FACULTY OF AGRICULTURE
Permanent URI for this communityhttps://repository.ui.edu.ng/handle/123456789/261
Browse
6 results
Search Results
Item Assessment of chemical and organoleptic properties of fortified indigenous maize-based snack(2019) Apata, O. C.; Oyebade, O. J.; Ajayi, O. O.; Ajayi, O. O.; Adebayo, I. N.; Meludu, N. T.; Ayodele, I. A.Backgronnd: Aadun is an indigenous maize-bascd snack high in energy, phosphorus and magnesium but low in protein. it is often sold with minimal packaging under conditions which may lead to its rapid deterioration. Protein fortification and improved packaging could enhance its balance of nutrients and increase acceptability. Objective: The study evaluated the chemical composition and organoleptic qualities of fortified, aadun. Methodology: Four different samples of aadun were prepared. T0 served as the control (unfortified aadun) while the three others (T i, T2 and T3 were fortified with groundnut, cray fish and soybeans, respectively. The four samples were subjected to proximate and mineral analysis. Different packaging materials such as foil paper, polyethylene and plastic plate covered with kiln film were used to present the samples to 50 panellists for organoleptic assessment. Results were subjected to descriptive statistics and ANOV A using SPSS version 20 Results- fortified samples were found to be significantly different in their chemical composition and sensory attributes from the control sample. The fortified aadun samples had higher protein, crude fibre, ether extract, iron magnesium, iodine, sodium, potassium and phosphorus due the control. The T0, was rated highest for the colour and the T1 for taste, texture, aroma and overall acceptability. The most preferred packaging material for the samples was plastic plate covered with kiln film while polyethylene was least preffered. Conclusion: Fortifying aadun with different ingredients especially groundnut and improving the materials used in packaging will improve its consumer acceptability.Item Effects of seasoning on the chemical composition and sensory qualities of roasted pork meat(2012) Ologbon, K. T.; Yangomodou, O. D.; Apata, O. C.; Okhiria, A. O.The effect of seasoning on the chemical composition and sensory quality of Wasted pork meat was carried out in this study. Carcass of a slaughtered pig and other seasoning materials (Maggi Crayfish, Knorr Chicken, Ajinomoto, and Suppy Maggi) were purchased from Ayetoro market to conduct this nutritional test. Parameters determined under the proximate analysis were moisture Content, crude protein, ether extract (fat), crude fibre, ash, carbohydrate, and mineral (calcium, iron, phosphorous, potassium and sodium ions) using the routine procedures of digestion, distillation and titration. For the sensory quality determination, the spiced meat samples were given to fifteen (15) untrained panelists to test the samples for colour, aroma, taste texture overall acceptability using 9point hedonic scale. There was significant, difference in the mean value of the carbohydrate content. (%) for the six seasoned park samples at the 1% level of confidence (F-value - 29.533). The test of homogeneity of variance showed a significant difference in the equality of variance for carbohydrate content (%) for the six seasoned pork samples at the 1% level of confidence with a Levene Statistics (LS) value of 9.071. With respect to the physical qualities of the meat products (colour and texture), meat sample treated with Maggi crayfish + Pepper rated highest (5.60 and 7.73 respectively) and for the taste qualities (aroma and taste), meat sample treated with Suppy Maggi + Pepper scored 9.73. For overall acceptability, meal sample, treated with Knorr Chicken + Pepper was rated highest (7.33). It was recommended that treatment of pork meal with Maggi crayfish and Pepper should be encouraged to improve the physical qualities of the pork meat products (especially colour and texture) in the diets of men.Item Homogenisation of milk and its effect on sensory and physico-chemical properties of yoghurt(Academic Journals, 2014-09) Olorunnisomo, O. A.; Ososanya, T. O.; Adedeji, O. Y.This study was designed to evaluate the chemical composition, sensory properties and microbial load of differently homogenized milk for yoghurt-making. Milk was homogenized with a hand whisker (HW), pressure sprayer (PS) and high-speed mixer (HM) while the control was not homogenized (NH) prior to yoghurt-making. Samples were stored in a refrigerator for 10 days at 4°C and thereafter examined for microbial counts using pour plate technique. Results show that homogenization had no significant (p > 0.05) influence on taste and flavor of yoghurt. The chemical composition of the yoghurt samples in all the treatment groups were improved as the days in storage progressed. The highest total viable count (TVC), coliform and fungal