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This study aimed at determining the proximate, functional, and physicochemical properties of Basella alba whole flour (BWF) and Basella alba protein concentrate (BPC) for use as food ingredients with a view to improve their utilization by... more
This study aimed at determining the proximate, functional, and physicochemical properties of Basella alba whole flour (BWF) and Basella alba protein concentrate (BPC) for use as food ingredients with a view to improve their utilization by producing concentrate from its protein content which will serve as a cheap but abundant source of protein. OAU farm provided fresh Basella alba leaves. The stalk was quickly cut off, and the leaves were cleaned under running water to get rid of any mud or dirt that had stuck to them. Following cleaning, the leaves were dried in an oven for 4-5 hours at 60 °C. The powdered leaves were then sieved through sieves with a mesh size of 60 to 80. (Basella alba whole flour). The whole flour was used to prepare the concentrate by combined process of insolubilisation, neutralization and lyophilisation. The resulting flour was subjected to proximate, functional, and physicochemical properties determination. The results of the functional properties revealed th...
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Cassava (Manihot esculenta Crantz) is a major staple food in tropical countries. Nigeria is the world’s largest producer of cassava, with the potential for higher production. Cassava tubers cannot be stored for long in the fresh form... more
Cassava (Manihot esculenta Crantz) is a major staple food in tropical countries. Nigeria is the world’s largest producer of cassava, with the potential for higher production. Cassava tubers cannot be stored for long in the fresh form because they are highly perishable. Thus, it is necessary to develop other means of utilizing the surpluses. Drying of cassava naturally in the sun or artificially in ovens is practiced to improve the shelf life of the tuber and reduce post-harvest losses. The roots, after peeling and washing, are chipped into smaller sizes for faster drying. Cassava chips are mostly used in the production of starch and animal feeds. The need to expand the utilization base of dried cassava chips has prompted different studies on the utilization/conversion of cassava chips into various food products such as gari, fufu, and lafun for human consumption. This chapter reviews studies on the conversion of cassava chips into different food products. The proximate composition, ...
Some physico-chemical and functional properties of kariya kernel flours were investigated with a view to exploiting its potentials as ingredients in food applications. Proximate composition showed that protein and crude fat were: 28.68... more
Some physico-chemical and functional properties of kariya kernel flours were investigated with a view to exploiting its potentials as ingredients in food applications. Proximate composition showed that protein and crude fat were: 28.68 and 40.37 g/100 g for the full fat flour, and 39.20 and 3.75 g/100 g for the defatted flour respectively. Nitrogen solubility, water absorption capacity, oil absorption capacity, in-vitro protein digestibility, foaming capacity, foaming stability, emulsion capacity, emulsion stability and bulk density of the defatted flour were: 72.36, 124.37, 106.45, 79.36, 40.00, 33.94, 29.68, 336.03% and 573.05 kg/m 3 , respectively. The water and oil absorption capacities, foaming properties and emulsion properties of defatted kariya flour were found to be affected by NaCl concentration and pH. The least nitrogen solubility of defatted kariya flour occurred at pH 4, hence the iso-electric pH of the protein. In view of the good functionality of kariya kernel flours...
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The need to feed the increasing world population with high quality protein and the enormous post-harvest losses of okra fruits necessitated the research on okra seeds in this study. Whole flour (WF) of matured okra seed was processed to... more
The need to feed the increasing world population with high quality protein and the enormous post-harvest losses of okra fruits necessitated the research on okra seeds in this study. Whole flour (WF) of matured okra seed was processed to obtain defatted flour (DF), protein concentrate (PC) and protein isolate (PI), followed by hydrolysis of the protein isolate by three different proteases; pepsin (PHp), pancreatin (PHc) and trypsin (PHT) to produce hydrolysates. The okra seed flours, proteins and the hydrolysates were analyzed for changes in the functional groups using Fourier, Transform Infrared (FTIR), amino acid composition, solubility profile and some functional properties. The FTIR results showed the presence of N-H stretching, C=O stretching, C=N stretching N-H bending and C-N stretching in the samples. Protein hydrolysate had higher essential amino acids (51.32–53.01%) than unhydrolysed samples (36.31–37.99%). PI and WF had the highest water absorption and swelling capacities ...
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The study investigated the potentials of date fruit as sweetening agent in bread and determined micronutrient composition, antioxidant properties and inhibition of diabetic related enzymes such as the alpha amylase and glucosidase. The... more
The study investigated the potentials of date fruit as sweetening agent in bread and determined micronutrient composition, antioxidant properties and inhibition of diabetic related enzymes such as the alpha amylase and glucosidase. The fibre and ash contents of the samples increased with the addition of date fruit. The phosphorous, calcium, potassium, iron and magnesium contents of the bread sweetened with date fruit pulp were higher when compared to the bread samples that contained granulated sugar. Bread samples that contained date fruit exhibited greater DPPH radical scavenging activities, metal chelating activities, FRAP and possessed higher inhibition against α-amylase and glucosidase when compared with bead that contained granulated sugar. The results also showed greater antioxidant and enzyme inhibitory activities in the bread sweetened with dry date fruits that the wet date fruits. The sensory results showed that bread sweetened with granulated sugar and the date fruits were...
