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- ItemAntioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives(Frontiers, 2024-01-11)This study aimed to assess the antioxidant, enzyme inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives. Multi-purpose natural additives were formulated with three natural additives (sweet detar seed, ginger rhizome, and hibiscus calyx flours, as a thickener, flavourant and colourant, respectively) blends at proportions derived from the Design Expert. The additives’ synthetic counterparts were formulated with sodium carboxymethylcellulose, vanilla flavor, and red colourant at the same proportions. After that, yoghurt was produced and the additives blends were incorporated into it either in aqueous extract or flour form, yielding bioyoghurts designated multi-purpose natural additive extract-containing yoghurt (MNAE-yoghurt), multi-purpose natural additive flour-added yoghurt (MNAFyoghurt), and their multi-purpose synthetic additives-containing counterparts (MSAE-yoghurt and MSAF-yoghurt). A commercially-available bio-yoghurt served as a control. All the yoghurts were lyophilized to obtain instant bioyoghurts. Subsequently, bioactive components (total phenolics, tannins, total flavonoids and saponins), antioxidants and enzymes [alpha-amylase, alphaglucosidase, pancreatic lipase, and angiotensin 1-converting enzyme (ACE)] inhibitory activities, as well as proximate, physicochemical and sensory qualities of the bio-yoghurts were determined. The MNAE-yoghurt and MNAF-yoghurt had higher bioactive constituents, total titratable acid levels, and more potent antioxidant and enzyme inhibitory properties, but a lower pH than their synthetic counterparts and the control. The total phenolics, tannins, total flavonoids and saponins levels of MNAE-yoghurt and MNAF-yoghurt were 14.40 ± 0.24 and 16.54 ± 0.62 mg/g, 1.65 ± 0.04 and 1.74 ± 0.08 mg/g, 4.25 ± 0.03 and 4.40 ± 0.02 mg/g, 0.64 ± 0.01 and 0.66 ± 0.02 mg/g, respectively. Among the natural multi-purpose additives-containing bio-yoghurts, MNAF-yoghurt had higher bioactive constituents and stronger antioxidant and enzymes inhibitory properties. Its α-amylase, α-glucosidase, ACE, and pancreatic lipase IC50 values were 72.47 ± 0.47, 74.07 ± 0.02, 25.58 ± 2.58, and 33.56 ± 29.66 μg/mL, respectively. In contrast, MNAE-yoghurt had the highest protein (13.70 ± 0.85%) and the lowest fat (2.63 ± 0.71%) contents. The sensory attributes of all the bioyoghurts fell within an acceptable likeness range. Overall, the inclusion of multi-purpose natural additives blends enhanced the instant bio-yoghurts’ nutritional, health-promoting, and sensory qualities.
- ItemApplication of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance(Frontiers, 2024-02-21) Imam YT, Irondi EA, Awoyale W, Ajani EO, Alamu EOThis study presents a review of the application of legumes in the formulation of gluten-free foods (GFFs), with emphasis on their functional, nutritional, and nutraceutical importance. Consumption of GFF and abstinence from glutencontaining foods are the only options for managing celiac disease and gluten intolerance. Its formulation has also increased due to the increasing desire for healthy food by consumers. Recently, legume crops, such as Phaseolus vulgaris (bean), Brachystegia eurycoma (bean pod), Detarium microcarpum (sweet detar), Cetatonia siliqua (carob fruit), Cicer arietinum (chickpea), Pisum sativum (pea), Lens culinaris (lentil), and Vigna subterranean (Bambara nut) have been used in the production of GFFs. They belong to the family Leguminosae (Fabaceae), grown for their high protein content, and are the most important crop after cereals. Using legume flours as ingredients in GFFs formulation provides functional, nutritional, and nutraceutical benefits. They enhance the functional properties of GFFs, including volume, crumb, texture, and sensory qualities. They also improve the GFFs’ nutritional properties, especially protein and dietary fiber, as well as their nutraceutical properties, such as laxative, antihyperglycemic, and antioxidant properties. Hence, adding legumes to GFF formulations might be a good way to enhance their functional, nutritional, and nutraceutical properties.
- ItemComparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods(Taylor & Francis Group, 2021-02-17) Wasiu Awoyale , Hakeem Oyedele , Ayodele A. Adenitan , Emmanuel O. Alamu & Busie Maziya-DixonThe possibilities of backslopped fermentation replacing spontaneous fermentation in gari production were evaluated by comparing the functional and pasting properties of gari and the sensory attributes of the eba. Backslopped cassava mash (BCM) was produced from 75 kg of TMS13F1343 cassava roots by pre-fermenting for 96 h. The BCM was mixed with fresh cassava mash (FCM) from another 75 kg of the same variety using design expert software developed blend ratios and processed to backslopped fermented gari (BFG). Another batch of 150 kg of the same variety was processed to gari by spontaneously fermenting for 24 h, 48 h, 72 h and 96 h (SFG). All the gari samples were analysed for functional, pasting and sensory properties and physical colour using standard methods. Results showed that a significant difference (p < 0.05) exists in the whiteness, dispersibility and water absorption capacity of the 24 h SFG compared to that of the BFG. All the pasting properties of the 48 h SFG were significantly different (p < 0.05) from that of the BFG. Only the texture differentiates (p < 0.05) the 96 h SFG eba from that of the BFG eba. The outcome of this study may be used by cassava processors/value chain actors to produce an acceptable BFG of different qualities within a day, and whose quality may be comparable or better than the SFG.
- ItemDevelopment of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (Manihot esculenta Crantz) Roots.(Wiley, 2023-09-22) Alamu, E.O., Sangodoyin, O.M., Diallo, T., Kolawole, P.O., Olajide, J.O., Jekayinfa, S.O., Abass, A., Tran, T., Awoyale, W., Parkes, E. and Maziya-Dixon, B.Attiéké, made from biofortified (yellow) cassava genotypes, requires a new cooking method to minimize carotenoid degradation duringprocessing. Thus, this research is aimed at designing and building a more efficient steamer to produce high-quality attiéké frombiofortified cassava roots. Using three improved biofortified cassava genotypes (IBA141092, IBA070593, and IBA011368) obtainedfrom IITA research farms, attiéké samples were produced using traditional and developed steamers. The results show that thedeveloped steamer outperformed the traditional steamer; it was 1.5 times faster, used less fuel (2.6 times less), and had higher truecarotenoid retention. The developed steamer genotype IBA070593 had the highest true retention of 90.4 percent, while the traditionalsteamer genotype IBA0141092 had the lowest carotenoid retention of 61.9 percent and the highest in the developed steamer (62.4percent). When compared to the traditional steamer, the developed steamer had better cooking performance and a more extraordinary ability to retain carotenoids. Thus, the developed steamer is recommended for attiéké processors due to its improvedcooking performance, and using this steamer to produce attiéké from biofortified cassava will help to alleviate vitamin A deficiencyamong attiéké consumers
- ItemDevelopment of Instant Wasa-Wasa from White-Fleshed Yam Tuber(2023-09-28) AWOYALE Wasiu, SHITTU Sekinat Oyinlola, OLATOYE K. KazeemWasa-wasa is a steamed granule-like product produced from fermented yam flour and consumed immediately after production with salad, spaghetti, beans, and fish/meat pepper sauce. To extend the shelf life of wasa-wasa, there is a need to dry the steamed yam flour granules produced at a specific temperature and time, hence the need to produce instant wasa-wasa from white-fleshed yam tuber (Dioscorea rotundata). Instant wasa-wasa was produced using different steaming temperatures and times generated using a central composite rotatable design of the Design expert software, before drying. The functional and pasting properties, chemical composition, and sensory attributes of the instant wasa-wasa were evaluated using standard methods. The mean functional properties of the instant wasa-wasa are bulk density 68%, water absorption capacity 373%, solubility index 2%, swelling power 4%, oil absorption capacity 154%, least gelation concentration 9%, and dispersibility 74%. The pasting properties are peak viscosity 33 RVU, trough viscosity 18 RVU, breakdown viscosity 14 RVU, final viscosity 65 RVU, setback viscosity 47 RVU, peak time 4 minutes, and pasting temperature 54℃. The chemical composition is crude fiber 2%, starch 38%, sugar 11%, amylose 18%, moisture 5%, and ash 4%. All the sensory attributes of the cooked instant wasa-wasa were within the likeness range and not significantly different (p > .05). However, the optimum steaming temperature and time combination that will produce an acceptable and quality instant wasa-wasa is 60℃ for 16 minutes.
