Avwioroko J Oghenetega, PhD | Redeemer's University (original) (raw)

Papers by Avwioroko J Oghenetega, PhD

Food and Nutrition Sciences, 2015

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Scientific Research and Essays, May 31, 2010

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This study investigated the effect of fermentation on the nutritional, antioxidant and sensory pr... more This study investigated the effect of fermentation on the nutritional, antioxidant and sensory properties of aqueous extracts of Hibiscus sabdariffa (popularly called Zobo in Nigeria) and Raphia hookeri (raffia) wine mixed in various proportions: P100 - Z0, P80 -Z20, P60 -Z40, P40 -Z60, P20 -Z80 and P0 -Z100. Glucose, soluble protein, vitamin C content, antioxidant activity and sensory properties (colour and taste) were evaluated in fresh mixture preparations, and in formulations fermented at room temperature for 72 h (day 3). Glucose was depleted significantly (p P80 -Z20 (95.90%) > P60 - Z40 (95.17%) > P0 - Z100 (90.94%) >P20 -Z80 (71.30%) > P40 -Z60 (66.42%). Soluble protein concentration also decreased with fermentation, the highest and lowest % decrease was observed for the P100 - Z0 (25.97%) and P60 - Z40 (5.35%) respectively. The highest DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging activity was detected in the P80 - Z20 (72.20%) mix. Sensory evaluat...

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Advances in Biochemistry, 2015

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The exciting discipline of biotechnology has drawn the interests of traditional biologists, bioch... more The exciting discipline of biotechnology has drawn the interests of traditional biologists, biochemists, microbiologists, medical and agricultural scientists into applying mathematical and engineering models to understanding biology. Also, the biopharmaceutical, biochemical and agricultural industries are rapidly drawing from and applying the research results of biotechnology. Still, new industries relying on genomics are springing up daily to challenge the way things have been done.

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Vernonia amygdalina Del. is one of the leafy vegetables that can be used in an attempt to allevia... more Vernonia amygdalina Del. is one of the leafy vegetables that can be used in an attempt to alleviate the problem of micronutrient malnutrition, prominent in tropical Africa. In order to ensure availability in non-growing areas or seasons, the vegetable needs to be preserved. Processing and preservation methods influence the nutrient content of vegetables. The present study was aimed at determining the effects of preservation on two different varieties of V. amygdalina (bitter) leaves (broad and small leaves). To this effect, evaluations were made on the chlorophyll content, phyto-chemicals, and antioxidant capacity of the two varieties of bitter leaf (V. amygdalina Del.) stored at 4˚C and −20˚C over a period of two weeks. Results showed a significant decrease in all parameters studied for both varieties at −20˚C except for the free radical reducing power (FRAP), DPPH radical scavenging activity (%RSA) and nitric oxide radical scavenging activity (%RSA) of V. amygda-lina broad leaves where increase in scavenging activity was observed. Thus, it was concluded that to preserve the chlorophyll, phenol, total soluble proteins and reducing sugar levels, preservation at 4˚C is recommended. The present study finding would be useful during short-term preservation of bitter leaves for soup preparation and/or its aqueous extract for ethnomedicinal purposes, especially the small leaf variety.

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This study investigated the effects of Aspergillus niger CSA35 pretreated-cassava (Manihot escule... more This study investigated the effects of Aspergillus niger CSA35 pretreated-cassava (Manihot esculenta Crantz) peel feed (CPFG) on the body weight gain and some selected biochemical parameters of pigs. Cassava peels treated with biomass of A. niger CSA35 for a period of three weeks to initiate enzymatic digestion of peels were dried, ground and used in varying proportions to formulate pig rations in combination with other feed ingredients. Twenty 85–95 days old pigs (5.85 ± 0.70 kg) were randomly divided into four experimental groups. Group 1 received 0% CPFG amidst other feed ingredients (control), while Groups 2, 3 and 4 received 40%, 60% and 100% CPFG respectively. At the end of the feeding trial (21 days), the animals were weighed and blood samples collected for biochemical analysis. Results showed that increasing the amount of the fungus-pretreated cassava peels in pig rations increased the protein, fat and carbohydrate contents of the experimental feeds. Conversely, the percentage fibre content was reduced. The weight gain of pigs fed the control diet was significantly (p<0.05) lower than those fed with 60% CPFG and 100% CPFG but did not differ from those fed 40% CPFG. Serum calcium and albumin levels were observed to be significantly lower (p<0.05) in control group than in treatment groups. The highest serum calcium level was, however, observed in 100% CPFG group. Activities of liver function enzymes and serum creatinine level of pigs fed the formulated diets did not significantly differ from those of control unlike their serum urea levels. It was concluded that pig feeds formulated with cassava peels pretreated with A. niger CSA35 enhanced feed's nutritive value and metabolisable energy, boosted serum albumin and calcium levels in pigs, increased pigs body weight and are health-friendly since the feeds did not pose threat of liver damage in the pigs investigated.

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In this study, an attempt was made to substitute maize (Zea mays L.) content of broiler starter f... more In this study, an attempt was made to substitute maize (Zea mays L.) content of broiler starter feed with ground cassava (Manihot esculenta Crantz) peels enzymatically improved with amylase-producing fungi with a view to having a cost-effective yet nutritious and health-friendly feed. The biochemical components of the formulated feeds were determined as well as the effect of the feeds on some biochemical parameters in the broiler chicks. Six starter feeds tagged Control Feed, 20%CPFG, 40%CPFG, 60%CPFG, 80%CPFG and 100%CPFG were formulated with respect to variations in maize and cassava peel contents. The results showed a significant (p<0.05) increase in total polysaccharide contents of Feeds 20%CPFG, 60%CPFG, 80%CPFG and 100%CPFG compared to the Control Feed (191.4±14.5 mg/g of feed). Total soluble protein and reducing sugar contents were statistically different in most of the feeds (p<0.05). All the feeds contain relatively high amounts of total phenol (>70 mgCE/g of feed) and most of them comparatively high in anthocyanin relative to the control feed anthocyanin content (225.4±12.2 mg/g of feed). The highest weight gain (108.0±3.0 g) was observed in broiler chicks fed the feed ration containing 60% cassava peels improved with amylase-producing fungi and 40% maize (60%CPFG). Broiler chicks fed the formulated feeds, including the control, exhibited over 40% inhibition against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical. The serum activities of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in birds fed the compounded feeds and control slightly differed except in group 60%CPFG. It was concluded that the maize content in broiler feed can be replaced with cassava peels improved with fungal amylase upto a maximum of 60%. This would significantly decrease the overall cost of broiler feed production without compromising the nutritional, antioxidant and health-friendly potentials of the feed.

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International Journal of Biochemistry, Sep 19, 2013

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In this research, crude α-amylases associated with the spoilage of cassava (Manihot esculenta) tu... more In this research, crude α-amylases associated with the spoilage of cassava (Manihot esculenta) tubers/ product ('eba') were biochemically characterized. They were isolated from five fungi: Aspergillus sp. CSA25, Aspergillus sp. CSA26, Aspergillus sp. CSA27, Aspergillus sp. CSA35 and Aspergillus sp. CSA38. The results of the analyses showed that the activities of α-amylase obtained from both sources (cassava tuber/ eba) were optimal at 45°C and pH 5.0. The maximum specific activity (Vmax) of the enzyme was found to be 10 U/mg protein, while its Michaelis-Menten constant (Km) was between 0.37-1.25%w/v. The α-amylase is thermally stable for 1-2 h at optimum temperature and pH (45°C; pH 5.0). A broad range of substrate specificity was expressed by the enzyme for cassava starch-containing products (tapioca flour, garri flour, cassava flour, 1%, w/v); however, potato (Ipomoea batatas) starch, yam (Dioscorea rotundata) flour and cocoyam (Colocasia esculenta) flour were relatively minimally hydrolyzed by the crude α-amylases obtained from Aspergillus spp. that caused spoilage of cassava. Ethylenediamine tetraacetic acid (1 mM EDTA) and Mg 2+ treatment had no significant (p > 0.05) effect on the activities of the amylase, but Na + , K + , Ca 2+ , Fe 3+ , thiourea and 5′,5′-dithiobis-2-nitrobenzoate (1 mM DTNB) enhanced its activities. The fungal α-amylases were most activated by K + and had a salt tolerance of 1-2 M NaCl for 24 h. The fungal α-amylases reported in this study would find useful application in industries like food industry, detergent industry, paper industry, textile industry, pharmaceutical industry, etc where microbial α-amylases would be required for efficient and cost-effective hydrolysis of cassava starch, cassava flour and or its products.

