DSpace Collection: Food Science & Technology

Chemical Composition And Functional Properties Of Whole Wheat (Triticum Durum) And Defatted Sesame Seeds Composite Flour Blends

Mon, 01 Jan 2024 00:00:00 GMT

Title: Chemical Composition And Functional Properties Of Whole Wheat (Triticum Durum) And Defatted Sesame Seeds Composite Flour Blends Authors: Ojo, M.O; Femi, F.A; Zubair, A.B; Audu, Y; Maxwell, Y.M.O; Lawal, K; Obi, F.A; Alabi, F.O; Ayo, J.A; Bashir, R.Y; Ibrahim, A.U; Salihu, R Abstract: This study assessed the chemical composition and functional properties of flour blends produced from whole wheat and defatted sesame seeds flour blends formulated in respective percentages ratio of 100:00 (WF), 95:5 (WDS1), 90:10 (WDS2), 85:15 (WDS3) and 80:20 (WDS4). The 100 % (WF) served as the control and standard analytical protocols were used. The results showed an increase in crude protein (12.93-22.07 g/100g), crude fat (2.82 – 6.92 g/100g), ash (1.90 – 3.06 g/100 g) and crude fibre (8.03 – 9.45 g/100 g) with increase in defatted sesame seed flour substitution. The micronutrients results were lowest in the control (WF) and highest at WDS4 with values ranging between 26.74 to 158.45 mg/100g, 3.11 to 17.87 mg/100g and 79.84 to 260.75 mg/100g for calcium, sodium and potassium respectively. While Vitamin B6 and Vitamin E ranged between 0.20 to 1.24 mg/100g and 2.30 to 13.84 mg/100g signifying an approximate increase of 520 % and 502 % respectively. The whole wheat flour exhibited higher peak viscosity and breakdown viscosity of 3265 cP and 1414 cP than the composite flours. Also, the pasting temperature and pasting time decreased with increase in substitution of defatted sesame seeds flours. These results showed that the defatted sesame seeds substitution of up to 20 % improved the nutritional value and the functional properties which could be advantageous and this justifies the use of defatted sesame seeds and whole wheat flour in bakery and food system in general.

Evaluation of the Physicochemical and Antioxidants Properties of Freeze-Dried Beetroot Colourants Extract Using Different Levels of Citric Acid

Fri, 27 Jun 2025 00:00:00 GMT

Title: Evaluation of the Physicochemical and Antioxidants Properties of Freeze-Dried Beetroot Colourants Extract Using Different Levels of Citric Acid Authors: Omolade, T.J; Ojo, M.O; Yakubu, C.M; Zubair, A.B; Audu, Y Abstract: This research investigated freeze-dried beetroot colourants extracted using citric acid as green organic solvent at 1-5% citric acid concentration and water as the control. The physicochemical and antioxidants activities were determined using standard methods of analysis. Mineral investigation showed that phosphorus and potassium were predominant, though with a significant decrease from 150.98 mg/100g at 0 % citric acid to 101.28 mg/100g at 5 % citric acid for phosphorous. However, the potassium content ranged from 131.78 mg/100g at 0 % to 152.76 mg/100g at 3 %, the citric acid extracted beetroot colourants had higher potassium content. Also, as the concentration of citric acid increased, there was a significant (p<0.05) decrease in the pH, with increase in titratable acidity and lightness of the samples. The antioxidant properties showed a noteworthy radical scavenging ability with a strong IC50 values of DPPH (2,2-diphenyl-1-picrylhydrazyl), and ABTS (2,2’-azinobis (3-ethylbenzothiazoline-6 sulfonic acid) radical scavenging activity ranging between 48.60 to 85.63 µg/mL and 48.87 – 85.76 µg/mL respectively. This study reveals promising potentials in the freeze-dried extracts that could be utilized in the food product development and pharmaceutical industries to enhance life quality as well as the impact of different citric acid concentration in beetroot colourant extraction and its relevance as solvent in beetroots colourants extraction.

Colour Profile, Functional Groups Characteristics and Heavy Metals of Red Food Colours Sold in Minna Main Market

Mon, 01 Dec 2025 00:00:00 GMT

Title: Colour Profile, Functional Groups Characteristics and Heavy Metals of Red Food Colours Sold in Minna Main Market Authors: Ojo, M.O; Yussuf, A.P; Zubair, A.B; Oyetunji, O.J; Akoh, B.A; Akinbunmi, H.B Abstract: This study assessed the functional group characteristics, colour profile and heavy metal contents of eight (8) commercial red liquid food colourant samples popularly sold in Minna markets. The brands and the package information were noted and the functional groups, colour profile and heavy metals concentrations were analysed using standard methods. The FTIR spectra revealed that all the cred colourant samples exhibited aromatic ring (C=C), hydroxyl (–OH), azo (–N=N–), sulfonate (S=O) confirming their identity as a sulfonated synthetic azo dye. Weaker sulfonate groups were also identified amongst the liquid red colourants; FCRL, ACRG and (ACRL. Red liquid colourants had higher values of brightness index than the powdered sample with colourant sample ACRG having the highest brightness index (BI). Heavy metal analysis variations in the concentrations of As, Cd, and Pb and among the samples with BDRP having the highest value of lead, cadmium and arsenic at 0.013 m/kg, 0.09 mg/kg and 0.047 mg/kg respectively. Although all concentrations were below international permissible limits, the consistent presence of these metals raises concerns regarding production quality and consumer safety. The findings underscore the need for stricter quality control and regular monitoring of food colourants in Nigerian markets to mitigate potential health risks associated with its usage

Chemical Composition And Functional Properties Of Whole Wheat (Triticum Durum) And Defatted Sesame Seeds Composite Flour Blends

Thu, 01 Aug 2024 00:00:00 GMT

Title: Chemical Composition And Functional Properties Of Whole Wheat (Triticum Durum) And Defatted Sesame Seeds Composite Flour Blends Authors: Ojo, M.O; Femi, F.A; Zubair, A.B.; Audu, Y.; Maxwell, Y.M.O.; Lawal, K.; Obi, F.A.; Alabi, F.O; Ayo, J.A.; Bashir, R.Y.; Ibrahim, A.U; Salihu, R. Abstract: This study assessed the chemical composition and functional properties of flour blends produced from whole wheat and defatted sesame seeds flour blends formulated in respective percentages ratio of 100:00 (WF), 95:5 (WDS1), 90:10 (WDS2), 85:15 (WDS3) and 80:20 (WDS4). The 100 % (WF) served as the control and standard analytical protocols were used. The results showed an increase in crude protein (12.93-22.07 g/100g), crude fat (2.82 – 6.92 g/100g), ash (1.90 – 3.06 g/100 g) and crude fibre (8.03 – 9.45 g/100 g) with increase in defatted sesame seed flour substitution. The micronutrients results were lowest in the control (WF) and highest at WDS4 with values ranging between 26.74 to 158.45 mg/100g, 3.11 to 17.87 mg/100g and 79.84 to 260.75 mg/100g for calcium, sodium and potassium respectively. While Vitamin B6 and Vitamin E ranged between 0.20 to 1.24 mg/100g and 2.30 to 13.84 mg/100g signifying an approximate increase of 520 % and 502 % respectively. The whole wheat flour exhibited higher peak viscosity and breakdown viscosity of 3265 cP and 1414 cP than the composite flours. Also, the pasting temperature and pasting time decreased with increase in substitution of defatted sesame seeds flours. These results showed that the defatted sesame seeds substitution of up to 20 % improved the nutritional value and the functional properties which could be advantageous and this justifies the use of defatted sesame seeds and whole wheat flour in bakery and food system in general