Physico-Chemical and Antioxidant Properties of Fermented Kariya (Hildergardia Barteri) Seed Flour
Keywords:
Water absorption capacity, Bulk density, Least gelation, In-vitro protein digestibility, Antioxidant property
Abstract
This study was undertaken to evaluate the effect of fermentation on the functional, antioxidant properties and in-vitro protein digestibility of Kariya seed flour. Kariya seeds were fermented by transferring the seeds in calabash pots lined with banana leaves. Fermented products were taken out after 96 h to determine functional properties, in-vitro protein digestibility and antioxidant properties. The water absorption capacitiy (WAC) was significantly (p < 0.05) higher in raw fermented kariya (RFK) and raw unfermented kariya (RUK) (137.47%, 136.90% respectively) than in cooked unfermented kariya (CUK) and cooked fermented kariya (CFK) (122.50%, 106.63% respectively). The bulk densities were significantly (p≤ 0.05) higher in RUK and CUK (0.59 g/ml, 0.59 g/ml) than in RFK and CFK (0.53 g/ml and 0.54 g/ml). Fermentation and cooking significantly (p<0.05) increased in-vitro protein digestibility of the samples (63.71% – 85.51%). There was an increase in the free radical scavenging activity with respect to fermentation with sample RFK having the highest radical scavenging activity value (88.59% at 5mg/ml) followed by CUK and CFK (83.70% and 78.40% respectively at 5mg/ml), while the lowest DPPH radical scavenging activity was obtained with RUK (71.12%) sample at the same concentration. Kariya flour could serve as a possible source of antioxidants for use in food.
References
AACC., Approved methods of AACC (9th ed., Vols. 1 and 2). St. Paul, MN: American Association of Cereal Chemists, 1995.
Adebayo, W. A.,Ogunsina, B.S., and Gbadamosi, S.O., Some physicochemical and Functional properties of Kariya (Hildegardia baterii) kernel flours.Ife Journal of Science 15(3), 2013.
Adebayo, W. A.,Ogunsina, B.S., and Gbadamosi, S.O., The effect of cold pressing and solvent extraction on some characteristics of Kariya (Hildegardia baterii) seed oil. Nutrition and Food Science, Vol. 45 Iss: 4, pp. 625-633, 2015.
Adebowale, O. J. and Maliki, K., Effect of fermentation period on chemical composition and functional properties of Pigeon pea (Cajanus cajan) seed flour. International Food Research Journal 18(4): 1329-1333, 2011.
Adejuyitan, J. A., Otunla E. T., Akande, E. A., Bolarinwa, I. F. and Oladokun, F. M., Some physicochemical properties of flour obtained from fermentation of tigernut (Cyperus esculentus) sourced from a market in Ogbomoso, Nigeria. Vol 3(2): 051-055, 2009.
Aluko, R. E., McIntosh, T., and Katepa-Mupondwa, F., Comparative study of the polypeptide profiles and functional properties of Sinapis alba and Brassica juncea seed meals and protein concentrates. Journal of the Science of Food and Agriculture, 85, 1931–1937, 2005.
Amadou, I., Jin, S., Kamara, M. T., Shi, Y. H., Gbadamosi, O. S. and Le Guo-Wei., Characterization, in-vitro Trypsin Digestibility and Antioxidant Activity of Fermented Soybean Protein Meal with Lactobacillus plantarium Lp6, 4 (6): 268-276, 2009.
AOAC., ‘Official Methods of Analysis’ Association of Official Analytical Chemists, Washington, DC, 2000. Appiah, F., Oduro, I. and Ellis, W. O., Functional properties of Artocarpus altilis as affected by fermentation. Agriculture and Biology Journal of North America. 2(5): 773-779, 2011.
Asirvatham, D., Muthiah, P. and Vellingiri, V., Antioxidant Activity of Raw and Differentially Processed Under-Utilized Tropical Legume Canavalia ensiformis L. DC Seeds, South India. IIOABJ Vol. 8: 27 -32, 2011.
Benzie, I. F. F. and Strain, J. J., Ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Analytical Biochemistry. 239:70-76, 1999.
Chavan, U. D., Chavan, J. K. and Kadam, S. S., Effect of fermentation on soluble protein and In- vitro protein digestibility of sorghum, green gram and sorghum green blends. Journal of Food Science. 53(15): 1574 – 1578, 1988.
