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RISS 인기검색어
- 검색키워드
- 저자 : Abiola Folakemi Olaniran (검색결과 3 건)
- 무료
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Nutritional Evaluation of Enhanced Unsieved Ogi Paste with Garlic and Ginger
Abiola Folakemi Olaniran,Sumbo Henritta Abiose 한국식품영양과학회 2019 Preventive Nutrition and Food Science Vol.24 No.3
Ogi is a cheap and readily available health-sustaining fermented food in Africa. This study assessed the effect of enhancing unsieved ogi paste with garlic and ginger (2% and 4%) both individually and together on organoleptic acceptability and nutritional changes. These pastes were subjected to seven treatments at ambient and refrigerated temperatures for 4 weeks during which sensory analysis was carried out, and mineral content, total antioxidant activities, and proximate composition were evaluated. Ogi (maize) enhanced with 2% garlic+2% ginger and ogi (sorghum) enhanced with 4% garlic+ 2% ginger were most preferred. There was no significant difference in organoleptic evaluation of the preferred enhanced ogi pastes compared to the control samples. Crude protein ranged between 7.73∼9.19% and 9.83∼10.08% for control ogi, and between 7.76∼8.36% and 10.07∼10.92% in the maize and sorghum enhanced ogi pastes, respectively. The fat contents of all pastes were significantly different at P<0.05. Antioxidant properties of ogi paste were enhanced by ginger and garlic. Ogi supplemented with 4% garlic+2% ginger showed the highest radical scavenging activity (0.75∼0.97 IC50 mg/mL). The results show that garlic and ginger either alone or in combination have potential to enhance the nutritional value of ogi pastes, and demonstrate the acceptability of using maize or sorghum as primary raw materials.
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Abiola Folakemi Olaniran,Clinton Emeka Okonkwo,Oluwakemi Christianah Erinle,Akinyomade Oladipo Owolabi,John Olusegun Ojediran,Tajudeen Adeniyi Olayanju 한국식품영양과학회 2020 Preventive Nutrition and Food Science Vol.25 No.2
Most locust bean processing is still carried out locally in Africa. Dehulling is one of the major challenges encountered in traditional processing of locust bean seeds. Boiling time prior to dehulling is vital for nutritional status of locust bean. Hence, this study explored the influence of boiling duration before dehulling on the nutritional quality of mechanically dehulled locust bean seeds. The samples were subjected to four different boiling durations (1∼4 h) and the resulting effects on the overall acceptability, proximate composition, mineral content, and pH were evaluated. Locust beans boiled for 2 h and dehulled at the speed of 398 rpm gave the highest crude protein content, crude fiber, crude fat, and ash content. The pH ranged from 5.48 to 5.77, while boiling improved the mineral content ranging from 0.25∼0.48 ㎎/100 g (potassium), 16.80∼28.00 ㎎/100 g (calcium), 3.85∼6.73 ㎎/100 g (sodium), and 40.00∼52.40 ㎎/100 g (magnesium). The tedious labour during dehulling of locust bean seeds can be reduced at 398 rpm dehulling speed without adversely affecting the slightly acidic status and nutritional quality; thus enhancing quality and overall acceptability. Adoption of boiling raw locust bean seeds for 2 h under pressure prior to dehulling is a valuable procedure to eliminate long hours of boiling and tedious labour during local and industrial production.
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Abiola Folakemi Olaniran,Osarenkhoe Osemwegie,Ezekiel Abiola Taiwo,Clinton Emeka Okonkwo,Oluwafemi Adeleke Ojo,Moses Abalaka,Adekunbi Adetola Malomo,Yetunde Mary Iranloye,Ogenerobor Benjamin Akpor,Olu 한국식품영양과학회 2023 Preventive Nutrition and Food Science Vol.28 No.2
In Nigeria, the use of microorganisms for food product modulation, development, and commercialization through biotechnological innovations remains unexplored and unaccepted. The microbiome-based sustainable innovation in the production process of Nigerian indigenous food requires a vigorous drive toward responsible consumption and production. The production process of locally fermented beverages and foods culturally varies in terms of fermentation techniques and is characterized by the distinctiveness of the microbiomes used for food and beverage production. This review was conducted to present the use of microbiome, its benefits, and utility as well as the perspectives toward and mediatory roles of biotechnology on the processing of locally fermented foods and their production in Nigeria. With the current concerns on global food insecurity, the utilization of modern molecular and genetic sciences to improve various rural food processing technologies to acceptable foreign exchange and socioeconomic scales has been gaining attention. Thus, further research on the various types of processing techniques for locally fermented foods using microbiomes in Nigeria is needed, with a focus on yield optimization using advanced techniques. This study demonstrates the adaptability of processed foods locally produced in Nigeria for the beneficial control of microbial dynamics, optimal nutrition, therapeutic, and organoleptic characteristics.
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