Papers by Grace O Babarinde
Bulletin of the National Research Centre
Background The production of novel foods from underutilized nutritious tropical crops is increasi... more Background The production of novel foods from underutilized nutritious tropical crops is increasing; however, the toxicological studies are sparse. In this study, the safety of the breakfast food produced from the blend of fonio and pigeon pea was examined by evaluating the biochemical and toxicological parameters of the breakfast food using Wistar albino rats. Twenty male Wistar albino rats subdivided into 4 groups of 5 were separately fed with four food samples (100% fonio, 80:20 fonio:pigeon pea, standard rat feed (control) and a commercial brand of corn flake) for 28 days after which the animals were sacrificed and blood samples collected for analyses. Body weight, blood glucose, biochemical, and hematological parameters were examined during the experimental period. Results The feeding of rats with the four diets did not cause mortality and adverse toxicity during the experimental period. Steady body weight gain was observed in fonio-pigeon pea fed rats, and slight changes were ...
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Food Security and Safety
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Food Science and Quality Management, 2013
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The effect of maize weevil (Sitophilus zeamais Motschulsky 1855) infestation was evaluated on thr... more The effect of maize weevil (Sitophilus zeamais Motschulsky 1855) infestation was evaluated on three pastas under laboratory conditions of 32±2 ° C temperature and 67±3% relative humidity. Macaroni suffered the highest quantitative loss with the highest number (62) of emerged adults at 2 months after infestation (MAI). However, the highest number (90) of insect at 4 MAI seen in spaghetti was significantly (P< 0.05) higher than 29 observed in noodles. Macaroni had the significantly (P<0.05) lowest final weight (13 g) at 4 MAI. Proximate analysis at 4 MAI revealed that noodles had the highest carbohydrate, dry matter, fibre, crude fat and ash which were significantly higher (P<0.0001) than spaghetti and macaroni. Spaghetti had the highest crude protein which was significantly higher (P<0.0001) than noodles and macaroni. The population of S. zeamais at 2 MAI was negatively correlated (r=-0.999, P=0.022) with the final crude fat and positively correlated (r=1.00, P=0.018) wit...
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American Journal of Food Technology, 2014
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Journal of Food Science and Technology, 2013
Effects of Xylopia aethiopica (Dunal) A. Richard aqueous extract on the antioxidants of matured t... more Effects of Xylopia aethiopica (Dunal) A. Richard aqueous extract on the antioxidants of matured tomato fruits at red stage were investigated at 13 ± 2 °C and 80 ± 5 % relative humidity. A sample treated with sodium bicarbonate and untreated samples were included. Samples packaged in low density polyethylene (30 μm thickness) bags were analysed at intervals of 5 days. The treatments revealed statistically significant differences in ascorbic acid content of stored tomato fruits. Fruits treated with 5 % X. aethiopica on day 5 of storage had 21.0 mg/100 g which was significantly (p &amp;amp;lt; 0.05) higher than 18.2 mg/100 g in untreated control samples. At 15th day of storage, ascorbic acid was 10.0 and 14.2 mg/100 g in tomato fruits treated with sodium bicarbonate and 5 % X. aethiopica respectively. The carotenoid and lycopene contents were lower in sodium bicarbonate-treated and the untreated control samples than in X. aethiopica-treated sample. The total phenolic contents were better retained in X. aethiopica-treated tomato than in control. Treatment of tomato fruits with X. aethiopica at 4 &amp;amp;amp; 5 % levels significantly retained the qualities evaluated.
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Plantain (Musa paradisiaca) chips were infested with varying levels (4, 8 and 12 adults) of Trogo... more Plantain (Musa paradisiaca) chips were infested with varying levels (4, 8 and 12 adults) of Trogoderma granarium Everts (sex ratio 1:1) per 20 g chips. Uninfested plantain chips served as control. Data on chips weight loss due to T. granarium feeding and number of F1 larvae were taken at 3 and 6 months after infestation (MAI). Initial insect level significantly affected plantain chips weight loss and number of T. granarium larvae. At 3 MAI, chips that were infested with 12 adults suffered 9.5% weight loss and 63.0 larvae. These values were significantly (P < 0.05) higher than values (1.3% weight loss and 6.0 larvae) obtained when chips were infested with 4 adults. At 6 MAI, 66.0 larvae obtained in chips infested with 12 adults were significantly higher than values obtained when chips were infested with fewer T. granarium adults. Percentage weight loss was also highest when chips were infested with 12 T. granarium adults. The results indicate that T. granarium is a storage pest of plantain chips which fed on and utilized it for its reproductive biology.