Chavan, U. D., Mckenzie, D. B. and Shahidi, F., Functional properties of protein isolates from beach pea (Lathyrusmaritimus L.) Food Chemistry 74: 177-178, 2001.
Cheftel, J. C., Cuq., J. L. and Lorient, D., Amino Acids, Peptides and Proteins. In: Food Chemistry. Ed. By Fennema, O.R Marcel Deeker Inc, New York.. pp 327-328, 1985.
Cherry, J. P., Peanut protein and product functionality. Journal of the American Oil Chemists’ Society, 67, 293–301, 1990.
Cook, N. C. and Samman, S., Flavonoids chemistry, metabolism, cardioprotective effects, and dietary sources. Nutritional Biochemistry. 7: 66 – 76, 1996.
Cui, L., Li, D. and Liu, C.. Effect of fermentation on the nutritive value of maize. International. Journal. Food Science. Technology. 47 :755-760, 2012.
Desikachar, H. S. R., Development of weaning food with high calorie density and low hot paste viscosity using traditional technologies. Food Nutrition Bulletin. 2(4): 21-23, 1980.
Diplock, A.T., Will the ‘good fairies’ please proves to us that vitamin E lessens human degenerative of disease? Free Radical Research 27:511–53, 1997.
Edema, M. O., Sanni, L. O. and Abiodun, I. S., Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria. African Journal of Biotechnology 4: 911-918, 2005.
El diwani, G., El Rafie, S. and Hawash, S., Protection of biodiesel and oil from degradation by natural antioxidants of Egyptian Jatropha. International Journal on Environmental Science and Technology 6 (3): 369-378, 2009.
Elyas, S. H., El-Tinay, A. H., Yosif, N. E. and Elsheikh, E. A., Effect of fermentation on nutritive value and in vitro protein digestibility of pearl millet. Food Chemistry. 78:75–79, 2002.
Enujiugha, V. N., The Antioxidant and Free Radical-Scavenging Capacity of Phenolics from African Locust Bean Seeds (Parkia biglobosa). Advances in Food Sciences, Vol. 32, No. 2, 88-93, 2010.
Fasasi, O. S., Oyebode, E. T. and Fagbamila, O., Effect Of Enzyme/substrate Ratio On The Antioxidant Properties Of Hydrolysed African Yam Bean. African Journal of Biotechnology. 11(50):11086-11091, 2012.
Gbadamosi, S. O., Abiose, S. H. and Aluko, R. E., Amino acid profile, protein digestibility, thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour, protein concentrate and isolates. International Journal of Food Science and Technology. 47, 731-739, 2012.
Gulcin, I., Oktay, M., Kirecci, E. and Kufrevioglu O. I., Screening of antioxidant and antimicrobial activities of anise (Pimpinella anisum L.) seed extracts’. Journal of Food Chemistry 83,371, 2003.
Hassan, I. A. G. and El Tinay., A.H Effects of fermentation on tannin content and in vitro protein and starch digestibility of two sorghum cultivars. Food Chemistry. 53: 149–151, 1995.
Hojilla-Evangelista, M. P., Evangelista, R. L. and Wu, Y. V., Characterization of milkweed (Asclepias spp.) seed proteins. Industrial Crop Production. 29, 275–280, 2009
Ibukun, E. O., Fermentation Attenuates The Free Radical Scavenging And Antioxidant Activities Of Sesame Seed (Sesanum Indicum)’. International Journal of Pharmaceutical Applications. 3(2): 324-331, 2012.
Idouraine, A., Yensen, S. B. and Weber, C. W., Tepary bean flour, albumin and globulin fractions functional properties compared with soy protein isolate. Journal of Food Science, 56, 1316–1319, 1991.
Inglett, G. E., Cavins, J. F. and Spencer, G. F., Seed composition of Hildegardia barteri. Eco. Bot., 27(1), 128-130, 1973.
Irvine, F. R., Woody Plants of Ghana. Oxford University Press. London. pp. 172-174, 1961.
Jeyaram, K., Singh, A., Romi, W., Devi, A. R., Singh, W. M. and Dayanithi, H., Traditional fermented foods of Manipure. Indian Journal of Traditional Knowledge 8(1):115–121, 2009.
Juntachote, T. and Berghofer, E., Antioxidative properties and stability of ethanolic extractsof holybasil and galangal. Food Chemistry 92(2): 193-202, 2005.
Kang, S. C., Al-Reza, S. M. and Bajpai, V. K. (2009). Antioxidant and antilisterial effect of seed essentialoil and organic extracts from Zizyphus jujube. Food and Chemical Toxicology 47: 2374–2380.
