Browsing by Author "Fagbemi TN"

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    Antioxidant properties of beverages from graded mixture of green/roasted coffee and hibiscus sabdariffa calyx flours
    (2022) Agunbiade HO; Fagbemi TN; Aderinola TA
    In an attempt to develop functional beverage that is health promoting, this study was carried out to investigate the antioxidant potential of beverages (powders) developed from green/roasted coffee and Hibiscus sabdariffa calyx. Green coffee beans were roasted; graded blends of green or roasted coffee beans were blended with graded amount of Hibiscus sabdariffa calyx and assessed for total phenolics, flavonoids, antioxidant properties, sensory qualities and proximate composition in the laboratory. The results showed that all the beverages exhibited good antioxidant properties with total phenolic ranging between 36.26–351.35 mg GAE/g, total flavonoids 13.74–104.05 mg QE/g, FRAP 30.30–175.89 mg GAE/g, ABTS 14.45–42.65%, DPPH 92.23–95.39%. The proximate composition, moisture content 4.62–11.55, total ash 4.74–8.00, crude fat 11.88–14.31, crude fiber 8.25–10.64, crude protein 4.32–9.51, 53.62–57.66. The sample made from 70% Hibiscus sabdariffa calyx and 30% green coffee powder showed the highest antioxidant properties comparable with standard antioxidant agent having total phenol of 351.351 mg GAE/g, total flavonoids 104.05 mg QE/g, FRAP 175.89 mg GAE/g, ABTS 42.65%, DPPH 95.39%. These findings showed that the blends have the potential to serve as a source of natural antioxidant and can stabilize free radicals. Hence can serve as a functional beverage.
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    Biochemical Ameliorating Potential of Optimized Dough Meal from Plantain (Musa AAB), Soycake (Glycine max) and Rice bran (Oryza sativa) Flour Blends in Streptozotocin Induced Diabetic Rats
    (2022) Olugbuyi AO; Oladipo GO; Malomo SA; Ijarotimi SO; Fagbemi TN
    Research is gradually drifting towards the adoption of food as therapy for the management of diseases that result from metabolic derangement, in extension genetic diseases can as well be managed by a functional and nutritional diet that will maintain the health of an individual through life. Diabetes Mellitus is not an exception. This study was aimed at formulating functional diets from blends of plantain, soycake, and rice bran flours. They were processed into the dough and referred to as optimized flour blends and dough meals. The 100% Plantain flour (PLTF) and 100% cerolina (CERF) serve as the positive and negative controls. The protein efficiency ratio of the optimized flour blends and dough meal samples fed on rats ranged between 0.73 in PLTF – 3.23 in PSRD. The flour blends were less digestible than the dough meal flour. The dough meal flours (PLTD, CERD, and PSRD) have higher α–amylase inhibitory activity than the flour samples (PLTF, CERF, and PSRF). The PSRD has the highest α–amylase inhibition (30%) and was significantly higher than others.Inhibition against α- glucosidase activity ranged from 25% (PLTD) to 32% (PSRD). The raw flours (PLTF, CERF, and PSRF) have lessα–glucosidase inhibition than dough meal samples. Rats fed with the optimized diets enhanced the endogenous antioxidant status by elevating the levels of reduced glutathione (GSH), catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPx), and glutathione transferase (GST) in the liver, while the diet depressed the levels of malondialdehyde (MDA), myeloperoxidase (MPO) and xanthine oxidase (XO). The optimized dough meal has high alpha-amylase and alpha-glucosidase activities which are key enzymes implicated in diabetes mellitus; hence, the sample has the potential to be used as dietary intervention to modulate DM and hypertension.
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    Cyanide, haematology and histopathology profiles of albino rats fed with ‘Fufu’-based diets produced from mixed starter cultures
    (2020) Babatuyi CY; Boboye BE; Fagbemi TN; Enujiugha VN
    The cyanide, haematology and histopathology profiles of white albino rats fed with ‘fufu’-based diets were monitored. The cassava tubers were subjected into different processing operations: spontaneous-soaked traditional method (SWI), grated before spontaneously-fermented without starter culture (CWI) and those grated, blanched at 65 °C for 15 min before fermented with microorganisms isolated, purified and identified from spontaneously fermented ‘fufu’ categorized into Bacteria only (BAP), Bacteria and Yeast (BYP), Yeast only (YAP), Bacteria and Mould (BMP), Mould and Yeast (MYP) and Mould only (MAP) and were oven dried and milled. The commercial ready-to-eat ‘Fufu’ (CWF) was served as control for laboratory processed samples. Albino rats of the wister strain with four (4) rats per group were fed with 50 % of Commercial vital feed (CVF) and 50% each of the remaining nine (9) “Fufu” samples in ratio 1:1 before haematology and histopathology profile of the animals were investigated. It was found out that Samples BMP and MAP had abnormal high Neutrophil (58–60; 41–42 %) lower Lymphocyte (40–43; 58–61 %), lower Packed cell volume (46–48; 45–47 %) and higher cyanide in the blood (0.004–0.006 mg/L) with sample BMP highest white blood cell (23–24 × 10⁹/L) and sample MAP least white blood cell (6.5–6.6 × 10⁹/L) when compared with other samples which were within the acceptable recommended values for animal studied for haematology and histopathology profiles. The “fufu” samples had reduced cyanide levels ranging from 0.001 mg/L to 0.006 mg/L in the blood of the animals assayed due to the processing operations used. Therefore, combined use of bacteria isolated as starter cultures in the production of odourless “Fufu” have acceptable haematology, histopathology and reduced cyanide level which suggests the suitability in terms of safety for human consumption.