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7. Fermentation of Starch

Author

Oyeyinka, Samson A., Corrado, Marina, Hazard, Brittany, Onarinde, Bukola A., Sharanagat, Vijay Singh, editor, Saxena, Dharmesh Chandra, editor, Kumar, Kshitiz, editor, and Kumar, Yogesh, editor

Published
2023
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13. Contributors

Author

Abiodun, Olufunmilola A., primary, Ade-Omowaye, Beatrice I.O., additional, Ahmad Wani, Sajad, additional, Alruhaimi, Reem S., additional, Amalraj, Augustine, additional, Arya, Prajya, additional, Aswini, M., additional, Bansal, Parveen, additional, Bansal, Renu, additional, Bhandari, Pamita, additional, Chaudhary, Dinesh, additional, Costa Lima, Victor Antonio, additional, Dauda, Adegbola O., additional, de Liori Teixeira, Leonardo, additional, Giri, Suman, additional, Grassby, Terri, additional, Gupta, Vikas, additional, Hassanein, Emad H.M., additional, Jawaid Akhtar, Md, additional, Jayaweera, J.A.A.S., additional, Joseph, George, additional, Jude, Shintu, additional, Kadukkattil Ramanunny, Arya, additional, Kaur, Gunpreet, additional, Khan, Shah Alam, additional, Kumar, Bhupinder, additional, Kumar, Pradyuman, additional, Kumari, Neha, additional, Kumar Singh, Sachin, additional, Kuttappan, Sasikumar, additional, Lamichhane, Gopal, additional, Lunghar, Janeline, additional, Mahmoud, Ayman M., additional, Maithani, Mukesh, additional, Mohanan, Sreejith, additional, Nair, Akhila, additional, Nambukulangara Vijayan, Jithu, additional, Oyeyinka, Samson A., additional, Oyeyinka, Adewumi T., additional, Pappachan, Febin, additional, Pesse, Vanessa Bonassa, additional, Rozza, Ariane Leite, additional, Sendri, Nitisha, additional, Suku, Amaya, additional, Thahira Banu, A., additional, Tironi de Castilho, Ana Laura, additional, Umesh, C.V., additional, Varghese, Bincicil Annie, additional, Varma A.C., Karthik, additional, and Wadhwa, Sheetu, additional

Published
2023
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16. African fermented root and tuber-based products

Author

Akintayo, Olaide Akinwunmi, primary, Dudu, Olayemi Eyituoyo, additional, Awoyale, Wasiu, additional, Gerrano, Abe Shegro, additional, Odunlade, Tunji Victor, additional, Njobeh, Patrick Berka, additional, and Oyeyinka, Samson Adeoye, additional

Published
2023
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17. Asian fermented cereal-based products

Author

Adeboyejo, Folasade O., primary, Olatunde, Sogo J., additional, Rustria, Ginalyn Anora, additional, Azotea, Ava Nicole B., additional, Ostonal, Jeffrey M., additional, Reyes, Ma. Janesa A., additional, and Oyeyinka, Samson Adeoye, additional

Published
2023
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18. African cereal-based fermented products

Author

Hlangwani, Edwin, primary, Njobeh, Patrick Berka, additional, Chinma, Chiemela Enyinnaya, additional, Oyedeji, Ajibola Bamikole, additional, Fasogbon, Beatrice Mofoluwaso, additional, Oyeyinka, Samson Adeoye, additional, Sobowale, Sunday Samuel, additional, Dudu, Olayemi Eyituoyo, additional, Molelekoa, Tumisi Beiri Jeremiah, additional, Kesa, Hema, additional, Wilkin, Jonathan D., additional, and Adebo, Oluwafemi Ayodeji, additional

Published
2023
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19. List of contributors

