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Search Results: 1 - 10 of 714465 matches for " M. A. Belewu "
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Distribution of protein fraction in the milk of West African dwarf goat
M. A. Belewu, B. C Adewusi
Journal of Food Technology in Africa , 2001,
Abstract: Milks from lactating West African dwarf goat and white Fulani cow were analysed for total protein, casein, whey protein, non protein nitrogen, Globulin and albumin and proteose peptone contents. Milk samples were from healthy goats and cows (n=24) in mid-lactation. The data were grouped and analysed as treatment 1 (Goat milk) and treatment 2 (cow milk). The average casein nitrogen, globulin and albumin, non-protein in nitrogen, whey nitrogen and proteose peptone were o.4034, 0.0574, 0.0563, 0.0225 and 0.0225g/ 100ml for goat milk and 0.414, 0.0572, 0.030, 0.0212 and 0.0219 g/ 100ml for cow milk. In total nitrogen (g/100ml) goat milk ranked 0.56, 0.54 (cow milk). Goat milk also ranked higher in casein nitrogen, protein nitrogen and non-casein nitrogen. Milk differed also in the casein number with higher casein number reported for cow milk. This study revealed the protein fraction of West African dwarf goat milk with special attention on the whey nitrogen since milk supplied to the market in Nigeria is intended for fluid consumption due to little or no cheese industry. The Journal of Food Technology in Africa Volume 6 Number 1 (January-March 2001), pp. 8-10 KEY WORDS: Protein fraction, goat milk , cow milk.
Comparison of the Mineral Content and Apparent Biological Value of Milk from Human, Cow and Goat
M. A. Belewu, O.F. Aiyegbusi
Journal of Food Technology in Africa , 2002,
Abstract: The mineral content and apparent biological value (ABV) of milk from Human (T1), White Fulani (Bunaji) cow (T2) and West African dwarf goats (T3) (n=10) were assessed following a completely randomised design model and covariance analysis respectively. Concentration per million (ppm) were 210, 150 and 52 Na, (goat, human and cow milk) while potassium content was similar (P>0.05) in human (1.60) and goat (1.55) milk compared to that of cow milk. Quantity of Ca, Mg, P, Fe, Cu and Mn were higher in goat and human milk. They were lowest in cow milk: 4.03, 0.92, 1.07, 0.25 and 1.59ppm respectively. In these three treatments, the respective ratios Ca.P-1 were 4.2:1 (T1), 4.4:1 (T2) and 4.6:1 (T3) while Ca.Mg-1 and P.Mg-1 were decreased from 3.9 (cow milk) to 1.9 (human milk) and 0.89 (cow milk) to 0.45 (human milk). In conclusion, the milk of goat (West African dwarf) which contained more of these mineral contents similar to that of human milk, is a pointer to the nutritional contribution of goat milk in a country like Nigeria where prevailing undernourishment and malnutrition are accompanied by low intake of some minerals and vitamins among the populace and most especially the vulnerable (pregnant, lactating mothers, infants and weanlings and the sick) groups. The Journal of Food Technology in Africa Volume 7 No.1, 2002, pp. 9-11 KEY WORDS: West African dwarf goat, White Fulani (Bunaji) cow, Mineral composition, Apparent Biological Value.
Preparation of Kunnu from Unexploited Rich Food Source: Tiger Nut (Cyperus esculentus)
M.A. Belewu,O.A. Abodunrin
Pakistan Journal of Nutrition , 2008,
Abstract: The effect of preparing kunnu from Tiger nut (A) Millet (B) and sorghum (C) on the proximate composition, mineral content and sensory qualities were evaluated in a completely randomized design model. The results revealed highest fat percentage for Tiger nut based kunnu (Treatment A) and poorest for millet based kunnu (Treatment C). The crude protein content of Tiger nut based kunnu (A) was greatest (p<0.05) compared to other Treatments B and C which are similar. There was similarity in the energy content of all the Treatments. The sensory qualities (flavour, colour, taste, texture, general acceptability) were however, observed to increase significantly (p<0.05) in the Tiger nut based Kunnu (A) compared to other sources (B and C). Furthermore, utilization of Tiger nut in the preparation of kunnu was favoured by market price compared to sorghum and millet. Tiger nut based kunnu cost $0.29 per Kg while millet and sorghum based kunnu cost $0.36 per kg each, making a difference of $0.07 per kg surplus. In conclusion, the results obtained show that preparation of kunnu from Tiger nut was cheaper while more nutritious beverage with a high level of acceptability was obtained.
