Browsing by Author "Oyeyinka, Samson"
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Item Assessing the quality of juice products from African star Apple fruit(school of Sciences, Federal University of Technology, Akure, 2017-02) Dauda, Adegbola; Abiodun, Olufunmilola; Oyeyinka, Samson; Adepeju, A; Fatiregun, AThe quality attributes and consumer acceptability of juice made from African Star Apple (Chrysophyllum albidum) were investigated using a panel of twenty eight (28) people. The chemical and sensory properties of the juice were determined. The physico-chemical properties such as pH, total titratable acidity (TTA), vitamin C, colour at an interval of 7days were determined over a 3-week period. All the physical and chemical properties with the exception of ascorbic acid were within acceptable range. African Star Apple fruits had 23oB (soluble solids) and pH of 3.40.The sensory evaluation by twenty eight assessors, which was statistically analyzed, indicated that fresh African Star Apple Juice was accepted. However, as the period of storage progresses, the juice becomes more acidic, while the level of acceptance decreases. There were significant differences in colour, flavour, taste and general acceptability and could be said that the juice was conveniently preserved for two weeks.Item Assessing the quality of juice products from african star apple fruit.(FUTAjournal of research in sciences, 2017-10) Dauda, Adegbola; Abiodun, Olufunmilola; Oyeyinka, Samson; Adepeju, Adefisola; Fatiregun, A.The quality attributes and consumer acceptability of juice made from African Star Apple (Chrysophyllum albidum) were investigated using a panel of twenty eight (28) people. The chemical and sensory properties of the juice were determined. The physico-chemical properties such as pH, total titratable acidity (TTA), vitamin C, colour at an interval of 7days were determined over a 3-week period. All the physical and chemical properties with the exception of ascorbic acid were within acceptable range. African Star Apple fruits had 23oB (soluble solids) and pH of 3.40.The sensory evaluation by twenty eight assessors, which was statistically analyzed, indicated that fresh African Star Apple Juice was accepted. However, as the period of storage progresses, the juice becomes more acidic, while the level of acceptance decreases. There were significant differences in colour, flavour, taste and general acceptability and could be said that the juice was conveniently preserved for two weeks.Item 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, SogoThe 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.Item CAKE PRODUCTION FROM WHEAT (TRITICUM AESTIVUM) AND COWPEA (VIGNA UNGUICULATA) FLOURS USING DATE FRUIT AS A SWEETENER(Annals of Food Science and Technology, 2014) Oyeyinka, Samson; Oyeyinka, Adewmi; Opaleke, Deborah; Karim, Olayinka; Kolawole, Fausat; Ogunlakin, Oluwatoyin; Olayiwola, HamdalatChanges 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 measuredItem Comparative analysis of the physicochemical properties and acceptability of enriched gari (fermented cassava product)(Carpathian Journal of Food Science and Technology, Published by Technical University of Cluj Napoca, Romania, 2015-06-05) Karim, Olayinka; Balogun, Mutiat; Oyeyinka, Samson; Abolade, RemilekunDifferent materials and levels have been suggested for the enrichment of staple foods like gari (a fermented and roasted cassava granule). The study was aimed at using the same method of production and evaluation of the physicochemical and acceptability of enriched gari, with soybean (90:10), melon (95:5), okra seed (95:5) and moringa leaf powder (99:1). A significant increase in crude protein content was recorded for all the enriched gari samples with soy-gari having the highest value (7.22%) and 100% gari the lowest value 1.52%). There was also a significant difference on the fat content with melon-gari having the highest value of 10.74% while 100% gari sample still had the lowest value of 6.34%. Similar variations and significant difference were also observed for the carbohydrate, moisture, ash and fibre contents. The enrichment materials significantly influenced the pasting characteristics of the samples in which peak, trough and back viscosities varied between 