Storage Stability of Deep-fried Cowpea Products (AKARA) Incorporated with Soy-flour and Aframomum danielli

Ajibola, Comfort F.; Filani, Adekunle

doi:10.9734/bjast/2015/16478

Cited by 3 publications

(7 citation statements)

References 13 publications

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“…The low free fatty acid observed in the oil showed the stability of fat presence in the oil before and after the deep frying. These results were in agreement with the previous results reported by Ajibola and Filani (2015) which was reported to range from 0.2 to 1.35%.…”

Section: Changes In Free Fatty Acid Value Of Fried and Unfried Oilsupporting

confidence: 94%

“…Sample 506 (100% water yam akara) had similar fibre range as reported by Olapade and Akinyanju (2014) that worked on chemical and functional properties and performance of blends of water yam and soybean flour for water yam ball (ojojo) and the crude fibre content was reported to be 0.78 to 2.18%. There were significant differences (p<0.05) in the ash content of the akara sample, sample 501(100% mungbeanakara) had the highest ash content and 505(50% mungbean paste and 50% water yam mash) had the lowest ash content, the ash content of the akara sample ranged from 2.73 to 3.42, sample 506 (100% water yam akara) had similar range mean of ash content as reported by Olapade and Akinyanju (2014) and the ash content of the akara samples had a lower range as reported by Ajibola and Filani (2015) that ranged from 3.1 to 3.6% and has a similar ash content range mean as reported as Adediranet al . (2013) which was recorded to be 2.20 to 3.0%.…”

Section: Resultssupporting

confidence: 71%

“…Food with high PV could be harmful to human health due to the free radicals that can be generated in the oxidative process (Tagoeet al, 2012).These results are in agreement with the previous results reported by Ajibola and Filani (2015) which was reported to be 0.8 to 3.7 MeqH O /1.…”

supporting

confidence: 92%

“…The amount of free fatty acid in a food product indicates the extent of fatty acid deterioration due to hydrolysis of fatty acid double bonds (Ajibola and Filani, 2015). Hence, formation of free fatty acid could enhance rancidity of food.…”

Section: Changes In Free Fatty Acid Value Of Fried and Unfried Oilmentioning

confidence: 99%

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NIGERIA JOURNAL OF HOME ECONOMICS (Nig-JHEC) Vol 8, No 4, June 2020

