http://repository.fuoye.edu.ng:80/handle/123456789/920 Journal Articles Thu, 16 Apr 2026 08:36:31 GMT 2026-04-16T08:36:31Z http://repository.fuoye.edu.ng:80/handle/123456789/1287 Title: Effects of Opuntia Cactus Mucilage Extract and Storage under Evaporative Coolant System on the Shelf Life of Carica papaya Fruits. Authors: Adetunji, Charles O.; Omojowo, F. S.; Ajayi, Emmanuel S. Wed, 01 Jan 2014 00:00:00 GMT http://repository.fuoye.edu.ng:80/handle/123456789/1287 2014-01-01T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/1286 Title: Effect of Lime Variation on the Moisture Content and Dry Density of Lateritic Soil in Ilorin, Nigeria. Authors: Ajayi, Emmanuel S. Sun, 01 Jan 2012 00:00:00 GMT http://repository.fuoye.edu.ng:80/handle/123456789/1286 2012-01-01T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/1285 Title: Diurnal and Night Change in Greenhouse's Microclimatic Condition Authors: Ajayi, Emmanuel S Tue, 01 Jan 2013 00:00:00 GMT http://repository.fuoye.edu.ng:80/handle/123456789/1285 2013-01-01T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/1064 Title: Effect of different poultry wast es on physical, chemical and biological properties of soil Authors: B.A. Alabadan; P. A. Adeoye; E.A. Folorunso Abstract: The effect of poultry waste application on physicochemical and biological properties of sandy clay loam soil was investigated on a 7m X 7m plot of land. Plot was divided into four portions and 7.5kg each of broiler, cockerel and layers waste was applied to plot A, B, and C in slurry form while plot D was used as control(no application) for eight weeks with two weeks interval. After the fourth application, samples were taken from the plot for laboratory analysis. The results showed that all the wastes have effect on the soil properties with the cockerel waste having the highest effect on the electrical conductivity of the soil. It was between 121.0 and126.1mS. Cockerel waste has the highest BOD5, porosity and organic matter content of the soil which were 52.00mg/l,0.67 and 27.50mg/l, respectively. What can be deduced from this is that while application of poultry wastes improves soil properties, it also increases soil salinity and cockerel waste is recommended because it has ability to increase the porosity and organic matter content of soil. Fri, 05 Jun 2009 00:00:00 GMT http://repository.fuoye.edu.ng:80/handle/123456789/1064 2009-06-05T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/1058 Title: Transient Temperature Variations in Stored Maize Bulk Authors: B.A. Alabadan Abstract: A two-dimensional transient heat conduction equation was solved by finite-difference method to predict temperature variations within the maize (Zea mays) bin.The mathematical model comprises the center, interior and exterior heat transfer equations. Variables used include bin diameter, bin-wall material, grain temperatures,grain thermal and air properties. Software was developed for the model in Visual Basic. Temperatures within the silo were predicted at radii 0.0m (silo center), 0.35m,and 0.7m (Silo Wall) and depths 0.0m (Silo Floor), 0.30m, 0.70m and 1.1m (Silo Top).To validate the model, a 1- ton capacity, 1.4m diameter and 1.1m height wooden silo was constructed to measure grain temperatures at the same radii and depths within the silo and ambient temperatures between July 1998 and March 1999 (9 months). Predicted and measured temperatures at the various radii and depths were in good agreement and not significantly different using F- test at 5% level of significance. Temperature gradient decreases from the wall towards the center and from the top to the floor. Wooden bin maintained lower temperatures than ambient temperatures at all seasons. Sat, 01 Jan 2005 00:00:00 GMT http://repository.fuoye.edu.ng:80/handle/123456789/1058 2005-01-01T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/1013 Title: Evaluation of Four ETo Models for IITA Stations in Ibadan, Onne and Kano, Nigeria. Authors: Ilesanmi, Oluwaseun Ayodele; Oguntunde, Philip Gbenro; Olufayo, Ayorinde A Abstract: Records of climatic variables (Solar radiation, Maximum and Minimum Temperature, Maximum and Minimum Relative Humidity and Wind speed) were collected from three International Institute of Tropical Agriculture (IITA) Stations namely Ibadan, Kano and Onne in Nigeria. For Ibadan, a 36-year (1973 – 2008) record was obtained, for Kano, a 29-year (1980 - 2008) record was obtained and for Onne, a 31-year (1977 - 2006) record was obtained. Evapotranspiration rates for each of the stations were estimated using the FAO-56 approach. The