Papers by olufunke ezekiel
Current developments in nutrition, Jul 1, 2024
World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, Mar 24, 2013
The seeds of cotton (Gossypium hirsutum) fall among the lesser known oil seeds. Cottonseeds are n... more The seeds of cotton (Gossypium hirsutum) fall among the lesser known oil seeds. Cottonseeds are not normally consumed in their natural state due to their gossypol content, an antinutrient. The effect of processing on the sensory characteristics and chemical composition of cottonseed and its extract was studied by subjecting the cottonseed extract to heat treatment (boiling) and the cottonseed to fermentation. The cottonseed extract was boiled using the open pot and the pressure pot for 30 minutes respectively. The fermentation of the cottonseed was carried out for 6 days with samples withdrawn at intervals of 2 days. The extract and fermented samples were subjected to chemical analysis and sensory evaluated for colour, aroma, taste, mouth feel, appearance and overallacceptability. The open pot sample was more preferred. Fermentation for 6 days resulted into a significant reduction in gossypol level of the cottonseed; however, sample fermented for 2 days was most preferred.
World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, Mar 27, 2013
Nigerian Food Journal, 2012
Roasted plantain (boli) is a delicacy in Nigeria. The conventional method of processing this food... more Roasted plantain (boli) is a delicacy in Nigeria. The conventional method of processing this food is crude, stressful and unhygienic. In this work, an electric roaster capable of roasting twenty-one plantain fingers per batch was designed, fabricated and tested. The roaster had two electric heating elements (one at the top and the other at the base of the roaster) supplying power at the rate of 2.4 kW. In addition, moisture release pipe and a temperature regulator were incorporated. The roaster was used to produce plantain, product was compared with roasted plantain prepared using the conventional method to test acceptability. At a p < 0.05 significance level, it was observed that the samples had no significant difference in appearance, aroma, texture and overall acceptability. However, sample at the upper layer of the roaster was significantly different from the other samples in taste. Generally, sample roasted in the lower part of the roaster was most preferred.
Nigerian Food Journal, 2019
Value addition to agricultural produce is of possible potential in reducing poverty, improving fo... more Value addition to agricultural produce is of possible potential in reducing poverty, improving food security and malnutrition, therefore the need to develop small and microenterprises of sweet potato production. A study was carried out in Nigeria to determine the acceptability of blends sweet potato (Ipomea batatas) and commodities yellow maize (Zea mays), millet (Pennisetum glaucum), soybean (Glycine max), bambara groundnut (Vigna subterranean), guinea corn (Sorghum vulgare), wheat (Triticum aestivum), and roselle (Hibiscus sabdariffa) through sensory evaluation. Sweet potato (Ipomea batatas) roots were processed using two methods: oven and sun drying. The blends were also assessed in terms of functional, chemical and color properties. Most acceptable blends include BAW (80:20 of sweet potato/wheat), BBC (80:20 of sweet potato/guinea corn), AAB (60:40 of sweet potato/guinea corn), YTE (100% soybean), TYG (100% sweet potato), KTN (100% wheat flour), XGP (80:20 of sweet potato/soybea...
Arid Zone Journal of Engineering, Technology and Environment, 2018
Moisture sorption isotherms are useful thermodynamic tools for determining water interactions wit... more Moisture sorption isotherms are useful thermodynamic tools for determining water interactions within food systems and providing information that can assist in optimizing food processing operations such as drying, mixing, packaging and storage, as well as to maximize retention of quality parameters such as colour, aroma, texture, and nutrient. Moisture sorption isotherm characteristics of African walnut were evaluated at three different temperatures (28, 33 and 38°C) and relative humidity range of 11.20 - 97.00 % using gravimetric method; five mathematical models (GAB, BET, Peleg, Smith and Ferro Fontan) were fitted into the experimental data. Sorption isotherms of the dehydrated walnut gave type II (S-shaped) isotherms according to BET classification. Temperature had significant effect on the equilibrium moisture content (EMC). A nonlinear regression analysis method was used to evaluate the constants of sorption models. The models were evaluated statistically by calculating coeffici...
This paper presents a report on the removal of lead ions (Pb2+) from aqueous solutions through ad... more This paper presents a report on the removal of lead ions (Pb2+) from aqueous solutions through adsorption techniques using powdered corncobs. Corncobs were collected from Obafemi Awolowo University agricultural farm. The corncobs were washed with distilled water to remove impurities. The corncobs were dried at room temperature, pulverized, sieved into different particle sizes using standard sieve sizes and stored. Powdered corncobs (PCCS) were separated based on the size. Its micrograph structure, physical and chemical properties were determined using standard methods. The PCCS was used as an adsorbent to remove Pb2+ from aqueous solutions and raw water through batch processes. Effects of the mass of the adsorbent, the initial concentration of Pb2+, initial pH of the aqueous solution and particle size of PCCS on the adsorption kinetics and its models’ parameters were evaluated. The study shown that moisture content of the PCCS was 7.29 %, volatile solid at 550oC and 1200oC were 9...
JOURNAL OF THE NIGERIAN SOCIETY OF CHEMICAL ENGINEERS, 2021
This study investigated the optimisation of microwave pretreatment of orange and plantain peels f... more This study investigated the optimisation of microwave pretreatment of orange and plantain peels for polygalacturonase (PG) production, by Aspergillus awamori CICC 2040, using response surface methodology. The microwave pretreatment factors interacted were particle size (PS) (<0.4250, 0.4250
Critical Reviews in Food Science and Nutrition, 2020
The burden of malnutrition in Africa calls for deeper exploration of underutilized species which ... more The burden of malnutrition in Africa calls for deeper exploration of underutilized species which are rich in nutrients and have the potential to reduce food and nutrition insecurity. The common staple crops are not able to meet daily requirements for both macro-and micro-nutrients. In order to lessen this burden; protein, calorie and micronutrient deficiencies must be properly addressed for optimal growth and development to be attained. African indigenous underutilized vegetables can play a significant role in the food security of vulnerable groups like under-five children and women in both urban and rural settings. The potential of grain amaranth in meeting the nutrition needs of humans has remained a subject of interest in scientific research. Amaranth is considered one of the most commonly produced and consumed indigenous vegetables on the African continent with high nutritional potentials but yet to be fully exploited. This review therefore aims at discussing the current knowledge of the inherent potentials of grain amaranths, its current application in the food industry and proposes a framework for actions and partnerships required to scale up and improve amaranth value chain
Nigerian Journal of Biotechnology, 2021
This study investigated the optimisation of alkaline pretreatment of orange and plantain peels fo... more This study investigated the optimisation of alkaline pretreatment of orange and plantain peels for polygalacturonase (PG) production by Aspergillus awamori CICC 2040 using response surface methodology. The factors evaluated were particle size, PS (< 0.4250, 0.4250 < PS < 0.8025 and 0.8025 < PS < 1.1800 mm), NaOH molarity (0.010, 0.055, and 0.100 M), and time (1.0, 6.5, and 12.0 h). These factors were interacted to determine the most suitable combinations for maximum polygalacturonase activity (MPA). The pretreated orange and plantain peel powders were inoculated with 10 spores/mL Aspergillus awamori CICC 2040 was incubated at 28 C for 5 days, and crude PG was extracted and its activity determined. The alkaline pretreatment combinations that gave MPA were <0.4250 mm, 0.100 M, and 1.0 h, and 0.8025 < PS < 1.1800 mm, 0.010 M, and 1.0 h for orange and plantain peel powders, respectively. The MPA obtained from the pretreated orange and plantain peel powders were 3...
Lebensmittel-Wissenschaft & Technologie, Apr 1, 2018
Effects of fermentation on proximate composition, mineral profile and antinutrients of tamarind (... more Effects of fermentation on proximate composition, mineral profile and antinutrients of tamarind (Tamarindus indica L.) seed in the production of daddawa-type condiment.
Nigerian Food Journal, Jun 1, 2015
Abstract This work studied the potential of four bacteria as starter cultures for the fermentatio... more Abstract This work studied the potential of four bacteria as starter cultures for the fermentation of cotton seeds ( Gossypium hirsutum ) to produce Owoh condiment. Cotton seed was fermented using spontaneous traditional method and starter cultures. Single cultures of Bacillus subtilis , Bacillus licheniformis , Bacillus pumillus , and Staphylococcus spp. and their combinations with and without Staphylococcus spp. were used as starters for the fermentation at 35 °C for 3 days. Chemical components of fermented and unfermented samples of cotton seeds were analysed for titratable acidity, pH, gossypol and proximate using standard methods. Sensory evaluation of the fermented products was carried out for colour, aroma, taste, stickiness and overall acceptability. Data were analysed using Analysis of Variance (ANOVA) and means separated by Duncan׳s multiple range test. Crude protein, crude fat, crude fibre, ash, moisture content, dry matter, carbohydrate, pH, titratable acidity and gossypol ranged from 22.40% to 13.62%, 28.25% to 15.29%, 11.29% to 2.51%, 3.65% to 1.25%, 39.26% to 55.85%, 60.74% to 44.15%, 34.41% to 67.33%, pH 6.67 to 8.24, 0.36% to 0.02% and 0.004900% to 0.000233%, respectively. Sensory evaluation of the fermented products showed that Owoh produced by the spontaneous or traditional fermentation of cotton seed was not significantly different from Owoh produced with combinations of starters. Although most of the single starter culture did not produce acceptable products in the controlled fermentation of cotton seeds, they played some roles in the product quality. Overall, the use of combinations of isolated Bacillus species with and without Staphylococcus spp. produced Owoh of good quality.
