Papers by Kazeem Koledoye Olatoye
Potravinarstvo Slovak Journal of Food Sciences, 2021
Micronutrient deficiency in the human diet is of serious concern in developing nations. The utili... more Micronutrient deficiency in the human diet is of serious concern in developing nations. The utilization potential of Baobab pulp (BP) as a micronutrient source in custard formulation was evaluated. Custard powder was formulated from corn-starch, salt, flavor, colorant, and a commercial nutrient concentrate (NC) using a standard recipe, as a control sample. The nutrient concentrate was substituted by 20 – 50% of Baobab pulp in custard formulation. Custard powder was characterized by chemical, physicochemical, pasting, and sensory properties, using standard procedures. Substitution of Baobab pulp for nutrient concentrate in custard formulation resulted in a significant (p ≤0.05) increase in the crude protein (2.23 – 3.67%), fat (1.49 – 2.40%), fiber (2.95 – 4.85%), and ash (2.21 – 3.63%) contents of custard powder. The vitamins A, C, and Beta-carotene contents of Baobab pulp-fortified custard varied (p ≤0.05) significantly. Substitution of Baobab pulp for nutrient concentrate increase...
Acta Periodica Technologica, 2019
High dietary sugar consumption from snack can be reduced by replacing sucrose fraction with healt... more High dietary sugar consumption from snack can be reduced by replacing sucrose fraction with healthier sweeteners. Potentials of African locust bean pulp (ALBP) as replacement for sucrose in biscuit production from cassava-wheat flour was evaluated. ALBP was manually extracted from the yellow fruit of African locust bean and oven-dried. Sucrose contents were replaced with ALBP at 0, 25, 50, 75 and 100% in biscuit formulation using standard recipe. Baked biscuit samples were evaluated for chemical (proximate composition, minerals and phytochemical) and physicochemicals (vitamin C, Carotenoids, Total sugar, Brix and pH) properties, using standard methods. Sensory properties were evaluated on a nine-point hedonic scale by thirty panelists. Data were analysed using ANOVA at p<0.05. With increase in ALBP substitution for sucrose, there were increase in moisture (1.63-3.13 ),crude protein (9.78-11.73 %,), Ash (2.00-3.93%,) fibre (0.57- 1.1%) and fat (10.00-14.11%) contents of biscuits b...
international food research journal, 2013
Pounded yam is a highly valued staple food in many African countries. However, the traditional me... more Pounded yam is a highly valued staple food in many African countries. However, the traditional method of processing the food using pestle and mortar is discouraging consumption among elite. Instant-pounded yam flour is a developed product to solve the problem. Therefore, this study quantified energy utilization in the preparation of yam flour for the production of instantpounded yam and developed energy conservation processing method.. Data were collected from six instant-pounded yam producing factory using structured questionnaires, oral interview, and direct data recording of processing parameters. Data obtained were used to energy requirements and distribution pattern. Energy input for peeling, washing, slicing, cooking, drying, milling and packaging were quantified using standard equations. In attempt to conserve energy, thickness and shape of the yam to be dried were varied, and energy input estimated. Estimated energy inputs for processing 1000 kg of yam into instant-yam flour were 55.36MJ, 3.06MJ, 6.89MJ, 1490.13MJ, 4313.50MJ, 406.02MJ and 200.11MJ for peeling, washing, slicing, cooking, drying, milling, and packaging operations, respectively. Total energy expended in converting raw yam into instant-pounded yam flour was 6.4MJ/kg. Variation in thickness and shape of sliced yam did not affect magnitude of energy required for peeling, washing, and packaging. However, reducing yam thickness by 5 mm and changing shape from cylindrical to diagonal, reduced energy requirements for cooking, drying, and milling by 4.59%, 18.42%, and 2.60% respectively. The conservation approach reduced total energy utilization from 6425.07 to 4779.42 MJ. Finding of the work revealed that it is possible to conserve energy during production of instant-pounded yam using procedural and behaviour approach.
Journal of Culinary Science & Technology
This study determined the influence of extrusion cooking on chemical and sensory characteristics ... more This study determined the influence of extrusion cooking on chemical and sensory characteristics of a selected cultivar of aerial yam flour (AYF) and African breadfruit seed flour (ABF) blends. Ble...
