Preventive Nutrition And Food Science

 Journal

 HPLC-DAD Phenolic Profiling And In Vitro Antioxidant Activities Of Three Prominent Nigerian Spices

 Olufunmilayo Sade Omoba, AderonkeIbidunniOlagunju, Sule Ola Salawu, Aline AustiBoligon

 2019

Spices and herbs have antioxidant, anti-inflammatory, and anti-microbial properties, amongst others. Thesecharacteristics are attributable to their composition, such as high polyphenol and flavonoid contents that are responsiblefor their antioxidative properties. Methanolic extracts of Ocimumbasilicum(OB), Xylopiaaethiopica(XA), and Piper guineensis(PG) were evaluated to profile their phenolic compounds and in vitro antioxidant properties. High performance liquidchromatography with diode-array detection phenolic compounds profiling revealed that quercetin, quercitrin, and isoquercitrinare the most prevalent phenolic compound in OB, XA, and PG, respectively. All the extracts possessed good antioxidantactivity. XA showed the highest total phenolic content of 29.50 mg gallic acid equivalents/g, a total flavonoid contentof 21.17 mg quercetin equivalents/g, 2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonicacid) radical scavenging abilities of 29% and 88.23%, respectively, and a nitric oxide scavenging activity of 44.13 mg/g.Thus, the XA methanolic extract demonstrated a high content of phenolic compounds and significant antioxidative properties,with prospective potency to prevent oxidative damage and promote better cardiovascular healthproportions and four plant milk formulations was developed. The formulated milk beverages were evaluated for their physicochemical properties, proximate composition, antioxidative properties and consumer acceptability. Lactose-free beverages developed from blends of the plant seed is a potential feeding alternative with improved nutritional and functional properties to individuals with milk-related food restrictions. Plant-based milk alternatives also serve as inexpensive alternative to poor economic group in developing countries having insufficient cow milk supply. Plant milk beverages showed significant amount of protein, fat and ash contents. Formulations with greater proportion of tigernut milk exhibited highest phenolic content as well as significant ability to reduce Fe3+ to Fe2+. Similarly, the milk beverage with the highest coconut milk exhibited high DPPH radical scavenging ability and was the most preferred by the panelists. The formulated novel beverage has potential as a functional beverage to contribute to nutritional well-being as well protects cardiovascular healthsignificantly increased as a result of supplementation with pigeon pea flour. The biscuit exhibited good antioxidant properties indicated by its strong ability to scavenge hydroxyl, superoxide, DPPH radicals and reduced Fe3+ to Fe2+. The formulated snack especially APC2 possessed low glycemic index (47.95%) and significantly inhibited the key digestive enzymes (?-amylase and ?-glucosidase). All parameters evaluated indicated that APC2 could serve as a functional snack in the management of hyperglycemia (diabetes) and prevention of associated degenerative diseases 

 Www.foodscience-nutrition.com

 Journal

 Aderonke I. Olagunju, Olufunmilayo S. Omoba, Victor N. Enujiugha, Rotimi E. Aluko

 Aderonke I. Olagunju, Olufunmilayo S. Omoba, Victor N. Enujiugha, Adeola M. Alashi, Rotimi E. Aluko

 2018

Pigeon pea was treated by blanching and used to supplement acha flour for the development of functional cracker biscuits. The flour ratios for acha and pigeon pea were 100:0 (ACC), 80:20 (APC1), and 70:30 (APC2) respectively. The developed cracker biscuits were evaluated for chemical acid compositions, antioxidant as well as antidiabetic properties. Protein contents of the formulated crackers increased with increase in supplementation with pigeon pea flour. The antinutrient content of the formulated snack was low hence, may not adversely affect nutrient bioavailability. Glutamic and aspartic acids were the predominant amino acids while methionine and lysine significantly increased as a result of supplementation with pigeon pea flour. The biscuit exhibited good antioxidant properties indicated by its strong ability to scavenge hydroxyl, superoxide, DPPH radicals and reduced Fe3+ to Fe2+. The formulated snack especially APC2 possessed low glycemic index (47.95%) and significantly inhibited the key digestive enzymes (?-amylase and ?-glucosidase). All parameters evaluated indicated that APC2 could serve as a functional snack in the management of hyperglycemia (diabetes) and prevention of associated degenerative diseases. 

