Inaugural Lectures

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Inaugural Lectures (Food Science & Technology)

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    Not by Bread Alone
    (Obafemi Awolowo University Press, 1971-11-30) Howat, G. R.
    The growth in the consumption of bread, in the past ten years is associated with its convenience both in urban and in rural conditions. Bread is in fact the prime example of the silent revolution in eating habits that is now in progress in Nigeria. You can buy bread-wrapped bread, too, which is a hygiene plus-over the whole of Nigeria. It is now a regular item of diet of the urban dweller whether in the North or in the sophisticated South. It is eaten by children, by lorry drivers, by nursing mothers, by labourers, by students, indeed the entire range of social classes. Its convenience, its keeping ability ("shelf life" to the food technologist) and its relative cheapness have enabled it to become big business. The figures speak for themselves. In 1965, the value of the imports of wheat and wheat flour and similar products amounted to just over £3.5 million. By 1970, they had increased to £7,979,000, more than one hundred percent. No precise figures are available to indicate how much of this import goes into the baking of bread by professional bakers. One has to bear in mind that there is now a sizeable industry in biscuit production and that domestic and professional catering absorb a significant quantity. If we assume that the bread baking industry accounts for about eighty percent of the total wheat imports this means that for 1970, £6.4 million was used to import flour for bread-making. By any standard that is a lot of foreign currency for one item of food. It is indeed the largest single food import and on the evidence of the past ten years it is likely to become larger still. In such a situation it is inevitable that the minds of food technologists and of statesmen should turn towards import substitution programmes.
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    A Biochemist's Adventure into the Processing and Preservation of Foods
    (Obafemi Awolowo University Press, 2000-06-27) Ogunsua, A.O.
    Several workers in these institutions carried out investigations aimed at incorporating cassava starch into bread. With cassava starch this does not present a serious problem, but bread qualities deteriorate with the addition of about 10% cassava flour. Cassava flour differs from cassava starch in that it contains other constituents besides starch. We therefore, studied the factor affecting the use of cassava flour in bread. There are several different methods of bread making but three of these are mainly used throughout the world, Bulk Fermentation Process (BFP), Mechanical Dough Development (MOD) process and Activated Dough Development (ADD) process. Wheat flour contains an unusual protein called gluten. On hydration it becomes elastic during dough development and that is why it retains gas during fermentation and baking. In the bulk, fermentation process, it is carbon dioxide generated during fermentation that develops the dough. In MOD, an intense mixing energy is put into the dough - 5
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    Diet, Nutrition and Chronic Diseases: What You Eat is What You Get
    (Obafemi Awolowo University Press, 2007-03-13) Adelekan, Delana A.
    It is generally believed that man has 3 basic needs.viz: food, shelter and, clothing. The most important of these is unarguably food as humans can J I) survive for only a few weeks without food whereas there are millions of .people in the world without clothing and shelter who nonetheless survive into old age. Health is influenced by a variety of factors - environmental, . social and mental. One key environmental factor which is important in the . promotion and maintenance of good health throughout the entire life course is diet. Diet plays a key role in the prevention of chronic diseases. It is a matter for regret however that despite the importance of diet in the promotion and maintenance of health most individuals in both developed and developing countries pay very little attention to their diet with very . serious consequences for their health. There is increasing scientific evidence supporting the view that alterations in diet have strong effects, both positive and negative, on health throughout life. Most importantly, nutritional insults inflicted on an individual early in life have been shown to determine whether or not an individual will develop such chronic diseases as cardiovascular disease, cancer and diabetes much later in life (Barker's Hypothesis- Fetal origin of adult diseases )(Barker, 1995). The risk factors for chronic diseases begin to accumulate right from foetal life and become pronounced in adulthood.