Sunday Sobowale

Mountain top University, Ibafo, Ogun State,Nigeria

This study investigated the effect of fermentation durations on the acha flour and resultant cookies. The acha sample was fermented at 24, 48 and 72 h, while the native acha flour served as the control sample. The functional, pasting, nutritional and micro-structural properties of the fermented acha flour and sensory evaluation of the cookies were...

Acha is rich in pentosan; a carbohydrate compound with good water absorption capacity properties that could be utilized in production of pasta products like noodles. This study investigated the effect of chemical modification (oxidation, acetylation, pre-gelatinization and dual) on proximate composition, functional, pasting, mineral, color and anti...

The Effect of recurrent reheating on the nutritional, phytochemical, antioxidant, microbial, and sensory properties of Gbanunu soup was investigated using the established methods. Socio demographic data of the consumers were also assessed by structured questionnaires. The soup was prepared and reheated once for two days (Day 1 and Day 2) with the f...

The dominance of cereals as staple foods in Africa may partly be linked to the availability of numerous cereal-based fermented food products in the continent. This chapter provides an overview of cereal-based fermented food products, particularly their biochemistry (including modifications that occur during cereal fermentation), nutritional composi...

Background: The volatilome of fermented food products are essential metabolites that significantly contribute to such foods’ overall composition and sensorial quality. The dataset presented herein represents the volatilome of raw and fermented maize flour samples. Methods: Maize grains were milled and naturally fermented at 35°C into sourdough at d...

Folate deficiency is commonly observed in most developing countries. Lactic acid bacteria (LAB) fermentation of cereal-based foods could be an alternative to improving folate intake. This study evaluated the possibility of improving the folate contents of traditional African fermented sorghum gruel (motoho) using indigenous potential probiotic LAB....

This study used the response surface methodology (RSM) to investigate the most suitable microwave convective drying characteristics of sweet potato slices (for the commercialisation of dried sweet potatoes). The effect of three independent variables drying temperatures, microwave powers, and slice thicknesses on the moisture ratio (MR), effective m...

The major drawback of most starchy food is its inability to withstand high-temperature conditions, shearing force and acidity, which limits its usage in the food industry. This study investigates the effect of heat-moisture treatment (HMT) at varying moisture content (10–30% wet basis), drying temperature (80–100 °C) and time (2–8 h) on the functio...

Alcoholic drinks produced from cassava, maize and plantain flour using local hydrolyzed enzyme and imported enzymes were evaluated and compared in this study. About 2 kg of each flour substrate was divided into two portions; a portion was hydrolyzed using imported enzymes (α-amylase and amylo-glucosidase) while the other portion was processed with...

Alcoholic drinks produced from cassava, maize and plantain flour using local hydrolyzed enzyme and imported enzymes were evaluated and compared in this study. About 2 kg of each flour substrate was divided into two portions; a portion was hydrolyzed using imported enzymes (α-amylase and amylo-glucosidase) while the other portion was processed with...

This study investigated the effects and optimization of the respective feed compositions of pearl millet flour (PMf), African walnut flour (AWf), and corn starch (CS) [FC, (100:0:0, 90:5:5, and 80:10:10)], feed moisture content [FMC, (10, 15, and 20%)] and barrel temperature [BT, (60, 70, and 80 °C)] on some quality characteristics of extruded snac...

Juice processing and preservation have been regarded as age-old technologies. Opuntia spp. is a fruit that grows in a semi-arid region and marginal soils and does not require much attention for cultivation. In view of the fruits’ nutritional and sensory attributes, unique juice processing technologies have been developed for higher yield and a prol...

The extrusion cooking technology used in the agricultural and food processing industry is attracting global attention, particularly in the food and feed sector. Recent developments made in extrusion cooking technology and its application to food processing in developing countries is hereby appraised in this chapter. A view of classification types a...

The consistent problems facing global food security cannot be over emphasized. Therefore, the need to respond adequately to challenges facing food security in Africa must be urgently considered. Castor seed and thorns trees are two invader plants investigated in this review. The chapter present utility benefit derived from the plants ranging from m...

