Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
 
Articles by A.B. Omojola
Total Records ( 6 ) for A.B. Omojola
  O.C. Olagoke and A.B. Omojola
  Background and Objective: Some food spices and herbs with antioxidant properties have been identified, of which ginger (Zingiber officinale), garlic (Allium sativum) and roselle (Hibiscus sabdariffa) are important. The study aimed to assess meat quality of broiler chicken as influenced by dietary antioxidants. Materials and Methods: One hundred and fifty, 1 day old chicks were grouped into 5 treatments of three replicates each in a completely randomized design. Diets were formulated to have control (without antioxidant, T1), control with 1% garlic (T2), control with 1% ginger (T3), control with 1% roselle (T4) and T5 with 200 mg vitamin E. At the end of eight weeks, three birds per treatments were slaughtered, meat samples harvested and stored for 56 days. Data were collected on lipid oxidation, organoleptic properties and off-flavour properties on fresh and frozen meat samples. Results: There were significant differences across the treatment in parameters examined. At fresh meat state, T5 with reduced (p<0.05) malondialdehyde (MDA) content (1.73) statistically compared with other treatments except T4. The MDA content of frozen meat was lowest (p<0.05) in T3 which compared (p<0.05) with T1, T2 and T5. Meat from birds on T4 showed highest (p<0.05) perception of aroma and flavor, tendered, juiciest, bright coloured and generally acceptable. The natural antioxidants reduced (p<0.05) off-flavour up to 6th week. Meat from ginger dietary supplement better reduced the rate of lipid oxidation and was generally accepted by the taste panelist. All the natural antioxidant reduced off-flavour up to 6th week period of storage. Conclusion: It, therefore, means from this study that, spice and herb of antioxidant properties could preserve quality of frozen meat. Dietary inclusion of ginger could inhibit lipid oxidation in frozen stored meat.
  M. Jibir , I. Jibrila , S. Garba , A.M. Isa and A.B. Omojola
  The experiment was conducted with the aim of investigating effects of breed and age on carcass and lean quality characteristics of goats in the study area. To achieve the aim, a total of 32 intact bucks, matching condition score “3” of the Australian Standard for Live Goat Evaluation were balanced for weight across 8 replicates of 2 breeds (Sokoto Red and Sahel) and 2 age treatments (Young and Mature). Animals were bled by slashing their throats to sever the jugular, the carotid, the trachea and the oesophagus. After bleeding, the animals were partially skinned lying on their backs on the floor. Thereafter, the animals were suspended by the hind legs on a 14 cm wide gambrel for further skinning. The head was removed at the atlanto-occipital joint and the fore and hind feet removed at the carpal and tarsal joints respectively. Breed had no effect (p>0.05) on any of the traits investigated. Also, feathering, flank streaking and marbling were not affected by age (p>0.05). However, mature goats recorded significantly higher values (1.438, 1.625, 1.750, 1.812 and 1.625) for flank firmness, kidney fat score, subcutaneous fat score, lean texture and lean firmness respectively. Corresponding figures for young animals were 1.062, 1.125, 1.062, 1.000 and 1.188. It was observed that goats in the study area have poor carcass fat deposition.
  A.B. Omojola and A.O.K. Adesehinwa
  The use of exogenous enzymes as feed additives is still undergoing a lot of research. A total of three hundred and sixty unsexed three week-old Abor Acre plus strain broiler chicken were randomly allocated to four experimental dietary treatments in a completely randomized design to evaluate the effect of Roxazyme® on performance and carcass characteristics of broiler chickens. The diets 1, 2, 3, and 4 contained 0, 0.1, 0.2 and 0.3% enzyme supplementation respectively. The birds were fed the experimental diets for a 35-day period during which data were obtained on feed intake, weight gain, dry matter digestibility (DMD) and feed conversion ratio. At the end of the feeding trial, ten birds were sacrificed per replicate to evaluate carcass and meat characteristics. The inclusion of the exogenous enzyme did not significantly (P>0.05) improve the average weight gain, feed intake, feed conversion ratio and DMD. The dressing percentage of birds fed the enzyme-supplemented diets was significantly (P<0.05) superior compared to the control. There were no significant differences between all the primal cuts except the head and neck of the birds on the control diet that were significantly (P<0.05) lower in weight. The inclusion of the enzyme did not (P>0.05) affect the relative weights of the kidney, gizzard, heart and the liver of all experimental birds. The flavour, tenderness and juiciness scores of the meat of birds fed the enzyme supplemented diets were significantly (P<0.05) higher than the control while the colour, texture and the overall acceptability were not significantly affected by the inclusion of the enzyme in the diet. The Waner Braztler shear force result showed no significant increase (P>0.05) in toughness in agreement with the sensory panel result that adjudged the meat from birds fed enzyme supplemented diets as more tender (P<0.05) than that of the control. The breast muscle of the chickens had higher cooking loss than the thigh muscle while the highest (P<0.05) cooking loss was recorded for both muscle parts of birds reared on 0.2% enzyme supplementation.
