Sciencedomain, British Microbiology Research Journal

 Journal

 In Vitro Probiotic Potential Of Autochthonous Lactic Acid Bacteria And Microbiology Of Kunu Made From Mixed Grains

 Ayo-Omogie, H.N. And Okorie, E.I.

 2016

This study investigated the microbiological quality of commercially-prepared kunu in comparison with those prepared under laboratory conditions using two cereals, millet and sorghum, and the in vitro probiotic potential of the autochthonous lactic acid bacteria. A randomized complete block design was used for the experiments, while the study was carried out in the Food Processing Laboratory, Food Science and Technology Department, Federal University of Technology, Akure, and Akure metropolis of Ondo State, Nigeria in June 2015. Eight Kunu samples were used; 5 obtained from different commercial processors and 3 prepared in the laboratory from a combination of two cereal grains. The samples were subjected to physicochemical and microbiological analyses. Microorganisms isolated were characterized using conventional identification tests and the lactic acid bacteria were screened in vitro for their probiotic potential. Crude protein (%dry weight) of samples ranged from 33.85-58.68%; with the sample prepared from a combination of sorghum and millet having the highest content. Total ash (3.84- 6.26%) and solids (7.00-9.11%) varied significantly (P=0.05) between samples. Values obtained for pH and acidity of the samples ranged from 4.14-5.01 and 1.22-3.45%. Out of 13 microbes isolated from the Kunu samples, 6 were lactic acid bacteria, 2 Bacillus spp., 3 other bacteria, 1 mould and 1 yeast. Lactic acid bacteria identified include L. acidophilus, L. plantarum, Lactobacillus jensenii, Lactobacillus cellibiosus, Leuconostoc mesenteroides, Leuconostoc cremoris. Lactobacillus acidophilus was predominant and showed the most significant antimicrobial inhibition against all three pathogenic strains tested (Escherichia coli, Salmonella enterica subsp. typhi and Shigella dysenteriae), followed by Leuconostoc mesenteroides; L. plantarum and L. jensenii varied in their activity, while L. cellibiosus showed the least activity. The isolates showed high acid tolerance, out of which L. plantarum and L. acidophilus showed the highest tolerance. The selected lactic acid bacteria exhibited excellent probiotic characteristics and thus can serve as potential probiotics, hence indicating that spontaneously-fermented kunu can serve as a probiotic drink. 

 International Journal Of Biotechnology

 Journal

 Physiological Growth Characteristics And Enzyme Profile Of Some Microorganisms Isolated From Naturally Fermented Cardaba Banana (Musa ABB) Pulp.

 Ayo-Omogie, H.N., Adeyemi, I.A. And Otunola, E.T.

 2012

Seven microorganisms including Bacillus subtilis, B.coagulans, B.megaterium, B.polymyxa, Lactobacillus plantarum, Micrococcus luteus and Saccharomyces cerevisiae isolated from spontaneously-fermented Cardaba banana pulp were investigated for their physiological growth characteristics and enzyme profile with and without Cardaba banana. The pH of the nutrient medium during growth of the organisms ranged between 6.25 and 7.87, with an optimal at 6.2-7.8. The bacteria showed least growth at a pH range of 6.2-6.5. Regression and correlation analyses showed a linear relationship of pH of the medium and growth which was highly significantly positively correlated. The microorganisms produced varied amounts of proteinase and an almost insignificant amount of lipase. None of the organisms produced pectinmethylesterase in nutrient broth but its subsequent production during fermentation of Cardaba shows that these organisms have the ability to attack a plant material containing the intact pectin molecule and as such will be useful in controlled fermentation of Cardaba banana. All the isolates produced amylase but the amount produced by S. cerevisiae was significantly higher than others, thus may be the most important starter since Cardaba banana is majorly a starchy substrate. Hence it may be used to initiate the fermentation process before other organisms are introduced. 

 Journal Of Applied Sciences And Environmental Management

 Journal

 Comparative Study On The Effect Of Thaumatococcus Danielli (Benn) Benth Sweetener On The Physicochemical And Sensory Properties Of Sorghum Based Kunun-zaki Drink.

