Browsing by Author "Sanusi, Mayowa Saheed"

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    Comparative Studies on Energy Requirements in Production of Condiment from Castor seeds (Ricinus communis) and Melon seeds (Citrullus vulgaris)
    (Academia Journal of Food Research, 2016-07-11) Sanusi, Mayowa Saheed; Akinoso Rahman; Anjorin Ismaila Babatunde
    Energy requirements in production of condiments from castor seeds and melon seeds were estimated. This was targeted towards providing information that will enhance better strategies for controlling their energy usage during production operations. Data on energy inputs in each unit operation was obtained by direct measurement and fitted into standard equations. The mean total energy for processing 1 kg of raw castor oil seeds into condiment was estimated to be 300.30 ± 3.46 MJ, while the mean total energy for processing 1kg of raw melon seeds into condiment was 141.75 ± 1.16 MJ. Comparing the two production processes, boiling operation was identified as the most energy intensive operation during the conversion of melon seeds into condiment with energy value of 126 ± 3.46 MJ ≈ 88.89% and energy value of 252 ± 2.66 MJ ≈ 83.92% for castor oil seeds into condiment. Mashing and fermentation were identified as the least energy consuming operation with energy value of 0.13 ± 0.01 MJ ≈0.04% and 0.13 ± 0.01 MJ ≈ 0.09% respectively. Castor seeds required more energy than melon seeds in conversion to condiment.
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    Digitalization of Rice Value Chain in Nigeria with Circular Economy Inclusion for Improved Productivity – A Review
    (Heliyon - Cell Press, 2024-06-15) Odewole, Michael Mayokun; Sanusi, Mayowa Saheed; Sunmonu, Musliu Olushola; Yerima, Suleiman; Mobolaji, Dare; Olaoye, Joshua Olanrewaju
    Agriculture is a primary sector of production that is important for providing basic raw materials for many sectors. There seemed to be more people practicing it traditionally, and this situation is limiting the buoyancy of agricultural productivity. Traditional agriculture cannot fully thrive in the 21st century. This is because the global human population is currently growing at an alarming rate that is much higher than the agricultural productivity requirements to strike a balance, especially between food demand and supply. Hence, there is a need to take advantage of technology and incorporate it into agriculture with a view to bridging the gaps created by traditional agriculture. In this review paper, agricultural productivity information as it relates to the human population is presented. Also presented was background information on digital technology and its connections to agriculture through the use of some existing digital technology devices for improved productivity. Furthermore, matters relating to the rice value chain, with specific attention to Nigeria, were given extensive consideration. The circular economy (CE) approach was presented as a means of converting the three (3) major rice value chain by-products or wastes (straw, husk, and bran) to other value-added products. The CE will protect the environment and make it more friendly. Also, it will improve productivity, increase income, and create better living conditions for those in the rice value chain in Nigeria.
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    Exploring recent developments in novel technologies and AI integration for plant-based protein functionality: A review
    (Elsevier B.V. the Netherlands, 2024-03) Alasi, Sodiq Oladimeji; Sanusi, Mayowa Saheed; Sunmonu, Musliu Olushola; Odewole, Michael Mayokun; Adepoju, Abiola Lydia
    The increasing demand for plant-based proteins faces challenges due to their inherent functional limitations. To meet eco-friendly standards, several “green" and innovative processing technologies like high-pressure processing (HPP), pulse electric field (PEF), precision fermentation, 3D extrusion, and ultrasonic technology are gaining attention for protein functionality. Modifying protein structure through these technologies unlocks unique possibilities for functional food design. Understanding the mechanisms and advancements of these technologies is crucial for targeted functional improvements, opening new pathways for exploration. This review explores recent advances in HPP, PEF, precision fermentation, 3D extrusion, and ultrasonic technology for enhancing plant protein functionality, detailing their positive impacts. The role of Artificial Intelligence (AI) in discovering health-enhancing molecules in functional food ingredients is examined. Real-time monitoring and software development for precise protein control are key tools for leveraging these technologies effectively. Moreover, the need for further research in digitalization technologies to advance healthier and sustainable food choices was highlighted. Thus, the review offers invaluable insights for food researchers and scientists, providing a roadmap to advance the development of healthier, innovative, and sustainable food choices, aligning with evolving consumer preferences and eco-friendly standards.
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    Exploring Recent Developments in Novel Technologies and AI Integration for Plant-Based Protein Functionality: A Review
    (Elsevier, 2024-05) Alasi, Sodiq Oladimeji; Sanusi, Mayowa Saheed; Sunmonu, Musliu Olushola; Odewole, Michael Mayokun; Adepoju, Abiola Lydia
    The increasing demand for plant-based proteins faces challenges due to their inherent functional limitations. To meet eco-friendly standards, several “green" and innovative processing technologies like high-pressure pro cessing (HPP), pulse electric field (PEF), precision fermentation, 3D extrusion, and ultrasonic technology are gaining attention for protein functionality. Modifying protein structure through these technologies unlocks unique possibilities for functional food design. Understanding the mechanisms and advancements of these technologies is crucial for targeted functional improvements, opening new pathways for exploration. This review explores recent advances in HPP, PEF, precision fermentation, 3D extrusion, and ultrasonic technology for enhancing plant protein functionality, detailing their positive impacts. The role of Artificial Intelligence (AI) in discovering health-enhancing molecules in functional food ingredients is examined. Real-time monitoring and software development for precise protein control are key tools for leveraging these technologies effectively. Moreover, the need for further research in digitalization technologies to advance healthier and sustainable food choices was highlighted. Thus, the review offers invaluable insights for food researchers and scientists, providing a roadmap to advance the development of healthier, innovative, and sustainable food choices, aligning with evolving consumer preferences and eco-friendly standards.