Bolanle Otegbayo

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• PhD
• Professor at Bowen University

The study investigated the use of the near-infrared hyperspectral imaging (NIR-HSI) technique (932 – 1721 nm) to rapidly evaluate the starch, sugar, and amylose content of fresh, intact yam tubers and the textural qualities of boiled yam. These quality characteristics often influence consumers’ and farmers’ acceptance of new yam varieties. Traditio...

Yams (Dioscorea spp.) are important food and commercial crops in West African countries. They contribute significantly to global food production and provide dietary energy. The quality of yam food products depends on specific internal and external parameters, such as the DMC and other biochemical traits. However, measuring these traits can be chall...

Hyperspectral Imaging (HSI) combined with Machine Learning provides a rapid and accurate method for evaluating the Dry Matter Content of intact yam tubers. This non-destructive technique is valuable for yam breeders and food scientists, contributing to improved quality assessment in crop breeding programs.

Yam is a tuber crop grown for food security, cultural value and income generation. Due to its high nutrient-demanding nature, soil fertility is required for its cultivation. fertilizer is a crucial agronomic factor in yam production, Still, yam farmers are skeptical about fertilizer usage because of their fear of it exerting poor qualities on yam t...

Background Household-level food safety practices may have a long-term outcome on the nutrition and health status of under-five children. This study explores the relationships between caregivers’ self-reported food safety knowledge, behavior, perception of food safety control, and their young child’s (< 5 years) nutrition status. Methods In a cross...

Unlocking the potential of legumes through short‐term germination offers an innovative approach to improving the functionality of the resultant flour. This review examines the multifaceted benefits of short‐term germinated legume flour, emphasizing the enzymatic activities that breakdown complex legume compounds into simpler forms and reduce anti‐n...

Yams (Dioscorea spp.) are important food and commercial crops in West African countries. They contribute significantly to global food production and provide dietary energy. The quality of yam food products depends on specific internal and external parameters, such as the DMC and other biochemical traits. However, measuring these traits can be chall...

Yam (Dioscorea. sp.) is an edible starchy tuber with potential for being a commercial source of starch for industrial purposes, but yam starch is underutilized. The dynamic oscillatory and thermal properties of yam starches from sixteen varieties each of Dioscorea. rotundata, Dioscora. alata, Dioscorea. bulbifera and one variety of Dioscorea. dumet...

This study assessed mineral fertilisation impact on tuber yield and food quality in yam genotypes—Dioscorea alata and Dioscorea rotundata. Four genotypes, each from D. alata and D. rotundata, were used in field experiments conducted in Ibadan, Nigeria, during the 2017 and 2018 cropping seasons. Experiments were conducted under low soil NPK fertilit...

Roots, tubers and bananas (RTBs) contribute immensely to food security and livelihoods in sub‐Saharan Africa, Asia and Latin America. The adoption of RTB genotypes in these regions relies on the interplay among agronomic traits, ease of processing and consumer preference. In breeding RTBs, until recently little attention was accorded key textural t...

This study assessed the impact of mineral fertilization on tuber yield and food quality of yam genotypes, specifically Dioscorea alata and Dioscorea rotundata. Four genotypes, each from D. alata and D. rotundata, were used in field experiments conducted in Ibadan, Nigeria, in the 2017 and 2018 cropping seasons. Experiments were conducted under low s...

BACKGROUND Roots, tubers and bananas (RTB) play an essential role as staple foods, particularly in Africa. Consumer acceptance for RTB products relies strongly on the functional properties of, which may be affected by the size and shape of its granules. Classically, these are characterized either using manual measurements on microscopic photographs...

Background Yam (Dioscorea alata L.) is the staple food of many populations in the intertropical zone, where it is grown. The lack of phenotyping methods for tuber quality has hindered the adoption of new genotypes from breeding programs. Recently, near‐infrared spectroscopy (NIRS) has been used as a reliable tool to characterize the chemical compos...

BACKGROUND Assessment of the key preferred quality traits in pounded yam, a popularly consumed yam food product in West Africa, is often done through sensory evaluation. Such assessment is time‐consuming and results may be biased. Therefore, there is a need to develop objective, high‐throughput methods to predict the quality of consumer‐preferred t...

