Functional properties of uda (Xylopia aethiopica) and uziza (Piper guineenses) spiced akamu powder correlated with the paste proximate composition intended for Nigerian postnatal mothers

References

• Abdulrahaman, A. A., & Kolawole, O. M. (2006). Traditional preparations and uses of maize in Nigeria. Ethnobotanical Leaflets, 10, 219–14.
   Google Scholar
• Adegunwa, M. O., Sanni, L. O., & Maziya-Dixon, B. (2011). Effects of fermentation length and varieties on the pasting properties of sour cassava starch. African Journal of Biotechnology, 10(42), 8428–8433. https://doi.org/10.5897/AJB10.1711
   Google Scholar
• Afolayan, M. O., Afolayan, M., & Abuah, J. N. (2010). An investigation into sorghum based ogi (ogi-baba) storage characteristics. Advance Journal of Food Science and Technology, 2(1), 72–78.
   Google Scholar
• Ajala, A. S., & Taiwo, T. F. (2018). Study on supplementation of ogi with oyster mushroom flour (pleurotus ostreatus). Journal of Nutritional Health and Food Engineering, 8(3), 287‒291. https://doi.org/10.15406/jnhfe.2018.08.00284
   Google Scholar
• Ajanaku, K. O., Ajani, O. O., Siyanbola, T. O., Akinsiku, A. A., Ajanaku, C. O., & Oluwole, O. (2013). Dietary fortification of sorghum ogi using crayfish (paranephrops planifrons) as supplements in infancy. Food Science and Quality Management Biotechnology, 15, ISSN 2225–0557.
   Google Scholar
• Ajanaku, K. O., Dawodu, F. A., Ajanaku, C. O., & Nwinyi, O. C. (2011). Functional and nutritional properties of spent grain enhanced cookies. American Journal of Food Technology, 6(9), 763–771. https://doi.org/10.3923/ajft.2011.763.771
   Google Scholar
• Ajani, A. O., Oshundahunsi, O. F., Akinoso, R., Arowora, K. A., Abiodun, A. A., & Pessu, P. O. (2012). Proximate composition and sensory qualities of snacks produced from breadfruit flour. Global Journal of Science Frontier Research Biological Sciences, 12(7), 56–65. Online ISSN: 2249-4626.
   Google Scholar
• Akalu, G., Johansson, G., & Nair, B. M. (1998). Effect of processing on the content of β-N-oxalyl-α, β-diaminopropionic acid (gb-ODAP) in grass pea (Lathyrus sativus) seeds and flour as determined by flow injection analysis. Food Chemistry, 62(2), 233–237. https://doi.org/10.1016/S0308-8146(97)00137-4
   Web of Science ®Google Scholar
• Antia, B. S., Akpan, E. J., Okon, P. A., & Umoren, I. U. (2006). Nutritive and anti-nutritive Evaluation of sweet potatoes (ipomoea batatas) leaves. The Journal of Nutrition, 5(2), 166–168. https://doi.org/10.3923/pjn.2006.166.168
   Google Scholar
• Anumudu, C. K., Okolo, C. A., Ezembu, E. N., Anumudu, I. C., Opara, C. N., Omeje, F. I., Ikimi, C. G., E, G. E., Zige, D. V., & Okpe, C. U. (2020). Biopreservative potential of the spices; Piper guineense (uziza), Xylopia aethiopica (uda) and tetrapleura tetraptera (Oshorisho) in fresh fruit juices. Journal of Food Technology and Nutrition Science, 2, 108 SRC/JFTNS–106. https://doi.org/10.47363/JFTNS/2020
   Google Scholar
• AOAC (Association of Official Analytical Chemists). (2010). Official methods of analysis (18th ed.). USA.
   Google Scholar
• Barclay, D. 2011. Multiple fortification of beverages. Available: http://unu.edu/unupress/food/v192e/ch13.htm.
   Google Scholar
• Bolajoko, I., Ogunyinka, B. E., Oyinloe, F. O., Osunsanmi, A. P., & Kappo, A. R. (2016). Comparative study on proximate, functional, mineral and anti-nutrient composition of fermented, defatted, and protein isolate of parkia biglobosa seed. Food Science and Nutrition, 5(1), 33–42. https://doi.org/10.1002/fsn3.373
   Google Scholar
• Brown, H., Nnatuaya, I. N., & Obisike, U. A. (2015). Evaluation of the effect of Xylopia aethiopica on renal function indices of rats. European Journal of Pharmaceutical and Medical Research, 3(2), 30–35.
