Olufunmilayo Sade Omoba

Federal University of Technology, Akure | futa · Department of Food Science and Technology

Orange-fleshed Sweetpotato (OFSP; Ipomoea batatas L.) is a new variety of sweetpotato widely accepted as a staple food in African countries due to its nutritional and health benefits. The aim of this study was to determine the quality characteristics of value added biscuit developed from an optimized non-gluten blends. King J orange-fleshed sweetpo...

Orange‐fleshed Sweetpotato (OFSP; Ipomoea batatas L.) is a new variety of sweetpotato widely accepted as a staple food in African countries due to its nutritional and health benefits. The aim of this study was to determine the quality characteristics of value added biscuit developed from an optimized non‐gluten blends. King J orange‐fleshed sweetpo...

Watermelon is mostly eaten in fresh form due to its high moisture content which is responsible for its deterioration within a short time. Foam-mat drying of watermelon was carried out using a mechanical dryer. In the foam mat drying experiments, 10% egg albumen and 2% carboxyl methylcellulose were used as the foaming agent and stabilizing agent, re...

Background Agricultural waste generated annually results to environmental pollution; these wastes are rich sources of important bioactive compounds and could be used therapeutically in the management of some ailments. Corn silk, a by-product of sweet corn and whole lemon were processed separately into corn silk flour (CSF) and lemon flour (LF). Flo...

Pigeon pea protein was sequentially digested with pepsin followed by pancreatin and the hydrolysate separated into 18 fractions using reversed‐phase high‐performance liquid chromatography. Fractions were analyzed for in vitro antioxidant properties (radical scavenging, metal chelation, and ferric iron reducing ability) in addition to inhibition of...

Numerous functional products of significant health benefits beyond the basic nutritional functions have been developed in the past few decades from high fibre ingredients, comprising of fruits and vegetables, unrefined or whole grains, legumes, and nuts. Eating of these products are linked to the prevention of diverse life-threatening health challe...

Cereals especially whole meal cereal represents leading sources of dietary starches which are the main carbohydrate component in food, important in human nutrition and provides specific contributions to health. The rate of enzymatic digestion or breakdown of starch into glucose (digestibility) may vary from rapid to resisted which forms the basis f...

The aim of this study was to determine the functional properties, Fourier-transform infrared (FTIR) properties of cream and orange-fleshed sweet potato flour and sensory evaluation of its dough meal. Three varieties of sweet potato examined were mother’s delight (MDP), king J (KJP) and cream (CFSP). Sweet potato tuber were processed into flour and...

Background Tacca flour obtained from tacca tubers, an underutilized crop rich in carbohydrate and phytochemicals, was subjected to physical, chemical and enzymatic modifications which were supplemented into wheat flour for the production of healthy wheat–tacca flour biscuits. While the proximate composition and the antioxidants properties of the na...

Background: Plant foods have gained tremendous consideration as a significant progenitor of bioactive substances with several therapeutic advantages over synthetic drugs. Shallot (Allium ascalonicum L.) together with plantain (Musa paradisiaca L.; particularly unripe ones) holds their applications as spice/food and folk medicine. Hence, this resear...

Banana peels have various health benefits to excellent nutritional status, and it treats the intestinal lesion, diarrhoea, dysentery, ulcerative colitis, nephritis, gout, cardiac disease, hypertension, and diabetes. This study aimed to utilize flour from banana peel to develop functional cookies. Banana peel flour was substituted in wheat flour at...

Diabetes mellitus affects different age groups, and it is popularly managed using synthetic drugs; however, recent research efforts focus on dietary intervention especially the use of fiber rich crops to circumvent the effects of drugs. Developed shallot‐enriched amaranth‐based extruded snacks, namely: GCB, Amaranth: shallot: soy cake (55:25:20) %;...

This study examined the amino acid profile and fatty acid analysis of Milk bush (thevetia peruviana) seed. The seeds were ground into very fine powder using three processing techniques. The parameters of interest were carried out using standard methods. The results of both essential and non-essential amino acids showed that the total essential amin...

In this study antioxidant and antinutritional composition of wheat-tacca [T. involucrata] flour biscuits produced in the following blend ratio: Wheat: enzymatically modifies Tacca flour 95:5, 90:10, 85:15 and 80:20 was analyzed, biscuit produced from 100% wheat flour was used as control. There was a significant reduction in the antinutritional comp...

Lentils, of the family Leguminosae which constitutes the world’s third largest group of plants, are important as food for human consumption. They are uniquely rich sources of proteins, micronutrients and dietary fiber with great potential in alleviating protein energy malnutrition in developing countries. Lentils are low glycemic index diet and co...

Pigeon pea, an important pulse of the rain-fed agriculture in the tropics and subtropics region, remains an underutilized pulse with diminishing cultivation and utilization, owing to its hard-to-cook phenomenon and scant information regarding its nutraceutical potential. Recent research on pigeon pea focuses on the nutritional, functional and healt...

Trends on the use of non-wheat flours for bread production has led to researches on improving the rheological characteristics of such non-wheat flours. This aim of this study was to determine the effect of soy concentrate on the protein and rheological behaviour (pasting and mixolab) of the orange-fleshed sweet potato composite flour as well as the...

Marble vine (Dioclea reflexa) seeds were roasted using the conditions in runs generated from Response Surface Methodology with temperature ranging from 110 to 200 °C and time (10–40 min). Proximate composition, antioxidant activities (DPPH, ABTS, FRAP, metal chelation OH and Lipid peroxidation) and Fourier Transform Infrared Spectroscopy (FTIR) wer...

The global prevalence of hyperglycemia has been attributed to unhealthy lifestyle and diet. The study assessed the antioxidant properties, glycemic indices, and carbohydrate hydrolyzing enzymes activities of ginger‐based fruit drinks. Drinks prepared from blends of ginger (G), pineapple (P), and apple (A) at varied ratios—G50:P40:A10, G50:P30:A20,...

Enzymatic hydrolysis can liberate bioactive peptides from protein materials, thus, pigeon pea was hydrolysed using thermoase. Crude hydrolysate (PPHT) was subjected to ultrafiltration using different molecular weight cutoffs to collect <1, 1–3, 3–5, 5–10, and >10 kDa peptide fractions. Fractions were analysed for in vitro antioxidative, antihyperte...

Orange-fleshed sweet potato (OFSP) is one of the unique varieties of sweet potatoes tuber that has attracted food professionals due to its great health benefits. This study investigates into β-carotene and antioxidant properties of OFSP composite bread. Random Surface Methodology was used for the experimental design. Analysis carried out on the bre...

Abstract This study investigates the protective effect of formulated marble vine/plantain dough meals on cognitive impairment in diabetic rats. Wistar rats were divided into eight groups (n = 6) and fed with HFD for 14 days and a single dose of streptozotocin intraperitoneally on the 14th day (except control rats). Diabetic rats were treated with...

The rate of micronutrient deficiency has been on an increase since the last decade and the utilization of bio-fortified crops could help to alleviate this deficiency and food insecurity in Africa especially in Nigeria. The aim of this study was to compare the biochemical and antioxidant properties of cream-fleshed and orange-fleshed sweet potato. T...

The influence of stabilizing agent and the drying temperature on the drying characteristics of watermelon puree was carried out in this study. The drying of the foamed watermelon was done in a mechanical dryer at constant temperature ranging from 65 oC - 80 oC and stabilizing agent (carboxyl methylcellulose, CMC) from 0.5 – 2.5%. The drying behavio...

The purpose of this study is to determine the chemical compositions, anti-nutrient compositions, antioxidant properties, and phenolic profile of the leaves of orange fleshed sweet potato varieties [King J (UMUSPO1) and mother's delight (UMUSPO2)] in Nigeria and their suitabilities in soup preparation. Freshly harvested leaves of the two varieties o...

