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Olawoye B, Fagbohun OF, Popoola-Akinola O, Akinsola JET, Akanbi CT. A supervised machine learning approach for the prediction of antioxidant activities of Amaranthus viridis seed. Heliyon 2024; 10:e24506. [PMID: 38322916 PMCID: PMC10844001 DOI: 10.1016/j.heliyon.2024.e24506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 01/03/2024] [Accepted: 01/10/2024] [Indexed: 02/08/2024] Open
Abstract
This research aimed at modelling and predicting the antioxidant activities of Amaranthus viridis seed extract using four (4) data-driven models. Artificial Neural Network (ANN), Support Vector Machine (SVM), k-nearest Neighbour (k-NN), and Decision Tree (DT) were used as modelling algorithms for the construction of a non-linear empirical model to predict the antioxidant properties of Amaranthus viridis seed extract. Datasets for the modelling operation were obtained from a Box Behnken design while the hyperparameters of the ANN, SVM, k-NN and DT were determined using a 10-fold cross-validation technique. Among the Machine Learning algorithms, DT was observed to exhibit excellent performance and outperformed other Machine Learning algorithms in predicting the antioxidant activities of the seed extract, with a sensitivity of 0.867, precision of 0.928, area under the curve of 0.979, root mean square error of 0.184 and correlation coefficient of 0.9878. It was closely followed by ANN which was used to analyze and explain in detail the effect of the independent variables on the antioxidant activities of the seed extracts. This result affirmed the suitability of DT in predicting the antioxidant activities of Amaranthus viridis.
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Affiliation(s)
- Babatunde Olawoye
- Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria
| | | | - Oyekemi Popoola-Akinola
- Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria
| | | | - Charles Taiwo Akanbi
- Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria
- Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Nigeria
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Olawoye B, Fagbohun OF, Popoola OO, Gbadamosi SO, Akanbi CT. Understanding how different modification processes affect the physiochemical, functional, thermal, morphological structures and digestibility of cardaba banana starch. Int J Biol Macromol 2022; 201:158-172. [PMID: 34998875 DOI: 10.1016/j.ijbiomac.2021.12.134] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 12/04/2021] [Accepted: 12/19/2021] [Indexed: 01/06/2023]
Abstract
In this study, starch was isolated from cardaba banana starch and was subjected to modification by heat-moisture treatment, citric acid, octenyl succinic anhydride, and sodium hexametaphosphate. Both the native and modified cardaba banana starches were examined for chemical, functional, pasting, thermal, morphological, structural, and antioxidant properties, as well as in vitro starch digestibility. Modification significantly influenced the properties of the cardaba banana starch. Cross-linking treatment improved the water, oil absorption, alkaline hydration capacity, swelling power, solubility and paste clarity of the starch. The final viscosity of the banana starch paste was increased alongside succinic anhydride modification which in turn enhanced the suitability of the starch in the production of high viscous products. Both FTIR spectra and X-ray diffractograms confirmed the starch had a C-type starch which was not affected by modification. Modification led to a decrease in relative crystallinity of the starch with succinylation having the maximum effect. The starch fractions; both SDS and RS significantly increased due to modification while the hydrolysis and glycemic index of the starch were significantly decreased by chemical modification. In conclusion, both physical and chemical modification of cardaba banana starch produced a starch that can serve as functional food or functional food ingredients.
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Affiliation(s)
- Babatunde Olawoye
- Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria.
| | - Oladapo Fisoye Fagbohun
- Department of Biomedical Engineering, First Technical University, Ibadan, Oyo State, Nigeria; Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Oyekemi Olabisi Popoola
- Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria
| | | | - Charles Taiwo Akanbi
- Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria; Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Nigeria
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Fatimat Okeleye A, Taiwo Akanbi C, Afolabi Morakinyo T. Modeling of thin layer drying characteristics of blanch-assisted water yam ( Dioscorea alata) slices. Croat j food sci technol (Online) 2021. [DOI: 10.17508/cjfst.2021.13.1.06] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
The thin layer drying characteristics of blanch-assisted water yam slices were investigated with respect to its un-blanched water yam slices in a convective hot air oven. The yam slices (diameter 4 cm; thickness 0.8 cm) were dried at temperatures 50, 60 and 70 °C, respectively with a constant air velocity of 0.13 m/s. The drying data obtained were fitted into six existing drying models: Page, Newton, Midilli, Henderson and Pabis, Logarithmic and Diffusion model. Non-linear regression analysis was used to determine the model parameters; the coefficient of determination (R2) and standard error of estimates (SEE) in order to determine the model best fit. The study showed that the drying process occurred in the falling rate drying period. The blanch-assisted slices had a faster drying rate than the un-blanched yam slices. Among the models, the diffusion model gave the overall best fit for the drying data obtained. The effective moisture diffusivity ranged from 3.18×10-8 to 4.47×10-8 m2/s for the blanch-assisted slices and from 4.73×10-8 to 7.33×10-8 m2/s for the un-blanched slices. The activation energies of the blanch-assisted and un-blanched yam slices were 15.5 kJ/mol and 20.1 kJ/mol, respectively. These processing conditions obtained for water yam flour would be suitable for its process design and control thereby enhancing its utilization and overall acceptability.
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Affiliation(s)
| | - Charles Taiwo Akanbi
- Department of Food Science and Technology Obafemi Awolowo University, Ile-Ife, Nigeria
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Olawoye B, Gbadamosi SO, Otemuyiwa IO, Akanbi CT. Improving the resistant starch in succinate anhydride‐modified cardaba banana starch: A chemometrics approach. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14686] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Babatunde Olawoye
- Department of Food Science and Technology First Technical University Ibadan Nigeria
| | | | | | - Charles Taiwo Akanbi
- Department of Food Science and Technology Obafemi Awolowo University Ile‐Ife Nigeria
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Affiliation(s)
| | - Charles Taiwo Akanbi
- Department of Food Science and Technology; Obafemi Awolowo University; Ile-Ife Nigeria
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Fasuan TO, Akanbi CT, Betiku E. Acetylation of Amaranthus viridis starch: Modeling and process parameters optimization. Food Sci Nutr 2018; 6:1287-1297. [PMID: 30065830 PMCID: PMC6060891 DOI: 10.1002/fsn3.677] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 04/11/2018] [Accepted: 04/14/2018] [Indexed: 11/11/2022] Open
Abstract
The optimum reaction conditions for the derivation of acetylated (esterified) starch using response surface methodology (RSM) and artificial neural network (ANN) were studied. All the independent variables (starch solids, acetic anhydride concentration, and reaction time) were of significant (p < .05) importance in achieving esterified starch of Amaranthus viridis. Optimum conditions of 152.46 g of starch, 11 ml of acetic anhydride and time of 2.92 min with corresponding acetyl content and degree of substitution (DS) of 1.74% and 0.06, respectively, were established for ANN. The RSM gave optimum conditions of 149.57 g (starch), 10.38 ml (acetic anhydride) and 3 min (time) with corresponding acetyl content and DS of 1.61% and 0.06, respectively. The order of priority of the process variables was established as acetic anhydride (42.59%), starch solids (33.90%), and reaction time (23.51%). The results provided useful information on development of economic and efficient acetylation process for modification of A. viridis starch.
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Affiliation(s)
| | - Charles Taiwo Akanbi
- Department of Food Science and TechnologyObafemi Awolowo UniversityIle IfeOsun StateNigeria
| | - Eriola Betiku
- Department of Chemical EngineeringObafemi Awolowo UniversityIle IfeOsun StateNigeria
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Fasuan TO, Gbadamosi SO, Akanbi CT. Modification of amaranth (Amaranthus viridis
) starch, identification of functional groups, and its potentials as fat replacer. J Food Biochem 2018. [DOI: 10.1111/jfbc.12537] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Temitope Omolayo Fasuan
- Department of Food Science and Technology; Obafemi Awolowo University; Ile-Ife Osun State Nigeria
| | | | - Charles Taiwo Akanbi
- Department of Food Science and Technology; Obafemi Awolowo University; Ile-Ife Osun State Nigeria
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Oladeji BS, Irinkoyenikan OA, Gbadamosi OS, Ibironke SI, Akanbi CT, Taiwo KA. Comparative analysis of physico-chemical properties and amino acids profile of three tropical maize hybrid cultivars in Nigeria. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-10-2015-0120] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
The purpose of this study was to compare the physico-chemical properties and amino acid profile of three maize hybrid cultivars grown in Nigeria.
Design/methodology/approach
Two normal maize endosperm varieties, yellow SUWAN-ISR (YNM) and white ART/98/SW05-OB-WC (WNM), and one yellow QPM variety, TZE-POP-DT-STR-QPM (YQPM), were selected for the study. Physico-chemical properties, physical tests, proximate composition analysis, functional properties and characteristics and amino acid profile tests were carried out on the grains using standard methods.
Findings
Protein was significantly higher (p < 0.05) in YQPM (10.49 per cent) than in normal endosperm, YNM (8.83 per cent) and WNM (8.50 per cent). Amino acid profile of the grains revealed that total amino acid of YQPM (94.67 g/100 g of protein) and essential amino acid of YQPM (39.070) were the highest among the three, with highest significantly different value of tryptophan (0.388 g/100 g of protein) at p < 0.05. The cooking quality of YQPM was found to be better than the other two, with highest hydration capacity and increase in volume after cooking (90.8 ± 0.01 g/1000 grains and 147.53 ± 0.02 per cent).
Originality/value
YQPM will be highly beneficial in the tropics, where maize is grown as the major staple food to reduce hunger and malnutrition because of its amino acid balance and its better cooking quality.
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Abstract
Flour mixes obtained by the addition of banana pulp in various proportions (0-50%) to maize 'extracts' were evaluated for some quality characteristics. All the mixes had significantly lower values of crude protein, fat and water-holding capacity. Gelation, however, significantly increased the water-holding capacity in all cases. The ash content, titratable acidity and total sugars increased tremendously with an increase in the level of banana substitution. While both Adam's consistency values and equilibrium moisture content decreased with an increase in the level of banana substitution, the syneresis values did not show any consistent pattern. The consistently low moisture content and the results of the moisture sorption isotherms suggest a good storage stability of all the mixes, especially when kept under conditions of water activity of 0.30 and below, and their possible suitability for baked products.
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Affiliation(s)
- U Okezie
- Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
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