performance of four ET models (Blaney-Morin-Nigeria (BMN), Hargreaves-Samani, Priestly-Taylor and Jensen-Haise models) were evaluated with reference to FAO 56 Model making use of ET estimated from these models. The BMN model was found out to be the best model that can be applied to estimate ET in each of these stations because it has a high correlation value with the values obtained from FAO56-PM model along with favourable statistic values and it requires a considerably less number of variables for its estimation with correlation (r) values of 0.7, 0.77 and 0.75 respectively for Ibadan, Onne and Kano. Wed, 01 Jan 2014 00:00:00 GMT http://repository.fuoye.edu.ng:80/handle/123456789/1013 2014-01-01T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/991 Title: Re-examination of the BMN Model for Estimating Evapotranspiration Authors: Ilesanmi, Oluwaseun Ayodele; Oguntunde, Philip Gbenro; Olufayo, Ayorinde A Abstract: This study re-examined the BMN model making use of the Sigma Plot software (based on the Levenberg – Marquardt algorithm) to generate modified versions of the BMN model that are specific for Ibadan, Kano and Onne and one version which applicable across the country, correcting some perceived shortcomings of the BMN. Records of climatic variables (Solar radiation, Maximum and Minimum Temperature, Maximum and Minimum Relative Humidity and Wind speed) were collected from three International Institute of Tropical Agriculture (IITA) Stations in Ibadan, Kano and Onne. For Ibadan, a 36-year (1973 – 2008) record was obtained, for Kano, a 29-year (1980 - 2008) record was obtained and for Onne, a 31-year (1977 - 2006) record was obtained. Evapotranspiration rates for each of the stations were then estimated using the FAO56-PM model. ETo estimates from the FAO56-PM model were thereafter used to recalibrate the BMN model, generating new model constants for Ibadan, Kano, Onne and a model combining the climatic characteristics of the three stations. The re-calibrated BMN model had higher correlation values of 0.74, 0.79 and 0.75 for Ibadan, Onne and Kano respectively when compared with the FAO-56 model than the Original BMN model when compared with the FAO56-PM model with values of 0.7, 0.77 and 0.75 respectively for Ibadan, Onne and Kano. Description: Model optimization Mon, 06 Feb 2012 00:00:00 GMT http://repository.fuoye.edu.ng:80/handle/123456789/991 2012-02-06T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/919 Title: PRODUCT TEMPERATURE RESPONSE OF A LOCALLY DEVELOPED EXTRUDER TO DIFFERENT EXTRUSION CONDITIONS Authors: Fayose, Folasayo Abstract: In this study, the product temperature response of a single screw extruder developed locally was investigated for the extrusion process of the flour and starch of maize and cassava which are grown in Nigeria in large quantity but yet underutilized. These were compared with wheat flour which is commonly used for the production of alimentary pastes in a factorial experiment in completely randomized design A maximum temperature of 150oC per 30 minutes was attained through viscous dissipation and up to a moisture loss of 55% w.b. Also, product temperature is strongly related to the starch type and the extrusion process parameters under study. Product temperature decreased with increasing moisture content. The highest values of product temperature were demonstrated by maize starch and cassava flour extrudates while the lowest values were observed on maize flour and wheat flour extrudates. The equations relating the various dependent and independent variables were established to predict the performance of the machine. Description: In this study, the product temperature response of a single screw extruder developed locally was investigated for the extrusion process of the flour and starch of maize and cassava which are grown in Nigeria in large quantity but yet underutilized. These were compared with wheat flour which is commonly used for the production of alimentary pastes in a factorial experiment in completely randomized design A maximum temperature of 150oC per 30 minutes was attained through viscous dissipation and up to a moisture loss of 55% w.b. Also, product temperature is strongly related to the starch type and the extrusion process parameters under study. Product temperature decreased with increasing moisture content. The highest values of product temperature were demonstrated by maize starch and cassava flour extrudates while the lowest values were observed on maize flour and wheat flour extrudates. The equations relating the various dependent