scholarly works

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Adsorption isotherms and heat of sorption of fresh and preosmosed oven-dried bananas
(WFL Publisher, 2005) Falade, K. O.; Awoyele, O. O.
"Three banana varieties (Omini Red, Cavendish and Cooking banana) were transversely cut into 10 mm slices, pretreated in sucrose solution of 52, 60 and 68°B and maintained at 25°C for 12 hours. Both fresh and preosmosed banana slices were subsequently oven-dried at 60°C for 72 hours. Adsorption isotherms of fresh and preosmosed oven-dried banana slices were determined at 20 and 40°C using gravimetric–static method. Suitability of eight sorption models in describing the adsorption data was tested. Moreover, isosteric heat of sorption of both fresh and preosmosed oven-dried bananas was determined using Clausius–Clapeyron equation. Adsorption isotherms of fresh and preosmosed oven-dried banana slices gave type I (J–shaped) isotherms. Isotherms were affected by temperature and pretreatment sucrose solution concentration. Crossing of isotherms occurred at aw~0.55-0.70. Among the eight models, tested, Guggenheim-Anderson-de Boer (GAB) model gave the best fit. Calculated GAB monolayer moisture (Mm) content (9.80–20.8% d.b.) decreased with increase in temperature. Generally GAB Mm content increased with increase in total solids (%) content of preosmosed banana slices. Isosteric heat of sorption increased with decreased moisture content in banana slices. "
Changes in some physicochemical properties of Cassia seiberiana seeds during roasting
(Nigerian Institute of Food Science and Technology, 2012) Olapade, A. A.; Akinoso, R.; Oduwaye, A. O.
"One of the uses of Cassia sieberiana seeds is roasting for beverage. Therefore, the thrust of this work was to study changes in some physicochemical properties of Cassia sieberiana seeds during roasting. A 3 x 3 factorial experimental design was employed. Roasting temperatures were 190, 210 and 230°C while roasting times were 10, 20 and 30 min respectively. Nine experimental combinations were produced. Proximate composition of unroasted sample, pH, total soluble solid, total titratable acidity, acetic acid, weight loss, caffeine content, swelling and colour of both unroasted and roasted samples were determined using standard methods. Proximate composition of unroasted Cassia sieberiana in percentage as determined were moisture content (9.04 ± 0.04), ash (9.3 ± 0.03), crude fibre(16.21 ± 0.09); crude protein(19.88 ± 0.03), fat (5.31 ± 0.05) and carbohydrate (40.26 ± 0.33). The pH, total soluble solid, total titratable acidity, acetic acid, caffeine content and colour of unroasted Cassiasieberiana seed-were 6.25 ±0.7, 3.0 ± 0.13 (oO), 0.57 ± 0.06 (mg/g), 0.12 ± 0.00 (%), 11.6 ± 1.05 (%) and 0.43 abs respectively. Effect of roasting was significant (p < 0.05) on moisture content, weight loss, caffeine content, swelling and colour, while a non-significant (p > 0.05) effect was recorded on pH, total soluble solid, total titratable acidity and acetic acid."
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
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."
Chemical, microbiological and sensory characteristics of leather blends produced from mango (mangifera indica 'Ogbomoso') and carrot (daucus carota)
(International Society for Horticultural Science, 2013) Ezekiel, O. O.; Olukuewu, M. T.
