Olufunmilayo Sade Omoba

The increasing demand for functional bakery items, as well as interest in nutrient‐dense health‐promoting flour alternatives, has fueled the development of composite flour systems for bread production. This study looked at the nutritional composition, functional characteristics, and anti‐hypercholesterolemic potential of sourdough breads made using mixes of unripe plantain ( Musa paradisiaca ), tiger nut ( Cyperus esculentus ), and fenugreek ( Trigonella foenum‐graecum ) flours. The composite flour blends exhibited significant differences ( p < 0.05) in pasting characteristics, with the 50% unripe plantain +39.4% tiger nut +10.6% fenugreek (50UP + 39.4TN + 10.6FG) blend showing the highest peak viscosity (2593.20 RVU). Blends containing more than 60% unripe plantain demonstrated superior stability and setback ratios, indicating better thermal and retrogradation behavior. Sourdough breads produced from these blends showed enhanced textural qualities compared with 100% wheat bread, including improved springiness (0.74–0.76 cm) and reduced firmness, suggesting a softer and more desirable crumb structure. Nutritional studies found that enriched breads contained increased quantities of dietary fiber, vital minerals, and bioactive components. Furthermore, feeding trials revealed that composite‐flour sourdough breads helped to lower serum cholesterol markers, highlighting their anti‐hypercholesterolemic properties. Overall, these data show that integrating unripe plantain, tiger nut, and fenugreek flours considerably improves the functional and health‐promoting properties of sourdough bread.

Type-2 diabetes (T2DM) and hypertension are interconnected health challenges with significant global morbidity. This study evaluates the effects of dietary inclusion of blends of Acha, Chia, and Soycake on hypertension in a streptozotocin (STZ)/high-fat diet (HFD)-induced T2DM model. Forty-two male Wistar rats were divided into seven groups of control, untreated T2DM rats, and T2DM rats treated with acarbose or varying percentage inclusion of Acha, Chia, and Soycake composite biscuits. Hemodynamic parameters, lipid peroxidation, and lipid profiles were evaluated. Results showed that STZ/HFD-induced T2DM rats had elevated systolic and diastolic blood pressures and oxidative stress markers, as well as disordered lipid profiles compared to the control. Interestingly, the varying blends of Acha, Chia, and Soycake composite biscuits reduced systolic and diastolic blood pressure, improved lipid profiles, and decreased oxidative stress in T2DM rats. Inferentially, the significant reductions in hemodynamic parameters, lipid peroxidation, triglycerides, and low-density lipoprotein cholesterol (LDL-c), coupled with elevated high-density lipoprotein cholesterol (HDL-c), highlight the cardioprotective potential of the composite biscuits. The composite biscuits’ beneficial effects were attributed to the bioactive components, such as omega-3 fatty acids, isoflavones, and dietary fiber in Acha, Chia, and Soycake, which collectively improve lipid metabolism, mitigate inflammation, and restore vascular flexibility. Conclusively, the blends outperformed acarbose (the standard antidiabetic drug) in some parameters, indicating their therapeutic potential as a significant dietary strategy for the management of T2DM and its hypertensive complications. The study recommended further studies to investigate the impact of biscuit processing on polyphenolic content and ascertain the composite biscuits’ therapeutic effects in clinical settings.

Orange‐fleshed sweetpotato (OFSP; Ipomoea batatas L.) is a new variety of sweetpotato widely accepted as a staple food in African countries due to its nutritional and health benefits. The aim of this study was to determine the quality characteristics of value added biscuit developed from optimized non‐gluten blends. King J orange‐fleshed sweetpotato (UMUSPO1), Mother's Delight orange‐fleshed sweetpotato (UMUSPO2) and cream‐fleshed sweetpotato were used. Sweetpotato storage roots were processed into flour and were incorporated with soy concentrate, date palm and sweetpotato starch. The blends were optimized using an experimental design of response surface methodology; the optimized blends were used to produce biscuits, and the biscuits were evaluated for total phenol, total flavonoid, ferric reducing antioxidant power (FRAP) and effective concentration ( EC 50), which is a concentration of the sample required to obtain a 50% antioxidant effect. The physical qualities and consumer acceptability of the developed and control biscuits were also assessed. The results obtained showed that the total phenolic values ranged from 2.32 to 12.54 mg GAE/g, total flavonoid values ranged from 1.11 to 12.20 mg QE/g, and FRAP values ranged from 4.38 to 22.54 mg AEE/g; EC 50 of some antioxidant properties was observed to be less than (<) 2; the weight of the biscuit ranged between 4.50 and 5.59 g, diameter of the biscuit ranged between 5.30 and 6.70 cm, and the spread ratio ranged from 8.83 to 12.89. The sensory properties of the biscuit varied significantly ( p < 0.05) with one another in terms of the aroma, appearance, crunchiness, taste and overall acceptability. This research showed that the optimized OFSP flour (OFSPK2) produced a good quality biscuit with the highest total phenolic, total flavonoid, and FRAP, and it exhibited good physical qualities. OFSPK2 biscuit had the highest score for its overall acceptability and compared favourably with the 100% wheat flour biscuit (control sample).

