Abimbola Arise - Academia.edu (original) (raw)
Papers by Abimbola Arise
Jurnal Pendidikan Kebutuhan Khusus, 2018
This research to describe the implementation of adaptive sports education for physical and motori... more This research to describe the implementation of adaptive sports education for physical and motoric X disability students in SDN X. This Research use descriptive qualitative method. Data collecting technique used in form of observation, interview and documentation study. Research subject are physical and motoric X disability students and teacher sports education initially called Z. Result of research indicated that school there is no special treatment in making learning program design, but in its implementation there are some different activities which will be given to physical and motoric X disability students without diminishing the meaning and purpose of its learning.
Nutrire
In this study, the possibility of producing yoghurt from both plant and animal sources was explor... more In this study, the possibility of producing yoghurt from both plant and animal sources was explored. Hence, a comparative study was carried out on the yoghurt samples that were produced from cow milk (CM), oat akes (OM) and African yam beans (Sphenostylis stenocarpa) (AYB). The physicochemical and organoleptic properties as well as the microbial stability of the yoghurt samples were analyzed using standard methods. The proximate compositions (moisture, fat, protein, bre, ash and carbohydrate) of the samples were 85.50-86.45, 0.25-2.95, 5.42-6.10, 0.09-1.18, 0.94 − 0.88 and 3.56-7.43%, respectively while their total solids ranged between 13.55 and 14.50 for the three yoghurt samples CM, OM and AYB, respectively. The proximate results showed that all the chemical compositions, except their ash content, signi cantly (p < 0.05) differed in all the three samples. The ranges of the total viable bacteria count of the sample CM, OM and AYB were 1.58-3.0×10 9 , 1.95-4.0×10 8 and 5.50-1.1×10 9 cfu/ml during the 14 days of refrigeration storage, respectively. A decrease in the count was noticed on the third day thereby leading to the deterioration of the yoghurt samples and reduction in the nutritional composition with storage. The sensory evaluation results showed no signi cant difference (p ≤ 0.05) in the aroma, taste and overall acceptability of the three yoghurt samples. This work has shown the potential of vegetable milk as an alternative source of milk in the manufacture of yoghurt with improved nutritional values and consumers acceptability.
In this study, the possibility of producing yoghurt from both plant and animal sources was explor... more In this study, the possibility of producing yoghurt from both plant and animal sources was explored. Hence, a comparative study was carried out on the yoghurt samples that were produced from cow milk (CM), oat flakes (OM) and African yam beans (Sphenostylis stenocarpa) (AYB). The physicochemical and organoleptic properties as well as the microbial stability of the yoghurt samples were analyzed using standard methods. The proximate compositions (moisture, fat, protein, fibre, ash and carbohydrate) of the samples were 85.50-86.45, 0.25–2.95, 5.42–6.10, 0.09–1.18, 0.94 − 0.88 and 3.56–7.43%, respectively while their total solids ranged between 13.55 and 14.50 for the three yoghurt samples CM, OM and AYB, respectively. The proximate results showed that all the chemical compositions, except their ash content, significantly (p < 0.05) differed in all the three samples. The ranges of the total viable bacteria count of the sample CM, OM and AYB were 1.58-3.0×109, 1.95-4.0×108 and 5.50–1....
Chemical composition, acceptability and shelf-life of yoghurt produced from bambara groundnut and... more Chemical composition, acceptability and shelf-life of yoghurt produced from bambara groundnut and cow milk were studied. The yoghurt was produced from cow milk partially substituted with bambara groundnut milk in different ratios (0, 10, 20, 30 and 40%). Standard methods were used to determine the chemical, sensory and shelf life properties of the yoghurt samples. Sensory results showed that there was no significant difference (p 0.05) in the aroma and consistency while there was significant difference (p 0.05) in the taste, color and overall acceptability as influenced by varying proportions of added bambara groundnut milk. The pH and total titratable acidity was found between the range of 4.30 4.90 and 1.40 1.85 respectively. Microbial analysis carried out indicated that growth of micro-organisms in the yoghurt samples was almost constant from week 0 to week 3; a decrease was noticed on the fourth week thereby leading to deterioration of the yoghurt samples and reduction in the nu...
