Browsing by Author "Malomo, Sunday A"
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Item Amino acid profile, pasting, and sensory properties of croissant snacks produced from wheat‐fermented Bambara flour(Wiley, 2020) Arise, Abimbola Kemisola; Taiwo, G.O; Malomo, Sunday ACroissants are wheat flour-based delicious bakery products that are usually consumed as part of breakfast or lunch meals. In this study, fermented bambara groundnut was used to supplement wheat flour in the following ratios (5:95%; 10:90%; 15:85%; 20:80%, and 25:75%, respectively) to produce croissant snacks. The results of the functional properties of the flour blends revealed an increase in water absorption capacity (81–92%) and bulk densities (0.81–1.20 g/cm3) with an increased added ratio of fermented Bambara flour. Contrarily, increasing the Bambara groundnut in the blend resulted in the decreased oil absorption capacity (70–63%) and the swelling capacity (0.75–0.4%). The pasting characteristics data revealed an increase in pasting temperature and setback viscosity and a decrease in peak, breakdown, and final viscosities, as well as trough and peak time with an increase in the addition of fermented Bambara flour. Proximate composition of the croissant showed an increase in protein, fiber, ash, moisture, and fat content and a decrease in carbohydrate content. Physical properties data showed an increase in loaf weight but a decrease in loaf volume and specific volume of the snacks. The amino acid profile showed an increase in the amount of essential amino acids in the enriched croissants (28.66/100 g protein) compared with the control sample (24.05/100 g protein). The sensory attributes obtained for the croissants showed that the products were highly acceptable by the panelists. Hence, the affirmation that the acceptable quality and high nutritional croissants could be produced from wheat-fermented Bambara groundnut flour blends.Item Bambara groundnut proteins(2021) Arise, Abimbola Kemisola; Malomo, Sunday ABambara groundnut (Vigna subterraenea L. verdc) is a legume with a very high protein content (20.5-32.4%) and appreciable level of essential sulphur-containing amino acids. The possibility of using the bioactive protein-derived compounds from Bambara groundnut in various food products such as biscuit, pudding, croissants, milk and yoghurt with significant health applications have been appropriately reported. Hence, the protein in the seeds have been concisely extracted and isolated using these different methods such as, isoelectric (acid-alkaline) precipitation, micellization, membrane ultrafiltration coupled with enzymatic digestion and salt solubilization. The produced isolates undergone enzymatic hydrolysis to yield bioactive hydrolysates and peptides, that are purified for the functional and nutritional activities like antioxidant mechanisms (reducing power, metal chelating, radical scavenging), antihypertensive, anti-obesity and anti-inflammatory properties. Lastly, a true understanding of the properties of these protein products was possible through their peptide sequence and proteomic structural arrangements under conditions relevant to the complex food system and human disease management.Item Proximate, Antioxidant, and Sensory Properties of Tidbit Snacks from Cassava Enriched with Processed Benniseeds.(2021) Arise, Abimbola Kemisola; Malomo, Sunday A; Owolabi, Oluwatosin; Arise, Rotimi .OThe effects of processing methods on the proximate, antioxidant, and consumer acceptability of tidbits produced from cassava and Benniseed flours were evaluated. Tidbits are snacks primarily made of cassava and cowpea, and we sought to replace the cowpea (the original crop in tidbit production) with Benniseed, due to its high level of protein and level of antioxidant activity. The Benniseeds were subjected to defatting, roasting, steaming, fermentation, and germination before being milled into flour, while tidbits from cassava and cowpea flours served as control samples. The germination of Benniseed increased the protein content of tidbit samples (∼28%) compared to that of the control sample (17%), while roasting reduced its protein content (11%) compared to that of the control sample (17%). However, the roasted sample had the highest hydroxyl radical level (113%), whereas germinated samples had better superoxide (45%) scavenging activity when compared with that of the control (31% and 5%).The result of the sensory evaluation revealed that the processing of Benniseed did not improve the sensory quality of the snacks. These findings show the potential use of Benniseed in the production of an improved tidbit snack, and Benniseeds could be used as antioxidants in the management of oxidative stress-related metabolic disorders