Acta Periodica Technologica, 2020
Aidan is an underutilised spice with characteristic fragrant and pungent aromatic odour, similar ... more Aidan is an underutilised spice with characteristic fragrant and pungent aromatic odour, similar to vanilla flavour. Chemical composition and consumer acceptability of cookies flavoured with vanilla-Aidan blends were investigated. Aidan pulp was milled and substituted for vanilla powder (25-100%) in cookies formulation. Cookies were characterised for chemical contents and sensory properties using standard methods and panellists test. Data were analysed using ANOVA at ?0.05. The study revealed that chemical contents, (except carbohydrate and metabolizable energy) and sensory properties of cookies significantly improved with increase in addition of Aidan. Moisture content of the cookies ranged between (1.83-3.77%), crude protein (9.83-12.86%), ash (0.55-0.71%), fat (0.98-1.29%), fibre (0.35-0.46%), carbohydrate (81.35-86.45%) and metabolizable energy (380.60-393.94 kcal). Mineral content was significantly influenced, with phosphorus content ranging between (64.00-142.67mg/100g), iron ...
Acta Periodica Technologica, 2018
Fried water yam ball, traditionally known as Ojojo in western Nigeria, is a low protein snack, us... more Fried water yam ball, traditionally known as Ojojo in western Nigeria, is a low protein snack, usually prepared as value added product from grated water yam paste. The influence of African breadfruit seed, a lesser known protein source on quality attributes of water yam ball (Ojojo) was evaluated. Wet-milled water yam (WY) was produced and supplemented with African breadfruit seed (AB) at 10-50%. A control sample was prepared from 100% WY. The blend was mixed with ingredients (salt, powder pepper, okra and onion) and the mixed dough was subsequently used for the production of Ojojo, through deep fat frying. Using standard methods, snack was evaluated for proximate composition, metabolisable energy and anti-nutrient contents (total phenolic, flavonoids, tannin, phytate, oxalate and alkaloids). Hedonic test was used to evaluate the sensory properties. Data were analysed using ANOVA (analysis of variance) at ?0.05. WY supplementation with AB significantly decreased moisture content (9....
Acta Universitatis Cibiniensis. Series E: Food Technology, 2017
As part of measures to combat protein shortages in form of meat analogues, extrusion processing c... more As part of measures to combat protein shortages in form of meat analogues, extrusion processing conditions for the development of Texturized Vegetable Protein (TVP) from under-utilized sources (Lima bean and African oil bean seed) are analysed. Optimum parameters for processing were established as being: barrel temperature (92.45°C), screw speed (101.48 rpm), feed moisture (59.63%) and African oil bean seed protein concentrates (AOBSPC) of 1%. Concentrations of essential amino-acids were also found to be significant (0.90-7.3%) with a near absence of anti-nutritional factors (0.0022–1.0008) g/kg. Sensory evaluation showed that TVP5 (100% LBPC) compared favourably with the control sample (cooked meat) in overall acceptability. An Acceptable and nutritious meat analogue had been developed.
IntechOpen eBooks, Feb 14, 2023
The textural attributes of cooked gari (eba) and fufu dough may be affected by the pectin content... more The textural attributes of cooked gari (eba) and fufu dough may be affected by the pectin content of the cassava roots; thus, exploring the interaction between pectin and the texture attributes of processed products such as gari and fufu may assist the processors and consumers of the product. The pectin and starch contents, and the composition of the amylose/amylopectin ratio, influence most of the textural changes in roots and tubers during processing, and subsequent preparation for consumption. The textural characteristics of the cooked gari (eba) and fufu dough that may be influenced by the pectin content of the cassava roots include hardness, adhesiveness, gumminess, and moldability/cohesiveness. However, there is presently little or no information on the direct relationship between the pectin content of different cassava varieties and the textural attributes of the cooked gari and fufu dough; therefore, there is a need to evaluate the effect of pectin in different cassava varieties on the textural attributes of cooked gari and fufu dough. This will guide gari and fufu producers on the right varieties to be used for gari and fufu to maintain the textural characteristics of the cooked gari and fufu dough preferred by the consumers.
