Tunji Odunlade | Obafemi Awolowo University,Ile-Ife,Nigeria (original) (raw)

Papers by Tunji Odunlade

Germinated sorghum grains present good replacing attribute for barley used in brewing industries ... more Germinated sorghum grains present good replacing attribute for barley used in brewing industries but the carbohydrate, protein and fat content degradation during germination is accentuated by increase in germination days. This research investigated the kinetic variation in composition of these food macronutrients as influenced by germination. Sorghum grains were steeped for 40 h prior to successive germination in an incubator at an isothermal condition of 26°C for 0-7 days, and later dried at 60 °C for 48 h. Each of the samples was analysed for carbohydrate, protein and fat contents. The generated data were subjected to analysis of variance and regression analysis. There was initial increase in all the macromolecules between day 0 and day 1, with subsequent decrease till day 5. Values for all the three nutrients increased by day 6 and decreased subsequently by the 7th day. R values of first-order kinetic were 0.766, 0.876 and 0.912 for protein, fat and carbohydrate respectively. The...

This study was carried out to determine the functional and antioxidative properties of blends of ... more This study was carried out to determine the functional and antioxidative properties of blends of sorghum ogi flour and cocoa powder. The blends were produced by adding cocoa powder in proportional gradients of 0, 10, 20, 30, 40 and 50% to sorghum ogi. The pH, total titratable acidity, bulk density, oil absorption capacity and least gelation concentration of the resulting samples as determined were 4.13 to 6.69, 0.109 to 0.198%, 0.515 to 0.646 g/mL, 133.50 to 144.24% and 6 to 12%, respectively. The swelling power and solubility of the blends decreased with the inclusion of cocoa powder but increased with increase in temperature upon evaluation. The water absorption capacity increased with addition of cocoa powder and increase in temperature. The extent of relationship of the swelling power, solubility and water absorption capacity of all the samples, control sample (100% ogi sample) inclusive, to temperature was found to be polynomial in nature. The antioxidative activities (DPPH rad...

Roselle drink concentrate and pineapple flavoured roselle drink concentrates were produced throug... more Roselle drink concentrate and pineapple flavoured roselle drink concentrates were produced through the reduction of water used for extraction. This was with the additional intent of evaluating the effects of chemical preservatives (0.1% sodium benzoate and 0.01% ethylenediaminetetraacetic acid (EDTA)) on the elongation of the shelf life of roselle drink concentrate and pineapple flavoured roselle drink concentrates. These effects were investigated by determining the pH, titratable acidity (% malic acid), total soluble solids, colour intensity, vitamin C content and the sensory evaluation of the samples weekly during storage at ambient temperature for 4 weeks. Microbial analyses were also carried out on the samples before and after 4 weeks of storage. The results showed that the range of values for pH, titratable acidity, total soluble solids, colour intensity and vitamin C for all the samples were between 1.81 to 2.12, 1.26 to 1.50% malic acid, 18.60 to 23.50 oBrix, 2.160 to 2.224 a...

Cogent Food & Agriculture, 2017

This study was carried out to determine the physicochemical and sensory properties of blends of r... more This study was carried out to determine the physicochemical and sensory properties of blends of roselle and pineapple powders. The blends were produced by adding powder from natural pineapple to the powder of roselle calyces in the proportion of 15, 20 and 25%. The proximate composition, vitamin C, pH, total soluble solids, bulk density, reconstitution index, particle size, titratable acidity and reducing sugars were determined using standard methods. The proximate compositions of the samples were in the range of 4.94-6.57% (protein), 63.41-67.22% (carbohydrate), 2.31-2.48% (fat), 9.23-10.34% (fibre), 8.04-9.93% (ash) and 7.44-8.09% (moisture). The vitamin C contents ranged between 67.23 and 76.88 mg/100 g. The pH, total soluble solids and reducing sugar increased significantly (p < 0.05) while the titratable acidity, bulk density, reconstitution index and mass mean diameter decreased significantly (p < 0.05) with increase in addition of pineapple powder to roselle powder. Based on sensory evaluators, the sample with 25% pineapple powder was the most preferred.