Bioscience Research Journal, Jun 2, 2021
Croatian Journal of Food Science and Technology, 2014
The study evaluates the efficiency of Mucor indicus and Absidia corymbifera treated Jatropha curc... more The study evaluates the efficiency of Mucor indicus and Absidia corymbifera treated Jatropha curcas kernel cake on the performance characteristics of weaner West African dwarf goats (average BW= 6.25kg). The goats (n=25) were randomly allocated to five dietary Treatments A, B, C, D and E in a Completely Randomised design model for a 56 day period. Treatments A (Control, contained Groundnut cake as protein source); Treatment B (contained 50% Groundnut cake plus 50% Mucor indicus treated Jatropha curcas kernel cake), Treatment C (contained 50% Groundnut cake plus 50% Absidia corymbifera treated Jatropha curcas kernel cake) , Treatment D (contained 25% Groundnut cake plus 75% Mucor indicus treated Jatropha curcas kernel cake) and Treatment E (contained 25% Groundnut cake plus 75% Absidia corymbifera treated Jatropha curcas kernel cake). The results revealed higher crude protein and ether extract contents for the fungi treated Jatropha curcas kernel cake compared to the untreated cake.
Applied Food Research, 2022
study was carried out to investigate the effect of fortification on the general acceptability and... more study was carried out to investigate the effect of fortification on the general acceptability and nutritional characteristics of Moringa oleifera flower–enriched fermented maize flour (Ogi). The fermented maize flour was grouped into five based on the percentage of maize and Moringa oleifera flower powder used for the production as a source of protein and micronutrients for the formulations. The groups 1- 5 represent maize and Moringa oleifera flower powder in ratio 10:0, 9:1, 8:2, 7:3 and 6:4 respectively. Flowers of Moringa oleifera were sun- dried for 5 days, milled and sieved to obtain fine powder. The fine powder was mixed thoroughly with fermented maize flour by pounding and stirring. Chemical analysis of the sample formulations revealed considerable amount of measured nutrients with group 5 formulation having the highest protein and nutrients content, followed by group 4, 3 and 2 compared to group 1 and the control group. The resulting blends of fortified fermented maize flou...
Croatian journal of food science and technology, 2014
Summary The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blend... more Summary The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/10 1 , 80/20 1 , 50/50 1, 100/0, 90/10 3 , 80/20 3 and 50/50 3 at stages 1 and 3 respectively with the superscripts representing the stage of ripeness. The functional properties of the flours, proximate composition, mineral composition and sensory attributes of the biscuit were evaluated. The loose bulk density (LBD) of flours ranged from 0.46-0.53 g/mL, the packed bulk density (PBD) ranged from 0.64-0.76 g/mL. The water absorption capacity (WAC) ranged from 1.19-2.02 g water/g flour and oil adsorption capacity (OAC) ranged from 0.50-1.00 g oil/g flour. The LBD and PBD values of the composite blends were higher than the control (100 % white wheat flour-sample D). The proximate composition ranged from 11.00 %-9.96 % for moisture, 1.21 %-1.27 % for ash, 2.98 %-4.30 % for fat, 11.82 %- 12.6...
Journal of Culinary Science & Technology, 2020
Spreads are made from plant oil and similar to margarine but with lower fat. In this study, Bamba... more Spreads are made from plant oil and similar to margarine but with lower fat. In this study, Bambara spreads (BS) were made from pre-treated Bambara groundnuts using two different methods which are ...
Spice was produced using blends of Moringa oleifera leaf, ginger and garlic. The sensory, chemica... more Spice was produced using blends of Moringa oleifera leaf, ginger and garlic. The sensory, chemical and microbial assessment of Moringa based spice was evaluated. The formulation was grouped into nine blends in ratio 25:75:0, 20:80:0, 15:85:0, 25:0:75, 20:0:80, 15:0:85, 25:37.5:37.5, 20:40:40, 15:42.5:42.5 for Moringa-ginger-garlic respectively. Sensory evaluation revealed that blends with 20% moringa were more preferred in terms of aroma, taste, flavour, appearance, texture and overall acceptability. The most preferred blends were further subjected to proximate and microbial analysis. The proximate composition of the preferred blends were similar with moisture, protein, fat, ash and carbohydrate contents ranging between 8.1-9.2, 23.8-25.5, 2.7-3.0, 54.0-55.4% respectively. Microbial load of all the blends decreased during storage period. However, moringa-ginger blend showed significantly low microbial count compared to other blends. This study suggests that moringa based spice produ...
