Acceptability of Yoghurt Prepared from Milk Substituted with Benth Seed (Adenopus breviflorus) Protein Isolate
Chemical Science International Journal,
Page 1-8
DOI:
10.9734/CSJI/2019/v28i230137
Abstract
Protein has been isolated from Adenopus breviflorus seed flour and used as a supplement to the production of yoghurt. The chemical composition of the seed flour and protein isolate was determined using standard methods. The yoghurt so produced was analysed for its pH, total solids, titratable acidity and the sensory qualities evaluated using the nine point Hedonic scale from dislike extremely (1) and like extremely (9). The results obtained from the chemical composition of the seed flour and protein isolates showed that they are good sources of protein (30.44% and 94.14% respectively). There was s significant reduction in the mineral content and antinutrients of the seed flour after protein isolation. The result obtained from the sensory evaluation showed that milk can be substituted for Adenopus breviflorus protein isolate from the production of yoghurt up to 25% level of substitution without affecting the sensory qualities.
Keywords:
- Adenopus breviflorus
- protein isolate
- yoghurt.
How to Cite
Ishaya, F. A., Onipede, A. E., & Omowaye-Taiwo, O. A. (2019). Acceptability of Yoghurt Prepared from Milk Substituted with Benth Seed (Adenopus breviflorus) Protein Isolate. Chemical Science International Journal, 28(2), 1-8. https://doi.org/10.9734/CSJI/2019/v28i230137
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Tomori OA, Saba AB, Dada-Adegbola HO. Antibacterial activity of ethanolic extract of whole fruit of Lagenaria breviflora Robertys. J. Anim. Vet. Adv. 2007;6:752-757.
Morimoto Y, Maundu P, Fujimaki H, Morishima H. Diversity of landraces of the white flowered gourd (Lagenariasiceraria) and its wild relatives in Kenya: Fruit and seed morphology. Genet. Res. Crop Evol. 2005;52:737-747.
Oshodi AA. Proximate composition, nutritionally valuable minerals and functional properties of Adenopus Breviflorus benth seed flour and protein concentrate. Food Chemistry. 1992;45:79-83.
Nordeide MB, Hatloy A, Folling M, Lied E, Oshaug A. Nutrient composition and Nutritional importance of green leaves and wild food resources in an Agricultural district, koutiala, in sourthern Mali. International Journal of Food Sciences Nutrition. 1996;47:455-468.
Pirman T, Stibily V, Stekar JMA, Combe E. Amino acid composition of beans and lentil. zb. biotech. Fak. Univ. Kmet. Zootech. 2001;78(1):57-68.
Abegunde SM. Proximate composition, phytochemical analysis and elemental characterization of Raphia taedigera Seed, Asian Journal of Chemical Sciences. 2018; 5(2):1-8.
DOI: 10.9734/AJOCS/2018/45819
Jay RH, Michael JF. Macronutrient utilization during exercise: Implications for performance and supplementation. Journal of Sports Science and Medicine. 2004; 3:118-130.
Olaofe O, Arogundade LA, Adeyeye EI, Falusi OM. Composition and food of the variegated grasshopper. Tropical Science. 1998;38:233-237.
FAO/WHO. Report joint FAO/WHO expert committee on the code of principles concerning milk and milk products. FAO/WHO, Rome; 1977.
Tamime AY, Deeth HC. Yoghurt: technology and biochemistry. Journal of Food Protection. 1980;43(12):939-977.
Ghadge PN, Prasad K, Kadam PS. Effect of fortification on the physic chemical and sensory properties of buffalo milk yoghurt. Electronic Journal of Environmental, Agriculture and Food Chemistry. 2008;7: 2890-2899.
Terna G, Musa A. Soybeans yogurt production using starter culture from “Nono”. Nigerian Journal $of Bio-technology. 1998;9:17-23.
AOAC. International official methods of analysis (18th Edition). Washinton DC Association of Official Analytical Chemist; 2005.
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Young SM, Greaves JS. Influence of variety and treatment on phytin content of wheat. Food Res. 1940;5:103-105.
Reddy MB, Kove M. The impact of Food Processing on the Nutritional Quality of Vitamins and Minerals. Adv. Exp. Med. Bio. 1999;459:99-106.
Makkar HPS. Anti-nutritional factors in foods for livestock, In: Gill M, Owen E, Pollot GE, Lawrence TLJ. (Eds). Animal production in developing countries. Occasional Publication, British Society of Animal Production. 1994;16:69-85.
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Obadoni BO, Ochuko PO. Phytochemical studies and comparative efficacy of the crude extracts of some homeostic plants in Edo and Delta States of Nigeria. Global J. Pure Applied Science. 2001;86:203-208.
