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Item Quality and acceptability evaluation of soy-cheese (tofu) enhanced with meat(Bangladesh Meat Science Association, 2023-03) Apata, E. S.; Sunmola, R. A.; Sunmola, R. A.; Olaleye, O. O.; Apata, O. C.The study was carried out to determine the quality and acceptability of soy-cheese (Tofu) enhanced with different meat types. 40g of raw soybeans, 40g of each meat type-beef, mutton, chevon, chicken and 5g of industrial grade calcium sulphate (CaSo4) were used for this study. The meat types + Tofu constituted the treatments, thus: T0 = Tofu only (control), Ti = Tofu + beef, T2 = Tofu + mutton, T3 = Tofu + chevon, T4 = Tofu + chicken meat. Data were collected and analysed using analysis of variance (ANOVA) at p<0.05. The meat Tofu products samples showed significant differences (p<0.05) in physical, chemical and the sensorial variables tested with chicken meat Tofu (T4) having highest (p<0.05) yield, water holding capacity, protein, fat, ash, all the organoleptic and overall acceptability values. This study supplied first hand information on the effect of meat inclusion in Tofu, therefore, chicken meat could be included in Tofu at ratio of 1:1 for quality and acceptability enhancement.Item Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef(2022) Apata, E. S.; Adegoke, M. A.; Apata, O. C.; Olugbemi, M. T.; Ogungbayi, G. B.; Okolosi, J. E.The influence of different concentrations of food grade vinegar as preservative on beef quality was evaluated in this study. Five levels of vinegar concentrations were tested and each constituted a treatment viz: T0 = (control) Freezer, T1 = 5%, T2 = 4%, T3 = 3%, T4 = 2%, and T5 = 1%. 1.5kg beef was purchased, chilled at 4oC for 24 hours, and apportioned to 6 parts of 250g per treatment. Beef samples were injected with vinegar (25 ml) in each treatment using a hypodermic needle and syringe and were immersed in same concentration in plastic containers and preserved for 14 days. The results indicated that vinegar concentrations significantly (p<0.05) affected beef quality fac-tors especially beef in T3 (3%) which furnished lower values of detrimental physical factors; cooking loss (12.23), thermal shortening (5.20) and drip loss (10.40), lipid oxidation mPV (0.11), TBA (0.22), microbial load TVC (4.60), TCC (3.29), TFC (2.38) and TAC (3.43) relative to other levels of vinegar concentrations. The same treatment (T3) elicited higher, cooking yield (87.77), raw meat colour (6.00), protein (20.47), flavour (6.70), texture (6.87) and overall acceptability (7.67) in comparison with other treatments of vinegar. It was recommended therefore; 3% vinegar could be utilized to preserve beef since it enlisted high shelf-life quality factors and acceptability.Item Effect of brine concentration and curing time on quality attributes of cooked turkey laps(American Association for Science and Technology, 2014-11) Apata, E. S.; Popoola, L. A.; Apata, O. C.; Adeyemi, K. O.; Okubanjo, A. O.The objective of this study was to investigate the effect of brine concentration and curing time on physicochemical, microbial and sensory characteristics of turkey laps. 4 turkey laps of weight between 1.00 - 1.5kg were divided into 4 treatment groups of brine concentration - 10, 15, 20 and 25% respectively and were cured for 0, 4 and 8 days after cooking at 72°C for 20min. The results showed that Water Holding Capacity (W 1C) and pH of the cured turkey laps increased (p<0.05) as cooking loss decreased p<0.05) thereby increasing the yield of the turkey laps after cooking. Total Viable Count (TVC) and Total Coliform Count (TCC) decreased (p<0,05) while Total Fungal Count (TFC) increased (p<0.05) as brine concentration increased, but the TVC and TCC fluctuated while TFC increased steadily as curing time, increased, not above tolerable levels which made the turkey laps wholesome and safe for consumption. Colour, flavour, texture and juiciness scores increased (p<0.05) as the brine concentration and time of curing increased, but were higher (p<0.05) in turkey laps in treatment 3 that were cured for 4 days. It was observed that treatment 3 (20% brine) and curing for 4 days furnished higher quality attributes of turkey laps as pH, WHC and moisture were high considerably thereby increasing the yield while cooking loss decreased. Also the microbial, counts were lower while colour, flavour, texture and juiciness were higher. In the overall assessment of turkey laps, those cured with 20% brine for 4 days were most acceptable to sensory panel members.Item Effects of local clay pot and freezer preservation methods on beef quality attribute(American Association for Science and Technology, 2014) Apata, E. S.; Adio, F. A.; Apata, O. C.; Odio, A. F.; Aderele, G.This study was carried out to investigate the influence of local clay pot and freezer preservation on quality properties of fresh beef. 30 clay pots were moulded. 