The production and sensory evaluation of ogiri-ahuekere-fermented groundnut (Arachis hypogaea Lin... more The production and sensory evaluation of ogiri-ahuekere-fermented groundnut (Arachis hypogaea Linn) and ogiri-egusi-fermented melon seed condiments were studied. The groundnut seeds were sun-dried for 8 hours, dehulled and boiled for 8 hours. The cooked cotyledons were milled manually into a paste and wrapped in small portions (30g) with blanched plantain leaves. The wrapped samples were fermented in a container for 8–10 days while the 5 days fermented ogiri-egusi was used as a control. The effects of fermentation time on the organoleptic characteristics of fermented condiment samples were evaluated. The best 3 ogiri-ahuekere samples were compared to 5 days fermented ogiri-egusi (as control) by sensory evaluation. Statistical analyses of the data were carried out using ANOVA method with the application of SPSS Version 20. The significant difference between the mean values was determined by Tukey’s test at 95% level of confidence. Comparison of ogiri-egusi (control) with 8-10 days fe...
The nature of snail was reviewed as well as the importance of snail meat was studied from differe... more The nature of snail was reviewed as well as the importance of snail meat was studied from different researches. The preliminary treatments of snail meat were outlined. The recipe for the snail meat in tomato sauce was listed and the method for its preparation was also well studied. The preformed plastic package was discussed, especially, recyclable and recycled plastics. Aseptic packaging was fully explained and applied in p plastic container. This encourages business in snail meat processing.
Production and evaluation of ogiri-ahuekere- fermented groundnut (Arachis hypogaea Linn) seed con... more Production and evaluation of ogiri-ahuekere- fermented groundnut (Arachis hypogaea Linn) seed condiment were studied. The groundnut seeds were sundried, dehulled and boiled for 8 hours. The cooked groundnut cotyledons were ground into a paste and wrapped in small portions (30g) with blanched plantain leaves. The wrapped samples were fermented anaerobically in an air-tight container for 1–10 days while the unfermented cooked groundnut paste was used as a control. The samples were dried in the oven at 50oC-70oC. The effects of fermentation time (day) on the organoleptic characteristics of ogiri-ahuekere samples were evaluated. Statistical analyses of the data were carried out using the ANOVA method with the application of SPSS Version 20. The significant difference between the mean values was determined by Turkey’s test at a 95% level of confidence. The mean overall acceptability of soups prepared with ogiri-ahuekere samples were as follows: unfermented ahuekere sample had approximate...
The production and evaluation of ogiri-ahuekere-fermented groundnut (Arachis hypogaea Linn) seed ... more The production and evaluation of ogiri-ahuekere-fermented groundnut (Arachis hypogaea Linn) seed condiment were studied. The groundnut seeds were sun-dried for 8 hours, dehulled and boiled for 8 hours. The cooked cotyledons were milled manually into a paste and wrapped in small portions (30g) with blanched plantain leaves. The wrapped samples were fermented in a container for 1–10 days while the unfermented cooked groundnut paste was used as a control. The effects of fermentation time on the proximate composition of ogiri-ahuekere samples were evaluated. Statistical analyses of the data were carried out using ANOVA method with the application of SPSS Version 20. The significant difference between the mean values was determined by Tukey's test at 95% level of confidence. Comparison of proximate composition of unfermented ahuekere with ten days fermented ogiri-ahuekere samples had the following: carbohydrate (47.40% and 20.79%), protein (18.20% and 32.63%), fat (18.78% and 33.06%), ash (2.88% and 1.47%), fibre (2.60% and 1.40%), and moisture (10.14% and 10.65%) respectively. Fermentation time significantly decreased carbohydrate, ash and fibre but increased fat and protein. This showed that increase in the fermentation time improved the quality of the ogiri-ahuekere samples.
Background: Samanea saman (Rain tree) is commonly used in parks for ornamental. The ripe pods are... more Background: Samanea saman (Rain tree) is commonly used in parks for ornamental. The ripe pods are usually littered around the tree site during fruiting season. Animals and children are attracted to it and eat the pods because of its aroma and sweet pulp. The sugary pulp is not optimally utilized in the food industry especially in wine production. Purpose: The aim was to ferment Samanea saman pulp must with different sources of Saccharomyces cerevisiae and investigate their impact on the volatile composition and sensory properties of the wine. Method: Samnea saman wine was processed from the de-seeded pods (pulp) fermented with Saccharomyces cerevisiae isolated from the pulp (inherent), brewer’s yeast, baker’s yeast and without starter culture. The volatile composition, odour activity values (OAVs) and sensory properties were investigated. Triplicate data obtained were subjected to One-Way ANOVA using SPSS software version 21.Mean values and Fisher’s Least Significant Difference (LSD...
