Browsing by Author "Oyeyinka, Adewumi"

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    Biscuit making potentials of flours from wheat and plantain at different stages of ripeness
    (Croatian Journal of Food Science and Technology, Published by Faculty of Food Technology, University of Osijek, Croatia, 2014) Oyeyinka, Samson; Oyeyinka, Adewumi; Karim, Olayinka; Arise, Abimbola; Toyeeb, K; Olatunde, Sogo
    The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/101, 80/201, 50/501, 100/0, 90/103, 80/203 and 50/503 at stages 1 and 3 respectively with the superscripts representing the stage of ripeness. The functional properties of the flours, proximate composition, mineral composition and sensory attributes of the biscuit were evaluated. The loose bulk density (LBD) of flours ranged from 0.46-0.53 g/mL, the packed bulk density (PBD) ranged from 0.64-0.76 g/mL. The water absorption capacity (WAC) ranged from 1.19-2.02 g water/g flour and oil adsorption capacity (OAC) ranged from 0.50-1.00 g oil/g flour. The LBD and PBD values of the composite blends were higher than the control (100 % white wheat flour-sample D). The proximate composition ranged from 11.00 %-9.96 % for moisture, 1.21 %-1.27 % for ash, 2.98 %-4.30 % for fat, 11.82 %- 12.64 % for protein, 0.97 %-1.52 % for fibre and 69.56 %-71.21 % for carbohydrate. The protein and carbohydrate value of biscuit produced from composite flour 80/203 (sample F) was significantly (P ≤ 0.05) lower than other biscuits. Composite flour 50/503 had the highest protein content (12.64 %). The observed mineral composition varied among the samples. The content of calcium, iron and phosphorus ranged from 5.89-6.14, 0.48-0.78 and 21.97-23.46 mg/100g respectively. The calcium and iron contents of biscuit produced from flour blends F was significantly (P ≤ 0.05) higher than other biscuits, while the phosphorus content of biscuit produced from composite flour 90/101 (sample C) was higher than other biscuit samples. Sensory evaluation of the formulated biscuit samples showed similar sensory attributes with the control.
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    Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch- palmitic acid complex
    (Wiley, 2017-11-06) Oyeyinka, Samson; Adegoke, Rukayat; Oyeyinka, Adewumi; Salami, Khadijat; Olagunju, Omotola; Kolawole, Fausat; Joseph, John; Bolarinwwa, Islamiyat
    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 annealing on the functionality of Bambara groundnut (Vigna subterranea) starch- palmitic acid complex
    (Published by Wiley, 2018) Oyeyinka, Samson; Adegoke, Rukayat; Oyeyinka, Adewumi; Salami, Khadijat; Olagunju, Omotola; Kolawole, Fausat; Joseph, John; Bolarinwa, Islamiyat
    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-amyl
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    Effect of drying method and cereal type on functional and pasting properties of ogi powder
    (National University of Food Technologies, Kyiv, Ukraine, 2015) Ladunni, E; Oyeyinka, Adewumi; Oyeyinka, Samson; Aworch, Ogugua
    Ogi also known as gruel is a fermented food prepared from cereals. The purpose of this research is to investigate the effect of drying methods and cereal type on functional properties of ogi powder Maize, millet and sorghum (red variety) were obtained from local market in Ibadan, Nigeria. Ogi was prepared by traditional method. The slurry obtained was dried by cabinet and foam mat drying methods. The pasting and other functional properties of the dried ogi were assessed using standard methods Drying method did not influence the pH, and gelling ability of ogi prepared from maize, millet and sorghum grains. However both drying method and cereal type influenced the pasting and other functional properties of the dried ogi powder. Foam mat dried ogi samples generally showed significantly (p<0.05) lower peak viscosities compared to cabinet dried samples.With increasing concentration of foaming agent from 5 to 15%, the peak viscosities of the dried ogi showed a progressively reduced. However, cabinet dried ogi cooked faster (78-79oC) than foam mat dried samples (80-95oC) as indicated by their pasting temperatures. Foam mat dried ogi samples generally had higher water absorption capacities than cabinet dried ogi. Foam mat dried ogi powder show better water absorption capacity dispersibility, foamability, and viscosity compared to cabinet dried samples. The selection of a particular drying method for ogi will depend on the desired application.
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    Moringa oleifera as a food fortificant; recent trends and prospects.