JHEC

2018

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CONTENTSAssessment of the Challenges ofAcquiringAffordable HousingAmong Civil Servants in South East, Nigeria.Mbah, Patricia E. & Azubuike, Ozioma C. 1 Child Protection and Rights for Sustainable Development in Nigeria.Okosun, C. J., Onyeizu, R. & Aluyor, P. 7 SkillAcquisition in Textile forYouth Empowerment for Sustainable Economic Development in Nigeria.Madu, Elizabeth N. & Afurobi Ada 12 Clothing Communication ProblemAmong Pregnant Women in Oguta Local GovernmentArea of Imo State, Nigeria.Ozor, Patience E., Ekomaru, Chinyere I. &Anyanwu, Helen O. 15 Production of Homemade Soap Using Wasted Watermelon Seed from Offloading Sites at Ubani Market in Umuahia.Alozie, E. N. & Nkem, L. 21 Appearance Management and Clothing Behaviour of Civil Servants in Uyo, Akwa Ibom State.Dorothy Thompson & Ofonime EmmanuelAloysius 26 Developing an Instructional Manual for Teaching Physically Challenged Women Skills in StoneAttachment in Lafia Local GovernmentArea of Nasarawa State.Shailong, C. N., OforghorA. O., Oluah, B. E. & Bahago D.A. 32 Extraction of Natural Dye from Cassava (Manihot Esculenta) Leaves for Colouration of Cotton Fabric.Alozie, E. N., Enete, O. N. & Moses, I. A. 43 Assessment of Food Handling Practices of Students in Public Secondary Schools in Asaba Metropolis.Okoh, PatriciaA. &Anene – Okeakwa, J. E. 47 Nutrition Knowledge,Anthropometric and Iron Status of Secondary School Female Adolescents inAdazi-AniAnaocha Local GovernmentArea, Anambra State.Okafor,A. M., Kalu-Uka,A. G., Onyia, U. D., & Egbue J. C. 55 Hairstyle Fashion of FemaleAdolescents in Michael Okpara University ofAgriculture, Umudike.Esiowu,A. Priscilla (Ph.D)&Obunadike, J. C. (Ph.D) 66 Assessment of Utility Preference Between Imported to Locally Made Apparels in Lagos State, Nigeria.Adeniji, O. T., Salami, L. I., Oluwadare, A. & Adebayo, O. O. 71 Nigeria Journal of Home Economics (Nig-JHEC) Vol 8, No 4, June 2020Sustaining National Stability and Emerging Challenges: A Role of Home Economics Education in Teaching and Training of Nigerian Students.Kreni, Comfort G. & Padung, Lucy 78 Home Economics Education: A Panacea for Sustainable Community Development.Umeh-Idika Adaku 84 Production and Evaluation of Mungbean–Wateryam Akara. Offia Olua, B. I., Ejinkeonye, U. B. & Onuoha, N. J. 92 Family Lifestyle and Adolescents Conflict Resolution Strategies in Eleme, Rivers State.Onyeukwu, Adanma C., Azunwena, Reginah N. & Nnubia, Uju 102 Improving Innovative Skills in Clothing and Textile Among Colleges of Education Students in Benue State Nigeria: A Tool for Sustaining National Stability and Emerging Challenges.Uloko O. Grace, Dapul C. Akila & Ogiri E. Ladi 109 Nutritional Preparation for Ageing Retirees in Edo State.Obobokhai, F. A. & Uko-Aviomoh, E. E 116 Professional Translation: An Exigency for the Promotion of Hospitality and Tourism Industries in Nigeria.Hounvenou Elizabeth C. C. & Offor N. Ogechukwu 123 Evaluating Traders Preference for Second Hand Clothing Businesses in Lafia Metropolis Nasarawa State Nigeria.Shailong C. N., Oforghor, A. O., Oluah, B. E., & John, E 132 Climate Change Hazards and Adapted Strategies for Control of Environmental Pollution for Sustainable Aesthetic Drinking Water in Rural Southeast Nigeria.Unoma C. Onyeazor & Roseline Nneka Chike 139 Learning Environment and Student Delinquent Behaviour Among Secondary School Students in Port Harcourt Metropolis, Rivers State.Okari, Igoni karibo Amakiri & Nnubia, Uju 148 Perception of Bankers and Teachers on Influence of Maternal Employment on Childcare Practices of Working Mothersin Two Selected Local Government Areas of Lagos State.Nnubia, I. U., Nnodim E. J. , Ezeonyeche, C. L.& Okechukwu F. O. 157 Students' Preference Between Self and Government/Private Employment from Schools of Secondary Education Vocational In Federal College of Education, Kano State.Ibrahim Nafisatu 168 The Role of Home Economics in Developing Food Literacy.Asiy

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Section: Changes In Free Fatty Acid Value Of Fried and Unfried Oilsupporting

confidence: 94%

Section: Resultssupporting

confidence: 71%

supporting

confidence: 92%

Section: Changes In Free Fatty Acid Value Of Fried and Unfried Oilmentioning

confidence: 99%

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NIGERIA JOURNAL OF HOME ECONOMICS (Nig-JHEC) Vol 8, No 4, June 2020

JHEC

2018

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“…The maize was dry milled using a Tigmax grinding machine (GX160) and packaged in a Ziploc bag. It was stored at room temperature (Ajibola & Filani, 2015).…”

Section: Preparation Of Soybeans Flourmentioning

confidence: 99%

Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours

et al. 2020

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Recently, the extrusion process has been applied to the production of snacks, cereals, and pasta due to the advantages it offers but processing temperature is a critical factor that affects the retention of nutrients in biofortified crops. This study examined the effect of extrusion cooking on the proximate, antinutritional, and carotenoid properties of biofortified maize and soybean flour blends. Samples were prepared by blending maize and soybeans flours in varied proportions (100:0, 90:10, 85:10, 80:20, 70:30) and were extruded at a feed rate of 1.5 kg/h with different temperatures and screw speeds. The extrudates were subjected to proximate, antinutritional, and carotenoid analyses using standard laboratory methods. The moisture content, crude protein, crude fibre, crude fat, and ash contents of the extrudates ranged from 8.89 to 12.91%, 8.21 to 20.61%, 2.08 to 4.64%, 3.81 to 5.90% and 1.62 to 2.37%, respectively. The comparative percentage composition of carotenoids of the flour blends indicated that lutein, zeaxanthin, βcryptoxanthin, α-carotene, 13-cis β-carotene, 9-cis β-carotene, total β-carotene, total xanthophylls, provitamin A were higher when extruded at lower processing speed and ABOUT THE AUTHORS

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