Zenodo (CERN European Organization for Nuclear Research), Jul 12, 2022
The mango (Mangifera indica L.) is a climacteric fruit and manifests high postharvest losses due ... more The mango (Mangifera indica L.) is a climacteric fruit and manifests high postharvest losses due to its high perishable nature and requires special postharvest treatments to extend its shelf life. The study was undertaken to determine the effect of 1methylcyclopropene (1-MCP) concentration, packaging material, storage temperature and time on the postharvest quality attributes of two mango cultivars namely Broken and Dausha grown in Gboko, Benue State, Nigeria. The fruits were harvested at green-mature stage and were treated with 1-methylcyclopropene (1-MCP) (0, 1000, 3000 and 5000 ppb) in closed air tight plastic containers for 24 h. The fruit samples were divided into two, one part was packaged in paperboard and another part unpackaged. The samples were stored for 90 d at 11, 13, 15 and 29 o C (ambient) respectively. Treatments were laid out in factorial arrangement in randomized complete design (RCD) with three replications. The results showed that decay/chilling injury, colour change, firmness, total carotenoids (TC), vitamin C, pH, titratable acidity (TTA), total soluble solids (TSS) and TSS/TTA ratio were significantly (p˂0.05) affected by 1-MCP treatment, paperboard packaging, storage temperature and cultivar throughout the storage period. The 1-MCP treated and packaged fruits showed better performance, retaining quality in all physiological ripening parameters as well as reduced senescence up to 90 d at the lowest storage temperature of 11 o C and highest 1-MCP concentration of 5000 ppb. The untreated and unpackaged fruits on the other hand stored only for 15 d at all the temperatures studied. In terms of variety performance, Dausha mangoes recorded low fruit decay and maintained remarkable quality up to the end of 90 d in packaged paperboard at 11 o C while Broken stored for 75 d under the same conditions. The research findings show great potential of reducing postharvest loss of Dausha and Broken mango cultivars in Benue State thereby boosting the economy of mango farmers in the State.
Current Journal of Applied Science and Technology, 2020
Postharvest loss of fruit and vegetables especially mango, is a major challenge of agriculture. A... more Postharvest loss of fruit and vegetables especially mango, is a major challenge of agriculture. A research was therefore conducted to evaluate the quality of fresh mango fruits stored in two evaporative coolers, a non-cladded burnt-clay-brick (NBBEC) and an aluminum-cladded burnt-clay-brick evaporative coolers (ABBEC) to reduce postharvest loss. The physicochemical, microbiological and sensory attributes of mango stored in the coolers and in ambient were evaluated. Metabolic rates of mango were highest in ambient storage, intermediate in NBBEC with least values obtained in ABBEC. Beta carotene, ascorbic acid and acidity decreased while total soluble solids, pH and microbial load increased during storage. Mango stored in aluminum-cladded burnt-clay-brick evaporative cooler exhibited lower biochemical and physiological reaction rates hence tissue breakdown, colour changes, pH and titratable acidity were lower in ABBEC than in NBBEC and ambient storage conditions. ABBEC is therefore re...
The rheological characteristics (consistency and flow behavior indices) of food gum (Cissus popul... more The rheological characteristics (consistency and flow behavior indices) of food gum (Cissus populnea) exudates obtained from the fresh leaves and stem as well as dried leaves and stem were determined at 20, 30, 40, 50 and 60°C using a rotational viscometer at shear rates of 0.1, 0.2, 0.5, 1.0 and 1.5 rpm for effective design and simulation of its momentum transfer process and system. The experimental design used for the study of consistency and flow behavior indices of C. populnea at 20-60°C was Randomized Complete Block Design (RCBD). The study revealed that consistency index (K) of C. populnea exudates generally increased with increase in temperature. The K values for the fresh were generally higher than the dried materials. The K values of the fresh stem exudates, which is more viscous, were significantly (P< < < < 0.05) different from the less viscous fresh leaves exudates, but did not show significant (P 0.05) difference with the dried leaves which became concentrated due to drying. The flow behavior index did not show any defined trend with changes in temperature, and was not significantly (P 0.05) different. The exudates generally exhibited pseudoplastic behavior at all the temperatures studied. A study of the apparent viscosity of the exudates between temperatures of 20-150°C shows that apparent viscosity increased with increase in temperature below the boiling point of 70°C. However, above the boiling point, the apparent viscosity decreased with increase in temperature. The viscosity-temperature data were fitted in Arrhenius-type equation and yielded activation energies between 0.997 to 2.431 KJ/mol°C, corresponding to temperature range between 20-70°C and 1.632 to 2.580 KJ/mol with K corresponding to temperature range between 70-150°C.