Diabetes Mellitus is accompanied by hypercholesterolemia, hyperlipidemia, and hepatic steatosis a... more Diabetes Mellitus is accompanied by hypercholesterolemia, hyperlipidemia, and hepatic steatosis apart from hyperglycemia. Alleviation of diabetic dyslipidemia in alloxan-induced diabetic rats using aqueous seed extract of Persea americana on induced Albino rats. A total of thirty Albino rats were divided into six groups of 5 rats: Group A: normal control, Group B: Negative control, Group C: Positive control 1, Group D: positive control 2, Group E: Test group 1, Group F: Test group 2. The intoxication of albino rats with alloxan monohydrate produced low high-density lipoprotein (HDL), increased triglycerides (TG), total cholesterol (TC) and low-density lipoprotein (LDL) after hyperglycemia. Results obtained from the diabetic study showed that plant extracts decreased blood glucose in a dose-dependent fashion. The decrease was significant when compared to positive control 1. Similarly, treatment with the seed extracts normalized the lipoprotein abnormalities in a dose-dependent manner. The positive control 2 using atorvastatin was effective in TG and TC reduction while the High dose aqueous seed extract of Peresa americana was effective in the normalization of LDL and HDL. Phytochemical composition of the aqueous seed extract gave reactions for alkaloids, flavonoids, tannins, saponins, phenols, steroids, and cyanogenic glycosides. The findings may support the acclaimed traditional use of Persea americana seed in controlling hyperglycemia in diabetes and its complications.
The proximate composition and organoleptic attributes of legume- yoghurt fermented by lactic acid... more The proximate composition and organoleptic attributes of legume- yoghurt fermented by lactic acid bacteria were studied. About 500g of whole legume seeds were sorted, washed, boiled for 30 minutes and then dehulled manually. The dehulled seeds were soaked separately overnight and thoroughly washed. The seeds were blended separately in a blender with hot water (seed: water ratio=1:5) till a very smooth consistency was achieved. The resultant slurry from each seed was filtered through cheesecloth to yield the respective legume-milk. About 100ml of the resultant legume milk was pasteurised at 90oC for 15 minutes in triplicates. The first set had no glucose, the second set had 2% glucose while the third had 5% glucose added. Each legume-milk was inoculated with 0.5g of the starter culture and incubated at 42oC for 48 hours in a water bath. After fermentation, the samples were stored for 0-10 day(s) between 4oC and 28oC. Proximate composition and sensory properties of three legumes-yoghurt samples with 2% glucose were determined. Triplicate data obtained were subjected to statistical analysis using SPSS software of version 21. Mean values were determined using One- Way ANOVA and Fisher’s Least Significant Difference was used to separate the means at (p ≤ 0.05). The proximate compositions of the milk samples showed that soymilk had protein (3.40%), fat (2.26%), ash (0.53%), fibre (0.45%), moisture (92.05%) and carbohydrate (1.31%) which were significantly (p ≤ 0.05) different from Lima milk which had protein (3.00%), fat (0.97)%, ash (0.45%), fibre (1.53%), moisture (91.25%) and carbohydrate (2.80%); and Bambara nut milk had protein (3.06%), fat (0.64%), ash (0.35%), fibre (1.45%), moisture (90.40%) and carbohydrate (4.10%); and cow milk had protein (3.29%), fat (3.61%), ash (0.76%), moisture (88.00%) and carbohydrate (4.34%). The result showed no significant difference in colour and mouthfeel but significant difference existed for taste, aroma and overall acceptability, with Bambara nut yoghurt rated highest.
Physico-chemical properties of sugar syrup produced from two varieties of yam using malted rice a... more Physico-chemical properties of sugar syrup produced from two varieties of yam using malted rice and malted sorghum were studied. Yam varieties (Dioscorea dumetorum and Dioscorea alata) were used as a major source of starch in the production of syrup. The yam varieties were dried, milled and sieved. Two sorghum varieties (White sorghum FaraFara and Red sorghum KSV8) and rice (rice faro 60 variety) were malted, dried, milled and blended into the yam flour as source of enzyme. The yam flour with malted sorghum and malted rice flour was used for the syrup production. Six types of sugar syrups were produced in the following formulations; malted sorghum (white fara-fara) and yam (Dioscorea dumetorum), malted sorghum (Red KSV8) and yam (Dioscorea dumetorum),malted sorghum (white fara-fara) and yam (Dioscorea alata), malted sorghum (Red KSV8) and yam (dioscorea alata), malted rice (Faro 60) and Dioscorea dumetorum, malted rice (Faro 60) and Dioscorea alata were represented as MS1+Y1; MS1+Y2...
The proximate composition and organoleptic attributes of legume- yoghurt fermented by lactic acid... more The proximate composition and organoleptic attributes of legume- yoghurt fermented by lactic acid bacteria were studied. About 500g of whole legume seeds were sorted, washed, boiled for 30 minutes and then dehulled manually. The dehulled seeds were soaked separately overnight and thoroughly washed. The seeds were blended separately in a blender with hot water (seed: water ratio=1:5) till a very smooth consistency was achieved. The resultant slurry from each seed was filtered through cheesecloth to yield the respective legume-milk. About 100ml of the resultant legume milk was pasteurised at 90oC for 15 minutes in triplicates. The first set had no glucose, the second set had 2% glucose while the third had 5% glucose added. Each legume-milk was inoculated with 0.5g of the starter culture and incubated at 42oC for 48 hours in a water bath. After fermentation, the samples were stored for 0-10 day(s) between 4oC and 28oC. Proximate composition and sensory properties of three legumes-yoghurt samples with 2% glucose were determined. Triplicate data obtained were subjected to statistical analysis using SPSS software of version 21. Mean values were determined using One- Way ANOVA and Fisher’s Least Significant Difference was used to separate the means at (p ≤ 0.05). The proximate compositions of the milk samples showed that soymilk had protein (3.40%), fat (2.26%), ash (0.53%), fibre (0.45%), moisture (92.05%) and carbohydrate (1.31%) which were significantly (p ≤ 0.05) different from Lima milk which had protein (3.00%), fat (0.97)%, ash (0.45%), fibre (1.53%), moisture (91.25%) and carbohydrate (2.80%); and Bambara nut milk had protein (3.06%), fat (0.64%), ash (0.35%), fibre (1.45%), moisture (90.40%) and carbohydrate (4.10%); and cow milk had protein (3.29%), fat (3.61%), ash (0.76%), moisture (88.00%) and carbohydrate (4.34%). The result showed no significant difference in colour and mouthfeel but significant difference existed for taste, aroma and overall acceptability, with Bambara nut yoghurt rated highest.