    (Published by Elsevier for King Saud University, Saudi Arabia, 2018-04) Oyeyinka, Adewumi
    Moringa oleifera tree is referred to as a miracle tree due to its rich source of certain macro and micro nutrients of great importance in human nutrition. The chemical composition of the different parts of the Moringa tree may vary depending on cultivar and source. M. oleifera leaf, seed and flower have found numerous applications in food. In this review we firstly summarized the present knowledge on the use of M. oleifera as a food fortificant in amala (stiff dough), ogi (maize gruel), bread, biscuits, yoghurt, cheese and in making soups. The knowledge gap in the reported research was provided and possible future applications of M. oleifera in foods as well as the need for a well-structured and planned experimental design were suggested.
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    Physicochemical properties and akara making potentials of pre-processed jack beans (Canavalia ensiformis) and cowpea (Vigna unguiculata) composite flour
    (Croatian Journalof Food Technology, Biotechnology and Nutrition, Published by Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Croatia, 2014-01) Adediran, Ayodele; Karim, Olayinka; Oyeyinka, Samson; Oyeyinka, Adewumi; Awonorin, Samuel
    Akara (deep-fat fried balls) prepared from cowpea (Vigna unguiculata) paste is widely consumed in West Africa as a cheap source of protein. Jack bean (Canavalia ensiformis) is also rich in protein but is under-utilized in many parts of Africa due to the presence of several anti-nutritional factors. Jack bean was therefore subjected to different pre-processing methods (cracked-soaked, cracked-boiled and germinated) to reduce the anti-nutritional content before conversion into flours. Composite blends of the pre-processed jack beans and cowpea flour in different proportions of 95:05, 90:10, 85:15, 80:20 and 50:50 for each of the pre-processing methods was used in the production of akara. The proximate, pasting, functional and anti-nutritional properties of the flours as well as the proximate and anti-nutritional properties of the akara were determined using AOAC methods. The protein content of the cracked-boiled jack bean with 50% cowpea composite flour was the highest (23.65%), while germinated jack bean composite flour with 80% cowpea flour had the lowest (20.85%). Similarly, the protein content of the akara balls produced from cracked-boiled jack bean with 50% cowpea composite flour had the highest protein value (13.15%). Generally, the functional properties, except for water and oil absorption capacities were higher in cracked-boiled than in cracked-soaked and germinated jack bean composite flours. The pre-processing methods signifcantly (p ≤ 0.05) affected the pasting properties of the composite flours, while the anti-nutritional factors such as protease inhibitor and saponins were not detected in the akara balls. Germination of jack bean decreased tannin content than cracked-boiled and cracked-soaked, while soaking decreased the phytates levels than germination and boiling methods. Sensory attributes of the akara were signifcantly different (p≤ 0.05) from each other with the germinated jack bean composite flour with 50% cowpea flour having the highest rating for all the attributes measured.
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    Physicochemical properties of pro-vitamin A cassava-wheat composite flour biscuit
    (Faculty of Pharmacy, University of Tuzla and Faculty of Food Technology, University of J.J. Strossmayer Osijek, Croatia, 2016) Olatunde, Sogo; Oyeyinka, Samson; Adetola, Rachael; Oyeyinka, Adewumi; Owolabi, T
    In this research work, the physicochemical properties of biscuit made from wheat flour and pro-vitamin A cassava flour mixed in different ratios of 100:0, 90:10, 80:20, 70:30 and 60:40 (w/w) was investigated. The addition of pro-vitamin A flour to wheat flour influenced the functional properties such as water absorption, swelling and pasting properties. Peak, trough, breakdown and final viscosities of 100% wheat flour was generally lower than the mixes. However, the setback viscosity of the mixes were lower than that of wheat flour. This was attributed to possible complex formation between the starch components of the flours and the carotenoid. Protein (10.80-15.45%), fat (11.87-21.35%) and carbohydrate (60.08-70.99%) were the major components of the biscuits. The protein and fat contents of the biscuit decreased with increasing proportions of pro-vitamin A cassava flour. But, the carotenoid contents of the biscuits increased. Sensory results showed that biscuit prepared from wheat flour and pro-vitamin A cassava flour in ratio 90 to 10 had similar overall acceptability rating (6.50) and total rating score (31.8) to the control (Overall acceptability rating; 6.50 and total rating score; 32.5). The research has established that acceptable biscuits which could be potentially used to address protein, energy and vitamin A challenges in developing nations of the world.
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    Physicochemical properties of stiff dough 'Amala' prepared from plantain (Musa paradisca) flour and moringa (Moringa oleifera) leaf powder
    (Journal of Food in Health and Disease, Published by Faculty of Pharmacy, University of Tuzla and Faculty of Food Technology, University of J.J. Strossmayer Osijek, Croatia, 2015-08) Karim, Olayinka; Kayode, Rowland; Oyeyinka, Samson; Oyeyinka, Adewumi
    Plantains are a good source of resistant starch and are currently being used in the dietary management of diabetes when consumed in the unripe stage. They can be used in making amala, a stiff dough commonly consumed in some parts of Africa including Nigeria. The addition of fortifcant to foods may affect product composition and functionality; therefore this study investigated the effect of Moringa oleifera leaf powder at varying concentrations (0, 0.5, 1.0, 1.5, 2.0 and 2.5 %) on pasting and functional properties of the fortified plantain flour. The proximate composition, mineral content and sensory properties of amala prepared from the fortified plantain flour were also determined. Protein and carbohydrate were the major components of plantain flour and Moringa oleifera leaf powder. Generally, water absorption capacity, bulk densities, swelling power and pasting properties of the fortified plantain flour decreased with increasing concentration of Moringa oleifera leaf powder. Moringa oleifera leaf powder seems to reduce hydration and swelling power of plantain flour. The protein contents of amala prepared from the fortifed plantain flour significantly increased from 3.52 to 10.36%. Ash and fat contents of the amala also increased from 1.71-2.93% and 1.82 to 2.37% respectively. Similarly, the calcium, magnesium, potassium, sodium and iron contents of the amala also increased following the addition of Moringa oleifera leaf powder. The use of Moringa oleifera leaf powder thus has the potential to combat protein-energy malnutrition and micronutrient deficiencies in developing countries
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    A review on isolation, composition, physicochemical properties and modification of Bambara groundnut starch
    (Elsevier, 2018-02) Oyeyinka, Samson; Oyeyinka, Adewumi
    Bambara groundnut is leguminous crop indigenous to Africa. The major component in Bambara groundnut is starch. Due to the growing demand for starch by the industry, researchers are now focusing on underutilised crops such as Bambara groundnut as possible source of starch for various industrial applications. This review summarizes the present knowledge on the isolation, composition, physicochemical properties and modification methods of Bambara groundnut starch. Future studies are also suggested for value addition and improved utilization of the grain.
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    A review on the functionality and potential applications of bitter yam starch
    (Faculty of Environmental Engineering and Biotechnology, Valahia University of Targoviste, Romania, 2017-07-18) Oyeyinka, Samson; Oyeyinka, Adewumi; Kayode, Rowland; Olagunju, Omotola; Karim, Olayinka; Joseph, John
    Starches are important ingredient in the food industry. Currently, corn, potato and tapioca are the main sources of starch for various industrial applications. However, there is a growing demand for starch by the industry, due to the pressure on the conventional sources of starch for other non-food uses. Underutilised crops such as bitter yam may play a role as alternative source of starch to the commercial sources.Bitter yam belongs to the Dioscorea specie and it is rich in starch, which may be potentially used in food and non-food applications. This paper presents a review of literature on the functionality and potential applications of bitter yam starch. Majority of the studies in the literature focused on pharmaceutical applications. Bitter yam starch has remarkably small sized granules which may be employed as fat replacers for better mouth feel in foods such as mayonnaise and salad creams. Future studies are needed to fully characterize the starch extracted from bitter yam starch using Fourier Infrared Spectroscopy, Transmission Electron Microscopy, Rheometer and other high technologies previously used for conventional starch sources. The chain length distribution of the amylopectin components of bitter yam starch should also be investigated. Furthermore, effort should be made to modify the native starches for improved functionality for both food and non-food applications.
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    Value added snacks produced from Bambara groundnut (Vigna subterranea) paste or flour.
    (Published by Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018-02) Oyeyinka, Samson; Tijani, Taiwo; Oyeyinka, Adewumi; Arise, Abimbola; Balogun, Mutiat; Kolawole, Fausat; Obalowu, Muinat; Joseph, John
    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 than 4 wk, as samples showed evidence of mould growth at 4 wk.