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Articles by C.C. Ogueke
Total Records ( 5 ) for C.C. Ogueke
  C.I. Owuamanam , C.C. Ogueke , S.C. Achinewhu and I.S. Barimalaa
  The effect of preferment liquor, temperature and duration of fermentation on the cyanide content as well as the functional and sensory properties of gari were studied. Cassava roots (local cassava variety) were peeled washed and grated and immediately seeded with 3-day spent liquor concentrations (0.0, 5.0, 10.0, 15.0 and 20.0% (m/v)) in thoroughly washed plastic containers. These were kept in ambient environment (±30°C) to ferment; samples were with drawn at 12, 24, 36, 48 and 72 h intervals and processed into gari. The processes were repeated for controlled fermentation at 35 and 40°C using a water bath. The samples were analyzed for pH, titratable acidity, residual cyanide and sensory evaluation (taste, appearance and general acceptability). The results show that increasing concentration of spent liquor significantly lowered residual cyanide, decreased pH and increased the titratable acid. The addition of preferment reduced the HCN concentration to 9.92 mg HCN kg-1 for 15.0% and 8.36 mg HCN kg-1 for 20.0% samples. Similarly, 15% preferment liquor, gave the highest swelling index-26.19 when, fermented at 30°C. However, the value decreased to 23.12 and 22.71 when fermented at 35 and 40°C. The sample fermented at 5.0% gave the best performance (0.6047 g cm-3) for the bulk density. The sample from 5.0% preferment treatment also gave the best performance in terms of appearance (6.0), taste (6.1) and general acceptability (6.1). The titratable acidity increased with increase in preferment concentration. Moreover, limiting the spent liquor to 5.0%, temperature, at 35°C and duration of fermentation, at 48 h gave best performance for functional and sensory qualities and also guarantees food safety.
  C.I. Owuamanam , T.A. Edom , C.C. Ogueke , J.O. Iwouno and I.A. Olawuni
  The possibility of using other legumes in the family Fabaceae and the application of seed sprouting process for moin moin production were investigated in the study. The seeds of red kidney bean, pigeon pea and cowpea (control) were collected, sorted and the wholesome seeds were selected for the study. The seeds were divided into two portions and a portion was soaked in water at loading ratio of 1:4, seed: Water, steeped for 12 h and allowed to sprout at ambient condition for 72 h. The bean sprouts were dried in a dryer at an initial temperature of 60°C for 2 h and finished at 80°C to approximate moisture of 10%, dehulled and milled into flour. The second portion (non sprouted seeds) was also dehulled and dried to 10% moisture and milled into flour and finally stored in air tight containers. The resultant flours were evaluated for proximate, functional and sensory attributes using standard analytical methods and the values obtained were compared statistically. The sprouted flours performed better in protein content than the non sprouted, with the sprouted cowpea (CPS) having the highest, 23.4% which did not differ significantly (p>0.05) from sprouted red kidney beans, 23.3% while the non sprouted pigeon pea (PPR) had the least protein, 20.4%. Sprouted seeds scored higher than non sprouted in foam capacity and stability, oil and water absorption capacities while non sprouted flours were better in gelation capacity and bulk density. On the overall assessment of the steamed paste, the moin-moin from red kidney beans was preferred by the panelists.
  C.C. Ogueke , J.N. Nwosu , C.I. Owuamanam and J.N. Iwouno
  Ugba is the Ibo name of the fermented African Oilbean seeds (Pentaclethra macrophylla, Benth). It is a traditional food condiment generally produced by natural (local) fermentation in homes as a small family business. It is an important and cheap source of protein for people whose staple foods are deficient in proteins. It is also eaten as a delicacy and used as flavouring for soup. This write up aims to review all published studies on ugba in the direction of the various methods used in the production, the chemical composition of the seeds, the microorganisms involved and the biochemical changes that occur during fermentation and optimization of the fermentation. The nutritional and food values, toxicological properties, health promoting potentials, microbiological safety as well as the storage and preservation have also been highlighted.
  I. Ahaotu , C.C. Ogueke , C.I. Owuamanam , N.N. Ahaotu and J.N. Nwosu
  The ability of microorganisms involved in cassava mash fermentation to produce and improve protein value by these microorganisms during fermentation was studied. Standard microbiological procedures were used to isolate, identify and determine the numbers of the organisms. Alcaligenes faecalis, Lactobacillus plantarum, Bacillus subtilis, Leuconostoc cremoris, Aspergillus niger, A. tamari, Geotrichum candidum and Penicillium expansum were isolated and identified from cassava waste water while standard analytical methods were used to determine the ability of the isolates to produce linamarase and the proximate composition, pH and titrable acidity of the fermenting mash. The linamarase activity of the isolates ranged from 0.0416 to 0.2618 μmol mL-1 nmol-1. Bacillus subtilis, A. niger, A. tamari and P. expansum did not express any activity for the enzyme. Protein content of mash fermented with mixed fungal culture had the highest protein value (15.4 mg/g/dry matter) while the raw cassava had the least value (2.37 mg/g/dry matter). The naturally fermented sample had the least value for the fermented samples (3.2 mg/g/dry matter). Carbohydrate and fat contents of naturally fermented sample were higher than values obtained from the other fermented samples. Microbial numbers of the sample fermented with mixed bacterial culture was highest and got to their peak at 48 h (57x108 cfu g-1). pH decreased with increase in fermentation time with the mash fermented by the mixed culture of fungi having the lowest pH of 4.05 at the end of fermentation. Titrable acidity increased with increase in fermentation time with the highest value of 1.32% at 96 h of fermentation produced by the mixed culture of fungi. Thus fermentation with the pure cultures significantly increased the protein content of mash.
  C.C. Ogueke , C.I. Owuamanam , N.C. Ihediohanma and J.O. Iwouno
  Some bacteria have been perceived to promote good health of the host and thus are beneficial to host health. These have been called probiotics. Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Lactic Acid Bacteria (LAB) and bifidobacteria have been identified as probiotics. These bacteria when ingested change the composition of the intestinal microflora. Various beneficial effects are attributable to the consumption of these bacteria. These include prevention of diarrhea, immune system stimulation and prevention of colon cancer. However, their presence in the gut may be transient thus requiring a permanent implantation and colonization. Thus the concept of prebiotics. Prebiotics are non digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon and thus improve host health. Prebiotics selectively stimulate the growth of probiotics resident in the gut especially bifidobacteria through the production of β-fructosidase, therefore changing the colonic microflora to a healthier composition. Prebiotics are non digestible oligosaccharides especially fructooligosaccharides. Some beneficial effects attributed to consumption of prebiotics include modulation of lipid metabolism through fermentation and increasing the absorption of minerals such as Ca and Mg from the colon. However, research data available show that the growth of lactobacilli is not selectively stimulated by the prebiotics. There is therefore need to conduct more research to determine the role of bacteriocins they produce in their ability to colonize the gut.
 
 
 
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