   Google Scholar
• Chibuzor, O., & Assumpta, O. (2014). Nutritional evaluation of some selected spices commonly used in the South-Eastern part of Nigeria. Journal of Biology and Agriculture, 4(5), 56–60.
   Google Scholar
• Edet, U. O., Ebana, R. U. B., Ekanemesang, U. M., Ikon, G. M., EE, E., & EN, M. (2016). Phytochemical screening, nutrient analysis, anti-termite, and anti-microbial activity of citrus paradis peel powder. Journal of Applied Life Sciences International, 9(4), 1–9. https://doi.org/10.9734/JALSI/2016/29921
   Google Scholar
• Eke-Ejiofor, J., & Beleya, E. A. (2017). Chemical, mineral, pasting and sensory properties of spiced ogi. American Journal of Food Science and Technology, 5(5), 204–209. https://doi.org/10.12691/ajfst-5-56
   Google Scholar
• Elizabeth, E. B., Morufu, E. B., Serges, F. A. D., Ogochukwu, S. M., & Jacinta, N. O. (2016). A review of P.Guineense (African black pepper). International Journal of Pharmacy and Pharmaceutical Research, 6(3), 368–384.
   Google Scholar
• Emelike, N. J. T., Ujong, A. E., & Achinewhu, S. C. (2020). Effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi. European Journal of Nutrition & Food Safety, 12(7), 78–85. https://doi.org/10.9734/ejnfs/2020/v12i730253
   Google Scholar
• FAO/WHO/UNU. 1994. Expert consultation energy and protein requirements. WHO Technical Report Series, No 721,
   Google Scholar
• Giami, S. Y. (1993). Effect of processing on the proximate composition and functional properties of cowpea (Vigna unguiculata) flour. Food Chemistry, 47(2), 153–158. https://doi.org/10.1016/0308-8146(93)90237-A
   Web of Science ®Google Scholar
• Idris, S., Ndamitso, M. M., Yisa, J., Dauda, B. E. N., & Jacob, J. O. (2011). The proximate and mineral composition of the leaves and stems of balanites aegytiaca. International Journal of Applied Biology Research, 2(1), 76–87.
   Google Scholar
• IIusaya, O. A. F., Odunbaku, O. A., Adesetan, T. O., & Amosun, O. T. (2012). Antimicrobial activity of fruit extract of Xylopia aethiopica and its combination with antibiotics against clinical bacterial pathogens. Journal of Biology Agriculture and Health Care, 2(9), ISSN 2224–3208.
   Google Scholar
• Ijabadeniyi, A. O. (2007). Microorganisms associated with ogi traditionally produced from three varieties of maize. Research Journal of Microbiology, 2(3), 247–253. https://doi.org/10.3923/jm.2007.247.253
   Google Scholar
• James, C. S. (1995). The analytical chemistry of food. Chapman and Hall New York, 14, 256–257. https://doi.org/10.1007/978-1-4615-2165-5
   Google Scholar
• Kaushal, P., Kumar, V., & Sharma, H. I. C. (2012). Comparative study of physico-chemical, properties of taro (Colocasia esculanta), rice (Oryza sativa), pigeon pea (Cajanus cajan) flour and their blends. LWT- Food Science and Technol, 48(1), 59–68. https://doi.org/10.1016/j.lwt.2012.02.028
   Web of Science ®Google Scholar
• Kiin-Kabari, D. B., Akusu, M. O., & Emelike, N. J. T. (2018). Fermentation of corn starch powder for the production of ogi. Journal of Food Research, 7(5), 49–56. Available. https://doi.org/10.5539/jfr.v7n5p49
   Google Scholar
• Kolawole, O. A., Olabisi, T. A., Tolutokpe, O. S., Anuoluwa, A. A., Christian, O. A., & Obinna, C. N. (2017). Improving nutritive value of maize-ogi as weaning food using wheat offal addition. Current Research in Nutrition and Food Science, 5(3), 206–213. https://doi.org/10.12944/CRNFSJ.5.3.04
   Google Scholar
• Ladunni, E., Aworh, O. C., Oyeyinka, S. A., & Oyeyinka, A. T. (2013). Effects of drying method on selected properties of ogi (gruel) prepared from sorghum (sorghum valgare) millet (Pennisetum glaucum) and maize zea mays). Journal of Food Processing & Technology, 14, 21–27. https://doi.org/10.1007/978-1-4615-2165-5
   Google Scholar
• Lai, P. K., & Roy, J. (2004). Antimicrobial and chemopreventive properties of herbs and spices. Current Medicinal Chemistry, 11(11), 1450–1460. https://doi.org/10.2174/0929867043365107
   Web of Science ®Google Scholar
• Mamiro, P. S., Mbwaga, A. M., Mamiro, D. P., Mwanri, A. W., & Kinabo, J. L. (2011). Nutritional quality and utilization of local and improved cowpea varieties in some regions in Tanzania. African Journal of Food Agriculture and Nutrition Development, 11(5), 4490–4506. https://doi.org/10.4314/ajfand.v11i1.65876
   Google Scholar
• Mbata, T. I., Ikenebomeh, M. J., & Ezeibe, S. (2009). Evaluation of mineral content and functional properties of fermented maize (generic and specific) flour blended with Bambara groundnut (Vigna subterranean L). African Journal of Food Science, 3(4), 107–112.
