African Oil Bean Seeds Research Articles

Phenolic and Anti-Nutrients Compositions of Selected Underutilized Seeds: African Oil Bean Seed (Pentaclethra macrophylla), Cashew Nut Seed (Anacardium occidentale), Cucumeropsis Seed (Cucurbita maxima), Groundnut Seed (Arachis hypogeal) and Soya Bean Seed (Glycine max)

The study aimed to assess the levels of anti- nutrients and phenolic compounds in under-utilized seeds such as African oil bean seed (Pentaclethra macrophylla), cashew nut seed (Anacardium occidentale), cucumeropsis seed (Cucurbita maxima), groundnut seed (Arachis hypogeal), and soya bean seed (Glycine max). The goal was to understand the impact of these compounds on the nutritional value of the seeds and to identify potential preventive measures. Neglected and under-utilized crops are plant species that have historically been used for food, fiber, fodder, oil, or medicinal purposes but have diminished in importance over time due to specific supply and utilization constraints. These constraints may include poor shelf life, unrecognized nutritional value, low consumer awareness, and reputational issues (such as being considered famine food or "poor people’s food," often due to changes in agricultural practices). Anti- nutrients are substances commonly present in food that can be harmful to humans and can limit the availability of nutrients to the body. Sun-dried soya bean and groundnut seeds were ground, while African oil bean, cucumeropsis, and cashew nut seeds were mechanically dehulled and ground without heat. Oxalate and phytate levels were determined through titration, and carotenoid levels were determined spectrophotometrically. Various methods were used to determine the presence of tannins, trypsin inhibitors, cyanogenic glycosides, hemagglutinins, saponins, alkaloids, phenols, steroids, and flavonoids. It was found that African oil bean seed had higher concentrations of the analyzed anti-nutrients and phenolic compounds compared to the other seeds studied.

Assessment and Characterization of Lactic Acid Bacteria Isolated from Fermented African oil Bean Seed (Pentaclethra macrophylla) for Probiotic Application

Among the bacteria in fermented foods, lactic acid bacteria play a pivotal role and its main function is to convert carbohydrates and other related raw materials into lactic acid (organic acid). Therefore, the aim of this research was to assess and use lactic acid bacteria isolates obtained from fermented African oil bean seeds as probiotics. Lactic acid bacteria were isolated using MRS agar and screened for organic acid production and the ability to tolerate some environmental conditions such as temperature, pH, and osmotic pressure. The use of the isolates as probiotics was investigated by screening and determining the antimicrobial inhibitory zone diameter of the isolates obtained against the indicator microorganisms such as Staphylococcus aureus, Bacillus cereus, Escherichia coli and Listeria monocytogenes. Results show that isolate2, isolate3, isolate5, isolate6, isolate7 and isolate8 were able to produce organic acid. Out of the six bacterial isolates tested for antimicrobial activities against the indicator microorganisms, isolate2, isolate3, isolate6 and isolate8 were able to show antimicrobial activities against Staphylococcus aureus, Bacillus cereus, Escherichia coli and Listeria monocytogenes using different dilutions (10- 1 to 10- 3) of the isolates. The isolates were able to grow at temperatures of 37oCand 45oC; pH of 2.5, 3.0, 3.5 and 4.0; finally the osmotic pressure of 1.0, 1.5, 2.5 and 5.0 % w/v NaCl. The isolates were identified as Lactobacillus species and can be used as probiotics.

Evaluation of Microbial Pathogens and Effect of Time on the Quality of Fermented African Oil Bean Seed

Evaluation of Microbial Pathogens and Effect of Time on the Quality of Fermented African Oil Bean Seed