Background: Samanea saman (Rain tree) is commonly used in parks for ornamental. The ripe pods are... more Background: Samanea saman (Rain tree) is commonly used in parks for ornamental. The ripe pods are usually littered around the tree site during the fruiting season. Animals and children are attracted to it and eat the pods because of its aroma and sweet pulp. The sugary pulp is not optimally utilized in the food industry especially in wine production. Purpose: The aim was to ferment Samanea saman pulp must with different sources of Saccharomyces cerevisiae and investigate their impact on the volatile composition and sensory properties of the wine. Method: Samnea saman wine was processed from the de-seeded pods (pulp) fermented with Saccharomyces cerevisiae isolated from the pulp (inherent), brewer’s yeast, baker’s yeast and without starter culture. The volatile composition, odour activity values (OAVs), and sensory properties were investigated. Triplicate data obtained were subjected to One-Way ANOVA using SPSS software version 21. Mean values and Fisher’s Least Significant Differenc...
Diabetes Mellitus is accompanied by hypercholesterolemia, hyperlipidemia, and hepatic steatosis a... more Diabetes Mellitus is accompanied by hypercholesterolemia, hyperlipidemia, and hepatic steatosis apart from hyperglycemia. Alleviation of diabetic dyslipidemia in alloxan-induced diabetic rats using aqueous seed extract of Persea americana on induced Albino rats. A total of thirty Albino rats were divided into six groups of 5 rats: Group A: normal control, Group B: Negative control, Group C: Positive control 1, Group D: positive control 2, Group E: Test group 1, Group F: Test group 2. The intoxication of albino rats with alloxan monohydrate produced low high-density lipoprotein (HDL), increased triglycerides (TG), total cholesterol (TC) and low-density lipoprotein (LDL) after hyperglycemia. Results obtained from the diabetic study showed that plant extracts decreased blood glucose in a dose-dependent fashion. The decrease was significant when compared to positive control 1. Similarly, treatment with the seed extracts normalized the lipoprotein abnormalities in a dose-dependent manner. The positive control 2 using atorvastatin was effective in TG and TC reduction while the High dose aqueous seed extract of Peresa americana was effective in the normalization of LDL and HDL. Phytochemical composition of the aqueous seed extract gave reactions for alkaloids, flavonoids, tannins, saponins, phenols, steroids, and cyanogenic glycosides. The findings may support the acclaimed traditional use of Persea americana seed in controlling hyperglycemia in diabetes and its complications.
Abstract: Advances in digital signal processing technology have created a wide variety of video r... more Abstract: Advances in digital signal processing technology have created a wide variety of video rendering devices from mobile phones and portable digital assistants to desktop computers and high definition television. This has resulted in wide diversity of video ...
Diabetes is among the most chronic diseases and it is gaining momentum in developed and developin... more Diabetes is among the most chronic diseases and it is gaining momentum in developed and developing countries. Hence, this study is aimed at investigating the effect of aqueous seed extracts (200mg/kg and 400mg/kg) of Garcinia Kola (Bitter Kola) on diabetic hyperlipidemia profile in alloxan-induced diabetic rats. A total of 30 albino rats were divided into six groups of five rats each, Group A: (normal control), with free access to water and animal feed, Group B: (Negative control) with no treatment, Group C: (Positive control I) with oral insulin, Group D: (Positive control II) with oral atorvastatin, Group E: (Test control I) with oral herbal low dose, Group F: (Test control II) with oral herbal high dose. At the end of the experiment, rats have fasted for 24hours and blood samples were collected under chloroform anesthesia for the estimation of fasting blood glucose, lipid profile (TG, TC, LDL, and HDL) using standard techniques. The results showed that rats treated with aqueous seed extracts of Garcinia Kola and insulin lowered fasting blood glucose levels while rats treated with aqueous seed extracts of Garcinia Kola and atorvastatin significantly lowered TG, TC, LDL concentrations while significantly elevating HDL concentrations when compared to untreated control in a dose-dependent fashion. The phytochemical analysis showed the presence of Alkaloids, flavonoids, saponins, and tannins. These observations lend support to its folkloric use in the management of diabetes mellitus.