CRC Press eBooks, Aug 18, 2022
International Journal of Food Studies, 2019
African nutmeg, a possible local substitute for a commercial food flavourant, remains largely und... more African nutmeg, a possible local substitute for a commercial food flavourant, remains largely underutilized in Nigeria. Its application potential in cookie production was investigated in this study. African nutmeg (Monodora myristica) seed flour (ANM) was produced using a standard method. The flour was substituted for vanilla flavour (VFL) in ratio of 0, 1, 2, 3, and 3.5 g and functional properties of the flour blends (water absorption capacity (WAC), oil absorption capacity (OAC), and bulk density) were determined, using standard methods. Cookies were developed and characterized chemically, physically (colour) and organoleptically using the AOAC method, a colourimeter and sensory panellists respectively. Data were analysed using ANOVA at p<0.05. Replacement of vanilla with African nutmeg had no significant effect on bulk density (0.62 g cm −3-0.68 g cm −3), but significantly affected WAC (133-142 %) and OAC (147-156 %) of flour blends. Crude protein (9.44-15.49 %), crude fat (3.17-6.50 %), total ash (2-2.73 %) and crude fibre (0.12-0.23 %) contents of the cookie increased, whilst metabolizable energy (385.33-367 kcal) decreased. There were reductions in pH (6.83-6.53) and TSS (5.80-1.20). Brown index of the snack increased with addition of nutmeg. Antioxidant indicators (flavonoids, DPPH and phenol) varied among cookie samples. Antinutrients, saponin, tannin and oxalate, were within tolerable limits. All cookie samples were judged acceptable by the panellists, with SLZ being the most acceptable. An acceptable and nutritious snack was produced at 100 % replacement. M. myristica seed could serve as substitute for vanilla in the production of cookies and other related snacks.
Journal of microbiology, biotechnology and food sciences, 2021
Cocoyam is a nutrient dense but neglected tropical food crop. Conversion of its tubers into flour... more Cocoyam is a nutrient dense but neglected tropical food crop. Conversion of its tubers into flour and West African stiff dough ‘amala’ (WASDA) - commonly produce from white yam flour, would enhance cocoyam utilization and reduce pressure on white yam. A 3 x 2 factorial experiment with 3 soaking period (0, 12 and 24 h after peeling at ambient conditions 30±2 oC) and 2 varieties (Colocasia spp. and Xanthosoma spp.) were used. The physicochemical, functional and pasting properties and sensory attributes of the flours and WASDA were analyzed. The soaking processes significantly (p<0.05) affected the physicochemical properties. Color (L*value), amylose and total starch contents of flours ranged from 66.68 to 76.52, 11.22 to 22.39% and 63.22 to 70.32%, respectively. The variations in functional properties of the flours were species dependent. Soaked flour of Colocasia spp. (Col 12) showed significantly higher peak (5118.67 cp), holding strength (4102.67 cp) and final (6445.33 cp) visco...
Journal of Food Processing and Preservation, 2022
Sesame, soybean and groundnut are important oil and protein rich seed. One important processing m... more Sesame, soybean and groundnut are important oil and protein rich seed. One important processing method to enhance their consumption is the production of vegetable based yoghurt. Fresh samples of sesame, soybean and groundnut were processed into their individual milk extract and inoculated to form respective vegetable yoghurt with addition of sweetener. The yoghurt samples were analyzed and compared with reconstituted full cream milk powder (FCMP) based yoghurt for their chemical composition, microbiological and sensory qualities using standard methods. The protein content of FCMP was 3.48% and vegetable based yoghurt ranged between 3.18 to 3.36% and there was no significant difference (p˂ 0.05) among them. The Carbohydrate content of FCMP was the lowest (3.19%), the value obtained for the vegetable yoghurt ranged between 4.99 and 6.44%. The fat content of FCMP (2.5%) was not significantly different (p˂ 0.05) from groundnut (2.38%) and sesame (2.4%) based yoghurt. The pH of the yoghu...
Journal of Energy Technologies and Policy, 2014
Traditionally, method of producing pounded yam by pounding cooked yam using pestle and mortar is ... more Traditionally, method of producing pounded yam by pounding cooked yam using pestle and mortar is time and labour consuming, thus discouraging consumption of the food among urban elite. Conversion of yam tubers to instant-pounded yam flour requires quantifiable magnitudes. Therefore, the objective of this study was to determine energy conservation potentials of the established three instant-pounded yam flour methods of production. Data were collected from nine instant-pounded yam flour producing factory using structured questionnaires, oral interview, and direct measurement of processing parameters. The data were fit into standard equations to estimate energy demand. Energy required for processing 1000 kg of yam to instant-pounded yam flour using cooking method, steaming method and wet-milling methods were 6720.15MJ, 6934.48MJ and 4296.56MJ respectively, equivalent to 6.7 MJ/kg, 6.9 MJ/kg and 4.3 MJ/kg respectively. Energy intensity for peeling, washing, slicing and packaging were 0....
