Food And Humanity - Elsevier

 Journal

 Anti-inflammatory And Analgesic Potentials Of Fermented Citrullus Vulgaris With Mutant And Non-mutant Strains Of Bacillus Subtilis To Produce Condiment (ogiri)

 Catherine Y. Babatuyi, Victor O. Oyetayo, Felix A. Akinyosoye, Idowu S. Oyeleye

 2023

Background Oxidative stress leading to degenerative diseases has become the leading cause of health issues. The use of non-steroidal anti-inflammatory drugs have be associated with complications. The development of nutraceuticals/functional foods that can modulate oxidative stress becomes very necessary. Mutated Bacillus subtilis (B. subtilis) have been reported to produce D-ribose, having ameliorative effects on pro-inflammatory cytokine and increased ATP synthesis. Aims The present study investigated analgesic and anti-inflammatory effects of ogiri samples fermented with mutant (modified) and non-mutant strains of B. subtilis in ?-carrageenan-induced rats. Methods Inflammation and pain were induced via ?-carrageenan, while indomethacin and ogiri samples were used for treatment. Mobility and inflammatory volumes, pro-inflammatory cytokines, E-NTPDase activities, antioxidant activities and levels, hepatic and renal markers were investigated. Results It was shown that some of the ogiri fermented with mutant strains of Bacillus subtilis samples ameliorated ?-carrageenan-induced inflammatory oedema and painful movements. The percentage inhibition ranged from 18.69 ± 1.98–66.35 ± 2.97, with high percentage inhibition of oedema observed with samples IDC22, AAC70, AAC65, AAH22, AAD10, AAD51, and AAD30 (67.02 ± 1.98, 66.35 ± 2.97, 61.21 ± 2.31, 63.55 ± 1.32, 61.22 ± 2.31, 59.81 ± 0.66 and 59.35 ± 2.32) respectively. The reduction rate and mobility ranged from 5.30 to 10.40 mm and 169.00–288.50 min. The samples mentioned above also showed better amelioration with reduction rates (10.4, 9.85, 9.65, 10.1, 9.85. 9.85 and 9.70), and mobility values (257.00, 273.50, 261.00, 268.00, 271.50, 258.50, and 257.50) than other samples. The E-NTPDase activity ranged from 10.191 to 13.369 and showed energy restoration on some ogiri samples AAC70, AAC65, AAC22, AAH22, AAD10, AAD51, and AAD30 (12.558, 11.882, 11.288, 11.242, 12.324, 11.807 and 11.616) compared to the standard drug (9.798). Pro-inflammatory cytokines, inflammatory markers, antioxidants, hepatic and renal enzymes, and concentrations altered were restored in the same samples mentioned above. Conclusion The modified ogiri samples, especially AAC70, can be applied as analgesic and anti-inflammatory agents. 

 FUDMA Journal Of Sciences (FJS)

 Journal

 CHEMICAL COMPOSITION AND FUNCTIONAL PROPERTIES OF CITRULLUS VULGARIS FERMENTED WITH MUTANT AND NON-MUTANT STRAINS OF BACILLUS SUBTILIS TO PRODUCE OGIRI

 Babatuyi, C. Y. Oyetayo, V. O. And Akinyosoye, F. A.

 2022

Natural food seasoning agents are gradually gaining prominence due to purported side effects associated with artificial seasoning agents. Hence, the search for natural food seasoning with improved functional and nutritional quality. This research is aimed at investigating the amino acids composition, fatty acid contents, antioxidant and functional properties of Citrullus vulgaris fermented with mutant and non-mutant strains of Bacillus subtilis to produce Ogiri. Bacillus subtilis strains were isolated from spontaneously fermented melon seeds (C. vulgaris) and the B. subtilis isolates were exposed to two different mutagenic agents [Ultraviolet (UV) irradiations and Sodium Dodecyl Sulphate (SDS)] at varying intervals of time to obtain mutant strains. Eight (8) mutated strains of B. subtilis that produced high D-ribose metabolites were used for controlled starterfermentation of C. vulgaris to produce Ogiri. The non-mutant (NMS00) and the market Ogiri (RTE00) were included as control samples. The properties mentioned above were determined on the Ogiri samples. The most abundant and limiting essential amino acids varied among the Ogiri samples. Mutated fermented Ogiri samples have improved antioxidant properties. Ogiri sample produced with B. subtilis mutant strain exposed to SDS at 110 sec (MSD51) have the highest monounsaturated fatty acid (MUFA) (15.67±0.00 mg/100 g) and polyunsaturated fatty acids (PUFA) (50.29±0.00 mg/100 g). Free fatty acids and peroxide values are higher in control samples. Modified Ogiri produced from the mutant strains of B. subtilis have improved water and oil absorption capacities high essential amino acids and antioxidant properties, hence may serve as functional condiments in food system. 

