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Solomon Achimugu
Prince Abubakar Audu University, Anyigba, Kogi State, Nigeria
Agriculture, Biological Sciences & Forestry

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Evaluation of The Nutritional Quality of Kuli-kuli (Peanut cake) Produced from Melon seeds and Groundnut. Solomon Achimugu; Judith Okolo
Indonesian Food Science & Technology Journal Vol. 4 No. 1 (2020): Vol 4 No 1, December 2020
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

In the bid to enhance human health and secure food safety as well as public health enlightenment to food, there is the need to evaluate the Nutritional quality of Kuli-kuli from melon seeds. Kuli-kuli which is majorly produced from groundnut is one of the major snacks consumed by most Nigerians especially in the North.The use of melon seeds in the production of Kuli-kuli is not known. Therefore, this research work was carriedout to produce and evaluate the nutrient of Kuli-kuli produced from Melon seeds. Sensory evaluation showed that the Kuli-kuli produced from melon seeds varied in appearance, aroma, texture, taste, and acceptability.
Comparative Analysis of Custard Produced from Selected Cereals (Guinea Corn, Maize, Rice and Millet) Solomon Achimugu; Judith C. Okolo; Patricia E. Adaji
Indonesian Food Science & Technology Journal Vol. 4 No. 2 (2021): Vol 4 No 2, July 2021
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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This study looked at the proximate and organolleptic qualities of custard powder produced from four different cereals (guinea corn, maize, rice and millet). Proximate result ranged between 9.95-14.05%, 1.20-2.78%, 1.10-2.31%, 4.75-5.50%, 7.96-12.88% and 66.49-70.58% for moisture, ash, crude fiber, fat, protein and carbohydrate content respectively. There was significant difference in all the parameters evaluated. Product from guinea corn and Millet compared favourably with the product produced from the conventional cereal (maize). Also, sensory result revealed the preference of consumers for guinea corn and Millet based custard to the conventional primary raw material. The study established the superiority of custard from guinea corn and millet to that produced from maize. Keywords Custard, Maize, Guinea corn, Rice, Millet
Proximate and Mineral Evaluation of Dried Composites of selected Leafy Vegetables Solomon Achimugu; Judith C. Okolo; Grace Obaje
Indonesian Food Science & Technology Journal Vol. 4 No. 2 (2021): Vol 4 No 2, July 2021
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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This study aimed at determining the chemical qualities of six selected green leafy vegetables (pumpkin, moringa, chaya, A. spinach, scent leaf and cocoyam). Proximate result showed that the composite sample was significantly higher in all parameters except for carbohydrate where it was significantly least. Mineral analysis result ranged between 8.24-1315.8; 243.7-536.3; 23.61-35.92; 1.21-29.91 for Ca, Mg, Fe and Zn respectively. The quantity recorded for the composite sample is adequate enough to furnish for the daily requirement.
Co-Authors Grace Obaje Judith C. Okolo Judith Okolo Patricia E. Adaji