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Publications
Publications (37)
The Moringa tree is a medicinal plant that has been widely used in traditional medicine and food applications. All the parts of the tree are rich in nutrients that could be harnessed to address food and nutritional challenges in developing nations of the world. This chapter summarizes the role of Moringa oleifera in nutraceuticals and functional fo...
Faba bean is an excellent source of protein, carbohydrates, fiber, and vitamins which could serve as a vital nutrient source in ensuring food security. The bean has the potential to be used as a vegetable protein source in different products thus, helping to meet the ever-changing consumer dietary need. The nutrient composition of Faba bean may dep...
Composites of soy-protein isolate and cassava starch were utilized for production of a biopolymer. The soy-protein isolate and cassava starch composites were prepared and mixed at different proportions (100: 0%; 90: 10%; 80: 20%; 70: 30%; 60:40%; 50: 50% and 0:100%). Glycerol and sorbitol plasticizer were also prepared and mixed at different propor...
The study assessed the nutritional and sensory properties of a gluten‐free biscuit from blends of high‐quality cassava flour (HQCF) and walnut flour (WF). Design expert software was used to determine the compositing level with HQCF (minimum of 70 g and maximum of 80 g) and WF (minimum of 15 g and maximum of 30 g). Supplementation of HQCF with WF si...
In this study, saccharified sweet potato juice preserved with lemon juice at different concentrations of 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0%, was formulated. Physicochemical, sensory, and microbial quality of the juice stored for 48 hr were analyzed. The pH and brix values decreased, but the total titratable acidity increased as a result of added lemo...
The use of Moringa oleifera leaves in foods is limited due to the green coloration that negatively impacts consumer acceptability. Moringa oleifera leaf powder (MOLP) was decolorized under optimized conditions of extraction time (10‐30 min), solute to solvent ratio (1:20 to 1:5 w/v), and solvent concentration (50‐95% v/v) using Box‐Behnken design (...
Tamarind seed, a by‐product of the tamarind pulp industry, is a good source of protein with potential for industrial use. The aim of this study was to determine the functional properties of whole wheat and processed tamarind seed (pressure cooked, oven‐roasted and microwave‐roasted) and further determine the qualities of cookies from the composite...
Complementary foods are important in ensuring adequate nutrition in infants and young children. Commercially available complementary foods are usually nutrient dense and sufficient to meet recommended nutrient requirements. However, these foods are usually unaffordable by resource-poor populations resulting in need for low-cost traditionally formul...
Amahewu is a fermented maize-based gruel or beverage consumed mainly in Southern Africa. The nutritional and sensory properties of amahewu may vary with inoculum type, maize type and the prevailing fermentation conditions. Furthermore, these properties may be enhanced through enrichment and fortification. This review seeks to provide up-to-date inf...
Purpose
Bambara groundnut is a hard-to-cook grain and this has limited its utilisation to some extent. However, the grain is a good source of phytochemicals with antioxidant properties. This study investigated the total phenol content, antioxidant, anti-inflammatory and anti-microbial potentials of hot-water extract of four Bambara groundnuts diffe...
Pasta from whole-grain wheat is highly nutritious but has poor sensory properties. Hence, this study prepared pasta from fractionated whole-grain wheat flour enriched with 20% Bambara groundnut. The chemical, anti-oxidant and sensory properties of the pasta were assessed using standard methods. The fat, protein, ash contents, lightness and antioxid...
Bambara groundnut is a leguminous crop that currently experiences a low level of utilisation because it is hard-to-cook and difficulty to dehull. In this study, the effects of different microwaving power of 450, 500, 600 and 750 W and time (0, 30, 60, 120 and 240 s) on cooking time, colour, sensory and nutritional properties of Bambara groundnut us...
Fried groundnut cake, popularly called kulikuli, is obtained by frying the cake obtained from groundnut oil extraction. Addition of potash during defatting of groundnut is believed to increase oil yield and improve kulikuli quality, but there is little or no scientific information explaining this. This study investigated the yield, physical and che...
Abari is a traditional meal rich in carbohydrate and consumed in many parts of Nigeria. This study determined the physicochemical and sensory properties of steamed or baked abari enriched with defatted soybean. Abari samples were enriched with soybean at 20% and 40%, steamed or baked and the physical, proximate, and sensory attributes of the sample...
Promoting the utilization of locally available protein‐rich crops may reduce the problem of protein‐energy malnutrition. The physicochemical properties and consumer acceptance of soybean and cashew nut milk cheese analog were evaluated. Vegan milk blends were prepared by substituting soy milk with cashew nut milk at different proportions of 0%, 20%...
The effect of wet cooking on the nutritional and functional properties of two Bambara groundnut landraces and a reference dry bean was studied. Wet cooking increased the amino acid concentration of the Bambara landraces for most of the amino acids tested, but the methionine content of the two Bambara landraces and the reference bean decreased by ap...
