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 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 Evaluation of patties prepared from combination of beef and antelope meat(Animal Science Association of Nigeria, 2016-09) Apata, E. S.; Eniolorunda, O. O.; Ayantuga, D. T.; Apata, O. C.; Okubanjo, A. O.This study was carried out in the Meat Science laboratory of the Department of Animal Production, Olabisi Onabanjo University, Yewa Campus, Ayetoro, Ogun State to evaluate patties prepared from beef and antelope meat. Fresh beef and antelope meat of 3kg each were purchased, chilled and allowed to equilibrate to room temperature 27˚C which were ground. Approximately 2.3 kg of each meat type was apportioned into five parts of 0, 25, 50, 75 and 100 % after mixing the two meat types into 0, 115, 230,345 and 460g of antelope meat. The meat patties samples were cooked using broiling method and cooled at room temperature. Physico- chemical characteristics and organoleptic attributes of the meat product Were determined after cooking. The results revealed that the cooking loss (32.43%) was higher (p< 0,05) at T4 followed by T5 (31.48%) while the patties yield (71.97%) was in TO followed by patties in T2 (70.45%) and T3 (70.35%) respectively. Water holding capacity (WHC) was higher in T2 and T3 (67.00%) and (66.20%) followed by TO with 62.00%, hence lower shear force values of 0.58N, 0.62N and 0.70N. Moisture content (50.90%) was higher (p< 0.05) T1 and T2 (59.15%), protein was higher (p< 0.05) in 75, while fat was least (p<0.05) in T4 (8.25 %) and T5 (8.20%) in cooked patties. Patties in Tl, T2 and T3 with 6.50, 6.80 and 6.62 were accepted mostly as the had higher colour values of 7.25, 6.03 and 6.21. It was observed that inclusion of antelope meat in the patties between 25% and 50% sufficed to provide the nutrients and flavour that consumers needed in meat patties prepared from beef and antelope meat combination in this study. Therefore, antelope meat could be included in meat patties not beyond 50% so that consumers could relish the meat product.Item Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria(Canadian Center of Science and Education, 2013) Apata, E. S.; Kuku, I. A.; Apata, O. C.; Adeyemi, K. O.A study was conducted to evaluate suya (tsire) an intermediate moisture meat product in Ogun State. Sixty suya sticks were used. Twelve suya sticks were prepared in the laboratory while 12 suya sticks were collected from each zone of the state namely: Yewa, Egba, Remo and Ijebu. They were analyzed for physical, chemical, microbiological and organoleptic characteristics. The results showed that there were significant (P < 0.05) differences in physical properties of suya samples analyzed with suya from Yewa zone having the highest (P < 0.05) water holding capacity and suya prepared in the laboratory and those from Egba zone had the highest (P < 0.05) shear force, while the pH was least (P < 0.05) in suya prepared from laboratory. Moisture content was least (P < 0.05) in suya samples prepared in the laboratory and from Egba zone, while ash content was higher (P < 0.05) in suya from Yewa, Remo and Ijebu Zones. Aerobic bacteria and coliform counts were least (P < 0.05) in suya prepared in the laboratory and from Egba Zone, while lactic acid bacteria were higher (P < 0.05) in suya prepared in the laboratory and from Egba Zone. The results revealed that suya samples prepared in the laboratory were accepted more (P < 0.05) followed by those from Egba and Remo Zones. However, microbial loads observed on Suya (tsire) samples in this study were not as high as those reported by previous workers. Nonetheless, efforts should be made to educate meat and meat products (Suya) processors in Ogun State on the importance of hygiene and proper packaging and preservation to avoid contamination and spoilage of meat products during processing and sale.Item Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria(Canadian Center of Science and Education, 2013) Apata, E. S.; Kuku, I. A.; Apata, O. C.; Adeyemi, K. O.A study was conducted to evaluate suya (tsire) an intermediate moisture meat product in Ogun State. Sixty suya sticks were used. Twelve suya sticks were prepared in the laboratory while 12 suya sticks were collected from each zone of the state namely: Yewa, Egba, Remo and Ijebu. They were analyzed for physical, chemical, microbiological and organoleptic characteristics. The results showed that there were significant (P < 0.05) differences in physical properties of suya samples analyzed with suya from Yewa zone having the highest (P < 0.05) water holding capacity and suya prepared in the laboratory and those from Egba zone had the highest (P < 0.05) shear force, while the pH was least (P < 0.05) in suya prepared from laboratory. Moisture content was least (P < 0.05) in suya samples prepared in the laboratory