DAUDA ADEGBOLA OLADELE
@unilorin.edu.ng
Senior Assistant Professor, Faculty of Agriculture
University of Ilorin
I was born in Ibadan, Oyo State, but hailed from Owo in Ondo State. Married to Mrs Olubunmi M. Dauda, and blessed with three (3) kids.
EDUCATION
I finished my secondary education in 1988, BSc, MSc and PhD (Food Technology) in 1998, 2002 and 2014 respectively.
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science
13
Scopus Publications
Scopus Publications
- Evaluating Quality Attributes of Cookies Produced from Oat and Wheat Flour Blends
Adegbola O. Dauda, Adesewa O. Babatunde, Taofiqat D. Maiyaki-Ibrahim, and Aminat Y. Jimoh
Sri Lanka Journals Online
Quality evaluation of cookies from oat flour was studied due to the high nutritional contents of oat cereal. In the study, oat and wheat flour were blended according to ratios of O (100:0), A (95:5), B (90:10), C (85:15), D (80:20), E (75:25), F (70:30) respectively. Cookies were baked in the oven, cooled and then packaged for analyses. Flour functional properties, proximate and mineral compositions, physical properties (colour, weight, diameter, spread ratio, thickness and breaking strength), textural properties and sensory evaluation of the cookies were determined with standard methods. Water and oil absorption capacity, swelling capacity and bulk density of wheat and oat flours were; 2.15ml/g and 2.33ml/g, 1.37ml/g and 1.41ml/g, 4.21ml/g and 4.31ml/g, 0.67ml/g and 0.77ml/g respectively. Moisture, protein, ash, crude fiber, crude fat and carbohydrate ranged from 5.73%-12.52%, 12.84%-18.74%, 2.62%-3.32%, 4.51%-5.41%, 12.56%-16.21%, 44.83%-60.29% respectively, for wheat and oat flours. Increased moisture content could have added to the sample weight. Spread ratio and break strength, lightness, redness and yellowness all decreased with increased addition of wheat flour. However, mineral contents decreased with increased addition of wheat flour, while the textural properties hardness, stringiness, adhesiveness, cohesiveness and chewiness decreased with addition of wheat flour. Sample with 95% oat flour and 5% wheat flour was better accepted amongst other samples. Use of oat flour in cookie production will improve nutritional quality and health benefits of cookies produced, as well as being a good substitute to wheat flour as main baking flour. - FERMENTATION POTENTIALS OF BAOBAB (Adansonia digitata) PULP POWDER IN THE PRODUCTION OF YOGHURT FROM COW MILK
Technical University of Cluj Napoca - Role of Moringa oleifera in nutraceuticals and functional foods
Samson A. Oyeyinka, Olufunmilola A. Abiodun, Adewumi T. Oyeyinka, Adegbola O. Dauda, Terri Grassby, and Beatrice I.O. Ade-Omowaye
Elsevier - Biofortification: Quality Improvement of Faba Bean
Olufunmilola Adunni Abiodun, Adegbola Oladele Dauda, Oluwatoyin Adenike Fabiyi, and Fadilat Modupeola Akintayo
Springer International Publishing - QUALITY ASSESSMENT OF AFRAMOMUM DANIELLI SPICED FRUIT LEATHER FROM AFRICAN STAR APPLE FRUIT
Technical University of Cluj Napoca - Effect of storage period on physical, chemical, microbial, and sensory qualities of instant masa flour produced from blends of rice and bambara groundnut
Mutiat Balogun, Samson Oyeyinka, Fausat Kolawole, Adegbola Dauda, and Aisha Abdulmalik
National Library of Serbia
Masa is a traditionally fermented meal usually made from cereals. The aim of this research was to produce an enriched meal from rice and Bambara groundnut. The colour, functional properties and microbial quality of composite blend of rice and Bambara groundnut flour, in the ratio of 100:0, 95:5, 90:10, 85:15, 80:20, were evaluated using standard methods. Sensory properties of freshly made masa and masa prepared from stored flours were also determined. The microbial load of the masa flour blend increased over the storage period. Water absorption capacity, swelling capacity and bulk densities increased, while the oil absorption capacity decreased with the storage period. The objective colour result showed a decrease in the lightness (L*) value. Sensory properties of masa were not substantially altered with Bambara groundnut inclusion, but the ratings reduced with storage. Instant masa may be prepared from flour stored for 4 weeks without considerable changes in quality. - Potentials of rice as a suitable alternative for the production of ogi (a cereal-based starchy fermented gruel)
Olaide Akinwunmi Akintayo, Yunus Olayemi Hashim, Adesewa Grace Adereti, Mutiat Adebanke Balogun, Islamiyat Folashade Bolarinwa, Olufunmilola Adunni Abiodun, Adegbola Oladele Dauda, Anuoluwapo Abayomi Solaja, and Oluwatoyin Fatai Alabi
Wiley
In the present study, the physicochemical and sensory properties of ogi (a cereal-based starchy fermented gruel) produced from two local rice varieties, Abakaliki and Tapa, were determined. Ogi from white maize served as the control. There was a gradual increase in temperature from approximately 28 to 30 °C during fermentation. White maize exhibited the highest acidity level throughout the fermentation period. Tapa and Abakaliki rice ogi samples (i.e., TRO and ARO, respectively) were higher in yields and amylose contents than white maize ogi (WMO). WMO had significantly (P < 0.05) lower moisture content (54.14%) than ARO (62.18%) and TRO (68.02%). The highest and lowest sedimentation rates recorded for WMO and TRO, respectively, were attributed to difference in moisture contents and granule bulk densities. WMO showed higher solubility indices (3.54 to 4.66%) at all the temperatures (60 to 100 °C) tested. TRO and ARO had higher final and setback