Book of Proceedings: 10th Regional Food Science and Technology Summit Lagos Chapter 2024 

NAMES OF AUTHORS TO BE INSCRIBED ON ECOPY OF CERTIFICATES
1. Tolulope I. OJO
2. Dr. Ademola S. BANJOKO
3. Dr. Titilope A. ABEGUNDE (2 certificates)
4. Boluwaji M. ADENIYI
5. Omolola M. OMOSEBI
6. Dr. Joseph O. ODEWADE
7. Bolanle B. SARUMI
8. Olubunmi O. ADETOBOYE
9. Christopher C. OFUANI
10. Comfort O. ARANNILEWA
11. Dr. Olusola H. ADEKANMBI
12. Dr. Ifiangbe A. IMADE
13. Femi F. AKINWANDE
14. Dr. John P. ALIMI
15. Folashade O. AYODELE
16. Hannah O. ADEMUYIWA
17. Olufunmilayo A. AJAYI

RE ABST 001
DETERMINATION OF AFLATOXIN IN TEA USING HIGH PERFORMANCE LIQUID
CHROMATOGRAPHY METHOD
Arannilewa C. O.1, Emordi, H. I.1, Oluwabamiwo, F. B.2 Ikhenebome, R. D.1, Akoma, L.1, Akinyemi, T. F.1
Adewumi, R. A.1 and Kunle, O. O.1
Standards Organization of Nigeria, Laboratory Services, Lagos1.Bloom Public Health,Abuja2
*Authors for correspondence, Tel:(+234)7069499606; Email:[email protected], Tel:(+234)8053223728
SUMMARY
Tea (Camellia sinensis) and herbal teas (consisting of fruits and herbs) are widely consumed in
Nigeria because of their flavour and health benefits (Natarajan et al.2019). However, many of these
products have been found contaminated with toxigenic mould which poses a serious health hazard. The
results of survey of aflatoxin in tea and herbal tea products using high performance liquid chromatography
(HPLC) method (Pakshir et al,2020) showed that 55% (consisting of black tea, green tea and herbal tea)
were free of aflatoxin, 30% (black tea and herbal tea) had occurrence of AFB1 and AFB2 at non detectable
concentration, 5% (black tea) had AFG1(0.544ng/g concentration) and 10% (herbal tea) had AFB1 at non
detectable level. Thus, this have shown that 95%(19 samples) of tea tested contained aflatoxin in nondetectable concentrations while 5%(1 sample) contained AFG1(0.544ng/g) which is within acceptable limit
of 10ppb (Total aflatoxin) and 5ppb (AFB1). Thus, the specific tea and herbal tea brands (20 nos) sold in
Nigerian markets do not pose any health risk to consumers.
Keywords: Tea, Camellia sinensis, Molds, Toxigenic, Aflatoxin

REABST 002
Pollen Characterization, Physicochemical, and Microbial Analysis of Four Nigeria Honey Samples
Adekanmbi, O. H.1,2; Arannilewa, C. O.3; Walter, O. J.2
1Department of Botany, Faculty of Science, University of Lagos, Akoka, Lagos, Nigeria.
2TETFUND Center of Excellence in Biodiversity Conservation and Ecosystem Management.
3Food Technology Laboratory, Standards Organization of Nigeria, Lagos, Nigeria.
Author Email: [email protected]
SUMMARY
Nigeria’s honey production is insufficient, leading to sale of adulterated honey raising concerns about food
safety, consumer trust, and beekeeping sustainability. Four different types of honey sourced from Edo State,
and Abuja in Nigeria were subjected to pollen, physicochemical, and microbial analyses. The pH of the
samples ranged from 4.11 to 4.92, moisture content varied from 13.14% to 17.33%, ash content 0.05–0.23%,
specific gravity 1.3976–1.4187, total sugars 69–90, Aerobic plate count was 210–600 cfu/g, and yeast and
mould 130–190 cfu/g. A total of 11,502 pollen grains from 28 genera and 21 families were recorded in H6,
12,943 pollen grains from 41 genera and 25 families were recorded for H13, and H14 and H17 recorded
10,288 and 6,361 pollen grains, respectively, comprising 37 and 38 genera from 24 families, respectively.
Dominant pollen grains include Parinari sp., Terminalia macroptera, Senna siamea, Poaceae, Elaeis guineensis,
Berlinia grandifolia, Melastoma sp., Khaya senegalensis, and Hura crepitans. The microbial counts on the plates were lower than permissible limits. This study provides information on honey’s botanical origins, contamination
types and is to assist regulatory agencies in implementing consumer protection measures.
Keywords: Honey; Pollen; Physiochemical; Microbial; Edo; Abuja