 Ojo, A., Enujiugha, V.N., Ayo-Omogie, H.N. And Abiodun, O.A.

 2012

Effect of a natural sweetener (Thaumatococcus danielli) on the physicochemical properties and sensory evaluation of kunun-zaki was determined. Proximate and mineral compositions of the natural sweetener, physicochemical properties and sensory evaluation of kunun-zaki using Thaumatococcus danielli and sucrose were determined. Proximate composition of the aril showed that protein had (33.03%), crude fibre (5.20%), ash content (4.79%), moisture content (12.20%), fat content (0.16%), and carbohydrate (44.17%). The result of mineral obtained for the aril showed the following values potassium (190.00ppm), sodium (167.66ppm), calcium (132.96 ppm), iron (21.59 ppm) and magnesium (14.40 ppm). Physicochemical composition of kunun-zaki varied with concentrations of Thaumatococcus danielli aril and sucrose pH ranged between (3.90-4.90), total solid (4.95-13.49 %) and titatable acidity (0.78-0.39 %) for Thaumatococcus danielli while kunun-zaki sweetened with sucrose had pH (3.51-4.90), total Solids (4.95-7.43%) and titratable acidity (0.74-0.85) respectively. The sensory evaluation showed that the samples sweetened with Thaumatococcus daniel aril compared favorably with sucrose in terms of colour, taste, aroma and overall acceptability. 

 16TH SAAT Conference, FUTA

 Conferenceproceeding

 Quality Evaluation Of Wheat-Cardaba Banana Flour Blends For Bread Production

 Ayo-Omogie, H.N.

 2012

The need to fully exploit our locally produced crops as raw materials for production of food thereby reducing expenditure for often scarce foreign exchange used for importation and curbing postharvest losses of highly perishable crops by expending their utilization patterns, has given impetus to this study. Investigations on the possibility of incorporating Cardaba banana flour to wheat flour for production of bread with a view to determining the most acceptable ratio for wheat-Cardaba banana bread of comparatively good quality were carried out. Wheat flour was substituted with Cardaba banana flour (CBF) at levels of 0-30%; the blends and bread baked from them were subjected to physicochemical and sensory evaluation. Results obtained showed that crude protein contents of the composite breads ranged from 19.67-21.36%, while 100% wheat bread (WB) and Cardaba banana bread (CBB) had values of 23.39% and 19.08% respectively; crude protein reduced as CBF substitution increased. However, crude fibre (ranging from 0.16-1.4%) significantly increased as CBF increased; the lowest value of 0.16% being recorded for 100% WB and the highest value of 1.4% for 100% CBB. Similarly, total ash increased from 2.88 to 7.67%; an indication that CBF improved the micronutrient content of bread. Physical evaluation of the dough showed that volume and viscosity decreased as CBF substitution increased. Pasting viscosities of the flours also reduced, however, setback viscosity increased. Values obtained ranged from 4.25-6.29 rvu, 0.08-0.28 rvu, 4.42-9 rvu and 3.59-4.05 rvu for peak, breakdown, final and setback viscosities, respectively. Sensory evaluation indicated that the composite breads were significantly (p 

 Annals Of Science And Biotechnology

 Journal

 Physicochemical Properties And Food Utilization Possibilities Of Cardaba Banana Flour And Starch

 Ayo-Omogie, H.N. And Oyewole, S.R.

