ir.bowen.edu.ng:8181/jspui/handle/123456789/301 These are publications by academic staff and postgraduate students of Food Science and Technology programme Wed, 22 Apr 2026 00:04:01 GMT 2026-04-22T00:04:01Z ir.bowen.edu.ng:8181/jspui/handle/123456789/3008 Title: FST 222: Basic analytical methods in agriculture Sun, 01 Jan 2023 00:00:00 GMT ir.bowen.edu.ng:8181/jspui/handle/123456789/3008 2023-01-01T00:00:00Z ir.bowen.edu.ng:8181/jspui/handle/123456789/2519 Title: Chemical, physiochemical and sensory properties of yoghurt and yoghurt susbstitute produced from the blends of fresh cow milk and coconut milk Authors: Peters, Oluwadamilola Oreoluwa Abstract: Chemical, physio-chemical and sensory properties of yoghurt and yoghurt substitutes produced from blends of cow milk and coconut milk were investigated to produce a value-added product from the blends. Cow milk and coconut milk were blended in ratios 100:0; 80:20; 60:40; 50:50; 40:60; 20:80 and 0:100 respectively, Colour parameters, proximate composition, pH, titratable acidity (TTA) and mineral contents of the yoghurt samples were determined using standard methods. A 30-member panel assessed the sensory attributes of the yoghurt products produced from the blends, using a 5-point Hedonic scale. The L* value showed that 100% cow milk was the lightest with a value of 101.78. The proximate composition of yoghurt blend samples showed that the moisture content ranged from 77.28 – 84.92%, Protein: 2.20 – 4.69%, Ash: 0.44 – 1.02%, Fat: 0.07 – 0.31% and Carbohydrate: 11.06 – 16.52%. The yoghurt blend contains favourable amount of minerals beneficial to humans including phosphorus (26.55 – 84.70 mg/100 g), potassium (62.27 – 161.62mg/100g), Zinc (0.15 – 0.73mg/100g) iron (39.38 – 91.59mg/100g), Magnesium (6.34 – 20.69 mg/100g), Calcium (61.58 – 217.23 mg/100g) and Manganese (7.07 – 220mg/100g), The sensory properties showed that yoghurt blend with 40% coconut was the most preferred among the blends and next to the sample with 100% milk in terms of general acceptability. Coconut yoghurt could find use as a low-cost and nutritious source of milk substitute for individuals who are lactose intolerant, milk allergic and those craving a vegetarian lifestyle. Sun, 01 Jan 2023 00:00:00 GMT ir.bowen.edu.ng:8181/jspui/handle/123456789/2519 2023-01-01T00:00:00Z ir.bowen.edu.ng:8181/jspui/handle/123456789/1978 Title: The inhibition of aflatoxin production from aspergillus parasiticus NRRL 2999 by ethanol extract of aframonmon danielli flower Authors: Afolabi, M. O.; Adegoke, G. O.; Olunlade, B. A.; Adeola, A. A.; Ibitoye, W. O. Abstract: The inhibition of Aflatoxin production from Aspergillus parasiticus strain NRRL 2999was investigated using ethanol extracts of Aframommon danielli flower at concentrations of 250µg/g, 500µg/g, 750µg/g and 1000µg/g with whole wheat bread as a substrate. Aspergillus parasiticus grew abundantly on whole wheat bread; growth on samples containing 250µg/g and 500µg/g extracts were scanty and those of 750µg/g and 1000µg/g were not visible. The percentages of aflatoxin (01 + G1) inhibitions of the flower extract were 25.2% (250µg/g), 43.5 (500µg/g), 65.2% (750µg/g) and 70.2% (1000µg/g). the percentage inhibition for Tioconozole (100µg/g) was 88%. The result showed that Afromommon danielli flower ethanol extract can prevent mould growth and aflatoxin production in foods. Sun, 01 Jan 2012 00:00:00 GMT ir.bowen.edu.ng:8181/jspui/handle/123456789/1978 2012-01-01T00:00:00Z ir.bowen.edu.ng:8181/jspui/handle/123456789/1396 Title: Effects of soaking on shelf life of soybean full fat flour Authors: Ologunde, M. O.; Omosebi, M. O.; Ariyo, O.; Olunlade, B. A.; Otite, E. A. Abstract: Background: Soy products are gaining popularity as economical protein sources and nutritional or health foods.Processing that ensures improved shelf life is essential to enhance its use in alleviating malnutrition. Shelf life studies were carried out on Soybean full - fat flour samples produced from soybean soaked in different solutions. Methods: Soybean seeds were soaked, drained, steam bleached (100ºC) for 45 minutes, dehulled, dried in a cabinet drier and subsequently milled. The flour samples were stored and quality parameters (moisture content, ash content, protein content, crude fibre content, fat content, carbohydrate content and free fatty acid content) were determined at an interval of four weeks over a period of 12 weeks. Result: The crude fibre content of the chemically treated samples ranged from 5% to 12% over the 12 - week storage period. The moisture content of the control sample was 14% at the end of the storage period while that of the chemically treated samples were 12%, 6%, 8% for sodium carbonate, sodium bicarbonate and sodium chloride respectively. Soaking in 5% w/v sodium bicarbonate solution yielded a shelf stable soybean full fat flour. Sodium bicarbonate treated sample had the least free fatty acid content. Conclusion: Soaking sobean seeds in chemical solutions before processing reduced peroxidase action on the samples which was evident in the low free fatty acid content of the samples towards the end of the shelf life period. Sat, 01 Jan 2011 00:00:00 GMT ir.bowen.edu.ng:8181/jspui/handle/123456789/1396 2011-01-01T00:00:00Z