REABST 003
MINERAL AND ANTINUTRIENT COMPONENT OF CASSAVA-SOYBEAN FLOUR
Abegunde, T.A; Bolaji O.T; Ogunsola O.A; Olaleye-Haroun, S.O and Ayodele O.O
Lagos State University of Science and Technology, Ikorodu, Lagos State.
*Correspondence Email: [email protected]
ABSTRACT
This study was conducted to evaluate the mineral and anti-nutrient component of cassava-soybean flour. The
proportion of cassava-soybean flour was varied to obtain six (6) samples which include 100:0, 90:10, 80:20,
70:30, 60:40 and 50:50 respectively. The mineral component of the flour was determined using standard
methods. The result of the mineral component showed that the calcium, potassium, zinc, phosphorus and iron
ranged from 47.50 – 97.50 mg/100g, 12.50 – 52.50 mg/100g, 0.10 – 0.28 mg/100g, 32.50 – 82.50 mg/100g and
3.35 – 6.40 mg/100g respectively. In conclusion, the anti-nutrients properties observed in this study were found
to be below safe limit for human consumption.
Keywords: Cassava, Soyabean, Mineral, Antinutrient, Flour

REABST 004
SENSORY PROPERTIES AND CRUMB CELL STRUCTURE OF COMPOSITE BREAD
PRODUCED WITH BLENDS OF FLOUR FROM WHEAT AND COWPEA FLOUR (Vigna
unguiculata)
Alimi, J.P.1*, Shittu, T.A., Alimi, J.O.1, Olagbaju, A.R.1, Akanni A.A., Yepshak, N. B.2, Jimoh, M. O.1
1Department of Durable Crops Research, Nigerian Stored Products Research Institute, Ilorin, P. M.B. 1489,
Ilorin, Kwara State
2Department of Home and Rural Economics, State College of Agriculture Garkawa, P.M.B. 001, Plateau
State, Nigeria
Corresponding author: [email protected];
Abstract
The knowledge of the crumb cell structure and properties of bread is critical in optimizing its quality. This study
was conducted to determine the effect of cowpea flour (CF) inclusion on the crumb structure and sensory
properties of composite wheat-cowpea (CWC) bread. Cowpea flour was blended with wheat flour (WF) at 5,
10, 15 and 20% substitution levels. The CWC flour samples were dry mixed with the ingredients (granulated
sugar, baking yeast salt and baking fat), water was added to form dough. The CWC dough was proofed and cut
into 300 g and baked with an electric oven at 220°C for 30 min. The bread samples were analyzed for sensory
and crumb cell structure. The range for sensory mean scores for appearance (5.87-8.40), crust color (5.83-7.67),
taste (5.77-8.67), aroma (5.67-8.07), texture (5.63-7.67) and overall acceptability (5.93-8.30). Total number of
cells (TNC) and number of small cells (NSC) per cm2 ranged from 36.24 to 52.54 and 23.26 to 33.67.
Substitution of wheat flour with cowpea flour up to 15 % gave acceptable bread in terms of taste, colour,
fluffiness, overall acceptability and crumb cell structure but the most preferred bread sample is that baked at 5
% wheat flour substitution.
Keywords: Crumb cells, crumb softness, microstructure, consumer acceptability, overall acceptability

REABST 005
EFFECT OF COWPEA FLOUR INCLUSION ON THE PROXIMATE COMPOSITION AND
RHEOLOGICAL PROPERTIES OF COMPOSITE WHEAT-COWPEA FLOUR
Alimi, J.P.1*, Shittu, T.A., Alimi, J.O.1, Olagbaju, A.R.. 1, Akanni A.A., Yepshak, N.B.2
1Department of Durable Crops Research, Nigerian Stored Products Research Institute, Ilorin, P. M.B. 1489,
Ilorin, Kwara State
3Department of Home and Rural Economics, State College of Agriculture Garkawa, P.M.B. 001, Plateau
State, Nigeria
Corresponding author: [email protected]; +2348030460903
Abstract
Rheological properties determine the handling of dough for baking. This study was conducted to determine
proximate composition and rheological properties of composite wheat-cowpea (CWC) flour. Cowpea flour was
blended with wheat flour (WF) at 5, 10, 15 and 20% substitution levels. The CWC flour samples were analyzed
for proximate composition and rheological properties. Proximate and rheological data obtained were subjected
analysis of variance while significant means were separated by Duncan Multiple Range Tests. The water
absorption, dough development time, dough stability, mixing tolerance index (MTI), Degree of softening, Pmax,
L-value, gluten factor, total amount of energy (W), dough strength and elasticity ratio (P/L) ranged from 57.70
to 58.80, 2.00 to 6.00 mins, 12.0 to 13.5, 30.0 to 60 BU and 50.0 to 75.0 BU, 89.0 to 110 mmHg, 57.0 to 75.0
mm, 16.80 to 19.30, 207 kJ to 320 kJ, 31.7 to 48.9 and 1.37 to 1.55, respectively. The moisture, ash and protein
contents ranged from 12.4 to 13.4%, 0.74 to 0.78 and 11.0 to 12.7%, respectively. Considering the gluten
content, workdone, extensibility and dough strength of the dough, wheat flour substituted at 15 and 20% levels
would be suitable for baking purpose, especially bread production.
Keywords: Rheological properties, proximate composition, Gluten content, viscoelastic properties, dough stability

