Browsing by Author "Sunmonu, Musliu Olushola"

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    Application of Response Surface Methodology (RSM) to osmotic dehydration and drying of green bell pepper.
    (Faculty of Technology, JosipJurajStrossmayer University of Technology, Osijek, Croatia.9, 2017) Sunmonu, Musliu Olushola
    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 21g/h; vitamin C did not reduce below 50mg/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 of Science and Technology., 2017-12) Sunmonu, Musliu Olushola
    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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    Composition, Bioactive Constituents and Glycemic index of Brown Rice-Watermelon Seeds Extruded Snacks as Stimulated by Extrusion Conditions.
    (Applied Food Research, 2023) Sunmonu, Musliu Olushola
    Broken brown rice is usually categorised as raw material with low market value while watermelon seeds are discarded as waste. Therefore, this study aimed to develop brown rice-watermelon seeds extruded snacks by evaluating the effects of extrusion conditions (feed moisture content (12–16%), exit barrel temperature (120 - 140ºC), and barrel screw speed (300 rpm - 420 rpm)) on its composition, bioactive constituents, and glycemic index. Polynomial regression was used to model the composition, bioactive constituents, and glycemic index while response optimizer was used to optimise the protein content of the extruded snacks. At a mixing ratio of 90% brown rice flour and 10% watermelon seeds powder, the effect of extrusion conditions on the moisture content of the extruded snacks ranged from 3.03 to 4.57%, protein content (11.24 to 16.20%), crude fat (0.77 to 1.08%), crude fibre (2.07 to 2.77%), ash (2.05 to 2.63%) and carbohydrate (73.66 to 79.36%). The total phenolic content of the extruded snacks ranged between 8.14 and 10.15 mg GAE/g, total flavonoid content (1.8 and 2.11 mg QE/100 g), DPPH radical scavenging activity (10.05% and 14.22%), and Glycemic index (60.00 and 67.24). The regression models showed the adequacy to predict the composition, bioactive constitutes and glycemic index of the snacks while the optimum conditions gave extruded snacks with 17.71% protein content. The glycemic index of the extruded snacks is intermediate. Conclusively, the developed extruded snacks served as an avenue to exploit the usage of underutilized broken brown rice and watermelon seeds to produce nutrient-rich value-added extruded product.
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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, Niger State, Nigeria., 2017) Sunmonu, Musliu Olushola
    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 R2 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 and fabrication of passive evaporative cooling system for fruits and vegetables Storage.
    (Faculty of Engineering and Technology, University of Ilorin, 2012) Sunmonu, Musliu Olushola
    A Multipurpose passive evaporative cooler was designed, constructed and its performance evaluated by determining the adiabatic efficiency. The multi-purpose passive evaporative cooling system consists of three compartments whose outer and inner cooling chambers were made of galvanize steel. The interspace was filled with sandy loam. The cold storage system for fruits and vegetables was based on the water cooling system to cool the storage chamber. Water is supplied from the storage tank to a pipe with a gate valve attached to this pipe. As the valve is opened, water flows through the distribution pipe networks placed over the soil allow in a constant flow of water through into the soil. The water leaves the system through the outlets created underneath the housing. This process is continuous; as the water moves out, it carries along the heat present inside the cooling chamber hence lowering the temperature and at the same time increasing the relative humidity in the storage chamber. During the test period with fresh bananas, the average temperature of 24.5oC and 28.8oC were obtained for the multi-purpose evaporative cooler and the ambient respectively. Also, average relative humidity of 88.87% and 69.41% were obtained for the multi-purpose evaporative cooler and the ambient respectively. The cooling efficiency of the evaporative cooler was 55%.
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    Design of a varying die-plate feed pelletizer and performance evaluation using a non- conventional feed sources
    (King Mongkut’s University of Technology, North Bangkok, Thailand., 2018) Sunmonu, Musliu Olushola
    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 of 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 plate having screen size of 5 mm holes was used. Evaluation using die plate having 3 mm holes showed that the average values for 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 the 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.
    (Research and Development Office, Prince of Songkla University, Hat Yai, Sogkla, Thailand., 2018-09) Sunmonu, Musliu Olushola
    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 PHYSICAL PROPERTIES OF ALMOND SEED RELATED TO THE DESIGN OF FOOD PROCESSING MACHINES M
    (Faculty of Physical Sciences and Faculty of Life Sciences, University of Ilorin, 2016) Sunmonu, Musliu Olushola
    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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    Determination of Selected Thermal Properties of Pumpkin (Cucurbita pepo) Seeds.
    (Journal of Applied Sciences and Environmental management (JASEM)., 2021) Sunmonu, Musliu Olushola
    : 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, 2015) Sunmonu, Musliu Olushola
    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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    Development and Evaluation of the Operational Parameters of a Rotary Oven.
