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Search Results: 1 - 10 of 537120 matches for " O.A. Ashaye "
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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)
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.
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.
Guava Fruit Anthracnose and the Effects on its Nutritional and Market Values in Ibadan, Nigeria
N.A. Amusa,O.A. Ashaye,M.O. Oladapo,M.O. Oni
World Journal of Agricultural Sciences , 2005,
Abstract: The etiology of guava fruit anthracnose was investigated at Ibadan in the humid forest of Southern Nigeria. Result of the investigation revealed that Colletotrichum gloeosporioides was responsible for the anthracnose and the fruit rot diseases of guava fruit. Eighty percent of the guava plants were found infected with anthracnose disease and over 40% of the fruit produced on those trees were severely infected. The non-infected guava fruit was significantly higher than the anthracnose infected guava fruit in carbohydrates, crude fibre, ash, fat, protein, Ca, Fe and P. A significant reduction in the price of guava was found associated with anthracnose infected fruits in all the 3 major market surveyed.
Evaluation of the Processing Technologies of Cassava Chips and Flour in Oyo and Ogun States of Nigeria
O.A. Ashaye,T.A. Adegbulugbe,O.J. Dawodu
World Journal of Agricultural Sciences , 2005,
Abstract: A survey was conducted between January and August in the year to evaluate the processing technologies of cassava chips and flour in Oyo and Ogun States. About (37.5%) obtain their raw materials from their own farms and farm gate while 62.5% was from market purchase. Higher percentage of processors (80.95%) obtain their capital from personal savings. Cassava flour was the most popular (70%). Semi-modern method of processing (76.19%) was the most popular in comparison to other materials. Greater percentage (80.95%) for whole sale while most of the processors are married (85.7%). Also, most of their enterprise are located residencially.
Chemical and Storability of Fruit-Flavoured (Hibiscus sabdariffa) Drinks
S.B. Fasoyiro,O.A. Ashaye,A. Adeola,F.O. Samuel
World Journal of Agricultural Sciences , 2005,
Abstract: Roselle-fruit flavoured drinks were prepared from dried calyces of Hibiscus sabdariffa and fruits: apple, orange and pineapple. These were stored at three storage conditions: ambient, refrigeration and freezing. pH, titratable acidity and microbial quality of the samples were determined. pH decreased while titratable acidity increased with time for samples at ambient and refrigeration conditions. While microbial load of samples at ambient and refrigeration increased with time, those of samples at freezing condition decreased. Samples at ambient storage had a shelf-life of less of than five days while those at refrigeration condition stored for about a week and the samples at freezing condition could store for more than two weeks.
Guava Fruit Anthracnose and the Effects on its Nutritional and Market Values in Ibadan, Nigeria
N.A.Amusa,O.A.Ashaye,J. Amadi,O. Oladapo
Journal of Applied Sciences , 2006,
Abstract: The etiology of guava fruit anthracnose was investigated at Ibadan in the humid forest of Southern Nigeria. Result of the investigation revealed that Colletotrichum gloeosporioides was responsible for the anthracnose and the fruit rot diseases of guava fruit. Eighty percent of the guava plants were found infected with anthracnose disease and over 40% of the fruit produced on those trees were severely infected. The non-infected guava fruit was significantly higher than the anthracnose infected guava fruit in carbohydrates, crude fibre, ash, fat, protein, Ca, Fe and P. A significant reduction in the price of guava was found associated with anthracnose infected fruits in all the 3 major market surveyed.
Effect of Location and Storage Environment on the Quality Attributes of Gari in South-Western Nigeria
O.A. Ashaye,A.A. Couple,S.B. Fasoyiro,A.M. Adeniji
World Journal of Agricultural Sciences , 2005,
Abstract: A study was carried out to determine the effect of location and storage environment on the quality attributes of gari in some areas in Ibadan located in the southwestern region of Nigeria. Proximate analysis was done to evaluate the compositional attributes of gari from different locations, while consumer acceptability of gari samples were evaluated by untrained ten membered panel randomly selected from male and female adults. Crude protein (1.46%) and ash content (2.39%) of gari from Apata iso-onigari were highest. Gari from Okoro village was significantly higher in ether extract (0.5%). Calcium content (0.3%) was significantly higher in gari from Okoro village than other samples. Also the P (0.0027%), Mg (0.0020%) and K (0.095%) contents of gari from Army barrack was significantly higher. There was an increase in moisture content as the period of gari storage was increased. Sensory evaluation scores showed that all the gari samples were not rejected after 28 days of storage at ambient temperature conditions. Location and storage at ambient temperature did not mar the qualities of the gari samples.
Carcass quality and cost-benefit of rabbits fed cassava peel meal
Olafadehan,O.A.;
Archivos de Zootecnia , 2011, DOI: 10.4321/S0004-05922011000300063
Abstract: a study was conducted to assess the effects of dietary inclusion of processed cassava peel meals (cpm) on the carcass characteristics, meat quality and economy of production of thirty-two growing rabbits. the rabbits, aged 6-week old with an initial average weight of 567±23 g, were allocated to a completely randomized design in a 9-week experiment. there were four diets consisting of a control (without cassava peel meal) and 200 g kg-1 of ensiled cassava peel meal (ecpm), sun-dried cassava peel meal (scpm) and retted cassava peel meal (rcpm), respectively. the hydrogen cyanide (hcn) contents of processed cpm followed this rank order: rcpm (98.10mg/kg)< scpm (165 mg/kg)< ecpm (299.21 mg/kg)< unprocessed cassava peel meal (710.98 mg/kg). live, slaughter and dressed weights, dressing percentage, meat to bone ratio, and pelt, shoulder, loin and leg expressed as the percentage of the dressed weight were lower (p<0.05) in ecpm than other diets. other carcass parameters, meat organoleptic properties and savings on cost of feeding were not significantly influenced by the dietary treatments. feed cost/kg body weight gain (bwg) decreased (p<0.05) with inclusion of 200 g/kg cpm in the diets. differential cost/kg bwg and relative cost benefit/kg bwg showed similar trend and followed this rank order: rcpm >scpm >ecpm (all p<0.05). meat to bone ratio was positively and significantly (p<0.0001, r2= 0.9996) influenced by live, slaughter and dressed weights. the results indicate the efficacy of the processing methods in cassava peels detoxification, cost effectiveness of the 200 g kg-1 cpm diets and absence of negative effect of residual hcn contents of the detoxified cpm on the meat quality of the experimental rabbits.
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