Papers by Shuaeeb N Oyewole
COVID-19 pandemic has impacted the whole word in several dimensions leaving the fishing communiti... more COVID-19 pandemic has impacted the whole word in several dimensions leaving the fishing communities in the rural areas more vulnerable. A huge proportion of this fishing communities derive their income from the sale of fish that are caught and processed using local smoking equipment. The lockdown occasioned by the pandemic has really made life difficult for this people. In responding to these challenges, Nigerian Stored Products Research Institute (NSPRI), an agency of the federal government of Nigeria built fish processing facilities for fish farmers and processors in six (6) different locations spread across Niger and Kwara State. The processing centres were constructed as a facility where all the unit operations from receiving fresh fish to packaging of dried fish can be carried out under hygienic condition. The centres were equipped with NSPRI's improved smoking kilns, handling and processing utensils, and packaging materials for the marketing of dried fish. Fish farmers and processors in the various locations were trained on proper handling, processing, packaging, and marketing of their products. This intervention has alleviated the sufferings of the concerned communities and brings about a turnaround in their social economic status. The initiative has also improved community engagement among the fish farmers which has increased their output. They can produce better quality product and sell them to buyers in neighbouring towns. This study demonstrated the key role of government in providing succour for rural communities especially in times of pandemic such as COVID-19 that the world is just recovering from.
An effective fish smoking kiln powered with sawdust (to generate the smoke) and charcoal which pr... more An effective fish smoking kiln powered with sawdust (to generate the smoke) and charcoal which provides the heat for drying incorporated with three axial fans powered by 15 volt D.C. battery was developed. The kiln was constructed of local materials for cost effectiveness and ease of reproducibility by local farmers. It was evaluated using catfish. The kiln was able to attain the remcommended drying conditions of 70 0 C for 3 hours. The heat distributions within the drying chamber were fairly uniform which led to uniform drying of the fish. The kiln was able to reduce a total weight of fresh catfish of 19.284 kg to 5.076 kg after 9 hours 30 minutes with an operating cost of N 550. The provision of the chimney and the close operation of the kiln eliminate smoke inhaling, and burns usually experienced by the operator. The kiln also prevents soot deposition or charring of the smoked fish during smoking. The proximate analysis of the smoke-dried catfish was conducted and the results pro...
This study was carried out to determine the effects of drying and blanching parameters on drying ... more This study was carried out to determine the effects of drying and blanching parameters on drying rate of 'poundo' yam. The 'poundo' yam was produced from white yam (Dioscorea rotundata) using an electrically powered experimental dryer. The product was dried to an average moisture content of 12 % w.b. The moisture loss and the drying rate were determined. The drying rate was subjected to statistical analysis using 3 x 3 x 3 factorial design to study the effects of drying temperatures (55 o C, 60 o C and 65 o C), blanching temperatures (80 o C, 90 o C and 100 o C), and blanching durations (10 minutes, 20 minutes and 30 minutes) on drying rate. It was observed that the drying temperature, blanching temperature, blanching duration and interaction between the three factors had significant effect on the drying rate at 5 % level of confidence. It is therefore established that increase in drying temperature irrespective of pre-treatment methods leads to decrease in drying time.
Agronomie africaine, 2017
A cost effective, affordable and environmental friendly solar tent dryer was developed for produc... more A cost effective, affordable and environmental friendly solar tent dryer was developed for production of stockfish from Whitings fish (Merlangius merlangius) that is stable and free of contamination from air borne dust and insects. The dryer was constructed of locally available materials; basically steel and polythene. It was able to record an average differential temperature of 12 o C when compared with the ambient condition. The tent dried fresh samples of Whitings of 25 kg with average moisture content of 80.10% (wet basis) to a final weight of 5.42 kg with average moisture content of 10.13% (wet basis) in four days. Over 75 % overall acceptance was recorded when the stockfish was subjected to sensory analysis. The drying technology reduced the bacterial and fungal count of the fish sample used from initial value of 6.8 CFU/g x 10 2 and 3.6 CFU/g x 10 5 to 3.9 CFU/g x 10 2 and 2.7 CFU/g x 10 5 respectively. This is below the acceptable safe limit and what is obtainable in stockfish sold in the market. The output could be a good alternative to the imported stockfish in terms of food safety and sensory quality. Most importantly, it would reduce the huge amount of money being spent on importation of stockfish, and more job and wealth will be created for the teeming populace while the lovers of stockfish now have access to freshly processed products that would not endanger their life.
