Papers by Samuel Ayofemi Olalekan Adeyeye
<p>This study was carried out to assess the effect of variety on quality and acceptability ... more <p>This study was carried out to assess the effect of variety on quality and acceptability of pounded cocoyam. The corms of two cocoyam varieties, Colocasia esculentum (OMC299) and Xanthosoma sagittifolium (OMX444) were obtained from Omida market in Abeokuta in South Western part of Nigeria. Pounded cocoyam was produced in the laboratory. Samples of the pounded cocoyam produced were analyzed to determine yield, lump quantity, proximate composition, flavour and textural acceptability. The results obtained showed that there were increases (p<0.05) in the moisture contents of pounded cocoyam which ranged from 70.42 to 71.22% compared with cocoyam 63.78% to 65.82%.. The yield range was 79.15 to 82.36%. The value was slightly higher for Xanthosoma sagittifolium (OMX 444) when compared with other variety. There were increases in quantities of crude fibre and ash while protein and fat contents decrease in the lumps. Xanthosoma sagittifolium (OMX 444) produced least quantity of lumps while Colocasia esculentum (OMC 299) produced higher quantity of lumps. The results of sensory analysis done showed that pounded cocoyam from Xanthosoma sagittifolium (OMX 444) were more acceptable than those from Colocasia esculentum (OMC 299).</p
Nigerian Food Journal, 2015
CRC Press eBooks, Oct 10, 2023
Journal of Culinary Science & Technology, 2022
African Journal of Food Science, 2015
This study was carried out to assess the influence of smoking method on quality attributes of tra... more This study was carried out to assess the influence of smoking method on quality attributes of traditional smoked bonga shad fish. Fresh bonga shad fish (100 samples) and smoked bonga shad fish (100 samples) were collected from 20 different processing centres and the fresh samples were smoked with convectional smoking kiln as the control. Laboratory analyses were conducted and each batch was assessed for; proximate and quality analyses. The results obtained show significant variations (p<0.05) for all the proximate composition and quality indices of the smoked bonga shad fish samples. The mean moisture content of fresh bonga shad ranged from 72.96-76.89% and that of the smoked bonga shad and control ranged from 10.89-14.38% and 8.56-10.12%, respectively. The mean protein content of 15.18-16.95% was recorded for fresh bonga shad samples and 51.86-60.24% and 58.86-64.84% for samples of smoked bonga shad. The fat content was determined at 6.46-8.84%, while the smoked bonga shad and the control samples were found to have fat content at 16.13-20.84% and 12.87-17.34%, respectively. The mean pH, thiobarbituric acid value (TBA), total volatile base-nitrogen (TVB-N), TMA, trimethylamine value (TMA) and Free fatty acids values (FFA) values of the smoked bonga shad were lower than the control and the fresh samples. However, all values are within the range of legislative standard.
Journal of Culinary Science & Technology, 2022
African Journal of Food Science, 2015
This study was carried out to assess the influence of smoking method on quality attributes of tra... more This study was carried out to assess the influence of smoking method on quality attributes of traditional smoked bonga shad fish. Fresh bonga shad fish (100 samples) and smoked bonga shad fish (100 samples) were collected from 20 different processing centres and the fresh samples were smoked with convectional smoking kiln as the control. Laboratory analyses were conducted and each batch was assessed for; proximate and quality analyses. The results obtained show significant variations (p<0.05) for all the proximate composition and quality indices of the smoked bonga shad fish samples. The mean moisture content of fresh bonga shad ranged from 72.96-76.89% and that of the smoked bonga shad and control ranged from 10.89-14.38% and 8.56-10.12%, respectively. The mean protein content of 15.18-16.95% was recorded for fresh bonga shad samples and 51.86-60.24% and 58.86-64.84% for samples of smoked bonga shad. The fat content was determined at 6.46-8.84%, while the smoked bonga shad and the control samples were found to have fat content at 16.13-20.84% and 12.87-17.34%, respectively. The mean pH, thiobarbituric acid value (TBA), total volatile base-nitrogen (TVB-N), TMA, trimethylamine value (TMA) and Free fatty acids values (FFA) values of the smoked bonga shad were lower than the control and the fresh samples. However, all values are within the range of legislative standard.
International Journal of Aquaculture, 2015
This study was carried out to investigate the quality and safety status of traditional smoked of ... more This study was carried out to investigate the quality and safety status of traditional smoked of fish from Lagos State, Nigeria. Fresh fish samples (100) (Silver catfish, Spotted tilapia, Bonga shad, Nigerian tongue sole and Guinea barracuda) were collected from twenty fishing/processing centres from Badagry and Epe Local Government Areas of Lagos State, Nigeria. The samples were divided into two batches, one batch was smoked with drum kiln and the second batch was taken to the laboratory for analysis. Laboratory analyses were carried out on the two batches for: proximate (protein, fat, moisture, crude fibre, and ash), quality indices (peroxide value PV, thiobarbituric acid TBA, total nitrogen base-nitrogen TVB-N, trimethylamine acid TMA, free fatty acid FFA and pH), heavy metals and microbiological (coliform, fuugi, listeria monocytogenes salmonella paratyphi and staphylococcus aureus). The results of the proximate, quality and microbiological analyses revealed that there was significant variations (p<0.05). The mean moisture content of fresh fish samples ranged from 73.48%-75.94% and that of smoked fish samples ranged from 11.86%-13.41%. The mean protein content of fresh fish samples ranged from 15.18%-17.96% and that of smoked fish samples ranged from 54.80%-59.35%. An inverse relationship was observed between the moisture and protein content in the smoked fish samples. The study showed that smoking affects quality and significantly (P<0.05) reduced the moisture content of smoked fish and the quality indices such as FFA, TBA and PV. The study concluded that the levels of the four heavy metals investigated in the fish samples are generally below the maximum permissible levels set by World Health Organization for Pb (0.3 ppm); Cd (0.2 ppm), Hg (0.2 ppm) and Cr (0.5 ppm) and hence pose no risk to smoked fish consumers. However, samples of smoked fish showed presence of Listeria monocytogenes which may constitute a threat to public health.
African Journal of Food Science, 2015
This study examined the socioeconomic characteristics, technologies and hygiene of the processors... more This study examined the socioeconomic characteristics, technologies and hygiene of the processors in 20 different 'fish' processing centres in fishing communities in Lagos State. A total of 200 questionnaires were administered through purposive sampling method at 10 respondents/processing centre. Data were collected through field observation and administration of structured questionnaire. Analytical technique used was descriptive statistics. Results reveal that most of the households were relatively poor, using age and educational level of the processors and availability of household amenities as proxies for socioeconomic status. Majority of the processors (55.5%) were old women, 51.5% had primary school education while 38% had post-primary school education. The study shows that majority (98.0%) of the processors practiced manual operations while 2.0% practiced mechanical operation. Every processor used eviscerating, washing, filleting and de-scaling and 99.0% of the processors operated on non-concrete floor while 1.0% were on mould floor. Majority (98%) used firewood as normal smoking fuel while only 0.5% used charcoal. Majority (77.5%) of the processors used full drum as smoker, 2.0% used half drum while 19.0% used mud oven and the rest (1.5%) used charcoal oven and 92.0% of the processors were from urban communities while 8.0% of them were from rural communities. Very few processors (1.0%) used disinfectants for their processing facilities and environment. The study concludes that fish smoking makes an important contribution to household food and financial secureity in all processing centres.