Background Most rheological analyses in yam have been done on starch gels, which requires starch extraction from the tubers. In situ rheology bypasses the need of starch extraction and relies on the original cell structure and complex matrix organization under stress or strain. Dynamic rheological properties of tuber from 16 accessions belonging to...

Hyperspectral imaging (HSI) is one of the most often used techniques for rapid quality evaluation for various applications. It is a non-destructive technique that effectively evaluates the quality attributes of root and tuber crops, including yam and cassava, and their food products. Hyperspectral imaging technology, which combines spectroscopy and...

BACKGROUND Boiled yam key quality attributes typical for West African consumers are that it is crumbly, easy to break and has a sweet taste. New yam varieties are being developed but high‐ or medium‐throughput tools to assess the required quality traits and their range of acceptance are limited. This study assessed the acceptance thresholds of thes...

This document presents the Standard Operating Procedure (SOP) for instrumental texture evaluation of pounded yam developed by Bowen University team in Periods 3 and 4. The objective of this SOP was to develop and establish procedure for instrumental textural quality measurement for pounded yam prepared from varieties of yam tubers using a texture a...

The standard operating protocol (SOP) for determination of extensibility of pounded yam is based on its viscoelastic property. It measures how extensible the dough is when made into a sheet of about 1.5 mm thickness and a uniaxial force is exerted by a standard P/1SP probe under fixed test conditions.

Mushrooms are important macroscopic fungi, high in vitamins, minerals, proteins, and low in fats, but they are underutilized in developing countries due to seasonal scarcity, unavailability and misconception about fungi. The study focused on processing mushroom species by pickling and drying and; evaluating their chemical and physical properties. F...

A nutritious local snack which is a ‘meat pie simulate’ was developed using nixtamalized (lime cooked maize) maize (Massa) stuffed with ‘tofu curd” (Tofu is local soy cheese made from coagulated soy milk) tagged ‘tofu pie’. Nutritional quality of the tofu pie was compared with that of the commercial meat pies. From our findings tofu pie had higher...

This study investigated the morphology of the granules, physicochemical and pasting properties of fifty-five starches of Dioscorea rotundata and Dioscorea alata varieties. The granules sizes and shapes, swelling power, solubility, water absorption capacity, water binding capacity, pH, titratable acidity and pasting properties were evaluated by stan...

Provitamin-A maize (PVA) with increased carotenoid content obtained through conventional breeding techniques has been largely successful in sub-Saharan Africa. This resulted in a need to evaluate their susceptibility, retention, and nutritional content during processing into local foods. This study evaluated the chemical, carotenoid composition, an...

State of knowledge report on boiled and Pounded yam

Kokoro from provitamin A (PVA) maize genotypes, produced through conventional breeding, was studied to improve the indigenous white maize-based snack deficient in provitamin A carotenoid commonly consumed in South-western Nigeria. The chemical composition, carotenoid retention, and acceptability of Kokoro from three PVA maize genotypes and one land...

Pounded yam is a popular food in Nigeria. This study reports end‐user preferences for pounded yam and implications for trait evaluation by breeding programme. The study was carried out in two pounded yam‐consuming regions in Nigeria: south‐east and south‐west. Multistage sampling technique was used to collect information from users along food chain...

Introduction: Boiled yam is an important food product made by cooking yam pieces in water til the cores are soft. Quality of yam tuber for production of yam food products is a major criterion for acceptance of new yam varieties by end users. Lack of rapid screening techniques that can be applied in selecting new breeding lines for specific tuber qu...

Beetroot is a crop with lots of nutritional and health benefits. The study investigated the effect of different fermentation days on the physicochemical and sensory qualities of wine made from beetroot. Beetroot wine was made by fermenting beetroot Must for 7, 14 and 21 days; and the physicochemical and sensory properties of the wines were analysed...

It gives a state of knowledge report on fresh yam and Pounded yam

Series of farming practice methods have been employed to increase maize production but there is no adequate information on the effect of these methods on the nutritional and mineral content of organically grown maize. This study investigated the effects of inorganic and biochar fertilized soils on the proximate composition and mineral content of ma...

The effect of full-fat soybean flour and whole wheat on the proximate composition and morphogeometric properties of bread was studied. Soy bean flour was prepared by cleaning, soaking, boiling, drying and milling soy bean to required particle size. Composite of soybean and wheat flour were made in various proportions: 5:95, 10:90, 15:85 and 20:80 r...

