Abimbola Kemisola, ARISE

@unilorin.edu.ng

Lecturer, Faculty of Agriculture
UNIVERSITY OF ILORIN



           

https://researchid.co/abimbola

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science

26

Scopus Publications

Scopus Publications

  • Blood sugar regulating activity and safety profile of hydrolysate of Luffa cylindrica seed protein in rats with alloxan-induced diabetes
    Rotimi Olusanya Arise, Jahswill Osifade, Daniel Afolayan, Abimbola Kemisola Arise, Oluwasola Michael Ojo, and Saheed Olatunbosun Akiode
    Elsevier BV

  • Chemical composition, sensory attributes and in vivo anti-diabetic effects of wheat- walnut composite flour-based croissants on streptozotocin-induced diabetic Wistar rats
    Abimbola Kemisola Arise, Sunday Abiodun Malomo, Sikemi Adejoke Omar, Oluwatoyin Victoria Arubuola, and Rotimi Olusanya Arise
    Elsevier BV

  • Proximate Composition, Functional and In Vitro Antioxidant Properties of Breakfast Cereal Made from Oat Flour Enriched With Cocoa Powder
    A. K. Arise, S. A. Malomo, M. A. Acho, M. O. Moshood, and R. O. Arise
    Sri Lanka Journals Online
    This study aimed at determining the proximate composition, functional, sensory and in vitro antioxidant properties of the breakfast cereal prepared from oat flour enriched with cocoa powder. Breakfast cereal is a traditional food made from processed grains, commonly eaten at breakfast or as a snack, often with added health benefits. The formulated blends were obtained from the combination of oat flour and cocoa powder viz: OCP1, OCP2, OCP3, OCP4 and OCP5 (100:0, 95:5, 90:10, 85:15 and 80:20 oat flour:cocoa powder percentages respectively). The proximate composition result revealed higher protein (11.10-16.45%), moisture (2.15-2.22%), fat (5.17-6.13%) and ash (2.04-3.13%) but lower carbohydrate (76.87-70.93%) and fibre (2.63-2.05%) for samples enriched with cocoa powder. The water absorption capacity and bulk densities of the enriched breakfast cereal (~80%) increased with increase in the amount (5-20%) of cocoa powder added to the blend while the oil absorption capacity (~70%) and swelling capacity decreased with increase in level of enrichment (5-20%).  The increase in the quantity of cocoa powder added to breakfast cereal resulted in an increased diphenyl-1-picryhydradzyl (DPPH): IC50; ~90mg/ml). Moreso, the addition of cocoa caused increase in the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical cation (ABTS•+): (IC50; 1.34-4.33 mg/ml) scavenging activities and enhanced ferric reducing power (10-55%). Therefore, the addition of cocoa powder to breakfast cereal especially in the ratio 90:10 improved the nutritional and antioxidant properties of the breakfast cereal that could be explored in the management of oxidative stress-related metabolic disorders.

  • In vivo anti-diabetic activity, physicochemical and sensory properties of Kunu enriched with African walnut
    Abimbola Kemisola Arise, Sunday Abiodun Malomo, Marvellous Amarachi Acho, Nofisat Damilola Ajao-Azeez, and Rotimi Olusanya Arise
    Elsevier BV

  • AMINO ACID, PASTING AND SENSORY PROPERTIES OF “POUNDO” YAM ENRICHED WITH FERMENTED BAMBARA GROUNDNUT FLOUR
    A. K. Arise, O. T. Esan, and T. R. Famakinde
    Sri Lanka Journals Online (JOL)

  • Antioxidant packaging
    Olufunmilola Adunni Abiodun, Shalom Olamide Abiodun, and Abimbola Kemisola Arise
    Elsevier

  • Comparative studies of yoghurt produced from animal and selected imitation vegetable milk
    Abimbola K. Arise, Sunday A. Malomo, Obuo A. Jacob, Omotola F. Olagunju, and Olukorede T. Esan
    Springer Science and Business Media LLC

