Scholarly works in Agricultural and Environmental Engineering
Permanent URI for this collectionhttps://repository.ui.edu.ng/handle/123456789/568
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Item Development of predictive mass and volume models for African bush mango (Irvingia gabonensis(School of Engineering and Engineering Technology, Federal University of Technology, Akure (FUTA), 2025) Oyefeso, B. O.; Yusuff, O. A.; Fadele, O. K.Allometric properties of fruits such as physical properties are indispensable in design of equipment and processing systems. This study aimed to develop mathematical models in relation to some selected physical properties of bush mango. The axial dimensions, equivalent mean diameter (EMD), geometric mean diameter (GMD), arithmetic mean diameter (AMD), criterion area (CPA), projected areas (perpendicular to the length, width and thickness), mass, and volume of African bush mangoes were determined. The mean values obtained for length, width, thickness, EMD, GMD, AMD, CPA, projected areas (perpendicular to the length, width and thickness), mass, volume, surface area, sphericity, aspect ratio, shape index, eccentricity and elongation ratio were 63.39 mm, 53.93 mm, 49.46 mm, 55.59 mm, 55.27 mm, 55.32 mm, 2292.50 mm2, 2691.48 mm2, 2101.29 mm2, 2361.77 mm2, 92.67 g, 86.96 mm3, 9626.18 mm2, 0.87, 0.85, 1.23, 0.52 and 1.18, respectively. The mathematical relationship between the mass and volume was found to have a coefficient of determination of 0.988. Thus, the developed models can be employed in the automated machine for sorting and packaging of African bush mango fruit.Item Proximate composition of pretreated cocoyam (Xanthosoma Sagittifolium) flour in relation to milling methods(Faculty of Engineering, Federal University Oye-Ekiti (FUOYE), 2024) Oyefeso, B. O.; Abolade, E. O.; Fadele, O. K.Cocoyam is a highly nutritious root crop and very promising with vast industrial potentials. The effect of some processing methods on the proximate composition of cocoyam (Xanthosoma sagittifolium) flour was investigated by subjecting the cormels to three pre-treatment methods (soaking, fermentation and steaming) and subsequently, to two different milling methods (wet and dry-milling). The proximate composition namely moisture content, crude protein, crude fat, fibre, ash and carbohydrate contents of the flours obtained was carried out. The fermented samples of the wet- and dry-milled flours retained the highest nutrients compared with the soaked and steamed samples. However, the fermented dry-milled flour had the highest crude protein (5.83-6.98 %), crude fat (0.55-2.21%), ash (3.75-4.29%), and carbohydrate (83.75-87.62%), which made it the most acceptable of the samples. The milling methods (wet and dry) had significant effects (p≤0.05) on the proximate composition of the flour for the selected pretreatment methods (soaking, fermentation and steaming). Fermentation as a pretreatment method was therefore, recommended for better nutrient retention for cocoyam flour.Item Proximate composition of pretreated cocoyam (Xanthosoma Sagittifolium) flour in relation to milling methods(Faculty of Engineering, Federal University Oye-Ekiti (FUOYE), 2024) Oyefeso, B. O.; Abolade, E. O.; Fadele, O. K.Cocoyam is a highly nutritious root crop and very promising with vast industrial potentials. The effect of some processing methods on the proximate composition of cocoyam (Xanthosoma sagittifolium) flour was investigated by subjecting the cormels to three pre-treatment methods (soaking, fermentation and steaming) and subsequently, to two different milling methods (wet and dry-milling). The proximate composition namely moisture content, crude protein, crude fat, fibre, ash and carbohydrate contents of the flours obtained was carried out. The fermented samples of the wet- and dry-milled flours retained the highest nutrients compared with the soaked and steamed samples. However, the fermented dry-milled flour had the highest crude protein (5.83-6.98 %), crude fat (0.55-2.21%), ash (3.75-4.29%), and carbohydrate (83.75-87.62%), which made it the most acceptable of the samples. The milling methods (wet and dry) had significant effects (p≤0.05) on the proximate composition of the flour for the selected pretreatment methods (soaking, fermentation and steaming). Fermentation as a pretreatment method was therefore, recommended for better nutrient retention for cocoyam flour.Item Effect of blanching period and drying temperature on selected physicochemical properties of cocoyam (Xanthosoma sagittifolium) flour(African Journals Online, 2021) Oyefeso, B. O.; Ayorinde, M. O.; Ogunlade, C. A.; Fadele, O. K.; Akintola, A.This study investigated the influence of Blanching Time (BT) and Drying Temperature (DT) on some selected physico-chemical properties of cocoyam flour including water absorption capacity, bulk density, swelling index, wettability and gelatinization point. The quality parameters of the flour were analysed using AOAC standard methods and procedures. Twofactors, 3-levels Historical Data Design of Response Surface Methodology was adopted for the analysis to determine the effects of BT and DT on the investigated parameters. Second order polynomial model was obtained at 5% level of significance. The flour samples had 1.60 to 4.00% water absorption capacity, 0.71 to 0.81 g/cm3 bulk density, 5.2 to 6.8 g/g swelling index, 7 to 