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- 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.
- 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.
- 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.
- 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.
- 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