Physio-chemical properties of sugar syrup produced from two varieties of yam (Dioscorea dumetorum... more Physio-chemical properties of sugar syrup produced from two varieties of yam (Dioscorea dumetorum and Dioscorea alata) using exogenous enzymes were studied. Starch and flour samples of two yam varieties (Dioscorea dumetorum and Dioscorea alata) were converted into sugar syrup by enzyme hydrolysis using exogenous enzymes. The sprouted and unsprouted tubers were processed into dried starch by washing, peeling, and milling; stirring, settling for about 6 hours; the supernatant was decanted and the sediment which contained the starch was filtered with muslin cloth and oven-dried at 70oC for 30minutes to produce the dry starch. The sprouted and unsprouted tubers were also processed into fine flour by drying, milling and sieving with a 0.8 mm sieve. Alpha and Beta amylase enzymes were used in the syrup production. Physiochemical analysis was carried out on the syrup and results obtained were subjected to statistical analysis using analysis of variance (One-way ANOVA). The results obtained show that the pH values ranged from 4.45 to 5.65 while the moisture content values ranged from 67.42 to 72.25%; the dextrose equivalent results for the samples were 26.68, 26.47, 29.64, 27.13, 29.56, 26.34, 30.15 and 24.79% for the un-sprouted Dioscorea dumentorum flour (UD), sprouted Dioscorea dumetorum flour (SD), un-sprouted Dioscorea alata flour (UA), sprouted Dioscorea alata flour (SA), un-sprouted Dioscorea dumetorum starch (UDS), sprouted Dioscorea dumetorum starch (SDS), un-sprouted Dioscorea alata starch (UAS) and sprouted Dioscorea alata starch (SAS) respectively. This indicates that sample UAS had the highest level of hydrolysis. For the sugar syrups; sample SD had the highest viscosity value (950.05cp) while sample UA had the lowest value (835.10cp). The specific gravity of the sugar syrup samples ranged from 1.16 to 1.29 with sample SDS having the highest value and sample UD having the lowest value. Result from the analysis on sugar concentration (disaccharides) showed that the highest maltose concentration was recorded in sample SDS (57.27%) and the lowest was obtained in sample UA (51.65%). The glucose concentration of the sugar syrup samples ranged from 1.55 to 2.05%; sample SA recorded the lowest value of 1.55% while UAS recorded the highest value of 2.05%. The maltotriose, raffinose and starchyose concentrations of the sugar syrup samples ranged from 7.39 to 7.76%, 0.12 to 023% and 0.93 to 1.15% respectively. Results of this work suggest that sugar syrup can be made from underutilized yam species.
Composite flour of different ratios was formulated from wheat, date palm fruit pulp and toasted w... more Composite flour of different ratios was formulated from wheat, date palm fruit pulp and toasted watermelon seeds. Various blends ratios produced were CHUY1 = 90%:5%:5%; CHUY2 = 80%:10%:10%; CHUY3 = 70%:15%:15%; CHUY4 = 60%:20%:20% and CHUY5 = 50%:25%:25% wheat flour: toasted watermelon seed flour: date fruit pulp flour respectively and CHU = 100% wheat flour. Standard methods were used in the determination of the proximate compositions and functional properties of the flour blends. Mean values of the triplicate samples were subjected to statistical analysis (ANOVA), while Fishers’ test (p ≤ 0.05) was used for separation of means. Various formulations of flour blends produced significant (p ≤ 0.05) changes in the proximate composition of the flour blends: ash (3.44%-5.84%), moisture (10.55%-11.15%), crude fibre (1.53%-3.67%), crude protein (11.30%-20.00%), crude fat (9.70%-13.38%) and carbohydrate (50.13%-60.00%).There were significant (p ≤ 0.05) variations in the functional properti...
Abstract The increased incidence of childhood obesity and the continued rise in the average body ... more Abstract The increased incidence of childhood obesity and the continued rise in the average body mass index in most western societies, with the resultant increase in body-fat related health problems across a wide spectrum of population groups, has promoted the need for ...
The physical properties of groundnut seeds such as length, width, thickness, mass, size, shape, s... more The physical properties of groundnut seeds such as length, width, thickness, mass, size, shape, surface area, volume, aspect ratio, sphericity, true density, bulk density, porosity and angle of repose were reviewed. The methods of determination of these properties and their applications in food processing technology were discussed. Some researches about the effects of moisture on physical properties of groundnut seeds were also studied. These physical characteristics which when measured are relevant for the design and development of harvesting, seed sizing, handling, processing grading machines and in their separation from undesirable materials and decorticating and storage equipment for groundnut seeds.
This physical properties, proximate composition and functional properties of Lima bean (Phaseolus... more This physical properties, proximate composition and functional properties of Lima bean (Phaseolus lunatus) obtained from Enugu State were studied. The result obtained for dehulled and undehulled lima bean with respect to proximate composition gave the following value for dehulled lima bean: moisture 7.18%, crude fat 4.67%, protein 14.24%, crude fiber 17.89%, ash 0.66% and carbohydrate 55.36% while undehulled lima bean contents were moisture 4.30%, crude fat 2.62%, protein 16.31%, crude fiber 18.00%, ash content 2.13%, carbohydrate 56.14%. Moisture, crude fat, protein and ash contents were significantly different than crude fiber and carbohydrate. The functional properties showed higher values for dehulled than undehulled okpokoro flour. The emulsion capacity 4.35 (ml/g) for dehulled and 3.03 (ml/g) for undehulled; foam capacity 31.67% for dehulled and 25.33% for undehulled; bulk density 0.82 (ml/g) and 0.88(ml/g) water absorption capacity 2.238 (ml/g) for dehulled and 1.98(ml/g) for...
The production and sensory evaluation of ogiri-ahuekere-fermented groundnut (Arachis hypogaea Lin... more The production and sensory evaluation of ogiri-ahuekere-fermented groundnut (Arachis hypogaea Linn) and ogiri-egusi-fermented melon seed condiments were studied. The groundnut seeds were sun-dried for 8 hours, dehulled and boiled for 8 hours. The cooked cotyledons were milled manually into a paste and wrapped in small portions (30g) with blanched plantain leaves. The wrapped samples were fermented in a container for 8–10 days while the 5 days fermented ogiri-egusi was used as a control. The effects of fermentation time on the organoleptic characteristics of fermented condiment samples were evaluated. The best 3 ogiri-ahuekere samples were compared to 5 days fermented ogiri-egusi (as control) by sensory evaluation. Statistical analyses of the data were carried out using ANOVA method with the application of SPSS Version 20. The significant difference between the mean values was determined by Tukey’s test at 95% level of confidence. Comparison of ogiri-egusi (control) with 8-10 days fe...
The nature of snail was reviewed as well as the importance of snail meat was studied from differe... more The nature of snail was reviewed as well as the importance of snail meat was studied from different researches. The preliminary treatments of snail meat were outlined. The recipe for the snail meat in tomato sauce was listed and the method for its preparation was also well studied. The preformed plastic package was discussed, especially, recyclable and recycled plastics. Aseptic packaging was fully explained and applied in p plastic container. This encourages business in snail meat processing.
Production and evaluation of ogiri-ahuekere- fermented groundnut (Arachis hypogaea Linn) seed con... more Production and evaluation of ogiri-ahuekere- fermented groundnut (Arachis hypogaea Linn) seed condiment were studied. The groundnut seeds were sundried, dehulled and boiled for 8 hours. The cooked groundnut cotyledons were ground into a paste and wrapped in small portions (30g) with blanched plantain leaves. The wrapped samples were fermented anaerobically in an air-tight container for 1–10 days while the unfermented cooked groundnut paste was used as a control. The samples were dried in the oven at 50oC-70oC. The effects of fermentation time (day) on the organoleptic characteristics of ogiri-ahuekere samples were evaluated. Statistical analyses of the data were carried out using the ANOVA method with the application of SPSS Version 20. The significant difference between the mean values was determined by Turkey’s test at a 95% level of confidence. The mean overall acceptability of soups prepared with ogiri-ahuekere samples were as follows: unfermented ahuekere sample had approximate...
The production and evaluation of ogiri-ahuekere-fermented groundnut (Arachis hypogaea Linn) seed ... more The production and evaluation of ogiri-ahuekere-fermented groundnut (Arachis hypogaea Linn) seed condiment were studied. The groundnut seeds were sun-dried for 8 hours, dehulled and boiled for 8 hours. The cooked cotyledons were milled manually into a paste and wrapped in small portions (30g) with blanched plantain leaves. The wrapped samples were fermented in a container for 1–10 days while the unfermented cooked groundnut paste was used as a control. The effects of fermentation time on the proximate composition of ogiri-ahuekere samples were evaluated. Statistical analyses of the data were carried out using ANOVA method with the application of SPSS Version 20. The significant difference between the mean values was determined by Tukey's test at 95% level of confidence. Comparison of proximate composition of unfermented ahuekere with ten days fermented ogiri-ahuekere samples had the following: carbohydrate (47.40% and 20.79%), protein (18.20% and 32.63%), fat (18.78% and 33.06%), ash (2.88% and 1.47%), fibre (2.60% and 1.40%), and moisture (10.14% and 10.65%) respectively. Fermentation time significantly decreased carbohydrate, ash and fibre but increased fat and protein. This showed that increase in the fermentation time improved the quality of the ogiri-ahuekere samples.
Background: Samanea saman (Rain tree) is commonly used in parks for ornamental. The ripe pods are... more Background: Samanea saman (Rain tree) is commonly used in parks for ornamental. The ripe pods are usually littered around the tree site during fruiting season. Animals and children are attracted to it and eat the pods because of its aroma and sweet pulp. The sugary pulp is not optimally utilized in the food industry especially in wine production. Purpose: The aim was to ferment Samanea saman pulp must with different sources of Saccharomyces cerevisiae and investigate their impact on the volatile composition and sensory properties of the wine. Method: Samnea saman wine was processed from the de-seeded pods (pulp) fermented with Saccharomyces cerevisiae isolated from the pulp (inherent), brewer’s yeast, baker’s yeast and without starter culture. The volatile composition, odour activity values (OAVs) and sensory properties were investigated. Triplicate data obtained were subjected to One-Way ANOVA using SPSS software version 21.Mean values and Fisher’s Least Significant Difference (LSD...
