scholarly works

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    PHYSICO-CHEMICAL, NUTRITIONAL AND SENSORY QUALITIES OF CASSAVA-WHEAT SEMOLINA MACARONI NOODLES
    (2012-05) OLADUNMOYE, O.O
    Noodles are popular foods worldwide because of their unique sensory properties, shelf stability, simplicity of preparation and low costs. The demand for these products traditionally made from Durum-Wheat Semolina (DWS) has increased tremendously; hence, the need to utilize locally available tropical root crops in the development of such products. This study was undertaken to evaluate the potentials of using cassava – wheat blend in the production of macaroni noodles. High Quality Cassava Starch (HQCS) from improved low-cyanide cassava variety (TMS 30572), was mixed with DWS in pre-determined ratios to produce flours containing 0, 20, 30, 50, 70 and 100% HQCS. These were analysed for chemical composition (proximate, sugar, cyanide) and physico-chemical properties (pasting, amylose, water binding capacity, starch damage, α-amylase activity, dough mixing stability) by AOAC and American Association of Cereal Chemists’ approved methods. Macaroni noodles were produced from the flour samples mixed with 5.0% soya flour. Effects of the six levels of HQCS inclusion and variation in hydration levels (45.0, 50.0 and 55.0%) on dough and macaroni were determined using a randomized complete block factorial design. Macaroni composition (proximate, energy, sugar, mineral profile), physico-chemical properties (pasting, amylose, cooking losses), microbiological quality and sensory characteristics (preference and difference tests) of the noodles were also evaluated using standard procedures. Data were analysed using propriety software. Blends of HQCS and DWS had moisture, protein, fat and ash contents ranging from 10.4-11.6%, 0.8-12.1%, 1.0-4.4% and 0.1-0.8%, respectively. Protein content of flour blends and dough mixing stability decreased with increasing levels of HQCS. Cyanide levels in all the flour samples were less than 0.1 ppm and α-amylase activity was greater than 200. The DWS and HQCS samples had similar pasting temperatures (50.2oC). Other pasting properties of flour samples including peak viscosity, holding strength, breakdown and final viscosities increased with increasing levels of HQCS. Developed macaroni noodles had 5.3-14.2% protein, 3.8-5.1% fat, 1.5-2.1% ash at 0 to 80% DWS inclusion; and also 70.3-82.8% carbohydrate and 383.9-386.4 kcal/100g energy between 20 and 100% levels of HQCS inclusion. Addition of soya flour to the blends during macaroni production increased protein content of the noodles. Iron and calcium contents increased from 28.9 to 72.0 and 627.5 to 819.1 mg/kg, respectively as HQCS inclusion increased from 20 to 70%. Microbial load (6.83x103 - 3.33x104 cfu/g) was within acceptable limits and no organism of public health significance was detected. The inclusion of HQCS reduced cooking time from 11 to 7 min, but increased solid and soluble cooking losses. The correlation between final pasting viscosity and total cooking loss was significant (r = 0.9; p<0.05). Inclusion of HQCS, hydration levels and their interactions, had significant effect (p<0.01) on macaroni cooked weight, water absorption index, swelling volume, solid and soluble losses. The acceptable macaroni were those containing 30 and 50% HQCS, beyond which cooking and sensory properties were adversely affected. New macaroni noodles with acceptable sensory, physico-chemical, nutritional and microbiological qualities were developed from cassava–wheat blends. Calcium, iron and energy contents of macaroni were improved, thus enhancing cassava utilization.
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    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.
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    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. "
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    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.
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    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.
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    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. "
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    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."
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    Selected physico-chemical properties of extrudates from white yam (Dioscorea rotundata) and bambara nut (vigna subterranean) blends
    (2013) Oluwole, B. O; Olapade, A. A; Awonrin, S. O.; Henshaw, F. O.
    "This study was conducted to investigate effects of extrusion conditions on physicchemical properties of blend of yam and bambara nut flours. Blend of white yam grit (750 µm) and Bambara nut flour (500 µm) in ratio 4:1 respectively was extrusion cooked at varying screw speeds 50-70rpm, feed moisture 12.5-17.5% (dry basis) and barrel temperatures 130-150 E5oC. Extrusion variables employed included barrel temperature (BT), screw speed (SS) and feed moisture content (FM), while physico-chemical properties of extrudates investigated were expansion ratio (ER), bulk density (BD) and trypsin inhibition activity (TIA). The results revealed that all the extrusion variables had significant effects (p<0.05) on the product properties considered in this study. Expansion ratio values ranged 1.55-2.06; bulk density values ranged 0.76-0.94 g/cm3, while trypsin inhibition activities were 1.01-8.08 mg/l00g sample."
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    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."
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    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