Evaluation of nutritional quality of Soybean-Acha composite biscuits

Ayo, J. A.; Ikuomola, D.S; Sanni, T. A.; Esan, Yetunde Oyebola; Ayo, V. A.; Ajayi, Gabriel O

doi:10.4314/nifoj.v28i2.62643

Cited by 15 publications

(21 citation statements)

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“…However, despite their excellent nutritional profile they are still under-utilized, and bringing the potentials of these grains to limelight can be tapped into to sustain food security. It is worthy of note that some of these nonconventional indigenous cereal grains such as pearl millet (Pennisetum glaucum), white fonio (Digitaria exilis Staph), black fonio (Digitaria iburua) and finger millet (Eleusine coracana), have continued to increasingly receive research attention [1,3].…”

Section: Introductionmentioning

confidence: 99%

“…Several published studies have shown that some yeast strains isolated from dairy products or human faeces have been considered as potential probiotics, as they can survive in the low pH and bile environment of the gastrointestinal tract which are a prerequisite for strain survival through the gastrointestinal tract where they would have to resist internal stress against gastrointestinal enzymes, organic acids and adverse temperatures [3,4,5]. In their study Suzuki et al [9] and Golubev et al [10] attributed the antagonistic activity of yeasts basically to (1) ability to successfully compete for nutrient, (2) changes in the pH of the medium due to the production of organic acid, (3) production of a high concentration of ethanol, (4) secretion of antimicrobial metabolites such as mycocins.…”

Section: Introductionmentioning

confidence: 99%

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Microbiological and Probiotic Assessment of Yeast Isolated from Wholegrain Millet Sourdoughs

Adisa¹,

Ifesan²,

Enujiugha³

et al. 2020

JAMB

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Background: The term probiotics have been described as live microorganisms associated with fermented foods that confer health benefit to the host. For a long time, researches into the world of probiotics have extensively and predominantly centred upon species of lactic acid bacteria and until recently Saccharomyces cerevisiae, as the only well-defined and proven probiotic yeast strain. The purpose of this study was to isolate and characterise the yeast species associated with the fermentation of wholegrain millet sourdoughs and investigate in vitro the possible probiotic potential of the isolates. Methodology: Wholegrain millet sourdoughs were prepared by spontaneous fermentation of the flours with tap water in the ratio 1:1 (w/v) for 48 h at 28 ± 2ºC through backslopping. A total of twenty five yeasts were identified based on their cultural, morphological and biochemical characteristics. The selected isolates were characterized to species level using API 20 C AUX test identification kit. Probiotic properties examined included bile salt and acid tolerance under conditions simulating the human gastrointestinal tract (GIT) and positive antagonistic activity against selected pathogens following well established procedures. Results: The selected isolates investigated were characterized to belong to species of Saccharomyces and Kluveromyces. All of the isolates were discovered to exhibit sufficient survival under acidic pH of 2.0 with values ranging from 1.0log cfu ml-1 to 7.8log cfu ml-1 and showed high resistance to bile salt with values ranging from 63-99%. They also exhibited good antimicrobial activity against enteric pathogens of E. coli, Salmonella typhimurium, Staphylococcus aureus, Klebsiella pneumonia, Streptococcus pyogenes, Proteus vulgaris and Pseudomonas sp. Conclusion: Millet sourdoughs can serve as an affordable nutritionally healthy substrate for delivery of probiotics to the gastro-intestinal tract, thereby proffering basic health functionality. This study allowed to isolate and to identify yeast species present in millet sourdoughs with technological potential for sourdough applications.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Microbiological and Probiotic Assessment of Yeast Isolated from Wholegrain Millet Sourdoughs

Adisa¹,

Ifesan²,

Enujiugha³

et al. 2020

JAMB

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“…They are known to have low moisture content than other confectionery products such as bread with long shelf life (Wade, 1988). The nutritional value of cookies varies with types of cereal used in the preparation (Ayo et al, 2010). Cereals generally are limiting in sulphur-containing amino acids such as lysine and tryptophan.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and sensory evaluation of wheat-maize cookies enriched with African walnut (Tetracarpidium conophorum) seed protein isolate

Awofadeju

Olapade

2020

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

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The study examined the nutritional composition and sensory attributes of cookie. In this study, blends of commercial wheat (CWF), yellow maize flours (YMF) and African walnut protein isolate (AWPI) were optimized for cookie production. The cookies were studied in a completely randomized design and assessment of the proximate composition was conducted. The best cookie samples with high protein and fiber, low fat and highest rating in sensory attributes were selected for the determination of vitamins and mineral composition. The result revealed that the control cookie was highest in moisture, fat and carbohydrate but lower in protein, ash and fibre. Enriched cookie 36.69g CWF, 39.57g YMF, 23.74g AWPI and 42.86g CWF, 42.86g YMF, 14.29g AWPI were highest in protein and fibre, respectively while 55.56g CWF, 33.33g YMF, 11.11g AWPI was low in fat. Overall acceptability was highest in control cookie followed by enriched cookie 55.56g CWF, 33.33g YMF, 11.11g AWPI. The vitamin composition of the selected enriched samples show that sample 42.86g CWF, 42.86g YMF, 14.29g AWPI had the highest value of 2.53 mg/100 g in ascorbic acid; sample 55.56g CWF, 33.33g YMF, 11.11g AWPI scored the highest value of 0.14, 0.07 and 1.33 mg /100 g in thiamine, riboflavin and niacin respectively, while sample 36.69g CWF, 39.57g YMF, 23.74g AWPI scored highest in vitamin A (276.67 mg/100g). The cookie sample 36.69g CWF, 39.57g YMF, 23.74g AWPI shows the highest values of 130.00, 0.043, 9.77, 333.33 and 85.00 for calcium, manganese, iron, sodium and phosphorus, respectively. The study recommends the use of flour proportion in sample 55.56g CWF, 33.33g YMF, 11.11g AWPI as an improvement of the nutritional and sensory attributes of enriched cookie.

