DSpace Collection: Journal Articles

Current applications of probiotic foods in Africa

Fri, 01 Jan 2010 00:00:00 GMT

Title: Current applications of probiotic foods in Africa Authors: Ukeyima, Moses T.; Enujiugha, Victor N.; Sanni, Toibudeen A. Abstract: Currently, there is a growing interest in the consumption of probiotic foods due to their reported health benefits. In developed countries, probiotics have been extensively studied and this has led to the production of a variety of probiotic foods especially with dairy milk. However, the use of beverages from plant materials as a potential carrier of probiotic microorganisms is receiving increasing attention. Various indigenous fermented foods containing probiotic bacteria have been part of local diet in Africa due to reported medicinal properties they possess. However, the usual challenge confronting the commercialization of the probiotic beverage drinks in Africa is the safety assessment of probiotic strains due to lack of requisite facilities as well as technical manpower. This review therefore, captures local fermented drinks that are usually consumed as probiotic foods by Africans.

Proximate and sensory properties of fruit juice produced from varieties of watermelon (Citrullus lanatus).

Tue, 22 Sep 2015 00:00:00 GMT

Title: Proximate and sensory properties of fruit juice produced from varieties of watermelon (Citrullus lanatus). Authors: Eziaghighala, O.Y.; Iwe, M.O.; Agiriga, A.N. Abstract: Watermelon (Citrullus lanatus) juice was produced from different varieties of watermelon (Dansuke, orangeglo and cream of Saskatchewan). Single strength orange juice was used as control. Proximate composition of sample products was analyzed. Results showed that single strength orange juice had more moisture and protein (93.41% and 0.74% respectively) than the water melon juices. The watermelon juice had more carbohydrates, fat and ash. Taste of single strength orange juice was comparable to that of Dansuke watermelon juice. Flavor attributes of all the samples were accepted.

Amino acid profile, protein digestibility, thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour, protein concentrate and isolates

Sun, 01 Jan 2012 00:00:00 GMT

Title: Amino acid profile, protein digestibility, thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour, protein concentrate and isolates Authors: Gbadamosi, Saka Olasunkanmi; Abiose, Sumbo H; Aluko, Rotimi E Abstract: Functional properties, amino acid compositions, in vitro protein digestibility, electrophoretic and thermal characteristics of conophor defatted flour (CDF), conophor protein concentrate (CPC), isoelectric protein isolate (CII) and neutral protein isolate (CNI) were evaluated. The isolates (CII and CNI) showed significantly lower (P < 0.05) water and oil absorption capacities, emulsifying and gelling capacities, but higher emulsion stability and foaming capacity. In vitro protein digestibility, enthalpy and denaturation temperature varied between 52.28% and 73.4%, 1.62–4.04 J g)1 protein and 79.7–89.3 °C, respectively. The native proteins were comprised of subunits with molecular weights ranging between 15.3 and 129.3 kDa. The major amino acids in all the samples were aspartic acid, glutamic acid and arginine, whereas the percentages of essential amino acids in CDF, CPC, CII and CNI were 39.35%, 40.46%, 44.54% and 46.04%, respectively. Conophor protein products could be used as functional ingredients in food formulations and for enriching low quality protein diets.

Physical properties of Cookies produced from cassava-groundnut-corn- starch blend- A response surface analysis

Tue, 22 Sep 2015 00:00:00 GMT

Title: Physical properties of Cookies produced from cassava-groundnut-corn- starch blend- A response surface analysis Authors: Agiriga, A.N.; Iwe, M.O. Abstract: Cookie bars were produced from mixtures of cassava and groundnut flours with cornstarch as binder. Box-Behnken response surface design for k=3 was used to study the effects of experimental variables for cassava flour (25-75%), groundnut flour (25-75%) and corn starch (5-15%).Effects of the experimental variables on physical properties of the cookie bars were assessed. Experimental variables had significant effect on the thickness and spread factor of the cookie bars.

Development of extraction protocol for phenolic compounds in musk tree seed (Buchholzia coriacea)

Mon, 01 Jun 2015 00:00:00 GMT

Title: Development of extraction protocol for phenolic compounds in musk tree seed (Buchholzia coriacea) Authors: Onwuka, Gregory Abstract: The impact of extraction methodology and polarity of extraction solvents on the assay of phenolic compounds was investigated using musk tree seed (Buchholzia coriacea) as a model substrate. The efficiency of four solvents (methanol, ethanol, acetone and ethyl acetate) at 20, 40, 60, 80 and 100% aqueous solution and five extraction methods (shaking, vortex mixing, stirring, sonication, sonication/vortexing and accelerated solvent extractor) in extracting the phenolics of B. coriacea were evaluated. Extracts were analyzed for phenolic content by high-performance liquid chromatography and Folin–Ciocalteu assays. Two major phenolic peaks (1 and 2) were isolated from the B. coriacea seed extract in the HPLC which were suspected to be lupeol and β-sitosterol. Methanol at 20% aqueous solution was found to be most efficient in extracting the total phenolic and HPLC peak 1 component of B. coriacea whereas acetone at 80% aqueous solution was more efficient in extracting peak 2 component. On the other hand Accelerated Solvent Extractor (ASE) extraction procedure was noted to be most efficient for extracting the total phenolics and HPLC peak 2 components while sonicator/vortexing was more efficient in extracting peak 1 component.

Ethanol Yield of Three Varieties of Cassava (Odongbo, Ofege, and TMS 30572) Using α-Amylase from Germinated Paddy Rice and Yeast from Palm Wine

Wed, 01 Jan 2014 00:00:00 GMT

Title: Ethanol Yield of Three Varieties of Cassava (Odongbo, Ofege, and TMS 30572) Using α-Amylase from Germinated Paddy Rice and Yeast from Palm Wine Authors: Abegunde, Titilayo A.; Oyewole, O. B.; Sanni, Toibudeen A. Abstract: A process of conversion of flour from three varieties of cassava, namely Odongbo, ofege and TMS30752 to ethanol using α-amylase locally sourced from germinated unhusked paddy rice and yeast isolated from palm wine was developed. It involves the germination of paddy rice for a period of 15days to produce α- amylase for starch hydrolysis and isolation of yeast from palm wine for fermentation. The results showed that optimum amylase yield of “ofada” rice paddy was at 6th day germination which was 576.9ml/g. Ethanol yield for TMS30572 (440.3%) was significantly higher than “Odongbo” (160.2%) and “Ofege’’ (115.1%), Sugar conversion efficiency were 311.0%v/v, 268.2%v/v and 186.84%v/v for TMS30572, “Odongbo” and “Ofege” respectively. The ethanol boiling points were 78oC, 76oC and 80oC for TMS30572, “Odongbo” and “Ofege” respectively. This study showed that cassava varieties affects quality of ethanol produced and germination of “ofada” rice for 6 days ensures optimum production of crude amylase enzyme.

Studies on the Nutritional quality, anti-nutritional factors, amino acid profile and functional properties of co-fermented wheat/cowpea

Sun, 03 Feb 2013 00:00:00 GMT

Title: Studies on the Nutritional quality, anti-nutritional factors, amino acid profile and functional properties of co-fermented wheat/cowpea Authors: Oyarekua Mojisola Adenike Abstract: Nigeria was ranked 14th in global assessment of under-five mortality rate due to infants poor nutrition. (The Punch 2011) The Wheat, genus Triticum, tribe,Triticeae family, is limiting in lysine but has adequate amount of sulphur-containing amino acids (Adeyeye & Aye 2005).The cultivation of Triticum durum yields well in Nigeria. It is mainly consumed by adults who eatit in bread and other pastries (The Compass 2011).There have been cases of hypersensitive response to wheat gluten causing celiac disease which in children, prompts symptoms like bloating, vomiting, diarrhea or constipation (Nagano et al., 2003). During fermentation some microorganic enzymes hydrolyze and degrade wheat gluten by almost 80% making it hypoallergenic thus preventing the celiac disease (2007 www; mhtml fermented wheat protein and Gluten intolerance/Love to know Assessed on 6/10/2011). Cowpea (Vignaunguiculata(L) Walp.):the black-eyed variety called drum is widely cultivated in Nigeria. It is limiting in methionine. The dry beans is cooked without prior fermentation or dehullingand because the whole beans are unsuitable for infants, the broth or soup of the cooked beans may contain high levels of tannins and phytates extracted from the seed coats of colored beans during cooking thisis served the infants resulting in poor protein digestibility, diarrhea, as the liquid portion (Lyimo et al., 1992). Phytates and tannin are responsible for the low availability of calcium, zinc, iron magnesium and poor protein digestibility from cereals and some leguminous foods.