Kessler, M., Ubeaud, G. and Jung, L., Anti and pro-oxidant activitiy of rutin and quercertin derivatives. Journal of Pharmacy and Pharmacology. 55: 131 – 142, 2003
Khetarpaul, N., Improvement of nutritional value of pearl millet by fermentation and utilization of the fermented product. PhD thesis, cited from Khetarpaul, N. and Chauhan, B. H. (1991) Effect of natural fermentation of antinutrients and in vitro digestibility of starch and protein in pearl millet flour. Journal of Science Food Agriculture. 55: 189–195, 1988.
Lawal, O., Adebowale, K., Ogunsanwo, B., Sosanwo, O. & Bankole, S., On the functional properties of globulin and albumin protein fractions and flours of African locust bean (Parkia biglobossa). Food Chemistry, 92, 681–691, 2005.
Markwell, M. A. C., Haas, S. M., Biebar, L. L. and Tolbert, N. E., A modification of the Lowry procedure to simplify protein determination in membranes and in protein samples. Analytical Biochemistry, 87, 206–211, 1978.
Mbithi-Mwikya, S., Van Camp, J., Yiru, Y. and Huyghebaert, A., Nutrient an antinutrient changes, in figer millet (Eleusine coracan) during sprouting LWT, 33:9-14, 2000.
McGovern, P. E., Zhang, J., Tang, J., Zhang, Z., Hall, G. R., Moreau, R. A.,Nunez, A.,Butrym, E.D.,Richards, M.P., Wang, C.S., Cheng, G., Zhao, Z. and Wang, C., Fermented beverages of pre and proto-historic China. Preceedings of national Academy of Sciences 101(51):17593-17598, 2004.
Miliauskas, G., Venskutonis, P. R. and Van Beek, T. A., Screening or Radical Scavenging activity of some Medicinal Plant and Aromatic Plant extract. Journal of Food Chemistry, 85: 231 -237, 2004.
Mohiedeen, I. E., Tinay, A. H. E., Elkhalya, A. E. O., Babiker, E. E. and Mallasiy, L. O., Effect of fermentation on in vitro protein digestibility, protein fractions and amino acids composition of maize (Zea mays Linnaus) cultivars. Elec. Journal of Environmental and Agriculture Food Chemistry. 9 838-847, 2010.
Molina-Ortiz, S. E., Puppo, M. C. and Wagner, J. R., Relationship between structural changes and functional properties of soy protein isolates—carrageenan systems. Food Hydrocolloid, 18, 1045–1053, 2004.
Mortajemi, Y., Impact of small scale fermentation technology on food safety in developing Countries. International Journal Food Microbiology 75:213-29, 2002.
Nabavi, S. M., Ebrahimzadeh, M A., Nabavi, S. F., Fazelian, M. and Eslami, B., In -vitro antioxidant and free radical scavenging activity of Diospyros lotus and Pyrus boissieriana growing in Iran. Pharmacognosy Magazine, 4(18): 123-127, 2009a.
Nassar, A. G., Chemical composition and functional properties of prickly pear (Opuntia ficus indica) seeds flour and protein concentrate. World Journal of Dairy and Food Sciences, 3, 11–16, 2008.
Obasi, N. B. B. and Okolie, N. P., Nutritional constituents of the seed of the African Pear Dacryodes edulis. Journal of Food Chemistry. 43: 297-299, 1993.
Oderinde, R. A. and Ajayi, I. A., ‘Metal and oil characteristics of Terminalia catappa’. Riv. Ital. Sostanze Grasse, 75: 361-362, 1998.
Oboh, G., Antioxidant properties of some commonly consumed and underutilized tropical Legumes, European Food Research and Technology. 224: 61-65, 2006.
Oboh, G. and Akindahunsi, A. A., Changes in the ascorbic acid, total phenol and antioxidant activity of some dried green leafy vegetable in Nigeria. Nutrition and Health 18, 29-36, 2004.
Ogunmoyole, T., Rocha, J. B., Okoronkwo, A. E., and Kade, I. J., Altered pH homeostasis modulates the glutathione peroxidase mimics and other antioxidant properties of diphenyl diselenide. Chem Biol Interact 182, 106–11, 2009.
Ogunsina, B. S., Olaoye, I. O., Adegbenjo, A. O. and Babawale, B. D., Nutritional and physical properties of Kariya seeeds (Hidergardia bateri). International Agrophysics., 25, 97-100, 2011.