   Google Scholar
• McWattlers, K. H., Ouedraogo, J. B., Resurrection, A. V. A., Hung, Y., & Philips, R. D. (2003). Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. International Journal of Food Science and Technology, 38(4), 403–410. https://doi.org/10.1046/j.1365-2621.2003.00716.x
   Web of Science ®Google Scholar
• Mohamed, S. K., Ahmed, A. A. A., Yagi, S. M., & Abd Alla, A. H. (2011). Antioxidant and antibacterial activities of total polyphenols isolated from pigmented sorghum (sorghum bicolor) lines. Journal of Genetic Engineering & Biotechnology, 7(1), 51–58.
   Google Scholar
• Mosango, D. M., Schenelzer, G. H., & Gurib, F. 2015. G. Latifolium Benth Record from PROTA 4 U; A. Plant resources of tropical African (PROTA); available: http://www.prota4u.org/search-asp-accessed
   Google Scholar
• Nwankwo, C. S., Ebenezer, I. A., Ikpeama, A. I., & Asuzu, F. O. (2014). The Nutritional and anti-nutritional values of two culinary herbs – uziza leaf (Piper guineense) and scent leaf (Ocimum gratissium) popularly used in Nigeria Intern J. Scientific & Engineering Research, 5(12), 1160–1163.
   Google Scholar
• Ogbona, C. N., Nozaki, K., & Yajima, H. (2013). Antimicrobial activity of Xylopia aethiopica, aframomum melegueta and Piper guinenses ethanolic extracts and the potential of using Xylopia aethiopica to preserve fresh orange juice. African Journal of Biotechnology, 12(16), 1993–1998. https://doi.org/10.5897/AJB2012.2938
   Google Scholar
• Ogori, A. F., Uzor, O. A., Lukas, H., Miroslava, C., Alexey, G., Alexey, L., Anna, D., Pigorev, I., Sergey, P., & Mohammad, A. S. (2020). Physicochemical, functional and sensory properties of acha-tamba based ogi enriched with hydrolysed soy peptides. Journal of Microbiology, Biotechnology and Food Science, 9(4), 824–830. https://doi.org/10.15414/jmbfs.2020.9.4.823-830
   Web of Science ®Google Scholar
• Ojo, D. O., & Enujiugha, V. N. (2016). Physico-chemical properties chemical composition and acceptability of instant ‘Ogi’ from blends of Fermented maize, conophor nut and melon seeds. Journal of Food Processing Technology, 7(12), 640–644. https://doi.org/10.4172/2157-7110.1000640
   Google Scholar
• Okon, E., Egbuna, C. F., Odo, C. E., Udo, N. M., & Awah, F. M. (2014). In vitro antioxidant and nitric oxide scavenging activities of P.Guineense seeds. Global Journal Research Medical Plants and Medicine, 2(7), 475–484.
   Google Scholar
• Okonkwo, C., & Ogu, A. (2014). Nutritional evaluation of some selected spices commonly used in the south-eastern part of Nigeria. Journal of Biology, Agriculture and Healthcare, 4(15), 45–51.
   Google Scholar
• Okoye, E. I., & Ebeledike, A. O. (2013). Phytochemical constituents of Piper guineense (uziza) and their health implications on some microorganisms. Global Science Research Journals, 2(2), 42–46.
   Google Scholar
• Okwunodulu, I. N., Obasi, U. I., Ndife, J., & Iguh, B. N. (2020). Formulation and evaluation of complementary food from sprouted soybean, breadfruit and plantain flour blends compared with Cerelac, a commercial counterpart. Direct Research Journal of Agriculture and Food Science, 8(11), 391–402. ISSN 2354-4147 DOI. https://doi.org/10.26765/DRJAFS33217985649
   Google Scholar
• Okwunodulu, I. N., & Okwunodulu, F. U. (2016). Optimization of tropical storage stability of some micronutrient content of fortified predigested soymilk for complementary feeding. International Journal of Applied Research and Technology, 5(10), 95–103.
