Browsing by Author "Meludu, N. T."

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Assessment of chemical and organoleptic properties of fortified indigenous maize-based snack
(2019) Apata, O. C.; Oyebade, O. J.; Ajayi, O. O.; Ajayi, O. O.; Adebayo, I. N.; Meludu, N. T.; Ayodele, I. A.
Backgronnd: Aadun is an indigenous maize-bascd snack high in energy, phosphorus and magnesium but low in protein. it is often sold with minimal packaging under conditions which may lead to its rapid deterioration. Protein fortification and improved packaging could enhance its balance of nutrients and increase acceptability. Objective: The study evaluated the chemical composition and organoleptic qualities of fortified, aadun. Methodology: Four different samples of aadun were prepared. T0 served as the control (unfortified aadun) while the three others (T i, T2 and T3 were fortified with groundnut, cray fish and soybeans, respectively. The four samples were subjected to proximate and mineral analysis. Different packaging materials such as foil paper, polyethylene and plastic plate covered with kiln film were used to present the samples to 50 panellists for organoleptic assessment. Results were subjected to descriptive statistics and ANOV A using SPSS version 20 Results- fortified samples were found to be significantly different in their chemical composition and sensory attributes from the control sample. The fortified aadun samples had higher protein, crude fibre, ether extract, iron magnesium, iodine, sodium, potassium and phosphorus due the control. The T0, was rated highest for the colour and the T1 for taste, texture, aroma and overall acceptability. The most preferred packaging material for the samples was plastic plate covered with kiln film while polyethylene was least preffered. Conclusion: Fortifying aadun with different ingredients especially groundnut and improving the materials used in packaging will improve its consumer acceptability.
Enterprise characteristics of selected hotels for indigenous snacks acceptability in South-West, Nigeria
(Home Economics Research Association of Nigeria, 2018-12) Apata, O. C.; Abimbola, A. F.; Ajayi, O. O.; Meludu, N. T.; Ayodele, I. A.
The study assessed the enterprise characteristics of various tourists' centers across the selected states in Southwest Nigeria. It was conducted in selected hotels and tourists centers in southwest Nigeria. Twenty caterers were 1 randomly selected in each hotel and tourist centers. Data were collected using questionnaire and analyzed using frequencies and percentages. The findings of the study show that indigenous snacks were offered in lower proportion to continental snacks in hotels across the states in south-west Nigeria, these snacks are prepared and packaged hygienically and also theses hotels have adequate recreational facilities. The study recommended that workshops and seminars should be organized on promotion of indigenous snacks into hotels and tourists centers.
Proximate and oragnoleptic analysis of carrot-fortified and vanilla flavoured cakes
(2023) Apata, O. C.; Fashipe, J. T.; Meludu, N. T.
This study investigated the proximate and organoleptic properties of carrot-fortified and vanilla flavoured cake. Specifically, it determined: proximate composition of carrot-fortified and vanilla flavoured cake: and organoleptic properties of carrot-fortified and vanilla flavoured cake. Samples of the products were prepared using standard methods. The product was divided into two parts, one part was subjected to proximate analysis while the other part was subjected to sensor}' evaluation. Proximate analysis of carrot- fortified and vanilla flavoured cake was carried out using standard methods. Twenty panellists were involved in the sensory evaluation of the products. A 7-point hedonic scale was used to collect data on the organoleptic properties of the samples. Dahl for sensory evaluation were analysed using percentages (%). Result of proximate analysis showed that carrot-fortified cake had the highest content of protein (15.6%). Moisture Content (15.6%)), ash (2.4%). crude fibre (I.2%), Tannins (55mg/100g), Saponins (35mg/100g) 35, Ascorbic Acid (14.5mg/100g), Carotenoids (350µg/100g), Thiamine (0.21mg/100)g), Riboflavin (0.17mg/100g), Niacin (2.65mg/100g) and lowest content of fat (25.0%), carbohydrate (42.2%) when compared to vanilla-flavoured cake. Also, the organoleptic result showed that carrot-fortified cake was ranked higher and accepted by the panellists when compared to vanilla flavoured cake based on the 7-point hedonic scale rating. Rased on these findings it was recommended that: further research could be carried out on the shelf life of carrot cake and mode of preservation with the use of natural preservatives such as vinegar and physiochemical analysis of the cakes during different stages of storage.
Rural dwellers’ knowledge of nutrition and their food consumption pattern in Oyo State
(2009-01) Meludu, N. T.; Ajibade, O. Y.
Lack of knowledge of available foods and their nutritional and health attributes result in inappropriate feeding practices causing malnutrition and associate problems. This study assessed rural dwellers’ knowledge of nutrition and their food consumption pattern in order to develop strategies for creating awareness on the issues of better nutrition. Three rural local government areas in Oyo state were purposively selected, out of which two wards were randomly selected from each local government area making a total of six wards. One head of household was picked from each household making a total of 156 respondents. Frequencies, percentages, Chi-square and Pearson Product Moment Correlation (PPMC) were used to describe and analyze the data. The descriptive statistics showed that the main income generating activity was farming with the average income of less than N12, 000.00 per month.. Chi-square test also showed that income (χ2 =8.292, P= 0.009) is significantly related to animal protein consumption pattern, while education has significant relationship with carbohydrate ( χ2 =16.259, P = 0.039) and vitamin (χ2 = 15.860, P = 0.044) consumption.. Finally Chi-square test revealed that there is significant relationship between constraint to adequate feeding and consumption pattern of plant protein (χ2 = 6.863, P = 0.033), animal protein (χ2 = 10.342, P = 0.039) and vitamin (χ2 = 10.243, P = 0.037). Carbohydrate based foods were the major consumed foods by the rural dwellers with few protein and insufficient vitamin. Therefore daily intake of fruits, leafy vegetables as well as other nutrients should be encouraged for proper functioning of the body system and healthy living, through nutrition awareness programme.