Browsing by Author "Sunmonu, M.O."

Now showing 1 - 7 of 7
  • Item
    Comparative analysis of physico-chemical properties of oil extract from two varieties of fluted pumpkin seeds using different extraction methods
    (Kathmandu University Journal of Science, Engineering and Technology. Published by Kathmandu University of Science, Engineering and Technology, Dhulikhel Kavre PB No 6250 Kathmandu Nepal. Available online at https://www.nepjol.info/index.php/KUSET/article/view/21283, 2017) Sunmonu, M.O.; Ajala, E.O.; Odewole, M.M.; Morrison, S.; Alabi, A.M.
    This study investigates physical and chemical properties two seeds namely Ugba (Telfairia pedata) and Ugwu (Telfairia occidentalis) using soaking soxhlet methods of extraction. The physical properties examined are moisture content, ash content, crude protein, fat and oil, crude fibre and carbohydrates. The chemical properties examined are Acid value (mgKOH/g), saponification value, iodine value, free fatty acid, peroxide and refractive index. Higher mean values of moisture content, ash content, crude fibre and carbohydrates were noticed in Ugwu than in Ugba under soaking method. However, the trend was reversed for crude protein and free fatty acid, in whose case they appear to be higher in Ugba than in Ugwu. For soxhlet method, moisture content, ash content, crude fibre and carbohydrates seems to have higher mean values in Ugwu seed compared to when Ugba seed was used. However, crude protein and fat and oil content were higher using Ugba seed than Ugwu seed oil. For soaking method, Ugba seed seem to produce higher mean values of sap value, iodine value, and refractive index when compared with Ugwu seed. On the other Ugwu, seems to produce acid value, free fatty acid and peroxide value when compared with ugba for soaking method. Using soxhlet apparatus however, Ugba seed produces higher mean values for acid value, sap value, iodine value, and free fatty acid compared to Ugwu. The reverse was the case with peroxide and refractive index, still with soxhlet apparatus.
  • Item
    DEVELOPMENT OF A DOUGH KNEADING MACHINE WITH THREE DIFFERENT DETACHABLE BEATERS
    (2021-01-01) Sunmonu, M.O.; Sanusi, M.S.; Hussein, J. B.; Anjorin, I.B.; Abodunrin, T.; Adeleke, O. J.
    Dough kneading is an essential operation which enhances the development of gluten that gives bread its structure. Manual dough kneading is laborious, energy-sapping and time consuming, even at a small-scale level of production. This study focused on the development of dough kneading machine and evaluation of the effects of beaters type (elbow, flat and wired) on the physical qualities of bread. The kneader performance was evaluated based on kneading time, kneading efficiency and kneading capacity. The physical properties of the bread in terms of volume, bulk density and weight loss for each beater was measured and analysed statistically at p<0.05. The result shows that kneading time varied significantly based on beater type. Optimum kneading time was achieved at 20 min, 27 min and 35 min for elbow, flat and wired beaters respectively. The optimum kneading efficiency and capacity were found to be 90.13% and 18 kg/h while using elbow beater. From the product evaluation, the beater type had no significant effect at p<0.05 on the volume, bulk density and weight loss of the bread produced using the developed dough kneader. The developed dough kneading machine was efficient for the production of bread when using the elbow beater
  • Item
    Effect of fermentation time and mix ratio on some nutritional qualitiesof the dry mixture of maize and sorghum powder (Ogi).
    (Croatian Journal Food Science and Technology, 2017) Odewole, M.M; Sunmonu, M.O.; Opaleke, D.O.; Adeyinka-Ajiboye, O.; Sani, R.O.A.; Aiyejoritan, M.T.
    The 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
    Effects of packaging materials, pickling agents and spices on the microbial counts of pickled okra
    (Nigerian Journal of Pure and Applied Science, 2016) Sunmonu, M.O.; Ajala, E.O; Odewole, M.M.; Adebiyi, J; Osuolale, A.L.
    Okra samples classified as variety 47-4 according to National Horticultural Research Institute (NIHORT), Ibadan, Nigeria were separately pickled in olive oil, groundnut oil and vinegar (5% acetic acid) spiced with ginger, garlic and mixture of ginger and garlic preserved in stainless steel, glass and plastic jars (12 jars each) for 7days at room temperature. For the purpose of comparison, the spices were controlled for using a parallel experiment with no spices added to the pickled okra. The storage environment temperature and relative humidity ranges from 260C to 290C and 66% to 78% respectively. Various microbial growth or count (bacteria and fungi) such as Total Viable Count, Coliform Count, Fecal Coliform Count and Fungal Count of each treatment combination (packaging materials, the pickling agents and spices) were observed at the end of the experiment and the result was evaluated using ANOVA at p ≤ 0.05. From the results of the research, vinegar in glass jars shows an absent of some microorganisms as well as the least microbial counts (1.0 × 105 cfu/ml) irrespective of the spice used. Mixture of spices in any pickling agents irrespective of the packaging materials shows great increase in microbial load beyond value gotten when individual spices were used. In general, highest microbial load were observed in okra pickled with olive oil, spiced with ginger and preserved in stainless steel jar while okra pickled in vinegar shows comparatively very low microbial count. Generally, the TVC ranges within 8.6 × 105 to 1.0 × 105 cfu/ml, CC range from 6.9 × 105 to 0.00 cfu/ml, FCC ranges from 3.7 × 105 to 0.00 cfu/ml while FC ranges from 3.2 × 103 to 1.0 × 103 cfu/ml.