In this study, novel cookies were prepared from cassava root fermented for 24, 48, 72 and 96 hr. The proximate composition, colour and functional properties of the flour and the chemical composition of the cookies, physical and sensory properties were assessed. Wheat flour had considerably higher protein (16.30%) than the unfermented (4.25%) and fe...
In this study, the potential of indigenous egg as functional ingredient in cake and chin chin was investigated. The proximate, colour and sensory characteristics of the pastries evaluated using standard methods. Indigenous eggs showed higher protein content (14.83%) than the exotic (13.61%) eggs. The same trend was observed for their fat contents....
Bambara groundnut is an underutilised African leguminous crop. This study investigated the effect of annealing on the complexing ability and functionality of Bambara groundnut starch with palmitic acid. Corn starch was included as the reference. Annealing created cracks and pores on the surface of Bambara groundnut and corn starches, respectively....
Starches are important ingredient in the food industry. Currently, corn, potato and tapioca are the main sources of starch for various industrial applications. However, there is a growing demand for starch by the industry, due to the pressure on the conventional sources of starch for other non-food uses. Underutilised crops such as bitter yam may p...
Bambara groundnut is an underutilised leguminous crop that has similar composition to cowpea. In this study, snacks were prepared from Bambara groundnut flour or paste in comparison with cowpea. The proximate composition, colour, sensory properties and effect of storage period on the colour and texture of the snack were assessed. Protein and carboh...
Bambara groundnut is leguminous crop indigenous to Africa. The major component in Bambara groundnut is starch. Due to the growing demand for starch by the industry, researchers are now focusing on underutilised crops such as Bambara groundnut as possible source of starch for various industrial applications. This review summarizes the present knowle...
This study examined the physical, nutritional and antioxidant properties of popular Zimbabwean bambara groundnut landraces and the effects of different processing methods on their chemical properties. The physical, nutritional and antioxidant properties of grains of the bambara landraces differed significantly with grain type, and the processing me...
Objectives: To determine the consumer awareness and acceptability of bambara groundnut as a protein source and to assess its potential for use in complementary feeding.
Design: Cross-sectional study using a mixed-methods approach.
Setting: The study took place at Gcumisa Clinic located at Swayimane, uMshwathi Municipality, in the UMgungundlovu Dist...
In this research work, the physicochemical properties of biscuit made from wheat flour and pro-vitamin A cassava flour mixed in different ratios of 100:0, 90:10, 80:20, 70:30 and 60:40 (w/w) was investigated. The addition of pro-vitamin A flour to wheat flour influenced the functional properties such as water absorption, swelling and pasting proper...
Moringa oleifera tree is referred to as a miracle tree due to its rich source of certain macro and micro nutrients of great importance in human nutrition. The chemical composition of the different parts of the Moringa tree may vary depending on cultivar and source. M. oleifera leaf, seed and flower have found numerous applications in food. In this...
This study investigated the socio-economic characteristics, safety perception and willingness of consumers to pay premium (WTP) for the safety of fura (a semi-solid cereal-based dumpling) and nunu (West African yoghurt) in Ilorin metropolis, Nigeria. Primary data, generated through the use of structured questionnaires, and purpose interviews were u...
Changes in consumer demand for new pastries due to the high rate of diabetes, obesity and celiac disease are causing an unprecedented spur in the processing and ingredient system developments within the pastry production sector. Consumers demand healthier pastries that are low in sugar, fat, cholesterol, and calories in general and contain in addit...
original scientific paper Summary The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/10 1 , 80/20 1 , 50/50 1, 100/0, 90/10 3 , 80/20 3 and 50/50 3 at stages 1 and 3 respectively with the superscripts represent...
The study was conducted to determine the proximate, mineral and sensory qualities of ‘amala’
prepared from yam flour fortified with Moringa oleifera leaf powder (MOLP). Moringa
oleifera leaves were dried milled, sieved and added to yam flour in different proportions (0%,
2.5%, 5%, 7.5% and 10%). Samples were mixed to ensure uniform distribution of...
Akara (deep-fat fried balls) prepared from cowpea (Vigna unguiculata) paste is widely consumed in West Africa as a cheap source of protein. Jack bean (Canavalia ensiformis) is also rich in protein but is under-utilized in many parts of Africa due to the presence of several anti-nutritional factors. Jack bean was therefore subjected to different pre...
In this study, possibility of making jam from two underutilized fruits (baobab and hogplum fruits) known to have high pectin content was investigated. This will increase their consumption and further promote the popularity of jam among rural dwellers where these crops are found. Baobab and Hogplum fruits were cleaned, sorted, weighed and their pulp...
