African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Extended Abstract

Composition of sorghum-millet flour, Aframomum danielli essential oil and their effect on mycotoxins in kunu zaki

Olosunde, O. O.*
  • Olosunde, O. O.*
  • Osun State Polytechnic, P.M.B. 301, Iree, Osun State, Nigeria.
  • Google Scholar
Adegoke, G. O.2
  • Adegoke, G. O.2
  • University of Ibadan, Oyo State, Nigeria.
  • Google Scholar
Abiodun, O. A.1
  • Abiodun, O. A.1
  • Osun State Polytechnic, P.M.B. 301, Iree, Osun State, Nigeria.
  • Google Scholar


  •  Received: 21 April 2015
  •  Accepted: 02 July 2015
  •  Published: 30 July 2015

References

Aba DA, Idem NUA, Marley PS, Maigida DN (2004). In: Sorgum. Idem, N.U.A and Showemimo, F.A. (eds). Cereal crops of Nigeria: Principle of production and utilization, Zaria: Ade commercial press. pp. 38-78.
 
Adegoke GO, Krishna AGG (1998). Extraction and identification of antioxidants from the spice Aframomum danielli. J. Am. Oil Chem. Soc. 75:1047-1052
 
Adegoke GO, Gbadamosi R, Ewoerhurhoma F, Uzo-Peters PI, Falade KO, Itiola O, Moody O, Skura BJ (2002). Protection of maize (Zea mays) and soybeans (Glycine max) using A. danielli. Eur. Food Resour. Technol. 214:404-411.
Crossrefh
 
Amina M, Ahmed El. Imam, Joseph BA, Abdullahi IO (2012).Occurrence of fumonisin and deoxynivalenol in stored maize used in industrial production in Zaria, Nigeria. Afr. J. Food Sci. 6(9):249-252.
 
Aroyeun SO, Adegoke GO, Varga J, Teren J, Karolyi P, Kuscbe S, Valgvolgyi C (2011). Potential of Aframomum danielli sapice powder in reducing Ochratoxin A in cocoa powder. Am. J. Food. Nutr. 1(4):155-165.
Crossref
 
Ashaye OA, Taiwo OO, Adegoke GO (2006). Effect of local preservative (Aframomum danielli) on the chemical and sensory properties of stored warakanshi. Afr. J. Agric. Res. 1(1):10-16
 
Balogun IO, Olatidoye OP (2010). Functional properties of dehulled and undehulled velvet beans flour (Mucuna utilis). J. Biol. Sci. Bioconserv. 2: 1-10
 
Chen MJ, Lin CW (2002). Factors affecting the water holding capacity of fibrinogen/ plasma protein gels optimized by response surface methodology. J. Food Sci. 67(7): 2579-2582.
Crossref
 
Cosentino S, Tuberoso CIG, Pisano B, Satta M, Mascia V, Aizedi E, Palmas F (1999). In vitro antimicrobial activity and chemical composition of Sardincan Thymus essential oils. Lett. Appl. Microbiol. 29: 130-135.
Crossref
 
Dairo FAS (2008). Performance and haematological evaluation of weaner rabbits fed loofah gourd seed meal (Luffa cylindricam. j. roem). Afr. J. Food Agric. Nutr. Dev. 8(4): 451-463.
 
Ebana RUB, Madunagu BE, Ekpe ED, Otung IN (1991). Microbiologicalexploitation of cardiac glycosides and alkaloids from Garcinia kola, Borreriaocymoides, Kola nitida and Citrus aurantiofolia. J. Appl. Bacteriol. 71:398-401.
Crossref
 
Enwere NJ (1998). Food of plant origin. 1st edn., Afro-obis Publ. Ltd., Nsukka, Nigeria.
 
Ezeocha VC, Omodamiro RM, Oti E, Chukwu GO (2011). Development of trifoliate yam: Cocoyam composite flour for fufu production. J. Stored Prod. Postharvest Res. 2(9):184-188.
 
FAO (1995). Sorghum and millet in human nutrition. FAO Food and Nutrition Series. P 27
 
FAO (1989). Utilization of tropical foods: Tropical beans. Foos and Agriculture Organization of the United Nations, Rome, Italy. Organisation, Canada. pp. 1002-1004.
 
