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Articles by A.O. Daramola
Total Records ( 2 ) for A.O. Daramola
  S.B. Kosoko , O.B. Oluwole , O.Y. Okafor , G.N. Elemo , A.O. Daramola , S.O. Owolabi , A.A. Aderele and A.O. Komolafe
  The investigation was conducted to study the suitability of cassava starch as a binder in grasscutter feed, which is effective. With respect to pellet forming ability, maximum value were obtained at 10, 15, 20 and 25% levels of cassava starch inclusion for diets 1, 2, 3 and 4, respectively. In terms of pellet forming index and dust level generated, the binding characteristic of the cassava starch in the pelleted feed diets increased as the level of inclusion increases and decreases with increase in the level of grass meal inclusion with values specific to a particular diet sample, while the level of inclusion have significant effect (p<0.05) of the densities (loose and bulk) of the diet samples. This study shows that 20% level of cassava starch inclusion would ensure a desirable pellet as it gives the maximum least value of pellet forming ability value when compared with the least values of other levels of starch inclusion.
  O.L. Erukainure , O.V. Oke , A.O. Daramola , S.O. Adenekan and E.E. Umanhonlen
  Improvement of the nutritional quality of watermelon rinds was attempted by Saccharomyces cerevisae solid media fermentation. The fermented rinds were analyzed with regard to proximate composition, antinutrient contents and phytonutrient properties and compared to unfermented watermelon rinds. Results revealed a significant increase (p<0.05) in the protein, lipid, ash and crude fibre contents. There were significant decreases (p>0.05) in the antinutrient contents of the fermented watermelon rinds. Significant increases (p<0.05) were observed in the phenolic and flavonoid contents of the fermented watermelon, as opposed to the significant decrease (p>0.05) of the alkaloid and saponin contents. These results indicate that Saccharomyces cerevisae, a cheap, non-pathogenic and saprophytic fungus, would efficiently improve the nutritional qualities of watermelon rinds and reduce the antinutrition levels.
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