RESEARCH METHODS Materials

EFFECTS OF PRE-PROCESSING METHODS ON PHYSICAL PARAMETERS OF JACKBEAN (Canavalia ensiformis) SEEDS

The seeds of Jackbean (Canavalia ensiformis) with Accession Number: TCe4 locally referred to as “sese nla” was procured from the Genetic Resources Centre of International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State Nigeria. The seed was multiplied in Ladoke Akintola University of Technology, Ogbomoso Oyo State experimental farm. The fruits (pods) after maturity were harvested from the parent plants and sundried. The seeds or beans were removed from the pod by shelling. The equipment used were obtained from the Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso and Department of Food Technology, Osun State Polytechnic, Iree, Osun State.

Methods

Physical characterization of the beans Length and width measurement

The length and width of the seed was determined by randomly picking and measuring with tread and ruler 50 seeds from every 500 of the lot. This was repeated five times. The arithmetic mean was used to compute the length and width. This was reported in millimetre.

Thickness measurement

This was determined by randomly picking and measuring the thickness of the seed using venier calliper. 50 seeds from every 500 of the lot. This was repeated five times and the average taken.

The Sphericity index (SI)

The size of the seeds was measured by taken 100 each of randomly picked seeds for their length (L), width (W) and thickness (T). The sphericity index was obtained using the formula below:

SI = (L x W x T)^1/3 x 100%

L (Mohsenin, 1980)

The mean value was calculated for each of the sphericity index obtained using equation

X

X = N

The aspect ratio (AR)

Odedeji, J.O.¹ and Akande, E.A.²(2016) Effects Of Pre-Processing Methods On Physical Parameters Of Jackbean (Canavalia Ensiformis) Seeds. In: mojekwu,J.N., Nani G., Atepor, L., Oppong, R.A.., Adetunji,M.O., Ogunsumi, L., Tetteh, U.S., Awere E., Ocran, S.P., and Bamfo-Agyei, E. (Eds) Procs 5th Applied Research Conference in Africa. (ARCA) Conference, 25-27 August 2016, Cape Coast, Ghana. 137-149

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This is the ratio between the length and the width of the seeds. It was determined for each of the 100 randomly picked seeds and the mean was calculated, using the method described by

Maduake and Faborode (1990). (3.3)

RESULTS AND DISCUSSION

Effect of Autoclaving on the Physical Parameters of Jackbean Seeds

The physical properties of kernels, grains and seeds are necessary for the design of equipment to handle, transport, process and store the crop (Adelakun, 2009). These properties are very important in design and operation of specific equipment or machines in food materials handling (Akande, 2008). The Physical characteristics measured include the length, breadth, width, sphericity index, aspect ratio and density characteristics. The values obtained for these parameters are as presented in Table1.0

There was gradual increase in length of the seeds as the autoclaving time was on the increase.

The untreated sample (To) recorded 0.019mm, this increased to 0.021mm when the autoclaving time was 30mins and to 0.022mm at 60mins of autoclaving. There was no further increase in the length of the seed after this time. The increase might be due to the absorption of water (hydration) as a result of increase in temperature (Odedeji, 2010) leading to swelling of the seed. Maximum increase in length was recorded at 60mins of autoclaving as a result of maximum absorption of water. The recorded values for autoclaving at 60, 90 and 120mins were not significantly different from one another but were significantly different from untreated sample (To) and sample autoclaved for 30mins.

The same trend was observed for width and thickness. It was observed that the width was on the increase as the autoclaving time was on the increase. The value recorded for untreated sample (To) was 0.013mm. There was no increment when the sample was autoclaved for 30mins but the width increased to 0.014mm at 60mins and 0.016mm at 90mins. There was no further increase in the width at 120mins of autoclaving. This might be also due to maximum absorption of water at this level. The untreated sample (To), T1 and T2 were not significantly different at P≤ 0.05. T3 and T4 were not equally significantly different from one another but significantly different from To, T1 and T2 respectively.

There was steady increase in the thickness of the seeds as the autoclaving time increased. The value recorded for To was 10.75mm which steadily increased to 10.79mm at 30mins (T1).