Boham BA, kocipal-Abyazan R. Flavonoids and condensed tannins from leaves of Hawairan; 1994.
Harbone JB. Photochemical Methods, Chapman and Utal Ltd; 1993.
Vandevel V, Janardhanan K. Nutritional and Antinutritional attributes of the underutilized legume Cassia floribunda car. Food Chemistry. 2001;73:209-215.
Chavan UD, Shadidi F, Bal AK, Mckenzie DB. Physico-chemical properties and nutrient composition of beach pea (Lathyrus matitimus L.). Food Chemistry. 1999;66:43-50.
Ruiz-Lopez MA, Garcia-Lopez PM, Castañeda-Vazquez H, Zamora NJF, Garzón P, Bañue-Los Pineda J, Burbano C, Pedrosa MM, Cuadrado C, Muzquiz M. Chemical composition and antinutrient content of three Lupinus species from Jalisco, Mexico. J Food Compos Anal. 2000;13:193-199.
Ige MM, Ogunsua AO, Oke OI. Functional properties of the proteins of some Nigeria oil seeds, conophor seeds and three varieties of melon seeds. J. Agric. Food Chem. 1984;32:822-825.
Fagbemi TN, Oshodi AA. Chemical composition and functional properties of full fat fluted pumpkin seed flour (Telfairia occidentalis). Nig Food J. 1991;9:26-32.
Fokou E, Achu MB, Tehounguel FM. Preliminary nutritional evaluation of five species of egusi seeds in Cameroon, African J. Food. Agric, Nut and Dev. Rural outr. Program. 2004;4(1):1-7.
Osundahunsi OF, Aworh OC. Nutritional evaluation, with emsphasis on the protein quality of maize-based complementary foods enriched with soya bean and cowpea Tempe. International Journal of Food Science and Technology. 2003;38: 809-813.
Rahma EH, Dudek RM, Gornitz E, Schwenke KD. Physicochemical characterization of mung bean (phaseolus aureus) protein isolates. J. Sci. Food Agric. 2000;80:477-483.
Sanchez-Vioque RA. Clemente J, Vioque Bautista J, Millan F. Protein isolates from chickpea (Cicera rietinum L.): Chemical composition, functional properties and protein characterization. Food Chem. 1999;64:237-243.
Chel-Guerrero L, Perez-Flores V, Bentacur-Ancona D, Davila-Oritz G. Functional properties of flours and protein from Phaseolus lunatus and Canavaliaen formis seeds. Journal of Agricultural and Food Chemistry. 2002;50:584-591.
Kaur S. Integrated Food Science and Technology for the Tropics. Macmillan Publishers London; 2007.
Aremu MO, Olaofe O, Akintayo ET. A comparative study of some Nigerian underutilized legume flours. Pakistan j. Nutri. 2006;5(1):34-38.
FAO. Utility of tropical foods. In Tropical beans. Food and Agricultural Organization Publication. 1989;22-26.
Naezk M, Rubin LJ, Shaidi LJ. Functional properties and phytate content of pea protein preparations. J. Food Sci. 1986; 51:1245-1247.
Summer AK, Nielsen MA, Youngs CG. Production and Evaluation of Pea Protein Isolates. Presented at the 40th Annual Meeting of the Institute of food Technologists, New Orleans; 1981.
Ranhotra GS, Gelroth JA, Leinen SO, Viners MA, Lorenz KJ. Nutritional profile of some edible plants from Mexico. J. Food Comp. and Analysis. 1998;11:298-304.
Enujiugha VA, Agbede JO. Nutritional and Antinutritional characteristics of African oil bean (Pentaclenthra macrophylla benth) seed. Applied Tropical Agriculture. 2000; 5(1):11-14.
Sharma S, Yadav N, Singh A, Kumar R. Nutritional and antinutritional profile of newly developed chickpea (Cicer arietinum L) varieties. International Food Research Journal. 2013;20(2):805-810.
Liener IE. Anti-nutritional factors in legume seeds: state of the art. In J. Huisman, T. F., B. van der Poel, and I. E. Liener, (2nd edition). Recent Advances of Research in Anti-nutritional factors in legume seeds. PUDOC, Wageningen, the Netherlands. 1989;6-13.
Rodrigues LA, Ortolani MBT, Nero LA. Microbiological quality of yoghurt commercialized in Viçosa, Minas Gerais, Brazil. African Journal of Microbiology Research. 2010;4(3):210-213.
Younus S, Aziz T, Masud T. Quality evaluation of market Yoghurt /Dahi, Pakistan Journal of Nutrition. 2002;1(5).
