Papers by Oluwafemi Adebo
Nutrients, 2020
Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use f... more Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa and other developing countries. The importance of this crop is well reflected in its embedded benefits and use as a staple food, with fermentation playing a significant role in transforming this crop into an edible form. Although the majority of these fermented food products evolve from ethnic groups and rural communities, industrialization and the application of improved food processing techniques have led to the commercial success and viability of derived products. While some of these sorghum-based fermented food products still continue to bask in this success, much more still needs to be done to further explore evolving techniques, technologies and processes. The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product.
Molecules, 2020
Urbanization, emergence, and prominence of diseases and ailments have led to conscious and delibe... more Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world's ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.
Toxins, 2019
Fusarium graminearum is a pervasive plant pathogenic fungal species. Biological control agents em... more Fusarium graminearum is a pervasive plant pathogenic fungal species. Biological control agents employ various strategies to weaken their targets, as shown by Bacillus species, which adopt various mechanisms, including the production of bioactive compounds, to inhibit the growth of F. graminearum. Various efforts to uncover the antagonistic mechanisms of Bacillus against F. graminearum have been undertaken and have yielded a plethora of data available in the current literature. This perspective article attempts to provide a unified record of these interesting findings. The authors provide background knowledge on the use of Bacillus as a biocontrol agent as well as details on techniques and tools for studying the antagonistic mechanism of Bacillus against F. graminearum. Emphasizing its potential as a future biological control agent with extensive use, the authors encourage future studies on Bacillus as a useful antagonist of F. graminearum and other plant pathogens. It is also recommended to take advantage of the newly invented analytical platforms for studying biochemical processes to understand the mechanism of action of Bacillus against plant pathogens in general. Key Contribution: This article reports the overall mode of action of the bacteria Bacillus against the mycotoxin-producing plant pathogenic fungus Fusarium graminearium and provides a perspective of the techniques used to study antagonist metabolites. The goal is to illustrate research done so far and recommend study directions for the future.
African Journal of Food Science, 2019
The growing occurrence of malnutrition in developing countries is gradually receiving the needed ... more The growing occurrence of malnutrition in developing countries is gradually receiving the needed research attention. Plant protein products exhibited potential for protein supplementation of tapioca and was thus explored in this study. Cassava tubers (Manihot esculenta) were processed into tapioca grits (partially gelatinised irregular flakes from roasted cassava starch grits) with different proportion of almond seed (Terminalia catappa) flour (ASF) (0 to 50% ASF w/w). The samples were evaluated for their proximate composition, energy value, functional and sensory properties. The results showed that the ASF-cassava starch grits had significantly (p < 0.05) higher protein, fat and ash contents but lower water absorption and swelling capacities, compared to the 100% cassava tapioca. Substitution of cassava starch with ASF significantly (p < 0.05) reduced the acidity and cyanide content of the tapioca but had a negative effect on the pasting properties of starch grits and sensory attributes (taste, colour and texture) of the tapioca. The study concluded that the fortification of cassava starch with ASF at 10% level has commercial potential.
Transactions of the Royal Society of South Africa, 2019
Utilisation of composite flour projects the possibility of improving nutritional quality, and con... more Utilisation of composite flour projects the possibility of improving nutritional quality, and consequently, the awareness of quality stability may increase large-scale commercialisation of different food products.
Quality characteristics of sorghum–peanut flour blend and its extruded product (pasta) were investigated in this study. A model of moisture sorption isotherms for sorghum–peanut flour blends using concentrated H2SO4 was developed. The sorghum–peanut flour blends were substituted in the ratio of 100:0, 90:10, 80:20, 70:30, 60:40, 50:50. The experimental data obtained were compared with neuro-fuzzy and Guggenheim–Anderson–de Boer (GAB) models for food sorption isotherm. The results showed that all the quality characteristics of the flour investigated significantly (p<0.05) influenced each other due to the level of substitution of peanut flour. The extruded sample with 90% sorghum and 10% peanut flour was the most preferred and accepted by the sensory panellists. The adsorption and desorption isotherm curves followed a sigmoidal shape and the equilibrium moisture content increased with an increase in water activity. The neuro-fuzzy model predicted optimally and was observed to be better in describing sorption isotherm of sorghum–peanut flour blends than the widely known and
acceptable GAB model.
Food Control, 2019
Mycotoxins are toxigenic fungal secondary metabolites and known carcinogens that pose a significa... more Mycotoxins are toxigenic fungal secondary metabolites and known carcinogens that pose a significant threat to economies, trade, health and compromises food safety. Favourable environmental conditions on the African continent encourage the proliferation of fungal species, increasing the possibility of attendant mycotoxins to be present in foods, a situation that aggravates challenges to address them. Due to the susceptibility of common food crops to these toxins and the general inability of some conventional food processes to eliminate them, they are found in derived/processed foods. Detoxification and reduction of mycotoxins in the food chain still remains a significant topic necessitating a sustainable, affordable and effective strategy for mycotoxin control. Fermentation of food confers desirable properties and improves food quality. This food processing technique is also a notable inexpensive mycotoxin decontamination strategy that can be explored not only to improve the constituents in food, but equally reduce and at best eliminate mycotoxins. In the absence of sophisticated monitoring and prevention mechanisms in Africa, exploiting fermentation would be vital in improving nutrition and ensuring food safety. While this processing technique generally favours mycotoxin reduction, preventing the occurrence of these toxins in crops, effective handling and storage practices before fermentation may ensure complete prevention of the heinous effect of these toxins on human health.