- ItemEffect of Packaging Materials and Storage Conditions on the Degradation of Xanthophylls in Yellow-Maize Ogi Powder(2016-08-04) Awoyale Wasiu, Maziya-Dixon Busie, Alamu E. Oladeji, Menkir Abebe,The need to evaluate the effects of packaging materials and storage conditions on the degradation of xanthophylls in yellow maize ogi powder is important due to its health implication. Ogi powder was packaged in high-density polyethylene bag (HDPE), polypropylene woven sack (PP), and polyvinyl chloride container (PVC). The samples were stored under different conditions for 12 weeks and sampled at three-week intervals for analysis using High Performance Liquid Chromatography. The result showed that the total xanthophyll content of the ogi powder was 10.39 µg/g before storage with of zeaxanthin having the highest value (6.73 µg/g) and lutein (3.66 µg/g) the least. The reduction in lutein and zeaxanthin contents was significant in the ogi powder packaged in HDPE stored at 35°C and 50% relative humidity (RH). Therefore, PVC is recommended at 34°C and RH of 54% for up to 6 weeks while HDPE may be used at 28°C and 68% RH for 9 weeks, and that of PP might be 35°C and 50% RH if the storage period is extended to 12 weeks.
- ItemEnd-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review(Taylor & Francis, 2023-07-17) Adebowale Oluwaseun Osunbade, Emmanuel Oladeji Alamu, Wasiu Awoyale, Aishat Bolanle Akinwande, Johnson Akinwumi Adejuyitan & Busie Maziya-DixonThe 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, consumers’ 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, moldable, 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 information on peri-urban consumer preferences should be studied further and correlated with the rural-urban consumer preferences for RTB products.
- ItemFUNCTIONAL AND PASTING PROPERTIES OF SUCCINYLATED COCOYAM (Xanthosoma sagittifolium) STARCH: AN INSIGHT INTO ITS POTENTIAL INDUSTRIAL APPLICATIONS(2024-09-05) Wasiu AWOYALE, Adeniyi A. OYEBANJI and Emmanuel A. IRONDIThe recent increase in starch utilization for food and other applications demands research into other potential sources of starch. Hence, starch isolated from cocoyam corm, was succinylated and the functional and pasting properties were determined, to provide an insight into its potential applications. The succinylation was done by blending the cocoyam starch (CS) with succinic anhydride (SA), using the central composite rotatable design of the Design Expert software. The succinylated and native cocoyam starches were evaluated for their functional and pasting properties using standard methods. The 39.64 g CS: 7.50 M SA succinylated starch differed significantly from the native cocoyam starch in all the functional properties except swelling power. However, a succinylated starch of comparable functional and pasting properties to that of the native cocoyam starch was produced from the blends of 100.00 g CS and 3.00 M SA. Additionally, succinylation had a significant effect on all the pasting properties of the starch samples. The pasting properties of 50.00 g CS: 3.00 M SA (except breakdown viscosity), 39.64 g CS: 7.50 M SA (except pasting temperature), 110.36 g CS: 7.50 M SA (except peak viscosity), and 50.00 g CS: 12.00 M SA (except peak viscosity) succinylated starches were significantly different from the native cocoyam starch. Therefore, the succinylated cocoyam starch could find applications as a binder, thickener, stabilizer, and emulsifier in the food industries, depending on the level of succinylation.
