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A Comparative Study of Energy Demand of Instant- Pounded Yam Flour Production Methods
(2014)
Traditionally, method of producing pounded yam by pounding cooked yam using pestle and mortar is time and labour consuming, thus discouraging consumption of the food among urban elite. Conversion of yam tubers to instant-pounded yam flour requires quantifiable magnitudes. Therefore, the objective of this study was to determine energy conservation potentials of the established three instant-pounded yam flour methods of production. Data were collected from nine instant-pounded yam flour producing factory using structured questionnaires, oral interview, and direct measurement of processing parameters. The data were fit into standard equations to estimate energy demand. Energy required for processing 1000 kg of yam to instant-pounded yam flour using cooking method, steaming method and wet-milling methods were 6720.15MJ, 6934.48MJ and 4296.56MJ respectively, equivalent to 6.7 MJ/kg, 6.9 MJ/kg and 4.3 MJ/kg respectively. Energy intensity for peeling, washing, slicing and packaging were 0.0055 MJ, 0.003 MJ, 0.0076 MJ and 0.2 MJ respectively, and are the same for all the methods studied. Drying consumed more than half of the total energy requirements in each method; cooking (66.26%), steaming (79.04%) and wet-milling methods (76.57%). Using energy demand as criterion, wet- milling method is recommended
Aflatoxin content and heavy metals composition of powdered pepper from selected markets in Kwara state, Nigeria
(2024-10-07) Wasiu Awoyale, Nwineh L. Zorbari, Lateef Oladimeji Sanni
Aflatoxin and heavy metal concentrations may pose health risks to pepper consumers. No research has been published concerning aflatoxin and heavy metal contamination of powdered pepper in Kwara state, Nigeria, hence the need for this study. Powdered pepper samples from various Kwara state markets (Offa, Oja-Oba, Ganmo, Shao, Elemere, and Malete), were analyzed using standard methods for aflatoxins B1 (AFB1), B2 (AFB2), G1 (AFG1), and G2 (AFG2), and lead, cadmium, copper, and arsenic. A laboratory-prepared sample was used as the control. The samples’ mean AFB1 was 2.86 μg/kg, AFG1 4.34 μg/kg, AFB2 2.03 μg/kg, and AFG2 1.88 μg/kg. In general, the levels of aflatoxin in the powdered pepper samples were found in the order of AFG1 > AFB1 > AFB2 > AFG2. The samples’ aflatoxin concentration is less than the US Food and Drug Administration’s (20 μg/kg) contamination threshold. The FDA’s guideline for lead level in food, which is 0.1 mg/kg, was surpassed by the lead concentration, which varied from 1.84 to 3.45 mg/kg. The range of arsenic concentration was 10.18-22.68 mg/kg, which is higher than the World Health Organization’s recommended limit of 0.0003 mg/kg. The copper concentration met the FDA’s 10-mg/kg threshold, which ranged from 2.66 to 4.42 mg/kg. The study’s findings demonstrate the need for a monitoring and education programme in Kwara state to ensure the public’s safety while consuming powdered pepper.
Anti oxidative potentials and storage stability of pasteurised mixed fruits juices from pineapple and bitter orange
(Food Bioscience, 2022) Akeem Olayemi Raji , Olubumi Florence Adebayo , Saheed Mayowa Sanusi
Humans are daily exposed to free radicals from various sources causing degenerative diseases, but can be prevented by daily intake of natural antioxidants. Bitter orange is an underutilized anti-oxidants source which can help in curbing degenerative diseases, if its consumption is encouraged by masking its bitterness or sourness with a natural sweetening pineapple. Pasteurized mixed fruits juices from various percentage of bitter orange and pineapple (0:100, 25:75, 50:50, 75:25 and 100:0%) were produced using standard procedures, stored at ambient condition and analyzed monthly for a period of six months. Their physicochemical properties, antioxidant activities, sensory properties and microbial load were carried out using standard procedures. Data obtained were analyzed using ANOVA. The pH, obrix, titratable acidity, vitamin C, total carotenoid, total antioxidant, DPPH, total phenolic, reducing power ranged from 2.43 to 4.34, 10.66–15.40 obrix, 0.08–0.86 mg/g, 0.10–0.45 mg/g, 0.03–0.98 mg/g, 0.25–1.01 mg/g, 14.95–91.28%, 0.10–0.28 mg/g, 0.11–1.64 mg/g respectively. The colour, taste, aroma, mouth feel and overall acceptability varied from 6.53 to 7.63, 4.42–8.16, 6.21–7.47, 4.63–7.89 and 5.21–7.89 respectively. The percentage of mixing and length of storage had significant influenced on all the aforementioned parameters at 95% confidence level. Juice sample having 25% of bitter orange and 75% pineapple was the most preferred by panelists, possessing high anti oxidants capacities and better keeping quality, while the quality of the product was acceptable up to 4 months without adding synthetic preservative at room temperature.
