Browsing by Author "Olatunji, O."

Now showing 1 - 4 of 4

Characterization of common Nigerian cowpea (Vigna unguiculata L. Walp) varieties
(Elsevier Sceince Ltd, 2002) Olapade, A. A.; Okafor, G. I.; Ozumba, A. U.; Olatunji, O.
Eight cowpea (Vigna unguiculata L. Walp) varieties namely Olo-1, Olo-2, Baujara, Karadua, Manyan Fari, Kananado Yar and Akidi were characterized based on their physical and functional properties. Physical properties investigated include seed-weight, length to diameter ratio, specific gravity, bulk density, angle of repose and percentage of seed coat. The functional properties examined were water absorption capacity, swelling capacity, cooking time and moisture content. The result of both physical and functional properties showed significant differences (P = 0.05) among the cowpea varieties. The specific .gravity ranged from 1.05 to 1.19 with Kananado Yar, Kananado Fari and Banjara having higher values than others, while water absorption capacity ranged from 1.14 to 1.60 g H2O/g sample for Kananado Fari and Banjara varieties respectively. Apparently, the outcome of this work would provide a basis for upgrading local techniques of cowpea processing in Nigeria
A mathematical model and application for fire risk management in commercial complexes in South Africa
(2020) Ishola, F.; Oladokun, V.; Petinrin, O.; Olatunji, O.; Akinlabi, S.
The successive event of fire mishaps in business buildings has been a significant issue. Accurately quantifying fire risks had been a complicated process due to its stochastic behaviour. Existing fire risk assessment applications are models dedicated to industrial fire hazards and wildfires. They are less suitable for fire risk analysis for the built environment. Also, most of these software require high rate subscriptions. More often than not, they require a highly-skilled programmer to use them. The development of a quantitative means for assessing the inclination of commercial complexes to a purported risk of “market fires‟ was done using the past fire accidents’ investigation reports. Some verified fire accident investigations were used to optimise the fire model; adopting the methodology highlights of the Qualitative Risk Assessment (QRA). A Visual Basic (VB) oriented computer programme for the model was developed to assess selected commercial buildings in Johannesburg city of South Africa. The model and the associated computer programme showed the accuracy of the developed fire risk model in forecasting fire hazards. The estimated fire risks correlated with the fire incident histories of the evaluated complexes, thus validating the model. The model application could be a useful tool for predicting fire accidents for stakeholders.
Physico-chemical properties of premixes for preparation of "akara"
(University Press Plc(2016), 2004) Olapade, A. A.; Olatunji, O.; Adefaja, S. O
Premix was formulated from cowpea flour, peper powder and onion powder by mixing the ingredients together this was then packed. Proximate chemical composition and fucntional properties (water absorption capacity, solubility index, foaming capacity and foam stability) of the cowpea flour as affected by inclusion of other ingredients were determined. Inclusion of other ingredients separately and jointly in cowpea flour had siginificant effects on functional properties but little effect on proximate chemical compositions of cowpea flour. Foaming and water absorption capacities were decreased as a result of added ingredients. Akara prepared from pre-formulated premix prior to re-hydration into paste compared favourably with the control akara from freshly prepared cowpea paste but had texture rated lower and low overall acceptability
Rheological properties and consumer acceptance of moin-moin premix
(University Press Plc(2016), 2005) Olapade, A. A.; Ozumba, A. U.; Solomon, H. M.; Olatunji, O.; Adelaja, S. O.
Premix was prepared from cowpea flour, pepper powder and onion powder. Pasting characteristics of the cowpea flour as affected by adding of other ingredients were investigated. The consumer acceptability of the premix for preparation of moin-moin was also investigated. Gelatinisation temperature of bean flour was significantly (p=0.05) increased by inclusion of pepper but not by inclusion of onion powder. Viscosity of the premix was not significantly affected, expect the set back value, which was significantly lowered. Moin-moin from premix compared favourable with the control sample in all attributes except texture, which was rated lower.