Browsing by Author "Ajiboso, O.M."

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    Assessment of Nutritional Qualities of Chinchin Produced From Blends Of Cyperus Esculentus and Triticum Aestivum Flours
    (Department of Biochemistry and Molecular Biology, Nasarawa State University Keffi, 2021-01-01) Ajiboso, O.M.; Ajiboso, S.O.
    In this study, tigernut flour was formulated with wheat flour at different formulation ratios of 0%, 10%, 20% and 40% to blends, these blends were used to produce chinchin, a traditional snack. The nutritional qualities revealed that moisture was detected higher in sample A (4.9%) and least in sample B (3.1%) than other samples C and D, the moisture of samples C and D was 4.4%, moisture was generally low in all the blends. Ash was generally low in the samples and within the range 1.0% to 1.2%; crude fat and fibre were in the range of 3.1% to 4.7% and 3.5% to 4.9% respectively. The ranges of crude protein, energy value and carbohydrate by difference of the samples were 10.6% to 11.9%; 73.9% to 75.5% and 360.1kcal to 384.6kcal respectively. Samples A and C scored higher than other samples in taste and appearance respectively while sample D scored higher in flavor, texture and overall acceptability. Sample A was fairly like in terms of flavor, appearance, texture and general acceptability. Sample B taste and texture were scored like and fairly like respectively, the flavor, appearance and general acceptability were much like. 80% of sample C sensory attributes (taste, appearance, texture and general acceptability) were scored ‘much like’ while flavor was scored ‘fairly like’. 60% of sample D sensory attributes (taste, appearance, and texture) was scored higher than other samples. Flavor and general acceptability were ‘extremely like’ appearance and texture were ‘much like’ and taste was ‘fairly like’. In conclusion, chinchin produced from wheat and tigernut blends, particularly sample D (60% : 40%) mixture of wheat and tigernut flours respectively showed higher nutritional quality and acceptability than other samples. The use of wheat flour and tigernut formulation for cost reduction and optimal utilization of tigernut is hereby recommended.
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    Evaluation of functional and sensory properties of Plantain flours produced from three different varieties of Musa acuminata
    (Department of Biochemistry and Molecular Biology, Nasarawa State University Keffi, 2021-01-01) Ajiboso, S.O.; Ajiboso, O.M.
    Flour samples were produced from three different varieties of Plantain; the samples were tPlantain, False and French horns. The functional and sensory properties of the flour samples were evaluated using standard procedures. The mean results showed the ranges of water absorption capacity, oil absorption capacity, foaming capacity, bulk density and swelling capacity as 1.7-2.0%, 0.2-0.2%, 6.1-15.8%, 0.6-0.8g/cm3 and 49.3-67.0% respectively. Comparatively, oil absorption capacity and swelling capacity values were significantly low and high respectively at p>0.05 in all the samples. There were no significant differences (p>0.05) in was and bulk density mean values of False horn and tPlantain. However, all the samples significantly differed in swelling capacity. Low swelling capacity and foaming capacity values were observed in tPlantain sample. The False horn was score ‘indifferent’ in all the quality attributes while tPlantain sample was favourably scored ‘like’ in texture, odour and general acceptability except the colour which was disliked by the panellists. From the work carried out, the common plantain sample (tPlantain) was concluded to possess both functional and sensory attributes compared to other samples such as false and fresh horns. Incorporation of tplantain flour in foods of people of all ages as a food thickener and upgrade to viable commercial standard were recommended.
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    FUNCTIONAL AND NUTRITIONAL PROPERTIES OF KUNU PRODUCED FROM GROUNDNUT/RICE (KUNU GYEDA)
    (Department of Biochemistry and Molecular Biology, Nasarawa State University Keffi, 2021-11-11) Ajiboso, O.M.; Ajiboso, S.O.
    The functional and nutritional properties of blend of roasted groundnut and rice (kunungyeda) in ratio 57:47 g were analysed using standard procedures. The mean results of nutritional property were moisture (8.20±0.4%), ash (2.7±0.0) crude protein (23.1±1.5%), crude fat (8.0±1.7%), crude fibre (6.4±0.2%), carbohydrate by difference (51.6±3.0%) and energy (72.0±2.0 kcal/j).The 25 untrained panelists comprising of students and staff of Department of Nutrition & Dietetics, Federal Polytechnic Bida, Niger – Nigeria scored ‗fairly like‘ for taste (2.2±0.0), texture (2.0±0.0) and general acceptability (2.1±0.1); ‗indifferent‘ for colour (3.1±0.1) and ‗fairly dislike‘ for appearance (4.2±0.2). The mean results of the functional property of roasted groundnut and rice blend (kunugyeda) were water absorbing capacity (21.2±1.7g/cm3), bulk density (0.8±0.0 g/cm3), foaming capacity (0.1±0.0g/cm3), swelling capacity (3.3±0.1 g/cm3) and oil absorption capacity (1.8±0.1 g/cm3). The values obtained in this study were within the acceptable values llllocal and conventional weaning foods. The use of kunugyeda as weaning food and upgrading to viable commercial standard are recommended in this present study.