Maximum thickness was recorded at 120mins (11.10mm) of autoclaving. This might be due to swelling of the seed. The values recorded were all significantly different from one another at P≤ 0.05 except at T2 and T3.

The sphericity index (%) for To was found to be 4.65%. There was steady increase in this parameter as the autoclaving time increased. The recorded values ranged between 5.92 and

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4.68 for treated samples. The highest value was recorded at 120mins of autoclaving. All the values were significantly different from one another at P≤0.05. The sphericity index was found to be higher than the value recorded for locust bean seed (0.83), which was interpreted as presenting difficulty in getting locust bean seed roll easily (Olajide and Ade-Omowaye, 1991). The higher values recorded for untreated and treated Jackbean seeds suggest that it will roll easily. This property is important in the design of hoppers and dehullers for the seed (Olajide and Ade-Omowaye, 1991; Oyelade et al., 2005).

The aspect ratio, which is the ratio between the length and the width of the seed 1.43 for sample To which increased to 1.62 for sample T1 and reduced back to 1.43 for sample T2 and there was further reduction to 1.38 for T3 and slightly increased to 1.44 presenting a serpentine order. Sample To was not significantly different from T1 and T3 at P 0.05 respectively.

Table1.0 Effect of Autoclaving on Physical Parameters of Jackbean Seeds

Parameters To T1 T2 T3

Length (mm) 0.019±0.01c 0.021±0.01b 0.022±0.01a 0.022±0.01a

0.022±0.01a

Width (mm) 0.013±0.01b 0.013±0.01b 0.014±0.01b 0.016±0.01a

0.016±0.01a

Thickness (mm) 10.75±0.01d 10.79±0.01c 10.86±0.01b 10.88±0.01b

11.10±0.01a

Sphericity Index (%) 4.65±0.01 e 4.68±0.01d 5.07±0.01c 5.88±0.01b

5.92±0.01a

Aspect Ratio 1.43±0.01c 1.62±0.01c 1.43±0.01bc 1.38±0.01d

1.44±0.01b

Kernel Density (g/cm³) 1.24±0.02 ND ND ND ND

Bulk Density (g/cm³) 0.73±0.01 ND ND ND ND

Density Ratio 0.59±0.01 ND ND ND ND

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Values are means and standard deviation of triplicate determinations (n=3)

Means followed by the same alphabet within the same row are not significantly different (P≤0.05) according to LSD test

ND Not determined

Effect of Roasting on Physical Parameters of Jackbean Seed

The result of effect of roasting on physical parameters of Jackbean is as presented in table 2.0. It was discovered that the length for untreated sample (Ro) recorded 0.019mm, which gradually decreased as result of roasting. Roasting as a form of pretreatment incorporates high temperature to food products and may lead to alteration on the basic structure of the raw material. Roasting is a dry heat treatment leading to moisture removal and consequent shrinkage of the seed (Knoor, 1999; Fellow, 2000)

This is responsible for the decrease in length of the seed. The length was found to reduce steadily as roasting time was on the increase. It reduced from 0.019mm in Ro to 0.018mm in R1 and R2 and 0.016mm in R3 and R4 and finally to 0.015mm in R5. Sample Ro, R1, R2, R3

and R4 were not significantly different at P≤0.05 but significantly different from R5. However, R3, R4 and R5 were not equally significantly different at P≤0.05. There was gradual dehydration of the seed because of increase in roasting time, which might be responsible for the reduction in length.

The same trend was observed for width and thickness. Due to the dehydrating effect of roasting as a form of pre-treatment, there was a steady decrease in the width of Jackbean seed. The seed recorded the same value for Ro and R1, R2 and R3 and R4 and R5 respectively with steady reduction in that order. Ro and R1 recorded 0.013mm, R2 and R3 recorded 0.012mm while R4 and R5 recorded 0.011mm. Ro, R1, R2, and R3 were not significantly different similarly R4 and R5 were not significantly different but the latter were significantly different from the former at P≤0.05.