1016.50 to 2374.54,926.00 to 1862.50 and 1666.00 to 2924.00 RVU respectively. The enriched gari samples also exhibited high setback and breakdown viscosity values indicating that their pastes will have lower stability against retrogradation than 100% gari sample. A slight difference in hydrogen cyanide, titrable acidity, swelling and water holding capacity contents were also recorded. Sensory evaluation of the gari showed that the 100% gari was most preferred for colour, taste and odour, although, melon-gari emerged the best in overall acceptability. Enrichment of gari using these food materials is therefore recommended.Item 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, IslamiyatBambara 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.Item 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, IslamiyatBambara 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-amylItem 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, OguguaOgi 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.Item Effect of high-pressure homogenization on the structural, thermal and rheological properties of bambara starch complexed with different fatty acids(Royal Society of Chemistry, 2016-08-17) Oyeyinka, Samson; Singh, Suren; Ying, Ma; Amonsou, EricThe effect of high-pressure homogenization (HPH) on the degree of complexation of different fatty acids with bambara starch was studied. HPH significantly increased the complexation of bambara starch with palmitic, stearic, oleic and linoleic acids. However, saturated fatty acids generally showed higher complexing ability than unsaturated ones. For all fatty acids, bambara starch showed a higher complex index than corn and potato starches, which could be associated with the variation in amylose contents (22.5–31.5%). The formation of V-amylose crystalline materials was confirmed by XRD with peaks at 2q ¼ 7.4, 12.9 and 19.9. Bambara starch–fatty acid complexes displayed significantly higher melting temperatures (95.74–103.82 C) compared to native uncomplexed starch (77.32 C). Homogenized bambara starch complexes were non-gelling while unhomogenized complexes produced weak gels, with G0 > G00 in the range of 0.1–10 Hz. Complexation of bambara starch with fatty acids using HPH may be employed in the production of modified starch with non-gelling properties and higher thermal stability suitable for certain industrial applications.Item Effect of lipid types on complexation and some physicochemical properties of bambara groundnut starch(Wiley, 2016-06-04) Oyeyinka, Samson; Singh, Suren; Venter, Sonja; Amonsou, EricThis study investigated the effect of stearic acid, linoleic acid, and lysophosphatidylcholine on complex formation and physicochemical properties of bambara starch in comparison with potato starch. The complexation index reached maximum at 2% lipid concentration. Bambara starch complexed better with stearic acid than with linoleic acid and lysophosphatidylcholine. A similar trend was observed for potato starch but to a lesser extent. All lipids significantly reduced the peak and setback viscosities of bambara starch, but increased the final viscosity. Pasting of bambara and potato starches with lipids resulted in the formation of type-I V-amylose complexes, with melting temperatures ranging from 98 to 102°C. X-ray diffraction of these complexes showed the crystalline V-amylose pattern with a major peak at 2Q ¼ 19.9° and minor peaks at 2Q ¼ 7.4° and 12.9°. Modification of bambara starch with lipids resulted in reduced digestibility, suggesting their potential application in formulating foods for the management of diabetes.Item Effect of moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food(Croatian Journal of Food Science and Technology, Published by Faculty of Food Technology, University of Osijek, Croatia, 2014-11-05) Arise, Abimbola; Arise, Rotimi; Sanusi, M; Esan, Olukorede; Oyeyinka, SamsonMoringa 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 malnutritionItem Effect of softening agents on the chemical and anti-nutrient compositions of fermented Prosopis Africana seeds.(Carpathian Journal of Food Science and Technology, Published by Technical University of Cluj Napoca, Romania, 2015) Balogun, M; Oyeyiola, G; Omojasola, P; Kolawole, F; Oyeyinka, Samson; Abdulsalam, K; Sanni, AThe fermentation of Prosopis africana leads to the production of a local condiment in Nigeria called Okpehe. In this study, Okpehe was processed from Prosopis africana seeds using two chemical softening agents (wood ash and potash) at different concentrations (1%, 5%, 10%, 15% and 20%). Sample A was Okpehe processed with wood ash while potash was used for processing sample B. The effect of these softening agents on chemical and anti-nutritional (tannin, phytate and oxalate) composition of Okpehe was investigated every 24 hours for 72 hours. Different concentrations (1%, 5%, 10%, 15% and 20%) of the antinutrients were used for the study. There was a significant increase (p < 0.05) in pH (6.00 ñ 8.50), crude protein (32.00 ñ 39.50%) and crude fibre (4.10 - 6.00%) while the amounts of crude fat (12.02 ñ 7.20%) and carbohydrate (38.30 ñ 31.30%) decreased significantly (p < 0.05) till the end of fermentation for all the samples. There was reduction in the anti-nutritional content of Okpehe processed with the two softening agents as fermentation progressed. Okpehe processed with wood ash at 15% and that processed with potash at 20% had better chemical composition and lower anti-nutritional values. Results obtained from this study showed that wood ash is a better softening agent that can be used in the processing of Okpehe with an accompanying reduction in time and energy used in its production.Item Effects of fermentation on proximate composition, mineral profile and antinutrients of tamarind (Tamarindus indica L.) seed in the production of daddawa-type condiment.(Published by Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018-04) Olagunju, Omotola; Ezekiel, Olufunke; Ogunshe, Adenike; Oyeyinka, Samson; Ijabadeniyi, OluwatosinTamarind seed is an underutilized legume which can potentially be used as a food condiment. In this study, tamarind seed was fermented using the conventional traditional method of iru (daddawa) production. Samples withdrawn at intervals of 24 h were tested for proximate composition, antinutrients, mineral profile, and other physicochemical properties using standard methods. Protein, fat and carbohydrates were the major nutrients in the tamarind seed before and after fermentation. Phosphorus was the major mineral element of the raw (0.97 mg/100 g) and fermented (0.96–1.06 mg/100 g) tamarind seed. Fermentation substantially decreased the phytic acid contents (approx. 50%), tannin contents (approx. 75%) and trypsin inhibitor activity (approx. 86%). Bacillus subtilis, Bacillus licheniformis, and Bacillus pumilus were isolated as the organisms fermenting the tamarind seed. Fermented tamarind seed can be potentially used as a condiment for seasoning foods. However, future studies such as consumer acceptability are required to determine the acceptability of the fermented tamarind seed by potential consumers.Item Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches(Industrial Crops and Products (Elsevier Journal), 2018-04) Oyeyinka, Samson; Adeleke, Olubunmi; Dauda, Adegbola; Abiodun, Olufunmilola; Kayode, Rowland; Adejuyitan, JohnsonBitter yam (Dioscorea dumetorum) is an underutilized tuber crop that is rich in starch and may be potentially used as a starch source by the industry. In this study, the composition and physicochemical properties of flour and starch from white and yellow bitter yams were studied. Bitter yam showed significant variations in their proximate composition, but mineral contents were very similar. The amylose content (approx. 15%) of white bitter yam starch was slightly lower than the yellow variety (approx. 17%). Bitter yam starch granules were very small (average 5 μm) and polygonal in shape. Starch extracts displayed the A-type crystallinity pattern with varying relative crystallinity: 22.1–28.0%. The peak gelatinisation temperature (approx. 83 °C) and pasting temperature (approx. 