Theses/Dissertations/Projects

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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. Adelekan
The 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 recorded
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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 Arisa
Watermelon (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.
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Evaluation of Bioactive Compounds and Characterization of Bryophyllum Pinnatum Infusion In Broken Brown Rice-Babbara Nut Extruded Flakes
(Bells University of Technology, 2024-02-12) ABODUNRIN Josephine Olabisi; Prof M.O. Jimoh
Extruded flakes are consumed majorly as breakfast cereals, and this plays a significant role in daily nutritional intake. Extrusion employs technique such as mixing, heating, moisturizing, forming, texturing and cooking to innovate novel food items.The development of functional foods goes beyond mere nutrition, aiming to prevent diseases and promote health.Consumers' growing understanding of the relationship between diet and well-being has driven changes in dietary patterns. Bio active compounds are the atructural books of functional foods providing their medicinal properties and health benefits.
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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 Adelekan
Ogi 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.
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Evaluation of Qaulity and Microbial stability of Enriched Ukpo-Oka (A Maize-Based Pudding) Produced from Optimized Maize/Pigeon Pea Flour blend
(Bells University of Technology, 2025-02-12) ASIEBA, Lydia Nkemakonam; Prof. O.B Ogunmoyela
Ukpo-Oka is an indigenous maize-based steamed pudding typically low in protein but widely consumed in various parts of Nigeria.This study investigated the quality and stability of enriched ukpo-oka produced from an optimized maize-pigeon pea blend. An i-optimal mixture design within the framework of Response. Surface Methodology was employed for the optimization.Maize flour ratio ranged from 50% to 80% and pigeon pea flour ratios ranged from 20% to 50%.Thirteen experimental runs were generated and analysed.
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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.
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Genetic Diversity of Tomato (Solanum Lycopersicum L.) in Northern Nigeria and Shelf-life Stability of Its Powder
(Bells University of Technology, 2021-07-06) FAGBEMI, Stephen Akintomide; Dr. Aminat Adelekan
The Northern part of Nigeria is reputed for its huge tomatoes production in Africa. Tomato powder has not been fully utilized as a way of mitigating postharvest losses. The main objective of this study was to investigate the genetic diversity of some tomato varieties from the Northern Nigeria and shelf stability of their powder with a view of reducing post-harvest losses. Standard screen house was used and laboratory procedures were in the study using molecular and conventional methods. The nineteen selected tomato varieties evaluated showed statistically significant differences in the morphological characteristics (p< 0.05). The samples showed marked differences in morphological features studied. Agro-morphological dendrogram result showed that all 19 samples were distinct at 100% similarity coefficient but at lower similarity index, there were four clusters. Genetie diversity based on SSR markers in 15 lines showed 3 markers to be polymorphie and 11 monomorphic. The genetic similarity was highest at 86% between Mai Kano and Derica Long. Molecular variance was more within the varieties at 47% than among the population (22%) and within individual (31%). Nutrient content results showed that Nassarawa Roma 2 and Dan India (Zamfara) tomato varieties were rich in Lycopene content in both the fresh and dry tomato samples while Dan India and Derica Sweet samples were rich in Calcium. Derica Oblong is rich in Iron content in the dry samples and UTC 02 in the fresh samples. Derica Oblong and Kano Tangino were rich in Zine both in the dry and fresh samples. In fresh tomato samples proximate analyses results showed that Derica Sweet has highest protein content, Niger Roma 1 highest in carbohydrate content and Nassarawa Roma I highest in Ash content respectively. However, in the dry samples, Derica Sweet is highest in protein, Dan Nassarawa in Carbohydrate and Roma Zaria in Ash respectively. Sensory evaluation results of the tomato powder showed that Niger Roma 1 has highest acceptability in appearance, Derica Small for taste, Derica Sweet for texture respectively. Analysis of the microbial count revealed that Derica Small and UTC1 had the highest bacteria and fungi count at 2.0 cfu/ml x 10' and 22.8 cfu/ml x 10' respectively while Dan Nassarawa had the lowest bacteria and fungi at 0.1 cfu/ml x 10' and 0.2 cfu/ml x 10' respectively. Shotgun metagenomic analysis was used to assess the microbial communities in dried tomato powder and the results showed that prominent members of bacterial diversity at the genus level are Klebsiella, Lactococcus, Pediococcus, Aerococcus, Acetobacter, Xanthobacter, Pseudoxanthomonas and Leucobacter. Fungi diversity at the genus level includes Fusarium, Geotrichum, Trichoderma, Saccharomyces and Galactomyces. Data obtained in this study could be useful in breeding programmes for tomato crop improvement plans as well as the use of the varieties for industrial food processing, home use and food security.
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Optimisation of Malting Variables and Yudane Treatment for The Modification of Peral Millet Flour for Bread Application
(Bells University of Technology, 2025-03-12) OSUIZUGBO, Nkechi Scholastica; Dr. Olayemi Eyituoyo Dudu
Leavened bread produced from wheat flour is prized for its unique quality characteristic which is attributed to the gluten protein in wheat. Notably, the current high cost of wheat in the global market partly attributed to its scarcity due to low export from countries where it is produced, poses an economic burden on low income countries where leavened bread is a major staple. Thus, this poses the need to develop baking flours from indigenous crops as substitutes to wheat flour
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Physico-Chemical Properties and Sensory Evaluation of Bread Produced from Wheat, Unripe plantain and Defatted Peanut Composite Flour
(Bells University of Technology, 2023-08-21) OLUWABUSIYI, Gbemisola Christianah; Dr. (mrs) T. A. Onifade
Physico-Chemical Properties and Sensory Evaluation of Bread Produced from Wheat, Unripe plantain and Defatted Peanut Composite Flour
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Physico-Chemical Propertites and Sensory Evaluation of Bread Produced From Wheat, Unripe Plantain and Defatted Peanut Composite Flour
(Bells University of Technology, 2023-08-14) OLUWABUSUYI, Gbemisola christianah; Dr. Alanu E. A.
The bread making potentials of wheat, unripe plantain and defatted peanuts flour blends at different proportions WWFA, CWFC. The proximate composition showed that moisture content ranged (9.41-11.59) and carbohydrate ranged (60.43-74.68) reduced as the wheat flour decreased om proportions. The protein ranged (12.90-21.51), fat (0.10-7.27), crude fiber (0.13-03.7), total ash (.05.0.58-1.01) of composite flour were significantly different (p<0.05) compared to the control. The functional property, bulk density and solubility of all flour blends (WWFA, CWFB and CWFC) HAVE no significant difference (<0.05) as the bulk density ranged from (0.30-0.76) and swelling power (11.52-12.68). Water absorption capacity increased as the wheat flour decreased ranged from (1.67-.88). pasting prosperities of WWFA, CWFB and CWFC are all significant different (p<0.05) with WWFA had the highest peak (1481), breakdown (657), final viscosity (1814), setback (990), Peak time (5.73) and pasting temperature (87.3) where by composite flour with the lowest ratio of wheat (CWFB) had the highest through (992).The physical properties showed an increase in the loaf volume, specific volume as the level of wheat flour decreased with the bread moisture indicating a significant difference (p<0.05). The composite flour bread has higher bread moisture as the defatted peanut flour increased and the wheat decreased ranged (6.93-8.49).
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Production of Banana Wine Using Locally Designed and Fabricated Microfermenter
(Bells University of Technology, 2015-03-27) POPOOLA, Oyekemi Olabisi; Dr. Olu Malomo
A 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.

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