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“…Acha grains may be boiled like rice; flour from acha may be fortified with other cereals flour especially for the production of porridge or pudding (Nzlibe, 1995;Ayo et al, 2009). Nigerian, particularly in Plateau, Bauchi and Kaduna states apart from consumption of the grain also burns the straw to produce ash which is extracted with water and the filtrates used as potash for cooking indigenous delicacies (Ayo et al, 2010;Ayo and Kajo, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Acha is nutritious and its seed is rich in methionine and cystine, which are vital to human health and deficient to today's major cereals like wheat, rice, maize, sorghum, barley and rye (Jideani and Akingbala, 1993;Ayo et al, 2008). Enrichment of cereal food with other protein sources such as legumes (soybean, bambara groundnut, tiger-nut, etc) has received considerable attention because it's high lysine content (an essential amino acid) which is limiting in most cereals (Alabo, 2001;Ayo et al, 2010;Ayo et al, 2017). However, despite the nutrient quality of acha grain, there is still need to upgrade the quantity of the nutrient using locally available but underutilized crops such as Moringa oliveria.…”

Section: Introductionmentioning

confidence: 99%

Hematological properties, liver function and lipid profile of albino rat fed with acha and moringa seed flour blends

Ja¹,

Va²,

Aa³

2018

Afr. J. Food Sci. Technol

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Background: Therapeutic use of leaves of M. oleifera has been evaluated in diabetes because of its possible capacity to decrease blood glucose and lipids concentration after ingestion, as result of the polyphenols content and others compounds. Nevertheless most results have been obtain from leaf extract of Moringa oleifera, however, this study use seed powder to evaluate its effects on the hematological properties, liver function and lipid profile of the flour fed albino rats.Objective: The work is aimed at fortifying acha based food with moringa seed paste to boost the immune system of the body. In the present study, the hematological properties, liver function and lipid profile of moringa-acha composite flour fed albino rats was investigated Methods: This exploratory study was conducted to investigate the effect of Moringa oleifera seed meal supplemented diets on the performance of albino rats. Six different graded levels of acha and Moringa oleifera flour blends were used as rat feed. Ration was formulated using acha and Moringa oleifera seed flour as ingredient for albino rats. Thirty-six rats were randomly allocated to six treatments (100% acha flour, 95% acha+5% moringa, 90% acha+10% moringa, 85% acha+15% moringa, 80% acha+20% moringa and 75% acha+25% moringa) in a Completely Randomized Design: The albino rats were distributed into 6 replicates comprising three (3) rats per replicate and managed under dip litter system for a period of 4 weeks. Water and feed were provided at ad libitum. Feed consumption, weight gain and feed conversion ratio were evaluated for the individual replicate of each dietary treatment. The hematological properties were determined weekly, while liver function and lipid profile were determined at the end of the experiment. Statistical analysis of the data carried out using SPSS version 23. Results: The added Moringa oleifera seed flour significantly, p=0.5, increase Parked Volume(PVC), White Blood Cells (WBC), Red Blood Cells (RBC) and Total Bilmbim significantly, with positive relationship(r=0.68-0.78). The total cholesterol (CHOL) and triglyceride (TAG) increased slightly while there was a decrease in The High Density Lipoprotein (HDP), Low Density Lipoprotein (LDL) and Very Low Density Lipoprotein (VLDL), with increase in added moringa seed flour. The aspartate aminotransferase (AST), alkaline phosphatase (ALP) and assay acid phosphatase (ACP) decrease slightly, while the lymphocyte increased with increase in the percentage of added moringa seed flour (0-25%). Conclusions:These results help to increase information over the most popular use of M. oleifera and its safety. However there are needed more studies over the hypoglycemic mechanisms and effects over intestinal microbiota.

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Evaluation of nutritional quality of Soybean-Acha composite biscuits

Cited by 15 publications

References 0 publications

Microbiological and Probiotic Assessment of Yeast Isolated from Wholegrain Millet Sourdoughs

Microbiological and Probiotic Assessment of Yeast Isolated from Wholegrain Millet Sourdoughs

Nutritional and sensory evaluation of wheat-maize cookies enriched with African walnut (Tetracarpidium conophorum) seed protein isolate

Hematological properties, liver function and lipid profile of albino rat fed with acha and moringa seed flour blends

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