Ogunwolu, S. O., Henshaw, F. O., Mock, H., Santros, A. and Awonorin, S. O., Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut. Food Chemistry, 115, 852–858, 2009.
Okezie, B. O. and Bello, A. B., Physicochemical and functional properties of winged bean flour and isolate compared with soy isolate. Journal of Food Science. 53: 450-454, 1988.
Omafuvbe, B. O., Shonukan, O. O. and Abiose, S. H., Microbiological and biochemical changes in the traditional fermentation of soybean daddawa – a Nigerian food condiment. Food Microbiology. 17, 469-474, 2000.
Omafuvbe, B. O., Falade, O. S., Bolanle, A., Osuntogun, B. A. and Adewusi, S. R., Chemical and Biochemical Changes in African Locust Bean (Parkia biglobosa) and Melon (Citrullus vulgaris) Seeds During Fermentation to Condiments. Pakistan Journal of Nutrition 3 (3): 140-145, 2004.
Onimawo, I. A., Nmerole, E. C., Idoko, P. I. and Akubor, P. I., Effects of fermentation on nutrient content and some functional properties of pumpkin seed (Telfaria occidentalis). Plant Foods for Human Nutrition 58(3): 1-9, 2003.
Osman, M. A., Changes, in sorghum enzyme inhibitors, phytic acid, tannins, and in-vitro protein digestibility occurring during Khamir (local bread) fermentation. Food Chemistry. 88:129-134, 2004.
Pownall, T. L., Udenigwe, C. C. and Aluko, R. E., Amino acid composition and antioxidant properties of pea seed (Pisum sativum L.) enzymatic protein hydrolysate fractions. Journal of Agriculture and Food Chemistry 58: 4712–4718, 2010.
Rutkowski, A. and Kozlowska, H.,Preparaty Zywnosciowe Bialka Roslinnego. (Food preparations from plant proteins), Wydamnictwo Naukowo-Techniczne (WNT), Warszawa, Poland. pp. 318-334, 1981.
Sathe, S. K and Salunkhe, D. K., Isolation, partial characterization and modification of Great Northern Bean (Phaseolus vulgaris L.) starch. Journal of Food Science. 46: 617-621, 1981.
Samruan, W., Oonsivilai, A. and Oonsivilai, R., Soybean and Fermented Soybean Extract Antioxidant Activities. World Academy of Science, Engineering and Technology. 72, 2012
Saunder, R. M., Connor, M. A., Booth, A. N., Bickhoff, E. N. and Kohler, C. O., Measurement of digestibility of alfa-alfa protein concentrate by in vitro methods. Journal of Nutrition. 103, 530–535, 1973.
Schmidt, S. and Pokorny, J., Potential Application of Oil Seeds as Sources of Antioxidants for Food Lipids- a Review, 2005.
Shahidi, F. and Naczk, M., Phenolics in food and nutraceuticals. Boca Raton, FL: CRC Press, 2004.
Shittu, T.A., Sanni, L.O., Awonorin, S. O. and Maziya-Dixon, B. Multivariate techniques in studying flour making characteristics of some Cassava Mosaic disease resistant cassava clones. African Crop Science Conference Proceedings 7: 621-630, 2005
Singh, A., Yadav, N. and Sharma, S., Effect of fermentation on physicochemical properties & in vitro starch and protein digestibility of selected cereals. International Journal of Agriculture and Food Science. 2(3): 66-70, 2012
Singh, N. and Rajini, P. S., Free radical scavenging activity of an aqueous extract of potato peel. Food Chemistry. 85, 611, 2004.
Singleton, V. L. and Rossi, J. A., Colorimetry of Total Phenolics with Phosphomolybdic. American journal of Enology and Viticology, 16 (3): 144 – 158, 1965.
Sosulski, F. W.,The centrifuge method for determining water absorption in hard red spring wheats. Cereal Chemistry, 39: 334-337, 1962.
Sorgentini, D. A. and Wagner, J. R., Comparative study of foaming properties of whey and isolate soy bean proteins. Food Research International, 35, 721–729, 2002.
Vivek, K. G. and Surendra, K. S., Plants as natural antioxidants. Journal of Natural Products 5(4): 326-334, 2006.
William, C. F. and Dennis, C. W., Food Microbiology, Fourth edition, McGraw Hill, India, pp. 330, 2011.