  • Influence of processing methods on the antinutrients, morphology and in-vitro protein digestibility of jack bean
    Abimbola Kemisola Arise, Sunday Abiodun Malomo, C. Ihuoma Cynthia, Ndabokun Abdulkadir Aliyu, and Rotimi Olusanya Arise
    Elsevier BV

  • Quality attributes and consumer acceptability of custard supplemented with Bambara groundnut protein isolates
    Abimbola Kemisola Arise, Sunday Abiodun Malomo, Abdulrasaq A. Awaw, and Rotimi Olusanya Arise
    Elsevier BV

  • Amino acid profile, physicochemical and sensory properties of noodles produced from wheat-Bambara protein isolate
    Abimbola Kemisola Arise, Kemi Funmi Oriade, Tobechukwu Nnaemeka Asogwa, and Ifeanyi Nwachukwu
    Elsevier BV

  • Determination of Proximate Composition, Phytochemical Contents, Amino Acid Profile, and Functional Characteristics of Landolphia togolana Root Bark as a Potential Functional Food
    Deborah O. Opaleke, , Lilian I. Salami Ekemini E. Uko-Aviomoh, Oluwatosin A. Ijabadeniyi, Abimbola K. Arise, , , , , and
    Chiang Mai University
    Abstract Overtime, consumers have become more concerned with eating a nutritious diet in order to improve their well-being. In this regard, plant bioactive chemicals with functional activity might play a crucial role in preventing acute and chronic health diseases in addition to their usual nutritional functions. As a result, researchers, health experts, and regulatory agencies are seeking known and yet to be identified plants for potential use as functional foods. Therefore, this study evaluated the nutritional composition of Landolphia togolana. L. togolona root procured from a commercial farm was extracted using methanolic extraction and subjected to laboratory analyses to check for its proximate composition, phytochemical screening, mineral composition, amino acid profiling, and functional characteristics. Results showed that L. togolona is a good source of carbohydrate (40.03). The highest and lowest minerals were iron (36.3 mg/100g) and calcium (0.86 mg/100g) respectively, and the higher contents of thiamine (39.28 µg/100g) and α-tocopherol (52.98 µg/100g). Secondary plant metabolites found were flavonoids (392.49 mg QE/g), steroids (126.00 g/100 mL), triterpenes (95.68 g/mL), alkaloids (0.41 g/100mL), saponins (0.821 g/100 mL), tannins (148.8 mgTA/g), and glycosides (0.04 g/100mL). Amino acid profiling revealed significant levels of essential amino acids such as glutamine (7.8 mg/100g), histidine (3.90 mg/100g), and proline (3.60 mg/100g). Further results showed a high swelling index (SI = 2.21) and water absorption capacity (WAC = 3.10). Analysis of color indicated values for L* a* b*. L. togolana is a rich source of phytochemicals, vitamins, and amino acids and could be well integrated in local diets. Keywords: Functional food, Landolphia togolana, Phytochemical, Proximate, Thickeners

  • Effect of Different Pre-treatment Methods on the Quality, Sensory Properties and Storability of Bambara Groundnut Spread
    Abimbola Arise, Amina Ahmed El-Imam, and Fadilat Solola
    Informa UK Limited
    ABSTRACT Spreads are made from plant oil and similar to margarine but with lower fat. In this study, Bambara spreads (BS) were made from pre-treated Bambara groundnuts using two different methods which are boiling (BBS) and fermentation (BFS). Spreads made from soaked Bambara and soyean were included as reference samples. Objective color determination, sensory evaluation, microbial profile and storability at refrigeration temperature were carried out using standard methods. The results obtained showed that spread made from boiled Bambara groundnut (BBS) is the most spreadable, organoleptically accepted by panelists and it has low fat and higher protein content. The coliform counts of the spread samples initially declined, then increased from day 6 of refrigerated storage; bacterial counts remained fairly static but also increased by day 6. Boiling may be the most suitable pre-treatment for Bambara groundnut spread in order to obtain a lower fat content spread that will result in great health benefits.

