Oladipupo Q. Adiamo
YOU?
Author Swipe
View article: Impact of Drying on Phytonutritional Compounds, In Vitro Antioxidant Activity and Cytotoxicity of Spiny Saltbush (Rhagodia spinescens)
Impact of Drying on Phytonutritional Compounds, In Vitro Antioxidant Activity and Cytotoxicity of Spiny Saltbush (Rhagodia spinescens) Open
The Spiny saltbush (Rhagodia spinscens) is a halophyte species with the potential to provide natural ingredients used in food and pharmaceutical industries. In food and pharmaceutical applications, drying is necessary to maintain shelf-lif…
View article: Bio‐functional properties of Jilungin ( <i>Terminalia canescens)</i>
Bio‐functional properties of Jilungin ( <i>Terminalia canescens)</i> Open
Jilungin ( Terminalia canescens ) is a native Australian plant and the Indigenous “Nyul Nyul” people of the Kimberley region of Western Australia use its leaves to make herbal tea. Due to the rise in the popularity of drinking Jilungin tea…
View article: Effect of roasting temperature on bioactive compounds, antioxidant activity, phenolic profile, chemical properties, and oil extraction method on fatty acids composition of chia (Salvia hispanica L.) seeds and oil
Effect of roasting temperature on bioactive compounds, antioxidant activity, phenolic profile, chemical properties, and oil extraction method on fatty acids composition of chia (Salvia hispanica L.) seeds and oil Open
In this study, the effects of roasting chia seeds at different temperatures (90 and 120 °C) on total phenol, flavonoid, and carotenoid contents and antioxidant activities were examined. Additionally, the effects of different extraction met…
View article: In-vitro colonic fermentation of Kakadu plum (Terminalia ferdinandiana) fruit powder: Microbial biotransformation of phenolic compounds and cytotoxicity
In-vitro colonic fermentation of Kakadu plum (Terminalia ferdinandiana) fruit powder: Microbial biotransformation of phenolic compounds and cytotoxicity Open
Kakadu plum (Terminalia ferdinandiana) (KP) is an indigenous fruit used as a functional ingredient in powdered form. Three KP doses (1, 2.5 and 5 g) were digested in a dynamic in vitro gut digestion model over 48 h. Faecal water digests fr…
View article: The effects of microwave and oven drying on bioactive compounds individual phenolic constituents and the fatty acids profiles of bitter orange, mandarin and grapefruit peel and oils
The effects of microwave and oven drying on bioactive compounds individual phenolic constituents and the fatty acids profiles of bitter orange, mandarin and grapefruit peel and oils Open
Total phenol amounts of bitter orange, mandarin and grape fruit peels dried were measured between 627.21 (70 o C) and 1280.03 mg GAE/100g (control), 485.50 (900 W) and 991.39 mg GAE/100g (control) and 393.03 (100 o C) and 847.04 mg GAE/100…
View article: In Vitro Antioxidant Activity, Bioaccessibility, and Thermal Stability of Encapsulated Strawberry Fruit (Fragaria × ananassa) Polyphenols
In Vitro Antioxidant Activity, Bioaccessibility, and Thermal Stability of Encapsulated Strawberry Fruit (Fragaria × ananassa) Polyphenols Open
Bioactive compounds in red fruits, such as strawberries, are vulnerable to digestion, and encapsulation has become an alternative for their protection. This study aims at encapsulating strawberry juice (SJ) by freeze-drying with pea protei…
View article: Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product
Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product Open
Objective: The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat.Methods: Protein composition and th…
View article: Domesticated Australian wattle seeds (<i>Acacia</i> species): nutritional values, techno‐functional properties and toxicological assessments after roasting
Domesticated Australian wattle seeds (<i>Acacia</i> species): nutritional values, techno‐functional properties and toxicological assessments after roasting Open
Summary This study evaluated the nutritional composition, anti‐nutritional factors, djenkolic acid (DKA) contents and techno‐functional properties of commercial raw, light and medium roasted wattle seed (WS) flour from 10 domesticated Aust…
View article: Edible Halophytes with Functional Properties: In Vitro Protein Digestibility and Bioaccessibility and Intestinal Absorption of Minerals and Trace Elements from Australian Indigenous Halophytes