Nutritive and Phytate Contents of Raw and Fermented African Oil Bean Seeds

Studies have shown that consumption of plant foods that contain high amount of phytate (phytic acid) is associated with decrease in nutrient absorption, mineral deficiency and low sperm count. Producing natural phytase without any health or environmental challenge targeted the main focus of many researchers. This study was undertaken to evaluate the nutritive and phytate contents of raw and fermented African Oil bean seeds (Pentaclethra macrophylla). Prepared raw and fermented Oil bean seeds were randomly purchased from various markets in Awka metropolis, Anambra State, Nigeria, and their nutritive and phytic acid contents were determined using gravimetric and instrumentation techniques. The fermented PM seeds were screened for phytase-producing bacteria using standard plate technique. The data generated from the study were analyzed statistically using one way Analysis of Variance (ANOVA) and Student’s “t” test. The study revealed significant (P < 0.05) reduction in carbohydrate content (23.82±0.14, 2.12±0.01) non-significant (P > 0.05) reduction in ash (0.54±0.01, 0.17±0.00) and fiber contents (4.88±0.07, 1.33±0.01) increase in moisture (30.40±0.03, 42.13±0.11) and protein contents (17.84±0.21, 22.97±0.11) and significant (P < 0.05) reduction in phytic acid (26.48±0.14, 0.02±0.00) during fermentation. Therefore, this study has shown that seeds of Oil bean contain vital nutrients, and phytate, which decreased during fermentation.

Influence of drying process variables on the effective moisture diffusivity and activation energy of African oil bean seed

This study evaluated the effects of drying temperature, slice thickness and pretreatment on the effective moisture diffusivity and activation energy of African oil bean seed in a hot-air convective oven dryer. Thin-layer drying of untreated, brine and sucrose pre-treated African oil bean seed slices was investigated under four oven temperatures (40, 50, 60, 70℃) and three slice thicknesses (2, 3, 5 mm) to determine the effective moisture diffusivity (Deff) and activation energy (Ea). Fick's second law of diffusion and the plot of ln(Deff) versus Ea were used to compute the moisture diffusivity and activation energy, respectively. The results showed that Deff for African oil bean seed is in the range of 0.637 × 10−10 to 13.870 × 10−10 m2s−1, whereas Ea ranged from 18.52 to 32.01 kJ mol−1. An increase in temperature, slice thickness and pre-treatment increased the diffusivity. Brine pretreatment was found to lower the activation energy of African oil bean seed whereas the reverse is the case for sucrose pretreatment. The moisture diffusivity is useful in understanding the rate of internal moisture movement during the processing and storage of African oil bean seed. The result of activation energy is important in selecting appropriate drying variables to ensure energy conservation during the drying of African oil bean seeds.

Impact of Ultrasonication on African Oil Bean (Pentaclethra macrophylla Benth) Protein Extraction and Properties.

African oil bean (Pentaclethra macrophylla Benth) is an underutilised edible oil seed that could represent a sustainable protein source. In this study, the impact of ultrasonication on the extraction efficiency and properties of protein from African oil bean (AOB) seeds was evaluated. The increase in the duration of extraction favoured the extraction of AOB proteins. This was observed by an increase in extraction yield from 24% to 42% (w/w) when the extraction time was increased from 15 min to 60 min. Desirable properties were observed in extracted AOB proteins; the amino acid profile of protein isolates revealed higher ratios of hydrophobic to hydrophilic amino acids compared to those of the defatted seeds, suggesting alterations in their functional properties. This was also supported by the higher proportion of hydrophobic amino acids and high surface hydrophobicity index value (3813) in AOB protein isolates. The foaming capacity of AOB proteins was above 200%, with an average foaming stability of 92%. The results indicate that AOB protein isolates can be considered promising food ingredients and could help stimulate the growth of the food industry in tropical Sub-Saharan regions where AOB seeds thrive.

