Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
Articles by E.U. Onwurafor
Total Records ( 3 ) for E.U. Onwurafor
  N.N. Uchegbu , E.C. Okoli and E.U. Onwurafor
  Background and Objective: Phytochemicals act as antioxidant in the body thereby playing a role in the prevention of some degenerative diseases like type II diabetes. Pigeon pea contains some polyphenols, such as flavonoids which plays an important role in the prevention of diseases such as cancer, diabetes and heart disease because of their actions. Effect of heat on phenol, flavonoid, antioxidant activities and sensory qualities of moin-moin produced from sprouted and unsprouted pigeon pea flour were evaluated in this study. Materials and Methods: Moin-moin was produced from sprouted and unsprouted pigeon pea flour. The flours (sprouted and unsprouted pigeon pea) and the moin-moin were evaluated for phenol, flavonoid, 1, 1, Diphenyl-2-Picrylhydrazy, reducing power and ferric reducing antioxidant power to assess the effect of heat on them. Sensory properties of the moin-moin were measured. Results: The evaluation showed that phenol, flavonoid and their antioxidant activities in sprouted pigeon pea flour were significantly (p<0.05) higher than that of unsprouted pigeon pea flour. Moin-moin made from sprouted pigeon pea flour exhibited higher phenol, flavonoid and antioxidant activities than moin-moin that was produced from unsprouted pigeon pea flour. The moin-moin exhibited acceptable sensory qualities. Steaming affected the phenolic contents because the antioxidant and its activities were lower in the steamed paste than that in the flour samples. However, moin-moin made from sprouted pigeon pea still exhibited considerable high quantities of phenol, flavonoid and antioxidant activity that were higher than the conventional plant product used in producing moin-moin. Conclusion: Based on the experiment, moin-moin produced from sprouted pigeon pea flour is a potential source of antioxidants of plant origin which could lead to the reduction of certain degenerative ailment like diabetes and cancer.
  E.U. Onwurafor , E.C. Umego , E.O. Uzodinma and E. D. Samuel
  Background and Objective: The use of legume malt flour in partial replacement of cereals grain in complementary food formulation can improve the nutrient contents but may affect other properties of the products. This study aim at producing complementary food from blends of roasted maize, sorghum and mungbean malt and determine the nutrient and sensory properties of the products. Methodology: Maize, sorghum and mungbean grains were steeped in water for 9 and 6 h, respectively and subsequently malted for 48 and 72 h, respectively. The malts were roasted in an oven at 120°C for 15 min prior to milling and sieving. The resulting flours were used to prepare 70:0:30, 0:70:30 and 35:35:30 Maize:Sorghum:Mungbean malt complementary foods. Chemical, functional, pasting and sensory properties of the blends were analyzed. Results: The protein, fat, ash, crude fibre and moisture contents of the food blends ranged from 13.99-17.19, 1.50-1.58, 2.10-3.23, 3.30-3.92 and 6.35-8.42%, respectively. All the blends showed good capacity for water and oil absorption, bulk density and least gelation concentration. Sensory score of the samples showed that the complementary food blends were most preferred when consumed with sugar and milk compared to when consumed with sugar only or without milk. Maize:Sorghum:Mungbean malt (70:0:30) complementary food had the highest scores for colour, consistency, flavour and overall acceptability. Conclusion: The study shows that nutrient rich complementary food of acceptable quality can be produced from blends of roasted maize and mungbean malt with low cost technologies (malting and roasting) adaptable at rural community.
  E.U. Onwurafor , E.O. Uzodinma , N.A. Obeta and V.O. Akubueze

Background and Objective: Utilization of flour from local cereals and legumes for partial replacement of wheat flour in noodle production can improve nutrient composition and result in gluten-free noodles. The study aimed at developing noodles from blends of wheat, maize and mungbean malt flours and evaluates the quality of the noodles. Materials and Methods: Mungbean grain germinated for 72 h and sun-dried was dehulled, winnowed, milled and sieved into flour. The maize grain was processed into flour after tempering in water, degerming and drying. Mixtures of 100:0:0, 70:20:10, 40:30:30, 20:70:10, 0:70:30, 50:50:0 (wheat:maize:mungbean malt) were obtained. The flours and the blends were analyzed for proximate composition and subsequently used in noodles production. The noodles in addition, were analyzed for physical and sensory properties. Results: The results revealed that mungbean malt flour had the highest ash content (2.69%), protein (28.68%) and fibre (4.35%) compared to wheat and maize flours. Protein, fibre and ash contents significantly (p<0.05) increased in noodles containing a higher quantity of mungbean malt and less maize flour while fat content decreased. Substitution of wheat flour with mungbean malt flour up to 30% gave noodles with high protein, ash and fibre content and the sensory attributes which compare well with the control. Conclusion: The use of 20% maize flour and 30% mungbean malt flour showed great potential in improving the quality of noodles in terms of nutrient contents, physical properties and acceptability.

Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility