Browsing by Author "Abioye, A.O."

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    THE CHALLENGES AND PANACEAS TO POWER DISTRIBUTION LOSSES IN NIGERIA
    (Arid Zone Journal of Engineering, Technology and Environment, 2020) Otuoze, Abdulrahaman; Mohammed, OO; Salisu, S; Abioye, A.O.; Usman, A.M.; Alao, A.R.
    Energy losses in the distribution network and its subsystems have been issues of great concerns in Nigeria’s power sector. For decades, several studies have been conducted on the challenges facing the power sector in Nigeria with most focus directed on the distribution subsystems. The major challenge in the distribution system is the high energy losses which are detrimental to the techno-economic benefits of the power systems. However, details of the distribution system challenges and the probable solutions have not been efficiently presented. In this study, some of these challenges are presented and the potential solutions are proposed. The features of the Nigeria distribution network, the technical and non-technical sources of losses as well as the identified challenges are presented before discussing the potential solutions. The panaceas so provided were from the understanding of some published works and other related materials as well as the in-depth understanding of the authors. This article can serve as a guide for the utilities and stakeholders in the power sector for efficient management operations and improved customer service delivery.
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    Quality Evaluation of Jam formulated from Baobab and Pawpaw fruits
    (Journal of Agricultural Research and Development, Published by Faculty of Agriculture, University of Ilorin, Ilorin., 2012) Oyeyinka, S.A.; Abioye, A.O.; Adeyanju, J.A.; Oyeyinka, A.T.; Adedeji, G.A.
    In this work, possibility of making jam from two underutilized fruits (baobab and pawpaw fruits) known to have high pectin content was investigated. Formulation was made in different proportions (100:0, 0:100, 70:30, 30:70, and 50:50) using both fruits. Granulated sugar solution and acidifying agent (lime) were added to the mixture and heated at 80oC until it set. The samples were stored under refrigeration till analysis. The jam samples were analyzed for pH, total soluble solids (0Brix), titratable acidity (TTA), ascorbic acid, β-carotene and moisture content (M.C). Sensory attributes of the samples were compared with a commercial jam (apricot jam, APJ). Results from this study showed that TTA ranged between 3.27% for 100% baobab jam (BBJ) and 5.37% for APJ. The pH of the samples was highest in 100% BBJ and lowest in Apricot jam. The moisture content (29.03-30.13) and soluble solids (60.33-65.67) of the samples were within the recommended range for commercial jam. Vitamin C ranged between 24.27 to 51.57 mg/100g for APJ and BBJ, while β-carotene for the samples was between the ranges of 30.00 to 105.00 μg/100g for APJ and BBJ. Jam sample formulated from 70:30 of baobab and pawpaw fruit respectively had better ratings in terms of flavor, taste, texture and spreadability. Similarly, the sample had better retention of vitamin C. Two bacterial species were isolated from the formulated products which were identified to belong to the genera \Pseudomonas spp, and Proteus spp.