Papers by Ujong E K P O Anim
Open Access Journals, Jul 19, 2020
It is a common practice amongst fried food vendors to use the same frying oil repeatedly to save ... more It is a common practice amongst fried food vendors to use the same frying oil repeatedly to save cost which may be harmful to health due to the generation of lipid peroxidation products. This study was designed to examine the level of knowledge and practice of local fried food vendors regarding the quality of oils used for frying. Harcourt. The findings of the research showed that 66.7% of the respondents used king's refined oil for frying operation with 80% selecting their chosen oil on the basis of durability while 20% were on the basis of price. The level of knowledge and practice of fried food vendors regarding the quality of oil needs to be improved, in key areas such as preference of oil for frying, frequency of use and change of oil, treatments to extend shelf-life of oil and current frying practices. However, they showed good knowledge in other key areas such as storage pattern of re-used oil and practices used during re-use of oil. Therefore, public health officials should go to the field and educate the fried food vendors individually about the perils of using repeatedly heated cooking oil.
Asian Journal of Advances in Agricultural Research, 2020
The natural process of fruit ripening is a combination of physiological, biochemical and molecula... more The natural process of fruit ripening is a combination of physiological, biochemical and molecular processes which can be activated or accelerated artificially by using different chemical agents. This study was carried out to examine the effects of three ripening process on the quality of avocado and mango fruits. Freshly unripe mango and avocado fruits were treated with calcium carbide powder, kerosene fumes and ripening in woven polypropylene bags. Calcium carbide treated fruits were stored for 48 hrs and all the samples were fully ripened except avocado fruit. The kerosene fumed fruits were stored for 24 hrs and then exposed to open air for another 24 hrs. Fruits ripened in empty plastic rice got ripened within 4 and 5 days for mango and avocado, respectively. The fruits were then analyzed for their physicochemical properties and sulphide and sulphate distributions using standard methods. The result revealed a decrease in TTA, pH, carbohydrate and vitamin C contents on ripening. ...
Journal of Food Technology Research, 2020
Moi-moi is a steamed cowpea based gel that is popular in Nigeria. The proximate composition and s... more Moi-moi is a steamed cowpea based gel that is popular in Nigeria. The proximate composition and sensory properties of moi-moi produced from cowpea and avocado pear seed flour blends was investigated. Moi-moi was prepared by varying the proportion of cowpea to avocado pear seed flour in the ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. The result of proximate analysis of the moi-moi samples revealed a significant decrease in the ash (1.73-1.17%), fat (2.15-0.71%), crude protein (12.33-7.18%) and carbohydrate (52.06-49.27%) contents while an increase in moisture (30.38-39.52%) and crude fibre (1.35-2.15%) contents was observed as substitution of cowpea with avocado pear seed flour increased in the blends. The control sample without avocado pear seed flour substitution was significantly different from all others except for ash in which the blend with 10 and 20% avocado pear seed flour substitution was not significantly different (p<0.05) with control sample. Results of the sensory analysis also revealed that there was a significant difference (p<0.05) between the 100% cowpea moi-moi and all the other samples except for texture of the 10%, 20% and 30% avocado pear seed flour substitution (with mean value of 5.95, 5.85 and 5.35 respectively) and sogginess of 10% avocado pear seed flour moi-moi blends (with mean value of 5.95). This study therefore suggests that the blend of 10% avocado pear seed flour with cowpea can be used for the production of moi-moi with desirable sensory quality thereby providing an alternative way of utilizing avocado pear seed. Contribution/Originality: This study documents the possibilities of making moi-moi from the partial substitution of cowpea with Avocado pear seed flour. The acceptable level of Avocado pear seed flour to cowpea flour for moi-moi production was also established. 1. INTRODUCTION Cowpea (Vigna unguiculata) is an important leguminous crop which is widely cultivated in tropical and subtropical countries (Kebede & Bekeko, 2020). It is a drought tolerant crop and considered second most important food grain legume constituting an inexpensive source of protein for humans and animals (Karunasena, 2001). Nutritionally, cowpea seeds contain 20-25% protein, 1.5-4% crude fiber, 1-2% fat, 3-4% ash and 55-68% carbohydrate in addition to vitamins and beneficial phytochemicals (Frank-Peterside, Dosumu, & Njoku, 2002). Cowpea seeds can be cooked in its dried form, sprouted or ground into flour. They can also be boiled with condiments and eaten singly with stew or combined with cereals (Otunola & Afolayan, 2018). In Nigeria, they are used in the preparation of bean pudding locally called "akara" (fried cowpea paste) or steamed cowpea paste locally called "moi-moi". Moi-moi (Cowpea puddy) is a gel which is made by steaming cowpea paste containing vegetable
Asian Journal of Advances in Agricultural Research, 2020
The natural process of fruit ripening is a combination of physiological, biochemical and molecula... more The natural process of fruit ripening is a combination of physiological, biochemical and molecular processes which can be activated or accelerated artificially by using different chemical agents. This study was carried out to examine the effects of three ripening process on the quality of avocado and mango fruits. Freshly unripe mango and avocado fruits were treated with calcium carbide powder, kerosene fumes and ripening in woven polypropylene bags. Calcium carbide treated fruits were stored for 48 hrs and all the samples were fully ripened except avocado fruit. The kerosene fumed fruits were stored for 24 hrs and then exposed to open air for another 24 hrs. Fruits ripened in empty plastic rice got ripened within 4 and 5 days for mango and avocado, respectively. The fruits were then analyzed for their physicochemical properties and sulphide and sulphate distributions using standard methods. The result revealed a decrease in TTA, pH, carbohydrate and vitamin C contents on ripening. On the other hand, moisture and TSS was observed to increase. However, accelerated ripening had no significant (p<0.05) effect on the moisture and Original Research Article Orisa et al.; AJAAR, 14(2): 29-40, 2020; Article no.AJAAR.59309 30 vitamin C content of the fruits. Mango samples treated with calcium carbide recorded higher acidity (0.92%) and low pH (3.08) than those treated with kerosene (0.29% and 3.71%, respectively). Sulphide and sulphate distribution of avocado was found to increase after accelerated ripening with kerosene fumes. A decrease for sulphate (outer distribution) and increase for sulphate (inner) and sulphide (outer) was observed for mango fruits. The results also showed that ripening in woven polypropylene had no significant (p<0.05) effect on the TTA of the fruits while pH, moisture and TSS varied significantly (p<0.05) with fruit type. The use of calcium carbide for fruit ripening is not advisable.
