Browsing by Author "Ajala, E.O"
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Item Almond oil processing in Nigeria: Problems and prospects(18th International Conference and 38th Annual General Meeting of Nigerian Institute of Agricultural Engineers (NIAE) “Umudike 2017”, 2017) Akubude, V.C.; Maduako, J.N.; Egwuonwu, C. C.; Olaniyan, A.M.; Ajala, E.O; Ozumba, .C.I; Nwosu, C.Item CHARACTERIZATION AND EVALUATION OF CHICKEN EGGSHELL FOR USE AS A BIO-RESOURCE(Faculty of Engineering, University of Maiduguri, 2018-03) Ajala, E.O; Eletta, O.A.; Oyeniyi, S.K.Chemical compositions of chicken eggshell from Ilorin, Nigeria, were determined with the aim of finding economic uses for it; instead of becoming a nuisance to the environment. The concentrations obtained were (mg/L): calcium 2300.33 ± 3.80, magnesium 850.00 ± 1.24, sodium 33.83 ± 0.72, potassium 17.06 ± 1.04, iron 1.4 ± 0.03, zinc 0.99 ± 0.04 and copper 0.063 ± 0.01. The proximate showed that the eggshell contained, 0.95 ± 0.89, moisture; 45.29 ± 0.06, ash; 1.40 ± 0.25, crude protein; 0.37 ± 0.06, lipid; 4.38 ± 0.32, crude fibre; 47.63 ± 0.32 (%), carbohydrate and 811 ± 12.71 (cal/g), calorific value. Further analysis revealed the presence of carbon and oxygen in the eggshell in right proportion as a good alternative adsorbent for removal of heavy metal and dyes from aqueous solutions. Findings of this study suggest that the chicken eggshell potentially represents a natural source of food nutrients.Item Characterization and evaluation of chicken eggshell for use as a bioresource(Published by Faculty of Engineering, University of Maiduguri, 2018-03) Ajala, E.O; Eletta, O.A; Ajala, M.A; Oyeniyi, S.KAbstract Chemical compositions of chicken eggshell from Ilorin, Nigeria, were determined with the aim of finding economic uses for it; instead of becoming a nuisance to the environment. The concentrations obtained were (mg/L): calcium 2300.33 ± 3.80, magnesium 850.00 ± 1.24, sodium 33.83 ± 0.72, potassium 17.06 ± 1.04, iron 1.4 ± 0.03, zinc 0.99 ± 0.04 and copper 0.063 ± 0.01. The proximate showed that the eggshell contained, 0.95 ± 0.89, moisture; 45.29 ± 0.06, ash; 1.40 ± 0.25, crude protein; 0.37 ± 0.06, lipid; 4.38 ± 0.32, crude fibre; 47.63 ± 0.32 (%), carbohydrate and 811 ± 12.71 (cal/g), calorific value. Further analysis revealed the presence of carbon and oxygen in the eggshell in right proportion as a good alternative adsorbent for removal of heavy metal and dyes from aqueous solutions. Findings of this study suggest that the chicken eggshell potentially represents a natural source of food nutrients.Item Determination of physical properties of Almond seed related to the design of food processing machines(Nigerian Journal of Pure and Applied Science, 2016) Sunmonu, M.O; Iyanda, M.O.,; Odewole, M.M; Ajala, E.O; Moshood, A.N.; Aduba, J.J.In this study, some selected physical properties of two varieties of Almond seed (Red and White) grown in Nigeria were determined. The physical properties of Red Almond were Major Diameter (49.35±4.16mm), Intermediate Diameter (33.05±2.79mm), Minor Diameter (23.37±2.31mm), Weight (10.20±2.24g), Geometric mean diameter (33.59±2.41mm), Arithmetic mean Diameter (35.26±2.45mm), Surface Area (3564.6±524.1mm2), Sphericity (68.3±4.36%), Volume (0.5023±0.07cm3), Density (19.53±3.82g/cm3) while values of coefficient of static friction of 0.45±0.04, 0.40±0.06 and 0.52±0.06 were recorded for glass, metal and wood surface respectively in red almond. Also values of angle of internal friction of 24.12 ± 1.92, 21.93±3.00 and 27.50± 2.64 were recorded for glass, metal and wood surfaces in red almond. The properties of white Almond were: Major diameter (61.26±4.15mm), Intermediate diameter (29.61±3.05mm), Minor diameter (21.52±1.59mm), Weight (10.9±1.52g), Geometric mean diameter (33.86±2.09mm), Arithmetic mean diameter (37.47±2.13mm), Surface area (3616.10±453.7mm2), Sphericity (55.39±3.46%), Volume (0.51±0.06cm3), Density (22.33±3.48g/cm3) while values of coefficient of static friction of 0.41±0.06, 0.41±0.07 and 0.51±0.05 were recorded for glass, metal and wood surface respectively in white almond. Also values of angle of internal friction of 22.20± 2.76, 22.38 ±3.45 and 26.96± 2.23 were recorded for glass, metal and wood surfaces in white almond. Statistical test (independent t test) on the properties showed there were significant difference at 5% level between Red Almond and White Almond.These properties are also needed for analytical prediction of the drying behaviour of agricultural materials. These properties are also use to determine heat transfer in agricultural materials.Item Effects of packaging materials, pickling agents and spices on the microbial counts of pickled okra(Nigerian Journal of Pure and Applied Science, 2016) Sunmonu, M.O.; Ajala, E.O; Odewole, M.M.; Adebiyi, J; Osuolale, A.L.Okra samples classified as variety 47-4 according to National Horticultural Research Institute (NIHORT), Ibadan, Nigeria were separately pickled in olive oil, groundnut oil and vinegar (5% acetic acid) spiced with ginger, garlic and mixture of ginger and garlic preserved in stainless steel, glass and plastic jars (12 jars each) for 7days at room temperature. For the purpose of comparison, the spices were controlled for using a parallel experiment with no spices added to the pickled okra. The storage environment temperature and relative humidity ranges from 260C to 290C and 66% to 78% respectively. Various microbial growth or count (bacteria and fungi) such as Total Viable Count, Coliform Count, Fecal Coliform Count and Fungal Count of each treatment combination (packaging materials, the pickling agents and spices) were observed at the end of the experiment and the result was evaluated using ANOVA at p ≤ 0.05. From the results of the research, vinegar in glass jars shows an absent of some microorganisms as well as the least microbial counts (1.0 × 105 cfu/ml) irrespective of the spice used. Mixture of spices in any pickling agents irrespective of the packaging materials shows great increase in microbial load beyond value gotten when individual spices were used. In general, highest microbial load were observed in okra pickled with olive oil, spiced with ginger and preserved in stainless steel jar while okra pickled in vinegar shows comparatively very low microbial count. Generally, the TVC ranges within 8.6 × 105 to 1.0 × 105 cfu/ml, CC range from 6.9 × 105 to 0.00 cfu/ml, FCC ranges from 3.7 × 105 to 0.00 cfu/ml while FC ranges from 3.2 × 103 to 1.0 × 103 cfu/ml.