6kg of beef was purchased from Ayetoro abattoir and divided into two portions of 3kg wrapped’in banana leaves and each portion constituted a treatment; T1 = Freezer, T2 = Clay pot. The clay pots were sealed containing 100g of beef each and heated on charcoal fire for 1 hour daily, while beef preserved in freezer was divided into 30 parts of 100g and frozen at -18˚C. Physicochemical, microbiological and sensory properties of preserved beef were determined at 0, 7, 14, 21 and 28 days. Data collected were analysed with ANOVA at p = 0.05. Beef in T1 had higher colour score and lower (p<0.05) shear force values, while beef in T2 had higher yield and lower thermal shortening, protein, ash and TBA were higher in beef preserved with T2 while moisture and fat were higher in T1 beef. Microbial load were higher in T1 as well as colour, tenderness- and texture. However, flavour, odour and acceptability were higher in T2. All properties of preserved beef with the exception of cooking loss, thermal shortening, ash, Thiobarbituric Acid (TBA.,, Total Colifomi Count (TCC) and Total Anaerobic Count (TAG) increased as the time of preservation increased. It is suggested that local clay pot be used by those in developing countries where power supply is still epileptic especially in rural areas, and that beef may not be preserved beyond 14 days since beef properties decreased after that period in this study.Item Utilisation and influence of condiments prepared from fermented legumes on quality profile of meat(Canadian Center of Science and Education, 2014-12) Apata, E. S.; Eniolorunda, O. O.; Apata, O. C.; Eso, L. B.This study was conducted to investigate the utilization and influence of condiments prepared from four fermented legumes; African locust-bean (Parkia biglobosa), melon seeds (Citrullus vulgaris), soybean (Glycine max) and cotton seeds (Malvaceae gossypium). They were processed, dried, milled and 25% solution of each condiment was made using purified water. 200 g fresh beef from the thigh cut of White Fulani bull (Bos indicus) was purchased, divided into 4 parts of 50 g and 20 ml of condiments solution was injected into each beef with a syringe and needle each condiment and 50 g beef constituted a treatment thus; TO = control (No condiment), TI = Beef steak + locust bean condiment, T2 = Beef + melon seeds condiment, T3 = Beef + soybean condiment, T4 = Beef + cotton seeds condiment. The injected beef steaks were wrapped in foil paper and broiled in oven at 170ºC for 20 mins. Data were collected on physicochemical, microbiological and sensory properties of processed beef and were subjected to analysis of variance (ANOVA) at p = 0.05 in a completely randomized design experiment. The results showed that cooking loss and shear force were lower in TI, while water holding capacity (WHC) and yield were higher. Protein and ash were high in TI followed by T3 while fat and fibre were significantly lower. Aerobic and anaerobic bacteria were significantly the same across the treatments while coliform and fungal counts were lower except in T2 and T4. Treatment1 was adjudged higher in all the eating qualities except colour and was well accepted. It is therefore, recommended that locust bean condiment be used in processing meat followed by soybean condiment. However, further investigation should be carried out on varied levels of locust bean condiment to determine the level that will give better colour which can improve the meat product acceptability and consumption.Item Effect of different solar drying methods on quality attributes of dried meat product (kilishi)(Canadian Center of Science and Education, 2013) Apata, E. S.; Osidibo, O. O.; Apata, O. C.; Okubanjo, A. O.This