Obadina Adewale

University of Agriculture, Abeokuta · College of Food Science and Human Ecology "COLFHEC"

This study aimed to develop biscuits with improved nutritional contents using edible fish meal from catfish as the source of macro‐ and micronutrient enrichment while trying to reduce the input of wheat flour in biscuit‐making process. The biscuit was produced using edible fish meal (EFM: 0%–40%) from catfish, improved quality breadfruit (IQBF: 0%–...

Sourdough is one of the oldest methods of cereal fermentation applied mainly for the sole purpose of baking and has been proven to enhance the production of microbiologically safe products. This study investigated the effect of packaging materials and storage conditions on the microbial quality and some intrinsic parameters of the sourdough bread....

Lactic Acid Bacteria (LAB) are non-pathogenic bacteria reported to play essential role in preservation, fermentation and contribute to organoleptic and textural profile of food items. This study investigated antifungal producing LAB during fermentation of Pro-vitamin A and white cassava variety which were used against spoilage mould of cassava prod...

The study aimed at determining the biochemical property of Hibiscus sabdariffa drinkandhow it is been affected by ginger and cloves. H. sabdariffa drink containing different concentrations of cloves, ginger and their mixture was producedrespectively along with the control. Antioxidant activity was evaluated at the beginning and at theend of storage...

Analysis of the bacterial community dynamics during the production of traditional fermented condiments is important for food safety assessment, quality control and development of starter culture technology. In this study, bacteria isolated during the processing of iru and ogiri, two commonly consumed condiments in Nigeria, were characterised based...

Fresh yams are not shelf stable due to its high susceptibility to physiological deterioration; hence, its conversion into a more stable product like flour can stimulate its industrial application as a substitute to wheat flour. The influence of yam species, pretreatment, and drying method on the antinutritional factor and vitamin composition of hig...

Abstract: High quality cassava flour (HQCF) is one of the products derivable from cassava roots. Drying in HQCF production is a complex operation which changes the quality of a product physically and chemically. Thus, it is important to investigate some quality attributes of high quality cassava flour obtained from solar and flash drying methods an...

Background and Objectives: Millet is an underutilized cereal grown in Nigeria and sourdough fermentation was identified as one of the processing methods that may transform it to acceptable and convenient foods. Insight into the microbial diversity and population dynamics during millet fermentation is an initial but imperative step in the developme...

Screening and molecular identification of probiotic lactic acid bacteria (LAB) in effluents generated during the production of ogi, a fermented cereal (maize, millet, and sorghum) were done. LAB were isolated from effluents generated during the first and second fermentation stages in ogi production. Bacterial strains isolated were identified micros...

Maize was cofermented with pigeon pea for ogi production and evaluated for microbiological qualities. White maize and pigeon pea were mixed at ratios of 90:10, 80:20, 70:30, 60:40, and 50:50, respectively, with 100:0 serving as the control. Mixtures were cofermented for 96 h at 27 ± 2°C, and microbiological and sensory qualities analyzed were carri...

Maize was cofermented with pigeon pea for ogi production and evaluated for nutritional (proximate composition, minerals, vitamins, and amino acid profile analyses) and antinutritional (phytate, tannin, and trypsin inhibitor activity analyses) qualities. White maize and pigeon pea were mixed at ratios of 90:10, 80:20, 70:30, 60:40, and 50:50, respec...

Protein dense, fiber-rich extruded snacks were produced from blend of bambara groundnut flour, cassava starch, and corn bran flour using a single screw cooking extruder. The snacks were analyzed for their physical properties and proximate composition using standard laboratory procedures. The expansion ratio, specific volume, breaking force, and bre...

The effects of fermentation and malting on the proximate composition, mineral content, amino acids and total phenolic content of pearl millet flour and biscuits were studied. Consumer tests of the biscuits samples were also done using two sets of panelists. The results showed that fermentation and malting improved the crude fiber, crude protein, ca...

The effect of malting periods on the nutritional composition and physico-chemical properties of flour from pearl millet (Ex-Borno) variety was evaluated. Grains were steeped at 25 °C for 24 h and germinated for different durations (12, 24, 36, 48, 60, 72, 84 and 96 h) before kilning at 55 °C for 18 h. The kilned seeds were devegetated, milled, siev...

Donkwa is a maize-peanut based street-vended snack commonly consumed in Nigeria and other West African countries. Donkwa is produced from the mixture of roasted-ground peanut and maize with or without addition of pepper, which is then moulded into small shapes. The safety of the street-vended donkwa, which was randomly procured from eight vendors i...

Fermented foods represent a significant part of the diet of people around the world with its provision of 20 – 40% of the food supply. However, the incessant proliferation of food commodities by fungi and their toxic metabolites (mycotoxins) coupled with their critical effect on food safety and health has prompted the need to assess their occurrenc...

Nucleotide sequences of bacteria and fungi isolated from African fermented

Research project in partnership among Brazil, Nigeria, Ghana and Republic of Benin. This Folder present the Up-scaling Millet Grain Sourdough Technology and Extruded Snacks for Sustainable Livelihood in West Africa project. The objective of this Project was to develop and promote commercializable novel millet sourdough products using baking and ext...

Bacterial strains were isolated from cassava-derived food products and, for the first time, from cassava by-products, with a focus on gari, a flour-like product, and the effluents from the production processes for gari and fufu (a dough also made from cassava flour). A total of 47 strains were isolated, all of which were tested to determine their r...

Adsorption isotherms of water yam flour were determined by static gravimetric method of saturated salt solutions in the range of water activities between 0.11 and 0.96 and at temperatures of 25, 35 and 45 °C. The experimental sorption data was fitted to five models: Guggenheim-Anderson-De Boer (GAB), Peleg, Iglesias-Chirife, Exponential and Oswin a...

Smoking of fish from smouldering wood for its preservation dates back to civilization (4, 7). Wood smoke contains phenol and other phenolic compounds which are both antioxidants, which slow rancidity of animal fats and antimicrobials, which slow bacterial growth. Other antimicrobials in wood smoke include formaldehyde, acetic acid, and other organi...

This study investigated the mineral and antinutrient composition of extruded snack produced from different blends of high quality cassava and tigernut flour. The extruded snacks were produced using a single-screw laboratory extruder at constant feed moisture (27%), screw speed (60 rpm) and barrel temperature (80C). It was observed that the extrudat...

Food safety is of growing global concern because of its importance to public health and its influence on international trade. However, the most important food safety problem is food-borne illnesses caused by microorganisms. A hazard is a chemical, biological or physical agent contained in a food with the tendency to cause harm. By understanding of...

This study was carried out to assess the quality attributes, polycyclic aromatic hydrocarbon (PAH), and heavy metal profile of traditional drum-smoked Guinean barracuda fish from Lagos State, Nigeria. Fresh Guinean barracuda fish (60) samples were obtained from 20 different fish-processing centers. The fresh fish samples were smoked with traditiona...

With the prevalent food insecurity in Africa, there is a growing need to utilize the available crops to develop nutritious, affordable and palatable food for the populace. Millet is critical in this role, relative to its abundance in the continent and good nutritional composition. For ages, fermentation and malting have been traditionally used to t...

The effects of smoking methods on quality, microbial and chemical safety of traditional smoked silver catfish (Chrysichthys nigrodigitatus) from twenty processing centers from Lagos State, Nigeria were investigated. Fresh silver catfish (100 samples) were obtained from processing centers and samples were divided into two batches, one batch was smok...

Safety of street-vended smoked fish has become public health issue in Nigeria in recent times. This study therefore was carried out to assess the microbial quality and chemical safety of modern convective smoked Guinean barracuda fish from Lagos State, Nigeria. Fresh fish (100) samples were collected from twenty major processing centres from Lagos...

The physical, functional and pasting properties of fermented cassava (Manihot esculenta Crantz) flour (lafun) from 10 different sources in Southwest Nigeria were evaluated by standard methods. The fermented flour was collected in polyethylene bags (500g) each from the processing centers and transferred to the laboratory of the Department of Food Te...

This study was carried out to investigate the quality and safety status of traditional smoked of fish from Lagos State, Nigeria. Fresh fish samples (100) (Silver catfish, Spotted tilapia, Bonga shad, Nigerian tongue sole and Guinea barracuda) were collected from twenty fishing/processing centres from Badagry and Epe Local Government Areas of Lagos...