  • Item
    Optimization of a two stage process for biodiesel production from shea butter using response surface methodology
    (Egyptian Journal of Petroleum, 2017-12) Ajala, E.O.; Aberuagba, F.; Olaniyan, A.M.; Ajala, M.A.; Sunmonu, M.O.
    The challenges of biodiesel production from high free fatty acid (FFA) shea butter (SB) necessitated this study. The reduction of %FFA of SB by esterification and its subsequent utilization by transesterification for biodiesel production in a two stage process for optimization studies was investigated using response surface methodology based on a central composite design (CCD). Four operating conditions were investigated to reduce the %FFA of SB and increase the %yield of shea biodiesel (SBD). The operating conditions were temperature (40–60°C), agitation speed (200–1400 rpm), methanol (MeOH): oil mole ratio: 2:1–6:1 (w/w) for esterification and 4:1–8:1 (w/w) for transesterification and catalyst loading: 1–2% (H2SO4, (v/v) for esterification and KOH, (w/w) for transesterification. The significance of the parameters obtained in linear and non-linear form from the models were determined using analysis of variance (ANOVA). The optimal operating conditions that gave minimum FFA of 0.26% were 52.19°C, 200 rpm, 2:1 (w/w) and 1.5% (v/v), while those that gave maximum yield of 92.16% SBD were 40°C, 800 rpm, 7:1 (w/w) and 1% (w/w). The p-value of <0.0001 for each of the stages showed that the models were significant with R2 of 0.96 each. These results indicate the reproducibility of the models and showed that the RSM is suitable to optimize the esterification and transesterification of SB for SBD production. Therefore, RSM is a useful tool that can be employed in industrial scale production of SBD from high FFA SB.
  • Item
    Optimization of a two-stage process for biodiesel production from shea butter using Response Surface Methodology
    (Egyptian Journal of Petroleum (EGYJP). Published by Elsevier. doi: 10.1016/j.ejpe.2016.11.005, 2017) Ajala, E.O.; Aberuagba, F.; Olaniyan, A.M.; Ajala, M.A.; Sunmonu, M.O.
    The challenges of biodiesel production from high free fatty acid (FFA) shea butter (SB) necessitated this study. The reduction of %FFA of SB by esterification and its subsequent utilization by transesterification for biodiesel production in a two stage process for optimization studies was investigated using response surface methodology based on a central composite design (CCD). Four operating conditions were investigated to reduce the %FFA of SB and increase the %yield of shea biodiesel (SBD). The operating conditions were temperature (40–60 C), agitation speed (200– 1400 rpm), methanol (MeOH): oil mole ratio: 2:1–6:1 (w/w) for esterification and 4:1–8:1 (w/w) for transesterification and catalyst loading: 1–2% (H2SO4, (v/v) for esterification and KOH, (w/w) for transesterification. The significance of the parameters obtained in linear and non-linear form from the models were determined using analysis of variance (ANOVA). The optimal operating conditions that gave minimum FFA of 0.26% were 52.19 C, 200 rpm, 2:1 (w/w) and 1.5% (v/v), while those that gave maximum yield of 92.16% SBD were 40 C, 800 rpm, 7:1 (w/w) and 1% (w/w). The p-value of <0.0001 for each of the stages showed that the models were significant with R2 of 0.96 each. These results indicate the reproducibility of the models and showed that the RSM is suitable to optimize the esterification and transesterification of SB for SBD production. Therefore, RSM is a useful tool that can be employed in industrial scale production of SBD from high FFA SB.
  • Item
    Optimization of the Performance of a Vertical Screw Jack for Groundnut Oil Extraction
    (Centrepoint Journal (Science Edition), 2018) Odewole, M.M; Sunmonu, M.O.; Ajala, E.O.
    Groundnut (Arachis hypogaea) is one of the oil seeds in the category of the second most valuable commodity in the world trade. One of the methods of extracting groundnut oil is with the use of mechanical device which offsets some of the problems of traditional and chemical methods of extraction. Most local processors of groundnut oil do not use to or do not know how to put into consideration processing factors/inputs (temperature, heating time, pressure, moisture content and so on) that can lead to better (optimum) oil extraction outputs. This situation is causing low oil yield and low extraction efficiency, high extraction loss and poor quality of oil even when machines are used for extraction. Therefore, this study used a vertical screw jack to extract groundnut oil and also optimize the oil extraction process with the use of Design Expert (8.0.3 version) computer software package. Three levels of temperature (50, 60 and 70oC) and two levels of heating time (5 and 10 min) were used to pretreat seeds in the extraction chamber of the vertical screw jack prior to oil extraction process. The extraction process were estimated for oil yield, extraction efficiency and extraction loss; and oil quality in terms of Free Fatty Acid (FFA), saponification value, acid value, refractive index and viscosity were analyzed. Results showed that, optimum oil yield (29.90%), extraction efficiency (48.12%) and extraction loss (4.23%) were achieved at temperatures and time of heating of 50, 50.21 and 70oC; and 10, 5.02 and 10 min respectively. Temperature of 50oC and time of heating of 10, $5.00 + 0.00 CPJ, 10, 10, 5 and 5 min gave optimum values of 3.38 mgKOH/g, 190.26 mgKOH/g, 6.74 mgKOH/g, 1.45 and 1.47 cm/s for FFA, saponification value, acid value, refractive index and viscosity respectively; whereas, optimum value of 5.06 was obtained for pH at temperature of 50.15oC and 9.98 min time of heating.