REABST 006
PHYSICAL AND MICROBIOLOGICAL QUALITIES OF COMPOSITE BREAD PRODUCED
WITH BLENDS OF FLOUR FROM WHEAT AND COWPEA FLOUR (Vigna Unguiculata)
Alimi, J.P.1*, Shittu, T.A., Alimi, J.O.1, Olagbaju, A.R.1, Akanni A.A., Yepshak, N.B.2, Jimoh, M. O.1
1Department of Durable Crops Research, Nigerian Stored Products Research Institute, Ilorin, P. M.B. 1489,
Ilorin, Kwara State
2Department of Home and Rural Economics, State College of Agriculture Garkawa, P.M.B. 001, Plateau
State, Nigeria
Corresponding author: [email protected]; +2348030460903
Abstract
Physical properties of food have been identified as a key factor that enhances the acceptability while microbial
properties of food are critical as it relates with public health. This study was conducted to assess physical and
microbiological qualities of composite wheat-cowpea (CWC) bread. Cowpea flour was blended with wheat
flour at 5, 10, 15 and 20% substitution levels. Flour blends were dry mixed with the ingredients, water was
added to form dough; CWC dough was cut into uniform sizes (300 g), proofed and baked with electric oven
(Macadams, UK, model: Convecta B) at 220°C for 30 min. Physical and microbiological analyses were carried
out on freshly baked bread samples after cooling. Oven spring, loaf volume, loaf weight, specific loaf volume,
softness index, crumb moisture, density, solid density and porosity ranged from -0.25-2.12 cm, 750-1000 cm3,
247-260.50g, 3.03-4.12 cm3/g, 16.40-34.80 mm, 26.70-30.90%, 0.28-0.33 g/cm3, 0.83-1.47 g/cm3 and 0.66-0.78, respectively. The viable fungal counts of composite bread were within the permissible limits up to the third day (72 hours) of storage. Substitution of wheat flour with cowpea flour up to 15 % gave acceptable bread in terms of physical (Loaf volume, weight, softness, porosity and crumb moisture) and microbiological qualities.
Keywords: Crumb softness, crumb porosity, solid density, fungal count, oven spring

REABST 007
EFFECT OF COWPEA FLOUR INCLUSION ON THE FUNCTIONAL AND PASTING
PROPERTIES OF COMPOSITE WHEAT-COWPEA FLOUR
Alimi, J.P.1*, Shittu, T.A., Alimi, J.O.1, Olagbaju, A.R..
1, Akanni A.A., Yepshak, N.B.2, Ihum, T. A.1
1Department of Durable Crops Research, Nigerian Stored Products Research Institute, Ilorin, P. M.B. 1489,
Ilorin, Kwara State
3Department of Home and Rural Economics, State College of Agriculture Garkawa, P.M.B. 001, Plateau State,
Nigeria
Corresponding author: [email protected]; +2348030460903
Abstract
The two major properties of influence with regards to baked products such as bread are gelatinization and
pasting and as such impact positively on the quality and aesthetic considerations owing to the fact that the
texture and digestibility as well as the end use of starchy foods are affected. The research was conducted to
determine the effect of cowpea flour inclusion on the functional and pasting characteristics of composite wheat-cowpea (CWC) flour. Cowpea flour was blended with wheat flour (WF) at 5, 10, 15 and 20% substitution levels.
The CWC flour samples prepared were analyzed for functional and pasting properties. The functional and
pasting characteristic data obtained were subjected analysis of variance while significant means were separated
applying Duncan Multiple Range Tests (DMRTs). The range of value for gelation capacity, swelling power,
water absorption index and water soluble index are 5.45-6.70, 10.43-11.57 %, 193.60-264.40 and 5.80-9.80,
respectively. The peak, trough, breakdown, final, setback viscosities, peak time and pasting temperature ranges
are 203.84-221.63 RVU, 105.46-142.75 RVU, 78.88-99.63 RVU, 221.58-282.55 RVU, 116.13-139.79 RVU,
5.37-6.10 min and 70.10-79.95 ºC, respectively. Considering pasting characteristics of the CWC flour, WF
substituted at % and 10% levels with cowpea flour could find application in bread baking.
Keywords: Pasting properties, functional properties, gluten content, rheology, pasting temperature

