J. Akingbala

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Papers by J. Akingbala

A note on the effect of simple changes to the processing variables on the acidity and sensory properties of fufu, a fermented cassava product

Gelatinization Energy and Temperature of Sorghum and Corn Starches

Transactions of the ASAE, 1984

T HE energy of gelatinization was determined for two sorghum starches and a corn starch as a func... more T HE energy of gelatinization was determined for two sorghum starches and a corn starch as a function of starch concentration in water using a Differential Scanning Calorimeter with a scanning rate of 10°C/min. The gelatinization temperature range for sorghum starch was 71 to 80°C, and for corn starch 62 to 76°C. The gelatinization energy for sorghum starch was higher than that for corn starch. LITERATURE REVIEW In aqueous suspension, starch granules swell noticeably when heated to temperatures sufficient to break some of the intermolecular hydrogen bonds which occur between chains. This swelling represents an order

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EFFECT of UNIT OPERATIONS of PRODUCTION ON the CYANIDE CONTENT and ACCEPTABILITY of GARI

Journal of Food Processing and Preservation, 1993

The effect of holding, pressing, initial moisture content, sunheating, and garifying, on p H , to... more The effect of holding, pressing, initial moisture content, sunheating, and garifying, on p H , total titratable acidity (TXA) and residual cyanide content of cassava mash, cake and gari, were evaluated. A new method to make gari with very low residual cyanide was developed. Increasing holding time decreased pH, cyanide content, but increased TTA of mash and gari when initial moisture content of mash was greater or equal to 43-65%. Reducing the initial moisture content of mush below 60% increasedpH, reduced the residual cyanide, but increased the P A in the mash. l l e optimum holding period was 72 h beyond which there was no reduction in residual cyanide content. Pressing and garibing firther reduced the residual cyanide of cassava mash and gari, respectively. Sensory properties of gari prepared by the new laboratory method were similar to those of gari produced by the traditional method. 'To whom correspondence should be addressed. Journal of Food Processing and Preservation 17 (1593) 337-350. All Righrs Reserved.

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Effect of packaging on physical, chemical and sensory attributes of coconut water during storage

Journal of Food Agriculture & Environment, 2009

Effect of packaging materials (transparent and opaque) on physical, chemical and sensory attribut... more Effect of packaging materials (transparent and opaque) on physical, chemical and sensory attributes of coconut water during storage were evaluated. Changes in protein content, pH, titratable acidity, turbidity and sensory quality of fresh coconut water in amber (opaque) and transparent bottles and commercially bottled coconut water during 4-day storage under refrigeration (4oC) were assessed. Effect of product packaging was significant (p:0.05) on pH, turbidity, aroma and taste, but was not significant on protein and titratable acidity. The pH was distinctly higher in commercially bottled coconut water than in fresh samples in amber (opaque) and transparent bottles. Total acidity and turbidity values were lower in commercially bottled coconut water than in fresh coconut water samples. Appearance and aroma scores declined during storage. Commercially bottled coconut water showed higher sensory scores for taste. Storage time within 4 days showed no significant difference on sensory pa...

Evaluation of several methods to determine tannins in sorghums with varying kernel characteristics

Cereal Chemistry Journal, 1981

Processing of Fufu from cassava in Nigeria: problems and prospects for development

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Processing of Cassava Starch for Adhesive Production

Starch - Stärke, 1990

it is non-specific for starch and has been shown previously to be affected by a large number of v... more it is non-specific for starch and has been shown previously to be affected by a large number of variables. In conclusion we agree with the Starch Experts Group of the European Starch Associations that any analytical system on which to base rebate and refund schemes must be both reproducible and free from large numbers of variables and that most of all the procedure should be specific for starch alone [13]. However it is our opinion that the Ewers method does not fulfil any of these criteria and specific methods based on specific enzymic methods ought to be used.

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Laboratory manufacture and comparison of ginger (Zingiber officinale Roscoe) beer quality

International journal of food, agriculture and environment, 2004

Ginger (Zingiber officinale Roscoe) beer is a very popular drink in Trinidad and Tobago, and it i... more Ginger (Zingiber officinale Roscoe) beer is a very popular drink in Trinidad and Tobago, and it is consumed in large quantities, especially during the festive Christmas period. The traditional method of producing ginger beer results in a beverage that is variable due to the quality of the raw materials, the natural fermentation microflora and the non-standardised processing method. As a result, the quality of the final product is inconsistent. Since the quality of a fermented beverage depends on the fermenting micro-organisms, the use of natural microflora results in a product of variable quality. However, controlled fermentation produces a product that is consistent in quality. To achieve consistent quality, it is important to know the properties of the fermenting micro-organisms, thereby optimising the fermentation process. The objective of this study was to modify a traditional ginger beer formulation, to produce ginger beer by natural and controlled fermentation, and to compare ...