Author

Abrahams, Adrian Mark, primary, Adebo, Janet Adeyinka, additional, Adebo, Oluwafemi Ayodeji, additional, Adeboyejo, Folasade O., additional, Adedeji, Olajide Emmanuel, additional, Ademola, Oluwatoyin Motunrayo, additional, Ademuyiwa, Oluwaseun Hannah, additional, Adewole, Olalekan J., additional, Adeyanju, Adeyemi A., additional, Agbawodike, Joy Ikedichi, additional, Ahmed El-Imam, Amina, additional, Ajayi, Feyisola Fisayo, additional, Akinmosin, Bisola Omawumi, additional, Akintayo, Olaide Akinwunmi, additional, Areo, Esther, additional, Areo, Oluwaseun Mary, additional, Arias Palma, Gabriela Beatriz, additional, Awoyale, Wasiu, additional, Azotea, Ava Nicole B., additional, Bamidele, Oluwaseun P., additional, Bandara, Nandika, additional, Bhardwaj, Aastha, additional, Casa-López, Francisco, additional, Cassol, Geodriane Zatta, additional, Chacón Mayorga, Gabriela Alejandra, additional, Chaves, Ana Carolina, additional, Chinma, Chiemela Enyinnaya, additional, Coker, Oluwafemi Jeremiah, additional, Criollo-Feijoó, Juliana, additional, das Mercês Penha, Edmar, additional, de Franca, Mariana Nobre Farias, additional, de Souza, Erika Fraga, additional, Dias, André Gonçalves, additional, do Egito, Antonio Silvio, additional, Doorsamy, Wesley, additional, dos Santos, Karina Maria, additional, dos Santos Gomes, Flávia, additional, Dudu, Olayemi Eyituoyo, additional, El-Imam, Amina M.A., additional, Enujiugha, Victor Ndigwe, additional, Ezeocha, Vanessa Chinelo, additional, Fadimu, Gbemisola Jamiu, additional, Lima, Janine Passos, additional, Fasogbon, Beatrice Mofoluwaso, additional, Feng, Xi, additional, Feruke-Bello, Yetunde M., additional, Fogaça, Fabíola Helena dos Santos, additional, Freitas-Silva, Otniel, additional, Gan, Ren-You, additional, Gandhi, Gopalsamy Rajiv, additional, Gbashi, Sefater, additional, Gerrano, Abe Shegro, additional, Gottschalk, Leda Maria Fortes, additional, Green, Ezekiel, additional, He, Xiao-Qin, additional, Hlangwani, Edwin, additional, Igbashio, Mercy Doofan, additional, Inyang, Comfort Ufot, additional, Jeff-Agboola, Yemisi A., additional, Jena, Subhrakantra, additional, Jenfa, Mary Damilola, additional, Kesa, Hema, additional, Kewuyemi, Yusuf, additional, Khorshidian, Nasim, additional, Koblitz, Maria Gabriela Bello, additional, Kupoluyi, Abiodun Olajumoke, additional, Landines-Vera, Edgar Fernando, additional, Lawal, Oluranti Mopelola, additional, Li, Hang, additional, Li, Hua-Bin, additional, Makhuvele, Rhulani, additional, Martin, José Guilherme Prado, additional, Martins, Itohan E., additional, Mlambo, Victor, additional, Molelekoa, Tumisi Beiri Jeremiah, additional, Momoh, Clement Owoicho, additional, Montalvão, Monalisa Martins, additional, Mortazavian, Amir M., additional, Moyo, Siphosanele Mafa, additional, Njobeh, Patrick Berka, additional, Obadina, Adewale Olusegun, additional, Oboh, Henrietta Ayodele, additional, Odunlade, Tunji Victor, additional, Olajide, Atinuke Motunrayo, additional, Olanbiwoninu, Afolake A., additional, Olatidoye, Olawale Paul, additional, Olatoye, Kazeem K., additional, Olatunde, Oladipupo Odunayo, additional, Olatunde, Sogo J., additional, Oliveira, Agnelli Holanda, additional, Oliveira, Maria Elieidy, additional, Olopade, Bunmi, additional, Olukomaiya, Oladapo Oluwaseye, additional, Omidiran, Adebukola Tolulope, additional, Omosebi, Mary Omolola, additional, Omoyajowo, Adetola Olubanke, additional, Ordoñez-Araque, Roberto, additional, Ostonal, Jeffrey M., additional, Owolabi, Iyiola Oluwakemi, additional, Oyedeji, Ajibola Bamikole, additional, Oyeyinka, Adewumi T., additional, Oyeyinka, Samson Adeoye, additional, Panda, Sandeep Kumar, additional, Panda, Smita Hasini, additional, Parija, Tithi, additional, Petchkongkaew, Awanwee, additional, Purohit, Soumya, additional, Reyes, Ma. Janesa A., additional, Rezende-de-Souza, Jonatã Henrique, additional, Rong, Pei-Xiu, additional, Rustria, Ginalyn Anora, additional, Sahu, Sradhanjali, additional, Sandoval-Cañas, Gustavo, additional, Savay-da-Silva, Luciana Kimie, additional, Sharma, Vasudha, additional, Soares, Antonio Gomes, additional, Sobowale, Sunday Samuel, additional, Tebele, Shandry Mmasetshaba, additional, Vasconcelos, Alan Bruno Silva, additional, Wilkin, Jonathan D., additional, Wokadala, Obiro C., additional, and Yousefi, Mojtaba, additional

