African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Development and quality evaluation of defatted groundnut and melon kernel flour based ethnic product “Robo”

Jimoh Kazeem Osuolale*
  • Jimoh Kazeem Osuolale*
  • Department of Food Science and Technology, The Polytechnic, Ibadan, Oyo State, Nigeria.
  • Google Scholar
Adedokun Simeon Olayiwoola
  • Adedokun Simeon Olayiwoola
  • Department of Food Science and Technology, The Polytechnic, Ibadan, Oyo State, Nigeria.
  • Google Scholar


  •  Received: 14 April 2014
  •  Accepted: 17 June 2014
  •  Published: 30 June 2014

References

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Abdel Rahman SME, Ali OA, Azza AA, Ferial MA (2011). Chemical composition and functional properties of flour and protein isolate extracted from Bambara Groundnut (Vigna subterranean). Afr. J. Food Sci. 5 (2):82-90. 

Academic Journals

 
Abiodun OA, Adeleke RO (2010) Comparative studies on Nutritional Composition of four Melon seeds varieties. Pak. J. Nutr. 9 (9):905-908
Crossref
 
Adebowale KO, Lawal OS (2004). Comparative study of the functional study of bambara groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuma pruriens) flours. Food Res. Int. 37:355-365.
Crossref
 
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Aletor O, Ojelabi A (2007). Comparative evaluation of the nutritive and functional attributes of some traditional Nigerian snacks and oil seed cakes. Pak. J. Nutr. 6(1):99-103.
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Ayinde FA, Bolaji OT, Abdus –Salaam RB, Osidipe O (2012). Functional properties and quality evaluation of "Kokoro" blended with beriseed cake sesame indicum. Afr. J. Food Sci. 6(5):117-123.
Crossref
 

Bankole SA, Osho A, Joda AO, Enikuomehin OA (2005). Effect of drying method on the quality and storability of 'Egusi' Melon seeds (Colocynthsis cirtrullus L). Afr. J. Biotechnol. 4(8):799-803.

Academic Journals

 
Beuchat LR, Cherry JP, Quinn MR (1975). Physicochemical properties of Peanut flour as affected by proteolysis. J. Agric. Food Chem. 23:616-620.
Crossref
 
Coffman C, Garcia VV (1977). Functional properties of amino acid content of protein isolate from mugbean flour. J. Food Technol. 12:473-478.
Crossref
 
Ejoh S.I, Ketiku O.A (2013) Vitamin E. Content of traditionally processed products of two commonly consumed oil seeds. Groundnut (Arachis hypogea) and Melon seed (Citullus vulgaris) in Nigeria. J Nutri. food Sci. 3:187.
 
Fekria AM, Isam AMA, Suha OA, Elfadil EB (2012) Nutritional and functional characterization of defatted seed cake flour of two Sudanese groundnut (Arachus hypogea) cultivars. Int. Food Res. J. 19 (2): 629-637.
 
Girgis P, Said F (1968) Lesser Known Nigerian Edible Oils and Fats. I. Characteristics of Melon seed Oil. J. Sci. Food Agric. 19:615-616.
Crossref
 
Jimoh KO, Olatidoye OP (2009). Evaluation of physiochemical and rheological characteristics of soybeans fortified yam flour. J. Appl. Biosci. 13:703-706.
 
Kolapo AL, Oladimeji GR, Ifejika AI, Osakine EO, Eyitayo IR, Oyelakin OA (2012). Aflatoxin, Nutritive Value and Microbiological status of stored cakes of some selected Nigerian oil seeds. Glob. J. Sci. Frontier Res. Agric Biol. 12:5.
 
Kolapo AL, Sanni MO (2005). Processed and characteristics of Soy beans – fortified Tapioca. J. Women Technical Educ. 4:36-44.
 
Lattimer JM, Haub MD (2010). Effects of dietary fibre and its components on metabolic Health. Nutrient 2:1266-1289.
Crossref
 
Lawal OS, Adebowale KO (2004).Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of mucuna bean (mucuna pruiens) protein concentrate. Nahrung/Food 48(2):129-136.
 

Oladimeji GR, Kolapo AL (2008). Evaluation of proximate changes and microbiology of store defatted residues of some selected Nigerian Oil seeds. Afr. J. Agric. Res. 3:126-129. 

Academic Journals

 
Oluba OM, Adeyemi O, Ojieh GC, Isiosio IO (2008). Fatty Acid Composition of Citrullus Lanatus (Egusi Melon) Oil and Its Effect on Serum Lipids and Some Serum Enzymes. Internet J. Cardiovasc. Res. 5:2
 
Omafuvbe BO, Falade OS, Osuntogun BA, Adewusi SRA (2004). Chemical and Biochemical changes in African locust Bean (Parkia biglobosa) and Melon (Citrullus vilgaris) seeds during fermentation to condiments. Pak. J. Nutr. 3(3):140-145.
Crossref
 
Oyolu O (1977). A qualitative and quantitative study of seed types in "Egusi" (Colocynthis citrullus L). Trop. Sci. 19:51-61.
 
Sanni MO, Sabamima AO (1994). Processing and characteristics of soybean-fortified garri. World J. Microbiol. Biotechnol. 3(10):68-270.
 
Scott P.M, Kennedy B.P.C (1993). Survey of ground black, white and mcapsicum peppers for aflatoxin. J. Assoc. Agric. Chem. 56:1452-1457.
 
Singh B, Singh U (1991). Peanut as a source of Protein for human foods. Plant Foods Hum. Nutr. 41:165-177.
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Sosulki FW (1962). The centrifuge method for determining flour absorption in hard red-spring wheat. Cereal Chem. 39:344-350).
 
Wang JC, Kinsella JE (1976). Functional properties of alfalfa leaf protein: Foaming. J. Food Sci. 41:498-501.
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Wokoma EC, Aziagba GC (2001). Sensory Evaluation of Dawa Dawa Produced by the Traditional Fermentation of African Yam Bean (Sphenostylis Stenocarpa Harms) seeds. JASEM 5: 85-91.