scholarly journals Effects of Fermentation on the Nutritional Composition of Banana and Groundnut Flour Blends

2019 ◽  
pp. 1-10
Author(s):  
Anthony Okhonlaye Ojokoh ◽  
Ayomide Olubunmi Omojokun
Keyword(s):  
Room Temperature ◽  
Titratable Acidity ◽  
Food Products ◽  
Nutritional Composition ◽  
Microbial Load ◽  
Total Titratable Acidity ◽  
Flour Blends ◽  
Standard Techniques

The study was carried out to determine the effect of fermentation on the nutritional composition of banana and groundnut flour blends. Four blends of banana and groundnut flour was composed (50:50, 60:40, 100:0 and 0:100 (banana:groundnut )). Each blend was fermented naturally at room temperature for 72 hours. The pH and total titratable acidity (TTA) were monitored at 24 hour interval during fermentation. Mineral and antinutrient composition was also assessed using standard techniques. The pH of the fermenting samples decreased as fermentation progressed while total titratable acidity increased. Total microbial load of the samples decreased during fermentation. Antinutrients decreased while minerals increased after fermentation. From the research, it was observed that fermentation reduced the antinutrient contents of the samples while the minerals were enhanced, therefore food products from legume and carbohydrate blends should be fermented in order to increase the nutritional composition.

scholarly journals Fermentation and Extrusion effects on Nutritional and Organoleptic Compositions of Unripe Plantain and Pigeon Pea Blends

2021 ◽  
pp. 50-59
Author(s):  
Elias Similoluwa Orekoya ◽  
Anthony Okhonlaye Ojokoh ◽  
Ayodele Openla Arogunjo ◽  
Jamiu Olaseni Aribisala ◽  
Paul Oladimeji Gabriel ◽  
...  
Keyword(s):  
Micrococcus Luteus ◽  
Titratable Acidity ◽  
Pigeon Pea ◽  
Streptococcus Lactis ◽  
Total Titratable Acidity ◽  
Group 2 ◽  
Semi Solid ◽  
Flour Blends ◽  
Aspergillus Candidus ◽  
Group 1

This research investigated effects of fermentation and extrusion on unripe plantain and pigeon pea blends. The samples were blended and prepared in three combinations (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and sectioned into four group (i.e. group 1 = preconditioned and fermented; group 2 = extruded; group three = fermented and extruded; and group 4 = unfermented/unextruded). Semi-solid state fermentation method was employed to ferment the blended samples for 96 hours. The physicochemical parameters (i.e pH, temperature and total titratable acidity) of these fermented samples were evaluated. The total microbial counts include; 9 bacteria, 2 yeasts and 4 molds were isolated and identified as; Bacillus subtilis, Bacillus cereus, Micrococcus luteus, Staphylococcus aureus, Lactobacillus plantarum, Lactobacillus fermentum, Leuconostoc mesenteroides, Lactobacillus mali, Streptococcus lactis, Saccharomyces cerevisiae, Candida utilis, Aspergillus niger, Aspergillus fumigatus, Aspergillus candidus, and Mucor hiemalis. There were significant variations in the values of pH and total titratable acidity (TTA) during fermentation. This was also same for the proximate contents of the fermented and extruded flour blends when contrasted with the raw flour blends. The fermented unextruded group 1 (11.73±0.01%) has the highest moisture contents and least in the raw sample B (6.34±0.00%). The raw flour blends protein content increased from 2.57±0.03 to 10.17±0.00% and from 2.58±0.02 to 16.27±0.01% in the fermented extruded blends. The carbohydrate content in the raw flour blends was highest (67.97±0.02 to 74.32±0.00%) and least in fermented unextruded samples (38.28±0.01 to 62.72±0.01%). The fat content was highest in the fermented unextruded blends (2.52±0.01 to 6.33±0.00%) and least in raw blends (1.33±0.02 to 2.01±0.02%). The sensory evaluation of the samples showed a good preference for fermented-extruded samples. Findings from this research have established that fermented and extruded unripe plantain and pigeon pea blend enhanced nutritional value of food.

scholarly journals Fermentation and Exrusion Effects on the In Vitro Proteinand Starch Digestibility of Unripe Plantain and Pigeon Pea Blends

2021 ◽  
pp. 86-93
Author(s):  
S. E. Orekoya ◽  
A. O. Ojokoh ◽  
A. O. Arogunjo ◽  
J. O. Aribisala ◽  
B. O. B. Ajayi-Moses ◽  
...  
Keyword(s):  
Micrococcus Luteus ◽  
Titratable Acidity ◽  
Protein Digestibility ◽  
Pigeon Pea ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Total Titratable Acidity ◽  
Flour Blends ◽  
Vitro Protein

This study investigated effects of fermentation and extrusion on the in vitro protein andstarch digestibility of unripe plantain and pigeon pea blends. The blended samples were set-up in three arrangements (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and divided into four batches (i.e. first batch = preconditioned and fermented; second batch = extruded; third batch = fermented and extruded; and fourth batch = unfermented/unextruded). Semi-solid state method of fermentation was deployed to ferment blended samples for 96 hours. The pH, temperature and total titratable acidity (TTA) of these samples were evaluated. Fifteen microorganisms comprising 9 bacteria, 2 yeasts and 4 molds were isolated and identified as; Bacillus subtilis, Bacillus cereus, Micrococcus luteus, Staphylococcus aureus, Lactobacillus plantarum, Lactobacillus fermentum, Leuconostocmesenteroides, Lactobacillus mali, Streptococcus lactis, Saccharomyces cerevisiae, Candida utilis, Aspergillusniger, Aspergillusfumigatus, Aspergilluscandidus, and Mucorhiemalis. There were notable variation in the values of pH and total titratable acidity (TTA) during fermentation. The processes of fermentation and extrusion significantly amplified the in vitro starch digestibility of the flour blends with fermented extruded samples (51.03±0.02 to 55.19±0.02mg/ml) unlike theraw flour blends (36.77±0.20 to 41.26±0.003mg/ml).The in vitro protein digestibility significantly increased with the extruded fermented samples (12.73±0.17 to 15.45±0.06mg/ml) and lowest forraw flour blends (4.57±0.29 to 5.98±0.37mg/ml). Hence, it can be concluded based from the available information from this study that fermentation and extrusion increase the in vitro starch digestibility and protein digestibility of unripe plantain and pigeon pea blends.

scholarly journals Biochemical and Microbiological Evaluation of the Effect of Processing on Cucumeropsis mannii Seed

2020 ◽  
pp. 9-18
Author(s):  
A. O. Ileola ◽  
T. R. Omodara ◽  
O. A. Awoyinka
Keyword(s):  
Antioxidant Activity ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Nutritional Factors ◽  
The Third ◽  
Moisture Contents ◽  
Total Titratable Acidity ◽  
Cucumeropsis Mannii ◽  
Melon Seeds

The determination of the effect of processing on nutritional composition and level of undigested oligosaccharide in Cucumeropsis mannii seeds was carried out. The dried melon seeds were sorted, cleaned, soaked in 60mL water for 15 min for easy removal and de-hulled to get the cotyledons, which were divided into three portions. The first portion was used unprocessed, the second portion was boiled while the third portion was fermented for analysis. The microbial load, physicochemical analyses, proximate compositions, anti-nutritional factors, antioxidant activity, vitamins, mono and oligosaccharides sugars were determined. Processing led to significant increase in the pH, moisture contents buta reduction in the total titratable acidity. Processing increased protein, fat and ash contents. Significant reduction in anti-nutritional factors of boiled and fermented melon seed was noted. Processing led to significant increase in the antioxidant activity. The saccharide sugars reduced after processing. The study observed that processing increased significantly the nutritional composition of the melon seeds but significantly reduced the anti-nutritional factors.

scholarly journals Postharvest conservation of the tuberous roots of Pachyrhizus Ahipa (Wedd) Parodi

2013 ◽  
Vol 85 (2) ◽  
pp. 761-768 ◽  
Author(s):  
ROSILDA M. MUSSURY ◽  
SILVANA P.Q. SCALON ◽  
MAGAIVER A. SILVA ◽  
TATIANE F. SILVA ◽  
HELLEN GOMES ◽  
...  
Keyword(s):  
Room Temperature ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Total Carbohydrate ◽  
Tuberous Roots ◽  
Plastic Bags ◽  
Total Titratable Acidity ◽  
Different Temperatures ◽  
Cold Chamber