Published
2023
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22. Bambara Groundnut Starch

Author

Oyeyinka, Samson A., Kayitesi, Eugénie, Diarra, Siaka S., Adedeji, Akinbode A., Amonsou, Eric O., Singh, Suren, Oyeyinka, Samson A., editor, and Ade-Omowaye, Beatrice I. O., editor

Published
2021
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30. Effect of storage period on physical, chemical, microbial, and sensory qualities of instant masa flour produced from blends of rice and Bambara groundnut

Author

Balogun Mutiat A., Oyeyinka Samson A., Kolawole Fausat L., Dauda Adegbola O., and Abdulmalik Aisha J.

Subjects
masa, rice, bambara groundnut, storage, microbial, Agriculture
Abstract

Masa is a traditionally fermented meal usually made from cereals. The aim of this research was to produce an enriched meal from rice and Bambara groundnut. The colour, functional properties and microbial quality of composite blend of rice and Bambara groundnut flour, in the ratio of 100:0, 95:5, 90:10, 85:15, 80:20, were evaluated using standard methods. Sensory properties of freshly made masa and masa prepared from stored flours were also determined. The microbial load of the masa flour blend increased over the storage period. Water absorption capacity, swelling capacity and bulk densities increased, while the oil absorption capacity decreased with the storage period. The objective colour result showed a decrease in the lightness (L*) value. Sensory properties of masa were not substantially altered with Bambara groundnut inclusion, but the ratings reduced with storage. Instant masa may be prepared from flour stored for 4 weeks without considerable changes in quality

Published
2021
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32. Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties.

Author

van Rooyen, Jana, Delcour, Jan A., Oyeyinka, Samson A., Simsek, Senay, Kidd, Martin, and Manley, Marena

Abstract

Background and Objectives: Dry thermal treatment of wheat modifies the properties of wheat and of flour prepared from it. The objective of this study was to investigate the effect of wheat roasting on microstructural properties of wheat grains using confocal laser scanning, X‐ray diffraction (XRD), and scanning electron microscopy (SEM) techniques. The impact of roasting on the damaged starch contents, the solvent retention capacity profiles, and the pasting properties of the resulting flour prepared from roasted wheat were also studied. Findings: Response surface models predicted wheat roasting at 115°C and 65 Hz (165 s) to enhance flour viscosifying properties. Roasting before milling resulted in grain puffing, slight damage to the starch granule surface, and destruction of the protein matrix, as observed using SEM. XRD analysis revealed that amylose–lipid complexation had occurred. As a result of roasting, the peak, hot paste, and final viscosities of flour from roasted wheat were significantly (p ≤.05) higher than those of flour produced from control wheat. Conclusions: Roasting induces structural changes in wheat. Flour produced from roasted wheat can be used to produce gel structures with increased viscosities. Significance and Novelty: Dry thermal treatment improves the viscosifying properties of flour milled from roasted wheat. [ABSTRACT FROM AUTHOR]

Published
2024
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33. Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality.

