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Articles by B.I. Aderiye
Total Records ( 5 ) for B.I. Aderiye
  A.O. Oluduro and B.I. Aderiye
  An investigation on the impacts of Moringa seed extract on the physicochemical properties of surface and underground water in Ado-Ekiti, Nigeria was carried out. Moringa oleifera seed contains 37.8% protein, 36.2% fat, 3.67% crude fibre and 9.48% ash. It is also rich in magnesium (129.6 mg L-1), potassium (103.5 mg L-1), sodium (70.1 mg L-1), calcium (34.6 mg L-1) and iron (5.4 mg L-1). The seed extract lowered the pH of the water samples while the concentration of some essential minerals such as potassium, sodium, iron and magnesium increased appreciably after the seed treatment. The Biological Oxygen Demand (BOD5) value observed in Moringa treated surface water sample was greater (4.0 mg mL-1) than that obtained in underground water sample (1.2 mg mL-1). The seed extract achieved 90 and 95% sedimentation of the suspended particles in underground and surface water samples, respectively. Sedimentation was best achieved with 0.03 mg mL-1 of the seed extract.
  S.A. Laleye , B.I. Aderiye and O. Akele
  The effect of Nono on induced hypercholesterolemia in Albino rats was investigated. Induction was by feeding a high lipid cholesterol diet to the animals for two weeks. Following hypercholesterolemia, diet (HLCF) supplemented with Nono was administered to the rats for another eight weeks. The control group was fed normal diet only. The high density lipoprotein cholesterol (HDLC) value in rats fed with HLCF only or with supplement increased slightly above those recorded for the control. The values are significantly different at p≤0.05. The rat groups whose diets were supplemented with Nono had lower values for serum total cholesterol, triglyceride, low density lipoproteins and liver enzymes (Alanine and Aspartate aminotransferases) activity. These results demonstrate that increased consumption of Nono can be recommended for hypercholesterolemic individuals with a view to reducing the incidence of coronary heart diseases in Nigeria.
  B.I. Aderiye , S.A. Laleye and H.A. Akinduro
  The signs of deterioration and spoilage symptoms of the following locally fermented foods; Ogi, Eko, Eba and Fufu stored at refrigeration (5±2°C) and room (28±2°C) temperatures were studied. The foods stored at refrigeration temperature stayed relatively longer and kept better, between 16-71 days Eko and Pap {16 days}; {71 days}, respectively before total rejection. While the same products stored at room temperature (28±2°C) stayed for only five days. Species of Aspergillus, Pennicillium, Curvularia, Neurospora, Mucor, Fusarium and Geotrichum were implicated in the spoilage of the food products. Aspergillus and Penicillium sp. were the most common isolates obtained from all the food products, but only Ogi and Pap recorded the incidence of Geotrichum sp. Fresh Ogi exhibited the highest concentration of most of the mineral elements (e.g., iron 38.66 mg; magnesium 5.93 mg; potassium 75.19 mg per 100 g) investigated. However the low values obtained in the spoilt samples were due to the extent of metabolic activities of the spoilage organisms where iron, for example, was reduced by 56.8 and 94.9% in Eba and Eko, respectively. All the isolates grew well on the food extract agar and broth media with Neurospora sp. exhibiting the most appreciable growth on Eko extract agar (81 mm) and broth (89 mg).
  C.O. Adebayo and B.I. Aderiye
  The ecology and the antibacterial potential of lactic acid bacteria associated with the fermentation of cereals and cassava, during the production of ogi and fufu were reported. Whereas the concentration of the Lactic Acid Bacteria (LAB) increased in all the substrates throughout the 96h fermentation period, the total bacteria reduced by about 29.3% in fufu, 20.3 and 37.84% in the maize ogi and sorghum ogi respectively after 72 h fermentation. Thirteen strains of LAB were isolated in all with the species of Lactobacillus predominating. The LAB cells constituted between 3.63 to 43.1%, 7 to 48.5% and 3.8 to 62.6% of the total bacteria concentration in fufu, maize ogi and sorghum ogi. The cells of Leuconostoc lactis, Lactobacillus fermentum, L. casei and Pediococcus acidilacti were isolated early during fermentation and therefore regarded as the natural flora of the food substrates. Only nine of the LAB isolates exhibited inhibitory activity against the indicator organisms. The bacteriocins produced by Lactobacillus brevis and L. casei were very active against Escherichia coli, Salmonella Group B and Shigella flexneri, thus showing great potential as bio-preservative against some food- borne pathogens.
  B.I. Aderiye , S.A. Laleye and A.T. Odeyemi
  The ability of lactic acid bacteria obtained from some Nigerian fermented foods to influence the levels of total cholesterol (TC), triglyceride (TG), low density (LDL) and high-density lipoprotein cholesterols (HDL) besides the activities of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in the serum of Albino rats was investigated. Following a 14 day feeding trial on pork and its stock, the TC value obtained in the serum of the rats was higher (109 mg dL-1) than in rats fed with the growers mash (100 mg dL-1). Similarly, within the same period, the values recorded in the serum of the experimental rats for TG and LDL levels which were also higher (152 and 53.6 mg dL-1) than those obtained for rats fed on commercial diet (116 and 48.2 mg dL-1, respectively) confirm induced hyperlipidemia. Following hyperlipidemia and continued feeding with probiotes as supplement for another 14 days, the TC values in the serum of the treated rats showed no significant difference when compared to the control while the TG level was below 70 mg dL-1. The TC/HDL ratio in the serum of the rats treated with L. plantarum UNAD 0507 and S. lactis UNAD 0508 was 1.71 and 2.19, respectively. Similarly, the LDL/HDL ratios obtained with the same treatment were 0.57 and 0.96, respectively. The lower the TC/HDL and LDL/HDL ratios the less atherogenic the lipoprotein profile; an indication of the ability of the organisms to influence hyperlipidemia. In all cases, the activity of AST in both control and experimental rats was usually higher (enzyme activity ranged between 59.9 and 109 IU L-1) when compared to ALT (24.2-35.7 IU L-1). The implications of these findings to human health are discussed.
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