Wikipedia., Phytic acidin locust beans (Parkia biglobossa). Journal of food Food Chemistry 92:681-691, 2012.
Yada, R. Y., Proteins in food processing. Boca Raton Boston. New York, Washington, DC. 2004.
Yousif, N. E. and, El-Tinay, A. H., Effect of fermentation on sorghum protein fractions and in-vitro protein digestibility. Plant Food Human. Nutrition. 56:175-182, 2001.
Yurttas, H. C., Schafer, H. W. and Warthesen, J. J., Antioxidant activity of nontocopherol hazelnut (Corylus spp.) phenolics. Journal of Food Science 2 (65), 276, 2000.
Adebayo, W. A.,Ogunsina, B.S., and Gbadamosi, S.O., Some physicochemical and Functional properties of Kariya (Hildegardia baterii) kernel flours.Ife Journal of Science 15(3), 2013.
Adebayo, W. A.,Ogunsina, B.S., and Gbadamosi, S.O., The effect of cold pressing and solvent extraction on some characteristics of Kariya (Hildegardia baterii) seed oil. Nutrition and Food Science, Vol. 45 Iss: 4, pp. 625-633, 2015.
Adebowale, O. J. and Maliki, K., Effect of fermentation period on chemical composition and functional properties of Pigeon pea (Cajanus cajan) seed flour. International Food Research Journal 18(4): 1329-1333, 2011.
Adejuyitan, J. A., Otunla E. T., Akande, E. A., Bolarinwa, I. F. and Oladokun, F. M., Some physicochemical properties of flour obtained from fermentation of tigernut (Cyperus esculentus) sourced from a market in Ogbomoso, Nigeria. Vol 3(2): 051-055, 2009.
Aluko, R. E., McIntosh, T., and Katepa-Mupondwa, F., Comparative study of the polypeptide profiles and functional properties of Sinapis alba and Brassica juncea seed meals and protein concentrates. Journal of the Science of Food and Agriculture, 85, 1931–1937, 2005.
Amadou, I., Jin, S., Kamara, M. T., Shi, Y. H., Gbadamosi, O. S. and Le Guo-Wei., Characterization, in-vitro Trypsin Digestibility and Antioxidant Activity of Fermented Soybean Protein Meal with Lactobacillus plantarium Lp6, 4 (6): 268-276, 2009.
AOAC., ‘Official Methods of Analysis’ Association of Official Analytical Chemists, Washington, DC, 2000. Appiah, F., Oduro, I. and Ellis, W. O., Functional properties of Artocarpus altilis as affected by fermentation. Agriculture and Biology Journal of North America. 2(5): 773-779, 2011.
Asirvatham, D., Muthiah, P. and Vellingiri, V., Antioxidant Activity of Raw and Differentially Processed Under-Utilized Tropical Legume Canavalia ensiformis L. DC Seeds, South India. IIOABJ Vol. 8: 27 -32, 2011.
Benzie, I. F. F. and Strain, J. J., Ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Analytical Biochemistry. 239:70-76, 1999.
Chavan, U. D., Chavan, J. K. and Kadam, S. S., Effect of fermentation on soluble protein and In- vitro protein digestibility of sorghum, green gram and sorghum green blends. Journal of Food Science. 53(15): 1574 – 1578, 1988.
Chavan, U. D., Mckenzie, D. B. and Shahidi, F., Functional properties of protein isolates from beach pea (Lathyrusmaritimus L.) Food Chemistry 74: 177-178, 2001.
Cheftel, J. C., Cuq., J. L. and Lorient, D., Amino Acids, Peptides and Proteins. In: Food Chemistry. Ed. By Fennema, O.R Marcel Deeker Inc, New York.. pp 327-328, 1985.
Cherry, J. P., Peanut protein and product functionality. Journal of the American Oil Chemists’ Society, 67, 293–301, 1990.
Cook, N. C. and Samman, S., Flavonoids chemistry, metabolism, cardioprotective effects, and dietary sources. Nutritional Biochemistry. 7: 66 – 76, 1996.
Cui, L., Li, D. and Liu, C.. Effect of fermentation on the nutritive value of maize. International. Journal. Food Science. Technology. 47 :755-760, 2012.
Desikachar, H. S. R., Development of weaning food with high calorie density and low hot paste viscosity using traditional technologies. Food Nutrition Bulletin. 2(4): 21-23, 1980.