Food Research International, 2019
Fermented whole grain (WG) sorghum food products including WG-ting can be obtained from different... more Fermented whole grain (WG) sorghum food products including WG-ting can be obtained from different sample
sources and fermentation conditions, leading subsequently to variations in the molecular composition of the products. There is however, a lack of detailed understanding and description of differential molecular profiles of these food products. Thus, the current study is a nontargeted gas chromatography-mass spectrometry (GC–MS)-based metabolomics approach to descriptively elucidate metabolic profiles of two WG-sorghum types [high tannin (HT) and low tannin (LT)] and their derived WG-ting products obtained via fermentation. Metabolites were extracted with 80% aqueous methanol and analyzed on a gas chromatography high resolution time of flight
mass spectrometry (GC-HRTOF-MS) system. Chemometric methods such as principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA) were applied to mine the generated data. Our results showed that tannin contents influenced the composition of the raw sorghum and derived WG-ting samples. Metabolite signatures that differentiated raw HT- and LT-sorghum included cyclic compounds, pesticides, 2,4-di-tert-butylphenol, fatty acid esters, and sugar derivatives. Furthermore, fermentation of the HT- and LT-sorghum into WG-ting led to an increase in the levels of fatty acids, fatty acid esters and some other compounds
which are vital from a dietary and health context. Equally observed were reduction of some phenols, cyclic compounds, a pesticide and ketone. Thus, the results demonstrated that the inherent metabolic composition
of raw sorghum would lead to differential metabolic changes in the fermented products such as WG-ting,
with subsequent dietary and health implications. Fermenting ting with Lactobacillus fermentum FUA 3321 was most desirable as relevant metabolites were observed in both HT- and LT-ting samples. Furthermore, the study highlights the applicability of GC–MS metabolomics in understanding WG-ting fermentation.
Toxins, 2019
Mycotoxins are fungal secondary metabolites that pose health risks to exposed individuals, requir... more Mycotoxins are fungal secondary metabolites that pose health risks to exposed individuals, requiring necessary measures to reduce them. Using liquid chromatography-tandem mass spectrometry (LC-MS/MS), mycotoxins were quantified in whole grain sorghum and ting subsequently derived from two sorghum varieties (high and low tannin). The whole grain (WG) ting samples were obtained by fermenting sorghum with Lactobacillus fermentum strains (FUA 3165 and FUA 3321). Naturally (spontaneously) fermented WG-ting under the same conditions were equally analysed. Among the mycotoxins investigated, fumonisin B 1 (FB 1), B 2 (FB 2), B 3 (FB 3), T-2 toxin (T-2), zearalenone (ZEA), alpha-zearalenol (α-ZOL) and beta-zearalenol (β-ZOL) were detected in sorghum. Results obtained showed that mycotoxin concentrations significantly (p ≤ 0.05) reduced after fermentation. In particular, L. fermentum FUA 3321 showed the capability to significantly (p ≤ 0.05) reduce all the mycotoxins by 98% for FB 1 , 84% for T-2 and up to 82% for α-ZOL, compared to raw low tannin sorghum. Fermenting with the L. fermentum strains showed potential to effectively reduce mycotoxin contamination in whole grain ting. Thus, we recommended L. fermentum FUA 3321 in particular to be used as a potential starter culture in sorghum fermentation. Key Contribution: Fermentation of whole grain sorghum into ting resulted in reduced mycotoxin levels. Better mycotoxin reduction was observed in L. fermentum ting samples, indicating that these strains are suitable starter cultures for dietary detoxification of mycotoxins.
Food Bioscience, 2018
Fermentation parameters for ting production from whole grain sorghum were optimized and the pH, t... more Fermentation parameters for ting production from whole grain sorghum were optimized and the pH, titratable
acidity, total viable bacteria count, total lactic acid bacteria count, total fungal and yeast count, tannin content, total phenolic content, total flavonoid content and antioxidant activities were studied. Milled whole grain sorghum was mixed with an equal volume of water and spontaneously fermented to obtain ting samples. Values of all the parameters studied showed significant (p≤0.05) changes with increased fermentation time and temperature. Using numerical multi-response optimization, optimal fermentation conditions of whole grain ting were estimated at 28 °C for 72 h and at these conditions, reduced pH (5.9), high titratable acidity (1.1 g/kg), good microbial growth accompanied with relatively high values of total phenolic content (46.1 mg GAE/g), total flavonoid content (40.9 mg CE/g) tannin content (14.1 mg CE/g) and antioxidant activity (3.7 μM TE/g) were obtained. Liquid chromatography-tandem mass spectrometry quantification of phenolic compounds showed that the optimal ting samples (fermented at 28 °C for 72 h) had comparable levels of catechin (12.4 μg/g), gallic acid (0.75 μg/g) and quercetin (0.61 μg/g) concentrations, to other ting samples. Scanning electron microscopy of ting
samples showed no changes with fermentation. This study would help improve whole grain ting processing,
which might increase the consumption of this potentially health promoting food.
The quest for high‐quality starch that would meet the needs of manufacturers is ever increasing. ... more The quest for high‐quality starch that would meet the needs of manufacturers is ever increasing. This study investigated the effect of steeping duration, drying temperature, and duration on the chemical properties of sorghum starch, to possibly alter the characteristics of sorghum starch for food applications. Steeping duration, drying temperature, and drying time of starch isolation were optimized using a central composite design and nine parameters including pH, amylose content, moisture, protein, ash, crude fiber, fat, carbohydrate, and total energy determined. Results obtained showed that most of the parameters were majorly influenced by steeping and drying duration. Steeping duration significantly (p < .05) increased the moisture, protein, and ash content of the sorghum with a corresponding decrease in pH values. The obtained experimental and predicted values of the investigated parameters were similar, with statistical indices indicating the relative validity of the generated models [absolute average deviation (AAD between 0 and 0.20), bias factor (Bf, 1–1.02), and accuracy factor (Af, 1–1.21)]. The varying values of the parameters obtained indicates the potential use of the sorghum starches as thickeners, starch substitutes, and for other desired roles in food processing.
Challenges with spontaneous fermentation of whole grain (WG) sorghum into ting, necessitates the ... more Challenges with spontaneous fermentation of whole grain (WG) sorghum into ting, necessitates the use of starter cultures that could ensure consistency, better acidification and improved quality. This study therefore investigated the effect of single and co-starter culture additions [L. fermentum (FUA 3165 and 3321)] on ting properties (physicochemical, bioactive components and antioxidant activity) obtained from whole grain (WG) sorghum types [high tannin (HT) and low tannin (LT)]. WG-ting samples were obtained from different sorghum
types after fermentation at 34 °C for 24 h and 28 °C for 72 h. Both single starter cultures yielded better results with significantly lower pH (4.94–5.07), tannin content (0.41–2.83 mg CE/g), total phenolic content (8.11–32.13 mg GAE/g) and flavonoid content (7.53–26.38 mg CE/g), with higher titratable acidity (1.98–2.67 g/kg) and antioxidant activity (4.82–7.81 μMTE/g). Liquid chromatography-tandem mass spectrometry (LC-MS/MS) quantification of some phenolic compounds showed that WG-ting samples from the HT sorghum, fermented with L. fermentum FUA 3321 had significantly higher bioactive compounds (catechin, gallic
acid and quercetin). Fourier transform infrared (FTIR) spectroscopy revealed the presence of diverse functional groups, while principal component analysis (PCA) of the FTIR data further differentiated the ting samples into group clusters. Sorghum type and fermentation with L. fermentum significantly influenced fermentation and subsequently the WG-ting composition. Fermenting HT sorghum type with L. fermentum FUA 3321 yielded WG ting higher pH, titratable acidity, bioactive components and improved phenolic composition.
