J. O. Akingbala

Bowen University · Food Science & Technology

This study evaluated the proximate composition, loaf quality attributes and sensory acceptability of gluten free bread produced from breadfruit flour as affected by soy flour. Five samples of breadfruit flour containing soy flour in the following proportions 100%:0%; 95%:5%; 90%:10%; 85%:15% and 80%:20% respectively, were produced. Dough yield of t...

In this study the effect of pretreatments (pH-3 buffer, microwave radiation and disodium ethylene diamine tetra acetic acid (EDTA)) on the sorption isotherm characteristics of breadfruit flour was investigated. Moisture sorption isotherms of treated breadfruit flours and an untreated flour (control) were determined within a range of water activitie...

Breadfruit pieces were subjected to two different pre-treatments, microwave radiation (2450 Hz) for 40 seconds and steeping in sodium acetate buffer solution pH 3 for 30 minutes, during the production of breadfruit flour as means of stabilizing breadfruit flour quality during storage. The two flour samples with untreated sample (control) were subje...

This study was carried out to determine the quality, functional, and sensory properties of cookies from sweet potato–maize flour blends. Substitution of maize flour with sweet potato flour was done at 10–100%. Values of bulk density, water binding capacity, dispersability of flour samples, swelling power of starches, starch content, sugar content,...

Purpose – This study aims to assess the quality characteristics and acceptability of cookies from sweet potato–maize flour blends and to determine nutritional quality, color and palatability traits and to compare the effects with that of wheat cookies, so as to suggest a cost-effective production method to bakers and retailers. This would ensure f...

This study was carried out to observe the physico-chemical and functional properties of cookies produced from sweet potato-maize flour blends. Substitution of maize flour with sweet potato flour reduced the protein from 6.8-4.4%, moisture from 5.3-5.0%, crude fibre 3.4-2.5% and fat 9.8-8.5% of the composite flours and the cookies. The ash and sugar...

Cassava varieties -Red stick, Butter stick, Maracas Black stick and M Col 22 were evaluated for pulp yield, starch yield, amylose and protein contents in a screening exercise of new cassava varieties. Starch content of the tubers was determined. Starch was extracted from freshly harvested nine month old tubers using standard method. The starch past...

The proximate compositions and physicochemical properties of 21 Caribbean sweet potato (Ipomoea batatas (L) Lam) starches were investigated. Proximate composition, amylose, reducing and non-reducing sugars were determined using standard methods. Swelling power and solubility were evaluated and pasting properties of the starches were determined usin...

Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and Hunter L a b, respectively. Chroma, colour intensity and hue angle were calculated...

Effect of root maturity (12 and 23months) and flour storage on physical, chemical, and sensory attributes of cassava biscuits was evaluated. Pulp and flour of 12months were higher than the 23months mature roots. Moisture, crude protein, crude fat, and cyanide contents of the cassava flour varied between 10.1% and 10.3%, 2.2% and 2.4%, 0.2% and 0.3%...

Cassava (Manihot esculenta Cranz and/or Manihot utillisima Phol) has been processed into food products worldwide for several hundred years. The traditional methods of processing cassava roots into food have been adapted to suit the attributes of the plant such as root yield, spoilage, cyanide content, nutrient content, and process-ability. With inc...

Nutritional and antioxidant characteristics of millet have been highlighted in literature, however, changes in these attributes during its conversion to fura, a stiff dough prepared from millet, is yet to be investigated. The objective of this study was to determine the changes in the chemical (pH and 2-thiobarbituric acid (TBA) number, and proxima...

The physical, chemical and physicochemical properties of twenty-one Caribbean sweet potato cultivars were investigated. Hunter L a b colour parameters were measured, chroma, colour intensity and hue angle were calculated. Proximate composition, vitamin C, amylose, reducing and non-reducing sugars contents were determined using standard methods. Pas...

Akara (fried cowpea paste) and moinmoin (steamed cowpea paste) are foods traditionally prepared from dehulled and wet‐milled seeds. These products were prepared using flour produced from five varieties of cowpea as starting ingredient. The sensory properties of products from flour were compared with those from fresh paste (control) using the Differ...