EFFECT OF CO-FERMENTATION ON NUTRITIVE QUALITY AND PASTING PROPERTIES OF MAIZE/COWPEA/SWEET POTATO AS COMPLEMENTARY FOOD

Tue, 01 Jan 2013 00:00:00 GMT

Title: EFFECT OF CO-FERMENTATION ON NUTRITIVE QUALITY AND PASTING PROPERTIES OF MAIZE/COWPEA/SWEET POTATO AS COMPLEMENTARY FOOD Authors: Oyarekua MA Abstract: Traditional complementary foods based on cereals have inadequate nutrients required by infants. This study developed a co- fermentation process of maize (50%), cowpea, (30%) and sweet potato (20%w/w) to produce a complementary food for infants. The control was fermented whole grain maize. Gruel of fermented cereal is called ‘ogi’ in Yoruba native language of south-west Nigeria. Analyses of proximate composition, minerals, amino acids and ß-carotene contents were done using standard methods. Pasting properties were determined using Rotatory Viscometer. Crude protein content was higher in maize/cowpea/sweet potato (p > 0.05) than fermented maize but both values were lower than Recommended Daily Allowance (RDA) for complementary infant food. Most of the amino acids (AA) analyzed were higher in co-fermented mixture. Total AA were higher in co-fermented mixture than maize but lower the standard: egg reference protein of 556mg/g crude protein (cp). Fermented maize had higher calcium, magnesium, potassium and sodium contents than co-fermented mixture: This might be due to the utilization of these minerals by the various microbes in the co-fermented mixture for their metabolic activities however the values in both samples met RDA for 9-11months old infants, and are in excess for 11-23months old. The K/Na ratio was lower in both samples than recommended ratio value of 0.61. In Mineral Safety Index (MSI); magnesium, calcium, sodium, zinc, iron and copper were comparable to recommended MSI value for infants aged 6-23 months. The calcium and iron values in both samples were lower than RDA value based on nutrient need from complementary food by level of usual breast milk intake. Co-fermentation of maize/cowpea/sweet potato reduced some essential minerals, increased crude protein and total amino acid contents. Carotenoid value in co-fermented mixture was comparable to estimated need from complementary foods level of usual breast milk intake for 11-23 months infant, while maize carotenoid value was comparable to that of 6-8 months old infant. Essential minerals values in both samples met the requirement for 9-11months.The MSI for magnesium, sodium, zinc and copper in co- fermented mixture met the RDA for 6-23 months. Co-fermentation of maize/cowpea/sweet potato resulted in a product of improved nutritional quality than fermented maize

Physico-thermal and pasting properties of soy-melon-enriched “gari” semolina from cassava

Mon, 18 Jun 2012 00:00:00 GMT

Title: Physico-thermal and pasting properties of soy-melon-enriched “gari” semolina from cassava Authors: Oluwamukomi M. O., Jolayemi O. S. Abstract: The physical, thermal and pasting properties of “gari”, a fermented and toasted cassava granule, enriched with 10% full fat soy-melon protein supplements, at different processing stages, were studied. The stages at which the gari meal was enriched were: after fermentation but before toasting (PRT, soak-mix method) and after toasting (AFT, dry-mix method). Based on the result of the analysis of the physical properties, the swelling index of the samples decreased from 3.79 for the control sample to a range of 3.15-3.34 for the enriched samples. Wettability values increased from 49 s for the control sample to about 135-148 s for the enriched gari. A decrease in porosity from 42% for the control sample to 29.33%-32.33% for the enriched samples relative to their moisture contents was observed in the enriched samples. Enriched “gari” sample of minimum average particle size (AFT) have the highest angle of repose of 37° while the control sample of maximum average particle size have the lowest angle of repose of 29°. There was an increase in the degree of penetration by cone penetrometer from 19 mm for the control sample to a range of 22.43-23.90 mm for the enriched samples indicating higher gel strength for the control sample. On the basis of the thermal properties, there was increase in swelling power and the solubility of all the samples with increase in temperature. The control “gari” had significantly higher swelling power in a range of 5.17-6.68 g/g compared to that of the enriched samples (4.61-5.27 g/g) between the temperature of 45 and 90°C. The control sample exhibited higher specific heat capacity of 1.222 kJ/(kg · K) than the enriched samples that ranged between 1.085- 1.118 kJ/(kg·K). On the basis of the pasting properties, the control sample had the highest viscosity of 300.92 RVU while the enriched samples had lower viscositiy. The enriched samples formed paste at lower temperature 79.20-80.05°C and took shorter time 3.93-4.07 min to gelatinize. The enriched “gari” sample exhibited high setback and breakdown viscosity values of indicating that its paste will have lower stability against retrogradation than the UN-enriched gari samples.