Nigerian Food Journal最新文献

Nutritional and health properties of germinated brown rice – a review 发芽糙米的营养保健特性研究进展

Nigerian Food Journal Pub Date : 2019-01-01 DOI: 10.4314/NIFOJ.V37I1

E. Ukpong, E. Onyeka

引用次数: 5

Effects of Blanching with Chemical Preservatives on Functional and Antioxidant Properties of Fluted Pumpkin (Telferia occidentalis) Leaf 化学防腐剂烫漂对西洋南瓜叶片功能和抗氧化性能的影响

Nigerian Food Journal Pub Date : 2018-01-01 DOI: 10.4314/NIFOJ.V36I1

S. Gbadamosi, A. A. Famuwagun, A. A. Nnamezie

{"title":"Effects of Blanching with Chemical Preservatives on Functional and Antioxidant Properties of Fluted Pumpkin (Telferia occidentalis) Leaf","authors":"S. Gbadamosi, A. A. Famuwagun, A. A. Nnamezie","doi":"10.4314/NIFOJ.V36I1","DOIUrl":"https://doi.org/10.4314/NIFOJ.V36I1","url":null,"abstract":"Fluted pumpkin leaves were blanched with different salt solutions, sodium chloride (FPCT), sodium benzoate (FPNB) and ethylenediamine tetra-acetic acid (FPEB) and combined salt solutions (FPCM), unblanched leaves (FPUB). The samples were evaluated for chemical composition, functional properties, mineral compositions and anti-oxidative properties. The results of the proximate composition showed that the highest protein (36.32%) and ash (9.98%) contents were recorded in FPUB, while the highest fibre content (6.70%) was found in FPCT. The results of functional properties showed that the highest foaming capacity (4.23%) and stability (2.09%) was obtained in FPEB while FPUB had the highest water (364.77 %) and oil absorption (207.66 %) capacity and emulsion capacity (80.80 m2/g). The highest vitamin C content (184.00 mg/100g) was obtained in FPUB. FPED, FPCM, FPCT and FPUB had the highest potassium (3007.50 mg/mg), sodium (2130.80mg/100 g), iron (917.10 mg/100 g) and calcium (388.50 mg/100 g) contents respectively. FPUB had the highest phenolic content (700.00 mg GAE/100g leaf extract) while FPED exhibited highest free radical scavenging ability (83.50%). In general, blanching of fluted pumpkin leaves with salt solutions resulted in improved nutrient retention capabilities as well as enhancement of some functional properties.Keywords: Phenolic content, vitamin C, salt solutions, emulsion capacity.","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"518 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77170664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Proximate composition and bread making performance of selected wheat varieties grown in Nigeria 尼日利亚选定小麦品种的近似成分和面包制作性能

Nigerian Food Journal Pub Date : 2018-01-01 DOI: 10.4314/NIFOJ.V36I2

P. Ibidapo, A. Osibanjo, W. Asiru, O. F. Kayode, O. E. Ojo, G. Elemo

{"title":"Proximate composition and bread making performance of selected wheat varieties grown in Nigeria","authors":"P. Ibidapo, A. Osibanjo, W. Asiru, O. F. Kayode, O. E. Ojo, G. Elemo","doi":"10.4314/NIFOJ.V36I2","DOIUrl":"https://doi.org/10.4314/NIFOJ.V36I2","url":null,"abstract":"The proximate composition and bread making performance of selected wheat varieties grown in Nigeria, including Atilla, Cettia, Reyna 28, Seri MSH and Norman have been reported in this study. Bread making was done using a straight dough method and the resulting loaves were evaluated in terms of their weight, volume and texture. The developed bread samples were subjected to sensory analyses using a 9 point Hedonic scale. Data obtained were subjected to analysis of variance ANOVA and means separation by Duncan multiple range test. The proximate results ranged as follows: moisture (11.90-13.23%), protein (11.37-16.77%), fibre (1.07-3.50%), fat (0.77-1.41%) and starch (60.01- 73.67%). The flour samples had significantly higher (p 0.05) difference in the appearance, taste, texture and chewability of the local wheat bread samples but the control had significantly higher (p < 0.05) scores for these attributes. The present research work has shown that despite some significant variations in measured parameters, acceptable and standard bread loaves can be produced from improved wheat flour varieties grown in Nigeria.Keywords: Proximate composition, bread making performance, wheat varieties, bread","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"35 1","pages":"88-95"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74684113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Effects of Caffeine from Different Kola Nut Extracts on Kidney and Liver Functions of Male Wistar Rats 不同可乐果提取物中咖啡因对雄性Wistar大鼠肝肾功能的影响