87 °C) were fairly high and similar for both starches. Starch peak viscosity of the white bitter yam was significantly higher than the yellow variety, which could be associated with its slightly lower amylose content. Bitter yam starch may find application in the industry where fairly high temperatures (> 80 °C) are frequently encountered.Item Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches(Industrial Crops and Products, Published by Elsevier., 2018-09) Oyeyinka, Samson; Adeleke, Olubunmi; Dauda, Adegbola; Abiodun, Olufunmilola; Kayode, Rowland; Adejuiyitan, JohnsonBitter yam (Dioscorea dumetorum) is an underutilized tuber crop that is rich in starch and may be potentially used as a starch source by the industry. In this study, the composition and physicochemical properties of flour and starch from white and yellow bitter yams were studied. Bitter yam showed significant variations in their proximate composition, but mineral contents were very similar. The amylose content (approx. 15%) of white bitter yam starch was slightly lower than the yellow variety (approx. 17%). Bitter yam starch granules were very small (average 5 μm) and polygonal in shape. Starch extracts displayed the A-type crystallinity pattern with varying relative crystallinity: 22.1–28.0%. The peak gelatinisation temperature (approx. 83 °C) and pasting temperature (approx. 87 °C) were fairly high and similar for both starches. Starch peak viscosity of the white bitter yam was significantly higher than the yellow variety, which could be associated with its slightly lower amylose content. Bitter yam starch may find application in the industry where fairly high temperatures (> 80 °C) are frequently encounteredItem In vitro bioaccessibility and physicochemical properties of phytosterol linoleic ester synthesized from soybean sterol and linoleic acid.(Published by Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018-06) Yang, Fuming; Oyeyinka, Samson; Xu, Weili; Ma, Ying; Zhou, ShaoboPhytosterols are bioactive components capable of reducing cholesterol level in serum and reducing risk of arteriosclerosis. In this study, conditions for the synthesis of maximum yield of phytosterol linoleic ester (PLE) was optimized and the physicochemical properties and in vitro bioaccessibility of the PLE were assessed. Under the optimized condition of 1:1.1 mol ratio of phytosterol and linoleoyl chloride at 80 °C for 1.5 h, the conversion rate of phytosterol reached 96.1%. Its solubility in oil increased 20 times, up to 33.8%. Also, peroxide value of PLE was much lower than linoleic acid (32.9 and 47.0 mmol/kg), which means better oxidative stability. Bioaccessibility of PLE was affected by time, concentration of bile extract, and dissolved medium. It was 4.93% alone, increased by 2.5 times compare to phytosterol; or 53.46% in oil, under the condition of 40 mg/mL bile extract for 120 min. In conclusion, under the tested condition, phytosterol conversion rate, its solubility in oil and bioaccessibility were improved significantly. The method showed great potential in manufacture high quality and quantity of PLE.Item In vitro digestibility and some physicochemical properties of starch from wild and cultivated amadumbe corms.(Elsevier, 2015) Naidoo, K; Amonsou, Eric; Oyeyinka, SamsonAmadumbe, commonly known as taro, is an indigenous underutilised tuber to Southern Africa. In this study, starch functional properties and in vitro starch digestibility of processed products from wild and cultivated amadumbe were determined. Starch extracts from both amadumbe types had similar contents of total starch (approx. 95%). Wild and cultivated amadumbe starch granules were polygonal and very small in size (2.7 ± 0.9 m). Amylose content of wild amadumbe (20%) was about double that of cultivated (12%). By DSC, the peak gelatinisation temperatures of wild and cultivated amadumbe starches were 81 and 85 ◦C, respectively. The slowly digestible starch (SDS); 20% and resistant starch (RS); 64% contents of wild amadumbe appeared slightly higher than those of cultivated. Processing amadumbe into boiled and baked products did not substantially affect SDS and RS contents. Estimated glycaemic index of processed products ranged from 40 to 44%. Thus, amadumbe, both wild and cultivated, present some potential in the formulation of products for diabetics and weight managementItem Nutritional and consumer acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste(Published by Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018-04) Dauda, Adegbola; Abiodun, Olufunmilola; Arise, Abimbola; Oyeyinka, SamsonBiscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter transformed into