Browsing by Author "Adelekan, Aminat O."

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    Chemical and sensory qualities of gari fortified with groundnut flour
    (International Research Journ, 2011-05) Arisa, N. U.; Omosaiye, O. B.; Adelekan, Aminat O.; Alabi-Mac, Foy A.
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    Nutritional, Microbiological and Sensory Characteristics of Malted Soy-Kunu Zaki: An Improved Traditional Beverage
    (Scientific Research, 2013-08) Adelekan, Aminat O.; Alamu, Adediran E.; Arisa, Ngozi U.; Adebayo, Yetunde O.; Dosa, Abidemi S.
    The nutritional, microbiological and sensory characteristics of improved kunu-zaki produced from malted cereals enriched with malted soymilk at different substitution levels (0% - 30%) were investigated. Enrichment with soymilk and malting increased the protein, amino acid, ash and moisture content of the improved kunu-zaki. Malting resulted in a decrease in carbohydrate and fat content. The protein content of the malted samples ranged between 2.79% and 3.82% while that of unmalted was 2.36%. There was decrease in the concentration of phytic acid and trypsin inhibitor after malting but the concentration increased as soymilk was added. Microbiological analyses showed that microbial load of samples increased with the addition of soymilk. There was a significant difference (p < 0.05) in the sensory attributes, acceptability decrease with increase in soymilk addition because of the beany flavor.
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    Physicochemical and sensory properties of blends from beniseed, trifoliate yam and wheat flours
    (2025) Arisa, Ngozi U.; Adelekan, Aminat O.; Malomo, Oluwatosin O.; Dudu, Olayemi Eyituoy
    Composite flour blends of; wheat flour, beniseed flour and trifoliate yam of ratios; 90:5:5(WBT1), 70:15:15 (WBT2) and 50:25:25 (WBT3) respectively were utilized in the production of biscuits; WBTB1, WBTB2, WBTB3 respectively. Increase in beniseed and trifoliate yam substitution ensued improvements in; protein (0.78% and 3.49%, respectively), fat (5.47% and 2.79%, respectively), ash (0.89% and 0.80% respectively), and crude fibre (2.27% and 1.30% respectively) and decline (P<0.05) in; moisture (2.29% and 1.67%., respectively) and carbohydrate (7.08% and 6.24%, respectively) of both composite flours and biscuits. Magnesium (0.27%), manganese (0.07%), sodium (0.14%), Calcium (0.38%), Iron (0.09%) and copper (0.15%) contents of the composite flours were boosted with increase in beniseed and trifoliate yam. WBT1 had the superior; bulk density, water absorption capacity and swelling capacity (0.66g/ml, 149.92% and 6.85ml., respectively). WBTB1 was the most sensory accepted. This study further indicates the suitability of cereal-tuber based flours for the baking industry.
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    PRODUCTION AND ACCEPTABILITY OF FRUITS ENHANCED ZOBO DRINK
    (Bioinfo Publications, 2014) Adelekan, Aminat O.; Arisa, Ngozi U.; Alamu A. E.; Adebayo, Y. O.; Popoola, G. J. T
    The nutritional characteristics of enriched zobo drinks produced from the extract of Hibiscus sabdariffa mixed with juices of some selected fruits was studied. The physiochemical, mineral, nutritional and sensory properties of the zobo samples were investigated. The addi tion of fruits increased the protein content of the drink with the Iyeye zobo having the lowest protein content of 2.00%; Pineapple pepper fruit zobo had the highest value of fat 19.85%. The moisture content of the enriched zobo, increased significantly with the addition of different fruits. The pineapple zobo had the highest moisture content of 86.95%. The phytate and tannin contents in all the samples were found to be less than one per cent. (<1%). The Iyeye zobo had the highest amount of vitamin C (34.88mg/100g), while the lowest value was found in pineap ple ginger zobo (29.28%). The pepper fruit zobo had the highest Vitamin A content (141IU). There were significant differences in aroma, taste, appearance, flavor, mouth feel, color and overall acceptability between the zobo samples (p<0.05), but the zobo with the mixture of all the fruits had the highest overall acceptability.
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    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.
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    The Effect Of Pretreatment Of Plantain (Musa Parasidiaca) Flour On The Pasting And Sensory Characteristics Of Biscuit
    (2013-06) Arisa, Ngozi U.; Adelekan, Aminat O.; AIamu, Adediran. E; Ogunfowora, Ebunoluwa J.
    The effect of pre-treatment on the pasting and sensory characteristics of plantain biscuit was investigated. The plantain nour was produced using different treatments; the use Of sodium metabisulphite blanching at SOT for I Omin and unblanched plantain flour. The protein, fat and carbohydrate content of the nour samples are significantly difference (p
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    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.