The postharvest losses in fruits and vegetables in developing countries vary between 15-90%. Many organizations are actively promoting the processing of fruits and vegetables to find a solution to the difficulties encountered in storing large quantities of fresh produce without incurring heavy losses. This study evaluated the chemical, microbiological and sensory properties of leather blends produced from ‘Ogbomoso’ mango and carrot. Purees of mango (Mangifera indica ‘Ogbomoso’) and carrot (Daucus carota) were mixed into five ratios of 100:0%, 75:25%, 50:50%, 25:75%, and 0:100%, mango to carrot ratio. Each blend was then oven-dried at 65°C for 10 hours. Moisture content, crude fat, crude protein, crude fibre, carbohydrate content, vitamin A, vitamin C, titratable acidity, and ash content of the leather blends were determined using standard methods. Sensory characteristics using a 9-point hedonic scale and total mould count of the freshly produced leather blends was determined. Subsequently, 75% leather blend was stored for 60 days at refrigeration (4±1°C) and ambient (28±1°C) temperatures. All data obtained were subjected to ANOVA and means separated using Duncan multiple range test. Crude protein, crude fibre, ash, titratable acidity, vitamin C, vitamin A of the leather blends increased with increase in carrot substitution. No detectable microbial growth was found present in the freshly prepared leather blends. The overall acceptability of the leather blends increased with increase in mango substitution. The leather from 100% carrot was the least acceptable. Crude protein, titratable acid, vitamin A, vitamin C, crude fibre, and crude fat of the 75% mango and 25% carrot leather blend decreased at both storage temperatures. However, greater loss was observed in leather blend stored at ambient temperature. Total mould count after 60 days storage ranged from not detectable to 1.3×102 at 4±1°C and 1.5×102 at 28±1°C. From the study, blending of 75% mango and 25% carrot could be a suitable method for extending the shelf life of both fruits.
Comparison of different methods of producing bambara (Vaondzeia subterranean L. Thou) flours for preparation of moin-moin
(University Press Plc(2016), 2007) Olapade, A. A.; Adetuyi, D. O.
Bambara nut was subjected to different treatment prior to mechanical dry dehulling and millimg into flours. Physico chenmical properties of the fleurs and sensory attributes of moin-moin prepared from the flours were compared with that of moin-moin from fresh pastes from cowpea and bambara. The functional properties investigated included foam-ability, foam-stability, gelation capacity, dispersibility and dehaull-ability while proximate chemical composition of the flours was also investigated. Both cold and hot water steeping of Bambara prior to dehaulling produced moinmoin that compared favourably with moin moin from fresh pastes (controls). Fresh paste to dehulling produced through maual dehaulling resulted in moin-moin that compared similarly to conventional moin-moin from fresh cowpea. The proximate chemical compositions were not significantly affected by the treatments but functional properties were significanlty affected
Cultivation of candida utilis on cassava peel hydrolysates for single- cell protein production.
(David Publishing, 2012) Ezekiel, O.O.; Ogugua, C. A.; Preez, J. C.; Steyn, L.
"The growth of Candida utilis NRRL Y-1084 in acid and enzymatic hydrolysates of cassava peel and on glucose in a mineral salts medium was investigated in aerobic submerged cultivation. Kinetic and stoichiometric parameters for growth were determined. The cardinal temperatures of this yeast strain were 14 °C, 33 °C and 41 °C. C. utilis exhibited no absolute requirement for growth factors, although its maximum specific growth rate (μmax) was higher in the mineral salts medium with yeast extract than without, but its biomass yield coefficient (Yx/s) did not differ much in these two media. In the enzymatic hydrolysate, its Yx/s value on sugar was 0.44 with a μmax of 0.35 h-1, whereas the corresponding values were 0.52 and 0.48 h-1 in the acid hydrolysate and 0.50 and 0.37 h-1 in the mineral salts medium without yeast extract. The crude protein content of biomass grown in the glucose medium and the acid and enzymatic hydrolysates were 47.5%, 49.1% and 56.7%, respectively. The amino acid profile of the yeast biomass compared favourably with the FAO standard. Cassava peel hydrolysate has potential as a cheap carbohydrate feedstock for the production of yeast single cell protein by using C. utilis. "
Design of a rotary roaster for cassia sieberiana seeds
(The Nigerian Institution of Agricultural Engineers, 2004) Olapade, A. A.; Akinoso, R.
Two kilogram capacity roaster was designed and fabricated for purpose of roasting cassia sieberiana seeds obtained from an African plant, which is capable of being used as coffee substitute. During the testing of the roaster, physical changes on the seeds were monitored and found to be temperature and time dependent. Best samples of roasted cassia sieberiana was obtained at 200⁰C roasting temperature after 15minutes.
