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Search Results: 1 - 10 of 537120 matches for " O. A Ashaye "
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Perception and attitude of people toward onchocerciasis (river blindness) in south western Nigeria
Adeoye A,Ashaye A,Onakpoya O
Middle East African Journal of Ophthalmology , 2010,
Abstract: Background: Onchocerciasis (river blindness) is a major cause of bilateral blindness with devastating socioeconomic consequences. Since Nigeria is the most heavily onchocerciasis endemic country in the world, the information on people′s knowledge about this disease is significant. This could influence their response to current preventive measures of the African Programme for Onchocerciasis Control. Aim: This study was designed to estimate the level of knowledge and attitudes of rural/semi-urban communities in Ife North Local Government Area of Osun State toward onchocerciasis. Materials and Methods: Cluster random sampling was used to select 500 adults for the study. Semi-structured questionnaires were administered to subjects. Data on knowledge of the local name, cause, mode of transmission, manifestation, severity, treatment, and prevention of onchocerciasis were collected and analysed. Statistical analysis included frequency distribution of the responses and a Chi-square test for comparison of variables with the P value for statistical significance set at 0.05. Results: Onchocerciasis was well known by its local name among 458 (91.6%) of the respondents. Only seven (1.4%) knew that it affects both the eyes and skin. The cause was commonly attributed to impure blood by 114 (22.8%), whereas transmission was thought to be through fomites by 161 (32.2%). Only 12 (2.4%) respondents attributed the disease to blackfly bites. The level of education and the association of onchocerciasis with a river were significantly associated (P = 0.001). Subcutaneous nodules were felt to contain water (85.4%), baby worms (3.2%), and fat (0.6%). There was a negative attitude toward sufferers of the disease. Conclusion: Adequate information transfer in simple local dialect by trained personnel to the communities at risk of onchocerciasis is essential for better uptake of all aspects of the onchocerciasis control programme.
Quality Evaluation of Ebiripo using Cocoyam/Soybean/Soyresidue Blends
O. A. Sowonola, O. A. Ashaye, B. A Akinde
Journal of Food Technology in Africa , 2002,
Abstract: An attempt was made to evaluate the nutritional status of ebiripo using cocoyam/soyflour/soyresidue blends. Ebiripo fortified with 40% soyflour was significantly higher in protein (28%) and fat (8.4%) than the other ebiripo samples. Unfortified ebiripo was the highest in ash (7.23%) and total carbohydrate (28.77%). Ebiripo fortified with 10% soyflour was significantly higher in K (1.53%) and Ca (0.62%). Generally, unfortified ebiripo was higher in general acceptability and ebiripo fortified with soyflour was better accepted than ebiripo fortified with soy residue. The Journal of Food Technology in Africa Volume 7 No.1, 2002, pp. 30-32 KEY WORDS: Ebiripo, Fortified, soyflour, soyresidue.
Demographic and clinical profile of patients with juvenile onset open angle glaucoma in southwestern Nigeria
O Komolafe, O Olawoye, O Fafowora, A Ashaye, AM Baiyeroju
Nigerian Journal of Clinical Practice , 2011,
Abstract: Background: This was a non-comparative, retrospective review of patients diagnosed with juvenile open angle glaucoma (JOAG) in the eye clinic of a tertiary hospital in southwestern Nigeria. Objective: To document the demographic characteristics, clinical features and treatment outcome of the patients diagnosed with JOAG. Materials and Methods: Data were extracted from the clinical record of patients diagnosed with JOAG in the eye clinic of the University College Hospital, Ibadan, Nigeria, between January 2001 and December 2005. Such data included the basic demographic data, the clinical characteristic of the patients and the outcome of their treatment. Results: Twenty-nine patients were reviewed, which represents 3.4% of all newly diagnosed glaucoma patients seen in the out-patient section of the eye clinic of the University College Hospital, Ibadan, over the period reviewed. Eight (27.6%) patients were aged 20 years and below. The mean age was 25.1 ± SD 6.0 years. Eighteen (62.1%) had visual acuity of 6/18 or worse in the better eye at the time of presentation. The mean intraocular pressure (IOP) of the patients at presentation was 32.3 ± SD 15.2 mmHg. Eight (27.6%) patients defaulted within 6 months of presentation. The mean IOP for the 21 patients who were followed up on treatment for a mean period of 9.6 months was 17.0 ± SD 6.0 mmHg. Conclusion: Most patients with JOAG in this review presented with advanced form of the disease. Early detection through parent-driven school eye health program and community-based case detection could help in reducing the scourge arising from JOAG among our population.
