Nigerian Food Journal最新文献_第10页

Effects of Holding Methods and Time on the Vitamin Contents of Five Tropical Leafy Vegetables 保温方式和保温时间对五种热带叶菜维生素含量的影响

Nigerian Food Journal Pub Date : 2013-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30056-4

Nwanekezi E.C., Okorie S.U.

{"title":"Effects of Holding Methods and Time on the Vitamin Contents of Five Tropical Leafy Vegetables","authors":"Nwanekezi E.C., Okorie S.U.","doi":"10.1016/S0189-7241(15)30056-4","DOIUrl":"10.1016/S0189-7241(15)30056-4","url":null,"abstract":"<div>Five tropical leafy vegetables, Pterocarpus soyauxii (“oha”), Pterocarpus santalinodes (“nturukpa”), Gongronema latifolium (“utazi”), Corchorus olitorius (“ahihiara”) and Amaranthus hybridus (“green”) were held for four days at ambient condition using three different popular local methods used in the Southeastern states of Nigeria. Each leafy vegetable was divided into three lots. Lots I and II were unwrapped while lot III was wrapped with broad cocoyam leaves. The three lots were held under a shade. In addition, lot II was regularly taken outside to the open at nights where it was exposed to cool air and early morning dews. The vitamin contents of each leafy vegetable lot were analysed initially and on daily basis for four days. The beta carotene and ascorbic acid contents ranged respectively from 4.88 – 9.84μg and 105.62 – 278.65mg per 100g of the leafy vegetable. The five leafy vegetables are fair sources of thiamin, riboflavin and niacin. There were losses in the vitamins as holding time increased, regardless of the holding method employed. The rate of loss of vitamins was highest in Lot I (the unwrapped leaves that were kept in a shade both day and night). The rate of loss of vitamins was lowest in Lot III (the wrapped leafy vegetables).</div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"31 1","pages":"Pages 53-63"},"PeriodicalIF":0.0,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0189-7241(15)30056-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76769636","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: 0

Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals 发酵谷物植物乳杆菌酶解发酵大豆中抗营养因子的研究

Nigerian Food Journal Pub Date : 2013-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30080-1

Adeyemo S.M., Onilude A.A.

{"title":"Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals","authors":"Adeyemo S.M., Onilude A.A.","doi":"10.1016/S0189-7241(15)30080-1","DOIUrl":"10.1016/S0189-7241(15)30080-1","url":null,"abstract":"<div>Soybean is rich in dietary protein but contains some anti-nutritional factors (ANFs), including phytates, tannins, trypsin inhibitors and oligosaccharides. It is used with cereals in weaning foods to improve the protein content and supply essential amino acids. The objective of this work, therefore, was to use microorganisms, specifically Lactobacillus plantarum and the enzymes it produces to reduce anti-nutritional factors and improve the nutritional composition of such food blends. Nine strains of Lactobacillus plantarum isolated from spontaneously fermenting cereals, identified and characterised, were selected based on the abundant production of alpha-galactosidase for the fermentation of the legume. Samples were subjected to fermentation for 5 days and the reduction of anti-nutritional factors was monitored. Anti-nutritional factors and alpha-galactosidase were determined by UV-spectrophotometry. Data were analysed using ANOVA at p=0.05. Fermentation reduced the tannin content in the raw samples from 1.93 to 0.12mg/g. Phytate content reduced from 1.16 to 0.04mg/g. The trypsin inhibitor and protease inhibitor also reduced from 1.20 to 0.010 and 1.2 to 0.020 respectively. The production of alpha-galactosidase by L. plantarum (1.8 unit/ml) enhanced the reduction while the nutritional composition of the food blend in which the soybean was added improved significantly. The use of alpha-galactosidase enzyme by Lactobacillus plantarum from local food sources is thus shown to reduce anti-nutritional factors in soybeans, which can be of benefit in enhancing the nutritional quality of cereal-legume gruels.</div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"31 2","pages":"Pages 84-90"},"PeriodicalIF":0.0,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0189-7241(15)30080-1","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73327471","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: 98

From the Editor-In-Chief 来自总编辑

Nigerian Food Journal Pub Date : 2013-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30047-3

Prof Olugbenga A. Ben Ogunmoyela (FNIFST) (Editor-in-Chief)

引用次数: 0

Physical Properties of Climbing Black Pepper (Piper nigrum) and Alligator Pepper (Aframomum melanguata) as Affected by Dehydration 脱水对攀爬黑胡椒(Piper nigrum)和鳄椒(Aframomum melanguata)物理特性的影响

Nigerian Food Journal Pub Date : 2013-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30061-8

Akinoso R. , Aremu A.K. , Okanlawon K.O.

引用次数: 1

Proximate, Functional and Anti-Nutritional Properties of Boiled Ukpo Seed (Mucuna flagellipes) Flour 水煮乌坡籽(Mucuna flagellipes)面粉的近似、功能和抗营养特性

Nigerian Food Journal Pub Date : 2013-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30049-7

Onuegbu N.C., Nworah K.O., Essien P.E., Nwosu J.N., Ojukwu M.

{"title":"Proximate, Functional and Anti-Nutritional Properties of Boiled Ukpo Seed (Mucuna flagellipes) Flour","authors":"Onuegbu N.C., Nworah K.O., Essien P.E., Nwosu J.N., Ojukwu M.","doi":"10.1016/S0189-7241(15)30049-7","DOIUrl":"10.1016/S0189-7241(15)30049-7","url":null,"abstract":"<div>“Ukpo” (Mucuna flagellipes) seed flour is one of the soup thickeners used in most rural Igbo-speaking communities of Southern Nigeria. Its preparation is usually associated with long cooking time which is required to soften the cotyledon before grinding as well as reduce the anti-nutritional components of the seed. This work was therefore aimed at determining the effect of boiling time on some functional properties and antinutritional properties of the ukpo seed flour. The result obtained showed that there were slight reductions in the protein, fat and ash content as boiling time increased probably due to leaching. All the functional properties analysed increased significantly (p≤0.05) with increasing boiling time. The water absorption, oil absorption and emulsion capacities increased from values of 1.60ml/g, 1.23ml/g and 9.3ml/g respectively at 0 minutes to 3.2ml/g, 2.8ml/g and 17.66ml/g respectively at 60 minutes. The bulk density and swelling index also increased from 0.72g/ml to 1.17cm3/cm3 and from 1.02g/ml to 1.36cm3/cm3 respectively. The oxalate, tannin, saponin, phenol and phytate contents decreased significantly (p≤0.05) with increasing boiling time. The values at 60 minutes boiling time were 0.14%, 0.182%, 0.434%, 0.146% and 0.719% respectively. These results suggest that heat treatment improves the performance of the Ukpo flour in soup thickening while reducing to a large extent the anti-nutritional properties.</div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"31 1","pages":"Pages 1-5"},"PeriodicalIF":0.0,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0189-7241(15)30049-7","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73640429","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: 16

Effect of Soaking Period on the Ogi Powder Produced from Sorghum 浸渍期对高粱粗粉的影响

Nigerian Food Journal Pub Date : 2013-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30063-1

Apotiola Z.O.

{"title":"Effect of Soaking Period on the Ogi Powder Produced from Sorghum","authors":"Apotiola Z.O.","doi":"10.1016/S0189-7241(15)30063-1","DOIUrl":"10.1016/S0189-7241(15)30063-1","url":null,"abstract":"<div>Based on previous research works, it was necessary to investigate the effects of varying steeping period on the quality of ogi powder. Sorghum grain steeped for 24, 36, 48, 60 and 72h was processed into ogi making use of the traditional method and subsequently dried at 55°C. The ogi powder obtained was analyzed for proximate composition, functional and pasting properties and consumer acceptability was also carried out. The results showed that the loose and pack bulk density ranged from 0.27 – 0.31g/ml and 0.53 – 0.55g/ml respectively from all the steeping periods. Water absorption capacity was from 178 – 199g/100g. Linear relationship described well the increase in water and oil absorption in this study and the coefficient of correlation (R2) was 0.988 and 0.814 respectively. Emulsion capacity increased from 19.40 – 21.25g/100g for all the steeping periods emulsion stability increased from 6.50 – 6.70%. Foaming capacity decreased from 15.05 – 13.10% for all the soaking periods. Swelling index was between 6.9 – 7.2 per cent for all the steeping periods 5.05 – 5.51min respectively. There was significant difference (p<0.05) in the peak viscosity, final, trough, and set back viscosities. These pasting properties decreased with increase in soaking period.</div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"31 1","pages":"Pages 103-107"},"PeriodicalIF":0.0,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0189-7241(15)30063-1","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81096764","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: 4

Evaluation of Bacterial Diversity in Palm Wine by 16S rDNA Analysis of Community DNA 利用16S rDNA分析评价棕榈酒中细菌多样性

Nigerian Food Journal Pub Date : 2013-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30060-6

Okolie P.I. , Opara C.N. , Emerenini E.C. , Uzochukwu S.V.A.