Belize City, Belize 23rd - 27th July, 2007

The objective of this study was to develop pomerac (Syzygium malaccense), an underutilized, highly perishable fruit, into a candied fruit product. Ripe pomerac fruits were washed with chlorinated water (0.5% solution) and cut into 2 and 3 cm-thick slices. The slices were infused with sucrose solutions (50 and 60°Brix), dried to a w 0.65, packaged i...

Cassava (Manihot spp.) has become an important crop in many parts of the world for processing into several human foods and industrial commodities. Increased utilization of cassava and its products has been a catalyst for industrial development, creating sources of income for farmers, processors and traders. In poorer developing countries of the tro...

This paper reviews the research on breadfruit (Artocarpus altilis) conducted by the Food Science & Technology Unit (FSTU) and proposed studies. A consumer-acceptable, canned sliced breadfruit in 1.5% brine has been developed. Consumer-acceptable, drum-dried and cabinet-dried, protein-enriched breakfast foods using uncooked or cooked breadfruit as t...

Guacamole was produced from ripe avocado (Persea americana) by blending the pulp with local herbs, spices and salt. The guacamole was stored at 5 °C for 2 weeks, during which physical, chemical and microbial analyses were conducted. Organoleptic evaluations by a semi-trained panel were also performed, until the guacamole was deemed unfit for human...

Freshly harvested cassava roots were held for 24, 48, 72 and 96 h and evaluated for chemical composition and flour quality. Root weights decreased while pH increased during holding. Ash, crude fiber, cyanogenic potential, water binding capacity and amylolytic activity of flours increased with increasing delay in processing roots to flour. Brabender...

Ogi was prepared by steeping whole kernels and dry milled flour in water for 72 and 18 h, respectively. Steeped maize and mash were wet milled, sieved and sedimented. Yields of ogi by the two methods was not different (P 0.01). The pH decreased more rapidly in the steep of whole maize than in the steep of milled maize although a lower ultimate pH w...

The effect of holding, pressing, initial moisture content, sunheating, and garifying, on pH, total titratable acidity (TTA) and residual cyanide content of cassava mash, cake and gari, were evaluated. A new method to make gari with very low residual cyanide was developed. Increasing holding time decreased pH, cyanide content, but increased TTA of m...

Grated sweet orange peel was freeze-dried and converted into orange peel powder. The peel powder was stored under N2 and in air and placed inside a dark cupboard and on a laboratory countertop (in light) for four months. Oil was extracted from fresh peel samples and the stored peel powder using supercritical fluid extraction, with carbon dioxide as...

International studies and epidemiological data have revealed a strong association between salmonellosis and chicken meat. This association provides serious challenges for food safety and international trade. Microbiological Risk Assessment is a food safety tool that is used to determine the incidence of food borne illnesses. The procedure identifie...

ABSTRACTA laboratory method was developed and used to prepare ogi from seven sorghum cultivars. Mean yields of ogi, bran and solubles were 72.9%, 15.9%, and 7.5% respectively. Mean ogi composition was 84.3% starch, 8.3% protein, 2.5% fat, 0.59% ash, and 1.3% soluble sugars. The protein, fat, ash, and soluble sugar content of laboratory ogi was with...

Seven sorghums were processed into ogi, a Nigerian fermented porridge. The color, taste, texture, aroma, and consistency of the ogis were evaluated to determine which sorghums had the best properties for ogi preparation. In general, nonwaxy, white sorghums gave ogi the highest ratings for these properties. Waxy sorghums produced ogi with poor, unde...

Maize ogi was fortified with defatted and roasted okra seed meals at substitution levels of 0,10 and 20%. Dry matter recovery levels during production of ogi, raw and roasted okra seed meals were 98.9, 97.3 and 94.7%, respectively. Okra - fortification of ogi at 20% level using defatted and roasted meals increased crude protein content by 122 and 1...

Maize gruel was prepared by traditional and improved methods. Improved maize gruel (IMGF) took less time (24 hours) than traditional maize gruel (TMGF) (72 hours) to prepare. TMGF was lower in protein (6.7%) than IMGF (11.4%). A higher yield was observed for IMGF (99.4%) than for TMGF (60%). IMGF substituted with okra meal flour at 40% yielded the...