REABST 008
THE EFFICACY OF LACTIC ACID BACTERIA AGAINST FOOD-BORNE PATHOGENS
FROM SELECTED FRUITS IN IBADAN, NIGERIA
Alimi, J.O. 1*, Ogunbanwo, S. T.2, Alimi, J.P.3, Akanni A.A.3, Yepshak, N.B.4, Ihum, T. A.3
1Department of Perishable Crops Research, Nigerian Stored Products Research Institute, Ilorin, P. M.B.
1489, Ilorin, Kwara State
2Department of Microbiology, University of Ibadan, P.M.B. 1, Oyo State, Nigeria
3Department of Durable Crops Research, Nigerian Stored Products Research Institute, Ilorin, P. M.B. 1489,
Ilorin, Kwara State
4Department of Home and Rural Economics, State College of Agriculture Garkawa, P.M.B. 001, Plateau
State, Nigeria
Corresponding author: [email protected]; +2348034809835
ABSTRACT
The efficacy of Lactic acid bacteria on food-borne pathogens isolated from some fruits were determined.
Lactobacillus species isolated from healthy fruits include L. casei, L. brevis, L. desidosus, L. jenseni, Lactiplantibacillus
plantarum and Fructilactobacillus spp. while Aeromonas hydrophylia, Enterobacter aerogene, Escherichia coli, Salmonella typhii, Shigella dysentriae, Pseudomonas fluorescens, Bacillus megaterium, Candida valida, Saccharomyces cerevisiae, Rhizopus stolonifer were isolated from spoilt fruits. Lactiplantibacillus plantarum had the highest amount of Lactic acid (5.6 g/l) while L. casei had the lowest yield (3.6 g/l) at 48 hours. L. casei had the highest amount of hydrogen peroxide (0.00036 g/l) while Lactiplantibacillus plantarum. and Fructilactobacillus spp. had the lowest yield (0.00021 g/l) at 48 hours.
The highest amount of diacetyl (3.01 g/l) was produced by L. jenseni while the lowest amount was observed in
L. brevis (0.43 g/l) at 48 hours. The maximum inhibitory activity was observed in L. brevis against B. megaterum
with a diameter of 18 mm zone of inhibition while the minimum activity by L. desidosus, L. jenseni,
Fructilactobacillus spp. was observed against B. subtilis and Lactiplantibacillus plantarum against K. pneumoniae with diameter 8 mm zone of inhibition. The antimicrobial compounds produced by the Lactic Acid Bacteria had
43% antimicrobial effects on the selected food-borne pathogens.
Keywords: Antimicrobial compounds, food- borne pathogens, inhibitory activity, fruits

REABST 009
ECONOMIC PERFORMANCE OF RABBITS FED ON GRADED LEVELS OF DRIED
OKRA LEAVES (DOL) (Abelmoschus esculentus)
*1Imade, A. A., 1Adetoboye, O. O., 1Ita, B., 1Asieba, N. L., 1Adekiya, P. O. , 1Chinedu, C. T.,
1Efuribe, N. E, and 1Abiodun, O. A.
1Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria
Corresponding Author: [email protected].
ABSTRACT
A ten week feeding trial was conducted to evaluate the effects of dried okra leaves (DOL) on economic
performance of growing rabbits. Forty-five unsexed Rabbits crosses (Chinchilla X New Zealand white) 5- 6
weeks old with average weight of 720g were used for this experiment. The rabbits were assigned into five
treatment groups (T1, T2, T3, T4, and T5) containing DOL at 0.00%, 2.50%, 5.00%, 7.50% and 10.00%
respectively. inclusion levels for dietary treatments (T1, T2, T3, T4 and T5) respectively. Each treatment
contains 9 rabbits of three replicates with each replicate consisting of 3 rabbits in a completely randomized
design. The rabbits were supplied with the diets and cleaning drinking water ad libitum. Cost of total feed
consumed was least in 0.00% (₦524.72k) while rabbits fed 5.00% dried okra leaves had the largest value of
(₦673.73k). This study recommended that up to 2.50% inclusion level of dried okra leaves could be tolerated
by the rabbits to obtain enhanced of live body weight, enhance feed intake and improve feed efficiency.
Inclusion of 2.50% DOL recorded superior feed cost per kg/gain than the other diets.
Key words: Economic performance, Dried okra leaves, Rabbits