Author

van Rooyen, Jana, Delcour, Jan A., Oyeyinka, Samson A., Simsek, Senay, Kidd, Martin, and Manley, Marena

Abstract

Background and Objectives: In the accompanying paper (Part 1), it was reported that forced convection roasting of wheat before milling can be directed to tailor the viscosifying properties of flour. The objective of the present work was to examine the effect of prior wheat roasting on flour proteins. Findings: Effective control of wheat roasting conditions proved to be essential to avoid the irreversible loss of flour functionality as deduced from the flour ethanol and lactic acid solvent retention capacity and mixography data. Response surface models predicted roasting at 108°C and 80 Hz (135 s) to maintain protein integrity. The microstructure of flour and isolated starch as well as X‐ray diffraction patterns revealed starch to be relatively unaffected by this heat treatment. Conclusions: Flour produced from roasted wheat can still be used for products that require the formation of a gluten network. Significance and Novelty: Protein is more sensitive to roasting conditions than starch. [ABSTRACT FROM AUTHOR]

Published
2024
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39. Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality

Author

Rooyen, Jana, Delcour, Jan A., Oyeyinka, Samson A., Simsek, Senay, Kidd, Martin, and Manley, Marena

Abstract

In the accompanying paper (Part 1), it was reported that forced convection roasting of wheat before milling can be directed to tailor the viscosifying properties of flour. The objective of the present work was to examine the effect of prior wheat roasting on flour proteins. Effective control of wheat roasting conditions proved to be essential to avoid the irreversible loss of flour functionality as deduced from the flour ethanol and lactic acid solvent retention capacity and mixography data. Response surface models predicted roasting at 108°C and 80 Hz (135 s) to maintain protein integrity. The microstructure of flour and isolated starch as well as X‐ray diffraction patterns revealed starch to be relatively unaffected by this heat treatment. Flour produced from roasted wheat can still be used for products that require the formation of a gluten network. Protein is more sensitive to roasting conditions than starch.

Published
2024
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40. Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties

Author

Rooyen, Jana, Delcour, Jan A., Oyeyinka, Samson A., Simsek, Senay, Kidd, Martin, and Manley, Marena

Abstract

Dry thermal treatment of wheat modifies the properties of wheat and of flour prepared from it. The objective of this study was to investigate the effect of wheat roasting on microstructural properties of wheat grains using confocal laser scanning, X‐ray diffraction (XRD), and scanning electron microscopy (SEM) techniques. The impact of roasting on the damaged starch contents, the solvent retention capacity profiles, and the pasting properties of the resulting flour prepared from roasted wheat were also studied. Response surface models predicted wheat roasting at 115°C and 65 Hz (165 s) to enhance flour viscosifying properties. Roasting before milling resulted in grain puffing, slight damage to the starch granule surface, and destruction of the protein matrix, as observed using SEM. XRD analysis revealed that amylose–lipid complexation had occurred. As a result of roasting, the peak, hot paste, and final viscosities of flour from roasted wheat were significantly (p≤ .05) higher than those of flour produced from control wheat. Roasting induces structural changes in wheat. Flour produced from roasted wheat can be used to produce gel structures with increased viscosities. Dry thermal treatment improves the viscosifying properties of flour milled from roasted wheat.

Published
2024
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42. Production and sensory evaluation of Kunun-zaki sweetened with orange fleshed sweet potato (Ipomoea batatas) syrup

Author

BALOGUN MUTIAT ADEBANKE, OYEYINKA SAMSON ADEOYE, SULEIMAN HALIMAH DAMILOLA, SANNI-OLAYIWOLA HALIMAH OLAMIDE, KAREEM MUSTAPHA BOLAJI, and KOLAWOLE FAUSAT LOLA

Subjects
Food processing and manufacture, TP368-456
Abstract

Vitamin A deficiency is a public health problem in Nigeria, hitting the people in the savannah zones the hardest. This has accounted for child mortality and blindness. Therefore, there is a need to develop vitamin A rich food that is affordable and appealing to consumers. Orange-Fleshed Sweet Potato (OFSP) (Ipomoea batatas) is a variety of sweet potato now emerging as an important root crop with the possibility of tackling the problem of vitamin A deficiency. In this study, the physicochemical properties and sensory quality of Kunun-zaki, a non-alcoholic beverage sweetened with OFSP syrup, was compared to the same beverage sweetened with sugar and sugar syrup (100 mL/10 g of sweetener). The result of the physicochemical properties showed that the kunun-zaki samples were not significantly different in their pH and total titratable acidity; with values ranging from 3.93 to 4.0 and from 0.18 to 0.20 g/100 mL, respectively. The kunun-zaki samples were however significantly different in their obrix content. The OFSP sweetened sample recorded the highest obrix value of 15.20o, followed by the sugar sweetened kunun-zaki sample (13.30o) and the sugar syrup sweetened kunun-zaki (11.63o). The result of the sensory analysis showed that the sample sweetened with OFSP syrup had the best sensory attributes. The OFSP sweetened sample also had the best evaluated sensory attributes (colour, flavour, texture, and overall acceptability). The result of this study showed that Kunun-zaki sweetened with OFSP syrup was highly acceptable and could therefore serve as a dietary means of alleviating vitamin A deficiency, especially in the northern part of Nigeria where the local beverage is mostly consumed.