Evaluation of energy consumption in drying African oil bean seeds using response surface methodology

This research was set out to evaluate the specific energy consumption (SEC) in drying African oil bean seed using convective hot air and microwave oven dryers. The process parameters investigated in thin-layer drying were temperature (40, 50, 60, 70 °C), microwave power (450, 720, 900 W), slice thickness (2, 3, 5 mm) and treatment (untreated (UT), brine pretreated (BT) and sucrose pretreated (ST)). Response surface methodology (RSM) was used to evaluate the effect of oven temperature, microwave power, slice thickness, and treatment on the SEC of African oil bean seed. The result revealed that the SEC for African oil bean seed ranged from 21.12 to 57.33 k Wh kg−1 and 90.76 to 261.23 k Wh kg−1 for microwave and oven drying, respectively. The study also found that the SEC decreases with increase in slice thickness in both microwave and oven dryer. The microwave oven method reduced SEC of African oil bean seed by 22% compared to convective hot air oven drying method. The optimum SEC was obtained at 4 mm material thickness, 53.57 °C hot air oven temperature and 814.32 W microwave power. Among the treatments, BT sample is comparatively the best treatment for AOB in order to save drying energy consumption.

Optimization of Bacteriocin Production by Lactobacillus fermentum Strain COE20 from Fermenting Pentaclethra macrophylla Benth Using Response Surface Methodology

This study evaluated the effect of varied culture conditions (Temperature, pH, and Sodium Chloride concentration) on bacteriocin production by Lactobacillus fermentum strain COE20 isolated from fermenting African oil bean seeds (Pentaclethra macrophylla Benth) using Response Surface Methodology (RSM). A Central Composite Design (CCD) was adopted with the interest of estimating the optimal conditions for its production using the response surface regression model, which estimated the linear, squared, and interactive relationship between the response variables. The Analysis of Variance (ANOVA) showed that the coefficient of determination in terms of predicted R2 was 0.8697 which was in close agreement with an adjusted R2 of 0.7393 and was accounted for by the predictors suggesting that the model was adequate. Optimal culture condition for bacteriocin production by L. fermentum strain COE20 was found at approximately 31°C, pH 5.9, 1.9% NaCl concentration at Y = 11.75mm. Y represents the response (zone of inhibition) against Staphylococcus aureus ATCC 19095 using the agar well diffusion assay method.

Obrada posle žetve, pakovanje i skladištenje afričkog semena (zrna) za ulje

The underutilization of African oil bean seed necessitated the study of its post-harvest operations. This work reviews the status of research on postharvest processes of African Oil Bean (AOB) seed. Information was sought through a search query with African oil bean post-harvest processing, packaging and storage as keywords on Google Scholar, internet, publishers' website, textbooks and oral interview with local processors. The results showed that researchers have focused on the fermentation, proximate, phytochemical, mineral and vitamins composition of AOB seeds. This study also revealed the dearth of research on characterization, improved variety, packaging, storage, value addition and oil extraction from AOB seeds. Research on postharvest handling, storage, packaging and processing of AOB seed is imperative for optimal utilization of the seed, and to prevent the prevalent post-harvest losses.

Effect of Fermentation Variables on Physicochemical and Microbiological Count of Naturally Fermenated African Oil Bean Seed: A Response Surface Methodology

Effect of Fermentation Variables on Physicochemical and Microbiological Count of Naturally Fermenated African Oil Bean Seed: A Response Surface Methodology

Optimization of Culture Conditions for Enhanced Bacteriocin Production by <i>Lactococcus</i> <i>lactis</i> MT186647 Using Response Surface Methodology

Bacteriocins produced by various lactic acid bacteria (LAB) have found enormous use in the food industries as biopreservatives. This study evaluated the effect of varied culture conditions (temperature, pH, and NaCl concentration) on bacteriocin production by Lactococcus lactis MT186647 isolated from fermenting African oil bean seeds (Pentaclethra macrophylla Benth) using response surface methodology. A three-factor central composite design (CCD) was adopted with the interest of estimating the optimal conditions for its production using the response surface regression model, which evaluated the linear, squared, and interactive relationship between the response variables. The analysis of variance (ANOVA) using Minitab statistical software version 14.13 showed an R2 = 0.869 variations in the response variable for culture conditions. It was accounted for by the predictors suggesting that the model was adequate. The optimal culture condition for bacteriocin production by L. lactis was estimated at 30.5C, pH 5.9, 1.94% NaCl concentration at Y = 12.31 mm where Y represents the response (zone of inhibition) against Staphylococcus aureus ATCC 19095 using the agar well diffusion assay method. Validation of optimal values according to the regression model, produced an inhibition zone at Y = 13.33 ± 0.29 mm. There was a 19.33% increase in bacteriocin activity compared to an OFAT optimized medium from a previous study.