Effect of refrigeration and pasteurisation on storage stability of Kunu

Journal of Food Science and Technology-mysore, 2003

Kunu, a refreshing, nutritious non-alcoholic beverage from millet, is the midday meal for most pe... more Kunu, a refreshing, nutritious non-alcoholic beverage from millet, is the midday meal for most people of Northern parts of West Africa. Kunu has a short shelf-life due to souring caused by microbial fermentation. The preservation of kunu through a thermal process must consider the possibility of compromising the aroma and mouthfeel of the product at the temperature required for inactivating the souring bacteria. The objective of this study was to evaluate the effects of pasteurisation temperature/time combinations and refrigeration on the shelf stability of kunu. Also recorded the changes in the concentrations of some nutrient components of millet during conversion into kunu. Proximate chemical composition, flavanol content, vitamin A and B 2 contents and gross energy of millet and kunu were determined. Pasteurised and unpasteurised kunu were stored at refrigerated (4-7°C) and at ambient temperature (32 ± 2°C) for six days. The effects of pasteurisation (temperature/time combination...

Emulsifying properties of three African food hydrocolloids: okra (Hibiscus esculentus), dika nut (Irvingia gabonensis), and khan (Belschmiedia sp.)

Plant foods for human nutrition (Dordrecht), 1997

This study investigated the emulsifying properties of okra (Hibiscus esculentus), dika nut (Irvin... more This study investigated the emulsifying properties of okra (Hibiscus esculentus), dika nut (Irvingia gabonensis) and khan (Belschmiedia sp.), three African food hydrocolloids used to thicken and flavor soups. Results showed that khan has an emulsion potential approximately 20 and 100 times higher than the second and the first, respectively. A kinetic study indicated that the mechanism involved formation of thick and strong interfacial gum films around the oil globules, in addition to a high Water Absorption Capacity and weak gelling behavior of khan gum in solution. These results indicated that, when used in soups, which are typical oil/water emulsions, khan contribute both to thickening and stabilizing of the emulsion, whereas okra and dika nut functioned more as thickeners than as emulsion stabilizers.

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Effects of air drying conditions on the chemical, pasting and sensory properties of fufu, a fermented cassava product

Effect of processing on flavonoids in millet (Pennisetum americanum) flour

Cereal Chem. 68(2):180-183 Pigments of pearl millet flour had maximum absorbance at 355 nm. sampl... more Cereal Chem. 68(2):180-183 Pigments of pearl millet flour had maximum absorbance at 355 nm. samples, respectively. Increasing levels of decortication from 0 to 50% The absorbance and C-glycosylflavanol content varied among 17 millet progressively reduced both absorbance and flavanol concentration, but varieties. Absorbance was 0.72 and 0.91 mg/ 100 g, and C-glycosylvitexin rates differed among samples. Cooking also reduced the absorbance and equivalent was 76.6 and 275.7 mg/ 100 g for Ghana 16152 and Ancateurs flavanol content of flour more than did steeping in acid or sour milk. Pearl millet (Pennisetum americanum), also known as cattail millet, candle millet, bjara (India), dikhum (Sudan), or jero (Nigeria), is widely grown as a food grain in Africa and Asia. The peripheral areas of the seed contain a gray, pH-sensitive pigment consisting of C-glycosylflavones and other phenolics (Reichert et al 1980). The major flavones in the pigments have been identified as C-glycosylvitexin, v...

Effect Of Nut Roasting Temperature , Extraction , Process And Packaging Material On The Storage Properties Of

K.O. Falade 2 & I.A. Lambert Shea butter samples from nuts roasted at 140, 160 and 180C were ext... more K.O. Falade 2 & I.A. Lambert Shea butter samples from nuts roasted at 140, 160 and 180C were extracted by the traditional water displacement method, and by mechanical expression, using the screw press. Aliquot of the shea butter from nuts roasted at 160C was bleached. The bleached and unbleached samples were stored in opaque plastic containers, amber coloured clear glass bottles and clear colourless glass bottles for 28 days at 63C. Refractive index, free fatty acid content and peroxide value of the butter samples determined at 7-day intervals during storage, increased with increasing duration of storage, and nutroasting temperature. Shea butter produced by the traditional method had higher refractive index, peroxide value, and free fatty acid content than mechanically extracted shea butter from similarly treated nuts. The opaque plastic container reduced rancidity best, followed by the amber coloured container, and the clear colourless glass bottle during butter storage. Bleachi...

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Nutritive composition and sensory properties of ogi fortified with okra seed meal

Maize ogi was fortified with defatted and roasted okra seed meals at substitution levels of 0,10 ... more Maize ogi was fortified with defatted and roasted okra seed meals at substitution levels of 0,10 and 20%. Dry matter recovery levels during production of ogi, raw and roasted okra seed meals were 98.9, 97.3 and 94.7%, respectively. Okra-fortification of ogi at 20% level using defatted and roasted meals increased crude protein content by 122 and 106%, respectively. Ash content was increased by 2-to 5-fold due to the fortification. The fat content of samples fortified with 10 and 20% roasted okra seed meal were increased by 1.5 and 2.2%, respectively. Ogi supplemented with roasted okra seed meal had higher viscosities during heating and cooling cycles than samples fortified with the defatted meal. The former samples also had slightly higher sensory scores for colour and taste although all fortified samples were acceptable @JASEM

