Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants
Traditional fermented foods with unique nutritional profiles are affordable and accessible dietary sources that support basic nutritional needs of many communities around the world. Ogi is a fermented combined cereal (Maize/Sorghum/other Millets) -based food of Nigeria and Sub-Saharan Africa, widely...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-06-01
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| Series: | NFS Journal |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364622000062 |
| _version_ | 1818283526958612480 |
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| author | Kolawole Banwo Aduragbemi Oyeyipo Lokesh Mishra Dipayan Sarkar Kalidas Shetty |
| author_facet | Kolawole Banwo Aduragbemi Oyeyipo Lokesh Mishra Dipayan Sarkar Kalidas Shetty |
| author_sort | Kolawole Banwo |
| collection | DOAJ |
| description | Traditional fermented foods with unique nutritional profiles are affordable and accessible dietary sources that support basic nutritional needs of many communities around the world. Ogi is a fermented combined cereal (Maize/Sorghum/other Millets) -based food of Nigeria and Sub-Saharan Africa, widely used as breakfast food for adults and weaning food for infants. However, during Ogi processing from cereal grains into slurries, significant losses of essential nutrients occurs, which affect overall nutritional quality. Therefore, improving specific health-targeted functional qualities of Ogi using novel food synergies with local plant based edible sources that are rich in essential nutrients and other health protective bioactives have significant dietary and health relevance. In this study, locally grown underutilized edible plants, like tigernut (Cyperus esculentus) and sesame (Sesamum indicum L.) seeds in different proportions (20 and 30 g) were separately synergized into maize and sorghum (80 and 70 g) and these food synergies were allowed to ferment spontaneously for 48 h. Physiochemical properties, proximate composition, and microbial population count of fermented food synergies were investigated at 0, 24, and 48 h time points. Additionally, total soluble phenolic content, phenolic profile, antioxidant activity, and anti-hyperglycemic property relevant α-glucosidase enzyme inhibitory activity of dried fermented food synergies were determined using rapid in vitro assay models. Food synergy with sesame seeds and natural fermentation resulted in improvement of crude protein, fat, and vitamin C content in both maize and sorghum based Ogi. Furthermore, higher soluble phenolic content and high antioxidant activity were observed in food synergies with sesame seeds and specifically after 24 h of fermentation. High anti-hyperglycemic property relevant α-glucosidase enzyme inhibitory activity was also observed in fermented sorghum synergized with sesame seeds and tigernut. Therefore, integration of food synergy into traditional fermentation process is an effective bioprocessing strategy to improve overall nutritional profile and human health protective functional qualities in cereal-based fermented foods like Ogi targeting dietary and health benefits of wider communities. |
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| format | Article |
| id | doaj.art-17466d9f8cce4548a2c1fa22b12db94b |
| institution | Directory Open Access Journal |
| issn | 2352-3646 |
| language | English |
| last_indexed | 2024-12-13T00:38:19Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | NFS Journal |
| spelling | doaj.art-17466d9f8cce4548a2c1fa22b12db94b2022-12-22T00:05:11ZengElsevierNFS Journal2352-36462022-06-0127112Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plantsKolawole Banwo0Aduragbemi Oyeyipo1Lokesh Mishra2Dipayan Sarkar3Kalidas Shetty4Food Microbiology and Biotechnology Unit, Department of Microbiology, University of Ibadan, Oyo State, Nigeria; Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108, USA; Corresponding author at: Food Microbiology and Biotechnology Unit, Department of Microbiology, University of Ibadan, Oyo State, Nigeria.Food Microbiology and Biotechnology Unit, Department of Microbiology, University of Ibadan, Oyo State, NigeriaCollege of Agriculture, Central Agricultural University, Imphal, Manipur, IndiaDepartment of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108, USADepartment of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108, USA; Corresponding author at: Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108, USATraditional fermented foods with unique nutritional profiles are affordable and accessible dietary sources that support basic nutritional needs of many communities around the world. Ogi is a fermented combined cereal (Maize/Sorghum/other Millets) -based food of Nigeria and Sub-Saharan Africa, widely used as breakfast food for adults and weaning food for infants. However, during Ogi processing from cereal grains into slurries, significant losses of essential nutrients occurs, which affect overall nutritional quality. Therefore, improving specific health-targeted functional qualities of Ogi using novel food synergies with local plant based edible sources that are rich in essential nutrients and other health protective bioactives have significant dietary and health relevance. In this study, locally grown underutilized edible plants, like tigernut (Cyperus esculentus) and sesame (Sesamum indicum L.) seeds in different proportions (20 and 30 g) were separately synergized into maize and sorghum (80 and 70 g) and these food synergies were allowed to ferment spontaneously for 48 h. Physiochemical properties, proximate composition, and microbial population count of fermented food synergies were investigated at 0, 24, and 48 h time points. Additionally, total soluble phenolic content, phenolic profile, antioxidant activity, and anti-hyperglycemic property relevant α-glucosidase enzyme inhibitory activity of dried fermented food synergies were determined using rapid in vitro assay models. Food synergy with sesame seeds and natural fermentation resulted in improvement of crude protein, fat, and vitamin C content in both maize and sorghum based Ogi. Furthermore, higher soluble phenolic content and high antioxidant activity were observed in food synergies with sesame seeds and specifically after 24 h of fermentation. High anti-hyperglycemic property relevant α-glucosidase enzyme inhibitory activity was also observed in fermented sorghum synergized with sesame seeds and tigernut. Therefore, integration of food synergy into traditional fermentation process is an effective bioprocessing strategy to improve overall nutritional profile and human health protective functional qualities in cereal-based fermented foods like Ogi targeting dietary and health benefits of wider communities.http://www.sciencedirect.com/science/article/pii/S2352364622000062AntioxidantAnti-hyperglycemicFood synergiesPhenolic bioactivesNutritional profileTraditional fermented foods |
| spellingShingle | Kolawole Banwo Aduragbemi Oyeyipo Lokesh Mishra Dipayan Sarkar Kalidas Shetty Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants NFS Journal Antioxidant Anti-hyperglycemic Food synergies Phenolic bioactives Nutritional profile Traditional fermented foods |
| title | Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants |
| title_full | Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants |
| title_fullStr | Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants |
| title_full_unstemmed | Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants |
| title_short | Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants |
| title_sort | improving phenolic bioactive linked functional qualities of traditional cereal based fermented food ogi of nigeria using compatible food synergies with underutilized edible plants |
| topic | Antioxidant Anti-hyperglycemic Food synergies Phenolic bioactives Nutritional profile Traditional fermented foods |
| url | http://www.sciencedirect.com/science/article/pii/S2352364622000062 |
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