Browsing by Author "Oyeyinka, Samson Adeoye"

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    Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour
    (WILEY/IFT, 2026-09-25) Dudu, Olayemi Eyituoyo; Bolaji, Olawunmi Olumayowa; Olotu, Taiwo Adedola; Tajudeen, Rukayat Abidemi; Dudu, Jessica Wemimo; Oyeyinka, Samson Adeoye
    In this study, hydrothermal treatment conditions for quinoa flour were optimized using response surface methodology, evaluating conditioning time (6–12 h) and drying temperature (50–90◦C) against key quality attributes, namely, swelling power and peak viscosity as swelling/expansion indexes, breakdown viscosity as a thermomechanical stability index, and solubility and setback viscosity as retrogradation tendency indexes. The optimal treatment was identified as 12 h conditioning followed by drying at 50◦C, with drying temperature exerting the greatest influence on functional properties. The functional characteristics of the optimized hydrothermally treated quinoa flour (OHQF) were subsequently evaluated. Compared with untreated flour, OHQF exhibited increased water absorption capacity (6%), oil absorption capacity (30%), and bulk density (25%), while solubility (33%), peak viscosity (10%), and setback viscosity (4%) were reduced. These changes indicate improved hydration behavior and reduced retrogradation potential. The effects of substituting wheat flour with OHQF at 10%, 20%, and 30% (w/w) on dough rheology and bread quality were assessed, using composite flours containing untreated quinoa flour as controls. At all substitution levels, OHQF increased farinograph water absorption, dough development time, and dough stability and enhanced extensograph dough resistance to extension at 90 min while maintaining improved dough extensibility. Although bread loaf volume decreased with OHQF incorporation, sensory evaluation showed improved acceptability, particularly in crust color and appearance, regardless of substitution level. Overall, 10% substitution with OHQF produced bread with properties most comparable to 100% wheat flour. These findings demonstrate the potential of hydrothermally treated quinoa flour as a functional ingredient and are of direct relevance to the flour milling and baking industries.
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    Physical, Chemical, and Bioactive Properties of Bread Made from Particle-Size-Fractionated Wheat Flou
    (MDPI, 2026) Oyeyinka, Samson Adeoye; Ajayi, Oluseyi Moses; Dudu, Olayemi Eyituoyo; Ellis, Jill; Adebo, Oluwafemi Ayodeji
    Bran enrichment improves the nutritional value of wheat-based bread but often impairs appearance, structure and sensory acceptance. This study investigated the role of controlled particle-size fractionation of brown wheat flour (BWF, equivalent to whole wheat flour) into <500µmand<250µmfractionsinbalancingbioactiveenhancementandfunctionalpotential with acceptable product quality. White wheat flour (WWF) served as a refined control. Bread samples were prepared from WWF, BWF and their two bran-rich fractions, and assessed for appearance, color, physicochemical properties, texture, total phenolic content (TPC), ABTS antioxidant activity, individual phenolics, sensory attributes, correlations and chemometric patterns (using Principal Component Analysis (PCA) and Orthogonal Partial Least Square-Discriminatory Analysis (OPLS-DA)). Flour particle size strongly influenced bread color, texture and crumb structure: BWF bread samples were darkest, firmest and most chewy, whereas <250 µm bread was lighter and softer. TPC and ABTS activity were highest in BWF, followed by <500 µm and <250 µm, mirroring phenolic retention. Specifically, total phenolic content reached 1.58 mg GAE/g and ABTS antioxidant activity 19.49% in BWF, compared with 0.96 mg GAE/g and 18.31% in the <500 µm fraction, and 0.87 mg GAE/g and17.67% in the <250 µmfraction. Bread hardness decreased from 5437 g in BWF to 4878 g in the <500 µm fraction and 4386 g in the <250 µm fraction. Key phenolic acids, chlorogenic, p-coumaric, sinapic and trans-ferulic acids, showed strong positive correlations with hardness and chewiness and negative correlations with appearance and overall acceptability. PCA and OPLS-DA confirmed distinct biochemical separation among