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Characterization of okra seed flours, protein concentrate, protein isolate and enzymatic hydrolysates

Food Production, Processing and Nutrition 2021年第1期3卷 176-189页

作者： Anastasia Amaka Nnamezie Akinsola Albert Famuwagun saka olasunkanmi gbadamosi Department of Food Science&Technology Obafemi Awolowo UniversityIle-IfeNigeria

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 *** 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 *** 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 *** FTIR results showed the presence of N-H stretching,C=O stretching,C=N stretching N-H bending and C-N stretching in the *** 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 *** solubility profiles of the samples were minimal at pH 2–4 and then increased after the isoelectric *** PC was more soluble than PI between pH 2–*** foaming properties of the samples was least in the absence of salt but high in the presence of 0.5 M sodium *** emulsion capacity of the samples was least in the presence of 1.0 M *** in-vitro protein digestibility results showed that okra seed protein hydrolysates were more digestible(83.26–86.08%)than unhydrolyzed proteins(36.48–80.90%).The results of the antioxidant properties showed that PHp and PHT exhibited better radical scavenging and metal chelating activities respectively than the other *** study concluded that okra seed proteins and hydrolysates demonstrated potentials as ingredients in functional food preparation and this may be considered as a strategy to reducing the post-harvest losses of okra fruit and subsequently feeding the world with quality proteins.

关键词： Okra seed Functional properties Antioxidant properties Functional group

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Succinylation improves the slowly digestible starch fraction of cardaba banana starch. A process parameter optimization study

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Artificial Intelligence in Agriculture 2020年第1期4卷 219-228页

作者： Babatunde Olawoye Oladapo F.Fagbohun saka O.gbadamosi Charles T.Akanbi Department of Food Science and Technology First Technical UniversityKM 11Ibadan-Lagos ExpresswayIbadanNigeria Department of Biomedical Engineering First Technical UniversityKM 11Ibadan-Lagos ExpresswayIbadanNigeria Department of Food Science and Technology Obafemi Awolowo University Ile-IfeNigeria

The study investigated the improvement of slowly digestible starch fraction of cardaba banana via octenyl succinic anhydride(OSA)modification process.A nonlinear(Response surface methodology[RSM]and artificial neural network[ANN])and linear(partial least square[PLS])modelswere employed and their predictabilitywas *** result revealed that all the modelling techniques were accurate in predicting the experimental *** optimized RSM values for the production of slowly digestible starch(SDS)fraction were OSA concentration of 4%,reaction time of 47.49 min,and pH of 10 with a predicted SDS value of 44.64%.Among the modelling techniques,ANNwas adjudged as the predictivemodel for improving the SDS *** regression coefficient coupled with the variable important in the projection(VIP)values of the PLS model indicated that the OSA concentrationwas themost important factors responsible for high SDS ***,a structural comparison of the optimized starch against native starch revealed the formation of high ordered crystalline structure of the starch due to the impregnation of the modifying agent to the hydroxyl group of the cardaba banana starch.

关键词： Slowly digestible starch Low glucose response Artificial neural network Partial least square

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Nutritional Quality and Acceptability Evaluation of Ogi Flour Biofortified with Garlic and Ginger

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Journal of Health Science 2019年第2期7卷 101-109页

作者： Olaniran Abiola Folakemi Abiose Sumbo Henrietta gbadamosi saka Olusunkami Department of Microbiology Landmark UniversityOmu-Aran 251101Nigeria Department of Food Science and Technology Obafemi Awolowo UniversityIle-Ife 220282Nigeria

Ogi an affordable complementary food is of paramount importance due to its popularity as diets of many native African *** study explored effects of biofortification with garlic and ginger on acceptability and nutritional quality of ogi flour prepared from sorghum and quality protein maize by natural fermentation *** properties,bulk density,water absorption capacity,total reducing sugar and sensory characteristics were *** samples showed stable total reducing sugar content,increase in bulk density,decrease in water absorption capacity and peak time during *** pasting temperatures of biofortified ogi flour were below boiling temperature thus formed paste in hot water below the boiling ***(maize)with 2%garlic-2%ginger and ogi(sorghum)with 4%garlic-2%ginger were the most preferred with no significant difference(p<0.05).Biofortification with garlic and ginger at 2 and 4%improved the quality attributes and acceptability of ogi *** study on biofortification of ogi with garlic and ginger is germane in formulation of nourishing weaning food that is light,less bulky for babies,nursing mothers and malnourished populations.

关键词： Biofortification garlic ginger acceptability nutritional ogi flour

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