A5057901967- Food composition and properties
- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Seed and Plant Biochemistry
- African Botany and Ecology Studies
- Consumer Attitudes and Food Labeling
- Phytochemicals and Antioxidant Activities
- Cassava research and cyanide
- Ethnobotanical and Medicinal Plants Studies
- GABA and Rice Research
- Biopolymer Synthesis and Applications
- Medicinal Plants and Neuroprotection
- Hibiscus Plant Research Studies
- Meat and Animal Product Quality
- Polysaccharides and Plant Cell Walls
- Natural Antidiabetic Agents Studies
- Food Science and Nutritional Studies
- Celiac Disease Research and Management
- Phytase and its Applications
- Microencapsulation and Drying Processes
- Biofuel production and bioconversion
- Aluminum toxicity and tolerance in plants and animals
- Psidium guajava Extracts and Applications
- Child Nutrition and Feeding Issues
- SARS-CoV-2 detection and testing
University of Ibadan
2014-2025
North Dakota State University
2022
Institute of Bio-Resources and Sustainable Development
2018
Chinese Academy of Sciences
2012-2013
Microbiology Institute of Shaanxi
2012
Institute of Microbiology
2012
To identify enterococci from the fermentation of milk for production nono, an African fermented dairy product, to determine technological properties suitability as starter cultures and safety probiotics.Enterococcus faecium CM4 Enterococcus 2CM1 were isolated raw cow's milk. The strains phenotypically genotypically identified. Technological properties, investigations, in vitro adherence antimicrobial characteristics carried out. Strong acidification tolerance bile salts recorded. hydrolytic...
Lactobacillus plantarum YO175 and OF101 isolates from Nigerian traditional fermented cereal gruel 'ogi', were investigated on the basis of their capability to produce exopolysaccharide (EPS) sucrose modified deMan Rogosa Sharpe medium (mMRS). Functional groups analysis EPSs produced (EPS-YO175 EPS-OF101) by Fourier-transform infrared (FT-IR) spectroscopy revealed presence -OH, C=O C-H groups. The chemical composition EPS-YO175 EPS-OF101 showed 87.1% 80.62% carbohydrates 1.21% 1.47% protein....
Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of cereals, rendering resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated texture, nutrition profile, bioactive components, sensory attributes product. The base formula was composed flour corn starch. made with Pediococcus pentosaceus LD7 (PL7), P. SA8 (PS8), or Weissella...
Chickpea is a rich source of dietary protein and human health promoting phenolic bioactives globally used as food ingredients in contemporary ethnic cuisines. This makes chickpea an excellent target functional for high-value health-focused nutraceutical applications. Important specific interest targeting counter measures to risks associated with non-communicable chronic diseases (NCDs). Therefore, beneficial lactic acid bacteria (LAB) based fermentation strategy was recruited improve...
Abstract Pap, a gruel prepared by treatment of ogi with boiling water, is widely consumed across West Africa and in the diaspora. It is, however, unknown whether probiotic strains multi-functional properties can survive preparation process pap from . Thus, this study aimed to select surviving yeasts during heat maize- sorghum-based , screen for their attributes including vitro mycotoxin reduction potential. Four Pichia kudriavzevii out 16 yeast isolates, Kurtzmaniella natalensis quercitrusa...
Thirty-two lactic acid bacteria (LAB) isolates were obtained from fermenting cassava mash and wara (African soft cheese) screened for their resistance to cadmium lead toxicities at 550-1050 mg l-1 probiotic potentials. Four LAB strains that tolerated the heavy metals 1050 selected antioxidative capacities, tolerance acid, bile salts simulated gastric intestinal tract safety status. The results revealed Weissella cibaria WD2 Lactobacillus plantarum CaD1 exhibited comparatively higher survived...
Predominant lactic acid bacteria and yeasts isolated during the spontaneous fermentation of millet sorghum were investigated for technological characteristics food safety. Nutritional profile antioxidant capacities monitored. The pH reduced in both malted slurries to 3.31 3.45 respectively. Lactobacillus fermentum KL4, Lb. plantarum MOBL1, Candida tropicalis OBY6 C. MKY6 selected high production acid, diacetyl, hydrogen peroxide. These strains safe use as starter cultures. Starter culture...
A total of 104 lactic acid bacteria were isolated from ogi, wara, fermenting cassava mash for local food product gari and raw milk nono. They characterized phenotypically divided into six main groups, which are facultative heterofermentative rods, obligate tetrad-forming homofermentative cocci, an unidentified group. 40 strains with good acidification, hydrogen peroxide production, fermentation indigestible sugar such as raffinose selected. further employing genotypic fingerprinting...
Phenolics- enriched plant food sources are excellent dietary and therapeutic targets to combat the increasing prevalence of diet lifestyle-influenced non-communicable chronic diseases (NCDs), such as type 2 diabetes (T2D). Among sources, edible flowers rich in health protective phenolic compounds provide novel opportunities ingredient nutraceutical sources. Roselle ( Hibiscus sabdariffa Linn.) is a popular flower consumed part traditional cuisines processed foods several countries Asia...
Traditional fermented foods with unique nutritional profiles are affordable and accessible dietary sources that support basic needs of many communities around the world. Ogi is a combined cereal (Maize/Sorghum/other Millets) -based food Nigeria Sub-Saharan Africa, widely used as breakfast for adults weaning infants. However, during processing from grains into slurries, significant losses essential nutrients occurs, which affect overall quality. Therefore, improving specific health-targeted...
This study was aimed at selecting starter cultures for bio-enriching ogi (fermented cereal gruel) using folate-producing microorganisms. The microorganisms were isolated by incorporating folate analogue, methotrexate in the isolation medium and further screened production growth Folic Acid Casei Medium. Folate quantified 3-aminophenol spectrophotometric method. Folate-producing lactic acid bacteria from fermenting maize slurry species of Lactobacillus, Lactococcus, Pediococcus Leuconostoc...
Toxigenic members of Aspergillus flavus contaminate cereal grains, resulting in contamination by aflatoxin, a food safety hazard that causes hepatocellular carcinoma. This study identified probiotic strains as aflatoxin detoxifiers and investigated the changes to grain amino acid concentrations during fermentation with probiotics presence either A. La 3228 (an aflatoxigenic strain) or 3279 atoxigenic strain). Generally, higher (p < 0.05) acids were detected toxigenic compared 3279. Compared...
Pediococcus species were isolated from ogi, fermented cow and sheep milk. Functional properties such as hydrogen peroxide production, tolerance to simulated gastric transit with pepsin bile salts, salt hydrolytic (BSH) activity, in vitro adherence assay antimicrobial characteristics carried out. The strains tolerated salts BSH activity was positive. acidilactici OB4 survived after 180min comparable a probiotic strain, L. acidophilus CNRZ1923. exhibited good adhesion the three extracellular...