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Item 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.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 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.Item 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.Item Protein enrichment of cassava peel by submerged fermentation with trichoderma viride (ATCC 36316)(Academic Journals, 2010) Ezekiel, O. O.; Ogugua, C. A.|; Blaschek, H. P.; Thaddeus, C. E."Cassava (Manihot esculenta Crantz) peel is one of the solid wastes produced as a consequence of cassava processing. It is low in protein but contains a large amount of carbohydrate, causing an environmental problem with disposal. In order to add-value to this major cassava processing waste and also reduce its resultant environmental pollution, this study investigated the effect of submerged fermentation using Trichoderma viride ATCC 36316 on the protein content and amino acid profile of enzyme and non-enzyme pre-treated cassava peel. Compositional analysis of the product obtained with T. viride in the fermentor revealed that dry biomass increased in crude protein, true protein, crude fat, crude fibre, ash and total dietary fibre. The crude protein increased from 4.21 to 37.63 and 36.52% for enzyme and non-enzyme pre-treated fermented samples respectively with 31.6% as true protein for the former and 29.03% as true protein for the latter while the starch contents reduced considerably in both samples. Starch reduction was from 51.93 to 24.34 and 26.07% for enzyme and non-enzyme pre-treated fermented samples, respectively. The fermented products contained all the essential amino acids; however the chemical score of essential amino acids indicated methionine as the limiting amino acid. "Item Preliminary studies on the antimicrobial properties of buchholzia coriacea (wonderful kola)(Academic Journals, 2009) Ezekiel, O. O.; Onyeoziri, N. F."In this work, the antimicrobial properties of fresh Buchholzia Coriacea (wonderful kola) and its extracts was investigated. The proximate composition of the fresh kola was also determined. B. coriacea was dried, milled and extracted using two different solvents of varying polarity: hexane and methanol. The effect of the fresh kola, hexane and methanol extracts was tested on some food borne pathogens. This was evaluated by measuring the zone of inhibition on nutrient agar for bacteria and malt extract agar for fungi. The food borne pathogens used in this study are Esherichia coli, Enterococcus faecalis, Staphylococcus aureus, Trichoderma viride and Aspergillus niger. The proximate composition showed that the fresh kola consists of 53.13% moisture, 9.8% ash, 3.46% crude fibre, 2.20% fat, 13.22% crude protein and 28.19% carbohydrate. The fresh kola showed inhibitory zones with the test bacteria: E. coli (62 mm), E. faecalis (40 mm) and S. aureus (50 mm). The growth of the two test fungi T. viride and A. niger was completely inhibited. The hexane extract showed inhibitory zones ranging from 20 to 40 mm with the test bacteria: E.coli (21 mm), E. faecalis (20 mm) and S. aureus (40 mm). It however showed no inhibitory effect on T. viride and A. niger. The methanolic extract of B. coricea also showed inhibitory zones ranging from 20 to 30 mm with some of the test pathogens: E.coli (30 mm), E. faecalis (25 mm) and S. aureus (20 mm), T. viride (15 mm). It however showed no inhibitory effect on A. niger. "Item 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.