Design, fabrication and evaluation of a plantain roaster.
(Nigerian Institute of Food Science and Technology, 2012) Ezekiel, O. O.; Akinoso, R.; Olaoye, D. J.
Roasted plantain (boli) is a delicacy in Nigeria. The conventional method of processing this food is crude, stressful and unhygienic. In this work, an electric roaster capable of roasting twenty-one plantain fingers per batch was designed, fabricated and tested. The roaster had two electric heating elements (one at the top and the other at the base of the roaster) supplying power at the rate of 2.4 kW In addition, moisture release pipe and a temperature regulator were incorporated. The roaster was used to produce plantain, product was compared with roasted plantain prepared using the conventional method to test acceptability. At a p < 0.05 significance level, it was observed that the samples had no significant difference in appearance, aroma, texture and overall acceptability. However, sample at the upper layer of the roaster was significantly different from the other samples in taste. Generally, sample roasted in the lower part of the roaster was most preferred.
Development of extruded complementary foods from blends of acha and cowpea flours
(Elsvier Ltd, 2011) Olapade, A. A.; |Aworh, O. C.
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.
The effect of processing methods on the nutritional profile of avocado (persea americana mill) seeds
(WASD, 2010) Adegoke, G. O.; Akinbile, J. T; Olapade, A. A.; Ashaye, O. A.
"Generally, human food consists of resources of either plant or animal origin, which cannot be kept long after harvest or slaughter and starts deteriorating rapidly. Thus, it becomes imperative to find various ways of extending the shelf life of these materials/resources. The nature and characteristics of the material, like environment of the food and the interactions between the food and its environment, should be well understood. Traditional methods of food preservation include cold storage, fermentation, salting, drying, curing and smoking. However, the features of these traditional methods are largely centred on non-controllable processes that rely solely on 'chance effects'. Modern food preservation techniques include dehydration, refrigeration, freezing, industrial fermentation, freeze drying, irradiation, evaporation, concentration, thermal processing, use of chemical preservatives, high-pressure technology, plant-derived food preservation technology, modified atmosphere packaging, use of bacteriolytic enzymes and a combination of two or more preservative methods (the hurdle concept), which lend themselves to controllable processes and allow for predictable final product quality attributes to be attainable. Traditional and modern food preservation techniques applicable to some of the common food raw materials are discussed in this chapter."
Effect of processing on sensory characteristics and chemical composition of cottonseed (gossypium hirsutum) and its extract
(World Academy of Science, Engineering and Technology, 2013) Ezekiel, O. O.; Oriku, A. A.
The seeds of cotton (gossypium hirsutum) fall among the lesser known oil seeds. Cottonseeds are not normally consumed in their atural state due to their gossypol content, an antinutrient. The effect of processing on the sensory charactertics and chemical composition of cottonseed and its extract was studied by subjecting the cottonseed extract to heat treatment (boiling) and the cottonseed to fermantation. The cottonseed extract was boiled using the open pot and the pressure pot for 30 minutes respectively. The fermentation of the cottonseed was carried out for 6 days with samples withdrawn at intervals of 2 days. The extract and fermented samples were subjected to chemical analysis and sensory evaluated for colour, aroma, taste, mouth feel, appearance and overall acceptability. The open pot sample was more preferred. Fermentation for 6 days resulted into a significant reduction in gossypol level of the cottonseed; however, sample fermented for 2 days was most preferred.
Effects of Aframomum danielli (powder and extracts) on the nutritional, physcio-chemical and sensory properties of wheat flour bread
(Inderscience Enterprises Ltd, 2008) Adegoke, G. O.; Awoyele, O. O.; Lawal, R. B.; Olapade, A. O.; Ashaye, O. A.
