FACULTY OF AGRICULTURE
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Item Proximate and oragnoleptic analysis of carrot-fortified and vanilla flavoured cakes(2023) Apata, O. C.; Fashipe, J. T.; Meludu, N. T.This study investigated the proximate and organoleptic properties of carrot-fortified and vanilla flavoured cake. Specifically, it determined: proximate composition of carrot-fortified and vanilla flavoured cake: and organoleptic properties of carrot-fortified and vanilla flavoured cake. Samples of the products were prepared using standard methods. The product was divided into two parts, one part was subjected to proximate analysis while the other part was subjected to sensor}' evaluation. Proximate analysis of carrot- fortified and vanilla flavoured cake was carried out using standard methods. Twenty panellists were involved in the sensory evaluation of the products. A 7-point hedonic scale was used to collect data on the organoleptic properties of the samples. Dahl for sensory evaluation were analysed using percentages (%). Result of proximate analysis showed that carrot-fortified cake had the highest content of protein (15.6%). Moisture Content (15.6%)), ash (2.4%). crude fibre (I.2%), Tannins (55mg/100g), Saponins (35mg/100g) 35, Ascorbic Acid (14.5mg/100g), Carotenoids (350µg/100g), Thiamine (0.21mg/100)g), Riboflavin (0.17mg/100g), Niacin (2.65mg/100g) and lowest content of fat (25.0%), carbohydrate (42.2%) when compared to vanilla-flavoured cake. Also, the organoleptic result showed that carrot-fortified cake was ranked higher and accepted by the panellists when compared to vanilla flavoured cake based on the 7-point hedonic scale rating. Rased on these findings it was recommended that: further research could be carried out on the shelf life of carrot cake and mode of preservation with the use of natural preservatives such as vinegar and physiochemical analysis of the cakes during different stages of storage.Item Proximate and organoleptic analysis of cassava-based snack (combo bits) and chin-chin(Home Economics Research Association of Nigeria, 2023-09) Apata, O. C.; Joseph, R. O.This study investigated the proximate and organoleptic properties of combo bits and chin-chin. Specifically, it determined: proximate composition of combo bits and chin-chin, organoleptic properties of combo bits and chin-chin. Samples of combo bits and chin-chin were prepared using standard methods. One part of each product was subjected to proximate analysis while the other part was subjected to sensory evaluation. Proximate analysis of combo bits and chin-chin were carried out using standard methods. Twenty panelists were involved in sensory evaluation of both products. A 9-point hedonic scale was used to collect data on the sensory properties of combo bits and chin-chin. Data for sensory evaluation were analyzed using percentages (%). Findings indicate variations in the proximate analysis values (%) of combo bits and chin-chin. Also, combo bits was ranked higher when compared to chin-chin based on the 9-point hedonic scale rating for overall acceptability. Furthermore, none of the snacks was rated as being disliked (0%). There were however, variations in their ratings for “being liked”, ranging from, for instance, “liked moderately” in colour for combo bits (38.6%), “liked slightly” in colour for combo bits (20.5%), “liked very much” in colour for combo bits (30.1%); for chin-chin, “liked moderately” in colour for chin-chin (38.6%), “liked slightly” in colour for chin-chin (20.5%), “liked very much” in colour for chin-chin (19.3%). Based on findings two recommendations were made.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 Acceptability of processed tiger nut (cyperpus esculentus) milk by visitors in Agodi gardens of Ibadan, Oyo State, Nigeria(2021-12) Apata, O. C.; Rabiu, Z. O.; Alab,i R. A.; Muh’d Bashir-Adeshina, S. B.The acceptability of processed tiger nut (Cyperpus esculentus) milk by visitors to Agodi Gardens, Ibadan was assessed. Tiger nut was mechanically processed into milk, packaged in plastic sample bottles and presented to 70 selected visitors in the garden. Data collected were analysed using descriptive statistics, multiple regression and Spearman correlation at a0.05. The results revealed that most respondents were female (54.3%), single (65.7%), and possessed tertiary education (86.6%). Majority (72.1%) were aware of tiger nut milk, out of which 55.7% have taken it before. The colour of the product was ranked highest (1.60±0.75). This was followed by the ranking of the packaging material (1.77±0.95) and taste (2.14±2.08). The least ranked characteristics were flavour (2.34±1.13) and aroma (2.36±0.95). The overall acceptability (1,86±0.80) of the product was high. Taste, flavour and aroma significantly (p<0.005) influenced overall acceptability. The taste, aroma and flavour of the beverage should be enhanced using fruits like Pineapple, Strawberry, Apple and Orange. Sweetener like Honey or Coconut milk can also be used to enhance the taste and flavour; in order to make it more