Browsing by Author "Johnson, N.A.N."
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Item Novel solid-state fermentation extraction of 5-O-caffeoylquinic acid from heilong48 soybean using Lactobacillus helviticus: Parametric screening and optimization(LWT - Food Science and Technology, 2021) Akpabli-Tsigbe, N.D.K.; Ma, Y.; Ekumah, J.N.; Osabutey, J.; Hu, J.; Xu, M.; Johnson, N.A.N.This study investigated the extraction of 5-O-caffeoylquinic acid (5-CQA) with increased yield and enhanced antioxidant activity from heilong48 soybean (HS) under solid-state fermentation (SSF). Plackett–Burman design and Box-Behnken design were sequentially used for screening and optimization of significant SSF conditions respectively. Screening results showed that temperature, pH, incubation time and liquid-solid ratio were the significant SSF conditions that influenced 5-CQA yield, fermentation efficiency and antioxidant activity. The optimum SSF conditions obtained by Box-Behnken design were 49.90 ◦C (temperature), 7.00 (pH), 25.81 h (incubation time) and 0.67 (liquid-solid ratio). For these conditions, the experimental data obtained [5-CQA yield (11.41 ± 0.27 mg/g), fermentation efficiency (30.49 ± 1.14%), and antioxidant activity (46.13 ± 1.94 μmol AA eq/g dry sample)] were consistent with predicted values, higher than that of unfermented HS flour (RSHF), and supported by Atomic force microscopy (AFM), Fourier transform infrared (FTIR) and Scanning electron microscopy (SEM) microstructure. The results demonstrated that optimized SSF conditions significantly influenced 5-CQA yield, fermentation efficiency and antioxidant activity. This study showed that the use of optimized SSF conditions to extract 5-CQA with increased yield and enhanced antioxidant activity was efficient. Hence, this could be useful to the food and/or pharmaceutical industry in producing 5-CQA from HS.Item Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology(Beverages, 2023) Johnson, N.A.N.; Ekumah, J-N.; Adade, S.Y-S.S.To improve the quality of fermented chickpea beverages, a highly nutritious substitute for dairy, the Box-Behnken design and the response surface methodology were used to obtain optimized ultrasonic parameters for producing ultrasound-assisted fermented chickpea beverages. The determining parameters were the lactic acid, reducing sugar content, and the cell viability of the treated product. The most significant parameters obtained were frequency and treatment duration, while power density was relatively insignificant. The optimum fermentation parameters obtained were a treatment start time of 3 h, treatment duration of 80 min, frequency of 27.5 kHz, and power density of 100 W/L with optimum yields of 0.23096 mg/mL, 2.92898 mg/mL, and 0.488189 for reducing sugar, lactic acid, and cell viability index, respectively, with desirability above 0.95. Further analysis of the ultrasound treatment’s effect on the product’s structure showed the ultrasound assisted fermented chickpea beverage was more structurally stable and homogenous, with even distribution of macromolecules present.Item Quantitative assessment of phytochemicals in chickpea beverages using NIR spectroscopy(Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2024) Johnson, N.A.N.; Adade, S.Y-S.S.; Haruna, S.A.; Ekumah, J-N.; Ma, Y.The prospects of near-infrared (NIR) spectroscopy combined with effective variable selection algorithms for quantifying phytochemical compounds in chickpea beverages were investigated in this study. As reference measurement analysis, the phytochemicals were extracted and identified via high-performance liquid chroma tography. Multivariate algorithms were then applied, analyzed, and evaluated using correlation coefficients of validation set (Rp), root mean square error of prediction (RMSEP), and residual predictive deviations (RPDs). Accordingly, the competitive adaptive reweighted sampling-partial least squares (CARS-PLS) model achieved superior performance for biochanin A (Rp = 0.933, RPD = 3.63), chlorogenic acid (Rp = 0.928, RPD = 3.52), p coumaric acid (Rp = 0.900, RPD = 2.37), and stigmasterol (Rp = 0.932, RPD = 3.15), respectively. Hence, this study demonstrated that NIR spectroscopy paired with CARS-PLS could be used for nondestructive quantitative prediction of phytochemicals in chickpea beverages during manufacture and storage.Item Two-step optimization of solid-state fermentation conditions of heilong48 soybean variety for maximum chlorogenic acid