Food Science and Technology

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Atlantic Front Food Place a Review of the Use of Recycled Shipping Containers as a Building Materials in Victorial Island, lagos, Nigeria.
(Bells University of Technology, Ota., 2021-08-23) OLATINWO, Abdulmateen Olayinka; Benson Fiyinfoluwa Abigal
Organochlorine and organophosphorus pesticides, used illegally in the storage of cowpeas by traders and famers has serious nutritional and health implications. There is paucity of data on effective ways of eliminating these pesticides. therefore, this study aimed at investigating the effects of processing method on the pesticide residues content of cowpea seeds at investigating the effect of process methods on the pesticide residues.
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.
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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. Jimoh
Roasted 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.
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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.
Open Access
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.
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, A
Kokoro 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.
Open Access
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, Dianyu
Milk 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．
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Effect of Varietal Difference on the Drying Characteristics of Cassava Slices.
(Bells University of Technology, Ota., 2021-08-21) JOLAADE, Victoria Oluwabunmi; Dr. N. E. Ifekwem
The purpose of this research is to determine the effect of varietal differences and temperature on the drying kinetics ,pasting, and fictional qualities of cassava slices and flour from three different varieties. Cassava slices, is a basic food that is extremely perishable.
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.
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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.
Open Access
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, Ying
It 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 outcomes
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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.
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.
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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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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 Malomo
Bread 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.

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