Browsing by Author "Oyeyinka, Samson A."
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Item EFFECTS OF STORAGE CONDITIONS AND PACKAGING MATERIALS ON THE FRUIT QUALITY OF SWEET PEPPER (CAPSICUM ANNUUM L.)(Faculty of Science, Kaduna Stste University, 2022) Garuba, Taofeeq; Lawal, Babatunde Y.; Abiodun, Olufunmilola A.; Oyeyinka, Samson A.Peppers are perishable and characterized by a short shelf life. This work aimed at investigating effects of packaging materials and storage methods on the physicochemical properties and fungal decay of sweet pepper. The cleaned and wholesome fruits (100) were packaged in polyethylene bag, banana leaf, and jute bag. Unpackaged fruits served as control. All the samples were then stored in refrigerator, evaporative cooling structure and at ambient condition (25±2 oC). A factorial combination of three (3) packaging materials and three (3) storage conditions using randomized complete block design with three replications were used. Weight loss and percentage decay were determined and physicochemical analyses were carried out. The results showed that banana leaves and polythene bags encouraged the highest and lowest weight loss of pepper fruits in evaporative cooling system and ambient condition respectively. The jute bags significantly reduced the percentage decay in refrigerator. There was no significant difference (p ≥ 0.01) in the pH of all the fruits in refrigerator. Total soluble solids of all pepper fruits in evaporative cooling system and at ambient condition reduced as storage period increased. Titratable acid values of all the pepper fruits in refrigerator increased at Day 21 compared to the values recorded at Day 7 except in the fruits packaged in polythene bags that was decreased by 50%. Refrigerator and banana leaf influenced increase in ascorbic acid more than other storage conditions. Generally, the packaging materials and the storage conditions are not significantly (p>0.01) affected the colour parameters. It can be inferred that refrigerator and jute bag is the best storage method and packaging material as it minimizes loss and maintains quality.Item Flour functionality, physicochemical and sensory properties of steamed and baked maize meal enriched with defatted soybean(Wiley for Institute of Food Science Technology, 2020) Oyeyinka, Samson A.; Adebayo, Adedoyin; Oyeyinka, adewumi T; Akeem, Ahmed O.; Garuba, Taofeeq; Oladunjoye, Adebola O.Abari is a traditional meal rich in carbohydrate and consumed in many parts of Nigeria. This study determined the physicochemical and sensory properties of steamed or baked abari enriched with defatted soybean. Abari samples were enriched with soybean at 20% and 40%, steamed or baked and the physical, proximate, and sensory attributes of the samples were evaluated. Addition of defatted soybean flour increased the protein, ash and fiber contents, of abari. Processing methods and soybean flour addition generally did not affect the appearance and color of the samples, but they did affect the textural properties of the samples. Steamed samples were rated higher in all sensory parameters and were softer than baked samples. Although baking provided another variety in the consumption of abari, steamed abari were preferred to baked samples due to the farmiliarity with steamed samples. The consumption of baked abari may be increased through consumers enlightenment on its superior nutritional value Practical applications This study has demonstrated the possibility of improving the nutritional value and textural properties of a traditional food (abari) by enriching it with a protein-rich legume. The defatting step could be done in rural communities through mechanical or manual pressing of the ground seeds and the oil may be used with little processing for cooking. The major advancement in this study is to concentrate the protein of the food through defatting and to improve the textural properties, which otherwise would be soggy without defatting.Item Morphology and physicochemical properties of starch isolated from frozen cassava root.(Elsevier Ltd., 2021) Kayode, B.I.; Kayode, Rowland M.O.; Salami, Khadijat Onozare; Obilana, A.O.; George, T.T.; Dudu, O.E.; Adebo, O.A.; Patrick, B.; Njobeh, P.B.; Diarra, S.S.; Oyeyinka, Samson A.Spoilage of cassava root begins immediately after harvest, but its shelf-life could be enhanced by adopting freezing as a storage method. This study investigated the physicochemical properties and morphology of starch isolated from cassava roots frozen for 0, 7, 14, 21 and 28 days. Extracted starches can be categorized as compound starches with most granules irregularly shaped, with some oval, round and truncated. The amylose contents (22.05–26.41%) decreased with an increase in the freezing time, but the starches showed similar crystallinity pattern (Type A). Fourier infrared transform spectroscopy showed a reduction in double-helical order