Browsing by Author "Akeem Olayemi Raji"

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    Nutritive value and acceptability of bread fortified with moringa seed powder
    (Elsevier, 2019-01-04) Islamiyat Folashade Bolarinwa; Tawakalitu Eniola Aruna; Akeem Olayemi Raji
    Bread is a common staple food in developing countries and many other regions of the world. It is an energy dense food with low micronutrient content. Micronutrient deficiency is increasing among children and pregnant women in Africa and other developing countries. In this study, bread was fortified with moringa seed powder at varying proportions (0 – 20%). The proximate, mineral, vitamin A content and sensory attributes of the moringa fortified bread samples were evaluated. Results of the proximate analysis showed that moringa seed powder addition significantly (p <0.05) increased the protein (8.55 - 13.46%), ash (0.63% - 1.76%), fat (7.31% - 15.75%) and fibre content (0.08% - 0.62%) of the bread samples, while the moisture (22.90% - 20.01%) and carbohydrates content (57.68% - 46.73%) of the bread decreases. The mineral contents (Phosphorus, potassium, calcium and Iron) of the moringa fortified bread also increased significantly. Vitamin A contents of the bread samples increased by 50 – 74%, as the proportion of moringa seed powder increases in the flour blends. Results of the sensory evaluation indicated that the 5% moringa fortified bread was not significantly different from the bread produced from 100% wheat flour in terms of most of the quality atributes evaluated in this study. In conclusion, fortification of bread with moringa seed powder increased both the micro and macronutrient of conventional bread. In2 addition, the moringa fortified bread was rich in Vitamin A and also acceptable to consumers at 5% fortification level.
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    Optimization of Roasting Assisted Oil Extraction from Tiger Nut Using Response Surface Methodology
    (Chemistry Africa, 2023) Akeem Olayemi Raji
    Purpose Tiger nut is a lesser known oilseed which possesses a golden colour and a nutty aroma oil with good oxidative stability. However, literature is sparse on its oil extraction enhancement using adaptable roasting technique. Methods Tiger nuts (Cyperus esculentus) were subjected to diferent roasting conditions prior to solvent oil extraction, with the objective of determining the optimal roasting condition by applying response surface methodology (RSM). The roasting temperature (120–160 °C) and roasting duration (20–60 min) were the independent variables, while the oil-yield, free fatty acid, specifc gravity, iodine value, oxidative stability, peroxide value, para-anisidine value and colour were the responses. Data obtained were analyzed using ANOVA. Results The responses ranged as follow: oil-yield (18.56–23.80%), free fatty acid (0.06–0.16%), specifc gravity (0.84–0.89 g/cm3), iodine value (0.51–1.54 i.v/wijs), oxidative stability (2.47- 6.13%), para-anisidine (0.74 -1.62 mg/L), peroxide value (1.23–3.07 meq/kg) and colour (3.44–24.04 mg/I). The responses were infuenced at p<0.05 by the roasting conditions. The generated models’ coefcients of determination (R2) ranged from 0.52–0.95. Conclusions The overlay plots of the eight responses indicated that roasting at 130 °C for 53 min would produce optimum oil-yield (23.09%) and acceptable quality characteristics (FFA; 0.10%, specifc gravity; 0.89 g/cm3, iodine value; 0.77 i.v/wijs, oxidative stability; 3.58%, Para-anisidine; 1.00 mg/l, Peroxide value; 1.33 meq/kg and colour; 17.16 mg/l