The effect of whey protein concentrate enrichment on the electrical and themophysical characteris... more The effect of whey protein concentrate enrichment on the electrical and themophysical characteristics of pasteurized yoghurt was studied. Six samples consisting of control (unpasteurized yoghurt without whey) and yoghurt pasteurized at 50°C for 12 min and enriched with 0, 3, 6, 9 and 12% whey protein concentrate (WPC) were used. Results showed that electrical conductivity (G) increased with both temperature and whey protein concentrate. At 15 to 30°C and constant whey concentration of 3%, G ranged from 0.643 to 0.677 μΩ-1 .cm-1. Similarly, at 12%, G ranged from 0.643 to 0.725 μΩ-1 .cm-1 corresponding to the same temperature range. Specific heat of samples increased significantly (p < 0.05) with increase in WPC from 5.812 to 10.823 Jkg-1 K-1 corresponding to 0 to 12% WPC. At constant temperature of 25°C, density () increased from 1645 to 1655 kgm-3 corresponding to 3 to 12% WPC. Statistically, there was no significant difference (p ≥ 0.05) in density among samples. Rheological characteristics of samples indicated that the consistency index and apparent viscosity decreased generally with temperature but increased with whey concentration. Both apparent viscosity and consistency index decreased with shear rate indicating shear thinning. The flow behavior index did not show any defined trend with changes in temperature but was generally less than one (n<1) indicating that the samples are pseudoplastic. The activation energies of samples decreased with temperature and increased with shear rate.
Stabilized thermized yoghurt was produced by the addition of gelatin, carboxyl methyl cellulose (... more Stabilized thermized yoghurt was produced by the addition of gelatin, carboxyl methyl cellulose (CMC) and corn starch, into yoghurt mix as stabilizers, each at 0, 0.5, 0.75 and 1.0% concentrations. The yoghurt samples produced after pasteurization of the mix, cooling, inoculation of starter culture and incubation for about 16 h were thermized at 75oC for 60 s followed by immediate cooling. Results show that titratable acidity value of the control samples (0% stabilizer) was 0.92 ± 0.03. CMC, when added to yoghurt mix at levels of 0.5% and above, depressed lactic acid production (compare 0.92 ± 0.03 of the control with 0.90 ± 0.01 of samples containing 0.5 and 0.75% CMC). This observation is in contrast to effects of corn starch and gelatin which enhanced lactic acid production (at least up to 0.75% concentration). This was also mirrored (in reverse order) in the pH values; as samples with higher titratable acidity had, expectedly, lower pH values. Addition of stabilizers decreased p...
The effect of whey protein concentrate enrichment on the electrical and themophysical characteris... more The effect of whey protein concentrate enrichment on the electrical and themophysical characteristics of pasteurized yoghurt was studied. Six samples consisting of control (unpasteurized yoghurt without whey) and yoghurt pasteurized at 50°C for 12 min and enriched with 0, 3, 6, 9 and 12% whey protein concentrate (WPC) were used. Results showed that electrical conductivity (G) increased with both temperature and whey protein concentrate. At 15 to 30°C and constant whey concentration of 3%, G ranged from 0.643 to 0.677 μΩ‑1.cm‑1. Similarly, at 12%, G ranged from 0.643 to 0.725 μΩ‑1. cm‑1 corresponding to the same temperature range. Specific heat of samples increased significantly (p < 0.05) with increase in WPC from 5.812 to 10.823 Jkg-1K-1corresponding to 0 to 12% WPC. At constant temperature of 25°C, density increased from 1645 to 1655 kgm-3 corresponding to 3 to 12% WPC. Statistically, there was no significant difference (p ≥ 0.05) in density among samples. Rheological c...
International Journal of Agricultural and Biological Engineering, 2011
Abstract: A powered stove was designed to utilize biomass effectively with easy ignition, uniform... more Abstract: A powered stove was designed to utilize biomass effectively with easy ignition, uniform fire, and shorter cooking time. The stove consists of a blower with hand winder and a fuel carrier. Performance evaluation carried out show that boiling time decreased with increased volumetric air flow rate. For air flow rates of 0.13 m 3 /s, 0.14 m 3 /s, and 0.16 m 3 /s, the time to bring 4.5 L of water to boiling point decreased correspondingly from 14 to 12 and to 10 min. This trend was observed for all the biomass used namely wood, corn cobs and charcoal. However in comparing with the three biomass fuels, it took longer time to bring water to boiling point by using charcoal followed by wood and corn cobs in the above order. The percentage heat utilized and fuel efficiency increased with increase in the volumetric air flow rate. There was no significant difference ( P ≥0.05) in the heat utilization and fuel efficiency of wood, corn cobs and charcoal. The results also show that the s...
