The Effect of Water and Ethanol Extracts of Ginger and Garlic on the Nutritional Quality and Physico-Chemical Properties of Stored Soymilk

Ooreofe F. Borode

doi:doi:10.11648/j.ijfsb.20170202.12

| Peer-Reviewed

The Effect of Water and Ethanol Extracts of Ginger and Garlic on the Nutritional Quality and Physico-Chemical Properties of Stored Soymilk

Ooreofe F. Borode

Published in International Journal of Food Science and Biotechnology (Volume 2, Issue 2)

Received: 16 December 2016 Accepted: 29 January 2017 Published: 12 April 2017

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Soymilk is an aqueous, white, creamy extract produced from soybeans (Glycine max). It is a highly nutritious food drink which contains protein, fat, carbohydrates vitamins and minerals. Recently, there has been an increased demand for foods having long shelf-life but with presence of minimum or no chemical food additives; therefore, the use of natural preservatives especially culinary herbs and spices in food products has increased. This study set out to investigate the effect of aqueous and ethanol extracts of ginger and garlic on the nutritional properties of soymilk before and after two weeks of storage. The soymilk was prepared using hot extraction method and each sample labeled A, B, C, D and E according to the extract they contain; ginger-ethanolic, ginger-aqueous, garlic-ethanolic and garlic-aqueous respectively while sample E served as the control containing no extract. The samples were stored at ±4°C for sixteen (16) days. The result obtained showed no significant difference (P<0.05) in the % protein, % fat and % ash contents of all the fresh samples when compared with the control. However, after the storage period, there was significant (P<0.05) decrease in the content, % fiber content, % protein content, % carbohydrate, and % fat contents of almost all the treated samples when compared with the control. A significant increase was also observed for the pH value for all treated samples after the storage period when compared with the control, although samples A and D showed a significant increase after the storage period. Samples A, C, and D, showed a significant reduction in % TTA when compared with the control after the storage period.

Published in	International Journal of Food Science and Biotechnology (Volume 2, Issue 2)
DOI	10.11648/j.ijfsb.20170202.12
Page(s)	43-50
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Soymilk, Preservation, Ginger, Garlic, Nutrients

References

[1]	Jimoh, K. O. and A. L. Kolapo. (2007): Effect of different stabilizers on acceptability and shelf stability of soy-yoghurt. African Journal of Biotechnology, 6: 1000-1003.
[2]	Tunde-Akintunde T. Y. and Souley A. (2009): Effect of processing methods on quality of soymilk. Pakistan Journal of Nutrition 8 (8): 1156-1158.
[3]	Soya-Agrodok (2005) Cultivation of soya and other legumes C. Mercier, P. Linko, J. M.
[4]	Boani R. Proizvodnja, svojstva i fermentacija sojinog mlijeka Mljekarstvo, 56 (2006), pp. 233–254.
[5]	Kabiru, Y. A., Makun, H. A., Saidu, A. N., Muhammad, L. H., Nuntah, L. C and Amoo, S. A.(2016): Soymilk Preservation Using Extracts Of Cloves (Syzygium Aromaticum Myrtaceae) And Guinea-Pepper (Xylopia Aethiopica Annonaceae). Journal of Pharmacy and Biological Sciences. ISSN: 2278-3008. Volume 3, Issue 5 (Sep-Oct. 2012), PP 44-50.
[6]	Akinyele, B. J, Fawole, M. O and Akinyosoye, F. A. Microorganisms associated with fresh cow milk, wara, and nono; two local milk products hawked by Fulani women in Ilorin, Kwara state, Nigeria. Nigerian Food Journal. 1999; 17: 11-17.
[7]	IITA (International Institute of Tropical Agriculture) (1990) How to grow and use soybean in Nigeria. IITA soybean Research. IITA – GLIP Research Monograph, No. 2. Ibadan: IITA.
[8]	Lie, G. H. and Prawirannegatea, D. (1974). Nutritive value of various legumes used in the Indonesian diet presented at first Asian workshop on grain legumes, Bogor, Indonesia pp 213-259.
[9]	Morita, T.; Akura, O. Kaori, T.; Michiyoshi, I.; Seli chi.k and Shubachi, K. (1997). Cholesterol lowering effects of soyabean, potato and rice protein depend on their low methionine content in rats fed with cholesterol- free petrified diet. Journal of American society for nutritional sciences. Pp 470-477.
[10]	Gbodi, T. A; Akanya, H. O.; Makun, H. A; Kabiru, Y. A. and Yakubu, Y. (2002). Preservation of soymilk using extract of ginger and garlic. Nigeria Journal of technological research 1: 67-74.
[11]	Scwarz, K., Bertelsen, G., Nissen, L. R., Gardner, P. T., Heinonen, M. I., Hopia, A., Huynh-Ba, T., Lambelet, P., McPhai, D., Skibsted, L. H., Tijburg, L., (2001): Investigation of plant extracts for the protection of processed food against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds. European Food Research and Technology 212, 319–328.
[12]	Shahidi, F., Amarowicz, R., Abou-Gharbia, H. A., Shehata, A., Adel, Y., (1997): Endogenous antioxidants and stability of sesame oil as affected by processing and storage. Journal of the American Oil Chemists' Society 74, 143–148.
[13]	Shan, B., Yi-Zhong, C., Brooks, J. D., Corke, H., (2009): Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork. Journal of the Science of Food and Agriculture 89, 1879–1885.
[14]	Tanabe, H., Yoshiad, M., Tomita, N., (2002): Comparison of the antioxidant activities of 22 commonly used herbs and spices on the lipid oxidation of pork meat. Animal Science Journal 73, 389–393.
[15]	Yanishlieva, N. V., Marinova, E., Pokorny, J., (2006): Natural antioxidants from herbs and spices. European Journal of Lipid Science and Technology 108, 776–793.
[16]	Surh, Y. J., (1999): Molecular mechanisms of chemopreventive effects of selected dietary and medicinal phenolic substances. Mutation Research 428, 305–327.
[17]	Olusanmi M. J. and Amadi J. E. (2009): Studies on the Antimicrobial Properties and Phytochemical Screening of Garlic (Allium sativum) extracts. Ethnobiological leaflets. 13: 1186-96.
[18]	Iwe M. O., Agu I. F. (2003): Use of Natural Flavourants to Improve Soymilk Acceptability, Nigeria Education Journal II. PP. 16–24.
[19]	AOAC (2010). Official methods of analysis of the Association of Official Analytical Chemists. 17th edn. USA, VA. 2005, vol. 4.
[20]	Lucas, G. M. and P. Markakas, 197. Phytic acid and other phosphorus compounds of bean (Phaseolus vulgaris) J. Agric. Ed. Chem., 23: 13-15
[21]	Zhishen J, Mengcheng T and Jianming W. 1999 The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64, 555-559
[22]	Mahinda Wettasinghe and Fereidoon Shahidi. Scavenging of reactive oxygen species and DPPH free radicals by extracts of borage and evening primrose meals. Elsevier Journal of Food Chemistry. Vol. 70 Issue 1. 2000. http://dx.doi.org/10.1016/S0308-8146(99)00269-1