Diplock, A.T., Will the ‘good fairies’ please proves to us that vitamin E lessens human degenerative of disease? Free Radical Research 27:511–53, 1997.
Edema, M. O., Sanni, L. O. and Abiodun, I. S., Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria. African Journal of Biotechnology 4: 911-918, 2005.
El diwani, G., El Rafie, S. and Hawash, S., Protection of biodiesel and oil from degradation by natural antioxidants of Egyptian Jatropha. International Journal on Environmental Science and Technology 6 (3): 369-378, 2009.
Elyas, S. H., El-Tinay, A. H., Yosif, N. E. and Elsheikh, E. A., Effect of fermentation on nutritive value and in vitro protein digestibility of pearl millet. Food Chemistry. 78:75–79, 2002.
Enujiugha, V. N., The Antioxidant and Free Radical-Scavenging Capacity of Phenolics from African Locust Bean Seeds (Parkia biglobosa). Advances in Food Sciences, Vol. 32, No. 2, 88-93, 2010.
Fasasi, O. S., Oyebode, E. T. and Fagbamila, O., Effect Of Enzyme/substrate Ratio On The Antioxidant Properties Of Hydrolysed African Yam Bean. African Journal of Biotechnology. 11(50):11086-11091, 2012.
Gbadamosi, S. O., Abiose, S. H. and Aluko, R. E., Amino acid profile, protein digestibility, thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour, protein concentrate and isolates. International Journal of Food Science and Technology. 47, 731-739, 2012.
Gulcin, I., Oktay, M., Kirecci, E. and Kufrevioglu O. I., Screening of antioxidant and antimicrobial activities of anise (Pimpinella anisum L.) seed extracts’. Journal of Food Chemistry 83,371, 2003.
Hassan, I. A. G. and El Tinay., A.H Effects of fermentation on tannin content and in vitro protein and starch digestibility of two sorghum cultivars. Food Chemistry. 53: 149–151, 1995.
Hojilla-Evangelista, M. P., Evangelista, R. L. and Wu, Y. V., Characterization of milkweed (Asclepias spp.) seed proteins. Industrial Crop Production. 29, 275–280, 2009
Ibukun, E. O., Fermentation Attenuates The Free Radical Scavenging And Antioxidant Activities Of Sesame Seed (Sesanum Indicum)’. International Journal of Pharmaceutical Applications. 3(2): 324-331, 2012.
Idouraine, A., Yensen, S. B. and Weber, C. W., Tepary bean flour, albumin and globulin fractions functional properties compared with soy protein isolate. Journal of Food Science, 56, 1316–1319, 1991.
Inglett, G. E., Cavins, J. F. and Spencer, G. F., Seed composition of Hildegardia barteri. Eco. Bot., 27(1), 128-130, 1973.
Irvine, F. R., Woody Plants of Ghana. Oxford University Press. London. pp. 172-174, 1961.
Jeyaram, K., Singh, A., Romi, W., Devi, A. R., Singh, W. M. and Dayanithi, H., Traditional fermented foods of Manipure. Indian Journal of Traditional Knowledge 8(1):115–121, 2009.
Juntachote, T. and Berghofer, E., Antioxidative properties and stability of ethanolic extractsof holybasil and galangal. Food Chemistry 92(2): 193-202, 2005.
Kang, S. C., Al-Reza, S. M. and Bajpai, V. K. (2009). Antioxidant and antilisterial effect of seed essentialoil and organic extracts from Zizyphus jujube. Food and Chemical Toxicology 47: 2374–2380.
Kessler, M., Ubeaud, G. and Jung, L., Anti and pro-oxidant activitiy of rutin and quercertin derivatives. Journal of Pharmacy and Pharmacology. 55: 131 – 142, 2003
Khetarpaul, N., Improvement of nutritional value of pearl millet by fermentation and utilization of the fermented product. PhD thesis, cited from Khetarpaul, N. and Chauhan, B. H. (1991) Effect of natural fermentation of antinutrients and in vitro digestibility of starch and protein in pearl millet flour. Journal of Science Food Agriculture. 55: 189–195, 1988.
Lawal, O., Adebowale, K., Ogunsanwo, B., Sosanwo, O. & Bankole, S., On the functional properties of globulin and albumin protein fractions and flours of African locust bean (Parkia biglobossa). Food Chemistry, 92, 681–691, 2005.
Markwell, M. A. C., Haas, S. M., Biebar, L. L. and Tolbert, N. E., A modification of the Lowry procedure to simplify protein determination in membranes and in protein samples. Analytical Biochemistry, 87, 206–211, 1978.
