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- ItemInvestigating the relationship between cooking time, dry matter, and sensory attributes of boiled cassava.(2025-03-04) Osunbade O.A., Alamu E.O., Awoyale W., Adesokan M., Nwaoliwe G., Akinwande B.A., Adejuyitan J.A., Lung’aho M. and Maziya-Dixon B.Cassava is a major staple food in many tropical regions, but certain varieties remain hard and difficult to chew even after boiling, making them less appealing to consumers. Preferences generally lean toward cassava roots that cook quickly and possess a sweet taste. This study explored the relationship between cassava’s dry matter content and optimal cooking time (CT), specifically examining how these factors relate to sensory attributes like softness and chewability. Twenty cassava varieties, aged 10 to 12 months, were freshly harvested from the International Institute of Tropical Agriculture (IITA) research farm in Ibadan. After harvesting, the roots were peeled, washed, diced and then boiled. Standard procedures were used to evaluate each variety’s cooking time, dry matter content and sensory properties. The sensory assessment focused on the softness and chewability of the cassava roots, both are key attributes that influence consumer satisfaction. The results indicated that most sweet cassava varieties with a dry matter content above 35 % cooked within 25 minutes or less, achieving a soft texture with easy chewability. Statistical analysis using Pearson’s correlation coefficient revealed a strong positive relationship between sensory softness (r > 0.94) and chewability (r > 0.81) in varieties that had a CT of 25 minutes or less indicating that the softer a cassava variety is, the more chewable it is. This correlation underscores that dry matter content and cooking time are significant predictors of sensory quality in boiled cassava. This study emphasizes that cassava varieties with high dry matter content and shorter cooking times are not only easier to cook but are also better suited as a primary energy source in regions where cassava is a dietary staple. Consumers prefer varieties that cook quickly and have a soft, easily chewable texture, providing important insights for cassava breeding and selection programs. By focusing on these qualities, cassava breeders can develop varieties that meet consumer demands, enhancing the appeal of cassava as a food source. This research supports ongoing efforts to improve cassava quality, ensuring that it remains a versatile and desirable staple crop in the tropical regions where it plays a critical role in the diet.
- ItemInfluence of fermentation on carotenoids and the sensory appeal of a solid-state fermented biofortified cassava product.(Nigerian Institute of Food Science & Technology, 2024-10-22) Oyafajo L.A., Sanni L.O., Shittu T.A. Kareem S. and Awoyale W.The introduction of biofortified cassava (BC) varieties was aimed at addressing vitamin A deficiency identified in sub-Saharan African countries. However, the challenges lie in preserving the carotenoids during the processing of BC roots due to the susceptibility of carotenoids to degradation. This study focused on investigating the impact of fermentation conditions on the retention of carotenoids and the sensory appeal of its gari and its cooked dough, eba, using Hedonic and just-about-right (JAR) scales. The solid-state fermented samples consistently retained high levels of trans isomer of beta carotene after 48 h in samples subjected to daylight conditions as well as those in a dark environment. Additionally, a negative correlation was observed between the percentage retention of total beta carotene and the yellowness of the fermented samples. The fermentation time had a significant (p<0.05) effect on the sensory attributes on the hedonic scale. The colour, aroma, moldability, and texture of eba, were significantly (p<0.05) affected by the light exposure during fermentation. The texture and overall acceptability were significantly (p<0.05) influenced by the fermentation time when assessed using the JAR scale. In conclusion, carotenogenesis was achieved during the solid-state fermentation of biofortified cassava, and the most bioactive isomer of beta-carotene was optimally retained.
- ItemEffects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo).(2024-08-22) Awoyale W, Saliu L.O. and Sanni LO.Ojojo is a fried food made by grating Dioscorea alata tuber, adding salt and spices, and deep-frying in hot oil. However, the frying temperature and time have not been studied, as they affect the textural attributes and consumer acceptability. In this, Dioscorea alata tuber was processed into flour and then fried into Ojojo with different frying temperatures and times (180℃ for 4 min, 160℃ for 3 min, and 170℃ for 5 min) and fresh Ojojo was used as a control sample. The sensory and instrumental texture attributes were assessed using a well-structured questionnaire with 20 panelists and a texture analyzer, respectively. In contrast, consumer acceptability was assessed in three locations (Safari, Malete, and Ilorin) using 50 respondents per location. No significant differences were found in the textural attributes of Ojojo samples except for sensory gumminess. Consumer acceptability varied significantly between the other two locations and Ilorin, with instrumental adhesiveness and hardness being key factors. The consumer acceptability of the Ojojo produced from 160℃ for 3 min and 170℃ for 5 min was attributed to the instrumental adhesiveness and hardness. The study suggests that fresh Dioscorea alata tuber can be processed into flour and used for Ojojo production at frying temperatures and times of 160℃ for 3 min or 170℃ for 5 min, to reduce the drudgery involved in using fresh Dioscorea alata tuber.