Banana (Musa acuminata), is grown worldwide and normally consumed as ripe fruit. Their peels are considered as a waste and contribute to environmental problem due to their high nitrogen and phosphorus content. Banana peels contain natural bioactive compounds such as polyphenols, carotenoid and dietary fiber which offer health benefits including pro...

Orange fleshed sweet potatoes (OFSP) are valuable sources of nutrients and antioxidants. This study investigates the effects of culinary practices on the nutritional composition, carotenoid contents and bioactive components of OFSP and cream-fleshed sweet potato (CFSP). Twenty five kilograms of OFSP and CFSP tubers each were cleanly washed and divi...

The behaviour of graded acetylated pigeon pea starch during heat processing was evaluated in addition to the corresponding effect of their incorporation at 1.5% (w/v) as a stabilizer in set-type yoghurt. Acetylated starch possessed higher solubility and swelling power than native starch under the temperature regimes considered. Addition of acetylat...

The effects of extraction temperature, time and concentration (powder to solvent ratio) on extraction of flavonoids and polyphenols from tea using aqueous, aqueous ethanolic and absolute ethanolic solvents were investigated using response surface methodology. Concentration had the most significant influence on the extraction of the tea antioxidants...

Dietary intervention stands as a practical and cheap approach to solve Vitamin A deficiency (VAD), a major public health problem among children and pregnant women in Africa. Quality characteristics and consumer acceptability of cakes from blends of orange-fleshed sweet potato (OFSP) flour and tiger nut (TN) fiber were investigated. OFSP and TN fibe...

There is a scarcity of studies on the use of magnetic field for food pretreatment, especially in relation to a knowledge on the pretreatment at the level of microstructures and elemental distribution of food. Therefore, the effect of magnetic field pretreatment on the microstructures and elemental distribution (Na, K, Ca, Mg and Fe) of fluted pumpk...

This study assessed the optimum roasting conditions on the phytochemical properties of three varieties of Dioclea reflexa seeds using response surface methodology. Roasting conditions were varied using temperature (110 o C∼ 200 o C) and time (10∼40 min). Phytochemical components (phenolics, tannin, flavonoids, cardiac glycoside, and steroids) of th...

Native starches exhibit some technological drawbacks in industrial food applications associated with poor physico-chemical properties; however, modification of starch can remedy the lack of functionality. Starch was extracted from pigeon pea seeds, modified by esterification with acetic anhydride to obtain 0.05, 0.09 and 0.14 degree of substitution...

Amaranth seed flours of two different accessions of Amaranthus species (A. cruentus PI538326 and A. caudatus PI595951) were hydrolysed using three different digestive enzymes. The hydrolysates were sequentially hydrolysed using porcine pancreatin+pepsin; porcine pancreatin+pepsin+trypsin. The amino acid composition of the seed flours, protein isola...

Amaranth seed flours of two different accessions of Amaranthus species (A. cruentus PI538326 and A. caudatus PI595951) were hydrolysed using three different digestive enzymes. The hydrolysates were sequentially hydrolysed using porcine pancreatin+pepsin; porcine pancreatin+pepsin+trypsin. The amino acid composition of the seed flours, protein isola...

Objectives: This study sought to prepare biscuit from composite flours of sweet potato and tiger nut flour blends as well as to evaluate nutritional composition and consumer acceptability of formulated biscuits. Methods: Sweet potato was purchased at Federal University of Technology Research farm, Akure, Nigeria. Tiger nut (brown variety) and ot...

Spices and herbs have antioxidant, anti-inflammatory, and anti-microbial properties, amongst others. These characteristics are attributable to their composition, such as high polyphenol and flavonoid contents that are responsible for their antioxidative properties. Methanolic extracts of Ocimum basilicum (OB), Xylopia aethiopica (XA), and Piper gui...

This study aimed at production of bread-spread from blends of shea butter with spices such as ginger, garlic, scent leaf, and suya spice. Two different ratios, 70% shea butter: 30% spices and 85% shea butter:15% spices were prepared from raw shea butter and various spices. The treatments were packaged in a transparent plastic bowl and stored at roo...

lnsurgence and internal displacement predispose nations to malnutrition and food insecurity. These problems call for exploration of potential sources of nutrients and functional compounds from accessible edible food materials. Agricultural wastes and by-products such as animal wastes, food and fruits processing wastes, brewery wastes, crop wastes,...

