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Articles by A.S. Agbaji
Total Records ( 4 ) for A.S. Agbaji
  D.B. James , D.A. Ameh and A.S. Agbaji
  Neem seed cake resulting after solvent extraction with water and different concentrations (35, 55, 75% and absolute) of methanol, ethanol and propanol were analyzed for crude protein, in vitro protein digestibility and amino acid composition Processed neem seed cake obtained from 55% methanol, 35% propanol and 100% propanol was significantly (p<0.05) lower in crude protein content compared to that obtained through water extraction while 75% ethanolic treated neem seed was significant (p<0.05) higher. There was a significant (p<0.05) increase in vitro protein digestibility of neem seed cake processed with 75% methanol over that with water. Neem seed cake obtained by extraction with 75% methanol, 75% ethanol and 55% propanol compared favorably with the amino acid profile to soya bean protein. The total essential amino acid content of neem seed cake obtained from 75% methanol was higher than that obtained for soya bean protein. The nutritional potential of neem seed cake, on the basis of these results, is discussed.
  B.C. Akin-Osanaiye , H.C. Nzelibe and A.S. Agbaji
  The production of ethanol from Carica papaya (pawpaw) agricultural waste, using dried active bakers yeast strain (Sacchromyces cerevisiae) was investigated. The pawpaw fruit considered to be an agricultural waste was the tapped ripe pawpaw fruit harvested after the tapping of papain. The proximate composition, pH and the reducing sugar of the pawpaw fruit were determined. Effects of yeast concentration, duration of fermentation, pH, temperature and different yeast supplements as they relate to the optimization of the ethanol production were investigated. The fermented pawpaw fruit waste produced ethanol contents 2.82-6.60% (v/v). Proximate analyses of the dry fruit showed that pawpaw waste contain 90.82 g/100 g carbohydrate, 2.60 g/100 g lipid, 1.63 g/100 g crude protein, 4.95 g/100 g ash. The results of this work show that the rate of alcohol production through fermentation of pawpaw fruit waste by bakers yeast (Sacchromyces cerevisiae) increases with fermentation time and peaked at 72 h. It is also increased with yeast concentration at the temperature of 30°C. The optimum pH for fermentation is 4.5.
  A.S. Agbaji , M.A. Dakare and B.C. Akin-Osanaiye
  The sensitivity potential of the bacteria Salmonella typhi and Staphylococcus aureus to Eucalyptus citrodora (Lemon) and Eucalyptus camadulensis (menthol) fractions was investigated. The whole extract samples were first evaluated for anti-microbial properties using the cup plate method. The whole oil extract samples showed high antimicrobial activity on the Salmonella typhi and Staphylococcus aureus. The whole extracts were then fractionated and each fraction was collected at its boiling point range. The sensitivity potential of the test organisms was then carried out in these fractions collected. The results obtained indicated that Salmonella typhi is highly sensitive to the fraction 3 (bpt) 152-154°C of Eucalyptus camaldulensis and moderately sensitive to all the other fractions of Eucalyptus camaldulensis. However all the fractions obtained from E. citrodora except fraction (I) and the residual extract were very effective on the Salmonella typhi. Meanwhile Staphylococcus aureus showed very high sensitivity to all the fractions obtained from the two whole extracts of E. citrodora and E. camadulensis.
  M.A. Dakare , D.A. Ameh and A.S. Agbaji
  Biochemical assessment of pawpaw (Carica papaya) seeds and daddawa produced from the seed by fermentation was carried out. B. Subtilis, B. pumilus and B. licheniformis were found to be involved in the fermentation. The proximate composition showed that the seed had high lipid (48.50±0.45%) and protein (21.72±0.37%) contents, which increased significantly (p<0.05) after fermentation to 54.19±0.42 and 23.56±0.33% respectively. The main mineral elements found in fermented and unfermented seeds were magnesium, calcium and sodium. Fermentation decreased the level of antinutritional factors: oxalate from 210.1-40.2 mg/100 g, phytic acid from 102.0-68.0 mg/100 g, tannin from 15.5-8.3 mg/100 g and trypsin inhibitor from 2431.2-63.0 mg/100 g. Both fermented and unfermented papaya seeds were rich in the essential amino acids, leucine, lysine isoleucine and phenylalanine. Oleic acid is the predominant fatty acid in both raw and fermented seed oil being 77.7 and 80.7%, respectively, while, palmitic and stearic acids were present in appreciable quantities.
 
 
 
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