Plantain (Musa paradisiacal) flour (PF) was mixed with the yam(Dioscorea rotundata) flour (YF) in the ratios 5:95, 10:90, 15:85 and 20:80 to produce pounded yam 'simulate' when reconstituted in hot water. The proximate compositions, functional properties and consumers acceptability of the yam flour (YF) and the plantain flour (PF) blends were deter...

The aim of this study was to characterize 43 genotypes from five yam species [Dioscorea rotundata (Poir), Dioscorea alata (Linn), Dioscorea bulbifera (Linn), Dioscorea cayenensis (Lam) and Dioscorea dumetorum (Kunith) Pax] which are major land races in Nigeria in terms of their chemical composition, nutritional, anti-nutritional and mineral bioavai...

Introductiom: Hydrocolloids are gums that are added to food materials in order to improve their functional properties such as thickening, gelling, film forming, and surface agents. Brachystegia eurycoma (Achi) and Detarium microcarpum (Ofor) are lesser known legumes, whose potentials have not being fully utilized in Nigeria except as local soup thi...

The objective of this work was to evaluate the chemical composition and functional properties of complementary diets developed from a blend of malted, unexploited cereal: millet and cowpea for infants. Complementary diet was developed from various blends of malted and unmalted millet mixed with precooked cowpea. This was evaluated for its proximate...

Amaranth flour was prepared from amaranth grains, and the chemical, functional and rheological properties were investigated by standard methods, as well as the sensory attributes of the resulting amaranth flour based paste. The results of the proximate composition showed that amaranth flour has a protein content of 14.60%, crude fat content of 8.28...

Amaranth flour was prepared from amaranth grains, and the chemical, functional and rheological properties were investigated by standard methods, as well as the sensory attributes of the resulting amaranth flour based paste. The results of the proximate composition showed that amaranth flour has a protein content of 14.60%, crude fat content of 8.28...

Masa is a cereal based snack made from rice, maize or millet. It is popularly consumed in the northern regions of Nigeria. The objective of this work was to assess the nutritional and sensory properties of the rice-masa, enriched with soybean and crayfish. The enriched rice-masa produced were labelled sample A (100% rice), sample B (rice: soybean b...

Yam is a popular root and tuber crop which is important as a dietary staple and potential export crop. Storage of yam tubers is an age long practice in yam growing communities of West Africa, while pasting characteristic is an important indicator of potential utilization of yam tubers. The study was carried out to investigate effect of storage of t...

Yam is a significant and highly prized starchy crop in West and Central Africa, but largely underutilized industrially. Functional and physicochemical properties of starches extracted from forty-three varieties of Dioscorea rotundata, Dioscorea alata, Dioscorea dumetorum, Dioscorea cayenensis, and Dioscorea bulbifera were investigated for their pot...

Preliminary studies of chemical composition and sensory properties of instant noodles from blends of wheat flour and sweet potato starch were carried out. Sweet potato starch was used to replace wheat flour at 30, 40, 50, 60 and 70%. Proximate, vitamin A, mineral analysis and sensory evaluation were carried out by standard methods. Results showed t...

Dioscorea alata has been suggested to possess potential for increased consumer demand due to its low sugar content, an important factor for diabetic patients. This study investigated the potential of developing instant poundo yam from D. alata. Instant poundo yam was prepared from D. alata by washing, draining, peeling, dicing (2cm3) and immersing...

The study was conducted to investigate the effect of soy-substitution on functional properties of tapioca a partially gelatinised irregular starch grit made from cassava. Starch was extracted from cassava tubers and soy-tapioca was produced by incorporation of full-fat soy flour into moist starch at four levels of substitution; 15: 85, 25: 75, 50:...

The effects of storage (4 months) on the chemical composition of yam tubers and its relation to textural quality of a major yam food product (pounded yam) were studied using six varieties of Dioscorea rotundata and D. alata. Chemical composi-tion of both freshly harvested tubers and those stored for 4 months were determined by standard methods of a...

Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% -15%, 75% -25%, 50% -50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was a...

Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% - 15%, 75% - 25%, 50% - 50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation wa...

Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% -15%, 75% -25%, 50% -50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was a...

Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% -15%, 75% -25%, 50% -50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was a...

Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% -15%, 75% -25%, 50% -50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was a...

Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% -15%, 75% -25%, 50% -50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was a...

Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% -15%, 75% -25%, 50% -50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was a...

Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% -15%, 75% -25%, 50% -50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was a...

Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% -15%, 75% -25%, 50% -50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was a...

Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% -15%, 75% -25%, 50% -50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was a...

Of all the species of Dioscorea, D. alata possesses higher multiplication ratio and better storability, and requires less capital and labour to produce than the most common specie, D. rotundata. Exploitation of the industrial potential of D. alata by diversifying its utilisation through the development of novel products will expand its utilisation....

Yam (Dioscorea spp.) is the second most important root and tuber crop in Africa after cassava. This study was conducted to determine the relationship between physicochemical properties of yam starch (amylose and amylopectin, swelling, solubility and water binding capacity) and the textural quality (stretchability, cohesiveness, adhesiveness, hardne...

Plantain and banana are important staple crops. The physicochemical properties of starches extracted from plantain and cooking banana were investigated to determine their industrial utilization potential. Starch yield, granule morphology, amylose, water binding capacity, paste clarity, transmittance, syneresis and pasting characteristics of the sta...

Purpose The objective of this study is to develop two nutrient‐dense and acceptable weaning foods – Prowena and Propalm – using high‐protein food ingredients: crayfish ( Macrobachium spp), soybeans ( Glycine max) and groundnut ( Arachis hypogea ) to enrich the sole starch based weaning food locally known as “ ogi ”. Design/methodology/approach The...

Complementary feeding is the provision of foods or fluids to infants in addition to breastmilk between the ages of 6-24months. Functional properties of complementary diets: Propalm and Prowena formulated from blends of Soybean (Glycine Max), Groundnut (Arachis Hypogea) and Crayfish (Macrobrachium Spp) were investigated in this study and compared wi...

Maize flours and dough were variously prepared from whole, decorticated, and alkaline-cooked maize grains. Other flour types include soycorn milk residue and wheat flours. All the flour types were made into base for pie-type preparations. Tofu (soybean curd) cubes were mixed with local pepper and onion condiments, fried, and were used for pie filli...

Textural quality of pounded yam made from tubers of Dioscorea rotundata Poir. and Dioscorea alata L. that were freshly harvested or stored for 4 months were evaluated using texture profile analysis. Significant correlations were obtained between the values for texture attributes evaluated using sensory texture profile analysis and those from instru...

Low efficiency of available screening procedures constrains breeding and selection of yams (Dioscorea spp.) towards high textural quality of food products made from their tubers. This study was undertaken to determine the potential usefulness of pasting characteristics of fresh yams as rapid indicators of food textural quality in ‘pounded yam’, a s...

Purpose – The objective of this work is to prepare two complementary diets based on the enrichment of the traditional Ogi with soybeans and crayfish and comparatively evaluate the compositional and sensory attributes of the two diets. Design/methodology/approach – The diets were formulated by mixing Ogi with soybean flour in the ratio of 7:3 to pr...

This study evaluated sensory texture profile analysis (STPA) as an objective method for characterizing the texture attributes of “pounded yam,” a popular dish in West Africa made by peeling yam, boiling, pounding and kneading it into a glutinous dough. Panelists were carefully selected and trained to assess the texture attributes of pounded yam. St...

The effects of boiling on the microstructure of yams and their association with the textural quality of “boiled yam,” arguably the most common food product from yams, were studied using six varieties with variable cooking qualities from each of the two species, Dioscorea alata L. and D. rotundata Poir. Histological studies on raw yams showed parenc...

Two varieties of local rice in paddy form were used for this study. The rice were collected from local farmers at Okemesi Ekiti in Ekiti State of Nigeria (western Nigeria). The rice were divided into halves, one half was processed by Parboiling, drying and milling, the other half was processed by drying and milling only. The result from the study s...

The nutritional qualities of extruded plantain snacks fortified with full fat and defatted soy flour were evaluated. Snacks were prepared by extrusion of soy-plantain flour blends (1: 1 and 1:2 w/w) in a single screw extruder of die diameter 8cm operated at standard processing conditions (barrel temperature 150degreesC, screw speed 250 rpm). Chemic...