Fermented tigernut milk (FTM) was prepared from three different varieties (fresh yellow, big and small dry brown) of tigernut (Cyperus esculenta) obtained from Bodija market, Ibadan, Oyo state. Fifty two microbial iso...Fermented tigernut milk (FTM) was prepared from three different varieties (fresh yellow, big and small dry brown) of tigernut (Cyperus esculenta) obtained from Bodija market, Ibadan, Oyo state. Fifty two microbial isolates were obtained from FTM at different fermentation times, 32 of which were on MRS agar, 12 on nutrient agar and 8 on malt extract agar. Lactic acid bacteria were identified as Lactobacillus plantarum (LP), Lactococcus lactis (LC), Lactobacillus brevis, Lactococcus cremoris, Lactobacillus bulgaricus and Lactococcus thermophilus (LT). The non-LAB identified includes E. coli, Bacillus species and Proteus species while the yeasts include Saccharomyces cerevisiae and Candida kefyr. Lactic acid bacteria were found to predominate the total microflora of the FTM with their count ranging between 2.0 × 104 cfu/ml to 2.0 × 108 cfu/ml. Microbiological examination revealed that the FTM was safe for consumption as non-LAB counts were below the limit of acceptance which is 2.0 × 105 cfu/ml for dairy milk by Codex Alimentarius Commission. The quantity of lactic acid produced by the LAB isolates ranged between 0.86 g/l - 2.86 g/l while that of hydrogen peroxide ranged between 0.16 g/l - 0.51 g/l. Starter cultures were selected based on predominance of isolate, physiological characteristics, quantity of lactic acid and hydrogen peroxide production. The tiger nut varieties were fermented with the following starter combinations LP, LP/LC, LP/LC/LT, LP/LT while the fifth was spontaneously fermented. The nutritional, chemical and sensory properties of the starter fermented tiger nut milk were evaluated. The highest protein content (24.80%) was obtained in FTM with mixed cultures of LP/LC/LT while the least (3.00%) was obtained in spontaneously fermented milk. There was a significant difference in the FTM varieties. The highest fat content (9.40%) was obtained in spontaneously fermented tiger nut milk while the least (3.40%) was found in FTM with mixed cultures of LP/LC/LT. Fermentation decreased the pH and increased the lactic acid of the starter developed FTM, while sensory evaluation test showed that the FTM with mixed cultures of LP/LC/LT was highly acceptable. In conclusion, an excellent and acceptable FTM can be produced using treatments which comprise of pasteurization at 90°?for 15 minutes, fermentation at 45℃?for 18 hours using mixed cultures of Lactobacillus plantarum, Lactococcus lactis and Lactococcus thermophilus.展开更多
The effects of starter fermentation on the nutritional qualities of maize-tigernut fortified weaning foods were investigated. The dry-milled, malted maize grains fortified with dry-milled roasted tigernut flours (70:3...The effects of starter fermentation on the nutritional qualities of maize-tigernut fortified weaning foods were investigated. The dry-milled, malted maize grains fortified with dry-milled roasted tigernut flours (70:30) were subjected to 48 hrs of spontaneous and starter fermentation (singly and as combined starters). Nutritional, sensory characteristics and feeding trials of the weaning foods were