http://196.220.128.81:8080/xmlui/handle/123456789/157 Wed, 12 Aug 2026 12:27:27 GMT 2026-08-12T12:27:27Z http://196.220.128.81:8080/xmlui/handle/123456789/6006 EFFECT OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH BREADFRUIT AND BREADNUT FLOUR ON BREAD QUALITY AND CONSUMER PERCEPTIO MALOMO, SUNDAY ABIODUN Breadfruit and breadnuts have been found to be useful in baking industry because of its starchy and protein components. This study therefore aimed at utilizing breadfruit and breadnut to substitute wheat for bread making. A survey was conducted in Akure metropolis using five hundred (500) respondents to determine bread quality attributes. Flours were processed from Breadfruit (Artocarpus integrifolia) and Breadnut (Artocarpus atilis) by blanching at 100 'c, 5 min; drying at 105 °C, 1- 3 h and packaged in well labelled flour sack. The flours were mixed with wheat flour at a ratio of 5:95, 10:90, and 15:85, respectively. Rheological, pasting properties, percentage gluten of dough prepared from the composite flours were determined and the flours were used to bake bread. The sensory attributes, physical properties, proximate, mineral and anti nutrients composition of the bread samples were determined. The survey showed that 46% of the respondents are male; 54% female and distributed in the following age groups: 20- 29 (32.6%), 30- 39 (30.4%), 40- 49 (12.6%), 50- 59 (9.8%), below 20 (11.8%) and above 60 years (2.8%); singles (55%), married (44.6%), unknown marital status (0.4%); educational level, tertiary (55.8%), secondary (23%), primary (6.4%), informal education (14.6%), unknown (0.2%). The protein content of the composite flours ranged from 9.50 to 10.50%, dough development time (1.50- 1.75 minutes), dough stability time (7.50- 12 minutes), gluten content (14- 18.30%), peak viscousity (45- 300 BU), starch stability (35- 175 BU), ease of cooking (6- 11 minutes) and setback values (70- 935 BU). The composite bread had protein content (10.66- 11.96%), carbohydrate content (42.22- 47.14%), energy value (261.40- 274.17 k call 100g), loaf weight (550- 600g), loaf specific volume (2.08- 3.39 cm' /g), Na content (257.68- 885.32mg/ 100g), K content (97.11- 404.49mg/ 100g), Fe content (0.32- 4.14 mg! 100g)with no detectable presence of lead. Also, the oxalate, phytate and tannin contents were in the ranges of 2.70 to 3.96 mg/g; 5.64 to 7.33 mg/g and 0.18 to 0.42 mg/g respectively. Moreover, the products were well acceptable in terms of taste, appearance, aroma and overall acceptability at 5% BFI 95% WF and 10% BNFI 90% WF ratio. It was thus concluded that bread produced from mixtures of 5% BFI 95% WF and 10% BNFI 90% WF gave the best products without significant anti-nutritional factor with high acceptability. The composite flours have potential as alternative to whole wheat imported flour. 73p.ill:30cm Wed, 02 Dec 2009 00:00:00 GMT http://196.220.128.81:8080/xmlui/handle/123456789/6006 2009-12-02T00:00:00Z http://196.220.128.81:8080/xmlui/handle/123456789/6005 PRODUCTION OF OMEGA-3FATTY ACID EGGS-BY FEEDING HENSWITH LAYERS MASH MIXED WITH CONOPHOR NUT (Tetracarpidium conophorum) PASTE . OLOTU, OLUBUNMI DEBORAH The research involves feeding of hens at the point of laying with layers feed mixed with conophor nut paste (Tetracarpidium conophorum) to modify the nutrient composition of eggs by increasing the level of Omega-3fatty acids in the eggs and to provide a substitute for other expensive Omega-3 rich foods such as fish, shellfish and sea foods. Twelve birds were housed in a commercial type laying cage. Three hens were accommodated in each cage. Three of the hens were fed with layers mash to serve as control [A=100%feed] while the remaining nine birds were fed with layers mash mixed with conophor nut paste in varying ratio [ B=90:10%], C [80:20%] D[70:30%]. On weekly basis, three eggs from each treatment [A,B, C and D] were randomly selected to evaluate the average egg weight(g),yolk index, albumen index, shell thickness(mm), total fat(g),cholesterol level(mg) and egg fatty acid profile. The egg weights have values ranged from 159.40 to 178.40g with treatment B[90:1O]having the least value and treatment C and D having the highest values. The average weight of the eggs measured revealed that egg weight increases with increasing level of conophor nut paste, however the egg weights of hens fed control diets [A=100%feed] decreases with