Nigerian Food Journal Pub Date : 2017-11-10 DOI: 10.4314/NIFOJ.V35I1

C. Ogbuji, J. Ndulaka

{"title":"Effects of Caffeine from Different Kola Nut Extracts on Kidney and Liver Functions of Male Wistar Rats","authors":"C. Ogbuji, J. Ndulaka","doi":"10.4314/NIFOJ.V35I1","DOIUrl":"https://doi.org/10.4314/NIFOJ.V35I1","url":null,"abstract":"The effect of caffeine from different kola nut extracts on kidney and liver functions of male wistar rats were investigated using standard methods. Twelve male wistar rats were used for the study. They were randomly divided into four groups A, B, C and D made up of 3 rats each. The control group (A) received water + food ad libitum, group B received kola nitida (rubra) extract 600mg/kg body weight + water + food ad libitum, group (C) received kola nitida (vera) extract 600mg/kg body weight + water + food ad libitum, and group (D) received kola acuminata extract 600mg/ kg body weight + water + food ad libitum by oral administration for 28 days. The results showed that caffeine from different kola nuts had various effects on kidney and liver functions of the wistar rats. Administration of kola nitida (vera) significantly increased aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP) activities, with increases in urea, chloride, and sodium concentrations. Kola acuminata consumption resulted in an increase in total bilirubin, sodium, chloride, urea, creatinine levels and alanine aminotransferase (ALT) activity. Administration of kola nitida (rubra) resulted in very high increase in aspartate aminotransferase (AST), alanine aminotransferase (ALT) activities as well as rise in creatinine, urea, chloride, total protein, total bilirubin levels and significantly decreased alkaline phosphatase activity. This study seems to suggest that frequent consumption of kola nuts might present some of these negative effects on the kidney and liver functions of humans. Keywords: Kola nuts, kidney function, liver function, liver enzymes, caffeine.","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"48 3 1","pages":"45-50"},"PeriodicalIF":0.0,"publicationDate":"2017-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89599393","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Proximate composition and microbial quality of Tofu hawked in Maiduguri Metropolis, Northeast Nigeria 尼日利亚东北部迈杜古里市豆腐的近似成分和微生物质量

Nigerian Food Journal Pub Date : 2017-01-01 DOI: 10.4314/nifoj.v35i2

G. I. Agbara, Y. Alkali, F. A. Massaya, H. Bulama

引用次数: 0

Antihyperglycemic and hypolipidemic effects of Chrysophyllum cainito (Udara bekee) herbal tea on diabetic rats 金草茶对糖尿病大鼠的降糖降血脂作用

Nigerian Food Journal Pub Date : 2016-04-01 DOI: 10.4314/NIFOJ.V34I1

O. Adeyi, D. Ikhu-Omoregbe, V. Jideani

{"title":"Antihyperglycemic and hypolipidemic effects of Chrysophyllum cainito (Udara bekee) herbal tea on diabetic rats","authors":"O. Adeyi, D. Ikhu-Omoregbe, V. Jideani","doi":"10.4314/NIFOJ.V34I1","DOIUrl":"https://doi.org/10.4314/NIFOJ.V34I1","url":null,"abstract":"Chrysophyllum cainito leaves were processed into a herbal tea and the antihyperglycemic and hypolipidemic properties of this herbal tea were evaluated on alloxan-induced diabetic rats. . The rats were grouped into four treatment groups: DC (diabetic group fed with rat feed and water), CON1 (diabetic group fed with rat feed and 1 g/100 ml of tea intake), CON2 (diabetic group fed with rat feed and 2 g/100 ml of tea intake) and CON3 (diabetic group fed with rat feed and 3 g/100 ml of tea intake). Feed, water or herbal tea were provided ad libitum for the respective groups for twenty one days. At the end of the treatment period, the average fasting blood glucose concentration of the diabetic group DC increased from 357.8 mg/dl to 574.12 mg/dl while those of the diabetic groups CON1, CON2 and CON3, decreased from 317.2 mg/dl to 119.6 mg/dl; 344.8 mg/dl to 254.6 mg/dl and 337.0 mg/dl to 322.4 mg/dl, respectively. Chrysophyllum cainito tea was effective in controlling diabetes at low concentration of 1 gm/100 ml of intake. The diabetic groups CON1, CON2 and CON3 that took different concentrations of the herbal tea also showed significant reduction in their mean serum triglyceride, LDL and VLDL levels and increase in HDL level, when compared with the diabetic group DC that did not take the tea.Keywords: Diabetes mellitus, herbal tea, antihyperglycemic, hypolipidemic","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"319 1","pages":"9-14"},"PeriodicalIF":0.0,"publicationDate":"2016-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77133013","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Nutritional and Health Benefits of Acha ( Digitaria exilis ) in the Human Diet – A Review 阿查在人类饮食中的营养和健康益处-综述