Diabetes Mellitus is accompanied by hypercholesterolemia, hyperlipidemia, and hepatic steatosis a... more Diabetes Mellitus is accompanied by hypercholesterolemia, hyperlipidemia, and hepatic steatosis apart from hyperglycemia. Alleviation of diabetic dyslipidemia in alloxan-induced diabetic rats using aqueous seed extract of Persea americana on induced Albino rats. A total of thirty Albino rats were divided into six groups of 5 rats: Group A: normal control, Group B: Negative control, Group C: Positive control 1, Group D: positive control 2, Group E: Test group 1, Group F: Test group 2. The intoxication of albino rats with alloxan monohydrate produced low high-density lipoprotein (HDL), increased triglycerides (TG), total cholesterol (TC) and low-density lipoprotein (LDL) after hyperglycemia. Results obtained from the diabetic study showed that plant extracts decreased blood glucose in a dose-dependent fashion. The decrease was significant when compared to positive control 1. Similarly, treatment with the seed extracts normalized the lipoprotein abnormalities in a dose-dependent manner. The positive control 2 using atorvastatin was effective in TG and TC reduction while the High dose aqueous seed extract of Peresa americana was effective in the normalization of LDL and HDL. Phytochemical composition of the aqueous seed extract gave reactions for alkaloids, flavonoids, tannins, saponins, phenols, steroids, and cyanogenic glycosides. The findings may support the acclaimed traditional use of Persea americana seed in controlling hyperglycemia in diabetes and its complications.
The proximate composition and organoleptic attributes of legume- yoghurt fermented by lactic acid... more The proximate composition and organoleptic attributes of legume- yoghurt fermented by lactic acid bacteria were studied. About 500g of whole legume seeds were sorted, washed, boiled for 30 minutes and then dehulled manually. The dehulled seeds were soaked separately overnight and thoroughly washed. The seeds were blended separately in a blender with hot water (seed: water ratio=1:5) till a very smooth consistency was achieved. The resultant slurry from each seed was filtered through cheesecloth to yield the respective legume-milk. About 100ml of the resultant legume milk was pasteurised at 90oC for 15 minutes in triplicates. The first set had no glucose, the second set had 2% glucose while the third had 5% glucose added. Each legume-milk was inoculated with 0.5g of the starter culture and incubated at 42oC for 48 hours in a water bath. After fermentation, the samples were stored for 0-10 day(s) between 4oC and 28oC. Proximate composition and sensory properties of three legumes-yoghurt samples with 2% glucose were determined. Triplicate data obtained were subjected to statistical analysis using SPSS software of version 21. Mean values were determined using One- Way ANOVA and Fisher’s Least Significant Difference was used to separate the means at (p ≤ 0.05). The proximate compositions of the milk samples showed that soymilk had protein (3.40%), fat (2.26%), ash (0.53%), fibre (0.45%), moisture (92.05%) and carbohydrate (1.31%) which were significantly (p ≤ 0.05) different from Lima milk which had protein (3.00%), fat (0.97)%, ash (0.45%), fibre (1.53%), moisture (91.25%) and carbohydrate (2.80%); and Bambara nut milk had protein (3.06%), fat (0.64%), ash (0.35%), fibre (1.45%), moisture (90.40%) and carbohydrate (4.10%); and cow milk had protein (3.29%), fat (3.61%), ash (0.76%), moisture (88.00%) and carbohydrate (4.34%). The result showed no significant difference in colour and mouthfeel but significant difference existed for taste, aroma and overall acceptability, with Bambara nut yoghurt rated highest.
Physico-chemical properties of sugar syrup produced from two varieties of yam using malted rice a... more Physico-chemical properties of sugar syrup produced from two varieties of yam using malted rice and malted sorghum were studied. Yam varieties (Dioscorea dumetorum and Dioscorea alata) were used as a major source of starch in the production of syrup. The yam varieties were dried, milled and sieved. Two sorghum varieties (White sorghum FaraFara and Red sorghum KSV8) and rice (rice faro 60 variety) were malted, dried, milled and blended into the yam flour as source of enzyme. The yam flour with malted sorghum and malted rice flour was used for the syrup production. Six types of sugar syrups were produced in the following formulations; malted sorghum (white fara-fara) and yam (Dioscorea dumetorum), malted sorghum (Red KSV8) and yam (Dioscorea dumetorum),malted sorghum (white fara-fara) and yam (Dioscorea alata), malted sorghum (Red KSV8) and yam (dioscorea alata), malted rice (Faro 60) and Dioscorea dumetorum, malted rice (Faro 60) and Dioscorea alata were represented as MS1+Y1; MS1+Y2...
The proximate composition and organoleptic attributes of legume- yoghurt fermented by lactic acid... more The proximate composition and organoleptic attributes of legume- yoghurt fermented by lactic acid bacteria were studied. About 500g of whole legume seeds were sorted, washed, boiled for 30 minutes and then dehulled manually. The dehulled seeds were soaked separately overnight and thoroughly washed. The seeds were blended separately in a blender with hot water (seed: water ratio=1:5) till a very smooth consistency was achieved. The resultant slurry from each seed was filtered through cheesecloth to yield the respective legume-milk. About 100ml of the resultant legume milk was pasteurised at 90oC for 15 minutes in triplicates. The first set had no glucose, the second set had 2% glucose while the third had 5% glucose added. Each legume-milk was inoculated with 0.5g of the starter culture and incubated at 42oC for 48 hours in a water bath. After fermentation, the samples were stored for 0-10 day(s) between 4oC and 28oC. Proximate composition and sensory properties of three legumes-yoghurt samples with 2% glucose were determined. Triplicate data obtained were subjected to statistical analysis using SPSS software of version 21. Mean values were determined using One- Way ANOVA and Fisher’s Least Significant Difference was used to separate the means at (p ≤ 0.05). The proximate compositions of the milk samples showed that soymilk had protein (3.40%), fat (2.26%), ash (0.53%), fibre (0.45%), moisture (92.05%) and carbohydrate (1.31%) which were significantly (p ≤ 0.05) different from Lima milk which had protein (3.00%), fat (0.97)%, ash (0.45%), fibre (1.53%), moisture (91.25%) and carbohydrate (2.80%); and Bambara nut milk had protein (3.06%), fat (0.64%), ash (0.35%), fibre (1.45%), moisture (90.40%) and carbohydrate (4.10%); and cow milk had protein (3.29%), fat (3.61%), ash (0.76%), moisture (88.00%) and carbohydrate (4.34%). The result showed no significant difference in colour and mouthfeel but significant difference existed for taste, aroma and overall acceptability, with Bambara nut yoghurt rated highest.