{"title":"Evaluation of Bacterial Diversity in Palm Wine by 16S rDNA Analysis of Community DNA","authors":"Okolie P.I. , Opara C.N. , Emerenini E.C. , Uzochukwu S.V.A.","doi":"10.1016/S0189-7241(15)30060-6","DOIUrl":"10.1016/S0189-7241(15)30060-6","url":null,"abstract":"<div>Bacterial diversity and fermentation dynamics in palm wine, a traditional alcoholic fermented beverage, collected from upright palm trees from Idiaba community, Abeokuta, Ogun State, Nigeria were evaluated by DNA based method using the 16S rDNA of the microbial community to verify and complement previous reports, improve our understanding and document yet unreported, uncultured microbial diversity associated with palm wine. The 16S rRNA gene fragments were amplified from microbial community and genomic DNA of isolates, by Polymerase Chain Reaction (PCR) using universal primers; and sequenced. The partial sequences were identified by comparison with sequences deposited in the non-redundant nucleotide database of National Center for Biotechnology Information (NCBI). This analysis revealed that 32 community clones were identified as Lactobacillus sp, Lactobacillus casei strain zhang, Lactobacillusplantarum, Leuconostoc mesenteriodes ssp dextranicum, Leuconcostoc lactis, Pediococcusparvulus strain Bpe-299, Acetobacter pomorum, Acetobacter pasteurianus, Gluconobacter oxydans, Acinetobacter calcoaceticus, Enterobacterium bacterium, Acidovorax sp, Comamonas sp, Bacillus subtilis, Staphylococcuspiscifermentans and uncultured bacteria clone D1-78. The results showed that bacterial diversity in the palm wine sample is dominated by Lactobacillus and Leuconostoc species as reported by previous workers and uncultured bacteria clone D1-78 (1 clone) was detected for the first time in palm wine.</div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"31 1","pages":"Pages 83-90"},"PeriodicalIF":0.0,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0189-7241(15)30060-6","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87988017","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: 14

Proximate and Cholesterol Composition of Selected Fast Foods Sold in Nigeria 在尼日利亚销售的选定快餐的比邻值和胆固醇成分

Nigerian Food Journal Pub Date : 2013-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30058-8

Afolabi W.A.O. , Oyawoye O.O. , Sanni S.A. , Onabanjo O.O.

{"title":"Proximate and Cholesterol Composition of Selected Fast Foods Sold in Nigeria","authors":"Afolabi W.A.O. , Oyawoye O.O. , Sanni S.A. , Onabanjo O.O.","doi":"10.1016/S0189-7241(15)30058-8","DOIUrl":"10.1016/S0189-7241(15)30058-8","url":null,"abstract":"<div>Fast foods consumption has been on the increase in Nigeria raising concerns about the nutritional and health implications. This study was carried out to determine the proximate composition and cholesterol contents of four commonly consumed fast foods (doughnut, chicken pie, roasted chicken, and Jollof rice) sold in Nigeria. Commonly consumed fast foods and most widely patronized fast food outlets were determined by a preliminary survey. There was a wide variation in the proximate composition and cholesterol contents of the food samples. Average dry matter ranged between 68.8 – 84.0g while the range of values for ash, crude fibre, crude fat, crude protein and nitrogen free extract were 0.89 – 2.45%, 0.56 – 7.53%, 10.99 – 18.52%, 1.81 – 9.71% and 43.32 – 66.98% respectively. Energy content of the fast foods ranged between 304.9 and 400.8 Kcal/100g. Cholesterol levels ranged between 10.40 – 117.80 (mg/100g) in the food samples. This study has established the fact that fast foods are concentrated sources of energy, low fibre and high dietary cholesterol and could significantly contribute to dietary cholesterol intake with implications for cardiovascular health.</div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"31 1","pages":"Pages 70-76"},"PeriodicalIF":0.0,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0189-7241(15)30058-8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84373708","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: 15

Chemical Composition and Effect of Processing and Flour Particle Size on Physicochemical and Organoleptic Properties of Cocoyam (Colocasia esculenta var. esculenta) Flour 可可豆(Colocasia esculenta var. esculenta)面粉的化学成分及加工工艺和粒度对其理化和感官特性的影响

Nigerian Food Journal Pub Date : 2013-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30084-9

James E.O. , Peter I.A. , Charles N.I. , Joel N.

