Tunji Victor Odunlade
@essex.ac.uk
University of Essex
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science, Artificial Intelligence, Decision Sciences
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Olaide Akinwunmi Akintayo, Olayemi Eyituoyo Dudu, Wasiu Awoyale, Abe Shegro Gerrano, Tunji Victor Odunlade, Patrick Berka Njobeh, and Samson Adeoye Oyeyinka
Elsevier
T.V. Odunlade, A.A. Famuwagun, O.O. Orekoya, K.A. Taiwo, S.O. Gbadamosi, D.J. Oyedele, R.E. Aluko, and O.C. Adebooye
International Society for Horticultural Science (ISHS)
This study evaluated the effects of fortification of a popular maize porridge (ogi) with the extract of fluted pumpkin leaves. This was with a view to increasing the functionality of the food. Ogi cake was produced via a traditional wet milling process of steeped maize grains. The fluted pumpkin liquid extract was obtained by squeezing the fluted pumpkin leaves in warm water (50°C) in the ratio 1:2 (w/v) for 10 min. The mixture was sieved with double-layered muslin cloth to obtain the liquid extract. The extract was added to ogi cake in the following proportions; 10:100, 25:100, 50:100, 75:100 and 100:100 mL g(-1) of extract to cake to make ogi-extract suspensions. The suspensions were dried at 55°C and milled to obtain ogi powder. The proximate composition, functional properties, some mineral elements, vitamin C content, total phenolic contents (TPC), total flavonoid contents (TFC), anti-radical activity (DPPH), viscosity and sensory evaluation were examined. The addition of fluted pumpkin leaf extract resulted in 83.33 to 1367%, 75 to 325% and 5.43 to 90.05% increase in protein, ash and vitamin C content, respectively. An increase of 64.29 to 803.57%, 12.08 to 71.07% and 32.39 to 110.35% were respectively recorded for TFC, TPC and DPPH activity. Calcium, potassium, sodium, iron and phosphorus increased by 55.23 to 760.58%, 24.69 to 398.49%, 196.43 to 2801.79%, 33.33 to 1150% and 100.38 to 3139%, respectively. Viscosities of the green porridge ranged between 50.72 to 80.84 mPa s. The results for sensory evaluation showed that addition of extract up to 75 mL were accepted by the consumers. The addition of fluted pumpkin leaf extract resulted in the improvement of the nutritional profile without alteration to the aesthetic values of the food apart from colour which would not be a detriment with time and awareness.
A.A. Famuwagun, T.V. Odunlade, K.A. Taiwo, S.O. Gbadamosi, D.J. Oyedele, and O.C. Adebooye
International Society for Horticultural Science (ISHS)
A.R. Gbadegesin, S.O. Gbadamosi, and T.V. Odunlade
Informa UK Limited
Abstract This study was carried out to determine the physicochemical and sensory properties of blends of roselle and pineapple powders. The blends were produced by adding powder from natural pineapple to the powder of roselle calyces in the proportion of 15, 20 and 25%. The proximate composition, vitamin C, pH, total soluble solids, bulk density, reconstitution index, particle size, titratable acidity and reducing sugars were determined using standard methods. The proximate compositions of the samples were in the range of 4.94–6.57% (protein), 63.41–67.22% (carbohydrate), 2.31–2.48% (fat), 9.23–10.34% (fibre), 8.04–9.93% (ash) and 7.44–8.09% (moisture). The vitamin C contents ranged between 67.23 and 76.88 mg/100 g. The pH, total soluble solids and reducing sugar increased significantly (p < 0.05) while the titratable acidity, bulk density, reconstitution index and mass mean diameter decreased significantly (p < 0.05) with increase in addition of pineapple powder to roselle powder. Based on sensory evaluators, the sample with 25% pineapple powder was the most preferred.
T. V. Odunlade, A. A. Famuwagun, K. A. Taiwo, S. O. Gbadamosi, D. J. Oyedele, and O. C. Adebooye
Hindawi Limited
The study investigated the effect of supplementation of the leaf powders of Telfairia occidentalis, Amaranthus viridis, and Solanum macrocarpon on the chemical composition and the quality characteristics of wheat bread. The bread samples were supplemented with each of the vegetable leaf powders at 1%, 2%, and 3% during preparation. The bread samples were assayed for proximate composition, mineral composition, physical, sensory, and antioxidant properties using standard methods. The addition of vegetable powders significantly increased the protein (9.50 to 13.93%), fibre (1.81 to 4.00%), ash (1.05 to 2.38%), and fat (1.27 to 2.00%). Supplementation with vegetable powder however significantly decreased (p<0.05) the carbohydrate and moisture contents. Significant (p<0.05) increases were recorded for all evaluated minerals as the level of vegetable powder increased. Supplementation with vegetable powder caused significant decrease in total phenolic content, percentage DPPH inhibition, metal chelating ability, ferric reducing antioxidant power, and total antioxidant capacity. Sensory results showed that there was significant decrease in sensory qualities with increasing supplementation. This therefore suggests that bread supplemented with vegetable powder could have more market penetration if awareness is highly created.