Olaide Akinwunmi Akintayo
@unilorin.edung
Lecturer, Department of Home Economics and Food Science/Faculty of Agriculture
University of Ilorin
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Fausat L. Kolawole, Amirat T. Adeolomo, Similoluwa E. Ogunalaka, Saidat O. Olaiya, Halimat O. Sanni-Olayiwola, Olaide A. Akintayo, and Mutiat A. Balogun
Springer Science and Business Media LLC
Sarafa Adeyemi Akeem, Balikis Oluwakemi Mustapha, Ridwan Opeyemi Ayinla, Oluwaseun Ajibola, Winnifred Oluwaseyi Johnson, and Olaide Akinwunmi Akintayo
Springer Science and Business Media LLC
AbstractCrackers are flat, crispy, baked snacks typically prepared from wheat flour. Recently, increasing efforts are being made towards the use of novel ingredients with health, economic and nutritional benefits in the production of crackers. In this study, physical, chemical and sensory characteristics of gluten-free crackers (GFCs) developed from germinated pearl millet, defatted-sesame seed and defatted-tigernut composite flours (90:0:10, 80:10:10, 70:20:10, 60:30:10) against those of 100% wheat cracker (WHFC) were investigated. Compared to wheat flour, formulated composite flours demonstrated higher water and oil absorption capacities but swelling indices were comparable. While WHFC showed higher (P < 0.05) colour characteristics (L*, a* and b*) as well as higher weight, thickness and diameter, the GFCs exhibited improved spread ratio. The developed GFCs were also higher in ash (2.41–2.71%), fibre (3.63–4.18%), protein (9.14–12.21%), and energy (376.82–381.58 kCal/100 g) but lower in carbohydrates (67.60–69.76%). Phytates were generally low in all the crackers, whereas WHFC showed highest trypsin inhibitors (8.8 mg/100 g). GFCs containing defatted-sesame seeds had the highest calcium (2.81 mg/100 g) and lowest iron (0.17 mg/100 g) contents, respectively. In vitro protein digestibility was generally higher (P < 0.05) in the developed GFCs than wheat cracker. Mean sensory scores of > 6 on a 9-point Hedonic scale indicated that the GFCs were generally accepted by the panellists. The study revealed the potentials of composite flours prepared from germinated pearl millet, defatted-sesame seed, and defatted-tigernut flours in the production of acceptable, nutritious and healthy crackers.
Olaide Akinwunmi Akintayo, Olayemi Eyituoyo Dudu, Wasiu Awoyale, Abe Shegro Gerrano, Tunji Victor Odunlade, Patrick Berka Njobeh, and Samson Adeoye Oyeyinka
Elsevier
Olaide A. Akintayo, Shao J. Zhou, Olayinka R. Karim, Terri Grassby, and Samson A. Oyeyinka
Springer International Publishing
Chigozie E. Ofoedu, Olaide A. Akintayo, and Shao J. Zhou
Springer International Publishing
Adewumi T. Oyeyinka, Joy O. Dahunsi, Olaide A. Akintayo, Samson A. Oyeyinka, Janet A. Adebiyi, Olatunde L. Otutu, Oluwayemisi F. J. Awofadeju, Sefater Gbashi, Chiemela E. Chinma, Marena Manley,et al.
Hindawi Limited
Olaide A. Akintayo, Olayinka R. Karim, Mutiat A. Balogun, Fausat L. Kolawole, and Khadijat O. Salami
Springer International Publishing
Olaide A. Akintayo, Kikelomo E. Adegbaju, Sarafa A. Akeem, Mutiat A. Balogun, Olabanji J. Adediran, Tawakalitu E. Aruna, Happiness O. Onwudinjo, Fadilat M. Akintayo, Boluwatife O. Adesina, Peter K. Ojo,et al.