  • Total phenolic content, antioxidant, anti-inflammatory and anti-microbial potentials of Bambara groundnut (Vigna subterranea L.) seed extract
    Samson A. Oyeyinka, Aminat O. Abdulsalam, Amina M. Ahmed El-Imam, Adewumi T. Oyeyinka, Omotola Folake Olagunju, Fausat L. Kolawole, Abimbola K. Arise, Emmanuel O. Adedeji, and Patrick B. Njobeh
    Emerald
    PurposeBambara groundnut is a hard-to-cook grain and this has limited its utilisation to some extent. However, the grain is a good source of phytochemicals with antioxidant properties. This study investigated the total phenol content, antioxidant, anti-inflammatory and anti-microbial potentials of hot-water extract of four Bambara groundnuts differentiated by their seed coats (cream, black, maroon and brown).Design/methodology/approachBambara grains were heated in water at a ratio 1:20 (w/v) and the grains brought to boiling in a controlled water bath. As soon as boiling started, the temperature was reduced to 90 °C to reduce the evaporation rate. The extracts were withdrawn within 30 min, which was chosen from a preliminary study where beyond this time, the extract was drying off and the amount of solution obtained was not sufficient for the initial run. Grain colour and composition and antioxidant, antimicrobial and anti-inflammatory properties of the extract were determined using standard methods.FindingsProtein (20.57–26.31%) and carbohydrate (55.43–61.09%) were the major components of the grain. Grain type and boiling time generally affected the total phenolic content of the extract. Cream Bambara displayed substantially lower total phenolic content at all boiling times compared with the maroon, brown and black Bambara groundnuts. The total flavonoid contents and total phenolic contents of the Bambara groundnut extracts were dependent on the boiling time and type of grain. The extracts showed no activity against Candida albicans, but the maroon coat Bambara demonstrated a peak inhibition of 6.00 mm against Escherichia coli. The total phenolic, flavonoid contents and the antioxidant properties of the grains generally followed the order Maroon > Black > Brown.Originality/valueThis study has demonstrated the possibility of promoting the use of Bambara groundnut beyond the current level of usage by using simple processing method of boiling to extract phytochemicals with medicinal properties.

  • Bambara Groundnut Protein
    Abimbola K. Arise and Sunday A. Malomo
    Springer International Publishing

  • Development and Quality Evaluation of Wheat Cookies Enriched with Bambara Groundnut Protein Isolate alone or in Combination with Ripe Banana Mash
    Abimbola K. Arise, Sarafa A. Akeem, Omotola F. Olagunju, Oluyemisi D. Opaleke, and Deborah T. Adeyemi
    Elsevier BV

  • Proximate, Antioxidant, and Sensory Properties of Tidbit Snacks from Cassava Enriched with Processed Benniseeds
    Abimbola K. Arise, Sunday A. Malomo, Oluwatosin Owolabi, and Rotimi O. Arise
    American Chemical Society (ACS)
    The effects of processing methods on the proximate, antioxidant, and consumer acceptability of tidbits produced from cassava and Benniseed flours were evaluated. Tidbits are snacks primarily made o...