Ice cream was produced using local food binders namely: Afzelia africana, Deuterium microcapum an... more Ice cream was produced using local food binders namely: Afzelia africana, Deuterium microcapum and Taro tuber to find a suitable replacer for carboxylmethyl-celleuose (CMC). Results showed that, though viscosity, efflux time and foam stability increased with increase in A. africana, D. microcapum and T. tuber local food binder concentrations, they were significantly (p 0.7% concentration was found to be the best local food binder to replace CMC in ice cream.
Tomato pulp was concentrated by boiling at 90°C for 1 h. A mixture of 0.1% citric acid and 25 ml ... more Tomato pulp was concentrated by boiling at 90°C for 1 h. A mixture of 0.1% citric acid and 25 ml of vegetable oil were added to 100 g of the paste and packaged in aluminum foil (AF), low density polyethylene (LDP), plastic containers (PC) and stored under ambient temperature (30±0.1°C). Chemical analyses were carried out to determine pH, total solids, total acidity and refractive index as well as viscosity. Microbial analyses were also carried out after 8 weeks of storage. Results obtained showed significant (p<0.05) decreased in the pH value and increase in the titrable acidity (TTA) with storage time in all the packaging materials and samples treated with oil and citric acid (WOC) and those with no oil and citric acid (NOC). However, the decrease in pH and increase in TTA was more rapid in NOC than WOC. The total solid, vitamin A and C decreased significantly (p<0.05) with storage time following the trend as pH. Yeast and total viable count increased significantly (p<0.05...
American Journal of Food Science and Technology, 2018
The effects of local processing techniques on the nutrients and anti-nutrients content of bitter ... more The effects of local processing techniques on the nutrients and anti-nutrients content of bitter cassava were investigated. Raw bitter cassava tubers were boiled to produce (Rogo), sundried to produce (chips), roasted to produce (roasted chips), fried to produce (Kuese), partially fermented and sun dried to produce (Elubo), fermented by submersion to produce (Akpu) and finally, fermented by solid state to produce (yellow and white Gari). All these locally processed cassava products were subjected to proximate, mineral and anti-nutrient analysis using standard methods. The result of the proximate showed that, raw bitter cassava is composed of 1.85% ash, 64.38% moisture, 4.11% crude fibre, 1.03% crude protein, 0.66% lipids and 30.88% total carbohydrate. Mineral analysis of the raw bitter cassava tuber contained 32.00mg/100g Calcium, 12.55mg/100g Magnesium, 1.38mg/100g Iron and 80.17mg/100g Phosphorous. Even though all processing techniques significantly expose more of the the mineral content, fermentation had highest effect. The anti-nutrients analysis showed that the raw peeled tuber contained 98.16mg/100g cyanide, 44.00mg/100g oxalate 304.20mg/100g phytate and 73.00mg/100g saponin. In general all the processing techniques showed a significant reduction of the phytate, oxalate and saponin content of the cassava. However, only fermentation, sun drying and garification were able to reduce the cyanide content of bitter cassava below the safe level (10mg/100g) recommended by Standard Organization of Nigeria. Yellow gari(with the addition of palm oil) showed low cyanide content (1.10 mg/100g) than white gari (3.51 mg/100g). This also emphasis that processing methods involving fermentation reduce cyanide and other anti-nutrients in the cassava to levels that are safe for consumption and should be widely practiced.
The aim of this work was to evaluate the influence of Moringa oleifrea seed meal and yam blend in... more The aim of this work was to evaluate the influence of Moringa oleifrea seed meal and yam blend in body weight and glucose level of alloxan-induced diabetes mellitus in male albino rats. The animal study was carried out at the animal house of
International Journal of Nutrition and Food Sciences, 2016
The aim of this study is to determine effects of bambara groundnut supplementation on the quality... more The aim of this study is to determine effects of bambara groundnut supplementation on the quality of ojojoa water yam based snacks. In this study, ojojo a water yam based food was prepared, with supplementation of bambara groundnut in the ratios of (100:0), (90:10), (80:20) and (70:30). These products were analyzed for proximate composition, amino acid content, and sensory attributes. Results showed that, the protein content of ojojo increased significantly (P≤ 0.05) with increase in bambara groundnut supplementation from 5.42% in (100:0) to 7.92% in the (70:30) water yam-bambara groundnut blends. There was significant increase (P≤ 0.05) in essential and non-essential amino acids. Sensory quality attributes of (100:0) water yam-bambara groundnut blended ojojo had the highest preference in terms of appearance, (80:20) had the highest in terms of taste and (70:30) was the most acceptable in terms of sponginess, flavour, and overall acceptability. The study therefore suggests that supplementation of water yam based ojojo with bambara groundnut improves the protein content and improves the organoleptic properties of ojojo as 70:30 water yam-bamabara groundnut blend was the most preferred. Hence, the supplementation of water yam based ojojo should be encouraged as it offers better chemical qualities and sensory attributes.
