Browsing by Author "Olapade, A. A"

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Chemical and nutritional evaluation of extruded complementary foods from blends of fonio(Digitaria Exilis Stapf) and cowpea (Vigna Unguiculata L. Walp) flours
(Research Publisher, 2012-05) Olapade, A. A; Aworj, O. C.
"Complementary foods were formulated from fonio and cowpea, indigenous cereal and legume grains respectively. Both fonio and cowpea grains were prepared into flours. Blends of 50:50, 60:40 and 70:30 (w/w) fonio and cowpea flours respectively were 'prepared. The blends were conditioned to 22% moisture content (dry basis) by adding calculated distilled water and 5% vegetable oil was thoroughly mixed with each blend. The blends were separately extruded using a single screw extruder at 140 •C barrel temperature. The raw samples and extrudates were evaluated for proximate composition including crude protein, crude fibre, ash, fat, moisture using standard AOAC methods and trypsin inhibition activity using a recognized method. Nutritional quality of the extrudates was determined using rat feeding method. The animals were fed compounded experimental and control diets for 28 days. They were sacrificed after the experiment and their internal organs were removed and weighed. The results observed in this study revealed that blends of fonio and cowpea flours produced good complementary foods in terms of proximate composition especially protein content which increased with increase amount of cowpea in the blends. Protein content of formulated foods were 16.5- 20.3% compared to 7.91%' value for fonio alone. Trypsin inhibition activities were drastically reduced in the extrudates by 81-82% compared to the raw blends used to prepare them, Protein quality evaluation revealed that the extrudates compared favourably with casein diet at 10% isonitrogenous protein level in all attributed studied. The extrudates had high protein quality and can support the growth of infants in developing countries."
Effect of extrusion cooking of white yam (Dioscorea rotundata) and bambara-nut(Vigna subterranean) Blend on some selected extrudate parameters
(SciRes, 2011) Oluwole, B. O; Olapade, A. A
The effect of thermo-extrusion processing of white yam (Dioscorea rotundata) and bambara nut (Vigna subterranean) on some selected extrudate parameters of residence time, throughput and moisture content were investigated in this study. Both yam and bambara nut were processed into meals of750 um and 500 um respectively. Extrusion was carried out following a three variable response surface methodology using a Box Behnken design. Blend of yam meal and Bambara nut meal at ratio 80:20 respectively was conditioned into 12.5, 15.0 and 17.5% moisture content (dry basis) and allowed to equilibrate for 4 h. Extrusion was carried out on a single screw extruder at 50, 60 and 70 rpm screw speed and l30 ·C, 140·C and 150·C barrel temperatures. The study revealed that the extrusion time varied between 13.1 and 29.7 see, throughput variedfrom 13.3 to 34.4 kg/h and product moisture rangedfrom 11.l to 16.8% dry basis). All investigated extrudate parameters were significantly affected ip < 0.05) by the process variables of screw speed, barrel temperature and feed moisture content, and their interactions. The results were indicative that the second order polynomial
Effect of processing method on the quality of cowpea(Vigna unguiculata) flour for akara preparation
(Kluwer Academic Publishers, 2003) Olapade, A. A; Akingbala, J. O.; Oguntunde, A. O.; Falade, K. O
Cow peas were prepared intoflour by wet dehulling, wet milling into paste and drying; wet dehulling, drying and milling; and wet dehulling, wet milling and foam mat drying. Proximate chemical composition and functional properties (water and fat absorption capacities, foaming capacity, foam stability, bulk density, gelation capacity and emulsification capacity) of flours and of paste prepared by wet dehulling, wet milling and no drying,were determined. Akara from fresh paste and pastes reconstituted from flour was organoleptically evaluated. Reconstituted paste of flour from ground dry cotyledons produced the best quality akara, compared with the control. Akara from reconstituted foam mat dried and ground dry paste flours were less acceptable.
Selected physico-chemical properties of extrudates from white yam (Dioscorea rotundata) and bambara nut (vigna subterranean) blends
(2013) Oluwole, B. O; Olapade, A. A; Awonrin, S. O.; Henshaw, F. O.
"This study was conducted to investigate effects of extrusion conditions on physicchemical properties of blend of yam and bambara nut flours. Blend of white yam grit (750 µm) and Bambara nut flour (500 µm) in ratio 4:1 respectively was extrusion cooked at varying screw speeds 50-70rpm, feed moisture 12.5-17.5% (dry basis) and barrel temperatures 130-150 E5oC. Extrusion variables employed included barrel temperature (BT), screw speed (SS) and feed moisture content (FM), while physico-chemical properties of extrudates investigated were expansion ratio (ER), bulk density (BD) and trypsin inhibition activity (TIA). The results revealed that all the extrusion variables had significant effects (p<0.05) on the product properties considered in this study. Expansion ratio values ranged 1.55-2.06; bulk density values ranged 0.76-0.94 g/cm3, while trypsin inhibition activities were 1.01-8.08 mg/l00g sample."