Garuda - Garba Rujukan Digital

Ayo, Jerome Adekunle

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Author-ID : 9254842

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Environmental Science

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Effects of added fluted pumpkin seed flour on the chemical composition, physical and sensory quality of acha-wheat bread Ayo, Jerome Adekunle; Tailem, Paul; Osabo, Peace; Kave, Sughen
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.v12i2.407

This study investigated the effect of incorporating fluted pumpkin seed flour (FPSF) into acha-wheat bread on its chemical composition, physical attributes, and sensory qualities. Acha-wheat bread samples were prepared by substituting wheat flour with varying percentages (5%, 10%, 15%and 20%) of FPSF. Proximate analysis revealed that the addition of FPSF significantly increased the protein and dietary fiber content of the bread from 10.79- 13.03 and 0.04-0.21%, while ash and fat content also showed slight increment from 1.40-2.50 and 5.47-6.71% respectively. The moisture content decreased marginally with increasing FPSF concentration. The physical characteristics: loaf volume decreased with higher FPSF levels which could be attributed to reduced gluten content and impaired gas retention. However, crust and crumb color improved, yielding a golden colour and appealing appearance. Generally, sensory evaluation showed that bread with up to 10% FPSF substitution was the most preferred in terms of taste, texture, and overall quality. Incorporating FPSF in acha-wheat bread enhances its nutritional profile and certain physical qualities up to a certain level, it may necessitate adjustments in formulation to optimize sensory attributes and maintain consumer acceptability.

A Nutrientional composition, functional, and sensory quality of acha-based masa supplemented with groundnut paste Ayo, Jerome Adekunle; Paul, Tailem; Mohammed, Zuwaira Abdulhamid; Osabo, Peace; Yakubu, Mabe; Balkisu, Stephen
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 13 No. 1 (2025): June 2025
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.v13i1.470

Masa, a fermented cereal-based snacks that is becoming popular but relatively low in nutrient contents. This study examined the nutrient composition, functional properties, and sensory quality of acha-based masa supplemented with groundnut paste. Masa flour blends of acha and groundnut paste were prepared in varying ratios (100:0, 95:5, 90:10, 85:15, 80:20) and analyzed using standard laboratory methods at the Central Laboratory of Federal University, Wukari. Results showed that the inclusion of groundnut paste improved the nutritional profile of flour blend masa. The functional properties, physical properties, sensory evaluation, proximate, mineral, and vitamin content were determined. The water absorption decreased from (12.75 to 66.25%), oil absorption decreased from (70.50 to 66.83%), swelling capacity increased from (50.25 to 83.42%), forming capacity increased from (20.50 to 70.50%), the bulk density increased from (0.49 to 0.50%). The taste increased from (3.45 to 3.90%), aroma increased from (4.30 to 4.85%), colour increased from (4.00 to 4.55%), the appearance increased from (4.80 to 5.05%), the texture increases from (4.15 to 5.35%), general acceptability increased from (4.15 to 5.45%). The moisture composition increased from (15.56 to 10.34%), crude protein increased from (11.39 to 12.27%), lipid increased from (2.25 to 2.45%), crude fiber increased from (5.01 to 5.22%), ash content increased from (0.21 to 0.24%). The Fe decreased from (1.94 to 1.81%), the Ca decreased from (3.22 to 2.75%), Mg increased from (0.23 to 0.51%). Vitamin B1 increased from (84.94 to 171.49%), Vitamin B2 increased from (0.00 to 271.82%), Vitamin K increased from (0.28 to 0.93%). Therefore, the sensory evaluation revealed that the taste, aroma, texture, and overall acceptability of masa suggest that groundnut supplemented acha-masa can serve as a functional food to address protein energy malnutrition. However, fortification required to balance the reduction of iron, calcium, and certain vitamins. The sample containing (5%) groundnut paste was the most preferred and acceptable. While the sample without groundnut paste was the poorest.

Proximate, functional, microbia, and sensory qualities of complementary food produced from acha (Digitaria exillis), malted pigeon pea (Cajanus cajan), grasshopper (Caelifera), and beetroot (Beta vulgaris L.) flour blends Ibrahim, Jummai; Ayo, Jerome Adekunle; Anikwueze, G.U; Paul, Tailem
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 13 No. 2 (2025): December 2025
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.v13i2.546

Complementary feeding is the introduction of other foods (solid and liquids) when breast milk alone is no longer sufficient to support the nutritional requirements for the infant. This study evaluated the quality of complementary foods produced from acha, malted pigeon pea, grasshopper, and beetroot flours blends at varied ratios (100:0:0:0; 85:5:5:5;75:15:5:5; 80.10:5:5;75::15:5:5 and 70:5:20:5 respectively); focusing on functional, microbial, and sensory properties for infants with age range from 6 to 24 months. The data obtained were analysed statistically using Statistical Package for Social sciences (25.0) and the average mean scores separated using Duncan’s Multiple Range Test (DMRT) at p<0.05. Results shows that the incorporation of these ingredients significantly enhanced functional characteristics such as bulk density, water absorption, swelling capacity and foaming capacity with a reduced bulk density from 0.68 to 0.41%, while foaming capacity increased from 21.00 to 59.00% respectively, water absorption capacity and swelling capacity ranged 57.67 to 90.40, 55.60 to 80.63 g/cm³ respectively, with added malted pigeon pea making the blends more suitable for infant feeding. Total heterotrophic fungal count total and heterotrophic bacteria count in samples (C1 to F3) decreased from 2.3×102 to 1.9×102and 2.7×105 to 2.1×105cfu respectively, in samples fortified with increased malted pigeon pea. While (F4 to F6) range from 3.1×102 to 4.3×102, 3.8×102 to 5.7×1023.2×102 to 4.2×102cfu with addition in grasshopper this, increase has been associated with moisture. The total coliform count, total heterotrophic bacteria count and total heterotrophic fungal count of the produced complementary food were however, better than ogi ranged from 1.6×102 – 2.8×102, 2.7×105 - 3.8×105 and1.5×105 - 3.1×103 cfu respectively while, cerelac recorded none. The possible bacteriaare Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa, Aspergillus niger, A. flavus, A. parasiticus, E. coli, Yeast. Sensory qualities showed acceptability in F3 and F6 respectively. These findings suggest that the blends, particularly F3 and F6 (Acha75%+Malted Pigeon pea15%+Grasshopper5%+Betroot5% and Acha70%+Malted Pigeon pea5%+Grasshopper20%+Betroot5%) are nutritionally adequate, safe, and highly acceptable complementary foods with strong potential to address protein-energy malnutrition and micronutrient deficiencies in infants. The study recommends further optimization, vitamin fortification, and strict hygienic processing to enhance the quality and scalability of these complementary foods.

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