- ItemFunctionalandPastingPropertiesof Gari Producedfrom White- eshed CassavaRootsasA ectedbyPackaging Materials andStoragePeriods,andSensoryAttributesofthe Cooked Gari Dough (eba)(ISAKI Food Association, 2021-04-18) Wasiu Awoyale, Hakeem Oyedeleb, and BusieMaziya-DixonGari (roasted fermented cassava grits) is the most popular product consumed in West Africa and an important food product in the diet of millions of people in developing countries. The study investigated the effect of packaging materials (PM) and storage periods on the functional and pasting properties of Gari produced from white-fleshed cassava roots and sensory attributes of the cooked Gari dough (eba).Gari was produced using the standard method and packaged in a polypropylene woven sack (PP) and polyvinyl chloride container (PVC). Gari was stored for 24 weeks at room temperature and sampled at four-week intervals for functional and pasting properties, and sensory evaluation of the eba , using standard methods. The results showed that the storage periods significantly affected all the functional (except swelling power) and pasting properties of the Gari, and PM had no significant (p>0.05) effect on the functional (except bulk density) and pasting properties. Also, the PM had no significant effect on the sensory attributes of the eba except for the mouldability (p<0.05). The setback viscosity of the Gari packaged in PVC had a significant (p<0.05, r= -0.58) negative correlation with the texture of the eba. The panellists preferred all the sensory attributes of the eba made from the Gari stored in PP compared to that made from Gari stored in PVC. Therefore, packaging Gari in PP may keep most of the properties preferred by consumers when stored for up to 5 months
- ItemImpact of packaging material and storage condition on retention of provitamin A carotenoids and xanthophylls in yellow-seeded maize flour(2018-10-30) Awoyale Wasiu , Alamu O. Emmanuel, Irondi A. Emmanuel, Maziya-Dixon Busie, Menkir Abebe ,Pro-vitamin A carotenoid (pVAC) rich foods are those foods that contain substance which can be converted within the human body into retinol, and which contribute to the reduction of vitamin A deficiency diseases. Yellow-seeded maize flour is an example of such pVAC rich food. Identifying the right packaging materials and storage conditions that retain pVAC in this food is essential for their health benefits. Traditionally, maize flour is stored in different packaging materials to increase its shelf life. For instance, previous studies have shown that during storage in different food matrices, including maize grains, carotenoids are highly susceptible to degradation by temperature, light, and oxygen. The aim of this study is to investigate the effect of storage packaging materials (polypropylene woven sacks-PWS, high-density polyethylene bags-HDPE, and polyvinyl plastic containers-PPC) and storage condition (temperature and relative humidity) on retaining pVAC in yellow-seed maize flour.
- ItemInfluence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition(Frontiers, 2024-07-05) Awoyale, Wasiu, Fadeni, Funmilayo Racheal, Maziya-Dixon, BusieOgi, a traditional staple food made from submerged fermented cereal grains, is high in carbohydrates and low in protein. It is essential to conduct this research because termite flour (TF) addition may affect other quality aspects in addition to increasing protein content. Using 100 g of Ogi powder as a control sample, the chemical and phytochemical content of Ogi developed from blends of Ogi powder (OP) (50–100 g) with termite flour (TF) (10–50 g) was assessed using standard methods. The average proximate composition of the supplemented Ogi powder was 9.89% moisture, 3.87% fat, 2.59% crude fiber, 2.42% ash, 15.82% protein, and 65.41% total carbohydrates. Zinc is 3.19 mg/100 g while iron is 2.03 mg/100 g on average. Phytate (0.12 mg/100 g), oxalate (0.06 mg/100 g), saponin (0.73 mg/100 g), and tannin (0.02 mg/100 g) are phytochemical constituents. Though, supplemented Ogi powder of higher protein, ash, and iron contents than those of the control sample could be achieved by blending 50.0 g of OP with 50.0 g TF, 75.0 g of OP with 58.3 g TF, and 39.6 g OP with 30 g TF. However, blending 52.31% Ogi powder and 43.58% termite flour could produce a supplemented Ogi powder with nutritional and phytochemical constituents than those of the control sample. While the product could help lower the rate of protein-energy malnutrition, the supplemented Ogi powder’s amino acid, and carotenoid profiles need to be assessed.