A validated QuEChERS-based method was used to investigate the occurrence of mycotoxins in 70 Sout... more A validated QuEChERS-based method was used to investigate the occurrence of mycotoxins in 70 South African food spices [coarse chilli (n=14), ground chilli (n=4), paprika (n=7), ginger (n=5), chicken spices (n=8), onion spices (n=8), beef spices (n=5), Mexican chilli (n=9), vegetable spice (n=1), fruit chutney spices (n=4), and cheese spices
(n=5)]. Mycotoxins were quantified using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Results revealed that 40% of the samples were contaminated with aflatoxin B1, aflatoxin G1, ochratoxin A, sterigmatocystin, 3-acetyldeoxynivalenol, fumonisin B1, fumonisin B2 or roquefortine C. The contamination levels for aflatoxin B1 ranged from 3-19 μg/kg; aflatoxin G1, 10-11 μg/kg; ochratoxin A, 4-20 μg/kg; fumonisin B1 104-591 μg/kg; fumonisin B2, 64-5,897 μg/kg; sterigmatocystin, 11-18 μg/kg; 3-acetyldeoxynivalenol, 42-46 μg/kg; roquefortine C, 17-57 μg/kg. Mycotoxins co-occurred in 11% of the spice samples. Amongst the samples analysed in this study, paprika had the highest positives (100%) for the determined mycotoxins. Previous reports on mycotoxin contamination in spices, focused on the incidence of aflatoxins and ochratoxin A, but not on the multi-mycotoxin profile in South African
spices. This study thus provides a comprehensive assessment of mycotoxin contamination of spices in South Africa.
Traditional roasting of cassava mash into gari continues to be an arduous and intricate unit oper... more Traditional roasting of cassava mash into gari continues to be an arduous and intricate unit operation for processors. It is highly labor intensive, tedious, unhygienic, and productivity is often too
low to justify labor and investment time. The aim of this study was thus to design and fabricate a gari roaster and evaluate its performance. Cassava mash of different moisture contents (36.21, 39.44, and 43.27%) were roasted at different garifying temperatures (75, 85, and 95 oC) and performance characteristics including, roasting time, percentage material loss, functional efficiency, throughput, and machine capacity were evaluated. Results obtained indicated that roasting cassava
mash of 39.44% at 85 oC yielded the best roasting conditions, as it had the least material loss of 7.8%, best throughput capacity and functional efficiency of 34.66 kg/hr and 92.20%, respectively. The fabricated gari roaster does not require skilled labor and can effectively address the
challenges associated with gari roasting.
The effect of processing variables [blanching conditions (time and temperature) and frying temper... more The effect of processing variables [blanching conditions (time and temperature) and frying temperature] of bonga fish (Ethmalosa fimbriata) on different responses were investigated, using response
surface methodology to establish the optimum processing conditions. Six responses were evaluated and they include moisture content, oil content, breaking force, lightness, redness and yellowness. Sensory qualities of the samples were also determined. Using numerical optimization, the optimal conditions for the processing of fried bonga fish was estimated as 60 oC (blanching temperature), 1 min (blanching time), and frying temperature of 150 oC. Results from sensory evaluation
also suggests that samples obtained at this condition were better in terms of taste, aroma, color and general acceptability to consumers. Observations from this study indicate the efficiency of the regression equations for predicting parameters for fried bonga fish. The blanching pretreatment also reduced oil uptake and positively influenced the characteristics of fried bonga fish.
Adsorption and desorption isotherms for Moringa oleifera leaves were investigated using concentra... more Adsorption and desorption isotherms for Moringa oleifera leaves were investigated using concentrated H2SO4 solutions to vary the micro-climate over different temperatures (27, 32, 37°C) and water activity (aw) (0.1–0.8). Plots of equilibrium moisture content (EMC) against aw were used to generate isotherm curves, local isotherm (Li) concept and stability. The experimental data obtained were compared with four widely recommended models in the literature for food sorption
isotherms [GAB, modified GAB (MGAB), modified Oswin (MOE) and OSWIN models]. Results obtained showed that the moisture sorption isotherms were sigmoidal in shape and were influenced by temperature. The four sorption models adequately predicted the adsorption and desorption isotherms for Moringa oleifera leaves at the evaluated temperatures, with R2 values between 0.980 and 0.998. The sequence in which the evaluated models effectively fitted the moisture sorption, were GAB, MGAB, MOE and OSWIN models, with GAB being the best. While the GAB model was most suitable for fitting the adsorption [Mean square error (MSE = 183.08), standard error of estimate (SEE = 549.24),
R2 = 0.980)], MGAB was better for desorption isotherm [(MSE = 141.950), SSE = 425.86), R2 = 0.998] of Moringa oleifera leaves under practical storage temperature and water activity used in this study.
The effects of fermentation and malting on the proximate composition, mineral content, amino acid... more The effects of fermentation and malting on the proximate composition, mineral content, amino acids and total phenolic content of pearl millet flour and biscuits were studied. Consumer tests of the biscuits samples
were also done using two sets of panelists. The results showed that fermentation and malting improved the crude fiber, crude protein, carbohydrate and energy values of the pearl millet flour. For the biscuit samples, the fermented and malted biscuits had higher moisture, crude protein, crude fiber and energy value with lower fat and ash content as compared to the biscuits obtained from native flour. Fermentation and malting were further observed to increase majority of the essential and non-essential amino acids. Consumer tests among the different set of panelists showed differences in the loading patterns as observed through principal component analysis. In conclusion, this study shows that fermentation and malting improves nutritional, health composition of pearl millet flour as well as the sensorial acceptability of subsequent biscuits.
The presence of aflatoxin B1 (AFB1) along the food chain poses a significant threat, thus propell... more The presence of aflatoxin B1 (AFB1) along the food chain poses a significant threat, thus propelling the
need for an effective approach to control it. This study was therefore, aimed at investigating AFB1
degradation of liquid cultures and lysates of an isolated Pontibacter sp. (VGF1). Liquid cultures, lysed
bacterial cells in the absence (uninhibited lysates) and presence of protease inhibitors (protease inhibited
lysates) were respectively incubated with AFB1 for 3, 6, 12, 24 and 48 h. AFB1 degradation was monitored
during this period on high performance liquid chromatography (HPLC) and results obtained revealed that
after 6 h of incubation, the protease inhibited (PI) lysates yielded a 65% AFB1 degradation, whereas after
12 h, no residual AFB1 was detected. Conversely, after 48 h of incubation, a significantly (p0.05) lower
AFB1 degradation of 50 and 36% by the liquid culture and uninhibited lysate, respectively, were noted. It
was further confirmed that the degradation mechanism was enzymatic. Data from cytotoxicity studies
against human lymphocytes further demonstrated that extracts of biotransformed AFB1 were less toxic
when compared to that of AFB1. Findings from this study have demonstrated an alternative approach for
the decontamination and biocontrol of AFB1 in various agricultural commodities.
This study investigated the effect of fermentation conditions (time and temperature) of sorghum
o... more This study investigated the effect of fermentation conditions (time and temperature) of sorghum
on the composition of ting, using the Doehlert design of response surface methodology (RSM).
Fermentation temperature and time were optimized and pH, titratable acidity (TTA), total viable
bacteria count (TBC), total lactic acid bacteria count (TLABC), total fungal and yeast count (TFYC),
tannin content (TNC), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant
activities (AA) were determined. Experimental and predicted values obtained were similar, with
statistical indices indicating the validity of the models generated (R2 between 93.45 and 99.71%,
AAD values close to 0, Bf and Af values close to 1). Numerical multi-response optimization of
parameters suggested optimal fermentation conditions to be 34 8C for 24 hr. Physicochemical
characterization of ting samples using scanning electron microscopy (SEM), X-ray diffraction (XRD),
and Fourier Transform Infrared Spectroscopy (FTIR) showed slight changes in morphology, similarity
in diffraction patterns and presence of different functional groups, respectively. Results of this
study could provide information for the commercialization of quality ting.
Aflatoxin contamination remains a daunting issue to address in food safety. In spite of the effor... more Aflatoxin contamination remains a daunting issue to address in food safety. In spite of the efforts geared towards prevention and elimination of this toxin, it still persists in agricultural commodities. This has necessitated the search for other measures such as microbial degradation to combat this hazard. In this study, we investigated
the biodegradation of aflatoxin B1 (AFB1), using lysates of three bacterial strains (Pseudomonas anguilliseptica VGF1, Pseudomonas fluorescens and Staphylococcus sp. VGF2) isolated from a gold mine aquifer. The bacterial cells were intermittently lysed in the presence and absence of protease inhibitors to obtain protease free lysates,
subsequently incubated with AFB1 for 3, 6, 12, 24, and 48 h to investigate whether any possible AFB1 degradation occurred using high performance liquid chromatography (HPLC) for detection. Results obtained revealed that after 6 h of incubation, protease inhibited lysates of Staphylococcus sp. VGF2 demonstrated the highest degradation
capacity of 100%, whereas P. anguilliseptica VGF1 and P. fluorescens lysates degraded AFB1 by 66.5 and 63%, respectively. After further incubation to 12 h, no residual AFB1 was detected for all the lysates. Lower degrading ability was however observed for liquid cultures and uninhibited lysates. Data on cytotoxicity studies against human lymphocytes showed that the degraded products were less toxic than the parent AFB1. From this study, it can thus be deduced that the mechanism of degradation by these bacterial lysates is enzymatic. This study shows the efficacy of crude bacterial lysates for detoxifying AFB1 indicating potential for application in the food and feed industry.
With the prevalent food insecurity in Africa, there is a growing need to utilize the available cr... more With the prevalent food insecurity in Africa, there is a growing need to utilize the available crops to develop nutritious, affordable and palatable food for the populace. Millet is critical in this role, relative to its abundance in the continent and good nutritional composition. For ages,
fermentation and malting have been traditionally used to transform millet into variety of produce. A paradigm shift has however occurred over the years, giving birth to new commercially available products. This review thus appraises and gives an overview of traditional and modern
fermented and malted products. Although, millet has been diversified to several products, its major food uses are still restrained to traditional consumers and largely remains underutilized. Considering the potential embedded in this grain, it is important to explore this crop through the
application of appropriate modern fermentation and malting technologies. This will ensure the availability of ready to eat (RTE) and ready to use (RTU) food products and to a large extent address the incessant food security challenges plaguing Africa.
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Papers by Oluwafemi Adebo
Quality characteristics of sorghum–peanut flour blend and its extruded product (pasta) were investigated in this study. A model of moisture sorption isotherms for sorghum–peanut flour blends using concentrated H2SO4 was developed. The sorghum–peanut flour blends were substituted in the ratio of 100:0, 90:10, 80:20, 70:30, 60:40, 50:50. The experimental data obtained were compared with neuro-fuzzy and Guggenheim–Anderson–de Boer (GAB) models for food sorption isotherm. The results showed that all the quality characteristics of the flour investigated significantly (p<0.05) influenced each other due to the level of substitution of peanut flour. The extruded sample with 90% sorghum and 10% peanut flour was the most preferred and accepted by the sensory panellists. The adsorption and desorption isotherm curves followed a sigmoidal shape and the equilibrium moisture content increased with an increase in water activity. The neuro-fuzzy model predicted optimally and was observed to be better in describing sorption isotherm of sorghum–peanut flour blends than the widely known and
acceptable GAB model.
sources and fermentation conditions, leading subsequently to variations in the molecular composition of the products. There is however, a lack of detailed understanding and description of differential molecular profiles of these food products. Thus, the current study is a nontargeted gas chromatography-mass spectrometry (GC–MS)-based metabolomics approach to descriptively elucidate metabolic profiles of two WG-sorghum types [high tannin (HT) and low tannin (LT)] and their derived WG-ting products obtained via fermentation. Metabolites were extracted with 80% aqueous methanol and analyzed on a gas chromatography high resolution time of flight
mass spectrometry (GC-HRTOF-MS) system. Chemometric methods such as principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA) were applied to mine the generated data. Our results showed that tannin contents influenced the composition of the raw sorghum and derived WG-ting samples. Metabolite signatures that differentiated raw HT- and LT-sorghum included cyclic compounds, pesticides, 2,4-di-tert-butylphenol, fatty acid esters, and sugar derivatives. Furthermore, fermentation of the HT- and LT-sorghum into WG-ting led to an increase in the levels of fatty acids, fatty acid esters and some other compounds
which are vital from a dietary and health context. Equally observed were reduction of some phenols, cyclic compounds, a pesticide and ketone. Thus, the results demonstrated that the inherent metabolic composition
of raw sorghum would lead to differential metabolic changes in the fermented products such as WG-ting,
with subsequent dietary and health implications. Fermenting ting with Lactobacillus fermentum FUA 3321 was most desirable as relevant metabolites were observed in both HT- and LT-ting samples. Furthermore, the study highlights the applicability of GC–MS metabolomics in understanding WG-ting fermentation.
acidity, total viable bacteria count, total lactic acid bacteria count, total fungal and yeast count, tannin content, total phenolic content, total flavonoid content and antioxidant activities were studied. Milled whole grain sorghum was mixed with an equal volume of water and spontaneously fermented to obtain ting samples. Values of all the parameters studied showed significant (p≤0.05) changes with increased fermentation time and temperature. Using numerical multi-response optimization, optimal fermentation conditions of whole grain ting were estimated at 28 °C for 72 h and at these conditions, reduced pH (5.9), high titratable acidity (1.1 g/kg), good microbial growth accompanied with relatively high values of total phenolic content (46.1 mg GAE/g), total flavonoid content (40.9 mg CE/g) tannin content (14.1 mg CE/g) and antioxidant activity (3.7 μM TE/g) were obtained. Liquid chromatography-tandem mass spectrometry quantification of phenolic compounds showed that the optimal ting samples (fermented at 28 °C for 72 h) had comparable levels of catechin (12.4 μg/g), gallic acid (0.75 μg/g) and quercetin (0.61 μg/g) concentrations, to other ting samples. Scanning electron microscopy of ting
samples showed no changes with fermentation. This study would help improve whole grain ting processing,
which might increase the consumption of this potentially health promoting food.
types after fermentation at 34 °C for 24 h and 28 °C for 72 h. Both single starter cultures yielded better results with significantly lower pH (4.94–5.07), tannin content (0.41–2.83 mg CE/g), total phenolic content (8.11–32.13 mg GAE/g) and flavonoid content (7.53–26.38 mg CE/g), with higher titratable acidity (1.98–2.67 g/kg) and antioxidant activity (4.82–7.81 μMTE/g). Liquid chromatography-tandem mass spectrometry (LC-MS/MS) quantification of some phenolic compounds showed that WG-ting samples from the HT sorghum, fermented with L. fermentum FUA 3321 had significantly higher bioactive compounds (catechin, gallic
acid and quercetin). Fourier transform infrared (FTIR) spectroscopy revealed the presence of diverse functional groups, while principal component analysis (PCA) of the FTIR data further differentiated the ting samples into group clusters. Sorghum type and fermentation with L. fermentum significantly influenced fermentation and subsequently the WG-ting composition. Fermenting HT sorghum type with L. fermentum FUA 3321 yielded WG ting higher pH, titratable acidity, bioactive components and improved phenolic composition.
(n=5)]. Mycotoxins were quantified using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Results revealed that 40% of the samples were contaminated with aflatoxin B1, aflatoxin G1, ochratoxin A, sterigmatocystin, 3-acetyldeoxynivalenol, fumonisin B1, fumonisin B2 or roquefortine C. The contamination levels for aflatoxin B1 ranged from 3-19 μg/kg; aflatoxin G1, 10-11 μg/kg; ochratoxin A, 4-20 μg/kg; fumonisin B1 104-591 μg/kg; fumonisin B2, 64-5,897 μg/kg; sterigmatocystin, 11-18 μg/kg; 3-acetyldeoxynivalenol, 42-46 μg/kg; roquefortine C, 17-57 μg/kg. Mycotoxins co-occurred in 11% of the spice samples. Amongst the samples analysed in this study, paprika had the highest positives (100%) for the determined mycotoxins. Previous reports on mycotoxin contamination in spices, focused on the incidence of aflatoxins and ochratoxin A, but not on the multi-mycotoxin profile in South African
spices. This study thus provides a comprehensive assessment of mycotoxin contamination of spices in South Africa.
low to justify labor and investment time. The aim of this study was thus to design and fabricate a gari roaster and evaluate its performance. Cassava mash of different moisture contents (36.21, 39.44, and 43.27%) were roasted at different garifying temperatures (75, 85, and 95 oC) and performance characteristics including, roasting time, percentage material loss, functional efficiency, throughput, and machine capacity were evaluated. Results obtained indicated that roasting cassava
mash of 39.44% at 85 oC yielded the best roasting conditions, as it had the least material loss of 7.8%, best throughput capacity and functional efficiency of 34.66 kg/hr and 92.20%, respectively. The fabricated gari roaster does not require skilled labor and can effectively address the
challenges associated with gari roasting.
surface methodology to establish the optimum processing conditions. Six responses were evaluated and they include moisture content, oil content, breaking force, lightness, redness and yellowness. Sensory qualities of the samples were also determined. Using numerical optimization, the optimal conditions for the processing of fried bonga fish was estimated as 60 oC (blanching temperature), 1 min (blanching time), and frying temperature of 150 oC. Results from sensory evaluation
also suggests that samples obtained at this condition were better in terms of taste, aroma, color and general acceptability to consumers. Observations from this study indicate the efficiency of the regression equations for predicting parameters for fried bonga fish. The blanching pretreatment also reduced oil uptake and positively influenced the characteristics of fried bonga fish.
isotherms [GAB, modified GAB (MGAB), modified Oswin (MOE) and OSWIN models]. Results obtained showed that the moisture sorption isotherms were sigmoidal in shape and were influenced by temperature. The four sorption models adequately predicted the adsorption and desorption isotherms for Moringa oleifera leaves at the evaluated temperatures, with R2 values between 0.980 and 0.998. The sequence in which the evaluated models effectively fitted the moisture sorption, were GAB, MGAB, MOE and OSWIN models, with GAB being the best. While the GAB model was most suitable for fitting the adsorption [Mean square error (MSE = 183.08), standard error of estimate (SEE = 549.24),
R2 = 0.980)], MGAB was better for desorption isotherm [(MSE = 141.950), SSE = 425.86), R2 = 0.998] of Moringa oleifera leaves under practical storage temperature and water activity used in this study.
were also done using two sets of panelists. The results showed that fermentation and malting improved the crude fiber, crude protein, carbohydrate and energy values of the pearl millet flour. For the biscuit samples, the fermented and malted biscuits had higher moisture, crude protein, crude fiber and energy value with lower fat and ash content as compared to the biscuits obtained from native flour. Fermentation and malting were further observed to increase majority of the essential and non-essential amino acids. Consumer tests among the different set of panelists showed differences in the loading patterns as observed through principal component analysis. In conclusion, this study shows that fermentation and malting improves nutritional, health composition of pearl millet flour as well as the sensorial acceptability of subsequent biscuits.
need for an effective approach to control it. This study was therefore, aimed at investigating AFB1
degradation of liquid cultures and lysates of an isolated Pontibacter sp. (VGF1). Liquid cultures, lysed
bacterial cells in the absence (uninhibited lysates) and presence of protease inhibitors (protease inhibited
lysates) were respectively incubated with AFB1 for 3, 6, 12, 24 and 48 h. AFB1 degradation was monitored
during this period on high performance liquid chromatography (HPLC) and results obtained revealed that
after 6 h of incubation, the protease inhibited (PI) lysates yielded a 65% AFB1 degradation, whereas after
12 h, no residual AFB1 was detected. Conversely, after 48 h of incubation, a significantly (p0.05) lower
AFB1 degradation of 50 and 36% by the liquid culture and uninhibited lysate, respectively, were noted. It
was further confirmed that the degradation mechanism was enzymatic. Data from cytotoxicity studies
against human lymphocytes further demonstrated that extracts of biotransformed AFB1 were less toxic
when compared to that of AFB1. Findings from this study have demonstrated an alternative approach for
the decontamination and biocontrol of AFB1 in various agricultural commodities.
on the composition of ting, using the Doehlert design of response surface methodology (RSM).
Fermentation temperature and time were optimized and pH, titratable acidity (TTA), total viable
bacteria count (TBC), total lactic acid bacteria count (TLABC), total fungal and yeast count (TFYC),
tannin content (TNC), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant
activities (AA) were determined. Experimental and predicted values obtained were similar, with
statistical indices indicating the validity of the models generated (R2 between 93.45 and 99.71%,
AAD values close to 0, Bf and Af values close to 1). Numerical multi-response optimization of
parameters suggested optimal fermentation conditions to be 34 8C for 24 hr. Physicochemical
characterization of ting samples using scanning electron microscopy (SEM), X-ray diffraction (XRD),
and Fourier Transform Infrared Spectroscopy (FTIR) showed slight changes in morphology, similarity
in diffraction patterns and presence of different functional groups, respectively. Results of this
study could provide information for the commercialization of quality ting.
the biodegradation of aflatoxin B1 (AFB1), using lysates of three bacterial strains (Pseudomonas anguilliseptica VGF1, Pseudomonas fluorescens and Staphylococcus sp. VGF2) isolated from a gold mine aquifer. The bacterial cells were intermittently lysed in the presence and absence of protease inhibitors to obtain protease free lysates,
subsequently incubated with AFB1 for 3, 6, 12, 24, and 48 h to investigate whether any possible AFB1 degradation occurred using high performance liquid chromatography (HPLC) for detection. Results obtained revealed that after 6 h of incubation, protease inhibited lysates of Staphylococcus sp. VGF2 demonstrated the highest degradation
capacity of 100%, whereas P. anguilliseptica VGF1 and P. fluorescens lysates degraded AFB1 by 66.5 and 63%, respectively. After further incubation to 12 h, no residual AFB1 was detected for all the lysates. Lower degrading ability was however observed for liquid cultures and uninhibited lysates. Data on cytotoxicity studies against human lymphocytes showed that the degraded products were less toxic than the parent AFB1. From this study, it can thus be deduced that the mechanism of degradation by these bacterial lysates is enzymatic. This study shows the efficacy of crude bacterial lysates for detoxifying AFB1 indicating potential for application in the food and feed industry.
fermentation and malting have been traditionally used to transform millet into variety of produce. A paradigm shift has however occurred over the years, giving birth to new commercially available products. This review thus appraises and gives an overview of traditional and modern
fermented and malted products. Although, millet has been diversified to several products, its major food uses are still restrained to traditional consumers and largely remains underutilized. Considering the potential embedded in this grain, it is important to explore this crop through the
application of appropriate modern fermentation and malting technologies. This will ensure the availability of ready to eat (RTE) and ready to use (RTU) food products and to a large extent address the incessant food security challenges plaguing Africa.
Quality characteristics of sorghum–peanut flour blend and its extruded product (pasta) were investigated in this study. A model of moisture sorption isotherms for sorghum–peanut flour blends using concentrated H2SO4 was developed. The sorghum–peanut flour blends were substituted in the ratio of 100:0, 90:10, 80:20, 70:30, 60:40, 50:50. The experimental data obtained were compared with neuro-fuzzy and Guggenheim–Anderson–de Boer (GAB) models for food sorption isotherm. The results showed that all the quality characteristics of the flour investigated significantly (p<0.05) influenced each other due to the level of substitution of peanut flour. The extruded sample with 90% sorghum and 10% peanut flour was the most preferred and accepted by the sensory panellists. The adsorption and desorption isotherm curves followed a sigmoidal shape and the equilibrium moisture content increased with an increase in water activity. The neuro-fuzzy model predicted optimally and was observed to be better in describing sorption isotherm of sorghum–peanut flour blends than the widely known and
acceptable GAB model.