An effective fish smoking kiln powered with sawdust (to generate the smoke) and charcoal which pr... more An effective fish smoking kiln powered with sawdust (to generate the smoke) and charcoal which provides the heat for drying incorporated with three axial fans powered by 15 volt D.C. battery was developed. The kiln was constructed of local materials for cost effectiveness and ease of reproducibility by local farmers. It was evaluated using catfish. The kiln was able to attain the remcommended drying conditions of 70 0 C for 3 hours. The heat distributions within the drying chamber were fairly uniform which led to uniform drying of the fish. The kiln was able to reduce a total weight of fresh catfish of 19.284 kg to 5.076 kg after 9 hours 30 minutes with an operating cost of N 550. The provision of the chimney and the close operation of the kiln eliminate smoke inhaling, and burns usually experienced by the operator. The kiln also prevents soot deposition or charring of the smoked fish during smoking. The proximate analysis of the smoke-dried catfish was conducted and the results proved the suitability and effectiveness of the smoking kiln for use among fish handlers and processors in developing countries due to good nutritional quality recorded.
Agricultural Engineering International Cigr Journal, Apr 24, 2012
Pounded yam is a very popular delicacy in Nigeria. There is need to proffer solution to the probl... more Pounded yam is a very popular delicacy in Nigeria. There is need to proffer solution to the problem of its preparation which is energy consuming. This study was carried out to determine the optimum drying and blanching parameters of "poundo" yam. The "poundo" yam was produced from white yam (Dioscorea rotunda) using an experimental dryer. The produced "poundo" yam was subjected to proximate analysis. Optimization was carried out on the results of the analysis using regression analysis technique. Excel solver and SPSS 16.0 software packages were used for the optimization and its statistical analysis respectively. 4.79% of fat, 4.58% of protein, 3.01% of fibre, 1.50% of ash, 79.52% of carbohydrate and 1549.52 kJ/100g of calorie were obtained as the optimum values. For optimum nutrition retention in "poundo" yam, yam should be blanched at 100 o C for a blanching duration of 10 minutes and dried at 65 o C. Moreover, the process models developed could be used to select any combination of the drying and blanching parameters that will suit the nutrition quality requirements of the prospective consumers of "poundo" yam.
Nigerian Journal of Technology, 2016
This research was conducted to study temperature fluctuation inside the inert atmosphere silos lo... more This research was conducted to study temperature fluctuation inside the inert atmosphere silos loaded with wheat, compare the temperature fluctuation across the top, middle and bottom part of the silo in relation to the ambient temperature. Temperature readings of the ambient and at the top, middle and bottom part of the two silos for twenty-eight (28) months of storage were recorded in order to monitor temperature fluctuation at different sections inside the inert atmosphere silos loaded with two varieties of wheat namely LACRIWHT-2 (Cettia) and LACRIWHT-4 (Atilla-Gan-Atilla) from Lake Chad Research Institute, Maiduguri, Nigeria. Statistical Analysis System (SAS) software was used to run analysis of variance and t-Test on the data. The findings revealed that there is significant difference in the mean temperature at different position or sections of the silos and as well between the two silos. The mean temperatures at the top, middle and the bottom of the inert atmosphere silos were approximately 29.35 o C, 28.19 o C and 26.51 o C respectively. Temperatures decreases from the top of grain bulk towards the floor of the inert atmosphere silos.