study was conducted to evaluate the efficiency of four methods of sun drying kilishi after preparation. They included Direct Sun drying Method (DSM) as control, Gujarat Energy Development Agency Method (GEDAM), National Institute of Oceanography Method (NIOM) and Kwatia Drying Method (KDM) each of the methods constituted a treatment viz, A, B, C and D. Meat (Beef) weighing 640 g was purchased and used for this study. The meat was divided into 4 equal parts of 160 g per treatment. They were sliced into length between 0.17 and 0.20 cm in thickness and dried between 4 and 5 hours to reduce the moisture to at least 40% before slurry infusion. The slurry ingredient components were ground and mixed to form a paste. Semi-dried meat were immersed in the slurry for one hour and later stabilized by roasting on charcoal fire for 5 minutes and later dried out in drying media tested in this study. The yield, chemical and sensory properties of kilishi were determined. The results showed that method B gave the highest (P < 0.05) yield of kilishi, chemical attributes as well as sensory properties of kilishi followed by method C. It is suggested that method B and C be developed and produced in commercial quantity for use in drying kilishi in the tropics due to their high efficiency.Item Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat(2012-08) Apata, E. S.; Koleosho, T. S.; Apata, O. C.; Okubanjo, A. O.The objective of this study was to determine the influence of sex and processing (Cooking) methods on pysicochemical and organoleptic properties of rabbit meat. Thirty-two matured rabbits of different breeds (16 males and 16 females) were used for this study. The rabbits were purchased from Abeokuta and transported to Olabisi Onabanjo University, Yewa Campus, Ayetoro, where this study was conducted. The rabbits were rested for 2 weeks, starved for 16 h, then slaughtered and dressed conventionally. Their carcasses were assigned randomly to four cooking treatments viz: frying, broiling, roasting and stewing. 100 g of meat samples were excised from leg cuts of rabbit carcasses from each treatment and cooked for 20 min after which physical, chemical and sensory attributes of rabbit meat were determined. Data generated were subjected to analysis of variance (ANOVA) for completely randomized design with 4x2 factorial arrangement (P = 0.05). The results showed that cooking loss, thermal shortening and shear force values were higher (P < 0.05) in fried rabbit meat, while water holding capacity and cooking yield were higher (P < 0.05) in stewed rabbit meat. Moisture and protein contents were higher (P < 0.05) in stewed rabbit meat while, they were lower (P < 0.05) in fried rabbit meat. Meat from female rabbits had higher (P < 0.05) proximate component values except nitrogen free extract values that were higher (P < 0.05) in male rabbit meat. The results revealed that colour and flavour scores were higher (P < 0.05) in fried rabbit meat, followed by boiled ones also, fried rabbit meat were accepted more than broiled, roasted and stewed ones. Also, male rabbit meat was highly relished than female rabbit meat in this study. It was suggested therefore, that frying and broiling methods be employed, also male rabbits be preferred if rabbit meat is to be processed since fried and broiled rabbit meat as well as meat from male rabbits were accepted more than these from female rabbits, in this study.Item Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour(African Journals OnLine, 2011) Apata, E. S.; Akinjute, O. F.; Apata, O. C.; Okubanjo, A. O.The objective of this study was to evaluate the physicochemical and sensory characteristics of beef patties extended with cowpea flour (CF). Lean beef (1kg) was used for this study. The surface fats and connective tissues were trimmed off the meat which was ground and used to prepare beef filling. Cowpea flour was incorporated into the dough to form the treatments viz: Treatment 0 = (Control) 0% CF inclusion. Treatment 1 = 10% CF inclusion. Treatment 2 = 20% CF inclusion. Treatment 3 = 30% CF inclusion, Treatment 4 = 40% CF inclusion and treatment 5 =50% CF inclusion. 