Edible Halophytes with Functional Properties: In Vitro Protein Digestibility and Bioaccessibility and Intestinal Absorption of Minerals and Trace Elements from Australian Indigenous Halophytes Open
Halophytes are considered emerging functional foods as they are high in protein, minerals, and trace elements, although studies investigating halophyte digestibility, bioaccessibility, and intestinal absorption are limited. Therefore, this…
View article: A Comparative Study on Changes in Protein, Lipid and Meat-Quality Attributes of Camel Meat, Beef and Sheep Meat (Mutton) during Refrigerated Storage
A Comparative Study on Changes in Protein, Lipid and Meat-Quality Attributes of Camel Meat, Beef and Sheep Meat (Mutton) during Refrigerated Storage Open
An in-depth characterisation of protein and lipid fractions and changes in the physicochemical and meat-quality attributes of camel meat, beef and mutton over 9 days of refrigerated storage was investigated. The lipids of all the meat samp…
View article: Effect of frozen storage on the biochemical composition of five commercial freshwater fish species from River Nile, Sudan
Effect of frozen storage on the biochemical composition of five commercial freshwater fish species from River Nile, Sudan Open
Postharvest processing and preservation of fish have great influence on fish quality and consumption. Freshwater fish in Sudan are facing problems related to bad handling and improper storage which reduce their quality. This study investig…
View article: Mid-Infrared Spectroscopy as a Rapid Tool to Qualitatively Predict the Effects of Species, Regions and Roasting on the Nutritional Composition of Australian Acacia Seed Species
Mid-Infrared Spectroscopy as a Rapid Tool to Qualitatively Predict the Effects of Species, Regions and Roasting on the Nutritional Composition of Australian Acacia Seed Species Open
In recent times, the popularity of adding value to under-utilized legumes have increased to enhance their use for human consumption. Acacia seed (AS) is an underutilized legume with over 40 edible species found in Australia. The study aime…
View article: Correction: Shelat, K.J.; et al. Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds (Acacia spp.): Potential Food Sources in the Arid and Semi-Arid Regions. Foods 2019, 8, 482
Correction: Shelat, K.J.; et al. Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds (Acacia spp.): Potential Food Sources in the Arid and Semi-Arid Regions. Foods 2019, 8, 482 Open
The authors wish to make the following correction to the paper [1]:The title of Table 3 “Amino acid (g/100 g dry weight) profile of four different species of wattle seeds” should be changed to “Amino acid (mol% dry weight) profile of four …
View article: Optimization of ultrasound-assisted extraction of phenolic compounds and antioxidant activity from Argel (Solenostemma argel Hayne) leaves using response surface methodology (RSM)
Optimization of ultrasound-assisted extraction of phenolic compounds and antioxidant activity from Argel (Solenostemma argel Hayne) leaves using response surface methodology (RSM) Open
View article: Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds (Acacia spp.): Potential Food Sources in the Arid and Semi-Arid Regions
Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds (Acacia spp.): Potential Food Sources in the Arid and Semi-Arid Regions Open
Wattle seed (Acacia spp.) is a well-known staple food within indigenous communities in Australia. A detailed investigation of the overall nutritional and sensory profile of four abundant and underutilized Acacia species—A. coriacea, A. cow…
View article: Quality attributes of Kisra prepared from sorghum flour fermented with baobab fruit pulp flour as starter
Quality attributes of Kisra prepared from sorghum flour fermented with baobab fruit pulp flour as starter Open
View article: The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties
The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties Open
View article: The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves
The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves Open
View article: Physicochemical, nutritional, functional, rheological, and microbiological properties of sorghum flour fermented with baobab fruit pulp flour as starter
Physicochemical, nutritional, functional, rheological, and microbiological properties of sorghum flour fermented with baobab fruit pulp flour as starter Open
