Germinated brown rice (GBR) is a functional ingredient. It is prepared by soaking followed by germination, drying and milling of brown rice grains. It is rich in protein, reducing sugar, dietary fibre, selenium, iron, zinc, calcium and other minerals and B-vitamins. Bioactive compounds present in GBR include γ-amino butyric acid, γ-oryzanol, tocopherol, tocotrienol and tannins. GBR is also rich in flavonoids, phenolic compounds and other antioxidants. Scientific evidence in literature showed that GBR lowers glycemic index, reduces blood cholesterol, controls high blood pressure, inhibits cardiovascular diseases, prevents hypertension, controls type 1 diabetes, corrects type 2 diabetes, inhibits the development of cancers, and treats anxiety disorders.Keywords: Germinated brown rice, nutritional properties, γ-amino butyric acid, bioactive compounds
{"title":"Nutritional and health properties of germinated brown rice – a review","authors":"E. Ukpong, E. Onyeka","doi":"10.4314/NIFOJ.V37I1","DOIUrl":"https://doi.org/10.4314/NIFOJ.V37I1","url":null,"abstract":"Germinated brown rice (GBR) is a functional ingredient. It is prepared by soaking followed by germination, drying and milling of brown rice grains. It is rich in protein, reducing sugar, dietary fibre, selenium, iron, zinc, calcium and other minerals and B-vitamins. Bioactive compounds present in GBR include γ-amino butyric acid, γ-oryzanol, tocopherol, tocotrienol and tannins. GBR is also rich in flavonoids, phenolic compounds and other antioxidants. Scientific evidence in literature showed that GBR lowers glycemic index, reduces blood cholesterol, controls high blood pressure, inhibits cardiovascular diseases, prevents hypertension, controls type 1 diabetes, corrects type 2 diabetes, inhibits the development of cancers, and treats anxiety disorders.Keywords: Germinated brown rice, nutritional properties, γ-amino butyric acid, bioactive compounds","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"271 1","pages":"92-105"},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76742707","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}
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.
{"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}
P. Ibidapo, A. Osibanjo, W. Asiru, O. F. Kayode, O. E. Ojo, G. Elemo
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
{"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}
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.
{"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}
In this study, the proximate and microbial quality of twelve commercial tofu (“awara”) sold in Maiduguri Metropolis were compared with laboratory processed tofu. The moisture, crude protein, fat, ash crude fibre and carbohydrate contents of the samples of commercial tofu varied significantly (p<0.05) from 51.04 – 65.66%, 8.11 – 11.31%, 13.95 – 31.05%, 1.38% - 4.4%, 0.45 – 1.07% and 4.66 – 10.43%, respectively. The total viable counts and mould-yeast counts were 0.44 x 106 – 2.31 x 106 cfu/g and 1.3 x 106 – 4.85 x 106 cfu/g, respectively. E.coli (0.07×10 –1.24×10 cfu/g ) was absent in 16.67% samples and salmonella spp (0.03×10 – 1.24×10) in 25% of the samples. Staphylococcus aureus (0.14 x 104 – 1.15 x 104) were present in all the samples, and coliforms (0.02 x 104 – 1.25 x 104) were absent in only 25% of the samples. Microbial quality of the laboratory tofu were better and further suggests a need for the improvement of commercial tofu through good manufacturing and hygienic practices by processors and vendors.Keywords: Soymilk, tofu, nutritive value, microorganisms, food safety
{"title":"Proximate composition and microbial quality of Tofu hawked in Maiduguri Metropolis, Northeast Nigeria","authors":"G. I. Agbara, Y. Alkali, F. A. Massaya, H. Bulama","doi":"10.4314/nifoj.v35i2","DOIUrl":"https://doi.org/10.4314/nifoj.v35i2","url":null,"abstract":"In this study, the proximate and microbial quality of twelve commercial tofu (“awara”) sold in Maiduguri Metropolis were compared with laboratory processed tofu. The moisture, crude protein, fat, ash crude fibre and carbohydrate contents of the samples of commercial tofu varied significantly (p<0.05) from 51.04 – 65.66%, 8.11 – 11.31%, 13.95 – 31.05%, 1.38% - 4.4%, 0.45 – 1.07% and 4.66 – 10.43%, respectively. The total viable counts and mould-yeast counts were 0.44 x 106 – 2.31 x 106 cfu/g and 1.3 x 106 – 4.85 x 106 cfu/g, respectively. E.coli (0.07×10 –1.24×10 cfu/g ) was absent in 16.67% samples and salmonella spp (0.03×10 – 1.24×10) in 25% of the samples. Staphylococcus aureus (0.14 x 104 – 1.15 x 104) were present in all the samples, and coliforms (0.02 x 104 – 1.25 x 104) were absent in only 25% of the samples. Microbial quality of the laboratory tofu were better and further suggests a need for the improvement of commercial tofu through good manufacturing and hygienic practices by processors and vendors.Keywords: Soymilk, tofu, nutritive value, microorganisms, food safety","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"9 1","pages":"115-123"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78875845","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}
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
{"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}
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
{"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}
Pub Date : 2015-06-01DOI: 10.1016/J.NIFOJ.2015.04.006
O. A. Ajayi, I. M. Akinrinde, O. O. Akinwunmi
{"title":"Towards the development of shelf stable ‘iru’ (Parkia biglobosa) condiment bouillon cubes using corn, cassava and potato starch extracts as binders","authors":"O. A. Ajayi, I. M. Akinrinde, O. O. Akinwunmi","doi":"10.1016/J.NIFOJ.2015.04.006","DOIUrl":"https://doi.org/10.1016/J.NIFOJ.2015.04.006","url":null,"abstract":"","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"9 1","pages":"67-72"},"PeriodicalIF":0.0,"publicationDate":"2015-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73526843","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}
Pub Date : 2015-06-01DOI: 10.1016/j.nifoj.2015.04.008
J.O. Arawande, B.F. Borokini
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 20 g of dried, ground and sieved sweet orange peel into 200 ml of methanol for three days. The methanol orange peel extract (MOPE) was added at varying concentrations (200–1000 ppm) to CPO. Another set of CPO which contained 200 ppm 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 (0 ppm) 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 (0 ppm) and 200 ppm BHT was 1.463. There was no significant difference at P<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.
{"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 20<!--> <!-->g of dried, ground and sieved sweet orange peel into 200<!--> <!-->ml of methanol for three days. The methanol orange peel extract (MOPE) was added at varying concentrations (200–1000<!--> <!-->ppm) to CPO. Another set of CPO which contained 200<!--> <!-->ppm 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 (0<!--> <!-->ppm) 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 (0<!--> <!-->ppm) and 200<!--> <!-->ppm 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}
Pub Date : 2015-06-01DOI: 10.1016/J.NIFOJ.2015.04.001
Kayode Rmo, T. F. Olakulehin, B. Adedeji, Ahmed Oa, T. H. Aliyu, A. Badmos
{"title":"Evaluation of amino acid and fatty acid profiles of commercially cultivated oyster mushroom (Pleurotus sajor-caju) grown on gmelina wood waste","authors":"Kayode Rmo, T. F. Olakulehin, B. Adedeji, Ahmed Oa, T. H. Aliyu, A. Badmos","doi":"10.1016/J.NIFOJ.2015.04.001","DOIUrl":"https://doi.org/10.1016/J.NIFOJ.2015.04.001","url":null,"abstract":"","PeriodicalId":19217,"journal":{"name":"Nigerian Food Journal","volume":"87 1","pages":"18-21"},"PeriodicalIF":0.0,"publicationDate":"2015-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78998404","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：