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Articles by E.O. Uzodinma
Total Records ( 3 ) for E.O. Uzodinma
  E.U. Onwurafor , E.C. Umego , E.O. Uzodinma and E. D. Samuel
  Background and Objective: The use of legume malt flour in partial replacement of cereals grain in complementary food formulation can improve the nutrient contents but may affect other properties of the products. This study aim at producing complementary food from blends of roasted maize, sorghum and mungbean malt and determine the nutrient and sensory properties of the products. Methodology: Maize, sorghum and mungbean grains were steeped in water for 9 and 6 h, respectively and subsequently malted for 48 and 72 h, respectively. The malts were roasted in an oven at 120°C for 15 min prior to milling and sieving. The resulting flours were used to prepare 70:0:30, 0:70:30 and 35:35:30 Maize:Sorghum:Mungbean malt complementary foods. Chemical, functional, pasting and sensory properties of the blends were analyzed. Results: The protein, fat, ash, crude fibre and moisture contents of the food blends ranged from 13.99-17.19, 1.50-1.58, 2.10-3.23, 3.30-3.92 and 6.35-8.42%, respectively. All the blends showed good capacity for water and oil absorption, bulk density and least gelation concentration. Sensory score of the samples showed that the complementary food blends were most preferred when consumed with sugar and milk compared to when consumed with sugar only or without milk. Maize:Sorghum:Mungbean malt (70:0:30) complementary food had the highest scores for colour, consistency, flavour and overall acceptability. Conclusion: The study shows that nutrient rich complementary food of acceptable quality can be produced from blends of roasted maize and mungbean malt with low cost technologies (malting and roasting) adaptable at rural community.
  E.U. Onwurafor , E.O. Uzodinma , N.A. Obeta and V.O. Akubueze

Background and Objective: Utilization of flour from local cereals and legumes for partial replacement of wheat flour in noodle production can improve nutrient composition and result in gluten-free noodles. The study aimed at developing noodles from blends of wheat, maize and mungbean malt flours and evaluates the quality of the noodles. Materials and Methods: Mungbean grain germinated for 72 h and sun-dried was dehulled, winnowed, milled and sieved into flour. The maize grain was processed into flour after tempering in water, degerming and drying. Mixtures of 100:0:0, 70:20:10, 40:30:30, 20:70:10, 0:70:30, 50:50:0 (wheat:maize:mungbean malt) were obtained. The flours and the blends were analyzed for proximate composition and subsequently used in noodles production. The noodles in addition, were analyzed for physical and sensory properties. Results: The results revealed that mungbean malt flour had the highest ash content (2.69%), protein (28.68%) and fibre (4.35%) compared to wheat and maize flours. Protein, fibre and ash contents significantly (p<0.05) increased in noodles containing a higher quantity of mungbean malt and less maize flour while fat content decreased. Substitution of wheat flour with mungbean malt flour up to 30% gave noodles with high protein, ash and fibre content and the sensory attributes which compare well with the control. Conclusion: The use of 20% maize flour and 30% mungbean malt flour showed great potential in improving the quality of noodles in terms of nutrient contents, physical properties and acceptability.

  A.U. Ofoefule , E.O. Uzodinma and C.N. Anyanwu
  The effect of anaerobic digestion on the microbial flora and modeling of process parameters in the digestion of some animal dung like cow (CD), swine (SD), rabbit (RD), poultry (PD) and goat dung (GD) were verified. The digestion study was batch operated within a 98 days retention period using 50 L capacity metallic prototype digester. Average daily volume of gas production for each of the systems was 44, 40, 37, 33 and 31 dm3/total mass of slurry (TMS), respectively. Microbial analyses of the different dung before the digestion indicated the presence of microbes such as Proteus sp. Salmonella typhosa, Aerobacter cloacae, E. coli, B. subtilis, while isolation and identification of the microbes at the end of digestion showed that some of the initial microbes died during digestion giving way to other species of microbes like Clostridium perfringes and Salmonella typhimorium. Mathematical modells derived using computer aided regression analysis also indicated that biogas production of animal wastes can be predicted based on digestion time and total microbial viable count (TVC). Overall results indicate that anaerobic digestion does not completely destroy the pathogens found in animal wastes but reduces them to a safe level for handling and use. The results further show that cow, swine and rabbit dung are better starters or blending wastes for the low-yielding ones.
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