Browsing by Author "Sunmonu, MO"

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    Application of response surface methodology (RSM) to osmotic dehydration and drying of green bell peppers
    (Faculty of Technology, Josip Juraj Strossmayer University of Technology, Osijek, Croatia, 2017) Odewole, MM; Sunmonu, MO; Adeyinka-Ajiboye, O; Adako, RO; Oyeniyi, SK
    A study to investigate the effect of osmotic solution concentrations of common salt (5%(w/w), 10%(w/w), 15%(w/w), 20%(w/w) and 25%(w/w)) and osmotic process durations (60 min, 90 min, 120 min, 150 min and 180 min) at average room temperature of 31 °C on the drying rate and nutritional qualities (vitamin C, crude protein, crude fibre, fat and ash content) of green bell peppers was conducted. Response Surface Methodology (RSM) under central composite design in Design Expert 8.0.3 computer software package was used to design the experiment, analyze data, and present all results with 3-dimensional plots. The temperature of 50 °C was used to dry all the pre-treated samples to the moisture content of about 7% (wb) in a fabricated cabinet dryer. The results showed that an increase in osmotic solution concentration and osmotic process duration caused the drying rate to drop to about 18g/h, then later increase to more than 21 g/h; vitamin C did not reduce below 50 mg/100g; crude protein increased but later reduced, however the range of about 18-20.5% was obtained; crude fibre increased to about 4.8% but later reduced to about 4.6%; also, fat decreased but later increased to a maximum value of about 16.5%. The increase in osmotic solution concentration kept the ash content at a steady value of about 4.01%, but the increase in osmotic process duration led to a very sharp increase in ash content from 4.01% to 4.25%. All drying rate (15.53g/h) and nutrients values obtained were better than the control value, that is, an untreated dried sample (vitamin C (46.02 mg/100g), crude protein (17.40%), crude fibre (4.16%), fat (11.42%), ash content (4.01%). This further confirmed that osmotic dehydration is a quality improving pre-treatment method.
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    Comparative Analysis of Physico-Chemical Properties of Oil Extract from Two Varieties of Fluted Pumpkin Seeds Using different Extraction Methods
    (Kathmandu University, Nepal, 2017) Sunmonu, MO; Ajala, EO; Odewole; Morrison, S; Alabi, AM
    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.
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    Computational Fluid Dynamics (CFD) Simulation of Hot Air Flow Pattern in Cabinet Drying of Osmo-Pretreated Green Bell Pepper
    (Federal University of Technology Minna, Nigeria, 2017) Odewole, MM; Sunmonu, MO; Oyeniyi, SK; Adesoye, OA
    Computational Fluid Dynamics simulation of air flow distribution, air velocity and pressure field pattern as it will affect moisture transient in a cabinet tray dryer is performed using SolidWorks Flow Simulation (SWFS) 2014 SP 4.0 program. The model used for the drying process in this experiment was designed with Solid Works 2014 SP4.0 while the simulation was performed using SWFS 2014 program using the standard turbulence Intensity-Length model in steady-state regime. The effects of the model were used to analyze the flow parameters and it was observed that fluid density vary along the distance of travel. The average air temperature gotten in the process of the Computational Fluid Dynamics (CFD) simulation was in agreement with the experimental preset temperature for drying green bell pepper with an error of 0.02 %. The dryer model describes the transfer process and flow field pattern of air in the drying chamber and predicts the instantaneous temperature, air velocity, pressure field pattern at any location of the dryer with emphasis on the drying trays. The R-squared values of drying parameters as they vary with distance of travel along the trays were presented in order to know the relationship of these parameters with the dryer setup.