{"title":"Chemical Composition and Effect of Processing and Flour Particle Size on Physicochemical and Organoleptic Properties of Cocoyam (Colocasia esculenta var. esculenta) Flour","authors":"James E.O. , Peter I.A. , Charles N.I. , Joel N.","doi":"10.1016/S0189-7241(15)30084-9","DOIUrl":"10.1016/S0189-7241(15)30084-9","url":null,"abstract":"<div>This work investigated the chemical composition of cocoyam corms and cormels and the effect of processing and particle size on the physicochemical and organoleptic properties of the flours for use as soup thickener. Fresh cocoyam corms and cormels were peeled, sliced, washed, divided into four parts that were variously blanched, sulphited and sulphited/blanched. The control was not treated. The slices were sun dried (32±2°C, 3 days), milled and classified with standard sieves into particle sizes of 0.1, 0.2, 0.4, 0.6mm. The flour samples and fresh corms and cormels were analyzed for the proximate composition, ascorbic acid, anthocyanin and oxalic acid contents. The flours were also analyzed for the pH, bulk density, water and oil absorption capacities and the sensory properties of colour and texture. On dry weight basis, the protein, fat, crude fibre, ash and carbohydrate contents of the corms, cormels and flours were the same (p>0.05). Ascorbic acid, anthocyanin and oxalic acid contents were respectively reduced from averages of 30.35, 31.58 and 173.88mg/ 100g (dry weight) in the corm/cormel to ranges of 8.95 — 16.28, 9.58 — 15.90 and 141.69 — 160.68mg/ 100g in the flours. Bulk density was increased (p<0.05) by blanching and particle size. The water and oil absorption capacities were increased (p<0.05) by blanching. Colour preference was improved by sulphiting, blanching and decreasing particle size. Texture preference was only affected by particle size. Acceptablility of soups from flours were not affected by treatments and particle sizes.</div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"31 2","pages":"Pages 113-122"},"PeriodicalIF":0.0,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0189-7241(15)30084-9","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82897024","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: 15

Antibiotic Susceptibility Profile and Survival of Bifidobacterium adolescentis and Bifidobacterium catenulatum of Human and Avian Origin in Stored Yoghurt 人源性和禽源性青少年双歧杆菌和链状双歧杆菌在贮存型酸奶中的抗生素敏感性及存活

Nigerian Food Journal Pub Date : 2013-01-01 Epub Date: 2015-05-10 DOI: 10.1016/S0189-7241(15)30079-5

Onyibe J.E. , Oluwole O.B. , Ogunbanwo S.T. , Sanni A.I.

{"title":"Antibiotic Susceptibility Profile and Survival of Bifidobacterium adolescentis and Bifidobacterium catenulatum of Human and Avian Origin in Stored Yoghurt","authors":"Onyibe J.E. , Oluwole O.B. , Ogunbanwo S.T. , Sanni A.I.","doi":"10.1016/S0189-7241(15)30079-5","DOIUrl":"10.1016/S0189-7241(15)30079-5","url":null,"abstract":"<div>Bifidobacteria are categorized as health-promoting microorganisms (probiotics) in the gastrointestinal tracts of humans and animals. Antibiotic susceptibility is a key criterion for probiotic agent selection. Good survival of probiotics during storage at selected storage temperature(s) is highly desirable. Bifidobacteria isolated from human and chicken were thus characterized phenotypically by their ability to produce fructose-6-phosphoketolase enzyme. Eight selected isolates were then characterized on molecular basis employing genus-specific and species-specific 16S rRNA gene primers, and their antibiotic susceptibilities were also evaluated. Isolates were confirmed to be strains of B. catenulatum (4) and B. adolescentis (4). Studied strains were resistant to streptomycin, gentamycin, cloxacillin and cotrimoxazole but susceptible to chloramphenicol, augmentin, amoxicillin and erythromycin. Three strains (B. catenulatum HM2, B. catenulatum HM3 and B. catenulatum HM5) showed atypical tetracycline resistance. B. catenulatum HM2, B. adolescentis CH2 and B. adolescentis CH3 showed significant reduction in counts (p<0.05) and survived in adequate amount in yoghurt stored at 4°C and -18°C for 4 weeks. In addition to presenting acceptable antibiotic susceptibility profile and exhibiting good survival in stored yoghurt, the bifidobacteria isolates inhibited Staphylococcus aureus ATCC 25925 and Escherichia coli ATCC 25922 in-vitro and demonstrated potential for application as probiotic agents for human and agricultural purposes.</div>","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"31 2","pages":"Pages 73-83"},"PeriodicalIF":0.0,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0189-7241(15)30079-5","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73377624","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: 8