The effects of adding different concentrations of Aframomum danielli (powder and ethanoic extracts) on nutritional, physico-chemical and sensory properties of wheat flour bread were examined. A. danielli powder – 2, 4 and 6%, and ethanolic extract (0.1 and 0.2%) were added, respectively, to flour. Using alveograph and consistograph, the physical properties of the dough-water absorption capacity, tenacity, extensibility, strength of flour and peak time were evaluated. As the concentration of A. danielli in the dough increased from 0 to 4%, alveograph tenacity increased from 96 to 193 mm H₂O, extensibility decreased from 92 to 27 mm, gluten decreased from 12.21 to 10.56 mm, flour strength decreased from 365 to 255 while consistograph water absorption capacity increased from 56.8 to 58.9%. A 24-member panel familiar with spiced bread found that bread with A. daniell flavour and having no quality impairment can be made with 2% A. danielli powder and 0.1-0.2% ethanolic extract. The lower the level of A. danielli powder addition, the more acceptable the loaf to the taste panellists as the golden brown colour of the crust, texture and uniform crumb grain of spiced bread were similar to those of the control bread sample.
Effects of Aframomum danielli(powder and extracts) on the nutritional, physico-chemical and sensory properties of wheat flour bread
(Inderscience Enterprises Ltd, 2008) Adegoke, G. O.; Awoyele, O. O.; Lawal, R. B.; Olapade, A. O.; Ashaye, O. A.
The effects of adding different concentrations of Aframomum danielli (powder and ethanoic extracts) on nutritional, physico-chemical and sensory properties of wheat flour bread were examined. A. danielli powder – 2, 4 and 6%, and ethanolic extract (0.1 and 0.2%) were added, respectively, to flour. Using alveograph and consistograph, the physical properties of the dough-water absorption capacity, tenacity, extensibility, strength of flour and peak time were evaluated. As the concentration of A. danielli in the dough increased from 0 to 4%, alveograph tenacity increased from 96 to 193 mm H2O, extensibility decreased from 92 to 27 mm, gluten decreased from 12.21 to 10.56 mm, flour strength decreased from 365 to 255 while consistograph water absorption capacity increased from 56.8 to 58.9%. A 24-member panel familiar with spiced bread found that bread with A. daniell flavour and having no quality impairment can be made with 2% A. danielli powder and 0.1-0.2% ethanolic extract. The lower the level of A. danielli powder addition, the more acceptable the loaf to the taste panellists as the golden brown colour of the crust, texture and uniform crumb grain of spiced bread were similar to those of the control bread sample.
Effects of salt on colour degradation kinetics of visual green colour in fluted pumpkin (telfairia occidentalis) leaves
(Global science books, 2011) Ezekiel, O. O.; Mustapha, R. K.; Olurin, T. O.
The effect of common salt (0, 1, and 2% by weight) on visual green colour degradation of fluted pumpkin (Telfairia occidentalis) puree over a temperature range of 50–100° C was studied. Hunter colour scale values L (lightness), a (greenness or redness) and b (blueness or yellowness) of each treated samples were measured. The visual colour was evaluated using a Hunter lab colorimeter in terms of L, a and b. The results were analysed using Oakdale Engineering Datafit 8.2. The degradation of visual green colour of fluted pumpkin increased with an increase in heat treatment time and salt concentration. The degradation as measured by -a value followed a first order kinetics. There was consistent decrease in L and -a values with an increase in treatment time and temperature. During heat processing, the puree turned olive green and the a value changed from an initial value of -11.32 to -10.40, -10.73 and -10.87 at 50°C for the 0, 1 and 2% level of salt addition, respectively. The corresponding values at 100°C were -3.11, -3.65 and -3.72, respectively. There is stabilization of green colour in thermally processed fluted pumpkin puree containing salt which decreases the rate of chlorophyll degradation. The stabilizing effect of salt is not well established and no information is available on fluted pumpkin leaves, especially in term of visual colour. The paper established the stabilizing effect of salt on fluted pumpkin leaves and modelled the degradation kinetics with Arrhenius equation.
Evaluation of extruded snacks from blends of acha(Digitaria exilis) and cowpea(Vigna unguiculata) flours
(CIGR, 2012-09) Olapade, A. A.; Aworh, O. C.
