International Journal Of Pharmacy And Pharmaceutical Research

 Journal

 Nutritional Composition And Antioxidant Properties Of Instant Beverage Infusion From Blends Of Moringa Leaf (Moringa Oleifera), Zobo Calyx (Hibiscus Sabdariffa) And Lemon Grass (Cymbopogon Citrates)

 Ifesan, B.O.T. And Olorunsola, E.A.

 2018

This study investigated the nutritional constituents and antioxidant properties of instant beverage infusions obtained from leaves of Moringaoleifera, Hibiscus sabdariffa and Cymbopogon citrates mixed in different proportions and packaged in tea bags as MZL1 (85% Moringa leaf + 10%zobo calyx + 5% lemongrass) and MZL2 (50% Moringa leaf + 45% zobo calyx + 5% lemongrass). The packaged beverage blends were stored at room temperature for four months and analyses were carried out at the two-month interval. The beverage with 85% Moringa leaf (MZL1) possessed the highest protein content (35.90%-48.17%). The vitamin C content of the beverages ranged from 51.30 mg/g – 67.50 mg/g, vitamin E (1.87 mg/g-3.47 mg/g) and vitamin A (788.52 unit/g-1009.20 unit/g). Beverage blends were found to contain iron (3.48 ppm3.97 ppm), calcium (1.80 ppm-2.87 ppm), zinc (1.61 ppm-2.47 ppm), sodium (1.98 ppm-2.95 ppm) and potassium (0.75 ppm0.78 ppm). The beverage blends demonstrated antibacterial activity. Beverage blends demonstrated free radicals scavenging properties with ABTS(1.05 millimole/g-1.24 millimole/g) and DPPH (85.32% -86.37%). It was observed that the beverage blends were scored above average for all attributes in the sensory analysis. The blends investigated could be a promising novel medicinal beverage infusion. 

 International Food Research Journal

 Journal

 Physicochemical And Nutritional Properties Of Mucuna Pruriens And Parkia Biglobosa Subjected To Controlled Fermentation.

 Ifesan, B.O.T., Akintade, A.O. And Gabriel-Ajobiewe, R.A.O.

 2017

Mucuna pruriens (velvet bean) and Parkia biglobosa (locust bean) were dehulled and the beans were divided into three portions; the first portion was not pressure cooked after dehulling, while the remaining two portions were pressure cooked for 15 min and 30 min respectively. The beans were then fermented using mixture of starter cultures of Bacillus subtilis 7A and BCD 333 for 36 h at 30oC. The results of the physicochemical properties of the fermented beans include, pH (6.40–7.60), total titratable acidity (7.01-22.72), protein (25.88%-35.35%), fat (8.45%-37.91%), fibre (2.16%-14.30%) and ash content (0.61%-3.56%). The results of the mineral composition showed that fermented locust bean possessed values that were significantly higher than velvet bean in magnesium (189.00 mg/100g-247.67 mg/100g), sodium (3.22 mg/100g-71.31mg/100g), iron (3.62 mg/100g-8.61 mg/100g) and calcium (179.33 mg/100g-292.33mg/100g), while velvet bean was found to be richer in potassium (471.33 mg/100g-1002.00 mg/100g). Furthermore, it was observed that aspartame (7.96 g/ mg-10.12 g/mg) and glutamate (13.78 g/mg-27.79 g/mg) were abundant in the fermented beans and appreciable amount of essential amino acids with the exception of methionine. The result of the sensory showed that there was no significant difference in uncooked condiments from both fermented locust beans and velvet beans, which may be an indication that fermented M. pruriens may serve as an alternative to fermented P. biglobosa 

 Food Res. Int. 52: 490–495, Folashade B. Awe, Tayo Nathaniel Fagbemi, B.O.T. Ifesan, Adebanjo Ayobamidele Badejo.

 Journal

 Antioxidant Properties Of Cold And Hot Water Extracts Of Cocoa, Hibiscus Flower Extract, And Ginger Beverage Blends.

 Folashade B. Awe, Tayo Nathaniel Fagbemi, B.O.T. Ifesan, Adebanjo Ayobamidele Badejo.

 2013

NIL

 

 British Jour. Appl. Sci. & Tech. 3: 702-713, A. I. Olagunju And B.O.T. Ifesan.

 Journal

 Nutritional Composition And Acceptability Of Cookies Made From Wheat Flour And Germinated Sesame (Sesamum Indicum) Flour Blends.

 A. I. Olagunju And B.O.T. Ifesan.

 2013

NIL

 

 European Journ. Medicinal Plants 3:465-473, B. O. T. Ifesan, J. F. Fashakin, F. Ebosele And A. S. Oyerinde.

 Journal

 Antioxidant And Antimicrobial Properties Of Selected Plant Leaves.

 B. O. T. Ifesan, J. F. Fashakin, F. Ebosele And A. S. Oyerinde.

 2013

NIL

 

 J. Micro. Biotech. Food Sci. 2: 2407-2410, A. I. Olagunju, B.O.T. Ifesan.

 Journal

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

 A. I. Olagunju, B.O.T. Ifesan.

 2013

NIL

 

 J. Micro. Biotech. Food Sci. 6: 1406-1423, Ifesan, B.O.T., Fasasi, O.S. And Ehoniyotan, F.A.

 Journal

 Production Of Bread–spread From Blends Of Shea Butter (Vitellaria Paradoxa), Garlic (Allium Sativum), Ginger (Zingiber Officinale), Scent Leaf (occimum Gratissimum), And Suya Spice.

 Ifesan, B.O.T., Fasasi, O.S. And Ehoniyotan, F.A.

 2012

NIL

 

 Afr. J. Food Sci. 6: 386-391, Ifesan, B.O.T. And Oguntoyinbo, O. O.

 Journal

 Production Of Tofu From Blends Of Soybean (Glycine Max Merr) And Sesame Seed (Sesamum Indicum).

 Ifesan, B.O.T. And Oguntoyinbo, O. O.

 2012

NIL

 

 3rd Half Yearly Conference Of Nigerian Institute Of Food Science And Technology (NIFST) Western Chapter, Ifesan, B.O.T., Ogundare, K. And Oguntoyinbo, O.O.

 Conference

 Traditional Food Processing Technologies: Past, Present And Future Trends.

 Ifesan, B.O.T., Ogundare, K. And Oguntoyinbo, O.O.

 2012

NIL

 

 American Society For Microbiology, Final Program, 112th General Meeting San Francisco U.S.A., Session 019, Poster No 163, B.O.T. Ifesan, B.T. Ifesan And R. Ajobiewe-Gabriel.

 Conference

 Antioxidant And Antimicrobial Properties Of Some Plant Leaves.

 B.O.T. Ifesan, B.T. Ifesan And R. Ajobiewe-Gabriel.

 2012

NIL