values ranged from 166.70 to 164.70g. The yolk index ranged between 0.37 and 0.48 with treatment A having the least and treatment B,C and D having higher values than the control. The albumen index ranged between 0.086 and 0.089 with the control having the least and treatment B having the highest value. Result of the egg qualities parameters yolk and albumen index indicate that there is no mark variations observed and the values were not significantly different among treatments. This shows that the varying inclusion levels of conophor nuts paste had no effect on these egg qualities. Moreover, the egg shell thickness (mm) ranged between 32.25 and 32.59mm with the control having the least and treatment C having higher value than control. The total fat content of the eggs increased with increasing weeks of feeding as well as increasing level of conophor nuts paste. The values obtained ranged from 10.50to12.61g with treatment A [1OO%feed] and B[90:1O%] having the least and the treatment C[80:20] and D[70:30] having the highest values. This suggests that conophor nuts increased the yolk of the egg. . In addition, mixing conophor nuts paste with layers mash significantly decreased cholesterol level from 187mg to 183mg while the decreasing effect was not shown with hen fed a control diets 187mg to 190mg. Results of fatty acid profile showed that both saturated and unsaturated fatty acids were present in the eggs with hens fed conophor nuts having higher percentage of polyunsaturated fatty acid than the control. In summary, hens fed with a diet containing layers mash and 20% conophor nuts paste consistently produce more Omega-3 enriched eggs. 82p.ill:30cm Thu, 22 Apr 2010 00:00:00 GMT http://196.220.128.81:8080/xmlui/handle/123456789/6005 2010-04-22T00:00:00Z http://196.220.128.81:8080/xmlui/handle/123456789/5993 EFFECT OF CASSAVA FIBRE BASED-BISCUIT AS A PREBIOTIC IN RAT ASSAY WILLIAMS, ADELUSI OLUWAJENYO Cassava fibre that used to be discarded as waste product in starch production was incorporated into wheat composite flour. Wet cassava fibre was brought to the laboratory and dried at temperature of 102°C for 15 minutes and later at 60°C for 30 minutes. The dried cassava fibre was mixed with wheat flour at ratio of 50/50, 60/40. 70/30 and 80/20 respectively. The blends were evaluated for Proximate composition. Cracker- like biscuit was produced from the composite Flour with preferred ratios. The cassava fibre- based biscuit groups were milled and mixed with basal diet comprising of vitamin premix, sucrose, salt, bone meal and non-nutritive cellulose. For comparison, growers mash (Top Feeds) and Ogi served as the other groups. During rat bioassay, weight gain was monitored and faeces collected from day 1 and subsequently at interval of 7days up to the zs" day for microbiological analysis. The rats were killed and blood samples were collected into Ethylenediamine tetra acetic acid (EDTA) coated bottles for Haematological analysis, liver function test, protein and glucose determination. The protein content of the fibre biscuit 50/50 and 60/40 respectively ranged between 10-15%; Crude fibre between 14.1-17.%; fat content 5-9.0%; Ash between 3.0-5.0% and carbohydrate 46.8-51.9% moisture on dry basis 10-13.0%. The group on Ogi diet had protein content 8.8%. crude fibre 1.0%. moisture on dry basis 8.0%, Ash 1.0%, carbohydrate 77.9%. The protein content of cassava fibre was 0.5%; crude fibre 33.0%; fats 1.0%; moisture on wet basis 53.5%; Ash 2.5%; and carbohydrate 9.5%. The result of the liver functioning test showed that rats fed on 50/50 biscuit and 60/40 fibre biscuit respectively had low cholesterol of 28.75 mg/ul, and 18.75 mg/dl. The result also showed that 50/50 fibre biscuit had low (aspartate amino transferase AST) 44.5 iU/I, (alanine amino transferase ALT) 50/50 fibre biscuit had 27.0 iu/l, and 60/40 fibre biscuit had AST 43.5 iu/l and ALT 19.5 iu/l respectively. These values are significantly lower than values of Top Feeds that had AST 67.75 iu/l ALT 29.5 iu/l and Ogi AST 29.0 iu/l and ALT 29.0 iu/l respectively. The study also revealed rat fed on 50/50 fibre biscuit and 60/40 fibre biscuit to have higher WBC count of 12.0 mm'' and 11.75mm3 respectively and higher PCV count of 38.5% and 36.5% for 50/50 fibre biscuit and 60/40 fibre biscuit respectively. This is an index of good health and non anaemics although rat fed on Top feeds had