Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE)
Gbuusu, Bem
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Environmental Science

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Effect of substituting cashew nut paste (Anarcadium occidentale) with baking fat on the quality of acha (Digitaria exillis) -Orange Fleshed Sweet Potato (Ipomoea batatas) Based Biscuit Ayo, Jerome; Gbuusu, Bem; Omosebi, Mary; Kundam, Dorcas; Myange, Levy
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 12 No. 1 (2024): June 2024
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v12i1.334

Abstract

The aim of this research was to determine the effect of substituting cashew nut paste into baking fat on the quality of acha-orange fleshed sweet potato base biscuits. Preliminary studies was carried out on acha-OFSP at ratio 100:% acha, 95:5% acha-OFSP; 90:10% acha-OFSP, 85:15% Acha-OFSP, 80:20%, 75:5% acha-OFSP and ratio 80:20 of acha-orange fleshed sweet potato flour blends was preferred by the panellist to be used in the maim work. The experimental design were coded as follows: A-100:30:0, B-100:25:5, C-100:20:10, D-100:15:15, E-100:10:20, F-5:25, G-100:0:30 of acha-orange fleshed sweet potato: baking fat: cashew nut paste blends. The biscuits produced were analysed for proximate, minerals, vitamins, phytochemical, physical and sensory of blends biscuits. The proximate composition of the biscuit; moisture, fat, fibre, ash, protein, carbohydrate ranged from 5.96-13.36, 15.26-24.41, 1.43-2.31, 0.94-1.44 12.47-22.60, 47.20-59.99. Minerals composition of the biscuit; Ca, K, Mg and P, ranged from 35.54-49.46, 44.64-63.50, 23.13-40.73, 11.43-21.50. Vitamins composition of the biscuit; E, B2, B12 ranged from 0.32-0.48, 0.20-0.56, 0.09-0.36. Phytochemicals composition of the biscuit; flavonoids, carotenoids and phenolic ranged from 1.09-1.66, 2.08-2.57, 10.46-17.91. Physical properties; break strength, diameter, thickness, volume, weight and density ranged from 927.50-3442.50(g), 3.70-3.78(cm), 0.26-0.28(mm), 10 (cm), 5.38-6.72(g), 0.53-0.70. The average means of the aroma, texture, colour, taste and overall acceptability range from 5.90-6.75, 4.60-6.85, 5.26-7.30, 5.30-7.05, 5.65-6.80.The substitution of cashew nut paste into baking fat improved the micro, macro nutrients content and the physical of acha- OFSP flour blends based biscuits.
Physicochemical and microbiological properties of Finger Millet and Defatted Sesame seeds flours used as complementary foods Terhemba, Seember; Ariahu, Charles; Gbuusu, Bem; Terhemba, U. I; Nember, T. I; Ariahu, E. C
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 12 No. 2 (2024): December 2024
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v12i2.359

Abstract

Finger millet and defatted sesame seeds were studied subject to germination and / or natural fermentation. Various kinds of treatment were given to the product which gave rise to non-germinated (NG) and non-fermented (NF) finger millet, germinated non-fermented (GN) and germinated fermented (GF) finger millet plus defatted sesame flour. Cerelac - commercial maize + soybean product was used as control with samples were formulated to provide 16g protein/100g solid based on their proximate composition using material balancing. Moisture content of complementary food ranged from 7.66- 8.13g/100g. Carbohydrate ranged from 63.92- 64.93g/100g with an equal increase in energy value from 368.04- 369.61kJ/100g. Also, the mineral content of complementary foods showed similar increase for calcium: 252.80- 281.10mg/100g, potassium: 946.35- 994.13mg/100g, iron: 4.87- 6.61mg/100g, zinc: 10.21- 11.45mg/100g with germination and fermentation. As expected, anti-nutritional factors reduced to acceptable values with oxalate ranging from 0.26- 1.96g/100g, tannins 0.44- 1.92g/100g, phytate 0.37- 2.31g/100g and cyanides 0.34-2.13g/100g. Total viable counts (cfu/g) ranged from 0.2×103 - 1.6×103 while there was no detection of E.coli in the samples.
Co-Authors Ariahu, Charles Ariahu, E. C Ayo, Jerome Kundam, Dorcas Myange, Levy Nember, T. I Omosebi, Mary Terhemba, Seember Terhemba, U. I