FST http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/19 2026-02-17T15:30:48Z 2026-02-17T15:30:48Z Zubair, Adeiza Bashir Maxwell, Y.M.O Femi, F.A Ohuoba, E. U Jiya, M.J Isah, L.R Owheruo, J. O. http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/26951 2024-03-12T16:12:46Z 2023-01-23T00:00:00Z

Title: Functional and Proximate Composition of Sorghum Starch Complemented with Germinated Moringa Seed Flour Authors: Zubair, Adeiza Bashir; Maxwell, Y.M.O; Femi, F.A; Ohuoba, E. U; Jiya, M.J; Isah, L.R; Owheruo, J. O. Abstract: The effect of complementing sorghum starch with moringa seed flour on the functional and proximate composition of the blends was investigated. Sorghum grains were processed in to starch and moringa seed processed to flour. The following blends were formulated; 100:0%, 97.5:2.5%, 95:5% and 92.5:7.5% for sorghum starch and moringa seed flour respectively. The samples were analyzed for functional properties and proximate composition using standard analytical procedure. Bulk density was in the range of 0.57g/ml to 0.63g/ml, swelling index was in the range of 8.06g/ml to 9.12g/ml, water absorption capacity was in the range of 1.60g/ml to 1.75 g/ml, oil absorption capacity was in the range of 1.00 g/ml to 1.30 g/ml, least gelation concentration was in the range of 8% to 10%. Moisture content was in the range of 7.2% to 8.8%, fat content ranged from 9.25% to 12.25%. Fibre content was in the range of 3.01% to 3.2%. Ash content was in the range of 0.55% to 1.00%. Protein content was in the range of 6.34% to 12.15%. Carbohydrate content was in the range of 66.70% to 72.10%. Proximate composition parameters such as the fat content, protein content, ash content, fibre content, carbohydrate content increased significantly (P≤0.05) with an increasing percentage inclusion of moringa seed flour while the moisture content showed a significant decrease (P≤0.05). The functional properties parameters varied with inclusion of moringa seed flour, bulk density increased while water and oil absorption capacities, swelling index and least gelation reduced with increasing percentage inclusion of moringa seed flour. However, it was only swelling index that showed a significant decrease (P≤0.05). The study shows that inclusion of moringa seed flour to sorghum starch significantly improved the proximate composition and functional properties of the blends.

2023-01-23T00:00:00Z CHINMA, C.E Shakirah, Omotoke Azeez OLAITAN, O.H http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/16905 2023-01-08T20:17:04Z 2018-10-18T00:00:00Z

Title: Antioxidant activities of flours from five Nigerian rice cultivars Authors: CHINMA, C.E; Shakirah, Omotoke Azeez; OLAITAN, O.H Abstract: xxx

2018-10-18T00:00:00Z CHINMA, C.E ANUONYE, J.C Shakirah, Omotoke Azeez SHITTU, S.A GBADAMOSI, O.F http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/16904 2023-01-08T20:05:11Z 2016-10-26T00:00:00Z

Title: Proximate composition and functional properties of wheat and yeast fermented rice bran flour blends. In: Innovations and upgrades for food value chain competitiveness in Nigeria Authors: CHINMA, C.E; ANUONYE, J.C; Shakirah, Omotoke Azeez; SHITTU, S.A; GBADAMOSI, O.F Abstract: XXX

2016-10-26T00:00:00Z CHINMA, C.E ANUONYE, J.C Shakirah, Omotoke Azeez OCHEME, O.B JAMES, S OHUOBA, E.U. BABA, I.A http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/16846 2023-01-06T23:41:21Z 2016-08-25T00:00:00Z

Title: Amino acid Profile, protein digestibility, antioxidant and functional properties of protein concentrate of local varieties (Kwandala, Yardas, Jeep and Jamila) of rice bran from Nigeria Authors: CHINMA, C.E; ANUONYE, J.C; Shakirah, Omotoke Azeez; OCHEME, O.B; JAMES, S; OHUOBA, E.U.; BABA, I.A Abstract: XXX

2016-08-25T00:00:00Z