Browsing by Author "Arise, R.O"
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Item Effect of addition of moringa oleifera leaf on the nutritional quality,microbial and sensory properties of spices(Faculty of Food Technology,University of Osijek, Croatia, 2015) Balogun, M.A; Arise, A.K.; Arise, R.O; Kolawole. F.L.; Oyebanji, O.O.Spice was produced using blends of Moringa oleifera leaf, ginger and garlic. The sensory, chemical and microbial assessment of Moringa based spice was evaluated. The formulation was grouped into nine blends in ratio 25:75:0, 20:80:0, 15:85:0, 25:0:75, 20:0:80, 15:0:85, 25:37.5:37.5, 20:40:40, 15:42.5:42.5 for Moringa-ginger-garlic respectively. Sensory evaluation revealed that blends with 20% moringa were more preferred in terms of aroma, taste, flavour, appearance, texture and overall acceptability. The most preferred blends were further subjected to proximate and microbial analysis. The proximate composition of the preferred blends were similar with moisture, protein, fat, ash and carbohydrate contents ranging between 8.1-9.2, 23.8-25.5, 2.7-3.0, 54.0-55.4% respectively. Microbial load of all the blends decreased during storage period. However, moringa-ginger blend showed significantly low microbial count compared to other blends. This study suggests that moringa based spice products with 20% inclusion of moringa are acceptable and can be use as spice in different household consumable productItem Effect of moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food(Faculty of Food Technology,University of Osijek, Croatia, 2014) Arise, A.K.; Arise, R.O; Sanusi, M.O; Esan, O.T; Oyeyinka, S.A.Moringa oleifera is a nutrient rich plant that has the potential to combat malnutrition problems in Africa. This study aims to investigate the effect of fortification using Moringa oleifera flower powder on the sensory and proximate attributes of fermented yellow maize and millet blend (Ogi). The formulation was grouped into seven blends in ratio 100:0:0, 70:30:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20, 70:5:25 for maize, millet and Moringa oleifera flower powder (MOFP) respectively. Moringa oleifera flower was air-dried for 5days, milled and sieved to obtained fine powder. The fine powder was mixed thoroughly with fermented maize and millet, wet milled and sieved. The proximate composition of fermented yellow maize and millet (Ogi) fortified with Moringa oleifera flower powder showed an increase in crude protein, crude fibre, ash and fat with increase in the levels of Moringa oleifera flower powder and decrease in carbohydrate and moisture content. Moisture, protein, fibre, fat, ash and carbohydrate contents varied in the range 7.92-9.74%, 10.46_16.06%, 2.31-4.13%, 2.90-4.07%, 1.23-1.93% and 66.45-73.25% respectively. Sensory evaluation shows that blend 6 (20% MOFP) compared favourably with the control. Also, nutritional analysis shows that blend 6 is favourable as weaning food. Therefore, blend 6 formulation can be used as alternative to the weaning foods to improve the nutritional status of children and help to curb protein malnutritionItem Laboratory manual for practical Biochemistry(Department of Biochemistry, Faculty of Life Science, University of Ilorin, 2015-07) Akanji, M.A; Oloyede, H.O.B; Bewaji, C.O; Balogun, E.A; Malomo, S, O; Oladiji, A.T; Yakubu, M.T; Adebayo, J.O; Arise, R.O; Sulaiman, F.A; Igunnu, A; Nafiu, M.O; Salawu, M.O; Quadri, A.L; Oyegoke, R.A; Muritala, H.F; Abubakar, F.A; Modupe Olusegun; Soji-Omoniwa; Bello, O.K; Omar, SikemiPREFACE I am glad to present this edition of Laboratory Manual For Practical Biochemistry on behalf of the academic staff members of the Department of Biochemistry, Faculty of Life Sciences,University of llorin,Ilorin, Nigeria. In August 2014, when I assumed the headship of the Department of Biochemistry,the need for increased emphasis on practical aspects of Biochemistry in all areas necessitated the design of Laboratory Manual for undergraduate curriculum. The aim is to produce a 'text guide'that provides students basic appreciation of the underlying principles and practical strategies of the analytical and preparative techniques that are fundamental to the study and understanding of Biochemistry.Adequate attention has been given to those techniques that students often encounter in their practical classes. The content of this text were written in such a way that even the average students can read and understand. Regarding the organization, the book consists of seven(7)sections. Section One deals with Basic Laboratory Ethics,presenting an overview of the departmental policy. laboratory ethies and instructions about results recording and presentation. Section Two is divided into Practicals 1, 2 and 3 covering handling of experimental animals and preparation of solutions with exercises to assess students'understanding. Section Three presents Practical 4 which dwells on amino acids and proteins, highlighting their specific reactions and tests:Practical 5 is on absorption spectra of pure substances.and estimation of urinary creatinine. Practical 6 describes tests for precipitation of proteins by heating,organic acids, mineral acids, ethunol and salts of heavy metals while Practical 7 dwells on isolation, puritication and identification of amino acids and proteins employing puper chromatography,gel filtration chromatogruphy and iscelectric point determination. Section Four is on enzymes and it is divided into Pructicals 8.9.10 and 11 with experiments ranging from pH effects-on enzyme activity to specific reactivity for the recognition of some enzymes.Section Five hus two Practicals (12 and 13) on vitamins. Section Six is divided into Practicals14.15.16.17and 18 covering carbohydrate and nucleotide metabolisi presenting tests for glucose, Inctic acid, pyruvic acid and estimation of RNA while Section Seven is on lipid metabolism and is subsectioned into Pructicals 19.20,21,22. 23 and 24.covering solubility and qualitative tests on lipids. TLC.reactions of bile acids and pigments,determinution of ketone bodies and cholesteroIin serum. On behalf of academic staff members of the Department of Biochemistry,I wish to appreciate the support and approval for the publication and production of this text by the Vice-Chancellor,Prof.Abdulganiyu Ambali,OON.The efforts of all academic and technical Staff of the Department of Biochemistry is also acknowledged. Dr. R. O. Arise Ag.Head.Department of Biochemistry. University of llorin.llorin. July.2015 08052261156