Browsing by Author "Olatoye*, K. K., Alabi, K. P., Lawal, A. I., Oyeniyi, F. S. and Adeyemo, O. I"

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    Effects of Treatment Time and Magnetic Field Strength on Functional and Physical Properties of Shallot (Allium Ascalonicum L.) Powder Treated with Electromagnetic Field
    (International Journal of Applied Agricultural and Apicultural Research © Faculty of Agricultural Sciences, LAUTECH, Ogbomoso, 2024-12) Olatoye*, K. K., Alabi, K. P., Lawal, A. I., Oyeniyi, F. S. and Adeyemo, O. I
    Shallot, an allium species valued for their aromatic and functional properties, are prone to quality loss during processing. The effects of magnetic field strength and treatment time on functional and physical properties of electromagnetic field treated shallots powder was evaluated in this study. Shallot bulbs were treated at different MFS (8.00 to 24.00mT) and PT (5 to 25 minutes) using PEMF devices. The treated samples were oven dried (at 60°C for 5 hrs) and then milled into powder. A control sample was produced by using blanching as pretreatment. Samples were analysed for functional and physical properties such as oil absorption capacity, water absorption capacity, solubility index, and bulk density using standard methods. The results showed that oil absorption capacity, water absorption capacity, and solubility index of PEMFT-SP had the highest values at 19.00mT for 15 minutes which was significantly higher than the control indicating enhanced rehydration and flavour retentions. However, swelling capacity was highest in the control sample, suggesting differences in starch content. Colour intensity varied slightly, with the PEMF-treated samples maintaining acceptable lightness (L* values) without significant changes in redness (a*) or yellowness (b*). These findings suggest that PEMF pretreatment is a viable non-thermal method for preserving and enhancing the functional properties of shallot powder. However, studies on optimization of PEMF parameters for broader applications in spice and vegetable processing are recommended.