evaluated. Four fermented weaning blends were formulated: FMT (spontaneously fermented maize-tigernut), SFMT1 (Lactobacillus plantarum F2C fermented maize-tigernut), SFMT2 (Lactobacillus plantarum U2A fermented maize-tigernut) and SFMT3 (combined starter-fermented maize-tigernut). SFMT2 had the highest crude protein, fat, fibre, ash and least carbohydrate content among the blends. The highest energy content (456.84 Kcal/100 g) was observed in blend SMFT2 which was also higher than that of both negative (Nutrend) and positive (Conventional animal feed) controls. The least antinutrient and vitamin contents were recorded in SFMT2. Blend SFMT1 had the highest Vitamin B1 (0.67 mg/100 g), Vitamin A (472.60 ug/100 g), phosphorus (75.45 mg/100 g) and zinc (1.05 mg/100 g) contents while the highest calcium (17.17 mg/100 g) and iron (22.82 mg/100 g) were recorded in SFMT2. Sample SFMT2 was rated the highest in all of the sensory characteristics except colour and the highest overall acceptability (6.00) which was not different significantly from all other starter produce blends. Biological evaluation showed blend SFMT2 fed animals having the highest weight by 28 days (73.14 g), mean weight gain (5.46 g), mean feed intake (18.71 g) and mean protein efficiency ratio PER (3.65). However, all the PER values including that of controls (2.30) were higher than the value of 2.10 recommended by the Protein Advisory Group (PAG) for complementary foods. The RBC, WBC and PCV of the trial groups were within the rat hematologic reference ranges. Blend SFMT2 (L. plantarum U2A fermented blend) gave the best performance after rat feeding trials.展开更多
The effect of preparing ＂donkwa＂ from a blend of tigernut and groundnut at different proportion （90：10, 80：20, 70：30 and 50：50 （tigernut：groundnut）） was evaluated on the proximate composition and sensory qu...The effect of preparing ＂donkwa＂ from a blend of tigernut and groundnut at different proportion （90：10, 80：20, 70：30 and 50：50 （tigernut：groundnut）） was evaluated on the proximate composition and sensory qualities. This was compared with a sample of ＂donkwa＂ prepared by the popular method from a blend of maize and groundnut. The results revealed the protein content range of 21.84%-23.67% with tigernut based ＂donkwa＂, while the protein content of maize based ＂donkwa＂ was 21.60% at 50：50 （maize：groundnut） ratio. The highest value was also recorded for fiber content with maize based ＂donkwa＂ （50：50） which was 3.63% with no significant difference from the value obtained from tigernut based ＂donkwa＂ at 90：10 （tigernut：groundnut） ratio which was 3.25%. The sensory qualities revealed that the tigernut based ＂donkwa＂ compared favourably with the maize based ＂donkwa＂ with indication that there was no significant difference in terms of colour among the samples. There was significant difference among the samples in terms of taste, texture, flavour and general acceptability with the maize based ＂donkwa＂ most preffered in terms texture and general acceptability. In conclusion, the results obtained show the possibility of preparing ＂donkwa＂ from tigernut to give a nutritious and highly acceptable product.展开更多