In this study, the possibility of producing a cheese-like product from the partial substitution o... more In this study, the possibility of producing a cheese-like product from the partial substitution of soy milk with almond milk was investigated. The extracted almond milk was mixed with soy milk in a variable proportion of 10:90, 20:80, 30:70, 40:60, 50:50, and the control is soya milk alone (0:100) to produce a cheese-like product. Control and partially substituted cheese-like samples were stored in a refrigerator at a temperature of 4oC and examined for proximate, total titrable acidity, pH, total solid and sensory properties. The total titrable acidity of the cheese was between 0.23% and 0.33%, representing a significant increase in total titrable acidity from 0.23% to 0.33%. The pH increased with increase in the almond milk in the cheese, which varied between 6.45 and 6.90. The proximate composition ranged from 25.67%-29.97% for protein, 22.79%-26.45% for moisture, 30.58%-36.99% for fat, 7.02%-14.61% for carbohydrate, 1.20%-1.79% for ash, and 0.90%-2.03% for fibre. Protein and fat...
The feasibility of producing quality biscuit from composite flour consisting of plantain flour, B... more The feasibility of producing quality biscuit from composite flour consisting of plantain flour, Bambara flour and wheat flour was investigated. The formulation was grouped into eight in ratio 70:30, 70:25:5, 70:20:10, 70:15:15, 70:10:20, 70:5:25, 70:0:30 for wheat-plantain-Bambara respectively and 100% wheat was used as control. The blends were analyzed for proximate compositions, water absorption capacity, bulk density, swelling capacity, and pasting properties. Functional properties of the flour blends revealed that the blend with highest inclusion of plantain (70% wheat + 30% plantain) had the highest values among the flour blends. Pasting properties showed that peak viscosity and final viscosity of the flour blends decreases with increase in level of Bambara flour incorporated to the blend. However, the pasting temperature of the composite flours were higher than that of the wheat flour. The proximate composition revealed that blend of 70%wheat; 0% plantain; 30% Bambara had the ...
Jurnal Pendidikan Kebutuhan Khusus, 2018
This research to describe the implementation of adaptive sports education for physical and motori... more This research to describe the implementation of adaptive sports education for physical and motoric X disability students in SDN X. This Research use descriptive qualitative method. Data collecting technique used in form of observation, interview and documentation study. Research subject are physical and motoric X disability students and teacher sports education initially called Z. Result of research indicated that school there is no special treatment in making learning program design, but in its implementation there are some different activities which will be given to physical and motoric X disability students without diminishing the meaning and purpose of its learning.
Nutrire
In this study, the possibility of producing yoghurt from both plant and animal sources was explor... more In this study, the possibility of producing yoghurt from both plant and animal sources was explored. Hence, a comparative study was carried out on the yoghurt samples that were produced from cow milk (CM), oat akes (OM) and African yam beans (Sphenostylis stenocarpa) (AYB). The physicochemical and organoleptic properties as well as the microbial stability of the yoghurt samples were analyzed using standard methods. The proximate compositions (moisture, fat, protein, bre, ash and carbohydrate) of the samples were 85.50-86.45, 0.25-2.95, 5.42-6.10, 0.09-1.18, 0.94 − 0.88 and 3.56-7.43%, respectively while their total solids ranged between 13.55 and 14.50 for the three yoghurt samples CM, OM and AYB, respectively. The proximate results showed that all the chemical compositions, except their ash content, signi cantly (p < 0.05) differed in all the three samples. The ranges of the total viable bacteria count of the sample CM, OM and AYB were 1.58-3.0×10 9 , 1.95-4.0×10 8 and 5.50-1.1×10 9 cfu/ml during the 14 days of refrigeration storage, respectively. A decrease in the count was noticed on the third day thereby leading to the deterioration of the yoghurt samples and reduction in the nutritional composition with storage. The sensory evaluation results showed no signi cant difference (p ≤ 0.05) in the aroma, taste and overall acceptability of the three yoghurt samples. This work has shown the potential of vegetable milk as an alternative source of milk in the manufacture of yoghurt with improved nutritional values and consumers acceptability.
