Islamiyat Folashade Bolarinwa

• PhD
• Professor (Associate) at Ladoke Akintola University of Technology

Background: Nutrient-rich snacks are gaining more interest among school children and adults due to increased awareness on healthy foods. African walnut is an underutilized crop in tropical region, but rich in antioxidants and micronutrients. However, despite the nutritional and health benefits of the nut, it is less commonly consumed due to its bit...

The Nanotechnology Research Group at Ladoke Akintola University of Technology, Ogbomoso, Nigeria is pleased to announce its 8th Annual International Conference on Nanotechnology. An extended abstract of maximum of 500 words only detailing overview/aim of work, methodology, results, conclusion and references (maximum of 5) should be submitted along...

White bread is a fermented, energy-dense food with minimal protein and certain macro and micronutrients required for important living functions. In this study, bread was fortified with roasted cowpea flour (RCF) in varied amounts (0-20%). The chemical compositions and sensory properties of RCF-supplemented bread samples were evaluated using convent...

Fruits offer nutrient‐dense and satiety choice for a healthy diet; However, they are highly perishable and prone to progressive undesired changes if stored untreated. Post-harvest losses in fruits vary between 15-90% in developing countries. In order to reduce fruits post-harvest losses, it is important to process them into shelf stable products su...

An abstract of maximum of 250 words only detailing overview/aim of work, methodology, results and conclusion should be submitted along with the evidence of payment (transfer details) of abstract processing fee of two thousand Naira (N2,000) only on the conference site (https://www.lautechnanotech.com/files/ conference.php). Only the abstracts accom...

Aims: Fruits juices and soft drinks are among the most important and convenient foods which are commonly consumed to quench thirst, and as a source of micronutrients. However, most fruit juices commercially sold in Nigeria are not pure juice but contains additives which may affect the safety and quality attributes of the product. This study therefo...

Citrullus colocynthis (C. colocynthis) seed is a common and expensive cuisine in West African diet unlike the seeds from Citrullus lanatus (C. lanatus) that are agro waste. The oils from these seeds were comparatively profiled using their physicochemical properties, fatty acids and phenolic contents, in-vitro antioxidant capacity (DPPH, TEAC, FRAP,...

Aims: Food insecurity is a major problem in developing countries, to overcome this problem, fertilizers are used to increase yield of agricultural produce. However, fertilizer may affect the quality of processed products. This study aimed to investigate the influence of fertilizer treatments levels on yield and quality properties of garri from two...

Effects of enriching soymilk with pawpaw puree at different ratios (10 – 40%) were evaluated for physicochemical properties, vitamin A and C, mineral contents, and sensory attributes. The results showed increase in total soluble solids (5.5 – 8.5 oBrix), total titratable acidity (0.53 – 0.87 g/kg) and viscosity (19.9 – 26.7 cp), but decreased in pH...

In this study, the suitability of wheat, acha and African yam bean composite flour in the development of cookies was investigated. Wheat, acha and African yam bean were blended into various proportions of flour mixes and used to produce cookies. The flour mixes were analyzed for the proximate, minerals composition, functional properties and anti-nu...

Recent increase in gluten allergy has led to high demand for gluten free products such as rice pasta. Although rice grains are rich in bioactive compounds and B vitamins, they are generally low in protein compared to wheat grains. The aim of this study was to determine the quality attributes of soy enriched rice pasta. Five Rice-soy pastas were pro...

In Nigeria, cassava (Manihiot esculenta) is grown primarily for production of staples such as gari, lafun and fufu but there is little information on its conversion to nutritious snacks. Sakada is a locally prepared cassava-based snack that is low in protein, vitamins and minerals needed for vital life processes. In this study, sakada was prepared...

Cashew is a tree crop that is valued for its nuts, with the fleshy fruits (cashew apple) receiving little attention due to its high acidity. In this study, ascorbic acid, total solid, total soluble solid, pH, titratable acidity and microbial stability of cashew-pawpaw juice prepared by mixing varying proportions (90:10, 80:20, 70:30, 60:40, 50:50)...

In the present study, the physicochemical and sensory properties of ogi (a cereal‐based starchy fermented gruel) produced from two local rice varieties, Abakaliki and Tapa, were determined. Ogi from white maize served as the control. There was a gradual increase in temperature from approximately 28 to 30 °C during fermentation. White maize exhibite...

