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Articles by A.A. Oshodi
Total Records ( 5 ) for A.A. Oshodi
  H.N. Ogungbenle , A.A. Oshodi and M.O. Oladimeji
  The proximate and the effect of salt applications on the functional properties of quinoa flour were investigated. The salts used were, NaCl, Na2SO4, KCl, K2SO4 and CH3COONa. The average proximate compositions were as follows: 13.50±0 0.05% Crude protein, 11.20±0.03% moisture, 6.30±0.03% fat, 9.50±0.02% fibre, 1.20±0.02% ash and 58.3±0.04% carbohydrate. The least gelation concentration of 16% w/v in deionized water was fairly improved to between 10% - 14% w/v in the presence of all the salts applied. The foaming capacity of 9% in deionized water was greatly improved to between 20.5-35% depending on the type and level of salts used. The water holding capacity decreased at low salt levels when compared with absence of salt and increased with increase in salt levels while the emulsion capacity decreased with increase in salt levels.
  A.O. Oladebeye , A.A. Oshodi and A.A. Oladebeye
  Starches of sweet potato (Ipomea batata) and red cocoyam (Colocasia esculenta) cormels were extracted by milling and their proximate compositions, physicochemical properties and pasting properties were analyzed. The starch of sweet potato was observed to possess higher percentage values of crude protein, crude fibre and carbohydrates by difference than that of red cocoyam cormels whereas an opposite trend was observed in terms of their percentage ash content and moisture content. Their fat contents were significantly similar (p < 0.05). The results of the physicochemical properties, including bulk density, water absorption capacity, amylose and amylopectin contents, swelling power and solubility of the starch samples were significantly different (p < 0.05). These properties were found to be influenced by their varying contents of amylose and amylopectin. The results of pasting properties revealed that the paste of sweet potato exhibited higher value of viscosity (405.92 RVU) at lower pasting time (4.37 minutes) than the starch of red cocoyam with paste viscosity of (244.33 RVU) obtained at 4.99 minutes.
  K. Adesina , A.A. Oshodi , T.A.M. Awoniyi and O.O. Ajayi
  Studies on the microbiological quality of milk obtained from traditionally managed cows in Ado-Ekiti were carried out. The samples were screened for total bacteria count, total Coliform, yeasts and moulds. Ten (10) bacterial species, comprising both gram negative and gram positive organisms were isolated, characterized and identified in thirteen out of fifteen milk samples in this study. Bacillus cereus recorded the highest percentage occurrence (46.7%) isolated from seven samples while Cellulomenas flavigena, Escherichia coli and Micrococcus luteus recorded the lowest percentage occurrence (6.7%) having being isolated from one sample each. Yeasts and moulds were not isolated in any sample. The isolation of the various microorganisms in the milk samples is of health significance. The results showed that 87% of the raw milk samples were of poor category thus indicating a deplorable state of hygiene and poor production condition during and after milking.
  J.O. Ogundele , A.A. Oshodi and I.A. Amoo
  Citrullus colocynthis and Citrullus vulgaris both look alike and belong to the genus Citrullus except that Citrullus colocynthis has thick black ring round its circumference. However, they are among the underutilized seeds of the World. Citrullus colocynthis and Citrullus vulgaris seed flours were analyzed for their amino acid and proximate compositions which was further subjected to statistical analysis to determine the correlation between the proximate compositions of the two species. The seeds show significant difference in fat and protein contents, but they are both good sources of fats and protein with values (56.00 and 49.59) % fat and (24.37 and 32.96)% protein contents for Citrullus colocynthis and Citrullus vulgaris respectively. However, they are closely related in fibre (1.91 and 2.00)%, moisture (3.08 and 2.75)% and ash contents (3.15 and 3.53)% respectively. The percentage essential amino acids of the seeds are also closely related: Citrullus colocynthis (52.73) and Citrullus vulgaris (50.86). The biological values of Citrullus colocynthis and Citrullus vulgaris are significantly different (12.83 and 26.35) with Protein efficiency ratios that are closely related (2.71 and 2.58) respectively.
  J.O. Ogundele , T.A. Sanni , A.A. Oshodi , J.M. Okuo and I.A. Amoo
  Protein isolates of Citrullus colocynthis, Citrullus vulgaris, Lageneria siceraria I (African Wine Kettle gourd), Lagenaria siceraria II (Basket Ball gourd) and Lageneria siceraria III (Bushel Giant Gourd) melon seeds were prepared using sodium sulphite extraction followed by precipitation at the isoelectric points of the seeds. Proximate composition of the isolates were determined using standard methods. Protein contents (%) of the protein isolates are relatively high, with values: 89.04, 89.44, 93.96, 90.42 and 90.63 (%) for Citrullus colocynthis, Citrullus vulgaris, Lageneria siceraria I, Lagenaria siceraria II and Lageneria siceraria III melon seeds protein isolates, respectively. The fat, fibre and carbohydrate contents of the protein isolates are however, relatively low.
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