Abstract This study evaluates the quality of blends of fermented cassava flour (lafun) and pigeon... more Abstract This study evaluates the quality of blends of fermented cassava flour (lafun) and pigeon pea flour and stiff Amala-lafun produced from the blends. The blends were produced using five different proportions of fermented cassava flour and pigeon pea flour in ratio 90:10 (CPF), 80:20 (CPP), 70:30 (PCF), 60:40 (FCP), 50:50 (PCA), with cassava flour (CFM) and pigeon pea flour (PFD) as the control samples. Their proximate, functional, pasting and sensory parameters were determined. The results obtained showed that significant differences (p
American Journal of Food Science and Technology, 2017
Impact of some processing conditions on pasting behaviour of ogi from six maize varieties soaked ... more Impact of some processing conditions on pasting behaviour of ogi from six maize varieties soaked for 12, 24 and 36 hours and dried at 40, 50 and 60°C, respectively was evaluated. There were significant differences (pth hour of soaking had it peak viscosities increased with increase in drying temperature. Similar trend was recorded for trough viscosity of ogi from A5W at 36th hour of soaking while a contrary trend was observed for breakdown viscosity of ogi at 24 and 36th hours of soaking, respectively. Highest setback viscosity of 1110.00cp was obtained at 12th hour of soaking and drying temperature of 40°C. The impact of drying temperature and starch components were more evident compared with varying soaking period of maize on ogi.
This research aimed at studying the drying kinetic and impact on the volatile compounds of ogi sl... more This research aimed at studying the drying kinetic and impact on the volatile compounds of ogi slurry dried within designed drying condition (Drying temperature: 40, 50 and 60°C and drying time: 8, 10 and 12 hrs) using a central composite rotatable experimental design with two factors and five levels (-1.4142, -1, 0, 1 and 1.4142). Gas Chromatography-Mass Spectrometry (GC-MS) was used to detect volatile compounds of the dried ogi. The results revealed that the moisture content and moisture ratio of the samples decreased continually with the increase in drying temperature and time. The drying rate of the operation also decreased with increased drying time. The retention time of thirty-five volatile compounds detected in fresh ogi, dried ogi and dried maize grains ranged from 9.67 to 26.96 mins. There was a significant difference (p<0.05) between the concentration of volatile compounds detected in wet ogi compared with dried ogi. More than twenty volatile compounds identified in dr...
This study was carried to evaluate the effect of natural fermentation on nutritional composition ... more This study was carried to evaluate the effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara. A total of 100 samples consisting of five treatments of 20 samples per each treatment were studied. Yellow soybeans were soaked and fermented for 24 hrs, 48 hrs, 72 hrs and 96 hrs respectively at 27±2oC with 0 hr as control. Fermented soybeans were used for soy-wara production and soy-wara samples were evaluated for nutritional (amino acid, vitamin and mineral profile) and antinutritional (phytate, tannin and trypsin inhibitor activity) qualities. Results of amino acids analysis showed that tryptophan, isoleucine, methionine, phenylalanine, leucine and lysine contents in the fermented soy-wara ranged from 3.49 to 6.75, 21.94 to 24.41, 20.60 to 23.98, 22.11 to 27.15, 33.16 to 36.51 and 24.16 to 26.27 mg/100 g respectively. The values of thiamine, riboflavin and niacin contents in the fermented soy-wara ranged from 1.60 to 1.87, 1.44 to 1.71 and 2.21 to 2.78...
Current Research in Nutrition and Food Science Journal, 2019
This study was carried to assess the nutritional composition and heavy metal profile of Nigerian ... more This study was carried to assess the nutritional composition and heavy metal profile of Nigerian rice varieties. A total of one hundred samples consisting of twenty five samples each of four varieties of white unpolished Nigerian local rice Oryzaglaberrima (Ofada rice, Abakaliki rice, Ekpoma rice and Igbimo rice) were purchased from Ofada in Ogun State, Nigeria. Flour samples produced from the rice varieties were evaluated for nutritional (proximate, amino acids and vitamins profile analyses) qualities and heavy metal profile. Results showed (P≤0.05) that the protein contents in % ranged from 6.72±0.05 – 6.93±0.06% while the concentration (μg/g) of Ar, Pb and Cd ranged from1.30±0.05 to 1.45±0.05, 0.89±0.02 to 0.98±0.04 and 1.12±0.01 to 1.30±0.03, respectively.The protein contents were relatively high, although, all the four Nigerian rice varieties were deficient in lysine; arginine and methionine while the non-essential amino acids glycine and glutamic acid, although lysine and meth...