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Research Interests: Chemistry, Medicine, Food Biochemistry, Antioxidant, Peptide, and 3 moreEnzyme, Food Sciences, and Amaranth
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Research Interests: Chemistry, Food Science, Biology, Starch, Food Biochemistry, and 2 moreFood Sciences and Amaranth(Food Sciences and Amaranth)
(Food Sciences and Amaranth)
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Enzymatic hydrolysates of kariya protein isolate were prepared by treatment with pancreatin and pepsin. The functional and antioxidant properties of the protein hydrolysates were investigated. Pancreatin (PcKPH) and pepsin (PsKPH)-treated... more
Enzymatic hydrolysates of kariya protein isolate were prepared by treatment with pancreatin and pepsin. The functional and antioxidant properties of the protein hydrolysates were investigated. Pancreatin (PcKPH) and pepsin (PsKPH)-treated kariya protein hydrolysates exhibited maximum solubility (PcKPH, 81.98%; PsKPH 79.17%), emulsifying activity index (PcKPH, 47.87m/g; PsKPH, 44.24m/g), emulsion stability (PcKPH, 341.08%, PsKPH, 223.11%), foaming capacity (PcKPH, 118.75%; PsKPH, 125.00%) and foaming stability (PcKPH, 81.25%; PsKPH, 87.50%) at pH10. Also, PcKPH and PsKPH demonstrated high DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity (IC: 1.55 and 7.30mg extract/mL, respectively), metal chelating (IC: 1.23 and 1.04mg extract/mL, respectively) and ferric reducing antioxidant power (FRAP) (0.40 and 0.21 AAE μg/g, respectively) activities. The results showed that PcKPH had significantly higher solubility, emulsifying properties, metal chelating and FRAP than PsKPH. High functional and antioxidant properties exhibited by the KPHs could make them useful ingredients in food systems and as natural sources of antioxidative peptides. Practical Applications: The study compares the bioactivity of peptides produced from kariya seeds (an underutilized oil seeds) using two different proteolytic enzymes (pepsin and pancreatin). The result showed that kariya seed protein hydrolyzed with pancreatin has better functional properties than those hydrolyzed with pepsin. However, kariya seed protein hydrolyzed with pepsin has better antioxidant properties than those hydrolyzed with pancreatin. Both results compare favorably with that of other oilseeds. Therefore, good functional and antioxidant properties can be produced from hydrolyzed kariya proteins.
Research Interests: Chemical Engineering, Chemistry, Food Science, Proteolytic Enzymes, Antioxidant, and 13 moreHydrolysate, Peptides, Solubility, Milk, Antioxidant Activity, DPPH, Functional Properties of Food Protein, Food Sciences, Food Processing and Preservation, Hydrolysis, Pepsin, Kariya (Hildergadia barteri), and Enzymatic hydrolysis
Purpose – This study aims to investigate some physicochemical characteristics of Hildegardia barteri seed oils obtained by cold-pressing and solvent extraction procedures. Design/methodology/approach – Crude oil samples were obtained from... more
Purpose – This study aims to investigate some physicochemical characteristics of Hildegardia barteri seed oils obtained by cold-pressing and solvent extraction procedures. Design/methodology/approach – Crude oil samples were obtained from the kernels by cold pressing and solvent extraction. The physicochemical properties of the oil samples were investigated according to the standard procedures in published works of literature. Findings – The oil yield was 55.7 and 97 per cent for cold-pressed kariya seed oil (CPKSO) and solvent-extracted kariya seed oil (SEKSO), respectively. Specific gravities, refractive indices, viscosities, iodine value, saponification value, peroxide value and acid value were 0.8742 and 0.9036; 1.4629 and 1.4584; 75.93 and 74.90 mPa.s; 55.78 and 53.56 g of I2/100g of oil; 249.76 and 253.90 mg KOH/g; 4.86 and 5.02 meq KOH/g; 2.12 and 2.09 mg KOH/g of oil for CPKSO and SEKSO, respectively. The physicochemical characteristics of kariya seed oil were not significan...
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Proximate composition, functional properties and in vitro protein digestibility of kariya protein concentrate (KPC) and isolate (KPI) were determined. The results showed that KPI has a high protein content of 91.94%. The KPC and KPI... more
Proximate composition, functional properties and in vitro protein digestibility of kariya protein concentrate (KPC) and isolate (KPI) were determined. The results showed that KPI has a high protein content of 91.94%. The KPC and KPI exhibited high solubility (KPC, 62.14%; KPI, 73.66%) at pH 10, bulk density (KPC, 0.57 g/mL; KPI, 0.48 g/mL), water absorption capacity (KPC, 206%; KPI, 140%) and in vitro protein digestibility (KPC, 82.32%; KPI, 92.38%) but low oil absorption capacity (KPC, 86.40%; KPI, 140.4%), emulsifying activity (KPC, 23.47 m/g; KPI, 12.49 m/g) and foam capacity (KPC, 15.00%; KPI, 3.00%). Foaming and emulsifying properties were improved at alkaline pH and higher salt concentration. In conclusion, the high water absorption capacity, gelling ability and in vitro protein digestibility exhibited by kariya protein products could make them useful ingredients in food applications. Practical Applications: The study provides information about the properties of proteins produced from kariya seeds (an underutilized oilseed). From the results, high protein content can be produced from kariya seeds by producing concentrates and isolates from it and this could be used in food fortification. Also, the results obtained revealed that kariya protein concentrates and isolates have high functional properties and in vitro protein digestibility and therefore can serve as ingredients in food formulations.