A.A. Adebowale

Effect of variety and moisture content on some engineering properties of paddy rice

The effect of variety and moisture content on some engineering properties of five improved paddy rice varieties was investigated within moisture content range of 10% and 30% dry basis (d.b.). Increase in moisture content was found to increase the linear dimensions, mass of 100 seeds, surface area, apparent volume, true volume, arithmetic mean diameter, effective geometric diameter, sphericity, angle of repose, porosity and static coefficient of friction while bulk density and true density decreased with increase in moisture content. Static coefficient of friction was found to increase as moisture content increased from 0.34–0.46, 0.35–0.59, 0.36–0.46 and 0.34–0.45, respectively on plywood, galvanized steel, mild steel and glass structural surfaces. The highest static coefficient was found on galvanized steel. Angle of repose was found to increase as moisture content increases. The study concludes that variety and changes in moisture content significantly (P < 0.05) affected most of the engineering properties determined.

Effects of solid content and temperature on viscosity of tapioca meal

The effect of solid content (2.5–10%, w/v) and temperature (30–70°C) on the viscosity of tapioca meal from three cassava varieties was investigated in this study. Viscosity measurements were conducted using a digital rotational Brookfield viscometer. The viscosity of tapioca meal increased with increasing solid content and decreasing viscometer speeds. An empirical power-law equation fitted the viscosity data of the tapioca meals with correlation coefficients between 0.94 and 0.99. Our results indicated that tapioca meal can be characterized as a pseudo-plastic fluid and a mean value of 0.32 ± 0.18 was proposed as the power law index of tapioca meal from the three cassava varieties used in this study. Neither solid content, temperature nor shear rate altered the rheological characteristics of tapioca meal.

Chemical, mineral composition, and sensory acceptability of cocoyam-based recipes enriched with cowpea flour

Abstract The study was conducted to improve cocoyam‐based recipes (steamed cocoyam paste [ebiripo], ikokore, and fried cocoyam balls [ojojo]) using different blends of cocoyam and cowpea flours (100:0, 80:20, 70:30, 60:40, and 50:50). The proximate composition, mineral composition, and sensory qualities of the recipes were determined using standard analytical procedures. The recipes had significantly (P < 0.05) higher contents of protein, fat, crude fiber, iron, zinc, sodium, and phosphorus compared with the control recipe (100% cocoyam flour). The protein content was highest in all recipes containing 50:50 cocoyam: cowpea flour (10.79%, 10.56%, 10.36% for ojojo, ikokore, and ebiripo, respectively). However, ikokore had higher iron (2.5 mg), phosphorus (92.5 mg), and zinc (1.92 mg) contents than ebiripo and ojojo. While the 80:20 recipe for ebiripo had significantly (P < 0.05) higher flavor and overall acceptability scores compared with other recipes. In conclusion, enrichment of cocoyam‐based recipes with cowpea flour improved the proximate composition, mineral composition, and sensory acceptability of the foods.

Effect of species, pretreatments, and drying methods on the functional and pasting properties of high‐quality yam flour

Abstract The study investigated the functional properties of HQYF (high‐quality yam flour) from tubers of four dioscorea species. The tubers were processed into HQYF using two pretreatments (potassium metabisulphite: 0.28%, 15 min; blanching: 70°C, 15 min) and drying methods (cabinet: 60°C, 48 h; sun drying: 3 days). Significant differences (P < 0.05) were observed in pasting characteristics of flours among the four species. The drying method significantly affected only the peak viscosity. The interactive effect of species, pretreatment, and drying methods on the functional properties was significant (P < 0.05) except for emulsification capacity, angle of repose, and least gelation concentration. The significant variation observed in most of the functional properties of the HQYF could contribute significantly to breeding programs of the yam species for diverse food applications. The pastes of flour from Dioscorea dumetorum pretreated with potassium metabisulphite and dried under a cabinet dryer were stable compared to other samples, hence will have better applications in products requiring lower retrogradation during freeze/thaw cycles.

Production and Quality Evaluation of Noodles From Sweet Potato Starch

The effect of extrusion parameters (feed moisture content, barrel temperature, and screw speed) on the quality of noodles produced from sweet potato starch was investigated. Starch was extracted from the tuber of sweet potato and processed into noodles using single screw cooking extruder. The moisture, protein, and ash contents of the noodles decreased linearly with the feed moisture content and barrel temperature but decreased with increasing screw speed. Increased feed moisture content also led to decrease in water absorption capacity, cooking time, and water solubility index. Lateral expansion increased with increasing barrel temperature. Barrel temperature had significant effect (p < 0.05) on lateral expansion while screw speed and feed moisture content had significant effect (p < 0.05) on cooking time. Significant (p < 0.05) positive correlation was obtained between the overall sensory acceptability, appearance, firmness, and chewiness. The study showed that noodles of desirable functional qualities and sensory acceptability can be obtained from sweet potato starch using barrel temperature of 110°C, screw speed of 100 rpm, and feed moisture content of 47.5%.

