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Articles by M.A. Igyor
Total Records ( 2 ) for M.A. Igyor
  C.E. Chinma and M.A. Igyor
  Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cassava balls (Akara-akpu). Results showed that the degree of starch gelatinization of Akara-akpu increased with increasing oil temperature ( °C), time and moisture content of Akara-akpu paste. Optimum starch gelatinization value of 29.62-34.41% was established for Akara-akpu samples. Based on consumer panel results, oil temperature of 160 °C at 5 min and 180 °C at 4 min should be used to produce acceptable Akara-akpu. It was evident that higher sensory scores in terms of crunchiness, overall quality and willingness to purchase were obtained at the established optimum gelatinization range.
  M.A. Igyor , C.C. Ariahu and C.U. Inyang
  The thermodynamics of heat destruction of Listeria monocytogenes in soymilk of varying initial pH (6.0-6.8) and sugar contents (0.5-10% w/v) were studied using kinetic parameters generated via the classical thermobacteriology assumption of a log-linear relationship between Listeria monocytogenes survivors and heating time (0.5-30 min at 50-65°C). The activation enthalpy (ΔH+), entropy (ΔS+), Energy (Ea) and frequency factor (k0) for the heat inactivation ranged, respectively, from about 275-302, 612-705 J/mol deg., 277-305 kJ/mol and 2.9x1043-2.0x1048 min-1 increasing with increases in initial sugar contents and acidity of soymilk. A kinetic compensation effect was observed for both ΔS+/ΔH+ and ln k0/Ea relationships with isokinetic temperature of 32.16x0.13°C and isokinetic destruction rate constant of 9.21x10-5 min-1 for the microbe in soymilk.
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