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This study examined the effects of pig feed supplementation with dried cassava peels, Vernonia am... more This study examined the effects of pig feed supplementation with dried cassava peels, Vernonia amygdalina and Pennisetum purpereum stems, which are readily available, on pigs' body weights and some biochemical parameters. Twelve large White x Dunroc weaner pigs with an average body weight of 5.85±0.70 kg were used for the study. The pigs were randomly divided into 4 treatment groups and were fed with formulated experimental diet twice daily for 21 days. In addition, pigs in groups 2, 3 and 4 received dried V. amygdalina stems, cassava peels, and P. purpureum stems ad libitum, respectively, as food supplement in the afternoon daily. At the end of the feeding trial, the animals were weighed and bled. Serum obtained from the blood samples was used for biochemical analysis. Pigs fed only the formulated diet had the lowest weight gain (0.47±0.29 kg) while those that received cassava peels as food supplement had the highest weight gain (1.67±0.82 kg). There was no significant difference (P>0.05) in serum creatinine, aspartate aminotransferase (AST) and alanine aminotransferase (ALT) values in the pigs, but serum glucose, cholesterol, albumin, calcium, urea and urea nitrogen differed significantly (P<0.05) among the experimental groups. The results indicate that pig feed supplementation using dried cassava peels, V. amygdalina and P. purpereum stems can provide growing pigs with additional nutrients. They also show that pig feed supplementation with dried cassava peels, V. amygdalina stem and P. purpereum can increase the weight of growing pigs on the short term without any toxic effects to the liver and kidney.

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Vernonia amygdalina Del. is one of the leafy vegetables that can be used in an attempt to allevia... more Vernonia amygdalina Del. is one of the leafy vegetables that can be used in an attempt to alleviate the problem of micronutrient malnutrition, prominent in tropical Africa. In order to ensure availability in non-growing areas or seasons, the vegetable needs to be preserved. Processing and preservation methods influence the nutrient content of vegetables. The present study was aimed at determining the effects of preservation on two different varieties of V. amygdalina (bitter) leaves (broad and small leaves). To this effect, evaluations were made on the chlorophyll content, phyto-chemicals, and antioxidant capacity of the two varieties of bitter leaf (V. amygdalina Del.) stored at 4˚C and −20˚C over a period of two weeks. Results showed a significant decrease in all parameters studied for both varieties at −20˚C except for the free radical reducing power (FRAP), DPPH radical scavenging activity (%RSA) and nitric oxide radical scavenging activity (%RSA) of V. amygda-lina broad leaves where increase in scavenging activity was observed. Thus, it was concluded that to preserve the chlorophyll, phenol, total soluble proteins and reducing sugar levels, preservation at 4˚C is recommended. The present study finding would be useful during short-term preservation of bitter leaves for soup preparation and/or its aqueous extract for ethnomedicinal purposes, especially the small leaf variety.

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The exciting discipline of biotechnology has drawn the interests of traditional biologists, bioch... more The exciting discipline of biotechnology has drawn the interests of traditional biologists, biochemists, microbiologists, medical and agricultural scientists into applying mathematical and engineering models to understanding biology. Also, the biopharmaceutical, biochemical and agricultural industries are rapidly drawing from and applying the research results of biotechnology. Still, new industries relying on genomics are springing up daily to challenge the way things have been done.

