The Effect of r-irradiation and Cooking on the Physicochemical Properties of African Oil Bean Seed (Pentaclethra macrophylla benth) and Its Oil Extract

Enujiugha, Victor N.; Olotu, Ifeoluwa; Malomo, Sunday A.; Sanni, T. A.

doi:10.5539/jfr.v1n2p189

Cited by 31 publications

(41 citation statements)

References 52 publications

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“…Emulsion capacity indicates the maximum amount of oil that can be emulsified by dispersion, whereas ES indicates the ability of an emulsion with a certain composition to remain unchanged (Enujiugha et al 2003). SSF with A. oryzae improved the emulsifying properties of black-eyed pea flour samples.…”

Section: Resultsmentioning

confidence: 99%

Impact of Solid‐State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black‐Eyed Pea (Vigna unguiculata) Seed Flour

et al. 2017

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Cereal Chem. 94(3):437-442Solid-state fermentation (SSF) represents a technological alternative feature for a great variety of legumes and cereals to improve their functional and nutritional properties. Iron and zinc deficiencies are major health concerns as a public health problem. Therefore, the present investigation was carried out to assess the consequences of SSF on functional properties and in vitro bioavailability of minerals through Caco-2 cells. Fungal strain Aspergillus oryzae (generally recognized as safe) was used for SSF. The effect of SSF on the functional properties (bulk density, water-and oil-binding capacities, emulsion activity and stability, and foaming capacity and stability) of a black-eyed pea flour sample was evaluated. SSF significantly (P < 0.05) decreased the bulk density of black-eyed pea flour; however, significant (P < 0.05) improvement was observed in other functional properties. An unfermented flour sample showed significantly (P < 0.05) decreased iron and zinc bioavailability and digestibility compared with that of the SSF flour sample. SSF significantly increased iron and zinc transport and retention through Caco-2 cells. Significantly increased ferritin content was also observed in the fermented flour sample compared with that of unfermented flour samples. † Corresponding

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Section: Resultsmentioning

confidence: 99%

Impact of Solid‐State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black‐Eyed Pea (Vigna unguiculata) Seed Flour

et al. 2017

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“…The increase in respiration rate during germination brings about the release of energy from the breakdown of carbon compounds. Germination changes the stored insoluble nutrients in the cotyledons to soluble nutrients through the hydrolysis of macromolecules (Enujiugha et al, 2003). Table 2 shows total, reducing and nonreducing sugar contents of raw and sprouted lentil seeds.…”

Section: Resultsmentioning

confidence: 99%

Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts

Fouad¹,

Rehab²

2015

Acta Sci Pol Technol Aliment

109

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Background. The lentil plant, Lens culinaris L., is a member of the Leguminoceae family and constitutes one of the most important traditional dietary components. The purpose of the current study was to investigate the effects of sprouting for 3, 4, 5 and 6 days on proximate, bioactive compounds and antioxidative characteristics of lentil (Lens culinaris) sprouts. Material and methods. Lentil seeds were soaked in distilled water (1:10, w/v) for 12 h at room temperature (~25°C), then kept between thick layers of cotton cloth and allowed to germinate in the dark for 3, 4, 5 and 6 days. The nutritional composition, protein solubility, free amino acids, antinutritional factors, bioactive compounds and antioxidant activity of raw and germinated samples were determined using standard offi cial procedures. Results. Sprouting process caused signifi cant (P ≤ 0.05) increases in moisture, protein, ash, crude fi ber, protein solubility, free amino acids, total, reducing and nonreducing sugars. However, oil content, antinutritional factors (tannins and phytic acid) signifi cantly (P ≤ 0.05) decreased. Results indicated that total essential amino acids of lentil seeds protein formed 38.10% of the total amino acid content. Sulfur-containing amino acids were the fi rst limiting amino acid, while threonine was the second limiting amino acid in raw and germinated lentil seeds. Sprouting process has a positive effect on the essential amino acid contents and protein effi ciency ratio (PER) of lentil sprouts. Phenolics content increased from 1341.13 mg/100 g DW in raw lentil seeds to 1411.50, 1463.00, 1630.20 and 1510.10 in those samples germinated for 3, 4, 5 and 6 days, respectively. Sprouted seeds had higher DPPH radical scavenging and reducing power activities. Conclusions. Based on these results, sprouting process is recommended to increase nutritive value, and antioxidant activity of lentil seeds.

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“…They are also rich in calories and protein after parboiling, dehulling, slicing, cooking, soaking, and fermenting for 3–5 days (Enujiugha et al. ). The fermented seeds are called “ugba” and are used to prepare different delicacies.…”

Section: Introductionmentioning

confidence: 99%

“…The use of joint food processing technologies ensures that food is effectively processed and treatments severity is minimized (Enujiugha et al. ). In order to take advantage of the effectiveness of the combination treatment, treatment between 1 and 10 kGy being a form of mild irradiation has been acknowledged to be the best (Campbell‐Platt and Grandson ).…”

Section: Introductionmentioning

confidence: 99%

Fatty acid profile of gamma‐irradiated and cooked African oil bean seed (Pentaclethra macrophylla Benth)

Olotu

Enujiugha

Obadina

et al. 2014

Food Science & Nutrition

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The safety and shelf-life of food products can be, respectively, ensured and extended with important food-processing technologies such as irradiation. The joint effect of cooking and 10 kGy gamma irradiation on the fatty acid composition of the oil of Pentaclethra macrophylla Benth was evaluated. Oils from the raw seed, cooked seeds, irradiated seeds (10 kGy), cooked, and irradiated seeds (10 kGy) were extracted and analyzed for their fatty acid content. An omega-6-fatty acid (linoleic acid) was the principal unsaturated fatty acid in the bean seed oil (24.6%). Cooking significantly (P < 0.05) increased Erucic acid by 3.3% and Linolenic acid by 23.0%. Combined treatment significantly (P < 0.05) increased C18:2, C6:0, C20:2, C18:3, C20:3, C24:0, and C22:6 being linoleic, caproic, eicosadienoic, linolenic, eicosatrienoic, ligoceric, and docosahexaenoic acid, respectively, and this increase made the oil sample to have the highest total fatty acid content (154.9%), unsaturated to saturated fatty acid ratio (109.6), and unsaturated fatty acid content (153.9%). 10 kGy irradiation induces the formation of C20:5 (eicosapentaenoic), while cooking induced the formation of C20:4 (arachidic acid), C22:6 (Heneicosanoic acid), and C22:2 (docosadienoic acid). Combined 10 kGy cooking and irradiation increased the susceptibility of the oil of the African oil bean to rancidity.

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The Effect of r-irradiation and Cooking on the Physicochemical Properties of African Oil Bean Seed (Pentaclethra macrophylla benth) and Its Oil Extract

Cited by 31 publications

References 52 publications

Impact of Solid‐State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black‐Eyed Pea (Vigna unguiculata) Seed Flour

Impact of Solid‐State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black‐Eyed Pea (Vigna unguiculata) Seed Flour

Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts

Fatty acid profile of gamma‐irradiated and cooked African oil bean seed (Pentaclethra macrophylla Benth)

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