http://196.220.128.81:8080/xmlui/handle/123456789/157 Mon, 27 Apr 2026 01:45:49 GMT 2026-04-27T01:45:49Z http://196.220.128.81:8080/xmlui/handle/123456789/5669 EFFECT OF ADDITION OF NATIVE AND FERMENTED RICE BRAN ON THE PHYSICOCHEMICAL, FUNCTIONAL AND NUTRITIONAL PROPERTIES OF RICE FLOUR AND BREAD ALUKO, BABATUNDE OLAOLUWA The study investigated the effect of addition of native and fermented rice bran on the physicochemical, functional and nutritional properties of rice flour and bread. Response surface methodology was used for the experimental design which generated a total of thirteen runs. Four best runs were selected based on the optimization of the crude protein and fibre content, viz: runs (1, 4, 8 and 10) which had rice, fermented rice bran and wheat flours in the ratios 60.00:24.20:15.80, 86.92:13.80:0.00, 60.00:10.00:30.00 and 69.29:21.89:10.23 respectively. The proximate composition of the selected runs gave protein content (7.33-9.47%) and crude fibre content (0.79-4.99%). The functional properties of the flours from the optimum runs were water absorption capacity (77.72-84.95%), oil absorption capacity (110.73-127.81%), foaming capacity (5.00-5.90%), swelling capacity (201.00-271.00 g/ml). The anti-nutritional factors of the flour blends gave low value of anti-nutrients such as oxalate (0.270-1.305 mg/g), tannin (1.060-1.941 mg/g), alkaloid (6.813 -10.413 mg/g) and phytate (9.476-19.364 mg/g). Further analyses on the mineral components of the flour blends, showed significant quantities of potassium (1183-4906 mg/kg), phosphorus (108.60-475.00 mg/kg), sodium (113.50-19.90mg/kg) and iron (19.00-32.00 mg/kg). More so, the antioxidant properties of the flours were Fe2+ chelation (0.270- 1.305%), FRAP (3.261- 8.689 mg AAE/g), DPPH (69- 76%), ABTS (0.011 -0.023%), total phenol (2.310 -4.544%) for flour samples and the bread samples have higher values in both DPPH (47-81%) and FRAP respectively (9.30- 13.93 mg AAE/g). The flours also showed soluble and insoluble fibre in the range of (17.750 -36.630%) and (61.870- 82.150%) respectively. Bread was produced from the composite flour and subjected to sensory evaluation on a nine point hedonic scale with overall acceptability in the range of (5.80 -6.03), crumbiness (6.17 – 6.57) and crustiness (6.30 -6.63). The study concluded that composite flour made from rice, fermented rice bran and wheat flours could significantly increase the valorization potential of rice and rice bran. M.TECH. Sun, 01 Jan 2023 00:00:00 GMT http://196.220.128.81:8080/xmlui/handle/123456789/5669 2023-01-01T00:00:00Z http://196.220.128.81:8080/xmlui/handle/123456789/5668 RIPENING EFFECT ON THE PHYSICOCHEMICAL AND ANTI-OXIDATIVE PROPERTIES OF HOG PLUM (SPONDIAS MOMBIN) AND QUALITY ATTRIBUTES OF JAM PRODUCED FROM THE FRUIT AKINLOLUOJO, TEMILADE VICTORIA Spondias mombin is a seasonal tropical fruit with an exotic taste, medicinal and economic benefits yet suffers great post-harvest losses. Value addition is anticipated to forestall postharvest losses and improve utilization and boost the economic potential of the fruit. The study investigated the physicochemical and antioxidant properties of the fruit at different ripening stages and the characteristics of the jam produced from the fruits. The in-vitro antioxidant activities of the fruit such as the total phenolics content (TPC), total flavonoid content (TFC), ferric reducing antioxidant Power (FRAP), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2-azinobis- 3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and Fe-chelating, the ascorbic acid as well as carotenoids content were determined. Overall, significant differences were observed at the three ripening stages of the fruits. The fruit pulp with peel exhibited decreased level of