Published
2018
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43. A comparative study on the nutritional and microbial safety of fresh 'Wara' hawked in Ilorin and Ogbomoso towns

Author

Dauda Adegbola O., Abiodun Olufunmilola A., Oyeyinka Samson A., and Afolabi Abimbola S.

Subjects
'wara', quality, safety, hawking, preservation, pathogens, Agriculture
Abstract

Malnutrition resulting from low protein intake is one of the nutritional problems facing most developing countries including Nigeria. Most proteinaceous food sources are costly and in short supply. 'Wara' is a proteinaceous ready to eat food product made by curdling milk. It does not normally undergo any further safety treatments before consumption. Frequent hawking on our major streets and roads calls for determination of the safety of these products. 'Wara' samples sourced from four different locations each at Ilorin, Kwara State and at Ogbomoso, Oyo State respectively, were analysed for nutritional and microbial safety. Proximate composition of the samples over the period of storage showed that moisture content and carbohydrates increased from 59.69% to 72.00% and from 2.39% to 11.39% respectively, while protein, fat and ash contents reduced from 22.20% to 10.80%, 15.80% to 3.62% and from 2.99% to 0.25%, respectively. Microbial and fungal counts ranged from 2.0 X 102cfu to 6.3 X 105cfu and from 2.0 X 102cfu to 7.1 X 105 cfu, respectively. Klebsiellaand Salmonella species, Escherichia coli and some fungiwere isolated. The study revealed that some of the hawked cheeses were not safe for consumption. Attributable reasons were unhygienic practices of the hawkers or producers and/or lack of requisite preservatives.

Published
2018

44. Comparative Evaluation of Antioxidant Activity and Phytochemical Profile of Four Capsicum Fruits Species

Author

Oladipo, John O., Oluwaniyi, Omolara O., Emmanuel, Stephen S., Oyewo, Blessing T., Awolola, Gbonjubola V., Oyeyinka, Samson A., and Omole, Oluwafemi A.

Subjects
Capsicum sp, phytochemicals, antioxidant, extracts, medicinal plant
Abstract

Capsicum fruits are commonly consumed vegetables included in foods worldwide as spices. Capsicum species are known to improve digestion and appetite, cure colds, coughs, fever, colic, dysentery, worms, and piles among others. This research is therefore aimed at evaluating the phytochemicalas well as the antioxidant activities of four different varieties of Capsicum commonly consumed in Africa. The fruits were extracted using 3 different solvents; n-hexane, ethyl acetate, and methanol. The phytochemical evaluation was carried out using standard methods. Antioxidant activities were evaluated using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. The highest yield of extract was obtained with methanol from Capsicum annuum var. grossum (25.48%); The phytochemical screening of crude extracts revealed the presence of alkaloids, saponins, flavonoids, phenols, terpenoids, tannins, coumarins, and cardiac glycosides. The total phenolic contents of crude extracts of Capsicum species ranged from 25.10±0.3 to 62.01±0.1 mg GAE g-1 (Gallic acid equivalent) of dry weight and the flavonoid contents ranged from 206.08±0.03 to 474.23±0.04 mg QE g-1 (Quercetin equivalent) of dry weight. The capacity to neutralize DPPH radicals was found to be at the highest in methanolic extracts of Capsicum species which neutralized 50% of free radicals at the concentrations of 5.79 μg mL-1, 8.08 μg mL-1, 5.76 μg mL-1, and 8.81 μg mL-1for Capsicum annuum var. accuminatum, Capsicum frutescens var. baccatum, Capsicum annuumvar. grossum and Capsicum annuum var. abbreviatum respectively. The study has concluded that Capsicum species contain phytoconstituents with high antioxidant activities and great potential to combat oxidative stress and other related diseases.

Published
2023

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