Kunun -zaki is a popular traditional non alcoholic drink value for its high refreshing quality, s... more Kunun -zaki is a popular traditional non alcoholic drink value for its high refreshing quality, sweet -sour taste and high viscosity value. The major unit operations in processing include washing, steeping, wet milling, sieving, mixing, cooking, cooling and fermentation. This study evaluated the nutritional, sensory and microbiological quality of kunuzaki using Sorghum bicolor (sorghum) substituted with milk extract of sprouted Africa bread fruit (ABF) seed at 0-25% levels. The results obtained from substitution at 25% level increased the protein and ash content while carbohydrate and moisture content were reduced significantly (p< 0.05%). pH, titratable acidity and total solid ranged were 4.124.37; 2.18-2.26 (g/ml) and 14.98-17.98 (%) respectively in all the substituted ABF kunun-zaki. Total viable counts of microbial load were in the range of (1.65-2.41, 1.68-2.66 and 33.4-42.5) x10 cfu/ml for kununzaki stored for 1, 10 and 15 days at 7 C respectively. Control sample had lowest...
Journal of Food Composition and Analysis, 2019
Production of Aerial yam flour. A1(Aerial yam bulbils), A2(Blanching) A3(Dried flakes) and A4 (fl... more Production of Aerial yam flour. A1(Aerial yam bulbils), A2(Blanching) A3(Dried flakes) and A4 (flour) Highlights: Flours from aerial yam are high energy sources, mainly carbohydarates. Aerial yam flours are rich in some essential minerals Flours from aerial yam cultivars contain some potentially reducible antinutrients.
Aerial yam and Treculia africana are lesser-known food materials with high nutritive value and he... more Aerial yam and Treculia africana are lesser-known food materials with high nutritive value and health benefit potential. Despite these, functional food production from them is rare. Effects of consuming extruded snack from these materials on body weight and some vital organs were investigated. Six groups, each consisting of five encaged albino rats were freely allowed to feed on weighted extruded snacks and distilled water for 28 days after acclimatization for 10 days. Snacks comprising aerial yam and Treculia africana in ratios (100:00, 00:100, 80:20, and 65:35) were served to groups I to IV. Commercial diet and casein-incorporated snack were given to groups V and VI, respectively, as controls. Daily, weekly and monthly consumption rates per animal in groups were estimated. Weekly, monthly and percentage weight difference were also determined. Daily inspection for possible signs of toxicity and deaths was carried out. Four rats per group were weighed and sacrificed for relative org...
Agricultural Engineering International: The CIGR Journal, 2016
"DodoIkire"is an example of traditional snack commonly consumed in western part of Nigeria. Effec... more "DodoIkire"is an example of traditional snack commonly consumed in western part of Nigeria. Effects of storage packaging modes and durations on its microbiological quality and sensory attributes at room temperature were investigated. Samples were collected from commercial sellers inIkire,Apomu and Ikoyi Towns. They were packaged and stored at room temperature (28±2º C) in three different materials namely; Open storage in disposable cup (OS), low density nylon(LD) and high density polyethylene(HD) for a month.A sample of DodoIkire was prepared in the Food processing Laboratory of Wesley university of Technology, Ondo, to serve as Control. Total viable counts and fungi counts were conducted at intervals of two weeks using pour plate method. Sensory evaluations were carried out at these intervals using semi-trained panelist on a nine point hedonic scale. The results showed that the "DodoIkire" offered for sale has low level of initial microbial loads. The choice of packaging system and duration of storage significantly influenced (p<0.05) the level of infestation within one month of storage in different materials, with OS permitting the highest, followed by LD and then HD. Similarly, these two parameters also significantly influenced (p<0.05) the rate at which sensory attributes were lost in the same order.High density polyethylene (HD) offered best protection and is hereby recommended for the storage of DodoIkire. However, consumption of DodoIkire after a month of storage should be discouraged.
Uploads
Papers by Kazeem Koledoye Olatoye