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Articles by E.A. Ajav
Total Records ( 2 ) for E.A. Ajav
  R.A. Okedun and E.A. Ajav
  The objectives of this study, were to investigate the effect of moisture content and bulk density on specific heat and thermal diffusivity of okra. The study was conducted on okra in the market as at when the experiment was conducted for thermal properties of the sample (okra: chopped, ground (dry) and fresh whole). The chopped okra experiment was conducted in the moisture content range of 10-80% (wb). The bulk density of okra sample was determined following the AOAC recommended method. The experiments at each moisture levels and bulk density were replicated 3 times. The results obtained show that specific heat capacity varied between 7.3069-19.8864 J/mKg C and has no significant difference at 5% level of significance; thermal diffusivity values varied in range of 0.5736-3.091910 8 m2 s 1 has significant difference at 5% level of significance. For the ground okra, the parameters have significant difference at 5% level of significance. Same procedure applies to fresh okra; the parameters have significantly difference at 5% level of significance. For bulk density in the range of 170-280 Kg m 3, the specific heat varied in the range of 9.5628-19.8864 J/mKg C and is not significantly affected at 5% level of significance while thermal diffusivity varied from 1.3685-5.736010 8 m2 s 1 and is significantly affected at 5% level of significance.
  S.A. Olasoju and E.A. Ajav
  The effect of dry milling methods was studies using hammer and attrition mill to process soybeans prepare by 3 different pre-milling methods. The functional properties, sensory properties and proximate analysis were carried out on the prepared samples. Results obtained show that sensory values for colour, flavour, taste and general acceptability for both hammer and attrition milled soy flour (milk) were not significantly different (p< 0.05). The general acceptability values ranged from 2.9-3.9 and 2.9-3.7 for hammer and attrition milled soy flour, respectively. The proximate composition range values for both milling methods were also statistically similar (p< 0.05). However, for functional properties foaming stability values for the 2 milling methods were different (p< 0.05) with ranges between 58.3-116 and 62.5-120% for hammer and attrition mill, respectively Furthermore, gelation values were also different (p< 0.05) and ranged between 18-20 and 16-18, respectively while each of the other functional properties examined were statistically similar (p< 0.05). This study has shown that hammer milling method could be used for soy flour production if higher functional values for gelation characteristics is required and attrition should be favoured for higher foaming properties. If these properties are not priority it can be stated that there is no significant difference (p< 0.05) between hammer and attrition milled soy flour.
 
 
 
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