Browsing by Author "Salami, Khadijat Onozare"

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    Effect of alligator pepper (Aframommum melegueta) and honey on proximate composition, microbial and sensory properties of West African soft cheese.
    (Nigerian Society for Experimental Biology, 2020) Badmos, A.A.; Odebisi-Omokanye, I.M.; Joseph, J.K.; Yusuff, A.T.; Adeyemi, K.D.; Okoli, F.P.; Arise, A.K.; Salami, Khadijat Onozare; Lawal, A.O.
    Cheese is a highly nutritious food but the supply is highly limited by its short shelf life in the tropics. Several attempts have been made through the use of natural preservatives to increase the shelf life of cheese. In this study, the effect of honey and ether extract of Aframommum melegueta (A. melegueta) on proximate, microbial and sensory properties of cheese was investigated using three levels (0, 3, and 6%) of the two additives in a 3×3 factorial experiment. The sensory value of the cheese samples was assessed by a 30-member panel, the proximate values determined and the bacterial status monitored over a 3-day period. The results showed at 3% level each of honey and ether extract of A. melegueta (3H;3A), there was a significant improvement in the protein and fat content of the soft cheese. The control cheese without the addition of the additives and the cheese fortified with 3% A. melegueta extract were the most acceptable to the sensory panelists. Lactic acid bacteria and non-lactic isolates were isolated from the cheese. The cheese treated with 6 % honey and 6 % A. melegueta extract (6H, 6A) had the lowest bacterial count. The following blends of honey and ether extract of A. melegueta - 6H, 6A; 3H;3A; 0H;6A and 6H;0A is recommended as preservatives and additives of West African Soft Cheese.
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    Effect of cinnamon powder on the shelf life and quality attributes of zobo drinks.
    (Department of Science Education, Federal University of Technology, Minna, Nigeria., 2020) Salami, Khadijat Onozare; Badmos, A.A.; Lawal, M.O.; Kayode, Rowland M.O.; Balogun, M.A.; Lawal, A.O.
    Zobo is a highly acceptable beverage in West Africa with limited shelf life. This study determined the sensory and microbial attributes of Zobo drinks in storage when blended with cinnamon, a natural preservative. A Completely Randomized Design of six treatments (C0, C1, C1.5, C2, C2.5 and C3) was used, wherein the cinnamon content was varied, from 0 to 3g per 200 ml zobo drink. The pH, sensory properties, and Total Viable Count (cfu/ml) of the Zobo samples during a seven-day storage were monitored. The results revealed that pH of sample decreased with higher cinnamon content and days of storage, while the control sample increased in pH with storage. The taste scores of the zero cinnamon control was highest on the day of production, but decreased considerably with storage. The C3 (highest cinnamon level) sample was however highest in aroma, taste and general acceptability for the seven storage days. The C3 zobo sample inhibited microbial growth most throughout the days of zobo storage. It was concluded that cinnamon is a potent additive and preservative that improved the sensory properties and increased the shelf life by inhibiting microbial spoilage of zobo drink. The use of cinnamon additive at 3 g for every 200 ml of zobo drink is thus recommended.
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    Effect of pre-treatment methods on the physicochemical and anti-nutritional properties of Bambara groundnut yoghurt.
    (University of Paradeniya, Sri Lanka., 2020) Salami, Khadijat Onozare; Karim, O.R.; Belewu, M.A.; Olapade, G.M.
    Production of yoghurt from Bambara groundnut (BGN) had been reported to have some limitations on its stability and quality. This work was designed to determine the effect of pre-treatment methods on the physicochemical and anti-nutritional properties of Bambara groundnut yoghurt (BGNY). Seven yoghurt samples were made from BGN milk obtained from differently pre-treated BGN. The pre-treatment methods were germination (G), roasting (R), parboiling (P), germination and roasting (GR), roasting and parboiling (RP), germination and parboiling (GP), while untreated (U) served as the control. The viscosity, specific gravity (SG), Brix, total dissolved solids (TDS) and least gelation concentration (LGC) of both the pre-treated and untreated BGNY were 11.30-19.40 mpals, 1.02-1.05 g/mL, 2.0-6.90 (oBrix), 2350-3470 ppm and 6-12% respectively. Significant differences (P≤ 0.05) were obtained for viscosity except for U-BGN and GP-BGN, and none recorded for specific gravity. No significant differences (P≤ 0.05) were recorded for sedimentation stability and also LGC except for GR-BGN and G-BGN. Yoghurt produced from G-BGN had the best values in LGC, Brix, TDS, SG and sedimentation stability. Pre-treatments significantly decreased anti-nutritional properties, while lowest values were recorded for GR (40.36 mg/dL) in trypsin inhibitor, RP (12.23 mg/kg) in tannin and GP (4.64 mg/mL) in phytate reductions. It could be concluded that BGNY can be produced from pre-treated BGN, as pre-treatment significantly improved the stability of the yoghurt and reduced the anti-nutritional properties; and can be recommended that combined pre-treatment with GR-BGN should be adopted for large scale production of yoghurt since it had the best qualities.
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    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.
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    Nutraceutical Value of Eucalyptus Oil on the Quantity and Quality of Goat Milk.
    (SAAT, Federal University of Technology, Oweri, Nigeria, 2020) Belewu, M.A.; Yousuf, M.B.; Belewu, N.O.; Esan, O.T.; Salami, Khadijat Onozare; Yusuf, O.M.; Sangodele, O.T.