16s wettability and 68 to 90 oC gelatinization point. Samples dried at 60oC and blanched for 9.05 mins had better quality with optimum response values of 3.37% water absorption capacity, 0.76 g/cm3 bulk density, 6.22 g/g swelling index, 12.71 s wettability, and 85.73oC gelatinization temperature. BT and DT had significant effects on water absorption and wettability while no significant influence was observed on the bulk density, swelling index and gelatinization temperature of the flour at p ≤ 0.05. These findings will serve as a guide in ensuring proper choice of blanching time and drying temperature based on end-use and desired physico-chemical properties of cocoyam flour.Item Influence of the moisture content and speed on the cutting force and energy of tannia cormels(Czech Academy of Agricultural Sciences (CAAS), 2021) Oyefeso, B. O.; Akintola, A.; Afolabi, M. G.; Ogunlade, C. A.; Fadele, O. K.; Odeniyi, O. M.This study investigated the influence of the moisture content and speed on the cutting force and energy of tannia cormels using the response surface methodology (RSM). The moisture content and cutting speed were varied over five levels each [95.79, 113.68, 136.68, 168.42, 242.11% moisture content (dry basis) and 10, 15, 20, 25, 30 mm⋅min–1, respectively]. The highest and lowest cutting forces were 114.09 and 63.99 N at the corresponding moisture contents of 168.42 and 113.68% and at cutting speeds of 10 and 20 mm⋅min–1, respectively. The highest and lowest cutting energies of 0.92 and 0.49 J were both obtained at a 136.68% moisture content, at the 10 and 20 mm⋅min–1 cutting speeds, respectively. The regression models for predicting the cutting force and energy as a function of the cutting speed and moisture content showed that there was no linear relationship between the investigated properties and the independent variables considered which could be attributed to the non-homogeneous nature of tannia cormels. The optimum cutting force and energy were 72.89 N and 0.60 J, respectively, at a 95.79% moisture content and a 22.33 mm⋅min–1 speed with a desirability of 0.80. These findings could serve as a guide for the development of chipping and cutting machines for tannia cormels.Item Engineering properties of Ultrasonic treated african Ekki wood (Lophira Alata) Seed(Nigerian Institution of Agricultural Engineers, 2024) Fadele, O. K.; Oyefeso, B. O.; Ijah, A. A.; Suleiman, R. T.; Bolaji, O. W.; Oni, B. O.; Otiwa, G.Some selected engineering properties of ultrasonic treated seeds of Lophira alata were determined in this study. The dimension of Lophira alata seeds in the three principal axes (namely, length, width, and thickness) and its geometric diameter, sphericity, porosity, bulk and true densities were determined. The crushing force of the seed was also established. The mean values obtained for the seeds of Lophira alata in the three principal axes (namely, length, width, and thickness) were 14.42, 9.31 and 9.23mm for small seed size; 15.72, 9.52 and 9.48 mm for medium seed size and 17.09, 9.23 and 9.14mm for large seed size while geometric mean and arithmetic mean diameters were 10.72 and 10.99 mm; 11.21 and 11.57 mm; 11.28 and 11.82 mm respectively for the three sizes. The sphericity was also found to have mean values of 0.74, 0.71 and 0.66 for the three sizes respectively. The unit true density has mean values of 1.22, 1.18 and 1.19 kg/m3 respectively for small, medium and large seed sizes. However, the Ultrasonic Treated Seed (UTS) has a range of 0.67 to 0.74kg/m3 while Non-Ultrasonic Treated Seed (NUTS) has a range of 0.69 to 0.71 kg/m3 for bulk density. The mean values of crushing force ranged from 0.15 to 0.3kN and 0.3 to 0.5kN both UTS and NUTS respectively. In conclusion the data derived could be useful in processing Lophira alata seeds.Item Engineering properties of Ultrasonic treated african Ekki wood (Lophira Alata) Seed(Nigerian Institution of Agricultural Engineers, 2024) Fadele, O. K.; Oyefeso, B. O.; Ijah, A. A.; Suleiman, R. T.; Bolaji, O. W.; Oni, B. O.; Otiwa, G.Some selected engineering properties of ultrasonic treated seeds of Lophira alata were determined in this study. The dimension of Lophira alata seeds in the three principal axes (namely, length, width, and thickness) and its geometric diameter, sphericity, porosity, bulk and true densities were determined. The crushing force of the seed was also established. The mean values obtained for the seeds of Lophira alata in the three principal axes (namely, length, width, and thickness) were 14.42, 9.31 and 9.23mm for small seed size; 15.72, 9.52 and 9.48 mm for medium seed size and 17.09, 9.23 and 9.14mm for large seed size while geometric mean and arithmetic mean diameters were 10.72 and 10.99 mm; 11.21 and 11.57 mm; 11.28 and 11.82 mm respectively for the three sizes. The sphericity was also found to have mean values of 0.74, 0.71 and 0.66 for the three sizes respectively. The unit true density has mean values of 1.22, 1.18 and 1.19 kg/m3 respectively for small, medium and large seed sizes. However, the Ultrasonic Treated Seed (UTS) has a range of 0.67 to 0.74kg/m3 while Non-Ultrasonic Treated Seed (NUTS) has a range of 0.69 to 0.71 kg/m3 for bulk density. The mean values of crushing force ranged from 0.15 to 0.3kN and 0.3 to 0.5kN both UTS and NUTS respectively. In conclusion the data derived could be useful in processing Lophira alata seeds.