KAYODE Rowland Monday Ojo
@unilorin.edu.ng
Professor, Faculty of Agriculture
Director, Others
UNIVERSITY OF ILORIN
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
C. Nwosu, R. M. O. Kayode, I. C. Ozumba, O. A. Adejumo, and B. I. Kayode
Springer Science and Business Media LLC
R. M. O. Kayode, O. R. Egwumah, B. I. Kayode, and V. A. Joshua
Sri Lanka Journals Online
Soybean hull consist of complex polysaccharides that cannot be digested by human’s alimentary canal and is usually discarded during processing. These complexes can be broken down by fermentation into simpler and more available forms. This research used solid state fermentation process with some microbes to ferment soybean hull for flour production and investigated the proximate, textural, physical and sensory properties of biscuits produced from composite flour of wheat and fermented soybean hull with date-pulp flour as a sugar replacement in the biscuit production. The proximate composition of the biscuit showed increasing protein (10.15 to 12.25 %), lipids (20.14 to 22.95 %), ash (2.07 to 2.16 %), fibre (1.23 to 1.38 %) and moisture contents (4.65 to 6.03 %) while the carbohydrate content (60.1 to 56.1%) decreased with increasing soybean hull flour. The weight (12.03 to 15.30 g), thickness (6.24 to 7.38 mm), density (5.08 to 5.18 g/cm3), and spread ratio (7.32 to 8.76) of the biscuit increased while its diameter (54.11 to 54.94 mm), decreased, and its volume (5.08 to 5.18 cm3) exhibited no particular trend. No significant difference (p≤0.05) was observed in the textural properties of the biscuit but those produced from 16% soybean hull flour fermented with B. subtilis for 72hrs, and 4% soybean hull flour, fermented with A. oryzae for 72hrs were the most preferred. Therefore, supplementing wheat flour with soybean hull flour fermented with A. oryzea at 72hrs and B. subtilis at 72hrs significantly improved the nutritional quality of biscuit without adverse effects on its physical, textural and sensory properties.
Rowland Monday-Ojo Kayode, Cynthia Nguevese Chia, Bukola Idowu Kayode, Adesewa Priscilla Olowoseye, and Victoria Auhoiza Joshua
Springer Science and Business Media LLC
AbstractThe objective of this study was to investigate the quality of chin-chin produced from aerial yam and wheat flour blends with the aim to improve the utilisation of aerial yam flour and reduce over-dependence on wheat flour. A portion of aerial yam tubers was sun-dried and the other was dried in a dehydrator. They were made into flour and substituted with wheat flour at varying proportions (85:15, 67.5:32.5, and 50:50). 100% wheat flour was used as the control. The flour blends were analyzed for proximate, functional, and phytochemical properties. The chin-chin produced were evaluated for their sensory properties. Wheat-aerial yam flour blends were nutritionally superior (with respect to protein, fat, fibre, and carbohydrates), and had better functional and phytochemical properties when compared to plain wheat flour used as the control. Sensory evaluation revealed that the most appealing sample among the flour blends was W85AYD15 (with 85% wheat flour and 15% dehydrated aerial yam flour) even though samples W50AYS50 (with 50% wheat flour and 50% sun-dried aerial yam flour) and W50AYD50 (with 50% wheat flour and 50% dehydrated aerial yam flour) were more nutritious. Since the findings of this study showed that highly nutritious and functional flours can be produced by including aerial yam flour in flour blends, the industrial production of aerial yam flour will increase its economic value by improving utilisation and providing cheaper alternatives to wheat flour. Graphical Abstract
Victoria Auhoiza Joshua, Mayowa Saheed Sanusi, Olufunmilola Adunni Abiodun, Bukola Idowu Kayode, Stephen Orobola Olabanji, Ojochenemi Rebecca Egwumah, and Rowland Monday-Ojo Kayode
Springer Science and Business Media LLC
Ojochenemi Rebecca Egwumah, Rowland Monday-Ojo Kayode, Bukola Idowu Kayode, and Aliyu Ndabokun Abdulkadir
Slovak University of Agriculture in Nitra