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Physicochemical and Functional Properties of Low DS Cassava Starch Acetates and Citrates

Physicochemical properties of twenty-one Caribbean sweet potato cultivars

by Kolawole Falade and J. Akingbala

International Journal of Food Science & Technology, 2009

The physical, chemical and physicochemical properties of twenty-one Caribbean sweet potato cultiv... more The physical, chemical and physicochemical properties of twenty-one Caribbean sweet potato cultivars were investigated. Hunter L a b colour parameters were measured, chroma, colour intensity and hue angle were calculated. Proximate composition, vitamin C, amylose, reducing and non-reducing sugars contents were determined using standard methods. Pasting properties were determined using Rapid Visco Analyser. Tuber size (length, r = 0.72, n = 21, P < 0.0015; width, r = 0.85, n = 21, P < 0.0002) was highly correlated with weight of the tubers. External colours of the tubers (L = 28.7-63.1, a = +5.9 to +18.0, b = +3 to +19.3) were lower than the flesh colours (L = 60.8-84.0, a = )2.4 to +27.8, b = +9.9 to +28.5). Proximate composition is typical of sweet potato cultivars but significant differences exist among cultivars. Total sugar, amylose and amylopectin contents ranged from 1.8 to 4.7%, 15.3-31.2% and 68.8-84.7%, respectively. Cooking profiles of the sweet potato flours showed similar trend. Pasting temperature, peak time, swelling power and solubility ranged from 78.3 to 93.0°C, 3.3-4.8 min, 5.6-23.5 and 11.7-45.7%, respectively.

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Physicochemical Properties of Caribbean Sweet Potato (Ipomoea batatas (L) Lam) Starches

by Kolawole Falade and J. Akingbala

The proximate compositions and physicochemical properties of 21 Caribbean sweet potato (Ipomoea b... more The proximate compositions and physicochemical properties of 21 Caribbean sweet potato (Ipomoea batatas (L) Lam) starches were investigated. Proximate composition, amylose, reducing and non-reducing sugars were determined using standard methods. Swelling power and solubility were evaluated and pasting properties of the starches were determined using Rapid Visco Analyzer. Moisture (8.0-12.4%), protein (0.0-0.2%), ash (0.1-0.5%), and reducing (0.3-2.3%) and non-reducing sugar (0.1-0.2%) contents of starches were significantly different (P<0.05) among the cultivars. Amylose content varied significantly between 12.8-21.3%. Swelling power and solubility ranged between 7.8-31.1% and 1.5-9.6%, respectively. Pasting properties such as peak viscosity measured in Rapid Visco Units (143.2-288.8 RVU), breakdown viscosity (29.4-162.6 RVU), and setback viscosity (15.0-78.8 RVU), pasting temperature (73.5-87.7°C) and time to pasting temperature (3.6-4.5 min) varied significantly among the cultivars. Breakdown viscosity was poorly correlated with final viscosity attained (r=−0.0507, P<0.05); however, pasting temperature was correlated (r=0.479, P<0.05) with setback viscosity. The variability observed in the physicochemical properties of the starches was related to specific requirements for use in the production of noodles, pasta, and inclusion in bread and weaning food formulations.

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Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps

by Kolawole Falade and J. Akingbala

Effect of cultivar differences on physical and proximate composition, and sensory attributes of s... more Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and Hunter L a b, respectively. Chroma, colour intensity and hue angle were calculated. Objective and sensory parameters of sweet potato fries and crisps were evaluated. Proximate and pasting properties were typical of sweet potato tubers, flour and starches. Maltose (0.05% -0.08%), sucrose (0.05% -1.60%) contents of sweet potato were significantly different (p < 0.05). Amylose and amylopectin contents of sweet potato starches were 19.5% -24.6% and 75.4% -80.5%, respectively. Swelling power and solubility were 2.42 -2.88 and 0.11 -0.32, 5.01 and 0.02 -3.00 for flours and starches, respectively. Lovers name fries showed significantly better appearance, while Big Red and Black Vine fries showed similar sensory scores. No significant difference occurred in all the sensory attributes of crisps of the sweet potato cultivars.

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Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps

Food and Nutrition Sciences, 2012

Evaluating stored cassava quality in gari production

Journal of Food Agriculture and Environment

Pre-process storage is the main problem of cassava utilization on an industrial scale. Because of... more Pre-process storage is the main problem of cassava utilization on an industrial scale. Because of the large amounts of material required for industrial processing, two to three days of pre-process storage of cassava root are inevitable, during which physiological changes that reduce starch yield and quality and the quality of processed cassava products occur in the raw material. Physiological deterioration occurs in cassava root 2–3 days after harvesting, followed by microbial deterioration 3–5 days after. Several methods of storage have been proposed for cassava roots. However, most of the methods are not economically viable for storing the roots prior to processing on an industrial scale, considering the low prices of cassava products. Storage methods, such as trench storage and storage in polyethylene bags, which result in a reduction of moisture loss from the roots, have good potential for pre-process storage on an industrial scale. The objective of this study was to evaluate th...

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