Browsing by Author "Ozumba, A. U."

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    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
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    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.