African oil bean seed as feedstock for bio-oil and biodiesel production and on the effects of thermal pre-treatments on the quality of the bio-oil

This research is on the introduction and the effect of the pre-treatment method on oil recovery from African oil bean seeds for biodiesel production. Samples were dried in the solar dryer, open sun, and the oven at 50 °C, 60 °C, and 70 °C. The solvent extraction process with hexane was used to extract oil from the product, and their saponification value, peroxide value, acid value, iodine value, specific gravity, and the color of the bio-oil were analyzed. The oil was further used in acid-catalyzed esterification and alkaline transesterification for biodiesel production, and the effects of temperature, catalyst concentration, feedstock to methanol molar ratio, and reaction time on biodiesel conversion were investigated. Solar drying of the seed yielded the highest volume of oil compared with other drying methods. Peroxide values of the oil meet the standard values from CODEX but showed an increase in rancidity in the solar-dried and open sundried products. Bio-oil produced has good lubricating properties as its iodine properties showed that it is not a drying oil. The cetane number and heating value of the biodiesel produced are within the range when compared with the ASTM standard of diesel properties. By using a feedstock to methanol molar ratio of 1:6 and a sulfuric acid concentration of 0.8%, a biodiesel conversion of 81% was obtained after 6 h of reaction at 60 °C. The biodiesel produced by this process met the American Society for Testing and Materials (ASTM) standard.

Microbiological and Nutritional Changes Associated with the Thermal Processing and Fermentation of African Oilbean (Pentaclethra macrophylla) Seeds for ugba Production

Boiled slices of African oil bean (Pentaclethra macrophylla) seeds were subjected to a 72-hour traditional fermentation to produce ugba for the evaluation of the effect of boiling and fermentation on the nutritional status of the seeds. Bacterial isolates recovered from the fermenting substrate include Bacillus, Streptococcus, Salmonella, Escherichia coli, Pseudomonas, Staphylococcus, Klebsiella, Micrococcus, Lactobacillus and Proteus species while Saccharomyces cerevisiae, Penicillium, Aspergillus, Fusarium and Rhizopus spp were the fungi isolated. Bacillus and Lactobacillus spp were the predominant bacterial starter cultures because they persisted from the beginning till the end of the fermentation. Saccharomyces cerevisiae was the predominant fungus. Fermentation and boiling improved the nutritional values of the protein, fat, fibre, moisture and ash contents of the ugba samples after 72 hours of fermentation with an increase in pH value towards alkalinity. However, both processes decreased the carbohydrate content of the ugba. Sensory evaluation showed that the laboratory-produced ugba sample compared with the local market sourced ugba in sensory properties. At the end of the fermentation, food borne spoilers and pathogens that were part of the contaminats of the fermenting samples were eliminated by the microbial metabolites thus making ugba safe for human consumption. The ugba can also stay for some days without spoilage in the absence of refrigeration.

Effect of processing aid on the chemical composition and metagenomics of fermented African oil bean seed (Pentaclethra macrophylla, Benth)

Oil palm inflorescence ash (FMA) has been used in post-harvest processing and preservation of food crops. In this study effect of oil palm inflorescence ash as a processing aid on the chemical composition and metagenomics of fermented African oil bean seed (Pentaclethra macrophylla, Benth) was investigated. The result showed that the African oil bean seeds sample fermented with FMA had higher total amino acid (TAA) content (88.48 g/100 g crude protein (cp)) and better protein quality compared to the sample fermented without the ash (NFM) (81.04 g/100 g cp) and the unfermented (UFM) sample (8.07 g/100 g cp). The FMA had lower residual anti-nutritional factors and total saturated fatty acid (4.07%) hence has better dietary value than the NFM and UFM samples. New aromatic volatile compounds were also produced in the FMA which further improved its sensory quality compared to the NFM and UFM samples. The metagenomic study revealed that FMA had fewer spoilage bacteria but higher fermentative yeasts than the NFM. Thus the findings of the current study provide evidence that African oil bean seeds fermented with oil palm inflorescence ash have better chemical and microbial composition than the one processed without the oil palm ash.

