Browsing by Author "Akinoso, R."

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Assessment of tractor hiring services in Lagos State
(The Nigerian Society of Engineers, 2001) Akinoso, R.; Mijinyawa, Y.
Various agricultural mechanization techniques have been introduced to aid crop production. One of such is intensive use of tractors. Expensive capital and maintenance costs have limited the private ownership of tractors by Nigerian farmers. To promote the use and availability of tractors for farmers, tractor-hiring units were established. Tractor hiring units rent out tractors and other farm implements to farmers at affordable prices. Contrary to expectation, the aim of the program had been defeated due to technical laxity, poor management and the current economic situation of the country. Recognizing the necessity of tractor hiring units, efforts are made on ways of improving performances. Good organization and proper management are needed for effective operation.
Changes in some physicochemical properties of Cassia seiberiana seeds during roasting
(Nigerian Institute of Food Science and Technology, 2012) Olapade, A. A.; Akinoso, R.; Oduwaye, A. O.
"One of the uses of Cassia sieberiana seeds is roasting for beverage. Therefore, the thrust of this work was to study changes in some physicochemical properties of Cassia sieberiana seeds during roasting. A 3 x 3 factorial experimental design was employed. Roasting temperatures were 190, 210 and 230°C while roasting times were 10, 20 and 30 min respectively. Nine experimental combinations were produced. Proximate composition of unroasted sample, pH, total soluble solid, total titratable acidity, acetic acid, weight loss, caffeine content, swelling and colour of both unroasted and roasted samples were determined using standard methods. Proximate composition of unroasted Cassia sieberiana in percentage as determined were moisture content (9.04 ± 0.04), ash (9.3 ± 0.03), crude fibre(16.21 ± 0.09); crude protein(19.88 ± 0.03), fat (5.31 ± 0.05) and carbohydrate (40.26 ± 0.33). The pH, total soluble solid, total titratable acidity, acetic acid, caffeine content and colour of unroasted Cassiasieberiana seed-were 6.25 ±0.7, 3.0 ± 0.13 (oO), 0.57 ± 0.06 (mg/g), 0.12 ± 0.00 (%), 11.6 ± 1.05 (%) and 0.43 abs respectively. Effect of roasting was significant (p < 0.05) on moisture content, weight loss, caffeine content, swelling and colour, while a non-significant (p > 0.05) effect was recorded on pH, total soluble solid, total titratable acidity and acetic acid."
Design of a rotary roaster for cassia sieberiana seeds
(The Nigerian Institution of Agricultural Engineers, 2004) Olapade, A. A.; Akinoso, R.
Two kilogram capacity roaster was designed and fabricated for purpose of roasting cassia sieberiana seeds obtained from an African plant, which is capable of being used as coffee substitute. During the testing of the roaster, physical changes on the seeds were monitored and found to be temperature and time dependent. Best samples of roasted cassia sieberiana was obtained at 200⁰C roasting temperature after 15minutes.
Design, fabrication and evaluation of a plantain roaster.
(Nigerian Institute of Food Science and Technology, 2012) Ezekiel, O. O.; Akinoso, R.; Olaoye, D. J.
Roasted plantain (boli) is a delicacy in Nigeria. The conventional method of processing this food is crude, stressful and unhygienic. In this work, an electric roaster capable of roasting twenty-one plantain fingers per batch was designed, fabricated and tested. The roaster had two electric heating elements (one at the top and the other at the base of the roaster) supplying power at the rate of 2.4 kW In addition, moisture release pipe and a temperature regulator were incorporated. The roaster was used to produce plantain, product was compared with roasted plantain prepared using the conventional method to test acceptability. At a p < 0.05 significance level, it was observed that the samples had no significant difference in appearance, aroma, texture and overall acceptability. However, sample at the upper layer of the roaster was significantly different from the other samples in taste. Generally, sample roasted in the lower part of the roaster was most preferred.
Evaluation of some physical-chemical properties of wheat, cassava, maize and cowpea flours for bread making
(Wiley Periodicals, Inc, 2010) Oladunmoye, O. O; Akinoso, R.; Olapade, A. A.
"Both the physical and chemical characteristics of flours affect their quality and the subsequent products from them. The comparative evaluation of particle size, moisture content, bulk density, color, water absorption capacity, pasting viscosity, fat and protein contents of wheat, cassava, maize and cowpea flours were determined using standard methods. Composite breads were produced from 50:30:20, 60:20:20, 70:20:10; 80:10:10, 85:10:5 and 90:5:5 ratio of wheat-cassava/maize -cowpea flours; respectively. Breads produced were subjected to sensory and proximate analyses. The particle size, moisture content, bulk density, water absorption capacity, fat and protein contents of wheat, cassava, maize and cowpea flours are as follows: 154-343 µm, 13.3-14.9% db, 327.4-497.5 kg/m3, 31.9-221.8 g/g, 1.01-2.3% and 2.6-19.39%. Wheat flour had the lowest pasting temperature of 56.1C. Significance differences at P < 0.05 were recorded between most of the properties of the flours. Composite bread of 85% wheat, 10% cassava, 5% cowpea; 90% wheat, 5% cassava, 5% cowpea; and 90% wheat, 5% maize, 5% cowpea were accepted by a sensory evaluation panelist. Substitution with cowpea fruit improved the protein content of the bread."