Anti oxidative potentials and storage stability of pasteurised mixed fruits juices from pineapple and bitter orange
(Food Bioscience, 2022) Akeem Olayemi Raji , Olubumi Florence Adebayo , Saheed Mayowa Sanusi
Humans are daily exposed to free radicals from various sources causing degenerative diseases, but can be prevented by daily intake of natural antioxidants. Bitter orange is an underutilized anti-oxidants source which can help in curbing degenerative diseases, if its consumption is encouraged by masking its bitterness or sourness with a natural sweetening pineapple. Pasteurized mixed fruits juices from various percentage of bitter orange and pineapple (0:100, 25:75, 50:50, 75:25 and 100:0%) were produced using standard procedures, stored at ambient condition and analyzed monthly for a period of six months. Their physicochemical properties, antioxidant ac tivities, sensory properties and microbial load were carried out using standard procedures. Data obtained were analyzed using ANOVA. The pH, obrix, titratable acidity, vitamin C, total carotenoid, total antioxidant, DPPH, total phenolic, reducing power ranged from 2.43 to 4.34, 10.66–15.40 obrix, 0.08–0.86 mg/g, 0.10–0.45 mg/g, 0.03–0.98 mg/g, 0.25–1.01 mg/g, 14.95–91.28%, 0.10–0.28 mg/g, 0.11–1.64 mg/g respectively. The colour, taste, aroma, mouth feel and overall acceptability varied from 6.53 to 7.63, 4.42–8.16, 6.21–7.47, 4.63–7.89 and 5.21–7.89 respectively. The percentage of mixing and length of storage had significant influenced on all the aforementioned parameters at 95% confidence level. Juice sample having 25% of bitter orange and 75% pine apple was the most preferred by panelists, possessing high anti oxidants capacities and better keeping quality, while the quality of the product was acceptable up to 4 months without adding synthetic preservative at room temperature.
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, 2022-07-09) 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 fiber, 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 a significant 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.
Awoyale Wasiu, Maziya-Dixon Busie, Sanni Lateef , Shittu Taofik Akinyemi
(WFL, 2010-11-04)
The effect of distiller’s spent grain supplementation on the nutritional and sensory properties of amala, a popular traditional thick paste of yam (Dioscorea alata or D. rotundata) consumed with preferred soup, was investigated. Pre-treated distiller’s spent grain was used to replace 5%, 10%, 15%, 20%, 25%, 30% and 35% of yam flour as a protein and dietary fibre supplement. Processing of the flour blends to amala significantly (p≤0.05) increased its fat, total sugar, starch and total content of dispensable and indispensable amino acids while the ash content was slightly reduced. Addition of distiller’s spent grain to the flour blends quantitatively and qualitatively increased the protein content of the amala products. Quantitatively, the protein content increased from 6.86% for 100% yam to 14.69% for 65% yam:35% distiller’s spent grain, with a mean of 10.77%. Qualitatively, the tryptophan content increased from 0.08 g/100 g sample for 90% yam:10% distiller’s spent grain to 0.14 g/100 g sample for 65% yam:35% distiller’s spent grain. The methionine content increased from 0.09 g/100 g sample for 95% yam:5% distiller’s spent grain to 0.25 g/100 g sample for 65% yam: 35% distiller’s spent grain. The insoluble dietary fibre content of the amala products increased while the soluble dietary fibre content was reduced as distiller’s spent grain increased in the blends. The mean insoluble dietary fibre content of the amala products was 9.17% with a range from 7.56% (100% yam) to 11.54% (65% yam:35% distiller’s spent grain). The mean soluble dietary fibre content was 0.75% with a range from 0.62% (65% yam:35% distiller’s spent grain) to 0.85% (100% yam). However, sensory evaluation indicated that amala from 5%, 10% and 15% distiller’s spent grain substitution levels was well accepted and compared favourably with that of whole yam flour.
