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Articles by M.C. Ojinnaka
Total Records ( 4 ) for M.C. Ojinnaka
  M.C. Ojinnaka and P.C. Ojimelukwe
  In this study, ogiri, a Nigerian fermented food condiment was prepared from castor oil bean using Bacillus subtilis as a monoculture starter for the production of three different fermented castor oil bean condiment samples: B1 (0% NaCl/Lime), B2 (2% NaCl), B3 (3% Lime). Variations in the composition of the castor oil bean with fermentation >96 h period were evaluated for organic acids and amino acids using high performance liquid chromatography. Organic acids were detected in the fermented castor oil bean samples as fermentation period increased to 96 h. At 96 h fermentation higher values were recorded in most of the samples. Organic acids identified were oxalic, citric, tartaric, malic, succinic, lactic, formic, acetic, propionic and butyric acids. The production of these organic acids are undoubtedly the determining factor in which the shelf-life and safety of the final production depends while the inhibition of pathogenic and spoilage flora is also dependent on a rapid and adequate formation of these organic acids. The three fermented castor oil bean samples also contained sufficient amount of amino acids. Sample B1 had the highest values in isoleucine, glycine and histidine while sample B2 had the highest value in leucine content with 0.915 μg mL-1 at 96 h fermentation, closely followed by sample B3 and B1 with 0.798 and 0.205 μg mL-1, respectively. The results of amino acid analysis indicated a high concentration of all amino acids at 96 h of fermentation which contributes to the flavour and aroma of the ogiri condiment.
  M.C. Ojinnaka , E.N.T. Akobundu and M.O. Iwe
  Starches of fine texture from cormels of cocoyam (Xanthosoma sagittifolium), cultivar Ede ocha and cultivar Ede uhie were subjected to acid and enzyme modification treatments. Proximate composition, functional and amylograph pasting properties of the starches were evaluated. The starch samples were also used in the production of cookies at 5, 10, 15, 20 and 25% level of substitution with wheat flour. The cookies produced were subjected to proximate analysis and sensory evaluation. The result of the sensory evaluation showed that cookies prepared at 5% level of substitution were most acceptable. After eight weeks of storage in light polythene bags, the cookies prepared at 5 and 10% levels of substitution with wheat flour were found to be more acceptable by the panelists. Observations on the functional properties showed that the modified cocoyam starches exhibited higher bulk densities than the untreated starches. Native and modified starches with the high water absorption capacity and swelling index were produced from cultivar Ede uhie. There was no significant difference (p>0.05) in the solubility of the starch samples.
  M.C. Ojinnaka
  In Nigeria, the food processing sector is dominated by small and medium enterprises, as well as multinational food companies. Quality standards are usually related to improving the safety of food products suitable for consumption in accordance to specifications by food regulatory bodies. These standards are essential elements for local and international businesses which contribute to economic progress through industrial development and trade. This review takes a critical look on the Nigerian food industry development in terms of quality standards that are necessary to be given consideration in the production of food and also ways of improving food production in Nigeria through the use of Total Quality Management (TQM) technique and the use of computerized systems to produce high quality and high value products while at the same time reducing production time and cost.
  M.C. Ojinnaka and G.I. Onwuka
  Baking tests were conducted with sweet potato (Ipomoea batatas) composite paste at 20% level of substitution with wheat flour to determine their potentials in producing acceptable snack products. Studies conducted shows there was no significant difference (p>0.05) in the specific volume of the baked bread samples but there was significant difference (p<0.05) in the loaf volume and loaf weight of the sweet potato bread samples. Bread samples from cultivars TIS 87/0087 and TIS 8441 were found to be significantly different (p<0.05) from the others in terms of their loaf weight with 357.98 g and 357.03 g respectively. Sensory analysis conducted showed there were significant differences (p<0.05) in the sweet potato chips produced in terms of texture. Cultivar Ex-Igbariam was the least preferred in terms of texture compared with the other cultivars with 3.95. There was no significant difference (p>0.05) in the taste of the sweet potato cake samples. In terms of texture, cake sample from cultivar TIS 25320P0P - 13 was the least preferred but all the cake samples were generally accepted by the panelist. Most of the cultivars performed well in the food product assessment.
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