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Item Open Access Production and refining of Dacryodes edulis “native pear” seeds oil(Academic Journals, 2008-05-02) Arisa, Ngozi U.; Lazarus, A.The suitability of native pear Dacryodes edulis seeds as a source of good quality vegetable oil was investigated. Oil was extracted from the dried seeds by simple solvent extraction process with hexane. Extracted oil was degummed using 0.2% H3PO4 or Na2CO3 solutions, and then bleached with activated carbon. Chemical (acid value (AV), saponification number (SN), peroxide value (PV), and iodine value (IV)) and physical (smoke point (SP), flash point (FP), melting point (MP) and freezing point) analyses were carried out on both the crude and refined oils. Results showed that the crude oil had AV of 9.6 mg KOH/g, SN of 72.8. Degumming (with 0.2%Na2CO3 and 0.2%H3PO4) and bleaching gave oils with lower AV (7.45 mgKOH/gfat) and higher acid value (9.4 mgKOH/gfat), respectively. Iodine value (48.78 ml/g) of the 0.2% Na2CO3 degummed oil was higher than that of the seed oil degummed with 0.2% H3PO4 (25.35 ml/g). Bleaching of 0.2% Na2CO3 degummed oil resulted in oil with peroxide value of 20 mgEq/Kg which was higher than that of 0.2% H3PO4 degummed and bleached (19.4 mgEq/Kg) oil.Item Open Access Effect of partially defatted soybeans or groundnut cake flours on proximate and sensory characteristics of kokoro(Academic Journal, 2008-10) Uzor-Peters, P. I.; Arisa, Ngozi U.; Lawrence, C. O; Osondu, N. S.; Adelaja, AKokoro a local maize snack was made from substitution of maize flour with either defatted soybean or groundnut cake flour (9:1, 7:3, 5:5, 3:7 and 1:9 substitution ratios) were evaluated for proximate and sensory qualities. Increase in substitution ratio produced kokoro with higher nutritional content (28.46 and 35.10 percent protein for those made from 1:9 substitution ratio respectively). Increase in substitution with the two substitutes progressively increased protein and fat content but reduced the ash, crude fibre and carbohydrate contents. More over the crispiness and over all acceptability of the kokoro decreased with increasing substitution. Products made from 9:1 substitution were well accepted and compared favourably with whole maize product.Item Open Access Effects of soaking and boiling and autoclaving on the nutritional quality of Mucuna flagellipes (“ukpo”)(Academic Journals, 2010-02) Udensi, E. A.; Arisa, Ngozi U.; Ikpe, E.The effect of soaking and boiling, and autoclaving on nutritional factors (proximate and mineral) and anti-nutritional qualities of the legume, Mucuna flagellipes were studied. Batches of seeds were soaked for 6, 12, 18 and 24 h in distilled water at room temperature, then boiled in water for 30, 45, 60 or 90 min respectively. Another batch of M. flagellipes was autoclaved for different duration of 30, 45, 90 and 120 min respectively. Results showed that soaking followed by boiling produced products with lower crude fibre content (10% for soaking for 24 h followed by boiling for 90 min). However it increased the carbohydrates. Autoclaving resulted in products with lower mineral contents (1042.5 mg/100 g phosphorous for autoclaving for 120 min.Item Open Access 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.Item Open Access 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.Item Open Access 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 (pItem Open Access 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.Item Open Access 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. TThe 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.Item Metadata only Production of Banana Wine Using Locally Designed and Fabricated Microfermenter(Bells University of Technology, 2015-03-27) POPOOLA, Oyekemi Olabisi; Dr. Olu MalomoA microfermenter (prototype) was designed and fabricated to check on the possibility of a closed system for the production of wine from banana (Musa acuminata). Banana juice (must) was innoculated with Saccharomyces cerevisiae isolated from wild fermented banana and fermentation allowed to take place for 9 days at controlled temperature of between 2 - 6°C. Physico-chemical parameters and yeast population were monitored throughout the course of fermentation. These parameters were colour, yeast behaviour, Specific Gravity, Total Soluble