This study investigated the effect of either Bacillus velezensis fermentation broth(referred to as sample BL)or the fermentation supernatant(with cells removed,labelled as sample FS)on tigernut germination.After 5 day...This study investigated the effect of either Bacillus velezensis fermentation broth(referred to as sample BL)or the fermentation supernatant(with cells removed,labelled as sample FS)on tigernut germination.After 5 days of germination,compared with those in the water treatment(sample WW),the germination rate and shoot length of sample FS increased by 4.02% and 15.40%,respectively,while those of sample BL decreased by 5.73% and 24.31%,respectively,suggesting that key metabolites in the fermentation supernatant significantly regulated the germination characteristics of the seeds.However,the use of fermentation broth(containing the live strains)had the opposite effect.In addition,the utilization rate of stored substances in the FS group increased,and the levels of secondary metabolites such as flavonoids increased,which is consistent with the results of transcriptomics and metabolomics analyses.This study describes a new attempt to determine whether the secretion of this strain promotes the germination of tigernut seeds and alters the distribution of secondary metabolites in the tubers.展开更多
By formulating a breakfast meal from quinoa and tigernuts that is organically sweetened,this study aimed to synergistically utilize the natural bioactive compounds embedded in both foods.When compared to commercial sa...By formulating a breakfast meal from quinoa and tigernuts that is organically sweetened,this study aimed to synergistically utilize the natural bioactive compounds embedded in both foods.When compared to commercial sample,all formulations had higher protein and fat contents.The meals contained little starch,and most significantly,over 35%of this starch was non-digestible.The main minerals found in the meals were potassium(481.81—592.47 mg/100 g),phosphorus(231.75—257.20 mg/100 g),magnesium(152.34—176.29 mg/100 g),and calcium(257.45—266.61 mg/100 g,with the Na/K molar ratio<1.0 advantageous for those with high blood pressure.Regarding overall phenol and flavonoid contents,the meals outperformed the commercial product with remarkable antioxidant capacities when tested against different assays(FRAP,ABTS,and DPPH).The meals’inhibitory capacities on both carbohydrate-hydrolyzing enzymes were noticeably higher than that of the commercial product.Regardless of the amount of quinoa or tigernuts in each blend,the inhibitory performance was satisfactory(α-amylase 26.98—60.18%;α-glucosidase 19.47—40.02%).Similarly,the chemical properties of the meals as influenced by its higher protein,fats,dietary fibre,and low sugar,modulated its functional properties in a unique way.In terms of sensory assessment,the panelists ranked the meals similar and sometimes above the commercial ones with respect to all the organoleptic parameters considered.展开更多
油莎豆播种期长、产量高,是目前已知唯一在块茎器官中积累大量油脂的特种经济作物,具有广阔的综合利用前景。为了进一步提高油莎豆的品质和产量,积极筛选和鉴定相关的抗性基因,研究基于转录组数据,以油莎豆热研1号为材料,采用RT-PCR技...油莎豆播种期长、产量高,是目前已知唯一在块茎器官中积累大量油脂的特种经济作物,具有广阔的综合利用前景。为了进一步提高油莎豆的品质和产量,积极筛选和鉴定相关的抗性基因,研究基于转录组数据,以油莎豆热研1号为材料,采用RT-PCR技术克隆了油莎豆脱水素基因CeDHN1包含完整ORF在内的708 bp cDNA序列。序列分析表明,CeDHN1预测编码235个氨基酸,理论分子量为25.97 kDa,等电点为5.2,总平均疏水指数为-1.383,不稳定系数为42.81,属于不稳定亲水蛋白。CeDHN1蛋白含有3个保守区域,即2个K片段和一个S片段,属于SKn型脱水素。亚细胞定位结果显示,CeDHN1定位在烟草叶片的细胞核。qRT-PCR分析显示,CeDHN1在油莎豆的根中的表达丰度最高,且显著高于其他组织。这些结果将为下一步的功能鉴定奠定坚实的基础。展开更多