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Different drying methods (sun drying, solar drying and oven drying at 50, 55 and 60°C) were eval... more Different drying methods (sun drying, solar drying and oven drying at 50, 55 and 60°C) were evaluated for their effects on the quality of tomato ( Lycopersicon esculentum Mill) var. ‘Roma’. A fresh sample served as control. The fresh and dried tomatoes were evaluated for changes in total solids, ash content, titratable acidity, pH, lycopene, total carotenoids,
ascorbic acid and total microbial and fungi count. The results of the total solids and ash content showed that sun-dried tomatoes had the lowest total solids (89.6%) and mineral retention was highest in the solar-dried samples (2.6%). The contents of ascorbic acid were significantly ( P<0.05) reduced after drying from 27.3 mg/100 g in the control sample to 11.4, 7.9 and 5.3
mg/100 g in sun-dried, solar-dried and 60°C oven-dried, respectively. Tomatoes dried in the oven had a significantly lower amount of ascorbic acid when compared to sun- and solar-dried tomatoes. There was a considerable increase in the carotenoids and lycopene contents of the dried samples. Carotenoids were best retained in samples dried at 60°C, and lycopene content was higher in tomatoes dried in the solar dryer. Tomatoes dried in the oven at 60°C had the least aerobe and fungal counts, which were higher in sun-dried samples.
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In recent years, research efforts in the developing countries have focused on the im... more In recent years, research efforts in the developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. Plantains are invaluable source of carbohydrate, comparable in nutritive value to yam or potato and are useful as a variant on the usual staple foods. It is consumed mainly in Nigeria as snacks and it is gradually finding applications in weaning food formulation and composite flour preparations. This study therefore aimed at evaluating the effect of soy flour fortification on chemical, physicochemical properties and consumer acceptability of plantain flour for probable industrial uses. The plantain- soy mixes were prepared from green matured plantain and defatted soybean. Substituted plantain flour with soy flour at varying proportions (100:0; 90:10; 80:20; 70:30; 60:40) was evaluated for proximate composition and physico-chemical properties. Reconstituted thick paste “amala” prepared from all the flour samples were evaluated for consumer acceptability. The proximate composition of the flour samples showed an increase of about 23 to 85 % in protein content, 148 to 840% in fat content, 3 to 7% in ash contents while the carbohydrate decreased from 3 to 12% depending on the level of substitution. The bulk density (BD), swelling power (SP) and solubility (Sol) of the flour samples decreased while the water absorption capacity (WAC) increased on soy substitution. The pasting viscosity analysis showed that soy flour addition decreased the peak viscosity of the flour. The sensory evaluation of the reconstituted plantain thick paste
indicated a sharp difference at 5% probability level in all quality attributes between 0 to 10% and 20 to 40% substitution, while that of 10% soy flour reconstituted thick paste “amala” was more preferred.
Key words: Plantain flour, soy flour, plantain-soy mixes, reconstituted thick paste, plantain.
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Agricultura Tropica et Subtropica, Jan 1, 2009
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Journal of Plant Protection …, Jan 1, 2010
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Journal of Food Science …, Jan 1, 2011
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Papers by Grace O Babarinde
ascorbic acid and total microbial and fungi count. The results of the total solids and ash content showed that sun-dried tomatoes had the lowest total solids (89.6%) and mineral retention was highest in the solar-dried samples (2.6%). The contents of ascorbic acid were significantly ( P<0.05) reduced after drying from 27.3 mg/100 g in the control sample to 11.4, 7.9 and 5.3
mg/100 g in sun-dried, solar-dried and 60°C oven-dried, respectively. Tomatoes dried in the oven had a significantly lower amount of ascorbic acid when compared to sun- and solar-dried tomatoes. There was a considerable increase in the carotenoids and lycopene contents of the dried samples. Carotenoids were best retained in samples dried at 60°C, and lycopene content was higher in tomatoes dried in the solar dryer. Tomatoes dried in the oven at 60°C had the least aerobe and fungal counts, which were higher in sun-dried samples.
indicated a sharp difference at 5% probability level in all quality attributes between 0 to 10% and 20 to 40% substitution, while that of 10% soy flour reconstituted thick paste “amala” was more preferred.
Key words: Plantain flour, soy flour, plantain-soy mixes, reconstituted thick paste, plantain.
ascorbic acid and total microbial and fungi count. The results of the total solids and ash content showed that sun-dried tomatoes had the lowest total solids (89.6%) and mineral retention was highest in the solar-dried samples (2.6%). The contents of ascorbic acid were significantly ( P<0.05) reduced after drying from 27.3 mg/100 g in the control sample to 11.4, 7.9 and 5.3
mg/100 g in sun-dried, solar-dried and 60°C oven-dried, respectively. Tomatoes dried in the oven had a significantly lower amount of ascorbic acid when compared to sun- and solar-dried tomatoes. There was a considerable increase in the carotenoids and lycopene contents of the dried samples. Carotenoids were best retained in samples dried at 60°C, and lycopene content was higher in tomatoes dried in the solar dryer. Tomatoes dried in the oven at 60°C had the least aerobe and fungal counts, which were higher in sun-dried samples.
indicated a sharp difference at 5% probability level in all quality attributes between 0 to 10% and 20 to 40% substitution, while that of 10% soy flour reconstituted thick paste “amala” was more preferred.
Key words: Plantain flour, soy flour, plantain-soy mixes, reconstituted thick paste, plantain.