Journal Of Nutrition & Food Sciences

 Journal

 Chemical Composition And Consumer Acceptability Of Bambara Groundnut Fortified Pasta

 Adegbanke OR*, Ibrahim AO And Osundahunsi OF

 2020

The problem of protein malnutrition in human has been recognized as one of the major nutritional deficiencies. Although animal proteins are superior to plant proteins their ratio in diets, especially in developing countries is not likely to change in the immediate future due to inadequate supply and high cost. Bambara groundnut was purchased, sorted, dehulled, dried and milled into powder and the functional properties of flour blends from wheat-bambara groundnut at 10%, 20%, and 30% were carried out. The codes used were: XDY (90% Wheat flour and 10% bambara nut flour), BWW (80% wheat flour and 20% bambara groundnut flour), AMT (70% wheat flour and 30% bambara nut flour), and DKO (100% wheat flour as control). Pasta was prepared using these blends and the blends were subjected to proximate analyses, mineral composition and sensory evaluation. Results obtained revealed that the protein content of the pasta samples increased with bambara groundnut flour addition, with sample DKO (100% wheat flour) having the lowest protein content of 9.08%, and sample AMT (70% wheat flour and 30% bambara groundnut flour), having the highest protein content of 13.31%, the trend observed in the result can be traced to high protein content of bambara ground nut. Significant differences (p 

 Food Science And Quality Management

 Journal

 Application Of Bambara Groundnut In The Production Of Cookies

 Omolara R. Adegbanke* Duyilemi O. Ojo-uyi Timilehin D. Oluwajuyitan

 2019

This study aimed to produce cookies from flour blends of Bambara groundnut (BGN) and wheat flour (WF) at ratios 100:0, 80:20, 70:30, 60:40, 50:50 and 0:100 (WF: BGN) respectively. The proximate results showed significant differences (p?0.05) among the flour blends with protein, crude fibre, crude fat, total ash and carbohydrate content ranged from 9.30–22.75; 0.42–2.42; 12.51–18.98; 0.91–2.99 and 43.62–71.38% respectively. The increase in the protein and fat content resulted from the increase in BGN of the blend flour respectively. The functional properties of the blend flours showed that oil absorption capacity (OAC), water absorption capacity (WAC), swelling index and bulk density ranged from 3.08–4.20; 2.00–2.30; 1.05–1.31 and 0.62–0.72 g/ml respectively. However the low OAC and WAC of BGN blend flour might be due to low levels of hydrophobicity of proteins. All cookies had a good sensory scores, except cookies made from 100% BGN, therefore up to 50% BGN flour be used in the substitution of WF in the production of cookies for adequate nutritional quality. 

 Research Journal Of Food & Nutrition

 Journal

 Nutritional And Sensory Properties Of Cake-Like Snacks

 Adegbanke,O. R. And Ilesanmi,P. O.

 2018

Cake-like snacks were produced from Plantain, Sweet potato and Cocoyam flours varied with wheat and the nutritional and sensory evaluations were determined. The experimental designs were T1, T2 and T3 for Plantain, Sweet potato and Cocoyam flour respectively. They were compared with 100% Wheat flour as Sample T4.They were subjected to proximate and functional analysis, and used to produce the cake-like snacks. The proximate, microbial, and mineral analyses were also evaluated on the products. The protein content of the flours ranged from 2.84 – 3.31 %, moisture; 4.88 – 11.12 %, ash; 2.44 – 4.75 %, fat; 4.42 – 12.00 16 %, fiber; 0.39 – 1.18 % and carbohydrate; 74.33 – 82.45 %. The bulk density, swelling capacity, water and oil absorption capacity had a range of 0.77–0.92 g/ml, 0.13–0.60 %, 0.95 –1.54 g water/g flour and 1.37–1.62 g oil/g flour respectively. The proximate composition of the cake-like snacks varied significantly with cake produced from plantain flour and the control having the highest protein content (1.70 %) and cake-like snack from cocoyam flour having the lowest (1.56 %). The control had low amount of microbial load, next was cocoyam cake-like snack which might be due to the anti-nutritional factors present. Plantain cake-like snack had considerably higher mineral content and better ratings than the others. From all the parameters measured above, plantain cake-like snack compared favorably well with the control. 

 Journal Of Nutritional Health Sciences

 Journal

 Physicochemical And Pasting Properties Of Complementary Diet From Blends Of Maize, African Yam Bean And Pigeon Pea Flour

 Omolara Racheal Oludumila And Victor Ndigwe Enujiugha

 2017

Complementary diets were obtained from maize; African yam bean and pigeon pea varied and the effect ofphysicochemical and pasting properties were evaluated. The blends considered were 90:5:5, 80:10:10 and 70:15:15for maize, African yam bean and pigeon pea respectively. The blends were compared with 100 % maize gruel and acommercial weaning diet, Nut rend. The results showed that the complementary blend with ration 70:15:15 had24.29 % protein, 4.05 % ash, and 58.49 % carbohydrate while 100 % maize (ogi) had 10.52 % protein, 4.2 % ashand 73.02 % carbohydrate in comparison with commercially produced diet, Nut rend, which had 21.64 % protein,3.58 % ash and 61.35 % carbohydrate. Also in terms of mineral composition, the result of the diet analyzed showedthat 100 % maize (ogi) had the best pasting properties followed closely by both the diet with the 70:15:15 ratiosand the commercially produced diet, Nut rend. Overall the 70:15:15 ratio had better proximate and mineralcomposition while the 100 % maize gruel (ogi) had the best pasting properties which was closely followed by70:15:15.

