Beverages

 Journal

 Nutritional, Antioxidant And Quality Acceptability Of Smoothies Supplemented With Moringa Oleifera Leaves

 Taiwo Ayodele Aderinola

 2018

This study evaluated the impact of the level of supplementation (1.5, 3.0 and 4.5%) of Moringa oleifera leaves on the nutritional (proximate, mineral and vitamin contents) and antioxidant capacities of smoothies made from a blend of pineapple, banana and apple. The results obtained were moisture (49.24–78.62%), total ash (1.01–9.71), crude fiber (5.14–9.39%), crude fat (0.72–1.86%), crude protein (5.47–19.37%) and carbohydrate (3.65–16.99%). Calcium (12.03–15.53) and potassium (17.22–25.38) were the predominant mineral elements when compared to magnesium (1.51–3.05) mg/L. The vitamin contents were in the ranges 2.5–10.8 and 0.15–0.93 mg/L for vitamins C and E, respectively. Total phenolic and flavonoid contents were in the ranges 4.68–6.18 mg/mL and 0.01–0.14 mg/mL, respectively. The radical scavenging abilities (DPPH) of the samples ranged between 16.05% and 88.77%, while the ferric reducing antioxidant power (FRAP) ranged between 0.38 and 7.36 mg/mL. The brix values showed high sugar contents (15–18%) while the pH results showed that the sample was almost neutral at a range between 6.3 and 6.5. The overall quality (sensory) acceptability of the different quality parameters evaluated indicated that the control sample was more preferred. While supplementation with M. oleifera leaves significantly affected the sensory parameters, its addition nevertheless offers a potential avenue to obtain additional nutrients besides its improved antioxidative properties. 

 Annals. Food Science And Technology

 Journal

 THE IMPACTS OF LEMON JUICE ON THE PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF SMOOTHIES

 Taiwo Ayodele Aderinola

 2018

This study evaluated the natural preservative property and antioxidant effects of lemon on smoothies. The smoothies were prepared from blend of different ratio of fruits – A (40:30:30:0), B (39:29:29:3), C (38:28:28:6) and D (37:27:27:9) for pineapple, banana, apple and lemon respectively and stored at cool temperature (below 20 °C) for 48 h. The results showed that while FRAP (2.03 - 11.38 mg/g) and DPPH (4.67 - 5.32%) increased with increase in concentration of lemon, the reverse was observed for flavonoids (16.50 - 12.09%) and phenolic (0.15 – 0.13 mg/100g). Lemon addition also increased the vitamins C (15.93 - 55.36 mg/g) and A (477.72 - 1264.77 unit/g) contents. The samples were relatively acidic with pH range of 4.6 – 4.8 and titratable acidity range of 9.5 -19.2 g/100ml However, the results of sensory acceptability were not significantly affected by the different percentage of lemon used with respect to appearance, flavor, taste and overall acceptability of the smoothies produced from the fruit blends. Therefore, lemon juice up to the maximum 9% concentration used in this study could be used as a natural preservative for smoothies especially from the combination of pineapple, apple and banana 

 Beverages

 Journal

 Solvent Extraction Of Polyphen Indigenous African Fruit Xime Characterization By LC-HRMS

 Dewald Oosthuizen, Neill J. Goosen, Maria A. Stander, Aliyu D. Ibrahim, Mary-Magdalene Pedavoah, Grace O. Usman And Taiwo Aderinola