Background: Samanea saman (Rain tree) is commonly used in parks for ornamental. The ripe pods are... more Background: Samanea saman (Rain tree) is commonly used in parks for ornamental. The ripe pods are usually littered around the tree site during the fruiting season. Animals and children are attracted to it and eat the pods because of its aroma and sweet pulp. The sugary pulp is not optimally utilized in the food industry especially in wine production. Purpose: The aim was to ferment Samanea saman pulp must with different sources of Saccharomyces cerevisiae and investigate their impact on the volatile composition and sensory properties of the wine. Method: Samnea saman wine was processed from the de-seeded pods (pulp) fermented with Saccharomyces cerevisiae isolated from the pulp (inherent), brewer’s yeast, baker’s yeast and without starter culture. The volatile composition, odour activity values (OAVs), and sensory properties were investigated. Triplicate data obtained were subjected to One-Way ANOVA using SPSS software version 21. Mean values and Fisher’s Least Significant Differenc...
Diabetes Mellitus is accompanied by hypercholesterolemia, hyperlipidemia, and hepatic steatosis a... more Diabetes Mellitus is accompanied by hypercholesterolemia, hyperlipidemia, and hepatic steatosis apart from hyperglycemia. Alleviation of diabetic dyslipidemia in alloxan-induced diabetic rats using aqueous seed extract of Persea americana on induced Albino rats. A total of thirty Albino rats were divided into six groups of 5 rats: Group A: normal control, Group B: Negative control, Group C: Positive control 1, Group D: positive control 2, Group E: Test group 1, Group F: Test group 2. The intoxication of albino rats with alloxan monohydrate produced low high-density lipoprotein (HDL), increased triglycerides (TG), total cholesterol (TC) and low-density lipoprotein (LDL) after hyperglycemia. Results obtained from the diabetic study showed that plant extracts decreased blood glucose in a dose-dependent fashion. The decrease was significant when compared to positive control 1. Similarly, treatment with the seed extracts normalized the lipoprotein abnormalities in a dose-dependent manner. The positive control 2 using atorvastatin was effective in TG and TC reduction while the High dose aqueous seed extract of Peresa americana was effective in the normalization of LDL and HDL. Phytochemical composition of the aqueous seed extract gave reactions for alkaloids, flavonoids, tannins, saponins, phenols, steroids, and cyanogenic glycosides. The findings may support the acclaimed traditional use of Persea americana seed in controlling hyperglycemia in diabetes and its complications.
Abstract: Advances in digital signal processing technology have created a wide variety of video r... more Abstract: Advances in digital signal processing technology have created a wide variety of video rendering devices from mobile phones and portable digital assistants to desktop computers and high definition television. This has resulted in wide diversity of video ...
Diabetes is among the most chronic diseases and it is gaining momentum in developed and developin... more Diabetes is among the most chronic diseases and it is gaining momentum in developed and developing countries. Hence, this study is aimed at investigating the effect of aqueous seed extracts (200mg/kg and 400mg/kg) of Garcinia Kola (Bitter Kola) on diabetic hyperlipidemia profile in alloxan-induced diabetic rats. A total of 30 albino rats were divided into six groups of five rats each, Group A: (normal control), with free access to water and animal feed, Group B: (Negative control) with no treatment, Group C: (Positive control I) with oral insulin, Group D: (Positive control II) with oral atorvastatin, Group E: (Test control I) with oral herbal low dose, Group F: (Test control II) with oral herbal high dose. At the end of the experiment, rats have fasted for 24hours and blood samples were collected under chloroform anesthesia for the estimation of fasting blood glucose, lipid profile (TG, TC, LDL, and HDL) using standard techniques. The results showed that rats treated with aqueous seed extracts of Garcinia Kola and insulin lowered fasting blood glucose levels while rats treated with aqueous seed extracts of Garcinia Kola and atorvastatin significantly lowered TG, TC, LDL concentrations while significantly elevating HDL concentrations when compared to untreated control in a dose-dependent fashion. The phytochemical analysis showed the presence of Alkaloids, flavonoids, saponins, and tannins. These observations lend support to its folkloric use in the management of diabetes mellitus.