 

 WILEY Food Science And Nutrition

 Journal

 Physicochemical And Sensory Qualities Of Complemenatry Meal

 Omolara R. Adegbanke | Toluwase A. Dada| Stephen A. Akinola And Temitope Akintuyi

 2017

Weaning food was produced from the blends of sprouted and unsprouted sorghum– Irish potato, and groundnut flour. In the developed weaning foods, moisture content ranged from 8.44% to 12.70%, crude protein (7.40%–14.53%) crude ash (1.53%– 1.77%), crude fiber (6.65%–6.88%), crude fat (3.31%–3.73%) and carbohydrate content (65.10%–69.15%). Sprouting and protein supplementation with groundnut improved the protein content of the formulated meals with values comparable to commercial sample (cereals). Mineral content reduced with sprouting, whereas the addition of Irish potato and groundnut increased the mineral content. Calcium ranged from 91.00% to 121.33% and potassium (487.33%–956.67%). Sample NSIG2 had the highest potassium. Tannin ranged from 0.11 to 0.64 mg/100 g; phytate (4.98– 7.42 mg/100 g); and oxalate (0.36–0.98 mg/100 g). Peak viscosity ranged from 43.08 to 23.57 RVU, trough (41.08–22.50 RVU), breakdown viscosity (61–14), final viscosity (84.33–52.53 RVU), setback viscosity (41.33–89.00 RVU), and peak time (5.07–7.00) in both the sprouted and unsprouted sorghum–irish potato–groundnut flour, respectively. The pasting temperature of the weaning food blends ranged between 87.25 and 89.60°C with SIG0 and NSIG2 having the lowest and highest values, respectively. The study showed that complementary food products formulated from this locally available food commodities is a promising food and has good nutritive value. 

 Indian J. Of Nutrition

 Journal

 Quality Characteristics Of Cookies Produced From Composite Flours Of Unripe Plantain, Wheat And Watermelon Seeds.

 Oludumila Omolara Racheal And Adetimehin Abode Margaret

 2016

This study was carried out to evaluate the quality and acceptability of cookies produced from the flour blends using cookies prepared from wheat flour as a control. Acceptability of the produced cookies and chemical properties of the flour blends were determined. Response Surface Methodology was used to develop the mixing ratio and also model the protein and crude fiber responses. Result showed that the cookies prepared from the blend of plantain,wheat and watermelon flour 71.48/18.52/10.00 had higher crude fiber content (4.01%) than wheat flour (1.69%) and significantly different protein content (2.44%) than produced from wheat flour (6.81%). The iron (Fe) content of the cookies produces from the blend 72.08/22.93/5.00 which was similar to that of wheat (2.70%) and the phosphorus (P) content of the cookies prepared from the flour blend 72.08/22.93/5.00 (1.46%) was significantly different from the cookies produced from wheat (1.20%). The overall acceptability of the cookies produced from the blend 72.08/22.93/5.00 was 6.98 while that of flour was also 6.98 without any significant difference. The study thus shows that cookies produced from plantain, wheat and watermelon seed blend 72.08 /22.93/5.00 had the highest acceptability in terms of taste, texture, crispness,aroma and appearance.

 

 International Journal Of Nutrition And Food Sciences

 Journal

 Extraction, Purification And Characterization Of Protease From Aspergillus Niger Isolated From Yam Peels

 Oludumila Omolara Racheal, Abu Temitope Folagbade Ahmed, Enujiugha Victor Ndigwe And Sanni David Morakinyo

 2015

Protease was obtained from Aspergillus niger isolated from yam peels; a food waste, purified and characterized.Purification was achieved using ion exchange DEAE column and gel filtration (Sephadex G-200) chromatography. Effects oftemperature; pH and production time on protease production were investigated. Also, physicochemical characteristics of thepurified enzyme were investigated. The optimum production of protease was at temperature, pH and time of 37oC, 7.0 and 42hrs respectively. The results showed that purified protease had more specific enzymatic activity than crude samples fromAspergillus Niger. whereas the specific activity of crude enzyme was 0.51 (U/mg), while the purified enzyme had an improvedspecific activity of 8.51 (U/mg).Optimum temperature and pH values of the purified protease were found to be 50°C and 10.0,respectively. pH stability of the enzyme ranged from 3.0- 12.0. At 3.0 and 10.0 it retained 70% and 60% of its activity after 5hrs of incubation. Temperature stability ranged between 30oC and 90oC but most stable at 50oC retaining 94% of its activityafter 1 h of incubation. The enzyme exhibited maximum activity on casein, among other protein substrates. EDTA, Cu2+, Fe2+,Mg 2+, and Ca2+ inhibited its activity while Na+ enhanced it. The enzyme was purified 16.60-fold, had a yield of 10.96 and theapparent molecular weight was 46.90 kDa. The study revealed that protease from A. niger can be exploited for proteinconversion biotechnologies.

 

 Proceedings Of Applied Tropical Journal,

 Conferenceproceeding

 Comparative Quality Evaluation Of Gari Blends Enriched With Soy-flour And Soy-concentrate.

 Oluwamukomi, M.O., Oni, O.K. And Oludumila, O. R.

 2015

Garri is a food widely accepted and rich in carbohydrate.