Browsing by Author "Oyeyiola, G.P."
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Item Bacteriological and Physicochemical Quality of water Supply to some Restaurants in University of Ilorin, Nigeria(Department of Science Education, Federal University of Technology, Minna, Nigeria, 2013) Sule, I.O.; Oyeyiola, G.P.; Ahmed, R.N.; Agbabiaka, T.O.Item Bacteriological and physicochemical quality of water supply to some restaurants in University of Ilorin, Nigeria(Journal of Science, Technology, Mathematics and Education, 2013) Sule, I.O.; Oyeyiola, G.P.; Ahmed, R.N.; Agbabiaka, B.K.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 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 Fungi in the Rhizosphere and Rhizoplane of Cassava Cultivar TME 419(International Journal of Applied Biological Research, 2012) Sule, I.O.; Oyeyiola, G.P.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 Microbial Sediments of Foma River, Ita-Nmo, Ilorin, Nigeria(Department of Biological Sciences, Federal University of Technology, Minna, 2012) Agbabiaka, T.O.; Oyeyiola, G.P.Item Microbiological Assessment of Some Locally Retailed Cheeses Within Ilorin Metropolis, Nigeria(Nigerian Society for Microbiology, Nigeria, 2015) Sule, I.O.; Agbabiaka, T.O.; Oyeyiola, G.P.; Saliu, B.K.; Akinyemi, T.D.Item Microbiological Assessment of some Locally retailed Cheeses within Ilorin Metropolis, Nigeria(Nigerian Society for Microbiology, 2015) Sule, I.O.; Agbabiaka, T.O.; Oyeyiola, G.P.; Saliu, B.K.; Akinyemi, T.D.Item Microbiological Assessment of Some Locally Retailed Cheeses within Ilorin Metropolis, Nigeria.(Nigerian Society for Microbiology, 2015) Sule, Ismail O.; Agbabiaka, Toyin Olayemi; Oyeyiola, G.P.; Saliu, Bolanle Kudirat; Akinyemi T.D.Microbiological quality of locally made cheeses (‘’wara’’) from ten different locations within Ilorin metropolis was assessed. The pH of the cheeses ranged from 6.3 – 6.8, while the titratable acidity of its whey ranged from 3.1 – 3.4 ml of 0.1N sodium hydroxide per 25ml of the whey. Similarly, the bacterial counts of the cheeses ranged from 4.6 x 106 to 4.0 x 108cfu/g while the fungal loads ranged from 2.0 x 102 to 2.5 x 103 cfu/g. Nine bacterial species were isolated from the cheese: Lactobacillus casei, Streptococcus sp., Bacillus cereus, Micrococcus sp., Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Enterobacter aerogenes and Aerococcus sp. In addition, four fungal species were isolated. These were Aspergillus fumigatus, Saccharomyces cerevisiae, Mucor racemosus and Candida sp. These microorganisms could be from the food handlers, production utensils, and the environment. The pathogenic microorganisms among them such as S. aureus, P. aeruginosa, and E. coli are of public health significance. Improvement in the sanitary practices during the preparation and retail of cheese is recommended.Item Production of L-asparaginase by Alcaligenes faecalis subspecies phenolicus isolated from the rhizosphere of Zea mays(Precious Cornerstone University, Ibadan , Nigeria, 2020) Agbaje, A.B.; Oyeyiola, G.P.; Sule, I.O.Item Spatial Assessment of Public Water Supplies in Densely Populated Areas of Ilorin Metropolis, Kwara State, Nigeria(Fountain University Osogbo, Osun State, Nigeria, 2014) Agbabiaka, T.O.; Sule, I.O.; Oyeyiola, G.P.