FRAP, DPPH, TFC, Fe-chelating and vitamin C as ripening progressed while the values obtained for pH, brix and flavonoid increased with ripening stages. The mineral content of the fruits is not consistent with ripening stages. However, appreciable magnesium, calcium and potassium were recorded at the three ripening stages. The physicochemical and sensory properties of the two jam formulations were evaluated and the results showed that the jams prepared from S. mombin fruit pulp were of good physicochemical characteristics with higher consumer acceptability. This result demonstrated the high quality of S. mombin fruits and can be a source of dietary fibre as well as serve as natural antioxidants. Moreover, acceptable jam can be produced from the fruits hence reducing their annual wastage M.TECH. Wed, 01 Feb 2023 00:00:00 GMT http://196.220.128.81:8080/xmlui/handle/123456789/5668 2023-02-01T00:00:00Z http://196.220.128.81:8080/xmlui/handle/123456789/5079 STORAGE CHANGES IN ANTIOXIDANT AND QUALITIES OF SINGLE STRENGHT BEVERAGE FROM BLENDS OF ZOBO (HIBISSCUS SABDARRIFFA), CARROTS, ORANGES AND PINEAPPLES. YINUSA, MARIAM ADENIKE The need for beverages to perform dual role of quenching thirst and modulate diseases under suitable storage conditions was the background for this study. Storage changes of antioxidants in previously developed beverage formulations from pineapple, Hibiscus sabdarriffa extract, oranges and carrots (40, 26.3, 17.2 and 16.5%), respectively was investigated. The blend was filled into bottles and part of it pasteurized at 90 o C for 5 min and the other part left unpasteurized. The pasteurized and unpasteurized samples were stored at room and refrigeration temperature for 4 months. The effect of storage time, pasteurization and storage conditions on proximate composition, microbial loads, physicochemical properties (Total titratable acidity (TTA), Total sugar, total solids and pH), sensory properties, colour and antioxidants activities [(1,1-diphenyl–2 picrylhydrazyl (DPPH) radical scavenging ability, 2, 2’-azino-bis (3- ethylbenzothiazoline-6-sulphonic acid) ABTS, Vitamin C, Total phenols, Ferric Reducing Antioxidant Potential (FRAP), Total carotenoids] were determined. The values for TTA, pH, total sugar, vitamin C, carotenoid, phenol, FRAP, DPPH, ABTS and Flavonoid ranged from 0.61%-4.50%, 1.92-4.95, 5.20-7.85 o brix, 15.24-26.13mg/100g, 0.34-4.59mg/100g, 8.89- 23.57mg/ml, 108.40-685.99mg/ml, 44.19-86.94%, 0.02-0.03mM/g and 0.08-0.19 respectively for all samples. The total titratable acidity and microbial loads increased with increase in storage period. Fresh unpasteurized beverage sample was associated with high antioxidant activities, vitamin C and carotenoid compared with the fresh pasteurized sample. Antioxidant activities in all the beverage samples decreased significantly (p˂0.05) after 4 months of storage, however, refrigerated storage temperature maintained higher antioxidants activities. Combination of pasteurization and storage at refrigeration temperature retained 75% vitamin C, 53% carotenoid and 56-79% antioxidants activities, respectively. Lastly, the study confirmed that the degradation of vitamin C content in the beverages followed the first order reaction. M. TECH. Thesis Fri, 01 Oct 2021 00:00:00 GMT http://196.220.128.81:8080/xmlui/handle/123456789/5079 2021-10-01T00:00:00Z http://196.220.128.81:8080/xmlui/handle/123456789/5077 COMPARATIVE QUALITY CHARACTERISTICS OF PUPURU (A TRADITIONAL CASSAVA-BASED DOUGH MEAL) FROM THE BLENDS OF FRESH CASSAVA ROOTS AND DRIED CASSAVA CHIPS SOYOYE, BLESSING TUWHERE This study was aimed at investigating the quality characteristics of pupuru produced from the combination of fresh cassava roots and dried cassava chips. For dried cassava chips, cassava