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    Design of a Varying Die-Plate Fish Feed Pelletizer and Performance Evaluation Using a Non-Conventional Feed Sources
    (King Mongkut University of Technology, North Bangkok, Thailand, 2018) Sunmonu, MO; Odewole, MM; Falua, KJ
    An electrically-operated fish feed pelletizer was designed, fabricated and tested. The machine was incorporated with an easily detachable die plates capable of extruding different sized feed. Performance evaluation pf the machine was carried out using a non-conventional feed resources of fermented citrus and plantain peels each formulated with fish feed constituents such as fish oil and groundnut cake prepared at a moisture content of 20% wet basis. The performance indices considered in the evaluation of the pelletizer were pelleting efficiency, percentage recovery and percentage of unpelleted feed. Results obtained when 250 g of formulated feed was introduced into the pelletizer showed an higher pelleting efficiency (91.50%), percentage recovery (73.20%) and a lower percentage of unpelleted feed (26.81%) when die palte having screen size of 5 mm holes was used. Evaluation using die plate having 3 mm holes showed that the average values of pelleting efficiency, percentage recovery, and percentage unpelleted feed were 82.09, 65.67 and 35.73% respectively. Statistical analysis of the performance indices with respect to 3 mm and 5 mm die sizes showed that performance indices had significant difference on formulated feed having fermented citrus peel while not statistically significant for feed formulated with fermented plantain peel at P < 0.05.
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    Design, construction and performance evaluation of a mini-scale batch reactor for biodiesel production: A case study of shea butter
    (Prince of Songla University, Thailand, 2018) Ajala, EO; Aberuagba, F; Olaniyan, AM; Ajala, MA; Sunmonu, MO; Odewole, MM
    This study developed a mini-scale batch reactor after evaluating the kinetics of biodiesel production. The reactor was evaluated for its performance by two-stage and one-pot syntheses methods using shea butter. The biodiesel produced was characterized and compared with the ASTM standards for biodiesel and diesel. The reactor was designed for 6.5 L total and 4.5 L working volume; the power rating and power delivery were 2.0 and 1.5 hp, respectively. The operating conditions for the reactor to attain its highest yields of 91.01% and 76.67% with the two alternative methods had 800 rpm agitation speed and 40oC temperature. The reactor achieved the design objective of better than 90% biodiesel yield with the two-stage method only. The biodiesel quality satisfied the ASTM standards. Therefore, the reactor could be scaled up for industrial production of biodiesel.
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    Determination of Selected Thermal Properties of Pumpkin (Cucurbita Pepo) Seeds
    (2021) Sunmonu, MO; Odewole, MM; Adeyinka, OA; Sanusi, MS; Musa, SO
    In this study, some selected thermal properties (specific heat, thermal conductivity and thermal diffusivity) in the moisture content range of 5.0-5.6% or green and 4.80 – 5.20% for white varieties of pumpkin seeds were determined. The specific heat was measured using mixture method while the thermal conductivity was measured by transient technique using the heat line source. The green pumpkin seed has average moisture content of 5.2% higher than moisture content of white pumpkin seed of average 4.8%. The average specific heat values of green pumpkin seed are 6.171kJ/kgK and white pumpkin seed 4.327kJ/kgK. The thermal conductivity values for white pumpkin seed ranged from 0.074 to 0.288 W/m°C while that for green pumpkin seed ranged from 0.079 to 0.433 W/m°C. The thermal diffusivity values for green pumpkin ranged from 0.0011 to 0.06 m2/s while that for white pumpkin seed ranged from 0.01 to 0.06 m2/s. It was concluded that the higher the moisture content (5.2%) the higher the value of specific heat of seed (6.171kJ/kgK). It can also be concluded that the thermal conductivity (0.079 to 0.433 W/m°C) value is higher with high moisture content (5.2%).
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    Determination of Some Mechanical Properties of Almond Seed Related to the Design of Food Processing Machines
    (Faculty of Engineering and Technology, University of Ilorin, Nigeria, 2015) Sunmonu, MO; Iyanda, MO; Odewole, MM; Moshood, AN
    In this study, some selected mechanical properties of red and white varieties of Almond seeds grown in Nigeria were determined using Testometric M500 – 100AT machine. The fracture force, compressive strength, deformation at yield for red varieties were 2679.40 ± 580.29 N, 408.70 ± 41.90 N/mm2 and 7.03 ± 0.65 mm respectively. The values obtained for the white varieties were 2843.90 ± 330.22 N, 396.20 ± 49.40 N/mm2 , and 7.27 ± 0.46 mm. The determined engineering properties are vital for the design of postharvest handling and processing systems for Almond seeds as statistical test showed that there are significant differences (at 5% level) between the engineering properties of the two seeds studied.