REABST 010
THE EFFECT OF A SOYBEAN SUPPLEMENTED DIET ON CARBON-TETRACHLORIDE
INDUCED LIVER DAMAGE IN WISTAR RATS
*1Adetoboye O. O., 2Akinloye O. A., 1Imade A. A. 1Asieba, N. L. 1Oyayode, O. B., 1Sarumi, B. B.,
1Efuribe, N. E, 1Agbugba, R. U., 1Abiodun, O. A.
1 Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos.
2Department of Biochemistry, Federal University of Agriculture Abeokuta, Abeokuta.
Corresponding Author: [email protected]
ABSTRACT
Hepatic disease is fast becoming a global health concern with the increasing incidence of liver disorders. Soy
bean (Glycine max) is rich in bioactive compounds that attenuates the oxidative stress and inflammation
associated with liver diseases. This study was carried out to investigate the effect of a soybean supplemented
feed on carbon-tetrachloride induced liver damage in rats. Twenty rats were randomly assigned into 4
experimental groups (n =5). Group 1- distilled water (10 mL/kg); Group 2- CCl4 (2 mL/ kg); Group 3-
Soybean-based animal feed; Group 4- Soybean-based animal feed + CCl4. The rats were induced with liver
damage through a single dose intraperitoneal injection of CCl4, after which soybean supplemented feed was
administered daily for a week. The serum liver enzymes were measured using Randox assay kits and
histopathological analysis was conducted of the liver. Treatment with the soybean supplemented feed
significantly reduced (P < 0.05) serum levels of AST in rats induced with liver damage. The soybean diet also
lowered serum levels of ALP, ACP and γ-GT, but it was not significant. Soybean supplemented feed reduced
the histopathological lesions on the liver induced by CCl4. Thus, short-term administration of a soybean
supplemented diet has a hepatoprotective potential.
Keywords: Soybean; Diet; Liver; Rats; Carbon-tetrachloride

REABST 011
NUTRIENT DIGESTIBILITY OF GROWING RABBITS FED ON GRADED LEVELS
OF COTTONSEED CAKE
*1Imade, A. A., 1Sarumi, B. B., 1Ita, B., 1Chinedu, C. T., 1Asieba, N. L., 1Efuribe, N. E., 1Adekiya, P. O. and 1Abiodun, O. A.
1Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria
Corresponding Author: [email protected]
ABSTRACT
A ten week feeding trial was conducted to evaluate the effects of nutrient digestibility of growing rabbits fed
on graded levels of cotton seed cake (CSC). Thirty crossbred (Dutch X New Zealand) white rabbits of 5-6
weeks old were caged individually and assigned to five dietary treatments in groups of six rabbits each. The
average initial weight of all the rabbits was 550.33 g. In diet 1 (control), 2, 3, 4, and 5 cottonseed cake replaced
groundnut cake at 0, 25, 50, 75 and 100% levels respectively. The rabbits were supplied with diets (in mash
form) and cleaning drinking water ad libitum. The parameters considered were feed intake, weight gain, feed
conversion ratio and nutrient digestibility. The mean daily feed intake was 51.53 g, 50.38 g, 48.75 g, 58.12 g
and 53.10 g for diets 1,2, 3, 4 and 5 respectively. The corresponding average daily weight gain were 12.13 g,
10.83 g, 9.14 g, 10.79 g, and 11.16 g. Daily weight gain and feed conversion ratio were similar (p>0.05) in all
treatments. The digestibility of dry matter, ether extract (EE) and nitrogen-free extract were not significantly
(p>0.05) different among the treatments. However, the digestibility of crude fibre and crude protein were
significantly different (p<0.05).
Keywords: Cotton seed Cake and Rabbits

REABST 012
ANTIBACTERIAL PROPERTIES AND GC-MS ANALYSIS OF ROOT EXTRACT OF
AFRICAN STAR APPLE
(Chrysophyllum albidum, G. DON)
*1Odewade Joseph Oluwaseun, 2Musbau Sikiru and 3 Odewade Lydia Oluwatosin
1Department of Microbiology, Faculty of Life Science, Federal UniversityDutsin-Ma, Katsina,
Katsina State, Nigeria.
2Department of Microbiology, Faculty of Science, Yobe State University, Damaturu, Yobe State,
Nigeria.
3Department of Environmental Management, Faculty of Earth and Environmental Sciences,
Bayero University, Kano, Kano State, Nigeria.
*Corresponding Author: [email protected]
ABSTRACT
Bacterial resistance to commonly used antibiotics is currently increasing at an alarming rate, which has complicated the management of bacterial infections. Hence, this study was carried out to determine the antibacterial potentials and gc-ms analysis of Chrysophyllum albidum root extract against some enteric bacterial pathogens implicated in bacterial infections. The antibacterial potentials were assessed via sensitivity test, minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs). The gc-ms analysis was assessed by the standard technique. The sensitivity test revealed that the zones of inhibition exhibited by the C. albidum root extract at 10 mg/mL ranged between 12±0.00 and 24±1.63. The minimum inhibitory concentrations (MICs) ranged between 0.63 mg/mL and 10 mg/mL while the minimum bactericidal concentrations (MBCs) ranged between 1.25 mg/mL and 10 mg/mL.. The main bioactive constituents detected via gc-ms was 9-Octadecenoic aid, methyl ester, (E)- (32.27%). The presence of these bioactive constituents detected in the plant extract were responsible for its antibacterial activity. Hence, this plant extract could be used for the treatment of bacterial infections caused by these pathogens.
Keywords: Bacterial resistance, Chrysophyllum albidum, Antibacterial potential, Bioactive constituents,
Antibiotics

