Functional properties of flour and starch from two cultivars of aerial yam (Dioscorea bulbifera) in South East Nigeria

Ojinnaka, M.C.; Odimegwu, E.N.; Ilechukwu, R.

doi:10.9790/2380-0908012225

Cited by 4 publications

(2 citation statements)

References 7 publications

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“…The swelling capacity and solubility of the starches at temperatures of 50, 60, 70, 80 and 90°C was determined according to the method outlined by Hirsch and Kokini (2002) while the method described by Ojinnaka et al (2016) was adopted in the determination of least gelation capacity.…”

Section: Determination Of the Swelling Capacity Solubility And Least ...mentioning

confidence: 99%

Effect of annealing on the chemical and physico- functional properties of fermented provitamin A cassava starch

Ojo,

Zubair,

Maxwell

et al. 2024

Res. J. Food Sci. Nutr.

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This study reports the effect of annealing on chemical and physico-functional properties of fermented pro-vitamin A cassava starch of cassava roots TME-IBA 070539 variety. The provitamin cassava starch flour was extracted to produce native starch flours (NCS). Fermentation was carried out on the tubers at 24 and 48 hours to produce provitamin A cassava fermented starches FCS24 and FCS48 respectively. The starch flour samples NCS, FCS24 and FCS48 were then annealed at 50°C to produce annealed native starches (ANCS), annealed 24 hours fermented cassava starch (AFCS24) and annealed 48 hours fermented cassava starch (AFCS48). The chemical and physico-functional properties were evaluated using standard methods. The result revealed negligible amount of crude protein and ash content. However, the carbohydrate content in all the samples ranged between 93.39 – 95.01% signifying high purity starches. These processes imparted positively the β- carotene content which ranged between 2.50 – 2.80 µg/100g in the cassava starches. Although, no significant (p>0.05) difference was observed in the β-carotene content when compared with the corresponding annealed starches except for a slight reduction at AFCS48. The amylose content decreased significantly (p>0.05) by 21.72 and 38% in the combined process of annealing and fermentation as observed for AFCS24 and AFCS48 respectively. Also, amylose leaching was more pronounced in the NCS than the fermented and annealed starches. No significantly (p<0.05) difference was observed in the corresponding samples; ANCS, AFCS24 and AFCS48 for total titratable acidity while pH decreased significantly in the annealed starches. The swelling and solubility increased with increase in temperature, generally annealing lowered the swelling capacity and increased the solubility of the starch samples and this could be harnessed in food preparations and in the industries.

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Section: Determination Of the Swelling Capacity Solubility And Least ...mentioning

confidence: 99%

Effect of annealing on the chemical and physico- functional properties of fermented provitamin A cassava starch

Ojo,

Zubair,

Maxwell

et al. 2024

Res. J. Food Sci. Nutr.

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show abstract

“…The result of the proximate composition of the varieties of indigenous is shown in All living things are thought to use carbohydrates as their main source of energy (Ojinnaka et al, 2016). Values are means ± standard deviation of triplicate analysis.…”

Section: Proximate Composition Of Selected Indigenous Spicesmentioning

confidence: 99%

Nutraceutical Evaluation of Some Selected Indigenous Spices Found in Kogi State, Nigeria

Eneogwe,

Okpala,

Anthony

et al. 2023

FJS

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This study investigates the proximate composition, mineral content, phytochemical constituents and antioxidant activity of Parkia biglobosa, Prosopis Africana, Monodora myristica and Pimpinella anisum seeds collected from Kogi state, Nigeria using standard analytical methods. The results indicated that there were significant differences (P≤0.05) in the spice samples. However, it was revealed that Parkia biglobosa had the highest crude fat (17.87±0.02 %) and crude protein content (26.23±0.02 %). Pimpinella anisum had the highest crude fibre content (12.74±0.08 %) while Monodora myristica had the lowest moisture content (10.54±0.23 %) as well as the highest ash (5.55±0.04) and carbohydrate content (50.14±4.30 %). The presence of phytochemical compounds was detected in the spice samples at various amounts. Phytates, flavonoids, oxalates and phenols were most abundant in Parkia biglobosa. Tannins and alkaloids were most abundant in Prosopis Africana, while saponins were most abundant in Monodora myristica. The mineral analysis in mg/100g indicated that the spices contained appreciable levels of essential minerals, with Monodora myristica having the highest calcium, magnesium, potassium, phosphorous and iron concentration of 140.01±0.11 mg/100g, 88.15±0.24 mg/100g, 90.94±0.19 mg/100g, 124.56±0.18 mg/100g and 21.00±0.12 mg/100g respectively. While Parkia biglobosa has the highest concentration of sodium at 36.08±0.07. The samples also showed great antioxidant activity, with Parkia biglobosa showing the most activity at various concentrations. From the result, it is evident that these selected indigenous spice samples are rich sources of both nutritional and pharmaceutical properties required by man.

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In vitro antioxidant, anti-inflammatory and in vivo anti-hyperglycemia potentials of cookies made from sorghum, orange-flesh-sweet-potato and mushroom protein isolate flour blends fed to Wistar rats

Akinbode¹,

Malomo²,

Asasile³

2023

Food Chemistry Advances

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Functional properties of flour and starch from two cultivars of aerial yam (Dioscorea bulbifera) in South East Nigeria

Cited by 4 publications

References 7 publications

Effect of annealing on the chemical and physico- functional properties of fermented provitamin A cassava starch

Effect of annealing on the chemical and physico- functional properties of fermented provitamin A cassava starch

Nutraceutical Evaluation of Some Selected Indigenous Spices Found in Kogi State, Nigeria

In vitro antioxidant, anti-inflammatory and in vivo anti-hyperglycemia potentials of cookies made from sorghum, orange-flesh-sweet-potato and mushroom protein isolate flour blends fed to Wistar rats

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