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    Determination of Some Physical Properties of Almond Seed Related to the Design of Food Processing Machines
    (Faculty Physical Sciences and Faculty of Life Sciences, University of Ilorin, Nigeria., 2016) Sunmonu, MO; Iyanda, MO; Odewole, MM; Ajala, EO; Moshood, AN; Aduba, JJ
    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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    Development and Performance Evaluation of a Re-Circulatory Vegetable Moisturizer.
    (Faculty of Engineering, University of Maiduguri, Nigeria, 2016) Sunmonu, MO; Odewole, MM; Obajemihi, OI; Ayodeji, AT
    A re-circulatory vegetable moisturizer for preventing wilting in vegetables was developed and its performance evaluation carried out. Freshly harvested Amaranthus vegetables were used for the experiments. The temperature and relative humidity were monitored daily. The vitamin A of this produce was determined at intervals of two days for 9 days. The effects of the storage parameters (temperature and relative humidity) on the nutritional value of the produce were determined using statistical analysis of variance (ANOVA). Further analysis by Duncan’s New Multiple Range Test (DNMRT) was carried out to compare the means. The vegetable moisturizer was evaluated by comparing the change in nutritional (vitamin A) of Amaranthus vegetable with hand wetting system and no wetting condition. The results showed that the moisturizer had higher mean vitamin A content (4.93mg/100g)compared to the mean vitamin A content of the manual wetting (4.88mg/100g) and no wetting condition (4.57mg/100g). The sensory characteristics showed that the Moisturizer was more desirable when compared to the manual wetting and no wetting condition after nine days. It was concluded that the Moisturizer preserved the nutritional and sensory characteristics (texture and colour) better than the manual and no wetting condition as a result of lower temperature, higher relative humidity and better water draining of the Moisturizer.
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    Development of Battery Operated Evaporative Cooling System for Storing Perishables
    (Association of Professional Engineers of Trinidad and Tobago, 2017) Sunmonu, MO; Odewole, MM; Obajemihi, OI; Akepenpuun, TD; Jimoh, Mikail
    A study was conducted to develop a battery operated evaporative cooling structure for storing perishable fruits (pears). The structure consists of a cooling chamber made of aluminium which is inserted inside the galvanized steel interspaced with river bed sand of 7cm. The interspace soil is constantly wetted with water at room temperature to keep the soil moist condition. The other components attached are fan blades which are connected to 12 voltage battery and control by on and off switch to reduce temperature and increase relative humidity of air, electric wires and battery holder. The fan is designed in a way to suit the required operation. It consists of a stator (stationary part) and the rotor (rotary part). The fan blades are attached to the rotor which results in blowing of air due to electromagnetic induction. The capacity of the cooling chamber, amount of air moved in one revolution and fan pressure were 14,888,367mm3 ,95.5 rpm and 14.96N/m2, respectively. Freshly harvested but matured pears were used for the experiment. The temperature and relative humidity were monitored on daily bases. The mean temperature in the storage structure and ambient were 24.93°C and 31.14°C respectively, while the mean relative humidity in the ECS and ambient were 89.5% and 61.14% respectively. Results showed that the constructed evaporative cooling structure (ECS) was able to maintain store produce at the temperature close to room temperature.
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    Development of U-Channel Screw Jack for Vegetable Oil Extraction
    (Faculty of Engineering, University of Nigeria, Nsukka, 2017) Odewole, MM; Sunmonu, MO; Oyeniyi, SK; Adesoye, OA; Ikubanni, PP
    A U-channel screw jack for extracting vegetable oil was developed through design (with Solid works–Computer Aided Design (CAD)) and fabrication processes. A factorial experiment in a Randomized Complete Block Design (RCBD) was used to investigate the effect of heating temperature (50, 60 and 70°C) and heating time (5 and 10 min) on the performance of the machine in terms of oil yield, extraction efficiency and extraction loss with groundnut as the feedstock. Results of the machine design for some of the machine components gave the following values: U-channel structural frame made of mild steel (80 x 160 x 650 mm), compression cap ( 70 mm) and heater band(3.5kW). Also, the performance evaluation of the machine showed that increase in heating temperature (50 to 70°C) and heating time (5 to 10 min) did not cause the oil yield, extraction efficiency and extraction loss to increase beyond 30%, 48% and 15% respectively. Generally, decrease in oil yield, extraction efficiency and extraction loss occurred at the heating temperature of 70oC irrespective of the heating time. For future works, other machine and feedstock factors should be incorporated into the performance evaluation process. Also, automation of the machine is recommended.
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    Effect of extracting methods on micro-organisms characterization in orange juice
    (Agricultural Biosystems Engineering International: CIGR, 2021) Sunmonu, MO; Odewole, MM; Sanusi, MS; Ajala, OE; Oyedeji, HF
    The objective of this experiment was to evaluate the micro-organisms count in the raw and processed orange fruits using the Pour Plate Method and the Spread Plate Method. The study objective was to extract the juice from fresh orange juice using a Juice extractor, to determine the microbial count of orange juice and orange fruit, and to identify and characterize the different microbes present in the raw orange and processed fruit (juice) using different methods. In this study, different samples of orange fruits/juice were analyzed using Pour Plate Method (PPM) and Spread Plate Method (SPM). Samples analyzed include Raw orange Fruit (RF) serving as control, Manually Extracted orange Juice (MEJ), Machine Extracted orange Juice (MAEJ), Pasteurized Machine Extracted orange Juice at 85oC (PMAEJ, 85oC) and Refrigerated Machine Extracted orange Juice at 4oC (RMAEJ, 4oC).The micro-organisms count considered include Total Heterotrophic Plate Count (THPC), Total Coliform Count (TCC), Total Faecal Coliform Count (TFCC), and Fungal Count (FC). A total of 15 micro-organisms were identified which were Aeromonashydrophila, Bacillussubtilis,Micrococcussp., Staphylococcus aureus, Staphylococcusepidermis,Listeriasp.,Lactobacillus fermenti, Providenciasp., Klebsiellapneumonia, Enterobacteraerogenes, Sacchoronyeescereoisioe, Penicillium sp., Aspergillusniger, Rhizopusstolonifer,and Nucorracemosus. In all the samples, SPM was able to isolate more micro-organisms than PPM. Raw oranges showed high number of microbial load than any of the four samples while pasteurized orange juice showed the least number of microbial loads. Generally, for all the samples, the THPC ranges from 1.81 x 104 to 0.16 x 104cfumL-1, TCC ranges from 0.23 x 103 to 0.00 x 103cfumL-1, FCC ranges from 0.00 x 101 to 0.00 x 101cfumL-1, and FC ranges from 0.90 x 104 to 0.00 x 104cfu mL-1for Pour Plate method. While for spread plate method, THPC ranges from 1.83 x 104 to 1.80 x 104cfumL-1, TCC ranges from 0.29 x 103 to 0.00 x 103cfumL-1, FCC ranges from 0.00 x 101 to 0.00 x 101cfumL-1, and FC ranges from 1.00 x 104 to 0.00 x 104cfumL-1.From the two methods used in isolating micro-organisms, it can be recommended that the spread plate method is a more reliable method than the pour plate method in evaluating micro-organisms as it was able to isolate more micro-organisms in all the samples than pour plate method.
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    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, MT
    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.
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    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, AO
    Various 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.