Physio-chemical properties of sugar syrup produced from two varieties of yam (Dioscorea dumetorum... more Physio-chemical properties of sugar syrup produced from two varieties of yam (Dioscorea dumetorum and Dioscorea alata) using exogenous enzymes were studied. Starch and flour samples of two yam varieties (Dioscorea dumetorum and Dioscorea alata) were converted into sugar syrup by enzyme hydrolysis using exogenous enzymes. The sprouted and unsprouted tubers were processed into dried starch by washing, peeling, and milling; stirring, settling for about 6 hours; the supernatant was decanted and the sediment which contained the starch was filtered with muslin cloth and oven-dried at 70oC for 30minutes to produce the dry starch. The sprouted and unsprouted tubers were also processed into fine flour by drying, milling and sieving with a 0.8 mm sieve. Alpha and Beta amylase enzymes were used in the syrup production. Physiochemical analysis was carried out on the syrup and results obtained were subjected to statistical analysis using analysis of variance (One-way ANOVA). The results obtained show that the pH values ranged from 4.45 to 5.65 while the moisture content values ranged from 67.42 to 72.25%; the dextrose equivalent results for the samples were 26.68, 26.47, 29.64, 27.13, 29.56, 26.34, 30.15 and 24.79% for the un-sprouted Dioscorea dumentorum flour (UD), sprouted Dioscorea dumetorum flour (SD), un-sprouted Dioscorea alata flour (UA), sprouted Dioscorea alata flour (SA), un-sprouted Dioscorea dumetorum starch (UDS), sprouted Dioscorea dumetorum starch (SDS), un-sprouted Dioscorea alata starch (UAS) and sprouted Dioscorea alata starch (SAS) respectively. This indicates that sample UAS had the highest level of hydrolysis. For the sugar syrups; sample SD had the highest viscosity value (950.05cp) while sample UA had the lowest value (835.10cp). The specific gravity of the sugar syrup samples ranged from 1.16 to 1.29 with sample SDS having the highest value and sample UD having the lowest value. Result from the analysis on sugar concentration (disaccharides) showed that the highest maltose concentration was recorded in sample SDS (57.27%) and the lowest was obtained in sample UA (51.65%). The glucose concentration of the sugar syrup samples ranged from 1.55 to 2.05%; sample SA recorded the lowest value of 1.55% while UAS recorded the highest value of 2.05%. The maltotriose, raffinose and starchyose concentrations of the sugar syrup samples ranged from 7.39 to 7.76%, 0.12 to 023% and 0.93 to 1.15% respectively. Results of this work suggest that sugar syrup can be made from underutilized yam species.
Composite flour of different ratios was formulated from wheat, date palm fruit pulp and toasted w... more Composite flour of different ratios was formulated from wheat, date palm fruit pulp and toasted watermelon seeds. Various blends ratios produced were CHUY1 = 90%:5%:5%; CHUY2 = 80%:10%:10%; CHUY3 = 70%:15%:15%; CHUY4 = 60%:20%:20% and CHUY5 = 50%:25%:25% wheat flour: toasted watermelon seed flour: date fruit pulp flour respectively and CHU = 100% wheat flour. Standard methods were used in the determination of the proximate compositions and functional properties of the flour blends. Mean values of the triplicate samples were subjected to statistical analysis (ANOVA), while Fishers’ test (p ≤ 0.05) was used for separation of means. Various formulations of flour blends produced significant (p ≤ 0.05) changes in the proximate composition of the flour blends: ash (3.44%-5.84%), moisture (10.55%-11.15%), crude fibre (1.53%-3.67%), crude protein (11.30%-20.00%), crude fat (9.70%-13.38%) and carbohydrate (50.13%-60.00%).There were significant (p ≤ 0.05) variations in the functional properti...
Abstract The increased incidence of childhood obesity and the continued rise in the average body ... more Abstract The increased incidence of childhood obesity and the continued rise in the average body mass index in most western societies, with the resultant increase in body-fat related health problems across a wide spectrum of population groups, has promoted the need for ...
The physical properties of groundnut seeds such as length, width, thickness, mass, size, shape, s... more The physical properties of groundnut seeds such as length, width, thickness, mass, size, shape, surface area, volume, aspect ratio, sphericity, true density, bulk density, porosity and angle of repose were reviewed. The methods of determination of these properties and their applications in food processing technology were discussed. Some researches about the effects of moisture on physical properties of groundnut seeds were also studied. These physical characteristics which when measured are relevant for the design and development of harvesting, seed sizing, handling, processing grading machines and in their separation from undesirable materials and decorticating and storage equipment for groundnut seeds.
This physical properties, proximate composition and functional properties of Lima bean (Phaseolus... more This physical properties, proximate composition and functional properties of Lima bean (Phaseolus lunatus) obtained from Enugu State were studied. The result obtained for dehulled and undehulled lima bean with respect to proximate composition gave the following value for dehulled lima bean: moisture 7.18%, crude fat 4.67%, protein 14.24%, crude fiber 17.89%, ash 0.66% and carbohydrate 55.36% while undehulled lima bean contents were moisture 4.30%, crude fat 2.62%, protein 16.31%, crude fiber 18.00%, ash content 2.13%, carbohydrate 56.14%. Moisture, crude fat, protein and ash contents were significantly different than crude fiber and carbohydrate. The functional properties showed higher values for dehulled than undehulled okpokoro flour. The emulsion capacity 4.35 (ml/g) for dehulled and 3.03 (ml/g) for undehulled; foam capacity 31.67% for dehulled and 25.33% for undehulled; bulk density 0.82 (ml/g) and 0.88(ml/g) water absorption capacity 2.238 (ml/g) for dehulled and 1.98(ml/g) for...
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