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Item 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."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. "Item 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."Item Development of extruded complementary foods from blends of acha and cowpea flours(Elsvier Ltd, 2011) Olapade, A. A.; |Aworh, O. C.Item Preservation of plant and animal foods: an overview(John Wiley & Sons, Ltd, 2012) Adegoke, G. O.; Olapade, A. 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."Item 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."