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Food and Nutrition Sciences, 2015

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Scientific Research and Essays, May 31, 2010

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This study investigated the effect of fermentation on the nutritional, antioxidant and sensory pr... more This study investigated the effect of fermentation on the nutritional, antioxidant and sensory properties of aqueous extracts of Hibiscus sabdariffa (popularly called Zobo in Nigeria) and Raphia hookeri (raffia) wine mixed in various proportions: P100 - Z0, P80 -Z20, P60 -Z40, P40 -Z60, P20 -Z80 and P0 -Z100. Glucose, soluble protein, vitamin C content, antioxidant activity and sensory properties (colour and taste) were evaluated in fresh mixture preparations, and in formulations fermented at room temperature for 72 h (day 3). Glucose was depleted significantly (p P80 -Z20 (95.90%) > P60 - Z40 (95.17%) > P0 - Z100 (90.94%) >P20 -Z80 (71.30%) > P40 -Z60 (66.42%). Soluble protein concentration also decreased with fermentation, the highest and lowest % decrease was observed for the P100 - Z0 (25.97%) and P60 - Z40 (5.35%) respectively. The highest DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging activity was detected in the P80 - Z20 (72.20%) mix. Sensory evaluat...

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Advances in Biochemistry, 2015

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The exciting discipline of biotechnology has drawn the interests of traditional biologists, bioch... more The exciting discipline of biotechnology has drawn the interests of traditional biologists, biochemists, microbiologists, medical and agricultural scientists into applying mathematical and engineering models to understanding biology. Also, the biopharmaceutical, biochemical and agricultural industries are rapidly drawing from and applying the research results of biotechnology. Still, new industries relying on genomics are springing up daily to challenge the way things have been done.

Bookmarks Related papers MentionsView impact

Vernonia amygdalina Del. is one of the leafy vegetables that can be used in an attempt to allevia... more Vernonia amygdalina Del. is one of the leafy vegetables that can be used in an attempt to alleviate the problem of micronutrient malnutrition, prominent in tropical Africa. In order to ensure availability in non-growing areas or seasons, the vegetable needs to be preserved. Processing and preservation methods influence the nutrient content of vegetables. The present study was aimed at determining the effects of preservation on two different varieties of V. amygdalina (bitter) leaves (broad and small leaves). To this effect, evaluations were made on the chlorophyll content, phyto-chemicals, and antioxidant capacity of the two varieties of bitter leaf (V. amygdalina Del.) stored at 4˚C and −20˚C over a period of two weeks. Results showed a significant decrease in all parameters studied for both varieties at −20˚C except for the free radical reducing power (FRAP), DPPH radical scavenging activity (%RSA) and nitric oxide radical scavenging activity (%RSA) of V. amygda-lina broad leaves where increase in scavenging activity was observed. Thus, it was concluded that to preserve the chlorophyll, phenol, total soluble proteins and reducing sugar levels, preservation at 4˚C is recommended. The present study finding would be useful during short-term preservation of bitter leaves for soup preparation and/or its aqueous extract for ethnomedicinal purposes, especially the small leaf variety.

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This study investigated the effects of Aspergillus niger CSA35 pretreated-cassava (Manihot escule... more This study investigated the effects of Aspergillus niger CSA35 pretreated-cassava (Manihot esculenta Crantz) peel feed (CPFG) on the body weight gain and some selected biochemical parameters of pigs. Cassava peels treated with biomass of A. niger CSA35 for a period of three weeks to initiate enzymatic digestion of peels were dried, ground and used in varying proportions to formulate pig rations in combination with other feed ingredients. Twenty 85–95 days old pigs (5.85 ± 0.70 kg) were randomly divided into four experimental groups. Group 1 received 0% CPFG amidst other feed ingredients (control), while Groups 2, 3 and 4 received 40%, 60% and 100% CPFG respectively. At the end of the feeding trial (21 days), the animals were weighed and blood samples collected for biochemical analysis. Results showed that increasing the amount of the fungus-pretreated cassava peels in pig rations increased the protein, fat and carbohydrate contents of the experimental feeds. Conversely, the percentage fibre content was reduced. The weight gain of pigs fed the control diet was significantly (p<0.05) lower than those fed with 60% CPFG and 100% CPFG but did not differ from those fed 40% CPFG. Serum calcium and albumin levels were observed to be significantly lower (p<0.05) in control group than in treatment groups. The highest serum calcium level was, however, observed in 100% CPFG group. Activities of liver function enzymes and serum creatinine level of pigs fed the formulated diets did not significantly differ from those of control unlike their serum urea levels. It was concluded that pig feeds formulated with cassava peels pretreated with A. niger CSA35 enhanced feed's nutritive value and metabolisable energy, boosted serum albumin and calcium levels in pigs, increased pigs body weight and are health-friendly since the feeds did not pose threat of liver damage in the pigs investigated.