tubers were manually sorted, peeled, washed and cut into circular chips, blanched at 100 0 C (2 min), oven dried at 70 0 C, cooled to get dried cassava chips of 10.1% moisture content. For the production of pupuru flour, fresh cassava roots were manually peeled, washed and soaked in water for four days (4 days) for fermentation to take place, the steeping was done in different proportions using two soaking methods. Method 1: soaking of fresh roots and dried chips with cold water throughout the 96-hours duration with 24-hourly water replacement. The Fresh cassava roots and dried chips used (on dry weight basis) were 100, 25:75, 50:50, 100% respectively. Method 2: initial soaking of fresh roots and dried chips with hot water followed by 24-hourly replacement with cold water for a total of 96 hours. The fresh roots and dried chips used (on dry weight basis) were 25:75, 50:50, and 100% respectively. After the soaking period, the fermented mass was subjected to draining, removal of fibrous materials, coarse grating, dewatering, sifting, toasting, cooling and milling to obtain the pupuru flour. The pupuru flour and the re-constituted dough meal were subjected to various analyses including physicochemical properties, pasting properties, rheological properties, colour characteristics, in vitro starch digestibility and sensory properties. The fresh cassava roots have 65.25% moisture content, 10.9 mg/kg cyanide content and pH 6.21%. The dried cassava chips have 10.1% moisture content, 3.5 mg/k cyanide content and pH 5.80. The pupuru flour have moisture content of 3.37-8.23%, the pH 4.05-4.78 and hydrogen cyanide (HCN) value 1.1-2.2mg/kg. The water absorption capacity (4.08-4.66 g/g), bulk density (0.63-0.84 g/ml), swelling index (35.94-50.89%) of the pupuru flour increased with the percentage of fresh cassava roots and decrease in the percentage of dried cassava chips. The pasting variables were found to increase with the percentage of fresh cassava roots and dried cassava chips in the combination and these include sample A1F (4140 RVU) with highest the peak viscosity while sample D2F (245 RVU) has the lowest peak viscosity, sample A1F (190 RVU) with highest breakdown viscosity while sample C1F (10 RVU) has the lowest breakdown viscosity, sample A1F (5313 RVU) has highest final viscosity while sample D2F (418 RVU) has the lowest final viscosity. The rheological properties of re-constituted pupuru doughmeal revealed sample C1F (3962.522 N) with highest load at peak compressive force while sample B2F (73.03 N) has the lowest load at peak compressive force, stress at peak compressive force with sample C1F (1.378 mPa) has highest while sample D1F (0.025 mPa) has the lowest. Sample A1F (47.30%) has the highest value while sample D2F (33.66%) has the lowest value for in vitro starch digestibility. The sensory quality rating of re-constituted pupuru doughmeal showed that the food product obtained from sample C1F (50%fresh cassava roots: 50% dried cassava chips; dry weight basis; with cold water soaking for 96hour combined with 24-hourly water replacement) was rated the highest followed by sample C2F (50%fresh cassava roots: 50% dried cassava chips; dry weight basis; with initial hot water soaking followed by 24-hourly cold water replacement) in terms of mouldability, aroma, colour and overall acceptability among the blends of fresh cassava roots and dried cassava chips. The implication of this study is that in an event of scarcity of fresh cassava roots or low supply, the preparation of pupuru (a traditional cassava-based doughmeal) from the blend of fresh cassava roots and dried cassava chips is feasible. M. TECH. Thesis Fri, 01 Oct 2021 00:00:00 GMT http://196.220.128.81:8080/xmlui/handle/123456789/5077 2021-10-01T00:00:00Z