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.L. Kolapo
Total Records ( 2 ) for A.L. Kolapo
  A.L. Kolapo , T.O.S. Popoola and M.O. Sanni
  Some functional properties were used to assess and compare biochemical deterioration in stored locust bean daddawa and soybean daddawa which are two popular fermented Nigerian condiments. The condiments were stored for 14 days at ambient temperature after the normal 72 h of fermentation and at 2 days interval assessed for pH, titratable acidity, free fatty acids (FFA), peroxide values (POV) as well as fat and water absorption capacities. The pH of both samples increased in the alkaline range, so also the titratable acidity. Peroxide values and FFA of the two condiments also increased significantly with storage, with those of soybean daddawa being significantly (p<0.05) higher. Water and fat absorption capacities of the fermented products decreased with storage. Differences recorded in values of fat absorption capacities was also significant (p<0.05). The implications of the recorded values of fatty acids, peroxidation and other functional properties monitored are discussed in relation to the perceived faster deterioration and poor acceptance soybean daddawa.
  A.L. Kolapo , T.O.S. Popoola , M.O. Sanni and R.O. Afolabi
  This study was carried out to investigate the effect of ginger extract on peroxidation, free fatty acid and microbial load in stored soybean daddawa in comparison to ascorbic acid. Soybean (Glycine max (L.) Merr.) seeds fermented into soybean daddawa (a condiment) was treated with 0.5 mL of different concentrations (1600 and 2400 ppm) of freshly prepared Ginger Extract (GE) and different concentration (250 and 500 ppm) of Ascorbic Acid (AA). The samples stored at 30±2°C for up to 14 days were analysed for antioxidant activity using Free Fatty Acid (FFA) and peroxide value (POV) as indicators. Treatment with GE and AA significantly (p<0.05) reduced FFA content of stored soybean daddawa at both concentrations but differences were not observed in the effects of GE and AA. While peroxide values recorded in control samples increased progressively, peroxidation in GE and AA treated samples decreased with storage with no difference in concentration effect. However, there was a significant difference (p<0.05) between POV values of samples treated with GE and those treated with AA. Treatment with antioxidants significantly (p<0.05) reduced the bacteria population in stored samples. Bacteria species isolated from stored soy-daddawa were Bacillus subtilis, B. lincheniformis, Staphylococcus sp. and Micrococcus sp. Results of this study indicate that the addition of dichloromethane extract of ginger to soybean daddawa could play the same role ascorbic acid as an antioxidant This could be exploited in working out a practical way of extending the shelf life of soybean daddawa, which is easily prone to deterioration.
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility