Browsing by Author "Arise, A.k."
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Item Effect of Moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food(Croatian Journal of Food Science and Technology, 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 malnutrition.Item Effects of storage conditions and periods on glycoalkaloids content and nutritional value od solanum tuberosum(Journal of Agricultural Research and Development Faculty of Agriculture, University of Ilorin, Ilorin, Nigeria, 2012) Arise, A.k.; Arise, R.O.; Muhammad, N.O; Idowu, O.A; Akiode, S.OA study was carried out to investigate the effects of storage conditions and periods on glycoalkaloid content and nutritional value of Solanum tuberosum. Freshly harvested tubers of Solanum tuberosum were purchased from terminal market in Jos and the glycoalkaloids content and proximate evaluation of the stored tubers were carried out based on the length of storage. The tubers were randomly grouped into 9. Groups 1-4 represent tubers stored for a period of 1-4 week(s) respectively under sunlight at room temperature while group 5 represents the control, in which the glycoalkaloids content was determined immediately after purchase. Tubers in groups 6- 9 were stored in the dark for 1-4 weeks respectively. The results showed that the concentration of glycoalkaloid (900mg/100g ±0.01) in gr oup 5 tubers is significantly low (p<0.05) when compared with groups 1-4 tubers. Also the glycoalk aloids concentrations (1050mg/100g±0.01, 1100 mg/100g±0.01, 1200mg/100g±0.01 and 1350mg/100g±0.01) of groups 1-4 respectively were significantly elevated (p<0.05) when compared with the control and tubers stored in the dark. However, there was no significant difference (p>0.05) in the concentrations of glycoalkaloids of groups 6-9 and the control. Nutritional evaluation revealed considerable amount of measured nutrient without significant difference (p>0.05) in all the tubers stored in darkness, but there were significant reductions (p<0.05) in the proteins of groups 1-4 tubers when compared with the control and tubers stored under the dark condition. The increase in the glycoalkaloids content of Solanum tuberosum stored under sunlight could be attributed to exposure to light causing greening, mechanical stress and damage to the tubers, one of which is depletion of protein concentration. Such tubers can predispose consumers to acute symptoms, such as gastrointestinal disorders. Storage in the dark is hereby suggestedItem Ivermectin Protects Against Monosodium Glutamate-Induced Excitotoxicity in the Rat(Society of Ecotoxicology and Environmental Safety, 2013) Arise, R.O.; Arise, A.k.; Malomo, S.O; Oyewole, I.O.Monosodium glutamate (MSG), an established excitotoxic food additive, has been found to induce oxidative stress in all tissues. To examine the protective effects of ivermectin on MSG-induced excitotoxicity, twenty-eight male albino rats were randomized into group 1, the control, which received 1 ml oral administration of distilled water; group 2, aqueous solution of MSG (4 mg/kg body weight/day); group 3, co-administered with the same dose of MSG and 0.4 mg/kg body weight of ivermectin; group 4,orally administered with the same dose of MSG for 2 weeks after which ivermectin was orally administered for 1 week. Oral administration of MSG for 21 days, and for only 14 days followed by oral administration of ivermectin for 7 days, significantly increased (p<0.05) glutathione-Stransferase, nitric oxide synthase, superoxide dismutase and catalase activities as well as malondialdehyde and intracellular Ca2+ concentrations while the activities of Na+-K+- ATPase, Ca2+- Mg2+-ATPase, acid phosphatase and alkaline phosphatase were significantly reduced (p< 0.05) when compared with the control. However, co administration of MSG and ivermectin for 21 days showed no significant difference (p>0.05) in all the parameters investigated when compared with the control. This result suggests that ivermectin may exert protection against MSG-induced excitotoxicity in rats.Item Microbial, Nutritional and Sensory Evaluation of Traditional Sundried okra (orunla) in selected Markets in South-Western Nigeria(Science Alert/Asian Network for Scientific Information, 2012) Arise, A.k.; Arise, R.O.; Akintola, A.A.; Idowu, O.A.; Aworh, O.C.The aim of this study was to investigate the microbial load and evaluate the nutritional content and sensory property of traditional sun dried okra (“orunla” - Yoruba, Nigeria). Samples were purchased from four different markets at different time in South-western Nigeria. Microorganisms present in the samples were analyzed on nutrient agar, potato dextrose agar and malt extract. Proximate evaluation of the sun dried okra was also carried out to determine the protein, ascorbic acid, ash and crude fibre contents.Nutritional evaluation revealed considerable amount of measured nutrient without significant difference (p>0.05) inspite of the time and place of purchase. Sensory evaluation of the samples showed that they were generally acceptable to a taste panel. Microbial study identified Staphylococcus aureus, Aspergillus niger, Aspergillstamari, Fusarium compactum, Rhizopus nigricans and Bacillus lichiniforms as some of themicroorganisms present in the sun-dried vegetable. This study thus, suggested that sun-dried okra could be consumed but when processed under control microbial condition.