Communities in DSpace

Select a community to browse its collections.

Recent Submissions

Thumbnail Image
Item
Application of Natural and Modified Additives in Yoghurt Formulation: Types, Production, Rheological, and Nutraceutical Benefits.
(Frontiers, 2023-10-30) Bankole, A.O., Irondi, E.A. Awoyale, W. and Ajani, E.O.
Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additives incorporated in yogurt may be natural or modified. The incorporation of diverse natural additives in yogurt formulation, such as moringa, date palm, grape seeds and argel leaf extracts, cornelian cherry paste, mulberry fruit and leaf powder, lentil flour, different types of fibers, lemongrass and spearmint essential oils, and honey, has been reported. Similarly, modified additives, such as β-glucan, pectin, inulin, sodium alginate, and gelatin, are also added to enhance the physicochemical, textural, sensory, and rheological properties of yogurt. Although additives are traditionally added for their technological impact on the yogurt, studies have shown that they influence the nutritional and nutraceutical properties of yogurt, when added. Hence, yogurts enriched with functional additives, especially natural additives, have been reported to possess an improved nutritional quality and impart several health benefits to consumers. These benefits include reducing the risk of cardiovascular disease, cancer, osteoporosis, oxidative stress, and hyperglycemia. This current review highlights the common types of yogurt, the production process, and the rheological and nutraceutical benefits of incorporating natural and modified additives into yogurt.
Thumbnail Image
Item
Influence of Edible Termite Flour Supplementation on the Functional and Pasting Properties of Maize Ogi Powder and the Sensory Acceptability of the Gruel
(2023-04-27) Awoyale, W. and Fadeni, F.R.
Ogi is a traditional staple food rich in carbohydrates but low in protein. The inclusion of termite flour (TF) apart from increasing the protein content could affect other attributes, thus, the need for this study. The functional and pasting properties of the Ogi samples and the sensory evaluation of the gruel, produced from the blends of Ogi powder (OP) (50-100) with termite flour (TF) (10-50), were evaluated using standard methods. The result showed that adding TF to the OP slightly reduced the water (WAC) and oil absorption capacity (OAC), and increased the bulk density, swelling power, and all the pasting properties (except the peak time and pasting temperature) of the Ogi samples. The overall acceptability of the gruel from the 100g OP (control sample) was not significantly different from that of the 75.0:1.7 and 75.0:30.0 grams of the OP and TF blends. Consequently, the inclusion of the TF in the OP may not only increase the nutritional composition as reported by other researchers but produce an acceptable Ogi gruel of good pasting properties and comparable functionality to that of the control sample, which could be achieved by blending 75.0g of OP with either 1.7 or 30.0 g of TF.
Thumbnail Image
Item
End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review
(Taylor and Francis, 2023-05-01) Osunbade, A.O., Alamu, E.O., Awoyale, W., Akinwande, A.B., Adejuyitan, J.A. and Maziya-Dixon, B.
The review attempted to evaluate the quality attributes and the preferred selected roots, tubers, and bananas (RTB) items (gari/eba, lafun, yam flour, pounded yam, boiled yam, and plantain flour) among the end-users in Nigeria’s rural, peri- urban, and urban segments. The results showed that depending on location, con sumers’ preferred quality attributes of gari in the rural area are dry, bright/shiny, white, sweet, dense, fine, cooked aroma and sour/sweet gari. Cooked yam attributes include white or cream colour, soft, sticky to the touch, non-fibrous texture, easy chewing, crumbly/friable texture, sweet taste, and pleasant odor. Stretchy, mold able, non-sticky, smooth, moderately soft/hard, and pleasant aroma is a high- quality pounded yam. Plantains fingers of medium to large size, light yellow pulp, no black marks on the peel, firm texture, a medium intensity aroma and flavor, medium sweet fruits, and a shelf-life of 7–9 days under room temperature were preferred by consumers. Consumers also prefer plantain amala which is mouldable, smooth, and stretchable. This review provides preliminary details on consumer desired attributes of the selected RTB products in rural and urban areas with a shortage of data on the peri-urban consumer preference. Thus, detailed infor mation on peri-urban consumer preferences should be studied further and corre lated with the rural-urban consumer preferences for RTB products
Thumbnail Image
Item
Influence of Processing Methods on the Sensory Acceptability of Products from Tri-selected Hybrid Plantains (Musa spp AAB) Cultivars.
(Academic journals, 2023-02-01) Anajekwu, E. O., Alamu, E. O., Awoyale, W., Amah, D., Akinoso, R. and Maziya-Dixon, B.
High-yielding and disease-resistant hybrid plant cultivars recently developed by breeders need evaluation for end-use. This study evaluated the influence of processing methods on the sensory acceptability of products (plantain chips, fried ripe plantains called “dodo” in Nigeria, boiled unripe and ripe plantains, and "amala," a dough, as it is called in Nigeria when unripe and ripe plantain flour is reconstituted in hot water) from selected hybrid plantain cultivars. Pita 26, Pita 27, Mbi egome, and Agbagba landrace cultivars were studied. Plantain pulps were subjected to frying (170°C for 2 min), boiling (100°C for 15 min), and drying (65°C for 48 h) at unripe and ripe stages before analyses. These food items were subjected to sensory evaluation. The panel of 20 people evaluated samples for texture, taste, flavor, appearance, color, stretchability, moldability, mouthfeel, and overall preference on a 9 point hedonic scale. The sensory studies showed statistically significant differences (P<0.05) between products and processing methods significantly affected the cultivars' sensory parameters and essential minerals and vitamins. Products from the Mbi egome cultivar were adjudged acceptable in terms of overall quality, followed by the Agbagba local landrace cultivar. The data in this study have shown that hybrid plantains have the potential to be used industrially.
Thumbnail Image
Item
Assessment of biochemical, cooking, sensory, and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations.
(Cell Press, 2022-11-11) Alamu, E.O., Adesokan, M., Awoyale, W., Oyedele, H., Fawole, S., Amele, A. and Maziya-Dixon, B.
Specific biochemical properties and textural attributes determine the final quality and acceptability of yam food products. This study assessed the flour and cooking qualities (boiled yam) of sixteen elite white yam genotypes (D. rotundata) grown in three locations. Fresh yam samples were cut into regular-shaped pieces and boiled using the standard procedure. Sub-samples were oven-dried at 65 C for 72 h and milled to flour. The biochemical profiling for the yam flour showed, on average, 61.35 5.15% starch, 5.35 0.15% sugar, 1.55 0.24% crude f iber, 1.91 0.31% ash, 5.65 0.66% protein, 0.33 0.02% fat and 34.87 1.94% amylose content. The boiled yam's water absorption and cooking time ranged from 0.35 to 5.17% and 7.00–18 min, with an average of 2.74% and 10.64 min, respectively. The hardness of boiled yam from the sensory assay correlated positively with the hardness of instrumental texture analysis (p < 0.001, r ¼ 0.47). In contrast, the hardness of instrumental texture had asignificant negative correlation with the chewiness of sensory profile analysis (p < 0.05, r ¼ 0.37). Likewise, water absorption correlated positively and significantly (p < 0.05, r ¼ 0.43) with the chewiness of the sensory analysis. The study shows that the sensory attributes that determine the acceptability of boiled yam could be determined using instrumental measurements to save time and cost