viscosities, as well as pasting temperatures than WMO, but were lower in breakdown viscosity. Ogi samples from rice recorded significantly (P < 0.05) higher L* values and distinct color characteristics with reference to a sample from maize, and this was suspected to have partially influenced their higher preference by the panelists during sensory evaluation. Rice is not just suitable for ogi production but looks promising to enjoy even more consumer acceptability than maize in this respect. However, there are notable peculiarities, such as major roles attributable to amylose contents. PRACTICAL APPLICATIONS: The study confirms the potential of rice as a promising alternative to white maize in the production of ogi while comparing the quality attributes of products from the two cereal types. Results from the study represent useful scientific insights into the distinct variations in some properties of rice and maize during fermentation. Production of ogi from rice, such as Abakaliki and Tapa varieties, may present an effective strategy to support government's political will aimed at promoting local rice in Nigeria and in Africa at large. - Quality attributes of snack made from maize substituted with groundnut
A. O. Dauda, R. M. O. Kayode, and K. O. Salami
Sri Lanka Journals Online (JOL)
Snacks made of maize are popular in Nigeria, but deficient in two essential amino acids (Tryptophan and lysine) and niacin. In this study, the quality attributes of maize snacks fortified with groundnut paste (10- 40%) of boiled and roasted groundnut were studied. The functional properties of the flour blends were analysed. Snacks were analysed for proximate, colour and sensory attributes. Results showed significant differences (p<0.05) in the proximate composition of the blends. Protein content increased with the substitution of groundnut paste (13.15 to 24.31%), which could be responsible for the improved nutrition recorded in the snack samples produced. The ash, fat, and fibre contents also increased accordingly, with values ranging from 0.97-3.02%, 14.63-16.69%, and 1.50-1.67% respectively, but the carbohydrate content decreased with increasing substitution of the maize flour with the groundnut paste. The water and oil absorption, as well as the swelling capacities significantly decreased when increased levels of groundnut paste were used. Sensory evaluation revealed that the snacks made with 10 and 20% roasted groundnut paste substitution were better accepted and therefore can be recommended for large scale production. - Potentials of indigenous chicken eggs in the preparation of cake and chin chin
Samson A. Oyeyinka, Sarat Olatunbosun, Adewumi T. Oyeyinka, Mutiat A. Balogun, Adegbola A. Dauda, Muinat A. Obalowu, Abdul-Hameed A. Badmos, and John K. Joseph
Elsevier BV - Flour composition and physicochemical properties of white and yellow bitter yam (Dioscorea dumetorum) starches
Samson A. Oyeyinka, Olubunmi F. Adeleke, Adegbola O. Dauda, Olufunmilola A. Abiodun, Rowland M.O. Kayode, and Johnson A. Adejuyitan
Elsevier BV - Chemical composition and anti-microbial activities of the essential oil of Adansonia digitata stem-bark and leaf on post-harvest control of tomato spoilage
Rowland Monday Kayode, Christian Ugochukwu Azubuike, Sunday Adeleke Laba, Adegbola Oladele Dauda, Mutiat Adebanke Balogun, and Samuel Akanbi Ajala
Elsevier BV - Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste
Adegbola Oladele Dauda, Olufunmilola A. Abiodun, Abimbola K. Arise, and Samson A. Oyeyinka
Elsevier BV - Effects of addition of different spices on the quality attributes of tiger-nut milk (Kunun-Aya) during storage
Rowland Monday Kayode, John Kolade Joseph, Mojisola Olanike Adegunwa, Adegbola Oladele Dauda, Sarafa Adeyemi Akeem, Bukola Idowu Kayode, Adeshola Ajoke Babayeju, and Stephen Orobola Olabanji
Slovak University of Agriculture in Nitra
Kunun-aya is a traditional fermented non-alcoholic tiger-nut beverage widely consumed in the Northern parts of Nigeria especially during dry season. Kunun-aya was prepared from tiger-nut, coconut, date and spices such as cinnamon, cloves, coriander, ginger, rosemary and black pepper were added separately. The samples were stored at 4°C for 5 days and the effects of added spices on physicochemical, microbial and sensory properties of the samples were evaluated. The results of the pH (4.25–5.95) and titratable acidity (2.95–12.17) showed that all the samples were acidic throughout the storage period. Brix values ranged from 0.05–2.85% during the storage period. The moisture, protein, ash, fat, fibre and carbohydrate contents of kunun-aya ranged from 85.35–95.22%, 1.53–4.06%, 0.14–0.64%, 0.31–0.85%, 0.23–1.84% and 0.69–10.85%, respectively prior to storage and ranged from 79.50–98.24%, 0.27–2.56%, 0.04–2.25%, 0.24–0.42%, 0.09–3.74% and 1.05–17.34%, respectively after storage. The bacterial count of kunun-aya ranged from (1.1–5.4, 2.0–6.9, 3.6–9.8)×104 CFU/ml and fungal count from (1.0–6.4, 1.3–7.4, 5.2–9.5)×104 CFU/ml on days 1, 3 and 5, respectively. The phytochemical screening of the spices revealed that ginger contained alkaloid, glycoside, saponin, steroid, flavonoid and terpenoid but not tannin while other spices contained one or two of these phytochemicals. There was significant difference between the sensory attributes of the treated kunun-aya and the control samples with the control sample having the highest score ratings. Addition of spices had varying effects on the quality attributes of kunun-aya and could extend its shelf life for 5 days under refrigerated conditions.