为挖掘油莎豆匍匐茎形成茎豆过程中的关键代谢物质,调控匍匐茎形成更多的茎豆,以匍匐茎及新茎豆为研究对象,利用高效液相色谱联合三重四极杆质谱仪进行广泛靶向代谢组学分析,采用多元统计学方法挖掘与茎豆形成相关的差异代谢物质,并富...为挖掘油莎豆匍匐茎形成茎豆过程中的关键代谢物质,调控匍匐茎形成更多的茎豆,以匍匐茎及新茎豆为研究对象,利用高效液相色谱联合三重四极杆质谱仪进行广泛靶向代谢组学分析,采用多元统计学方法挖掘与茎豆形成相关的差异代谢物质,并富集差异代谢物相关的KEGG代谢通路。结果表明,未膨大匍匐茎(PFJ1)、膨大匍匐茎(PFJ2)及新茎豆(JD1)3组样本中共检测到1 217个代谢物。按照变量投影重要度(VIP)>1、P<0.05且差异倍数(FC)>2或FC<0.5的条件进行差异代谢物筛选,JD1 vs PFJ1筛选到35个差异代谢物,其中26个上调表达,9个下调表达;JD1 vs PFJ2筛选到57个差异代谢物,其中50个上调表达,7个下调表达;PFJ2 vs PFJ1筛选到39个差异代谢物,其中3个上调表达,36个下调表达。利用数据库对代谢物进行定性分析,差异表达代谢物主要被鉴定为氨基酸及其衍生物、核苷酸及其衍生物、有机氧化合物、黄酮类、苯丙素类、酚类等。差异表达代谢物相对含量分析显示,JD1谷胱甘肽含量是PFJ1的14.021倍、PFJ2的29.195倍;JD1 3-甲基组氨酸含量是PFJ1的10.463倍、PFJ2的129.931倍;JD1山柰酚含量是PFJ1的0.421倍、PFJ2的0.358倍。进一步的KEGG通路分析显示,差异表达代谢物主要富集到氨酰-tRNA生物合成,精氨酸和脯氨酸代谢,丙氨酸、天冬氨酸及谷氨酸代谢,苯丙氨酸代谢,黄酮及黄酮醇生物合成等代谢通路。综上,与油莎豆茎豆形成相关的代谢物质主要为氨基酸类及黄酮类物质;代谢通路主要集中在氨酰-tRNA生物合成及黄酮和黄酮醇生物合成途径中。展开更多
文摘Fermented tigernut milk (FTM) was prepared from three different varieties (fresh yellow, big and small dry brown) of tigernut (Cyperus esculenta) obtained from Bodija market, Ibadan, Oyo state. Fifty two microbial isolates were obtained from FTM at different fermentation times, 32 of which were on MRS agar, 12 on nutrient agar and 8 on malt extract agar. Lactic acid bacteria were identified as Lactobacillus plantarum (LP), Lactococcus lactis (LC), Lactobacillus brevis, Lactococcus cremoris, Lactobacillus bulgaricus and Lactococcus thermophilus (LT). The non-LAB identified includes E. coli, Bacillus species and Proteus species while the yeasts include Saccharomyces cerevisiae and Candida kefyr. Lactic acid bacteria were found to predominate the total microflora of the FTM with their count ranging between 2.0 × 104 cfu/ml to 2.0 × 108 cfu/ml. Microbiological examination revealed that the FTM was safe for consumption as non-LAB counts were below the limit of acceptance which is 2.0 × 105 cfu/ml for dairy milk by Codex Alimentarius Commission. The quantity of lactic acid produced by the LAB isolates ranged between 0.86 g/l - 2.86 g/l while that of hydrogen peroxide ranged between 0.16 g/l - 0.51 g/l. Starter cultures were selected based on predominance of isolate, physiological characteristics, quantity of lactic acid and hydrogen peroxide production. The tiger nut varieties were fermented with the following starter combinations LP, LP/LC, LP/LC/LT, LP/LT while the fifth was spontaneously fermented. The nutritional, chemical and sensory properties of the starter fermented tiger nut milk were evaluated. The highest protein content (24.80%) was obtained in FTM with mixed cultures of LP/LC/LT while the least (3.00%) was obtained in spontaneously fermented milk. There was a significant difference in the FTM varieties. The highest fat content (9.40%) was obtained in spontaneously fermented tiger nut milk while the least (3.40%) was found in FTM with mixed cultures of LP/LC/LT. Fermentation decreased the pH and increased the lactic acid of the starter developed FTM, while sensory evaluation test showed that the FTM with mixed cultures of LP/LC/LT was highly acceptable. In conclusion, an excellent and acceptable FTM can be produced using treatments which comprise of pasteurization at 90°?for 15 minutes, fermentation at 45℃?for 18 hours using mixed cultures of Lactobacillus plantarum, Lactococcus lactis and Lactococcus thermophilus.
