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Articles by A.L. Kolapo
Total Records ( 2 ) for A.L. Kolapo
  O.E. Adejumo , C.N. Chukwujekwu , A.L. Kolapo and A.O. Olubamiwa
  The use of Moringa oleifera (MO) seed in coagulation of water has been established. However, during the subsequent disinfection process by chlorine, organic matter can act as precursor of trihalomethane which may be carcinogenic. This study investigates the possibility of using Moringa oleifera (MO) leaf as a means of disinfecting some potable water samples in Sagamu, Nigeria. River and Well water samples were aseptically collected and treated with dried MO leaf powder. The treated water samples were both subjected to bacteriological and chemical analyses. There was no significant (p>0.05) reduction in coliform count following treatment; only Staphylococcus aureus was removed by the addition of MO leaf powder while other bacteria such as Pseudomonas aeruginosa, Escherichia coli, Proteus mirabilis and Klebsiella spp., subsisted in the treated water. The treatment process did not remove chloride and sulphate from the test water samples. The Total Dissolved Phosphates (TDP) contents of raw water ranged between 8 and 11 mg L-1 while it rose to between 19 and 30 mg L-1 in the treated samples. Dissolved Organic Phosphates (DOP) constituted between 79 and 92% of TDP. The present study showed that MO leaf exhibited a narrow spectrum antibacterial activity and may not be the best candidate for organic disinfection during water treatment. Further, the implication of phosphate concentration increase sequel to treatment is discussed.
  K.O. Jimoh and A.L. Kolapo
  Study on the fungi and aflatoxin production in some selected Nigerian foodstuffs was conducted in Ibadan, Nigeria. Foodstuffs studied include dry tatase pepper (Capsium annum), cassava chips, yam chips, groundnut and maize. The investigated foodstuffs sold at 4 major markets in Ibadan were contaminated with Rhizopus nigricans, Fusarium oxysporum, Aspergillus flavus and A. niger. The rate of occurrence of aflatoxigenic fungi was highest in groundnut while non-aflatoxigenic fungi dominated dry tatase pepper. Aflatoxins B1 and G1 were detected only in groundnut and yam chips with their concentrations ranging from 7-24 and 5-27 μg kg-1, respectively. There was a significant difference (p< 0.05) between the aflatoxin contents of groundnut samples from different market and this was possibly due to the wide variations in the moisture contents of groundnut samples. Result from this study is suggesting that aflatoxin intake in this part of the world may be consequent upon the consumption of staples like groundnut and yam chips. Therefore, resources and efforts should be directed at reducing aflatoxin contents of these culprit foodstuffs so as to produce a more healthy and productive populace.
 
 
 
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