ABSTRACT Thermal and physical properties of Detarium microcarpum seed flour, were studied. Thermo... more ABSTRACT Thermal and physical properties of Detarium microcarpum seed flour, were studied. Thermophysical properties such as apparent density, bulk density, porosity and water activity of dry ground powder of the sample were determined and found to be 1.79 g/cm3, 0.44 g/cm3, 75.51% and 0.549, respectively. The Brix of the aqueous solutions of the sample ranged from 1.45 to 4.00 °Bx. Thermal properties studied include glass transition (Tg), which varied from −74.9 to −73.2 °C for the aqueous solutions of the sample and showed two midpoints at 11.2 and 59 °C for the dry powdered D. microcarpum. Heat capacity of the aqueous solutions of the sample ranged from 1.79 to 18.83 J/g °C, while dry sample heat capacity was from 0.81 to 1.79 J/g °C. There was significant effect (P &amp;lt; 0.05) of heating temperature and sample concentration on the variation observed in heat capacity. The glass transition temperature and specific heat capacity also varied significantly (P &amp;lt; 0.05). A nonlinear regression model provided a good fit of the specific heat capacity data from 5 °C upward for the aqueous media, while dry sample data gave a good fit with a linear relationship with temperature.
Six binary formulations of medium-and longchain triacylglycerols (MLCT) fat and palm stearin and ... more Six binary formulations of medium-and longchain triacylglycerols (MLCT) fat and palm stearin and four ternary formulations of MLCT fat, palm stearin, and palm olein were produced. MLCT fat and palm stearin were mixed in ranges of 40-90% with 10% increments (w/w), while for the ternary formulations, 10% and 20% palm olein were substituted to palm stearin in MS 46 and MS 55 formulations. The solid fat content (SFC) by pulsed nuclear magnetic resonance and heating profiles using differential scanning calorimeter of these formulations were determined. Results obtained from SFC and heating profiles found that all the formulations melted completely at 55 °C. The high complete melting temperature is due to the stearic acid content in MLCT fat. Generally, increasing % MLCT fat (40-90%) in the formulations lowers the SFC curves at the measured temperatures (0-60 °C). The binary samples of MS 73, MS 82, and MS 91 showed SFC between 15% and 25% at room temperature (25 °C), which indicated that these formulations were suitable for shortening production. As the production cost of MLCT fat is high (approximately USD 3/kg), an attempt to reduce the proportion of MLCT fat in the shortening formulations was done by developing the ternary formulations.
Journal of the Science of Food and Agriculture, 2004
ABSTRACT The effect of drying temperature (ambient, 58, 80, 110degreesC) on the nutritional quali... more ABSTRACT The effect of drying temperature (ambient, 58, 80, 110degreesC) on the nutritional quality of grain from two New Zealand maize hybrids (P3476, P3730) grown at two locations (Bay of Plenty, Waikato) was studied in growing rats, and the results of the biological evaluation were compared with the physical properties of the grain. Biological evaluation was carried out using 96 rats, with six rats for each of 16 hybrid x location x drying temperature treatments (three rats per analytical replicate). The experimental diets consisted of 94.5% ground grain supplemented with vitamin and salt mixes. The diets were offered at 15 g day(-1) over a 5 day balance period. During the balance period, food intake was recorded and total faeces and urine were collected. The faeces and urine from the three rats of each replicate were pooled, and these samples, together with the diets, were analysed for total nitrogen (N) and gross energy. Dietary intake, faecal and urinary output, nutrient balance and nutrient digestibility and metabolisability were calculated for both N and energy. Before drying, the Waikato grain samples had a higher bulk density and the P3476 samples had a greater hardness. Breakage susceptibility for all samples increased with drying temperature. There were no statistically significant effects of drying temperature on the biological indicators used to assess nutritional quality, despite differences in the physical properties of the grain. There were several significant hybrid x location interactions that could be attributed to the P3730 x Bay of Plenty sample, and these interactions gave significant main effects. The findings suggested that significant savings in drying costs and enhanced productivity from the drying plant could be obtained by the feed grain industry, without compromising the nutritional value of the grain, by increasing the grain drying temperature. (C) 2004 Society of Chemical Industry.