文摘The effects of starter fermentation on the nutritional qualities of maize-tigernut fortified weaning foods were investigated. The dry-milled, malted maize grains fortified with dry-milled roasted tigernut flours (70:30) were subjected to 48 hrs of spontaneous and starter fermentation (singly and as combined starters). Nutritional, sensory characteristics and feeding trials of the weaning foods were evaluated. Four fermented weaning blends were formulated: FMT (spontaneously fermented maize-tigernut), SFMT1 (Lactobacillus plantarum F2C fermented maize-tigernut), SFMT2 (Lactobacillus plantarum U2A fermented maize-tigernut) and SFMT3 (combined starter-fermented maize-tigernut). SFMT2 had the highest crude protein, fat, fibre, ash and least carbohydrate content among the blends. The highest energy content (456.84 Kcal/100 g) was observed in blend SMFT2 which was also higher than that of both negative (Nutrend) and positive (Conventional animal feed) controls. The least antinutrient and vitamin contents were recorded in SFMT2. Blend SFMT1 had the highest Vitamin B1 (0.67 mg/100 g), Vitamin A (472.60 ug/100 g), phosphorus (75.45 mg/100 g) and zinc (1.05 mg/100 g) contents while the highest calcium (17.17 mg/100 g) and iron (22.82 mg/100 g) were recorded in SFMT2. Sample SFMT2 was rated the highest in all of the sensory characteristics except colour and the highest overall acceptability (6.00) which was not different significantly from all other starter produce blends. Biological evaluation showed blend SFMT2 fed animals having the highest weight by 28 days (73.14 g), mean weight gain (5.46 g), mean feed intake (18.71 g) and mean protein efficiency ratio PER (3.65). However, all the PER values including that of controls (2.30) were higher than the value of 2.10 recommended by the Protein Advisory Group (PAG) for complementary foods. The RBC, WBC and PCV of the trial groups were within the rat hematologic reference ranges. Blend SFMT2 (L. plantarum U2A fermented blend) gave the best performance after rat feeding trials.
文摘The effect of preparing ＂donkwa＂ from a blend of tigernut and groundnut at different proportion （90：10, 80：20, 70：30 and 50：50 （tigernut：groundnut）） was evaluated on the proximate composition and sensory qualities. This was compared with a sample of ＂donkwa＂ prepared by the popular method from a blend of maize and groundnut. The results revealed the protein content range of 21.84%-23.67% with tigernut based ＂donkwa＂, while the protein content of maize based ＂donkwa＂ was 21.60% at 50：50 （maize：groundnut） ratio. The highest value was also recorded for fiber content with maize based ＂donkwa＂ （50：50） which was 3.63% with no significant difference from the value obtained from tigernut based ＂donkwa＂ at 90：10 （tigernut：groundnut） ratio which was 3.25%. The sensory qualities revealed that the tigernut based ＂donkwa＂ compared favourably with the maize based ＂donkwa＂ with indication that there was no significant difference in terms of colour among the samples. There was significant difference among the samples in terms of taste, texture, flavour and general acceptability with the maize based ＂donkwa＂ most preffered in terms texture and general acceptability. In conclusion, the results obtained show the possibility of preparing ＂donkwa＂ from tigernut to give a nutritious and highly acceptable product.
基金financially supported by Tianjin Key Laboratory of Traditional Chinese Food Processing Technology(S24SS1011)Key Project of Xinjiang Production and Construction Corps(CF3677)New Chongqing High Level Talents Program(C1015006229).
文摘This study investigated the effect of either Bacillus velezensis fermentation broth(referred to as sample BL)or the fermentation supernatant(with cells removed,labelled as sample FS)on tigernut germination.After 5 days of germination,compared with those in the water treatment(sample WW),the germination rate and shoot length of sample FS increased by 4.02% and 15.40%,respectively,while those of sample BL decreased by 5.73% and 24.31%,respectively,suggesting that key metabolites in the fermentation supernatant significantly regulated the germination characteristics of the seeds.However,the use of fermentation broth(containing the live strains)had the opposite effect.In addition,the utilization rate of stored substances in the FS group increased,and the levels of secondary metabolites such as flavonoids increased,which is consistent with the results of transcriptomics and metabolomics analyses.This study describes a new attempt to determine whether the secretion of this strain promotes the germination of tigernut seeds and alters the distribution of secondary metabolites in the tubers.
