African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12213

Full Length Research Paper

Comparative evaluation of anti-oxidative potentials of fermented locust bean condiment and its moringa fortified variant

Gibson L. Arueya
  • Gibson L. Arueya
  • Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Oyo State, Nigeria.
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Maimuna Sani
  • Maimuna Sani
  • Department of Food Agriculture and Biological Engineering, College of Engineering and Technology, Kwara State University, Malete, Ilorin, Kwara State, Nigeria.
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Akeem Olayemi Raji
  • Akeem Olayemi Raji
  • Department of Food Agriculture and Biological Engineering, College of Engineering and Technology, Kwara State University, Malete, Ilorin, Kwara State, Nigeria.
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  •  Received: 21 June 2017
  •  Accepted: 28 September 2017
  •  Published: 08 November 2017

Abstract

The need to boost daily intake of natural antioxidants to combat free radicals causing degenerative diseases has become more imperative. Fermented locust bean condiment was fortified with moringa leaf powder (rich in antioxidants) at 20, 30 and 50% substitution levels. Proximate composition, phenolic content, total flavonoid, reducing power, and the sensory properties of the condiments were determined using standard methods. Data obtained were analyzed using analysis of variance (ANOVA) at p≤0.05 and compared with catechin as standard. Possible correlations between trends in the proximate components and antioxidative properties were examined. Proximate components of the fortified condiments: Moisture (6.92 to 7.17%), crude protein (39.23 to 42.91%), crude fibre (5.21 to 5.63%), total ash (4.24 to 6.27%), and carbohydrate (12.21 to 16.31%) compared favorably in most parameters with those of the unfortified. The phenolic content, total flavonoid, and reducing power of the fortified condiments (with rising substitution level (p≤0.05)) increased significantly ranging from 13.5 to 20.20, 5.35 to 18.3, and 10.6 to 22.1 µg/g, respectively at concentration of 1000 µg/g. Apparently, crude fibre and ash contents correlated positively with reducing power potential across several concentration gradients. Mean sensory scores [taste (5.00 to 5.29) and mouth feel (4.86 to 5.43)] for the fortified variant was not significantly different from those of the control. Condiment fortified with 20% moringa leaf exhibited the highest antioxidant capacity among the samples and may be a sustainable means of meeting the recommended daily requirement of antioxidants among the populace.

 

Key words: Antioxidants, condiment, locust beans, Moringa oleifera leaf, fortification.