 2018

Indigenous and non-commercial fruits can be an important source of antioxidant polyphenols; however, the identity and content of polyphenols from non-commercial fruits are often poorly described. The study aimed to extract, identify, and quantify polyphenols from the skin of the indigenous Africa fruit Ximenia caffra, using solvent extraction. Three solvents (hexane, acetone, and 70% v/v ethanol) over three extraction times (30, 60 and 120 min) were used in a 32 full factorial experimental design to determine effects on polyphenol recovery, and individual polyphenolics were characterised using liquid chromatography high-resolution mass spectrometry (LC-HRMS). Ethanol was the most effective extraction solvent, and extracts had high levels of total phenolics and flavonoids (65 mg gallic and 40 mg catechin equivalents per gram dry sample respectively), and high antioxidant activity (18.2 mg mL?1 ascorbic acid equivalents). LC-HRMS positively identified 16 compounds, of which 14 were flavonoids including flavonoid glycosides, and indicated that concentrations of some flavonoids decreased for extraction times beyond 60 min. It was concluded that the fruit of Ximenia caffra is rich in natural polyphenolic antioxidants; the present work identified and quantified a number of these, while also establishing suitable solvent extraction conditions for the recovery of these potentially high-value compounds. 

 Beverages

 Journal

 Quality Acceptability, Nutritional Composition And Antioxidant Properties Of Carrot-Cucumber Juice

 Taiwo Ayodele Aderinola And Kemi Elizabeth Abaire

 2018

Fresh vegetables (carrot and cucumber) were juiced using a juice extractor. The extracted juice was then divided into five varying proportions: A (100% carrot juice), B (80% carrot, 20% cucumber), C (70% carrot, 30% cucumber), D (50% carrot, 50% cucumber) and E (100% cucumber). The juice blends were then analyzed for proximate, mineral and vitamin compositions. The phytochemical and the antioxidant properties were also determined. The proximate composition result revealed very high moisture (82.03–83.85%), relatively low carbohydrate (5.23–10.57%) and very low crude protein (1.75–4.14%) contents. For the micronutrients, potassium (14.70–32.10 mg/100 mL) and vitamin C (14.48–24.48 mg/100 mL) were more predominant when compared to the other micronutrients that were determined. The pH was mildly acidic (5.90–6.21) and the Brix value ranged between 3.51 and 7%. The antioxidant result indicated that better bioactivity could be obtained from the blends than the individual juices. While there were no statistically significant differences in the sensory properties of the juices, the 100% carrot juice was rated higher in all the attributes evaluated. Therefore, it was concluded that a blend of carrot and cucumber at a 50:50 ratio offered comparable nutritional and better antioxidative quality when compared to other blends 

 Faculty Of Biotechnology And Food Sciences (Slovak University Of Agriculture In Nitra)

 Journal

 Effect Of Sodium Benzoate On The Shelf Life Of Kunu-zaki Supplemented With Groundnut

 Aderinola, T. A. And Oluwamukomi, M.O.

 2014

The quality parameters of kunu-zaki supplemented with groundnut was investigated in this study. Millet, groundnut, ginger, dry red pepper and sugar were used for the production. After production, some samples were pasteurized at 70oC for 30 minutes and stored at refrigerated and ambient conditions (oC). A fresh control sample was also prepared at interval for comparison. Analyses were carried out to determine the chemical composition, microbiological and sensory qualities of product during storage over a period of twenty seven (27) days. Results showed that addition of groundnut improved chemical composition of the fresh samples. It could be attributed to the crude protein and the fat content in the added groundnut. The results were: moisture, 75.7%; crude protein, 13.06%; fat, 7.35%; ash, 0.39% and carbohydrate, 3.5%. The pH values for the fresh samples were: 3.31 (pasteurized refrigerated); 3.31 (pasteurized unrefrigerated); 3.57 (unpasteurized refrigerated); 3.64 (unpasteurized unrefrigerated) and 3.93 for the Fresh sample. The results of the mineral element (mg/100g) were: Ca, 152; Na, 0.19; Mg, 4.76; K, 2.74 and P, 123.22. There was no detection of the presence of the indicator organism - E coli. Results of the sensory evaluation of the product carried out using a five-man panel showed that there were no differences in the appearance, taste and flavor for the first day. However, the pasteurized refrigerated sample with the addition of sodium benzoate was better on the overall acceptability 

 Faculty Of Biotechnology And Food Sciences, Nitra, Slovakia

 Journal

 Quality And Microbiological Evaluation Of African Yam Bean Yoghurt Supplemented With Cow Milk

 Aderinola, T.A. And Olanrewaju, Z.Y.

