Browsing by Author "Ogunlade, C. A."

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Effect of blanching period and drying temperature on selected physicochemical properties of cocoyam (Xanthosoma sagittifolium) flour
(African Journals Online, 2021) Oyefeso, B. O.; Ayorinde, M. O.; Ogunlade, C. A.; Fadele, O. K.; Akintola, A.
This study investigated the influence of Blanching Time (BT) and Drying Temperature (DT) on some selected physico-chemical properties of cocoyam flour including water absorption capacity, bulk density, swelling index, wettability and gelatinization point. The quality parameters of the flour were analysed using AOAC standard methods and procedures. Twofactors, 3-levels Historical Data Design of Response Surface Methodology was adopted for the analysis to determine the effects of BT and DT on the investigated parameters. Second order polynomial model was obtained at 5% level of significance. The flour samples had 1.60 to 4.00% water absorption capacity, 0.71 to 0.81 g/cm3 bulk density, 5.2 to 6.8 g/g swelling index, 7 to 16s wettability and 68 to 90 oC gelatinization point. Samples dried at 60oC and blanched for 9.05 mins had better quality with optimum response values of 3.37% water absorption capacity, 0.76 g/cm3 bulk density, 6.22 g/g swelling index, 12.71 s wettability, and 85.73oC gelatinization temperature. BT and DT had significant effects on water absorption and wettability while no significant influence was observed on the bulk density, swelling index and gelatinization temperature of the flour at p ≤ 0.05. These findings will serve as a guide in ensuring proper choice of blanching time and drying temperature based on end-use and desired physico-chemical properties of cocoyam flour.
Effect of Different Drying Methods on Selected Quality Attributes of Okra (Abelmoschus esculentus L.)
(Faculty of Engineering, Federal University Oye-Ekiti (FUOYE), 2024) Oyefeso, B. O.; Ogunrinde, J. A.; Ogunlade, C. A.
This study examined the impact of different drying techniques and packaging materials on specific quality characteristics of dehydrated okra. The techniques employed for drying and packaging, along with the specific types of dried okra used, should be explicitly described in the Materials and Methods section. The okra samples underwent pre-treatment by immersing them in hot water and salt water prior to being dried using two different ways, namely a laboratory oven and a microwave. The untreated samples were utilised as the control. The desiccated specimens were enclosed in Low Density Polyethylene (LDPE) and High Density Polyethylene (HDPE) pouches and kept in normal environmental conditions for a duration of eight weeks. The quality parameters of pH, colour, and viscosity were tested at two-week intervals for the entire storage duration. The initial pH of the fresh sample was 6.560±0.087. After blanching with fresh water and salt water, the pH climbed to 6.77±0.037 and 6.78±0.041, respectively. The pH further increased when the sample was dried in an oven, reaching 7.03±0.057 and 6.91±0.037. However, the pH declined when the sample was dried in a microwave, resulting in pH values of 6.18±0.051 and 6.39±0.033. The initial colour difference of the fresh sample (45.360±1.197) increased following the process of blanching in fresh water (45.900±1.527) and salt water (47.867±1.221), and subsequently dropped considerably after undergoing oven drying (9.950±1.221, 10.610±1.987) and microwave drying (8.590±1.294, 4.900±0.945). The viscosity of the fresh sample increased from 0.0124±0.003 to 0.0144±0.003 after blanching in boiled fresh water. However, it reduced to 0.008±0.002 after salt water blanching. After oven drying, the viscosity climbed to 0.016±0.001 and 0.0736±0.0257. Similarly, after microwave drying, the viscosity increased to 0.0928±0.0037 and 0.0256±0.007. Both LDPE and HDPE films were deemed suitable for packaging the dried okra samples, as they exhibited minimal contact with the surrounding environment and effectively maintained the quality of the product during the eight-week storage period.
Influence of the moisture content and speed on the cutting force and energy of tannia cormels
(Czech Academy of Agricultural Sciences (CAAS), 2021) Oyefeso, B. O.; Akintola, A.; Afolabi, M. G.; Ogunlade, C. A.; Fadele, O. K.; Odeniyi, O. M.