Food Science and Technology International
The suitability of hydrolysate (ready-to-drink beverage) from provitamin A cassava (PAC) starch a... more The suitability of hydrolysate (ready-to-drink beverage) from provitamin A cassava (PAC) starch as a carrier for probiotic Lacticaseibacillus rhamnosus GG ( LGG) was evaluated. PAC starch was hydrolysed by α-amylase and glucoamylase. The PAC starch hydrolysate, fermented with free or alginate-encapsulated LGG (at 37 °C, 48 hours), was evaluated for lactic acid production (using high-performance liquid chromatography), descriptive sensory attributes on a 9-point hedonic scale and total viable counts of LGG cells in PAC hydrolysate during fermentation and storage (4 °C, 60 days). Analysis of variance was conducted and statistical significance was accepted at p < 0.05. Lactic acid was significantly ( p < 0.05) produced in PAC hydrolysate with LGG during fermentation (1980–5480 mg/L), and storage (up to 13676.90 mg/L). LGG maintained significant viability in PAC hydrolysate after fermentation (9 log CFU/mL) and 60 days of storage (5 log CFU/mL). LGG-fermented PAC hydrolysate showe...
Journal of Food Measurement and Characterization, 2022
The search for new materials with good prebiotic properties is on the rise. The selection of thes... more The search for new materials with good prebiotic properties is on the rise. The selection of these materials depends on their ability to support the growth of probiotic organisms during cultivation. Information on the effect of prebiotics on the stability of probiotics in food systems is sparse. This study evaluated the effect of baobab pulp powder (BPP) inclusion on the stability of Lactobacillus rhamnosus GG (LGG) during cultivation and after baking white pan bread (WPB). The incorporation of BPP during the cultivation of LGG increased (p < 0.05) its viability by 3.05%. LGG’s viability further increased (p < 0.05) by 2.96% following the incorporation of BPP in WPB. The inclusion of BPP during LGG’s cultivation and in WPB significantly (p < 0.05) increased LGG’s viability by 3.05–8.11% and 6.09–11.48%, respectively, during passage through the gastrointestinal tract. These inclusions did not have any significant (p > 0.05) effect on the weight, volume, specific volume, m...
International Journal of Food Science & Technology
Journal of Culinary Science & Technology, 2022
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, 2021
The focus of this study was to produce composite flour with nutritional and functional potentials... more The focus of this study was to produce composite flour with nutritional and functional potentials from underutilized and inexpensive crops, which can be used in food formulations as a substitute to composite flours from commonly used and expensive crops. The proximate, mineral, and amino acid compositions, resistant starch content and in vitro starch digestibility of breadfruit-bambara groundnut (100:0, 90:10, 80:20, 70:30, and 60:40 respectively) composite flours were investigated using standard methods. Data generated were subjected to statistical analysis. Inclusion of bambara groundnut in the composite flours significantly (p≤0.05) increased protein (5.06-16.96%), ash (1.54-2.71%), fat (1.06-1.96%), potassium (727.82-797.73 mg/100g), phosphorus (143.36-177.32 mg/100g), magnesium (92.71-117.05 mg/100g) and resistant starch (11.45-21.98%) contents, while it significantly (p≤0.05) reduced fibre (4.65-5.39%), carbohydrate (65.33-79.69%), sodium (48. 64-71.25 mg/100g), and calcium (5...
The seeds of cotton (Gossypium hirsutum) fall among the lesser known oil seeds. Cottonseeds are n... more The seeds of cotton (Gossypium hirsutum) fall among the lesser known oil seeds. Cottonseeds are not normally consumed in their natural state due to their gossypol content, an antinutrient. The effect of processing on the sensory characteristics and chemical composition of cottonseed and its extract was studied by subjecting the cottonseed extract to heat treatment (boiling) and the cottonseed to fermentation. The cottonseed extract was boiled using the open pot and the pressure pot for 30 minutes respectively. The fermentation of the cottonseed was carried out for 6 days with samples withdrawn at intervals of 2 days. The extract and fermented samples were subjected to chemical analysis and sensory evaluated for colour, aroma, taste, mouth feel, appearance and overallacceptability. The open pot sample was more preferred. Fermentation for 6 days resulted into a significant reduction in gossypol level of the cottonseed; however, sample fermented for 2 days was most preferred.
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Papers by olufunke ezekiel