Scholarly Publication
Permanent URI for this collection
Browse
Recent Submissions
Now showing 1 - 5 of 84
- ItemEffect of High-Quality Cassava Flour Inclusion on the Profitability and Sensory Acceptability of Pastry Products(Faculty of Science, Federal University Dutse, Jigawa State – Nigeria, 2025-12-03) Awoyale, W., Ijelu, W.A., Olatoye, K.K., Ademokoya, A.A., Sani, M., Opatola, P.O., Ishola, H., Abdulrasaq, A.O., Akosile, F. and Nofiu, N.B.The demand for wheat flour in Nigeria is expected to rise due to the increasing consumption of pastries. A study was conducted to assess the profitability and sensory qualities of doughnuts, cookies, and chin chin made from wheat and high-quality cassava flour (HQCF). HQCF was mixed with wheat flour in varying ratios (5, 10, and 15%), with 100% wheat flour as the positive control and HQCF as the negative control. Profitability was calculated using a standard method, while sensory acceptability was evaluated by fifteen (15) panelists using a structured questionnaire. The results showed that all composite products made from wheat and HQCF are profitable. The cookies made with 5%, 10%, and 15% HQCF generated profits of 143%, 163%, and 297%, respectively. The doughnuts made with 5%, 10%, and 15% HQCF yielded profits of 24.96%, 40.37%, and 47.98%, respectively. The chin-chin made with 5%, 10%, and 15% HQCF produced profits of 5.03%, 17.94%, and 22.08%. Sensory evaluation showed that cookies, chin-chin, and doughnuts made with 5-15% HQCF were similar in most sensory attributes, while those made with 100% wheat flour and 100% HQCF were different. Thus, the 5% HQCF composite cookies, chin-chin, and doughnuts may offer both profitability and acceptability, supporting Nigeria's cassava inclusion policy and decreasing import expenses.
- ItemImpact of Orange-Flesh Sweet Potato Flour Incorporation on Micronutrient, Physical Characteristics, and Consumers’ Acceptability of Bread.(Indonesian Association of Food Technologists (IAFT) and Gadjah Mada University., 2025-11-21) Adedokun, I. I., Ekeocha, P., Awoyale, W., Agbaje, R. and Abass, S.Micronutrient contents of composite flour, physical characteristics, and sensory properties of bread from wheat and orange-flesh sweet potato flour blend were carried out. Orange-flesh sweet potato flour was used as a means of biofortification of wheat that produced composite flour at varied ratios. The composite flour samples were used for bread baking, and a control was produced with 100% wheat flour. Composite and control flour were subjected to provitamin A and mineral analyses, and physical characteristics of the dough and sensory properties of the bread samples were also evaluated using standard analytical methods. The values obtained from all analyses evaluated in this work were significantly different (p<0.05). The concentration of β-carotene (Provitamin A) and mineral content of the flour increased with increased addition (10% to 40%) of orange flesh sweet potato flour. Provitamin A content of the flour increased from 5.62 mg/100g to 50.31 mg/100g, calcium 10.99 mg/100 g to 14.88 mg/100g, potassium 310.47 mg/100g to 367.43 mg/100g, and phosphorus increased from 7.24 mg/100 g to 11.57 mg/100 g. On the other hand, magnesium, iron, and zinc decreased gradually from 50.10 to 31.08 mg/100g of magnesium, 3.38 mg/10g to 2.01 mg/100g and 8.01 to 6.87 mg/100 g in the flour samples. The values of physical characteristics of the dough were not the same; loaf volume decreased from 271.08 to 160.43 cm³ while loaf specific volume decreased from 1.39 to 0.71, however, the loaf weight increased from 180.62 to 234.10g as the level of orange flesh sweet potato flour incorporation of increased. In addition, the mean preference scores for sensory properties such as crust colour, taste, and overall acceptability of bread loaves samples were not the same (p>0.05). In all the samples, the composite bread incorporated with 10% orange flesh sweet potato flour having 6.90 mean score was closely related to the control sample in terms of overall acceptability. Indications from quality characteristics and organoleptic properties assessed showed the potential of orange flesh sweet potato flour for improving the nutritional and consumers’ acceptability of bread.