   Google Scholar
• Olusola, T. B. (2014). Soaking and drying effect on the functional properties of ogi produce from some selected maize varieties. American Journal of Food Science and Technology, 2(5), 150–157. https://doi.org/10.12691/ajfst-2-5-3
   Google Scholar
• Omodamiro, O. D. (2014). Evaluation of anti-inflammatory and diuretic effects of ethanol leaf extract of Piper guinenses on Wister albino rats. American Journal of Ethno Medicine, 1(4), 250–259.
   Google Scholar
• Omodamiro, O. D., Ohaeri, O. C., & Nweke, I. N. (2012). Oxytocic effect of aqueous, ethanolic n-hexane and chloroform extracts of Xylopia aethiopica (Annonaceae) and Ocimum gratissium (Labate) on guinea pig uterus. Asian Journal of Plant Science and Research, 2(1), 73–78.
   Google Scholar
• Onimawo, A. I., & Akubor, P. I. (2005). Functional properties of food. In Food chemistry. integrated approach with biochemical background (pp. 208–221). Ambik Press Limited.
   Google Scholar
• Onimawo, I. A., Ibekwe, J. O., Uchechukwu, N., & Emebu, K. P. (2007). Functional properties and production of improved biscuits from sorghum (sorghum bicolor) and fermented Bambara groundnut (Vigna subterranean) flour blends. Nigerian Journal of Nutrition Sciences, 28(1), 90–98.
   Google Scholar
• Oyarekua, M. A., & Adeyeye, F. E. (2004). Comparative evaluation of the nutritional quality of corn, sorghum and millet ogi prepared by a modified traditional technique. Food, Agriculture and Environment, 2, 94–99.
   Google Scholar
• Sanful, R. E., Sadik, A., & Darko, S. (2010). Nutritional and sensory analysis of soybean and wheat flour composite cake. Pakistan Journal of Nutrition, 9(8), 794–796. https://doi.org/10.3923/pjn.2010.794.796
   Google Scholar
• Sathe, S. K., Deshpande, S. S., & Salunkhe, D. K. (1982). Functional properties of winged bean [psophocarpus tetragonolobus (L.) DC] proteins. Journal of Food Science, 47(2), 544–549. https://doi.org/10.1111/j.1365-2621.1982.tb10112.x
   Web of Science ®Google Scholar
• Stevenson, D. G., Eller, F. J., Wang, J. L., Wang, T., & Ingleth, G. E. (2007). Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars. Journal of Agriculture and Food Chemistry, 55(10), 4005–4013. https://doi.org/10.1021/jf0706979
   PubMed Web of Science ®Google Scholar
• Suresh, C., Samsher, S., & Durvesh, K. (2015). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science Technology, 52(6), 3681–3688. https://doi.org/10.1007/s13197-014-1427-2
   PubMed Web of Science ®Google Scholar
• Theodore, I. M., Ikenebomeh, M. J., & Ezeibe, S. (2009). Evaluation of mineral content and functional properties of fermented maize (generic and specific) flour blended with Bambara groundnut (Vigna subterranean l). African Journal of Food Science, 3(4), 107–112.
   Google Scholar
• Uzodike, E. B., & Onuoha, I. N. (2010). The effect of (uda) on intraocular pressure Xylopia aethiopica. Journal of the Nigerian Optometric Association, 16(1), 21–25. https://doi.org/10.4314/jnoa.v16i1.56629
   Google Scholar
• Uzodike, E. B., & Onuoha, I. N. (2015). The effect of Xylopia aethiopica (uda) on intraocular pressure. Journal of the Nigerian Optometric Association, 16(1). https://doi.org/10.4314/jnoa.v16i1.56629
   Google Scholar
• Voet, D. J., Voet, J. G., & Pratt, C. W. (2008). The principles of biochemistry (pp. 74–112). John Wiley and sons.
   Google Scholar
• Yadav, R. B., Yadav, B. S., & Hull, N. (2012). Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits. Journal of Food Science and Technology, 49(2), 207–213. https://doi.org/10.1007/s13197-011-0271-x
   PubMed Web of Science ®Google Scholar
• Zaragozá, F. T. (2016). Classification of Food spices by proximate content: Principal component, cluster, meta-analyses. NEREIS. 8( ISSN: 1888-8550). 23–33.
   Google Scholar