This paper presents thin layer modeling of ogi produced from yellow and white maize at varying so... more This paper presents thin layer modeling of ogi produced from yellow and white maize at varying soaking period and dried in the cabinet and oven at 50 ºC. The moisture decrease for cabinet dried ogi produced from white maize from 49.0 11.5%, 49.5 to 11.32%, 46.5 to 12.33% and 46.12.29%. The drying rate for both oven and cabinet dried ogi produced from yellow maize decreased from 4.6 to 0.0525 kg/min, 4.5 to 0.0513 kg/min, 4.35 to 0.049 kg/min and 4.4 to 0.047 kg/min while for oven dried ogi followed a similar trend. The experimental data obtained were fitted to five thin layer models: Newton, Page, Herderson and Pabis, Two term and Wingh and Singh models. The values obtained for ogi produced from white maize and dried in the cabinet and oven at 50 ºC for Newton model gave a lower R2, ?2, RMSE compared with respective values obtained from Page, Herderson and Pabis, two term, Wing and Singh models. The two terms model appear to be the best model among the five models used in this work ...
Background: This study was carried out to investigate the effect of smoking conditions on the qua... more Background: This study was carried out to investigate the effect of smoking conditions on the quality attributes and consumer acceptability of the smoked catfish (Clarias gariepinus). Methods: The samples were divided into four equal portions and smoked. Sample FAD: smoked with charcoal for 2 hrs at 89°C; Sample SPA: smoked with charcoal for 2 hrs 15 min at 85°C; Sample ADF: smoked with wood for 1 hr and 30 min at 120°C; Sample PAS: smoked with wood for 1 hr 45 min at 105°C. Smoked samples were analyzed for free fatty acid (FFA), thiobarbituric acid (TBA), trimethylamine (TMA), total volatile base-Nitrogen (TVB-N) and sensory scores using standard methods. Result: The results showed that the FFA values increased as the storage day increases from 2.67-5.40, 2.47-5.90, 2.83-5.23 and 2.7 -5.33 for ADF, FAD, PAS and SPA respectively from 0-day to 15 day. TBA values in this study were within the range of 0.01-0.19, 0.01-0.20, 0.02-0.19 and 0.01-0.19 for ADF, FAD, PAS and SPA respectively...
Background: This study was carried out to evaluate the quality of bread produced from wheat flour... more Background: This study was carried out to evaluate the quality of bread produced from wheat flour (Triticum aevistivum) fortified with date flour (Phoenix dactylifera L.). Methods: Bread samples were produced from blends of wheat flour and date flour at varying proportions of (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50) respectively. Proximate composition, physical, functional and pasting properties and sensory response were carried out on the bread samples. Result: The results showed that the moisture, protein, fat, fibre, ash and carbohydrate content were in the range of 8.54-16.81%, 12.71-14.59%, 1.00-1.90%, 0.98-1.39%, 3.83-4.62% and 61.59-72.32% respectively. The lightness (L*), redness (a*) and yellowness (b*) ranged 24.41-52.26%, 5.59-51.51% and 23.28-55.76%, respectively. The value for peak, trough, breakdown, final viscosity, setback, peak time and pasting temperature ranged from 1090.50-1690.50 RVU, 622.00-1158.50 RVU, 251.50-651.00 RVU, 1494.50-1816.50 RVU, 343.00-985.00...
The study assessed microbial safety and polycyclic aromatic hydrocarbon concentrations (PAHs) of ... more The study assessed microbial safety and polycyclic aromatic hydrocarbon concentrations (PAHs) of intermediate moisture smoked African giant snail (Achatina achatina) meat. Snail samples were smoked...
The study aimed at investigating the effect of storage temperatures on some quality properties of... more The study aimed at investigating the effect of storage temperatures on some quality properties of Ogi putting into consideration the peculiar situation of power supply in Nigeria. Ogi was processed using traditional method and stored at different temperatures (27±3, 5 ±2, -10±3 and -20±3oC) for a period of 12 weeks. Proximate, pH, total titrable acidity, pasting characteristics and sensory evaluation were carried out. The total titratable acidity (Lactic acid based) began to decrease as from week 2 and throughout the period of storage in ogi samples stored at ambient temperature of 27±3oC. A similar observation was noticed in the ogi stored at 5 ±2oC, while ogi stored at -10±3 and -20±3oC maintained the total titrable acidity when compared with the fresh ogi. The mean values of pH were significantly different (p<0.05) in all the storage conditions, while high pH values of 3.61±0.25 and 3.65±0.05 were recorded at week 12 of ogi stored at ambient temperature and 5±2oC respectively....
This research work was carried out to determine some physical properties of the Jatropha seed at ... more This research work was carried out to determine some physical properties of the Jatropha seed at five different moisture content levels ( 39.2, 41.5, 42.9 and 47.7%). The result revealed that the major, intermediate and minor diameter increased with increase in moisture content. A similar observation was recorded for true density and porosity of jatropha seeds for all moisture levels, unlike the bulk density which decreased with increase in moisture level. The value obtained for Sphericity were in the range of 0.82 0.85%. The coefficient of friction for mild steel, plywood, glass and aluminum increased with increase in moisture contents. A similar observation was noted for angle of repose for all moisture level. The Bio-yield point were high at moisture level 39.2 and 47.7% on longitudinal loading while a low value was obtained for bio-yield on axial loading at this moisture level. The modulus of elasticity (N/mm2) was higher on longitudinal loading compared with on axial loading. A similar observation was noticed for bio-yield stress (N/mm2) for both longitudinal and axial loading. The compressive strength of jatropha seeds on axial and longitudinal loading was higher and decreased with increase in moisture content.
Abstract This study evaluates the quality of blends of fermented cassava flour (lafun) and pigeon... more Abstract This study evaluates the quality of blends of fermented cassava flour (lafun) and pigeon pea flour and stiff Amala-lafun produced from the blends. The blends were produced using five different proportions of fermented cassava flour and pigeon pea flour in ratio 90:10 (CPF), 80:20 (CPP), 70:30 (PCF), 60:40 (FCP), 50:50 (PCA), with cassava flour (CFM) and pigeon pea flour (PFD) as the control samples. Their proximate, functional, pasting and sensory parameters were determined. The results obtained showed that significant differences (p
American Journal of Food Science and Technology, 2017
Impact of some processing conditions on pasting behaviour of ogi from six maize varieties soaked ... more Impact of some processing conditions on pasting behaviour of ogi from six maize varieties soaked for 12, 24 and 36 hours and dried at 40, 50 and 60°C, respectively was evaluated. There were significant differences (pth hour of soaking had it peak viscosities increased with increase in drying temperature. Similar trend was recorded for trough viscosity of ogi from A5W at 36th hour of soaking while a contrary trend was observed for breakdown viscosity of ogi at 24 and 36th hours of soaking, respectively. Highest setback viscosity of 1110.00cp was obtained at 12th hour of soaking and drying temperature of 40°C. The impact of drying temperature and starch components were more evident compared with varying soaking period of maize on ogi.
This research aimed at studying the drying kinetic and impact on the volatile compounds of ogi sl... more This research aimed at studying the drying kinetic and impact on the volatile compounds of ogi slurry dried within designed drying condition (Drying temperature: 40, 50 and 60°C and drying time: 8, 10 and 12 hrs) using a central composite rotatable experimental design with two factors and five levels (-1.4142, -1, 0, 1 and 1.4142). Gas Chromatography-Mass Spectrometry (GC-MS) was used to detect volatile compounds of the dried ogi. The results revealed that the moisture content and moisture ratio of the samples decreased continually with the increase in drying temperature and time. The drying rate of the operation also decreased with increased drying time. The retention time of thirty-five volatile compounds detected in fresh ogi, dried ogi and dried maize grains ranged from 9.67 to 26.96 mins. There was a significant difference (p<0.05) between the concentration of volatile compounds detected in wet ogi compared with dried ogi. More than twenty volatile compounds identified in dr...
