Papers by Abiodun Victor A B I O D U N Ikujenlola
Complementary foods are foods given to infant in addition to breastmilk as from the 4-6th month o... more Complementary foods are foods given to infant in addition to breastmilk as from the 4-6th month of age. White maize grains were malted to produce malted maize flour.Soybean seeds were processed into soyconcentrate. The resulting flours were formulated at the ratio of 70:30 (maize product : soybean product) for complementary foods' production.The resulting complementary foods were assessed for proximate composition and protein quality assessment using animals feeding experiment. The results showed that protein content of the processed maize increased with soyconcentrate supplementation. The protein contents (18.10-25.30%) of the supplemented diets were significantly higher (p<0.05) than that of the commercial diet (control) (15.00%).There was no significant difference (p >0.05) between the proximate parameters of processed maize supplemented with similar additives. The malted maize based diet gave better growth and high Protein Efficiency Ratio (PER) and food efficiency ratio than the unmalted maize diets. The PER ranged between 1.46 and 2.38 for all the formulated diets. The biological value,true digestibility and net protein utilization were of higher values with respect to the supplemented diets and compared favourably with the commercial diet and casein. The malted maize and soyconcentrate blend is superior (p<0.05) to the commercial diet (control) diet.The blend of malted maize and soyconcentrate could be produced by mothers and caregivers; fed to infants in order to reduce the prevalence of protein energy malnutrition in the developing countries.
Cancer Causes & Control
Ife Journal of Technology, Dec 15, 2020
International Journal of Aquaculture, 2018
This study assessed the effect of location, processing methods and storage on the proximate compo... more This study assessed the effect of location, processing methods and storage on the proximate composition, heavy metal contents and total volatile base nitrogen (TVB-N) of some selected fish species from Asejire and Opa reservoirs, Osun state. The fish species were processed by salting, drying, smoking, storing (25 ± 2°C) and analyzed for proximate composition, heavy metal contents and TVB-N. Protein, fat, ash and carbohydrate increased after processing but moisture content reduced. During storage the heavy metal concentrations reduced but moisture content and TVB-N increased; indicators of deterioration. The study concluded that processes such as smoking, drying and salting contributed to the keeping quality of the fishes and reduced the bio-accumulated heavy metal concentrations of the fish species.
African Journal of Food Science, Feb 28, 2009
The complementary blends of maize (Zea mays L ssp mays) and soybean (Glycine max L Merrill) were ... more The complementary blends of maize (Zea mays L ssp mays) and soybean (Glycine max L Merrill) were stored for a period of 12 weeks. The maize grains were malted by subjecting it to cleaning, washing, steeping, sprouting, drying, desprouting, milling and packaging. A portion of the maize flour was blended with soybean flour at the ratio of 70:30 (malted maize flour: soybean flour; unmalted maize flour: soybean flour). The resulting products were stored in polyethylene and plastic containers. The functional properties (Bulk density, viscosity, water and oil absorption capacity, swelling capacity, peroxide value and least gelation concentration) of the products were determined. The result showed that the bulk density and the peroxide value of both malted and unmalted maize flour reduced significantly (P>0.05) when blended with soybean. The swelling capacities of the malted products were lower than those of the unmalted blends and it also decreased though not significantly (P>0.05) with the period of storage. The malting process reduced the viscosity of the products, however; inclusion of soybean flour increased the viscosity. The viscosity and the peroxide value increased significantly (P>0.05) in the two storage containers as the storage period increased. The result revealed that the packaging materials had no significant effects on the parameters assessed.
African Journal of Food Science, 2010
This study utilized composite flour from quality protein maize (QPM) flour and wheat flour for th... more This study utilized composite flour from quality protein maize (QPM) flour and wheat flour for the production of biscuit with the bid to increase the protein quality of biscuit and promote the utilization of QPM. A mixture of wheat and QPM flours were mixed separately with the same quantity of other ingredients (sugar, baking powder, water, baking fat and salt). The biscuits produced were subjected to proximate composition, physical attributes and sensory evaluations using standard methods. The protein and fat contents of the biscuit samples ranged between 10.86-11.56% and 12.96-15.21% respectively. The energy value was between 431.95 and 443.89 Kcal. The spread ratio and break strength of the biscuit ranged from 9.25-12.86 and 119.16-291.35 respectively. The biscuits produced from the composite flour were acceptable and compared favourably with the control. Quality protein maize is of better protein quality than normal maize. Its utilization will afford the consumer to have food of...
Original Article This study investigated the in vivo effect of administration of probioticated Af... more Original Article This study investigated the in vivo effect of administration of probioticated African Yam Bean (AYB) based milk analogues on albino rats. Vegetable milk extracts were obtained from processed African Yam Bean, Soybean Seeds, and Coconut. The samples were mixed at different ratios of 1:1:1, 3:1:1, and 5:1:1 (African Yam Bean: Soybean: Coconut) as A, B, and C, respectively. The blended milk analogues were fermented using Lactobacillus delbrueckii isolated from Kununzaki drink. The effect of the fermented milk analogues on the intestinal tract and the serum of the albino rats was also investigated. This strain inhibited the growth of Escherichia coli, a selected food-borne pathogen in vivo. Animals fed with only E. coli had the highest AST and ALT values of 79.31 and 24.59 IU/L respectively. Animals fed with sample B1 had the lowest ALT value of 16.24 IU/L. The weight gain was highest in animals fed with only probiotic drink sample. The histopathological examination sho...
Food Hydrocolloids for Health, 2021
Hrvatski Časopis za Prehrambenu Tehnologiju Biotehnologiju i Nutricionizam - Croatian Journal of Food Technology, Biotechnology and Nutrition, 2016
BACKGROUND: The problem of infantile mortality caused by imbalance feeding of infant shortly afte... more BACKGROUND: The problem of infantile mortality caused by imbalance feeding of infant shortly after cessation of breastfeeding is still a serious concern in most developing countries. This study aimed at producing precooked weaning food of high nutrient quality that can alleviate the problem of malnutrition associated with weaning children from quality protein maize, soy bean and cashew nut. METHOD: Three formulations were produced from various mixture of flours produced from QPM, soybean and cashew nut. The blends were reconstituted and precooked at 1100C. The products were subjected the proximate composition, mineral, functional and pasting properties, sensory, biological assessment tests using standard methods. RESULTS: The results showed that the addition of both cashew and soybean to QPM improved the level of protein (9.84%), fat (4.5014.03%), ash (1.90-2.30%) and selected mineral {calcium (280.50 – 350.55 mg/100g), potassium (228.50 399.90mg/100g), iron (3.504.20mg/100g), zinc ...
Heliyon, 2021
Sweet orange ranks as one of the most acceptable fruit juices across the globe as it offers a hea... more Sweet orange ranks as one of the most acceptable fruit juices across the globe as it offers a healthy choice and pleasant taste to a wide spectrum of consumers. This makes it a promising vehicle for conveying functional ingredients into the human body. The present study was designed to produce functional orange juice by incorporating Kersting's groundnut proteins (isolate and hydrolysates) at different proportions (0.6, 0.8 and 1.0 w/v) into freshly produced sweet orange juice. The sample formulations were further analysed for changes in their physicochemical (pH, titratable acidity, total soluble sugars, ascorbic acid and total phenol content), sensory (appearance, colour, flavour, mouthfeel and overall acceptability), antioxidant (radical scavenging, metal chelating, ferric ion-reducing abilities, DPPH, total antioxidant) and antidiabetic (inhibition of α-amylase and α-glucosidase enzyme activities) properties as well as their storage stability over a 90-day storage period. The functional orange juice exhibited an improved physicochemical, antioxidant, antidiabetic and shelf life properties based on the respective protein concentrations used over the 90-day study period while the sample with the lowest proportion (0.6%) of functional ingredient had the highest sensory acceptability. Hence, the study concluded that Kersting's groundnut proteins could find useful applications in the formulation of functional orange juice.
Croatian journal of food science and technology, 2020
Breakfast cereal was formulated from malted quality protein maize fortified with cowpea and garde... more Breakfast cereal was formulated from malted quality protein maize fortified with cowpea and garden egg with the view to producing a breakfast cereal of high nutrient density. The biomaterials were processed using standard methods to flour samples and blended at various ratios. The blended samples were pregelatinized, flaked, toasted and packaged. The flour and products were analysed for proximate, minerals, anti-nutrients, amino acids profile and dietary fibre using standard methods. The results showed that, as more garden egg was added, protein (9.94 – 10.67 %), fat (4.84 – 6.12 %) and fibre (4.19 – 7.07 %) increased. The amino acids profile recorded a boost with addition of cowpea but reduced with garden egg. The tannin (0.55 – 0.66 %), alkaloids (0.01 – 1.49 %), soluble (7.04 – 10.50 %) and insoluble fibre (23.38 – 30.50 %) increased with garden egg increase. However, the mineral content reduced with addition of garden egg. The study concluded that inclusion of cowpea and garden ...
Croatian journal of food science and technology, 2020
Protein-energy malnutrition (PEM) and micronutrient deficiencies among infants and children in de... more Protein-energy malnutrition (PEM) and micronutrient deficiencies among infants and children in developing countries have been a major concern of the World Health Organization. Formulation of complementary food from local sources of raw materials can be of great help in solving the problems of protein energy malnutrition. This study determined the nutritional composition of four formulated complementary foods from malted yellow maize, pre-gelatinized yellow maize, soybean, and tiger nut flour. The results showed an increase in protein content (17.6, 16.9, 20.4 & 19.7 %), crude fat (14.9, 12.9, 13.0 & 12.9 %) and energy (433.1, 419.4, 421.5 & 426.6 %) when compared with the control sample. The functional properties also competed favourably with the control sample, with the formulated samples having water absorption capacity (171.9, 169.0, 184.1 & 167.4 %), swelling power (27.9, 25.2, 29.8 and 28.1 %), and bulk density at the same level for all the formulated samples (0.5 g/ml). The fo...
Acta Universitatis Sapientiae, Alimentaria, 2020
Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or ... more Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of pupuru and pupuru analogues with a view to expanding the utilization of breadfruit as pupuru analogue. The functional properties (water absorption capacity (%), swelling power (g/g), solubility (%)) and pasting characteristics were determined using standard methods. The results showed that the yield of the products ranged between 24.66 and 29.65%, and it was not affected by the amount of breadfruit substituted. The water absorption capacities of the pupuru and pupuru analogues ranged between 216.0 and 449.0%; this parameter increased with temperature increase. Both swelling power and solubility had a rapid increase from 80 °C to 90 °C. Pasting temperature ranged between 73.15 and 83.66 °C, with peak time between 4.58 and 5.33 min. The final vi...
Acta Universitatis Sapientiae, Alimentaria, 2020
The physico-chemical and sensory qualities of pupuru analogues produced from co-fermented cassava... more The physico-chemical and sensory qualities of pupuru analogues produced from co-fermented cassava and breadfruit blends were investigated. Cassava and breadfruit were processed separately and cofermented at different proportions to produce pupuru and pupuru analogues. Seven different samples were produced with the ratios of 100:0, 90:10, 80:20, 50:50, 20:80, 10:90, and 0:100 cassava:breadfruit respectively. The proximate composition, bulk density, hydrogen cyanide, pH, TTA, and sensory properties of the sample were determined using standard methods. The results showed that the protein (2.86–6.41%), fat (0.43–2.05%), ash (0.36–1.17%), crude fibre (0.68–2.83%), and energy values (393.84 to 399.38 kcal/100 g) increased together with breadfruit substitution. The bulk density, pH, total titratable acidity, and hydrogen cyanide content of the sample was in the ranges of 0.47–0.60 g/ml, 4.30–5.30, 0.18–0.31%, and 0.56–1.68 mg/100 g respectively. The pupuru analogues had lower hydrogen cyan...
Integrative Food, Nutrition and Metabolism, 2020
This study evaluated the effects of processing methods on chemical composition, physicochemical a... more This study evaluated the effects of processing methods on chemical composition, physicochemical and functional characteristics of defatted and full fat flour samples from processed kariya seeds. The seeds were cleaned and subjected to heating processes (cooking and autoclaving) and biochemical processes (germination and fermentation), the seeds were dried and milled to flour. A portion was defatted and another portion left as full fat. The flour samples were analysed for the selected parameters using standard methods. The results showed that the bulk density ranged between 0.52-0.75 g/ml. The oil absorption and water absorption capacities ranged from 65.50-144.60% and 46.40-218.50% respectively. The water absorption and swelling capacities of the defatted samples increased with temperature increase. All processing treatments were found to increase protein content (22.16-49.94%) and in vitro digestibility (27.86-82.63%). Both the heating and biochemical processes reduced the level of antinutrients significantly. In conclusion, the kariya flour samples subjected to both fermentation and germination had better chemical composition, physico-chemical and functional properties. This study was designed to investigate the effect of various processing methods on physico-chemical and functional properties of kariya kernel flour with a view to providing useful information for its possible application in food system. Materials and Methods Materials Kariya pods were gathered from kariya trees in Obafemi Awolowo University, Ile-Ife, Nigeria. The reagents used were of analytical grade and were purchased from Sigma Aldrich chemical company, USA. Methods Processing of kariya whole and defatted flour samples The matured pods were ruptured to remove the seeds and the seeds were manually dehulled and winnowed. The seeds were divided into seven portions, one portion served as the control (i.e. unprocessed/raw seed) and each of the remaining six portions was subjected to different processing treatments: cooking/boiling (at 100°C, 1 h), autoclaving (at 121°C, 15 psi, 30 min), roasting (at 100°C, 1 h), germination (at 28 ± 2°C, 96 h), fermentation (at 28 ± 2 °C, 96 h) and combination of germination (at28 ± 2°C, 96 h) and fermentation (at 28 ± 2°C, 96 h) Gbadamosi SO (2020) Heating and Biochemical processing of Kariya (Hildegardia bateri) seeds: Chemical composition, antinutrients and functional properties
Integrative Food, Nutrition and Metabolism, 2020
This study assessed the nutritional and safety qualities of kariya seeds subjected to heating and... more This study assessed the nutritional and safety qualities of kariya seeds subjected to heating and biochemical processes using animal feeding experiment. The kariya seeds were cleaned and processed into flour samples. Diets containing 20% processed kariya seed flour samples and 80% vitamin A maize flour samples were produced and fed to healthy wistar rat. Parameters monitored included feed intake, growth performance, mortality rate, biochemical and histopathological tests using standard methods. Data obtained were analyzed using appropriate descriptive and inferential statistics. The results showed that the kariya based diets and basal diet did not support growth of the experimental animals and 100% mortality was recorded for the heat processed samples while the kariya seeds subjected to biochemical processes (Defatted germinated kariya diet, defatted fermented kariya diet, defatted germinated-fermented kariya diets and germinated whole flour kariya diet) recorded 80, 80, 40 and 80% mortality respectively. The liver of the rats degenerated in some of the rats fed with heat treated kariya seed flour samples. In conclusion, the biochemical processes detoxified kariya seed better than the heat treatment processes. The flour from kariya seed subjected to biochemical processes recorded lower mortality rate and no liver degeneration in experimental animals.
Heliyon, 2020
This study examined the dietary habits, nutritional status and socio-demographic characteristics ... more This study examined the dietary habits, nutritional status and socio-demographic characteristics of female undergraduates in selected public and private Universities in Osun State, Southwestern, Nigeria. The anthropometric assessment of selected respondents consisted measurements of height, weight, body circumferences, body mass index and waist-to-hip ratio of respondents. The food frequency questionnaire technique was adopted to evaluate the feeding/dietary habits using well-constructed questionnaires. The results showed that over 60% of students in both public and private Universities fell within 18.5-24.9 kg/ m 2 , the normal weight range of body mass index according to the World Health Organisation classification. From the waist-to-hip ratio result over 60% were not at risk of non-communicable disease. The respondents were fond of snacking (74.9%) and skipping of meals (86.0%) especially breakfast (52.4%). There was a significant difference (p < 0.05) in the allowances (pocket money) of students where 33.7% of private University students received over N16,000 as compared to 12% of public University students. There was no significant difference (p > 0.05) between the nutritional status of students in public and private Universities. In conclusion, the nutritional status and the dietary habits/pattern of female undergraduate students are influenced by type of schools and other underlying factors.
