Browsing by Author "Oyeyinka, S.A."
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Item ASSESSING THE QUALITY OF JUICE PRODUCTS FROM AFRICAN STAR APPLE FRUIT(School of Sciences, Federal University of Technology, Akure, Nigeria, 2017) Dauda, A.O.; Abiodun, Olufunmilola Adunni; Oyeyinka, S.A.; Adepeju, A.B.; Fatiregun, A.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(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.JMoringa 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 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 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.Item 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.Item 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 propertiesItem Effect of moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food(Faculty of Food Technology,University of Osijek, Croatia, 2014) Arise, A.K.; Arise, R.O; Sanusi, M.O; Esan, O.T; Oyeyinka, S.A.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 malnutritionItem Effect of Moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food(Croatian Journal of Food Science and Technology, 2014) Arise, A.k.; Arise, R.O.; Sanusi, M.O.; Esan, O.T.; Oyeyinka, S.A.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.Item Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits(Journal of the Swiss Society of Food Science and Technology, 2019) Akintayo, O.A.; Obadu, J.M.; Karim, O.R.; Balogun, M.A.; Kolawole, F.L.; Oyeyinka, S.A.This study investigated the effect of replacement of cassava starch (CS) by 20, 40, 60, 80 and 100% with sweet potato starch (SPS) on the physicochemical and sensory properties of tapioca (a meal made by roasting and partial gelatinization of CS). Amylose content ranged from 23.89% to 30.25% with SPS inclusion from 0 through 100%. Peak viscosity and breakdown decreased while final viscosity and setback increased, with increasing SPS. Peak time and peak temperature were in the ranges of 4.3–5.0 min and 50.20–75.0 °C, respectively. Least gelation capacity (L.G.C.), swelling capacity (S.C.) and water absorption capacity (W.A.C.) increased by 16.67–80.67%, 7.17–21.18% and 0.33–10.90%, respectively. All tapioca samples were generally accepted, though 100% CS tapioca was most accepted. Tapioca sample with 20% SPS was most accepted among the various CS-SPS blends. Sensory impairment was attributed to caramelization of sucrose remnant in the SPS extract. The increased functional properties, particularly W.A.C. and S.C., of tapioca in this study is an indication of less soaking time which can reduce the drudgery associated with the preparation of tapioca. The study also reveals a strategy to diversify the traditional base source of the mealItem Effect of Softening Agents on The Chemical and Anti-Nutrient Compositions Of Fermented Prosopis Africana Seeds.(published by Technical University of Cluj Napoca, North Universitary Center of Baia Mare., 2015) Balogun, M.A.; Oyeyiola, G.P.; Omojasola, P.F.; Kolawole, F.L.; Oyeyinka, S.A.; Abdulsalam, K.O.; Sanni, A.The 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 8.50), crude protein (32.00 39.50%) and crude fibre (4.10 - 6.00%) while the amounts of crude fat (12.02 7.20%) and carbohydrate (38.30 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 Evaluation of the Nutritional Composition and Phytochemical screening of an Exotic and Wild Species of Oyster Mushroom (Pleurotus-sajor caju)(Nigerian Journal of Agriculture Food and Environment, Published by Faculty of Agriculture, University of Uyo, Uyo, Nigeria., 2013) Kayode, R.M.O.; Olakulehin, T.F.; Annongu, A.A.; Sola-Ojo, F.E.; Oyeyinka, S.A.; Kayode, B.I.Mushroom is use in the preparation of several delicacies in many part of Nigeria, There is dearths of information on the nutritional qualities of oyster mushroom (Pleurotus sajor caju) cultivated on gmelina wood waste. Hence, this study is designed to ascertain the nutritional composition and phytochemical properties of indigenous wild species of oyster mushroom (Pleurotus sajor caju) and the exotic species that is commercially grown on gmelina wood waste at the Forestry Research Institute in Ibadan, Nigeria. The samples were obtained and analysed for proximate, mineral and phytochemical properties on dry weight basis using standard methods. Results of Proximate analyses of the exotic and wild oyster mushroom samples were: moisture (7.00 and 7.15%), protein (19.30 and 25.24%), crude fat (7.24 and 6.65%), crude fibre (7.47 and 7.05%), total ash (7.13 and 8.25%) and carbohydrate by difference (51.86 and 45.66%) respectively. Qualitative analysis of both samples showed the presence of the following phytochemicals: alkaloid, saponin, tannin, cardiac glycosides and flavonoid. The quantitative analysis of the phytochemical properties of the exotic specie’s showed saponin (4.05%), flavonoid (0.06%) tannin (0.27%) cardiac glycosides (0.63%) and alkaloid (10.05%); while, the wild specie showed saponin (3.03%), flavonoid (0.09%), tannin (0.30%) cardiac