and independent variables were established to predict the performance of the machine. Thu, 01 Dec 2011 00:00:00 GMT http://repository.fuoye.edu.ng:80/handle/123456789/919 2011-12-01T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/918 Title: The Development of a Multi Purpose Wet Food Sieving Machine F.T.Fayose Authors: Fayose, Folasayo Abstract: Wet sieving is still a manual operation in tropical crop processing. It is a time consuming operation. Most of the existing wet sieving machines are available in large scale industries and they are too sophisticated to operate and maintain by local processors. Therefore, a motorized starch extracting machine, based on shaking mechanism was designed, fabricated and tested to solve the problem associated with sieving of starch and other agricultural crops in Nigeria. The machine consists of a hopper, a mixing compartment, a sieving compartment operated by a crank and spring arrangement, collecting trays and outlets. The volumetric flow rate and the capacity of the machine are 0.0206 m3/h and 22.45 kg/h respectively. The test considered concentration at three levels 12.2 %, 14.44 % and 22.77 %. The study showed that the machine performance coefficients and sieving capacity increased with decreasing concentration. Also, highest performance coefficients of 98% was obtained for sieving of maize while sieving capacity of 16.90g/sm2 was obtained when the machine was used to sieve cassava. A unit of the machine costs N19, 480.00 as at April 2007. The maintenance of the machine is simple and recommended for small holders, local processors and home use. Description: When carried out manually, wet sieving is energy and time consuming, tedious and back straining. Also, an offensive odour can be generated by fermented products and the acidic water content is both unhealthy and a discouragement to producers. The tendency is to drift away from wet sieving operation and resort to bad quality products which makes storage very difficult, reduces the desirable eating quality and suitability of the product for further processing. In this study, a motorized starch extracting machine, based on shaking mechanism was designed, fabricated and tested to solve the problem associated with sieving of starch and other agricultural crops in Nigeria. The machine consists of a hopper, a mixing compartment, a sieving compartment operated by a crank and spring arrangement, collecting trays and outlets. Mon, 01 Dec 2008 00:00:00 GMT http://repository.fuoye.edu.ng:80/handle/123456789/918 2008-12-01T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/917 Title: Development of a Wet Yellow Maize Mash Sieving Machine Authors: Fayose, Folasayo Abstract: Wet sieving is still a manual operation in tropical crop processing. It is a time consuming operation. Most of the existing wet sieving machines are available in large scale industries and they are too sophisticated to operate and maintain by local processors. In this study, a low – cost simple prototype wet sieving machine was designed, fabricated and tested using locally available materials to solve the problems associated with sieving of wet agricultural products in Nigeria. The machine consists of a sieving compartment operated by a crank through vibratory and reciprocating mechanism obtained with the use of an eccentric cam and springs arrangement, collecting trays and outlets. The test considered feed rate Q, at three levels 0.085Kg/s, 0.17Kg/s and 0.43Kg/s and concentration X, at three levels 12.23%, 14.44%, 22.77%. The study showed that the machine performance coefficients and sieving capacity decreased with increasing concentration and feed rate. Higher performance and sieving capacity was achieved at a treatment combination X2Q2 where the performance coefficients and sieving capacity are 76.42% and 7.5 x 103 Kg/s respectively. A unit of the machine costs N5, 850.00 as at April 2006. It requires little maintenance. Description: The extraction and storage of starches from the organs of plants is an essential primary post harvest operation. It is one of the various methods for preventing post harvest losses, seasonal gluts and shortages. Although, a lot of work has been done locally to mechanize the milling and sieving of dry products, it is observed that no extensive work has been done locally to mechanize the sieving of wet agricultural food products. The aim of this study was to design, fabricate and test a mechanically operated wet sieving machine for small scale processing of some wet agricultural crops. Tue, 01 Dec 2009 00:00:00 GMT