- ItemRelationship between the chemical composition, textural attributes, and sensory acceptability of Tofu as influenced by different coagulants(Frontiers, 2025-12-17) Awoyale, W., Williams-Ngegba, M.S.E., Laoye, C.I., Sanni, L.O. and Maziya-Dixon, B.Introduction: It has been established by various researchers that the type of coagulants affects the quality of Tofu. Still, no work has been published on how the chemical composition and textural attributes influence the sensory acceptability of Tofu. This study aims to assess the relationship between the chemical composition, textural attributes, and sensory acceptability of Tofu. Methods: Soymilkwasproducedfromsoybeans,withsoymilkproteindenatured by heat, and curdled using different coagulants like vinegar, lime juice, alum solution, and steeped ogi water to get different samples of Tofu. The Tofu samples were evaluated for chemical composition, textural attributes, and sensory acceptability using standard methods. Results and discussion: The results showed that the vinegar-coagulated Tofu significantly possesses the highest fat, ash, crude fiber, total carbohydrate, and total energy contents, and the steeped Ogi water-coagulated Tofu had the highestproteincontent.Thecalcium,magnesium,andzinccontentswerehigher in the vinegar-coagulated Tofu, while the sodium content was higher in the alum solution-coagulated Tofu. Total phenolics and total flavonoids were higher in the vinegar-coagulated Tofu, while the steeped Ogi water-coagulated Tofu had the highest DPPH value. The lime-coagulated Tofu had the lowest of all the chemical compositions. The adhesiveness, chewiness, cohesiveness, and gumminess were higher in the vinegar-coagulated Tofu, while the fracturability and hardness were higher in the lime juice-coagulated Tofu. Steeped Ogi water was shown to be the most effective coagulant in improving the sensory aspects of Tofu, followed byvinegar, providing a tasty and aesthetically beautiful product, while lime was the least popular choice. The calcium and zinc contents, total flavonoid and phenolic contents, and DPPH may have also contributed to the fracturability of the steeped Ogi water-coagulated Tofu, and the protein content mayhave contributed to the springiness and subsequent overall acceptability of the steeped Ogi water-coagulated Tofu. Conclusion: Therefore, steeped Ogi water could be used to produce quality Tofu that will balance the chemical composition, textural attributes and sensory acceptability.
- ItemEffect of High-Quality Cassava Flour Inclusion on the Profitability and Sensory Acceptability of Pastry Products(Faculty of Science, Federal University Dutse, Nigeria, 2025-12-01) 93. Awoyale, W., Ijelu, W.A., Olatoye, K.K., Ademokoya, A.A., Sani, M., Opatola, P.O., Ishola, H., Abdulrasaq, A.O., Akosile, F. and Nofiu, N.B.The demand for wheat flour in Nigeria is expected to rise due to the increasing consumption of pastries. A study was conducted to assess the profitability and sensory qualities of doughnuts, cookies, and chin-chin made from wheat and high-quality cassava flour (HQCF). HQCF was mixed with wheat flour in varying ratios (5, 10, and 15%), with 100% wheat flour as the positive control and HQCF as the negative control. Profitability was calculated using a standard method, while sensory acceptability was evaluated by fifteen (15) panelists using a structured questionnaire. The results showed that all composite products made from wheat and HQCF are profitable. The cookies made with 5%, 10%, and 15% HQCF generated profits of 143%, 163%, and 297%, respectively. The doughnuts made with 5%, 10%, and 15% HQCF yielded profits of 24.96%, 40.37%, and 47.98%, respectively. The chin-chin made with 5%, 10%, and 15% HQCF produced profits of 5.03%, 17.94%, and 22.08%. Sensory evaluation showed that cookies, chin-chin, and doughnuts made with 5-15% HQCF were similar in most sensory attributes, while those made with 100% wheat flour and 100% HQCF were different. Thus, the 5% HQCF composite cookies, chin-chin, and doughnuts may offer both profitability and acceptability, supporting Nigeria's cassava inclusion policy and decreasing import expenses.
- ItemPASTING PROPERTIES AND SENSORY ACCEPTABILITY OF YELLOWFLESHED PLANTAIN-BASED POUNDO AS INFLUENCED BY DIFFERENT STEAMING CONDITIONS(NIFST, 2025-10-24) Awoyale W., Sanuola R.R., Omopariola F., Olatoye K.K., Oyafajo L.A., Irondi E.A., Bello A.S., Omohimi C., Mahmud H.U., Sunmonu B.A., Aina T.H., and Sanni L.O.Steaming, which breaks down cell walls and gelatinises the starch, is one of the essential unit operations in the production of poundo, which may affect the pasting properties and acceptability of the cooked dough. Therefore, this study aimed to evaluate the pasting properties and sensory acceptability of plantain-based poundo as influenced by different steaming conditions. The unripe, yellow-fleshed plantain fingers were washed, peeled, and sliced with a mechanical slicer. They were then steam-cooked at 92 oC for 8 min, 93 °C for 7 min, 94 °C for 6 min, 94 °C for 7 min, and 95 °C for 5 min, with the sliced unsteamed/uncooked plantain fingers used as a control. The samples were dried, cooled, milled, sieved, and sealed in Ziploc bags for subsequent use. The pasting properties were assessed using standard methods, and the sensory attributes were determined using a 9-point hedonic scale with 15 panelists familiar with the product. Results showed that significant differences (p<0.05) exist in the peak and breakdown viscosities and the peak time of the plantain-based poundo, but no significant difference (p>0.05) in all the sensory attributes of the unsteamed flour and poundo samples. The unsteamed plantain flour had significantly higher peak (628.32 RVU), trough (385 RVU), and breakdown (243.32 RVU) viscosities, but lower peak time (4.97 min) compared to the poundo samples. Although the sensory acceptability of all the samples was the same, the Principal Component Analysis biplot showed that the acceptability of the cooked poundo produced from the steaming conditions of 8 min at 92 oC, and 7 min at 94 oC was based on their texture, and the final and setback viscosities of the poundo. Therefore, an acceptable plantain-based poundo may be produced from the steaming conditions of 8 min at 92 oC or 7 min at 94 oC.