significantly higher PCV value (41.75%) different from 50/50 fibre biscut and 60/40 fibre biscuit because high protein content. The report also revealed that rats fed with Ogi had significantly lower PCV 29.3% because of its low. protein content. The report of faecal analysis showed that rat fed with 50/50 fibre biscuit had higher Lactobacillus count of95.0 x 103 cfu/g and lower E coli count, 62.0 x 103 cfu/g significantly different from those fed with Top feed. Rats fed with top feed had Lactobacillus count of 73.5 x 105 cfu/g. The weight observed revealed that rats fed with top feed had highest weight gain 53.7g, 50/50 fibre biscuit 47;Og, 60/40 fibre biscuit, 43.0g and Ogi 35.3g respectively. This showed clearly that 50/50 fibre biscuit and 60/40 fibre biscuit had good nutraceuticeffect, good pre-biotic effect, anticholesterolmic effect and reduction of enterobacteria in the colon than Top feed and Ogi. The top feed and Ogi served as the positive and negative controls respectively. 86p.ill:30cm Wed, 03 Jun 2009 00:00:00 GMT http://196.220.128.81:8080/xmlui/handle/123456789/5993 2009-06-03T00:00:00Z http://196.220.128.81:8080/xmlui/handle/123456789/5991 DESIGN, FABRICATION AND EVALUATION OF A MANUALLY OPERATED HYDRAULIC OIL EXTRACTOR FOR GROUNDNUT UDEH, CHARLES CHIEDU Functional processing of agricultural produce requires easily operated equipment. A manually operated hydraulic press was developed for extracting oil from decorticated groundnut seeds. It is made up of a piston, cylinder, collector, hydraulic jack and frame. The total weight of the press is 32.7 kg with height and breath of 72.4 and 30.9 cm respectively. The pressing by a 3 ton hydraulic jack. The components of the machine were fabricated using locally available materials such as mild and stainless steel, which are sourced from the local market. The extractor unit-was tested using press cage with pore sizes of3, 4 and 5 mm and cage diameter of 5.2, 7.9 and 10 cm. Whole and ground groundnut seeds were used for the machine testing. The Kampala variety (Sam nut-10) of groundnut was used for the evaluation of the machine performance. Oil yield, extraction efficiency and machine capacity of the machine were evaluated. The physco-chemical properties of the groundnut oil extracted were determined. Results obtained showed that pore size of 3 mm gave the least oil yields of21.2 and 23.6 %, for whole and ground seed at cage diameters of7.9 cm. the pore size 4mm gave an oil yield of 23.0 and 26.9 % while that of 5 mm gave 23.0 and 26.2 %; for whole and ground seed respectively with no significant difference. Similar trend was observed for the extraction efficiency and machine capacity where the values increased sharply as pore size increased from3 to 4 mm but decreased with a further increase from 4 to 5 mm. The increase in cage diameter from 7.9 to 10 cm resulted in a decrease in oil yields from 23.02and 26.87 %to 21.74 and 24.08; for whole and ground sample respectively. Maximum extraction efficiency of79.02 and 84.22 % was recorded for diameter 5.2 cm at pore size of 4 mm for whole and ground seed respectively, while cage diameter of 10 cm gave the lowest value of 39.80 and 44.09 % for whole and ground seeds respectively. The highest machine capacity of 0.978; 1.084 kg /hr (whole and ground seeds respectively) was obtained at cage diameter of 10 cm. Analysis of variance showed that cage diameter made a significant effect (p~0.05) on all the parameters evaluated. For all pore size and cage diameter except cage diameter of 7.9 cm, material type (whole and ground seed) do not have significance effect on oil yield, extraction efficiency and machine capacity. Regression analysis was conducted using stepwise regression Models of the form Y = ax2+ bx + c were best fitted to predict the oil yield (YI), extraction efficiency (Y2} and machine capacity (Y3) with pore size (Xr) cage diameter and (X2) as the independent variables. The combined effect of pore size and cage diameter for oil yield, extraction efficiency and machine capacity showed that, pore size has a positive relationship with the machine performance and negative relationship cage diameter. While machine capacity accounts for 29 %of the variation observed in machine capacity for whole seed and 37 % for ground seed. 84p.ill:30cm Mon, 01 Nov 2010 00:00:00 GMT http://196.220.128.81:8080/xmlui/handle/123456789/5991 2010-11-01T00:00:00Z