Blends from fermented maize flour (MF), unfermented tilapia flour (UF) and fermented tilapia flour (FF) were prepared at ratios 6.25:1 (M:UF1), 8.87:1 (M:UF2), 6.25:1 (M:FF3), and 9.30:1 (M:FF4); and both the proximate composition and physicochemical properties of the blends were determined. The maize-tilapia flour blends contained 5.90-9.55% moist...

Biscuits were produced from sorghum with and without the addition of sourdough. The influence of sour-dough fermentation on the amino acids composition, phenolic profile, and antioxidant properties of the biscuits were evaluated. Phenolic compounds of the biscuits were identified and quantified using gas chromatography/mass spectrometer. The total...

This study was carried out on raw and popped amaranth (Amaranthus cruentus (PI538326)) seed flour in order to provide scientific data on its functionality. Raw amaranth seeds were milled into flour. The same raw seeds were also popped at 180oC – 200oC for 20 seconds and milled into fine flour as well. The resulting flour from the processing were an...

Legumes are rich sources of protein in human diet and their consumption has been associated with the prevention of chronic diseases attributable to their bioactive components. Pigeon pea (Cajanus cajan) is an underutilized legume with relatively high protein content (~24%). Protein hydrolysates were prepared from pea isolate by enzymatic hydrolysis...

Pigeon pea was treated by blanching and used to supplement acha flour for the development of functional cracker biscuits. The flour ratios for acha and pigeon pea were 100:0 (ACC), 80:20 (APC1), and 70:30 (APC2), respectively. The developed cracker biscuits were evaluated for chemical acid compositions, antioxidant, as well as antidiabetic properti...

The present study was carried out to evaluate the effects of chitosan-based edible coatings with lemon grass extract on the physical properties and overall acceptability of cucumber fruits stored at ambient temperature (28 ± 2°C) and 85 to 90% relative humidity for 14 days. Blends of chitosan (C) and lemon grass extract (E) were formulated as 0.5%...

The influence of extraction temperature, powder concentration, and extraction time on the antioxidant properties of aqueous ginger extract was investigated. The possibility of estimating the antioxidant properties of the extract from its absorbance and colour properties was also investigated. Results indicated that powder concentration was the most...

Purpose This paper focuses on the quality characteristics of steamed and boiled blue whiting fish ( Micromesistius poutassou ) cracker, with the aim of encouraging and promoting the use of this small pelagic inexpensive, readily available fish in food production and reducing post-harvest losses of the fish. Design/methodology/approach The blue whi...

Optimization of the production and evaluation of the quality of maize‐based snack supplemented with soy and tigernut flour was carried out. Experimental design for the composite flour was carried out using optimal design model of response surface methodology. The variables were toasted maize flour (75–85%), soy flour (10–20%), and tigernut flour (5...

Increasing cost of wheat importation especially in developing countries has resulted in increasing search for composite flour blends with bread making potentials. However partial substitution of wheat flour (WF) for non-wheat flour is often associated with handling problems during processing of product. This research therefore investigates the doug...

Information on the starch digestibility and glycemic index of Wheat - Sweet Potato – Sesame composite flour was provided.

Tea and ginger are plants with high antioxidant potential. Combinations of antioxidants from different sources could also produce synergistic antioxidant effects. This study investigated the influence of solvent on antioxidant content of tea, ginger, and tea + ginger blends. Under the investigated extraction conditions, water was the most effective...

Purpose – This paper aims to focus on the antioxidant properties and consumer acceptability of biscuits produced from pearl millet (PM)–tiger nut (TN) composite blends, with the aim of encouraging the use of these under-utilised food crops in producing value-added products with nutraceutical potential. Design/methodology/approach – PM grains and T...

