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Articles by G.O. Babarinde
Total Records ( 2 ) for G.O. Babarinde
  G.O. Ogunlakin , M.O. Oke , G.O. Babarinde and D.G. Olatunbosun
  Three drying methods (sun-, cabinet and oven-drying) were investigated on some quality attributes of flour produced from cocoyam, Colocasia esculenta Schott (taro). The proximate and physico-chemical compositions were determined to investigate the nutritional value and the characteristic properties of the cocoyam flour. It was observed that all parameters examined were affected by the drying methods as they varied in composition with the three differently processed flour samples (sun-, cabinet and oven-dried) except for carbohydrate that had no significant difference with the drying methods. The pasting property showed that all the three flour samples (sun, cabinet and oven dried methods) had no significant difference (p≤0.05) in their pasting temperature while that of sun-dried cocoyam flour (sample A) had the least breakdown thereby retaining a good starch structure. The results of the experiment showed that the oven-dried cocoyam flour retained the highest values in protein (5.17%), ash (2.87%), crude fiber (2.97%) and carbohydrate (79.00%) than the sun and cabinet dried samples. The physico-chemical and pasting properties of sun dried sample is more acceptable as it has greater values in all its physico-chemical parameters tested for except for foam stability and least gelation concentration which have lower values than that of other samples (cabinet and oven dried), also sun dried flour had the least breakdown thereby retaining the best starch structure.
  G.O. Babarinde , G.O. Adegoke and R. Akinoso
  Postharvest treatment of tomato (Lycopersicon esculentum Mill) fruits with synthetic fungicide is receiving major criticism due to its health risk and negative ecological inputs. This work was designed to evaluate the effect of Aframomum danielli aqueous extract on some chemical and antioxidant components of tomato fruits. Two hundred grams of fresh tomato fruits were dipped differently in 1, 2, 3, 4 and 5% (w/v) A. danielli extract for 30 min. Each treatment was packed in 30 μm thickness low-density polyethylene bags. Another batch of 200 g of tomato fruits were treated with sodium bicarbonate and untreated 200 g tomato fruits served as control. The fruits were evaluated at interval of 5 days for changes in pH, brix, reducing sugars, lycopene, ascorbic acid and phenolic contents. A significant higher pH (4.1-4.6) than untreated samples (3.71) was obtained. Treated tomato samples showed significantly (p<0.05) higher value (1.17-2.83 °brix) of TSS as compared with control samples (1.00-2.30°brix). Lycopene contents reduced significantly with lower values obtained from sodium bicarbonate-treated and untreated samples. Ascorbic acid differed significantly (p<0.05) in all treatments over the storage period in both storage conditions. Samples treated with 5% A. danielli had significantly higher values (10.40-20.17 mg 100 g-1) than their control counter parts (9.96-18.17 mg 100 g-1). The results indicate that postharvest treatment with A. danielli extract extended the shelf life of tomato and retained significant amount of TSS, lycopene, ascorbic acid of tomato fruits, when compared with untreated samples.
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