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Recent Submissions
Thermal, mechanical and electrical properties of selected tropical roots and tubers crops
(Conscientia Beam., 2024) Arisa, Ngozi U.; Olurin, Taiwo O; Ajibode, Oluwasegun Oluwagbenga
Roots and tubers, essential food crops with substantial industrial potential in Sub
Saharan Africa, face underutilization in Nigeria, where only approximately 5 % of the
produced root and tuber crops find industrial applications. This study explores the (Dioscorearotundata), white yam (Dioscoreaalata), bitter yam (Dioscoreadumetorum),
cocoyam (Colocasia esculenta), and sweet potato (Ipomoeabatatas). The weight of the roots
varied widely, ranging from 41.22 g to 1169.80 g for cocoyams and white yams, while
density varied from 1332.99 g/mm³ to 1990.35 g/mm³ for cocoyam and bitter yam,
respectively. Thermal conductivity of the products ranged from 0.4042 to 0.4729
Wm⁻¹K⁻¹, with specific heat capacity, latent heat of fusion, and thermal diffusivity
measured between 0.4042 to 0.4729 Wm⁻¹K⁻¹, 2.777 to 3.303 S/cm, 167.44 to 228.54
kJ Kg⁻¹K⁻¹, and 6.414 to 9.933 kJ K⁻¹, respectively. Compressive and tensile strengths
varied from 0.609 to 2.354 kN and 0.091 to 0.822 kN, respectively, showcasing notable
differences among the root and tuber crops. Furthermore, the electrical conductivity
ranged from 1145 to 1701 μS/cm. This study underscores the significant variations in
the physical characteristics of root and tuber crops. Notably, the thermal properties,
mechanical properties, and electrical conductivity of these crops exhibit
interdependence, likely influenced by moisture content
Production and Evaluation of Complementary Foods Made From Selected Local Food Materials
(2024-04) Arisa, Ngozi U.; Olutayo, K. O.; Igbokwe, C, C.; Abba, K. I.
Malnutrition is prevalent in infants during complementary feeding in parts of developing countries. This is
especially so, due to the high cost of infant formulas and other weaning foods in this region. This study
compounded and evaluated some quality characteristics of complementary foods made from combinations of an
underutilized root crop (trifoliate yam) and some readily available food materials. The complementary foods
were made from trifoliate yam, kidney beans, tilapia fish, vegetable oil, sugar and either date and carrot (TKDC)
or tiger nut and pawpaw (TKTP) in ratios of 60:10:10:5:5:7:3 or 60:10:10:5:5:5:5, cooked in stainless steel pot,
dried, milled and analyzed for proximate, minerals, beta-carotene, tannin, amino acids profile, characteristics and
impact on growth upon consumption. Proximate, minerals, vitamin, tannin and amino acid profile and sensory
characteristics of complementary foods varied significantly (P<0.05) from one another with TKTP having higher
protein (12.32%), fats (21.87 %), ash (5.2 %) contents than TKDC. However, in terms of overall acceptability
(8.10) taste (8.10) and aroma (8.00), TKDC was better accepted than TKTP. Feeding of test animals with
complementary foods resulted in weight gains of between 60.96g to 113.62g (TKTP) and 57.32 to 105.92
(TKDC). The complementary foods were comparatively nutritious and acceptable.