Mbithi-Mwikya, S., Van Camp, J., Yiru, Y. and Huyghebaert, A., Nutrient an antinutrient changes, in figer millet (Eleusine coracan) during sprouting LWT, 33:9-14, 2000.
McGovern, P. E., Zhang, J., Tang, J., Zhang, Z., Hall, G. R., Moreau, R. A.,Nunez, A.,Butrym, E.D.,Richards, M.P., Wang, C.S., Cheng, G., Zhao, Z. and Wang, C., Fermented beverages of pre and proto-historic China. Preceedings of national Academy of Sciences 101(51):17593-17598, 2004.
Miliauskas, G., Venskutonis, P. R. and Van Beek, T. A., Screening or Radical Scavenging activity of some Medicinal Plant and Aromatic Plant extract. Journal of Food Chemistry, 85: 231 -237, 2004.
Mohiedeen, I. E., Tinay, A. H. E., Elkhalya, A. E. O., Babiker, E. E. and Mallasiy, L. O., Effect of fermentation on in vitro protein digestibility, protein fractions and amino acids composition of maize (Zea mays Linnaus) cultivars. Elec. Journal of Environmental and Agriculture Food Chemistry. 9 838-847, 2010.
Molina-Ortiz, S. E., Puppo, M. C. and Wagner, J. R., Relationship between structural changes and functional properties of soy protein isolates—carrageenan systems. Food Hydrocolloid, 18, 1045–1053, 2004.
Mortajemi, Y., Impact of small scale fermentation technology on food safety in developing Countries. International Journal Food Microbiology 75:213-29, 2002.
Nabavi, S. M., Ebrahimzadeh, M A., Nabavi, S. F., Fazelian, M. and Eslami, B., In -vitro antioxidant and free radical scavenging activity of Diospyros lotus and Pyrus boissieriana growing in Iran. Pharmacognosy Magazine, 4(18): 123-127, 2009a.
Nassar, A. G., Chemical composition and functional properties of prickly pear (Opuntia ficus indica) seeds flour and protein concentrate. World Journal of Dairy and Food Sciences, 3, 11–16, 2008.
Obasi, N. B. B. and Okolie, N. P., Nutritional constituents of the seed of the African Pear Dacryodes edulis. Journal of Food Chemistry. 43: 297-299, 1993.
Oderinde, R. A. and Ajayi, I. A., ‘Metal and oil characteristics of Terminalia catappa’. Riv. Ital. Sostanze Grasse, 75: 361-362, 1998.
Oboh, G., Antioxidant properties of some commonly consumed and underutilized tropical Legumes, European Food Research and Technology. 224: 61-65, 2006.
Oboh, G. and Akindahunsi, A. A., Changes in the ascorbic acid, total phenol and antioxidant activity of some dried green leafy vegetable in Nigeria. Nutrition and Health 18, 29-36, 2004.
Ogunmoyole, T., Rocha, J. B., Okoronkwo, A. E., and Kade, I. J., Altered pH homeostasis modulates the glutathione peroxidase mimics and other antioxidant properties of diphenyl diselenide. Chem Biol Interact 182, 106–11, 2009.
Ogunsina, B. S., Olaoye, I. O., Adegbenjo, A. O. and Babawale, B. D., Nutritional and physical properties of Kariya seeeds (Hidergardia bateri). International Agrophysics., 25, 97-100, 2011.
Ogunwolu, S. O., Henshaw, F. O., Mock, H., Santros, A. and Awonorin, S. O., Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut. Food Chemistry, 115, 852–858, 2009.
Okezie, B. O. and Bello, A. B., Physicochemical and functional properties of winged bean flour and isolate compared with soy isolate. Journal of Food Science. 53: 450-454, 1988.
Omafuvbe, B. O., Shonukan, O. O. and Abiose, S. H., Microbiological and biochemical changes in the traditional fermentation of soybean daddawa – a Nigerian food condiment. Food Microbiology. 17, 469-474, 2000.
Omafuvbe, B. O., Falade, O. S., Bolanle, A., Osuntogun, B. A. and Adewusi, S. R., Chemical and Biochemical Changes in African Locust Bean (Parkia biglobosa) and Melon (Citrullus vulgaris) Seeds During Fermentation to Condiments. Pakistan Journal of Nutrition 3 (3): 140-145, 2004.
