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Articles by M.A.K. Ogunjobi
Total Records ( 2 ) for M.A.K. Ogunjobi
  M.A.K. Ogunjobi and S.O. Ogunwolu
  Fully ripe cashew apples (yellow variety) were sliced, dried (at 65°C) and ground to produce Cashew Apple Powder (CAP). The must prepared by mixing 75 g of CAP with 1litre of distilled water and then ameliorated to 20° Brix was inoculated with 1 g L-1 Baker’s yeast (Saccharomyces cerevisiae) and held at 28°C for 14 days. Total Soluble Solids (TSS), pH and Specific Gravity (SG) decreased, while Total Titratable Acidity (TTA) and alcohol concentration increased with increasing length of fermentation of the must. After 6 months of storage (ageing) the Wine produced from Cashew Apple Powder (WCAP) was light brown, slightly acidic in taste (total titratable acidity (0.74% w v-1 tartaric acid)), low in tannin (0.60 mg/100 mL), low in vitamin C (14.2 mg/100 mL) and low in alcohol (7.2%) concentration. Sensory evaluation results showed that there were no significant differences (p<0.05) in aroma and overall acceptability between WCAP and the reference sample (Wine produced from Cashew apple Juice (WCJ)) but there were significant differences in taste and colour. Although, the Wine Produced (WCAP) rated as quite acceptable as an alcoholic beverage, significant differences (p<0.05) exist between the wine produced from cashew apple powder and commercial fruit wines particularly in taste, colour, aroma and overall acceptability.
  M.A.K. Ogunjobi and S.O. Ogunwolu
  Cassava roots were processed into flour using standard method. Cashew apples were sliced, dried (at 65°C) and ground to produce Cashew Apple Powder (CAP) and used at different levels of cassava flour substitution for biscuits formulations. The effects of cashew apple powder supplementation on physicochemical and sensory characteristics of the biscuits were evaluated. The protein, fibre, ash and vitamin C content were significantly affected. Weights, heights, diameter and spread ratio were similar to whole cassava flour biscuits. Sensory evaluation of the biscuits showed that supplementation of cassava flour biscuits with CAP up to 20% did not significantly affect the colour, texture, crispness and taste (p<0.05) when compared with the control sample. However, biscuit with 25% CAP was significantly different from the other samples in all parameters evaluated. The supplementation seems to be suited for cassava flour substitution and it is possible to obtain biscuits of better quality within the standards for biscuits.
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