  O.O. Ogunsola and A.B. Omojola
  The qualitative effects of different oil types used in processing of danbunama, a dehydrated shredded meat product in relation to its palatability, physical, chemical and nutritional attributes are the focus of this study. The effect of different oil types on the sensory qualities of the product was carried out using semitendinosus part of beef. The three different oil types used, decolorized palm oleic oil (T1) local bleached palm oil (T2) and pure groundnut-oil (T3) were subjected to lipid oxidation analysis to determine the Thiobarbituric acid value (TBA) peroxide and acid values at 1st, 3rd, 6th and 9th weeks of storage. Sensory evaluation showed that there were no significant differences amongst the oil types used on the parameters tested for. The proximate analysis of danbunama determined showed its moisture range to be 4.22-4.50%, crude protein% range of 38.9-43.5%, T1 differed significantly from that of T2 and T3, the crude fat% differed significantly for all oil types. Lipid oxidation in T3 (0.70±0.01) was significantly higher at week 6 while T1 (0.81±0.01) recorded a significantly higher value at week 9. Danbunama can be prepared from any of the oil types and with proper packaging, the nutritional status of the product at week 1 does not significantly differ from that at week 9. The product is a nutritive meal or snack, easy to carry requiring no sophisticated packaging and is quite stable at room temperature. Rancidity will not pose a treat if good quality raw materials are utilized during processing.
  A.B. Omojola
  A total of forty eight matured New Zealand rabbits with an average weight of 2.06±0.45 kg were used to evaluate the effect of delayed bleeding on carcass and organoleptic characteristics of rabbit meat. The rabbits were fed concentrate diet containing 19.11% Crude Protein (CP) and 2514.3 Kcal/kg Metabolizable Energy (ME) for a period of thirty five days. The rabbits were randomly assigned to four treatment groups in a completely randomized design. Each treatment was replicated thrice with each replicate consisting of four rabbits. Treatment one served as control where the 12 rabbits were bled immediately after stunning while treatments 2, 3 and 4 comprised of rabbits that were bled 5, 10 15 minutes after stunning. After proper bleeding, the rabbits were skinned, washed and eviscerated and cut into primal cuts. Samples for sensory evaluations were taken from the thigh muscle and the remaining carcasses were aged at 4°C for 24 and 72 hours. The result showed that the dressing percentage, chilled carcass weight and the pH were not affected (p>0.05) by delayed bleeding while the volume of blood drained decreased (p<0.05) as the period between stunning and bleeding increased. The drip loss and cooking loss increased as the time between stunning and bleeding increased while the Water Holding Capacity (WHC) decreased. The effect of delayed bleeding on shear force, WHC, drip loss and cooking loss became more pronounced with ageing. Apart from the colour and juiciness rating that significantly (p<0.05) decreased, the other eating qualities were not affected (p>0.05) by delayed bleedin
  R. Olajide , A.O. Akinsoyinu , O.J. Babayemi , A.B. Omojola , A.O. Abu and K.D. Afolabi
  Effective utilization of wild cocoyam corm in livestock feed is limited by the presence of anti-nutrient components which requires some forms of processing. The effect of soaking, cooking and fermentation on proximate composition, caloric values and contents of Anti-Nutritional Factors (ANFs) of wild cocoyam [Colocasia esculenta (L.)] Schott corm were determined with the aim of investigating its suitability as a feed ingredient. Raw, Cooked, Soaked and Fermented Wild Cocoyam Corm (i.e. RWCC, CWCC, SWCC and FWCC respectively) were sun dried and their proximate composition, Gross Energy (GE), Metabolizable Energy (ME) and contents of ANFs were determined. Crude protein was significantly (p<0.05) highest in FWCC and significantly (p<0.05) lowest in CWCC. Crude fibre significantly (p<0.05) decreased by the processing methods with the highest values obtained in RWCC and SWCC. Ether extract of RWCC was significantly (p<0.05) higher than for the other processed Wild Cocoyam Corm (WCC). The highest Nitrogen Free Extract (NFE), GE, ME and ME as percentage of GE was obtained in RWCC, FWCC, FWCC and RWCC respectively. Contents of ANFs [tannins, phytate, oxalate, saponin and Hydrocyanide (HCN)] were significantly (p<0.05) reduced by processing methods with RWCC recording the highest value. Fermentation had the highest (p<0.05) percentage reductive values of 42.86, 69.23, 95.05, 73.58 and 57.91% in condensed tannins, hydrolysable tannins, phytate, oxalate and HCN respectively, while the highest (p<0.05) percentage reduction of 48.39% in saponin was obtained in CWCC. There were no activities detected for trypsin inhibitors in all the processed forms of WCC assayed. The results show that the processing techniques adopted significantly (p<0.05) enhanced the nutrients and caloric components and reduced the array of ANFs in RWCC, suggestive of its potential as a feed resource.
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility