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Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and ginger (Zinger officinale Roscoe) powder in Wistar rats

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Food Production, Processing and Nutrition 2022年第1期4卷 144-161页

作者： oluwole steve ijarotimi Department of Food Science and Technology Federal University of TechnologyAkureNigeria

Traditional complementary foods in Africa are cereal-based, low in nutrient-density;hence, causing severe-acute-malnutrition. This study was aimed to formulate and evaluate nutritional quality of complementary foods (CF) using locally available food materials. Yellow maize (raw, germinated & fermented), defatted groundnut (DGF) and ginger flour (GGF) were blended to obtain RDG (76.7% raw yellow maize, 20.8% DGF and 2.5% GGF), GDG (74.4% germinated yellow maize, 23.1% DGF, 2.5% GGF), and FDG (72.6% fermented yellow maize, 24.9% DGF, 2.5% GGF). Food samples were evaluated for nutritional qualities and sensory attributes using standard methods. Protein (g/100 g), energy value (kCal/100 g), total amino acids and essential amino acids (g/100 g protein) of formulated CF ranged from 19.38 to 28.58, 373.49 to 394.53, 87.33 to 91.89 and 36.17 to 37.63, respectively, and were comparable to control (17.07, 401.22, 94.47 & 35.35). Minerals were present in appreciable amount in the foods, while phytate/mineral (Ca, Fe, Zn) and oxalate/calcium molar ratios were lower than critical levels. Bulk density (1.4 - 1.6 g/mL), least gelation (4 - 6%), water absorption capacity (10.5 - 15.8%) and swelling capacity (0.5 - 1.2%) were significantly (p < 0.05) lower in formulated CF than in control, except for bulk density. Biological value (78.44%) of FDG was significantly (P < 0.05) higher than GDG (78.4%) and RDG (75.87%), respectively, but lower than control (93.48%). Pack cell volume (22.50%), haemoglobin concentration (7.5 g/dL), red blood cell (3 × 103 mm− 3), albumin (3.72 g/dL), total blood protein (5.62 g/dL) and globulin (1.9 g/dL) of rats fed on FDG were significantly (p < 0.05) higher than other diets, but comparable to that of control. Kidney (urea, 10.16 mg/dL;creatinine, 4.8 mg/dL) and liver function index (AST/ALT ratio, 0.38) of rats fed on FDG were lower than in those rats fed on RDG, GDG and control. For sensorial attributes, RDG was ranked best next by FDG in appearance,

关键词： Infant diets Protein-energy-density complementary foods Indigenous food materials Home-based processing methods

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Jute seed bioactive compounds:amino acids,polyphenolics,antioxidants and hydrolyzing enzymes inhibitory property

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Journal of Future Foods 2023年第2期3卷 183-189页

作者： oluwole steve ijarotimi Opeyemi Rachael Fagoroye Timilehin David Oluwajuyitan Department of Food Science and Technology Federal University of TechnologyAkure 234Nigeria Department of Food and Human Nutritional Sciences University of ManitobaWinnipeg R3T 2N2Canada

The processed whole jute seed flour(JSF),protein isolate(JSI)and hydrolysate(JSH)were subjects to amino-acids,phytochemicals,phenolic profiles,antioxidant,and enzymes(pancreatic lipase,α-amylase andα-glucosidase)inhibitory properties *** and in-vitro protein digestibility of the samples ranged were 10−66 g/100 g and 17.5%−20.8%,***,sulphur,aromatic,branched chain,antioxidant,and hydrophobic amino-acids concentrations varied from 30.97−34.74,2.91−3.53,11.50−12.49,14.12−16.55,17.84−20.39,and 36.59−42.41 g/100 g protein,*** concentrations were significantly different(P>0.05).For phenolic profile,vanillic acid had the highest concentration followed by naringin *** exhibited highest antioxidant activity in respect to 1,1-diphenyl-2-picryl-hydrazyl(DPPH),Fe2+chelation,OH radical,2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)and ferric reducing antioxidant power,and inhibitory properties against lipase(53.4%),α-amylase(31.8%)andα-glucosidase(43.8%)enzymes,while JSF had the *** conclusion,JSI exhibited supreme scavenging activities and attenuation of lipase,and carbohydrate hydrolyzing ***,JSI may be suitable as therapeutic agent for the prevention/management of food related diseases instead of synthetics agents with many side effects.

关键词： Jute seed Bioactive compounds Anti-hyperglycaemic Anti-cholesterol

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Comparative study on nutrient composition,functional property and glycaemic index of“Ogi”in healthy rats prepared from selected cereal grains

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Journal of Future Foods 2022年第4期2卷 380-387页

作者： ijarotimi oluwole steve Oluwajuyitan Timilehin David Olugbuyi Ayo Oluwadunsin Makanjuola Sadiat Bolawa Department of Food Science and Technology Federal University of TechnologyAkure 340110Nigeria Department of Food and Human Nutritional Sciences University of ManitobaWinnipeg R3T 2N2Canada Department of Hospitality and Tourism Management Federal UniversityOye 370111Nigeria

One of the most common traditional fermented food products consumed by all class of people in Southern part of Nigeria is *** is a gurel made from different types of cereal ranging from maize,sorghum,millet among ***,this study was aimed to evaluate nutrient,phytochemicals,functional properties,and glycemic index of Ogi produced from different *** such as yellow maize(YM),white maize(WM),popcorn maize(PC),red sorghum(RS),white sorghum(WS)and finger millet(FM)were processed into Ogi samples,packaged in airtight container prior to analysis and stored at–20℃.Proximate results showed that Ogi sample produced from PC significantly contained the highest protein content followed by sample *** was observed to be the most abundant mineral elements in Ogi(14.50–19.10 mg/100 g).The phytochemical composition(mg/g)of the experimental samples ranged from 0.34–1.62,53.82–177.09,0.00–0.10,3.71–69.22 and 2.08–6.08 mg/g in oxalate,saponin,flavonoid,phytate and tannin,*** glycemic index ranged 48.83%in YM to 50.71%in WS,while the glycemic load ranged 31.96%in YM to 37.82%in WS,*** result revealed that Ogi samples,especially YM was high in calcium,Ca/P ratio,iron,zinc but low in phytate and tannin *** YM also exhibit lower glycemic index,when compared with other Ogi ***,YM may be a better grain for the production of Ogi samples.

关键词： Ogi Nutrient composition Mineral composition Functional properties Glycaemic index

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