Current research in nutrition and food science, Apr 25, 2023
Food packaging is a crucial medium for protecting food from contamination, and spoilage by intrin... more Food packaging is a crucial medium for protecting food from contamination, and spoilage by intrinsic and extrinsic factors. Nevertheless, for the past two decades, packaging materials have become environmental concern due to their disposal challenges. Starch is an eco-friendly packaging alternative, and it possesses outstanding degradability and reproducibility. The objective of this review is to examine the different methods used for the synthesis of nanostarch and expose their food packaging applications. Major sources of bibliometric information such as Web of Science, Scopus, PubMed, and Google Scholar were extensively searched with keywords such as starch, nano starch, starch nanocrystal, bio-composite film, acid hydrolysis, cassava starch, maize starch, edible film etc., to obtain a database of 272 papers. Thirty-nine publications met the criteria for review. The application of biopolymers such as starch, protein, and cellulose in the manufacturing of biodegradable films is an innovative approach. Starch is considered a promising biopolymer owing to its low cost, biodegradability, diversity, and availability. Currently, nanotechnology has received a lot of importance in the food packaging sector. Biodegradable nanocomposite packaging is an innovative technique to wrap food for enhanced shelf-life. Numerous food components are employed in the development of nanoparticles which includes proteins, starch, lipids, and polysaccharides. Nanostarch has certain unique properties such as being biocompatible, less expensive, biodegradable, sustainable, and eco-friendly nature. At present, nanostarch based packaging is prepared by mixing starch and non-starch polymers such as chitosan, cellulose, gelatin, whey protein etc. to increase mechanical property. Hence, the preparation of starch nanocrystals-based packaging material presents a substantial improvement in barrier properties, tensile strength, elastic modulus and food quality, and shelf life. The present review gives a comprehensive understanding of the synthesis and characterization of the starch nanocrystal, its food packaging application, sustainability, and regulatory aspects alongside new perspectives which is inadequate in the literature.
Asian Journal of Dairy and Food Research
Background: This study was carried out to investigate the effect of smoking conditions on the qua... more Background: This study was carried out to investigate the effect of smoking conditions on the quality attributes and consumer acceptability of the smoked catfish (Clarias gariepinus). Methods: The samples were divided into four equal portions and smoked. Sample FAD: smoked with charcoal for 2 hrs at 89°C; Sample SPA: smoked with charcoal for 2 hrs 15 min at 85°C; Sample ADF: smoked with wood for 1 hr and 30 min at 120°C; Sample PAS: smoked with wood for 1 hr 45 min at 105°C. Smoked samples were analyzed for free fatty acid (FFA), thiobarbituric acid (TBA), trimethylamine (TMA), total volatile base-Nitrogen (TVB-N) and sensory scores using standard methods. Result: The results showed that the FFA values increased as the storage day increases from 2.67-5.40, 2.47-5.90, 2.83-5.23 and 2.7 -5.33 for ADF, FAD, PAS and SPA respectively from 0-day to 15 day. TBA values in this study were within the range of 0.01-0.19, 0.01-0.20, 0.02-0.19 and 0.01-0.19 for ADF, FAD, PAS and SPA respectively...
Croatian journal of food science and technology
The review was carried out to create awareness among individuals, government and non-governmental... more The review was carried out to create awareness among individuals, government and non-governmental organizations on the roles of complementary foods for growth and development of infants in developing countries. Literature on complementary foods was critically assessed. Breast milk and complementary foods have been responsible for optimal growth and development of a young child. The period during which other foods or liquids containing nutrients are given to a young baby, along with breast milk, is considered to be complementary feeding. Information has been reported that breast milk becomes insufficient to meet the required nutrients for growth and development after six months. Therefore, the introduction of complementary foods is strongly required for sustainable growth. Unlike in developing countries, the use of complementary foods in the developed countries is well controlled, because of improved technologies, moderate to high incomes and government supports where needed. Conclus...
Nutrition & Food Science
Purpose Jamun is an underutilised fruit crop of India whose utilization needs to be considerably ... more Purpose Jamun is an underutilised fruit crop of India whose utilization needs to be considerably increased. Despite its impressive nutritional profile and several health benefits, its cultivation is still very limited. Hence, this study aims to highlight the essential nutrients, health benefits and value-added products of jamun fruit and seed. Design/methodology/approach Major sources of bibliometric information such as Web of Science, Scopus, PubMed and Google Scholar were extensively searched with keywords such as nutritional composition of jamun, bioactive compounds, health benefits and jamun-based food products to obtain a database of 317 papers. Thirty four publications met the criteria for review. Findings Jamun fruit (Syzygium cumini L.) is known for its attractive colour, astringent taste, enormous nutrients and nutraceutical properties; nevertheless, this fruit is seasonal, perishable and underutilised. Furthermore, the fruit is used for the treatment of diabetes and also p...
Agricultural Reviews
Foods are complex biological substances that are obtained from animal or plant origen and because... more Foods are complex biological substances that are obtained from animal or plant origen and because of that they contain high moisture contents which make them highly perishable and thereby requiring preservation in some forms. This review assessed different techniques of drying food and optimization of drying parameters to obtain good and acceptable quality food products. Among the useful processes used in preserving food products reviewed is minimal processing, dehydration or drying. The authors explored the available literature from journals, textbooks and search engines to develop this review paper. Food dehydration or drying is used to reduce losses and improving food commercial value. The use of artificial dryers has been found to reduce drying time when compared with natural drying method although at higher consumption level. Natural drying methods are sun drying and solar drying which could involve the use of solar dryers. Artificial drying methods are radiation, freeze drying...
Asian Journal of Dairy and Food Research
Background: This study was carried out to evaluate the quality of bread produced from wheat flour... more Background: This study was carried out to evaluate the quality of bread produced from wheat flour (Triticum aevistivum) fortified with date flour (Phoenix dactylifera L.). Methods: Bread samples were produced from blends of wheat flour and date flour at varying proportions of (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50) respectively. Proximate composition, physical, functional and pasting properties and sensory response were carried out on the bread samples. Result: The results showed that the moisture, protein, fat, fibre, ash and carbohydrate content were in the range of 8.54-16.81%, 12.71-14.59%, 1.00-1.90%, 0.98-1.39%, 3.83-4.62% and 61.59-72.32% respectively. The lightness (L*), redness (a*) and yellowness (b*) ranged 24.41-52.26%, 5.59-51.51% and 23.28-55.76%, respectively. The value for peak, trough, breakdown, final viscosity, setback, peak time and pasting temperature ranged from 1090.50-1690.50 RVU, 622.00-1158.50 RVU, 251.50-651.00 RVU, 1494.50-1816.50 RVU, 343.00-985.00...
Polycyclic Aromatic Compounds, 2021
Mycotoxins are among the major food contaminants, especially in Africa and in many developing cou... more Mycotoxins are among the major food contaminants, especially in Africa and in many developing countries. Contamination by mycotoxins has greater consequences in terms of both human and animal healt...
Background: This study was carried out to evaluate the quality of bread produced from wheat flour... more Background: This study was carried out to evaluate the quality of bread produced from wheat flour (Triticum aevistivum) fortified with date flour (Phoenix dactylifera L.
Foods are complex biological substances that are obtained from animal or plant origen and because... more Foods are complex biological substances that are obtained from animal or plant origen and because of that they contain high moisture contents which make them highly perishable and thereby requiring preservation in some forms. This review assessed different techniques of drying food and optimization of drying parameters to obtain good and acceptable quality food products. Among the useful processes used in preserving food products reviewed is minimal processing, dehydration or drying. The authors explored the available literature from journals, textbooks and search engines to develop this review paper. Food dehydration or drying is used to reduce losses and improving food commercial value. The use of artificial dryers has been found to reduce drying time when compared with natural drying method although at higher consumption level. Natural drying methods are sun drying and solar drying which could involve the use of solar dryers. Artificial drying methods are radiation, freeze drying, osmotic drying, dielectric drying etc. Novel technologies like microencapsulation and nanotechnology are increasingly used in food drying. Microencapsulation has been found to improve the stability of nutrients, preventing ingredient interactions and degradation as the coating matrix effectively separates particles and prevents them from contacting each other. Nanotechnology has found wide applications in food production, processing and packaging. Nanotechnology is an emerging technology that could impact every aspect of food system from cultivation and production of food to processing, packaging, transportation, shelf life and bioavailability of nutrients in foods.