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    Effects of different pasteurizers on the microbial quality of raw milk samples
    (National University of Food Technologies (NUFT), Ukraine., 2015) Sunmonu, MO; Obajemihi, O; Odewole, MM; Oyedun, AO; Bankole, HF
    This study was conducted to determine the efect of different pasteurizing temperatures on the microbial quality of raw milk samples from different breeds. Materials and methods.The raw milk samples were analyzed chemically for pH in the range of 5.670 to 3.240 and microbiologically for Total Viable Counts, Coliform Counts, Fecal Coliform Counts, and Lactobacillus Counts, for all treatment combinations. These samples were pasteurized at pasteurized at 71◦C for 15 seconds, 66◦C for 15 minutes and 61◦C for 30minutes collected from White Fulani breed, New Jersey breed and the breed mixture (White Fulani and New Jersey) using pasteurizer made of aluminium, stainless steel and galvanized steel Results and discussion. Mean results of TVC, CC, FCC, LBC for White Fulani before pasteurizing were in the range of 6.833x105-0.000 Cfu/ml and FC (2.433 x 103Cfu/ml) respectively and that of New Jersey were within 7.800x105 - 0.000 Cfu/ml and FC (0.115 x 103Cfu/ml) respectively, also that of the breed mixture were within 9.400x105 -0.000 Cfu/ml and FC (5.167x105Cfu/ml). The mean counts was decreased for aluminium, stainless steel and galvanized steel pasteurizer at the temperature and microbial range of 61◦C-71◦C and for TVC(7.233-1.400 Cfu/ml), CC(5.633-0.000 Cfu/ml), FCC(3.033-0.000Cfu/ml), LBC (3.000-0.000Cfu/ml), FC (5.033-1.000Cfu/ml) for the White Fulani and was also decreased for the New Jersey at the same materials and temperature combinations for TVC(6.533-1.800 Cfu/ml), CC(4.800-1.233 Cfu/ml), FCC(0.000-0.000 Cfu/ml), LBC (1.800-0.000Cfu/ml), FC (3.833-1.033Cfu/ml). Finally, the microbial counts was also decreased for the breed mixture at the same materials and temperature combination for TVC(5.800-1.200 Cfu/ml), CC(4.300-1.000 Cfu/ml), FCC(0.000-0.000 Cfu/ml), LBC(1.033-0.000 Cfu/ml) and FC(3.300-1.200 Cfu/ml). Conclusion. Raw milk samples should be pasteurized at a temperature of 71oC in a stainless steel for 15 seconds in order to record a low bacterial counts.
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    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, YE
    This 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.
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    Effects of Packaging Materials, Pickling Agents and Spices on the Microbial Counts of Pickled Okra
    (Faculty Physical Sciences and Faculty of Life Sciences, University of Ilorin, Nigeria., 2016) Sunmonu, MO; Ajala, EO; Odewole, MM; Adebiyi, AJ; Osuolale, AL
    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 260 C to 290 C 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.
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    Effects of Storage Environment and Packaging Media on the Disease Incidence and Weight Loss of Stored African Star Apple (Chrysophyllum albidum)
    (Faculty of Engineering, University of Maiduguri, Nigeria., 2017) Sunmonu, MO; Odewole, MM; Obajemihi, O; Ajala, OE
    A study was conducted to study the effect of storage environment and packaging media on the disease incidence and weight loss of stored African Star Apple (Chrysophyllum albidum). Three storage environments were identified in this study namely- evaporative cooling basket, refrigerator and ambient storage and freshly harvested ripe African star apples were wrapped in perforated polythene, moist jute material and without packaging and stored under these three storage environment. The apples were observed for deteriorations mediated by microbial infection and insect infestation. Manifestation of infestation which affected the shelf-life of African Star Apple was delayed most in the refrigerator. The level of infestation of the apples stored in evaporative cooling basket was next to the refrigerator in the decreasing order. Weight losses were lower in apples wrapped with moist jute sack (0.48% ± 1.6) stored in refrigerator than those wrapped with perforated polythene (0.79% ± 1.2) and unwrapped (1.45% ±1.4). Similar wrapping effects were obtained in the evaporative cooling basket and ambient. Weight losses were lower in apples stored in refrigerator (0.91%) than in the evaporative cooling basket (2.84 %) and ambient shade (7.41 %).