This study was carried to evaluate the effect of natural fermentation on nutritional composition ... more This study was carried to evaluate the effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara. A total of 100 samples consisting of five treatments of 20 samples per each treatment were studied. Yellow soybeans were soaked and fermented for 24 hrs, 48 hrs, 72 hrs and 96 hrs respectively at 27±2oC with 0 hr as control. Fermented soybeans were used for soy-wara production and soy-wara samples were evaluated for nutritional (amino acid, vitamin and mineral profile) and antinutritional (phytate, tannin and trypsin inhibitor activity) qualities. Results of amino acids analysis showed that tryptophan, isoleucine, methionine, phenylalanine, leucine and lysine contents in the fermented soy-wara ranged from 3.49 to 6.75, 21.94 to 24.41, 20.60 to 23.98, 22.11 to 27.15, 33.16 to 36.51 and 24.16 to 26.27 mg/100 g respectively. The values of thiamine, riboflavin and niacin contents in the fermented soy-wara ranged from 1.60 to 1.87, 1.44 to 1.71 and 2.21 to 2.78...
Current Research in Nutrition and Food Science Journal, 2019
This study was carried to assess the nutritional composition and heavy metal profile of Nigerian ... more This study was carried to assess the nutritional composition and heavy metal profile of Nigerian rice varieties. A total of one hundred samples consisting of twenty five samples each of four varieties of white unpolished Nigerian local rice Oryzaglaberrima (Ofada rice, Abakaliki rice, Ekpoma rice and Igbimo rice) were purchased from Ofada in Ogun State, Nigeria. Flour samples produced from the rice varieties were evaluated for nutritional (proximate, amino acids and vitamins profile analyses) qualities and heavy metal profile. Results showed (P≤0.05) that the protein contents in % ranged from 6.72±0.05 – 6.93±0.06% while the concentration (μg/g) of Ar, Pb and Cd ranged from1.30±0.05 to 1.45±0.05, 0.89±0.02 to 0.98±0.04 and 1.12±0.01 to 1.30±0.03, respectively.The protein contents were relatively high, although, all the four Nigerian rice varieties were deficient in lysine; arginine and methionine while the non-essential amino acids glycine and glutamic acid, although lysine and meth...
This paper presents thin layer modeling of ogi produced from yellow and white maize at varying so... more This paper presents thin layer modeling of ogi produced from yellow and white maize at varying soaking period and dried in the cabinet and oven at 50 ºC. The moisture decrease for cabinet dried ogi produced from white maize from 49.0 11.5%, 49.5 to 11.32%, 46.5 to 12.33% and 46.12.29%. The drying rate for both oven and cabinet dried ogi produced from yellow maize decreased from 4.6 to 0.0525 kg/min, 4.5 to 0.0513 kg/min, 4.35 to 0.049 kg/min and 4.4 to 0.047 kg/min while for oven dried ogi followed a similar trend. The experimental data obtained were fitted to five thin layer models: Newton, Page, Herderson and Pabis, Two term and Wingh and Singh models. The values obtained for ogi produced from white maize and dried in the cabinet and oven at 50 ºC for Newton model gave a lower R2, ?2, RMSE compared with respective values obtained from Page, Herderson and Pabis, two term, Wing and Singh models. The two terms model appear to be the best model among the five models used in this work ...
