Browsing by Author "Asoiro, Felix"

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Drying kinetics, Energy requirement, Bioactive composition, and Mathematical Modeling of Allium Cepa Slices
(2022-09-24) Asoiro, Felix; Simeon, Meshack Imologie; Azuka, Chinenye E.; Harami, Solomon
Effect of floral locations on physicochemical and thermal honey bee properties.
(AgricEngInt: CIGR Journal, 2022-03-30) Asoiro, Felix; Simeon, Meshack Imologie; Azuka, CE
The effects of floral location on the physicochemical and thermal parameters of honey bee samples from Enugu North senatorial zone were evaluated. For physicochemical properties, a 14×5×10 completely randomized design (CRD) with a total of 700 observations (14 physicochemical properties as responses × 5 levels of floral location as treatment × 10 replications) was conducted. For thermal properties, a 3×5×10 CRD with a total of 150 observations (3 thermal properties as responses × 5 levels of floral location as treatment × 10 replications) was also conducted. Floral location had significant effects (P≤0.05) on viscosity, electrical conductivity, sugar content, free acidity, ash content, moisture content, density, pH, colour, thermal heat conductivity and thermal heat diffusivity except, fructose/glucose (F/G) ratio and specific heat capacity. Viscosity of honey decreased as temperature increased with samples from Igbo-Eze South more viscose than those from other floral locations. Fructose had the highest mean value (35.26 g/100g), followed by glucose (31.92 g/100g) and sucrose (1.47 g/100g). All samples were generally acidic and of very high quality standard as Udenu, Igbo-Eze South and Nsukka honeys were adjudged extra white in colour, while Igbo-Eze North and Igbo-Etiti were white honey. Values for thermal heat conductivity and thermal heat diffusivity were 0.44 W m-1oC-1 and 3.51 m2s-1; 0.43 W m-1oC-1 and 3.84 m2s-1; 0.44 W m-1C-1 and 2.43 m2s-1; 0.44 W m-1oC-1 and 2.84 m2s-1; and 0.45 W m-1oC-1 and 2.69 m2s-1 for Igbo- Eze North, Udenu, Igbo-Eze South, Igbo-Etiti and Nsukka respectively. Honey is a promising food rich in essential minerals. Knowledge of its physicochemical and thermal properties is inevitable to facilitate its postharvest processing.
Effects of blending on the phytochemical, functional and proximate properties of Mucuna solannie-based composite flour
(2022-09-30) Asoiro, Felix; Simeon, Meshack Imologie; Azuka, CE; Orji, Precious Chimaraoge
Brachystegia eurycoma (BE), Afzelia Africana (AA) and Mucuna solannie (MS) flours were blended (%, w/w) at varying proportions: 50:50, 60:40, 70:30, 80:20 and 100:0, with 100% of flours as the control; then analyzed based on the phyto-chemical, functional and proximate compositions. Tanin, saponin, alkaloid and flavonoid values were 4.19, 1.47, 1.49 and 1.15 mg 100 g-1 dm; 3.44, 0.45, 1.34 and 1.13 mg 100 g-1 dm; and 4.1, 0.61, 1.36 and 1.18 mg 100 g-1 dm in MS, AA and BE flours respectively. Increased AA and BE proportions in MS flour increased the swelling index (1.49% -1.76%) whereas AA and BE inclusions (%) resulted in significant (P≤0.05) increase in the moisture content of the composite flours (8.3% - 14%). Increase in % AA flour inclusion resulted in significant improvement in carbohydrate content while % BE flour inclusion recorded a decrease. As % BE flour inclusion increased from 20% to 40%, % protein content in the blends significantly improved (15.65% - 16.25%) while % AA inclusion, increased protein content by 30%. The study could help to optimize the products made from MS, AA and BE flour blends, in terms of their properties than products made solely from single flour.
Evaluation of the physicochemical and thermal properties of honey samples from different floral locations in Enugu North senatorial zone, Nigeria.
(The proceedings 12th CIGR Section, 2018-10-25) Asoiro, Felix; Simeon, Meshack Imologie; Ugochukwu Christian Abada; Chukwuemeka Jude Ohagwu
This study was carried out to investigate the physicochemical and thermal properties of natural honey collected from different floral locations in Enugu North senatorial zone. The physicochemical and thermal parameters like moisture content, pH, sucrose, glucose, fructose, acidity, density, thermal conductivity, thermal heat diffusivity, specific heat capacity, viscosity, ash content, colour, and electrical conductivity were analyzed. The results obtained show that the pH values of the samples ranged from 4.7 to 5.7. The maximum and minimum moisture content were 22.5 and 16.59% (wb), respectively, with the sample from Igbo-Etiti having the lowest moisture content. The density value ranged from 820-1250 kg m-3, with honey samples from Igboeze-South recording the highest density. It was also observed that the sucrose content of the samples ranged from 1.037- 1.78g/100g, which is considered good and within the internationally acceptable value for honey. Electrical conductivity values for Igboeze-North, Udenu, Igboeze-South, Igbo-Etiti and Nsukka were 16.5, 6.0, 25.4, 3.5 and 11.4μS/cm, respectively, Fructose values were 34.339, 33.484, 34.515, 39.434 and 33.136 g/100g respectively and glucose contents were 31.361, 30.856, 31.639, 35.224 and 30.621 g/100g respectively It was also observed that honey from Igbo-Etiti is more viscous than all the samples. The honey samples from the different floral locations in Enugu North Senatorial zone were acidic. The colour of the sample is classified as Amber for samples from Igboeze-North, Igboeze-South, and Igbo-Etiti, while that of Udenu is Light Amber and that of Nsukka is Extra White. The thermal properties fell within the internationally acceptable range of values. Thermal heat conductivity ranged from 0.4358-0.4490 Wm-1K-1, specific heat capacity was from 1.3024-1.6355 kJkg-1K-1, and thermal heat diffusivity ranged from 2.4252× 10 -3.8313× 10 m2s-1. Honey is a promising source of food, raw material, and essential minerals. Knowledge of its physicochemical and thermal properties is essential to facilitate its postharvest processing.