- ItemImpact of magnetic field strength and pretreatment times on quality of pulsed electromagnetic field treated shallot (Allium ascalonicum L.) Powder(Agriculture, Food and Natural Resources Journal, 2024-08-18) Kazeem Koledoye OLATOYE1* Funmilola Susanna OYENIYI1 , Funmilayo Racheal FADENI1 , Adetunji Ismael LAWAL2 & Maimuna SANI1Shallot is a spice vegetable that belongs to the allium group like onion, with a stronger aroma and appetising taste, but could leach during blanching. The effects of different magnetic field strengths (MFS) and pretreatment times (PT) on the quality of Pulsed Electromagnetic Field Treated Shallot Powder (PEMFT-SP) and the sensory properties of Smoked Meat (Soya) spiced with PEMFT-SP were evaluated. Shallot bulbs were treated at different MFS (8.00 to 24.00mT) and PT (5 to 25 minutes) using PEMF device. 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 chemical and sensory properties using standard methods. Chemical and organoleptic quality of PEMFT – SP were significantly varied with MFS and PT. Vitamin contents of PEMFT-SP had the highest retention at 24.00mT for 10 minutes. Mineral content of the SP samples was significantly higher than the control. Antioxidant capacity of the PEMFT-SP had the highest retention at 13.50mT for 20mins. Except for phytate, blanching as a pre-treatment was more effective than PEMF (8.00 to 30.00mT for 5 to 25mins) in the reduction of antinutritional properties. Sensory panellists judged the PEMFT-SP at MFS 24.00mT for 10 minutes to be of best acceptability. Therefore, pretreatment of SP with PEMF retained the vitamins, minerals and antioxidant content. However, studies on optimization of MFS and PT for PEMF-treatment of shallot or similar species are recommended.
- ItemInfluence of Fermentation Period on the Quality of Wild Yam (Discorea Villosa) Flour(ASRIC Journal on Agricultural Sciences, 2022-10-23) Raji Akeem Olayemi, Aruna Tawakalitu Eniola, Afolayan Oluwadamilola Adeola, Sanusi Saheed Mayowa and Sani MaimunaGreater utilization of wild yam is limited due to the presence of some anti-nutritional factors. Submerged fermentation is a simple traditional method of detoxifying food substances. Yam slices were blanched and fermented at ambient condition with intermittent changing of water at three days interval for 15 days (0, 3, 6, 9, 12, and 15 days). Six samples obtained were dried at 60°C for 8 hours. The proximate compositions, anti-nutritional factors and functional properties were determined using standard methods. Data obtained were analysed using ANOVA. The proximate compositions of the samples were moisture (6.60-10.26%), protein (13.71-23.70%), fat (5.40-7.18%), crude fibre (2.61-9.60%), ash (0.50-3.17%) and carbohydrate contents (56.73-62.60%). The saponin, tannin, oxalate contents decreased from 3.47-2.20%, 0.36-0.20% and 0.001-0.002% respectively. Bulk density and water absorption capacity decreased from 6.43-4.80g/ml and 0.40-0.19g/ml respectively. The pasting properties obtained were peak viscosity (354.08 - 88.92 RVU), trough (70.00-277.58 RVU), set back (109.42-567.17 RVU), final viscosity (231.25 - 844.75 RVU), peak time (6.87 - 7.00 mins) and pasting temperature (52.55 - 84.70°C). Fermentation improved the yam flour quality and reduced its anti-nutritional factors, but should be limited twelve days due to decreasing functional properties, most especially the bulk density Keywords: Wild yam, submerged fermentation, detoxification, functional properties, nutritional quality