Stephen Akinola

The Ohio State University | OSU · College of Food, Agricultural and Environmental Sciences

This study investigated the effect of fermentation by Lactiplantibacillus plantarum 75 (L75) on the physicochemical properties, survival of L75, sensory, antioxidants and their activities in leaf smoothies of six sweet potato cultivars [Orange‐fleshed (OFSP): ‘Bophelo’, and ‘Beauregard’; cream‐fleshed (CFSP): ‘Blesbok’ and ‘Ndou’; and purple‐fleshe...

This study investigated the effects of Lactiplantibacillus plantarum 75 (LAB 75) fermentation at 37 °C for 48 h on the pH, total soluble solids (TSS), colour, total titratable acidity (TTA), carotenoids, and bioactivities of cowpea leaf smoothies from three cultivars (VOP 1, VOP 3, and VOP 4). Fermentation reduced the pH from 6.57 to 5.05 after 48...

This study described the antimicrobial activities of waste biomass-mediated Cu2O/ZnO bi-oxide (BiO) nanocomposites; The Orange peels extract (OPE), and lemon peels extract (LPE), were used to synthesize the bioxide nanoparticles (NPs) designated as OPE/BiONPs, and LPE/BiONPs respectively, and characterized with X-ray diffraction (XRD), and zeta pot...

Anthracnose disease is still a threat to avocado fruit quality, and the use of fungicide (Plochloraz ®) for its control has generated safety concerns that necessitate the search for alternatives. Therefore, the efficiency of lactic acid bacteria (LAB) isolated from fresh fruits and vegetables as biocontrol agents against Colletotrichum gloeosporioi...

Two rootstock hybrids of sweet melons and watermelons (“Kickstart” and “Carnivor” Cucurbita moschata × Cucurbita maxima) grafted onto two watermelon cultivars (scions), “Honeygoal” and “Honeyval”, were examined in this study to determine whether functional compounds, antioxidant properties, and volatile compounds were retained after five days of co...

The purpose of this study was to investigate the bioaccessibilities of total phenolic compounds, carotenoid profile, antioxidant activity, and Lactic acid bacteria (LAB) survival in fermented mango juice (MJs) obtained from three mango cultivars after exposure to an in vitro gastrointestinal digestion model. The MJs from three cultivars (‘Sabre’, ‘...

Biopolymeric systems that co-encapsulate probiotics and bioactive compounds ensure timely delivery in the gastrointestinal tract. Cyanidin 3-sambubioside is the dominant anthocyanin in Natal plum (Carissa macrocarpa). This study aims at the co-encapsulation of Natal plum (Carissa macrocarpa) juice inoculated with Lactiplantibacillus plantarum 75 (L...

Two rootstock crosses of sweet melon and watermelon (Cucurbita moschata x Cucurbita maxima hybrids), 'Kickstart' and 'Carnivor', grafted onto four melon cultivars (cantaloups; 'Majestic', 'Hunter', 'Honeygoal' and 'Honeyval') were evaluated for quality, phytonutrient composition and volatile compounds in the 2020 and 2021 growing season at two harv...

Chitosan hydrochloride coating loaded with vanillic acid (CH-V) (0.07 %) or caffeic acid (CH-C) (0.07 %) controlled the anthracnose decay in preventatively inoculated green skin avocado Fuerte with C. gloeosporioides and in naturally infected fruit; decay was reduced less than 10 % after cold storage at 6.5 • C and 85 % RH for 28 d and at 7 d marke...

Anthracnose decay is one of the major causes of postharvest losses of avocados (Persea americana), during marketing. Currently, Prochloraz® fungicide is used to control anthracnose at postharvest stage which poses threat to consumer safety. Therefore, this study evaluated the effects of high and low molecular weight chitosan on the control of avoca...

Avocados are economically important fruit, however, anthracnose caused by Colletotrichum gloeosporioides affects the fruit quality during marketing. Prochloraz®, a synthetic fungicide currently used to control this postharvest decay, is being phased out due to the hazardous toxicological properties of its metabolites. The aim of this study was to i...

The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioactive and volatile compounds of mango juices (MJ) from three cultivars (‘Peach’, ‘Sabre’ and ‘Tommy Atkins’) were investigated. Fermented and unfermented MJ were evaluated...