    (Nigerian Journal of Technological Development. University of Ilorin, Nigeria, 2020) Sunmonu, Musliu Olushola
    Developing an efficient rotary oven that is capable of addressing the issue of long baking duration and uneven heating distribution during baking could aid in encouraging indigenous use of the oven by small and medium scale bakeries in developing countries. This study aimed to develop and evaluate the performance of a rotary oven. Taguchi experimental design was used to investigate the influence of oven temperature (160, 180, 200°C) and oven rack speed (0, 10, 20 rpm) on the physical properties (baking time, mass, surface area, specific volume and density) of bread produced from the rotary oven. The baking capacity and efficiency of the rotary oven were 16 kg h-1 and 94%, respectively. Investigation showed that baking time ranges from 20 to 82 min, bread mass (884 to 925.7 g), surface area (1050 to 1370 cm2), specific volume (2.36 to 3.70 cm3 g-1) and density (0.25 to 0.39 g cm-3), respectively. The optimum baking time (20 min) was achieved at 200°C oven temperature and 10 rpm oven rack speed. The oven could be adopted for both domestic and industrial production of bread and other bakery products.
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    Development and performance evaluation of a re-Circulatory vegetable moisturizer.
    (Faculty of Engineering, University of Maiduguri., 2016) Sunmonu, Musliu Olushola
    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 and validation of empirical models for the prediction of selected antioxidants in stored oranges.
    (International Society of Agricultural and Biosystems Engineering (CIGR). No.1, Beishatian, Deshengmenwai, Chaoyang District, Beijing 100083, China., 2014) Sunmonu, Musliu Olushola
    Empirical models were developed to predict some selected antioxidants present in stored oranges under a modified atmosphere. Three sets of four different types of passive evaporative cooling structures made of two different materials; clay and aluminium were designed and constructed as part of the study. One set consisted of four separate cooling chambers. Two cooling chambers were made with aluminium container (cylindrical and rectangular shapes) and the other two were made of clay container (cylindrical and rectangular). These four containers were separately inserted inside a bigger clay pot inter-spaced with clay soil of 5 cm (to form tin-in-pot, pot-in-pot, tin-in-wall and wall-in wall) with the outside structure wrapped with jute sack. The other two sets followed the same pattern with interspacing of 7 and 10 cm respectively. The set with 7 cm interspace served as the control in which the interspace soil and the jute sacks were constantly wetted at intervals of two to four hours depending on the rate of evaporation with water at room temperature. The other two sets (5 and 10 cm interspaced soil) were constantly wetted with salt solution (Table salt (Nacl)) at the same interval to keep the soil in moist condition. Freshly harvested matured oranges were used for the experiments and the temperature and relative humidity were monitored daily. The vitamin A, C and E, bacterial and fungal counts of this produce were determined at intervals of three days for a period of 21 days. Mathematical models (using essential regression software package) were developed to predict the vitamin A, vitamin C, and vitamin E contents of the stored oranges at various conditions considered in the study. The existence and sufficiency of the regression models given in the equations were also examined using the analysis of variance (ANOVA) of the multiple regression models. The models were found to be at 5% level of significant. The models were validated using pair-wise T-test and the results of the pair-wise shows that there is no significance difference between the mean of observed and the predicted for all the models developed. The Radj2 value obtained were 82.43%, 86.63% and 76.48% for vitamin A, vitamin C, vitamin E contents respectively for the stored oranges.
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    Development of a Dough Kneading Machine with Three Different Detachable Beaters
    (Bayero Journal of Engineering and Technology (BJET)., 2021) Sunmonu, Musliu Olushola
    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
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    Development of a fruit washing machine.
    (Nigerian Institution of Agricultural Engineers., 2014) Sunmonu, Musliu Olushola
    A fruit washing machine was designed and fabricated taking into consideration the techno-economic status of the micro, small and medium scale fruit farmers who are the intended users of the machine. Considerations also included high washing capacity and efficiency and the desire to make the construction materials of stainless steel to ensure the quality of the washed product. Other consideration was a strong main frame as support to ensure structural stability of the machine. The machine was designed for ergonomic value, safety and ease of operation and maintenance by incorporating guards around the moving parts and components. Rollers were also incorporated in the design to ensure easy movement of the machine. The machine was tested using 50 samples of orange for the washing operation. During the testing, the belt conveying mechanism was such that the fruits were conveyed under high jet spray pressure in order to get rid of the attached foreign materials. The test result showed that the washing capacity was 0.0163 tonnes/h or 16.3 kg/h and washing efficiency was 62.5 %. Powered by a 1 hp single phase gear electric motor, the machine has a production cost of USD 300 while all the construction materials were available locally.
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    Development of u-channel screw jack for vegetable oil extraction.
    (Faculty of Engineering, University of Nigeria, Nsukka., 2017) Sunmonu, Musliu Olushola
    A U - channel screw jack for extracting vegetable oil was developed through design (with Solid works – Computer Aided D e s i g n ( C A D ) ) a n d f a b r i c a t i o n p r o c e s s e s. A f a c t o r i a l e x p e r i m e n t i n a R a n d o m i z e d C o m p l e t e B l o c k D e s i g n (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, extrac tion efficiency and extraction loss to increase beyond 30%, 48% and 15% r e s p e c t i v e l y. G e n e r a l l y, d e c r e a s e i n o i l y i e l d, e x t r a c t i o n e f f i c i e n c y a n d e x t r a c t i o n l o s s o c c u r r e d a t t h e h e a t i n g temperature of 70 o C irrespective of the heating time. For future work s, other machine and feedstock factors should be incorporated into the performance evaluation process. Also, automation of the machine is recommended.
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    Development of wind operated passive evaporation cooling structures for storage of tomatoes.
    (Faculty of Engineering, University of Maiduguri., 2016-08) Sunmonu, Musliu Olushola
    A Wind operated passive evaporative cooler was developed. Two cooling chambers were made with clay container (cylindrical and square shapes). These two containers were separately inserted inside bigger clay pot inter- spaced with clay soil of 7 cm (to form pot-in-pot and wall-in wall) with the outside structure wrapped with jute sack. The soil and the jute sacks were wetted with salt solution. Five blades were constructed inside the cooling chambers with aluminium material which were connected with a shaft to a vane located on a wooden cover outside the cooling chamber. The vanes (made of aluminium) were to be powered by the wind which in turn rotates the blades inside the cooling chamber. The total volume of 40500cm3 and storage capacity of 31500cm3 were recorded for the square structures while total volume of 31792.5cm3 and storage capacity of 24727.5cm3 were recorded for the cylindrical structures. During the test period, the average temperatures of 27.07oC, 27.09oC and 33.6oC were obtained for the pot-in-pot (cylindrical), wall-in-wall (square) and the ambient respectively. The average relative humidity of 92.27%, 91.99% and 69.41% were obtained for the pot-inpot (cylindrical), wall-in-wall (square) and the ambient respectively. The average minimum and maximum wind speed recorded for the month of October was 2.5m/s and 2.6m/s respectively
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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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    Effect of cooling structure on the weight and nutritional parameters of Anjou Pears (Pyruscommunis).
    (Valahia University Press Valahia University of Targoviste, IoanaGoldbach, Romania., 2015) Sunmonu, Musliu Olushola
    A study was conducted to study the effect of cooling structure on the weight and nutritional parameters of Anjou Pears. The structure consist of a cooling chamber made of aluminium and inserted inside a bigger galvanized steel interspaced with river bed sand of 7cm. the interspace soil is constantly wetted with water at room temperature. The other components attached are fan blade , 12 voltage battery and control switch. Freshly harvested but matured pears were used for the experiment the temperature and relative humidity were monitored on daily bases. The vitamin B and C of this produce were determined at interval for a period of 14days. The main result of vitamin B content was 2.40g/l, 2.31g/l, 2.10g/l, 2.00g/l and 1.88g/l for the 1st, 4th, 7th, 10th and 14th days in storage structure while that of ambient was 2.39g/l, 2.30g/l, 2.18g/l, 2.07g/l and 1.88g/l for the same storage period. Vitamin C mean result was 10.62g/l, 10.40g/l, 10.32g/l, 10.23g/l and 10.12g/l for storage structure and ambient was 10.60g/l, 10.38g/l, 10.21g/l and 10.11g/l for the same storage period. Also percentage moisture content mean was 68%, 66%, 64% 63% and 61% for storage structure and ambient was 63%, 60% 56%, 51% and 48%. The mean temperature in the storage structure and ambient were 24.930C and 31.140C respectively while the mean relative humidity in the ECS and ambient was 89.5% and 61.14% respectively. Also the average percentage weight loss of the stored pears in the ECS and ambient was 5.95% and 18.39% respectively.
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    Effect of different Processing Conditions on Quality of Cassava.
    (Croatian Journal of Food Science and Technology (CJFST)., 2021) Sunmonu, Musliu Olushola
    Sweeteners play a vital role in the food industry serving either as preservative or as addition to consumables. The high intake of sweetener brought about production of artificially synthesized sweetener which has, in turn, given a reason of concern for health on a long term. Cassava is one of the mostly cultivated crops in Nigeria with cassava possessing the highest level of starch compared to other crops. This research explores the abundance of cassava, converting its starch into sweetener (glucose). An extraction test rig was developed as part of the study to extract sweetener from cassava. A 2x3x3 factorial experiment was used to carry out the experiment and the factors considered were cassava varieties (Manihot dulcis and Manihot palmatal), delay period (15, 30 and 45 minutes) and quantity of starch (1, 2 and 4 kg). The SPSS 20.0 was used to carry out the Analysis of Variance (ANOVA) for the measured parameters. The sugar concentration analysis carried out on the cassava sweetener (Manihot dulcis) and (Manihot palmatal), gave values 13.02 and 17.57 mg/mL, respectively which were in line with the established cassava sweetener with value of 12.43 mg/mL. The ANOVA showed the interactive effect of cassava variety, delay period and quantity of starch on the nutritional composition of the sweetener on a 5% confidence level. The result revealed the highest extraction efficiency of which full hydrolysis for cassava variety (Manihot palmatal), 45minutes delay period and 2 kg quantity of starch compared with cassava variety (Manihot dulcis) 45 minutes delay period and 2 kg quantity of starch that gave the extraction efficiency of 76.93% and 78.03%, respectively. In nutritional value and sugar concentration comparison, the cassava sweetener obtained gave values closer to the established cassava sweetener and, as such, is a proper replacement for artificial sweetener