These are articles published in journals by academic staff ir.bowen.edu.ng:8181/jspui/handle/123456789/338 2026-04-22T00:09:19Z 2026-04-22T00:09:19Z Afolabi, M. O. Adegoke, G. O. Olunlade, B. A. Adeola, A. A. Ibitoye, W. O. ir.bowen.edu.ng:8181/jspui/handle/123456789/1978 2023-10-26T22:06:18Z 2012-01-01T00:00:00Z

Title: The inhibition of aflatoxin production from aspergillus parasiticus NRRL 2999 by ethanol extract of aframonmon danielli flower Authors: Afolabi, M. O.; Adegoke, G. O.; Olunlade, B. A.; Adeola, A. A.; Ibitoye, W. O. Abstract: The inhibition of Aflatoxin production from Aspergillus parasiticus strain NRRL 2999was investigated using ethanol extracts of Aframommon danielli flower at concentrations of 250µg/g, 500µg/g, 750µg/g and 1000µg/g with whole wheat bread as a substrate. Aspergillus parasiticus grew abundantly on whole wheat bread; growth on samples containing 250µg/g and 500µg/g extracts were scanty and those of 750µg/g and 1000µg/g were not visible. The percentages of aflatoxin (01 + G1) inhibitions of the flower extract were 25.2% (250µg/g), 43.5 (500µg/g), 65.2% (750µg/g) and 70.2% (1000µg/g). the percentage inhibition for Tioconozole (100µg/g) was 88%. The result showed that Afromommon danielli flower ethanol extract can prevent mould growth and aflatoxin production in foods.

2012-01-01T00:00:00Z Ologunde, M. O. Omosebi, M. O. Ariyo, O. Olunlade, B. A. Otite, E. A. ir.bowen.edu.ng:8181/jspui/handle/123456789/1396 2023-05-17T22:42:47Z 2011-01-01T00:00:00Z

Title: Effects of soaking on shelf life of soybean full fat flour Authors: Ologunde, M. O.; Omosebi, M. O.; Ariyo, O.; Olunlade, B. A.; Otite, E. A. Abstract: Background: Soy products are gaining popularity as economical protein sources and nutritional or health foods.Processing that ensures improved shelf life is essential to enhance its use in alleviating malnutrition. Shelf life studies were carried out on Soybean full - fat flour samples produced from soybean soaked in different solutions. Methods: Soybean seeds were soaked, drained, steam bleached (100ºC) for 45 minutes, dehulled, dried in a cabinet drier and subsequently milled. The flour samples were stored and quality parameters (moisture content, ash content, protein content, crude fibre content, fat content, carbohydrate content and free fatty acid content) were determined at an interval of four weeks over a period of 12 weeks. Result: The crude fibre content of the chemically treated samples ranged from 5% to 12% over the 12 - week storage period. The moisture content of the control sample was 14% at the end of the storage period while that of the chemically treated samples were 12%, 6%, 8% for sodium carbonate, sodium bicarbonate and sodium chloride respectively. Soaking in 5% w/v sodium bicarbonate solution yielded a shelf stable soybean full fat flour. Sodium bicarbonate treated sample had the least free fatty acid content. Conclusion: Soaking sobean seeds in chemical solutions before processing reduced peroxidase action on the samples which was evident in the low free fatty acid content of the samples towards the end of the shelf life period.

2011-01-01T00:00:00Z Ologunde, M. O. Omosebi, M. O. Ariyo, O. Olunlade, B. A. Abolaji, R. A. ir.bowen.edu.ng:8181/jspui/handle/123456789/1384 2023-05-15T14:26:07Z 2011-01-01T00:00:00Z

Title: Preliminary Nutritional Evaluation of Cashew nuts from different locations in Nigeria Authors: Ologunde, M. O.; Omosebi, M. O.; Ariyo, O.; Olunlade, B. A.; Abolaji, R. A. Abstract: Cashew nut samples from three geographical locations of Nigeria viz: Anambra state, Oyo state and Kogi state were obtained and analysis were carried out on the nuts and oil. The proximate composition of the cashew nuts was determined. The extracted oil was analyzed for both physical (colour, specific gravity and refractive index) and chemical (saponification value, iodine value, peroxide value and free fatty acid value) properties. The vitamin content of the samples was also determined. The protein content ranged from 23.42%-26.39%, the moisture content ranged from 5.66%-6.17%, ash content ranged from 3.03%-3.18% and the crude fibre content ranged from 5.60%-6.12%. The fat content of the cashew nut from Oyo state was the highest (42.03%) followed by the cashew nut from Kogi state (40.72%) while the cashew nut from Anambra state had the least value (40.15%). The refractive index ranged from 1.452-1.463 nD 20°C and specific gravity ranged from 0.848-0.860 g/cm3. The oil from the three samples had a light yellow colour. The saponification value ranged from 233.19-237.00 mgKOH/g oil; iodine value 83.65-86.93 mgKI/100 g oil; peroxide value 19.75-20.34 meq O2/Kg oil and free fatty acid 0.05046-0.05601%. The mineral content of the samples correlated with the values from literature. Statistical analysis was carried out using the Analysis of Variance (ANOVA) at 95% confidence limit and Duncan test. There was significant difference between the Vitamin A and B12 content, Sodium, Potassium, Magnesium, Phosphorus, moisture, fat, fibre, ash, carbohydrate and free fatty acid content of the samples while there was no significant difference in the Vitamin B12 and B6, Iron, Zinc, Iodine value and Saponification value of the samples. The cashew nuts from the different locations demonstrated high potential as industrial materials.

2011-01-01T00:00:00Z Ologunde, M.O Ariyo, O Olunlade, B.A Igbabul, B.D Ayotola, T.M ir.bowen.edu.ng:8181/jspui/handle/123456789/1383 2023-05-15T14:17:50Z 2011-01-01T00:00:00Z

Title: :Evaluation of the effects of processing on levels of selected pollutants in garri Authors: Ologunde, M.O; Ariyo, O; Olunlade, B.A; Igbabul, B.D; Ayotola, T.M Abstract: Human health is an outcome of the trio of the environment, individual susceptibility and time. Contamination of cassava (Manihot esculenta) roots by the environment or during processing presents health hazards. This study evaluates the effects of processing on the level of selected pollutants in Gari diet and the effect on selected organs of albino rats. Cassava tubers from Kokori and Ogbomoso were varied in the method of processing to produce Gari. Gari and fish samples sundried in the vicinities of flared gas were used to produce four nutritionally similar Gari/Fish diet regimen. Twenty-four, 28-day old male albino rats were divided into four groups of six, each to fit into four diet regimen and acclimatized for a 7-day period on commercial rat feed. The four groups were afterwards placed on different diet regimens for 13 weeks during which the body weight and food intakes were measured weekly. Results show that the least percentage weight gain (27.9%) occurs in Diet IV-Kokori/SPDC followed by Diet II-Kokori (37.4%), Diet III-Kokori/ Ogbomoso (44.7%) and Diet I-Ogbomoso (55.3%) in ascending order. Albino rats on Diets II and IV had a negative food utility index and high concentrations of nickel, lead, cadmium and chromium were found in the feed formulation. The levels of toxicants differ with the processing method and protein efficiency ratio varied with the processing method. Examination of selected organs show clinical anomalies. The study reveals that pollutants load in gari-diet depend on the environment of cultivation and the method of processing.

2011-01-01T00:00:00Z