This study examined the physicochemical, color and sensory attributes of wines produced from Hibiscus sabdariffa calyces while substituting granulated sugar with Phoenix dactylifera fruit extracts in the ratio 15%, 20%, 25%, and 30%. The sample mixture were subjected to fermentation at 28 ± 2°C for 8 days to produce the fermented must which was div...

Advocacy on the utilization of locally grown crops keeps increasing. This study was however carried out to evaluate the qualities of extruded snacks from blends of yellow cassava and sesame seeds flour. The yellow fleshed cassava roots and sesame seeds (germinated and fermented) were dried, milled and sieved prior to further analysis. Flour of each...

This study formulated different flours from sprouted water melon seed and evaluated the proximate and sensory properties akara-analogue potential in Nigeria. The results showed that proximate composition: moisture (7.06-8.46%), protein (19.14%-37.24%), fibre (0.23-0.36%), fat (22.77-26.58%), ash (2.44-3.47%) and carbohydrate (30.58-41.91%) were sig...

This study investigate the effect of variety and chemical modification of the proximate composition of starch that was extracted from three maize species as a potential biomaterial. It is evident that modification process were effective in altering and improving the characteristics of improved maize variety starches. This serve as alternative food...

The economic situation in most developing countries has left farmers and processors operating at small scale and under unhygienic environment. The productivity is often too low to justify labour and time investment. With respect to the challenges particularly associated with roasting of corn, a roaster was designed, constructed and its performance...

Over the years, fermentation process has been attributed to improving nutritional values of foods but drawbacks in legume crops due to inherent inhibiting compounds on flavor sensation of the resulting product. Hence, the urgent need to explore the influence of steeping methods on the quality attributes of flour samples and its bread making potenti...

High quality cassava flour (HQCF) is now widely used production of baked foods in Nigeria but bread quality is impaired when it is used in the bread formulation. In order to overcome this problem, six breads samples were produced from wheat/HQC/hydrocolloid:T0100%wheat flour(control);T190:9:CMC;T290:9:GG;T3,80:18:CMC;T4,80:18:GG;T570:27:CMC;T670:27...

Nonlinear regression analysis was conducted for thin layer drying characteristics of two onion varieties (white and red) and some quality characteristics were also examined. The experimental data obtained at drying temperatures of 40, 50, and 60 oC and thicknesses of 2, 4 and 6 mm, was subsequently fitted into four commonly used models (Henderson a...

The high tonnage of waste from processing root and tubers constitute an environmental and health challenge. Peels of roots and tubers which are generated during processing constitute 10% net weight of the whole mass and their accumulation poses huge disposal problems. Alternatives to managing such waste is therefore very crucial and vital to reduce...

Nonlinear regression analysis was conducted for thin layer drying characteristics of two onion varieties (white and red) and some quality characteristics were also examined. The experimental data obtained at drying temperatures of 40, 50 and 60 oC, and thicknesses of 2, 4 and 6 mm, were subsequently fitted into four commonly used models (Henderson...

Abstract This study investigated the effects and optimization of cooking time (30, 45, 60 min), frying temperature (150, 170, 190°C) and time (3, 6, 9 min) on the quality (moisture content, moisture loss, fat and protein content, color), textural, and sensory characteristics of deep fat fried goat meat sausage by response surface methodology (RSM)...

Utilisation of composite flour projects the possibility of improving nutritional quality, and consequently, the awareness of quality stability may increase large-scale commercialisation of different food products. Quality characteristics of sorghum–peanut flour blend and its extruded product (pasta) were investigated in this study. A model of moist...

Antioxidants have been shown to be beneficial in the maintenance of human health and treatment of some diseases. This study investigated the total antioxidant potential of some selected beverages (green tea, black tea, instant coffee, apple, grape, orange and mango juices, alcoholic herbal bitters, gin, brandy and red wine). Samples were subjected...

www.sci ran ge .com Volume 1 | Number 1 | 2019

E E www.sci ran ge .com Volume 1 | Number 1 | 2019

The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (BT) on the quality characteristics of cocoyam noodles (proxi...

