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Item STUDIES ON THE EFFECT OF POSTHARVEST FACTORS ON PLANTAIN QUALITY(1992-03) ADELUSOLA, M. A.This study was undertaken to evaluate the social and technical factors affecting plantain handling in Nigeria, with a view to recommending measures of minimising losses and improving product quality. Questionnaires on the effect of production, transportation and marketing practices on postharvest losses were administered to farmers, transporters and traders respectively in a survey of three plantain producing States and one non-producing State in Nigeria. Based on the findings of this survey, physical characteristics of plantain which are likely to change as the plantain matures were investigated using two cultivars of plantain namely, Agbagba, a false horn type and Obino l'ewani, a French type, harvested between 8 to 14 weeks after anthesis, to obtain indicators for determining harvest maturity. Also, a methodology for measuring qualitative and quantitative losses in plantain was development. In addition, the effect of maturity at harvest, packaging and the Vibration experienced during transportation on mechanical damage were investigated in simulated transit studies, as well as selected quality attributes of processes products from the Agbagba plantain harvested between 8 to 12 weeks after anthesis, in Order to establish Optimum handling conditions for plantain for the distribution and Processing outlets. The measurement of finger weight and finger length have been developed as new objective and non-destructive methods for harvest maturity determination in plantain cultivars. It was also observed that the measurement of bruise area on the peel and percentage weight loss were associated with aesthetic quality, whilst the measurement of trimming losses on the pulp was a good indication of quantitative losses and the number of days to full ripening was an indication of the storage life of the two cultivars. Harvesting at the immature stage increased the susceptibility of the plantains to underpeel bruising leading to significantly (p = 0.05) higher trimming losses and weight losses in the two cultivars. Lining the packaging Containers with polyethylene reduce the damage significantly. The sensory quality of flavour and texture were affected by the stage of maturity at the time of harvest. Chips and ’dodo' prepared from immature plantain scored significantly (p = 0.05) lower points than mature ones. Even though it might be adviceable to harvest plantain at an immature stage in Order to extend its green-life, this work clearly shows that this would be at the expence of quality.Item 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) "Item 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. "Item 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.Item 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.Item 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 affectedItem Physico-chemical properties of premixes for preparation of "akara"(University Press Plc(2016), 2004) Olapade, A. A.; Olatunji, O.; Adefaja, S. OPremix was formulated from cowpea flour, peper powder and onion powder by mixing the ingredients together this was then packed. Proximate chemical composition and fucntional properties (water absorption capacity, solubility index, foaming capacity and foam stability) of the cowpea flour as affected by inclusion of other ingredients were determined. Inclusion of other ingredients separately and jointly in cowpea flour had siginificant effects on functional properties but little effect on proximate chemical compositions of cowpea flour. Foaming and water absorption capacities were decreased as a result of added ingredients. Akara prepared from pre-formulated premix prior to re-hydration into paste compared favourably with the control akara from freshly prepared cowpea paste but had texture rated lower and low overall acceptabilityItem 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 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. OCow 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.Item 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.