Muhammed BF, Abubakar MM, Adegbola TA, Oyawoye EO. Effects of culture concentration and inoculation temperature on physicochemical, microbial and organoleptic properties of yogurt. Nig. Food J. 2005;23:156-165.
Weaver JJ. Health Benefits of yoghurt; 1993.
Available:www.Leaflady.org/yoghurt/htm
Ajayi GO, Awajo NC, Abulu LE. Themiracicidal and cercaricidal activity of the methanolic extract of Lagenaria breviflora Roberty family Cucurbitaceae fruit in Schistosomamansoni. Niger Q J Hosp Med. 2002;12:57–59.
Sonaiya EB. Family poultry and food security. Research requirement in science. Technology and Socio-Economics; 1999.
Tomori OA, Saba AB, Dada-Adegbola HO. Antibacterial activity of ethanolic extract of whole fruit of Lagenaria breviflora Robertys. J. Anim. Vet. Adv. 2007;6:752-757.
Morimoto Y, Maundu P, Fujimaki H, Morishima H. Diversity of landraces of the white flowered gourd (Lagenariasiceraria) and its wild relatives in Kenya: Fruit and seed morphology. Genet. Res. Crop Evol. 2005;52:737-747.
Oshodi AA. Proximate composition, nutritionally valuable minerals and functional properties of Adenopus Breviflorus benth seed flour and protein concentrate. Food Chemistry. 1992;45:79-83.
Nordeide MB, Hatloy A, Folling M, Lied E, Oshaug A. Nutrient composition and Nutritional importance of green leaves and wild food resources in an Agricultural district, koutiala, in sourthern Mali. International Journal of Food Sciences Nutrition. 1996;47:455-468.
Pirman T, Stibily V, Stekar JMA, Combe E. Amino acid composition of beans and lentil. zb. biotech. Fak. Univ. Kmet. Zootech. 2001;78(1):57-68.
Abegunde SM. Proximate composition, phytochemical analysis and elemental characterization of Raphia taedigera Seed, Asian Journal of Chemical Sciences. 2018; 5(2):1-8.
DOI: 10.9734/AJOCS/2018/45819
Jay RH, Michael JF. Macronutrient utilization during exercise: Implications for performance and supplementation. Journal of Sports Science and Medicine. 2004; 3:118-130.
Olaofe O, Arogundade LA, Adeyeye EI, Falusi OM. Composition and food of the variegated grasshopper. Tropical Science. 1998;38:233-237.
FAO/WHO. Report joint FAO/WHO expert committee on the code of principles concerning milk and milk products. FAO/WHO, Rome; 1977.
Tamime AY, Deeth HC. Yoghurt: technology and biochemistry. Journal of Food Protection. 1980;43(12):939-977.
Ghadge PN, Prasad K, Kadam PS. Effect of fortification on the physic chemical and sensory properties of buffalo milk yoghurt. Electronic Journal of Environmental, Agriculture and Food Chemistry. 2008;7: 2890-2899.
Terna G, Musa A. Soybeans yogurt production using starter culture from “Nono”. Nigerian Journal $of Bio-technology. 1998;9:17-23.
AOAC. International official methods of analysis (18th Edition). Washinton DC Association of Official Analytical Chemist; 2005.
AOAC. Official methods of analysis, 15th edition. Washinton DC Association of Official Analytical Chemists. 1990;1250-1255.
Young SM, Greaves JS. Influence of variety and treatment on phytin content of wheat. Food Res. 1940;5:103-105.
Reddy MB, Kove M. The impact of Food Processing on the Nutritional Quality of Vitamins and Minerals. Adv. Exp. Med. Bio. 1999;459:99-106.
Makkar HPS. Anti-nutritional factors in foods for livestock, In: Gill M, Owen E, Pollot GE, Lawrence TLJ. (Eds). Animal production in developing countries. Occasional Publication, British Society of Animal Production. 1994;16:69-85.
Day RA (Jnr), Underwood AL. Quantitative analysis 5th edition, Prentice – Hall publication. 1986;704.
Obadoni BO, Ochuko PO. Phytochemical studies and comparative efficacy of the crude extracts of some homeostic plants in Edo and Delta States of Nigeria. Global J. Pure Applied Science. 2001;86:203-208.
Boham BA, kocipal-Abyazan R. Flavonoids and condensed tannins from leaves of Hawairan; 1994.
Harbone JB. Photochemical Methods, Chapman and Utal Ltd; 1993.
Vandevel V, Janardhanan K. Nutritional and Antinutritional attributes of the underutilized legume Cassia floribunda car. Food Chemistry. 2001;73:209-215.