This study was carried out to determine the physicochemical and sensory properties of blends of r... more This study was carried out to determine the physicochemical and sensory properties of blends of roselle and pineapple powders. The blends were produced by adding powder from natural pineapple to the powder of roselle calyces in the proportion of 15, 20 and 25%. The proximate composition, vitamin C, pH, total soluble solids, bulk density, reconstitution index, particle size, titratable acidity and reducing sugars were determined using standard methods. The proximate compositions of the samples were in the range of 4.94–6.57% (protein), 63.41–67.22% (carbohydrate), 2.31– 2.48% (fat), 9.23–10.34% (fibre), 8.04–9.93% (ash) and 7.44–8.09% (moisture). The vitamin C contents ranged between 67.23 and 76.88 mg/100 g. The pH, total soluble solids and reducing sugar increased significantly (p < 0.05) while the titratable acidity, bulk density, reconstitution index and mass mean diameter decreased significantly (p < 0.05) with increase in addition of pineapple powder to roselle powder. Based on sensory evaluators, the sample with 25% pineapple powder was the most preferred.

Germinated sorghum grains present good replacing attribute for barley used in brewing industries ... more Germinated sorghum grains present good replacing attribute for barley used in brewing industries but the carbohydrate, protein and fat content degradation during germination is accentuated by increase in germination days. This research investigated the kinetic variation in composition of these food macronutrients as influenced by germination. Sorghum grains were steeped for 40 h prior to successive germination in an incubator at an isothermal condition of 26°C for 0-7 days, and later dried at 60 °C for 48 h. Each of the samples was analysed for carbohydrate, protein and fat contents. The generated data were subjected to analysis of variance and regression analysis. There was initial increase in all the macromolecules between day 0 and day 1, with subsequent decrease till day 5. Values for all the three nutrients increased by day 6 and decreased subsequently by the 7th day. R 2 values of first-order kinetic were 0.766, 0.876 and 0.912 for protein, fat and carbohydrate respectively. The rate constants were,-0.045,-0.093 and-0.166 for protein, fat and carbohydrate respectively. Based on presented results, the orders of degradation of macromolecules as influenced by germination in sorghum were zero and first-order kinetics which could help in optimising the industrial processes to which germinated sorghum is being used.

The study investigated the effect of supplementation of the leaf powders of Telfairia occidentali... more The study investigated the effect of supplementation of the leaf powders of Telfairia occidentalis, Amaranthus viridis, and Solanum macrocarpon on the chemical composition and the quality characteristics of wheat bread. The bread samples were supplemented with each of the vegetable leaf powders at 1%, 2%, and 3% during preparation. The bread samples were assayed for proximate composition, mineral composition, physical, sensory, and antioxidant properties using standard methods. The addition of vegetable powders significantly increased the protein (9.50 to 13.93%), fibre (1.81 to 4.00%), ash (1.05 to 2.38%), and fat (1.27 to 2.00%). Supplementation with vegetable powder however significantly decreased (í µí± < 0.05) the carbohydrate and moisture contents. Significant (í µí± < 0.05) increases were recorded for all evaluated minerals as the level of vegetable powder increased. Supplementation with vegetable powder caused significant decrease in total phenolic content, percentage DPPH inhibition, metal chelating ability, ferric reducing antioxidant power, and total antioxidant capacity. Sensory results showed that there was significant decrease in sensory qualities with increasing supplementation. This therefore suggests that bread supplemented with vegetable powder could have more market penetration if awareness is highly created.

This study was carried out to determine the physicochemical and sensory properties of blends of r... more This study was carried out to determine the physicochemical and sensory properties of blends of roselle and pineapple powders. The blends were produced by adding powder from natural pineapple to the powder of roselle calyces in the proportion of 15, 20 and 25%. The proximate composition, vitamin C, pH, total soluble solids, bulk density, reconstitution index, particle size, titratable acidity and reducing sugars were determined using standard methods. The proximate compositions of the samples were in the range of 4.94–6.57% (protein), 63.41–67.22% (carbohydrate), 2.31– 2.48% (fat), 9.23–10.34% (fibre), 8.04–9.93% (ash) and 7.44–8.09% (moisture). The vitamin C contents ranged between 67.23 and 76.88 mg/100 g. The pH, total soluble solids and reducing sugar increased significantly (p < 0.05) while the titratable acidity, bulk density, reconstitution index and mass mean diameter decreased significantly (p < 0.05) with increase in addition of pineapple powder to roselle powder. Based on sensory evaluators, the sample with 25% pineapple powder was the most preferred.