The by-product of soybean processing, soybean-hull, can have its fibre broken down by solid-state fermentation to improve digestibility and nutrient absorption. This research investigated the impacts of microbial strains in a solid-state fermentation on quality characteristics of soybean-hull. Soybean-hull was inoculated with a mono-culture of fungal (Aspergillus oryzae, Saccharomyces cerevisiae) and bacterial species (Bacillus subtilis, Lactobacillus plantarum) while unfermented soybean-hull served as control at (27±2oC) for 0hour, 24hours, 48hours and 72hours. At 24hours of fermentation, pH ranged from 6.17-6.42. TSS decreased significantly (p < 0.05) while TTA gradually increased in all samples. Soybean-hull with L plantarum at 24hours of fermentation had the highest value of iron (3.18 mg/l). Ca:P interactions were influenced, as there was an increase from 0.15 in the control to 3.45 in L. plantarum at 72hours. The protein (4.98-22.42%), lipid (3.58-21.04%), moisture (7.07-8.23%) increased significantly (P < 0.05) while carbohydrate (36.29-26.04%) and fibre (60.32-15.97%) decreased as fermentation progresses. Phytate and trypsin inhibitors reduced significantly. Fibre fractions of the fermented substrate decreased except NDS which increased. This study revealed that fermented soybean-hulls innoculated with Bacillus substilis and Aspergillus oryzae at 72hours offers better nutritional values and could be adopted as a new nutrient source.
Rowland M. O. Kayode, Omotola F. Olagunju, Bosede F. Olanipekun, Johnson A. Adejuyitan, and Ezekiel T. Otunola
Springer International Publishing
Bukola I. Kayode, Rowland M.O. Kayode, Khadijat O. Salami, Anthony O. Obilana, Toyosi T. George, Olayemi E. Dudu, Oluwafemi A. Adebo, Patrick B. Njobeh, Siaka S. Diarra, and Samson A. Oyeyinka
Elsevier BV
Bukola I. Kayode, Rowland M.O. Kayode, Olufunmilola A. Abiodun, Caesar Nwosu, Olayinka R. Karim, and Samson A. Oyeyinka
Elsevier BV
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.
Mojisola O. Adegunwa, Bukola I. Kayode, R. M. O. Kayode, Sarafa A. Akeem, Adesola A. Adebowale, and Henry A. Bakare
Springer Science and Business Media LLC
Roland Monday Kayode, Victor Ephraim Edem, Niyi Julius Ogundun, Rilwan Olaitan Ajibola, and Bukola Idowu Kayode
Conscientia Beam
Article History Received: 20 January 2020 Revised: 26 February 2020 Accepted: 31 March 2020 Published: 29 April 2020
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.
Rowland Monday Ojo Kayode, Olufunmilola Adunni Abiodun, Sarafa Adeyemi Akeem, and Halimat Omodasola Oyeneye
Slovak University of Agriculture in Nitra
Serendipity berry (Dioscoreophyllum cumminsii) contains a protein sweetener termed monellin which could be substituted for sugar in foods for diabetics and dieters. Therefore, effects of partial substitution of sugar with serendipity berry extract on quality of white wheat bread were investigated. The pasting properties of wheat flour treated with mixtures of 5 % sugar solution and serendipity berry extract (100:0 control, 80:20, 70:30, 60:40, 50:50 and 40:60) were investigated. Wheat flour were blended with other ingredients and mixtures of 5 % sugar solution and serendipity berry extract to form dough which were allowed to rise prior to baking. Chemical, microbiological and sensory properties of the breads were evaluated. Pasting temperature, peak, final and setback viscosities of the control (sugar solution treated-flour) and serendipity extract treated flour were significantly (p˂0.05) different. Moisture, ash, protein, fat, fibre and carbohydrate contents of the breads ranged from 11.93–15.22 %, 0.75–3.06 %, 11.67–14.13 %, 4.29–9.06 %, 1.24–2.50 % and 55.01–68.14 %, respectively. Although the bacterial (0.0–61 ×103 cfu/g) and fungal (2.0–76.0 ×103 cfu/g) counts of the breads increased throughout the 5 days storage period, the serendipity berry extract exerted antimicrobial activities in the treated breads. The proximate, except carbohydrate, of the breads increased while the bacterial and fungal counts decreased with increase in concentration of the serendipity extract. The 60 % serendipity extract treated-bread (mean sensory scores ≥ 8.0) compared favourably with the control (sugar solution treated-bread). This study revealed that 60 % serendipity berry extract could be substituted for sugar for production of high quality bread with extended shelf life.
