Browsing by Author "Ahmed El-Imam, A.M."
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Item Basic Laboratory Practicals in Microbiology(Department of Microbiology, University of Ilorin., 2017) Olayemi, A.B.; Sani, A.; Oyeyiola, G.P.; Omojasola, P.F.; Kolawole, O.M.; Arekemase, M.O.; Ahmed, R.N.; Saliu, B.K.; Anibijuwon, I.I.; Sule, I.O.; Agbabiaka, T.O.; Adebisi, O.O.; Udeze, A.O.; Ahmed El-Imam, A.M.; Oke, M.A.; Kazeem, M.O.; Ajijolakewu, A.K.; Odebisi-Omokanye, M.B.; Laba, S.A.; Adetitun, D.O.; Gambari-Ambali, R.O.; Zakariyah, R.F.; Abioye, J.A.; Adam, A.I.; Olabanji, S.O.Item Effect of Moringa oleifera Marinade on Proximate Composition and Sensory Characteristics of Smoke-dried African Catfish (Clarias gariepinus)(University of Zagreb, Faculty of Agriculture, 2013) Adeyemi, Kazeem Dauda; Ahmed El-Imam, A.M.; Olorunsanya, A.O.; sola-Ojo, Foluke Eunice; Okukpe, Kehinde Matthias; Dosunmu, O.O.; Shittu, R.M.; Idris, J.T.Item Impact of serial dilutions of a biolarvicide formulation on gut bacillus spp progression and mortality of Culex quinquefasciatus mosquito larvae(Faculty of Clinical Sciences, College of Health Sciences, University of Uyo, Uyo, Nigeria, 2017-01-01) Oduola, A.O.; Adesoye, A.O.; Ande, A.T.; Omojasola, P.F.; Adelaja, O.J.; Ahmed El-Imam, A.M.Item Lipid Peroxidation in Smoke-dried African Catfish Treated with Moringa oleifera Marinade, Salt or Butylated Hydroxyl Anisole(University of Zagreb, Faculty of Agriculture., 2014) Adeyemi, Kazeem Dauda; Ahmed El-Imam, A.M.; Olorunsanya, A.O.; Sola-Ojo, Foluke Eunice; Olatunji, O.S.; Okukpe, Kehinde Matthias; Dosunmu, O.O.; Shittu, R.M.; Karim, R.O.; Adewale, Fatai IItem Physicochemical and sensory properties of corn starch custard soured with tamarind, soursop and lime.(Faculty of Food Technology, Osijek, Josip Jurag Strossmayer University of Osijek, 2019) Salami, Khadijat Onozare; Olorunlambe, A.A.; Adesina, B.O.; Akinwande, F.F.; Ahmed El-Imam, A.M.; Oyeyinka, Samson A.Custard is a convenient food product, similar to ogi in appearance and viscosity, but lacks the sour taste typical of ogi. In this study, extracts (10% w/w) from tamarind, soursop and lime was added to custard samples and the physicochemical and sensory properties of the mixture was analysed. Corn gruel was included as the reference sample. Carbohydrate was the major component of the corn gruel (61.72%) and custard samples (66.27-74.42%). Corn gruel had substantially higher protein content (18.03%) than custard samples (8.03-8.62%). Custard samples were more dispersible in water, showed higher swelling power and significantly higher peak and final viscosities than the corn flour sample. However, the addition of souring agent did not significantly alter the cooking time and pasting temperature of custard. Custard may be soured with lime, tamarind and soursop to improve dispersibility, consistency, appearance, viscosity and sourness without significant changes in the overall acceptability of the product.Item Sustainable Development in Nigeria: Prospects and Challenges.(General Studies Division, University of Ilorin, Ilorin, Nigeria., 2017) Olayemi, A.B.; Ijaiya, G.T.; Yahya, L.A.; Yusuf, N.; Adebisi, O.O.; Amusa, T.O.; Ahmed El-Imam, A.M.