 2011

Harnessing our locally produced crops for food industrial purpose necessitates proper processing of crops to shelf-stable products with extended shelf-life and enhanced utilization potential. This study investigated the physicochemical properties of Cardaba banana flour and starch for possible food utilization potentials of these products. Proximate composition of the flour and starch ranged between 10.25-10.65% moisture, 2.73-2.87% crude protein, 0.03-0.28% fat, 1.77-1.85% crude fibre; flour had the higher content in all cases, except for carbohydrate in which starch had a higher value of 84.13% and flour 73.22%. Low moisture contents of all the samples signify good storability. Sugar content of the samples ranged between 5.77 and 6.12% for starch and flour. The high starch content of the samples (75.12-77.43%) shows that this banana is a starchy staple. The amylose content (22.87-23.57%) of the sample indicate their low tendency to retrogradation. Both samples were richer in vitamin C than A and E, mineral content of the samples showed that K>P>Mg>Fe>Ca>Zn>Mn. Fresh Cardaba banana pulp yielded 32.3% flour, while starch yield from the flour was 33.18%. functional properties were BD, 0.74-0.78 g/cm3; EMC, 85.0-92.0%; LGC, 2-6%; WAC, 180-246%; OAC, 45-99%; and swelling capacity, 1.77-2.46 cm3 (v/v) and 1.92-2.60 g (g/g). The lower viscosities of the Cardaba banana flour makes it suitable for preparation of complementary diets for babies, while the starch will be suitable as an emulsifier, binder, thickener and gelating agent 

 Cuvillier Verlag Gottingen, Germany

 Others

 Microbial Study On The Concentrates Produced From Tropical Fruits Using Dry Freezing And Rotary Evaporation

 Adewumi, B.A., Adejuwon, K.P., Jeff-Agboola, A., Ayo-Omogie, H.N., Opeyemi, T.A., Osaade, R.O. And Akomolafe, B.O.

 2010

Developing nations, known for high level of production of tropical fruits, are recently encouraged to reduce fruit losses and add value to fruit products by further processing fresh fruits and juice to more durable and economic products such as concentrates and jam. In order to ensure the safety of each end product, it is essential to monitor the level of microorganism presence and activities. This paper examined the total viable count, yeast/mould count, coliform count and E. coli of the juice and concentrates produced from sweet orange, grape, pineapple, and mango using freeze drying and rotary evaporation methods of moisture reduction, compared with imported juice/concentrates. No coliform was found in any of the concentrate samples. For the concentrate samples produced with the freeze dryer, total bacterial and yeast/mould counts (in CFU ml-1) were found to be 1.00 x 102 and 1.35 x 102 for sweet orange, 1.87 x 102 and 3.18 x 102 for grape, 1.82 x 102 and 3.42 x 102 for pineapple and 1.66 x 102 and 3.0 x 105 for mango. For the concentrate samples produced with the rotary evaporator, total bacterial and yeast/mould counts were found to be 1.25 x 102 and 1.45 x 102 for sweet orange, 2.7 x 105 and 2.8 x 105 for grape, 1.70 x 102 and 2.30 x 102 for pineapple and 2.5 x 105 and 2.95 x 105 for mango. The implications of the results are discussed in respect of safety in the paper. 

 16th Annual Conference Of BSN

 Conferenceproceeding

 Chemical Composition Of Solid Substrate Fermented Sweet Potato (Ipomoea Batatas L)

 Atum, H.N. And Onifade, A.K.

 2010

Four fungal isolates including Aspergillus niger, Rhizopus stolonifer, Neurospora sitophila and Saccharomyces cerevisiae, were used to ferment sweet potato pulp and flour by solid substrate fermentation method. Protein content increased significantly (p?0.05) from 6.25±0.05% in the control flour to values ranging from 7.83±0.06 to 9.70±0.02% in the fermented flours and 2.34±0.07% in the control pulp to values ranging from 11.46±0.10 to 12.62±0.09% in the fermented pulp. Fat content also increased significantly in the fermented pulp but decreased contents were recorded in the fermented flour, except in flour samples fermented with Aspergillus niger. There was decreased ash (except in a few cases), crude fibre, carbohydrate, amylopectin, starch, reducing, non-reducing and total sugar contents. However, amylose content of the samples increased significantly. 

 Wiley-Blackwell (International Journal Of Food Science & Technology)

 Journal

 Effect Of Ripening On Some Physicochemical Properties Of Cooking Banana (Musa ABB Cardaba) Pulp And Flour.

 Ayo-Omogie, H.N., Adeyemi, I.A. And Otunola, E.T.