NIFST CONFERTENCE

The study investigated the effect of pre-drying and hydrocolloid batter coating during heat and moisture transfer of coated fried potato chips. The potato slices were coated and deep fried at 180 0C for 5 mins. Chemical composition, colour profile, thermo-physical properties, dimensionless numbers associated with convective heat and mass transfer c...

Antioxidants have been shown to be beneficial in the maintenance of human health and treatment of some diseases. This study investigated the total antioxidant potential of some selected beverages (green tea, black tea, instant coffee, apple, grape, orange and mango juices, alcoholic herbal bitters, gin, brandy and red wine). Samples were subjected...

The relevance of fermentation as an important and key aspect of food processing cannot be overemphasized, as it enhances beneficial composition and ensures safety. Fermentation technologies have constantly evolved with advances effectively dealing with the challenges associated with the traditional food fermentation process. Over the years, concert...

The aim of this study was to design, construct a multi-purpose twin screw extruder and evaluate its performance. All parts of the extruder were constructed using locally available materials and was made suitable for both batch and continuous production. The extruder essentially consists of the hopper, barrel, variable screw speed and temperature co...

The use of inappropriate temperature-time combinations during roasting of nuts could lead to quality defects, such as burnt taste, dark colour, short shelf-life, rancidity, and poor flavour. The objective of this study was to determine the effect roasting temperature (100-160°C) and time (20-60 min) on colour parameters (L*, a*, and b*- values), Br...

The quest for high-quality starch that would meet the needs of manufacturers is ever increasing. This study investigated the effect of steeping duration, drying temperature, and duration on the chemical properties of sorghum starch, to possibly alter the characteristics of sorghum starch for food applications. Steeping duration, drying temperature,...

This study was carried out to analyze the garification process using Artificial Neural Network (ANN) based model of steady state simultaneous heat and mass transfer. Convective heat and mass transfer coefficients were obtained during garification process of fermented mash from cassava ages of different maturity. Empirical equations developed for he...

In recent years, research efforts in the developing countries have been geared towards the improvement of protein quality of foods using blends of legumes and edible nuts which is considered a nutritionally balanced product. The present study was aimed at finding local substitute for cow milk based with high protein content of a well-balanced amino...

The effect of partial substitution of wheat flour with reduced-fat peanut flour at different levels (10, 20, 30, 40, and 50%) on physical parameters, proximate composition, sensory profile, and shelf stability of bread were investigated. Loaf volume, specific volume, and crumb density were significantly (p ≤ .05) reduced with increasing level of su...

The effect of processing variables [blanching conditions (time and temperature) and frying temperature] of bonga fish ( Ethmalosa fimbriata ) on different responses were investigated, using response surface methodology to establish the optimum processing conditions. Six responses were evaluated and they include moisture content, oil content, breaki...

Adsorption and desorption isotherms for Moringa oleifera leaves were investigated using concentrated H2SO4 solutions to vary the micro-climate over different temperatures (27, 32, 37°C) and water activity (aw) (0.1–0.8). Plots of equilibrium moisture content (EMC) against aw were used to generate isotherm curves, local isotherm (Li) concept and sta...

Traditional roasting of cassava mash into gari continues to be an arduous and intricate unit operation for processors. It is highly labor intensive, tedious, unhygienic, and productivity is often too low to justify labor and investment time. The aim of this study was thus to design and fabricate a gari roaster and evaluate its performance. Cassava...

Matured green plantain (Musa paradisiaca) was processed into plantain flour and composted with wheat flour prior to extrusion. In this study, the effect of extrusion cooking variables [Barrel Temperature (BT, Feed Moisture Content (FMC) and Screw Speed (SS)] on the extrudate properties of whate-plantain noodles were investigated, while predictive m...

Gari, a West African staple food was processed using fresh cassava tubers (TMS 30572 cultivar). Material losses and garification rate index as affected by the cassava ages of maturity, fermentation days and processing stages were determined. The material losses and yield of gari from 9, 12 and 15 months old cassava plants at different processing st...

In order to determine the best and cheapest method of processing that will minimize nutrient loss and preserve the sensory characteristics; the effect of different processing methods on the proximate; mineral composition and sensory properties of three species of land snails were studied. A comparative study was carried out on eighteen matured snai...