Beta-carotene retention, physical, phytochemical and storage characteristics of value added snacks from pigeon pea and yellow-fleshed cassava
(2024)
Yellow-fleshed cassava, an improved breed, has the ability to alleviate vitamin A deficiency and enhance some immune responses, but a dearth of protein makes it inadequate in the diet. In this study, a value-added snack was prepared by incorporating fermented pigeon pea (FPP) (0–45%) and yellow-fleshed cassava flours (YFCF) (55–100%), after which the pasting profile, β-carotene retention, proximate, phytochemical, color, sensory, and storage properties were evaluated. Incorporation of FPP reduced the peak viscosity (565.83–258.17 RVU) of the flour and the β-carotene (5.14–0.50 μg/g), phytate (0.66–0.32 mg/g) and color parameter L* (39.78–30.33) of the snack, while there were consequential increases in the protein (1.98–9.59%), total phenol (0.15–1.68 mg GAE/g), and brown index (60.22–69.67). All the supplemented snacks generally had higher taste and flavor ratings than unaugumented snacks (YFCF). The β-carotene retention and hardness of the snacks decreased during storage. The formulated snacks were shelf stable in polyethylene pouches for a period of 30 days at ambient conditions (30 ± 2 ◦C) without any marked loss of physicochemical, rancidity, and microbial qualities. Thus, nutrients enhanced, shelf stable and acceptable snacks were developed.
Breeding and end‑use quality traits of roots, tubers, and bananas (RTB) crops for authentic African cuisines—a review
(Springer, 2024-07-15) Emmanuel Oladeji Alamu · Michael Adesokan · Wasiu Awoyale ·
The breeding of improved varieties of root, tuber, and banana (RTB) crops has led to the release of several varieties with excellent agronomic performances, such as high yield and disease resistance. However, farmers and end users have hampered the adoption of these improved varieties of RTB crops over the years due to their processing capacity and final product quality. Across the RTB crops, the key quality and adoption criteria differ for different products. The vital quality traits that can enhance the adoption of these improved varieties have been identified for cassava, yam, and banana/plantain. Some significant traits cassava farmers and consumers prefer are early-bulking, non-bitter roots, in-ground storability, drought tolerance, good pounding capabilities, and excellent cooking and sensory qualities. The acceptance of improved yam varieties is driven by good yield, resistance to pests, good cooking quality, and admirable textural attributes for both boiled and pounded yams. Also, for banana/plantain Musa spp., farmers and end users prefer varieties with appealing sensory properties and good agronomic attributes. Farmers’ and end-users’ most desired traits are high yields, good cooking qualities, and climate resilience. Though the quantification of some of these quality traits is challenging, the synergized work of breeders and food scientists with the use of standardized protocols during the breeding, selection, and evaluation stages will enhance the production of cultivars that will meet the preferences of all stakeholders along the food product value chain of the RTB crops.
Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production: Biophysical, and textural attributes approach.
(Frontiers, 2022-08) Awoyale W., Oyedele H., Adesokan M., Alamu E. O., and Maziya-Dixon B.
The use of the biophysical and textural attributes of gari/eba to determine the possible substitution of an adopted cassava variety (TMBE419) with the improved genotypes from the breeding program was evaluated in this study. Standard methods were used for the characterization of the biophysical and textural attributes of the gari/eba from di􀀀erent cassava roots. It was observed that the mean of the biophysical attributes of the gari is swelling power (SWP) 12.46%, dispersibility 59.70%, water absorption capacity (WAC) 474.60%, peak 355.82 RVU, breakdown 111.02 RVU, and final 423.07 RVU viscosities, peak time 4.91min, pasting temperature 80.14◦C,moisture content 3.92%, ash content 0.98%, starch content 71.98%, amylose content 31.47% and cyanogenic potential (CNP) content 0.47mg HCN/kg. There were significant di􀀀erences (p < 0.05) in all the biophysical attributes of the gari samples. The instrumental texture attribute of the eba is hardness 40.46 N/m2, mouldability 0.93, and stretchability 1.04. The sensory texture attributes depict that all the eba was moderately soft, sticky, and mouldable. Significant di􀀀erences (p < 0.05) exist in the instrumental and sensory texture attributes of the eba samples. The PCA shows that gari made from TMS14F1285P0006 and TMS13F1053P0010 genotypes may have similar behavior in terms of dispersibility, SWP, and peak and breakdown viscosities to that of the TMBE419 variety. Also, the stickiness of the eba prepared from the TMS14F1285P0006 and TMS13F1053P0010 genotypes may be the same as that of the TMBE419 variety. Therefore, TMS14F1285P0006 and TMS13F1053P0010 genotypes may be good replacements for producing gari/eba in place of the TMBE419 variety.
