Browsing by Author "Kayode, B.I."

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    Chemical composition of Marasmius Oreades; A Wild Edible Mushroom among Kabba – Bunu Inhabitants of Nigerian
    (FUTA Journal of Research in Sciences, 2016) Kayode, R.M.O.; Laba, S.A.; Kayode, B.I.; Aliyu, T.H.; Salami, K.O.; Opaleke, D.O.
    The use of mushroom as food ingredient has been practiced over years, though many species are consumed for their nutritional and health benefits, the chemical composition of most of these wild edible mushrooms in the tropics has been poorly studied. In this work, a wild mushroom Marasmius oreades; commonly eaten among inhabitants of Bunu land in Nigeria was assessed. The mushrooms were harvested from forests in three villages namely Aduratedo-Ape (AA), Okebukun (OK) and Aiyetoro-Kiri (AK). Proximate, phytochemical, mineral, fatty acid and amino acid constituents of the mushrooms were assessed using standard methods. The proximate on dry matter basis were; protein (12.06-14.54%), fat (7.73-8.38%), fibre (0.56-0.62%), total ash (10.15- 14.90%) and carbohydrate (56.01-57.60%). There was no significant (P<0.05) difference in the parameters tested except the protein (14.54%) and ash (14.90%) of samples AK and OB respectively. The predominant phytochemical was flavonoids (12.052%) with others occurring at lower concentrations. Linoleic are most predominant fatty acids with an average result of 51.78%. The range of values obtained for both monounsaturated (28.77-29.34%) and polyunsaturated (51.68-53.20%) fatty acids were greater than saturated fatty acid (18.22-18.29%) in all samples. M. oreades contains great amount of potassium (1270.61 mg/kg), sodium (822.34 mg/kg), phosphorus (619.77 mg/kg), calcium (180.27 mg/kg) and magnesium (95.49 mg/kg). Some amino acids were significantly (P<0.05) affected by sampling locations such as threonine, lysine, cysteine, serine, aspartate and glutamate. The essential amino acids score (1.340) and essential amino acid index (1.261) indicated M. oreades as a good source of quality protein. However, it was limiting in tryptophan and leucine. This study concludes by recommending M. oreades as a good dietary supplement for adults.
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    Evaluation of the Nutritional Composition and Phytochemical screening of an Exotic and Wild Species of Oyster Mushroom (Pleurotus-sajor caju)
    (Nigerian Journal of Agriculture Food and Environment, Published by Faculty of Agriculture, University of Uyo, Uyo, Nigeria., 2013) Kayode, R.M.O.; Olakulehin, T.F.; Annongu, A.A.; Sola-Ojo, F.E.; Oyeyinka, S.A.; Kayode, B.I.
    Mushroom is use in the preparation of several delicacies in many part of Nigeria, There is dearths of information on the nutritional qualities of oyster mushroom (Pleurotus sajor caju) cultivated on gmelina wood waste. Hence, this study is designed to ascertain the nutritional composition and phytochemical properties of indigenous wild species of oyster mushroom (Pleurotus sajor caju) and the exotic species that is commercially grown on gmelina wood waste at the Forestry Research Institute in Ibadan, Nigeria. The samples were obtained and analysed for proximate, mineral and phytochemical properties on dry weight basis using standard methods. Results of Proximate analyses of the exotic and wild oyster mushroom samples were: moisture (7.00 and 7.15%), protein (19.30 and 25.24%), crude fat (7.24 and 6.65%), crude fibre (7.47 and 7.05%), total ash (7.13 and 8.25%) and carbohydrate by difference (51.86 and 45.66%) respectively. Qualitative analysis of both samples showed the presence of the following phytochemicals: alkaloid, saponin, tannin, cardiac glycosides and flavonoid. The quantitative analysis of the phytochemical properties of the exotic specie’s showed saponin (4.05%), flavonoid (0.06%) tannin (0.27%) cardiac glycosides (0.63%) and alkaloid (10.05%); while, the wild specie showed saponin (3.03%), flavonoid (0.09%), tannin (0.30%) cardiac glycosides (1.45%) and alkaloid (9.64%). Alkaloid seems to be the most predominant phytochemical in the two mushroom species. The values obtained for the predominant minerals content of the exotic sample were: potassium (mg/100g), magnesium (154.75mg/100g), calcium (142.79 mg/100g) and iron (116.90mg/100g); Most of the values were lower compared with the values of the wild counterpart as follow: potassium (665.89mg/100g), magnesium (162.93mg/100g), calcium (147.23mg/100g) and iron (125.61mg/100g). The other minerals for the exotic species ranged from 68.75mg/100g (manganese) to 0.22mg/100g (molybdenum) while, the wild specie ranged from 72.79mg/100g (manganese) to 0.16mg/100g (molybdenum). This study concluded that oyster mushroom grown on gmelina wood waste favourably compared with the wild counterpart and has potential for use as acceptable human food
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    Moringa Oleifera: Medicinal Values, Antimicrobial Properties & Application as Food Ingredients-A Review.
    (Department of Science Education, Federal University of Technology, Minna, Nigeria, 2015) Kayode, R.M.O.; Kayode, B.I.; Laba, S.A.; Salami, K.O.
    Moringa oleifera Lamarck is a native plant to the southern foothills of the Himalayan areas of Asian countries and currently grown in many tropical and subtropical countries. The plant parts are used in the preparation of herbal medicine for the treatment of diver’s pains and diseases in South Asia. It is an important food source in some parts of the world such as India and Africa where it is used to combat malnutrition. The immature green pods, seeds, dried leaves and seed oil are used in food preparation. The interest in utilization of moringa seed as antimicrobial agents, medicinal uses, food additives and application in food preservation has been amplified in the past few decades by an increasingly negative consumer perception of most synthetic food preservatives and drugs. In addition, food-borne diseases are overwhelmingly increasing public health problem which calls for more effective preservation strategies. The nutritional composition, medicinal uses and antibacterial properties of the various parts of Moringa oleifera have been documented extensively. However, there is dearth’s of information and limited knowledge about the mode of action of the plant extracts. This review encourages researchers to focus on methods of processing the parts into a more useful and acceptable food products, the mode of action of the individual chemical component or synergistic interactions of the chemical compounds of the plant on different microbial species, and on their reactions with food chemical matrix that will enhance its extracts to be used as food preservative.
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    Morphology and physicochemical properties of starch isolated from frozen cassava root.
    (Elsevier Ltd., 2021) Kayode, B.I.; Kayode, Rowland M.O.; Salami, Khadijat Onozare; Obilana, A.O.; George, T.T.; Dudu, O.E.; Adebo, O.A.; Patrick, B.; Njobeh, P.B.; Diarra, S.S.; Oyeyinka, Samson A.
    Spoilage of cassava root begins immediately after harvest, but its shelf-life could be enhanced by adopting freezing as a storage method. This study investigated the physicochemical properties and morphology of starch isolated from cassava roots frozen for 0, 7, 14, 21 and 28 days. Extracted starches can be categorized as compound starches with most granules irregularly shaped, with some oval, round and truncated. The amylose contents (22.05–26.41%) decreased with an increase in the freezing time, but the starches showed similar crystallinity pattern (Type A). Fourier infrared transform spectroscopy showed a reduction in double-helical order structure of starches from frozen cassava roots. Starches from the stored roots were generally less firm, less sticky, more cohesive and had higher peak and trough viscosities compared to starch from freshly harvested roots. Starch from frozen cassava starch may be suited for use in certain types of noodles, such as Japanese noodles due to low amylose content. Future studies are however, required to explore the starches in food applications.