 2009

Cardaba banana (Musa ABB) pulp and flours were evaluated for changes in some physicochemical properties during ripening. Compositional changes in the pulp showed that ripening significantly (P < 0.05) increased the crude protein (2.48–9.88%), fat (1.33–4.67%), crude fibre (0.80–0.93%), ash (1.66–2.32%) and Vitamin C (12.60–24.28%), while carbohydrate and tannin reduced. Mineral composition varied, following this trend: K > Mg > P > Na > Zn. pH and ‘whiteness’ reduced, while yield, softness index and pulp ? peel ratio increased significantly (P < 0.05). Pasting and functional properties of the flours were lowered, however, ripening enhanced better pasting properties. Flours from stages 1–7 could be used as binders, emulsifiers and thickeners, while flours from stages 5–7 may be useful as aerating agents and in preparation of baby formulas and flours from stages 1–2 may be used in bakery products. This investigation proposes the utilization of the Cardaba banana flour as an industrial raw material and a good substitute to potato, corn or tapioca starches. 

 Nigerian Journal Of Experimental And Applied Biology

 Journal

 Quality Characteristics Of Fermented Dwarf Unripe Plantain (Musa Nana Lour) Pulp Supplemented With Soybean (Glycine Max)

 Onifade, A.K. And Atum, H.N.

 2008

Fermented pulp of unripe dwarf plantain (Musa nana Lour) was supplemented with soybean (Glycine max) for the production of ‘amala’ gruel, an indigenous food in Nigeria. Bacteria isolated during the fermentation of plantain included Bacillus licheniformis, Bacillus subtilis, Lueconostoc mesenteroides, Lactobacillus delbrueckii, Lactobacillus plantarum, Streptococcus lactis, Streptococcus thermophiles, and Micrococcus leteus. The fungal isolates were Aspergillus niger, Aspergillus fumigatus, Rhizopus stolonifera, Penicillium chrysogenum and Saccharomyces cerevisiae. Fermentation increased soluble protein content of the plantain pulp from 33.00 mg/g to 34.50 mg/g; but reduced the soluble sugars from 82.40 mg/g to 5.46 mg/g within 96 hours. When supplemented with soybean, the soluble protein content of the sample increased to 58.70 mg/g. sensory evaluation showed that the ‘amala’ gruel prepared from unfermented plantain rated higher than soy-plantain gruel with a mean score of 5.90 ± 0.34, although the gruel prepared from plantain supplemented with 25% soybean was relatively close to that of fermented plantain flour in the level of acceptability with a mean score of 4.00 ± 0.25. 

 Food And Nutrition Sciences

 Journal

 Assessment Of Chemical, Rheological And Sensory Properties Of Fermented Maize-Cardaba Banana Complementary Food

 Ayo-Omogie, H.N. And Ogunsakin, R

 2008

Traditional processing of fermented maize (“ogi”), a popular weaning food in the West African sub-region, results in considerable nutrient losses. Several attempts at improving its nutritional and sensory properties have focused on forti-fication with plant and animal products. Banana flour, rich in micronutrients and vitamins, could increase the micronu-trient and vitamin contents of ogi. This study aimed at evaluating the physicochemical properties and sensory attributes of ogi as influenced by banana flour supplementation. Fermented maize flour was substituted with ripe Cardaba banana flour at levels of 10% - 50% and the flour mixes subjected to chemical, rheological and sensory evaluation. Crude pro-tein decreased from 1.59% to 1.43% as banana flour substitution increased, while ash, total sugar (3.64% to 4.97%), carbohydrate and acidity increased. However, diastatic activity, crude fibre and fat were not significantly (p ? 0.05) affected. Results of functional properties revealed the following: 86.49 - 83.63 g/ml, 0.41 - 0.44 g/cm3, 6.44 - 7.46 g/ml, 3.30 - 4.50 g/ml, and 10.40 - 10.80 g/ml for water absorption capacity, bulk density, gel consistency, syneresis and swelling capacity, respectively. Significant (p ? 0.05) variations were observed in the pasting viscosities of the flours. The 50:50 maize-banana flour mix was the most preferred in terms of aroma, taste, colour and general acceptability. The addition of Cardaba banana flour to ogi may enhance its micronutrient content as evidenced by increased ash con-tent, sensory, functional and pasting properties, thereby making it a potential substitute for complementary feeding of infants.