This study was carried out to assess the influence of smoking method on quality attributes of traditional smoked bonga shad fish. Fresh bonga shad fish (100 samples) and smoked bonga shad fish (100 samples) were collected from 20 different processing centres and the fresh samples were smoked with convectional smoking kiln as the control. Laboratory...

This study examined the socioeconomic characteristics, technologies and hygiene of the processors in 20 different 'fish' processing centres in fishing communities in Lagos State. A total of 200 questionnaires were administered through purposive sampling method at 10 respondents/processing centre. Data were collected through field observation and ad...

This study investigated the effect of soaking pretreatments on some of the properties of flour obtained from two varieties of yam namely; Dioscorea alata and Dioscorea rotundata with a view of providing information that will enhance their end use. The yam varieties were washed, chipped, parboiled at 50°C, soaked for different periods (0, 6, 12, and...

The safety and shelf-life of food products can be, respectively, ensured and extended with important food-processing technologies such as irradiation. The joint effect of cooking and 10 kGy gamma irradiation on the fatty acid composition of the oil of Pentaclethra macrophylla Benth was evaluated. Oils from the raw seed, cooked seeds, irradiated see...

Improving agents such as ascorbic acid, sodium metabisulphite, sorbic acid and soyflour were used in the production of whole cassava biscuits. Cassava flour and small amount of soyflour were produced. Bulk density, water binding capacity and amylograph viscosity of cassava flour were determined. Mixing and dough extrusion time were recorded for eac...

Street food vending has become an important public health issue due to widespread of food borne diseases caused by the consumption of contaminated foods. The aim of this study was to assess the influence of hygienic practices of food vendors on the microbiological quality and safety of foods sold on the streets of Akure, Nigeria. Structured questio...

This study evaluated the effects of replacing wheat flour (WF) with fermented breadfruit flour (FBF) at between 10 to 40% substitution level on the qualities of biscuit produced from the blends of composite flour. Farinograph and gluten properties of the flour were determined. Baking, proximate, and sensory qualities of the biscuit were also evalua...

Seventy composite samples of maize grains stored in five agro-ecological zones (AEZs) of Nigeria where maize is predominantly produced were evaluated for the presence of microbial metabolites with the LC-MS/MS technique. The possible relationships between the storage structures and levels of mycotoxin contamination were also evaluated. Sixty-two fu...

This study examined physicochemical characteristics, diastatic activity and hydrolytic effects in germinated paddy rice (variety ‘Boromo’). The malting parameters measured were germination rate, germination capacity, malting loss, malting yield, thousand-kernel weight, viscosity of rice malt slurry, starch conversion time, diastatic activity and yi...

Changes in the chemical and nutritional composition of naturally fermented soy nono were studied at ambient temperature (27 ± 2°C) for 72h. The differently fermented soy nono samples were collected at 6 h intervals and analysed for chemical, proximate and mineral composition using standard laboratory procedures. Biochemical changes in the fermentin...

Soymilk is the rich creamy liquid extract of soybean and is the most available soy products. Changes that occur during natural fermentation of soymilk to soy-nono were evaluated. Clean soybean seeds were soaked, blanched and blended in order to obtain soymilk. The soymilk was filtered and allowed to undergo natural fermentation in order to obtain s...

Breadfruit (Artocarpus altilis) being a nutritious, staple food with high economic importance is usually subjected to fermentation in order to preserve it, improve its flavour and digestibility, amongst other benefits. In order to provide information on the nutritional and physicochemical changes during the fermentation of breadfruit, this study wa...

The safety standards during processing of “suya” in Abeokuta, Ogun State, South West Nigeria were investigated. Twenty-five locations and processors were randomly selected and hazard analysis survey of the “suya” processing environment was carried out for the centers. This analysis consisted in observing the raw materials, environment and watching...

Irradiation is a potentially useful technology for ensuring safety and extending the shelf life of food products. The combined effect of γ-irradiation 10 kGy and cooking on the amino acid profile of African oil bean seed was investigated. Raw seed flour, cooked seed flour, 10 kGy irradiated seed flour and irradiated (10 kGy) and cooked seed flour s...

The effect of fermentation time on chemical and physiochemical properties of two varieties of cocoyam (Colocasia esculenta (white) and Xanthosoma sagittifolium (pink)) starch were evaluated. The cocoyam were fermented (24, 48, 72, and 96 h) and dried in cabinet dryer at 60°C for 24 h and subsequently milled into starch. The pasting properties, func...