 2014

The utilization of African yam bean for the production of yoghurt substituted with cow milk was studied. African yam bean milk was extracted from dehulled seed, pasteurized and fermented with Yoghurmet® in ratios with reconstituted cow milk powder in the ratios 50:50, 70:30, 90:10, 100:0 and 0:100 (African yam bean milk:Cow milk). Sample 0:100 which was 100% cow milk yoghurt served asthe control. The samples were stored for 14 days at 4oC and 3 days at room temperature. The results of the proximate composition of the fresh samples in percentages are; Moisture: 82.76, 81.62, 83.62, 86.53 and 85.42. Total solids: 17.25, 18.47, 16.35, 13.47and14.57. Protein: 5.93, 4.27, 5.87, 5.57 and 5.14. Ash: 0.94, 0.83, 0.91, 0.90 and 0.87. Fat: 1.07, 2.53, 1.18, 1.45 and 1.75. Carbohydrate: 9.09,10.73, 8.33, 5.53 and 6.78 for the samples 100:0, 0:100, 90:10, 70:30 and 50:50 respectively. The moisture, total solids, fat and carbohydrate contents differed significantly (p≤0.05) in all the samples. The protein content of 100:0 and 90:0 did not differ significantly but differs in other samples. 0:100 differ significantly from other samples in ash content. There was no fiber in the samples. The total viable microbial count was highest in 70:30 (1×107cfu/ml) for refrigerated storage samples while 50:50 (9.5×106cfu/ml) had the highest count in room temperature storage samples. There were no yeasts/moulds enumerated in the refrigerated storage samples while yeast/moulds appeared in 100:0 (3×106cfu/ml) and 70:30 (1×106cfu/ml) on the 3rd day of room temperature storage. The titratableacidity of all the samples increased gradually throughout the storage period while their pH decreased. The specific gravity of the samples also decreased gradually throughout the storage period. The anti-nutritional composition of the samples containing African yam bean was also determined. The sensory properties showed that samples stored at refrigeration temperature maintained good quality up to 14 days of storage and that sample 50:50 was most preferred. 

 OMICS Publishing Group

 Journal

 Physicochemical And Rheological Behavior Of African Star Apple (Chrysophyllum Albidium) Juice As Affected By Concentration And Temperature Variation

 Awolu, O.O., Aderinola, T.A. And Adebayo, I.A.

 2013

The viscosity, shear stress and shear rate of& African star apple juice (Chrysophyllum albidium) at concentrations of 8 % to 32% total solid concentration and temperature range of 20°C to 70°C were obtained in order to determine the effect of changes in concentration and temperature on the rheological properties of the juice. Also, the physico-chemical analyses of the sample were carried out. Plot of shear stress against shear rate showed that at all concentrations, African star apple juice behaved as a non-Newtonian fluid at temperature below 60°C. At 70°C, however, lower concentration (8% and 12%) behaves non-Newtonian while higher concentrations behave Newtonian. Increase temperature decreases the viscosity of the juice. The knowledge of rheological properties of African star apple juice is essential for the design and optimization of energy process and heat transfer. 

