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    INFLUENCE OF DIFFERENT STEAMING CONDITIONS ON THE TEXTURAL CHARACTERISTICS AND CONSUMER ACCEPTABILITY OF RE-CONSTITUTED INSTANT PLANTAIN-BASED POUNDO
    (NIFST, 2025-06-19) Awoyale W., Nababa A.A., 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.
    One of the key unit operations in making poundo is steaming, which breaks down cell walls and gelatinises the starch, and may influence the cooked dough's texture and consumer acceptance. Hence, the need for this study. The unripe plantain fingers (white and yellow flesh) were washed, peeled, and sliced with a mechanical slicer. They were then steam-cooked for 8 min at 92 °C, 6 min at 94 °C, and 7 min at 94 °C, with the unsteamed fingers used as a control. The samples were dried, cooled, milled, sieved, and sealed in Ziploc bags for storage and subsequent use. The textural qualities assessment was done using standard methods, while the consumer acceptability test was carried out at three locations in Ilorin, Kwara State - Ojatuntun, Mandate, and Gambari. The findings showed that all the cooked poundos and the control were relatively soft, mouldable, stretchable, and sticky, with no differences in the sensory texture characteristics. However, there were significant variations in the instrumental texture attributes (except for springiness and adhesiveness). The yellow-fleshed plantain poundo prepared at 92 °C for 8 min had the lowest levels of gumminess, cohesiveness, and hardness when compared with other samples, including the control sample, which had higher values. However, the Mandate and Gambari communities' poundo consumers preferred the yellow-fleshed plantain poundo made at 94 °C for 6 min, while the Ojatuntun community's consumers preferred the yellow-fleshed plantain poundo made at 92 °C for 8 min. Although Ojatuntun consumers liked cooked dough that is not very hard, cohesive, or gummy, Mandate and Gambari consumers preferred cooked dough that is hard, cohesive, and gummy. Thus, the hardness, cohesiveness, and gumminess of the cooked dough - all of which were impacted by the steaming conditions - are textural characteristics considered by the consumers of plantain-based poundo for acceptance.
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    SENSORIAL TEXTURE ATTRIBUTES AND CONSUMER ACCEPTABILITY OF SWEET-POTATOBASED AMALA AS INFLUENCED BY DIFFERENT PROCESSING METHODS
    (NIFST, 2025-06-19) Wasiu Awoyale, Elizabeth Abisola Aremu, Lateefat A. Oyafajo and Lateef Oladimeji Sanni
    Sweet potato tuber is an important staple food in many developing countries, with research on the fermented flour spanning from characterization to value addition, but with little or no study on the textural attributes and consumer acceptability of the amala as influenced by different processing methods. This study aimed to close this research gap. The flour was produced using steeping temperatures of 30±2 oC (cold water) and 60 oC (warm water) for 24, 48, and 72 h, respectively. It was dried at 60 °C for 48 h in a dryer, milled, cooled, sieved, and packaged for further study. The flour (100 g) was reconstituted in boiling water (195 mL) to get the amala. The amala was evaluated for sensorial texture attributes using a well-structured questionnaire with 15 trained panelists, and the consumer acceptability was conducted in three locations (Malete, Asomu, Elemere) of Kwara State. Nigeria is using a well-structured questionnaire with 50 panelists in each area. The result showed that the softness and stretchability of the amala were significantly different, while the stickiness and mouldability were not significantly different (p>0.05). The 48 h warm water fermented sweet-potato-based Amala was preferred in Malete, Asomu, and Elemere by the consumers, due to its mouldability as shown in the principal component biplot. Therefore, the consumer acceptability of the fermented sweet-potato-based amala is linked to its mouldability.
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    Proximate Composition and Microbiological Qualities of Cakes Made with High-Quality Cassava Flour
    (Faculty of Science, Federal University Dutse, Jigawa State – Nigeria, 2025-06-01) John Praise Alimi, Samuel Aondoaver Ahemen, Janet Omolola Alimi, Lateef Oladimeji Sanni, Wasiu Awoyale & Abubakar Adegboyega Akanni
    Proximate properties depict the nutritional value that food can provide, while microbiological quality critically determines the food safety, as this relates directly to public health. This study evaluated the proximate composition and microbiological qualities of cakes made with high-quality cassava flour (HQCF) derived from selected cassava varieties. The unit operations involved in processing cassava roots include harvesting, peeling, washing, grating, pressing, pulverizing, and flash drying at 120 °C for 8 minutes. The flash-dried grits were milled using a cyclone hammer mill with a 250 μm screen. The fine flour produced was then allowed to cool, packaged in high-density polyethylene bags, and stored at ambient temperature. Cakes prepared with HQCF from these cassava varieties, along with wheat flour as a control, were analyzed for proximate composition and microbiological properties. Data analysis was conducted using ANOVA via SPSS (version 25.0), with significant differences determined by Duncan's Multiple Range Test. The results obtained indicated that there were significant difference (p≤0.05) in the nutritional composition of the cake samples, which are moisture (15.13±0.04% to 23.70±0.07%), protein (3.11±0.01% to 5.71±0.36%), fat (14.93±0.80% to 17.43±0.11%), ash (1.28±0.11% to 2.10±0.07%), fiber (0.35±0.00% to 0.58±0.04%), and carbohydrate content (51.32±0.04% to 63.38±0.13%). Microbiological analysis indicated an acceptable quality level, as the mold and yeast counts were minimal, likely due to the lethal effects of the baking temperature. Cakes made with HQCF demonstrated nutritional and microbiological properties comparable to those made with 100% wheat flour.
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    Consumer Perception and Sensory Profiling of Cassava Mealiness Attributes Using Hedonic, JAR, and CATA Methods.
    (Wiley, 2025-03-25) Osunbade, O. A., Alamu, E. O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B.A., Adejuyitan, J.A., Lungaho, M., and Maziya-Dixon, B.
    The ability of cassava root to be softened within a short period, being easy to chew, and dissolving easily upon biting, otherwise known as cassava root mealiness, is one of the major attributes of boiled cassava roots. This study aimed to identify the attributes of cassava root mealiness from consumers' end and evaluate consumer acceptability of boiled cassava roots. A well- structured questionnaire comprising of a 9- point hedonic, Just About Right (JAR) and Check- All- That- Apply (CATA) test was adminis tered to 120 respondents to elicit information on cassava root mealiness (CRM) attributes and to evaluate four cassava varieties (danwarri, suppi, akpu, dangbo) for consumers' acceptability of boiled cassava in the selected LGAs of Benue State, Nigeria (Vandekya, Ushongo, Konshisha and Gwer East) using purposive sampling techniques. Data collected were subjected to Analysis of Variance (ANOVA) using statistical packages for social science (SPSS) and XLSTAT packages. CRM for the four cassava root varieties were dissolving easily, easy to chew, and softness. The CATA test showed that the most important mealiness attributes of boiled cassava roots were dissolving easily (80%) > being easy to chew (78%) > being moderately soft (76%). The JAR test results also revealed that the softness and chewiness of danwarri and suppi cassava varieties scored above 50%, just about right (JAR) values. The acceptability test showed that danwarri variety was scored 7.48 > suppi (6.68) > akpu (5.44) > dangbo (4.19) in that order. This information, with an in- depth laboratory characterization of the raw roots, will assist breeders in developing im proved cassava varieties that are mealable and acceptable to the consumers.