Effects of Difference Processing Methods on Microbiological Properties an African Oil Bean Product

The prepared seed slices of African oil bean (pentaclthra macrophylla Benth) were subjected to different fermentations periods and dried using different drying method to produce “Ugba”. Slices were milled to obtain flour. The flour from different ‘Ugba’ samples were analysed for microbial load. There were no significant difference p> 0.05) in the sizes of ugba. The micro organisms identified by characterization in the “ugba” samples after drying were Bacillus, Lactobacillus, staphylococcus, micrococcus Enterbacterium. Only the Bacillus were found to ferment the African oil bean seeds to “ugba”. They were also the predominant micro organisms present. After experiment of total microbial population density of the species of Bacillus found to be responsible for the fermentation of African oil bean seeds to “ugba” were identified as Bacillus Coagulans, Bacillus macerans, Bacillus megaterium, Bacillus pumilis, and Bacillus subtilis.

Incidence of enteric pathogens in ugba, a traditional fermented food from African oil bean seeds (Pentaclethra macrophylla)

BackgroundThe lack of good production practices and probable post-fermentation contaminations contribute to bacterial pathogen load in ugba, a fermented food made from African oil been seeds (Pentaclethra macrophylla Benth). Some of these bacteria are not easily detected using standard culturing techniques. The study used molecular-based approaches involving PCR, cloning and sequencing as well as culture-based methods to investigate the occurrence of pathogenic bacteria within the microbiome of ugba. Six samples (OK1-OK6) were purchased from different local markets within Lagos and Abia States in Nigeria and used in the study.ResultsA total of 14 pathogenic bacteria were identified among the bacteria diversity found in ugba. Two pathogens (11%) were uniquely identified by cultural and biochemical characteristics, 12 pathogens (67%) were uniquely identified by culture-independent (PCR-clone-based) method and 4 pathogens (22%) were found in both methods. Enteric pathogens were common and Bacillus sp. was conspicuously absent. Escherichia coli and Staphylococcus aureus detected by cultural method in this study and elsewhere were not picked up by culture-independent method. This is the first report of the presence of Acinetobacter baumanii, Clostridium sartagofum, Enterococcus casseliflavus, Comamonas testosteronii, and Aeromonas sp. in ugba as identified by PCR-clone-based techniques. Though the genera Salmonella and Proteus have been associated with ugba in previous studies, the species-level identities were determined in this research by the culture-independent method used.ConclusionsThis study highlights the importance of using appropriate technologies and correct species identification strategies in studying microbiological quality and food safety issues in fermented foods in a developing country like Nigeria.

Development of Texturized Vegetable Protein from Lima Bean (Phaseolus lunatus) and African Oil Bean Seed [Pentaclethrama crophylla (Benth)]: Optimization Approach

Abstract As part of measures to combat protein shortages in form of meat analogues, extrusion processing conditions for the development of Texturized Vegetable Protein (TVP) from under-utilized sources (Lima bean and African oil bean seed) are analysed. Optimum parameters for processing were established as being: barrel temperature (92.45°C), screw speed (101.48 rpm), feed moisture (59.63%) and African oil bean seed protein concentrates (AOBSPC) of 1%. Concentrations of essential amino-acids were also found to be significant (0.90-7.3%) with a near absence of anti-nutritional factors (0.0022–1.0008) g/kg. Sensory evaluation showed that TVP5 (100% LBPC) compared favourably with the control sample (cooked meat) in overall acceptability. An Acceptable and nutritious meat analogue had been developed.

Fermentation induced changes in volatile components of African oil bean (Pentaclethra macrophylla Benth) seeds.