Ginger (Zingiber officinale Roscoe) beer is a very popular drink in Trinidad and Tobago, and it is consumed in large quantities, especially during the festive Christmas period. The traditional method of producing ginger beer results in a beverage that is variable due to the quality of the raw materials, the natural fermentation microflora and the n...

Cowpeas were prepared into flour by wet dehulling, wet milling into paste and drying; wet dehulling, drying and milling; and wet dehulling, wet milling and foam mat drying. Proximate chemical composition and functional properties (water and fat absorption capacities, foaming capacity, foam stability, bulk density, gelation capacity and emulsificati...

Akara Ogbomoso was prepared from cowpea:soybean flour mixture ratios of 100:0, 80:20, 60:40 and 40:60. Physical, compositional, sensory and sorption characteristics of the akara were evaluated. Protein and fat content increased, while carbohydrate content decreased as the soy content of the flour mixture of akara Ogbomoso increased. There were no s...

The thermal properties of 12 varieties of cowpea flour were studied by differential scanning calorimetry (DSC). Flour samples were prepared to a paste of 60% moisture content and sealed in standard DSC pans. Samples were scanned at a heating rate of 5 degrees C/min over a scan range of 40- 130 degrees C. Samples exhibited single major endotherms, w...

Process parameters for producing the best breadfruit flours for stiff porridges were determined. Physical properties, chemical composition, and storage properties of the flours; and sensory properties of stiff porridges of the flours were determined. Chips of dimensions 1.0 x 1.5 x 1.5 cm of the pulp of unripe, but matured breadfruit, dried at 80 d...

Kunu, a refreshing, nutritious non-alcoholic beverage from millet, is the midday meal for most people of Northern parts of West Africa. Kunu has a short shelf-life due to souring caused by microbial fermentation. The preservation of kunu through a thermal process must consider the possibility of compromising the aroma and mouthfeel of the product a...

Maize ogi was supplemented with 10 and 20% toasted and untoasted okra meals. Yields and chemical composition of ogi, and okra meal, and ogi substituted with okra meal were determined. Brabender paste properties of ogi and ogi substituted with okra meal mixtures were determined. Sensory acceptability of cooked colored and flavored ogi pastes was det...

Characterization of 28 varieties of cowpea flour, based on Brabender pasting properties of flour slurry (12% w/w flour: water), was achieved by canonical discriminant analysis. Pasting viscosities at various points on the amyiogram, pasting temperature and paste viscosity ratios were obtained for each variety of flour. Significant varietal influenc...

Millet was converted into ogi, a naturally fermented cereal product, by the traditional wet milling/wet sieving process and by fermenting millet meal and ground millet malt. Proximate chemical composition, flavanol content, vitamin A and B 2 contents, energy value, protein and starch availabilities and Brabender paste viscosity of millet grain and...

Maize-based weaning foods prepared from whole maize meal or dehydrated fermented maize (ogi) flour fortified with soybean, cowpea or groundbean tempe, with or without the addition of melon seed flour were fed to 40 albino weanling rats. The nutrient quality of the weaning foods was monitored by the measurement of protein efficiency ratio (PER), net...

A high lysine-producing mutant of Lactobacillus plantarum (OG 261-5) derived from a wild type strain (OG 261) previously isolated from fermenting ogi was evaluated for nutritional improvement of ogi in a modified fermentation process. Results indicate that ogi obtained by fermentation with the pure culture of the mutant compared to traditional ogi...

Fufu was dried using rotary drier, cabinet drier and sun drying methods. The effects on the physical, chemical and sensory properties of fufu by the different drying methods were evaluated. The drying methods did not appreciably affect the yield, proximate composition or acidity of fufu, but affected pasting properties. Panellists (P < 0.05) rated...

Moisture sorption characteristics for dried fufu using three drying methods at 25°C, 32°C and 45°C were determined experimentally for water activity ranging from 0.11 to 0.96. At a given temperature and water activity, the rotary dried fufu had the highest equilibrium moisture content while the sun dried had the lowest.Four linear and four nonlinea...