50g of beef filling was incorporated into each dough which was cut and folded in half to seal off the beef filling completely within the dough. The patties was brushed with fresh egg albumen and baked in clean pans greased with margarine in the oven at 180˚C between 25 and 30mins. Physicochemical and sensory attributes of the beef patties were determined. The results showed that water holding capacity and thermal shortening increased (p<0.05) as the CF inclusion level increased while cooking loss reduced (p<0.05) at 30% CF inclusion and increased (p<0.05) between 40 and 50%. Cooking weld was higher (p<0.05) at 30% CF inclusion and decreased between 40 and 50%. The chemical attributes of beef patties extended with CF as well as colour, flavour, texture and overall acceptability scores were higher (p<0.05) at 30% inclusion level. It is suggested therefore, that beef patties could be extended with CF up to 30% for optimum physicochemical attributes and consumers acceptability.Item Ready to eat dry foods refrigerated meals, shelf stable food etc mixes like cake mixes are all examples of convenience foods in Nigeria. Organoleptic properties of food such as color, taste, flavor, aroma, and texture have distinct and influential effect on food acceptability and specifically influence the decision that a consumer makes regarding the preference of food substance. Despite being a rich source of complex carbs vitamins and minerals, plantains are quite simple to digest. It serves only as a replacement side dish and is often consumed with other foods. It has not yet been completely developed to create snack items in terms of vitamins and other nutrients. This study aimed at investigating the proximate and organoleptic analysis of plantain mosa and puff-puff and specifically compared the level of their acceptability. Proximate analysis of plantain mosa and puff-puff were carried out in the Laboratory to ascertain their level of composition of moisture content, protein,fat,ash, crude fibre and carbohydrate. One hundred samples of sensory evaluation forms were administered to respondents comprising of all kind of visitors at University of Ibadan Hotel under University of Ibadan ventures in its environ to assess the organoleptic properties of plantain mosa and puff-puff to determine most preferred sample. Random and convenience sampling were used to determine the respondents at the hotel. Data were analyzed using descriptive statistics (use of charts and percentage). The findings included variations in the proximate analysis value of Plantain mosa and puff-puff.(Africa Circular Economy Research and Policy Network (ACERPiN), 2024) Apata, O. C.; Oyewole, M. F.; Amusan, J. T.Chin-chin is a popular snack across Nigeria made from wheat flour and fried with fats/oils or sometimes baked. It is regarded as being nutritionally poor, as cereal wheat lacks essential amino acids such as lysine and threonine, hence substituting wheat flour with cheap staples, such as cereals, tubers and pulses; helps increase the nutritional quality of food products. However, chin-chin made from sweet potato and cowpea composite flour has not gained a high level of popularity and acceptance from the public compared to wheat flour chin-chin. Only a few percentage of people know about the potential of making confectionary and snacks food using sweet potato and the range of essential nutrients in the sweet potato flour that is lacking in processed wheat flour and how this sweet potato and cowpea flour can be easily produced and raw materials readily available in the open market. This study was aimed at evaluating the overall acceptability of chin -chin made with sweet potato –cowpea flour and the awareness of sweet potato – cowpea flour chin-chin as compared to the popular wheat flour chin-chin. The study was carried out in the University of Ibadan. Structured questionnaire (sensory evaluation form) was administered to respondents. The overall acceptability showed that sweet potato – cowpea flour was well accepted by respondents. The color, taste, aroma, texture of the snack were rated high by respondents. The level of awareness and consumption of sweet potato –cowpea flour chin-chin was assessed and it was observed that a large percentage of the respondent were not aware that chin-chin can be made with any other type of flour (in this case sweet potato-cowpea flour) other than wheat flour and have never eaten sweet potato –cowpea flour chin-chin.