Samson A. Oyeyinka, Olamilekan I. Ajayi, Christiana T. Gbadebo, Rowland M.O. Kayode, Olayinka R. Karim, and Abiodun A. Adeloye
Elsevier BV
Samson A. Oyeyinka, Olubunmi F. Adeleke, Adegbola O. Dauda, Olufunmilola A. Abiodun, Rowland M.O. Kayode, and Johnson A. Adejuyitan
Elsevier BV
Rowland Monday Kayode, Christian Ugochukwu Azubuike, Sunday Adeleke Laba, Adegbola Oladele Dauda, Mutiat Adebanke Balogun, and Samuel Akanbi Ajala
Elsevier BV
Mutiat Adebanke Balogun, Olufunmilola Adunni Abiodun, Fausat Lola Kolawole, and Rowland Monday Oni Kayode and Olufunke E. Olushola
Slovak University of Agriculture in Nitra
Study was conducted to develop non-alcoholic wine using pineapple (Ananas comosus) and carrot (Daucus carota) blend. Red grape wine was used as the control.Pineapple and carrot blends were mixed in varied in proportions. Physicochemical and sensory analyses were done on all the wine samples during primary fermentation and after aging for thirty days. Results of physicochemical analyses revealed that pH ranged from 3.80 to 3.20 while temperature was between 28 oC and 27 oC, total dissolved solids ranged between 0.13 to 0.15 % and sugar content (oBrix) varied significantly from 11.00 to 13.35. The specific gravity was between 1.04 and 1.07 while titratable acidity ranged from of 0.28 to 0.76 % and that of alcohol content was from 0.05-1.10 %. Vitamin C content varied significantly from 257.00 to 44.00 μg/ml. Samples were subjected to sensory evaluation and there was a significant difference in colour, clarity, sweetness, aroma, astringency and overall acceptability. From the quality assessment sample with 40% carrot and 60% pineapple juice was the most preferred sample by the panelist. Thus, non-alcoholic wine can be successfully produced from pineapple and carrot.
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.
R.M.O. Kayode and A.J. Afolayan
Diva Enterprises Private Limited
Attempt to combat the increasing cost of animal feed has motivated researchers interest in nonconventional feedstuffs. Moringa oleifera is known for its high nutritional and medicinal properties. Utilization of the seeds as animal feed ingredient is limited due to inherent anti-nutritional factors. This study investigated the performance, serum biochemical, haematological and carcass quality criteria of cockerels fed processed moringa seeds. The seeds were fermented with culture of Lactobacillus bulgaricus (24×106 cfu/g) before incorporation in cockerel diets. Four diets were formulated consisting of a control and processed seed based diets. Ninety six un-sexed day old cockerels were fed ad libitum and water administered twice daily for six weeks. Performance indices and blood samples were taken for analysis. Feed intake and weight gain were higher (P<0.05) in cockerels fed fermented moringa based diets compared with those fed unfermented diet. The body weight of cockerels fed fermented Moringa oleifera Seed Meal (FMSM) were not different (P<0.05) from the control. Feed conversion ratios of cockerels fed fermented diets were not different (P<0.05) from the control. The haematological indices of the treatment birds and control were within normal range for a healthy bird. Cholesterol and triglyceride constituents of the cockerels fed moringa based diets were generally lower than control. The dressed carcass, thigh and breast weights of the chickens fed diet FMSM and control were not significantly different (P<0.05). However, they were higher compared with cockerels fed Fermented and Unfermented Moringa oleifera seed meal blend (FUMSM) and Unfermented Moringa oleifera seed meal (UMSM). This study suggested 20% inclusion of fermented Moringa oleifera seeds in cockerels’ diet without deleterious effect.
