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Articles by B.D. Igbabul
Total Records ( 4 ) for B.D. Igbabul
  C.E. Chinma , B.D. Igbabul and O.O. Omotayo
  The cookie making potentials of unripe plantain and defatted sesame flours blended at different proportions were evaluated. The peak viscosity, trough, final viscosity and setback values of composite blends were higher than 100% wheat flour. The protein, fat, ash and crude fiber contents of unripe plantain-defatted sesame cookies were significantly (p≤0.05) higher than control while carbohydrate contents decreased. The composite cookies had low total sugar (11.59 to 12.97%) than control (14.35%), low in vitro starch digestibility (32.68 to 43.39%) than wheat cookie (53.42%) and high protein digestibility (70.28 to 80.11%) than control (72.05%). The iron and magnesium contents of composite cookies were significantly (p≤0.05) higher with low sodium content than control. The diameter and thickness of composite cookies were not significantly (p≥0.05) different from control while weight of former was significantly higher than latter. There were no significant (p≥0.05) differences in sensory properties between composite cookies and control.
  B.D. Igbabul , C.C. Ariahu and E.U. Umeh
  The moisture desorption isotherms of the African arrowroot lily (Tacca involucrata S) tuber mash as influenced by blanching and natural fermentation were investigated using gravimetric method. Equilibrium Moisture Contents (EMCs) of four products comprising Non Blanched Non Fermented Mash (NBNFM), Non Blanched Fermented Mash (NBFM), Blanched Non Fermented Mash (BNFM) and Blanched and Fermented Mash (BFM) were obtained at 10-30°C and water activity (aw) of 0.08-0.95. Percent Root Mean Square of error (RMS%) was used to evaluated goodness of fit of common moisture sorption models to experimental data while isosteric heats of desorption were calculated using the Clausius-Clapeyron equation. The isotherms were sigmoid in shape (type II) with the EMCs being lowest for the blanched and fermented mash. The GAB, Halsey and Oswin equations in that order provided good fit to experimental data (<10% RMS). BET monolayer moisture contents were lower for pretreated samples and ranged from 10.6-16.3 g H2O/100 g solids for the Native Mash (NBNFM) and 6.04-8.9 g H2O/100 g solids for the BFM, surface areas for monolayer desorption ranged from 370.6-572.9 m2 g-1 solid for NBNFM and 212.2-312.9 m2 g-1 solid for BFM. Net isosteric heats of desorption significantly (p<0.05) decreased with increase in moisture content with maximum values varying from 6.6 kJ mol-1 for the native mash to 27.6 kJ mol-1 for the BFM.
  C.C. Ariahu , E.U. Ohuoba and B.D. Igbabul
  The thermal resistances of Clostridium sporogenes (ATCC 19404) in African giant snail based formulated low acidity (pH 6.8) products comprising Snail in Brine (SIB), Snail in Sauce (SIS) and Snail in Egusi Soup (SES) were investigated using Thermal Death Time (TDT) technique within lethal temperature range 104.4-121.1°C. Established decimal reduction times (D-values) were used for canning the products in 300/208L/L round sanitary cans based on 5D-concept with respect to the test microbe. The D-values (min) of canned African giant snail ranged from 5.4-0.88 min for snail in sauce, 6.8-1.2 min for snail in egusi and 5.6-0.84 min for snail in brine within 104.4-121.1°C, the z-values ranged from 8.8°C for SIB to 9.6°C for SES product. The established thermal process schedules of temperatures 110, 115, 120 and 121.1°C and at times of 4.2, 5.6, 20.7, 76.7 min are recommended for commercial production of canned snails in brine, sauce and egusi soup, respectively.
  B.D. Igbabul , H.O. Idikwu and C.U. Inyang
  Effect of fermentation on the proximate composition and functional properties of brown hamburger bean (Mucuna sloanei) and sweet detar seeds (Detarium microcarpum) was studied. Results showed that fermentation for a period of 72 h significantly (p≤0.05) increased the protein, moisture and crude fibre of the Mucuna sloanei flour while there was no difference of crude fat but significant decrease in ash and carbohydrate contents. Protein and crude fibre also increased significantly (p≤0.05) with fermentation of Detarium microcarpum whereas there was no significant difference in the moisture content and crude fat. Ash and carbohydrate also decreased significantly. It was observed that functional properties studies showed significant decrease as fermentation period increased in the two legumes. However, water absorption capacity, increased significantly (p≤0.05) over the period of fermentation for the two legumes investigated.
 
 
 
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