Two sorghum genotypes termed Wad‐Ahmed (high tannin) and Tabat (low tannin) in Sudan were fermented with different starter levels (0%, 25%, 50%, 75%, and 100%) of fermented baobab fruit pulp flour ( FBFPF ). Chemical composition, antinutri…
View article: Effect of Traditional Processing on the Nutritional Quality and <i>in vivo</i> Biological Value of Samh (<i>Mesembryanthemum forsskalei</i> Hochst) Flour
Effect of Traditional Processing on the Nutritional Quality and <i>in vivo</i> Biological Value of Samh (<i>Mesembryanthemum forsskalei</i> Hochst) Flour Open
Roasting improved the determined protein and carbohydrate content of the flour compared to raw flour (p < 0.05). Baking enhanced the determined moisture and ash content of the flour compared to all treatments (p < 0.05). Similar amino acid…
View article: Enzyme activity, sugar composition, microbial growth and texture of fresh Barhi dates as affected by modified atmosphere packaging
Enzyme activity, sugar composition, microbial growth and texture of fresh Barhi dates as affected by modified atmosphere packaging Open
View article: The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves
The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves Open
View article: Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage
Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage Open
View article: Influence of Storage and Roasting on the Quality Properties of Kernel and Oils of Raw and Roasted Peanuts
Influence of Storage and Roasting on the Quality Properties of Kernel and Oils of Raw and Roasted Peanuts Open
The changes in chemical properties of the peanut varieties (NC-7 and ÇOM) in the raw and roasted forms stored at 30°C for 8 months were monitored. Acidity and peroxide values of raw and roasted NC-7 and ÇOM kernel oils increased during sto…
View article: Effect of the Harvest Time on Oil Yield, Fatty Acid, Tocopherol and Sterol Contents of Developing Almond and Walnut Kernels
Effect of the Harvest Time on Oil Yield, Fatty Acid, Tocopherol and Sterol Contents of Developing Almond and Walnut Kernels Open
Oil content and bioactive properties of almond and walnut kernels were investigated in developing almond and walnut kernels at 10 days intervals. The oil contents of almond and walnuts after the first harvest (1.H) stage changed between 46…
View article: Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐developed Bambara groundnut (<i>Vigna subterrenea</i> L.) cultivars
Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐developed Bambara groundnut (<i>Vigna subterrenea</i> L.) cultivars Open
Bambara groundnut is an indigenous African vegetable grown mainly for human food and animal feed due to its high protein content. Different factors like varieties and origin can influence the chemical composition of Bambara groundnut culti…
View article: Effect of Soaking and Boiling on Anti-nutritional Factors, Oligosaccharide Contents and Protein Digestibility of Newly Developed Bambara Groundnut Cultivars
Effect of Soaking and Boiling on Anti-nutritional Factors, Oligosaccharide Contents and Protein Digestibility of Newly Developed Bambara Groundnut Cultivars Open
Newly developed Bambara groundnut (Vigna subterranea L.) seeds (Accessions No: TVSU 5 – Bambara Groundnut White (BGW) and TVSU 146 – Bambara Groundnut Brown (BGB)) were collected from International Institute of Tropical Agriculture (IITA),…
View article: Effect of pistachio seed hull extracts on quality attributes of chicken burger
Effect of pistachio seed hull extracts on quality attributes of chicken burger Open
The effect of pistachio hull water extracts (PHWE) at different levels on quality of chicken burger during storage at 4 ± 1°C was investigated. Differences between treatments parameters means were separated using analysis of variance (ANOV…
View article: Changes in protein nutritional quality as affected by processing of millet supplemented with Moringa seed flour
Changes in protein nutritional quality as affected by processing of millet supplemented with Moringa seed flour Open
View article: Optimization of ultrasonic-assisted extraction of phenolic compounds from fenugreek (<i>Trigonella foenum-graecum</i>L.) seed
Optimization of ultrasonic-assisted extraction of phenolic compounds from fenugreek (<i>Trigonella foenum-graecum</i>L.) seed Open
Fenugreek (Trigonella foenum-graecum L.) seed was used for the recovery of phenolic compounds by employing different process modifications of ultrasonic-assisted extraction (UAE). It was observed that a 3-day germination (35°C) process neg…