Browsing by Author "Oyeyinka, A.T."

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    Biscuit making potentials of flours from wheat and plantain at different stages of ripeness
    (Faculty of Food Technology,University of Osijek, Croatia, 2014) Oyeyinka, S.A.; Oyeyinka, A.T.; Karim O.R.; Arise, A.K.; Toyeeb, K.A.; Olatunde, S.J
    Moringa oleifera is a nutrient rich plant that has the potential to combat malnutrition problems in Africa. This study aims to investigate the effect of fortification using Moringa oleifera flower powder on the sensory and proximate attributes of fermented yellow maize and millet blend (Ogi). The formulation was grouped into seven blends in ratio 100:0:0, 70:30:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20, 70:5:25 for maize, millet and Moringa oleifera flower powder (MOFP) respectively. Moringa oleifera flower was air-dried for 5days, milled and sieved to obtained fine powder. The fine powder was mixed thoroughly with fermented maize and millet, wet milled and sieved. The proximate composition of fermented yellow maize and millet (Ogi) fortified with Moringa oleifera flower powder showed an increase in crude protein, crude fibre, ash and fat with increase in the levels of Moringa oleifera flower powder and decrease in carbohydrate and moisture content. Moisture, protein, fibre, fat, ash and carbohydrate contents varied in the range 7.92-9.74%, 10.46_16.06%, 2.31-4.13%, 2.90-4.07%, 1.23-1.93% and 66.45-73.25% respectively. Sensory evaluation shows that blend 6 (20% MOFP) compared favourably with the control. Also, nutritional analysis shows that blend 6 is favourable as weaning food. Therefore, blend 6 formulation can be used as alternative to the weaning foods to improve the nutritional status of children and help to curb protein malnutrition
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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 annealing on the functionality of Bambara groundnut (Vigna subterranea) starch–palmitic acid complex.
    (Published by Institute of Food Science and Technology (IFST), United Kingdom., 2018) Oyeyinka, S.A.; Adegoke, R.; Oyeyinka, A.T.; Salami, K.O.; Olagunju, O.F.; Kolawole, F.L.; Joseph, J.K.; Bolarinwa, I.F.
    Bambara groundnut is an underutilised African leguminous crop. This study investigated the effect of annealing on the complexing ability and functionality of Bambara groundnut starch with palmitic acid. Corn starch was included as the reference. Annealing created cracks and pores on the surface of Bambara groundnut and corn starches, respectively. Bambara groundnut starch had significantly higher amylose content, higher peak and final viscosities than corn starch. The peak viscosities of native Bambara groundnut and corn starches significantly reduced with palmitic acid addition. Greater reduction in peak viscosities was observed when the annealed starches were complexed with palmitic acid, suggesting that more palmitic acid was complexed after annealing. This was confirmed by XRD peaks and melting enthalpies. Pasting of native Bambara groundnut and corn starches with palmitic acid resulted in the formation of type I V-amylose complexes, while type II complexes were formed from annealed starches pasted with palmitic acid.
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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
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    Quality Attributes of Weevils (Callosobruchus Maculatus) Infested Cowpea (Vigna Unguiculata) Products
    (Nigerian Journal of Agriculture Food and Environment, Published by Faculty of Agriculture, University of Uyo, Uyo, Nigeria, 2013) Oyeyinka, S.A.; Oyeyinka, A.T.; Karim, O.R.; Kayode, R.M.O.; Balogun, M.A.; Balogun, O.A.
    Cowpea is an important food legumes widely consumed in almost every part of the world including Nigeria. The cowpea seeds are often rendered worthless by the cowpea weevils (Callosobruchus Maculatus).This infestation usually originate in the field and continue progressively in stored seeds. This study therefore evaluated the growth rate of weevils, weight loss of the stored cowpea seeds, and the effect of weevils on the proximate, functional and sensory properties of cowpea products (cowpea flour and akara). Akara is a deep-fat fried ball prepared from whipped cowpea paste, flavoured with pepper, onion and salt. Twenty five (25) matured weevils were inoculated into 6.4kg of fresh uninfested cowpea seeds and stored at room temperature (25 ± 5°C) for 4 weeks duration of the study. The number of live weevils was counted and the weight of cowpea seeds was measured weekly and Samples were taken weekly from the stored weevil infested cowpea seeds, milled into flour and evaluated for proximate composition and functional properties. The flours were subsequently used in the production of akara and subjected to sensory evaluation. Data obtained were subjected to analysis of variance test and means separated at 5% probability level. Proximate composition of the flours varied significantly with moisture (10.51-11.51%), ash (3.01-3.20%), protein (16.4619.61%) and fat contents (1.12-1.40%) decreasing with increase in the duration of storage period while carbohydrate (63.2467.86%) and crude fibre (0.91-1.01%) increased. All the functional properties including loose bulk density (0.56-0.66g mL-1), packed bulk density (0.75-0.86g mL-1), water absorption capacity (1.00-1.25 g water g-1 flour) and oil absorption capacity (0.8-1.10 g water g-1 flour) decreased significantly as duration of storage increased. A similar trend observed for the flours was obtained for the proximate composition of the akara samples with moisture (10.52-11.63%), ash (3.59-3.82%), protein (16.60-19.97%) and fat contents (2.06-2.30%) decreasing with increase in duration of storage, while carbohydrate (61.4166.21%) and crude firbre (0.88-0.97%) increased. Sensory attributes of akara produced from uninfested cowpea flour was the most acceptable, flour from one week infested cowpea was comparable with the uninfested cowpea flour in aroma, taste, texture and acceptability. Generally, panelist described the texture of akara made from these flours as dry with a tough outer surface and a beany flavor
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    Quality Evaluation of Jam formulated from Baobab and Pawpaw fruits
    (Journal of Agricultural Research and Development, Published by Faculty of Agriculture, University of Ilorin, Ilorin., 2012) Oyeyinka, S.A.; Abioye, A.O.; Adeyanju, J.A.; Oyeyinka, A.T.; Adedeji, G.A.
    In this work, possibility of making jam from two underutilized fruits (baobab and pawpaw fruits) known to have high pectin content was investigated. Formulation was made in different proportions (100:0, 0:100, 70:30, 30:70, and 50:50) using both fruits. Granulated sugar solution and acidifying agent (lime) were added to the mixture and heated at 80oC until it set. The samples were stored under refrigeration till analysis. The jam samples were analyzed for pH, total soluble solids (0Brix), titratable acidity (TTA), ascorbic acid, β-carotene and moisture content (M.C). Sensory attributes of the samples were compared with a commercial jam (apricot jam, APJ). Results from this study showed that TTA ranged between 3.27% for 100% baobab jam (BBJ) and 5.37% for APJ. The pH of the samples was highest in 100% BBJ and lowest in Apricot jam. The moisture content (29.03-30.13) and soluble solids (60.33-65.67) of the samples were within the recommended range for commercial jam. Vitamin C ranged between 24.27 to 51.57 mg/100g for APJ and BBJ, while β-carotene for the samples was between the ranges of 30.00 to 105.00 μg/100g for APJ and BBJ. Jam sample formulated from 70:30 of baobab and pawpaw fruit respectively had better ratings in terms of flavor, taste, texture and spreadability. Similarly, the sample had better retention of vitamin C. Two bacterial species were isolated from the formulated products which were identified to belong to the genera \Pseudomonas spp, and Proteus spp.
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    Value added snacks produced from Bambara groundnut (Vigna Subterranea)
    (Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018) Oyeyinka, S.A,; Tijani, T.S.; Oyeyinka, A.T.; Arise, A.K,; Balogun, M.A.; Kolawole, F,L.; Obalowu, M.A.; Joseph, J.K.
    Bambara groundnut is an underutilised leguminous crop that has similar composition to cowpea. In this study, snacks were prepared from Bambara groundnut flour or paste in comparison with cowpea. The proximate composition, colour, sensory properties and effect of storage period on the colour and texture of the snack were assessed. Protein and carbohydrate were the main components of Bambara groundnut flour and the snack. Snacks prepared from Bambara groundnut flour showed higher protein content (23.41 g/100 g) than the sample made from Bambara groundnut paste (19.35 g/100 g). Generally, snacks prepared from paste had higher ratings in all sensory attributes than those made from the flour. Colour intensity of the snacks slightly decreased, while the samples picked up moisture during storage. Storage of the snacks in high density polyethylene bags under ambient conditions of about 25 °C can keep the samples for less than4wk,as samples showed evidence of mould growth at 4 wk