African star apple (Chrysophillum albidum) is a highly nutritious fruit rich in vitamins A, B, and C. However, African star apple (ASA) is still an underutilized fruit due to high post-harvest losses. The fruit has not been processed into a stable shelf product. The aim of this study was to determine the chemical composition and storage stability o...

Micronutrient deficiency is a major health problem among children and pregnant women in developing countries. Vitamin A deficiency can be prevented by fortifying staple food with pro-vitamin A rich plant such as pawpaw. This study evaluated the quality attributes of pawpaw fortified bread. Matured ripe pawpaw fruits were harvested, washed, peeled a...

Cashew is a tree crop that is valued for its nuts, with the fleshy fruits (cashew apple) receiving little attention due to its high acidity. In this study, ascorbic acid, total solid, total soluble solid, pH, titratable acidity and microbial stability of cashew-pawpaw juice prepared by mixing varying proportions (90:10, 80:20, 70:30, 60:40, 50:50)...

The aim of this review was to provide information on the nutritional components of legumes that canimprove human wellbeing. Legumes are nutrient dense food crops with numerous health benefits. They have theability to withstand harsh weather and naturally enrich soil, thus, reducing fertilizing cost. However, despite theadvantages of legumes over ot...

The potentials of rice bran sourdough in bread making are recently gaining popularity. However, there is no information on the influence of processing conditions on the quality attributes of rice bran sourdough. To inves- tigate the influence of fermentation time and temperature on the levels of acidity (pH and TTA) in rice bran sour- dough ferment...

Cookies are convenient food for people of all ages. Consumers' interest for gluten free cookies is increasing recently due to awareness on gluten allergy. This study evaluated the functional properties and antioxidant activities of germinated brown rice flour (GBRF) and non-germinated brown rice flour (NGBRF), and GBRF-potato starch blend (3:1), an...

Gluten-free food products are becoming popular due to increased consumers awareness on celiac disease. In this study, novel gluten-free cookies were produced from 100% germinated and non-germinated brown rice flour, and the blend of rice flour with 25% potato starch. The quality of the cookies was evaluated in terms of proximate composition, physic...

The effect of mixed strain culture of lactic acid bacteria (LAB) and Yeast, and yeast or L. brevis, L. plantarum, or L. sanfranciscencis on the physicochemical properties (pH, TTA, organic acid, ethanol, and sugar content) of rice bran sourdough was investigated. Starter culture with optimum physicochemical properties was used to ferment rice and w...

The objective of this research was to know the effect of drying factors on the quality attributes of plantain flour when used for composite bread. In this study, the drying parameters (temperatures and loading density) were employed to produce plantain flour. It was subjected to proximate (moisture content, protein, ash, fibre, fat and carbohydrate...

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....

Vitamin A deficiency constitutes major health problems in children and pregnant women in developing countries, including Nigeria. Animal sources of vitamin A are expensive and cannot be afford by many Nigerians. Yellow cassava, a bio-fortified crop, has been reported to be rich in beta-carotene (pro-vitamin A). Cassava flakes (gari) was produced fr...

Background: Kunnu drinks are locally produced beverages, which of recent have become popular among the various non-alcoholic drinks in Nigeria. 'Kunnu-aya' is produced from tigernut, an underutilized crop that is rich in fibre and fat. Since 'kunnu-aya' is produced from tigernuts, which are generally low in protein and lack other nutrients , the be...

Bread is a common staple food in developing countries and many other regions of the world. It is an energy dense food with low micronutrient content. Micronutrient deficiency is increasing among children and pregnant women in Africa and other developing countries. In this study, bread was fortified with moringa seed powder at varying proportions (0...

Bread is a common staple food in developing countries and many other regions of the world. It is an energy dense food with low micronutrient content. Micronutrient deficiency is increasing among children and pregnant women in Africa and other developing countries. In this study, bread was fortified with moringa seed powder at varying proportions (0...

Fermentation with micro-fungi has been identified as an inexpensive tool for increasing the protein level of substrates in a solid media fermentation technique. This study investigated influence of cassava fermentation using selected species of Rhizopus (R. oryzae, R. oligosporous and R. nigricans) in an attempt to enhance its nutritional value. Th...

Cyanogenic glycosides are natural plant toxins that are present in several plants, most of which are consumed by humans. Cyanide is formed following the hydrolysis of cyanogenic glycosides that occur during crushing of the edible plant material either during consumption or during processing of the food crop. Exposure to cyanide from unintentional o...

Tomatoes show potential of lowering the risk of prostate cancer and cardiovascular diseases owing to its carotenoid and other antioxidants. In this study, the degradation of lycopene and beta-carotene contents in tomato paste produced from two cultivars (Roma and Ajindi-kerewa) was investigated. Tomato paste produced from the two tomato cultivars w...

Amygdalin is a phyto-toxin which occurs in many plant species, of which a number of species are usually consumed by humans. Hydrolysis of amygdalin to produce hydrogen cyanide occurs during processing of plant foods. Consumption of food containing amygdalin and or cyanide can cause serious health problems to animals including humans. Amygdalin and...

Adequate nutrition during infancy and childhood is vital to proper growth of a child to a healthy adult. At certain age (6-24 months) during infancy, children are fed with complementary food in order to meet up with their high nutrient requirements. Although protein rich complementary foods produced from animal milk are good complementary foods for...

Malnutrition is a major problem especially among children in developing countries including Nigeria. Consumption of nutritious snacks could help to reduce protein-energy malnutrition in school children and adults. This study aimed at producing quality biscuit from cheap and underutilized crops (malted-sorghum and soybean flour blends). Biscuits wer...

Amygdalin is a phyto-toxin which occurs in many plant species, of which a number of species are usually consumed by humans. Hydrolysis of amygdalin to produce hydrogen cyanide occurs during processing of plant foods. Consumption of food containing amygdalin and or cyanide can cause serious health problems to animals including humans. Amygdalin and...

Kunun-zaki, a beverage popular among the Northern Nigerians lacks varieties in terms of taste and flavor, because it is made from cerealsonly. This has accounted for the low demand and intake of the beverage in other parts of the country. There is therefore the need to add variety to the convectional kunun-zaki and also increase its nutritional val...

Consumption of cyanogenic plants can cause serious health problems for humans. The ability to detect and quantify cyanogenic glycosides, capable of generating cyanide, could contribute to prevention of cyanide poisoning from the consumption of improperly processed cyanogenic plants. Hapten-protein conjugates were synthesized with amygdalin and lina...

Tomato is one of the main sources of dietary lycopene intake in humans and its intake in high proportions could therefore be a cheap and easy way of preventing degenerative diseases in developing countries. The present work studies the accumulation pattern of lycopene and beta-carotene as well as the variation of the biochemical and physiological c...

In the present study, the effect of soy flour fortification on the chemical and physico-chemical properties of malted sorghum flour for probable industrial uses was investigated. Malted sorghum-soy composite flour was prepared by mixing malted-sorghum flour with soy flour at varying proportions (0-40%). The composite flour mixes were evaluated for...

Cyanogenic glycosides are natural plant toxicants. They are widely distributed in the plant kingdom including many that are commonly consumed by humans. Cyanogenic glycosides serve as important chemical weapons in the defence of the plant against herbivores because of the potential to generate toxic hydrogen cyanide. Amygdalin is the most common of...

Amygdalin is a member of the cyanogenic glycoside group of plant secondary metabolites capable of generating hydrogen cyanide under certain conditions. As a consequence, the cyanogenic glycosides have been associated with incidents of acute and sub-acute food poisoning. Specific antibodies were raised against an amygdalin-bovine serum albumin immun...

Cyanogenic glycosides are a large group of secondary metabolites that are widely distributed in the plant kingdom, including many plants that are commonly consumed by humans. The diverse chemical nature of cyanogenic glycosides means that extraction and analysis of individual compounds can be difficult. In addition, degradation can be rapid under a...

The effect of fermentation on physicochemical properties and oxalate content of cocoyam (Colocasia esculenta) flour was evaluated. The cocoyam, white flesh was cleaned, washed, peeled, sliced into chips of 2–2.5 cm thickness, soaked in tap water and left to ferment for 24 h and 48 h. The fermented cocoyam was then drained, dried in cabinet dryer at...

Yellow variety of tiger nut used was obtained from Sabo market, in Ogbomoso, Nigeria The nuts were cleaned, sorted, washed, and were soaked in water and left to ferment for 24, 48 and 72 h respectively. The nuts were drained, dried in an oven and ground into flour. The flour samples were passed through a 45 m mesh size sieve. The flour was analyzed...

Consumer interest in dietary fiber has continued to increase as more information about its potential impact on health has become available. Among the underutilized crops in Nigeria is tigernut which could find useful application in baking industry because of its high level of dietary fibre and other inherent properties. This study therefore aimed...