Solids (Brix), pH, Titratable Acidity and Alcohol content. During must fermentation, the Specific Gravity, Total Soluble Solids and pH all decreased from 1.057 to 1.013, 14 to 3.0°Brix and 4.90 to 4.00 respectively, while the Titratable Acidity and Alcohol content increased from 0.094 to 0.773% and 0.00 to 6% respectively. The fermentation commenced with a gravity of 14°Brix with a yeast population of 6 million per ml and terminated with a gravity of 3.0°Brix and a yeast population of 8.7 million per ml to prevent yeast autolysis. The physico-chemical, microbiological and organoleptic properties of the banana wine (BWI) produced was compared with three (3) commercial wines made from grape. The commercial wines were "Vino de Italia Wine" (VIW), "Ocean Beach California" (OBC) and "Castilo de Espana" (CDE). Significant differences (p<0.05) were observed in all samples of wine for physicochemical parameters, but no significant difference (p<0.05) between the Specific Gravity of OBC and CDE. VIW had a Total Bacteria Count of 4x10'CFU/ml while BWI and CDE had the same Total Bacteria Count of 3x10'CFU/ml. VIW had a Total Fungi Count of 5x10'CFU/ml, while BWI had a Total Fungi Count of 1x10'CFU/ml. OBC had no Bacteria and Fungi. During organoleptic evaluation.Item Metadata only Optimization of Crude Soy Lecithin for the Production of Wheat-Cassava Bread(Bells University of technology, Ota, 2015-03-30) FAGBEMI, Stephen Akintomide; Dr. Olu MalomoBread is a stable food in Nigeria with preferences for wheat flour imported improver for the production of bread. Previous research on the use of high-quality cassava flour for wheat substitution in bread making still depends on imported improver. This study determines the effect and optimization of improver extracted from crude soy lecithin on chemical and functional properties of bread produced from high quality cassava flour substitution.Item Metadata only Effect of Extraction Methods on Physico-chemical Properties of Watermelon Seed Oil(Bells University of Technology, 2017-08-09) ADENIPEKUN, Oluwadamilare Adewumi; Dr. (Mrs)N.U ArisaWatermelon (Citrullus lanatus) is one of the most popular species in the family of Cucurbitaceae. The fruits are widely eaten without due regards to the seed which are discarded each year either as cheap animal feed or simply thrown away. It has been advocated that the mesocarp and seeds should be eaten together because of the belief that the seeds are highly nutritious and medicinal but there is dearth of information of the nutritional composition of the seeds especially the fat and oils. This study was carried out to determine the effect of extraction methods on physicochemical properties of watermelon seed oil. The watermelon fruits (306.17 kg) were cut longitudinally and sliced into smaller pieces. The seeds were extracted from the fruits using stainless steel knife. The percentage seed yield was 2.43% of total fruit weight. The proximate composition of the seed showed that they contain 5.88% moisture, 49.34% crude fat, 30.49% crude protein, 6.25% crude fiber, 4.92% ash content and 3.05% carbohydrate. Oil was extracted from the seeds using three methods; a traditional pounding and boiling method, a mechanical expression method and solvent extraction. The crude watermelon seed oil was degummed and bleached. Physicochemical analyses (Acid value, Free Fatty Acid, Saponification value, Peroxide value, lodine Value, Volatile matter, Specific gravity, Refractive index) were carried out on both the crude and refined oils. The solvent extraction method resulted in highest oil yield of 49.65%, followed by mechanical expression (39.52 %) while the traditional method had a yield of 20.10%. The acid value ranged from 0.107 mgKOH/g to 3.217 mgKOH/g for the crude oil and 0.071 mgKOH/g to 2.289 mgKOH/g for the refined oil. The peroxide values ranged from 1.343 to 4.55 meq/kg for the crude oil and 1.207 to 3.967 meq/kg for the refined oil. The refractive index of the crude oil varied from 1.12 to 1.42 and 1.33 to 1.47 for the refined oil. The Saponification number of the crude oil ranged from 216.63 mgKOH/g to 332.203 mgKOH/g and 100 mgKOH/g to 145 mgKOH/g for the refined oil.Item Unknown Phytochemical Analyis of Leaf and its Use in Bio Sythesis of Silver Nanoparticles.