REABST 013
EFFECT OF DIFFERENT PRETREATMENT PROCESSES ON THE MICROBIAL LOAD OF
TIGER NUT TUBERS.
Ademuyiwa O.H. 1, Obode O.C. 1, Osibanjo A.A.2,Oluwole O.B.3
1 Nutrition and Toxicology Division, Food Technology Department, Federal Institute of Industrial Research,
Oshodi.
2 Baking and Milling Division, Food Technology Department, Federal Institute of Industrial Research, Oshodi
3 Food Product Development Division, Food Technology Department, Federal Institute of Industrial
Research, Oshodi.

REABST 014
NUTRITIONAL COMPOSITION OF EDIBLE INSECTS SPECIES IN LAGOS METROPOLIS
1,Sarumi, B. B., 1Imade, A. A., 1Adetoboye, O. O., 1 Ita, B., 1Chinedu, C. T., 1Asieba, N. L., 1Adekiya, P. O. 1Abiodun, O. A., and 1Efuribe, N. E.
Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria
*Corresponding Author: [email protected]
Telephone: +2348023672838
Abstract
The aim of this study is to determine the nutritional composition of various insects and their
potential uses as alternative protein sources in animal diets. The feeding industry requires production
systems that use accessible resources, such as feed resources and concentrates on the potential
impacts on production yield and nutritional quality. Invertebrate insects, such as grasshoppers,
mealworms, crickets have been used as human food and as feed for non-ruminants and aqua culture
while for ruminants has been used limited. Insects can be mass produced, participating in a circular
economy that minimizes or eliminates food and feed waste through bioconversion. Although, the
model for formula-scale production of insects as feed for domestic animals has been explored for a
number of years, significant production and transformation to being a conventional protein
resources remains to be deeply investigated. This review will focus on the nutritional composition
of various insects and their potential use as alternative protein sources as well as their potential use
to promote and support sustainable animal production. The proximate results revealed that Pallid
emperor moth caterpillar and red palm weevil have higher amount of crude protein (58.54% and
54.57%) compared to African palm weevil (40.55%) respectively. Rich mineral components were
also obtained in both insects. The practice of consuming insects needs to be revived because of its
high nutritive value.

REABST 015
FUNCTIONAL FOODS AND NUTRACEUTICALS:
BIOACTIVE COMPOUNDS, HEALTH BENEFITS, AND FORMULATION OF FUNCTIONAL
FOOD PRODUCTS: A REVIEW.
Ofuani, C. C
*Corresponding author: [email protected]
Abstract
That foods provide therapeutic benefits is not a new concept. Over 2500 years ago there was a major saying on
“letting food be our medicine and medicine our food” by a great philosopher. Over time, the quest for good
health through nutrition was intensified. Scientists discovered the importance of vitamins in the prevention of
various dietary deficiency diseases. However, in 1970s, diseases linked to “overnutrition” became a source of
public health concern. Scientific reports aimed at public policy and education emphasizing consumption of
foods low in saturated fats and high in vegetables, fruits, legumes to prevent the risks of chronic diseases were
released by US Health authorities. Scientists also began to identify physiologically active components in foods
from both plants and animal sources.
These events, coupled with a health-conscious population, changes in food regulations, numerous technological
advances and a marketplace ripe for the introduction of health-promoting products, coalesced in the 1990s to
create the trend we now know as “functional foods.”
Functional foods and nutraceuticals have gained significant attention in recent years due to their potential to
promote health and prevent chronic diseases. These products are formulated with bioactive compounds that
offer benefits beyond basic nutritional value. Bioactive substances, such as probiotics, antioxidants, omega-3
fatty acids, and phytochemicals, are the key components that provide the targeted health effects.
In this review, the subtle differences between functional foods and nutraceuticals were highlighted as both
terms are often used interchangeably. Functional foods form a part of a conventional food for a healthy diet
while nutraceuticals are delivered as dietary supplements in pills, capsules with the primary purpose of providing
therapeutic effects. In both cases, bioactive compounds are the source of putative health benefits.
The review also looked at the formulation of functional foods and nutraceuticals which involves the careful
selection and characterization of bioactive compounds and the strategies adopted to ensure that their
bioavailability, stability, and sensory properties are retained during processing, storage, and shelf-life thereby
preserving the overall quality and efficacy of the products. Regulatory approvals are required for claims and
marketing of the products.
Nigeria, a country with its abundance of indigenous crops, herbs and traditional medicine plants provides a
reservoir of untapped potential for the development of novel functional food products and nutraceutical
formulations. To fully exploit this potential, Nigeria must address several key challenges that is by strengthening
research and development, enhancing regulatory frameworks, improving quality control measures, and
promoting public awareness.
Keywords: Functional foods. Nutraceuticals, Bioactive compounds, Health and Nutrition