appealing to the consumers.Item Acceptability of selected indigenous snacks by tourists in tourist centres in South Western, Nigeria(Home Economics Professional Association of Nigeria (HEPAN), 2018-03) Apata, O. C.; Abimbola, A. F.; Oyewole, M. F.Indigenous snacks are powerful tool in promising great memories for tourists. Tourists hardly patronise them due to packaging. Attractive packaging could boost patronage of IS by tourists. Acceptability of indigenous snacks by tourists in Southwestern . Nigeria was conducted. The study was carried in southwestern states Nigeria, with peculiarity of selected IS. (Kokoro, Dodo Ikire, Akara Ogbomoso and Aadun) to the source of origin. Two tourists' centers frequently visited were purposively selected in each sampled state. Twenty tourists in each of the tourist centers were randomly selected given a sample size of 180 respondents. Tourists' age were 24.3±5.01 years. About half tourists were male (51.3%) and female (54.4%), had tertiary education (71.9%) and were single (51.3%) Most of the tourists (74.9%) earned less than?100,000.00±1,232.13per month. Majority (93.1%) of tourists had high knowledge of1$ and more than half (63.1%) had favourable attitudes to IS. Among tourists, Aadun had highest flavour (61.3%), taste (45.6%) and overall acceptability (68.8%>), while Akara Ogbomoso had the least flavour (41.3%), taste(22.5%>) and overall acceptability (49.4%). Tourists' attitude to IS was significantly higher in Oyo (107.18A9.0l), than Ogun (104.33±15.15), Osun (106.10±l5.20) and Ekiti (96.25±4.20). In order of magnitude of level of acceptability of IS, Ekiti (106.50±5.57) was highest compared to Osun (102.50±12.30), Oyo (92.85±15.67) and Ogun (85.80±l5.37). Age and educational level significantly influenced acceptability of IS by tourists, Knowledge (a = 0,184) attitude (a=0.06) and perception (a = -0.304) contributed significantly to acceptability of IS by tourists. Tourists’ acceptability level of repackaged indigenous snacks was high in Southwestern Nigeria. Determinants of tourists' acceptability of repackaged indigenous snacks were knowledge, attitude and perception.Item Effect of thermal processing methods on the eating qualities and acceptability of different meat types(School of Sciences, Federal University of Technology, Akure, Nigeria, 2017-12) Apata, E. S.; Eniolorunda, O. O.; Apata, O. C.; Abiola-Olagunju, O.; Taiwo, B. B. A.This study was carried out to evaluate the eating qualities of six different meat types namely: beef, chevon, pork, rabbit, turkey and chicken cooked with three methods. The three cooking methods employed were frying, boiling and roasting. Fresh meat cuts (250g) of 5 meat types were purchased from Ayetoro market in Yewa North Local Government areas of Ogun State, while live rabbits were bought and slaughtered and 250g of meat harvested and used for this study. The 250g of each meat type was divided into 50g and subjected to cooking using frying, boiling and roasting for 20 minutes. The meat samples were served to a semi-trained 10-member taste panel that adjudged the test on the meats for flavour, tenderness, juiciness, texture and overall acceptability using 9-point hedonic scale on which 1= disliked extremely and 9= liked extremely. The results showed that frying increased (p<0.05) the . juiciness and texture of rabbit, turkey, chicken and pork meats as well as the overall acceptability of the same meat types. Boiling increased the flavour of beef and chevon and tenderness of rabbit, turkey, pork and chicken as well as the texture of beef, chevon, pork and rabbit, but enhanced the overall acceptability of beef and chevon. Roasting improved the flavour of beef and chevon, tenderized pork and rabbit meat as well as increased the juiciness of beef and chevon, texture of beef, chevon and rabbit meats; it increased the consumer’s acceptability of beef, chevon and rabbit meats. It was concluded that each meat type should be cooked based on the method that impacts palatability quality which the consumer desired. It was suggested that pork, rabbit, turkey and chicken meats be fried as it enhanced most of the palatability qualities of these meat types, beef and chevon meat be boiled or roasted for higher acceptability.Item Effects of breeds and spices on water holding capacity and consumers’ acceptability of goat meat (chevon)(Animal Science Association of Nigeria, 2016) Apata, E. S.; Omojola, A. B.; Eniolorunda, O. O.; Apata, O. C.; Okubanjo, A. O.Five muscles, semitehdinosus (ST), Biceps femoris (BF), Longissimusdorsi, (LD), Trceps brachii (TB) and Brachialis (BC) were excised from twelve Goats buck carcasses of two breeds, the West African Dwarf and Red Sokoto, 50g of each muscle was cooked with four different spices; ginger (A) garlic (B), alligator pepper (C) and black pepper (D) to determine their effects on water holding capacity and acceptability of the muscles. The muscles together with the spices were cooked for 20 mutes and cooled to room temperature (about 25°C), Ig of each muscle was removed and pressed to determine