and not commercially grown; but are cultivated and consumed among rural dwellers in parts of Western Nigeria. The tubers were washed, sorted, peeled, sliced and blanched in hot water at 80ÂșC for 10min. The blanched yam slices were divided into four portions. Two portions were fermented for 48hr and sun (BFSUD) and solar (BFSOD) dried. The other two blanched portions were also sun (BSUD) and solar (BSOD) dried respectively. The dried slices were milled, sieved and used for proximate, functional and phytochemical analysis. Proximate composition of aerial yam flour was: moisture content (7.66-10.60%), total ash (0.05-1.76%), crude protein (4.42-5.07%), crude fibre (0.56-0.69%), crude fat (3.42-3.82%), and carbohydrate (79.28-82.37%). The phytochemical constituent included alkaloid, steroids, saponin and flavonoid. The bulk density, water absorption capacity and dispersibility were within the range of 0.52-0.54g/ml, 56.50-66.00g/g and 4.47-5.75% respectively. The sample, BFSUD had the highest crude protein, dispersibility and water absorption capacity was selected and mixed with cassava flour for amala on which sensory evaluation was conducted. Five aerial yam flour (AY) treatments were formulated and coded as follow: AY100, AY80CS20, AY60CS40, AY40CS60, and AY20CS80. Cassava flour (CS100) was used as control treatment. The overall acceptability of flour paste (amala) ranged from 5.45 (Sample AY80CS20) to 7.25 (sample AY100). The study revealed treatment AY60CS40 and AY80CS20 possessed the overall acceptability, mean score above 7.0 (like slightly). Therefore 60-80% incorporation of aerial yam flour with cassava is recommended based on desirable sensory characteristics. Aerial yam flour can be used for food preparation and commercial purpose which may in turn increase the utilization.Item Strategies for Coping with Economics Recession: A Case Study of Female Lecturers in University of Ilorin, Nigeria(Journal of Home Economics Research Association of Nigeria, 2018) Opaleke, D.O.; Gbadebo, C.T.; Adeniji, O.T.This study explored strategies for coping with economic recession adopted by female lecturers in university of Ilorin, Nigeria. It was a survey. The population consisted of 367 female lecturers, out of which 200 lecturers were sampled for the study through multi-stage sampling technique. Questionnaire was used for data collection. Data were analyzed using descriptive statistics while ANOVA was used to test hypothesis at 0.05 level of significance. Findings reveal that there is no significant difference in the mean responses on academic activities related coping strategies, as well as agricultural production related coping strategies adopted for surviving economic recession by female lecturers in university of Ilorin based on faculties. It was recommended among others that the Academic Staff Union of Universities (ASUU) in universities of Ilorin should organize seminar to promote planning and budgeting among the university lecturers and families also female lecturers in university of Ilorin should be encouraged to employ home gardening and agricultural strategies. Families should also be encouraging to embark on additional income such as baby siting, analysis for both students and staff and by adopting to the new lifestyle.Item Willingness to pay for Moringa oleifera leaf powder fortified bread among consumers in Kwara State, Nigeria(Journal of International Moringa and Nutraceutical Research, 2016) Ajibade, T.B.; Ajibade, E.T.; Belewu, K.Y.; Opaleke, D.O.This study was carried out to examine consumer's willingness to pay for bread fortification with M. Oleifera leaf powder in Kwara State, Nigeria. Primary data and secondary information were used for the study. Survey instrument used was structured questionaire, administered to 240 respondents randomly selected in a four-stage sampling procedure. Analytical tools employed includes descriptive statistics, contingent validation method and regression technique. The study revealed that bread related purchases are predominated by males who account for up to about 63% of purchases. Almost half of the respondents were willing to pay 20% premium over the amount they would pay for a plain loaf of bread while 28.3% of the respondents were willing to pay up to 60% premium above the cost of a plain bread loaf. At 5% level, factors that significantly and positively determine consumers' willingness to pay for M. Oleifera leaf powder fortification in their bread were: educational status, monthly income, awareness of the nutritional benefits of M. Oleifera, consumers' perception of M. leaves, and ongoing management of health challenge while the amount spent by consumer on pharmaceutical dietary supplement was negatively significant. The study recommends that bread manufacturer should take advantage of the consumers' willingness to pay for M. Oleifera fortification to their bread and hence make the product available. Given that an impressive percentage of respondents were willing to pay for M. Oleifera fortification to their bread, it could prove to be a means to tackling the issue of micronutrient deficiency heads-on since bread is a widely acceptable staple in the country. There is the need to create even more awareness on the healh and nutirtional benefits of the Moringa plant as there are vast opportunities along the food processing value chains which will impact positively on the economy considering that individuals are willing to pick up supplement-fortified food products in Nigeria.