Nigerian Journal of Technology, Jul 1, 2016
This research was conducted to study temperature fluctuation inside the inert atmosphere silos lo... more This research was conducted to study temperature fluctuation inside the inert atmosphere silos loaded with wheat, compare the temperature fluctuation across the top, middle and bottom part of the silo in relation to the ambient temperature. Temperature readings of the ambient and at the top, middle and bottom part of the two silos for twenty-eight (28) months of storage were recorded in order to monitor temperature fluctuation at different sections inside the inert atmosphere silos loaded with two varieties of wheat namely LACRIWHT-2 (Cettia) and LACRIWHT-4 (Atilla-Gan-Atilla) from Lake Chad Research Institute, Maiduguri, Nigeria. Statistical Analysis System (SAS) software was used to run analysis of variance and t-Test on the data. The findings revealed that there is significant difference in the mean temperature at different position or sections of the silos and as well between the two silos. The mean temperatures at the top, middle and the bottom of the inert atmosphere silos were approximately 29.35 o C, 28.19 o C and 26.51 o C respectively. Temperatures decreases from the top of grain bulk towards the floor of the inert atmosphere silos.
2020 ASABE Annual International Virtual Meeting, July 13-15, 2020
This research was conducted to study temperature fluctuation inside the inert atmosphere silos lo... more This research was conducted to study temperature fluctuation inside the inert atmosphere silos loaded with wheat, compare the temperature fluctuation across the top, middle and bottom part of the silo in relation to the ambient temperature. Temperature readings of the ambient and at the top, middle and bottom part of the two silos for twenty-eight (28) months of storage were recorded in order to monitor temperature fluctuation at different sections inside the inert atmosphere silos loaded with two varieties of wheat namely LACRIWHT-2 (Cettia) and LACRIWHT-4 (Atilla-Gan-Atilla) from Lake Chad Research Institute, Maiduguri, Nigeria. Statistical Analysis System (SAS) software was used to run analysis of variance and t-Test on the data. The findings revealed that there is significant difference in the mean temperature at different position or sections of the silos and as well between the two silos. The mean temperatures at the top, middle and the bottom of the inert atmosphere silos were approximately 29.35 oC, 28.19 oC and 26.51 oC respectively. Temperatures decreases from the top of grain bulk towards the floor of the inert atmosphere silos.
Keywords: Temperature, inert atmosphere, silo, structure, storage.
This research was conducted to study temperature fluctuation inside the inert atmosphere silos lo... more This research was conducted to study temperature fluctuation inside the inert atmosphere silos loaded with wheat, compare the temperature fluctuation across the top, middle and bottom part of the silo in relation to the ambient temperature. Temperature readings of the ambient and at the top, middle and bottom part of the two silos for twenty-eight (28) months of storage were recorded in order to monitor temperature fluctuation at different sections inside the inert atmosphere silos loaded with two varieties of wheat namely LACRIWHT-2 (Cettia) and LACRIWHT-4 (Atilla-Gan-Atilla) from Lake Chad Research Institute, Maiduguri, Nigeria. Statistical Analysis System (SAS) software was used to run analysis of variance and t-Test on the data. The findings revealed that there is significant difference in the mean temperature at different position or sections of the silos and as well between the two silos. The mean temperatures at the top, middle and the bottom of the inert atmosphere silos were approximately 29.35 o C, 28.19 o C and 26.51 o C respectively. Temperatures decreases from the top of grain bulk towards the floor of the inert atmosphere silos.
Fish drying is a popular method of processing fish in Nigeria. Three models of fish kilns namely;... more Fish drying is a popular method of processing fish in Nigeria. Three models of fish kilns namely; charcoal, electrical and gas powered were used for drying of African catfish (Clarias gariepinus) as well as assess the volume of oil collected during the drying process. Twenty-five kilogram (25 kg) of fish with an initial moisture content of 69.93 % (wet basis) were dried to a final moisture content of 6.87 % within 12 hrs, 15 hrs, and 18 hrs in electrical, gas and charcoal powered fish kilns respectively. The mean drying rate of the fish were 1.46 ± 0.01 kg/hr, 0.99 ± 0.04 kg/hr and 0.89 ± 0.10 kg/hr for electrical, gas and charcoal powered kilns respectively. There was a significant difference (p<0.05) in the drying rates values of the fish samples in the entire kilns. All the fish dried in the three kilns had high sensory attributes. The fish samples dried in the three models of the fish kilns differed significantly (p<0.05) in their sensory attributes. The three NSPRI fish kilns were effective in drying C. gariepinus to a safe moisture content with acceptable sensory quality as well as in collection of fish oil. The electrical fish kiln performed better in terms of drying rate and sensory qualities of the fish. The charcoal powered fish kiln has the highest (270ml) fish oil, followed by electrically powered kiln with 170ml/25kg of fish. To effectively utilize the charcoal powered kiln, the charcoal box be recharged every 2 hours while fish processors with access to electricity and gas should be using either of the two models.