Nigerian Food Journal Pub Date : 2016-01-01 DOI: 10.4314/NIFOJ.V34I2

M. Istifanus, E. Agbo

{"title":"Nutritional and Health Benefits of Acha ( Digitaria exilis ) in the Human Diet – A Review","authors":"M. Istifanus, E. Agbo","doi":"10.4314/NIFOJ.V34I2","DOIUrl":"https://doi.org/10.4314/NIFOJ.V34I2","url":null,"abstract":"The African ancient traditional cereal grain acha, though poorly studied, has received an increasing attention by scientists within the last decade. It has the potential to contribute significantly to whole grain diets, wellness, economic status improvement and play an important role in medicine, animal feed and food security in a developing nation like Nigeria. Acha is a rich source of vitamins, minerals, fibre, carbohydrate, protein, amino acids containing methionine and cysteine. It has health benefits, because it is rich in energy, iron, aids digestion and cardiovascular function, good for diabetics, gluten-free diet, an excellent meal for weight loss, good for the skin and also hair formation. This cereal grain with excellent nutritional properties should be encouraged considering the challenging cost of health care. The exploitation of this grain requires a collaborated effort of the government, academia and the food industry to assist in funding the development of equipment that would make it possible to mechanize the production of the grain, if the growing population of Nigeria is to experience the full benefits of acha for active health life; hence this review.Keywords: Production, utilization, food security","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"26 1","pages":"72-78"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89413148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Towards the development of shelf stable ‘iru’ (Parkia biglobosa) condiment bouillon cubes using corn, cassava and potato starch extracts as binders 以玉米、木薯和马铃薯淀粉提取物为粘合剂，研制货架稳定的“iru”(Parkia biglobosa)调味汤块

Nigerian Food Journal Pub Date : 2015-06-01 DOI: 10.1016/J.NIFOJ.2015.04.006

O. A. Ajayi, I. M. Akinrinde, O. O. Akinwunmi

引用次数: 13

Comparison of antioxidative effects of methanol orange peel extract and butylatedhydroxytoluene on stability of crude peanut oil 甲醇橙皮提取物与丁基羟基甲苯抗氧化作用对花生油稳定性的比较

Nigerian Food Journal Pub Date : 2015-06-01 DOI: 10.1016/j.nifoj.2015.04.008

J.O. Arawande, B.F. Borokini

{"title":"Comparison of antioxidative effects of methanol orange peel extract and butylatedhydroxytoluene on stability of crude peanut oil","authors":"J.O. Arawande, B.F. Borokini","doi":"10.1016/j.nifoj.2015.04.008","DOIUrl":"10.1016/j.nifoj.2015.04.008","url":null,"abstract":"<div><p>The antioxidative effects of methanol orange peel extract (MOPE) and butylatedhydroxytoluene (BHT) on stability of crude peanut oil (CPO) stored for twelve months in white transparent plastic bottles at room temperature (27–33°C) were investigated. Extract of orange peel was prepared by dissolving 20g of dried, ground and sieved sweet orange peel into 200ml of methanol for three days. The methanol orange peel extract (MOPE) was added at varying concentrations (200–1000ppm) to CPO. Another set of CPO which contained 200ppm BHT as well as CPO that contained no additive was also set up. The colour and refractive indices of oil samples were immediately determined while free fatty acid (FFA), acid value (AV) and peroxide value (PV) of CPO samples were determined monthly using standard methods. The colour of CPO containing additives (MOPE and BHT) and that which contained no additive (0ppm) was 30.0 units in 1/2′′ cell. The refractive index of CPO containing varying concentrations of MOPE ranged between 1.464 and 1.465 while CPO containing no additive (0ppm) and 200ppm BHT was 1.463. There was no significant difference at <em>P</em><0.05 in FFA, AV and PV of CPO containing MOPE, BHT and CPO containing no additive. The FFA, AV and PV of CPO containing additive (MOPE and BHT) were lower than that of CPO containing no additive. BHT was better in stabilizing hydrolytic rancidity of CPO while MOPE was superior to BHT in stabilizing CPO against oxidative rancidity.</p></div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"33 1","pages":"Pages 35-38"},"PeriodicalIF":0.0,"publicationDate":"2015-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nifoj.2015.04.008","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73700498","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Evaluation of amino acid and fatty acid profiles of commercially cultivated oyster mushroom (Pleurotus sajor-caju) grown on gmelina wood waste 在榆木渣上生长的商业栽培平菇氨基酸和脂肪酸谱的评价

Nigerian Food Journal Pub Date : 2015-06-01 DOI: 10.1016/J.NIFOJ.2015.04.001

Kayode Rmo, T. F. Olakulehin, B. Adedeji, Ahmed Oa, T. H. Aliyu, A. Badmos

引用次数: 35