This paper aimed to evaluate the effects of storage periods on the conservation of Pachyrhizus ahipa roots at different temperatures and packaging materials. The roots were harvested, washed, packed in PVC, plastic bags, without wrappings (control) and stored in polystyrene trays in refrigerators, or cold chambers, or at room temperature. Total titratable acidity (TTA), total soluble solids (TSS), pH, as well as their ash, lipid, total carbohydrate and protein (dry basis) contents were analyzed. The lowest loss of root fresh weight was observed in the cold chamber and plastic bags. The TTA remained higher among roots stored in the cold chamber and in PVC packaging. The lowest TSS contents were observed for roots stored in the cold chamber, and these did not vary among the packing materials. The average carbohydrate content percentage for all treatments was 84.9%. The percentage of lipids was highest in roots stored at room temperature while protein and ash contents were highest in roots under refrigeration. The best storage conditions for roots are plastic bags packaging in a cold chamber, with the roots retaining appropriate quality for commercialization for up to 30 days.

scholarly journals Effect of Fermentation on Nutritional Composition of Selected Commonly Consumed Green Leafy Vegetables in Nigeria

2014 ◽  
Vol 2 (3) ◽  
pp. 291-297 ◽  
Author(s):  
B.O.T. Ifesan ◽  
O.O. Egbewole ◽  
B.T. Ifesan
Keyword(s):  
Titratable Acidity ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Mineral Contents ◽  
Spontaneous Fermentation ◽  
Green Leafy Vegetables ◽  
Total Titratable Acidity ◽  
Bacillus Spp ◽  
Fermented Vegetables ◽  
Staphylococcus Spp

Fresh leafy vegetables which include Amarathus hybridus (Bush green), Telfairia occidentalis (Fluted pumpkin leaf), Vernonia amygdalina (Bitter leaf) and Pterocarpus mildbraedii (White campwood leaf) were subjected to spontaneous fermentation for 5 days at room temperature. Physicochemical properties (pH, temperature, and total titratable acidity) were monitored during the fermentation. It was observed that the pH (6.8 to 3.78) of all the vegetables decreased steadily as fermentation progressed. However, the temperature (27°C to 34°C) and total titratable acidity expressed as lactic acid equivalent (0.014-0.147) for all the vegetables increased as fermentation progressed. The percentage of occurrence of bacteria isolated from the fermenting mass include Bacillus spp. (39.1%), Lactobacillus spp. (26.1%), Escherichia coli and Staphylococcus spp. (8.7%), Proteus spp., Serratia spp., Citrobacter spp. and Pseudomonas spp (4.3%) respectively. The proximate composition and mineral contents of fermented and unfermented leaves were investigated. Significant increase in ash content was noticed for unfermented (8.07%-15.72%) and for fermented vegetables (12.50%-23.28%). The protein contents of T. occidentalis (24.29%-25.65%), and A. hybridus (14.27%-16.96%) increased significantly after fermentation. A decrease in fiber content was noticed for all fermented vegetables except for V. amygdalina where significant increase was noticed (10.97%-14.55%). Increase in both thiamine (1.37-1.52mg/ml) and niacin (1.32-1.62mg/ml) contents were observed in T. occidentalis after fermentation while significant reductions were recorded for A. hybridus and V. amygdalina. Generally, vitamin C content of the vegetables decreased during fermentation while some increases were recorded in the mineral content of fermented vegetables. DOI: http://dx.doi.org/10.3126/ijasbt.v2i3.11003Int J Appl Sci Biotechnol, Vol. 2(3): 291-297  

scholarly journals Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil

2017 ◽  
Vol 39 (1) ◽  
pp. 103 ◽  
Author(s):  
Luciana Ercoli ◽  
Érica Oliveira Barizão ◽  
Joana Shuelter Boeing ◽  
Marcus Vinícius Kvitschal ◽  
Jesuí Vergilio Visentainer ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Antioxidant Capacities ◽  
Total Titratable Acidity ◽  
Selection Of

In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed. 

Nutritional composition of different cape gooseberry genotypes (Physalis peruviana L.) – a comparative study

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 191-202
Author(s):  
N.T. Petkova ◽  
V.T. Popova ◽  
T.A. Ivanova ◽  
N.N. Mazova ◽  
N.D. Panayotov ◽  
...  
Keyword(s):  
Mineral Content ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Nutrient Content ◽  
Nutritional Composition ◽  
Cellulose Content ◽  
South American ◽  
Physalis Peruviana ◽  
High Nutrient ◽  
Cape Gooseberry

Cape gooseberry (Physalis peruviana L.) is a South American fruit with high nutrient content, pleasant taste and antioxidant properties. However, its consumption in some countries is underеvalued. The aim of this study was to determine the nutritional composition of two genotypes of Cape gooseberry fruit produced in Bulgaria (CG-F and CG-P) and to compare it with imported Colombian fruits (CG-C). The samples were assayed for size, diameter, moisture, ash, titratable acidity, pH, protein, lipid, carbohydrate, natural pigments, and mineral content. Bulgarian genotypes were smaller in size than the imported Colombian fruits. The protein content (2.54-1.88 g/100 g) was relatively higher in the imported variety, compared with the locally produced fruit. Carbohydrate content (10.23-14.13 g/100 g) slightly varied between the genotypes. The sweetness of the fruit was due to the main detected sugars – sucrose, glucose and fructose. CG-F and GC-C genotypes had similar sweetness indices, and fruit taste was evaluated as sweet-sour. Pectin content did not exceed 1.85%; the cellulose content varied between 4.29% and 6.64%. Moreover, all investigated fruit had a low lipid content (below 1.00%). The total chlorophyll and carotenoids levels were the highest in the local genotype CG-P (3.62 and 22.36 µg/g). Potassium was the predominant macro-element in all genotypes; there were numerical differences in the rest of the minerals (Ca, Mg, Fe, Cu, Zn, Mn), while the heavy metals, Pb, Cd and Cr, were generally absent. Cape gooseberry fruit of Bulgarian origin was evaluated as a low-calorie nutrient, compatible with the imported Colombian fruit.

Nutritional composition, antidiabetic and antilipidemic potentials of flour blends made from unripe plantain, soybean cake, and rice bran

2017 ◽  
Vol 42 (4) ◽  
pp. e12447 ◽  
Author(s):  
Folasade D. Odebode ◽  
Oluchi T. Ekeleme ◽  
Oluwole S. Ijarotimi ◽  
Sunday A. Malomo ◽  
Atinuke O. Idowu ◽  
...  
Keyword(s):  
Rice Bran ◽  
Nutritional Composition ◽  
Soybean Cake ◽  
Flour Blends

scholarly journals Wheat Bran Dietary Fiber: Promising Source of Prebiotics with Antioxidant Potential

2017 ◽  
Vol 6 (2) ◽  
pp. 1 ◽  
Author(s):  
Aynur Gunenc ◽  
Christina Alswiti ◽  
Farah Hosseinian
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Wheat Bran ◽  
Functional Foods ◽  
Titratable Acidity ◽  
Total Dietary Fiber ◽  
Bifidobacterium Lactis ◽  
Total Titratable Acidity ◽  
Phenolic Profiles ◽  
Promising Source

The potential of wheat bran (WB) addition as a prebiotic source were demonstrated using yogurt with probiotics (Lactobacillus acidophilus and Bifidobacterium lactis). Yogurts (with 4% WB) were significantly (P < 0.05) different in total bacterial counts (9.1 log CFU/mL), and total titratable acidity % (TTA, 1.4%) compared to controls during 28 days cold storage (4°C). Additionally, WB-total dietary fiber contents and their bound phenolic profiles were investigated as well as the antioxidant activity of WB-water extractable polysaccharides (WEP) was studied. HPLC analysis of alkaline hydrolyzed DF fractions showed that insoluble DF had higher phenolic acids (84.2%) content than soluble DF (15.8%). Also, crude-WEP showed stronger antioxidant activity compared to purified-WEP with an ORAC of 71.88 and 52.48 µmol TE/g, respectively. Here we demonstrate WB has potentials as a source of prebiotics, which may have the potentials for functional foods and nutraceutical applications.

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