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Physicochemical and sensory properties of blends from beniseed, trifoliate yam and wheat flours
(2025-04) Arisa, Ngozi U.; Adelekan, Aminat; Malomo, Oluwatosin O.; Dudu, Olayemi Eyituoyo
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.
Pigments and colour characteristics: Influence of drying methods on Nigerian pepper (Capsicum frutescence)
(Elsevier, 2023) Alamu, A. E.; Ade-Omowaye, B. I. O.; Akinwande, B. A.; Dudu, Olayemi Eyituoyo; Obori, F. O.
Drying conditions such as temperature and duration leads to pepper modifications that can results into quality
degradation. In this study matured red fresh Capsicum frutescens var. Baccatum (FB) and Capsicum frutescens var
longum (FL) were dried using sun drying (SFB and SFL) and hot air cabinet drying (CFB and CFL) methods. Effects
of drying was investigated on moisture content, water activity, carotenoid (capsorubin, violaxanthin, capsanthin,
antheraxanthin and zeaxanthin) and colour characteristic (extractable, surface colour, non-enzymic browning
index [NEBI]). Cabinet drying significantly (P < 0.05) reduced the moisture content and water activity to 7.7%
and 0.41 in CFB and 7.5% and 0.42 in CFL compared to 8.5% and 0.45 in SFB and SFL by sun drying. Capsorubin
was the most abundant carotenoid in both species (51 and 29%) and capsanthin (43 and 25%) in FB and FL.
Extractable colour loss in FB was 31 and 26% due to sun and cabinet drying, while FL recorded 42 and 24%. The
chromatic coordinates (a*, b × and L*) in the fresh C. frutescens var baccatum and C. frutescens var longum were
significantly affected by the drying methods with values ranging from 23 to 28, 20–24 and 36–41 in the dried
peppers. The highest NEBI values of 113 and 123 were recorded for the C. frutescens var baccatum while the
lowest colour difference was recorded in C. frutescens var longum. Cabinet drying method provided higher NEBI
with CFB having the highest values indicating that cabinet drying may be considered a better drying alternative
for dehydration of red pepper due to better colour retention of the dried products.
Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions
(ScienceDirect, 2020) Cheng, Jinju; Dudu, Olayemi Eyituoyo; Wang, Dong; Li, Xiaodong; Yan, Tingsheng
The effect of interfacial competitive adsorption of glyceryl monostearate (GMS) with proteins and GMS-fat
(anhydrous milk fat; coconut oil) interactions on the fat crystallization behavior and stability of whipped-frozen
emulsions were investigated. The results indicated GMS retarded the nucleation of emulsified anhydrous milk
fat, but accelerated crystal growth. A contrasting outcome was elicited by emulsified coconut oil. Increasing GMS
concentration strengthened and weakened the structural networking within anhydrous milk fat and coconut oil
emulsions, respectively, which was evidenced by the oscillatory rheology results. Anhydrous milk fat whippedfrozen
emulsions were characterized by increased partial coalescence degree with increasing GMS concentration.
However, lower partial destabilization index and insignificant effect of GMS was found in coconut oil systems.
Confocal laser scanning micrographs revealed that big clumps of fat globules were present at air bubble surfaces
in anhydrous milk fat whipped-frozen emulsions, while only some individual fat globules were observed in
coconut oil systems.
Bacterial Assessment of Retailed Smoked Edible Frog (Hoplobatrachus occipitalis)
(2023-06) Daramola, John A.; Kester, C. T.; Kehinde, A. A.
This research work evaluated the bacteriological safety of smoked edible frog (Hoplobatrachus occipitalis) retailed in three selected markets in Ota metropolis, Ogun State, Nigeria. Three different markets namely Iju-Ota, Sango and Ijoko markets were visited and smoked edible frogs were procured. The study was conducted to determine if there is any potential risk of foodborne infection from consuming these smoked edible frogs by the populace. Microbiological analyses were carried out using nutrient Agar, mannitol salt agar, mac conkey agar, Salmonella shigella agar and eosin methylene blue agar (EMBA) and conventional methods were used to identify the bacteria isolated. The results revealed that samples from Sango market had the highest heterotrophic bacterial counts and ranged from 2.57 x 107 cfu/g to 3.47 x 107 cfu/g among the three markets. Total coliform counts ranged from 1.23 x 105 cfu/g to 2.04 x 105 cfu/g, total enterobacteriaceae counts ranged from 8.91 x 102 cfu/g to 1.29 x 103 cfu/g, total staphylococcal counts ranged from 1.82 x 105 cfu/g to 2.63 x 105 cfu/g and that of Salmonella shigella counts ranged from 8.71 x 102 cfu/g to 1.15 x 103 cfu/g. The bacterial isolates in this study belong to six genera. Presence of these bacterial isolates is highly suggestive that these products were prepared and sold under condition that would permit the survival and multiplication of various microorganisms. Proper processing and cooking of the smoked edible frog meat will get rid of these pathogens, thereby preventing foodborne infections.
LISTERIA SPECIES AND OCCURRENCE IN RETAILED SMOKED FISH SAMPLES IN SELECTED OTA MARKETS, OGUN STATE, NIGERIA
(2024-09) Kester, C. T.; Daramola, John A.; Alao, F. O.; Chikwu, C. B.
This study investigated the prevalence of Listeria spp. in 72 samples of smoked species of codfish (Gadus morhua), herring (Clupea harengus), catfish (Clarias gariepinus) and mackerel (Scomber scombrus) sampled from Sango (SA), Oju-ore (OO), Oja-Oba, Iyana-Iyesi (II), Iju (IJ) and Atan (AT) markets, all in Ota, Ogun State, Nigeria. Adopting Oxoid Listeria Precis method, Listeria spp. were isolated and characterized morphologically and biochemically. Of the 72 samples, 8 (11.11%) tested positive. Listeria ivanovii (1.38%), L. grayi (2.78%), L. monocytogenes (2.78%) and L. innocua (4.16%) were identified in all the fish samples except Clupea harengus. Antibiotic sensitivity tests revealed all the isolates resisted Imipenem, Cefuroxime, Amoxillin and Cefexine but susceptible to Levofloxacin: 34mm (L. grayi) to 39mm (L. ivanovii), Ciprofloxacin: 25mm (L. monocytogenes) to 36mm (L. grayi) and Ofloxacin: 20mm (L. ivanovii) to 29mm (L. innocua). Occurrence of these bacteria could indict the safety of the smoked fish products for consumption. The low percentage occurrences coupled with the high antibiotic susceptibility may, however, relieve the potential consumers of the menace of the associated health risks the consumption of such fish products could pose. The required control measures to prevent the occurrence of especially Listeria monocytogenes and other species in the processing and distribution chains of these smoked fish products should be prioritized.