This study includes design and experimental analysis of a solar domestic water heating system. Wa... more This study includes design and experimental analysis of a solar domestic water heating system. Water heating systems with glazed and unglazed collectors were constructed and tested at Dhaka, Bangladesh, at a latitude of 23.7 °N. Collector thermal efficiency and capability of raising water temperature were considered as performance evaluation measures. A typical day analysis showed that collector efficiency varied with time
Zenodo (CERN European Organization for Nuclear Research), Jul 12, 2022
The mango (Mangifera indica L.) is a climacteric fruit and manifests high postharvest losses due ... more The mango (Mangifera indica L.) is a climacteric fruit and manifests high postharvest losses due to its high perishable nature and requires special postharvest treatments to extend its shelf life. The study was undertaken to determine the effect of 1methylcyclopropene (1-MCP) concentration, packaging material, storage temperature and time on the postharvest quality attributes of two mango cultivars namely Broken and Dausha grown in Gboko, Benue State, Nigeria. The fruits were harvested at green-mature stage and were treated with 1-methylcyclopropene (1-MCP) (0, 1000, 3000 and 5000 ppb) in closed air tight plastic containers for 24 h. The fruit samples were divided into two, one part was packaged in paperboard and another part unpackaged. The samples were stored for 90 d at 11, 13, 15 and 29 o C (ambient) respectively. Treatments were laid out in factorial arrangement in randomized complete design (RCD) with three replications. The results showed that decay/chilling injury, colour change, firmness, total carotenoids (TC), vitamin C, pH, titratable acidity (TTA), total soluble solids (TSS) and TSS/TTA ratio were significantly (p˂0.05) affected by 1-MCP treatment, paperboard packaging, storage temperature and cultivar throughout the storage period. The 1-MCP treated and packaged fruits showed better performance, retaining quality in all physiological ripening parameters as well as reduced senescence up to 90 d at the lowest storage temperature of 11 o C and highest 1-MCP concentration of 5000 ppb. The untreated and unpackaged fruits on the other hand stored only for 15 d at all the temperatures studied. In terms of variety performance, Dausha mangoes recorded low fruit decay and maintained remarkable quality up to the end of 90 d in packaged paperboard at 11 o C while Broken stored for 75 d under the same conditions. The research findings show great potential of reducing postharvest loss of Dausha and Broken mango cultivars in Benue State thereby boosting the economy of mango farmers in the State.
Current Journal of Applied Science and Technology, 2020
Postharvest loss of fruit and vegetables especially mango, is a major challenge of agriculture. A... more Postharvest loss of fruit and vegetables especially mango, is a major challenge of agriculture. A research was therefore conducted to evaluate the quality of fresh mango fruits stored in two evaporative coolers, a non-cladded burnt-clay-brick (NBBEC) and an aluminum-cladded burnt-clay-brick evaporative coolers (ABBEC) to reduce postharvest loss. The physicochemical, microbiological and sensory attributes of mango stored in the coolers and in ambient were evaluated. Metabolic rates of mango were highest in ambient storage, intermediate in NBBEC with least values obtained in ABBEC. Beta carotene, ascorbic acid and acidity decreased while total soluble solids, pH and microbial load increased during storage. Mango stored in aluminum-cladded burnt-clay-brick evaporative cooler exhibited lower biochemical and physiological reaction rates hence tissue breakdown, colour changes, pH and titratable acidity were lower in ABBEC than in NBBEC and ambient storage conditions. ABBEC is therefore re...
The rheological characteristics (consistency and flow behavior indices) of food gum (Cissus popul... more The rheological characteristics (consistency and flow behavior indices) of food gum (Cissus populnea) exudates obtained from the fresh leaves and stem as well as dried leaves and stem were determined at 20, 30, 40, 50 and 60°C using a rotational viscometer at shear rates of 0.1, 0.2, 0.5, 1.0 and 1.5 rpm for effective design and simulation of its momentum transfer process and system. The experimental design used for the study of consistency and flow behavior indices of C. populnea at 20-60°C was Randomized Complete Block Design (RCBD). The study revealed that consistency index (K) of C. populnea exudates generally increased with increase in temperature. The K values for the fresh were generally higher than the dried materials. The K values of the fresh stem exudates, which is more viscous, were significantly (P< < < < 0.05) different from the less viscous fresh leaves exudates, but did not show significant (P 0.05) difference with the dried leaves which became concentrated due to drying. The flow behavior index did not show any defined trend with changes in temperature, and was not significantly (P 0.05) different. The exudates generally exhibited pseudoplastic behavior at all the temperatures studied. A study of the apparent viscosity of the exudates between temperatures of 20-150°C shows that apparent viscosity increased with increase in temperature below the boiling point of 70°C. However, above the boiling point, the apparent viscosity decreased with increase in temperature. The viscosity-temperature data were fitted in Arrhenius-type equation and yielded activation energies between 0.997 to 2.431 KJ/mol°C, corresponding to temperature range between 20-70°C and 1.632 to 2.580 KJ/mol with K corresponding to temperature range between 70-150°C.