This study investigated the moisture adsorption characteristics of sprouted Bambara groundnut (Vigna subterranean). The adsorption isotherm for sprouted Bambara groundnut was determined and studied at room temperature (27±2 °C) using the static gravimetric method. Samples were equilibrated in desiccators containing tetraoxosulphate (VI) acid soluti...

Proximate, mineral and functional properties of flour and physicochemical properties of oil of tropical almond (Terminalia catappa) nut were investigated using standard methods. Fresh almond nut were screened, cut into two halves and then dried in forced air oven at 400C for 6hrs, milled and stored for analysis. The mean values of various parameter...

The solar drying system utilizes solar energy to heat up air and to dry any food substance loaded, which is beneficial in reducing wastage of agricultural product and helps in preservation of agricultural product. Based on the limitations of the natural sun drying e.g. exposure to direct sunlight, liability to pests and rodents lack of proper monit...

In Nigeria, leafy vegetables are preserved by sun-drying and used like freshly harvested vegetables in soups. An experiment to investigate the effect of different drying methods on the nutritional quality and sensory qualities of leafy vegetable (Celosia argentea, fluted pumpkin leaf (Telfaria accidentalis) and waterleaf (Talinum triangulare) was c...

Melon seed is an important oil seed crop that serves numerous food purposes. Shelling of this crop is vital prior to its vast applications. To address the challenges associated with shelling melon, a melon sheller was designed and constructed. Parameters evaluated include shelling efficiency, percentage seed shelled and damaged, throughput and mach...

Ginger extract is considered an important target to investigate in order to provide a new source of natural antioxidants and/or antimicrobial agents. The extracts were added to minced cow meat at concentration of 0.2%, 0.4%, 0.6% and 0.8% with regard to dry matter. Some chemical and microbial characteristics of the prepared mince meat during storag...

Artificial neural network (ANN) based model of transient simultaneous heat and mass transfer was used for the prediction of some thermo-physical during reconstitution of gari into thick paste. Temperature changes in the paste and moisture losses were recorded over a period of two hours while the granules are being reconstituted. Data on convective...

The nutritional and anti-nutritional compositions of African Yam Bean (AYB) and Lima bean flours under different processing methods were determined. Nutritional and anti-nutritional properties studied include moisture content, crude protein, crude fibre, ash content, ether extract, carbohydrate, tannin, protease inhibitor and phytate. The moisture...

The deep fat frying of cocoyam slices was investigated to determine the effect of pretreatments on the characteristics of deep fried cocoyam slices. Three pretreatments were used; 40% w/w sucrose solution for 4 hours, 20% w/w sodium chloride solution for 4 hours and blanching in hot water at 100 0 C for 1 minute. The slices were then fried at 170 0...

This study was carried out to evaluate the physicochemical properties and rheological behavior of a number of tomato pastes imported by Nigeria food marketers. Chemical composition, color measurement, consistency, viscometry and flow index were determined. There were significant differences among the samples and some of the parameters did not meet...

In an attempt to improve the nutritional value of cassava flour, composite flour obtained from cassava and soya bean flour which was in proportions ranging from 0 to 30% was evaluated for proximate composition, physicochemical properties, sensory attribute and consumer acceptability. Data obtained showed that protein, total lipids, phosphorus, iron...

The human population in tropical African depends largely on a number of edible leafy vegetables to meet up with shortages in minerals and vitamins. Data base on the nutritional value of these leafy vegetables is scanty. Therefore, we report the nutritional components in three species of leafy vegetables using standard analytical methods. All the ve...

Composite flour obtained from cassava and soya bean flour which was in proportion ranging from 0 to 30% was evaluated for proximate composition, physicochemical properties, sensory attributes and consumer acceptability. Data obtained showed that protein, total lipids, phosphorus, iron, ash content and gross energy increased with increased proportio...

Vegetable such as tomatoes are not suitable for traditional freezing process, due to texture degradation, color alteration, nutritional loss, high energy costs, etc. Poor quality of these frozen tissues can significantly be improved by means of the cryoprotection accomplished by the pre-osmotic dehydration The objective of this research was to stud...