Acta Universitatis Cibiniensis. Series E: Food Technology, 2019
This study assessed the physicochemical and sensory properties of ‘probiotic’ drink from blends o... more This study assessed the physicochemical and sensory properties of ‘probiotic’ drink from blends of milk analogues from African yam bean, soybean and coconut. Milk analogues were blended at ratios of 1:1:1, 3:1:1 and 5:1:1 (African yam bean: soybean: coconut) as samples A, B and C respectively. These samples were fermented for 24 h at 43°C using Lactobacillus delbrueckii. The results showed that the fermented milk analogue of ratio 1:1:1 was the most acceptable in terms of sensory parameters. The pH of the milk analogues ranged from 5.07 to 5.85. The sample B1 (fermented (1:1:1) African yam bean: soybean: coconut) had a crude protein of 2.38%, potassium of 80.13 mg/100g, phytate of 2.85 mg/100g and saponin was 0.19 mg/100g. The study concluded that the sample with equal ratio of African yam bean, soybean and coconut adjudged the most acceptable by tasters.
African Journal of Food Science and Technology, 2014
The objective of this study was to determine the chemical composition, functional properties and ... more The objective of this study was to determine the chemical composition, functional properties and amino acids profile of Quality Protein Maize (QPM) and compare with Common Maize (CM). The maize grains and maize meal were assessed for physical properties, proximate composition, mineral, functional properties and amino acid profile using standard methods. The results showed that the proximate composition of QPM 9.72% (protein), 4.85% (fat), 1.50% (ash) and 73.98% (carbohydrate) were within the same range for CM. There was no significant difference (p > 0.05) in the proximate composition of the two varieties of maize. The amino acid profile of the QPM was significantly higher (p < 0.05) than CM in terms of lysine (2.64g/100g), isoleucine (2.74g/100g), phenylalanine (4.20g/100g). The functional properties of QPM in terms of bulk density, water and oil absorption capacities showed no significantly difference (p>0.05) from CM. However, the final viscosity of QPM (267.75 RVU) was significantly lower (p<0.05) than 458.08 RVU of the CM. QPM can be integrated into the family diet and especially in the weaning food formulation for infant where protein energy malnutrition is a serious problem, due to the higher level of the essential amino acids in the available protein of quality protein maize.
Journal of Food Science and Nutrition Therapy, 2017
The aim of this study was to assess the quality characteristics of cassava roots and fermented ca... more The aim of this study was to assess the quality characteristics of cassava roots and fermented cassava fl our (fufu). Matured cassava was carefully uprooted and stored in high density polyethylene bag for a period ranging from 0 to 10 days. Fermented cassava fl our was produced using standard methods. The stored roots were assessed for various quality properties like percentage loss, discoloration, peel to pulp ratio. Also physico-chemical and sensory of 'fufu' fl our produced from stored roots were assessed using standard methods. There was found a decrease in the percentage pulp obtained and a corresponding increase in the percentage peel from 22.10% to 35.90% as the period of storage progressed. The moisture and starch contents decreased while the ash, crude-fi bre and sugar contents increased during the study. The yield of 'fufu' fl our and cyanogenic potential decreased as the storage period progressed. There was no signifi cant difference among 'fufu' samples produced from roots stored for the fi rst seven days with respect to sensory qualities. The study shows that cassava roots can be stored effectively in high density polyethylene bag and result in acceptable product.
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Papers by Abiodun Victor A B I O D U N Ikujenlola