Ugba was prepared in the laboratory by the traditional method from the African oil bean seeds Pentaclethra macrophylla. Microorganisms were isolated from the fermenting slices of the beans at 24 h intervals for 5 days and characterised. The results show that only bacteria were isolated from the bean slices. Fungi and yeasts were not isolated. The b...

Fufu is an important fermented processed cassava product in Nigeria. Similar products are also prepared in a number of other countries in sub-Saharan Africa. Fufu is traditionally processed on a household-scale and has not been industrialised. A number of problems and constraints are associated with current processing. These include: delays in proc...

This study investigated the emulsifying properties of okra (Hibiscus esculentus), dika nut (Irvingia gabonensis) and khan (Belschmiedia sp.), three African food hydrocolloids used to thicken and flavor soups. Results showed that khan has an emulsion potential approximately 20 and 100 times higher than the second and the first, respectively. A kinet...

This study investigated the emulsifying properties of okra (Hibiscus esculentus), dika nut (Irvingia gabonensis) and khan (Belschmiedia sp.), three African food hydrocolloids used to thicken and flavor soups. Results showed that khan has an emulsion potential approximately 20 and 100 times higher than the second and the first, respectively. A kinet...

Samples of sundried, matured red pepper, Capsicum annum with a moisture content (MC) of 12.7-26.8 percent had on dry weight basis, vitamin C, 5.0-6.4 mg/100 g; crude protein, 0.8-1.2 percent; total soluble solids, 3.3-4.1 percent, and fungal counts of log 4.4-4.5/g. Ordinary matured red C. annum had MC, 75.7-78.2 percent vitamin C, 36.1-38.5 mg/100...

Polysaccharide extracts were prepared from two traditional food thickeners with extensive domestic use in central and western parts of Africa: okra (Hibiscus esculentis L.) and the seed kernel from ‘dika nut’ (Irvingia gabonensis). Both demonstrated typical polyelectrolyte behaviour in solution, and were therefore studied under fixed ionic conditio...

Samples of stmdried, matured red pepper, Capsicum annum with a moisture content (/VlC) of 12.7-26.8 percent had on dry weight basis, vitamin C, 5.0-6.4 rag/100 g; crude protein, 0.8-1.2percent; total soluble solids, 3.34.1 percent, and fungal counts of log 4.4-4.5/g. Ordinary matured red C. annum had MC, 75.7-78.2 percent vitamin C, 36.1-38.5 mg/10...

Polysaccharide extracts were prepared from two traditional food thickeners with extensive domestic use in central and western parts of Africa: okra (Hibiscus esculentis L.) and the seed kernel from 'dika nut' (Irvingia gabonensis). Both demonstrated typical polyelectrolyte behaviour in solution, and were therefore studied under fixed ionic conditio...

Polysaccharide extracts were prepared from two traditional food thickeners with extensive domestic use in central and western parts of Africa: okra (Hibiscus esculentis L.) and the seed kernel from 'dika nut' (Irvingia gabonensis). Both demonstrated typical polyelectrolyte behaviour in solution, and were therefore studied under fixed ionic conditio...

Khan flour from Belschmiedia sp. has a long history of use in tropical West Africa as a food thickener. The polysaccharide fraction, which is the principal constituent of the flour, shows typical polyelectrolyte behaviour in solution, giving an intrinsic viscosity of[η] = 6.4 dl/g in 0.1 mol/dm3 NaCl. The solutions comply with the general form of s...

Yam flour was substituted 10, 20 and 40% with defatted and full fat soy flour. The effect of the substitution on the proximate composition, swelling power, solubility, water binding capacity and Brabender visco amylograph cooking properties of the yam flour and acceptability of the cooked paste (amala), were evaluated. Protein contents of the mixtu...

Grain amaranth was evaluated for its ogi making quality. Amaranth, which produced lower (70%) yield of ogi than corn (80%), had higher protein content of 12.2% for its ogi than that of corn with a corresponding value of 6.7%. Nutrient losses were lower for amaranth than corn ogi. Amylograph pasting viscosity showed that amaranth ogi had slightly hi...