Whole grain sorghum–soya and pearl millet–soya composite biscuits, with and without sourdough, were produced with the aim of developing a ready-to-eat supplementary food for nutritionally at-risk school-age children in Africa. Descriptive sensory profiling revealed that the biscuits were indistinguishable from a whole grain wheat biscuit standard i...

Phenolic compounds of unripe and ripe sweet orange peels were determined using a high-performance liquid chromatography separation method with diode array detector (HPLC-DAD). The in vitro antioxidant properties and the EC50 (concentration required to obtain a 50% antioxidant effect) values were also determined. The predominant phenolic compounds w...

A response surface approach was used to investigate the effects of temperature, concentration, and time on the antioxidant properties (total flavonoid (TF), total phenol (TP), peroxide scavenging activity (PS), iron chelating activity (IC), DPPH radical-scavenging ability (DPPH), ABTS assay (ABTS)) of aqueous extract of tea-ginger (2:1) powder. Col...

The optimum conditions for ethanolic extraction of antioxidants from tea-ginger blend were determined using response surface modelling. The relationship between the colour, hue index and antioxidant properties of the extracts were also expressed as multivariate models using ordinary least square, principal component and partial least square regress...

Tea and ginger are known for their high antioxidant potentials. Tea-ginger drink could provide several health benefits. A combination of different redox-active compounds (antioxidants) may be needed for proper protection against oxidative stresses (Halvorsen et al, 2006) due to the synergistic benefits that could be obtained (Karna et al, 2011). De...

Aim: To optimize the formulation of plantain – brewers’ spent grain biscuits using Response Surface Methodology with the purpose of achieving the maximum quality and overall acceptability of produced biscuits. Study Design: Central composite design model of Response surface methodology was employed to design the work. This produced thirteen experim...

African yam bean (Spenostylis stenocarpa) protein isolate was hydrolyzed with pancreatin (was purchased from sigma chemicals, St Loius Missouri, USA) to obtain an hydrolysate that has (42% degree of hydrolysis), which was characterized for its amino acid composition and ability to scavenge free radicals. The African yam bean protein isolate and hyd...

Blends of white maize, ginger powder (white and yellow) and soy flour were prepared at the following ratio of white maize 97%: yellow ginger 3% (WM /YG); white maize 97%: white ginger 3% (WM/WG); white maize 87%: soy bean 10%: yellow ginger 3% (WM/S/YG); white maize 87%: soy bean 10%: white ginger 3% (WM/S/WG), white maize 90%: soybean 10% (WM/S),...

Cassava has gained increased industrial, economic and nutritional importance over the years, because of the multifarious uses of the starch-rich roots. Several storage methods have been proposed for cassava roots due to the physiological deterioration that sets in 2-3 days after harvesting, followed by microbial deterioration 3-5 days thereafter. N...

The use of plant protein in the formulation of new food products has been the focus of recent research in developing countries because of the inadequate supplies and shortages of food protein; hence, there is a constant search for underutilized legumes as new protein sources for functional foods and nutritional supplements. Protein isolates from ba...

The effect of germination, fermentation, roasting and defatting on the proximate composition, water absorption capacity (WAC), oil absorption capacity (OAC), foaming capacity (FC), foaming stability (FS), emulsion capacity (EC), emulsion stability (ES), packed bulk density (PBD), least gelation concentration (LGC) and protein solubility (PS) of bre...

The proximate composition, pasting characteristics, Water Absorption Capacities (WAC), Oil Absorption Capacities (OAC), bulk densities (packed and loosed), Least Gelation Concentrations (LGC) swelling capacity, solubility, and viscosity of fermented and unfermented maize-tilapia mixes namely -MUF₁, MUF₂, MFF₃ and MF...

The study aims at reducing the post harvest loss of Nile Tilapia (Oreochromis niloticus) in the riverine areas in Africa, by introducing the under unutilized specie of fish into human food chain, to produce a high quality protein cereal gmel. O. niloticas were divided into 2 parts; one part fermented while the other was not. The fish samples, ferme...