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Articles by G.I. Onwuka
Total Records ( 5 ) for G.I. Onwuka
  G.I. Onwuka and N.M. Edeh
  The effectiveness of hydrocooling, sundrying and evaporation in the preservation of tomatoes (Lycopersicon esculent) were evaluated. The tomato samples were processed and stored for 28 days. The quality characteristics of the stored samples were monitored weekly by analyzing the moisture content, ascorbic acid, total acidity, total solid, protein content, sensory scores and total microbial load. The result showed that the hyrocooled tomato sample significantly retained appreciable moisture content of 93.92% up to the 21st day of storage whereas sundried and evaporated samples had very low moisture contents by the 28th day 16.38 and 36.46%, respectively. Hydrocooled sample also retained higher content of ascorbic acid (14.67%) by the end of the 21st day while the sundried and evaporated samples had barely 5.17 and 6.97%, respectively. In terms of sensory scores, both the hdrocooled and evaporated samples were found to be more acceptable. The hydrocooled tomato sample was found to have significantly higher microbial load (28.33◊105 cfu g-1) than both eavaporated and sundried samples (10.00◊105 and 10.33◊105 cfu g-1, respectively) on the 21st day of storage and had completely spoilt by the 28th day. One therefore recommends the use of hydrocooling and evaporation as effective means of extending the shelf life of tomatoes.
  G.I. Onwuka and S.O. Nwokorie
  The comparative winning potentials of black velvet tamarind, local grape and exotic apple were evaluated. The fruits musts were extracted, standardized and fermented under the same condition for three weeks using bakerís yeast (Saccharomyces cerevisae ). Important wine quality indices such as pH, titratable acidity, reducing sugars, specific gravity and alcoholic content were determined. The wine quality determinations indicated that each of the wine samples met at least the minimum standards expected of wines. The alcohol contents were 5, 7 and 9% by volume for local grape, exotic apple and black velvet tamarind, respectively. On the basis of sensory evaluation, the black velvet tamarind based wine was most preferred, followed by the apple wine and then the grape wine in terms of colour, flavour, taste and general acceptability.
  G.I. Onwuka and N.J. Ogbogu
  Matured tubers from two cassava varieties NR8212 and Nwangbisi were fermented for 0-7 days respectively before processing into fufu. Physco-chemical analyses of the products were carried out to determine the effect of fermentation on the quality of the processed products. Results showed that the Moisture content, pH, Titratable acidity and Cyanide values of the fufu samples ranged between 6.81-7.10; 4.03-6.37; 0.15-0.56% and 2.00-36.67 mg kg 1 HCN. It could be noted from this experiment that fermenting the cassava for 2 days optimally reduced the cyanide in fufu to 18.27 mg kg 1 HCN for Nwangbisi and 19.06 mg kg 1 HCN for NR8212. These values fall below the 20.00 mg kg 1 HCN recognized by standard organization of Nigeria as safe level. The kinetics of the degradation of the cassava cyanide also showed that the fermentation of the 2 varieties of cassava followed the first order Kinetic model. Thus a 1% increase in fermentation time (day) brings about 0.0696 decrease in HCN for the local variety (Nwangbisi) whereas a 1% increase in fermentation time (day) brings about 0.098 decrease in HCN for the improved variety (NR8212).
  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.
  G.I. Onwuka and C. Ihuma
  The proximate composition, functional properties, starch, amylose and amylopectin content of two major yam sp. (D alata and D rotundata) were evaluated. Also the fufu, cake and chips making potentials of the two yam sp. were compared. The result showed that the moisture content, ash, fibre, protein, fat, amylose fraction and total sugar were higher in D. alata while carbohydrate, starch content and amylopectin fraction were higher in D. rotundata. The D. rotundata also maintained higher values in most of the functional properties except in whippapability, emulsion capacity and wattability. D. alata produced more acceptable yam chips whereas D. rotundata gave more acceptable yam fufu and cake.
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