    The objective of the study was to investigate the efficiency of Eucalyptus oil as a feed supplement (on the performance characteristics) in sheep nutrition and effect on the quality and quantity of milk production. Fifteen pregnant sheep were randomized against the experimental diets in a completely randomized design model for 60days. Three different diets were prepared for the study namely; Treatment A (control), Treatment B (containing 1.0g/10kg of Eucalyptus oil) and Treatment C (containing 1.5g/10kg of Eucalyptus oil).The result showed that highest crude protein intake was noted in sheep fed with Treatments C, B and A respectively. The study also showed that there were significant differences in the milk quality and quantity of the experimental sheep due to Eucalyptus oil inclusion at different levels in the diet. The highest milk yield was recorded for Treatment C which was superior to the control while the least was for Treatment B Conversely, Treatment A had the highest butterfat and solids not fat contents. It is interesting to note that there was no significant different in the Total Solids content of the milk. In conclusion, the study revealed that inclusion of Eucalyptus oil in the basal diet of the sheep will improve the quality and quantity of milk.
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    Physical, chemical and sensory properties of bread from blends of wheat and Lima bean flours.
    (Nigerian Society for Experimental Biology, 2020) Salami, Khadijat Onozare; Kayode, Rowland M.O.; Dauda, A.O.; Abdulrafiu, F,I.
    The study was conducted to determine the physical, chemical, and sensory properties of bread produced from wheat and lima beans flour blends. The study adopted a 1 by 5 plus 1 factorial design; lima beans were processed into flour and used to substitute wheat flour in different proportions (0, 10, 20, 30, 40, and 50%). Bread produced from 100% wheat flour was used as control. The proximate result of the bread samples showed that substitution of wheat flour with lima bean flour significantly increased the protein, ash and the crude fiber content of the products with values ranging from 13.76-24.26%, 2.92-3.84%, and 5.42-6.00% respectively while a significant decrease was observed in the moisture, fat and carbohydrate content of the products with values ranging from 18.78-15.41%, 4.75-3.30%, and 54.37-47.19%, respectively. Increasing substitution level of wheat flour with lima beans flour increased all the functional parameters; water absorption capacity from 0.77-2.46 g/ml, oil absorption capacity 1.38-1.87 g/ml, swelling properties 1.07-1.98 g/cm3, bulk density 0.95-1.68 g/g and foam ability 2.07-2.67 mg. From the physical properties, it was observed that loaf weight increases with an increase in substitution levels but on the other hand, loaf volume and specific volume decreases significantly (P< 0.05) at increasing substitution levels from 150.24-173.98 g, 701.05-482.09 ml, and 4.67-2.77 cm3 respectively. The mean sensory score of the bread samples showed that all the composite bread samples were generally acceptable. However, sample substituted with 20% lima bean flour was best preferred having the highest score ratings by the panellist in all the sensory quality attributes evaluated.
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    Physico-Chemical and Sensory Properties of a Cheese-Like Product From The Blend of Soymilk and Almond Milk.
    (Agrosearch, 2019) Arise, Abimbola Kemisola; Opaleke, Deborah O.; Salami, Khadijat Onozare; Awolola, G.V.; Akinboro, D. F.
    In this study, the possibility of producing a cheese-like product from the partial substitution of soy milk with almond milk was investigated. The extracted almond milk was mixed with soy milk in a variable proportion of 10:90, 20:80, 30:70, 40:60, 50:50, and the control is soya milk alone (0:100) to produce a cheese-like product. Control and partially substituted cheese-like samples were stored in a refrigerator at a temperature of 4oC and examined for proximate, total titrable acidity, pH, total solid and sensory properties. The total titrable acidity of the cheese was between 0.23% and 0.33%, representing a significant increase in total titrable acidity from 0.23% to 0.33%. The pH increased with increase in the almond milk in the cheese, which varied between 6.45 and 6.90. The proximate composition ranged from 25.67%-29.97% for protein, 22.79%-26.45% for moisture, 30.58%-36.99% for fat, 7.02%-14.61% for carbohydrate, 1.20%-1.79% for ash, and 0.90%-2.03% for fibre. Protein and fat contents increased with increase in almond milk substitution, while carbohydrate and ash content decrease with increasing almond milk substitution. Sensory evaluation revealed a significant difference (p <0.05) in colour, taste, texture and overall acceptability, influenced by the varying proportions of added almond milk. However, there is no significant difference in aroma. The blend with 30% almond milk and 70% soy milk was most acceptable to panelists. The study showed the potential of almond milk as an alternative source of milk in cheese making with improved nutritional value and increased acceptability for the consumer.
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    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.
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    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.
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    Quality attributes of snack made from maize substituted with groundnut.
    (University of Paradeniya, Sri Lanka., 2020) Dauda, A.O.; Kayode, Rowland M.O.; Salami, Khadijat Onozare
    Snacks made of maize are popular in Nigeria, but deficient in two essential amino acids (Tryptophan and lysine) and niacin. In this study, the quality attributes of maize snacks fortified with groundnut paste (10- 40%) of boiled and roasted groundnut were studied. The functional properties of the flour blends were analysed. Snacks were analysed for proximate, colour and sensory attributes. Results showed significant differences (p<0.05) in the proximate composition of the blends. Protein content increased with the substitution of groundnut paste (13.15 to 24.31%), which could be responsible for the improved nutrition recorded in the snack samples produced. The ash, fat, and fibre contents also increased accordingly, with values ranging from 0.97-3.02%, 14.63-16.69%, and 1.50-1.67% respectively, but the carbohydrate content decreased with increasing substitution of the maize flour with the groundnut paste. The water and oil absorption, as well as the swelling capacities significantly decreased when increased levels of groundnut paste were used. Sensory evaluation revealed that the snacks made with 10 and 20% roasted groundnut paste substitution were better accepted and therefore can be recommended for large scale production.