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P. O. Adeniji – One of the best experts on this subject based on the ideXlab platform.

  • Nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products.
    Data in brief, 2017
    Co-Authors: Oladejo Thomas Adepoju, Oluwatosin Boyejo, P. O. Adeniji

    Abstract:

    The data presented in this article are related to research article titled “Effects of processing methods on nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products” (Adepoju et al., 2016) [1]. This article documented information on nutrient and antinutrient composition as well as nutrient retention of Dioscorea cayenensis products. Fresh Dioscorea cayenensis tubers obtained from Bodija market were prepared into raw sample and local delicacies and analysed for proximate, mineral, vitamin and antinutrient composition using AOAC methods [2]. Data obtained were analysed using ANOVA, and level of significance set at p

  • Effects of processing methods on nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products
    Food chemistry, 2016
    Co-Authors: Oladejo Thomas Adepoju, Oluwatosin Boyejo, P. O. Adeniji

    Abstract:

    There is dearth of documented information on nutrient retention of Dioscorea cayenensis products. This study was carried out to evaluate effects of processing methods on nutrient and antinutrient retention of yellow yam products. Fresh Dioscorea cayenensis tubers were purchased from Bodija market in Ibadan, peeled, cut into small pieces, divided into nine portions. One portion was treated as raw sample, and others processed into local delicacies. All nine samples were analysed for proximate, mineral, vitamin and antinutrient composition using AOAC methods. Data were analysed using ANOVA at p=0.05. Raw yam contained 66.79g moisture, 2.62g crude protein, 0.27g lipid, 0.17g fibre, 0.63g ash, 29.69g carbohydrates, 262.30mg potassium, 61.53mg magnesium, 0.79mg iron, 0.39mg zinc, and yielded 108.26kcal energy with insignificant vitamin content/100g edible portion. Processing significantly improved macronutrients and energy content with significant reduction in all Antinutrients of products (p

  • Nutrient and antinutrient composition of Senecio biafrae (Worowo)
    The Indian journal of nutrition and dietetics, 2014
    Co-Authors: P. O. Adeniji

    Abstract:

    Objective: This study was designed to evaluate the effect of blanching and boiling on the nutritional and antinutrient composition of a a lesser known local green leafy vegetable, Senecio biafrae . Materials and Methods: Fresh Senecio biafrae was purchased from Oje market in Ibadan. Six samples comprising fresh, blanched, boiled (5, 10, 15 minutes) and dried vegetable were prepared and analysed for proximate, mineral composition and Antinutrients using officialmethods of the Association of Analytical Chemists (AOAC). Phytate, oxalate, tannin, saponin and trypsin inhibitors were determined Spectrophotometrically, while the ascorbic acid compositions were determined by the derivative of dehydroascorbic acid with the method of 2, 4-dinitrophenylhydrazine and the products measured using calorimeter Results: The crude protein values ranged between 1.80g/100g (dried) and 3.60g/100g (fresh), while carbohydrate between 6.60g/100g and 9.60g/100g and ash between 1.80g/100g and 2.50g/100g sample. The potassium content of the samples varied between 40mg/100g and 70mg/100g. The vitamin C content was between 34mg/100g and 40mg/100g. The samples were low in phytate, oxalate and tannin ranged between 0.02mg/100g and 0.06mg/100g. Conclusion: Boiling resulted in reduction in mineral content and anti-nutritional factors of samples. Seneciobia frae can be good source of meeting part of the micronutrient needs of consumers. Keywords: Nutrient, Seneciobia frae , Antinutrients, green leafy vegetable

Oladejo Thomas Adepoju – One of the best experts on this subject based on the ideXlab platform.

  • Nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products.
    Data in brief, 2017
    Co-Authors: Oladejo Thomas Adepoju, Oluwatosin Boyejo, P. O. Adeniji

    Abstract:

    The data presented in this article are related to research article titled “Effects of processing methods on nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products” (Adepoju et al., 2016) [1]. This article documented information on nutrient and antinutrient composition as well as nutrient retention of Dioscorea cayenensis products. Fresh Dioscorea cayenensis tubers obtained from Bodija market were prepared into raw sample and local delicacies and analysed for proximate, mineral, vitamin and antinutrient composition using AOAC methods [2]. Data obtained were analysed using ANOVA, and level of significance set at p

  • Effects of processing methods on nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products
    Food chemistry, 2016
    Co-Authors: Oladejo Thomas Adepoju, Oluwatosin Boyejo, P. O. Adeniji

    Abstract:

    There is dearth of documented information on nutrient retention of Dioscorea cayenensis products. This study was carried out to evaluate effects of processing methods on nutrient and antinutrient retention of yellow yam products. Fresh Dioscorea cayenensis tubers were purchased from Bodija market in Ibadan, peeled, cut into small pieces, divided into nine portions. One portion was treated as raw sample, and others processed into local delicacies. All nine samples were analysed for proximate, mineral, vitamin and antinutrient composition using AOAC methods. Data were analysed using ANOVA at p=0.05. Raw yam contained 66.79g moisture, 2.62g crude protein, 0.27g lipid, 0.17g fibre, 0.63g ash, 29.69g carbohydrates, 262.30mg potassium, 61.53mg magnesium, 0.79mg iron, 0.39mg zinc, and yielded 108.26kcal energy with insignificant vitamin content/100g edible portion. Processing significantly improved macronutrients and energy content with significant reduction in all Antinutrients of products (p

  • Nutrient, antinutrient composition and potential contribution of Amaranthus cruentus grain and Amaranthus hybridus leaf to micronutrient intake of consumers
    The Indian journal of nutrition and dietetics, 2016
    Co-Authors: Sunday A. Oladiran, Oladejo Thomas Adepoju, Isaac O. Akinyele

    Abstract:

    Objective: This study was carried out to determine the nutrient and antinutrient composition of Amaranthus cruentus grain and Amaranthus hybridus leaf as possible sources of micronutrients for combating  malnutrition.Methods: Fresh sample of Amaranthus cruentus grain and Amaranthus hybridus leaf were purchased from NIHORT and Bodija market in Ibadan, Oyo State, Nigeria respectively. The grain was washed and drained. The drained grain and vegetable leaf were dried at 600C for six hours before milling into flour and powder respectively. Proximate, mineral, ascorbic acid and antinutrient content of the samples were  determined in triplicate using AOAC standard methods of analyses.Results: One hundred grammes of the grain sample contained 4.3g moisture, 24.5g crude protein, 7.3g crude fat, 1.5g crude fibre, 2.1g ash, 61.8g carbohydrate, 9.6mg vitamin C, 374.5mg potassium, 30.7mg sodium, 120.9mg calcium, 187.52mg magnesium, 41.1mg phosphorous, 7.9mg iron, 4.7mg manganese, 0.1mg phytate, 0.08mg tannins, 0.1mg saponins; and yielded 410.0 kcal of energy; while the leaf contained 81.5g moisture, 5.2g crude protein, 0.6g fat, 0.9g fibre, 1.3g ash, 6.8g carbohydrate, 63.9Kcal, 25.2 mg vitamin C, 719.48mg potassium, 27.74mg sodium, 282.61mg calcium, 135.28mg magnesium, 61.90mg phosphorous, 1.89mg manganese, 7.72mg iron, 0.28mg phytate, 0.14mg tannins, and 0.63mg saponins /100g sample.Conclusion and Recommendation: The grain and leaf are rich in essential minerals and ascorbic acid, low in sodium and Antinutrients, hence, they can contribute significantly to micronutrient intake of consumers and reduce micronutrient malnutrition. Their consumption should therefore be encouraged. Key words: Amaranthus cruentus grain, Amaranthus hybridus leaf, Proximate composition, Micronutrient contribution

Oluwatosin Boyejo – One of the best experts on this subject based on the ideXlab platform.

  • Nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products.
    Data in brief, 2017
    Co-Authors: Oladejo Thomas Adepoju, Oluwatosin Boyejo, P. O. Adeniji

    Abstract:

    The data presented in this article are related to research article titled “Effects of processing methods on nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products” (Adepoju et al., 2016) [1]. This article documented information on nutrient and antinutrient composition as well as nutrient retention of Dioscorea cayenensis products. Fresh Dioscorea cayenensis tubers obtained from Bodija market were prepared into raw sample and local delicacies and analysed for proximate, mineral, vitamin and antinutrient composition using AOAC methods [2]. Data obtained were analysed using ANOVA, and level of significance set at p

  • Effects of processing methods on nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products
    Food chemistry, 2016
    Co-Authors: Oladejo Thomas Adepoju, Oluwatosin Boyejo, P. O. Adeniji

    Abstract:

    There is dearth of documented information on nutrient retention of Dioscorea cayenensis products. This study was carried out to evaluate effects of processing methods on nutrient and antinutrient retention of yellow yam products. Fresh Dioscorea cayenensis tubers were purchased from Bodija market in Ibadan, peeled, cut into small pieces, divided into nine portions. One portion was treated as raw sample, and others processed into local delicacies. All nine samples were analysed for proximate, mineral, vitamin and antinutrient composition using AOAC methods. Data were analysed using ANOVA at p=0.05. Raw yam contained 66.79g moisture, 2.62g crude protein, 0.27g lipid, 0.17g fibre, 0.63g ash, 29.69g carbohydrates, 262.30mg potassium, 61.53mg magnesium, 0.79mg iron, 0.39mg zinc, and yielded 108.26kcal energy with insignificant vitamin content/100g edible portion. Processing significantly improved macronutrients and energy content with significant reduction in all Antinutrients of products (p