Fish drying is a popular method of processing fish in Nigeria. Three models of fish kilns namely;... more Fish drying is a popular method of processing fish in Nigeria. Three models of fish kilns namely; charcoal, electrical and gas powered were used for drying of African catfish (Clarias gariepinus) as well as assess the volume of oil collected during the drying process. Twenty-five kilogram (25 kg) of fish with an initial moisture content of 69.93 % (wet basis) were dried to a final moisture content of 6.87 % within 12 hrs, 15 hrs, and 18 hrs in electrical, gas and charcoal powered fish kilns respectively. The mean drying rate of the fish were 1.46 ± 0.01 kg/hr, 0.99 ± 0.04 kg/hr and 0.89 ± 0.10 kg/hr for electrical, gas and charcoal powered kilns respectively. There was a significant difference (p<0.05) in the drying rates values of the fish samples in the entire kilns. All the fish dried in the three kilns had high sensory attributes. The fish samples dried in the three models of the fish kilns differed significantly (p<0.05) in their sensory attributes. The three NSPRI fish kilns were effective in drying C. gariepinus to a safe moisture content with acceptable sensory quality as well as in collection of fish oil. The electrical fish kiln performed better in terms of drying rate and sensory qualities of the fish. The charcoal powered fish kiln has the highest (270ml) fish oil, followed by electrically powered kiln with 170ml/25kg of fish. To effectively utilize the charcoal powered kiln, the charcoal box be recharged every 2 hours while fish processors with access to electricity and gas should be using either of the two models. INTRODUCTION Fish is one of the major animal protein foods available in the tropics. It is particularly valuable for providing proteins of high quality comparable with those of meat, milk or eggs. This has made fishery an important aspect of the study. According to Olatunde (1989), in Nigeria fish constitutes 40% of animal protein intake; unlike any other animal protein source with one problem of religious taboo or health hazard, fish is eaten across the country. Fish protein also provides vital protein constituents which enable the body to carry out certain functions such as growth. However, fish is highly susceptible to deterioration immediately after harvest. Immediately the fish dies a number of physiological and microbiological deterioration sets in which reduces the quality of the fish (Okonta and Ekelemu, 2005). Wastage of fish mainly due to spoilage has been estimated at 20-50% of domestic fish production in Nigeria (Eyo, 2001). This means that a high proportion of fish produced in this country does not get to the consumers in a wholesome state. Although the world fish production has increased tremendously over the last decade, there is still a marked imbalance in utilization due to inability to transform the freshly harvested fish into stable, acceptable products and to distribute these products to the people who need them in good quality and affordable prices (FAO, 2012). This has an adverse effect on the protein intake of developing countries that are already facing scarcity of animal protein due to shortfall in meat production. For wastage to be reduced, harvested fish should be processed in order to retain quality and increase shelf-life. A number of methods are used to preserve fish. Some of these techniques are based on temperature control using ice, refrigeration, freezer and others which involve the control of water activities which include drying, salting, smoking, freeze-drying and combination of different techniques (FAO, 2001). Fish drying is an age long practice across the world. It is one of the methods of processing fish. Traditional fish smoking as practiced in Nigeria not only consumes lots of fuel wood, but it is also
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Papers by Shuaeeb N Oyewole
Keywords: Temperature, inert atmosphere, silo, structure, storage.
Keywords: Temperature, inert atmosphere, silo, structure, storage.