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In this study, an attempt was made to substitute maize (Zea mays L.) content of broiler starter f... more In this study, an attempt was made to substitute maize (Zea mays L.) content of broiler starter feed with ground cassava (Manihot esculenta Crantz) peels enzymatically improved with amylase-producing fungi with a view to having a cost-effective yet nutritious and health-friendly feed. The biochemical components of the formulated feeds were determined as well as the effect of the feeds on some biochemical parameters in the broiler chicks. Six starter feeds tagged Control Feed, 20%CPFG, 40%CPFG, 60%CPFG, 80%CPFG and 100%CPFG were formulated with respect to variations in maize and cassava peel contents. The results showed a significant (p<0.05) increase in total polysaccharide contents of Feeds 20%CPFG, 60%CPFG, 80%CPFG and 100%CPFG compared to the Control Feed (191.4±14.5 mg/g of feed). Total soluble protein and reducing sugar contents were statistically different in most of the feeds (p<0.05). All the feeds contain relatively high amounts of total phenol (>70 mgCE/g of feed) and most of them comparatively high in anthocyanin relative to the control feed anthocyanin content (225.4±12.2 mg/g of feed). The highest weight gain (108.0±3.0 g) was observed in broiler chicks fed the feed ration containing 60% cassava peels improved with amylase-producing fungi and 40% maize (60%CPFG). Broiler chicks fed the formulated feeds, including the control, exhibited over 40% inhibition against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical. The serum activities of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in birds fed the compounded feeds and control slightly differed except in group 60%CPFG. It was concluded that the maize content in broiler feed can be replaced with cassava peels improved with fungal amylase upto a maximum of 60%. This would significantly decrease the overall cost of broiler feed production without compromising the nutritional, antioxidant and health-friendly potentials of the feed.

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International Journal of Biochemistry, Sep 19, 2013

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In this research, crude α-amylases associated with the spoilage of cassava (Manihot esculenta) tu... more In this research, crude α-amylases associated with the spoilage of cassava (Manihot esculenta) tubers/ product ('eba') were biochemically characterized. They were isolated from five fungi: Aspergillus sp. CSA25, Aspergillus sp. CSA26, Aspergillus sp. CSA27, Aspergillus sp. CSA35 and Aspergillus sp. CSA38. The results of the analyses showed that the activities of α-amylase obtained from both sources (cassava tuber/ eba) were optimal at 45°C and pH 5.0. The maximum specific activity (Vmax) of the enzyme was found to be 10 U/mg protein, while its Michaelis-Menten constant (Km) was between 0.37-1.25%w/v. The α-amylase is thermally stable for 1-2 h at optimum temperature and pH (45°C; pH 5.0). A broad range of substrate specificity was expressed by the enzyme for cassava starch-containing products (tapioca flour, garri flour, cassava flour, 1%, w/v); however, potato (Ipomoea batatas) starch, yam (Dioscorea rotundata) flour and cocoyam (Colocasia esculenta) flour were relatively minimally hydrolyzed by the crude α-amylases obtained from Aspergillus spp. that caused spoilage of cassava. Ethylenediamine tetraacetic acid (1 mM EDTA) and Mg 2+ treatment had no significant (p > 0.05) effect on the activities of the amylase, but Na + , K + , Ca 2+ , Fe 3+ , thiourea and 5′,5′-dithiobis-2-nitrobenzoate (1 mM DTNB) enhanced its activities. The fungal α-amylases were most activated by K + and had a salt tolerance of 1-2 M NaCl for 24 h. The fungal α-amylases reported in this study would find useful application in industries like food industry, detergent industry, paper industry, textile industry, pharmaceutical industry, etc where microbial α-amylases would be required for efficient and cost-effective hydrolysis of cassava starch, cassava flour and or its products.