- ItemInfluence of biophysical attributes and locations on the consumer acceptability of backslopped fermented gari(2024-03-20) Awoyale, Wasiu, Oyedele, Hakeem., Adenitan, A. Ayodele, Maziya-Dixon, Busie.The backslopped fermentation method was used to produce gari to reduce the variability in the sensory attributes and their composition. The relationship between the quality attributes of backslopped fermented gari (BFG) and the sensory and instrumental texture profile of the cooked dough (eba) has been reported. There is presently no information on the drivers of the consumer acceptability of the BFG based on locations. Hence, this study aimed to evaluate the influence of biophysical attributes and locations on the consumer acceptability of BFG. The BFG was produced using an established method with the traditional spontaneous fermentation used as a control in each location. The consumer acceptability of the gari samples was carried out using a well-structured questionnaire in each location, and the biophysical attributes were analyzed in the laboratory using standard methods. The principal component analysis results showed that the consumers prefer the BFG in the Tse-Hom community because of their starch and sugar contents, bulk density, and peak time. The consumer acceptability of the 24 hrs and 48 hrs BFG in the Amatta community and the 24 hrs BFG in the Ubomiri community was associated with the trough and final viscosities and sugar content of the product. Also, the gari consumers in the Obaagun community accepted the 48 hrs BFG due to the water absorption capacity, pasting temperature, and the peak time of the product. Therefore, the consumer acceptability of the BFG is attributed to its biophysical traits but differs between locations.
- ItemINFLUENCE OF EDIBLE TERMITE FLOUR SUPPLEMENTATION ON THE FUNCTIONAL AND PASTING PROPERTIES OF MAIZE OGI POWDER AND THE SENSORY ACCEPTABILITY OF THE GRUEL(University Dunarea de Jos of Galati, 2023-05-01) AWOYALE, WASIU, FADENI FUNMILAYO RACHEALOgi 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.
- ItemNutrient composition, antioxidant properties, and sensory characteristics of instant Kunu from pearl millet supplemented with African locust bean pulp(BMC, 2023-07-10) Kazeem Koledoye Olatoye, Emmanuel Anyachukwu Irondi, Wasiu Awoyale and Oluwatobi Ibukun AdeyemoKunu is a millet-based, non-alcoholic, and non-carbonated energy beverage commonly consumed in the northern part of Nigeria. The nutrients composition, antioxidant properties, and sensory characteristics of instant kunu beverage made from pearl millet supplemented with African locus bean pulp (ALBP) were evaluated in this study. Instant kunu beverage was produced with 5–25% ALBP replacement for millet and freeze-dried. A control sample was produced from 100% millet. The chemical (proximate, vitamins, minerals) and phytochemical (total phenol, flavonoids, tannin, saponin, and phytates) contents and antioxidant activities, as well as the sensory properties of the beverage, were evaluated, using standard methods. The crude fiber (3.14–4.07%), total ash (1.77–3.40%), phosphorus (12.45–15.00 mg/100 g, potassium (12.00–12.55 mg/100 g), vitamin A (0.34–1.35%), and phytochemical contents (except phytate) increased significantly as the ALBP supplementation level increased in the beverage. The ranges of phenolic, flavonoid, saponin, tannin, and phytate were 0.71–0.90, 0.35–0.86, 0.02–0.34, 0.02–0.34, and 0.83–0.62 mg/g, respectively. The antioxidant activities of the beverage also increased as the ALBP level in the beverage increased. All the beverage samples were generally accepted by the panelists, with an overall acceptability of 5.17 to 6.73. Hence, the instant kunu beverage made from pearl millet supplemented with African locus bean pulp may serve as a dietary source of essential nutrients and antioxidants for human nutrition.
- ItemNutritional and sensory properties of a maize-based snack food (kokoro) supplemented with treated Distillers’ spent grain (DSG)(Wiley, 2011-04-06) Awoyale Wasiu, Maziya-Dixon Busie, Sanni O. Lateef, Shittu A. TaofikTheeffectoftreated Distillers’ spent grain (DSG) supplementation on the nutritional and sensory properties of kokoro, a maize-based snack, was investigated. Treated DSG was used to replace 5%, 10%, 15%, 20%, 25%, 30% and 35% of maize flour. Mean water absorption capacity of DSG was 291%, swelling capacity 2.27 bulk density was 58%, oil absorption capacity 216, protein content of 27% and a total dietary fibre content 24.2%. The swelling, water and oil absorption capacities of the flour blends increased while bulk density decreased significantly. The ash, fat, protein, insoluble and total dietary fibre and total nonessential and essential amino acids contents of the flour blends increased with DSG inclusion. Processing the flour blends to kokoro slightly increased the ash, fat and protein contents, while the total nonessential and essential amino acids, total sugar and total dietary fibre decreased. The addition of DSG increased the lysine and tryptophan contents of kokoro. Although the sensory evaluation results indicate that kokoro with 5%, 10% and 15% DSG were well accepted and compared favourably with those made from whole maize for overall acceptability, it was observed that generally, there is a consumer dislike of the new product as the amount of DSG added increased.