The effect of whey protein concentrate enrichment on the electrical and themophysical characteris... more The effect of whey protein concentrate enrichment on the electrical and themophysical characteristics of pasteurized yoghurt was studied. Six samples consisting of control (unpasteurized yoghurt without whey) and yoghurt pasteurized at 50°C for 12 min and enriched with 0, 3, 6, 9 and 12% whey protein concentrate (WPC) were used. Results showed that electrical conductivity (G) increased with both temperature and whey protein concentrate. At 15 to 30°C and constant whey concentration of 3%, G ranged from 0.643 to 0.677 μΩ-1 .cm-1. Similarly, at 12%, G ranged from 0.643 to 0.725 μΩ-1 .cm-1 corresponding to the same temperature range. Specific heat of samples increased significantly (p < 0.05) with increase in WPC from 5.812 to 10.823 Jkg-1 K-1 corresponding to 0 to 12% WPC. At constant temperature of 25°C, density () increased from 1645 to 1655 kgm-3 corresponding to 3 to 12% WPC. Statistically, there was no significant difference (p ≥ 0.05) in density among samples. Rheological characteristics of samples indicated that the consistency index and apparent viscosity decreased generally with temperature but increased with whey concentration. Both apparent viscosity and consistency index decreased with shear rate indicating shear thinning. The flow behavior index did not show any defined trend with changes in temperature but was generally less than one (n<1) indicating that the samples are pseudoplastic. The activation energies of samples decreased with temperature and increased with shear rate.
Stabilized thermized yoghurt was produced by the addition of gelatin, carboxyl methyl cellulose (... more Stabilized thermized yoghurt was produced by the addition of gelatin, carboxyl methyl cellulose (CMC) and corn starch, into yoghurt mix as stabilizers, each at 0, 0.5, 0.75 and 1.0% concentrations. The yoghurt samples produced after pasteurization of the mix, cooling, inoculation of starter culture and incubation for about 16 h were thermized at 75oC for 60 s followed by immediate cooling. Results show that titratable acidity value of the control samples (0% stabilizer) was 0.92 ± 0.03. CMC, when added to yoghurt mix at levels of 0.5% and above, depressed lactic acid production (compare 0.92 ± 0.03 of the control with 0.90 ± 0.01 of samples containing 0.5 and 0.75% CMC). This observation is in contrast to effects of corn starch and gelatin which enhanced lactic acid production (at least up to 0.75% concentration). This was also mirrored (in reverse order) in the pH values; as samples with higher titratable acidity had, expectedly, lower pH values. Addition of stabilizers decreased p...
The effect of whey protein concentrate enrichment on the electrical and themophysical characteris... more The effect of whey protein concentrate enrichment on the electrical and themophysical characteristics of pasteurized yoghurt was studied. Six samples consisting of control (unpasteurized yoghurt without whey) and yoghurt pasteurized at 50°C for 12 min and enriched with 0, 3, 6, 9 and 12% whey protein concentrate (WPC) were used. Results showed that electrical conductivity (G) increased with both temperature and whey protein concentrate. At 15 to 30°C and constant whey concentration of 3%, G ranged from 0.643 to 0.677 μΩ‑1.cm‑1. Similarly, at 12%, G ranged from 0.643 to 0.725 μΩ‑1. cm‑1 corresponding to the same temperature range. Specific heat of samples increased significantly (p < 0.05) with increase in WPC from 5.812 to 10.823 Jkg-1K-1corresponding to 0 to 12% WPC. At constant temperature of 25°C, density increased from 1645 to 1655 kgm-3 corresponding to 3 to 12% WPC. Statistically, there was no significant difference (p ≥ 0.05) in density among samples. Rheological c...
International Journal of Agricultural and Biological Engineering, 2011
Abstract: A powered stove was designed to utilize biomass effectively with easy ignition, uniform... more Abstract: A powered stove was designed to utilize biomass effectively with easy ignition, uniform fire, and shorter cooking time. The stove consists of a blower with hand winder and a fuel carrier. Performance evaluation carried out show that boiling time decreased with increased volumetric air flow rate. For air flow rates of 0.13 m 3 /s, 0.14 m 3 /s, and 0.16 m 3 /s, the time to bring 4.5 L of water to boiling point decreased correspondingly from 14 to 12 and to 10 min. This trend was observed for all the biomass used namely wood, corn cobs and charcoal. However in comparing with the three biomass fuels, it took longer time to bring water to boiling point by using charcoal followed by wood and corn cobs in the above order. The percentage heat utilized and fuel efficiency increased with increase in the volumetric air flow rate. There was no significant difference ( P ≥0.05) in the heat utilization and fuel efficiency of wood, corn cobs and charcoal. The results also show that the s...