Watermelon is mostly eaten in fresh form due to its high moisture content which is responsible for its deterioration within a short time. Foam-mat drying of watermelon was carried out using a mechanical dryer. In the foam mat drying experiments, 10% egg albumen and 2% carboxyl methylcellulose were used as the foaming agent and stabilizing agent, respectively. Thin layer drying was carried out in the mechanical dryer under temperatures of 60 and 70C. Some nutritional qualities and chemical compositions of the watermelon were determined before and after drying. The result of the phytochemical properties revealed that the watermelon flakes have a high value of flavonoid content of 1.18±0.02 and 1.09±0.00 mg 100 g-1 with low terpenoid contents of 0.10±0.00 and 0.11±0.00 mg 100 g-1 for the sample dried using 60 and 70C respectively. High ferric ion reducing antioxidant power (FRAP) value of 38.73±0.90 and 41.25±0.90 mg g-1 with low lycopene value of 0.312±0.00 and 0.323±0.01 mg g-1 was observed for the antioxidant properties of watermelon dried at 60 and 70⁰C. The vitamin content shows that the flakes are highly rich in vitamin C (46.26±0.03 and 47.35±0.02 mg g-1 for 60 and 70C, respectively) and had a low vitamin B1 content (0.15±0.01 and 0.13±0.00 mg g-1 for drying temperature of 60 and 70C, respectively). Therefore, the results of the foam-dried watermelon flakes showed that the qualities of the watermelon were preserved during drying and safe for consumption.

Pigeon pea protein was sequentially digested with pepsin followed by pancreatin and the hydrolysate separated into 18 fractions using reversed-phase high-performance liquid chromatography. Fractions were analyzed for in vitro antioxidant properties (radical scavenging, metal chelation, and ferric iron reducing ability) in addition to inhibition of renin and angiotensin-converting enzyme (ACE). The most active fractions were analyzed by mass spectroscopy followed by identification of 10 peptide sequences (7 pentapeptides and 3 hexapeptides). All the peptides showed a wide range of multifunctional activity by scavenging hydroxyl (31.9-66.8%) and superoxide (25.6-100.0%) radicals in addition to ACE inhibition (7.4-100%) with significant (p < .05) differences between the peptides. AGVTVS, TKDIG, TSRLG, GRIST, and SGEKI were the most active; however, AGVTVS had the highest hydrophobic residue and exhibited the strongest activity against ACE, renin as well as superoxide and hydroxyl radicals. PRACTICAL APPLICATIONS: There is an increasing attraction of researchers to food peptides especially from legume proteins. Enzymatic digestion as well as high performance liquid chromatography (HPLC) purification has become an important process used to separate peptides with significant biological activities and health-promoting effects. There is useful information regarding the bioactive and functional (in vitro antioxidant, antidiabetic, in vitro/in vivo antihypertensive) properties of hydrolyzed and ultra-filtered pigeon pea fractions but scant research output still exists for purified peptides from pigeon pea establishing their therapeutic potential. The present study aimed to separate peptide fractions from pigeon pea hydrolysate and identify available amino acid sequences from the parent protein. Therefore, peptide sequences generated from the most bioactive fractions showed prospects for the expanded industrial utilization of pigeon pea. Further promoting its application as functional ingredient or additive for alleviating angiotensin-converting enzyme-related diseases.

The aim of this study was to determine the functional properties, Fourier-transform infrared (FTIR) properties of cream and orange-fleshed sweet potato flour and sensory evaluation of its dough meal. Three varieties of sweet potato examined were mother’s delight (MDP), king J (KJP) and cream (CFSP). Sweet potato tuber were processed into flour and analyzed for functional, Fourier-transform infrared (FTIR), color, and sensory evaluations. The results show that the packed bulk density ranged from 0.76 to 1.24 g/mL, and water absorption capacity ranged from 32.3 to 56.3 g/mL. It was observed that the FTIR of the flour shows distinctive peak spectra region at 3300, 2900, 1700, 1340 and −1. The percentage solubility and swelling power increase as the temperature increases. Sensory evaluation of the dough meal showed that KJP dough was the most preferred. and it compared favorably with that of the control.

