Browsing by Author "Lawal, A.O."
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Item Assessment of feeding adaptative strategies used by dairy farmers in edu local government area of kwara state, Nigeria(Faculty of Science, Bayero University, Kano., 2018) Badmos, A.A; Adisa, R.S.; Adeyemi, K.D.; Yussuf, A.T.; Adefalu, L.L.; Ifabiyi, J.O.; Mohammed, N.M.; Belewu, K.D.; Animashaun, J.O; Lawal, A.O.Item Comparative Dietary Values of Dried Pawpaw Leaves, Cassava Leaves and Orange Pulp for Giant African Land Snails.(Society of Animal Production, Department of livestock and Avian Science, Wayamba University of Sri Lanka., 2016) Badmos, A.A.; Sola-Ojo, F.E.; Yusuff, A.T.; Oke, S.A.; Amusan, T.O.; Kayode, R.M.O.; Bolarin, O.; Adefalu, L.L.; Lawal, A.O.This study was conducted to investigate the comparative nutritional adequacy of cassava leaves, pawpaw leaves and orange peel for snail (Archachatina marginata) feed components. A total of three hundred adult snails (weighing 270 – 300g each) were randomly allocated to five treatments that were replicated five times, and each replicate unit consisted of twenty snails. The diets were formulated to contain 22 % protein and 1 900 Kcal/Kg Metabolizable Energy. The result showed that the control diet (pawpaw leaves based) was most consumed, gave the highest weight gain and visceral weight, but the orange pulp based diet gave most efficient Feed Conversion Ratio (FCR) and dressing percentage (p<0.05). The study recommends the use of the three test ingredients as feed components for the Giant African Land Snails.Item Effect of alligator pepper (Aframommum melegueta) and honey on proximate composition, microbial and sensory properties of West African soft cheese.(Nigerian Society for Experimental Biology, 2020) Badmos, A.A.; Odebisi-Omokanye, I.M.; Joseph, J.K.; Yusuff, A.T.; Adeyemi, K.D.; Okoli, F.P.; Arise, A.K.; Salami, Khadijat Onozare; Lawal, A.O.Cheese is a highly nutritious food but the supply is highly limited by its short shelf life in the tropics. Several attempts have been made through the use of natural preservatives to increase the shelf life of cheese. In this study, the effect of honey and ether extract of Aframommum melegueta (A. melegueta) on proximate, microbial and sensory properties of cheese was investigated using three levels (0, 3, and 6%) of the two additives in a 3×3 factorial experiment. The sensory value of the cheese samples was assessed by a 30-member panel, the proximate values determined and the bacterial status monitored over a 3-day period. The results showed at 3% level each of honey and ether extract of A. melegueta (3H;3A), there was a significant improvement in the protein and fat content of the soft cheese. The control cheese without the addition of the additives and the cheese fortified with 3% A. melegueta extract were the most acceptable to the sensory panelists. Lactic acid bacteria and non-lactic isolates were isolated from the cheese. The cheese treated with 6 % honey and 6 % A. melegueta extract (6H, 6A) had the lowest bacterial count. The following blends of honey and ether extract of A. melegueta - 6H, 6A; 3H;3A; 0H;6A and 6H;0A is recommended as preservatives and additives of West African Soft Cheese.Item Effect of cinnamon powder on the shelf life and quality attributes of zobo drinks.(Department of Science Education, Federal University of Technology, Minna, Nigeria., 2020) Salami, Khadijat Onozare; Badmos, A.A.; Lawal, M.O.; Kayode, Rowland M.O.; Balogun, M.A.; Lawal, A.O.Zobo is a highly acceptable beverage in West Africa with limited shelf life. This study determined the sensory and microbial attributes of Zobo drinks in storage when blended with cinnamon, a natural preservative. A Completely Randomized Design of six treatments (C0, C1, C1.5, C2, C2.5 and C3) was used, wherein the cinnamon content was varied, from 0 to 3g per 200 ml zobo drink. The pH, sensory properties, and Total Viable Count (cfu/ml) of the Zobo samples during a seven-day storage were monitored. The results revealed that pH of sample decreased with higher cinnamon content and days of storage, while the control sample increased in pH with storage. The taste scores of the zero cinnamon control was highest on the day of production, but decreased considerably with storage. The C3 (highest cinnamon level) sample was however highest in aroma, taste and general acceptability for the seven storage days. The C3 zobo sample inhibited microbial growth most throughout the days of zobo storage. It was concluded that cinnamon is a potent additive and preservative that improved the sensory properties and increased the shelf life by inhibiting microbial spoilage of zobo drink. The use of cinnamon additive at 3 g for every 200 ml of zobo drink is thus recommended.Item Effect of different sources of dietary calcium on the carcass and sensory qualities of giant African land snails (Archachatina marginata)(Faculty of Agriculture, University of Uyo., 2016) Badmos, A.A.; Sola-Ojo, F.E.; Oke, S.A.; Amusa, T.O.; Amali, H.E.; Lawal, A.O.Item Effect of different sources of dietary calcium on the carcass and sensory qualities of giant African land snails (Archachatina marginata).(Nigerian Journal of Agriculture, Food and Environment. Published by the Faculty of Agriculture, University of Uyo, Uyo, Akwa Ibom State, Nigeria., 2016) Badmos, A.A.; Sola-Ojo, F.E.; Oke, S.A.; Amusa, T.O.; Amali, H.E.; Lawal, A.O.Item The effect of supplementation of cow milk with tiger nut milk on the yield and quality of soft cheese.(College of Science Education, Federal University of Technology, Minna, 2022) Badmos, A.A.; Salami, K.O.; Ahmed-El Imam, A.; Yisa, Y.; Lawal, A.O.Item Sources and Depths of Climate Change Information in Nigerian Newspapers.(Federal University Oye Ekiti, Ekiti State, Nigeria., 2017) Bolarin, O.; Oladipo, F.O.; Daudu, A.K.; Badmos, A.A.; Lawal, A.O.