Browsing by Author "Sanni-Olayiwola, H.O"

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    Physical and Chemical Properties of moringa fortified orange fleshed sweet potato flour for complimentary food
    (Croatian Journal of Food Technology, Biotechnology and Nutrition, 2017) Kolawole, Fausat; Balogun, M .A; Sanni-Olayiwola, H.O; Abdulkadir, S.O
    Abstract Infants from the age of 6 to 12 months are vulnerable to malnutrition in developing countries, especially Vitamin A and other micronutrient deficiencies, due to inadequacy of breast milk and supply of insufficient nutrients through local diets such as poridges made from plain cereals. The aim of this study was to develop complementary food from composite flours of sweet potato (Ipomoea batatas L.) with orange flesh (OFSP), which is rich in beta carotene and germinated moringa (Moringa oleifera Lam.) seed which is rich in protein. Five composite flours were formulated from OFSP and germinated moringa seed flour in the proportions (%); 100:0, 95:5, 90:10, 85:15 and 80:20. The physical properties of the composite flours were evaluated and chemical analyses were carried out. Result of preliminary study showed that the beta carotene content of dehydrated OFSP paste obtained by mashing of cooked sweet potato slices (14.66 mg/100g) was lower than the flour of blanched, dried and milled OFSP chips (14.82 mg/100g). The OFSP flour was thus used in the preparation of five mixtures with different proportions of moringa seed flour. The carbohydrate, fat, protein, crude fibre and ash contents of OFSP-Moringa complementary blends were in range: 78.03% - 65.35%; 7.85% - 11.55%; 4.38% - 13.13%, 0.90% - 0.92% and 1.13% - 2.55%, respectively. The protein, fat and ash content of the research blends increased with increasing amounts of germinated moringa seed flour. A daily intake of 30g tested flour mixtures, regardless of composition, due to high value of Vitamin A (413-487.00 μg Retinol Activity Equivalents- RAE), can meet 100% of the recommended dietary allowance of vitamin A (400-500 μg RAE) for infants (6-12months). This study has shown the physical and chemical characteristics of five mixtures of sweet potato and moringa seeds flours as complementary blends. Compared to the control (Nigerian Nestle cerelac) they were showed favourably, especially blend of 80% OFSP and 20% germinated moringa seed flour and could therefore serve as a cheaper and healthier substitute for complementary feeding.
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    Production and sensory evaluation of Kunun-zaki sweetened with orange fleshed sweet potato (Ipomoea batatas) syrup
    (Croatian Journal of Food Science and Technology, 2018) Kolawole, Fausat; Balogun, Mutiat; Oyeyinka, Samson; Suleiman, Halima; Sanni-Olayiwola, H.O; Kareem, M.B
    Vitamin A deficiency is a public health problem in Nigeria hitting hardest on people in the savannah zones. This has accounted for child mortality and blindness. Therefore, there is need to develop vitamin A rich food that is affordable and appealing to consumers. Orange-Fleshed Sweet Potato (OFSP) (Ipomoea batatas) is a variety of sweet potato now emerging as an important root crop with the possibility of tackling the problem of vitamin A deficiency. In this study, physicochemical properties and sensory quality of Kunun-zaki, a non-alcoholic beverage sweetened with OFSP syrup was compared to that sweetened with sugar and sugar syrup (100 ml/10g of sweetener). The result of the physicochemical properties showed that the kunun-zaki samples were not significantly different in their pH and total titratable acidity; with values ranging from 3.93-4.0 and 0.18-0.20 g/100ml, respectively. The kunun-zaki samples were however significantly different in their obrix content. The OFSP sweetened sample recorded the highest obrix value of 15.20o, followed by sugar sweetened kunun-zaki sample (13.30o) and sugar syrup sweetened kunun-zaki (11.63o). Result of the sensory analysis showed that the sample sweetened with OFSP syrup had the best sensory attributes. The OFSP sweetened sample also had the best sensory attributes evaluated (colour, flavor, texture and overall acceptability). The result of this study showed that Kunun-zaki sweetened with OFSP syrup was highly acceptable and could therefore serve as a dietary means of alleviating vitamin A deficiency especially in the northern part of Nigeria where the local beverage is mostly consumed.