http://repository.fuoye.edu.ng:80/handle/123456789/917 2009-12-01T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/916 Title: Development of a Cutting Machine for Food Material Authors: Fayose, Folasayo Abstract: Cutting is a major operation in food processing. It is time consuming and labour intensive. In Nigeria and most developing countries, it is normally done manually with the exception of a few processing factories where some imported equipment are used. In this study, a low cost motorized, table, rotary cutting machine was designed and fabricated using locally available materials to solve the problems associated with cutting of agricultural and food products in Nigeria. The machine consists of a feeding compartment, cutting compartment, power transmission and outlets. It was designed for cutting vegetables, fruits and confectionaries like chin-chin and salad ingredients. The machine has a throughput of 37.8 g/s. A unit of the machine costs fifteen thousand and four hundred Naira (N15,400.00). The maintenance of the machine is simple and recommended for small holders, local processors and home use. Description: In Nigerian homes, restaurants, outdoor catering services and snacks centers, cutting operation is usually carried out manually. It is energy and time consuming, tedious, a high risk and back straining operation. Developing a rotary cutter locally will make cooking at home, out door catering and confectionaries easier with good quality products. Also time and energy will be conserved for other useful purpose. The objective of this research is to develop a rotary cutter for cutting fresh/ wet vegetables, confectionary and fruits for small scale food processing. Tue, 22 Jan 2008 00:00:00 GMT http://repository.fuoye.edu.ng:80/handle/123456789/916 2008-01-22T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/915 Title: EFFECT OF EXTRUSION PROCESSING CONDITIONS OF A LOCALLY DEVELOPED EXTRUDER ON THE PRODUCT TEMPERATURE OF SELECTED STARCH CROPS Authors: Fayose, Folasayo; Huan, Zhongjie Abstract: Product temperature is a very important system parameter as well as an indicator of extrusion process. In this study, the product temperature response of a single screw extruder developed locally was investigated for the extrusion process of the flour and starch of maize and cassava which are grown in Nigeria in large quantity but with high post-harvest losses. These were compared with wheat flour which is commonly used for the production of alimentary pastes. A factorial experiment in completely randomized design was employed to study the effect of extrusion variables: feed moisture (30, 40, 50 %), extruder temperature (40, 70, 100oC) built up by varying the duration of sampling and screw speed (100, 150, 200 rpm) on Product temperature. A maximum temperature of 150oC was attained in 30 minutes through viscous dissipation and up to a moisture loss of 55% w.b. Also, product temperature is strongly related to the starch type and the extrusion process parameters under study. Product temperature decreased with increasing moisture content. The highest values of product temperature were demonstrated by maize starch and cassava flour extrudates while the lowest values were observed on maize flour and wheat flour extrudates. Generally, it was easier for cassava to cook/ gelatinize under the heat provided by the extruder. Maize starch requires more shear/cooking to form than cassava starch. This extruder is by far more cost efficient for cassava than other products i.e. Maize and wheat. Process Parameters were expected to have effects on the product temperature of the final extrudates. Thus, model-fitting using response surface methodology was performed to examine their effect on product temperature. Quadratic coefficients fit the extrusion data very well, better than linear models. Furthermore, additional research could optimize product temperature for a specific product application. The equations relating the various dependent and independent variables were established to predict the performance of the machine. Description: It is necessary to determine product temperature in preliminary studies of extruders so as to understand and know the temperature profile under any condition and to be able to control it effectively for any particular application. Also, long term trends such as wear can be more closely monitored by observing extruder temperature data, thus providing management data. This study was undertaken to determine the effects of extrusion conditions (screw speed, moisture content of feed, and extrusion