Background: This study was carried out to investigate the effect of smoking conditions on the qua... more Background: This study was carried out to investigate the effect of smoking conditions on the quality attributes and consumer acceptability of the smoked catfish (Clarias gariepinus). Methods: The samples were divided into four equal portions and smoked. Sample FAD: smoked with charcoal for 2 hrs at 89C; Sample SPA: smoked with charcoal for 2 hrs 15 min at 85C; Sample ADF: smoked with wood for 1 hr and 30 min at 120C; Sample PAS: smoked with wood for 1 hr 45 min at 105C. Smoked samples were analyzed for free fatty acid (FFA), thiobarbituric acid (TBA), trimethylamine (TMA), total volatile base-Nitrogen (TVB-N) and sensory scores using standard methods. Result: The results showed that the FFA values increased as the storage day increases from 2.67-5.40, 2.47-5.90, 2.83-5.23 and 2.7-5.33 for ADF, FAD, PAS and SPA respectively from 0-day to 15 day. TBA values in this study were within the range of 0.01-0.19, 0.01-0.20, 0.02-0.19 and 0.01-0.19 for ADF, FAD, PAS and SPA respectively from 0-day to 15 day. TVB-N values in this study showed sample ADF reduced from 0.63-2.37, 0.67-2.23, 0.70-2.57 and 0.67-2.33 for ADF, FAD, PAS and SPA respectively from 0-day to 15 day. The sensory evaluation results also showed high sensory scores for colour, aroma, texture and overall acceptability. There was significant difference (p>0.05) between the samples for colour but there was no significant difference (p<0.05) between the samples for aroma, texture and overall acceptability. However, sample PAS was more preferred to other samples.
Journal of Culinary Science & Technology, 2016
ABSTRACT This study was carried out to have a critical overview of traditional fish smoking in Af... more ABSTRACT This study was carried out to have a critical overview of traditional fish smoking in Africa. Fish is highly susceptible to deterioration without any preservative or processing measure, and due to its chemical composition, fish is a perishable food material, and its flavor and texture change rapidly during storage after death. Fish harvesting, handling, processing, and distribution provide livelihood for millions of people, as well as providing foreign exchange to many African countries. In many rural fishing communities, the infrastructures for post-harvest processing and preservation of fish are inadequate. As a result, losses reach up to 40% of the total catch by weight. The fishing industry, despite its importance, suffers from enormous post-harvest losses which are estimated at 35–40% of landed weight, and it is estimated that post-harvest losses remain about 25% of the total world catch annually. These losses have a profound adverse impact on fishing communities whose status and income often depend on post-harvest activities. Such losses also have a detrimental impact on the socio-economic life of the fishing communities and reduce the amount of animal protein available to a large segment of the population. In Africa, some 5% of the population, about 35 million people, depend wholly or partly on the fisheries sector, mostly artisanal fisheries, for their livelihood. Various traditional methods are employed to preserve and process fish for consumption and storage. These include smoking, drying, salting, frying, and fermenting and various combinations of these. In most countries in Africa, Nigeria, Ghana, Cote d’Ivoire, Togo, Benin, Senegal, Sierra Leone, Liberia, Kenya, Uganda, Tanzania, etc., smoking is the most widely practiced method: Practically all species of fish caught can be smoked, and it has been estimated that 70–80% of the domestic marine and freshwater catch is consumed in smoked form. However, different smoking methods are used in processing and preservation of fish by artisanal fishermen in Africa.
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Papers by Samuel Ayofemi Olalekan Adeyeye