Chavan UD, Shadidi F, Bal AK, Mckenzie DB. Physico-chemical properties and nutrient composition of beach pea (Lathyrus matitimus L.). Food Chemistry. 1999;66:43-50.
Ruiz-Lopez MA, Garcia-Lopez PM, Castañeda-Vazquez H, Zamora NJF, Garzón P, Bañue-Los Pineda J, Burbano C, Pedrosa MM, Cuadrado C, Muzquiz M. Chemical composition and antinutrient content of three Lupinus species from Jalisco, Mexico. J Food Compos Anal. 2000;13:193-199.
Ige MM, Ogunsua AO, Oke OI. Functional properties of the proteins of some Nigeria oil seeds, conophor seeds and three varieties of melon seeds. J. Agric. Food Chem. 1984;32:822-825.
Fagbemi TN, Oshodi AA. Chemical composition and functional properties of full fat fluted pumpkin seed flour (Telfairia occidentalis). Nig Food J. 1991;9:26-32.
Fokou E, Achu MB, Tehounguel FM. Preliminary nutritional evaluation of five species of egusi seeds in Cameroon, African J. Food. Agric, Nut and Dev. Rural outr. Program. 2004;4(1):1-7.
Osundahunsi OF, Aworh OC. Nutritional evaluation, with emsphasis on the protein quality of maize-based complementary foods enriched with soya bean and cowpea Tempe. International Journal of Food Science and Technology. 2003;38: 809-813.
Rahma EH, Dudek RM, Gornitz E, Schwenke KD. Physicochemical characterization of mung bean (phaseolus aureus) protein isolates. J. Sci. Food Agric. 2000;80:477-483.
Sanchez-Vioque RA. Clemente J, Vioque Bautista J, Millan F. Protein isolates from chickpea (Cicera rietinum L.): Chemical composition, functional properties and protein characterization. Food Chem. 1999;64:237-243.
Chel-Guerrero L, Perez-Flores V, Bentacur-Ancona D, Davila-Oritz G. Functional properties of flours and protein from Phaseolus lunatus and Canavaliaen formis seeds. Journal of Agricultural and Food Chemistry. 2002;50:584-591.
Kaur S. Integrated Food Science and Technology for the Tropics. Macmillan Publishers London; 2007.
Aremu MO, Olaofe O, Akintayo ET. A comparative study of some Nigerian underutilized legume flours. Pakistan j. Nutri. 2006;5(1):34-38.
FAO. Utility of tropical foods. In Tropical beans. Food and Agricultural Organization Publication. 1989;22-26.
Naezk M, Rubin LJ, Shaidi LJ. Functional properties and phytate content of pea protein preparations. J. Food Sci. 1986; 51:1245-1247.
Summer AK, Nielsen MA, Youngs CG. Production and Evaluation of Pea Protein Isolates. Presented at the 40th Annual Meeting of the Institute of food Technologists, New Orleans; 1981.
Ranhotra GS, Gelroth JA, Leinen SO, Viners MA, Lorenz KJ. Nutritional profile of some edible plants from Mexico. J. Food Comp. and Analysis. 1998;11:298-304.
Enujiugha VA, Agbede JO. Nutritional and Antinutritional characteristics of African oil bean (Pentaclenthra macrophylla benth) seed. Applied Tropical Agriculture. 2000; 5(1):11-14.
Sharma S, Yadav N, Singh A, Kumar R. Nutritional and antinutritional profile of newly developed chickpea (Cicer arietinum L) varieties. International Food Research Journal. 2013;20(2):805-810.
Liener IE. Anti-nutritional factors in legume seeds: state of the art. In J. Huisman, T. F., B. van der Poel, and I. E. Liener, (2nd edition). Recent Advances of Research in Anti-nutritional factors in legume seeds. PUDOC, Wageningen, the Netherlands. 1989;6-13.
Rodrigues LA, Ortolani MBT, Nero LA. Microbiological quality of yoghurt commercialized in Viçosa, Minas Gerais, Brazil. African Journal of Microbiology Research. 2010;4(3):210-213.
Younus S, Aziz T, Masud T. Quality evaluation of market Yoghurt /Dahi, Pakistan Journal of Nutrition. 2002;1(5).
Muhammed BF, Abubakar MM, Adegbola TA, Oyawoye EO. Effects of culture concentration and inoculation temperature on physicochemical, microbial and organoleptic properties of yogurt. Nig. Food J. 2005;23:156-165.
Weaver JJ. Health Benefits of yoghurt; 1993.
Available:www.Leaflady.org/yoghurt/htm
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