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Papers by Kolawole Falade

Journal of Food Processing and Preservation, 2014

Food Hydrocolloids, 2015

ABSTRACT Physical, functional, pasting and thermal properties of flours and starches of six Niger... more ABSTRACT Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice cultivars (Faro 21, 40, 44, 46, 52, and 55) were investigated. Starches showed higher CIE L (96.37-99.81) value than flours (81.09-90.03). Water (122.64-143.35%) and oil (59.97-72.98%) absorption capacities varied significantly among the cultivars. Starch yield varied between 41.21 and 52.57%, with Faro 52 showing higher yield. Starch granules were small and polyhedral shaped, with average length and width of 5.37-9.25 and 3.94-6.94 mm, respectively. The Faro 40 (5.49) and Faro 55 (2.80) exhibited highest and lowest swelling power, respectively at 60 degrees C. The Faro 52 (2376.0 cP) and Faro 44 (3988.5 cP) flours showed highest and lowest peak viscosities, respectively. Amylose content of the rice starches varied from 20.68 (Faro 40) to 25.95 (Faro 55). Peak viscosity of starches (4893-6080 cP) was higher than flours, and increased in the order: Faro 52 < Faro 21 < Faro 40 < Faro 55 < Faro 44 < Faro 46. The FTIR spectroscopy of starches identified most of the alpha-1 -> 4 glucosidic linkages within spectral absorption bands of 1149.55-1023.00 cm(-1). Thermal properties of the rice starches ranged: gelatinization onset T-o (50.8-68.8 degrees C), gelatinization peak, T-p, (78.7-93.7 degrees C), glass transition temperature T-g (35.2-50.2 degrees C), gelatinization conclusion Tc, (116.4-127.6 degrees C), gelatinization enthalpy, Delta HG (7.58-17.35 J/g) and peak height index, Delta HG/(T-p - T-o) (0.26-1.64). This study provides knowledge for the utilization of flours and starches isolated from Nigerian rice cultivars that would be relevant for the postharvest value addition chain.

Food and Bioprocess Technology, 2009

Effect of root maturity (12 and 23 months) and flour storage on physical, chemical, and sensory a... more Effect of root maturity (12 and 23 months) and flour storage on physical, chemical, and sensory attributes of cassava biscuits was evaluated. Pulp and flour of 12 months were higher than the 23 months mature roots. Moisture, crude protein, crude fat, and cyanide contents of the cassava flour varied between 10.1% and 10.3%, 2.2% and 2.4%, 0.2% and 0.3%, and 12.1 and 13.4 mg

Journal of Agricultural Research and Development, 2011

Plant Foods for Human Nutrition, 2003

Journal of Food Science and Technology, 2014

Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groun... more Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut and soybean milks were studied. Milks were prepared from bambara and soybean and then fermented using Lactobacillus delbruieckii subspp. bulgaricus and Streptococcus salivarus subspp. thermophilus to produce yoghurt. The yoghurts were stored at 7 °C and 27 °C for 9 days and their quality monitored. Results showed that pH of soy and bambara yoghurts decreased during the storage period for both storage temperatures. This decrease in pH was accompanied by simultaneous increase in titratable acidity. Total solids and apparent viscosities of soy and bambara yoghurts increased at 7 °C, but decreased at 27 °C during storage period. Bambara yoghurt received higher sensory acceptability than soy yoghurt. Predominant microorganisms in the stored yoghurts were lactic acid bacteria (LAB). The LAB count in the yoghurts stored at 7 °C decreased but increased at 27 °C during the storage period. Similar trends were followed by total aerobic bacteria, yeast and moulds counts. Pathogenic bacteria such as Salmonella, Coliform and E. coli were absent in all the yogurt samples. Yoghurts of acceptable quality and safety were produced from bambara groundnut and soybeans.

Food and Bioprocess Technology, 2008

Journal of Food Science and Technology, 2010

Journal of Food Processing and Preservation, 2014

International Journal of Food Science & Technology, 2009

Food Reviews International, 2010

... following a meal is unlikely to cause acute toxicity, however, the effect of chronic ... Soak... more ... following a meal is unlikely to cause acute toxicity, however, the effect of chronic ... Soaking,fermentation &amp;amp;amp; roasting Farinha/gari 1.82.4d,e 167222 667889 ... 80) Such information could be useful for process development and optimization, drying time prediction, packaging ...