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Articles by G. Oboh
Total Records ( 2 ) for G. Oboh
  O.E. Omotosho , G. Oboh and E.E.J. Iweala
  Wara, a Nigerian soft cheese, was produced from cow milk using different crude coagulants obtained from (1) the juice of Calotropis procera, (2) an aqueous solution of calcium chloride, (3) an aqueous solution of alum and (4) steep waste water from pap production. The objective of this study was to evaluate the effect of these coagulants on the yield, proximate analysis, mineral composition, energy content, in vitro multienzyme protein digestibility and sensory evaluation of Wara. The result revealed no significant difference (p≤0.05) in the yield of the cheese (31.5-32.5%) from the different coagulants. The protein (25.56%), Mn (0.23), Zn (1.9) of Calotropis procera coagulated cheese was significantly higher (p≤0.05) than that of other coagulants. However, it had the least value in energy (6.5 cal g-1), K (26.04), Ca (22.5) and Na (16.98). The steep water coagulated cheese gave a significantly higher (p≤0.05) fat (21.9%), Fe (1.7), Mg (54.3), K(56.5), Ca(43.6), Na (45.2), energy (8.1 cal g-1) and in vitro multienzyme protein digestibility (86.3-92.6%) than the cheese produced by other coagulants. Calcium chloride coagulated cheese had the lowest content of protein (17.85%), Fe (0.993), Zn (0.785) and in vitro multienzyme protein digestibility (80.7-83.6%). Alum coagulated cheese had a high content of protein (23.64%), Fe (1.583), Ca (36.9) and Na (31.4). The results obtained from sensory evaluation showed that Calotropis procera coagulated cheese gave the best coagulum. The locally used coagulant in Nigeria for cheese production, steep waste water, appears to be promising because of its high content of minerals, though the sensory quality could be improved.
  G. Oboh , E.E. Nwanna and C.A. Elusiyan
  Dietary antioxidants are beneficial because of their protective roles against oxidative stress involved in the pathogenesis of multiple diseases such as cancer, anaemia, diabetics and cardiovascular diseases. This study sought to investigate the antioxidant and antimicrobial properties of ethanolic and aqueous extracts of Telfairia occidentalis, a popularly consumed green leafy vegetable in Nigeria. Telfairia occidentalis is popularly used in soup and folk medicine preparation in the management of various diseases such as diabetics, anaemia and gastrointestinal disorder. The result of this study revealed that both the ethanolic and aqueous extracts of Telfairia occidentalis leaves contain saponin, alkaloid and tannins, however, the aqueous extract had a significantly higher (p<0.05) total phenol (12.2%), reducing power (1.9 OD700) and free radical scavenging ability (92%) than the ethanolic extracts [total phenol (5.5%), reducing power (1.5 OD700), free radical scavenging ability (25%)]. Conversely, the ethanolic extract (0.5 mg mL-1) had a higher inhibitory effect on some of the commonly encountered Enterobacterioceae in Nigeria, namely Escherichia coli (4.0 mm), Pseudomonads aeruginosa (8.0 mm) and Proteus sp. (4.0 mm), except Salmonella typhii (2.0 mm) where the aqueous extracts had a higher inhibition of the growth. However, both extracts did not inhibit the growth of the fungi tested, which are Aspergillus flavus, Aspergillus fumigatum, Penicillum italicm, Geotrichum albidum. It could be inferred from the study that extracts from Telfairia occidentalis leaf could scavenge and prevent free radical production and same time have antimicrobial property; although the aqueous extract had a higher antioxidant property, while the ethanolic extract had a higher antimicrobial property.
 
 
 
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