The thickness reduced from 10.75mm in Ro 10.55mm in both R4 and R5 respectively. R1

recorded 10.77mm, R2 10.62mm and 10.60mm in R3. Samples R2 and R3 were not significantly different from one another but were significantly different from Ro, R1, R4, and R5 respectively. In the same vein samples, R4 and R5 were not significantly different from one another at P≤0.05.

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Sphericity index (%) equally displayed the same trend of reduction. There was reduction from 4.64 in both R1 and R2 to 4.24 in R3, 3.86 in R4 and finally to3.87 in R5. Samples Ro and R1 were significantly different from R2 and R3 and R4 and R5 at P≤0.05. The paired samples in each group were not significantly different. All the values recorded for sphericity index were greater than 0.83 that was reported for locust bean seed. This revealed that the seed would roll easily inside hopper of dehuller in the industrial processing of the seed. This will be needed in designing of this processing equipment for the seed (Oyelade, et al., 2005;

Olajide and Ade-Omowaye, 1991).

There was serpentine order of presentation in the aspect ratio of the samples. There was slight decrease in value from 1.43 in Ro to 1.39 in R1 and sudden increase to 1.46 in R4 and finally reduction to 1.34 in R5. All the samples were significantly different from one another at P≤0.05.

Odedeji, J.O.¹ and Akande, E.A.²(2016) Effects Of Pre-Processing Methods On Physical Parameters Of Jackbean (Canavalia Ensiformis) Seeds. In: mojekwu,J.N., Nani G., Atepor, L., Oppong, R.A.., Adetunji,M.O., Ogunsumi, L., Tetteh, U.S., Awere E., Ocran, S.P., and Bamfo-Agyei, E. (Eds) Procs 5th Applied Research Conference in Africa.

(ARCA) Conference, 25-27 August 2016, Cape Coast, Ghana. 137-149

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Table 2.0 Effect of Roasting on Physical Parameters of Jackbean Seeds

Parameters Ro R1 R2 R3 R4 R5

Length (mm) 0.019±0.01a 0.018±0.01ab 0.018±0.01ab 0.016±0.01bc 0.016±0.01bc 0.015±0.01c

Width (mm) 0.013±0.01a 0.013±0.01a 0.012±0.01a 0.012±0.01a 0.011±0.01b 0.011±0.01b

Thickness (mm) 10.75±0.01a 10.70±0.01b 10.62±0.01c 10.60±0.01b 10.55±0.01d 10.55±0.01d

Sphericity Index (%) 4.65±0.01a 4.64±0.01a 4.64±0.01b 4.24±0.01b 3.86±0.01c 3.87±0.01c

Aspect Ratio 1.43±0.01c 1.39±0.01d 1.50±0.01a 1.33±0.01f 1.46±0.01b 1.34±0.01e

Values are means and standard deviation of triplicate determinations

Means followed by the same alphabet in a row are not significantly different (P≤0.05) according LSD test

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Effect of Malting on Physical Parameters of Jackbean Seeds

The result of the effect of malting on the physical parameters of Jackbean is as presented in table 3.0 . Malting is a natural biological process of all superior plant by which seed comes out of its latency stage, once the minimal environmental conditions needed for its growth and development, such as humidity, temperature, nutrients etc are provided.(Sangronis and Machado, 2005).

There was gradual increase in the length of the seed as malting period increased. There was no noticeable change in length of the seed on the first appearance of sprout but there was increase in the length of the seed from 0.019mm to 0.021mm in D2 . The gradual increment continued to D4 of malting (0.024mm). This became steady at D5. The increase in length might be due to hydration of the seed during sprouting of the seed leading to temporary swelling and bulging of the seed. Samples D0 and D1 were not significantly, samples D2 and D3 and samples D4 and D5 were not significantly different from one another but each pair is significantly different at P≤0.05.

There was gradual increase in the width of the seeds as the malting day progressed.