glycosides (1.45%) and alkaloid (9.64%). Alkaloid seems to be the most predominant phytochemical in the two mushroom species. The values obtained for the predominant minerals content of the exotic sample were: potassium (mg/100g), magnesium (154.75mg/100g), calcium (142.79 mg/100g) and iron (116.90mg/100g); Most of the values were lower compared with the values of the wild counterpart as follow: potassium (665.89mg/100g), magnesium (162.93mg/100g), calcium (147.23mg/100g) and iron (125.61mg/100g). The other minerals for the exotic species ranged from 68.75mg/100g (manganese) to 0.22mg/100g (molybdenum) while, the wild specie ranged from 72.79mg/100g (manganese) to 0.16mg/100g (molybdenum). This study concluded that oyster mushroom grown on gmelina wood waste favourably compared with the wild counterpart and has potential for use as acceptable human foodItem Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches.(John Wiley and Sons Ltd. Chicester, United Kingdom., 2017) Oyeyinka, S.A.; Adeleke, O.F.; Dauda, A.O.; Abiodun, O.A.; kayode, R.M.O.; Adejuitan, J.A.Bitter 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 Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste(Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018) Dauda, A.O.; Abiodun, O.A,; Arise, A.K.; Oyeyinka, S.A.Biscuit is a nutritive snack eaten by everyone and often produced from unpalatable batter 5 transformed into appetizing product through oven heat. Wheat, the major raw material used, is 6 deficient in essential amino acid, lysine, while groundnuts lack methionine found in wheat. Blended 7 wheat flour and partially defatted-groundnut paste was used for production in order to replace lost 8 nutrients. Partially defatted-groundnut paste was used to substitute wheat flour at the ratios: A 9 (100:0); B (95:5); C (90: 10); D (85: 15); E (80: 20); F (75: 25); G (70: 30), which were mixed with 10 other ingredients to produce biscuit at 155-180oC for 15-20 minutes, cooled and packaged for 11 analyses. The functional properties of the flour, proximate composition, colour, and sensory 12 evaluation of the biscuit were determined using standard methods. Proximate composition revealed 13 that Protein, Moisture-Content, Ash, Crude-Fat, Crude-Fibre and Carbohydrate respectively ranged 14 thus: (17.14-24.90%), (8.28-13.05%), (1.07-2.76%), (25.38-28.12%), (0.84-2.34%), and (46.35-15 33.68%). The swelling, water and oil absorption capacities of the flour: (1.10-1.27ml/g), (1.40-16 1.754ml/g), (0.82-1.99ml/g) respectively. Sensory evaluation shows than sample B (95% wheat 17 flour, 5% partially defatted-groundnut paste) was the most preferred. Concluding, incorporation of 18 partially defatted-groundnut paste into wheat flour to produce biscuits could improve nutritional 19 content and prevent malnutrition among consumersItem 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 80ºC 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 Phytochemical Composition, Antioxidant Activity and in Vitro Lipase, α–Amylase and α–Glucosidase Inhibition of Tea Produced from Some Common Leaves.(Society for Experimental Biology of Nigeria., 2022-10-05) Kolawole, F.L.; Oloruntoba, O.S.; Adedigba, M.Y.; Balogun, M.A.; Oyeyinka, S.A.; Sanni-Olayiwola, H.O.Item Quality attributes of breads from high quality cassava flour improved with wet gluten(Journal of Food Science (Food Chemistry), 2020) Akintayo, O.A.; Oyeyinka, S.A.; Aziz, A.O.; Olawuyi, I.F.; Kayode, R.M.O; Karim, O.R.This study investigated the physical, chemical, and sensory attributes of breads produced from preheated high-quality cassava flour (PCF) and its composite with wheat flour (CWF). Wet gluten was added to the PCF and CWF for production of bread, while bread from wheat served as the control. Flour functionality was determined prior to bread production. The moisture contents of the flour samples were in the range of 12.80 to 14.21%, and PCF exhibited water absorption capacity (1.12 mL/g) comparable to that of wheat flour (WF) (1.10 mL/g). There were significant (P < 0.05) differences in color characteristics, except in L∗ values and breads produced from WF and CWF were similar in specific volume (3.85 to 4.21 mL/g) and firmness (2.04 to 2.64 N). Breads from WF and CWF exhibited similar crumb microstructure, though gas bubbles in the sample from PCF appeared less developed. Wheat bread had significantly (P < 0.05) higher calorie, crude protein and crude fat, but lower crude fiber, ash, and carbohydrate compared to other bread samples. Sensory evaluation showed that bread from PCF was not significantly different from 100% wheat bread in crust color, texture, and overall acceptability but was impaired in flavor. The study revealed the feasibility of bread baking from preheated cassava flour with added gluten extract. The bread produced had some quality attributes comparable to that of wheat breadItem 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 flavorItem 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.