Proximate, Microbiological and Sensory Properties of Cookies Made from Blends of African Pear (Darcryodes edulis) and Yellow Maize (Zea mays) Flours
(2021-03) Arisa, Ngozi U.; Adelekan, Aminat O.; Alake, Olusola; Anaemene, Doris
Consumption of foods high in fats contributes to increased blood fat
level which has been linked to cardiovascular diseases. Replacement
of shortenings in pastries with plant oils may reduce blood fat. This
study evaluates the proximate, microbiological and sensory properties
of cookies produced from blends of yellow maize (YMF) and
Dacryodes edulis (DMF) flour as well as the functional properties of
the flour blends. Cookies were produced from the blends of DMF and
YMF. The protein, fibre, fat, ash and carbohydrate contents of DMF
were 6.19%, 11.85%, 41.60%, 3.93% and 17.58%, respectively. The
protein, fat and ash contents of the blends ranged from 4.67-5.37%,
34.29-39.03% and 2.10-2.96%, respectively. Final viscosity (817.48
333.28 RVU) of the flour blends reduced significantly with the
addition of DMF. Except for protein (20.44-22.73%) and fat (20.08
22.03%) contents, the ash (3.03-2.35%), fibre (1.98-1.48%), and
carbohydrate (50.12-46.69%) contents of cookies without shortening
decreased with increased DMF substitution. Cookies prepared with
shortening had higher fat but lower ash, moisture, fibre, protein and
carbohydrate contents than those without shortening. The total
bacteria, fungi and coliform counts in cfu/g for cookies prepared with
and without shortening ranged from 1.0 × 103-7.03 × 103, 1.0 × 10
1.3 × 103 and 1.0 × 103-6.68 × 103, respectively. There were no
significant differences among the cookies in terms of aroma,
crunchiness and overall acceptability. Cookies of good nutritional,
microbial and sensory quality could be produced from yellow maize
and African pear flour at less than 40% substitution level.
Nutritional, Anti-Nutritional and Sensory Evaluation of Snacks Produced from Germinated Maize/Bambara Groundnut (Vigna Subterranean) Flours
(2024) Anaemene, Doris; Arisa, Ngozi U.; Adeoti, Damilola
Background: Bambara nut, an underutilized legume is rich in protein and can
improve the nutritional quality of snacks. This study evaluates the nutritional
and sensory properties of muffins produced from germinated maize and
Bambara groundnut flours. Methods: Maize and Bambara groundnut seeds
were germinated (72 hours), oven-dried and milled. The composite flours from
the germinated flours were combined with soya oil, tiger-nut milk, date and
carrot powder to produce four samples of muffins. The samples were
chemically analyzed for proximate, mineral, beta-carotene, and anti-nutrient
contents. Then, sensory evaluation was carried out among 20 mothers (20-30)
using a 5 hedonic scale. ANOVA and Duncan Multiple Range Test were also
used to analyze the data. Results: Protein, fiber and carbohydrate contents of
the muffins ranged from 7.63-9.23%, 0.05-0.08% and 70.63-71.55%,
respectively. It was found that germination significantly increased protein and
iron content of muffins but reduced zinc, calcium, and beta-carotene contents
(P<0.001). The muffins contributed above 22% of the RDA regarding energy
for children. Muffins produced from the blends provided higher level of protein,
calcium, iron and beta-carotene compared to those made from whole wheat
flour. There was a significant reduction in anti-nutrient contents of the muffins
and germinated flours. The muffin produced from the 80% maize and 20%
Bambara nut flour was rated best in terms of nutritional value, taste, and
texture. Conclusion: Bambara nut flours could be used to produce nutritious
snacks which would contribute to daily energy and protein needs of children.
The Effect Of Some Fruits Addition on the Nutritional, Microbiological And Sensory Qualities of Sor ghum (Sorghum Bicolour) Based Pito
(2013) Adelekan, Aminat O.; Arisa, Ngozi U.; Alamu, A.; Adebayo, Yetunde.O; Omolara, O.
The effect of enrichment with fruits (Orange, Banana and Pineapple) on the nutritional, microbiological and sensory properties of sorghum
based Pito was studied. Proximate, physico chemical, microbiological, vitamin and mineral content of the fruity Pito were analysed using
the standard procedures. Results showed a signiicant increase in protein, fat and carbohydrate content of Pito as the fruits were added.
Enrichment with fruit also caused an increase in physico chemical, mineral and vitamin contents of Pito. The viscosity of Pito increased
upon the addition of fruits with Banana Pito having the highest viscosity. (3.9 x 10-3 Pa.s), the Orange Pito had the highest vitamin C content
(3.56mg/100g). The microbial load of Pito was affected by fruit addition, fungal and bacteria load increased signiicantly with the addition
of fruits. As storage days increased, the control (Commercially purchased Pito) had the highest microbial load (9.80 x 10-6 cfu/ml). There
were signiicance difference in the taste, aroma, appearance, colour, lavor, mouth feel and overall acceptability of all the Pito samples (p <
0.05), but the pineapple Pito had the highest overall acceptability.