Maximum increase (0.018mm) was recorded at the maximum period of malting (D5) while the least (0.014mm) was recorded at the first day of sign of sprout D1. Samples D2, D3, D4 and D5 were not significantly different from one another but significantly different from samples Do and D1. However, samples Do and D1 were not significantly different from one another.

Moisture uptake (hydration) might equally be responsible for the increase in width.

The thickness was equally increasing steadily as the malting day progressed. Maximum increase in thickness was recorded at D2 and D3 (11.10mm). It was observed that there was slight decrease in the thickness in D4 and D5 respectively (11.05mm). This might be due to uptake of nourishment from the parent seed and photosynthetic process of the sprout for survival. It was observed that the colour of the sprout at this period was becoming more green making it suitable for photosynthesis. All the treated samples (D1 to D5) were not significantly different from one another but were significantly different from the untreated sample (Do) with the exception of sample D1. All the treated samples recorded higher values for sphericity index compared to untreated sample (Do). There was gradual increase in sphericity index from 4.65% recorded for Do to 5.16% in D1, 5.55% in D2 and D3 and 5.89%

in D4 and D5 respectively. Samples D2 and D3 were not significantly different from one another. In the same vein, samples D4 and D5 were not significantly different from one another but the two pairs were significantly different from samples Do and D1 respectively at P≤0.05. The values recorded for sphericity index were greater than 0.83 reported for locust bean seed (Olajide and Ade- Omowaye, 1991). The serpentine order as were observed in the other two pre-treatments (autoclaving and roasting) for aspect ratio was equally observed for malting. All the samples were significantly different from one another except sample D3 and D5. Maximum value (1.50) for this parameter was recorded at D4 while the least value (1.35) was recorded at the first day of sign of sprout (D1).

(ARCA) Conference, 25-27 August 2016, Cape Coast, Ghana. 137-149

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Table 3.0 Effect of Malting on Physical Parameters of Jackbean Seeds

Parameters Do D1 D2 D3 D4 D5

Length (mm) 0.019±0.01c 0.019±0.01c 0.021±0.01b 0.022±0.01b 0.024±0.01a 0.024±0.01a

Width (mm) 0.013±0.01d 0.014±0.01cd 0.015±0.01bc 0.015±0.01ab 0.016±0.01ab 0.018±0.01a

Thickness (mm) 10.75±0.01b 10.80±0.01ab 11.10±0.01a 11.10±0.01a 11.05±0.01a 11.05±0.01a

Sphericity Index (%) 4.65±0.01d 5.16±0.01c 5.55±0.01b 5.55±0.01b 5.89±0.01a 5.89±0.01a

Aspect Ratio 1.43±0.01c 1.35±0.01e 1.40±0.01d 1.47±0.01b 1.50±0.01a 1.46±0.01b

Values are means and standard deviation of triplicate determinations

Values with similar alphabet are not significantly different (P≤0.05) according to LSD test

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CONCLUSION

The results of physical characterization of Jackbean seed revealed that the seed had a higher value of sphericity index which suggest that it will roll easily. This property is important in equipment design especially hoppers and dehuller. The density characteristic of the seed is very useful in calculating the through-put capacity of processing machine. Bulk density is very useful for separation equipment, determination of packaging requirements, materials handling and application in wet processing in food industry. The total solid content result for the raw Jackbean flour was high i.e. 91.20. This indicates the dry nature of the flour. The product thus has relatively longer shelf life in this form. These results therefore present Jackbean seed as a crop of high industrial potentials.

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Nkomo, M.W,¹and Thwala, D.W.²(2016) Content Analysis Of Mentoring Of New Entry Employees In The South African Construction Industry In: Mojekwu, J.N., Nani G., Atepor, L., Oppong, R.A.., Adetunji,M.O., Ogunsumi, L., Tetteh, U.S., Awere E., Ocran, S.P., and Bamfo-Agyei, E. (Eds) Procs 5th Applied Research Conference in Africa. (ARCA) Conference, 25-27 August 2016, Cape Coast, Ghana. 150-159

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CONTENT ANALYSIS OF MENTORING OF NEW ENTRY

In document 5TH applied research conference in Africa (Page 171-182)