Dr. Johnson Akinwumi Adejuyitan | Ladoke Akintola University of Technology (original) (raw)
Supervisors: Prof Ezekiel Otunola
Phone: +234 (0) 8105049457
Address: Dept of Food Science and Engineering,Ladoke Akintola University of Technology, P.M.B 4000,Ogbomoso, Nigeria
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Centre National de la Recherche Scientifique / French National Centre for Scientific Research
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Papers by Dr. Johnson Akinwumi Adejuyitan
Nutrition & Food Science, 2006
Purpose -This paper aims to focus on the prospects of incorporating a non-thermal process (high i... more Purpose -This paper aims to focus on the prospects of incorporating a non-thermal process (high intensity electric field pulses, HELP) into food processing and preservation methods in developing countries. Besides, it is to create awareness to food processors and motivate researchers in developing countries to generate more data on the technology. Design/methodology/approach -This is based on the review of the various successful applications of HELP process in inactivation of micro-organisms for the purpose of preservation. The adaptability of the process to plant food processing was also reviewed. Potential areas of application in developing countries were also highlighted and discussed. Findings -The present findings reveal possible applications of HELP to food processing in developing countries such as fermentation, fruit and vegetable processing, and dehydration of tropical food. Originality/value -The paper has indicated that the poor energy system in developing countries has made drying and fermentation techniques appropriate methods of food processing. Therefore, HELP technology offers good potentials for both food processing and preservation and as adjunct to other processes such as fermentation and drying.
The promotion of some underutilised crops cannot be overemphasised as they have potential economi... more The promotion of some underutilised crops cannot be overemphasised as they have potential economic and nutritional benefits resulting to solving the problems of food insecurity and malnutrition. In this work, an imitation of pupuru (cassava -based food) was produced using bread fruit (Artocarpus atilis) and enriched with flour produced from tigernut (Cyperus esculentus) at different proportions (90:10; 80:20; 70:30 and 50:50 of breadfruit : tigernut). Control sample from cassava was also produced following the traditional method.
Kokoro was prepared from maize–soybean flour mixtures in ratios of 100:0, 90:10, 80:20, 70:30, ... more Kokoro was prepared from maize–soybean flour mixtures in ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. The physical, compositional, and sensory characteristics of kokoro were evaluated. Protein and fat contents increased, while carbohydrate content decreased as the soy flour proportion of the flour mixture used in the kokoro was increased. The bulk density and water-holding capacity increased with increasing proportion of soybean flour, while the swelling capacity was found to decrease. High soy-substitution significantly reduced the sensory acceptance of kokoro. Sensory evaluation indicated that maize:soybean flour mixture ratios of 100:0 and 90:0 were the most acceptable to the panellists.
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‘Wara’ was produced using soymilk and coconut milk at different ratio, 90:10, 80:20,100Soy, 70:30... more ‘Wara’ was produced using soymilk and coconut milk at different ratio, 90:10, 80:20,100Soy, 70:30 and 50:50(Soy:
Coconut) respectively. The samples were subjected to analysis for proximate composition and sensory evaluation
using standard methods. The sensory evaluation results revealed that all the samples were acceptable, with the
sample comprising of 50% soymilk and 50% coconut milk being the most acceptable with the protein content
19.37±0.15 fat content 7.15 ±0.02,fiber content 0.55 ± 0.01,ash content 1.64 ± 0.04 and moisture 50.34 ± 0.02 . It
was therefore recommended that acceptable ‘wara’ could be produced from soymilk and coconut milk blends.
Keywords: Soybean, Coconut, Cheese, milk
Baobab (Adansonia digitata L.) belongs to the Bombaceae family and is known generally as the Afri... more Baobab (Adansonia digitata L.) belongs to the Bombaceae family and is known generally as the African baobab. Baobab leaves are widely used, cooked as spinach, and frequently dried often powdered and used for sauces over porridges, thick gruels of grains or boiled rice. This study is investigating the effect of different common drying methods on the physical and chemical properties of African baobab leaves. Fresh and matured leaves were thoroughly washed and drained to remove all dirts and divided into five samples. Each sample was dried under the sun, under a shade, cabinet dryer set at a temperature of 500C, and solar dryer respectively. Proximate, mineral and Vitamin A composition and colour determination were carried out on the fresh and dried samples. The results showed that the fresh sample is rich in Protein (12.28%). Shade drying was found most suitable among the drying methods because it was able to retain most of the nutrients with significant difference in proximate, ascorbic acid and mineral contents from other drying methods. Shade drying was therefore recommended.
