Browsing by Author "Sinayobye, E."

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Calculation Of Interfacial Tensions Between Macromolecular Solutions And Soltrol-130 From Contact Angles Measurements
(ARPN Journal of Engineering and Applied Sciences, 2013-02) Sinayobye, E.; Mensah-Brown, H.; Yaya, A.; Kakane, V. C. K.; Baryeh, E. A.
The determination of the surface tension of some liquids or solutions has been carried out using a tensiometer. The determination of the contact angle between the liquids and a planar surface has also been carried out using photography. Polar and dispersive contributions of the surface tension were obtained by calculation while the polarities of the liquids and solutions were determined applying Wu equations. This method gave the different results for solutions prepared from macromolecular compounds (acroleine - ethanolamine macromolecular solution 1g/l, acroleine - diethanolamine macromolecular solution 1g/l, polyglutaraldehyde-ethanolamine macromolecular solution 0.7 g/l and polyglutaraldehyde - diethanolamine macromolecular solution 1 g/l) synthesized by Malonda from glutaraldehyde and acroleine. The dispersive and polar contributions of the surface tension were computed and used to calculate the interfacial tensions of solutions by the simple measurement of the contact angle. The results have revealed that the computed interfacial tensions were comparable to the values measured directly by the tensiometer for polyglutaraldehyde- ethanolamine macromolecular solution 0.7 g/l and polyglutaraldehyde - diethanolamine macromolecular solution 1 g/l) making an interface with Soltrol-130 of 17.1 and 16.9 dynes/cm compared to direct measured values of 17.2 and 17.7 dynes/cm respectively representing 1% and 5% error, respectively.
The Fermentation Characteristics Of Single And Mixed Yeast Cultures During Pito Wort Fermentation
(International Food Research Journal, 2015) Avicor, M. N.; Saalia, F. K; Djameh, C.; Sinayobye, E.; Mensah-Brown, H.; Essilfie, G.
Pito is an alcoholic beverage obtained through yeast fermentation of the wort extracted from sorghum malt. The production methods are largely artisanal and the product quality varies from batch to batch even for the same brewer. The use of starter culture is a plausible approach to minimizing the variability in product quality. This work compared the fermentation profile of single yeast and mixed yeast cultures in sorghum wort fermentation during pito production. A 2 x 3 factorial design was used to study the quality characteristics of wort pitched with single and mixed Culture yeast strains during 24, 48 and 72 hours alcoholic fermentation. The physicochemical properties, microbial load and sensory characteristics of samples were determined. Fermentation time had significant effects (p<0.05) on the pito characteristics. Pito color (of 12.5 and 16.5 EBC units) was different for single and mixed cultures respectively. Panelists perceived the colours of pito obtained from single yeast culture fermentation to be different from that obtained from mixed culture fermentation. Volatile aroma compounds identified during the fermentation period included esters (4), aldehydes (3), organic acids (2), alcohols (3) and a diacetyl. Both single and mixed cultures showed similar characteristics during wort fermentation.