sources and fermentation conditions, leading subsequently to variations in the molecular composition of the products. There is however, a lack of detailed understanding and description of differential molecular profiles of these food products. Thus, the current study is a nontargeted gas chromatography-mass spectrometry (GC–MS)-based metabolomics approach to descriptively elucidate metabolic profiles of two WG-sorghum types [high tannin (HT) and low tannin (LT)] and their derived WG-ting products obtained via fermentation. Metabolites were extracted with 80% aqueous methanol and analyzed on a gas chromatography high resolution time of flight
mass spectrometry (GC-HRTOF-MS) system. Chemometric methods such as principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA) were applied to mine the generated data. Our results showed that tannin contents influenced the composition of the raw sorghum and derived WG-ting samples. Metabolite signatures that differentiated raw HT- and LT-sorghum included cyclic compounds, pesticides, 2,4-di-tert-butylphenol, fatty acid esters, and sugar derivatives. Furthermore, fermentation of the HT- and LT-sorghum into WG-ting led to an increase in the levels of fatty acids, fatty acid esters and some other compounds
which are vital from a dietary and health context. Equally observed were reduction of some phenols, cyclic compounds, a pesticide and ketone. Thus, the results demonstrated that the inherent metabolic composition
of raw sorghum would lead to differential metabolic changes in the fermented products such as WG-ting,
with subsequent dietary and health implications. Fermenting ting with Lactobacillus fermentum FUA 3321 was most desirable as relevant metabolites were observed in both HT- and LT-ting samples. Furthermore, the study highlights the applicability of GC–MS metabolomics in understanding WG-ting fermentation.
acidity, total viable bacteria count, total lactic acid bacteria count, total fungal and yeast count, tannin content, total phenolic content, total flavonoid content and antioxidant activities were studied. Milled whole grain sorghum was mixed with an equal volume of water and spontaneously fermented to obtain ting samples. Values of all the parameters studied showed significant (p≤0.05) changes with increased fermentation time and temperature. Using numerical multi-response optimization, optimal fermentation conditions of whole grain ting were estimated at 28 °C for 72 h and at these conditions, reduced pH (5.9), high titratable acidity (1.1 g/kg), good microbial growth accompanied with relatively high values of total phenolic content (46.1 mg GAE/g), total flavonoid content (40.9 mg CE/g) tannin content (14.1 mg CE/g) and antioxidant activity (3.7 μM TE/g) were obtained. Liquid chromatography-tandem mass spectrometry quantification of phenolic compounds showed that the optimal ting samples (fermented at 28 °C for 72 h) had comparable levels of catechin (12.4 μg/g), gallic acid (0.75 μg/g) and quercetin (0.61 μg/g) concentrations, to other ting samples. Scanning electron microscopy of ting
samples showed no changes with fermentation. This study would help improve whole grain ting processing,
which might increase the consumption of this potentially health promoting food.
types after fermentation at 34 °C for 24 h and 28 °C for 72 h. Both single starter cultures yielded better results with significantly lower pH (4.94–5.07), tannin content (0.41–2.83 mg CE/g), total phenolic content (8.11–32.13 mg GAE/g) and flavonoid content (7.53–26.38 mg CE/g), with higher titratable acidity (1.98–2.67 g/kg) and antioxidant activity (4.82–7.81 μMTE/g). Liquid chromatography-tandem mass spectrometry (LC-MS/MS) quantification of some phenolic compounds showed that WG-ting samples from the HT sorghum, fermented with L. fermentum FUA 3321 had significantly higher bioactive compounds (catechin, gallic
acid and quercetin). Fourier transform infrared (FTIR) spectroscopy revealed the presence of diverse functional groups, while principal component analysis (PCA) of the FTIR data further differentiated the ting samples into group clusters. Sorghum type and fermentation with L. fermentum significantly influenced fermentation and subsequently the WG-ting composition. Fermenting HT sorghum type with L. fermentum FUA 3321 yielded WG ting higher pH, titratable acidity, bioactive components and improved phenolic composition.
(n=5)]. Mycotoxins were quantified using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Results revealed that 40% of the samples were contaminated with aflatoxin B1, aflatoxin G1, ochratoxin A, sterigmatocystin, 3-acetyldeoxynivalenol, fumonisin B1, fumonisin B2 or roquefortine C. The contamination levels for aflatoxin B1 ranged from 3-19 μg/kg; aflatoxin G1, 10-11 μg/kg; ochratoxin A, 4-20 μg/kg; fumonisin B1 104-591 μg/kg; fumonisin B2, 64-5,897 μg/kg; sterigmatocystin, 11-18 μg/kg; 3-acetyldeoxynivalenol, 42-46 μg/kg; roquefortine C, 17-57 μg/kg. Mycotoxins co-occurred in 11% of the spice samples. Amongst the samples analysed in this study, paprika had the highest positives (100%) for the determined mycotoxins. Previous reports on mycotoxin contamination in spices, focused on the incidence of aflatoxins and ochratoxin A, but not on the multi-mycotoxin profile in South African
spices. This study thus provides a comprehensive assessment of mycotoxin contamination of spices in South Africa.
low to justify labor and investment time. The aim of this study was thus to design and fabricate a gari roaster and evaluate its performance. Cassava mash of different moisture contents (36.21, 39.44, and 43.27%) were roasted at different garifying temperatures (75, 85, and 95 oC) and performance characteristics including, roasting time, percentage material loss, functional efficiency, throughput, and machine capacity were evaluated. Results obtained indicated that roasting cassava
mash of 39.44% at 85 oC yielded the best roasting conditions, as it had the least material loss of 7.8%, best throughput capacity and functional efficiency of 34.66 kg/hr and 92.20%, respectively. The fabricated gari roaster does not require skilled labor and can effectively address the
challenges associated with gari roasting.
surface methodology to establish the optimum processing conditions. Six responses were evaluated and they include moisture content, oil content, breaking force, lightness, redness and yellowness. Sensory qualities of the samples were also determined. Using numerical optimization, the optimal conditions for the processing of fried bonga fish was estimated as 60 oC (blanching temperature), 1 min (blanching time), and frying temperature of 150 oC. Results from sensory evaluation
also suggests that samples obtained at this condition were better in terms of taste, aroma, color and general acceptability to consumers. Observations from this study indicate the efficiency of the regression equations for predicting parameters for fried bonga fish. The blanching pretreatment also reduced oil uptake and positively influenced the characteristics of fried bonga fish.