C. O. Oladoye, I. F. Connerton, R. M. O. Kayode, P. F. Omojasola, and I. B. Kayode
Zhejiang University Press
Microbial attacks during storage are one of the primary causes of product deterioration, and can limit the process of prolonging the shelf-life of harvested food. In this study, sweet potatoes were stored at temperatures of 13, 21, and 29 °C for 4 weeks. Samples were collected during storage and plated on potato dextrose agar, from which axenic mold cultures were obtained and identified using 26S rRNA gene sequences. Physiological changes of potato tubers were assessed with respect to pathogenicity, enzyme activity, and atmospheric storage conditions. Six fungal species were identified, namely Penicillium chrysogenum (P. rubens), P. brevicompactum, Mucor circinelloides, Cladosporium cladosporiodes, P. expansum, and P. crustosum. The following fungal isolates, namely P. expansum, P. brevicompactum, and Rhizopus oryzae, were recovered from the re-infected samples and selected according to their levels of enzyme activity. This study revealed high levels of activity for cellulase and pectinase, which were most notable during the initial three days of testing, and were followed by a steady decrease (P<0.05). Polygalacturonase activity was prominent with values ranging from 12.64 to 56.79 U/mg (P. expansum) and 18.36 to 79.01 U/mg (P. brevicompactum). Spoilage was obvious in the control group, which had a 100% decay at the end of the experimental period compared with samples treated with iprodione and sodium hypochlorite, in which the decay rates were 5% and 55%, respectively. The data for the iprodione- and sodium hypochlorite-treated samples at the end of the 3-month storage period showed that they were significantly different (P=0.041), with the sodium hypochlorite-treated samples producing twice the rate of infection compared to the iprodione-treated samples. The comparative rate of the progression of decay in the treated samples can be expressed as iprodione<sodium hypochlorite<control. This study demonstrates that sweet potato tissue damage is due to the activities of microbial enzymes and, in particular, the pectinases of the organisms isolated from the infected potato tissues, and suggests the advantages of utilizing iprodione as a curing agent for potato tubers before storage.
Rowland Monday Ojo Kayode and Anthony Jide Afolayan
Zhejiang University Press
Renewed interest in natural materials as food flavors and preservatives has led to the search for suitable essential oils. Moringa oleifera seed essential oil was extracted by solvent-free microwave and hydrodistillation. This study assessed its chemical constituents. Cytotoxicity of the oils was investigated using hatchability and lethality tests on brine shrimps. A total of 16 and 26 compounds were isolated from the hydrodistillation extraction (HDE) and solvent-free microwave extraction (SME) oils, respectively, which accounted for 97.515% and 97.816% of total identifiable constituents, respectively. At 24 h when the most eggs had hatched, values of the SME (56.7%) and HDE (60.0%) oils were significantly different (P<0.05) from those of sea water (63.3%) and chloramphenicol (15.0%). Larva lethality was different significantly (P<0.05) between HDE and SME oils at different concentrations and incubation periods. The median lethal concentration (LC50) of the oils was >1000 mg/ml recommended as an index for non-toxicity, which gives the oil advantage over some antioxidant, antimicrobial, therapeutic, and preservative chemicals.
A.A. Annongu, J.K. Joseph, D.F. Apata, A.O. Adeyina, R.M.O. Kayode, A.H.A. Badmos, and V. Awopetu
Science Alert
Ackee Apple Seeds (AAS) subjected to chemical detoxification with glycine and riboflavin at 5% coupled with traditional treatments of soaking and boiling to leach out some soluble AAS toxins, hypoglycin A and B, was evaluated for nutritional adequacy using day chicks (DOC). Six iso-caloric and nitrogenous diets were prepared with graded levels of 2.5, 5.0, 7.5, 10.0 and 12.5% AAS meal in rations 2, 3, 4, 5 and 6 respectively. The diets including a corn-soybeans control diet were fed ad libitum to 144-DOC in a 4-week feeding trial. Results showed that the test feedstuff improved blood composition (PCV, WBC). The non- significant difference recorded on lengths of GIT parts including ileum and duodenum relative to th e reference diet suggest the similarity of the test diets with the conventional diet (p>0.05). Differences observed on absolute and relative organ weights (AOW and ROW) supported the result on performance which gave significant increase in body weight gain (p<0.05). Results on hematology, GIT, AOW and ROW following detoxified AAS meal ingestion suggest that the methods offer great potential for effective detoxification of Ackee apple seeds.