- ItemNutritive value and acceptability of bread fortified with moringa seed powder(Elsevier, 2019-01-04) Islamiyat Folashade Bolarinwa; Tawakalitu Eniola Aruna; Akeem Olayemi RajiBread 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.
- ItemPhysicochemical, microbial, and aflatoxin analysesof selected high-quality cassava flour (HQCF) fromthe major markets of Zambia(Taylor & Francis Group, 2021-05-13) Emmanuel Oladeji Alamu, Therese Gondwe, Olalekan Ayinde, GbengaAkinwale, Pheneas Ntawuruhunga, Wasiu Awoyale, Adebayo Abass & BusieMaziya-dixonVarious quality grades of high-quality cassava flour (HQCF) are found in markets due to the rapid increase in its utilization for product development. Therefore, this study assessed the chemical, functional and pasting properties and the microbial and aflatoxin content of HQCF being sold in Lusaka markets. Nine samples of HQCF (coded CM 01 to 09) were collected from supermarkets, one major open market, and one cassava processing centre. The samples were analyzed for chemical, functional and pasting properties and the microbial and aflatoxin content using standard laboratory methods. Samples CM 01, CM 08, and CM 09 had starch content above 60%, while CM 02 to CM 07 had starch slightly above 40%. The mean value of bulk density (BD) was 0.51 ± 25.49 g ml−1, dispersibility 68 ± 2.63%, swelling power (SP) 7.84 ± 0.76%, solubility index 135.80 ± 18.8%, and water absorption capacity (WAC) 6.28 ± 32.49%. The mean value for the peak viscosity was 437.46 ± 94.12 RVU, trough viscosity 217.55 ± 27.41 RVU, breakdown viscosity
- ItemRetention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root(2018-09-30) Awoyale Wasiu, Abass B. Adebayo, Maziya-Dixon Busie,As one of the most widely consumed foods, bread is one of the most important agricultural products. Bread made from high-quality cassava flour is consumed in some parts of Sub-Sahara Africa (SSA). The bread has no pro-vitamin S carotenoids (pVAC) due to the use of artificial colorants. Consequently, there is a need for the use of pVAC rich foods for bread production. Foods that are rich with pro-vitamin A carotenoids can be converted into retinol in the human body and whose bioconversion contributes to the reduction of vitamin A deficiency diseases (VAD). VAD has caused annual loss of life in SSA, especially in Nigeria. The yellow-fleshed cassava root might contribute to the reduction of this disease. The high quality yellow cassava flour (YHQCF) produced from yellow-fleshed cassava root may contribute to the pVAC composition of bread. As a result, there is a need for the evaluation of the retention of pVAC in composite bread baked with high quality cassava flour from yellow-fleshed cassava roots
- ItemVarietal effect on the moisture adsorption isotherm of yellow-fleshed cassava root starches(IITA, 2014-06-27) Awoyale, W., Sanni, L.O., Shittu, T.A., Adegunwa, M.O., Gueye, B., Kulakow, P.The Moisture Adsorption Isotherm of three Yellow-fleshed Cassava Root Starches (YfCRS) wereo o odetermined by the static gravimetric method at temperatures of 27 C, 37 C and 42 C and wateractivities level of between 0.10 and 0.80. Data obtained were fitted to four sorption models (Peleg,2GAB, Oswin and Langmuir). The model fit was evaluated using the coefficient of determination (R ),root mean square error (RMSE) and mean percentage deviation (%E). The results showed that Peleg2model gave the best fit for predicting the moisture adsorption data of the starches (R =0.99,RMSE=0.00, %E=0.00). TMS 06/1630 YfCRS had the highest monolayer moisture (M ) while that ofoTMS 01/1368 had the lowest. The high â-carotene content of TMS 01/1368 YfCRS could beresponsible for its low M (r = -0.96), irrespective of the storage temperatures. However, all the YfCRSomight be stored for longer periods at all the temperatures since their M fall within acceptable limit forostorage stability.