Gaffa T, Jideani IA, Nkama I (2002). Traditional production, consumption and storage of kunu a non-alcoholic cereal beverage.Plant Food Hum. Nutr. 57:73-81.
Crossref
 
Iwuoha CI (2004). Comparative evaluation of physicochemical qualities of flours from steam-processed yam tubers. J. Food Chem. 85:541-551.
Crossref
 
Jerkovic I, Mastelic J, Milos M (2001).The impact of both the season of collection and drying on the volatile constituents of Origanum vulgare L. spp. Hirtum grown wild in Croatia. Int. J. Food Sci. Technol. 36: 649-654.
Crossref
 
Labra M, Miele M, Ledda B, Grassi F, Mazzei M, Sala F (2004). Morphological characterization essential oil composition and DNA genotyping of Ocimum basilicum L. cultivars. Plant Sci. 167:725-731.
Crossref
 
Liu L, Herald TJ, Wang D, Wilson JD, Bean SR, Aramouni FM (2012). Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system. J. Cereal Sci. 55:31-36
Crossref
 
Liu Q, Weber E, Currie V, Yada R (2003). Physicochemical properties of starches during potato growth. Carbohydr. Polym. 51:213–221.
Crossref
 
Moorthy SN, Ramanujam T (1986). Variation in properties of starch in cassava varieties in relation to age of the crop. Starch/Starke 38: 58-61
Crossref
 
Nwinuka NM, Ibeh GO, Ekeke GI (2005). Proximate composition and levels of some toxicants in four commonly consumed spices. J. Appl. Sci. Environ. Manage. 9(1):150-155.
 
Obadoni BO, Ochuko PO (2001). Phytochemical studies and comparative efficacy of the crude extract of some homostatic plants in Edo and Delta States of Nigeria. Glob. J. Pure Appl. Sci. 8:203-208.
 
Obilana AB, Manyasa E (2002). Millets. In 'Pseudocereals and less common cereals: grains properties and utilization potentials' (P.S. Belton and J.R.N Taylor eds, Springer-verlag, Berlin Heidelberg New York.
 
Pinnavaia G, Pizzirani S (1998). Evaluation of the degree of gelatinization of starchy products by water holding capacity. Starch/Starke 50(2-3):64-67.
Crossref
 
Rota MC, Heriera A, Martinez RM, Sotomayo JA, Joerdan MJ (2008). Antimicrobial activity and chemical composition of Thymus vulgaris, Thymus zygis and Thymus hyemalis essential oils. Food Control 19:681-687.
Crossref
 
Sahoré DA, Amani NG (2012). Classification of Some Wild Yam Species Tubers of Ivory Coast Forest Zone. Int. J. Biochem. Res. Rev. 2(4):137-151.
 
Sumalan RN, Ersilia A, Mariana AP (2013). Assessment of inhibitory potential of essential oils on natural mycoflora and fusarium mycotoxins production in wheat. Chem Cent. J. 7: 32
Crossref
 
Udensi EA, Okaka JC (2000). Predicting the effect of blanching, drying temperature and particle size profile on the dispersibility of cowpea flour. Niger. Food J. 18:25-31.
 
Vongsawasdi P, Noppharat M, Hiranyaprateep N, Tirapong N (2009). Relationships between rheological properties of rice flour and quality of vermicelli. As. J Food Ag-Ind. 2(02):102-109
 
WHO (2002). Evaluation of certain mycotoxins in food. Fifth-sixth report of the Joint FAO/WHO Expert Committee on food additives WHO Technical report series 906, Geneva.
 
Yoon JM, Ben-Ami HC, Hong YS, Park S, Strong LLR, Bowman J, Geng C, Baek K, Minke B, Pak WL (2000). Novel mechanisms of massive photo receptor degeneration caused by mutations in the trpgene of Drasophila. J. Neurosci. 20(2):649-659.
 
Zheljazkov VD, Pickett KM, Caldwell CD, Pincock JA, Roberts JC, Mapplebeck L (2008). Cultivar and sowing date effects on seed yield and oil composition of coriander in Atlantic. Can. Ind. Crops Prod. 28:88-94.
Crossref