Nutrition & Food Science, 2006
Purpose -This paper aims to focus on the prospects of incorporating a non-thermal process (high i... more Purpose -This paper aims to focus on the prospects of incorporating a non-thermal process (high intensity electric field pulses, HELP) into food processing and preservation methods in developing countries. Besides, it is to create awareness to food processors and motivate researchers in developing countries to generate more data on the technology. Design/methodology/approach -This is based on the review of the various successful applications of HELP process in inactivation of micro-organisms for the purpose of preservation. The adaptability of the process to plant food processing was also reviewed. Potential areas of application in developing countries were also highlighted and discussed. Findings -The present findings reveal possible applications of HELP to food processing in developing countries such as fermentation, fruit and vegetable processing, and dehydration of tropical food. Originality/value -The paper has indicated that the poor energy system in developing countries has made drying and fermentation techniques appropriate methods of food processing. Therefore, HELP technology offers good potentials for both food processing and preservation and as adjunct to other processes such as fermentation and drying.
The promotion of some underutilised crops cannot be overemphasised as they have potential economi... more The promotion of some underutilised crops cannot be overemphasised as they have potential economic and nutritional benefits resulting to solving the problems of food insecurity and malnutrition. In this work, an imitation of pupuru (cassava -based food) was produced using bread fruit (Artocarpus atilis) and enriched with flour produced from tigernut (Cyperus esculentus) at different proportions (90:10; 80:20; 70:30 and 50:50 of breadfruit : tigernut). Control sample from cassava was also produced following the traditional method.
Kokoro was prepared from maize–soybean flour mixtures in ratios of 100:0, 90:10, 80:20, 70:30, ... more Kokoro was prepared from maize–soybean flour mixtures in ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. The physical, compositional, and sensory characteristics of kokoro were evaluated. Protein and fat contents increased, while carbohydrate content decreased as the soy flour proportion of the flour mixture used in the kokoro was increased. The bulk density and water-holding capacity increased with increasing proportion of soybean flour, while the swelling capacity was found to decrease. High soy-substitution significantly reduced the sensory acceptance of kokoro. Sensory evaluation indicated that maize:soybean flour mixture ratios of 100:0 and 90:0 were the most acceptable to the panellists.
European Food Research and Technology European Food Research and Technology Look
Inside
Article Metrics
3 Citations
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‘Wara’ was produced using soymilk and coconut milk at different ratio, 90:10, 80:20,100Soy, 70:30... more ‘Wara’ was produced using soymilk and coconut milk at different ratio, 90:10, 80:20,100Soy, 70:30 and 50:50(Soy:
Coconut) respectively. The samples were subjected to analysis for proximate composition and sensory evaluation
using standard methods. The sensory evaluation results revealed that all the samples were acceptable, with the
sample comprising of 50% soymilk and 50% coconut milk being the most acceptable with the protein content
19.37±0.15 fat content 7.15 ±0.02,fiber content 0.55 ± 0.01,ash content 1.64 ± 0.04 and moisture 50.34 ± 0.02 . It
was therefore recommended that acceptable ‘wara’ could be produced from soymilk and coconut milk blends.
Keywords: Soybean, Coconut, Cheese, milk
Baobab (Adansonia digitata L.) belongs to the Bombaceae family and is known generally as the Afri... more Baobab (Adansonia digitata L.) belongs to the Bombaceae family and is known generally as the African baobab. Baobab leaves are widely used, cooked as spinach, and frequently dried often powdered and used for sauces over porridges, thick gruels of grains or boiled rice. This study is investigating the effect of different common drying methods on the physical and chemical properties of African baobab leaves. Fresh and matured leaves were thoroughly washed and drained to remove all dirts and divided into five samples. Each sample was dried under the sun, under a shade, cabinet dryer set at a temperature of 500C, and solar dryer respectively. Proximate, mineral and Vitamin A composition and colour determination were carried out on the fresh and dried samples. The results showed that the fresh sample is rich in Protein (12.28%). Shade drying was found most suitable among the drying methods because it was able to retain most of the nutrients with significant difference in proximate, ascorbic acid and mineral contents from other drying methods. Shade drying was therefore recommended.