and from Egba zone, while ash content was higher (P < 0.05) in suya from Yewa, Remo and Ijebu Zones. Aerobic bacteria and coliform counts were least (P < 0.05) in suya prepared in the laboratory and from Egba Zone, while lactic acid bacteria were higher (P < 0.05) in suya prepared in the laboratory and from Egba Zone. The results revealed that suya samples prepared in the laboratory were accepted more (P < 0.05) followed by those from Egba and Remo Zones. However, microbial loads observed on Suya (tsire) samples in this study were not as high as those reported by previous workers. Nonetheless, efforts should be made to educate meat and meat products (Suya) processors in Ogun State on the importance of hygiene and proper packaging and preservation to avoid contamination and spoilage of meat products during processing and sale.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 Sensory and physicochemical evaluation of suya produced from various round muscles(Animal Science Association of Nigeria, 2016) Gandi, B. R.; Olusola, O. O.; Abunwune, R. N.; Makama, R. S.; Abdu, S. B.A study was conducted to evaluate Suya produced from various round muscles (Rectus femoris, Semi-tendinosus, Biceps-femoris, Semi membranosusand Vastus lateralis) for organoleptic and physiochemical properties. The study was carried out using a completely randomized design. The result from the experiment showed that the fat content was not significantly (P>0.05) affected by the muscle types. The score for overall acceptability on a five point hedonic scale indicated that the consumers preferred Bicepsfemoris which was significantly (P< 0.05) different from other round muscles. Water holding capacity was observed to have influence on other qualities such as flavor, juiciness and tenderness. Product yield was lowest (70.20%) in Vastuslateralis, indicating a good yield from all muscles. It was concluded that the prime cuts, apart from resulting in Suya with high prices are not necessarily better than Suya from less choice parts of the carcass (Rectus femor is, Semi-tendinosus, Biceps-femoris, Semi membranosus and Vastus lateralis) in terms of product yield and eating qualities.Item Quality characteristics and microbial status of beef smoked with different plant materials(Animal Science Association of Nigeria, 2014-09) Gandi, B. R.; Olusola, O. O.; Bawa, G. S.A study was conducted to evaluate the effect of smoking beef using different plant materials as sources of smoke in Zaria, Kaduna State. The effect of smoke from four plant materials (Acacia raddiana, Eucalyptus camaldutensis, Azadirachta indica and Cocos nucifera) on organoleptic, microbial and physicochemical properties of smoked beef was evaluated. There was no significant (P>0.05) difference among the sources of fuel wood tested on the overall acceptability of smoked meat. The organoleptic scores (1.40-3.50) were lowest for beef smoked with in C. nucifera and highest for beef smoked with A. raddiana (standard check). The pH values were within the accepted limit (5.5-6.5). Percentage thermal shortening was highest (7.00%) in beef smoked with A. raddiana. Total viable counts/Aerobic plate count, coli-form counts were all within safe limits (i.e. <1/2 million/g). It was concluded that Eucalyptus camaldutensis (Turare), Azadirachta indica (Neem) and Cocos nucifera (coconut husk) are good sources of fuel wood and can be used as an alternative to Acacia raddiana for smoking beef.Item Physical and organoleptic characteristics of pre- rigor leg-twisted red Sokoto goat carcasses(Journal Management System, 2012) Omojola, A. B.; Olusola, O. O.; Attah, S.; Ajewole, T. B.; Kassim, O. R.The efficiency of leg-twisting treatment as a method of improving goat muscle tenderness and eating qualities were determined. Twelve matured good grade Red Sokoto does were dressed conventionally with the hind hoofs retained on a randomly selected side of each carcass; Leg twisting was effected by inserting one hoof into a slit made anterior to the flank muscle. Both sides were suspended by the Achilles tendon and moved into the cold room within 30 min post-mortem and chilled for 48 hours. The semimembranosus (SM), the semitendinosus (ST) and the biceps femoris (BF) were excised from each half and used for the study. The result of the study showed that the sarcomere increased in all the three muscles as a result of leg-twisting. The treatment also improved tenderness by 1.4, 6.17 and 32.71 percent for SM, ST and BF muscles respectively. Except in the SM, where the water holding capacity (WHC) increased (P>0.05) there was a reduction in the WHC of the other two muscles while the drip loss increased as a result of leg-twisting in the three muscles. The sensory score for SM improved significantly (P<0.05) in all the parameter measured while the improvement in other muscles were not significant (P>0.05).