REABST 016
INSECTICIDAL EFFECTS OF Heliotropium indicum IN THE CONTROL OF STORAGE INSECT PESTS
Adeniyi B.M 1&2, Kyenge B.A1 , Adah C.A 1Ibitoye O2; Ogungbemi, K 2; Ajisafe, S.S 2 Afolabi, A.A 2; and Ilori, A.O 2
Affiliation:
1. Department of Chemistry, Benue State University, Makurdi, Benue State, Nigeria
2. Nigerian Stored Products Research Institute (NSPRI), 1, Onireke, Dugbe, Ibadan, Oyo State,
Nigeria.
Author’s correspondence email: [email protected]
ABSTRACT
Ethyl acetate and Methanol extracts of Heliotropium indicum’s leaf were tested for insecticidal activity against rice
and cowpea weevils at concentrations of 0.01 g/mL, 0.02 g/mL, 0.04 g/mL and 0.08 g/mL. The extracts were
added to 20 g of each substrate in kilner jars and were mixed thoroughly by gently shaking the jars. Each
treatment was replicated three (3) times and mortality was observed for 24-96 h. Untreated substrates, and
Cypermethrin served as the negative and positive controls. At 96 h post exposure, ethyl acetate extract and
methanol extracts were observed to have caused mortality of 56.0±6.67 %, and 63.3±1.67 % on S. oryzae at
0.08 g/ml. Whereas, the extracts at concentration of 0.08 g/mL 96 h post exposure caused mortality of of
93.3±1.67%, and 96.7±1.67%, respectively on cowpea weevil(C.macullautus). Meanwhile, the least mortality
caused by both extracts on rice weevils at the same concentration and exposure time were 10.0±2.89% and
18.3±1.67%. However, the same extracts caused the least mortality 23.3±4.41%, and 28.3±8.82% on
Callosobruchus maculates at the same concentration and exposure time. The result established that leaf methanol extract of H.indicum is similar in potency to the standard insecticide, Cypermethrin 2.5 E.C. which showed 100% mortality at 0.5ml concentration.
Keywords: Cypermethrin, Callosobruchus maculatus, Sitophilus oryzae, Mortality

REABST 017
Assessment of Groundwater in the Lower Part of Ogun River Basin for Domestic Water Supply
*Banjoko A. S., Idowu O. A., Eruola A. O, Makinde A. A.
Department of Water Resources Management Research, Sabhydro and Technical Services Ltd. Maryland,
Lagos, Nigeria
*Author E-mail and Phone Number: [email protected],
ABSTRACT
Knowledge of domestic water quality is critical to predicting, managing and reducing effects of salts to human
health. This study assessed the water quality of groundwater from wells in lower part of Ogun River Basin
(ORB) for domestic water supply. The following domestic water indices: sodium (Na+), potassium (K+),
magnesium (Mg2+) calcium (Ca2+), and anions: sulphate (SO4 2-), chloride (Cl-), bicarbonate (HCO3-) and
carbonate (CO32-) were determined. Piper Trilinear diagram was used to classify water samples of groundwater
from wells in the lower part of the basin into types. The groundwater can be classified as excellent, good, poor,
very poor and unsuitable according to the values obtained from the variables. The geo-statistical analysis was
carried out using ArcMap 10.1 software package. In the lower part of the basin, Ogun River at Alapere, Berger
and Lafenwa were of Sodium Chloride water type, while at Mokoloki, it was of mixed water type. The spacial
distribution indicated that the salinity types of groundwater within the entire river basin were of Sodium
Chloride and mixing type.
Keywords: Domestic, Sodium Chloride, Ogun River Basin.