Ice cream was produced using local food binders namely: Afzelia africana, Deuterium microcapum an... more Ice cream was produced using local food binders namely: Afzelia africana, Deuterium microcapum and Taro tuber to find a suitable replacer for carboxylmethyl-celleuose (CMC). Results showed that, though viscosity, efflux time and foam stability increased with increase in A. africana, D. microcapum and T. tuber local food binder concentrations, they were significantly (p 0.7% concentration was found to be the best local food binder to replace CMC in ice cream.
Tomato pulp was concentrated by boiling at 90°C for 1 h. A mixture of 0.1% citric acid and 25 ml ... more Tomato pulp was concentrated by boiling at 90°C for 1 h. A mixture of 0.1% citric acid and 25 ml of vegetable oil were added to 100 g of the paste and packaged in aluminum foil (AF), low density polyethylene (LDP), plastic containers (PC) and stored under ambient temperature (30±0.1°C). Chemical analyses were carried out to determine pH, total solids, total acidity and refractive index as well as viscosity. Microbial analyses were also carried out after 8 weeks of storage. Results obtained showed significant (p<0.05) decreased in the pH value and increase in the titrable acidity (TTA) with storage time in all the packaging materials and samples treated with oil and citric acid (WOC) and those with no oil and citric acid (NOC). However, the decrease in pH and increase in TTA was more rapid in NOC than WOC. The total solid, vitamin A and C decreased significantly (p<0.05) with storage time following the trend as pH. Yeast and total viable count increased significantly (p<0.05...
American Journal of Food Science and Technology, 2018
The effects of local processing techniques on the nutrients and anti-nutrients content of bitter ... more The effects of local processing techniques on the nutrients and anti-nutrients content of bitter cassava were investigated. Raw bitter cassava tubers were boiled to produce (Rogo), sundried to produce (chips), roasted to produce (roasted chips), fried to produce (Kuese), partially fermented and sun dried to produce (Elubo), fermented by submersion to produce (Akpu) and finally, fermented by solid state to produce (yellow and white Gari). All these locally processed cassava products were subjected to proximate, mineral and anti-nutrient analysis using standard methods. The result of the proximate showed that, raw bitter cassava is composed of 1.85% ash, 64.38% moisture, 4.11% crude fibre, 1.03% crude protein, 0.66% lipids and 30.88% total carbohydrate. Mineral analysis of the raw bitter cassava tuber contained 32.00mg/100g Calcium, 12.55mg/100g Magnesium, 1.38mg/100g Iron and 80.17mg/100g Phosphorous. Even though all processing techniques significantly expose more of the the mineral content, fermentation had highest effect. The anti-nutrients analysis showed that the raw peeled tuber contained 98.16mg/100g cyanide, 44.00mg/100g oxalate 304.20mg/100g phytate and 73.00mg/100g saponin. In general all the processing techniques showed a significant reduction of the phytate, oxalate and saponin content of the cassava. However, only fermentation, sun drying and garification were able to reduce the cyanide content of bitter cassava below the safe level (10mg/100g) recommended by Standard Organization of Nigeria. Yellow gari(with the addition of palm oil) showed low cyanide content (1.10 mg/100g) than white gari (3.51 mg/100g). This also emphasis that processing methods involving fermentation reduce cyanide and other anti-nutrients in the cassava to levels that are safe for consumption and should be widely practiced.
The aim of this work was to evaluate the influence of Moringa oleifrea seed meal and yam blend in... more The aim of this work was to evaluate the influence of Moringa oleifrea seed meal and yam blend in body weight and glucose level of alloxan-induced diabetes mellitus in male albino rats. The animal study was carried out at the animal house of
International Journal of Nutrition and Food Sciences, 2016
The aim of this study is to determine effects of bambara groundnut supplementation on the quality... more The aim of this study is to determine effects of bambara groundnut supplementation on the quality of ojojoa water yam based snacks. In this study, ojojo a water yam based food was prepared, with supplementation of bambara groundnut in the ratios of (100:0), (90:10), (80:20) and (70:30). These products were analyzed for proximate composition, amino acid content, and sensory attributes. Results showed that, the protein content of ojojo increased significantly (P≤ 0.05) with increase in bambara groundnut supplementation from 5.42% in (100:0) to 7.92% in the (70:30) water yam-bambara groundnut blends. There was significant increase (P≤ 0.05) in essential and non-essential amino acids. Sensory quality attributes of (100:0) water yam-bambara groundnut blended ojojo had the highest preference in terms of appearance, (80:20) had the highest in terms of taste and (70:30) was the most acceptable in terms of sponginess, flavour, and overall acceptability. The study therefore suggests that supplementation of water yam based ojojo with bambara groundnut improves the protein content and improves the organoleptic properties of ojojo as 70:30 water yam-bamabara groundnut blend was the most preferred. Hence, the supplementation of water yam based ojojo should be encouraged as it offers better chemical qualities and sensory attributes.
ABSTRACT Thermal and physical properties of Detarium microcarpum seed flour, were studied. Thermo... more ABSTRACT Thermal and physical properties of Detarium microcarpum seed flour, were studied. Thermophysical properties such as apparent density, bulk density, porosity and water activity of dry ground powder of the sample were determined and found to be 1.79 g/cm3, 0.44 g/cm3, 75.51% and 0.549, respectively. The Brix of the aqueous solutions of the sample ranged from 1.45 to 4.00 °Bx. Thermal properties studied include glass transition (Tg), which varied from −74.9 to −73.2 °C for the aqueous solutions of the sample and showed two midpoints at 11.2 and 59 °C for the dry powdered D. microcarpum. Heat capacity of the aqueous solutions of the sample ranged from 1.79 to 18.83 J/g °C, while dry sample heat capacity was from 0.81 to 1.79 J/g °C. There was significant effect (P &amp;lt; 0.05) of heating temperature and sample concentration on the variation observed in heat capacity. The glass transition temperature and specific heat capacity also varied significantly (P &amp;lt; 0.05). A nonlinear regression model provided a good fit of the specific heat capacity data from 5 °C upward for the aqueous media, while dry sample data gave a good fit with a linear relationship with temperature.
Six binary formulations of medium-and longchain triacylglycerols (MLCT) fat and palm stearin and ... more Six binary formulations of medium-and longchain triacylglycerols (MLCT) fat and palm stearin and four ternary formulations of MLCT fat, palm stearin, and palm olein were produced. MLCT fat and palm stearin were mixed in ranges of 40-90% with 10% increments (w/w), while for the ternary formulations, 10% and 20% palm olein were substituted to palm stearin in MS 46 and MS 55 formulations. The solid fat content (SFC) by pulsed nuclear magnetic resonance and heating profiles using differential scanning calorimeter of these formulations were determined. Results obtained from SFC and heating profiles found that all the formulations melted completely at 55 °C. The high complete melting temperature is due to the stearic acid content in MLCT fat. Generally, increasing % MLCT fat (40-90%) in the formulations lowers the SFC curves at the measured temperatures (0-60 °C). The binary samples of MS 73, MS 82, and MS 91 showed SFC between 15% and 25% at room temperature (25 °C), which indicated that these formulations were suitable for shortening production. As the production cost of MLCT fat is high (approximately USD 3/kg), an attempt to reduce the proportion of MLCT fat in the shortening formulations was done by developing the ternary formulations.
Journal of the Science of Food and Agriculture, 2004
ABSTRACT The effect of drying temperature (ambient, 58, 80, 110degreesC) on the nutritional quali... more ABSTRACT The effect of drying temperature (ambient, 58, 80, 110degreesC) on the nutritional quality of grain from two New Zealand maize hybrids (P3476, P3730) grown at two locations (Bay of Plenty, Waikato) was studied in growing rats, and the results of the biological evaluation were compared with the physical properties of the grain. Biological evaluation was carried out using 96 rats, with six rats for each of 16 hybrid x location x drying temperature treatments (three rats per analytical replicate). The experimental diets consisted of 94.5% ground grain supplemented with vitamin and salt mixes. The diets were offered at 15 g day(-1) over a 5 day balance period. During the balance period, food intake was recorded and total faeces and urine were collected. The faeces and urine from the three rats of each replicate were pooled, and these samples, together with the diets, were analysed for total nitrogen (N) and gross energy. Dietary intake, faecal and urinary output, nutrient balance and nutrient digestibility and metabolisability were calculated for both N and energy. Before drying, the Waikato grain samples had a higher bulk density and the P3476 samples had a greater hardness. Breakage susceptibility for all samples increased with drying temperature. There were no statistically significant effects of drying temperature on the biological indicators used to assess nutritional quality, despite differences in the physical properties of the grain. There were several significant hybrid x location interactions that could be attributed to the P3730 x Bay of Plenty sample, and these interactions gave significant main effects. The findings suggested that significant savings in drying costs and enhanced productivity from the drying plant could be obtained by the feed grain industry, without compromising the nutritional value of the grain, by increasing the grain drying temperature. (C) 2004 Society of Chemical Industry.
This study includes design and experimental analysis of a solar domestic water heating system. Wa... more This study includes design and experimental analysis of a solar domestic water heating system. Water heating systems with glazed and unglazed collectors were constructed and tested at Dhaka, Bangladesh, at a latitude of 23.7 °N. Collector thermal efficiency and capability of raising water temperature were considered as performance evaluation measures. A typical day analysis showed that collector efficiency varied with time
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