A Review on Potential of Some Nigerian Local Food as Source of Functional Food and Their Health Promoting Benefits

Acham, Israel Okpunyi; Kundam, Dorcas Nguemo; Girgih, Abraham T.

doi:10.9734/afsj/2018/41784

Cited by 6 publications

(7 citation statements)

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“…There were difference in both FRAP and DPPH values among the flour samples which also shows that the antioxidant capacity of the various samples differ. A study by Acham et al [7] showed that orange sweet potato demonstrated stronger FRAP and DPPH antioxidant capacity as compared to other commercial food pigments of the anthocyanidin family. The samples antioxidant capacity is dependent on the presence of anthocyanin and phenolic compound in the sologold sweet potatoes used.…”

Section: (B) Antioxidant Properties Of Composite Wheat-sologold Flourmentioning

confidence: 99%

“…Bakery products containing natural anthocyanins are referred to as healthy foods and may attract health-conscious consumers who value natural and functional ingredients ( [6,7]. The incorporation of flour with high total phenolic content which are known for their ability to scavenge free radicals and inhibit oxidative damage, making them more appealing to healthconscious consumers [8].…”

Section: Introductionmentioning

confidence: 99%

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Determination of Functional, Rheological and Antioxidant Properties of a Developed Good Quality Composite Wheat-Sologold Sweet Potato Flour for Bakery Products

Adebisi,

Tosin,

Okon

2023

AJARR

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Sologold sweet potato flour is a nutritious flour that contains valuable antioxidants and functional compounds which is suitable for bakery production. The high consumption of baked products prepared wholly from wheat flour can lead to health related challenges such as celiac disease, gluten related allergies, cardiovascular diseases and neurodegenerative disorders. These anomalies can be prevented through the incorporation of sologold sweet potato flour with high antimicrobial and anti-inflammatory properties into the wheat flour for the production of such baked products. Therefore, it is essential to determine best blend flour quality. The objective of this study is to evaluate the functional, rheological and antioxidant properties of a developed composite wheat-sologold flour for bakery products. Complete randomized design (CRD) was employed and the composite flour properties were determined using the Association of official analytical chemist methods. The result of this study shows that sample B3 is the best blend composite. However, sample A1 had no phenolic and anthocyanin contents while sample A2 had the highest total phenolic (42.4), anthocyanin content (48.5) and reducing power (65.8gFe/gfw) while B1 exhibited the lowest reducing power (18.2gFe/gfw). The optimum blend B3 had total phenolic content of 16.5 mgGAE/100gfw, total anthocyanin content of 12.5 mgCyE/100gfw, DPPH 23.8%, FRAP 27.0 mgFe/gfw, peak viscousity 699.1 RVU, bulk density 0.80 g/ml, water absorption capacity 2.20g/g, oil absorption capacity 1.75g/g, peak time 4.4mins and pasting temperature of 799oC.The peak viscosity, final viscosity and set back values showed a significant decrease with the addition of sologold sweet potato flour which resulted in reduction in swelling. Thus, the composite flour optimum blend from sologold sweet potato is a valuable ingredient for developing healthy and functional baked products that promotes health and well-being.

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Section: (B) Antioxidant Properties Of Composite Wheat-sologold Flourmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Determination of Functional, Rheological and Antioxidant Properties of a Developed Good Quality Composite Wheat-Sologold Sweet Potato Flour for Bakery Products

Adebisi,

Tosin,

Okon

2023

AJARR

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“…Soy milk, sometimes called soy drink or soy beverage, is a white emulsion which resembles cow milk (conventional milk) in both appearance and consistency [8]. Milk from soybean provides malnourished infants as well as individuals who suffer from cow milk associated allergies with an alternative.…”