The effects of liquid-starch ratio, concentration of sulphuric acid, and glacial acetic acid on the degree of substitution of acetylated cassava starch were investigated. The optimum liquid starch ratio was 2.5. The degree of substitution increased rapidly with sulphuric acid concentration up to 0.36m at a liquor-starch ratio of 2.5. The optimum co...

Some physicochemical properties of two cultivated species of Digitaria (D exilis and D iburua) were studied. Physical properties such as 1000-kernel weight, kernel size and water absorption rate of the grains were determined. Water absorption by both cereals reached a maximum after 24 h steeping. The starch from both cereals exhibited a two-stage p...

The effects of steeping whole and grated tubers and of periodic change of water during steeping on the quality and acceptability of fufu from low-cyanide cassava were evaluated. Steeping increased the acidity and reduced the pH and cyanide content of cassava. Grating the tuber before steeping improved aroma, and periodical change of water during st...

Physicochemical and functional properties of low degree of substitution (DS) cassava starch citrates and acetates were compared with properties of native cassava starch. Substituted starches have lower ash content and pH, but the solubility in water at room temperature was not significantly different from that of the native starch. Swelling power o...

Starch acetates and citrates were prepared by treating starch with sodium hydroxide at room temperature with and without 1% concentrated sulphuric acid (per dry weight of starch) as catalyst. Starch acetates were obtained by varying the reaction time (2h, 4h, 6h and 8h) while starch citrates were obtained using citric acid monohydrate conentrations...

The temperature programmed mashing profile for barley malt employed by most breweries in Nigeria was adapted for the mashing of sorghum malt. The effect of the addition of maize grits as an adjunct during the mashing process was also examined. The unhopped wort obtained was lower in extract, fermentable sugars and nitrogen than the commercial wort....

The processing of cassava (Manihot utilissima Pohl) root IITA variety TMS 50395 into starch by varying the steeping period and the effect of these processing methods on the suitability of cassava starch produced for adhesive formulation were investigated. Out of the three processing methods, the one without steeping gave the best starch for adhesiv...

Seven improved Nigerian sorghum varieties were steeped for up to 48 h to determine the effect of duration of steeping on water uptake, germination energy and germination capacity; and germinated for up to 120 h to determine the effect of duration of germination on malting properties. Effect of grain bed thickness on malting properties of sorghum wa...

The effect of storage on yield and modification of starch using hydrochloric acid and acetic anhydride were studied. Yield of starch from fresh roots (24.4%) was significantly greater than yield (16,2%) from roots stored at room temperature for six days. On a dry weight basis the amount of starch in the roots decreased over a six day storage period...

Several factors affecting the amylose content of sorghum, as determined by an automated iodine-blue complex method, were evaluated. Isolation of starch reduced the optimum solubilization time of the endosperm starch by 36 h. Amylose as % of isolated starch was significantly greater than amylose as % in the endosperm. However, amylose as % of starch...

The differential scanning calorimeter (DSC) was used to measure thermal properties of sorghum starch and flour. DSC gelatinization temperatures of 24 nonwaxy sorghum varieties were: To (onset temperature): 71.0 ± 1.0°C; Tp (peak temperature): 75.6 ± 0.9°C and Te (end temperature): 81.1 ± 1.1°C, respectively. The gelatinization energies ranged from...

The paste properties of sorghum starch and flour were measured. Mean swelling power and solubility of starch showed significant varietal differences that were highly correlated with the amylose content of the varieties. There was a significant difference in means of the apparent gelatinization temperatures of starch from sorghums grown in different...

The energy of gelatinization was determined for two sorghum starches and a corn starch as a function of starch concentration in water using a Differential Scanning Calorimeter with a scanning rate of 10 degree C/min. The gelatinization temperature range for sorghum starch was 71 to 80 degree C, and for corn starch 62 to 76 degree C. The gelatinizat...

Thesis (M.S.)--Texas A&M University. Vita. Bibliography: leaves 54-58. "Major subject: Food Science and Technology."