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    Cowpea seed nutrients: Impacts on nutritional quality and acceptability of bread
    (Bangladesh Journal of Scientific and Industrial Research, 2024) Aruna T. E. *, Bolarinwa I. F. , Olaleye B. O. and Adepoju O. V.
    White bread is a fermented, energy-dense food with minimal protein and certain macro and micronutrients required for important living functions. In this study, bread was fortified with roasted cowpea flour (RCF) in varied amounts (0-20%). The chemical compositions and sensory properties of RCF-supplemented bread samples were evaluated using conventional procedures. Proximate analysis results demonstrated that RCF addition greatly raised the crude fiber (1.78-2.32%), ash (3.08-3.46%), fat (4.58-5.35%), and crude protein (13.81-16.82%) of the bread samples, while carbohydrate content (71.3-66.84%) reduced significantly. Supplementing bread with RCF increased the mineral content (calcium, iron, phosphorus, and magnesium) of the final bread samples. The sensory assessment score demonstrated differences in general acceptability between sample B (5% RCF with 95% wheat flour) and the other bread samples. Thus, supplementing white bread with RCF resulted in bread with improved nutritional content, particularly protein, magnesium, and phosphorous, which are required for good health.
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    Influence of Fermentation on Carotenoids and the Sensory Appeal of a Solid-State Fermented Biofortified Cassava Product
    (NIFST, 2024-09-22) Oyafajo, L.A. , Sanni, L.O., Shittu, T.A., Kareem, S., 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.
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    Application of Natural and Modified Additives in Yoghurt Formulation: Types, Production, Rheological, and Nutraceutical Benefits.
    (Frontiers, 2023-10-30) Bankole, A.O., Irondi, E.A. Awoyale, W. and Ajani, E.O.
    Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additives incorporated in yogurt may be natural or modified. The incorporation of diverse natural additives in yogurt formulation, such as moringa, date palm, grape seeds and argel leaf extracts, cornelian cherry paste, mulberry fruit and leaf powder, lentil flour, different types of fibers, lemongrass and spearmint essential oils, and honey, has been reported. Similarly, modified additives, such as β-glucan, pectin, inulin, sodium alginate, and gelatin, are also added to enhance the physicochemical, textural, sensory, and rheological properties of yogurt. Although additives are traditionally added for their technological impact on the yogurt, studies have shown that they influence the nutritional and nutraceutical properties of yogurt, when added. Hence, yogurts enriched with functional additives, especially natural additives, have been reported to possess an improved nutritional quality and impart several health benefits to consumers. These benefits include reducing the risk of cardiovascular disease, cancer, osteoporosis, oxidative stress, and hyperglycemia. This current review highlights the common types of yogurt, the production process, and the rheological and nutraceutical benefits of incorporating natural and modified additives into yogurt.
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    Influence of Edible Termite Flour Supplementation on the Functional and Pasting Properties of Maize Ogi Powder and the Sensory Acceptability of the Gruel
    (2023-04-27) Awoyale, W. and Fadeni, F.R.
    Ogi 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.
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    End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review
    (Taylor and Francis, 2023-05-01) Osunbade, A.O., Alamu, E.O., Awoyale, W., Akinwande, A.B., Adejuyitan, J.A. and Maziya-Dixon, B.
    The 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, con sumers’ 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, mold able, 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 infor mation on peri-urban consumer preferences should be studied further and corre lated with the rural-urban consumer preferences for RTB products