- I am a professor of Food Chemistry and Food Processing. My research interests are bioactives from agro waste,functional foods, food -to - food fortication and starch modification.edit
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This research work investigated the effect of processing (sulphiting and steam blanching) of aerial yam (Dioscorea bulbifera) amala flour on the hypoglycemic and hypolipidemic properties of alloxan induced diabetic rats. Yellow fleshed... more
This research work investigated the effect of processing (sulphiting and steam blanching) of aerial yam (Dioscorea bulbifera) amala flour on the hypoglycemic and hypolipidemic properties of alloxan induced diabetic rats. Yellow fleshed Dioscorea bulbifera bulbs were processed by sulphiting for 30 minutes and steam blanching for 10 minutes. The unprocessed sample served as control. The flours were used to make stiff doughs which were dried and used to feed alloxan induced diabetic rats. The hypoglycemic and hypolipidemic properties of the flours as well as some biochemical indices of the rats were studied. The LD 50 of the samples was determined using acute toxicity study. Diabetic rats fed sulphited, steam blanched and untreated Dioscorea bulbifera flours had significantly (p>0.05) reduced fasting blood glucose level which decreased from 385 to 75.67 mg/dl, 654.33 to 80.00 mg/dl and 616.67 to 86.00 mg/dl, respectively. Diabetic rats fed untreated, steam blanched and sulphited Dio...
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Flour samples were prepared from raw, toasted, fermented and germinated pigeon pea seedds. The flours were analyzed for chemical composition, antinutrient contents and functional properties. The processing treatments had varied effects on... more
Flour samples were prepared from raw, toasted, fermented and germinated pigeon pea seedds. The flours were analyzed for chemical composition, antinutrient contents and functional properties. The processing treatments had varied effects on the properties analyzed.
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The chemical composition and selected functional properties of blends of cowpea and plantain flours were determined. Physicochemical and sensory qualities of cookies made from the blends were also evaluated. The flour blends contained... more
The chemical composition and selected functional properties of blends of cowpea and plantain flours were determined. Physicochemical and sensory qualities of cookies made from the blends were also evaluated. The flour blends contained more protein, fat, crude fiber and ash and less carbohydrate that the plantain flour. These properties increased significantly (p3. The least gelation concentration of blends varied from
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Full-fat African breadfruit flour was used to replace 30, 40, 50, 60 and 70% of sweet potato flour. The chemical composition and functional properties of composite flours showed that they contains more protein, fat, and ash and less... more
Full-fat African breadfruit flour was used to replace 30, 40, 50, 60 and 70% of sweet potato flour. The chemical composition and functional properties of composite flours showed that they contains more protein, fat, and ash and less carbohydrate than sweet potato flour. With increasing level of supplementation of breadfruit, ash, protein and fat contents increased while carbohydrate decreased. The composite flours possessed higher water absorption than sweet potato flour. The water absorption capacity increased from 20% for sweet potato flour to the range of 85–120% for composite flours. The oil absorption capacities for some composite flours were higher than that for sweet potato but less than that of breadfruit. Composite flours had good foaming capacity but lacked foaming stability. The bulk density of the composite flours was found to be low which will be an advantage in the preparation of weaning food formulations.