Browsing by Author "Arise, A.K"
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Item Acceptability and sensory characteristics of moringa leaf and moringa based species in Kwara State(2014) Arise, A.K; Esan, O.T; Sola-Ojo, F.LAcceptability and sensory characteristics of Moringa Oleifera leaf powder and available Moringa based spices for conventional cooking were studied. The available Moringa based spices were Moringa-Ginger, Moringa-Garlic, and Moringa mixed spices (Moringa leaf and ginger and garlic). Moringa leaf powder, Moringa-Garlic mix, Moringa-Ginger mix and Moringa mixed spices were labelled as AA1, AA2, AA3, and AA4. A Forty- Man sensory panel divided into eight groups were allowed to evaluate the spices independently using a 5- point hedonic scale questionnaire for parameters such as aroma, colour, taste, texture and general acceptability. All spices were generally accepted scoring above 4.5 on the 9-point hedonic scale, sensory evaluation data obtained were statistically tested using one way analysis of variance (ANOVA), significant differences determined using Duncan Multiple Range Test (DMRT). There was no significant (p>0.05) differences in aroma, taste and texture except the colour which was significantly (p<0.05) different. However, Moringa Ginger spice scored highest in general acceptability chart. Moringa-Garlic and Moringa Ginger spice had the highest hedonic value (6.84 and 6.68) for colour and these values were not significantly different from each other, but significantly different from 5.84 obtained for Moringa mixed spices and 5.79 obtained for Moringa powder while the mixed spices had the lowest value (6.68). This study showed that Moringa leaf powder is acceptable as spice and spice based products and recommends that effort should be devoted to the inclusion of Moringa leaf powder to available spices.Item Effect of different levels of moringa oleifera oil on performance characteristics of pregnant goat(Faculty of Agriculture University of Uyo, Akwa Ibom State, 2014) Belewu, M.A.; Ahmed, M.A.; Badmus, A.H.A; Esan, O.T.; Abdulsalam, K.O.; Odebisi, M.B; Arise, A.KThis study was carried out to evaluate the effect of different levels of Moringa oleifera oil on feed intake and digestibility coefficient of pregnant Goat. The pregnant West African Dwarf Goat (Doe) were assigned to three experimental Diets A, B and C in a Latin square Design model for a eight week period. The experimental Diet A (control) had no inclusion of Moringa oleifera oil while Diets B and C had 0.25g/kg and 0.5g/kg Moringa oil inclusion respectively. There were significant differences in the feed intake of all the parameters evaluated. While the DM, CP and CF digestibilities of the experimental animals were similar (P>0.05). However, there was significant difference in the ether extract digestibility of the experimental animals. In conclusion, the inclusion of Moringa oleifera oil holds a good potential in the diet of pregnant West African Dwarf goat.Item Efficacy of Mucor indicus and Abisida carybifera treated Jathropha curcas kernel on performance characteristics of Goat(Society for conservation of phytofuels and Sciences, 2013) Belewu, M.A; Odebisi, M.T; Esan, O.T; Abdulsalam, K.O; Arise, A.K; Badmus, A.H.A; Lawal, R.A; Ugbamaja, E.R; Okin, H.O; Adebayo, A.MThe study evaluates the efficiency of Mucor indicus and Absidia corymbifera treated Jatropha curcas kernel cake on the performance characteristics of weaner West African dwarf goats (average BW= 6.25kg). The goats (n=25) were randomly allocated to five dietary Treatments A, B, C, D and E in a Completely Randomised design model for a 56 day period. Treatments A ( Control, contained Groundnut cake as protein source); Treatment B (contained 50% Groundnut cake plus 50% Mucor indicus treated Jatropha curcas kernel cake), Treatment C (contained 50% Groundnut cake plus 50% Absidia corymbifera treated Jatropha curcas kernel cake) , Treatment D (contained 25% Groundnut cake plus 75% Mucor indicus treated Jatropha curcas kernel cake) and Treatment E (contained 25% Groundnut cake plus 75% Absidia corymbifera treated Jatropha curcas kernel cake). The results revealed higher crude protein and ether extract contents for the fungi treated Jatropha curcas kernel cake compared to the untreated cake. Conversely, the crude fibre content of the fungi treated Jatropha curcas kernel cake was lower than the untreated cake. Additionally, the crude fibre content of the fungi treated Jatropha curcas kernel cake was reduced between 20% (Mucor indicus) and 28% (Abisidia corymbifera) compared to the untreated cake. Similarly, the dry matter, crude protein, ether extract and ash contents of the fungi treated Treatments B, C, D and E were numerically higher (P> 0.05) compared to the Control (Treatment A). Conversely, the Crude fibre content of Treatments B, C, D and E was lower compared to Treatment A (Control). The dry matter intake of Treatments B and E compared favourably with that of the Control (Treatment A) but significantly higher than Treatments C and D. The crude protein, ash and nitrogen free extract intakes followed similar trend. The crude fibre intake of Treatments A and E were similar but significantly higher than other Treatments. Animals on Treatments B and E had similar weight gain to that of the Control (Treatment A). With the exception of dry matter digestibility of Treatment A which was significantly higher than other Treatments, other nutrient digestibility (crude protein, ether extract and nitrogen free extract) were similar(p>0.05). The Crude fibre digestibility was lower for the fungi treated Treatments compared to the Control. It could be concluded that inclusion of 50% Mucor indicus treated Jatropha curcas kernel cake and 75% Absidia corymbifera treated Jatropha curcas kernel cake could be used to supplement for high cost of groundnut cake in the diet of goat.Item Inhibitory properties of Bambara groundnut protein hydrolysate and peptide fractions against angiotensin converting enzymes, rennin and free radicals(Published by Society of Chemical Industry, 2016) Arise, A.K; Alashi, A.M; Nwachukwu, I.D; Malomo, S.A.; Aluko, R.E; Amonsou, E.OBACKGROUND:Anincreasedrateofhighbloodpressurehasledtocriticalhumanhypertensiveconditionsinmostnations.Inthepresentstudy,bambaraproteinhydrolysates(BPHs)obtainedusingthreedifferentproteases(alcalase,trypsinandpepsin)and theirpeptidefractions(molecularweight:10,5,3and1kDa)wereinvestigatedforantihypertensiveandantioxidantactivities. RESULTS:Alcalasehydrolysatecontainedthehighestamountoflowmolecularweight(LMW)peptidescomparedtopepsinand trypsinhydrolysates.LMWpeptidesfractions(<1kDa)exhibitedthehighestinhibitoryactivityagainstangiotensin-converting enzyme (ACE) for all the enzymes hydrolysates. For renin inhibition, alcalase hydrolysate showed the highest inhibition at 59%comparedtootherhydrolysatesandtheircorrespondingmembranefractions.Theantioxidantpowerofbambaraprotein hydrolysates and peptide fractions was evaluated through the inhibition of linoleic acid peroxidation and ABTS scavenging activity.Amongthehydrolysates,alcalaseexhibitedthehighestinhibitionoflinoleicacidoxidation.Furthermore,allBPHswere abletoscavengeABTS•+ to a three fold greater extent compared to the isolate. CONCLUSION: BPH and LMW peptide fractions could potentially serve as useful ingredients in the formulation of functional foods and nutraceuticals against high blood pressure and oxidative stress