Olaide Akintayo

• Master of Science
• University of Ilorin

There is a notable proliferation of sachet water brands in the Ilorin Metropolis of Nigeria. However, more information regarding their safety for human consumption is required. This study aimed to determine the quality attributes of sachet water produced within the Ilorin metropolis of Nigeria to ascertain their conformity with regulatory standards...

In continuous search for solutions to malnutrition, mainly prevalent among the people of developing countries, various views have been expressed regarding the necessity to improve the nutritional quality of indigenous foods such as gari through better processing and enrichment with cheap and readily available plant materials such as cowpea hull. Ga...

Crackers are flat, crispy, baked snacks typically prepared from wheat flour. Recently, increasing efforts are being made towards the use of novel ingredients with health, economic and nutritional benefits in the production of crackers. In this study, physical, chemical and sensory characteristics of gluten-free crackers (GFCs) developed from germin...

The high glycemic index of Irish potato, as well as its suitability for indigenous food preparation may be improved through appropriate composite formulation with other food ingredients. This study therefore investigated the effect of unripe plantain flour (UPF) (10–30%) or sodium carboxymethylcellulose (CMC) (1–3%) addition on the physicochemical...

African cassava fermented products, just as other African root and tuber-based products, come in a wide range of quality attributes such as colour, flavour, and taste. It is important to add that aside from the peculiarity in their processing methods, variations may also be attributed to the starting raw material. In this chapter, our interest is i...

Faba bean (Vicia faba) is an underutilised leguminous crop that is rich in protein and carbohydrates with the potential to improve food and nutrition security globally. The beans are equally a good source of fibre, antioxidants, minerals and vitamins. Besides the nutritional value of the grains, Faba bean also contributes to maintaining the sustain...

Faba-bean is one of the oldest domesticated versatile legumes in the world. It is nutrient-dense and possesses industrial and functionality potentials, which are however yet far from being well exploited due to certain challenges, prominent among which is a high level of antinutrients. This chapter compiles the trend in the global exploration of fa...

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...

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...

Gari is the most popular cassava product in West Africa. Therefore, the suitability of any cassava root introduced into this region for gari production is important. This study determined some selected morphological and chemical characteristics of six cassava varieties (TMS 30001, TMS 30572, TME 419, TMS 98/0505, TMS 98/0581 and Biofortified) being...

The potentials of Bambara groundnut for food and industrial applications have been recognized. Considering its nutrient profile and agronomic traits, the crop is a good candidate to alleviate food and nutrition insecurity in Africa. Unfortunately, there are yet notable concerns that processors and consumers of Bambara groundnut have to contend with...

Pigeon pea (Cajanus cajan L.) is an important grain legume crop predominantly grown in India. Changes in the microbial and chemical qualities of pigeon pea during wild (96 h) and controlled (72 h) fermentations were investigated. Sensory properties of the resulting condiments were also evaluated. Organisms associated with 96 h wild fermentation of...

Bambara groundnut (BGN) was separately parboiled for 45 and 90 min, then sun‐, oven‐, or freeze‐dried. Untreated BGN served as the control. Cooking, physical, chemical and sensory characteristics were investigated to assess quality. All parboiled‐dried samples cooked significantly (p≤0.05) faster (50‐80%) than the control. Freeze‐dried samples show...

Native starches are unsuitable for most industrial applications. Therefore, they are modified to improve their application in the industry. Starch may be modified using enzymatic, genetic, chemical, and physical methods. Due to the demand for safe foods by consumers, researchers are focusing on the use of cheap, safe and environmentally friendly me...

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...

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...

Efforts have been made to extend the poor shelf life of cassava roots through lowtemperature storage like refrigeration, but the effects of this on lafun (fermented cassava flour) had not been investigated. This study determined the chemical composition of lafun obtained from cassava roots refrigerated for 1–3 weeks and the physicochemical and sens...

Cassava is a tropical crop that can be processed into a variety of products including flakes popularly called gari. Gari is a product obtained from cassava root by fermentation, but the root from which the gari is obtained spoils rapidly. Efforts have been made to extend the shelf life of the root through the use of traditional and improved storage...

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...

In this study, the influence of walnut flour in biscuit production was studied. Biscuits were made from blends of whole wheat with walnut flours and were assessed for quality attributes and storability. Walnut was blended with whole-wheat thus: B (2%:98%); C (4%:96%); D (6%:94%); E (8%:92%) and F (10%:90%), while plain whole wheat flour served as c...

This study investigated the physical, chemical, and sensory attributes of breads produced from preheated high‐quality cassava flour (PCF) and its composite with wheat flour (CWF). Wet gluten was added to the PCF and CWF for production of bread, while bread from wheat served as the control. Flour functionality was determined prior to bread productio...

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...

Cassava root has a low shelf‐life that that could be extended by low‐temperature storage such as freezing and refrigeration. This study investigated the structural, functional, and pasting properties of starch extracted from cassava roots refrigerated for 3 weeks. Amylose contents (18%–26%) decreased with an increase in refrigerated storage, but th...

Majority of the world's population, especially those inhabited in the developing countries lack access to balanced diets because larger portion of the population live on staple plant-based foods which usually lack diversity and consequently resulted in micronutrient deficiencies. It has been established that micronutrient deficiencies arising from...

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...

The effect of two processing conditions on chemical and consumer acceptability of cocoyam (taro) elubo was investigated. Fresh taro tubers were processed into elubo using traditional method of four treatments (P50S12; P50S24; P60S12 and P60S24) from parboiling at 50oC for 3h and at 60oC for 1h; steeping in water for 12h and 24h. Standard methods we...

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...

Garri processed from cassava, one of the most common staple crop throughout tropical Africa, Asia and South America, were traditionally done. The effect of processing methods on the chemical pollutant loads were studied using twenty four matured, male wistar rats fed with blends of garri, while the control rats fed with rat ration only. The raw cas...