Eucalyptus Oil and Lemon Grass Oil: Effect on Chemical Composition and Shelf-Life of Soft Cheese
M. A. Belewu,A. M. Ahmed El-Imam,K. D. Adeyemi,S. A. Oladunjoye
Environment and Natural Resources Research (ENRR) , 2012, DOI: 10.5539/enrr.v2n1p114
Abstract: A study was conducted to compare the effect of different levels of Eucalyptus oil (EO) and Lemongrass oil (LO) on the shelf-life of fresh West African soft cheese (wara) in a completely randomized design model for a 28-day period (n=60). The experiment consists of Treatment A (Control, Cheese kept in the whey), Treatment B (75% EO + 25% LO) and Treatment C (50% EO + 50% LO). The results showed similarity in the evaluated parameters (Crude protein, fat and dry matter contents). The ash content was numerically highest in C (5.75%) and least in A (5.00%). The sensory properties were described by positive attributes such as high general acceptability and flavor for Treatments B > C > A. While the microbial evaluation showed least colony unit for Treatment B followed closely by C and A in that order. In conclusion, while both Eucalyptus oil 75% plus 25% lemon grass had a positive impact on the nutritional, sensory and microbial values, whey had no quality to significantly enhance the nutritional, sensory and microbial qualities of West African soft cheese.
Study on Some Hematological Parameters of Goats Fed Aspergillus Treated and Untreated Shea-Butter Cake
M.A. Belewu,A.A. Yahaya,A.O. Adeyina
Research Journal of Animal Sciences , 2012,
Abstract: Red Sokoto goats (n = 20) were fed fungus (Aspergillus niger) treated and untreated Shea-butter cake in a completely randomized design model for a 56 day period. Evaluation of some of the haematological parameters showed that haematocrit (PCV), Red Blood Cell (RBC) count, White Blood Cell (WBC) count, haemoglobin (Hb) concentration and lymphocytes decreased significantly (p<0.05) in diets B, C and E, while an increase was observed in diet D for parameters studied. The similarity in the creatinine content of the blood showed that the kidney was functioning normally and no act of illness observed. The derived parameters (MCHC, MCV and MCH) followed this profile. In conclusion the dietary feeding of Aspergillus treated Shea-butter cake holds a good promise as it has no detrimental effect on the health status of Red Sokoto goats.
Potentials of Jatropha Seeds as Substitute Protein in Nutrition of Poultry
A.A. Annongu,M.A. Belewu,J.K. Joseph
Research Journal of Animal Sciences , 2012, DOI: 10.3923/rjnasci.2010.1.4
Abstract: An assessment of 5% Jatropha curcas seed meal, JSM treated by combined physical and biochemical methods was conducted. About 144 days old Olympiad cockerel chicks were fed the variously treated JSM in 6 dietary treatments and their performance, biochemical and blood composition were evaluated in a month feeding trial. Results on performance showed no significant differences in feed intake and weight gain (p>0.05) with a marginal variation in feed efficiency relative to the reference diet (p<0.05) and a very high mortality rate on the diet containing boiled and roasted JSM followed by fermentation. Some biochemical data analyzed showed no significant differences in all the indices measured except the blood cholesterol level and urea excretion (p<0.05). Also, no significant differences were recorded on the activities of AST and AP except ALT (p<0.05). Data on blood chemistry similarly indicated no significant differences in PCV, RBC, HB and the differentials of WBC counts (p>0.05) apart from the difference observed on WBC count (p<0.05). It could be inferred that treating JSM or its cake by most of the methods adopted could bring about detoxification and will have no adverse effect on the fed livestock. Further researches are being carried out to enable inclusion of Jatropha products/by-products at levels higher than the 5% used in this study.
Importance of Milk Consumption in the Diet of Secondary School Students in Nigeria
M.A. Belewu,G.B. Adesiji,B.M. Matanmi,O. Bolarin
Pakistan Journal of Nutrition , 2009,
Abstract: The purpose of this study was to investigate the importance of milk consumption in the diet of secondary school students in Ibadan North and Akinyele local government areas of Oyo State, Nigeria. Questionnaire was used to elicit information from the students and simple randomly sampling was used to select forty students each from public secondary schools students of urban and rural areas and also forty students from private secondary school in both rural and urban areas. The sample consisted of equal number of males and females. Frequency distributions and percentages were calculated. Student’s t-test was used to determine whether there is significant difference between milk consumption and developmental indices of students. The findings revealed that respondents’ preference was more to liquid than powdered milk while the purchasing power was also in-like manner. The private secondary school students had the highest daily consumption rate and purchasing power than the public school students. The results further revealed that there were statistical differences in height of students (both sexes) of the rural and urban secondary school students while there was no significant difference in the weight and forearms of private and the public secondary school students in both urban and rural. Milk is important in the diet of secondary school students since they are in their developmental stages of life, therefore the study recommends the introduction of school milk programme sponsored by government. Also, nutritional education should be introduced to academic curriculum of secondary school.
