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- ItemAflatoxin content and heavy metals composition of powdered pepper from selected markets in Kwara state, Nigeria(2024-10-07) Wasiu Awoyale, Nwineh L. Zorbari, Lateef Oladimeji SanniAflatoxin and heavy metal concentrations may pose health risks to pepper consumers. No research has been published concerning aflatoxin and heavy metal contamination of powdered pepper in Kwara state, Nigeria, hence the need for this study. Powdered pepper samples from various Kwara state markets (Offa, Oja-Oba, Ganmo, Shao, Elemere, and Malete), were analyzed using standard methods for aflatoxins B1 (AFB1), B2 (AFB2), G1 (AFG1), and G2 (AFG2), and lead, cadmium, copper, and arsenic. A laboratory-prepared sample was used as the control. The samples’ mean AFB1 was 2.86 μg/kg, AFG1 4.34 μg/kg, AFB2 2.03 μg/kg, and AFG2 1.88 μg/kg. In general, the levels of aflatoxin in the powdered pepper samples were found in the order of AFG1 > AFB1 > AFB2 > AFG2. The samples’ aflatoxin concentration is less than the US Food and Drug Administration’s (20 μg/kg) contamination threshold. The FDA’s guideline for lead level in food, which is 0.1 mg/kg, was surpassed by the lead concentration, which varied from 1.84 to 3.45 mg/kg. The range of arsenic concentration was 10.18-22.68 mg/kg, which is higher than the World Health Organization’s recommended limit of 0.0003 mg/kg. The copper concentration met the FDA’s 10-mg/kg threshold, which ranged from 2.66 to 4.42 mg/kg. The study’s findings demonstrate the need for a monitoring and education programme in Kwara state to ensure the public’s safety while consuming powdered pepper.
- ItemEffects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo)(2024-08-22) Wasiu Awoyale, Lateefat Oluwakemi Saliu, Lateef Oladimeji SanniOjojo 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.
- ItemEVALUATION OF THE FUNCTIONAL, PASTING, CHEMICAL AND SENSORY PROPERTIES OF BIO-FORTIFIED MAIZE AND BAMBARA NUT FLOUR BLEND FOR MASA PRODUCTION(AlHikima University, Ilorin, Nigeria, 2022-06-26) Maimuna Sani, Akeem Olayemi Raji, Wasiu Awoyale and Olorunmaiye Jesuseun MonicaMasa is a cereal-based spontaneously fermented cake popularly consumed in Nigeria and Ghana as snack or adjunct to breakfast porridges. However, the dependence on cereal as a staple food in tropical African countries and tediousness of masa processing has necessitated the need for improving its quality with cheap source of protein such as Bambara nut. The masa flour blends from maize and bambara nut were prepared using standard procedure. The design expert version 6.0 was used for the experimental design and the blends were analysed for proximate compositions, vitamin A, functional properties (bulk density, water absorption capacity, oil absorption capacity and swelling power) and sensory attributes following standard methods. The result gotten from these analyses showed the protein content, Vitamin A, bulk density, water absorption capacity, oil absorption capacity and swelling capacity ranged from 16.46-22.45 %, 2.46-3.13iu/100g,0.56-0.67g/dm3, 2.76-3.14ml/g, 0.86-1.66ml/g and 4.65-5.46g respectively. The study has shown that the functional properties and protein content of masa flour were significantly (P≤ 0.05) influenced by the addition of bambara flour. All masa samples were generally acceptable by the panelists asides from the sample with the lowest inclusion of bambara nut flour. However, blend of Maize: Bambara nut (70:25) was the best combination according to design expert optimization
- ItemEFFECT OF ROASTING CONDITIONS ON THE YIELD AND BIOMASS QUALITY OF OIL EXTRACTED FROM JATROPHA SEEDS(Society for the Conservation of Phytofuels and Sciences, 2014-11-24) Abolaji Grace and Raji Akeem OlayemiThe focus of this study was to evaluate jatropha oil characteristics as a potential source of energy that would substitute kerosene and diesel as most affordable, dependable, sustainable and cleaner alternative energy for cooking and lighting. Extraction of oil from Jatropha seeds was performed with the aid of a solvent extraction process. Optimization of the process was achieved by applying Central Composite Rotatable Design technique of Response Surface Methodology. The independent variables were roasting temperature (120-160oC) and roasting duration (30-70mins), while the responses were Oil Yield (OY), Free Fatty Acid (FFA), Saponification Value (SV), Peroxide Value (PV), Iodine Value (IV), Kinematic Viscosity (KV) and Specific Gravity (SG). Data obtained from this study were analyzed using Analysis of Variance (ANOVA) and Regression analyses. The results show that the combined effect of the roasting conditions significantly influenced all the responses at p<0.05 and with coefficients of determination R2 of the models ranging between 0.80-1.00, suggesting that all the models developed had good fits. Further more, super-imposition and overlay plot of the seven responses showed that roasting at 148.18oC for 37.34 mins would give optimum oil yield (39.0%) and good quality attributes (FFA=1.96%, SV=123.27mg/ml, PV=5.97meq/kg, IV=81.83g/100g, KV=14.99mm2/s and SG=0.916g/ml). The oil obtained at this level might be used as biokerosine instoves or processed into biodiesel with minute or tolerable emlusion problem.