Journal of Food Technology Research, 2020
Moi-moi is a steamed cowpea based gel that is popular in Nigeria. The proximate composition and ... more Moi-moi is a steamed cowpea based gel that is popular in Nigeria. The proximate composition and sensory properties of moi-moi produced from cowpea and avocado pear seed flour blends was investigated. Moi-moi was prepared by varying the proportion of cowpea to avocado pear seed flour in the ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. The result of proximate analysis of the moi-moi samples revealed a significant decrease in the ash (1.73-1.17%), fat (2.15-0.71%), crude protein (12.33-7.18%) and carbohydrate (52.06-49.27%) contents while an increase in moisture (30.38-39.52%) and crude fibre (1.35-2.15%) contents was observed as substitution of cowpea with avocado pear seed flour increased in the blends. The control sample without avocado pear seed flour substitution was significantly different from all others except for ash in which the blend with 10 and 20% avocado pear seed flour substitution was not significantly different (p<0.05) with control sample. Results of the sensory analysis also revealed that there was a significant difference (p<0.05) between the 100% cowpea moi-moi and all the other samples except for texture of the 10%, 20% and 30% avocado pear seed flour substitution (with mean value of 5.95, 5.85 and 5.35 respectively) and sogginess of 10% avocado pear seed flour moi-moi blends (with mean value of 5.95). This study therefore suggests that the blend of 10% avocado pear seed flour with cowpea can be used for the production of moi-moi with desirable sensory quality thereby providing an alternative way of utilizing avocado pear seed.
Research Journal of Food Science and Quality Control, 2020
It is a common practice amongst fried food vendors to use the same frying oil repeatedly to save ... more It is a common practice amongst fried food vendors to use the same frying oil repeatedly to save cost which may be harmful to health due to the generation of lipid peroxidation products. This study was designed to examine the level of knowledge and practice of local fried food vendors regarding the quality of oils used for frying. Harcourt. The findings of the research showed that 66.7% of the respondents used king's refined oil for frying operation with 80% selecting their chosen oil on the basis of durability while 20% were on the basis of price. The level of knowledge and practice of fried food vendors regarding the quality of oil needs to be improved, in key areas such as preference of oil for frying, frequency of use and change of oil, treatments to extend shelf-life of oil and current frying practices. However, they showed good knowledge in other key areas such as storage pattern of re-used oil and practices used during re-use of oil. Therefore, public health officials should go to the field and educate the fried food vendors individually about the perils of using repeatedly heated cooking oil.
Agriculture and Food Sciences Research, 2020
Frying initiates different physical and chemical changes which can cause degradation of oil and q... more Frying initiates different physical and chemical changes which can cause degradation of oil and quality of the fried food. This study was conducted to investigate and monitor the physicochemical and antioxidant properties of frying oils used by local fried food vendors in D/line-port Harcourt, Rivers State. A total of five frying oils were collected randomly during frying operations from the study area and analyzed at weekly intervals (3 weeks) for physicochemical and antioxidant properties. The results showed that all the frying oils collected were above the permissible limit for free fatty acid and saponfication value while peroxide values were within the Codex regulatory limit after three weeks of collection. The results also revealed a decrease in iodine values of the frying oils except for oil samples collected from Agudama Street and Railway close. Moisture content of all the frying oils was below the 0.3% maximum limit while smoke points were not in line with the recommended standard as all the oils had smoke points <170 o C even up to the third week of collection. Increased usage of the oils during frying also resulted to a decrease in total phenolic content except for frying oil collected from Kaduna Street while a reverse was observed for total flavonoid content. The degradation in the quality of oils used by local fried food vendors in D/line, Port Harcourt during frying operations is an important health issue which could cause damaging health effects due to the toxic substances produced.
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Papers by Ujong E K P O Anim