Browsing by Author "Sani, ROA"
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Item Effect of fermentation time and mix ratio on some nutritional qualities of the dry mixture of maize and sorghum powder (Ogi)(Faculty of Technology, Josip Juraj Strossmayer University of Technology, Osijek, Croatia., 2017) Odewole, MM; Sunmonu, MO; Opaleke, DO; Adeyinka-Ajiboye, O; Sani, ROA; Aiyejoritan, MTThe effect of two process conditions (fermentation time (B) and mix ratio (A)) on the dry mixture of maize (M) and sorghum (S) powder (ogi) was investigated. Five mix ratios (1 (M50:S50), 2 (M60:S40), 3 (M70:S30), 4 (M80:S20), 5 (M90:S10)), and five fermentation times (6, 12, 18, 24 and 30 h) were considered. The drying was done at 50 °C in a convective fabricated cabinet dryer. It took about 2 hours for the drying to be completed. After drying, all samples were analysed for the output parameters (carbohydrate, crude fibre crude protein, fat content, vitamin C and magnesium content). The results showed that the interaction of all the levels of the two process conditions did not change the mean values of the carbohydrate, crude protein and magnesium contents of the dried fermented product (ogi powder). Various combinations of all the levels of the two process conditions did not cause the value of the carbohydrate, crude fibre, crude protein, fat, vitamin C and magnesium content to be higher than 83.5%, 0.6%, 3.2%, 1.2%, 3.0%, and 3.85 mg/100g respectively.Item Effect of Two Blanching Methods on the Nutritional Values of Tomato and Pumpkin Leaves.(University of Port Harcourt, Nigeria, 2021) Sunmonu, MO; Odewole, MM; Ajala, EO; Sani, ROA; Ogunbiyi, AOVarious blanching methods were applied to tomatoes and pumpkin leaves (Telfairia occidentalis) to investigate the effect of the different blanching method on some of its nutritional content. The effects of steam and water blanching as a pretreatment on raw tomatoes and pumpkin leaves (control) were investigated in this study using standard methods. For tomatoes, the %nitrogen, potassium, vitamin A, C and E) mg/100g for raw were;0.48, 68.82mg/100g, 0.88mg/100g, 38.82mg/100g, 0.78mg/100g respectively. 0.45, 69.68mg/100g, 0.58mg/100g, 32.43mg/100g and 0.55mg/100g for water blanched respectively and 0.42, 69.14mg/100g, 0.47mg/100g, 29.66mg/100g, 0.42mg/100g respectively for steam blanching. * For pumpkin leaves, the %nitrogen, potassium, vitamin A, C and E) mg/100g for raw were; 0.98, 46.82mg/100g, 4.63mg/100g, 60.41mg/100g, 0.89mg/100g respectively. 0.95, 46.73mg/100g, 2.38mg/100g, 41.08mg/100g and 0.59mg/100g for water blanched respectively and 0.94, 46.10mg/100g, 1.20mg/100g, 32.16mg/100g, 0.52mg/100g respectively for steam blanching. The results indicate that water and steam blanching significantly reduce the nutritional content. The values of the nutrient were higher in water blanching compared to steam blanching.Item Effects of Packaging Materials and Storage Period on the Nutritional Qualities of Dried Fermented Slurry (Ogi) Made from Sorghum, Millet and Soyabeans.(by Faculty of Science, Federal University, Oye-Ekiti, Ekiti State, Nigeria, 2017) Odewole, MM; Sunmonu, MO; Sani, ROA; Babarinde, YEThis study was carried out to investigate the effects of packaging materials (plastic container, nylon and paper envelopes) and storage period (30 days) on the nutritional qualities (carbohydrate, protein, crude fibre, fat, vitamin A, vitamin C and calcium) of dried ogi made from sorghum (sorghum bicolor)-(60%), millet ( Pennisetum glaucum)-(20%) and soya beans (Glycine max)- (20%) mixture. A small sized rectangular wooden storage structure was developed as part of the study to store the dried packaged product. Drying of the fermented slurry was done at a temperature of 50 deg C in a convective dryer ( Model DHG-9030) for a period of three (3) hours. Samples were taken at interval of 10 days of storage and analyzed for the stated nutritional qualities. Results obtained revealed that the interaction of each of the three packaging materials (plastic container, nylon and paper envelope) with storage period ( 10 - 50 days) had significant effect on the nutrients of the dried packaged product at P < or = 0.05. Protein, vitamin A, vitamin C, calcium, and moisture contents decreased with increase in storage period for each of the packaging material. Carbohydrate, fat and crude fibre contents displayed irregular pattern of combining increase, decrease or maintenance of constant values at different stages of the storage period. Generally, plastic container got the highest values of carbohydrate, crude fibre, vitamins A and B; and nylon envelope got the highest values of protein and fat contents; but the lowest values of moisture content; and paper enveloped retained the highest calcium content at each stage of the storage period. Comparatively, the packaged products stored outside the storage structure slightly retained nutrients better than those stored in the storage structure in most cases at the 50th day of storage. However, for secured keeping, prevention of insects and rodents attack, and harsh effect of sudden change in ambient weather condition on the stored product, the storage structure which is similar to pantry or cupboards in kitchens should still be used.