Functional and Antioxidative Properties of Sorghum Ogi Enriched with Cocoa, Dec 16, 2016

Cogent Food & Agriculture, 2017

This study was carried out to determine the physicochemical and sensory properties of blends of r... more This study was carried out to determine the physicochemical and sensory properties of blends of roselle and pineapple powders. The blends were produced by adding powder from natural pineapple to the powder of roselle calyces in the proportion of 15, 20 and 25%. The proximate composition, vitamin C, pH, total soluble solids, bulk density, reconstitution index, particle size, titratable acidity and reducing sugars were determined using standard methods. The proximate compositions of the samples were in the range of 4.94–6.57% (protein), 63.41–67.22% (carbohydrate), 2.31– 2.48% (fat), 9.23–10.34% (fibre), 8.04–9.93% (ash) and 7.44–8.09% (moisture). The vitamin C contents ranged between 67.23 and 76.88 mg/100 g. The pH, total soluble solids and reducing sugar increased significantly (p < 0.05) while the titratable acidity, bulk density, reconstitution index and mass mean diameter decreased significantly (p < 0.05) with increase in addition of pineapple powder to roselle powder. Based on sensory evaluators, the sample with 25% pineapple powder was the most preferred.

Germinated sorghum grains present good replacing attribute for barley used in brewing industries ... more Germinated sorghum grains present good replacing attribute for barley used in brewing industries but the carbohydrate, protein and fat content degradation during germination is accentuated by increase in germination days. This research investigated the kinetic variation in composition of these food macronutrients as influenced by germination. Sorghum grains were steeped for 40 h prior to successive germination in an incubator at an isothermal condition of 26°C for 0-7 days, and later dried at 60 °C for 48 h. Each of the samples was analysed for carbohydrate, protein and fat contents. The generated data were subjected to analysis of variance and regression analysis. There was initial increase in all the macromolecules between day 0 and day 1, with subsequent decrease till day 5. Values for all the three nutrients increased by day 6 and decreased subsequently by the 7th day. R 2 values of first-order kinetic were 0.766, 0.876 and 0.912 for protein, fat and carbohydrate respectively. The rate constants were,-0.045,-0.093 and-0.166 for protein, fat and carbohydrate respectively. Based on presented results, the orders of degradation of macromolecules as influenced by germination in sorghum were zero and first-order kinetics which could help in optimising the industrial processes to which germinated sorghum is being used.

This study was carried out to determine the physicochemical and sensory properties of blends of r... more This study was carried out to determine the physicochemical and sensory properties of blends of roselle and pineapple powders. The blends were produced by adding powder from natural pineapple to the powder of roselle calyces in the proportion of 15, 20 and 25%. The proximate composition, vitamin C, pH, total soluble solids, bulk density, reconstitution index, particle size, titratable acidity and reducing sugars were determined using standard methods. The proximate compositions of the samples were in the range of 4.94–6.57% (protein), 63.41–67.22% (carbohydrate), 2.31– 2.48% (fat), 9.23–10.34% (fibre), 8.04–9.93% (ash) and 7.44–8.09% (moisture). The vitamin C contents ranged between 67.23 and 76.88 mg/100 g. The pH, total soluble solids and reducing sugar increased significantly (p < 0.05) while the titratable acidity, bulk density, reconstitution index and mass mean diameter decreased significantly (p < 0.05) with increase in addition of pineapple powder to roselle powder. Based on sensory evaluators, the sample with 25% pineapple powder was the most preferred.

Functional and Antioxidative Properties of Sorghum Ogi Enriched with Cocoa, Dec 16, 2016