structure of starches from frozen cassava roots. Starches from the stored roots were generally less firm, less sticky, more cohesive and had higher peak and trough viscosities compared to starch from freshly harvested roots. Starch from frozen cassava starch may be suited for use in certain types of noodles, such as Japanese noodles due to low amylose content. Future studies are however, required to explore the starches in food applications.Item MORPHOLOGY, GROWTH VARIABILITY AND CHEMICAL COMPOSITION OF INDIAN AND NIGERIAN ACCESSION OF OCIMUM SPECIES GROWN IN INDIA(Chemistry-Biology Department of North University of Baia Mare Romania., 2019) Patel, Nensi; Patel, Nikita; Patel, Swetal; Ingalhalli, Rajashekhar; Garuba, Taofeeq; Ahmed, Akeem O.; Oyeyinka, Samson A.; Krishnamurthy, RamarDemand for medicinal plants is increasing by the day, due to their health benefits. In this study, the morphological attributes, proximate, mineral and phytochemical compositions of Indian accessions of Ocimum sanctum and Ocimum gratissimum as well as that of Ocimum gratissimum (Nigerian accession) grown in India under greenhouse conditions were investigated. Ocimum leaves showed significant variations in their morphometric attributes and these attributes increased with increasing days after planting. The leaves were good sources of fibre and relatively low in protein. O. sanctum showed superior iron content than the other species. Total phenolic and cardiac glycoside contents of the three leaves were very similar but they showed significant variations in their saponins, tannins, flavonoids and alkaloid contents. PCA revealed that Indian accessions of O. sanctum and O. gratissimum are distinctly separated and different from Nigerian accession of O. gratissimum in morphometric data and phytochemical constituents. Nigerian accession had superior phytochemical contents than the Indian accessions and may be further explored for breeding purposes to complement the Indian accessions for enhanced applications in the pharmaceutical industry in India.Item Physicochemical and sensory properties of corn starch custard soured with tamarind, soursop and lime.(Faculty of Food Technology, Osijek, Josip Jurag Strossmayer University of Osijek, 2019) Salami, Khadijat Onozare; Olorunlambe, A.A.; Adesina, B.O.; Akinwande, F.F.; Ahmed El-Imam, A.M.; Oyeyinka, Samson A.Custard is a convenient food product, similar to ogi in appearance and viscosity, but lacks the sour taste typical of ogi. In this study, extracts (10% w/w) from tamarind, soursop and lime was added to custard samples and the physicochemical and sensory properties of the mixture was analysed. Corn gruel was included as the reference sample. Carbohydrate was the major component of the corn gruel (61.72%) and custard samples (66.27-74.42%). Corn gruel had substantially higher protein content (18.03%) than custard samples (8.03-8.62%). Custard samples were more dispersible in water, showed higher swelling power and significantly higher peak and final viscosities than the corn flour sample. However, the addition of souring agent did not significantly alter the cooking time and pasting temperature of custard. Custard may be soured with lime, tamarind and soursop to improve dispersibility, consistency, appearance, viscosity and sourness without significant changes in the overall acceptability of the product.Item Proximate, anti- nutrient composition and sensory properties of germinated cereal grain with added souring fruit extract.(Valahia University Press, Targoviste, Romania., 2018) Salami, Khadijat Onozare; Akinoso, Rahman; Oyeyinka, Samson A.; Kayode, Rowland M.O.Studies were conducted on the effect of souring fruits extract on chemical, sensory and some anti-nutritional properties of germinated maize, millet and sorghum. Flour produced from these grains were soured each with 9% concentration of three souring fruits extract (tamarind pulp, sour sop pulp and lime juice) while flour from the fermented cereal grains were used as control for the treated samples. There were significant differences among the proximate compositions of all the treated samples. The protein content of germinated sorghum soured with tamarind had the highest value (19.69%) while germinated maize soured with sour sop had the lowest value (13.98); the crude fibre content of germinated maize soured with tamarind had the highest value (2.32). Addition of the souring fruits extract significantly increased protein, fat, ash and crude fibre contents. The moisture content of the samples did not exhibit any definite trend while the carbohydrate content decreased significantly with the exception of germinated maize grains soured with sour sop pulp and lime juice that had slight increase. The anti-nutritional properties of the samples decreased significantly. All the samples were acceptable by the panelist in terms of all the sensory parameters evaluated.