文摘By formulating a breakfast meal from quinoa and tigernuts that is organically sweetened,this study aimed to synergistically utilize the natural bioactive compounds embedded in both foods.When compared to commercial sample,all formulations had higher protein and fat contents.The meals contained little starch,and most significantly,over 35%of this starch was non-digestible.The main minerals found in the meals were potassium(481.81—592.47 mg/100 g),phosphorus(231.75—257.20 mg/100 g),magnesium(152.34—176.29 mg/100 g),and calcium(257.45—266.61 mg/100 g,with the Na/K molar ratio<1.0 advantageous for those with high blood pressure.Regarding overall phenol and flavonoid contents,the meals outperformed the commercial product with remarkable antioxidant capacities when tested against different assays(FRAP,ABTS,and DPPH).The meals’inhibitory capacities on both carbohydrate-hydrolyzing enzymes were noticeably higher than that of the commercial product.Regardless of the amount of quinoa or tigernuts in each blend,the inhibitory performance was satisfactory(α-amylase 26.98—60.18%;α-glucosidase 19.47—40.02%).Similarly,the chemical properties of the meals as influenced by its higher protein,fats,dietary fibre,and low sugar,modulated its functional properties in a unique way.In terms of sensory assessment,the panelists ranked the meals similar and sometimes above the commercial ones with respect to all the organoleptic parameters considered.
文摘油莎豆播种期长、产量高,是目前已知唯一在块茎器官中积累大量油脂的特种经济作物,具有广阔的综合利用前景。为了进一步提高油莎豆的品质和产量,积极筛选和鉴定相关的抗性基因,研究基于转录组数据,以油莎豆热研1号为材料,采用RT-PCR技术克隆了油莎豆脱水素基因CeDHN1包含完整ORF在内的708 bp cDNA序列。序列分析表明,CeDHN1预测编码235个氨基酸,理论分子量为25.97 kDa,等电点为5.2,总平均疏水指数为-1.383,不稳定系数为42.81,属于不稳定亲水蛋白。CeDHN1蛋白含有3个保守区域,即2个K片段和一个S片段,属于SKn型脱水素。亚细胞定位结果显示,CeDHN1定位在烟草叶片的细胞核。qRT-PCR分析显示,CeDHN1在油莎豆的根中的表达丰度最高,且显著高于其他组织。这些结果将为下一步的功能鉴定奠定坚实的基础。
文摘为挖掘油莎豆匍匐茎形成茎豆过程中的关键代谢物质,调控匍匐茎形成更多的茎豆,以匍匐茎及新茎豆为研究对象,利用高效液相色谱联合三重四极杆质谱仪进行广泛靶向代谢组学分析,采用多元统计学方法挖掘与茎豆形成相关的差异代谢物质,并富集差异代谢物相关的KEGG代谢通路。结果表明,未膨大匍匐茎(PFJ1)、膨大匍匐茎(PFJ2)及新茎豆(JD1)3组样本中共检测到1 217个代谢物。按照变量投影重要度(VIP)>1、P<0.05且差异倍数(FC)>2或FC<0.5的条件进行差异代谢物筛选,JD1 vs PFJ1筛选到35个差异代谢物,其中26个上调表达,9个下调表达;JD1 vs PFJ2筛选到57个差异代谢物,其中50个上调表达,7个下调表达;PFJ2 vs PFJ1筛选到39个差异代谢物,其中3个上调表达,36个下调表达。利用数据库对代谢物进行定性分析,差异表达代谢物主要被鉴定为氨基酸及其衍生物、核苷酸及其衍生物、有机氧化合物、黄酮类、苯丙素类、酚类等。差异表达代谢物相对含量分析显示,JD1谷胱甘肽含量是PFJ1的14.021倍、PFJ2的29.195倍;JD1 3-甲基组氨酸含量是PFJ1的10.463倍、PFJ2的129.931倍;JD1山柰酚含量是PFJ1的0.421倍、PFJ2的0.358倍。进一步的KEGG通路分析显示,差异表达代谢物主要富集到氨酰-tRNA生物合成,精氨酸和脯氨酸代谢,丙氨酸、天冬氨酸及谷氨酸代谢,苯丙氨酸代谢,黄酮及黄酮醇生物合成等代谢通路。综上,与油莎豆茎豆形成相关的代谢物质主要为氨基酸类及黄酮类物质;代谢通路主要集中在氨酰-tRNA生物合成及黄酮和黄酮醇生物合成途径中。