extraction yield with improved antioxidant activity(Industrial Crops & Products, 2021) Akpabli-Tsigbe, N.D.K.; Ma, Y.; Ekumah, J-N.; Osabutey, J.; Hu, J.; Xu, M.; Johnson, N.A.N.; Quaisie, J.This study sought to establish an optimized solid-state fermentation (SSF) conditions for extraction of chlorogenic acid (CA) from heilong48 soybean (HS) variety using two-step process: Plackett–Burman Design (PBD) and Box-Behnken Design (BBD) systematically. Both designs revealed the significant screened and optimum SSF conditions as pH (5.02), incubation time (11.52 h), inoculation size (5.00 %) and liquid-solid ratio (0.67). CA yield (8.80 ± 0.08 mg/g), fermentation efficiency (31.29 ± 0.28 %), and antioxidant activity (DPPH) (77.45 ± 0.60 μmol AA eq/g dry sample) obtained were acceptable (desirability, 1.00). Both the relative errors and the residual standard errors obtained for the predicted and experimental values were less than 5%. Higher (p < 0.05) CA yield and DPPH were obtained for the Lactobacillus casei fermented HS variety (LCFHS) than that of the unfermented HS variety (RHSF). The effectiveness of the optimized SSF conditions on the degradation of the cell wall of HS variety was affirmed by Scanning electron microscopy (SEM), Atomic force microscopy (AFM) and Fourier transform infrared (FTIR) results. The optimized extraction process was feasible, and HS variety could be used for CA extraction.Item Two-step optimization of solid-state fermentation conditions of heilong48 soybean variety for maximum chlorogenic acid extraction yield with improved antioxidant activity(Industrial Crops & Products, 2021) Akpabli-Tsigbe, N.D.K.; Ma, Y.; Ekumah, J.N.; Osabutey, J.; Hu, J.; Xu, M.; Johnson, N.A.N.; Quaisie, J.This study sought to establish an optimized solid-state fermentation (SSF) conditions for extraction of chlorogenic acid (CA) from heilong48 soybean (HS) variety using two-step process: Plackett–Burman Design (PBD) and Box-Behnken Design (BBD) systematically. Both designs revealed the significant screened and optimum SSF conditions as pH (5.02), incubation time (11.52 h), inoculation size (5.00 %) and liquid-solid ratio (0.67). CA yield (8.80 ± 0.08 mg/g), fermentation efficiency (31.29 ± 0.28 %), and antioxidant activity (DPPH) (77.45 ± 0.60 μmol AA eq/g dry sample) obtained were acceptable (desirability, 1.00). Both the relative errors and the residual standard errors obtained for the predicted and experimental values were less than 5%. Higher (p < 0.05) CA yield and DPPH were obtained for the Lactobacillus casei fermented HS variety (LCFHS) than that of the unfermented HS variety (RHSF). The effectiveness of the optimized SSF conditions on the degradation of the cell wall of HS variety was affirmed by Scanning electron microscopy (SEM), Atomic force microscopy (AFM) and Fourier transform infrared (FTIR) results. The optimized extraction process was feasible, and HS variety could be used for CA extraction.Item Two-step optimization of solid-state fermentation conditions of heilong48 soybean variety for maximum chlorogenic acid extraction yield with improved antioxidant activity(Industrial Crops & Products, 2021) Akpabli-Tsigbe, N.D.K.; Ma, Y.; Ekumah, J.-N.; Osabutey, J.; Hu, J.; Xu, M.; Johnson, N.A.N.; Quaisie, J.This study sought to establish an optimized solid-state fermentation (SSF) conditions for extraction of chlorogenic acid (CA) from heilong48 soybean (HS) variety using two-step process: Plackett–Burman Design (PBD) and Box-Behnken Design (BBD) systematically. Both designs revealed the significant screened and optimum SSF conditions as pH (5.02), incubation time (11.52 h), inoculation size (5.00 %) and liquid-solid ratio (0.67). CA yield (8.80 ± 0.08 mg/g), fermentation efficiency (31.29 ± 0.28 %), and antioxidant activity (DPPH) (77.45 ± 0.60 μmol AA eq/g dry sample) obtained were acceptable (desirability, 1.00). Both the relative errors and the residual standard errors obtained for the predicted and experimental values were less than 5%. Higher (p < 0.05) CA yield and DPPH were obtained for the Lactobacillus casei fermented HS variety (LCFHS) than that of the unfermented HS variety (RHSF). The effectiveness of the optimized SSF conditions on the degradation of the cell wall of HS variety was affirmed by Scanning electron microscopy (SEM), Atomic force microscopy (AFM) and Fourier transform infrared (FTIR) results. The optimized extraction process was feasible, and HS variety could be used for CA extraction.