Biodeterioration of the African star apple (Chrysophylum albidum) in storage and the effect on its food value
N. A. Amusa, O.A. Ashaye, M. O. Oladapo
African Journal of Biotechnology , 2003,
Abstract: The biodeterioration of the African star apple fruits in storage was investigated at Ibadan, southwestern Nigeria. Eight fungal isolates were found associated with the deteriorating fruits. The fungi are Botryodiplodia theobromae, Rhizopus stolonifer, Aspergillus niger, A. tamarii, A. flavus, Fusarium spp, Penicilium spp and Trichoderma spp. All the fungal isolates were pathogenic on the star apple fruits with the exception of Trichoderma spp. The African star apple fruits stored for up to 5 days were associated with severe fungal infections and had significantly reduced crude protein, crude fat and moisture content while dry matter, potassium, calcium and sodium increased compared to the freshly harvested fruits. (African Journal of Biotechnology: 2003 2(3): 56-59)
Bio-deterioration of breadfruit (Artocarpus Communis) in storage and its effects on the nutrient composition
N.A. Amusa, I. A. Kehinde, O. A Ashaye
African Journal of Biotechnology , 2002,
Abstract: The bio-deterioration of breadfruit in storage and its effects on the nutrient composition of the fruit was investigated at Ibadan, Southwestern Nigeria. Freshly dropped fruits were stored under laboratory conditions for a period of 9 days. Aspergillus niger, Rhizopus stolonifer, Botryodiplodia theobromae, Mycovellosiella fulva, Penicillium sp. and Aspergillus flavus, were found associated with deteriorating breadfruit in storage The freshly harvested breadfruit has 70.2% carbohydrate which reduced to 59.4% within 9 days of storage under room temperature. The amount of fat content, protein and the energy of the breadfruit also reduced in fruit samples stored for 9 days, while there was an increase in the moisture content, crude fibre, and ash content of the breadfruits in storage. The mineral contents also increased during the period of storage. (African Journal of Biotechnology: 2002 1(2): 57-60)
Effect of Processing on Nutritional, Microbiological and Sensory Properties of Kunun-Zaki (A Sorghum Based Non-Alcoholic Beverage) Widely Consumed in Nigeria
N.A. Amusa,O.A. Ashaye
Pakistan Journal of Nutrition , 2009,
Abstract: The effect of processing on Nutritional, Microbiological and Sensory Properties of Kunun-Zaki widely consumed was investigated at Ibadan Nigeria. The result of the analysis indicated that the highest % crude protein was found in the Kunun zaki samples from the Unseieved kunun flour followed by kunun samples from sieve kunun flour, while the least % crude protein was found in Traditionally processed kunun samples. There were no significant differences between the carbohydrates content of the traditionally processed kunun zaki and that processed using kunun flour. The PH of the traditionally processed Kunun zaki drinks were highest followed by kunun drinks processed from sieved kunun flour, while the least was found in kunun drinks processed from sieved kunun flour. The yeast and lactic acid bacterial count were highest in the traditionally processed kunun drink samples followed by kunun drinks processed from sieved kunun flour, while they were absent in kunun drinks processed from unseieved kunun flour. Coliform counts were found to be highest in the traditional processed kunun drinks, while the least count were obtained in kunun drinks from unseieved kunun flour. The traditionally processed kunun drinks was most preferred in terms of color, followed by kunun drinks from the sieved kunun flour while the least was found with kunun drinks from unseieved kunun flour. With regards to taste and texture, there was no significant difference between the kunun drinks traditionally processed and that from the sieved kunun flour, however, these were significantly different from the kunun drinks from the unseieved kunun flour.
Assessment of Soybean Processing Technologies in Ilorin East and West Local Government Area of Kwara State of Nigeria
O.A. Ashaye,T.A. Adegbulugbe,S. Sanni
World Journal of Agricultural Sciences , 2005,
Abstract: A survey was conducted in the year to assess soybean processing technologies in Ilorin east and West local government area of Kwara State in Nigeria. Highest percentages of processors (45%) procure their raw materials from farmers and market places while (45%) of fabricators obtain theirs from Owode Onirin in Ilorin. Both processors (40%) and Fabricators (40%) greatly patronize cooperative societies for their loans. Soycheese (42.5%) was the most popular soybean based food. Traditional method of processing (72.5%) was the most popular in comparison to modern equipment's (27.5%). Greater number of people involved in processing and fabrication activities were between the ages of (30-50) years. The method of single handling technique (67.5%) was the most popular.
Pre-harvest deterioration of Sour sop (Annona muricata) at Ibadan Southwestern Nigeria and its effect on nutrient composition
N. A. Amusa, O. A. Ashaye, M. O. Oladapo, O.O. Kafaru
African Journal of Biotechnology , 2003,
Abstract: The etiology of pre-harvest deterioration of Soursop (Annona muricata) fruit in Ibadan, southwestern Nigeria and the effects on its nutrient composition was investigated. Four fungal pathogens including Botryodiplodia theobromae, Fusarium sp., Rhizopus stolonifer and Aspergillus niger were found associated with the pre-harvest deteriorating soursop . B. theobromae was the most prevalent and the most pathogenic inducing rot of 75 mm in diameter within four days of inoculation. There was a remarkable reduction in carbohydrate and protein contents of the fungal infected fruits while all other nutrients and mineral assayed were higher in the infected fruits than the non-infected ones. (African Journal of Biotechnology: 2003 2(1): 23-25)
Effect of cold temperature storage on the quality attributes of pawpaw and guava leathers
S. O. Babalola, O. A. Ashaye, A. O. Babalola, J. O. Aina
African Journal of Biotechnology , 2002,
Abstract: The effect of cold temperature storage on the quality attributes of pawpaw and guava leathers was evaluated. Pawpaw leather was significantly higher than guava leather in calorific content, water activity, pH and total mould count throughout the duration of storage. However Guava leather was higher in texture. Sensory scores in relation to period of storage showed that Guava leather gave better result in overall acceptability at zero, one and two months of storage at 8 ± 10C. Guava leather also gave better sensory qualities in fruitiness, smell, chewiness, toughness, colour, and overall acceptability when varietal influence is considered. Guava leather is better accepted. (African Journal of Biotechnology: 2002 1(2): 61-63)
Chemical and Organoleptic Characterization of Pawpaw and Guava Leathers
O.A. Ashaye,S.O. Babalola,A.O. Babalola,J.O. Aina
World Journal of Agricultural Sciences , 2005,
Abstract: An investigation was carried out to evaluate the chemical and organoleptic properties of pawpaw and guava leathers. Guava leather was significantly higher in protein (2.67%) and fat (1.37%) than other samples. There was no significance difference in the crude fibre of pawpaw (2.4%) and guava (2.67%) leathers. This was also observed in the ash contents with pawpaw leather having (2.67%) and guava leather (2.87%). Guava leather is significantly higher in fruitiness smell and overall acceptability. Guava leather showed better compositional attributes.
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