Quality Evaluation of Kokoro Produced from Maize–Pigeon Pea Flour Blends

Kokoro is a very popular local snack in Nigeria made from whole maize flour. Kokoro snack produced from maize–pigeon pea flour blends was evaluated. Pigeon pea flour was added to increase the protein content of Kokoro. Maize and Pigeon pea flour (PPF) were mixed in various proportions. The blends were made into a thick dough, shaped into a ring shape, and deep fried in hot vegetable oil (170°C) for 5 min. Functional and pasting properties of the blended flour were evaluated, while the products obtained were analyzed for proximate composition, sensory and textural analysis. Oil absorption of the flour blends decreased with increase in PPF (1.95–1.50 g/ml). Foaming capacity (4.38–1.00%) and foaming stability (0.81–0.40%) decreased with increase in PPF.There were significant changes (p < 0.05) in the pasting properties of the resulting flour blends where 100% maize had the highest value of 89.17 RVU and 242.50 RVU for peak and final viscosity, respectively. Crude protein and fat of kokoro snack increased with increase in PPF, ranging from 8.31 to 15.14 % and 15.47 to 18.14%, respectively. This indicates the potentials of the PPF in improving the nutritional status of the snack. There were no significant differences in the thickness and energy to break the snack, regardless of the level of substitution. There was a significant difference (p < 0.05) in all the sensory attributes of the kokoro. The results revealed that 30 and 40% substitution of PPF were not significantly different from 100% whole maize kokoro, which is the normal traditional one.

Effect of ratooning process on the engineering properties of NERICA rice varieties

Rice ratooning is the practice of harvesting grain from tillers originating from the stubble of previously harvested crop. Comparative assessment of the engineering properties of main and ratooned NERICA rice varieties was investigated in this study. The length, width, thickness, arithmetic mean diameter, geometric mean diameter, equivalent diameter and surface area ranged from 8.21 to 10.62 mm, 2.31 to 3.60 mm, 1.67 to 2.28 mm, 13.10 to 22.67 mm, 3.26 to 3.87 mm, 6.35 to 9.98 mm, 23.15 to 42.02%, 34.20 to 51.31 mm and from 0.35 to 0.48 mm2, respectively. Bulk density, true density, porosity, thousand grain weight and volume ranged from 0.63 to 1.14 g/cm3, 0.55 to 0.67 g/cm3, 1.48 to 45.91%, 21.66 to 27.41 g and from 0.023 to 0.031 mm3, respectively. Coefficient of static friction on polished wood, plywood, metal and glass ranged from 0.35 to 0.47, 0.34 to 0.44, 0.26 to 0.34 and 0.14 to 0.21, respectively. Filling and emptying angle of repose ranged from 34.79 to 42.00 and from 46.57° to 67.74°, respectiv...

Evaluation of Some Quality Attributes of Noodles from Unripe Plantain and Defatted Sesame Flour Blends

The study evaluated some quality attributes of extruded noodles from unripe plantain and defatted sesame composite flour. Response surface methodology (RSM) based on Box-Behnken design was used to obtain the optimum conditions. Chemical compositions, functional and pasting properties of the blends, as well as proximate, quality attributes and sensory properties of the noodles from the blends were determined. The addition of defatted sesame flour to unripe plantain flour increases protein, ash, and fiber contents, while carbohydrate contents decreased. Water absorption index and bulk density increased while swelling power and dispersibility decreased with sesame flour inclusion. The independent variables significantly affected all the physical properties of the extruded noodles (p < 0.05) except for the expansion ratio. Overall acceptability of the noodles from the composite flour showed that it was slightly acceptable. In conclusion, the process-optimized conditions of the noodles are defatted sesame flour inclusion of 5% at 72°C and screw speed of 83 rpm, which improved the physical and sensory properties of the noodles.

Some Quality Attributes of High Quality Cassava-Tigernut Composite Flour and Its Extruded Snacks

The chemical properties of the high quality cassava-tigernut composite flour, as well as the physical and quantitative descriptive sensory properties of the extruded snack therefrom, were investigated. Extruded snacks were procesed from different blends of high quality cassava flour (HQCF) and tigernut composite flour at the ratio of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70 and 20:80, 100% HQCF and 100% tigernut flour. The extrudates were produced using a single screw laboratory extruder at constant feed moisture (27%), screw speed (60 rpm) and barrel temperature (80°C). Addition of tigernut flour improved some chemical and physical qualities of the extrudates and the study concluded that an acceptable extruded snacks can be produced from high quality cassava-tigernut flour blends.

Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties

ABSTRACT This study investigated the potential of unripe plantain (UP) and orange vesicle (OV) composite flour for cookies production. Proximate composition, functional properties, vitamins and mineral composition of the composite flour were carried out. Data obtained was subjected to Analysis of Variance. The addition of OV flour to UP flour increased protein (5.59–7.50%), fat (0.67–1.25%), ash (2.67–4.40%) and fibre (0.56–7.19%) contents, while moisture (9.10–7.43%), carbohydrate (81.05–72.39%) and energy (380.43–360.84 calories) contents decreased. Swelling capacity, solubility index and water absorption capacity increased while dispersibility decreased with OV flour inclusion. Addition of OV flour enhanced the minerals and Vitamin C contents of the flour blends and the resultant cookies produced. Overall sensory acceptability of the cookies from the flour blends showed that it was slightly preferred by the sensory panelist. It can be concluded that (UP-OV) composite flours could be used up to 60:40 ratios for producing cookies.