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Item Solid state fermentation of cassava peel with trichoderma viride (ATCC 36316) for protein enrishment.(World Academy of Science, Engineering and Technology, 2013) Ezekiel, O. O.; Aworh, O. C."Solid state fermentation of cassava peel with emphasis on protein enrichment using Trichoderma viride was evaluated. The effect of five variables: moisture content, pH, particle size (p), nitrogen source and incubation temperature; on the true protein and total sugars of cassava peel was investigated. The optimum fermentation period was established to be 8 days. Total sugars were 5-fold higher at pH 6 relative to pH 4 and 7-fold higher when cassava peels were fermented at 30o C relative to 25 o C as well as using ammonium sulfate as the nitrogen source relative to urea or a combination of both. Total sugars ranged between 123.21mg/g at 50% initial moisture content to 374mg/g at 60% and from 190.59mg/g with particle size range of 2.00>p>1.41mm to 310.10mg/g with 4.00>p>3.35mm.True protein ranged from 229.70 mg/g at pH 4 to 284.05 mg/g at pH 6; from 200.87 mg /g with urea as nitrogen source and to 254.50mg/g with ammonium sulfate; from 213.82mg/g at 50% initial moisture content to 254.5 0mg/g at 60% moisture content, from 205.75mg/g in cassava peel with 5.6>p> 4.75mm to 268.30 in cassava peel with particle size 4.00>p>3.35mm, from 207.57mg/g at 25oC to 254.50mg/g at 30oC Cassava peel with particle size 4.00>p>3.35 mm and initial moisture content of 60% at pH 6.0, 30oC incubation temperature with ammonium sulfate (10g N / kg substrate) was most suitable for protein enrichment with Trichoderma viride. Crude protein increased from 4.21 % in unfermented cassava peel samples to 10.43 % in fermented samples. "Item 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."Item Quality attributes of biscuit from Acha (digitaria exilis) flour supplemented with cowpea(vigna unguiculata) flour(International Research Journals, 2011) Olapade, A. A.; Aworh, O. C.; Oluwole, O. B.Biscuits were produced from blends of acha and cowpea flours. The blends were 100%, 90%, 80%, 70% and 60% acha with cowpea flour to make 100% in each. Proximate composition, trypsin inhibition activity, functional properties including water absorption index, fat absorption index, gelation capacity, bulk density and emulsifying capacity of the blends were determined. Biscuits were produced from the blends. Trypsin inhibition activity, physical properties of the biscuit including break strength, spread ratio, comparative colour analysis and sensory properties of the biscuits were investigated. The results indicated that both protein and trypsin inhibition activity of the blends increased with increase in the amount of cowpea flour substitution. However, significant (p<0.05) reduction in trypsin inhibition activity was noted in the biscuits. Samples with 10% and 20% cowpea substitutions compared favourably with all wheat biscuit in all sensory attributes.Item Physico-chemical properties and consumer acceptance of instant cowpea(Vigna unguiculata) powder for complementary food(International Research Journals, 2012-05) Olapade, A. A.; Oluwole, O. B; Aworh, O. C."Two cultivars of cowpea (white and brown testa coloured) were processed by pre-cooking for 10min and dry-toasting (170°C, 10min) to render them ready-to-eat and to inactivate the anti-nutritional factors. The samples were dry-milled into powders. Ogi, traditional gruel from maize, was produced into powder. Five different blends of ogi and cowpea powder were prepared. Proximate chemical composition including Trypsin inhibition activity of the various blends was investigated. Also functional characteristics of the samples including bulk density, gelation capacity and water absorption capacity and water absorption capacity were investigated. Ogi supplemented with cowpea powder and 100% ogi were prepared into porridges which were presented for sensory evaluation among members of the university community. Each sample was evaluated for colour, taste, mouth-feel, flavour and overall acceptance. Moisture content values of the processed cowpeas ranged from 6.05 to 7.22% for boiled white cowpea and boiled brown cowpea respectively. Protein content ranged between 22.8% in the boiled white cowpea and 25.4% in the raw brown cowpea. There were 88.6-93.3% and 77.7-88.6% reduction in Trypsin inhibitor activity (TIA) of both white and brown cultivars of cowpea respectively. Sensory evaluation of ogi supplemented with cowpea revealed that supplementation at level above 30% is not acceptable among the panel. Brown cultivar of cowpea was preferred to the white cultivar. "