"The production of acha and cowpea are the complementary food and are produced in large quantities in Nigeria, which are the major sources of protein and carbohydrate respectively. The study was proposed on developed high protein-energy complementary foods from the blends of cowpea and acha using extrusion cooking. Cultivars of cowpea (IT90K-277-2) and acha (cream colour) were selected and milled into flours. Using the response surface methodology, the blends of acha and cowpea flours at 70:30 and 60:40 respectively were extruded using a single screw extruder at barrel temperature of 120-160•C and feed moisture content of 18-25% (d.b). The proximate composition and trypsin inhibition activity of the extrudates and blends were determined, while compressive forces were determined using testometric analysis.The protein content increased from 7.98% for acha flour to 16.03% and 18.73% for blends containing 30.0% and 40.0% cowpea respectively. Trypsin inhibition activity of the blends decreased by 76.0% to 92.1% as a result of the increasing extrusion temperature and feed moisture content. Compression forces at the peak, break and yield of extrudates' ranged from 148.3 to 886.4 N, 140.2 to 882.5 N and 96.3 to 226.4 N respectively. Extrusion cooking parameters (barrel temperature, feed moisture content and feed composition) significantly affected the quality of the cowpea-acha blends."
Evaluation of some physical-chemical properties of wheat, cassava, maize and cowpea flours for bread making
(Wiley Periodicals, Inc, 2010) Oladunmoye, O. O; Akinoso, R.; Olapade, A. A.
"Both the physical and chemical characteristics of flours affect their quality and the subsequent products from them. The comparative evaluation of particle size, moisture content, bulk density, color, water absorption capacity, pasting viscosity, fat and protein contents of wheat, cassava, maize and cowpea flours were determined using standard methods. Composite breads were produced from 50:30:20, 60:20:20, 70:20:10; 80:10:10, 85:10:5 and 90:5:5 ratio of wheat-cassava/maize -cowpea flours; respectively. Breads produced were subjected to sensory and proximate analyses. The particle size, moisture content, bulk density, water absorption capacity, fat and protein contents of wheat, cassava, maize and cowpea flours are as follows: 154-343 µm, 13.3-14.9% db, 327.4-497.5 kg/m3, 31.9-221.8 g/g, 1.01-2.3% and 2.6-19.39%. Wheat flour had the lowest pasting temperature of 56.1C. Significance differences at P < 0.05 were recorded between most of the properties of the flours. Composite bread of 85% wheat, 10% cassava, 5% cowpea; 90% wheat, 5% cassava, 5% cowpea; and 90% wheat, 5% maize, 5% cowpea were accepted by a sensory evaluation panelist. Substitution with cowpea fruit improved the protein content of the bread."
Moisture-solid transfer during osmotic dehydration of banana(musa sapietum) varieties
(2003) Falade, K. O.; Awoyele, O. O.; Uzo-Peters, P. I.; Aworh, O. C.
"Moisture solids transfer during the osomotic dehydration of three banana (musa sapietum) varieties was investigated. Cavendish, Omini-red and Cooking banana were transversely sliced into 10, 15 and 20mm thicknesses. Sample of each thickness were immersed in 52, 60 and 68 B sucrose solutions. A fruit: solution ratio of 1:20(w/w) was maintained. The fruit-solution moistures were kept at 27, 34, and 40 C for 12 hours. Samples were evaluated gravimetrically at 2 hours interval. Moisture and total solids contents were determined and expressed as g water/g dry matter (DM) and g solids/g initial mass respectively. Moisture contents on dry basis of the banana slices were found to decrease with increased immersion time, solution concentration and temperature. However, moisture contents decreased with decreased slice thickness. Total solids contents increased with thickness. Omini red cultivar had the lowest moisture content and the highest total solids contents at the end of 12 hours of osmotic treatment. Complex polynomial equation showing the relationship with moisture and total solids contents with immersion time showed high correlation (R2=0.9919-1.000) "