[23]	Sidel J. L and Stone H. (1992): Sensory evaluation practices. 2nd ed. San Diego: Elsevier, pp. 336.
[24]	Ashaye O. A., Taiwo O. O. and Adegoke G. O. (2006): Effect of local preservative (Aframomum danielli) on the chemical and sensory properties of stored warakanshi. African Journal of Agricultural Research, Vol. 1 (1), pp, 1020-016.
[25]	Shenoy, A. V. & James, M. A. (1974) Fish. Technol. 11, 67.
[26]	Devadasan K, Nair M R (1977) - Further studies on changes in protein fractions of fish muscle during storage in ice, Fishery Technology vol. 14 (2): 127
[27]	Aworh, O. C. and M. Egounlety. 1984. The preservation of West African soft cheese by chemical treatment. Research in Food Science and Nutrition. Volume I, The Production. Preservation and Processing of Food (J. V. McLoughlin and B. M. McLenna, editors), Proceedings of the Sixth International Congress of Food Science and Technology, Dublin, September 18-23, 1983, pages 62-63.
[28]	Abdul Rahman S. M., Thangaraj S., Salique M. S., Feroz Khan K., and Natheer E. S. (2010): Antimicrobial and Biochemical Analysis of Some Spices Extract Against Food Spoilage Pathogens. Internet Journal of Food Safety, Vol 12, 2010, p. 71-75.
[29]	Abdulzahra M. D., Mohammed H. F. (2014): The Antibacterial Effect of Ginger and Garlic Extracts on Some Pathogenic Bacteria Isolated from Patients with Otitis Media. International Research Journal of Medical Sciences. Vol. 2 (5), 1-5, May (2014).
[30]	Sonia Sethi, Aparna Dutta, B. Lal Gupta, Saksham Gupta (2013): Antimicrobial Activity of Spices Against isolated Food Borne Pathogens. International Journal of Pharmacy and Pharmaceutical Sciences. Vol. 5, Issue 1.
[31]	Khusro A., Aarti C., Preetamraj J. P., Kingsley S. J. (2013): Evaluation of Antibacteria Activity of spices and Vegetables against Bacillus methlotrophicus strain Kharuss 0103. Interantional Journal of Pharmaceutical Science Invention. Vol. 2, Issue 7. Pp 37-42.
[32]	Anees Ahmed M., Srinivas Ravi, Pramod Ghogare (2015): Studies on Antimicrobial Activity of Spices and Effect of Temperature and Ph on its Antimicrobial Properties. IOSR Journal of Pharmacy and Biological Sciences. Vol. 10, Issue 1 Ver II, pp 99-102.
[33]	Adekalu O. A., Olatunde I. G. Echendu B. M., Adepoju T. C. and Fajemisin O. O. (2009): Antimicrobial and Preservative activities of Allium sativum and Eugenia aromatic on fresh tomato puree. African Journal of Agricultural Research Vol. 4 (2), pp 139-140.
[34]	Virendra V. Pampatil, Shalini Tattari, Nirmala Kota, Chetan Nimgulkar, Kalpagam Polasa (2013): In vitro evaluation on antioxudant and antimicrobial activity of spice extracts of ginger, tumeric and garlic. Journal of Pharmacogosy and Phytochemistry 2 (3): 143-146.
[35]	Baljeet S. Y., Simmy G. Ritika Y. and Roshanlal Y. (2014): Antimicrobial activity of individual and combined extracts of selected spices against some pathogenic and food spoilage microorganism. International Food Research Journal 22 (6): 2594-2600 (2015).
[36]	Guinares R. C., Agbon M. C. E. B., Campeon A. S. B. Belinario M. F. M. T. (2014): Effects of Garlic Allium sativum Extract on Lipid Oxidation, Microbiological, and Organoleptic Qualities in Hot-smoked Sardines, Sardinella longiceps During Frozen Storage. International Journal of Fisheris and Aquatic Studies. I (4): 87-94.
[37]	Okwute L. O. and Olafiaji B. (2013): The Effects of Ginger on the Microbial load of a Nigerian Traditionally Fermented Maize Paste. American Journal of Research Communication. Vol II. (9).
[38]	Wakoli A. B., Onyango D. A. O. and Rotich P. J. (2014): Effect of Selected Spices on Food spoilage Rate. Global Journal of Biology, Agriculture and Health Sciences. Vol. 3 (4): 160-162.
[39]	Omojola Andrew Babatunde and Adediran Opeyemi Adewumi (2015): Effects of ethanolic extract of garlic, rossele and ginger of quality attributes of chicken patties. African Journal of Biotechnology. Vol. 14 (8), pp 688-694.
[40]	Kumar M., and Berwal J. S. (1998): Sensitivity of food Pathogens to Garlic. Journal of Applied Microbiology. 84 (213-215).