Cassava Pectin and Textural Attributes of Cooked gari (eba) and fufu Dough
(IntechOpen, 2022-12) Wasiu Awoyale, Kazeem K. Olatoye and Busie Maziya-Dixon
The textural attributes of cooked gari (eba) and fufu dough may be affected by the pectin content of the cassava roots; thus, exploring the interaction between pectin and the texture attributes of processed products such as gari and fufu may assist the processors and consumers of the product. The pectin and starch contents, and the composition of the amylose/amylopectin ratio, influence most of the textural changes in roots and tubers during processing, and subsequent preparation for consumption. The textural characteristics of the cooked gari (eba) and fufu dough that may be influenced by the pectin content of the cassava roots include hardness, adhesiveness, gumminess, and moldability/cohesiveness. However, there is presently little or no information on the direct relationship between the pectin content of different cassava varieties and the textural attributes of the cooked gari and fufu dough; therefore, there is a need to evaluate the effect of pectin in different cassava varieties on the textural attributes of cooked gari and fufu dough. This will guide gari and fufu producers on the right varieties to be used for gari and fufu to maintain the textural characteristics of the cooked gari and fufu dough preferred by the consumers.
Chemical and Sensory Characteristics of Extruded Snack from Selected Aerial Yam (D ioscorea Bulbifera ) Cultivar and African Breadfruit ( Treculia Africana ) Seed
(2021)
Chemical composition and consumer acceptability of cookies flavoured with vanilla - aidan(Tetrapleuratetraptera) blends
(2020)
Aidan is an underutilised spice with characteristic fragrant and pungent aromatic odour, similar to vanilla flavour. Chemical composition and consumer acceptability of cookies flavoured with vanilla-Aidan blends were investigated. Aidan pulp was milled and substituted for vanilla powder (25-100%) in cookies formulation. Cookies were characterised for chemical contents and sensory properties using standard methods and panellists test. Data were analysed using ANOVA at 0.05. The study revealed that chemical contents, (except carbohydrate and metabolizable energy) and sensory properties of cookies significantly improved with increase in addition of Aidan. Moisture content of the cookies ranged between (1.83-3.77%), crude protein (9.83-12.86%), ash (0.55-0.71%), fat (0.98-1.29%), fibre (0.35-0.46%), carbohydrate (81.35-86.45%) and metabolizable energy (380.60-393.94 kcal). Mineral content was significantly influenced, with phosphorus content ranging between (64.00-142.67mg/100g), iron (2.62-6.53 mg/100g) and zinc (3.80 mg/100g- 4.47 mg/100g). The ranges of tannin, phytate, flavonoid and phenolic compounds in mg/100g were 0.07-0.08, 0.17-0.23, 0.53-0.82 and 0.76-1.53 respectively. Mean scores for cookies appearance, taste, aroma, crispness and over all acceptability ranged between 7.23-8.17, 7.30-7.87, 7.33-8.07, 7.20-7.80 and 7.72-8.31, respectively. Panellists accepted sample with 3 g (75%) of Aidan and 1 g (25%) of vanilla the most. Acceptable cookies with good nutritional composition can be produced, using vanilla-Aidan blends as a flavouring agent.
Chemical, Microbial and Sensory Properties ofImproved Shea Butter during Ambient Storage
(Asian Journal of Agriculture and Food Sciences, 2015) U. I. Ibanga, A. Raji, A. K. Oladele and C. Isinguzo
Manually extracted improved shea butters are vegetable fat from parboiled, fried, toasted and boiled shea kernel streated by clarification and deodorization with citric acid solution and coconut essence. They were packaged in transparent plastic containers and stored on the laboratory shelf at 28±2oC for four months. Sensory changes were monitored biweekly and peroxide and microbial changes were monitored weekly using standard methods. Unlike the traditionally processed shea butter which was not treated with citric acid and had an optimal sensory acceptability of two weeks, sensory attributes of improved shea butter samples improved during storage. There were neither noticeable microbial growths nor rancidity. Treatment with citric acid solution and coconut flavour thuspreserved the sensory attributes and keeping quality of improved shea butter at ambient storage.