(Bells University of technology, Ota., 2018-08-21) UDOBANG-ESTER, Ubong Abasi; Prof. (Mrs.) V. N. ATASIEPlant based synthesis of silver nanoparticles gaming prominence due to the simplify of the technique, cost effectiveness, comic validity and most importantly, its ecological friendliness. This is because the plant inherits phytochemicals produce nontoxic and stable nanoparticles which make them beneficial for biological and medical applications.Item Unknown Extraction and Characterization of African Walnut Oil and Application of the Processed Flours in Chocolate Formulations(Bells University of Technology, 2018-09-30) OJO, Tolulope Ibukun; Prof. Olugbenga Ogunmoyela,The purpose of this study was to produce African walnut flour using different processing methods (cooking and roasting) and to extract and characterize the oils from the flours and apply the processed flours in chocolate formulations. The African walnut seed was cooked and roasted with shells, dried and milled. The extraction of African walnut oil from African walnut seed was carried out using solvent extraction method. The cocoa nibs and African walnut flour (whole and defatted African walnut) was formulated in the ratio 80:20, 70:30, 60:40, 50:50 respectively and 100% cocoa nibs as control to prepare the milk chocolate. The characterization of the oil was carried out using GC-MS. The physicochemical, functional and chemical analyses of the flour and oil was carried out using standards methods of analysis. The melting point and sensory analyses of the formulated chocolate was carried out using standards methods. From the results obtained, the moisture content of the flour ranged from 4.60 to 5.9.05%. The ash content and crude fiber ranged from 4.50-5.67% and 2.23-3.00 respectively. The crude protein content was high for all the samples, ranging from 6.11-21.66%. The fat contents were relatively high which ranged from 32.40-36.97%. There were however significant differences among all the samples. A total of thirty-two phytochemicals were detected from the raw, cooked and roasted African walnut oils. The major chemical constituent in the three samples was 9,12,15-Octadecatrienoic acid, methyl ester. The peroxide value ranged from 7.67-10.33 mg/g. The free fatty Acid, iodine value and saponification value ranged 10.18-10.42%, 40.19-71.91mg/100ml and 162.53-168.14mg KOH/g respectively.Item Unknown Development and Performance Evaluation of a Multi-Heat Source Plantain Roaster.(Bells University of technology, Ota., 2018-10-03) OGABI, Nusonwehe Olayinka; Dr. M. O. JimohRoasted plantain(boli) is a delicacy in Nigeria. The convectional method of processing this food is crude, stressful and unhygienic. The need to upgrade the local roasting process to be more user friendly, efficient and versatile is the basis of the development of an affordable multi-heat source plantain roaster. the machine was evaluated using plantain to produce Boli.Item Unknown Effect of Drying on the Microbiological Proximate and Organoleptic Properties of a Fermented Condiment(OGIRI) Made from Watermelon (citrullus lanatus) Seeds(Bells University of Technology, 2019-04-27) SANGODARA, Abigail Oluwasayo; Dr. A. O. AdelekanThe effect of drying on the quality of dried fermented watermelon seeds was evaluated. Watermelon seeds are known to be highly nutritional, rich in protein, minerals and vitamins. Fermented watermelon seed has a brownish colour with porous structure and sharp smell when in paste form but the dried form has less pungent smell. Watermelon seed was sorted, dehulled, washed, boiled (6 h) and allowed to cool down, mashed, wrapped in plantain leaves and allowed to ferment naturally for 5 days. The resultant product locally known as Ogiri (fermented paste) was dried at 45°C, 55°C and 65°C, milled and packaged. The dried samples were subjected to proximate, minerals, anti-nutritional analysis, microbial and sensory evaluation using standard methods. Watermelon seed ogiri dried at 45°C had the highest moisture of 14.41%, 1.68% ash, 10.47% protein, 12.5% fat. Watermelon seed ogiri dried at 65°C has the highest fibre of 3.66% fiber. Market ogiri dried at 65°C had the highest carbohydrate content of 75.01%. Watermelon seed ogiri paste had the highest calcium content of 325.82mg/kg and 28.07mg/kg Iron. For the Anti-nutritional content of the dried samples, Watermelon seed ogiri dried at 55°C had the highest