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    Empirical Models and Process Optimization for Prediction of Nutritional Parameters of Stored Cowpea Variety (IT96D-610K)
    (Universitas Agriculturae Nitriae, Nitra, Slovaca, 2018) Sunmonu, MO; Odewole, MM; Oyeleke, IO; Otitodun, GO; Omobowale, M; Ogundare, MO
    This paper presents a study carried out to develop empirical models and process optimization for prediction of nutritional parameters of stored cowpea variety (IT96D-610K). Twelve small scale prototype silos made of two different materials (wooden and galvanised mild steel) were constructed and used in the storage of the cowpea for a 4-month period. Seven kilograms of cowpea at 9.88% moisture content admixed with DE having two different particle sizes (7.5 × 10-5 m and 9 × 10-5 m) and three different concentrations (0.0001 kg, 0.00005 kg and 0 kg) in varying combinations were loaded into each prototype silo structure. The control (zero/no concentration) was set without the use of DE in each of the wooden and galvanised mild steel structures, respectively. Temperature, relative humidity and moisture content within the storage structures were monitored. Nutritional parameters such as ash, crude protein, fat, crude fibre, and carbohydrate content were also measured alongside moisture. Significant differences (P<0.05) were observed between the control sample and treated samples. Six model equations using Essential Regression Software package were further generated to determine the relationship between input and output parameters, and were checked for adequacy and validity. The model equations developed were used to get the optimum values of output parameters which are: minimum moisture content (8.87%), minimum ash content (4.07%), maximum crude protein (22.86%), maximum fat (2.04%), maximum crude fibre (2.26%) and maximum carbohydrate (60.31%) of the stored cowpea at various conditions. Study results show that all the storage conditions had significant effects at P <0.05.
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    Extraction of Oil from Fluted Pumpkin Seed (Telfairia Occidentalis) by Solvent Extraction Method
    (Valahia University of Targoviste, Romania, 2015) Odewole, MM; Sunmonu, MO; Obajemihi, OI; Owolabi, TE
    Fluted pumpkin seeds (Telfairia Occidentalis) contain valuable edible oil. A study of oil extraction from the seed was conducted using a 3 x 4 factorial experiment in a Randomized Complete Block Design (RCBD). Fluted pumpkin seed pods were procured from National Horticultural Research Institute (NIHORT), Ibadan, Nigeria. Some of the major equipment used were: laboratory test sieve (RO-TAP: ASTME11, AASHTOM92, HUMBOLDT, standard sieve) and digital weighing balance (OHAUS 3001, accuracy: 0.001).Three different solvents with four levels (100%, 80%, 60% and 40%) and three replicates were used. The solvent used were petroleum ether, n-hexane and methanol. AOAC (2002) standard was used for quality analysis of oil. Data obtained for oil yield, extraction efficiency, extraction loss, acid value, iodine value, saponification value, peroxide value, refractive index and viscosity were analyzed using (ANOVA) at (P ≤ 0.05). The values obtained for oil yield, extraction efficiency, extraction loss, acidic value, peroxide value, iodine value, saponification value, refractive index and viscosity at 100% levels were 16.446%, 79.9%, 2.857%, 3.16Mg/KOH/g, 0.84Meq/g, 103.2Mg/I/g, 154.2Mg/KOH/g, 1.4323, 1.88cm/s respectively for petroleum ether, 20.185%, 96.7%, 4.153%, 4.20Mg/KOH/g, 0.79Meq/g, 104.4Mg/I/g, 147.3Mg/KOH/g, 1.4235, 1.92cm/s for n-hexane and 8.994%, 43.8%, 2.571%, 14.10Mg/KOH/g, 0.90Meq/g, 92.6Mg/I/g, 87.4Mg/KOH/g, 1.3987, 1.60cm/s for methanol. The results obtained showed that all the solvents used performed better at 100% level; and the lower the level of solvents the lower the output parameters in terms of oil yield, extraction efficiency, extraction loss and oil qualities(acid value, iodine value, saponification value, peroxide value, refractive index and viscosity).