Cite This Article

Plain Text BibTeX RIS

APA Style

Ooreofe F. Borode. (2017). The Effect of Water and Ethanol Extracts of Ginger and Garlic on the Nutritional Quality and Physico-Chemical Properties of Stored Soymilk. International Journal of Food Science and Biotechnology, 2(2), 43-50. https://doi.org/10.11648/j.ijfsb.20170202.12

Copy | Download

ACS Style

Ooreofe F. Borode. The Effect of Water and Ethanol Extracts of Ginger and Garlic on the Nutritional Quality and Physico-Chemical Properties of Stored Soymilk. Int. J. Food Sci. Biotechnol. 2017, 2(2), 43-50. doi: 10.11648/j.ijfsb.20170202.12

Copy | Download

AMA Style

Ooreofe F. Borode. The Effect of Water and Ethanol Extracts of Ginger and Garlic on the Nutritional Quality and Physico-Chemical Properties of Stored Soymilk. Int J Food Sci Biotechnol. 2017;2(2):43-50. doi: 10.11648/j.ijfsb.20170202.12

Copy | Download

@article{10.11648/j.ijfsb.20170202.12,
  author = {Ooreofe F. Borode},
  title = {The Effect of Water and Ethanol Extracts of Ginger and Garlic on the Nutritional Quality and Physico-Chemical Properties of Stored Soymilk},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {2},
  number = {2},
  pages = {43-50},
  doi = {10.11648/j.ijfsb.20170202.12},
  url = {https://doi.org/10.11648/j.ijfsb.20170202.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20170202.12},
  abstract = {Soymilk is an aqueous, white, creamy extract produced from soybeans (Glycine max). It is a highly nutritious food drink which contains protein, fat, carbohydrates vitamins and minerals. Recently, there has been an increased demand for foods having long shelf-life but with presence of minimum or no chemical food additives; therefore, the use of natural preservatives especially culinary herbs and spices in food products has increased. This study set out to investigate the effect of aqueous and ethanol extracts of ginger and garlic on the nutritional properties of soymilk before and after two weeks of storage. The soymilk was prepared using hot extraction method and each sample labeled A, B, C, D and E according to the extract they contain; ginger-ethanolic, ginger-aqueous, garlic-ethanolic and garlic-aqueous respectively while sample E served as the control containing no extract. The samples were stored at ±4°C for sixteen (16) days. The result obtained showed no significant difference (P<0.05) in the % protein, % fat and % ash contents of all the fresh samples when compared with the control. However, after the storage period, there was significant (P<0.05) decrease in the content, % fiber content, % protein content, % carbohydrate, and % fat contents of almost all the treated samples when compared with the control. A significant increase was also observed for the pH value for all treated samples after the storage period when compared with the control, although samples A and D showed a significant increase after the storage period. Samples A, C, and D, showed a significant reduction in % TTA when compared with the control after the storage period.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - The Effect of Water and Ethanol Extracts of Ginger and Garlic on the Nutritional Quality and Physico-Chemical Properties of Stored Soymilk
AU  - Ooreofe F. Borode
Y1  - 2017/04/12
PY  - 2017
N1  - https://doi.org/10.11648/j.ijfsb.20170202.12
DO  - 10.11648/j.ijfsb.20170202.12
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 43
EP  - 50
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20170202.12
AB  - Soymilk is an aqueous, white, creamy extract produced from soybeans (Glycine max). It is a highly nutritious food drink which contains protein, fat, carbohydrates vitamins and minerals. Recently, there has been an increased demand for foods having long shelf-life but with presence of minimum or no chemical food additives; therefore, the use of natural preservatives especially culinary herbs and spices in food products has increased. This study set out to investigate the effect of aqueous and ethanol extracts of ginger and garlic on the nutritional properties of soymilk before and after two weeks of storage. The soymilk was prepared using hot extraction method and each sample labeled A, B, C, D and E according to the extract they contain; ginger-ethanolic, ginger-aqueous, garlic-ethanolic and garlic-aqueous respectively while sample E served as the control containing no extract. The samples were stored at ±4°C for sixteen (16) days. The result obtained showed no significant difference (P<0.05) in the % protein, % fat and % ash contents of all the fresh samples when compared with the control. However, after the storage period, there was significant (P<0.05) decrease in the content, % fiber content, % protein content, % carbohydrate, and % fat contents of almost all the treated samples when compared with the control. A significant increase was also observed for the pH value for all treated samples after the storage period when compared with the control, although samples A and D showed a significant increase after the storage period. Samples A, C, and D, showed a significant reduction in % TTA when compared with the control after the storage period.
VL  - 2
IS  - 2
ER  -

Copy | Download

Author Information

Ooreofe F. Borode

Nutritional and Industrial Biochemistry Unit, Department of Biochemistry, College of Medicine, University of Ibadan, Ibadan, Nigeria

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Ooreofe F. Borode. (2017). The Effect of Water and Ethanol Extracts of Ginger and Garlic on the Nutritional Quality and Physico-Chemical Properties of Stored Soymilk. International Journal of Food Science and Biotechnology, 2(2), 43-50. https://doi.org/10.11648/j.ijfsb.20170202.12

