Browsing by Author "Sunmonu, M.O"

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    Determination of physical properties of Almond seed related to the design of food processing machines
    (Nigerian Journal of Pure and Applied Science, 2016) Sunmonu, M.O; Iyanda, M.O.,; Odewole, M.M; Ajala, E.O; Moshood, A.N.; Aduba, J.J.
    In this study, some selected physical properties of two varieties of Almond seed (Red and White) grown in Nigeria were determined. The physical properties of Red Almond were Major Diameter (49.35±4.16mm), Intermediate Diameter (33.05±2.79mm), Minor Diameter (23.37±2.31mm), Weight (10.20±2.24g), Geometric mean diameter (33.59±2.41mm), Arithmetic mean Diameter (35.26±2.45mm), Surface Area (3564.6±524.1mm2), Sphericity (68.3±4.36%), Volume (0.5023±0.07cm3), Density (19.53±3.82g/cm3) while values of coefficient of static friction of 0.45±0.04, 0.40±0.06 and 0.52±0.06 were recorded for glass, metal and wood surface respectively in red almond. Also values of angle of internal friction of 24.12 ± 1.92, 21.93±3.00 and 27.50± 2.64 were recorded for glass, metal and wood surfaces in red almond. The properties of white Almond were: Major diameter (61.26±4.15mm), Intermediate diameter (29.61±3.05mm), Minor diameter (21.52±1.59mm), Weight (10.9±1.52g), Geometric mean diameter (33.86±2.09mm), Arithmetic mean diameter (37.47±2.13mm), Surface area (3616.10±453.7mm2), Sphericity (55.39±3.46%), Volume (0.51±0.06cm3), Density (22.33±3.48g/cm3) while values of coefficient of static friction of 0.41±0.06, 0.41±0.07 and 0.51±0.05 were recorded for glass, metal and wood surface respectively in white almond. Also values of angle of internal friction of 22.20± 2.76, 22.38 ±3.45 and 26.96± 2.23 were recorded for glass, metal and wood surfaces in white almond. Statistical test (independent t test) on the properties showed there were significant difference at 5% level between Red Almond and White Almond.These properties are also needed for analytical prediction of the drying behaviour of agricultural materials. These properties are also use to determine heat transfer in agricultural materials.
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    Nutritional response of Okra to various packaging materials and chemical pickling agents
    (Journal of Research in Forestry, Wildlife and Environment, 2016) Sunmonu, M.O; Ajala, E.O.; Adebiyi, A.J.; Osuolale, A.L.
    The research is focused at determining the nutritional response of Okra when pickling is carried out using different antimicrobial liquids (vinegar, olive oil, and groundnut oil) and packaging materials (glass jar, plastic and stainless steel), as well as make a comparism when spices (garlic, ginger, mixture of garlic and ginger) are added as well as control (no treatment). The okra variety used was purchased from IITA (variety 47-4), based on NIHORT classification. Groundnut oil was extracted using a hydraulic press, and the physico-chemical properties of the groundnut oil was determined in the laboratory. The other antimicrobial liquids were purchased from a grocery store. The relative humidity and temperature of the storage environment was determined three times daily (8:00 a.m, 12:00 p.m, and 5:00 a.m.) for a period of 7 days. The nutritional content of okra such as crude fibre, calcium, vitamin A and vitamin C were determined at the end of the experiment. The mean result of crude fibre, calcium, vitamin C and vitamin A from okra samples after pickling showed that vitamin C of okra stored in stainless steel was significantly higher (36.06 mg/100g) than those of glass (35.02 mg/100g) and plastics (36.03 mg/100g).The mean calcium content of okra stored in plastic (80.730%) was significantly higher than those stored in glass (80.320%) and stainless steel (80.010%) respectively. Crude fibre of stored okra (3.24%) using groundnut oil was higher compared to when vinegar and olive oil were used respectively.