Browsing by Author "Shittu Rafiat"

Now showing 1 - 3 of 3
  • Thumbnail Image
    Item
    Effect of solid-state fermentation and drying methods on the physicochemical properties of flour of two plantain cultivars grown in Malaysia
    (Universiti Putra Malaysia, 2019-10) Lasekan Olaniyi; Shittu Rafiat
    The present work assessed the effect of solid-state fermentation (SSF) and drying methods [hot air drying (HAD) and hot air drying assisted by microwave finish drying (MFD)] on the physicochemical, functional and gelatinisation properties of flours of Nangka and Tanduk plantain cultivars. Drying methods and SSF did not affect the fat, dietary fibre and carbohydrate contents of the plantain flours. However, both treatments significantly affected the pH and titratable acidity of the flours. In addition, SSF coupled with MFD significantly increased the water absorption and oil absorption capacities of the flours more than the flours obtained from the hot air drying. Similar trend was observed with the swelling characteristics of the flours. Fermented and MFD flours had higher swelling power than flours obtained by hot air drying. Optical microscopy revealed that drying methods employed in the present work did not significantly alter the starch granules birefringence of the plantains.
  • Thumbnail Image
    Item
    Identification of aromatic compounds and their sensory characteristics in cassava flakes and “garri” (Manihot esculenta Crantz)
    (CyTA - Journal of Food, 2015-08-10) Lasekan Ola; Hosnas Rihana; Ng Siew; Lin Mee; Azeez Shakirah; Teoh Li; Gholivand Somayeh; Shittu Rafiat
    Cassava flakes and “garri” are some of the popular cassava products consumed in Africa, Southeast Asia, and Brazil. These products are cherished for their creamy colour and characteristic aroma. The aroma compounds responsible for the unique aroma notes of these products were evaluated by means of solid-phase micro-extraction (SPME). Results confirmed that the divinylbenze-carboxen-polydimethylsiloxane (DVB-CAR-PDMS) fibre was the most appropriate for the isolation of aroma compounds in the cassava products. In addition, the best response was attained when the extraction temperature was 60°C, equilibrium time 20 min, extraction time 10.94 min, and water addition 35%. Analysis of the odorants led to the identification of 21 compounds with an array of odour notes. However, results of the aroma extract dilution analysis (AEDA), and odour activity values (OAVs) showed that guaiacol, 3-methylbutanal, methylpropanal, and butyric acids contributed intensely to the characteristic aroma of both cassava flakes and garri
  • Thumbnail Image
    Item
    Plantain-starch: Microstructural, physicochemical, and morphological characteristics of two cultivars grown in Malaysia
    (WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, 2016-02-11) Shittu Rafiat; Lasekan Ola; Karim Roselina; Sulaiman Rabiah
    Starches isolated from mature green “Nangka” and “Tanduk” plantain (Musa paradisiaca L) cultivars grown in Malaysia were appraised for their morphological, physicochemical, and structural properties. The amylose contents of “Nangka” and “Tanduk” starches were 31.79 and 26.08% and the degree of relative crystallinity were 62.1 and 52.1%, respectively. Both cultivar starches presented an A-type diffraction pattern, which has rarely been reported for banana starches. Gelatinization temperatures evaluated by differential scanning calorimeter were higher for “Tanduk” starch than “Nangka” starch. The scanning electron micrograph of “Nangka” starch granules was larger than “Tanduk” starch with an average particle size of 38.77 and 23.91 μm, respectively. In addition, “Nangka” starch produced lower molar mass (Mw) and gyration radius (RG) compared to “Tanduk” starch.