Hindawi Limited
Samson A. Oyeyinka, Olaide A. Akintayo, Oluwafemi A. Adebo, Eugénie Kayitesi, and Patrick B. Njobeh
Elsevier BV
T. E. Aruna, I. F. Bolarinwa, A. Raji, M. Balogun, M. Sani, O. Akintayo and Qudus Kolawole
United Scientific Group
Tawakalitu Eniola Aruna1*, Islamiyat Folashade Bolarinwa2, Akeem Olayemi Raji1, Mutiat Balogun3, Maimuna Sani1, Olaide Akintayo3 and Qudus Kolawole1 1Department of Food Science and Technology, Kwara State University, Kwara State, Nigeria 2Department of Food Science, Ladoke Akintola University of Technology (LAUTECH), Ogbomosho, Nigeria 3Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Olayinka Ramota Karim and Olaide Akinwunmi Akintayo
Slovak University of Agriculture in Nitra
Gari is the most popular cassava product in West Africa. Therefore, the suitability of any cassava root introduced into this region for gari production is important. This study determined some selected morphological and chemical characteristics of six cassava varieties (TMS 30001, TMS 30572, TME 419, TMS 98/0505, TMS 98/0581 and Biofortified) being promoted for widespread cultivation in Kwara State, Nigeria. The yield, physical, chemical and sensory attributes of gari made from these roots were also investigated. Principal Component Analysis (PCA) was conducted to identify parameters contributing to major sensory variations in the gari samples while correlation analysis was adopted to determine relationships between cassava and gari properties. Biofortified cassava had the highest root size attributes. Moisture, starch and cyanide contents of the cassava roots were 64.01-77.38%, 31.47-61.94% and 40.52-58.86 mg/kg, respectively. TMS 30001 had highest pulp-to-peel ratio (3.96) and gari yield (20.11%). The particle size distributions, angles of repose, pH, and total titratable acidity of the gari samples differed significantly (p≤0.05). Cyanide content of gari from TMS 98/0581 was above WHO recommended safe limit of 10 mg/kg while gari from TMS 30001 had highest sesnory ratings, except in taste. PCA revealed overall acceptability, taste and colour as the top three sensory components contributing to variation in the gari samples. Root size negatively correlated with dry matter, starch content and gari yield. It was concluded that the various cassava varieties exhibited some distinct morpholgical and chemical characteristics which influenced their potentials for gari production.
Samson A. Oyeyinka, Suliat O. Ayinla, Christiana T. Sanusi, Olaide A. Akintayo, Ajibola B. Oyedeji, John O. Oladipo, Ahmed O. Akeem, Abdul‐Hameed A. Badmos, Abiodun A. Adeloye, and Siaka S. Diarra
Hindawi Limited
Olaide A. Akintayo, Samson A. Oyeyinka, Aziz O. Aziz, Ibukunoluwa F. Olawuyi, Rowland M. O. Kayode, and Olayinka R. Karim
Wiley
This study investigated the physical, chemical, and sensory attributes of breads produced from preheated high-quality cassava flour (PCF) and its composite with wheat flour (CWF). Wet gluten was added to the PCF and CWF for production of bread, while bread from wheat served as the control. Flour functionality was determined prior to bread production. The moisture contents of the flour samples were in the range of 12.80 to 14.21%, and PCF exhibited water absorption capacity (1.12 mL/g) comparable to that of wheat flour (WF) (1.10 mL/g). There were significant (P < 0.05) differences in color characteristics, except in L* values and breads produced from WF and CWF were similar in specific volume (3.85 to 4.21 mL/g) and firmness (2.04 to 2.64 N). Breads from WF and CWF exhibited similar crumb microstructure, though gas bubbles in the sample from PCF appeared less developed. Wheat bread had significantly (P < 0.05) higher calorie, crude protein and crude fat, but lower crude fiber, ash, and carbohydrate compared to other bread samples. Sensory evaluation showed that bread from PCF was not significantly different from 100% wheat bread in crust color, texture, and overall acceptability but was impaired in flavor. The study revealed the feasibility of bread baking from preheated cassava flour with added gluten extract. The bread produced had some quality attributes comparable to that of wheat bread. PRACTICAL APPLICATION: Bread from wheat-cassava composite flour with added gluten was similar to wheat bread in specific volume and firmness while sample from cassava flour with added gluten compared favorably well with wheat bread in crust color, texture, and overall acceptability. Findings from the study present wheat gluten extract as a viable component to be used in nonwheat flours for bread making. This could be a basis to further add value to the gluten churned out as a by-product in the wheat starch industry.
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.
Samson A. Oyeyinka, Michael O. Salako, Olaide A. Akintayo, Abiodun A. Adeloye, Udaykumar Nidoni, Olayemi E. Dudu, and Siaka S. Diarra
Hindawi Limited
Olaide A. Akintayo, John M. Obadu, Olayinka R. Karim, Mutiat A. Balogun, Fausat L. Kolawole, and Samson A. Oyeyinka
Elsevier BV
Samson A. Oyeyinka, Ibiyemi B. Ojuko, Adewumi T. Oyeyinka, Olaide A. Akintayo, Taibat T. Adebisi, and Abiodun A. Adeloye
Hindawi Limited