http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/88 Food Science & Technology 2026-09-18T03:11:37Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31884 Title: Amino acid profile and colour characteristics of pasta produced from whole wheat and defatted sesame seed composite flour Authors: Ojo, Mofoluwaso Olufunmilola; Femi, F.A; Zubair, A.B.; Obi, F.A.; Hassan, B.E.; Ibrahim, A. U. Abstract: This study assessed the amino acid profile and colour characteristics of pasta produced from flour blends of whole wheat and defatted sesame seeds flour at percentages ratio of 100:00 (WFO), 95:5 (WDS1), 90:10 (WDS2), 85:15 (WDS3) and 80:20 (WDS4). The 100% (WFO) served as the control and standard analytical protocols were used. The results showed an increase in essential amino acids with leucine, lysine and phenylalanine having dominance and ranged between 6.12 - 7.35g/100g protein, 3.48 - 6.33 g/100g protein and 4.36-4.40 g/100g protein respectively. The defatted sesame seeds showed an appreciable increase in both the essential and non-essential amino acids. The colour of the pasta deepened as the defatted sesame seeds flour substitution increased. The control (WFO) had a higher lightness (L*) and b* values compared with the pasta made from the composite flour blends. Substitution with defatted sesame seeds flour improved the amino acids profile and this could be of nutritional advantage especially in the rural areas in developing 2024-12-01T00:00:00Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31669 Title: PROCESS OPTIMIZATION OF DRY MANGO PULP CONCENTRATEPRODUCTION FOR FOOD APPLICATIONS Authors: Iorgilim, Luper; James, Samaila; Yakubu, Caleb Maina Abstract: Mango is considered a functional food that contributes both macro- and micronutrients to the human diet, as well as a significant number of bioactive substances. The plant contains abundant amounts of fiber and bioactive chemicals in a variety of sections, including the fruit (pulp, peel, and stone), leaves, and bark. Particularly high in antioxidants, the fruits may have antiviral and anticancer properties in addition to lowering the risk of heart disease. This makes it useful for different application in food industry. This fruit is prone to postharvest wastages due to lack of processing and preservation methods despite rate of rising malnutrition in Nigeria which has led to an increase in the production of functional meals, which offer extra physiological advantages in addition to meeting basic energy and nutritional needs. Therefore, optimization process is required to establish best techniques for processing and preservation of mangoes by processing them into dehydrated food products with prolong shelf life using different drying techniques. Mango concentrate is prepared by extracting the pulp obtained from mature ripe mango. The ripe fruit is processed in excellent conditions by suitable means according to quality standards. Mango pulps concentrate is widely used in the food and beverage industry for juices, nectars, drinks, jams, and many beverages. It is also an important ingredient in the pudding, bakery fillings, ice creams, yogurt, and confectioneries. This review seeks to review ways of optimizing the production of mango pulp concentrate for different food applications.Now that you have the introduction/review text, I can help you:Identify specific drying techniques (like spray drying or freeze drying) suitable for optimizationAddress the postharvest waste issue in Nigeria mentioned in the text with concrete statistical context or solutionsProofread and fix minor grammatical errors present in this draft (e.g., "prolong shelf life", "different application")Let me know what your next step is for this research paper. 2024-10-14T00:00:00Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31668 Title: ANTIOXIDANT PROPERTIES OF FERMENTED BLACK TURTLE BEANS AND PEARL MILLET FLOURS Authors: Toheeb, Olasunkami O; Yakubu, Caleb Maina Abstract: The impact of short-term fermentation on the phytochemical and antioxidant properties of black turtle beans and pearl millets flours were investigated. Black turtle beans and pearl millet grains were fermented at different periods (24, 48 and 72 h) and processed into flour. In a time-dependent manner, fermentation increased (p ≤ 0.05) total phenolic content, total flavonoid content and antioxidant properties (ABTS, DPPH and FRAP). The 72-h fermented grains contained higher content of phytochemicals and antioxidant properties; thus, short-term fermentation could serve as a natural means to improve the health properties of black turtle beans and pearl millets flour as a novel flour in food product development. 2025-01-20T00:00:00Z http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/31666 Title: IMPACT OF SHORT TIME FERMENTATION ON FLOUR FROM TUBER STARCH: : A REVIEW Authors: MUHAMMAD, Khadija Salihu; Yakubu, Caleb Maina Abstract: Flours derived from tubers contribute significantly to food security at household level and is used in functional food systems innovation. Starches derived from tubers frequently exhibit technological constraints that hamper their broader application such as: pronounced peak viscosity, accelerated retrogradation, and microbiological shelf life relative to conventional cereal flours. Fermentation is used to improve the quality and safety of tuber flours. This methods also have their limitations, like: slow fermentation, product quality variations, making it hard to scale up to industrial conditions. Short time fermentation (STF) has become a faster approach, utilizing lactic acid bacteria (LAB) or baker's yeast acting under mild temperature conditions (25 37 °C). Evidence shows that STF changes the structure of starch granules, reduces peak viscosity, boosts setback viscosity, stabilizes gelatinization and, improves hydration in some cases. It also boosts resistant starch and minerals absorb bioavailability, while cutting antinutrients like phytates and cyanogenic compounds. In bread and puffed snacks, these applications boost softness and volume, and gives a lighter texture. In conclusion, STF offers a clean-label way to boost both the functional performance and nutritional value of tuber flours, showing strong promise for large-scale use in functional foods 2025-10-20T00:00:00Z