  • Amino acid profile, pasting, and sensory properties of croissant snacks produced from wheat-fermented Bambara flour
    Abimbola K. Arise, Ganiyat O. Taiwo, and Sunday A. Malomo
    Wiley
    AbstractCroissants are wheat flour‐based delicious bakery products that are usually consumed as part of breakfast or lunch meals. In this study, fermented bambara groundnut was used to supplement wheat flour in the following ratios (5:95%; 10:90%; 15:85%; 20:80%, and 25:75%, respectively) to produce croissant snacks. The results of the functional properties of the flour blends revealed an increase in water absorption capacity (81–92%) and bulk densities (0.81–1.20 g/cm3) with an increased added ratio of fermented Bambara flour. Contrarily, increasing the Bambara groundnut in the blend resulted in the decreased oil absorption capacity (70–63%) and the swelling capacity (0.75–0.4%). The pasting characteristics data revealed an increase in pasting temperature and setback viscosity and a decrease in peak, breakdown, and final viscosities, as well as trough and peak time with an increase in the addition of fermented Bambara flour. Proximate composition of the croissant showed an increase in protein, fiber, ash, moisture, and fat content and a decrease in carbohydrate content. Physical properties data showed an increase in loaf weight but a decrease in loaf volume and specific volume of the snacks. The amino acid profile showed an increase in the amount of essential amino acids in the enriched croissants (28.66/100 g protein) compared with the control sample (24.05/100 g protein). The sensory attributes obtained for the croissants showed that the products were highly acceptable by the panelists. Hence, the affirmation that the acceptable quality and high nutritional croissants could be produced from wheat‐fermented Bambara groundnut flour blends.


  • Ivermectin Protects against Monosodium Glutamate-Induced Excitotoxicity in the Rat
    Rotimi O. Arise, Abimbola K. Arise, Oluwole I. Oyewole, and Sylvia O. Malomo
    Centre for Evaluation in Education and Science (CEON/CEES)
    Summary Monosodium glutamate (MSG), an established excitotoxic food additive, has been found to induce oxidative stress in all tissues. To examine the protective effects of ivermectin on MSG-induced excitotoxicity, 28 male albino rats were randomized into four groups. Group 1, the control, received 1 ml of oral distilled water, group 2 was administered an aqueous solution of MSG (4 mg/kg body weight/day). Group 3 was co-administered with the same dose of MSG and 0.4 mg/kg body weight of ivermectin, while group 4 rats received orally the same dose of MSG for 2 weeks, after which ivermectin was administered orally for 1 week. Administration of MSG orally for 21 days and for 14 days, followed by oral administration of ivermectin for 7 days, significantly increased (p < 0.05) glutathione-S-transferase, nitric oxide synthase, superoxide dismutase and catalase activities as well as malondialdehyde and intracellular Ca2+ concentrations while Na+ - K+ - ATPase, Ca2+ - Mg2+ - ATPase, acid phosphatase (ACP) and alkaline phosphatase (ALP) activities were significantly reduced (p < 0.05) compared to the control. However, co-administration of MSG and ivermectin for 21 days did not show any significant difference (p > 0.05) in all the parameters studied compared to the control. This result suggests that ivermectin may protect against MSG-induced excitotoxicity in rats.

  • Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste
    Adegbola Oladele Dauda, Olufunmilola A. Abiodun, Abimbola K. Arise, and Samson A. Oyeyinka
    Elsevier BV

  • Value added snacks produced from Bambara groundnut (Vigna subterranea) paste or flour
    Samson Adeoye Oyeyinka, Taiwo Sikirat Tijani, Adewumi Toyin Oyeyinka, Abimbola Kemisola Arise, Mutiat Adebanke Balogun, Fausat Lola Kolawole, Muinat Amoke Obalowu, and John Kolade Joseph
    Elsevier BV

  • Inhibitory properties of bambara groundnut protein hydrolysate and peptide fractions against angiotensin-converting enzymes, renin and free radicals
    Abimbola K Arise, Adeola M Alashi, Ifeanyi D Nwachukwu, Sunday A Malomo, Rotimi E Aluko, and Eric O Amonsou
    Wiley
    AbstractBACKGROUNDAn increased rate of high blood pressure has led to critical human hypertensive conditions in most nations. In the present study, bambara protein hydrolysates (BPHs) obtained using three different proteases (alcalase, trypsin and pepsin) and their peptide fractions (molecular weight: 10, 5, 3 and 1 kDa) were investigated for antihypertensive and antioxidant activities.RESULTSAlcalase hydrolysate contained the highest amount of low molecular weight (LMW) peptides compared to pepsin and trypsin hydrolysates. LMW peptides fractions (<1 kDa) exhibited the highest inhibitory activity against angiotensin‐converting enzyme (ACE) for all the enzymes hydrolysates. For renin inhibition, alcalase hydrolysate showed the highest inhibition at 59% compared to other hydrolysates and their corresponding membrane fractions. The antioxidant power of bambara protein hydrolysates and peptide fractions was evaluated through the inhibition of linoleic acid peroxidation and ABTS scavenging activity. Among the hydrolysates, alcalase exhibited the highest inhibition of linoleic acid oxidation. Furthermore, all BPHs were able to scavenge ABTS•+ to a three‐fold greater extent compared to the isolate.CONCLUSIONBPH and LMW peptide fractions could potentially serve as useful ingredients in the formulation of functional foods and nutraceuticals against high blood pressure and oxidative stress. © 2016 Society of Chemical Industry

