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Articles by V.O. Oyetayo
Total Records ( 6 ) for V.O. Oyetayo
  A.O. Adetuyi , V.O.E. Akpambang , V.O. Oyetayo and F.O. Adetuyi
  The black purple sheath (stem) of Sorgum bicolor L., called Poporo used locally as food colour additives in cooking meals and its infusion drink commonly taken as beverages in Nigeria, was examined for its nutritive values and antimicrobial property. The medicinal potentials of the sorghum drink (fortified and unfortified) were determined with respect to their inhibitory effect on the growth of Bacillus sp., Pseudomonas aeruginosa, Lactobacillus sp. and Corynebacterium sp. Both the stem made into flour and the aqueous extract of the sorghum (drink) were found to be rich in energy (1121.3 KJ/100 g) and in some micronutrients such as Mg, Ca, K, Na and Fe. The high Mg content of stem (185.33/100 mg) may remove Mg deficiencies. The presence of Cu, Zn and Mn were also observed in the stem. The content of crude fibre (32.0%) and carbohydrate (44.50%) were high, making the stem a fodder for animal consumption. However, its protein content was low (3.20%) and the functional properties observed for the stem compared favorably well with other plants already reported by earlier workers for Pigeon pea flour, African yam bean and Wheat flour. The Fe content of both stem and drink met the daily-required intake (DRI) value for human being. The unfortified sorghum drink lack vitamin C but it inhibited the growth of the entire organism in this study having zones of inhibitions ranges from (3.0-5.0±0.2 mm). All these were however, increased when fortified with juice and lemon grass, with that of the pineapple juice having the highest inhibitory effect (11.00±0.2 mm) against Pseudomonas aeruginosa. In view of its richness in some micronutrients especially Mg and Fe and its manifested medicinal property, this cheaply produced drink from purely, underutilised local material, could serve as a safe good replacement particularly when fortified with pineapple juice and lemon grass for the expensive high sugar content carbonated drinks.
  V.O. Oyetayo and V.C. Omenwa
  A comparative study of the microbial and chemical qualities of African breadfruit, Treculia africana Decne raw seed and seed boiled with trona was investigated. There was a significant (p< 0.05) decrease in the viable count of the seed boiled with trona (6.28 cfu g-1) when compared to the raw seed (6.53 cfu g-1). Bacteria isolated from the raw seed include Bacillus sp., Staphylococcus sp. and Micrococcus sp. while in the boiled seed and seed boiled with trona, only Bacillus sp. was isolated. The protein, fibre and ash content of the raw seed sample was significantly (p< 0.05) higher when compared to the boiled seed and seed boiled with trona. The antinutrients viz; phytate, tannin and cyanide of the boiled seed and seed boiled with trona were significantly (p< 0.05) lower when compared to the raw seed. Boiling T. africana seed with trona improve the microbial quality and reduce the antinutrient content, however, the protein, ash and carbohydrate content of the seed boiled trona reduced when compared to the raw seed.
  S.I. Awala and V.O. Oyetayo
  Extracts of Trametes elegans were examined for their total phenolic and flavonoid contents and in vitro antiradical potentials. Varying concentrations of the extracts were assessed against 1, 1-diphenyl-2-picrylhydrazyl (DPPH), Nitric Oxide (NO), hydrogen peroxide (H2O2) and hydroxyl (OH) radicals. The result of the total phenolic content expressed in mg gallic acid equivalents per gram of dried extract (mg GAE g–1) revealed that the acetone extract had higher phenolic content (4.79 mg GAE g–1) than the methanol extract. However, the methanol extract had higher total flavonoid (2.27 mg RE g–1) compared to the acetone extract. The extracts displayed appreciable radical scavenging activity to DPPH, NO and H2O2 radicals. The scavenging activities of the extracts were, however, lower to that of the positive control (butylhydroxytoluene). On the other hand, the acetone extract displayed better scavenging activity than the positive control at a concentration of 2 mg mL–1. Result from this study suggest that this underutilized indigenous macrofungus, Trametes elegans, can be exploited as a source of bioactive compounds with antioxidant potentials that can neutralize the damaging effects of free radicals.
  V.O. Oyetayo
  Ethanolic extracts of the stem, leaf and tuber of Anchomanes difformis were screened for the presence of phytochemicals. The extracts of these three parts of the plant were found to contain saponin, tannins and alkaloids. Antibacterial assay of the extract against indicator bacteria reveal zones of inhibition ranging between 2 to 35 mm. The extract of the tuber was found to be more effective in inhibiting Salmonnella species and Bacillus subtilis. The result of this study confirms the local use of the extract of tubers soaked in water in the treatment of dysentery by herbal practitioners.
  V.O. Oyetayo
  Cassava (Manihot esculenta, Cranzt) tubers were processed into pupuru, a locally fermented cassava product using different types of water viz: well water, stream water, sterile water and warm (40°C) water. The protein content (11.32%) of the cassava sample steeped in stream water was highest and significantly different (p = 0.05) when compared to the other samples. The antinutrients viz: cyanide, phytate and tannin were also lowest in the cassava sample steeped in stream water. However, this sample contains E. coli, which makes it microbiologically unsafe. The cassava samples steeped in warm and well waters show high protein (10.41 and 9.37%, respectively) and reduced antinutrients contents when compared with the control (raw cassava samples). Local processors of pupuru are advised not to use stream water that is microbiologically unsafe. Well and warm water may be used since it also increase the protein and reduce the antinutrient contents of the pupuru considerably.
  C. Abiola and V.O. Oyetayo
  The present research is centered on the microorganisms associated with liquid and solid fermentation of Kersting’s groundnut (Macrotyloma geocarpum) using standard techniques. The characterized microbial isolates were: Bacillus licheniformis, B. subtilis, B. megaterium, B. polymyxa, B. coagulans, Lactobacillus plantarum, Staphylococccus aureus, Aspergillus niger, Rhodotorula spp., Aspergillus parasiticus, Rhizopus stolonifer and Saccharomyces cerevisiae. Total Bacterial Count (TBC) for liquid fermentation ranged from 3.67×103 CFU g–1 to 9.67×103 CFU g–1, while, TBC for solid fermentation were between 3.67×103 CFU g–1 to 8.00×103 CFU g–1. There was no fungi growth recorded in the raw sample before fermentation. However, significant growth of 2.67×103 SFU g–1 and 2.33×103 SFU g–1 was recorded after 24 h of fermentation in solid and liquid fermentation, respectively. The growth increased to 6.67×103 SFU g–1 and 4.67×103 SFU g–1 in solid and liquid fermentation, respectively, after 72 h of fermentation. A total colony of 1.23×104 CFU g–1 was observed for lactic acid bacteria after 24 h of liquid fermentation, the growth decreased significantly (p<0.05) to 4.33×103 CFU g–1 after 72 h of fermentation. No lactic acid bacteria was observed in solid fermentation. All the five species of Bacillus isolated were present in both liquid and solid fermentation, with Bacillus subtilis as the predominant organism throughout the fermentation period.
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