Bioactive constituents of waakye; a local Ghanaian dish prepared with Sorghum bicolor (L.) Moench leaf sheaths

Tugli, Laura S.; Essuman, Edward Ken; Kortei, Nii Korley; Nsor-Atindana, John; Nartey, Eunice Berko; Ofori-Amoah, Jones

doi:10.1016/j.sciaf.2019.e00049

Cited by 9 publications

(10 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Rice samples cooked with water extract of T. daniellii leaves had the highest TPC followed by hexane and methanolic extract respectively. Contrary result was reported by Tugli, et al [16],…”

Section: Total Phenolic Contentcontrasting

confidence: 55%

“…A slight modification of the method adopted by Tugli, et al [16] was used to obtain extracts for Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Total Antioxidant Capacity (TAC), FRAP and DPPH analysis. Briefly, 1 g of cooked rice samples was mashed and extracted with 20 mL of 70% ethanol for 48 hours by intermittent agitation.…”

Section: Extraction Of Cooked Rice Samplesmentioning

confidence: 99%

See 1 more Smart Citation

Anti-Oxidative and Sensory Properties of Rice Cooked with Thaumatoccoccus Danielli Leaf Extracts

Akinyemi¹,

Blessing²,

Olayiwola³

2022

View full text Add to dashboard Cite

The use of leaf for wrapping food is an ancient practice. Wrapping of cooked rice with Thaumatococcus daniellii have been reported to increase consumers’ appeal and functionality. There is dearth of information on exploring the use of T. daniellii leaf extract as an additive during rice cooking. This study evaluated the antioxidant and sensory properties of rice cooked with the inclusion of Thaumatococcus danielli leaf extract. Cold extraction of leaf was done using hexane, ethyl acetate, methanol, and water. The rice samples cooked with different Thaumatococcus danielli leaf extracts were analyzed for antioxidant and colour properties using standard methods. Sensory evaluation of cooked rice samples using 9-point hedonic scale was carried out by thirty-member panelists. The antioxidant properties determined were total phenolic content (0.37- 0.44 mg/g), Total flavonoid content (6.6-7.9 mg/100g), 1,1-diphenyl-2-picrylhydrazyl (29.96 -39.82%), total antioxidant capacity (3.57-4.71 mg/g), ferric reducing antioxidant power (3.93-4.37 mg/100g). The instrumental lightness (L*) measurement of cooked rice ranged from 44.13 to 53.95, redness and greenness (a*) ranged from -4.91 to -3.02, yellowness – blue (b*) ranged from 13.22 to 15.94. Sensorial assessment showed that rice cooked with water extract of T. daniellii leaf was the most acceptable. There was significant difference (p<0.05) in antioxidant, colour and sensory properties of cooked rice samples. Thaumatococcus daniellii leaf extracts increased the antioxidant properties of cooked rice and imparted a higher sensorial acceptability.

show abstract

Section: Total Phenolic Contentcontrasting

confidence: 55%

Section: Extraction Of Cooked Rice Samplesmentioning

confidence: 99%

Anti-Oxidative and Sensory Properties of Rice Cooked with Thaumatoccoccus Danielli Leaf Extracts

Akinyemi¹,

Blessing²,

Olayiwola³

2022

View full text Add to dashboard Cite

show abstract

“…Similarly, Uloma, et al [34] found jollof as a continental dish in Nigerian hotels with a good patronage (22%). Tugli, et al [35] described waakye preparation methods, all of which involved boiling rice with beans. Watermelon and pineapple are consumed after chopping (100%).…”

Section: Processing Methods Of Food Cropsmentioning

confidence: 99%

Untitled

2020

AJLS

View full text Add to dashboard Cite

The WHO/FAO have requested data on food consumption to better understand the increasing toxicological results of foodstuffs. The aim of this study was to determine the food consumption characteristics of the consumers living in smallscale mining areas. Commonly consumed food crops of each category: fruit, cereals, vegetables, legumes and root tubers were selected. In all, 308 consumers were sampled using a one-week dietary recall tool and a stratified sampling method of the consumers. The @Risk Microsoft add-in was used to analyze the data. The results show that the adolescents (10-17 years) consumed cowpea (233.90 g/day) and cassava (666.96g/day) at a relatively higher level compared to children (3-9 years) and adults (18-64 years). Likewise, adults consumed yam (136.65g/day), maize (1739.37g/day), rice (1272.40g/day), pineapple (184.97g/day) and watermelon (656.55g/day) at a relatively higher level compared to children and adolescents. On the contrary, whereas children generally consumed lower quantities of food, they presented higher exposure frequency to cowpea (364 days/year), root tubers (36-364 days/year) and grains (286-364 days/year) compared to adults and adolescents. Both adolescent and adult population subgroups presented higher exposure frequency to vegetables (364 days/year) relative to children (104-364 days/year). The findings further show that, in increasing order rice and maize are the most consumed crops. The adult population subgroup, in the study area may be vulnerable to contaminants in maize grains than other dishes categories due to the high mass consumed and high exposure duration. Children may be vulnerable to contaminants in maize grains because of the high exposure frequency.

show abstract

“…Total phenolic content was estimated by Folin-Ciocalteu's assay as described by Tugli et al [30] with slight modifications. The sample was extracted by 20 g of homogenized sample with 100% methanol and the sample was thoroughly mixed by shaking for one hour and filtered with Whatman no.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing

Dirapan

Boonyakiat²,

Poonlarp

2021

Horticulturae

View full text Add to dashboard Cite

Poor and inconsistent quality is a major barrier to increasing produce consumption, and the lack of shelf-life after purchase is the quality issue at retail displays of produce. This research aimed to investigate and identify cooling techniques, namely vacuum cooling and package icing used in supply chains, and any resulting extension of broccoli shelf-life, maintenance of physicochemical quality, and delay in microbial growth at retail stores. Broccoli (Brassica oleracea var. italica cv. Montop) sustainably grown in the highlands of northern Thailand, Chiang Mai Province, under the Royal Project Foundation was experimented on vacuum cooling and package icing were selected to precool broccoli to 4 ± 1 °C. The effects of vacuum cooling using a final pressure of 0.6 kPa for 30 min and package icing using liner Styrofoam boxes (the best ratio of broccoli to crushed ice was 1:1 w/w) on physicochemical qualities, microbial growth, and shelf-life in simulated refrigerated retail displays were examined. The results illustrated that the shelf-life and quality of broccoli could be extended using both vacuum cooling and package icing. Both precooling techniques inhibited the yellowing of florets, provided high sensory scores, delayed microbial growth, and could be able to extend the shelf-life of broccoli. However, package icing offered greater potential for maintaining quality, especially retaining bioactive compounds, and extending shelf-life, thereby increasing the produce market window from 5 to 12 days at 8 ± 1 °C with 85% RH. Therefore, package icing was recommended in the supply chain for fresh broccoli cv. Montop grown in northern Thailand.

show abstract

Bioactive constituents of waakye; a local Ghanaian dish prepared with Sorghum bicolor (L.) Moench leaf sheaths

Cited by 9 publications

References 11 publications

Anti-Oxidative and Sensory Properties of Rice Cooked with Thaumatoccoccus Danielli Leaf Extracts

Anti-Oxidative and Sensory Properties of Rice Cooked with Thaumatoccoccus Danielli Leaf Extracts

Untitled

Improving Shelf Life, Maintaining Quality, and Delaying Microbial Growth of Broccoli in Supply Chain Using Commercial Vacuum Cooling and Package Icing

Contact Info

Product

Resources

About