counts were obtained with NH while PS recorded the least counts.Item Effects of varying levels of sodium chloride on chemical composition of cage layer droppings(International Network For Natural Sciences, 2010) Oluyemi, S. O.; Adesehinwa, A. O. K.; Akinsoyinu, O. A.; Abu, A. O.Animal Scientists, through extensive research works have made tremendous achievements on reclaiming the nutrients contained in poultry waste by using it as feed ingredient for different classes of animals thereby reducing feed cost. Despite the many ways of its utility, the slurry nature of poultry droppings, most often complicates its handling and renders it totally useless. Four graded levels of dietary sodium chloride (0.30%, 0.45%, 0.60%, 0.75%) in an iso-nitrogenous and iso-caloric diets were fed to two strains of laying domestic chicken. The moisture content of the dropping increased insignificantly (P< 0.05) with increased dietary salt. While dry matter content of the droppings decreased insignificantly (P< 0.05) with increased dietary salt content. Results indicate that increasing dietary salt at the above levels in cage layers increases moisture level of poultry droppings insignificantly (P< 0.05) making it to be more slurry.Item Chemical analysis and consumer preference of selected poultry egg types in Zaria, Nigeria(Animal Science Association of Nigeria, 2013-09) Olugbemi, T. S.; Sule, A.; Orunmuyi, M.; Daudu, O. M.; Olusola, O. O.The chemical composition, cholesterol content and consumer evaluation of eggs from Japanese quails, guinea fowls, local chickens, and exotic chickens (Isa Brown) were determined. A total of one hundred eggs, twenty five from each of species were used to determine the chemical composition, cholesterol content and sensory evaluation (Five eggs for chemical composition, cholesterol content and twenty for sensory). On a dry matter basis, the local chicken had a significantly (P<0.05) lower value of 23.20% than other species. The exotic chicken ranked highest with a mean value of38.39%. The mean values recorded for ether extract showed no significant difference (P>0.05) amongst the four species. The ash content of the local chicken was significantly (P<0.05) lower (4.33%)) than that of Japanese quails, guinea fowl and exotic chickens with values of4.84, 4.87 and 5.15 per cent, respectively. Values obtained for the nitrogen free extract also showed the local chicken to be significantly (P<0.05) lower (47.54%) than the other species whose values ranged between 51.39 - 52.06%. The exotic chicken had a significantly higher cholesterol value of243.8 mg/dl while the values for the guinea fowl and the local chicken did not significantly (P>0.05) differ while the Japanese quail eggs had the least cholesterol value of 80.60 mg/dl. Smell and texture were not significantly (P>0.05) influenced by egg type however the guinea fowl and local chicken eggs were the most preferred in terms of colour and the quail with respect to taste. The lower cholesterol content of quail eggs perhaps gave it the potential of topping the consumers list of preference and wider acceptability. It is also evident that consumer’s preference for one egg type over others might not be absolutely based on nutritional considerations but on psychological perceptions.Item Quality variation of kilishi from different locations in Nigeria(Animal Science Association of Nigeria, 2006-12) Olusola, O. O.Kilishi is an intermediate moisture meat that has a suitable concentration of dissolved solids that binds the moisture in it sufficiently to inhibit the growth of spoilage organisms. Samples of kilishi were collected from three different locations [Abuja (FCT), Kaduna (Kaduna state) and Ibadan (Oyo state)], a fourth sample was prepared in the laboratory to serve as control in a completely randomized design. Samples were packaged in three different media viz; aluminum foil (AF), transparent polyvinyl chloride bags (PVC) and transparent plastic containers with lids (PC). 100g of kilishi samples was packaged into each medium and left at ambient temperature (30-38°). The least moisture content of 6.98±0.65% was observed in the control, which differed significantly (P<0.05) from moisture contents of other samples. No difference (P>0.05) was observed for moisture between kilishi from Abuja and Kaduna. The mean crude protein content varied from 47.98±1.74 to 59.32±0.36%. All values reported differed significantly (P<0.05) from one another. For ether extract, the least value was I4.90±0.87%, while the highest was 15.75±0.36%. The PVC packaging contained the lowest microbial load of 3.18±0.01cfu/g for Kaduna kilishi at the onset of storage followed closely by the Ibadan kilishi. Three bacteria spp were isolated from the kilishi samples from the different locations. The isolates were identified as Bacillus subtilis, Bacillus pumilus, and Staphylococcus spp.