Fermented African oil bean (Pentaclethra macrophylla Benth) seed also referred to as “Ugba” is a known delicacy, mainly consumed by Africans. Human migration has also led to the introduction of this delicacy into most European and American countries. This study shows the changes in volatile components of African oil bean (P. macrophylla Benth) seed at different stages of fermentation. A quantity of 0.3 kg each of dehulled and sliced raw sample and cooked unfermented sample were separately ground, while 2 and 4 days fermented samples obtained by inoculating 0.6 kg of cooked, sliced and washed sample with 0.5 g of 4 days fermented seed was divided into two of 0.3 kg each and ground at the second and fourth day of fermentation. GC‐MS analyses of the volatile components showed 9,12‐Octadecadienoic acid (Z,Z)‐ and its esters as highest in raw seed, with total percentage concentration of 96.301, while 9‐Octadecenoic acid, methyl ester, (E)‐ was highest in cooked unfermented seed, with percentage concentration 55.204. Phenol, 2‐methoxy‐3‐(2‐propenyl)‐ and its esters were the highest observed in cooked 2 days fermented seed, with total percentage concentration of 50.596, while 9‐Octadecenoic acid (Z)‐, methyl ester was highest in cooked 4 days fermented seed with percentage concentration of 67.788. Aside from softening the delicacy, a 4 days chance fermentation of cooked P. macrophylla Benth seed also reduces the eight component lipids present in the cooked unfermented seed to a more nutriceutical three component lipids (Hexadecanoic acid methyl ester, 9‐Octadecenoic acid (Z)‐methyl ester and Methyl stearate).

Influence of Moisture Content and Seed Dimensions on Mechanical Oil Expression from African Oil Bean (Pentaclethra macrophylla Benth) Seed

Purpose: New low-cost oilseeds are needed to meet an ever-increasing demand for oil for food, pharmaceutical, and industrial applications. African oil bean seed is a tropical crop that is underutilized and has high oil yields, but there have been no studies conducted on its mechanical oil expression up to now. The objective of this work was to investigate the effect of moisture content and seed dimensions on mechanical oil expression from the seeds. Methods: Fresh oil bean seeds were procured, de-hulled, and cleaned. Initial seed moisture content, obtained in accordance with the ASAE standard, was 12% dry basis (db). The seeds were further conditioned by dehydration and rehydration prior to oil expression to obtain four other moisture levels of 8, 10, 14, and 16% db. The major diameter of the seeds was measured using digital vernier calipers, and the seeds were classified into size dimensions (< 40, 41-45, 46-50, 51-55, and > 55 mm). The oil yield and expression efficiency were obtained in accordance with standard evaluation methods. Results: The highest oil yield and expression efficiency (47.74% and 78.96%, respectively) were obtained for a moisture content of 8% db and seed dimensions of < 40 mm, while the lowest oil yield and expression efficiency (41.35% and 68.28%, respectively) were obtained for a moisture content of 14% db and seed dimensions between 51-55 mm. A mathematical model was developed to predict oil yield for known moisture content and seed dimensions, with a coefficient of determination <TEX>$R^2$</TEX> of 95% and the confidence level of the predictive model of 84.17%. The probability of prediction F ratio showed that moisture content influence was more significant than seed dimensions. Conclusions: The higher the moisture content and larger the seed dimensions, the lower the oil yield from African oil bean seeds.

English

The proximate, anti-nutrient and sensory properties of millet ogi supplemented with treated African oil bean flour were evaluated. Millet ogi was produced using traditional method which involved soaking, wet milling, fermentation and drying. African oil bean seeds were decoated, roasted, fermented and defatted under controlled experiment. Flours obtained were substituted with millet ogi at 10 and 20% levels. The results show that there was significant (P ≤ 0.05) increase in fat, crude protein and energy value and a converse decrease in the carbohydrate content. Fermentation and roasting significantly (P ≤ 0.05) reduced oxalate and tannin contents of the blends. However, phytate and phytate phosphorus were not significantly (P ≥ 0.05) affected. In sensory attributes, samples containing fermented African oil bean flour compete favourably with the control while samples having roasted blends had the least acceptability. Key words: Millet, African oil bean seed, ogi, roasting, fermentation.