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The qualities of agricultural soil and water are diminishing continuously due to the rigorous anthropogenic activities currently stocking the soil with a lot of toxic chemicals including heavy metals. Heavy metals are highly persistent... more
The qualities of agricultural soil and water are diminishing continuously due to the rigorous anthropogenic activities currently stocking the soil with a lot of toxic chemicals including heavy metals. Heavy metals are highly persistent and non-biodegradable, control of their contamination is very tricky to handle. Their presence in soil and water is detrimental to food crops and humans. Various sources of heavy metals contaminants and the role of urban food production on human heavy metal contamination were discussed.Heavy metals have their way into the soil and food crops through wastewater irrigation and production in contaminated soil. The habitual heavy metals contamination sources for food crops are wastewater irrigation, abuse of agrochemicals, production in the contaminated field, atmospheric deposit when foods are exposed to contaminated air, and unethical mining activities. Agricultural soil in urban and peri-urban areas are heavily contaminated with heavy metal due to vari...
This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was... more
This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 30% to produce yogurt and market sample yogurt was used as control. Each composite blend milk samples was homogenized, pasteurized at 75°C for 5 min, cooled and inoculated with a mixed freeze-dried starter culture containing strains of Streptococcus thermophilus and Lactobacillus bulgaricus at 45°C, fermented for 6 h and cooled to 4˚C. The proximate, chemical, microbial, functional and sensory evaluation of the composite yogurt samples was determined. The yogurt samples were coded ACS-1 to ACS-13 where ACS-13 represent control. The result of the proximate analysis showed that moisture content ranged from 82.04 – 88.71%, protein ranged 2.05 – 6.48%, fat ranged from 2.14 – 3.62%, carbohydrate ranged from 4.30...
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Honey production, output, processing, marketing and quality in Adamawa State of Nigeria were studied through survey on four local governments of honey production. There were also physicochemical, microbial and sensory evaluations of... more
Honey production, output, processing, marketing and quality in Adamawa State of Nigeria were studied through survey on four local governments of honey production. There were also physicochemical, microbial and sensory evaluations of samples to evaluate quality. Results showed that about 300 apiarists exist in Adamawa State with volume produced at 12,600 L per annum. Apiarists keep between 1 and 4 hives, harvesting an average of 10 L twice a year. Methods of detecting honey adulteration locally include visual inspection and tongue testing methods. Laboratory evaluations to detect adulteration with caramel or water showed that match-lighting test can detect adulteration with water from 20 % water: honey ratio but could not detect adulteration with caramel. Similarly adulteration up to 70 % with caramel was not detected by panelists. Soluble solids, water and ash ranges were 58.40 to 80.00, 15.60 to 19.20 and 26 to 0.70, respectively. Other parameters were pH (3.80 to 4.50), viscosity ...
Research Interests:
Honey production, output, processing, marketing and quality in Adamawa State of Nigeria were studied through survey on four local governments of honey production. There were also physicochemical, microbial and sensory evaluations of... more
Honey production, output, processing, marketing and quality in Adamawa State of Nigeria were studied through survey on four local governments of honey production. There were also physicochemical, microbial and sensory evaluations of samples to evaluate quality. Results showed that about 300 apiarists exist in Adamawa State with volume produced at 12,600 L per annum. Apiarists keep between 1 and 4 hives, harvesting an average of 10 L twice a year. Methods of detecting honey adulteration locally include visual inspection and tongue testing methods. Laboratory evaluations to detect adulteration with caramel or water showed that match-lighting test can detect adulteration with water from 20% water: honey ratio but could not detect adulteration with caramel. Similarly adulteration up to 70% with caramel was not detected by panelists. Soluble solids, water and ash ranges were 58.40 to 80.00, 15.60 to 19.20 and 26 to 0.70, respectively. Other parameters were pH (3.80 to 4.50), viscosity (1...
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The effect of processing and storage relative humidity on selected functional properties of cocoyam flours was investigated. Peeled, sliced (3-5mm) taro corms were washed and divided into three parts that were respectively blanched (5... more
The effect of processing and storage relative humidity on selected functional properties of cocoyam flours was investigated. Peeled, sliced (3-5mm) taro corms were washed and divided into three parts that were respectively blanched (5 min) in boiling hot water (BT); sulphited in 0.025 % metabisulphite (Na2S2O5) solution (4 h) and blanched (5 min) in the same solution (SBT); and left untreated (NT) (the control). The slices were sundried (34
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This study evaluated different techniques of Kilishi production and quality of Kilishi produced in Agadasawa, Dala and Jakara areas of Kano State, Nigeria through oral interviews, observations, proximate composition and sensory... more
This study evaluated different techniques of Kilishi production and quality of Kilishi produced in Agadasawa, Dala and Jakara areas of Kano State, Nigeria through oral interviews, observations, proximate composition and sensory evaluation. Results showed Kilishi producers used similar production techniques but slight variations were observed in raw meat and ingredients used for Kilishi production. Beef was mostly used while goat and ram meats were occasionally used. Ingredients were groundnut cake, water, bouillon cubes, salt, garlic and spices such as pepper, ginger and onion. No significant differences were observed in moisture, lipid and ash contents of the three raw meat sources (p ≥ 0.05). However, significant drop in moisture contents of meat for each source were observed between first and second stage drying (p ≤ 0.05). Also no significant difference (p ≥ 0.05) was observed between the fat contents of fresh meat used in three sources. No significant change was observed in the fat contents of meat after first stage drying (p ≥ 0.05), except for Kilishi from Dala. In general, no significant differences were observed among the fat contents of these finished Kilishi (p ≥ 0.05). Significant differences (p ≤ 0.05) existed between protein contents at different stages of processing, yet no significant difference in protein contents of Kilishi from three sources (p ≥ 0.05). Sensory scores of Kilishi on 7-point Hedonic scale were acceptable (> 4.00) for all sensory factors, but no significant difference was observed for each sensory factor (p ≥ 0.05).