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Articles by A.O. Olorunsanya
Total Records ( 3 ) for A.O. Olorunsanya
  A.O. Olorunsanya , E.O. Olorunsanya , O.T. Aliu and R.M.O. Kayode
  Antioxidant properties of different species of pepper (Capsicum) were evaluated in pork patties from two weeks frozen pork. In 200 g pork patties was added 1.5 % cayenne, bell, tobasco or habenero pepper and a control. A positive reference control was prepared with 200 mg of α-tocopherol acetate in 200 g of pork patties. The preparations were made for raw and cooked samples. The addition of any specie of pepper in the patties showed a better antioxidative property (p<0.05) than the α-tocopherol acetate for raw and cooked samples. Cayenne pepper exhibited the best antioxidant property of all the pepper species studied. The control samples had the worst lipid deterioration.
  A.O. Olorunsanya , E.O. Olorunsanya , S.A.O. Bolu , C.T. Adejumobi and R.M.O. Kayode
  The antioxidative potential of ground lemongrass (Cymbopogon citratus) was evaluated at graded levels on raw and cooked pork patties, under refrigeration for 9 and 6 days for raw and cooked respectively, in a 5 x 2 x 4 factorial experiment. In 200 g pork patties 0, 0.5, 1 or 1.5% lemongrass was added and a reference control was prepared with 200 mg α-tocopherol acetate in 200 g pork patties. Results showed that raw pork patties with lemongrass had lower TBARS values than the control or α-tocopherol treated pork patties. Raw pork patties treated with any level of lemongrass had lower TBARS values than their cooked counterparts. Addition of 1.5% lemongrass was effective in reducing lipid oxidation in raw patties under refrigeration. Lemongrass can conveniently replace synthetic antioxidant such as BHA, BHT and TBHQ that consumers have worry for due to their health safety.
  A.O. Olorunsanya , O.O. Egbewande , H. Ibrahim and M.M. Adeyemo
  One hundred day old broiler chicks were used for this study. They were fed on a conventional broiler starter feed for the first seven days after which they were randomly allotted into five treatment groups of twenty birds with ten birds per replicate. A seven week trial was conducted to investigate the nutritive value of Toasted Albizia lebbeck Seed Meal (TASM) on the birds. The test material was included at dietary levels of 0, 5, 10, 15 and 20%. At the end of the trial, three birds were randomly selected per replicate, starved overnight, bled through jugular vein, de-feathered and eviscerated. Average feed intake, weight gain, feed conversion efficiency and mortality showed significant (p<0.05) difference. However, at 0 and 5% dietary levels, there was no significant (p>0.05) difference in the performance characteristics. The carcass parameters showed that 0 and 5% TASM dietary levels were significantly (p<0.05) higher than other treatments in all the parameters assessed. The above showed that the birds were able to tolerate TASM up to 5% level of inclusion, but beyond this, overall performances, carcass characteristics and mortality were affected.
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