  MDPI, Beverages

 Journal

 Comparative Physicochemical Properties And Antioxidant Activity Of Dietary Soursop Milk-shake

 Aderonke I. Olagunju, Oreoluwa E. Sandewa

 2018

Soursop is an unexploited fruit with numerous health benefits. Its underutilization is attributable to its rapid softening and ripening, which leads to great postharvest loss. The current study was carried out to formulate a functional drink from blends of soursop, milk and honey and also to assess the phytoconstituents of the beverages. The proximate composition, physicochemical, antioxidant, sensory and microbial properties of the formulated drink were evaluated. The formulated milkshake exhibited a significant ascorbic acid content which was above 50% of the recommended daily requirement for both adult and children. The soursop fresh extract (SFE) showed high antioxidant activity which qualifies it as a functional drink. The incorporation of milk to the soursop drink also produced a high flavonoid content and antioxidant properties (DPPH• scavenging activity). The soursop fresh extract and drink with 30% milk inclusion had high sensory acceptability and showed no significant difference to the market sample (control). The richness in ascorbic acid, high phenolic content and antioxidant activity of the formulated drink suggests it may be an important source of antioxidants and could be used as a functional drink for mediation in health-related issues 

  MDPI, Beverages

 Journal

 Pigeon Pea Enzymatic Hydrolysates And Ultrafiltration Peptide Fractions As Potential Sources Of Antioxidant Peptides: An In Vitro Study

 Aderonke I. Olagunju, Oreoluwa E. Sandewa

 2018

Pigeon pea protein isolate was hydrolysed using food grade enzymes (alcalase, pancreatin, pepsin + pancreatin). The resulting hydrolysates were fractionated by membrane ultrafiltration and evaluated for their antioxidant activities. Fraction with molecular weight 

 Wiley, Food Science & Nutrition

 Journal

 Antioxidant Properties, ACE/renin Inhibitory Activities Of Pigeon Pea Hydrolysates And Effects On Systolic Blood Pressure Of Spontaneously Hypertensive Rats

 Aderonke I. Olagunju, Olufunmilayo S. Omoba, Victor N. Enujiugha, Adeola M. Alashi, Rotimi E. Aluko

 2018

Legumes are rich sources of protein in human diet and their consumption has been associated with the prevention of chronic diseases attributable to their bioactive components. Pigeon pea (Cajanuscajan) is an underutilized legume with relatively high protein content (~24%). Protein hydrolysates were prepared from pea isolate by enzymatic hydrolysis using pepsin and pancreatin. Hydrolysates were evaluated for their amino acid composition, antioxidant properties, in vitro and in vivo antihypertensive properties. The hydrolysates had high hydrophobic amino acids, especially isoleucine, phenylalanine and leucine. Pepsin-pancreatin-hydrolysed pea protein (PPHPp) showed significantly higher ability to scavenge DPPH• while pancreatin-hydrolysed pea protein (PPHPa) had higher •OH, ABTS•+ scavenging, Fe3+ reducing and linoleic acidperoxidation inhibition. PPHPp exhibited superior angiotensin-converting enzyme inhibition (61.82%) while PPHPa showed higher renin inhibition (14.28%). PPHPp exhibited strong antihypertensive effect, showing an instantaneous systolic blood pressure lowering effect (-26.12 mmHg) within 2 h post oral administration. Pigeon pea protein hydrolysate (especially from pancreatin digest) could therefore, be a promising source of bioactive peptides and potential ingredient for formulation of functional foods against oxidative stress and hypertension 

 Wiley, Food Science & Nutrition

 Journal

 Development Of Value-added Nutritious Crackers With High Antidiabetic Properties From Blends Of Acha (Digitariaexilis) And Blanched Pigeon Pea (Cajanuscajan)

 Aderonke I. Olagunju, Olufunmilayo S. Omoba, Victor N. Enujiugha, Rotimi E. Aluko

 2018

Pigeon pea was treated by blanching and used to supplement acha flour for the development of functional cracker biscuits. The flour ratios for acha and pigeon pea were 100:0 (ACC), 80:20 (APC1), and 70:30 (APC2) respectively. The developed cracker biscuits were evaluated for chemical acid compositions, antioxidant as well as antidiabetic properties. Protein contents of the formulated crackers increased with increase in supplementation with pigeon pea flour. The antinutrient content of the formulated snack was low hence, may not adversely affect nutrient bioavailability. Glutamic and aspartic acids were the predominant amino acids while methionine and lysine significantly increased as a result of supplementation with pigeon pea flour. The biscuit exhibited good antioxidant properties indicated by its strong ability to scavenge hydroxyl, superoxide, DPPH radicals and reduced Fe3+ to Fe2+. The formulated snack especially APC2 possessed low glycemic index (47.95%) and significantly inhibited the key digestive enzymes (?-amylase and ?-glucosidase). All parameters evaluated indicated that APC2 could serve as a functional snack in the management of hyperglycemia (diabetes) and prevention of associated degenerative diseases 

 Elsevier, Annals Of Agricultural Science

 Journal

 Protein Enrichment Of Yam Peels By Fermentation With Saccharomyces Cerevisiae (BY4743)

 Tawakalitu E. Aruna, Ogugua C. Aworh, Akeem O. Raji,*Aderonke I. Olagunju

 2017

Conventional sources of protein are becoming inadequate for protein-based food supply. Nonconventionalsources are of much concern, but literature is sparse on the protein quality of yam peel biomass.Solid state fermentation (with and without ammonium sulphate) of yam peels was carried out for96 h, using Saccharomyces cerevisiae (BY4743). Samples from fermented biomass were collected at 24 hinterval for 96 h, oven dried at 60 _C, cooled, milled and assayed for chemical and amino acid composition.The crude protein, true protein, fat and ash contents increased significantly from 6.60%, 4.38%, 1.12%and 4.45% to 15.54%, 13.37%, 2.09% and 8.02% respectively when fermentation reached 96 h in the presenceof ammonium sulphate. High protein content with good amino acids profile (leucine, valine, lysineand threonine as essential amino acids) was recorded in ammonium sulphate supplemented peels fermentedfor 96 h. Remarkable increase in protein and amino acids suggested that ammonium sulphatesupplement influenced the biomass protein yield and quality 

 : Journal Of Scientific Research And Report

 Journal

 Optimisation Of Plantain-brewers Spent Grain Biscuit Using Response Surface Methodology

 Olagunju, A.I., Ifesan, B.O.T.

 2013

To optimize the formulation of plantain – brewers’ spent grain biscuits usingResponse Surface Methodology with the purpose of achieving the maximum quality and overall acceptability of produced biscuits. Central composite design model of Response surface methodology was employed to design the work. This produced thirteen experimental runs, the variables considered were Brewer’s spent grain (94-97 %) and plantain flour (3-6 %) while the responses were percentage soluble dietary fibre, percentage insoluble dietary fibre and iron contents. The variables considered for the research were Brewer’s spent grain (94-97 %) and plantain flour (3-6 %) while the responses were percentage soluble dietary fibre, percentage insoluble dietary fibre and iron contents. Thirteen (13) runs were obtained.The optimization was carried out on plantain flour and brewer’s spent grain in order to know which of the combinations will give best total dietary fibre and iron content. Optimized values, which are the highest total dietary fibre and iron values of 68.55 % and 0.80 mg /100g respectively, were obtained from blends of 95.5 % and 4. 5 % of plantain flours and Brewer’s spent grains respectively (PS 4). The best response surface model for the insoluble dietary fibre was quadratic that of soluble dietary fibre was linear while it was quadratic also for iron content. The lack of fit, (p=0.4208) is non significant. A non significant lack of fit is required confirming that, the model of is adequate. The R2 value of 52 % signifies a good model. This is in view of the fact that R2must be at least 50 % to be a good model. Response Surface Methodology was effective in optimizing iron and dietary fibre in the formulation of plantain-spent grain biscuit. The nutritional composition of the plantain-spent grain biscuit indicated good levels of dietary fibre (IDF, SDF and TDF),Iron. 

 Journal Of Microbiology, Biotechnology And Food Sciences

 Journal

 Changes In Nutrient And Antinutritional Contents Of Sesame Seeds During Fermentation.

 Olagunju, A.I., Ifesan, B.O.T.

 2013

Abstract for publication:Sesame seeds were fermented using the traditional method for four days and samples taken for analysis each day till the last day of fermentation to monitor the compositional changes in the seeds as fermentation progressed. The viable count obtained ranged from 8.0×103 after 24 h to 2.93×106 cfu/g on the 4th day. The crude protein and fat content increased as fermentation progressed reaching 27.84% and 51.58% respectively. Fermentation yielded positive effect on the phytic acid, phytin phosphorus and oxalate content of the flour samples when compared with the control. Phytic acid content ranged from 31.59 mg/g for raw seed to 18.13 mg/g for fermented seed flour. Sesame seed are high in minerals such as calcium, magnesium, potassium, sodium and slight increase in values were obtained at the end of processing. Sesame seeds are rich in both essential and non-essential amino acids with leucine, methionine,phenylalanine, threonine and valine values higher than the recommended daily allowance. Processing significantly increased the amino acid values. Sesame flour demonstrated ability to scavenge free radicals. Fermentation of sesame seeds resulted in reduction in the antinutrients in the seed and the seed can serve as soup condiment and seasoning with improved nutritional composition with respect to protein and amino acid 

 M.Tech., OLAGUNJU A.I.

 Disertations

 Changes In Composition And Functional Properties Of Fermented And Germinated Sesame (Sesamum Indicum) Seed Flours.

 OLAGUNJU A.I.

 2012

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