oxalate of 1.30mg/100g, Watermelon seed ogiri dried at 65°C had the highest phytate of 13.1mg/100g, Watermelon ogiri dried at 45°C contained the highest flavonoid of 0.045mg/100g, control ogiri dried at 65°C contained the highest tannin of 0.015mg/100g. The total viable cell count for day zero on all samples showed that there were no bacteria for all samples except for market ogiri dried at 55°C which shows 1.0x10' cfu/g as all samples recordedItem Unknown Evaluation of Mincrobial, Nutrient Composition and Sensory Quality of Spiced Ogi Flour Made (Zea mays), Turmeric (Curcuma Longa,) and Ginger(Zingiber officinal)(Bells University of Technology, 2019-09-16) DARAMOLA, Bolanla Esther; Dr(Mrs) A.O AdelekanOgi is a fermented maize product which is commonly used as weaning food for children and breakfast or food of choice for adults. This study was conducted to evaluate the effect of Turmeric and Ginger on microbial, nutritional and sensory quality of ogi flour. Ogi samples were prepared in the laboratory, turmeric and ginger slurries were also prepared and added to the ogi slurry at different percentages; 0CC (100% ogi), GN1 (95% ogi + 5% ginger), GN2 (90% ogi + 10% ginger), GN3 (85% ogi + 15% ginger), TM1 (95% ogi + 5% turmeric), TM2 (90% ogi + 10% turmeric) and TM3 (85% ogi + 15% turmeric). The samples were fermented for 48hrs, dried into flour and stored for eight weeks. Microbial, pH and TTA analysis were carried out on samples during fermentation. Proximate compositions, nutritional, anti-nutritional, mineral contents, functional and pasting properties of spiced ogi flour samples were determined. Effect of storage at different temperatures on bacteria and fungi counts, as well as sensory quality of cooked ogi using a 9-point Hedonic scale were studied. Results showed that pH of spiced ogi slurry decreased as TTA increased during fermentation. Colony count of Lactic acid bacteria and fungi increased with hours of fermentation, while coliform and total plate counts reduced as fermentation progressed. Proximate compositions of ogi flour samples showed significant differences (p<0.05) and increased with addition of each spice. In ash, crude fat and crude protein content, sample TM1 had the highest value of 1.21%, 5.92%, 11.89%, while sample 0CC had the least value of 0.64%, 3.64%, 5.58% respectively. The nutritional compositions showed that sample TM3 had the highest values for vitamin B2, B6 and D, while sample GN3 had the highest value for vitamin C. Least values were recorded on sample 0CC. Mineral compositions showed highest values in sample TM3 with 15.24mg/kg in iron, and 4184.67mg/kg in potassium, while highest values were recorded in sample GN3 with 483.25mg/kg in magnesium and 32.50mg/kg in manganese, sample 0CC had highest value of 137.38mg/kg in calcium, all samples showed significant difference (p<0.05). Anti-nutrients, which include tannin, phytate and trypsin inhibitor present highest values in sample TM3 and least in sample 0CC, sample varied significantly (p<0.05). Pasting properties of spiced ogi samples showed that peak, breakdown, final, setback viscosities and pasting time. reduced in all spiced ogi samples and increased in sample 0CC, highest temperature was recorded on sample TM3. Effect of storage at different temperatures on bacteria and fungi counts showed that all spiced Ogi flour samples had lower count than sample 0CC.Item Unknown Effect of Protein and Sucrose Ester Interfacial Interaction on Destabilization of Fat Globules at Low Temperatures in Ice Cream Emulsions(2021) CHENG, Jinju; YAN, Tingsheng; Dudu, Olayemi E.; ZHANG, Jingjing; LI, Aili; YU, DianyuMilk protein and soy protein isolate with different compositions and structure were used to prepare ice cream emulsions． The effect of sucrose concentration on the destabilization of fat globules at low temperatures in these two protein-stabilized emulsion systems was studied． Parameters such as Fourier transform infrared spectroscopy ( FTIＲ) measurement of protein/sucrose ester complex，protein surface coverage，zeta potential，particle size and microstructure of whipped-frozen emulsion were analyzed． Furthermore，with the optimal concentration of sucrose ester，the effect of protein compositions on the destabilization of fat globules and ice cream properties were studied by partially substituting milk protein with different ratios of soy protein isolate． The results indicated that the interaction between sucrose ester and milk protein or soy protein isolate on the fat globule surface involved complexation and competitive adsorption． When the sucrose ester concentration was increased from 0 to 0. 