isotherms [GAB, modified GAB (MGAB), modified Oswin (MOE) and OSWIN models]. Results obtained showed that the moisture sorption isotherms were sigmoidal in shape and were influenced by temperature. The four sorption models adequately predicted the adsorption and desorption isotherms for Moringa oleifera leaves at the evaluated temperatures, with R2 values between 0.980 and 0.998. The sequence in which the evaluated models effectively fitted the moisture sorption, were GAB, MGAB, MOE and OSWIN models, with GAB being the best. While the GAB model was most suitable for fitting the adsorption [Mean square error (MSE = 183.08), standard error of estimate (SEE = 549.24),
R2 = 0.980)], MGAB was better for desorption isotherm [(MSE = 141.950), SSE = 425.86), R2 = 0.998] of Moringa oleifera leaves under practical storage temperature and water activity used in this study.
were also done using two sets of panelists. The results showed that fermentation and malting improved the crude fiber, crude protein, carbohydrate and energy values of the pearl millet flour. For the biscuit samples, the fermented and malted biscuits had higher moisture, crude protein, crude fiber and energy value with lower fat and ash content as compared to the biscuits obtained from native flour. Fermentation and malting were further observed to increase majority of the essential and non-essential amino acids. Consumer tests among the different set of panelists showed differences in the loading patterns as observed through principal component analysis. In conclusion, this study shows that fermentation and malting improves nutritional, health composition of pearl millet flour as well as the sensorial acceptability of subsequent biscuits.
need for an effective approach to control it. This study was therefore, aimed at investigating AFB1
degradation of liquid cultures and lysates of an isolated Pontibacter sp. (VGF1). Liquid cultures, lysed
bacterial cells in the absence (uninhibited lysates) and presence of protease inhibitors (protease inhibited
lysates) were respectively incubated with AFB1 for 3, 6, 12, 24 and 48 h. AFB1 degradation was monitored
during this period on high performance liquid chromatography (HPLC) and results obtained revealed that
after 6 h of incubation, the protease inhibited (PI) lysates yielded a 65% AFB1 degradation, whereas after
12 h, no residual AFB1 was detected. Conversely, after 48 h of incubation, a significantly (p0.05) lower
AFB1 degradation of 50 and 36% by the liquid culture and uninhibited lysate, respectively, were noted. It
was further confirmed that the degradation mechanism was enzymatic. Data from cytotoxicity studies
against human lymphocytes further demonstrated that extracts of biotransformed AFB1 were less toxic
when compared to that of AFB1. Findings from this study have demonstrated an alternative approach for
the decontamination and biocontrol of AFB1 in various agricultural commodities.
on the composition of ting, using the Doehlert design of response surface methodology (RSM).
Fermentation temperature and time were optimized and pH, titratable acidity (TTA), total viable
bacteria count (TBC), total lactic acid bacteria count (TLABC), total fungal and yeast count (TFYC),
tannin content (TNC), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant
activities (AA) were determined. Experimental and predicted values obtained were similar, with
statistical indices indicating the validity of the models generated (R2 between 93.45 and 99.71%,
AAD values close to 0, Bf and Af values close to 1). Numerical multi-response optimization of
parameters suggested optimal fermentation conditions to be 34 8C for 24 hr. Physicochemical
characterization of ting samples using scanning electron microscopy (SEM), X-ray diffraction (XRD),
and Fourier Transform Infrared Spectroscopy (FTIR) showed slight changes in morphology, similarity
in diffraction patterns and presence of different functional groups, respectively. Results of this
study could provide information for the commercialization of quality ting.
the biodegradation of aflatoxin B1 (AFB1), using lysates of three bacterial strains (Pseudomonas anguilliseptica VGF1, Pseudomonas fluorescens and Staphylococcus sp. VGF2) isolated from a gold mine aquifer. The bacterial cells were intermittently lysed in the presence and absence of protease inhibitors to obtain protease free lysates,
subsequently incubated with AFB1 for 3, 6, 12, 24, and 48 h to investigate whether any possible AFB1 degradation occurred using high performance liquid chromatography (HPLC) for detection. Results obtained revealed that after 6 h of incubation, protease inhibited lysates of Staphylococcus sp. VGF2 demonstrated the highest degradation
capacity of 100%, whereas P. anguilliseptica VGF1 and P. fluorescens lysates degraded AFB1 by 66.5 and 63%, respectively. After further incubation to 12 h, no residual AFB1 was detected for all the lysates. Lower degrading ability was however observed for liquid cultures and uninhibited lysates. Data on cytotoxicity studies against human lymphocytes showed that the degraded products were less toxic than the parent AFB1. From this study, it can thus be deduced that the mechanism of degradation by these bacterial lysates is enzymatic. This study shows the efficacy of crude bacterial lysates for detoxifying AFB1 indicating potential for application in the food and feed industry.
fermentation and malting have been traditionally used to transform millet into variety of produce. A paradigm shift has however occurred over the years, giving birth to new commercially available products. This review thus appraises and gives an overview of traditional and modern
fermented and malted products. Although, millet has been diversified to several products, its major food uses are still restrained to traditional consumers and largely remains underutilized. Considering the potential embedded in this grain, it is important to explore this crop through the
application of appropriate modern fermentation and malting technologies. This will ensure the availability of ready to eat (RTE) and ready to use (RTU) food products and to a large extent address the incessant food security challenges plaguing Africa.
processing cannot be overemphasized, as it enhances beneficial composition and ensures safety. Fermentation technologies have constantly evolved with advances effectively dealing with the challenges associated with the traditional food fermentation process. Over the years, concerted efforts, intensive scientific research and the advent of modern sophisticated equipment have addressed these challenges and
progressed to new approaches for fermentation of foods, subsequently leading to the delivery of novel food products. These advancements are further fueled by competitiveness among industry players based on innovativeness, cost-cutting measures, profit and the understandable desire for process improvement, better yields and quality products. This chapter covers significant advancement and technological applications that can improve food fermentation processes that are applicable for
the delivery of better, safer and cost-effective food products.