This study was carried out to investigate and improve the traditional processing method and nutritional quality of the traditional cassava snack (Ajogun). Cassava root (Manihot esculenta Crantz L.) of TME 419 variety was processed into mash (40% moisture content). The cassava mash was mixed into different blends to produce fried traditional “Ajogun...

The microorganisms involved in the fermentation and spoilage of fermented cassava flour were investigated. The water samples used at the different processing sites were also investigated to determine their safety status. There was predominance of Staphylococcus aureus, Aspergillus spp., and Escherichia coli in all samples. Coliforms were observed t...

The effect of supplementing 'noodles' with cassava flour and corn grit on physicochemical properties of the products was studied. Cassava flour and corn grit were supplemented at 33% level and mixed with 67% wheat flour. Consumer acceptability of supplemented 'noodles' with corn grit was high compared to cassava supplemented noodles. Fibre content...

To improve the hygienic quality condition of wet ‘fufu’, an indigenous fermented cassava product produced in South-West Nigeria, the processing facilities were upgraded and GMP implemented before HACCP application in processing plants in Abeokuta. The effectiveness of the GMP and HACCP was assessed by monitoring the environment and ‘fufu’ productio...

Some cassava fermented products namely "lafun", "fufu" and "gari" obtained from various markets in Abeokuta were investigated when stored at ambient condition for seven days. The qualities of these products, not only revealed changes in the physical appearance but also in some sensory attributes such as colour, aroma, drawness, mouldiness, stickine...

A novel technique using rotary dryer for roasting and drying or garification of fermented cassava mash was investigated. The quality produced using this method compared favourably with the standards quoted in the literature and with those of commercial =gari' purchased in Abeokuta market, in terms of sensory attributes: texture, colour, aroma and s...

A hazard analysis survey of wet fufu processing was carried out for five processors around Abeokuta. This analysis consisted of observing the raw materials and environment, watching all steps of the processing, recording pH during steeping/fermentation, and collecting of samples from diced cassava, washed cassava, soaked cassava and wet fufu for to...

ABSTRACT The dried calyx of Hibiscus sabdariffa (Roselle) from different varieties, roselle purple dark red, roselle light red, roselle bright red and roselle deep red, was processed into a nonalcoholic drink known as “zobo” in Nigeria. The zobo drinks were prepared into two concentrations each, 2 and 15%, respectively, from each variety. The physi...

Studies were carried out on the physicochemical characteristics and the fungi involved in the spoilage of fufu flour under storage at different relative humidities in ambient temperature.The physicochemical characteristics showed an increase in moisture content, decrease in swelling power, water-binding capacity and pH throughout the storage period...

The growth of three pathogens, namely Escherichia coli , Staphylococcus aureus and Salmonella typhii were investigated in fermenting and non-fermenting cassava. The pH of the steeped cassava was also examined during fermentation. Antimicrobial effects of the Lactobacillus plantarum on the pathogens were also determined by agar diffusion method. All...

The growth of three pathogens, namely Escherichia coli, Staphylococcus aureus and Salmonella typhii were investigated in fermenting and non-fermenting cassava. The pH of the steeped cassava was also examined during fermentation. Antimicrobial effects of the Lactobacillus plantarum on the pathogens were also determined by agar diffusion method. All...

About 60% of the cassava produced all over the world is used for human consumption. These peels waste were found to contain 42.6% carbohydrate, 1.6% protein, 12.1% ether extract, 5.0% total ash and 22.5% crude fibre. With the advent of biotechnology approaches, there are opportunities for economic utilization of agro-industrial residues such as cas...

The dried calyx of Hibiscus sabdariffa (Roselle) is locally processed into a non-alcoholic drink known as 'Zobo' in Nigeria. This popular drink is quite cheap compared to other bottled soft drinks but its acceptability is still limited because of its very short shelf life (38 h at room temperature). The composition and numbers of the microflora of...

About 60% of the cassava produced all over the world is used for human consumption. These peels waste were found to contain 42.6% carbohydrate, 1.6% protein, 12.1% ether extract, 5.0% total ash and 22.5% crude fibre. With the advent of biotechnology approaches, there are opportunities for economic utilization of agroindustrial residues such as cass...