Background: Plant foods have gained tremendous consideration as a significant progenitor of bioactive substances with several therapeutic advantages over synthetic drugs. Shallot(Allium ascalonicumL.) together with plantain (Musa paradisiacaL.; particularly unripe ones) holds their applications as spice/food and folk medicine. Hence, this research pursues to explore the chemical composition, antioxidant activities (in vitro), and phenolic profile of shallot-enriched plantain biscuits. Processed shallot flour and unripe plantain flour were blended in different proportions (100% Plantain (SB0), 95% Plantain + 5% Shallot (SB5), 90% Plantain + 10% Shallot (SB10), 85% Plantain + 15% Shallot biscuit (SB15) and 80% Plantain + 20% Shallot biscuit (SB20), mixed with other ingredients to prepare biscuits. The proximate, mineral, anti-nutrient compositions, as well as antioxidant activities of shallot-enriched plantain biscuits and a commercial onion biscuit (COMBIS), were assessed using standard methods. Also, the physical properties and sensory attributes were evaluated using standard methods and polyphenols present in the developed biscuits were identified using HPLC–DAD.Results: The study revealed that shallot-enriched plantain biscuits contained substantial nutritional contents as the protein content increased upon substitution of shallot flour. The mineral components and their anti-nutrient mineral ratio suggested their physiological impacts on nutrient bioavailability. In addition, the developed biscuit showed good physical and sensory characteristics and displayed remarkable antioxidant activities in vitro. Five polyphenols were detected in the biscuits (shallot-enriched plantain biscuit and COMBIS) with hydroxybenzoic acid being the predominant compound.Conclusion: The developed shallot-enriched plantain biscuit may possess potential usefulness as a functional snack in the management of oxidative stress-related pathologies owing to the remarkable nutritional composition and significant antioxidant activities exhibited by the developed biscuit.

Diabetes mellitus affects different age groups, and it is popularly managed using synthetic drugs; however, recent research efforts focus on dietary intervention especially the use of fiber rich crops to circumvent the effects of drugs. Developed shallot-enriched amaranth-based extruded snacks, namely: GCB, Amaranth: shallot: soy cake (55:25:20) %; TYD, Amaranth: shallot: soy cake (75:14.81:10.19)%; DZU, Amaranth: shallot: soy cake (60.43:25:14.57)%; and JKL, Amaranth: shallot: soy cake (70:25:5)%, were evaluated for proximate composition, total phenol and flavonoid contents. Snacks ability to modulate carbohydrate hydrolyzing enzymes in streptozotocin induced diabetic rats were also investigated. AMT (100% amaranth grain extrudate) and CCS (commercial shallot-enriched snack) served as control. Protein contents of snacks provided up to 25% of daily protein requirements for adult. Snacks exhibited high total phenol and flavonoid contents. Animals fed with snacks showed ameliorative effects on hematological parameters, attenuates elevation of enzyme activities in kidney and liver homogenates, and displayed decreased α-glucosidase/α-amylase activities. Practical applications Dietary intervention is capable of circumventing the adverse effects of synthetic drugs in the management of diabetes mellitus. The study established that developed shallot-enriched amaranth-based extruded snacks possess significant ability to hamper the activities of key carbohydrate hydrolyzing enzymes in streptozotocin induced diabetic rats, hence, has potential as a functional nutritious snack to curtail hyperglycemia and prevent diabetic complications.

Dietary intervention stands as a practical and cheap approach to solve Vitamin A deficiency (VAD), a major public health problem among children and pregnant women in Africa. Quality characteristics and consumer acceptability of cakes from blends of orange-fleshed sweet potato (OFSP) flour and tiger nut (TN) fiber were investigated. OFSP and TN fiber were blended: A (100% OFSP), B (95% OFSP: 5%TN) and C (90% OFSP: 10%TN). Protein contents ranged from 4.93 to 5.92%, crude fiber from 3.78 to 4.10%, while energy contents ranged from 387.79 to 417.53 Kcal/100 g. Total dietary fiber ranged from 9.88 to 10.68%, insoluble dietary fiber ranged from 7.76 to 8.41%. Two-three servings of developed cakes showed potential to meet recommended daily vitamin A requirement for both children and adult. Cakes from 95%OFSP: 5% TN was most preferred.