Background: This study was carried out to investigate the effect of smoking conditions on the qua... more Background: This study was carried out to investigate the effect of smoking conditions on the quality attributes and consumer acceptability of the smoked catfish (Clarias gariepinus). Methods: The samples were divided into four equal portions and smoked. Sample FAD: smoked with charcoal for 2 hrs at 89°C; Sample SPA: smoked with charcoal for 2 hrs 15 min at 85°C; Sample ADF: smoked with wood for 1 hr and 30 min at 120°C; Sample PAS: smoked with wood for 1 hr 45 min at 105°C. Smoked samples were analyzed for free fatty acid (FFA), thiobarbituric acid (TBA), trimethylamine (TMA), total volatile base-Nitrogen (TVB-N) and sensory scores using standard methods. Result: The results showed that the FFA values increased as the storage day increases from 2.67-5.40, 2.47-5.90, 2.83-5.23 and 2.7 -5.33 for ADF, FAD, PAS and SPA respectively from 0-day to 15 day. TBA values in this study were within the range of 0.01-0.19, 0.01-0.20, 0.02-0.19 and 0.01-0.19 for ADF, FAD, PAS and SPA respectively...
Background: This study was carried out to evaluate the quality of bread produced from wheat flour... more Background: This study was carried out to evaluate the quality of bread produced from wheat flour (Triticum aevistivum) fortified with date flour (Phoenix dactylifera L.). Methods: Bread samples were produced from blends of wheat flour and date flour at varying proportions of (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50) respectively. Proximate composition, physical, functional and pasting properties and sensory response were carried out on the bread samples. Result: The results showed that the moisture, protein, fat, fibre, ash and carbohydrate content were in the range of 8.54-16.81%, 12.71-14.59%, 1.00-1.90%, 0.98-1.39%, 3.83-4.62% and 61.59-72.32% respectively. The lightness (L*), redness (a*) and yellowness (b*) ranged 24.41-52.26%, 5.59-51.51% and 23.28-55.76%, respectively. The value for peak, trough, breakdown, final viscosity, setback, peak time and pasting temperature ranged from 1090.50-1690.50 RVU, 622.00-1158.50 RVU, 251.50-651.00 RVU, 1494.50-1816.50 RVU, 343.00-985.00...
The study assessed microbial safety and polycyclic aromatic hydrocarbon concentrations (PAHs) of ... more The study assessed microbial safety and polycyclic aromatic hydrocarbon concentrations (PAHs) of intermediate moisture smoked African giant snail (Achatina achatina) meat. Snail samples were smoked...
The study aimed at investigating the effect of storage temperatures on some quality properties of... more The study aimed at investigating the effect of storage temperatures on some quality properties of Ogi putting into consideration the peculiar situation of power supply in Nigeria. Ogi was processed using traditional method and stored at different temperatures (27±3, 5 ±2, -10±3 and -20±3oC) for a period of 12 weeks. Proximate, pH, total titrable acidity, pasting characteristics and sensory evaluation were carried out. The total titratable acidity (Lactic acid based) began to decrease as from week 2 and throughout the period of storage in ogi samples stored at ambient temperature of 27±3oC. A similar observation was noticed in the ogi stored at 5 ±2oC, while ogi stored at -10±3 and -20±3oC maintained the total titrable acidity when compared with the fresh ogi. The mean values of pH were significantly different (p<0.05) in all the storage conditions, while high pH values of 3.61±0.25 and 3.65±0.05 were recorded at week 12 of ogi stored at ambient temperature and 5±2oC respectively....
This research work was carried out to determine some physical properties of the Jatropha seed at ... more This research work was carried out to determine some physical properties of the Jatropha seed at five different moisture content levels ( 39.2, 41.5, 42.9 and 47.7%). The result revealed that the major, intermediate and minor diameter increased with increase in moisture content. A similar observation was recorded for true density and porosity of jatropha seeds for all moisture levels, unlike the bulk density which decreased with increase in moisture level. The value obtained for Sphericity were in the range of 0.82 0.85%. The coefficient of friction for mild steel, plywood, glass and aluminum increased with increase in moisture contents. A similar observation was noted for angle of repose for all moisture level. The Bio-yield point were high at moisture level 39.2 and 47.7% on longitudinal loading while a low value was obtained for bio-yield on axial loading at this moisture level. The modulus of elasticity (N/mm2) was higher on longitudinal loading compared with on axial loading. A similar observation was noticed for bio-yield stress (N/mm2) for both longitudinal and axial loading. The compressive strength of jatropha seeds on axial and longitudinal loading was higher and decreased with increase in moisture content.
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