Comparative evaluation of anti-oxidative potentials of fermented locust bean condiment and its moringa fortified variant
(African Journal of Biotechnology, 2017) Gibson L. Arueya, Maimuna Sani and Akeem Olayemi Raji
The need to boost daily intake of natural antioxidants to combat free radicals causing degenerative diseases has become more imperative. Fermented locust bean condiment was fortified with moringa leaf powder (rich in antioxidants) at 20, 30 and 50% substitution levels. Proximate composition, phenolic content, total flavonoid, reducing power, and the sensory properties of the condiments were determined using standard methods. Data obtained were analyzed using analysis of variance (ANOVA) at p≤0.05 and compared with catechin as standard. Possible correlations between trends in the proximate components and antioxidative properties were examined. Proximate components of the fortified condiments: Moisture (6.92 to 7.17%), crude protein (39.23 to 42.91%), crude fibre (5.21 to 5.63%), total ash (4.24 to 6.27%), and carbohydrate (12.21 to 16.31%) compared favorably in most parameters with those of the unfortified. The phenolic content, total flavonoid, and reducing power of the fortified condiments (with rising substitution level (p≤0.05)) increased significantly ranging from 13.5 to 20.20, 5.35 to 18.3, and 10.6 to 22.1 µg/g, respectively at concentration of 1000 µg/g. Apparently, crude fibre and ash contents correlated positively with reducing power potential across several concentration gradients. Mean sensory scores [taste (5.00 to 5.29) and mouth feel (4.86 to 5.43)] for the fortified variant was not significantly different from those of the control. Condiment fortified with 20% moringa leaf exhibited the highest antioxidant capacity among the samples and may be a sustainable means of meeting the recommended daily requirement of antioxidants among the populace.
COMPARATIVE EVALUATION OF DAIRY WITH VEGETABLE BASED (SESAME, GROUNDNUT AND SOYBEAN) YOGHURTS
(2016)
Sesame, soybean and groundnut are important oil and protein rich seed. One important processing method to enhance their consumption is the production of vegetable based yoghurt. Fresh samples of sesame, soybean and groundnut were processed into their individual milk extract and inoculated to form respective vegetable yoghurt with addition of sweetener. The yoghurt samples were analyzed and compared with reconstituted full cream milk powder (FCMP) based yoghurt for their chemical composition, microbiological and sensory qualities using standard methods. The protein content of FCMP was 3.48% and vegetable based yoghurt ranged between 3.18 to 3.36% and there was no significant difference (p˂ 0.05) among them. The Carbohydrate content of FCMP was the lowest (3.19%), the value obtained for the vegetable yoghurt ranged between 4.99 and 6.44%. The fat content of FCMP (2.5%) was not significantly different (p˂ 0.05) from groundnut (2.38%) and sesame (2.4%) based yoghurt. The pH of the yoghurt varied between 4.08 in soybean to 4.34% in groundnut. The sensory evaluation also showed that there was no significant difference (p˂ 0.05) among the vegetable yoghurts in aroma, viscosity, taste and overall acceptability. Microbiological examination revealed that the yoghurt samples were within minimum acceptable standards
COMPARATIVE EVALUATION OF DAIRY WITH VEGETABLE BASED (SESAME, GROUNDNUT AND SOYBEAN) YOGHURTS
(2016)
Comparative Evaluation of Some Properties of Chicken and Japanese Quail Eggs Subjected to Different Storage Methods
(Poultry Science Journal, 2018) Dada TO, Raji AO, Akinoso R & Aruna TE
This study investigated the potential effects of egg quality indices at 95% confidence level in order to minimize quality loss during different storage conditions. The chicken and quail eggs’ quality indices including weight, albumen index, yolk index, Haugh index in fresh eggs as well as after storing in moist sawdust, oil, and refrigerator were measured for six weeks. The results revealed that storage conditions significantly influenced the eggs quality indices. Eggs’ weight, albumen index, yolk index, Haugh unit, pH, and total plate counts varied respectively from 59.41 to 66.12g, zero to 0.12, zero to 0.52, zero to 88.19, 7.31 to 8.52, and zero to 2.56×10 cfu/mL in chicken eggs while it was 9.25 to 10.39g, zero to 0.16, zero to 0.47, zero to 91.86, 7.28 to 9.42, and zero to 2.56×10 cfu/mL for quails. Based on the various eggs storage quality indices evaluated on eggs stored under different conditions, quail eggs stored in oil were able to retain their interior quality than in other storage conditions, while chicken eggs stored in the refrigerator had better retention of quality than in other storage conditions at the end of the six-week storage period.
