A5077354453- Seed and Plant Biochemistry
- Consumer Attitudes and Food Labeling
- Meat and Animal Product Quality
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Food Quality and Safety Studies
- Phytoestrogen effects and research
- Genomics and Phylogenetic Studies
- Bacteriophages and microbial interactions
- Infant Nutrition and Health
- Proteins in Food Systems
- Food and Agricultural Sciences
- Obesity, Physical Activity, Diet
- Salivary Gland Disorders and Functions
- Diabetes Treatment and Management
- Diabetes and associated disorders
- Aquaculture Nutrition and Growth
- Natural product bioactivities and synthesis
- Neonatal Respiratory Health Research
- Diet and metabolism studies
- Breastfeeding Practices and Influences
- Food Industry and Aquatic Biology
- Enzyme Production and Characterization
Auchi Polytechnic
2017-2022
Ministry of Agriculture and Rural Affairs
2020
Institute of Food Science and Technology
2019-2020
Chinese Academy of Agricultural Sciences
2019-2020
Recently, we have proposed that quinoa yoghurt (QY) has the anti-diabetic properties based on an <italic>in vitro</italic> study.
The<italic>in vitro</italic>inhibitory effect of sprouted quinoa yoghurt beverages (QYB) fermented with anti-diabetic lactic acid bacteria on α-amylase was investigated.
Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR) is an adaptive immune system that resists foreign genes through nuclease targeting in bacteria and archaea. In this study, we analyzed 68 strains of Lactobacillus casei group from the NCBI GenBank database, bioinformatic tools were used to investigate occurrence diversity CRISPR system. The results showed a total 30 loci identified 27 strains. Apart three which contained double with distinguishable distributed sites, most...
Oleanolic acid (OA), a pentacyclic triterpene was isolated from sprouted quinoa yoghurt beverage (QYB). The influence of sprouting on the antioxidative, antidiabetic and anti-angiogenic activities OA extracts were assessed. results showed that all samples exhibited significant (p < 0.05) DPPH, ABTS, FRAP antioxidant capacities. At IC50 7.41%, 6.83%, 10.46%, α-glucosidase QY100, QY124, QY172 comparable to control. For DPP-IV assay, QY124 (IC50 = 12.89%) recorded highest activity....
The study aimed at the production and evaluation of breakfast cereals (flakes) formulated from composite blends corn (Zea mays) flour quinoa seed (Chenopodium quinoa); a pseudo cereal that has recently gained interest researchers due to its unique functional properties. Breakfast flakes were developed formulations WCF (100% whole flour); CQF (90:10 corn/quinoa QCF (50:50 flour). evaluated for their organoleptic acceptability, nutritional composition result sensory showed was most acceptable...
This study investigated the effect of processing methods, temperature and storage days on physico-chemical characteristics snail meat products. Four different treatments were carried out; unseasoned fried (USF), seasoned (SF), oven- dried (SOD) smoke- (SSD) products stored under room, fridge freezer conditions; determination analysis variance out. The results showed that highest crude protein was obtained in smoke-dried product (76.87%), followed by oven-dried (75.80%), next (70.15%) least...
Aim: This study examined the production, assessment, and safety aspects of weaning food from sorghum, crayfish, garden eggs.
 Methodology: Sorghum was fermented, egg crayfish were cleaned processed into flours further formulated blends. Five formulations produced through response surface methodology. Laboratory analyses carried out, lipid hematological studies thirty five Wistar rat fed with commercial diets done, other parameters include; growth rate, feed intake bodyweight. Data...
Abstract Background: The probiotic efficacy and fermentative ability of Lactobacillus delbrueckii subsp. Bulgaricus ( L. d. bulgaricus ), a widely used probiotic, is majorly affected by its acid tolerance. In this study, genome-wide sequence highly acid-tolerant LJJ was supposed to be determined, we expect find out the tolerance mechanism comparative genomics. Results: Functional annotation pathways differential genes were determined using bioinformatics. results in our study showed that...
Complementary foods produced from formulation of whole maize flour (WMF), supplemented with bambara groundnut and tiger nut (MBTF), (MBF) (MTF) were evaluated for their quality characteristics. The results obtained showed that MTF was the most acceptable in taste (4.40 ± 0.70), consistency (4.10 1.10) aroma (4.30 0.67). In moisture ash contents, WMF recorded highest mean scores 9.10 0.12% 5.05 0.10% respectively. Compared WMF, MBF MBTF, had carbohydrate (53.62 0.75%) crude fibre (6.04...