Probiotics are live bacteria that can be found in fermented local foods and confer health benefits on the host when administered in adequate amounts. However, there is little awareness of local fermented, lactose-free foods as good and cheap sources of probiotics that could be employed in the dietary management of diarrhoea instead of the expensive...

The genus Fusarium produces a number of mycotoxins of diverse chemical structures. Fusariotoxins are secondary metabolites produced by toxigenic fungi of the genus Fusarium. The important and commonly encountered fusariotoxins are trichothecenes, fumonisins, and zearalenone. Fusarium mycotoxins pose varying toxicities to humans and/or animals after...

Mangoes (cv. ‘Cogshall’) were pureed, pasteurized and fermented separately at 37 °C for 48 h using lactic acid bacteria strains; Leuconostoc pseudomesenteroides 56 (LAB 56); Weissella cibaria 64 (LAB 64) and Lactobacillus plantarum 75 (LAB 75), stored for 7 days at 4 ºC, and were subjected to in vitro gastrointestinal digestion. Results showed that...

Contamination of foods by mycotoxins is linked to various health and economic implications. This study evaluated the incidence of mycotoxins in commercial and small-scale maize and evaluated potential health risks for consumers based on South African and international regulations. The sensitivity/specificity of HPLC over other analytical methods us...

Aspergillus parasiticus is a pre-harvest and postharvest pathogen that is known to produce aflatoxin; however, it is less studied compared to A. flavus. Inappropriate storage conditions is a cause of food spoilage and growth of mycotoxigenic fungi especially in low moisture foods thus constituting hazards to health. Hence, this study investigated t...

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...

This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated in vitro gastrointestinal digestion. Papaya was processed into puree; pasteurised and fermented at 37 °C for 2 days;...

In this study, popularly consumed traditional chayote leaves and locally produced pineapple fruit were used to develop a fermented smoothie using lactic acid bacteria (LAB) strains: Lactobacillus plantarum (L75), Weissella cibaria (W64), and their combination (LW64 + 75). The physicochemical parameters [pH, total soluble solids (TSS), and color], t...

Edible nuts are popular worldwide based on their varied attributes such as desirable taste, high nutritional value as well as some health benefits. Globally, the most popular edible nuts are groundnuts or peanuts, almond, cashew nut among others. Due to the rich nutritional composition of nuts, they tend to be prone to contamination by toxigenic fu...

Bacterial biofilms have recently gained considerable interest in the food production and medical industries due to their ability to resist destruction by disinfectants and other antimicrobials. Biofilms are extracellular polymer matrices that may enhance the survival of pathogens even when exposed to environmental stress. The effect of incubation t...

The protein quality of complementary foods developed from fermented and unfer-mented sorghum, soybeans, and orange-fleshed sweet potato (OFSP) flour blends was evaluated using rat model. The test diet was as follows: UF2: unfermented sor-ghum (56%), soybean (17%), and OFSP (27%); UF3: unfermented sorghum (59%), soybean (31%), and OFSP (10%); F2: fe...

Campylobacter fetus subsp. venerealis is the causative agent of bovine genital campylobacteriosis, which is mostly characterized by reproduction problems. The strain reported in this study was isolated from bull sheath wash in South Africa.

The effect of lactic acid bacteria and yeast interaction on the quality of pearl millet (PM) sourdough bread was investigated. Lactobacillus plantarum (A), Pediococcus pentosaceus (B), Lactobacillus pentosus (C), Saccharomyces cerevisiae (D) and Candida milleri (E) cultures were used singly and in combinations in sourdough fermentation. The proxima...

This study reports the properties of green mediated synthesized iron oxides nanoparticles (Fe 3 O 4 NPs) from peel extracts of pomegranate plant and its polyacrylonitrile/iron oxide composite nanofibers (Fe 3 O 4 /PAN). The following were used to characterize the synthesized nanoparticles and its polymer nanofibers; FT-IR, UV-Visible spectroscopy,...

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...

from bambara groundnut bran. The debranned Bambara groundnut were fermented for four days, and TTA (Total Titrable Acidity), pH and microbial load determination were carried out for every 24hours of fermentation. Eighteen acid-producing cultures were isolated from these samples, and isolates were divided into classes first by phenotype. Phenotypic...

This study investigated the aflatoxin production potentials of selected fungi using a polyphasic approach. Internally transcribed spacer region of the fungi was amplified using the polymerase chain reaction. Forty-five Aspergillus strains were further assessed for aflatoxin production using the conventional methods such as growth on yeast extract s...

Purpose Contamination with Salmonella on food products and poultry in particular has been linked to foodborne infections and/or death in humans. This study investigated the occurrence, genetic diversities and antibiotic resistance profiles of Salmonella strains isolated from chickens. Patients and methods Twenty each duplicate faecal swab samples...

The primary role of our diet is to provide enough nutrients to fulfill metabolic requirements. Consequently, consumption of adequate, safe and quality food may promote the state of wellbeing, better health and prevent diseases. The state of health and possible outbreak of diseases especially under unconducive environmental situation is germane to d...

The aim of this study is to evaluate the chemical, microbiological and sensory characteristics of chemically preserved orange juice samples. Orange juice was produced from sweet orange fruit (Citrus sinensis). Four samples were developed by treating the orange juice with 0.03% preservative sodium benzoate (SB), sodium metabisulphite (SM), potassium...

Weaning food was produced from the blends of sprouted and unsprouted sorghum–Irish potato, and groundnut flour. In the developed weaning foods, moisture content ranged from 8.44% to 12.70%, crude protein (7.40%–14.53%) crude ash (1.53%–1.77%), crude fiber (6.65%–6.88%), crude fat (3.31%–3.73%) and carbohydrate content (65.10%–69.15%). Sprouting and...

This study investigated the effect of some preprocessing techniques on the physicochemical and technological properties of pearl millet flour for possible industrial application. Pearl millet was processed into flour using different preprocessing techniques (blanching, debranning, fermentation and malting) and evaluated for physicochemical and func...

The lactic acid bacteria (LAB) and yeast diversities in spontaneously fermented pearl millet (Pennisetum glaucum) and finger millet (Eleusine coracona) sourdoughs were investigated. Pearl and finger millet grains were processed into flour and used in spontaneous sourdough fermentation. LAB and yeast cultures were isolated, screened and identified b...

The lactic acid bacteria (LAB) and yeast diversities in spontaneously fermented pearl millet (Pennisetum glaucum) and finger millet (Eleusine coracona) sourdoughs were investigated. Pearl and finger millet grains were processed into flour and used in spontaneous sourdough fermentation. LAB and yeast cultures were isolated, screened and identified b...

The effect of substituting roasted whole maize (Zea may) flour with African oil bean seed (Pentaclethra macrophylla Benth) flour and acceptability of the product was investigated. Composite flour was developed from roasted maize and African oil bean seed flour at ratios 90:10 (MAO1), 80:20 (MAO2), 70:30 (MAO3) and 100% (MAF) as control sample. Maiz...

Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean flour were made in the ratios: 85%:10%:5% (WSS1); 80%:15%:5% (WSS2) and 75%:20%:5% (WSS3). Whole sorghum flour (WSF) 100% served as control. Protein content of the composite flours ra...

This study investigated the quality of composite flour from wheat-breadfruit-cassava starch for use in confectionary product. Breadfruit, whole wheat grains and cassava starch were processed into flour. Composite flours (Breadfruit flour: Wheat flour: Cassava starch) were made in the ratios; 80%: 10%:10% (WB1C), 70%: 20%: 10% (WB2C), 60%: 30%: 10%...

This study investigated the quality of composite flour from wheat-breadfruit-cassava starch for use in confectionary product. Breadfruit, whole wheat grains and cassava starch were processed into flour. Composite flours (Breadfruit flour: Wheat flour: Cassava starch) were made in the ratios; 80%: 10%:10% (WB1C), 70%: 20%: 10% (WB2C), 60%: 30%: 10%...

Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean flour were made in the ratios: 85%:10%:5% (WSS1); 80%:15%:5% (WSS2) and 75%:20%:5% (WSS3). Whole sorghum flour (WSF) 100% served as control. Protein content of the composite flours ra...

Abstract Residues from agricultural production make up 50 – 60% of products used as feed or food. Food processing plants generate vast amounts of waste. The aim of this study is to review the potential application of waste generated from food and agro-allied industry for the production of commercially important materials or recycle as appropriate....

This study evaluated a local fermented food product ‘’agidi’’ produced from blends of fermented maize, sorghum and defatted pumpkin seed flour. Maize and sorghum grains were fermented, dried and milled into flour. Pumpkin seeds were boiled, dehulled, dried and milled prior to defatting. Composite flours were developed in ratios; 100:0:0; 90:5:5; 80...