Browsing by Author "Omojasola, P.F."
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Item Antibacterial Activity of A Herbal Drug (Omega Roots) Against Some Pathogenic Bacteria(Faculty of Science, University of Ilorin, 2007) Eniola, K.I.T; Sani, A; Lawal, K.A.; Awe, S.; Omojasola, P.F.; Ahmed, R.N.; Omogbadegun, L.T.Item Basic Laboratory Practicals in Microbiology(Department of Microbiology, University of Ilorin., 2017) Olayemi, A.B.; Sani, A.; Oyeyiola, G.P.; Omojasola, P.F.; Kolawole, O.M.; Arekemase, M.O.; Ahmed, R.N.; Saliu, B.K.; Anibijuwon, I.I.; Sule, I.O.; Agbabiaka, T.O.; Adebisi, O.O.; Udeze, A.O.; Ahmed El-Imam, A.M.; Oke, M.A.; Kazeem, M.O.; Ajijolakewu, A.K.; Odebisi-Omokanye, M.B.; Laba, S.A.; Adetitun, D.O.; Gambari-Ambali, R.O.; Zakariyah, R.F.; Abioye, J.A.; Adam, A.I.; Olabanji, S.O.Item Basic Laboratory Practicals in Microbiology(Department of Microbiology, University of Ilorin, Nigeria, 2017) Olayemi, A.B.; Oyeyiola, G.P.; Omojasola, P.F.; Ahmed, R.N.; Saliu, B.K.; Anibijuwon, I.I.; Sule, I.O.; Agbabiaka, T.O.; Adebisi, O.O.; Udeze, A.O.; El-Imam, A.M.; Oke, M.O.; Kazeem, M.O.; Ajijolakewu, A.K.; Odebisi-Omokanye, M.B.; Laba, S.L.; Adetitun, D.O.; Gambari-Ambali, R.O.; Zakariyah, R.F.; Abioye, J.A.; Adam, A.I.; Olabanji, S.O.Item Basic Laboratory Practicals in Microbiology(Department of Microbiology, University of Ilorin, Nigeria., 2017-05-12) Olayemi, A.B.,; Sani, A.,; Oyeyiola, G.P; Omojasola, P.F.; Kolawole, O.M.; Arekemase, M.O; Ahmed, R.N.; Anibijuwon, I.I.; Sule, I.O; Agbabiaka, T.O.; Adebisi, O.O; Udeze, A.O; Ahmed El-Imam, A.M; Oke, M.A; Kazeem, M.O; et alItem Effect of Softening Agents on The Chemical and Anti-Nutrient Compositions Of Fermented Prosopis Africana Seeds.(published by Technical University of Cluj Napoca, North Universitary Center of Baia Mare., 2015) Balogun, M.A.; Oyeyiola, G.P.; Omojasola, P.F.; Kolawole, F.L.; Oyeyinka, S.A.; Abdulsalam, K.O.; Sanni, A.The fermentation of Prosopis africana leads to the production of a local condiment in Nigeria called Okpehe. In this study, Okpehe was processed from Prosopis africana seeds using two chemical softening agents (wood ash and potash) at different concentrations (1%, 5%, 10%, 15% and 20%). Sample A was Okpehe processed with wood ash while potash was used for processing sample B. The effect of these softening agents on chemical and anti-nutritional (tannin, phytate and oxalate) composition of Okpehe was investigated every 24 hours for 72 hours. Different concentrations (1%, 5%, 10%, 15% and 20%) of the antinutrients were used for the study. There was a significant increase (p < 0.05) in pH (6.00 8.50), crude protein (32.00 39.50%) and crude fibre (4.10 - 6.00%) while the amounts of crude fat (12.02 7.20%) and carbohydrate (38.30 31.30%) decreased significantly (p < 0.05) till the end of fermentation for all the samples. There was reduction in the anti-nutritional content of Okpehe processed with the two softening agents as fermentation progressed. Okpehe processed with wood ash at 15% and that processed with potash at 20% had better chemical composition and lower anti-nutritional values. Results obtained from this study showed that wood ash is a better softening agent that can be used in the processing of Okpehe with an accompanying reduction in time and energy used in its production.Item Impact of serial dilutions of a biolarvicide formulation on gut bacillus spp progression and mortality of Culex quinquefasciatus mosquito larvae(Faculty of Clinical Sciences, College of Health Sciences, University of Uyo, Uyo, Nigeria, 2017-01-01) Oduola, A.O.; Adesoye, A.O.; Ande, A.T.; Omojasola, P.F.; Adelaja, O.J.; Ahmed El-Imam, A.M.Item Laboratory Practicals in Microbiology(Department of Microbiology, University of Ilorin, Nigeria, 2018) Olayemi, A.B.; Sani, A.; Oyeyiola, G.P.; Omojasola, P.F.; Kolawole, O.M.; Ahmed, R.N.; Saliu, B.K.; Anibijuwon, I.I.; Sule, I.O.; Agbabiaka, T.O.; Adebisi, O.O.; Udeze, A.O.; El-Imam, A.M.; Oke, M.O.; Kazeem, M.O.; Ajijolakewu, A.K.; Odebisi-Omokanye, M.B.; Laba, S.L.; Adetitun, D.O.; Gambari-Ambali, R.O.; Zakariyah, R.F.; Abioye, J.A.; Adam, A.I.; Olabanji, S.O.Item Production of Collagenases by Aspergillus terreus and Aspergillus flavus Isolates Using Scales of Tilapia and Croaker Fishes.(Cameroon Bioscience Society., 2020) Omojasola, P.F.; Adeniran, F; Saliu, Bolanle Kudirat; Kazeem, M.O.Collagenase producing microorganisms are crucial for efficient utilization of collagen in food and pharmaceutical industries and fish scales play vital role as inducers. Collagen degrading fungi were isolated from fish scale waste dumps. Proximate analysis of the scales of Tilapia (Oreochromis niloticus) and Croaker (Pseudotolithus senegalensis) fishes was determined. Ground scales of the fishes were separately used in submerged fermentation for the production of collagenase by isolated fungi. Fermentation conditions were varied and the factors that favored highest yields were combined in a single process. Protein was found to be the highest component of the scales of Tilapia (62.36%) and Croaker (54.29%) fishes. Collagenase activities of 0.326 U/mL and 0.277 U/mL from Aspergillus flavus and 0.269 U/mL and 0.245 U/mL from Aspergillus terreus were produced respectively on Tilapia and Croaker scales. Activities were optimized at 37 °C, pH 7.5, and 1% substrate concentration in the presence of CaCl2 salts with Tilapia scales resulting in a significant improvement up to 31%. In conclusion, A. flavus and A. terreus have collagenolytic activity and the scales of Tilapia and Croaker fishes are suitable as substrate for collagenase production.