time and types of crop) on product temperature of a locally developed extruder. Mon, 11 Nov 2013 00:00:00 GMT http://repository.fuoye.edu.ng:80/handle/123456789/915 2013-11-11T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/908 Title: Characterizing the Product Moisture Loss of Selected Starchy Crops during Extrusion Authors: Fayose, Folasayo Abstract: In this study, the effect of extrusion process parameters of a locally developed extruder on the moisture loss of extrudates of the flour and starch of maize and cassava which are grown in Nigeria in large quantity were characterized. These were compared with those of wheat flour which is commonly used for the production of alimentary paste. The parameters considered include feed moisture (30, 40, 50 %), extruder temperature (40, 70, 100oC) built up by varying the duration of sampling and screw speed (100, 150, 200 rpm). Response Surface Methodology, stepwise regression, correlation and Analysis of Variance were employed to a factorial experiment in completely randomized design. Product moisture varies inversely with duration of operation. An increase in extrusion time decreased moisture content up to a critical value of above which it started to increase again. As feed moisture increased, higher extrudate moisture was obtained. Also, product moisture decreased from 100 to 150 rpm and then increased at 200 rpm. The minimum product moisture of 10.6% indicating maximum moisture loss was attained at 150 rpm and 25% moisture content by maize starch. The equations relating product moisture and the independent variables were established. Generally, the response surface study revealed the range of the extrusion variables for optimum performance. Directions on further experimentation for optimization are suggested. A quadratic coefficient fits the extrusion data very well, better than linear models. Description: This study is aimed at chacterizing the moisture loss of cassava, maize and wheat as a function of extrusion operating conditions (temperature, moisture content, and screw speed) Tue, 11 Aug 2015 00:00:00 GMT http://repository.fuoye.edu.ng:80/handle/123456789/908 2015-08-11T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/907 Title: Expansion Characteristics of Selected Starchy Crops during Extrusion Authors: Fayose, Folasayo Abstract: In this study, the effect of extrusion process parameters of a locally developed extruder on the expansion of extrudates of the flour and starch of maize and cassava which are grown in Nigeria in large quantity was characterised. These were compared with those of wheat flour which is commonly used for the production of alimentary paste. The parameters considered include feed moisture (30, 40, 50 % d.b.), extruder temperature (40, 70, 100oC) varied by continuous running of the machine, thereby building up the temperature and screw speed (100, 150, 200 rpm). Response Surface Methodology, stepwise regression, correlation and Analysis of Variance were employed to a factorial experiment in completely randomised design. An increase in temperature and screw speed increased transverse expansion. The extrudates’ moisture loss is directly proportional with expansion. Increasing feed moisture content caused a decrease in transverse expansion and increase in extrudate moisture content. These starchy crops at low extrusion time are smooth and can be suitable for pasta products. The equations relating extrudates expansion and the independent variables were established to predict the performance of the machine. Generally, the response surface study revealed the range of the extrusion variables for optimum performance. Quadratic coefficients fit the extrusion data very well, better than linear models. Description: An insight into the expansion characteristics of different starch crops is required for new products development/formulation in developing countries like Nigeria.In this study, the effect of extrusion process parameters of a locally developed extruder on the expansion of extrudates of the flour and starch of maize and cassava which are grown in Nigeria in large quantity was characterised. These were compared with those of wheat flour which is commonly used for the production of alimentary paste. The parameters considered include feed moisture (30, 40, 50 % d.b.), extruder temperature (40, 70, 100oC) varied by continuous running of the machine, thereby building up the temperature and screw speed (100, 150, 200 rpm). Tue, 11 Aug 2015 00:00:00 GMT http://repository.fuoye.edu.ng:80/handle/123456789/907 2015-08-11T00:00:00Z