Compliance of commercial bread to safety standards in the Ilorin metropolis
(Kwara State University, 2023-06-01) Awoyale, W., Dairo, O and Olatoye, K.K.
Potassium bromate (KBrO3) becomes important in bread as a flour-enhancing agent as it gives fine and uniformly sized pores, but has been confirmed by the International Standard Organization to be carcinogenic, hence, its ban for bread production globally. This study was conducted to determine the level of compliance with the ban on KBrO3 and the possible heavy metal contamination in bread within the Ilorin metropolis. Thirty (30) different brands of bread were purchased randomly in the rural, peri-urban, and urban areas within the Ilorin metropolis and evaluated for KBrO3 and heavy metals [copper (Cu) and lead (Pb)] contents using standard methods. The results revealed that the KBrO3 content ranged from 1.09 - 3.25 mg/kg in rural areas, 1.43 - 3.11 mg/kg in peri-urban areas, and 1.67 - 3.04 mg/kg in urban areas. The copper content is 0.13 - 0.85 mg/kg in the rural area, 0.25 - 0.75 mg/kg in the peri-urban area, and 0.03 - 0.79 mg/kg in the urban area. The lead content of the bread samples ranged between 0.23 mg/kg and 0.43 mg/kg for the rural area, 0.29 mg/kg and 0.43 mg/kg for the peri-urban area, and 0.24 - 0.52 mg/kg in the urban area. The potassium bromate content of the bread samples was higher than the United States Food and Drug Agency (UN FDA) and the National Agency for Food and Drug, Administration and Control (NAFDAC) regulatory standard of 0.02 mg/kg, while that of the copper and lead were below the NAFDAC regulatory standard of 1 mg/kg and 1.5 mg/kg respectively. Therefore, the relevant regulatory agencies in Nigeria must establish stricter standards for the manufacturing of bread and carry out routine inspections of bakeries to ensure that bakers are not violating the law and that the environment and even the materials they use are free of any contamination for the safety of the consumers.
Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties
(Taylor & Francis Group, 2022-01-04) Wasiu Awoyale, Hakeem Oyedele, Ayodele A. Adenitan, Michael Adesokan, Emmanuel O. Alamu & Busie Maziya-Dixon
There is little or no information on the relationship between the quality of fufu flour and the textural attributes of cooked dough. Quality attributes of flour were therefore correlated with the sensory texture profile analysis (STPA) and instrumental texture profile analysis (ITPA) of the dough produced from six cassava varieties. Results showed that the water absorption capacity (WAC) of flour had a positive correlation (p < .05, r = 0.90) with the STPA moldability of the cooked dough and a significant negative correlation (p < 0 .05, r = −0.94) with its STPA. The correlation between the STPA hardness of cooked dough and the bulk density of flour was positive and significant (p < .01, r = 0.94) but not significant between the ITPA of cooked dough and the quality attributes of flour. The textural attributes of the eba produced from the TMEB419 variety were hardness and moldability, those for TMS13F1020P0001 were stretchability, gumminess, hardness, and adhesiveness, and those for NR14B-218, TMS13F1153P0001, NR1741, and IITA-TMS-IBA30572 were moldability and stretchability. The information provided in this study might help in the breeding of cassava varieties that would be acceptable to end-users in terms of the quality characteristics of flour and the textural attributes of cooked dough.
Correlation of the textural attributes and consumer acceptability of ojojo as influenced by different frying temperatures and times
(Nigeria Institute of Food Sciencew & Technology, 2023-06-14) Wasiu Awoyale, Lateefat O. Saliu and Kazeem K. Olatoye
No attention has been given to the frying temperature and time of Ojojo-a fried Dioscorea alata ball, as they affect the textural attributes, thus, the need for this study. The Dioscorea alata tuber was processed into flour and then to Ojojo using different frying temperatures and times (180°C for 4 minutes, 160°C for 3 minutes and 170°C for 5 minutes), and the Dioscorea alata yam Ojojo was used as the control sample. The consumer preference for the Ojojo produced from the frying temperature and time of 170oC for 5 minutes compared to the control sample in all the locations may be attributed to the hardness and adhesiveness of the Ojojo. Therefore, Dioscorea alata tuber can be processed into flour and used for the production of Ojojo at a frying temperature and time of 170oC for 5 minutes, to reduce the drudgery involved in the use of Dioscorea alata yam tuber.

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