Effect of Feeding Graded Levels of Tigernut (Cyperus esculentus) Seed Meal on the Performance Characteristics of West African Dwarf Goat
M. A. Belewu,B.R. Orisameyiti,K.A. Ajibola
Pakistan Journal of Nutrition , 2007,
Abstract: The efficacy of Tigernut seed meal in the diet of West African Dwarf (WAD) goats was evaluated in a completely randomized design model for a 56 day period. The diets consist of A (control, without Tigernut seed meal), B (10% Tigernut seed meal plus 28% wheat offal) and C (20% Tigernut seed meal plus 18% wheat offal). Other ingredients are of fixed percentages. The results revealed increasing crude protein and acid detergent fibre contents as the Tigernut seed meal increased. The intakes of the two components (crude protein and acid detergent fibre) were significantly higher in diet C compared to other diets However, the crude protein digestibility was similar in all the diets while the acid detergent fibre digestibility of the Tigernut seed meal based diet was superior (p<0.05) to that of the control. The ether extract intake and digestibility were higher (p<0.05) for diets B and C (Tigernut seed meal based diets) compared to diet A (control). The crude fibre digestibility of diet C was numerically higher than that of diet A (control) which are similar (p>0.05). Animals on Tigernut seed meal based diet gained more weight than those on diet A (control) due probably to higher feed efficiency of these diets (B and C). In conclusion, a Tigernut seed meal could form part of the complete diet, supplying both protein and energy supplements in the diet of ruminant animals.
Processing of Feather Meal by Solid State Fermentation
M.A. Belewu,A.R. Asafa,F.O. Ogunleke
Biotechnology , 2008,
Abstract: Effects of biological and physical treatments of feather meal was evaluated in a completely randomized design model. Different samples were prepared using fungus specie, Rhizopus oligosporus (T1), batch hydrolyzer (T2) and the untreated control (T3). Feather meal was fermented with Rhizopus oligosporus in a solid state fermentation for 7 days while the steam pressure used for the batch hydrolyzer was 285 kPa. The changes in the proximate composition and fibre fractions were determined at the end of the experimental period. The results revealed increased (p<0.05) crude protein and ether extract contents compared to the means of the batch hydrolyzer (T2) and the untreated control treatment (T3). Protein enrichment was highest for the Rhizopus treated sample (T1) followed by the batch hydrolyzer (T2) and lowest for the untreated control sample (T3). Contrarily, the fibre fractions (ADF, NDF, Lignin) decreased in the fungus (Rhizopus oligosporus) treated sample compared to the batch hydrolyzer and the untreated samples which are similar (p>0.05). The ether extract ranked (p<0.05) T2 (7.50) > T1 (5.75) > T3 (3.25). The Acid Detergent Soluble Nitrogen (ADSN) was 0.82% (T1) 0.60% (T2) and 0.20% (T3). While the Pepsin Digestible Protein (PDP) was 0.65 (T1) compared to 0.81 (T2) and 0.18 (T3). The study demonstrated that solid state fermentation of feather meal with fungus (Rhizopus oligosporus) increased the protein and ether extract contents while the crude fibre fractions are decreased, all of which are limiting nutrients in livestock nutrition. Overall, fungus Rhizopus oligosporus appeared to be the best of the methods studied and it seems to be useful for current purpose.
Cultivation of mushroom (Volvariella volvacea) on banana leaves
MA Belewu, KY Belewu
African Journal of Biotechnology , 2005,
Abstract: Following the solid state fermentation of banana leaves (Musa sapientum lina) by lignin degrading mushroom (Volvariella volvacea), yield of fruiting bodies and compositional changes of the substrate were evaluated using a student parametric “T” test model. The biological efficiency was 5.21 while the total weight of fruit yield was 2.5 kg. The percentage biomass loss was 18.20%. The banana leaves treated with V. volvacea exhibited losses primarily in the polysaccharide components and with a greater percentage of the fibre components being degraded. The crude protein content was enhanced by the incubation of the mushroom due probably to the addition of microbial protein. The acid detergent lignin (ADL) was significantly reduced in the fungus treated sample. The acid detergent fibre (ADF) and neutral detergent fibre (NDF) followed similar trend but, the cellulose and hemicellulose increased. The development of this simple technology is expected to improve the yield of mushroom as well as provide sustainable feed (spent substrate) for ruminant animals.
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