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Kewuyemi YO, Adebo OA. Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato. Sci Rep 2024; 14:1987. [PMID: 38263382 PMCID: PMC10806186 DOI: 10.1038/s41598-024-52149-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Accepted: 01/15/2024] [Indexed: 01/25/2024] Open
Abstract
Germination and fermentation are age-long food processes that beneficially improve food composition. Biological modulation by germination and probiotic fermentation of cowpea, sorghum, and orange-fleshed sweet potato (OFSP) and subsequent effects on the physicochemical (pH and total titratable acidity), nutritional, antinutritional factors and health-promoting constituents/properties (insoluble dietary fibres, total flavonoid and phenolic contents (TFC and TPC) and antioxidant capacity) of the derived flours were investigated in this study. The quantification of targeted compounds (organic acids and phenolic compounds) on an ultra-high performance liquid chromatography (UHPLC) system was also done. The whole cowpea and sorghum were germinated at 35 °C for 48 h. On the other hand, the milled whole grains and beans and OFSP were fermented using probiotic mesophilic culture at 35 °C for 48 h. Among the resultant bioprocessed flours, fermented sorghum and sweet potato (FSF and FSP) showed mild acidity, increased TPC, and improved ferric ion-reducing antioxidant power. While FSF had better slowly digestible and resistant starches and the lowest oxalate content, FSP indicated better hemicellulose, lowest fat, highest luteolin, caffeic and vanillic acids. Germinated cowpea flour exhibited reduced tannin, better lactic acid, the highest crude fibre, cellulose, lignin, protein, fumaric, L-ascorbic, trans-ferulic and sinapic acids. The comparable and complementary variations suggest the considerable influence of the substrate types, followed by the specific processing-based hydrolysis and biochemical transitions. Thus, compositing the bioprocessed flours based on the unique constituent features for developing functional products from climate-smart edibles may partly be the driver to ameliorating linked risk factors of cardiometabolic diseases.
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Affiliation(s)
- Yusuf Olamide Kewuyemi
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg, 2028, Gauteng, South Africa
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg, 2028, Gauteng, South Africa.
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Kewuyemi YO, Kesa H, Meijboom R, Alimi OA, Adebo OA. Comparison of nutritional quality, phenolic compounds, and antioxidant activity of conventional and 3D printed biscuits from wholegrain and multigrain flours. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Kewuyemi YO, Kesa H, Meijboom R, Alimi OA, Adebo OA. 3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits. Sci Rep 2022; 12:12347. [PMID: 35853931 PMCID: PMC9296518 DOI: 10.1038/s41598-022-16659-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Accepted: 07/13/2022] [Indexed: 12/01/2022] Open
Abstract
Presentation of foods is essential to promote the acceptance of diversified and novel products. This study examined the color profile, browning index (BI), and structural properties of 3D-printed and traditional biscuits from whole-grain (WG) sourdough and germinated flours. The processed flours and composite/multigrain flours comprising cowpea sourdough (CS) and quinoa malt (QM) were used to prepare the snacks, and their structural characteristics were determined. Compared with the traditional biscuits, the 3D-printed biscuits showed considerable distinction in terms of consistent structural design and color intensities. The in-barrel shearing effect on dough biopolymers, automated printing of replicated dough strands in layers, and expansion during baking might have caused the biscuits’ structural differences. The composite biscuit formulations had a proportional share of CS and QM characteristics. The 80% CS and 20% QM printed biscuit had a low redness and BI, increased cell volume, average cell area, and total concavity. The 60% CS and 40% QM printed snack showed improved lightness and yellowness, increased average cell elongation, and less hardness. The 3D-printed composite biscuits may be recommended based on their unique structural characteristics. Such attributes can enhance the acceptability of printed foods and reinvent locally prepared meals as trendy, sustainable, and functional foods.
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Affiliation(s)
- Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Bunting Road Campus, P.O. Box 524, Gauteng, South Africa.,Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg, 2028, South Africa
| | - Hema Kesa
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Bunting Road Campus, P.O. Box 524, Gauteng, South Africa
| | - Reinout Meijboom
- Department of Chemical Sciences, Research Centre for Synthesis and Catalysis, University of Johannesburg, Kingsway Campus, Auckland Park, P.O. Box 524, Johannesburg, 2006, South Africa
| | - Oyekunle Azeez Alimi
- Department of Chemical Sciences, Research Centre for Synthesis and Catalysis, University of Johannesburg, Kingsway Campus, Auckland Park, P.O. Box 524, Johannesburg, 2006, South Africa
| | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg, 2028, South Africa.