In this study, the possibility of producing yoghurt from both plant and animal sources was explor... more In this study, the possibility of producing yoghurt from both plant and animal sources was explored. Hence, a comparative study was carried out on the yoghurt samples that were produced from cow milk (CM), oat flakes (OM) and African yam beans (Sphenostylis stenocarpa) (AYB). The physicochemical and organoleptic properties as well as the microbial stability of the yoghurt samples were analyzed using standard methods. The proximate compositions (moisture, fat, protein, fibre, ash and carbohydrate) of the samples were 85.50-86.45, 0.25–2.95, 5.42–6.10, 0.09–1.18, 0.94 − 0.88 and 3.56–7.43%, respectively while their total solids ranged between 13.55 and 14.50 for the three yoghurt samples CM, OM and AYB, respectively. The proximate results showed that all the chemical compositions, except their ash content, significantly (p < 0.05) differed in all the three samples. The ranges of the total viable bacteria count of the sample CM, OM and AYB were 1.58-3.0×109, 1.95-4.0×108 and 5.50–1....
Chemical composition, acceptability and shelf-life of yoghurt produced from bambara groundnut and... more Chemical composition, acceptability and shelf-life of yoghurt produced from bambara groundnut and cow milk were studied. The yoghurt was produced from cow milk partially substituted with bambara groundnut milk in different ratios (0, 10, 20, 30 and 40%). Standard methods were used to determine the chemical, sensory and shelf life properties of the yoghurt samples. Sensory results showed that there was no significant difference (p 0.05) in the aroma and consistency while there was significant difference (p 0.05) in the taste, color and overall acceptability as influenced by varying proportions of added bambara groundnut milk. The pH and total titratable acidity was found between the range of 4.30 4.90 and 1.40 1.85 respectively. Microbial analysis carried out indicated that growth of micro-organisms in the yoghurt samples was almost constant from week 0 to week 3; a decrease was noticed on the fourth week thereby leading to deterioration of the yoghurt samples and reduction in the nu...
Bioscience Research Journal, Jun 2, 2021
Croatian Journal of Food Science and Technology, 2014
The study evaluates the efficiency of Mucor indicus and Absidia corymbifera treated Jatropha curc... more The study evaluates the efficiency of Mucor indicus and Absidia corymbifera treated Jatropha curcas kernel cake on the performance characteristics of weaner West African dwarf goats (average BW= 6.25kg). The goats (n=25) were randomly allocated to five dietary Treatments A, B, C, D and E in a Completely Randomised design model for a 56 day period. Treatments A (Control, contained Groundnut cake as protein source); Treatment B (contained 50% Groundnut cake plus 50% Mucor indicus treated Jatropha curcas kernel cake), Treatment C (contained 50% Groundnut cake plus 50% Absidia corymbifera treated Jatropha curcas kernel cake) , Treatment D (contained 25% Groundnut cake plus 75% Mucor indicus treated Jatropha curcas kernel cake) and Treatment E (contained 25% Groundnut cake plus 75% Absidia corymbifera treated Jatropha curcas kernel cake). The results revealed higher crude protein and ether extract contents for the fungi treated Jatropha curcas kernel cake compared to the untreated cake.
Applied Food Research, 2022
study was carried out to investigate the effect of fortification on the general acceptability and... more study was carried out to investigate the effect of fortification on the general acceptability and nutritional characteristics of Moringa oleifera flower–enriched fermented maize flour (Ogi). The fermented maize flour was grouped into five based on the percentage of maize and Moringa oleifera flower powder used for the production as a source of protein and micronutrients for the formulations. The groups 1- 5 represent maize and Moringa oleifera flower powder in ratio 10:0, 9:1, 8:2, 7:3 and 6:4 respectively. Flowers of Moringa oleifera were sun- dried for 5 days, milled and sieved to obtain fine powder. The fine powder was mixed thoroughly with fermented maize flour by pounding and stirring. Chemical analysis of the sample formulations revealed considerable amount of measured nutrients with group 5 formulation having the highest protein and nutrients content, followed by group 4, 3 and 2 compared to group 1 and the control group. The resulting blends of fortified fermented maize flou...
Croatian journal of food science and technology, 2014
Summary The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blend... more Summary The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/10 1 , 80/20 1 , 50/50 1, 100/0, 90/10 3 , 80/20 3 and 50/50 3 at stages 1 and 3 respectively with the superscripts representing the stage of ripeness. The functional properties of the flours, proximate composition, mineral composition and sensory attributes of the biscuit were evaluated. The loose bulk density (LBD) of flours ranged from 0.46-0.53 g/mL, the packed bulk density (PBD) ranged from 0.64-0.76 g/mL. The water absorption capacity (WAC) ranged from 1.19-2.02 g water/g flour and oil adsorption capacity (OAC) ranged from 0.50-1.00 g oil/g flour. The LBD and PBD values of the composite blends were higher than the control (100 % white wheat flour-sample D). The proximate composition ranged from 11.00 %-9.96 % for moisture, 1.21 %-1.27 % for ash, 2.98 %-4.30 % for fat, 11.82 %- 12.6...
Journal of Culinary Science & Technology, 2020
Spreads are made from plant oil and similar to margarine but with lower fat. In this study, Bamba... more Spreads are made from plant oil and similar to margarine but with lower fat. In this study, Bambara spreads (BS) were made from pre-treated Bambara groundnuts using two different methods which are ...
Spice was produced using blends of Moringa oleifera leaf, ginger and garlic. The sensory, chemica... more Spice was produced using blends of Moringa oleifera leaf, ginger and garlic. The sensory, chemical and microbial assessment of Moringa based spice was evaluated. The formulation was grouped into nine blends in ratio 25:75:0, 20:80:0, 15:85:0, 25:0:75, 20:0:80, 15:0:85, 25:37.5:37.5, 20:40:40, 15:42.5:42.5 for Moringa-ginger-garlic respectively. Sensory evaluation revealed that blends with 20% moringa were more preferred in terms of aroma, taste, flavour, appearance, texture and overall acceptability. The most preferred blends were further subjected to proximate and microbial analysis. The proximate composition of the preferred blends were similar with moisture, protein, fat, ash and carbohydrate contents ranging between 8.1-9.2, 23.8-25.5, 2.7-3.0, 54.0-55.4% respectively. Microbial load of all the blends decreased during storage period. However, moringa-ginger blend showed significantly low microbial count compared to other blends. This study suggests that moringa based spice produ...
In this study, the possibility of producing a cheese-like product from the partial substitution o... more In this study, the possibility of producing a cheese-like product from the partial substitution of soy milk with almond milk was investigated. The extracted almond milk was mixed with soy milk in a variable proportion of 10:90, 20:80, 30:70, 40:60, 50:50, and the control is soya milk alone (0:100) to produce a cheese-like product. Control and partially substituted cheese-like samples were stored in a refrigerator at a temperature of 4oC and examined for proximate, total titrable acidity, pH, total solid and sensory properties. The total titrable acidity of the cheese was between 0.23% and 0.33%, representing a significant increase in total titrable acidity from 0.23% to 0.33%. The pH increased with increase in the almond milk in the cheese, which varied between 6.45 and 6.90. The proximate composition ranged from 25.67%-29.97% for protein, 22.79%-26.45% for moisture, 30.58%-36.99% for fat, 7.02%-14.61% for carbohydrate, 1.20%-1.79% for ash, and 0.90%-2.03% for fibre. Protein and fat...
The feasibility of producing quality biscuit from composite flour consisting of plantain flour, B... more The feasibility of producing quality biscuit from composite flour consisting of plantain flour, Bambara flour and wheat flour was investigated. The formulation was grouped into eight in ratio 70:30, 70:25:5, 70:20:10, 70:15:15, 70:10:20, 70:5:25, 70:0:30 for wheat-plantain-Bambara respectively and 100% wheat was used as control. The blends were analyzed for proximate compositions, water absorption capacity, bulk density, swelling capacity, and pasting properties. Functional properties of the flour blends revealed that the blend with highest inclusion of plantain (70% wheat + 30% plantain) had the highest values among the flour blends. Pasting properties showed that peak viscosity and final viscosity of the flour blends decreases with increase in level of Bambara flour incorporated to the blend. However, the pasting temperature of the composite flours were higher than that of the wheat flour. The proximate composition revealed that blend of 70%wheat; 0% plantain; 30% Bambara had the ...