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Articles by M.O. Adegunwa
Total Records ( 3 ) for M.O. Adegunwa
  M.O. Adegunwa , A.A. Adebowale and E.O. Solano
  The study was conducted to determine the effect of different thermal processing methods (cooking, autoclaving, roasting) on the chemical composition and functional properties of beniseed (Sesamum indicum) flour. Beniseed was subjected to different thermal process, milled into flour and the proximate and mineral composition, anti-nutritional factors and functional properties of the flour determined using standard analytical procedures. Moisture, fat, crude protein, carbohydrate, ash and crude fibre contents ranged from 3.12-3.62, 49.51-53.10 15.01-18.90, 18.22-20.22, 4.98-5.30 and from 3.30-5.56%, respectively. Thermal processing methods significantly (p<0.05) affected the chemical composition of the flour. Autoclaving, roasting and cooking significantly affected (p<0.05) the functional properties of the beniseed flour. Water absorption capacity, Oil absorption capacity, Foam stability, foam stability and foaming capacity, ranged from 79.28-157.20, 63.0-83.0, 95.46-100.25 and 0.96-4.53%, respectively. The thermal processing resulted in significant (p<0.05) reductions in the content of anti-nutritional factors (oxalate, phytate and hydrocyanate). The study concluded that processing of Sesamum indicum by cooking, roasting and autoclaving had significant effect on its chemical composition and functional properties.
  A.A. Adebowale , M.T. Adegoke , S.A. Sanni , M.O. Adegunwa and G.O. Fetuga
  The rapid urbanization and increase in population in recent years have resulted in an increase in the consumption of wheat-based products especially biscuits in sub-Saharan Africa. This has spurred pragmatic research on compositing flour from locally cultivated cereals to reduce wheat importation. This study was therefore, conducted to investigate the functional properties of sorghum-wheat composite flour and its biscuit making potentials. Sorghum grain was processed into flour and used to substitute wheat flour at different proportions (0, 5, 10, 15 and 20%). The functional and pasting properties of the different sorghum-wheat flour blends were determined. The composite flours were thereafter, processed into biscuit and the physical dimensions and proximate composition of the biscuits were determined. There were significant differences (p<0.05) in the functional properties of the composite flour except for bulk density. There were no significant differences (p>0.05) in the pasting profile of the wheat-sorghum flour blends except for set back viscosity and pasting temperature. Highest values of 11.84, 2.36, 1.95 and 5.31% were recorded by biscuit from 90:10% wheat-sorghum composite flours in terms of protein, ash, fibre and sugar, respectively. There were significant differences (p<0.05) in the proximate composition of the biscuits samples. However, no significant difference (p>0.05) was found in the physical dimensions of the wheat-sorghum flour biscuits. The study concluded that biscuits of acceptable quality, comparable to the quality of 100% wheat flour biscuits are obtainable from sorghum-wheat composite flour. The use of sorghum in biscuits making would greatly enhance the utilization of this crop in many sorghum cultivating developing countries where the crop has not been optimally utilized.
  O.O. Onabanjo , I.O. Olayiwola , M.O. Adegunwa , D.A. Ighere , A.O. Dave-Omoregie and N.S. Abaku
  Background and Objectives: Wheat importation has placed a burden on the economy of country that does not produce wheat, thus, leading to high cost of baked products. This study was designed to evaluate the functional properties of biscuits produced from wheat, beniseed and yellow maize (2009 TzE-OR1 D7 STR) composite flour. Materials and Methods: Maize and beniseed were processed into flour and mixed with wheat flour for biscuit production by substituting wheat flour at different proportion (100:0:0, 90:5:5, 80:15:5, 70:25:5 and 60:35:5) using standardized recipe. Functional properties evaluation of samples were determined by using standard laboratory procedures. Data obtained from laboratory evaluation were analyzed using one-way Analysis of Variance (ANOVA) to determine the significant difference between means. Results: Bulk density (0.23-0.65 g cm3), swelling power (5.82-6.86 g g1), water absorption capacity (5.96-6.98 g g1) and oil absorption capacity (0.31-0.74 g g1) results showed that 100% wheat flour was significantly different (p<0.05) from that of composite flours. Results further showed that addition of maize composite flour significantly (p<0.05) reduce the pasting parameters of the composite flours. Conclusion: Wheat, beniseed and yellow maize composite flour possess good functional properties that make it suitable for baking.
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