Onimawo, I. A., Nmerole, E. C., Idoko, P. I. and Akubor, P. I., Effects of fermentation on nutrient content and some functional properties of pumpkin seed (Telfaria occidentalis). Plant Foods for Human Nutrition 58(3): 1-9, 2003.
Osman, M. A., Changes, in sorghum enzyme inhibitors, phytic acid, tannins, and in-vitro protein digestibility occurring during Khamir (local bread) fermentation. Food Chemistry. 88:129-134, 2004.
Pownall, T. L., Udenigwe, C. C. and Aluko, R. E., Amino acid composition and antioxidant properties of pea seed (Pisum sativum L.) enzymatic protein hydrolysate fractions. Journal of Agriculture and Food Chemistry 58: 4712–4718, 2010.
Rutkowski, A. and Kozlowska, H.,Preparaty Zywnosciowe Bialka Roslinnego. (Food preparations from plant proteins), Wydamnictwo Naukowo-Techniczne (WNT), Warszawa, Poland. pp. 318-334, 1981.
Sathe, S. K and Salunkhe, D. K., Isolation, partial characterization and modification of Great Northern Bean (Phaseolus vulgaris L.) starch. Journal of Food Science. 46: 617-621, 1981.
Samruan, W., Oonsivilai, A. and Oonsivilai, R., Soybean and Fermented Soybean Extract Antioxidant Activities. World Academy of Science, Engineering and Technology. 72, 2012
Saunder, R. M., Connor, M. A., Booth, A. N., Bickhoff, E. N. and Kohler, C. O., Measurement of digestibility of alfa-alfa protein concentrate by in vitro methods. Journal of Nutrition. 103, 530–535, 1973.
Schmidt, S. and Pokorny, J., Potential Application of Oil Seeds as Sources of Antioxidants for Food Lipids- a Review, 2005.
Shahidi, F. and Naczk, M., Phenolics in food and nutraceuticals. Boca Raton, FL: CRC Press, 2004.
Shittu, T.A., Sanni, L.O., Awonorin, S. O. and Maziya-Dixon, B. Multivariate techniques in studying flour making characteristics of some Cassava Mosaic disease resistant cassava clones. African Crop Science Conference Proceedings 7: 621-630, 2005
Singh, A., Yadav, N. and Sharma, S., Effect of fermentation on physicochemical properties & in vitro starch and protein digestibility of selected cereals. International Journal of Agriculture and Food Science. 2(3): 66-70, 2012
Singh, N. and Rajini, P. S., Free radical scavenging activity of an aqueous extract of potato peel. Food Chemistry. 85, 611, 2004.
Singleton, V. L. and Rossi, J. A., Colorimetry of Total Phenolics with Phosphomolybdic. American journal of Enology and Viticology, 16 (3): 144 – 158, 1965.
Sosulski, F. W.,The centrifuge method for determining water absorption in hard red spring wheats. Cereal Chemistry, 39: 334-337, 1962.
Sorgentini, D. A. and Wagner, J. R., Comparative study of foaming properties of whey and isolate soy bean proteins. Food Research International, 35, 721–729, 2002.
Vivek, K. G. and Surendra, K. S., Plants as natural antioxidants. Journal of Natural Products 5(4): 326-334, 2006.
William, C. F. and Dennis, C. W., Food Microbiology, Fourth edition, McGraw Hill, India, pp. 330, 2011.
Wikipedia., Phytic acidin locust beans (Parkia biglobossa). Journal of food Food Chemistry 92:681-691, 2012.
Yada, R. Y., Proteins in food processing. Boca Raton Boston. New York, Washington, DC. 2004.
Yousif, N. E. and, El-Tinay, A. H., Effect of fermentation on sorghum protein fractions and in-vitro protein digestibility. Plant Food Human. Nutrition. 56:175-182, 2001.
Yurttas, H. C., Schafer, H. W. and Warthesen, J. J., Antioxidant activity of nontocopherol hazelnut (Corylus spp.) phenolics. Journal of Food Science 2 (65), 276, 2000.
Published
2016-05-01
How to Cite
Gbadamosi, S., Ige, M., & Fawale, S. (2016). Physico-Chemical and Antioxidant Properties of Fermented Kariya (Hildergardia Barteri) Seed Flour. Ife Journal of Technology, 24(1), 18-25. Retrieved from https://ijt.oauife.edu.ng/index.php/ijt/article/view/19
Section
Articles - DO NOT USE