Copy | Download

ACS Style

Ooreofe F. Borode. The Effect of Water and Ethanol Extracts of Ginger and Garlic on the Nutritional Quality and Physico-Chemical Properties of Stored Soymilk. Int. J. Food Sci. Biotechnol. 2017, 2(2), 43-50. doi: 10.11648/j.ijfsb.20170202.12

Copy | Download

AMA Style

Ooreofe F. Borode. The Effect of Water and Ethanol Extracts of Ginger and Garlic on the Nutritional Quality and Physico-Chemical Properties of Stored Soymilk. Int J Food Sci Biotechnol. 2017;2(2):43-50. doi: 10.11648/j.ijfsb.20170202.12

Copy | Download

@article{10.11648/j.ijfsb.20170202.12,
  author = {Ooreofe F. Borode},
  title = {The Effect of Water and Ethanol Extracts of Ginger and Garlic on the Nutritional Quality and Physico-Chemical Properties of Stored Soymilk},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {2},
  number = {2},
  pages = {43-50},
  doi = {10.11648/j.ijfsb.20170202.12},
  url = {https://doi.org/10.11648/j.ijfsb.20170202.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20170202.12},
  abstract = {Soymilk is an aqueous, white, creamy extract produced from soybeans (Glycine max). It is a highly nutritious food drink which contains protein, fat, carbohydrates vitamins and minerals. Recently, there has been an increased demand for foods having long shelf-life but with presence of minimum or no chemical food additives; therefore, the use of natural preservatives especially culinary herbs and spices in food products has increased. This study set out to investigate the effect of aqueous and ethanol extracts of ginger and garlic on the nutritional properties of soymilk before and after two weeks of storage. The soymilk was prepared using hot extraction method and each sample labeled A, B, C, D and E according to the extract they contain; ginger-ethanolic, ginger-aqueous, garlic-ethanolic and garlic-aqueous respectively while sample E served as the control containing no extract. The samples were stored at ±4°C for sixteen (16) days. The result obtained showed no significant difference (P<0.05) in the % protein, % fat and % ash contents of all the fresh samples when compared with the control. However, after the storage period, there was significant (P<0.05) decrease in the content, % fiber content, % protein content, % carbohydrate, and % fat contents of almost all the treated samples when compared with the control. A significant increase was also observed for the pH value for all treated samples after the storage period when compared with the control, although samples A and D showed a significant increase after the storage period. Samples A, C, and D, showed a significant reduction in % TTA when compared with the control after the storage period.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - The Effect of Water and Ethanol Extracts of Ginger and Garlic on the Nutritional Quality and Physico-Chemical Properties of Stored Soymilk
AU  - Ooreofe F. Borode
Y1  - 2017/04/12
PY  - 2017
N1  - https://doi.org/10.11648/j.ijfsb.20170202.12
DO  - 10.11648/j.ijfsb.20170202.12
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 43
EP  - 50
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20170202.12
AB  - Soymilk is an aqueous, white, creamy extract produced from soybeans (Glycine max). It is a highly nutritious food drink which contains protein, fat, carbohydrates vitamins and minerals. Recently, there has been an increased demand for foods having long shelf-life but with presence of minimum or no chemical food additives; therefore, the use of natural preservatives especially culinary herbs and spices in food products has increased. This study set out to investigate the effect of aqueous and ethanol extracts of ginger and garlic on the nutritional properties of soymilk before and after two weeks of storage. The soymilk was prepared using hot extraction method and each sample labeled A, B, C, D and E according to the extract they contain; ginger-ethanolic, ginger-aqueous, garlic-ethanolic and garlic-aqueous respectively while sample E served as the control containing no extract. The samples were stored at ±4°C for sixteen (16) days. The result obtained showed no significant difference (P<0.05) in the % protein, % fat and % ash contents of all the fresh samples when compared with the control. However, after the storage period, there was significant (P<0.05) decrease in the content, % fiber content, % protein content, % carbohydrate, and % fat contents of almost all the treated samples when compared with the control. A significant increase was also observed for the pH value for all treated samples after the storage period when compared with the control, although samples A and D showed a significant increase after the storage period. Samples A, C, and D, showed a significant reduction in % TTA when compared with the control after the storage period.
VL  - 2
IS  - 2
ER  -

Copy | Download