  • Structure, composition and functional properties of storage proteins extracted from bambara groundnut (Vigna subterranea) landraces
    Abimbola K. Arise, Ifeanyi D. Nwachukwu, Rotimi E. Aluko, and Eric O. Amonsou
    Wiley
    AbstractBambara groundnut is a protein‐rich traditional legume. In this study, storage proteins were isolated from three bambara landraces. Bambara protein revealed four major protein bands: one broad band at 55 kDa, two medium bands at 62 kDa and 80 kDa and a high molecular weight (HMW) protein at 141 kDa. The vicilin (7S) subunits with molecular weight of 55 kDa and 62 kDa were major fractions in bambara storage proteins. Bambara proteins showed two endothermic peaks ranging from 64 to 69 °C and 76 to 90 °C, respectively. Bambara protein isolates had well‐defined tertiary and secondary structures, respectively, at pH 3.0, and this well‐defined structure decreased slightly at higher pH values. The isolates revealed a strong secondary structure dominated by α‐helical conformation. Foaming capacities of bambara proteins were dependent on pH with maximum percentage FC observed at pH 3.0, while the emulsion activity increased with increasing pH for all the isolates. Vicilin (7S) fraction seems to be the major storage protein fraction of bambara. Bambara proteins could serve as excellent ingredients for the formulation of food foams and emulsions.

  • Antioxidant activities of bambara groundnut (: Vigna subterranea) protein hydrolysates and their membrane ultrafiltration fractions
    Abimbola K. Arise, Adeola M. Alashi, Ifeanyi D. Nwachukwu, Oluwatosin A. Ijabadeniyi, Rotimi E. Aluko, and Eric O. Amonsou
    Royal Society of Chemistry (RSC)
    In this study, the bambara protein isolate (BPI) was digested with three proteases (alcalase, trypsin and pepsin), to produce bambara protein hydrolysates (BPHs).

  • Influence of extraction methods on functional properties of protein concentrates prepared from South African bambara groundnut landraces
    Abimbola K. Arise, Eric O. Amonsou, and Oluwatosin A. Ijabadeniyi
    Wiley
    SummaryFunctional properties of protein concentrates prepared from three bambara groundnut landraces using acid precipitation and salt solubilisation methods were evaluated. The protein content of bambara grains (26–27%) was similar for the three landraces. The acid precipitation gave a much higher yield of protein concentrates (52%), which were also high in protein (79%) compared to the salt solubilisation method (yield: 25%, protein content: 57%). Functional properties of proteins were more influenced by the methods of preparation rather than the landraces. Protein concentrate prepared by salt solubilisation method showed higher emulsifying (63–66%), foaming (53–57%), water (1.4–2.0 mg mL−1) and oil absorption properties (2.2–2.6 mg mL−1) than the acid‐precipitated concentrates (53–57%, 63–66%, 2.0–2.7 mg mL−1, 1.4–1.7 mg mL−1). The foaming capacity and stability of all the protein concentrates decreased with increasing pH from 3 to 8. Salt solubilisation may be the most appropriate method for the enhanced functionality and utilisation of bambara groundnuts’ protein concentrates.