Browsing by Author "Olagunju, Omotola"

Now showing 1 - 4 of 4
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    Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch- palmitic acid complex
    (Wiley, 2017-11-06) Oyeyinka, Samson; Adegoke, Rukayat; Oyeyinka, Adewumi; Salami, Khadijat; Olagunju, Omotola; Kolawole, Fausat; Joseph, John; Bolarinwwa, Islamiyat
    Bambara groundnut is an underutilised African leguminous crop. This study investigated the effect of annealing on the complexing ability and functionality of Bambara groundnut starch with palmitic acid. Corn starch was included as the reference. Annealing created cracks and pores on the surface of Bambara groundnut and corn starches, respectively. Bambara groundnut starch had significantly higher amylose content, higher peak and final viscosities than corn starch. The peak viscosities of native Bambara groundnut and corn starches significantly reduced with palmitic acid addition. Greater reduction in peak viscosities was observed when the annealed starches were complexed with palmitic acid, suggesting that more palmitic acid was complexed after annealing. This was confirmed by XRD peaks and melting enthalpies. Pasting of native Bambara groundnut and corn starches with palmitic acid resulted in the formation of type I V‐amylose complexes, while type II complexes were formed from annealed starches pasted with palmitic acid.
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    Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch- palmitic acid complex
    (Published by Wiley, 2018) Oyeyinka, Samson; Adegoke, Rukayat; Oyeyinka, Adewumi; Salami, Khadijat; Olagunju, Omotola; Kolawole, Fausat; Joseph, John; Bolarinwa, Islamiyat
    Bambara groundnut is an underutilised African leguminous crop. This study investigated the effect of annealing on the complexing ability and functionality of Bambara groundnut starch with palmitic acid. Corn starch was included as the reference. Annealing created cracks and pores on the surface of Bambara groundnut and corn starches, respectively. Bambara groundnut starch had significantly higher amylose content, higher peak and final viscosities than corn starch. The peak viscosities of native Bambara groundnut and corn starches significantly reduced with palmitic acid addition. Greater reduction in peak viscosities was observed when the annealed starches were complexed with palmitic acid, suggesting that more palmitic acid was complexed after annealing. This was confirmed by XRD peaks and melting enthalpies. Pasting of native Bambara groundnut and corn starches with palmitic acid resulted in the formation of type I V-amyl
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    Effects of fermentation on proximate composition, mineral profile and antinutrients of tamarind (Tamarindus indica L.) seed in the production of daddawa-type condiment.
    (Published by Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018-04) Olagunju, Omotola; Ezekiel, Olufunke; Ogunshe, Adenike; Oyeyinka, Samson; Ijabadeniyi, Oluwatosin
    Tamarind seed is an underutilized legume which can potentially be used as a food condiment. In this study, tamarind seed was fermented using the conventional traditional method of iru (daddawa) production. Samples withdrawn at intervals of 24 h were tested for proximate composition, antinutrients, mineral profile, and other physicochemical properties using standard methods. Protein, fat and carbohydrates were the major nutrients in the tamarind seed before and after fermentation. Phosphorus was the major mineral element of the raw (0.97 mg/100 g) and fermented (0.96–1.06 mg/100 g) tamarind seed. Fermentation substantially decreased the phytic acid contents (approx. 50%), tannin contents (approx. 75%) and trypsin inhibitor activity (approx. 86%). Bacillus subtilis, Bacillus licheniformis, and Bacillus pumilus were isolated as the organisms fermenting the tamarind seed. Fermented tamarind seed can be potentially used as a condiment for seasoning foods. However, future studies such as consumer acceptability are required to determine the acceptability of the fermented tamarind seed by potential consumers.
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    A review on the functionality and potential applications of bitter yam starch
    (Faculty of Environmental Engineering and Biotechnology, Valahia University of Targoviste, Romania, 2017-07-18) Oyeyinka, Samson; Oyeyinka, Adewumi; Kayode, Rowland; Olagunju, Omotola; Karim, Olayinka; Joseph, John
    Starches are important ingredient in the food industry. Currently, corn, potato and tapioca are the main sources of starch for various industrial applications. However, there is a growing demand for starch by the industry, due to the pressure on the conventional sources of starch for other non-food uses. Underutilised crops such as bitter yam may play a role as alternative source of starch to the commercial sources.Bitter yam belongs to the Dioscorea specie and it is rich in starch, which may be potentially used in food and non-food applications. This paper presents a review of literature on the functionality and potential applications of bitter yam starch. Majority of the studies in the literature focused on pharmaceutical applications. Bitter yam starch has remarkably small sized granules which may be employed as fat replacers for better mouth feel in foods such as mayonnaise and salad creams. Future studies are needed to fully characterize the starch extracted from bitter yam starch using Fourier Infrared Spectroscopy, Transmission Electron Microscopy, Rheometer and other high technologies previously used for conventional starch sources. The chain length distribution of the amylopectin components of bitter yam starch should also be investigated. Furthermore, effort should be made to modify the native starches for improved functionality for both food and non-food applications.