Browsing by Author "Balogun, B."

Now showing 1 - 2 of 2

Effect of accelerated ripening agent on nutrient and antinutrient composition of banana
(African Journals Online (AJOL), 2021) Ariyo, O.; Balogun, B.; Solademi, E. A.
Food safety especially of fruits is important for a healthy and sustainable food system. Though accelerated ripening of fruits is common in Nigeria, its effect on nutritional quality of fruits remains underexplored. This study was conducted to investigate the changes in the nutrient and antinutrient composition of banana ripened with Calcium carbide (CaC2). In this study, mature bunches of freshly harvested green bananas were grouped separately and allowed to ripen naturally and artificially (with CaC2). At the end of the ripening stage, the nutritional parameters (proximate, minerals, vitamins) and antinutritional parameters were determined using relevant analytical methods, and the results obtained were compared across groups. The results showed that the proximate composition of the artificially ripened samples increase in ash (1.49), fat (0.76), and moisture (69.86) while carbohydrate (23.92) and protein (1.88) contents declined. Similarly, Na, K, Ca, Mg, P, Fe and Zn (mg/100 g) contents were higher in calcium carbide ripened than naturally ripened sample. Naturally ripened samples contained the higher amount of Vitamins C (28.87 mg/100 g), niacin (0.89 mg/100 g), pantothenic acid (0.27 mg/100 g) and pyridoxine (0.29mg/100 g). The β-carotene (127 mcg/100 g), Vitamin E (2.9 mg/100 g) and Vitamin K (0.31 mg/100 g) increased significantly in the artificially ripened samples, when compared to the naturally ripened samples. The use of calcium carbide as a ripening agent increases moisture and phlobatannin content, and loss in protein, carbohydrate, fibre, niacin, pantothenic acid, and pyridoxine composition of Cavendish banana.
Proximate, Mineral, Antinutritional Composition and antioxidant properties of formulated Cocoa spread enriched with date palm fruit(Phoenix Dactylifera) and nuts
(Nigerian Institute of Food Science and Technology, 2021) Ariyo, O.; Balogun, B.; Adeboyejo, F.; Ilesanmi, F.
This study was conducted to formulate and evaluate the proximate, mineral, antinutritional composition and antioxidant properties of cocoa spread enriched with date palm and commonly consumed nuts. Spread was produced from cocoa powder (25.0%), groundnut or cashew nut (73.6%) and date syrup (1.4%); and analyzed for proximate composition, antioxidants, antinutrients and sensory quality using standard procedures and compared with a Commercial Peanut Butter (CPB). Protein (25.56%; 24.86%) and ash (2.44%; 2.56%) for groundnut and cashew nut spreads, were higher (P<0.05) than CPB (21.60%; 2.33%), respectively. Fat (40.92%; 40.95%) and energy content (555.70 kcal/100g; 553.16 kcal/100g) were similar in groundnut and cashew nuts spread but lower compared to CPB (43.56%) and (569.77 kcal/100g). Spread produced from cocoa, dates and groundnut or cashew nuts blends are rich in flavonoids and phenolics. Flavonoids (9.90; 13.43 mg quercetin/100g) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH*) (17.57; 20.59%) were significantly different while phenolics (16.90; 16.22 mg gallic acid/100g) and Ferric ion reducing antioxidant potential (FRAP) contents (8.98; 8.29 mg Fe2+/100g) in groundnut and cashew nuts samples, respectively. Phytate, tannins, oxalate and saponin compositions were 0.30-0.37, 3.21-5.92, 3.81-4.29 mg/100g and 0.10-0.26mg/g in groundnut and cashew nuts spreads, respectively. Although, CPB had the highest overall acceptability score, the formulated spreads using groundnut and cashew also had some level of acceptability that could be improved on in subsequent product development exercise.