the water holding capacity, while the rest of the muscles were served to 10 member taste panel to assess the muscles for acceptability based on their flavour on a 9 point hedonic scale. The results (49.80, 48.30) showed that muscles cooked with ginger (A) had higher water holding capacity while those poked with garlic (B) had the least (28.50, 25.30). Muscles from WAD buck goat (BF 49.80) had higher water holding capacity. Muscles cooked with garlic (B) (8.67, 80) were highly preferred by the taste panelists while muscles cooked with alligator pepper (C) (4.32, 4.15) were least accepted. It was evident from the results this study that spices can improve water holding capacity and acceptability of chevon. Ginger (A) favoured high water holding capacity while garlic (B) is recommended for high flavour and acceptability of chevon.Item Assessment of consumers acceptability and its socio-economic effect on their patronage at U&I fast food in the University of Ibadan, Oyo State, Nigeria(2016-10) Apata, O. C.; Ayodele, I. A.; Abimbola, A. F.This study assessed the food acceptability at the U&I Fast Food in the University of Ibadan and the socio-economic effect of fast food at the selected centre (U&l fast food) University of Ibadan, The result showed that consumers who are under 20 years of age constitutes the major age group with 43.1% and those in age bracket 31-40 constitutes the major age group with 40% for staff at the fast food, 65% of the consumers wire females while 35% were males. Also, a higher percentage earn between 51000 - 90000 Naira and 100000 - 500000 Naira for staff and consumers respectively. The level of education of most of the consumers was tertiary education and those of ' the staff were secondary education at 86% and 45% respectively. They represented45% of staff and 98% of students. The higher percentage of students could be associated.to the closeness to, Hall of Residence. The study showed that consumers were highly aware of food at the fast food, joint at 87%. This study showed that consumers patronize the fast food joint because of one of - these factors: clean environment, taste, cheapness, appealing, quality, flavour and also because of their texture, hygienic practices and preparation.Item Effect of socio-economic characteristics of hotel guests on acceptability of roasted meat (suya) as hotel menu in Ogun State, Nigeria(2016-10) Apata, O. C.Suya is meat prepared and cooked by roasting on glowing charcoal fire. It has become a popular mass consumer meat snack in Nigeria. It is usually sold along the streets, in club houses, at picnics, state parties, restaurants and around hotel buildings. As a mass consumer fast food, its consumption cut-across ethnic, religious, sex and socio-economic background but its acceptability as hotel menu in Ogun State is not certain, hence this study. Purposive sampling technique was used to select the respondents from zones in Ogun State viz: Egba, Ijebu, Remo and Yewa. Two Communities were selected from each zone while one popular hotel in each community was selected. A total of three hundred and sixty respondents were interviewed, the results revealed that 240 of hotel guests (66.7%) showed indifferent attitudes to acceptability, of roasted meat (Suya) as hotel food item, while 120 out of360 questionnaire respondents (33.3%) accepted Suya as hotel food item. There was significant relationship established between socio-economic status and preference for Suya as hotel menu in Ogun State 41.00.005).Item Acceptability of egg powder among nursing mothers in rural areas of Ijebu North local government area of Ogun State, Nigeria(2018) Tijani, S. A.Eggs are among the most nutritious foods, cheapest source of protein, vitamins and minerals. However, fresh egg is fragile and its quality deteriorates easily. Egg powder adds consistent performance to the list of attributes of the commodity hence the need to evaluate the acceptability of egg powder among nursing mothers as a source of protein. The study was carried out in rural areas of Ijebu North Local Government Area of Ogun State. Random sampling technique was used to select 120 respondents across five maternity health centres. Interview schedule was used to collect data. Data were analysed using both descriptive and inferential statistics at α0.05. Findings revealed that 62.5% of the respondents had low level of awareness about egg powder, more than half (55.8%) had unfavourable disposition towards egg powder, resulting in 60.0% of them having low acceptability for its use. Non-availability of egg powder (50.8%) and lack of information on egg powder (50.0%) were major constraints to egg powder consumption in the study area. Significant relationship existed between respondents’ income (χ2 = 0.184), level of education (χ2 = 0.233), awareness (r = 0.229), perception of egg powder (r = 0.246) and the level of acceptability of egg powder. There was a low level of egg powder acceptability in the study area. Hence, there is a need to create awareness on the nutritive value of egg powder in the study area.