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Articles by O.J. Ikegwu
Total Records ( 2 ) for O.J. Ikegwu
  O.J. Ikegwu , P.E. Okechukwu and E.O. Ekumankana
  Starch from ’>achi’ Brachystegia eurycoma seeds was isolated by wet milling process and physico-chemical properties and pasting behaviour of achi flour and starch were analyzed. The Brachystegia eurycoma flour contained 10.25% of moisture, 12.77% of crude protein, 10.52% of crude fat, 1.48% of total ash, 2.2% of crude fibre and 58.77% of starch content. The Brachystegia eurycoma starch had low content of 0.61% protein, 0.25% fat, 0.69% crude fibre, 0.79% ash, 84.28% starch, respectively. The amylose content of Brachystegia eurycoma starch was 20.88%. The swelling power, solubility, water and oil absorption capacities and the amylose content of the starch were found to be higher than Brachystegia eurycoma flour, but reversed is the case for starch amylopectin. There were significant differences (p<0.05) in the pasting properties of the samples. The factors which influence the pasting characteristics resulting to decrease Peak Viscosity (PV), Trough (TV), Setback (SB) and Final Viscosity (FV) of Brachystegia eurycoma flour compared to the starch are attributed to the interaction of starch with the protein, fat, etc. These factors play an important role in governing the pasting properties of starch. The swelling power of the flour (9.64%) and starch isolate (10.05%) place Brachystegia eurycoma seed in the category of restricted-swelling starch.
  O.J. Ikegwu and F.C. Ekwu
  Response Surface Methodology (RSM) was used to obtain the predicted values of the apparent viscosity of ‘achi’ flours from different toasting time. The processing variables were processing time (pt), salt concentration (sc), palm oil concentration (poc). The data generated from the experiment was analyzed by regression analysis. Linear and quadratic effects of processing time and palm oil concentration were significant (p<0.05). Salt concentration had no linear or quadratic effect (p>0.05) on apparent viscosity of ‘achi’ flour. The Coefficient of determinations (R2) for the fit was 0.816 (82%). This high R2 value showed that the model developed for the response variables appeared adequate for predictive purposes. The experimental and predictive values were closely related showing that the model correctly predicted the response variables.
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