Browsing by Author "Banjo Temitope Oluwabunmi"

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    Antimicrobial, Antioxidant and Other Pharmacological Activities of Ocimum Species: Potential to Be Used as Food Preservatives and Functional Ingredients
    (Food Reviews International., 2021) Banjo Temitope Temitayo; Javad Sharifi-Rad; Adetunji Charles Oluwaseun; Olaniyan Olugbemi T.; Ojo Stephen Kayode; Micheal Olugbenga Samuel; Osahon Itohan Roli; Olaogun Oluwatoyin Nimota; Banjo Temitope Oluwabunmi; Juliana Bunmi Adetunji; Farukh Sharopov; Natália Cruz-Martins; María del Mar Contreras
    Ocimum plants are commonly used culinary herbs and fragrant ornamental plants. Beyond this feature, the present review firstly describes scientific studies on the antimicrobial and antioxidant activities of several Ocimum species. Secondly, the use of Ocimum plants as ingredients for food preservation, such as meat, fish and dairy products was covered. Thirdly, the phytochemical composition has been reviewed to reinforce further standardization to be Ocimum plants used as preservatives. Finally, other pharmacological properties (cardioprotective activity, anti-diabetic activity, hepato-renal protective activity, anticancer activity) are also reviewed. Overall, these plants can serve to promote food preservatives and functional ingredients, but there are still some challenges to be overcome as this review points out.
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    Bioethanol Production from Bitter Yam (Dioscorea dumetorum) and Water Yam (Dioscorea alata) Peels
    (Nigerian Journal of Microbiology, 2019) Banjo Temitope Temitayo; Banjo Temitope Oluwabunmi; Ogbonna C.B; Eze O.I.
    Bioethanol which is an alternative source of fuel to fossil fuels can be produced from renewable crops. However, some of these renewable feedstocks are food competitive. Hence, this study therefore investigated the production of bioethanol from bitter yam and water yam peels. Strains of Aspergillus spp and Saccharomyces cerevisiae were obtained from the Microbiology laboratory of the University and characterized using morphological characteristics. The spores of Aspergillus tamarii and colonies of Saccharomyces cerevisiae were cultured in bitter yam and water yam medium using the bitter and water yam peels as substrates for ethanol production at substrate concentrations of 5 – 30 %, temperature range of 25 - 45 oC, agitation speed of 60-160 rev/min and pH range of 4.0 - 8.0. Optimum bioethanol yield of 13 % was obtained with bitter yam peels at substrate concentration of 20 %, temperature of 35 oC, agitation of 100 rev/min and pH of 7.0. Similarly, optimum bioethanol yield of 11 % was obtained with water yam peels at substrate concentration of 20 %, temperature of 35 oC, agitation of 100 rev/min and pH of 5.0. Bioethanol yield from bitter yam peels was observed to be higher than that of water yam peels at substrate concentration of 20 %, temperature of 35 oC, agitation of 100 rev/min and pH of 7.0. This study shows the potential of bitter yam and water yam peels as substrates for the biosynthesis of ethanol which can serve as alternative source of fuel.
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    Effect of some preservative methods on the physicochemical and organoleptic properties of pineapple and watermelon fruit juices
    (Ukrainian Journal of Ecology, 2021) Banjo Temitope Temitayo; Ogunmade Taiwo Oludare; Banjo Temitope Oluwabunmi; Ogundeji Rebecca Omotoyosi; Idowu A.A.; Olaitan A.J.
    Fruit juices are important sources of nutrient and it contains several important therapeutic properties that may reduce the risk of various diseases. This study was based on the effect of different preservative methods on fruit juices (pineapple and watermelon) and determination of the best method. The fruit juice were preserved using sodium benzoate, lime, pasteurization and the combination of sodium benzoate and pasteurization. Twenty three bacteria and twelve fungi were isolated from the fruit juice. Bacteria isolates include; Salmonella spp, Campylobacter jejuni, Shigella spp and Escherichia coli. Fungi isolated from the pineapple juice include: Aspergillus flavus, Aspergillus niger, Ochrocosis gallopava, Geotrichum candidum and Ochrococus gallapava among others. The result obtained shows that the juice maintained colour, aroma and taste when both sodium benzoate and pasteurization were used to compare when no preservation was used. There is a noticeable increase in the microbial load of the juice when lime was used as the only preservatives at day 0 (4 × 10-5) compared to when sodium benzoate and pasteurization was used at day 0 (1 × 10-5). While combination of sodium benzoate and pasteurization was the best among all other preservative methods. The pH value of the juice was also checked and it was observed that pineapple juice had the lower pH when compared with that of water melon.