appetizing product through oven heat. Wheat, the major raw material used, is deficient in essential amino acid, lysine, while groundnuts lack methionine found in wheat. Blended wheat flour and partially defatted-groundnut paste was used for production in order to replace lost nutrients. Partially defatted-groundnut paste was used to substitute wheat flour at the ratios: A (100:0); B (95:5); C (90: 10); D (85: 15); E (80: 20); F (75: 25); G (70: 30), which were mixed with other ingredients to produce biscuit at 155–180 °C for 15–20 min, cooled and packaged for analyses. The functional properties of the flour, proximate composition, colour, and sensory evaluation of the biscuit were determined using standard methods. Proximate composition revealed that Protein, Moisture-Content, Ash, Crude-Fat, Crude-Fibre and Carbohydrate respectively ranged thus: (17.14–24.90%), (8.28–13.05%), (1.07–2.76%), (25.38–28.12%), (0.84–2.34%), and (46.35–33.68%). The swelling, water and oil absorption capacities of the flour: (1.10–1.27 ml/g), (1.40–1.754 ml/g), (0.82–1.99 ml/g) respectively. Sensory evaluation shows than sample B (95% wheat flour, 5% partially defatted-groundnut paste) was the most preferred. Concluding, incorporation of partially defatted-groundnut paste into wheat flour to produce biscuits could improve nutritional content and prevent malnutrition among consumers.Item Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste(LWT-Food Science and Technology (Elsevier), 2018-01) Dauda, Adegbola; Abiodun, Adunni; Oyeyinka, Samson; Arise, AbimbolaBiscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter transformed into appetizing product through oven heat. Wheat, the major raw material used, is deficient in essential amino acid, lysine, while groundnuts lack methionine found in wheat. Blended wheat flour and partially defatted-groundnut paste was used for production in order to replace lost nutrients. Partially defatted-groundnut paste was used to substitute wheat flour at the ratios: A (100:0); B (95:5); C (90: 10); D (85: 15); E (80: 20); F (75: 25); G (70: 30), which were mixed with other ingredients to produce biscuit at 155–180 °C for 15–20 min, cooled and packaged for analyses. The functional properties of the flour, proximate composition, colour, and sensory evaluation of the biscuit were determined using standard methods. Proximate composition revealed that Protein, Moisture- Content, Ash, Crude-Fat, Crude-Fibre and Carbohydrate respectively ranged thus: (17.14–24.90%), (8.28–13.05%), (1.07–2.76%), (25.38–28.12%), (0.84–2.34%), and (46.35–33.68%). The swelling, water and oil absorption capacities of the flour: (1.10–1.27 ml/g), (1.40–1.754 ml/g), (0.82–1.99 ml/g) respectively. Sensory evaluation shows than sample B (95% wheat flour, 5% partially defatted-groundnut paste) was the most preferred. Concluding, incorporation of partially defatted-groundnut paste into wheat flour to produce biscuits could improve nutritional content and prevent malnutrition among consumers.Item Physicochemical and mechanical properties of bambara groundnut starch films modified with stearic acid.(Institute of Food Technologies, USA., 2016-10-23) Oyeyinka, Samson; Singh, Suren; Amonsou, EricThe physicochemical and mechanical properties of biofilm prepared from bambara starch modified with varying concentrations of stearic acid (0%, 2.5%, 3.5%, 5%, 7%, and 10%) were studied. By scanning electron microscopy, bambara starch films modified with stearic acid (3.5%) showed a progressively rough surface compared to those with 2.5% stearic acid and the control. Fourier transform infrared spectroscopy spectra revealed a peak shift of approximately 31 cm−1, suggesting the promotion of hydrogen bond formation between hydroxyl groups of starch and stearic acid. The addition of 2.5% stearic acid to bambara starch film reduced water vapor permeability by approximately 17%. Bambara starch films modified with higher concentration of stearic acid were more opaque and showed significantly high melting temperatures. However, mechanical properties of starch films were generally negatively affected by stearic acid. Bambara starch film may be modified with 2.5% stearic acid for improved water vapor permeability and thermal stability with minimal effect on tensile strength