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Sobowale SS, Agbawodike JI, Kewuyemi YO, Adebo OA. Response surface methodology approach for predicting microwave‐convective drying characteristics of sweet potato slices. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sunday Samuel Sobowale
- Department of Food Science & Technology College of Basic & Applied Science, Mountain Top University Ibafo Nigeria
| | | | - Yusuf Olamide Kewuyemi
- Department of Biotechnology and Food Technology, Faculty of Science University of Johannesburg Johannesburg South Africa
| | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science University of Johannesburg Johannesburg South Africa
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Kewuyemi YO, Kesa H, Adebo OA. Biochemical properties, nutritional quality, colour profile and techno‐functional properties of whole grain sourdough and malted cowpea and quinoa flours. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15512] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg P.O. Box 524, Bunting Road Campus Gauteng South Africa
| | - Hema Kesa
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg P.O. Box 524, Bunting Road Campus Gauteng South Africa
| | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg P.O. Box 17011, Doornfontein Campus Gauteng South Africa
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Kewuyemi YO, Kesa H, Adebo OA. Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products. Crit Rev Food Sci Nutr 2021; 62:7866-7904. [PMID: 33970701 DOI: 10.1080/10408398.2021.1920569] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
One of the recent, innovative, and digital food revolutions gradually gaining acceptance is three-dimensional food printing (3DFP), an additive technique used to develop products, with the possibility of obtaining foods with complex geometries. Recent interest in this technology has opened the possibilities of complementing existing processes with 3DFP for better value addition. Fermentation and malting are age-long traditional food processes known to improve food value, functionality, and beneficial health constituents. Several studies have demonstrated the applicability of 3D printing to manufacture varieties of food constructs, especially cereal-based, from root and tubers, fruit and vegetables as well as milk and milk products, with potential for much more value-added products. This review discusses the extrusion-based 3D printing of foods and the major factors affecting the process development of successful edible 3D structures. Though some novel food products have emanated from 3DFP, considering the beneficial effects of traditional food processes, particularly fermentation and malting in food, concerted efforts should also be directed toward developing 3D products using substrates from these conventional techniques. Such experimental findings will significantly promote the availability of minimally processed, affordable, and convenient meals customized in complex geometric structures with enhanced functional and nutritional values.
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Affiliation(s)
- Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Gauteng, South Africa
| | - Hema Kesa
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Gauteng, South Africa
| | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa
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Sobowale SS, Omotoso OB, Kewuyemi YO, Olatidoye OP. Influence of temperature and thickness on thin layer drying characteristics of onion ( Allium cepa L.) varieties and rehydration capacity. Croat j food sci technol (Online) 2020. [DOI: 10.17508/cjfst.2020.12.2.04] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Nonlinear regression analysis was conducted for thin layer drying characteristics of two onion varieties (white and red) and some quality characteristics were also examined. The experimental data obtained at drying temperatures of 40, 50, and 60 oC and thicknesses of 2, 4 and 6 mm, was subsequently fitted into four commonly used models (Henderson and Pabis, Lewis, Page, and logarithmic). Moisture diffusivity and activation energy ranged from 8.9 × 10-10 to 8.4 × 10-9 m2/s and 55.98 to 65.68 KJ/mol, respectively. Significant differences (p<0.05) were observed in the colour profile and rehydration ratio. The optimum desirable colour was obtained at 50 oC with 2 mm thick onion slices and the observed higher rehydration ratio indicates good quality of dried onions. Among the four selected drying models, the Page model predicted optimally (R2> 0.9) and was found to be better in describing dried onion varieties, while the Lewis model provided the least fit.
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Affiliation(s)
- Sunday Samuel Sobowale
- Department of Food Technology, Moshood Abiola Polytechnic, PMB 2210 Abeokuta, Ogun State, Nigeria
| | - Oluwole Benjamin Omotoso
- Department of Food Technology, Moshood Abiola Polytechnic, PMB 2210 Abeokuta, Ogun State, Nigeria
| | - Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, P. O. Box. 524, Bunting Road Campus, Gauteng, South Africa
| | - Olawale Paul Olatidoye
- Department of Food Technology, Yaba College of Technology, PMB 2011, Yaba, Lagos, Nigeria
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Adebo OA, Oyeyinka SA, Adebiyi JA, Feng X, Wilkin JD, Kewuyemi YO, Abrahams AM, Tugizimana F. Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14794] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Doornfontein Campus GautengP.O. Box 17011South Africa
| | - Samson Adeoye Oyeyinka
- School of Agriculture and Food Technology Alafua Campus University of the South Pacific Suva Fiji
| | - Janet Adeyinka Adebiyi
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Doornfontein Campus GautengP.O. Box 17011South Africa
| | - Xi Feng
- Department of Nutrition Food Science and Packaging San Jose State University One Washington Square San Jose CA95192USA
| | - Jonathan D. Wilkin
- Division of Engineering and Food Science School of Applied Sciences Abertay University Dundee United Kingdom
| | - Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg P. O. Box 524Bunting Road Campus Johannesburg South Africa
| | - Adrian Mark Abrahams
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Doornfontein Campus GautengP.O. Box 17011South Africa
| | - Fidele Tugizimana
- International R&D Omnia Group, Ltd P.O. Box 69888 Gauteng South Africa
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Kewuyemi YO, Kesa H, Chinma CE, Adebo OA. Fermented Edible Insects for Promoting Food Security in Africa. Insects 2020; 11:E283. [PMID: 32380684 PMCID: PMC7290520 DOI: 10.3390/insects11050283] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/22/2020] [Accepted: 04/25/2020] [Indexed: 02/03/2023]
Abstract
Efforts to attain sustainable nutritional diets in sub-Saharan Africa (SSA) are still below par. The continent is envisaged to face more impending food crises. This review presents an overview of common edible insects in Africa, their nutritional composition, health benefits and utilization in connection with fermentation to enrich the inherent composition of insect-based products and offer foods related to existing and generally preferred culinary practice. Attempts to explore fermentation treatments involving insects showed fermentation affected secondary metabolites to induce antimicrobial, nutritional and therapeutic properties. Available value-added fermented edible insect products like paste, powder, sauces, and insect containing fermented foods have been developed with potential for more. Novel fermented edible insect-based products could effectively fit in the continent's food mix and therefore mitigate ongoing food insecurity, as well as to balance nutrition with health risk concerns limiting edible insects' product acceptability in SSA.
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Affiliation(s)
- Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, P. O. Box 524, Bunting Road Campus, Johannesburg, Gauteng, South Africa;
| | - Hema Kesa
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, P. O. Box 524, Bunting Road Campus, Johannesburg, Gauteng, South Africa;
| | - Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology, P.M.B. 65, Minna, Niger State, Nigeria;
| | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P. O. Box 17011, Doornfontein Campus, Johannesburg, Gauteng, South Africa
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Sobowale SS, Animashaun OH, Mulaba‐Bafubiandi AF, Abidoye TS, Kewuyemi YO, Adebo OA. Process optimization of extrusion variables and its effect on properties of extruded cocoyam ( Xanthosoma sagittifolium) noodles. Food Sci Nutr 2018; 6:2210-2226. [PMID: 30510722 PMCID: PMC6261157 DOI: 10.1002/fsn3.786] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 07/22/2018] [Accepted: 07/26/2018] [Indexed: 11/30/2022] Open
Abstract
The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (BT) on the quality characteristics of cocoyam noodles (proximate, thermo-physical, physicochemical, texture, color, extrudate properties, and sensory characteristics) were investigated using central composite design (CCD) of response surface methodology (RSM). Flour was produced from fresh tubers of cocoyam (Xanthosoma sagittifolium) and subsequently processed into noodles using a twin screw extruder. Results showed that the proximate compositions, thermo-physical, physicochemical properties, and color of the cocoyam noodles were significantly (p < 0.05) influenced by the extrusion process variables. The texture and extrudate properties of cocoyam noodles were equally significantly (p < 0.05) different. The experimental data obtained and predicted values of the response models were comparable, with statistical indices [absolute average deviation (AAD, 0-0.23), bias factor (B f, 1-1.08), and accuracy factor (A f, 1-1.23)] indicating the validity of the derived models. The optimal extrusion processing conditions for quality cocoyam noodles were FMC, SS, and BT of 47.5%, 700 rpm and 50°C, respectively, as cocoyam noodles obtained at these conditions had comparable properties and were most preferred and accepted by the sensory panelists.
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Affiliation(s)
| | | | - Antoine Floribert Mulaba‐Bafubiandi
- Department of Extraction MetallurgyFaculty of Engineering and the Built EnvironmentUniversity of JohannesburgJohannesburgGautengSouth Africa
| | | | | | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food TechnologyFaculty of ScienceUniversity of JohannesburgJohannesburgGautengSouth Africa
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