This study investigated the influence of the moisture content and speed on the cutting force and energy of tannia cormels using the response surface methodology (RSM). The moisture content and cutting speed were varied over five levels each [95.79, 113.68, 136.68, 168.42, 242.11% moisture content (dry basis) and 10, 15, 20, 25, 30 mm⋅min–1, respectively]. The highest and lowest cutting forces were 114.09 and 63.99 N at the corresponding moisture contents of 168.42 and 113.68% and at cutting speeds of 10 and 20 mm⋅min–1, respectively. The highest and lowest cutting energies of 0.92 and 0.49 J were both obtained at a 136.68% moisture content, at the 10 and 20 mm⋅min–1 cutting speeds, respectively. The regression models for predicting the cutting force and energy as a function of the cutting speed and moisture content showed that there was no linear relationship between the investigated properties and the independent variables considered which could be attributed to the non-homogeneous nature of tannia cormels. The optimum cutting force and energy were 72.89 N and 0.60 J, respectively, at a 95.79% moisture content and a 22.33 mm⋅min–1 speed with a desirability of 0.80. These findings could serve as a guide for the development of chipping and cutting machines for tannia cormels.
Processing Techniques for Bio-based Products in the Global South
(Springer, 2025) Ogunlade, C. A.; Olaniyan, A. R.; Babalola, R. T.; Oyefeso, B. O.; Jaiyeoba, K. F.
This chapter delves into the processing techniques for bio-based products in the Global South, emphasizing the intersection of traditional methods and modern advancements. The analysis begins with defining bio-based products and their importance in the context of sustainable development and environmental conservation. It explores the historical background and common traditional methods, particularly focusing on fermentation techniques prevalent in West Africa. The chapter then transitions to modern processing techniques, highlighting their potential to enhance efficiency and product quality while addressing challenges such as economic constraints and technical difficulties. The socioeconomic impacts of these processing activities are examined, noting their influence on small-scale farmers, gender dynamics, and the broader community. The discussion also encompasses the environmental benefits of adopting sustainable practices. The chapter concludes by identifying opportunities for innovation and growth in the bio-based products sector, advocating for policies and investments that support sustainable processing practices. Through this comprehensive analysis, the chapter provides insights into the challenges and opportunities within the processing of bio-based products, offering a pathway toward sustainable development in the Global South.
Proximate composition of Tannia (Xanthosoma sagittifolium) flour as influenced by pretreatment and drying temperature
(LAUTECH, 2023) Oyefeso, B. O.; Akintola, A.; Akintunde, A. M.; Ayandokun, O. C.; Fadele, K.; Ogunlade, C. A.
Drying is an important operation in processing fresh tannia cormel into flour with better storability. Product characteristics and drying variables could affect the final product's quality and consumers’ acceptability. This study was therefore designed to investigate the effects of blanching time (5, 10, and 15 minutes) and drying temperature (60, 70 and 80°C) on selected proximate composition of oven-dried tannia flour. Response Surface Method (RSM) of 2 factors, 3 levels Historical Data Design (HDD) second-order polynomial model was adopted for the experimental design. Flour was produced from fresh and pretreated tannia cormels and proximate analysis of the flour samples was carried out using standard methods. Data obtained were statistically analyzed at 5% level of significance. Moisture content (wet basis), carbohydrate, protein, ash, crude fibre and fat content of the flour samples were within the ranges 4.43-12.74, 77.34-84.71, 2.22-4.22, 2.47-4.69, 0.34-2.50 and 0.63-3.72%, respectively. Samples dried at 60oC and blanched for 12.74 minutes had the best quality attributes with the optimum response values of 83.19% carbohydrate, 3.56% protein, 3.80% ash, 0.98% crude fibre and 1.96% fat with 7.01% moisture content. Extended blanching period is recommended to obtain high-quality flour with improved storage stability. Proper combination of drying temperature and blanching period that will result in desired proximate composition of tannia flour can be achieved based on the findings of this study.