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This study examined the effects of pig feed supplementation with dried cassava peels, Vernonia am... more This study examined the effects of pig feed supplementation with dried cassava peels, Vernonia amygdalina and Pennisetum purpereum stems, which are readily available, on pigs' body weights and some biochemical parameters. Twelve large White x Dunroc weaner pigs with an average body weight of 5.85±0.70 kg were used for the study. The pigs were randomly divided into 4 treatment groups and were fed with formulated experimental diet twice daily for 21 days. In addition, pigs in groups 2, 3 and 4 received dried V. amygdalina stems, cassava peels, and P. purpureum stems ad libitum, respectively, as food supplement in the afternoon daily. At the end of the feeding trial, the animals were weighed and bled. Serum obtained from the blood samples was used for biochemical analysis. Pigs fed only the formulated diet had the lowest weight gain (0.47±0.29 kg) while those that received cassava peels as food supplement had the highest weight gain (1.67±0.82 kg). There was no significant difference (P>0.05) in serum creatinine, aspartate aminotransferase (AST) and alanine aminotransferase (ALT) values in the pigs, but serum glucose, cholesterol, albumin, calcium, urea and urea nitrogen differed significantly (P<0.05) among the experimental groups. The results indicate that pig feed supplementation using dried cassava peels, V. amygdalina and P. purpereum stems can provide growing pigs with additional nutrients. They also show that pig feed supplementation with dried cassava peels, V. amygdalina stem and P. purpereum can increase the weight of growing pigs on the short term without any toxic effects to the liver and kidney.

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Vernonia amygdalina Del. is one of the leafy vegetables that can be used in an attempt to allevia... more Vernonia amygdalina Del. is one of the leafy vegetables that can be used in an attempt to alleviate the problem of micronutrient malnutrition, prominent in tropical Africa. In order to ensure availability in non-growing areas or seasons, the vegetable needs to be preserved. Processing and preservation methods influence the nutrient content of vegetables. The present study was aimed at determining the effects of preservation on two different varieties of V. amygdalina (bitter) leaves (broad and small leaves). To this effect, evaluations were made on the chlorophyll content, phyto-chemicals, and antioxidant capacity of the two varieties of bitter leaf (V. amygdalina Del.) stored at 4˚C and −20˚C over a period of two weeks. Results showed a significant decrease in all parameters studied for both varieties at −20˚C except for the free radical reducing power (FRAP), DPPH radical scavenging activity (%RSA) and nitric oxide radical scavenging activity (%RSA) of V. amygda-lina broad leaves where increase in scavenging activity was observed. Thus, it was concluded that to preserve the chlorophyll, phenol, total soluble proteins and reducing sugar levels, preservation at 4˚C is recommended. The present study finding would be useful during short-term preservation of bitter leaves for soup preparation and/or its aqueous extract for ethnomedicinal purposes, especially the small leaf variety.

Bookmarks Related papers MentionsView impact

The exciting discipline of biotechnology has drawn the interests of traditional biologists, bioch... more The exciting discipline of biotechnology has drawn the interests of traditional biologists, biochemists, microbiologists, medical and agricultural scientists into applying mathematical and engineering models to understanding biology. Also, the biopharmaceutical, biochemical and agricultural industries are rapidly drawing from and applying the research results of biotechnology. Still, new industries relying on genomics are springing up daily to challenge the way things have been done.

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