3%，the interaction between protein and sucrose ester on the surface of fat globule was mainly dominated by competitive adsorption． At this sucrose ester concentration，the surface protein coverage in the two protein-stabilized ice cream emulsion systems was significantly reduced． The partial coalescence degree of fat globules was relatively high． The ratio of milk protein to soy protein isolate was adjusted while sucrose ester mass fraction was kept at 0. 3%． Ice cream showed higher overrun values and the best melting resistance ability when the ratio of milk protein to soy protein isolates was at 7∶ 3，which was more favored to the occurrence of partial coalescence．Item Unknown Influence of Pasteurization and Storage on Dynamic In Vitro Gastric Digestion of Milk Proteins: Quantitative Insights Based on Peptidomics(MDPI, 2021) Li, Xing; Gu, Yuxiang; He, Shudong; Dudu, Olayemi Eyituoyo; Li, Haiyan Liu; Ma, YingIt is important to evaluate the nutritional quality of milk during the shelf-life, especially during home storage, from a consumer viewpoint. In this study, we investigated the impact of pasteurization (85 ◦C/15 s) and subsequent storage (at 4 ◦C for 7 days) on the coagulation behavior of milk and protein digestibility in a dynamic in vitro gastric digestion test. A high level of hydration in curd formed in pasteurized milk upon 7-day cold storage compared to raw and pasteurized milk, indicating fast pepsin diffusion in the interior of curds, increasing the hydrolysis rate. The digesta collected at various time points throughout the gastric digestion were studied using o-phthaldialdehyde (OPA), sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), liquid chromatography tandem mass spectrometry (LC-MS/MS), and amino acid analysis. These results showed that milk proteins were hydrolyzed quickly upon a long period of cold storage. Additionally, qualitative and quantitative results obtained using LC-MS/MS exhibited significant differences betweensamples, especially in pasteurized milkuponcoldstorage. Processingandstorage played a decisive role in bioactive peptide generation. Such knowledge could provide insights into and directions for the storage of pasteurized milk for further clinical studies on protein bioavailability and the generation of bioactive peptides for desired health outcomesItem Unknown 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, DorisConsumption 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.Item Unknown EFFECT OF OPTIMIZING PROCESS VARIABLES ON THE QUALITY CHARACTERISTICS OF CASSAVA-WHEAT COMPOSITE BREAD(2021-04) Olurin, Taiwo O.; Dudu, Olayemi E.; Olaniyan, Adeola M.; Ogunmoyela, Olugbenga A. B.The optimisation of bread-making process can have a positive impact in ramping up the quality characteristics of cassava-wheat bread to that of whole wheat bread. In this study, a three variable Box-Behnken design response surface methodology was employed to investigate and optimise independent variables namely cassava flour composition, water content and proofing time in relation to response variables namely dough yield, loaf specific volume and loaf protein of cassava-wheat-composite bread. The data from the experimental design were fitted into second-order regression models and their validity and reliability were confirmed by analysis of variance. Optimal cassava flour composition, water content and proofing time were derived as; 100 g/kg, 589 g/kg and 90 min, respectively. It was revealed that cassava flour composition had the most effect on the quality characteristics of cassava-wheat-composite bread. At constant cassava flour composition, increase in water content and proofing time had a positive effect on all the studied quality characteristics of cassava-wheat composite bread. Increase cassava flour composition regardless of proofing time and water content had a negative effect on loaf specific volume and protein. This study has provided bread-making conditions which can be utilised in enhancing the consumer acceptability of cassava-wheat composite bread.