 Elsevier

 Journal

 Cyanide, Haematology And Histopathology Profiles Of Albino Rats Fed With ‘Fufu’-based Diets Produced From Mixed Starter Cultures

 C.Y. Babatuyi, B.E. Boboye, T.N. Fagbemi, V.N. Enujiugha

 2020

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 10?/L) and sample MAP least white blood cell (6.5–6.6 10?/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 

 Journal Of Food Technology Research

 Journal

 Storage Effects On Microbiological And Some Antioxidant Potentials Of Partially Substituted Bread Produced From Wheat Flour And Fresh Coconut Meat

 Akinyede, A. I. Akande, M. O., Babatuyi, C. Y..Oguntuase, S. O

 2020

Bread is a major wheat product consumed in every household because of its easy handling. Fresh coconut meat which is readily available in all rural area in Nigeria may boost both the economy and provide health benefits to those in the rural area. Therefore, the purpose of this study is to evaluate the effect of partial substitution of wheat flour with fresh coconut meat. Wheat flour was partially (90 – 100 %) substituted with 0 –10% fresh coconut meat in the ratio 100 : 0 (WF), 98 : 2 (WFCM1), 96 : 4(WFCM2), 94 : 6 (WFCM3), 92 : 8 (WFCM4), 90 : 10 (WFCM5). The study evaluated the effects of substitution on proximate composition, sensory characteristics, storage time on some antioxidant potential and microbial stability. Results showed that the overall acceptability of the bread baked from WFCM5 blend was preferred over WF. On the day of production, WFCM5 had the highest phenolic content and total flavonoids but as the days there were reduction in the antioxidant contents of all the bread samples. The microbial load of Nutrient agar, MacConkey agar and Potato dextrose agar increased as the days increased. The bread from the blends may serve as nutritious and potential accepted bread products. The present study confirms effective substitution of wheat flour with fresh coconut meat. The substituted bread showed improved overall acceptability, some antioxidants potentials and microbial stability which may provide health benefits to those in the rural area in Nigeria. 

 Journal Of Food: Microbiology, Safety& Hygiene

 Journal

 Dynamics Of Microbial Populations On Fermented Nigerian "Igbemo" Rice In Akure, Nigeria

 Babatuyi CY, Boboye BE And Ogundeji BA

 2019

Representative grains of Nigerian local (Igbemo) rice obtained from Akure, Nigeria were cooked and fermented under aseptic conditions for seven days. Fungi and bacteria associated with the sample before and during the fermentation were isolated and characterized. The pH and sensory attributes of the rice samples were also determined as fermentation progressed. Among the diverse bacteria isolates obtained from the food, only Bacillus cereus and B. subtilis were isolated consistently with populations that ranged between 1.0 × 103-1.9 × 104 cfu/g. Others were B. megaterium, B. maceans, B. polymyxa, B. brevis, Erwinia amylovora and E. tracheiphila. Thefollowing fungi isolates were obtained from the rice before and during fermentation: Vigaria nigra, Varicoporiumelodeae, Articulospora inflata, Penicillin italicum and Saccharomyces cerevisiae. While the first three were only isolated within the first day of fermentation, the fourth (P. italicum) with population range of between 2.0 × 103-3.0 ×103 sfu/g occurred till the third fermentation day. Saccharomyces cerevisiae (5.0 × 103-2.3 × 104 sfu/g) was however isolated on the second to seventh fermentation days. Also, as the fermentation progressed, pH of the rice sample decreased but increased on the seventh fermentation day. There were no noticeable improvements in the appearance and aroma of the rice as fermentation progressed. The fermented rice was most palatable and generally acceptable on the seventh day of fermentation, thus making it ideal for consumption at the stage. Further research need to be conducted to determine the food’s nutritive status as fermentation progresses 

 Food Science And Quality Management

 Journal

 Physicochemical, Microbiological And Sensory Qualities Of Milk Extract From Three Varieties Of Tigernut During Storage

 Babatuyi, Catherine Y, Akinyede, Adedamola. I., Enujiugha, Victor. N.

 2019

Tigernut milk extracted from three varieties in different locations were investigated for physicochemical, microbiological and sensory qualities during storage at ambient temperature (27±2?). Samples were taken daily to determine the total viable count, pH, total titratable acidity, vitamin C, viscosity, reducing sugar and sensory attributes. The microbial population and load were increased over a period of time with fresh yellow tiger nut milk sample (XY) having the highest total viable mesophilic bacterial load (1.0×103 to 7.0× 104 cfu/ml), followed by Dry small brown tigernut milk sample (ZZ) with highest population of lactic acid bacteria (6.0×103 to 4.5× 104 cfu/ml) and the lowest fungal count (2.0×103 to 1.1× 104sfu/ml), while Dry big brown tiger nut milk sample (YZ) had the highest (2.70 × 104 sfu/g) fungal count. Five species of microorganisms were identified. There was drop in the pH values from 4.7 to 3.6 with the increase in the percentage of total titratable acidity (TTA) from 0.49% to 1.06 % over time in all the milk samples. Viscosity at 5% of YZ milk sample was steady (1.0 Cp), while others decreased from 2.0 to 1.0 Cp. Likewise, the percentage sugar brix level of the milk samples decreased from 5.99% to 2.49% and vitamin C from 30.21 mg/ 100 mL to 20.14 mg/ 100 ml. The sensory qualities of milk sample ZZ had the best overall acceptability while the milk sample YZ was least accepted.