 Annals. Food Science And Technology

 Journal

 EFFECTS OF STORAGE ON PHYSICOCHEMICAL PROPERTIES OF ORANGEWATERMELON JUICE

 Taiwo Ayodele Aderinola And Adebimpe Esther Adeniran

 2011

Watermelon and orange were prepared in different blends 100:0 (Z4Y), 70:30 (APC), 50:50 (PVC), 30:70 (720) and 0:100 (PHC). The effects of storage on the physicochemical and quality characteristics of various refrigerated mixed orange and watermelon juices and their changes with storage time and temperature were investigated. The physicochemical characteristics of the juice were determined, Brix for orange juice was 12o brix, acidity 0.18 g/ml, ascorbic acid 0.546 mg/100ml, pH 4.4, viscosity 0.1 DPa/s, specific gravity 1.0533, and the Brix values of watermelon 8.0obrix, acidity 0.12 g/ml, and ascorbic acid 2.70±0.05 mg/100ml, pH 5.2, viscosity 0.1 DPa/s and specific gravity 1.0331. The results of the free radical scavenging ability of the juice against DPPH (1, 1- diphenyl-2-picryhydrazyl) in percentage were: PHC (40.22±0.06), Z4Y (10.24±0.08), PVC, (39.76±0.08), 720 (43.97±0.08) and APC (37.46±0.05); Total Phenolic Contents (TPC) in mg/g: PHC (0.67±0), Z4Y (0.42±0.01), PVC (0.56±0.02), 720 (0.68±0.01) and APC (0.48±01) and lycopene content in mg/100g: PHC (0.46±0), Z4Y (0.42±0.01), PVC (0.37±0.01), 720 (0.64±0) and APC (1.18±0.07). The acceptability of the product by sensory evaluation indicated that the overall acceptability of juice improved with increase in percentage of watermelon juice in the blend (sample 720). Some of the parameters could be used as indicators of quality loss or spoilage of the juices. The shelf life of the juices was established at 4 °C. The watermelon: orange juice 70:30 (APC) was accepted in all parameters and can be introduced on shelf. 

 Annals. Food Science And Technology

 Journal

 QUALITY EVALUATION OF COOKIES FROM WHEAT AND BREADFRUIT COMPOSITE FLOUR

 Taiwo Ayodele Aderinola And Olajide John Allikura

 2010

The Quality evaluation of cookies from wheat and Breadfruit composite flour was studied. Breadfruit was processed using three different techniques i.e. Sulphiting, blanching and the control (no treatment). The breadfruit flour was supplemented with wheat at levels of 0, 10, and 20 for cookies production. The proximate compositions, sensory qualities, physical parameters of the cookies were evaluated. There was a significant difference (P0.05) in terms of all the sensory attributes tested but there were no significant differences in the flavor of all the wheat-breadfruit cookies produced. Therefore sample C and G which are 10% Sulphited and 10% Blanched Breadfruit flour (SBF and BBF) substituted with wheat flour were recommended due to their performance after being subjected to series of experimental analyses 

 ReFoST

 Conferenceproceeding

 EFFECTS OF PUMPKIN LEAVES ON THE CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF SMOOTHIES

 Aderinola, T.A

 2006

The aim of this study was to evaluate the effect of the addition of fluted pumpkin leaves on the crude protein content and antioxidant capacities of smoothies made from a blend of pineapple, banana and apple. Pumpkin leaves were added at the rate of 1.5, 3.0 and 4.5% to the different ratios of the fruit blends (smoothies) and evaluated for proximate, antioxidant (FRAP and DPPH), mineral, vitamin, physicochemical and quality acceptability. The results showed that the moisture content of the beverage ranged between 42.32 – 79.90%, fiber: 6.02 -7.57%, fat: 0.98 – 1.06%, crude protein: 4.91 – 21.97% and carbohydrate: 5.23 -19.78%. The beverage was significantly in Ca (12.66 -14.96) and K (19.95 -22.98) compared to Mg (1.03 – 2.49 mg/L) also tested for. The vitamin contents ranged between 6.56 -9.88 and 0.14 – 0.60 for vitamin C and E, respectively. Total phenolic contents ranged between 3.66 – 4.71 mg/ml while the total flavonoid contents ranged between 0.01 – 0.06 mg/ml. The radical scavenging abilities (DPPH) of the samples ranged between 9.41-42.96 while the ferric reducing antioxidant power (FRAP) ranged between2.63 – 6.40. The brix values showed high sugar contents (15.45 – 17.10%) while the pH results showed that the sample was slightly acidic (4.83 – 5.36). The overall acceptability of the different quality parameters evaluated indicated that the control sample was more preferred. It was therefore concluded that while pumpkin leaves was able to significantly improve the crude protein content, the percentage inclusion should not be more than 1.5