Section: Introductionmentioning

confidence: 99%

Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants

Ayodeji

Ahure

Efiong

et al. 2020

EJNFS

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Cheese was produced from soy milk, cow milk and coconut milk using lime, lemon and rennet as coagulants. The effect of these coagulants on proximate composition, coagulation time, percentage yield, peroxide value, Thiobarbituric Acid Reactive Substance (TBA-RS), micro-biological and sensory qualities of the formulated cheese was evaluated using standard methods. Nine samples were designed for this study. The moisture content of rennet coagulated cheese was significantly higher than lime and lemon coagulated cheese, while the protein content of lime coagulated cheese was significantly (p < 0.05) lower than those of lemon and rennet coagulated cheese. The crude fat and total ash contents of cheese made from cow milk were superior to those made from soy milk and coconut milk. The fibre content of lime coagulated cheese was significantly (p < 0.05) higher than lemon and rennet coagulated cheese. The coagulation time and percentage yield of the cheese samples did not follow a definite trend and ranged between 19-147 sec and 12.40-28.70% respectively. Aside samples DSL and HCL, all the other freshly prepared cheese samples fell within the standard value of 10 mEq/kg. However, with an increase in storage time, virtually all the samples became rancid. With an increase in storage time. Similar trend was observed in the TBA-RS of the cheese samples. All the samples were microbiologically safe for human consumption and the cheese samples were organoleptically acceptable, since their sensory scores were above average. The study established that cheese produced from fresh cow milk, soy milk and coconut milk coagulated with lime, lemon and rennet showed to a large extent significant differences in their chemical composition, percentage yield and coagulation time. The peroxide value and TBA-RS determination from this study showed that the cheese could not stay longer than a day on the shelf, unless it is refrigerated.

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“…Soy milk is a milk drink made from soybeans. It is a white emulsion which resembles cow milk (conventional milk) in both appearance and consistency [3]. Soy milk can be regarded as vegetable or imitation milk.…”

Section: Introductionmentioning

confidence: 99%

“…Soymilk has lower fat content than cow milk and contains no cholesterol [5]. The absence of lactose in soy milk also positions it as a solution to lactose intolerance for some consumers of dairy milk, especially infants with such biochemical challenge [3].…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Soy Milk-Fluted Pumpkin Leaf Based Product

Korshima

Sengev

Acham

et al. 2019

AFSJ

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The objective of this study was to evaluate the effect of the addition of fluted pumpkin leaves extract on the physicochemical properties, microbiological quality and organoleptic attributes of the soy milk using standard methods. Five blend ratios and codes of 100:0 (Sample A), 95:5 (Sample B), 90:10 (Sample C), 85:15 (Sample D) and 80:20 (Sample E) were developed for soy milk and fluted pumpkin leaves extract respectively. Results from this study revealed that increase in fluted pumpkin leaves extract supplementation in the soy milk increased the moisture (80.06 to 82.68%), fiber (0.58 to 0.76%), ash (0.71 to 0.96%), pH (5.99 to 6.50), while decreasing the protein (3.57 to 2.80%), fat (2.78 to 2.30%), carbohydrate (12.30 to 10.38%), titratable acidity (0.17 to 0.13%), total solids (19.27 to 18.60%), total bacteria (3.30×105 to 1.45×105 cfu/mL) and fungi (2.40×104 to 6.0×102 cfu/mL) loads. The fluted pumpkin leaves extract also appeared to have a bactericidal effect on the product as bacterial load decreased with increase in the concentration of the extract. The sensory evaluation revealed that Sample C containing 90% soy milk and 10% fluted pumpkin leaves extract was the most preferred blend among the samples containing the leaves extract. The formulated product could be useful to individuals who have lactose intolerance or heart-related diseases since it is practically free from lactose and cholesterol. It is recommended that flavour masking agents should be used to improve the herbal flavour of the product, to enhance its general acceptability and encourage consumption.

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A Review on Potential of Some Nigerian Local Food as Source of Functional Food and Their Health Promoting Benefits

Cited by 6 publications

References 0 publications

Determination of Functional, Rheological and Antioxidant Properties of a Developed Good Quality Composite Wheat-Sologold Sweet Potato Flour for Bakery Products

Determination of Functional, Rheological and Antioxidant Properties of a Developed Good Quality Composite Wheat-Sologold Sweet Potato Flour for Bakery Products

Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants

Quality Characteristics of Soy Milk-Fluted Pumpkin Leaf Based Product

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