REABST 018
PHYSIO-CHEMICAL COMPOSITION OF RICE (Oryza sativa) AND SOY BEAN (Glycine max)
FLOUR BLENDS
ABEGUNDE T.A*., BOLAJI O.T., ABDULSALAAM R.B., OGUNJI L.O. AND AKINOLA T.F.
*Correspondence Email: [email protected]
ABSTRACT
This study was conducted to evaluate the nutritional quality of composite flour produced from rice and
soybean. The proportion of rice:soybean flour was varied to obtained five (5) samples which include
100:0(FAV), 90:10(HAN), 80:20(BLE), 70:30(KAT) and 60:40(SUK) respectively. The proximate and the
functional properties of the flour were determined using standard methods. The result of the proximate
composition of the composite flour revealed that the moisture content, crude protein, crude fat, crude fiber,
total ash and carbohydrate content ranged from 6.31 – 7.73%, 7.84 – 14.79%, 1.67 – 6.60%, 0.59 – 1.33%, 1.15
– 2.17% and 68.30 – 82.35% respectively. The result of the functional properties of the composite flour showed
that the loosed bulk density, parked bulk density, water absorption capacity, oil absorption capacity, swelling
capacity and solubility index ranged from 0.37 – 0.53 g/ml, 0.82 – 0.93 g/ml, 98.94 – 123.85%, 66.15 – 72.69%,
279.50 – 452.26% and 9.10 – 17.54% respectively. In conclusion, composite flour from rice and soybean flour
substitutions were found to be nutritionally superior (have higher protein, fat and crude fibre content) to control
sample. The study shows that substituting rice flour with soybean flour significantly improves the nutritional
composition as well as its functionality.
Keyword: Rice, Soybean, Composite Flour

REABST 019
PROXIMATE COMPOSITION AND SENSORY EVALUATION OF COOKIES PRODUCED
FROM WHITE AND YELLOW TRIFOLIATE YAM FLOUR (Dioscorea dumetorum)
OJO, Tolulope Ibukun1*, Ogunmoyela, Olugbenga Ben2, Oguntoyinbo, Oladotun Olakanmi1 and
Adamson, Zainab Oluwapelumi1
1Department of Food Science and Technology, Lagos State University of Science and Technology, Ikorodu, Lagos
2The Bells University of Technology, Ota, Ogun State
*Corresponding author: [email protected]
ABSTRACT
This study investigated the production of cookies using a blend of wheat flour and trifoliate yam (white and
yellow varieties) composite flour, exploring variations in proximate composition and sensory attributes.
Trifoliate yam (Dioscorea dumetorum), an underutilized yam species known for its high nutritional value, was
processed into flour and incorporated into cookies formulations at different ratios. Proximate analysis revealed
variations in moisture content (3.19% to 7.10%), crude protein (5.18% to 12.42%), crude fat (7.22% to 9.56%),
crude fiber (0.55% to 2.06%), total ash (1.43% to 3.69%), and carbohydrate (66.94% to 78.16%). Sensory
evaluation indicated differences in color (6.50 to 8.25) and taste (6.50 to 8.00), with preferences varying among
samples. Incorporating trifoliate yam flour up to 15% resulted in cookies with comparable quality to those
made with 100% wheat flour. These findings suggest that trifoliate yam flour can enhance the nutritional value
and sensory acceptability of cookies, offering a potential avenue for the development of value-added bakery
products.
Keyword: Cookies, Trifoliate Yam, Wheat Flour, Nutritional Quality, Composite Flour

REABST 020
PROXIMATE COMPOSITION AND SENSORY ACCEPTABILITY OF AIR FRIED SNACK (COOKIES) MADE FROM WHEAT AND MATPE BEAN COMPOSITE FLOUR
*Akinwande F.F1, Oke E.K2,and Olaleye H.T1
1. Department of Food Technology, Yaba College of Technology, Yaba, Lagos.
2. Department of Food Science and Technology, University of Medical Sciences, Ondo City, Ondo State, Nigeria
Corresponding author: [email protected]
ABSTRACT
Cookies are baked flour-based pastry confectioneries which are conventionally made from the wheat (Triticum
aestivum) and generally accepted as snacks and convenient foods. This study was carried out to evaluate
theproximate composition and sensory acceptability of air fried snack (cookies) made from wheat and Matpe
bean composite flour using air fryer. The Matpe beans were processed into flour using standard method,
blended and substituted in the ratios of 87.50:12.50, 85.00:15.00, 86.25:13.75, 88.75:11.25, and 90.00:10.00 using D-optimal mixture design.Cookies were produced from the composite flour and were analyzed for proximate and sensory acceptability using standard methods.The proximate results show that moisture content, crude fat, total ash, crude fibre and total carbohydrate ranged from 13.60-18.89%, 15.05-18.08%, 1.35-1.65%, 0.85-1.25%, 7.63-9.92%. Significant difference (p <0.05) was observed in all the sensory attributes. All the samples from the composite blends werefound tobe acceptable. However, the cookies produced from 90:00:10.00 had the highest overallacceptability. Hence, Matpe flour could be substituted for wheat at 10% – 15% to produce acceptable cookies.
Keywords: Confectioneries, Air Fried, Matpe Beans, Composite flour and Cookies