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Articles by I.B. Oluwalana
Total Records ( 5 ) for I.B. Oluwalana
  I.B. Oluwalana
  This study reviews the problems of fruit wastage, seasonal glut, off season scarcity and how to ameli orate them in Nigeria. Tropical fruits which have high nutritional and medicinal values, are very seasonal and deteriorate speedily shortly after harvest. This situation needs to be arrested using suitable storage technologies.Known methods for extending the storage life of fruits particularly in the developed countries were reviewed to see how suitably they could be adopted to store tropical fruits inorder to reduce their wastages. These methods include hypobaric storage, controlled atmosphere storage, modified atmosphere storage, irradiation, chemical treatment and refrigeration. Most of the aforementioned methods have been found to be either too sophiscated/expensive or injurious to most tropical fruits. Storage technologies particularly, hypobaric, controlled atmosphere and irradiation are reported to be either too technical or capital intensive for fruit storage and marketing business in the developing tropical countries. Hence the technology not being compatible with the poor market values of the fruits. Refrigeration which could have been a better alternative to preserve tropical fruits also suffers a set back of erratic power supplies and even when power is available, it imposes a physiological disorder known as chilling injury to the fruits at temperatures below 15C. The film packaging and chemical treatments are reported to have little or no significant preservative effects on the fruits if not combined with refrigeration. The combinations of chemical treatment, film packaging and refrigeration has been found to be very effective in minimizing the effect of chilling injury and extending storage life, but the cost still remains an issue. This study has revealed that, there is scarcity of technologically suitable and economically feasible methods of preserving fruits in their fresh form in the tropics resulting in their seasonal glut.(i.e The fruits are readily available at rock bottom prices during their seasons with high attendant wastages and become terribly scarce and expensive shortly after their seasons). Hence, the feasible approach to solving this problem therefore, is processing the fruits into more stable products such as juices, drinks, jellies and jams etc. The focus of this study is therefore to encourage processing of the fruits into juices. The main aim being to make their nutritional and medicinal benefits available to consumers, particularly in the tropics all year round.
  V.N. Enujiugha , S.O. Iyiola , M.O. Oluwamukomi , S. Gbadamosi , I.B. Oluwalana and L.O. Lalude
  The moisture sorption isotherms of dehydrated flours of four commonly consumed Nigerian condiments (namely, ugba, okpeye, ogiri and iru) were determined. The dry milled products were kept at three separate temperatures (10, 30 and 40C) and at four different relative humilities using saturated salt solutions (RH 20, 30, 50, and 70%) for a period of 21 days. Both the initial and equilibrium moisture contents were determined on the products and the data obtained were used to construct moisture sorption isotherm curves. The results reveal that higher storage temperature gave lower sorption capacities for the condiment powders. Also, the rate of moisture absorption increased at the monolayer at all the storage temperatures considered. At ambient and higher storage temperatures, ogiri had the relatively longest shelf life, followed by okpeye, then iru and finally ugba.
  I.B. Oluwalana , M.O. Oluwamukomi and S.T. Olajide
  Biochemical reactions and changes have been reported by many workers in ripening fruits. This study therefore investigated such changes in plantain fruits stored at ambient conditions (282C and 802% RH ). The changes in the physicochemical properties of plantain were monitored over the storage period. Physical properties measured were the color and weight loss; while chemical composition such as the total soluble solids, pH and acidity were also determined. The minerals measured were Iron, Potassium, Sodium, Calcium and Phosphorus. The Total soluble solids increased as the number of days increased. So also was the acidity. The pH also reduced with storage. The magnitude of weight loss and TSS were directly proportional to the number of storage days ie the longer the fruits were stored, the higher were the weight loss and TSS values. Mineral contents (Iron, Potassium, Sodium and Calcium) decreased with increase in storage days but the reverse was observed with phosphorus. Benomyl (fungicide) application at 500 ppm to the fruit proved efficacious in reducing fungal growth on treated fruits.
  J.A.V. Famurewa , I.B. Oluwalana and O.F. Osundahunsi
  This study investigated the relationship between the drying methods and the physicochemical properties of soybean during drying in the process of converting it into flour. Three samples were prepared for each of Tax 1485 and mixed varieties. A sample for each variety was subjected to a drying method. The three drying methods used are Roasting, Oven and Sun drying. The dried samples were converted to flour in attrition mill. Supplemented breads (5% Soy / 95% Wheat) were prepared from the flours for organoleptic evaluation and proximate analysis. The analyses were replicated three times. The results of this study showed that Oven drying method had highest acceptability compared to the other two methods (Boil and ovendrying, 58%, Boil and Sundrying,48% and Roasting 36% for Tax 1485 and 64, 60 and 48%, respectively for the mixed variety. It was also established that Oven drying method retained highest protein content of 40.54% compared with 40.25 and 40.09%, respectively for sundrying and roasting, respectively. This however did not show any significant (p<0.05) difference. The results showed that drying for a long period (as observed in sun drying) and with high temperature (as observed in roasting), to achieve safe moisture content, will defeat the purpose of using soy flour as supplement due to a significant reduction in the protein content and their acceptability. Moderately high temperature of 60C using oven as being investigated is therefore recommended.
  A.F. Eleyinmi , Y.A. Adebowale , I.B. Oluwalana , O.J. Ajisafe and T.F. Akintomide
  The growth response and haematological profile of albino rats to complementary diets 1-3 containing Garcinia cola, Gongronema latifolium and Vernonia amygdalina respectively at 10% w/w level was investigated. Diet without plant materials served as control. The chemical composition of the plants and test diets were determined. Results show that the protein, fat, crude fibre and ash contents of the test diets on dry matter basis range between 15.44-18.30, 7.93-9.22, 7.65-9.55 and 8.99-10.80%, respectively. Potassium, magnesium, calcium and sodium were the major minerals while zinc, copper and phosphorus are the least in the diets. Phytic acid, oxalates and tannins are generally higher in the test diets. The feed consumption rates of the rats on the test diets were low and can be described using regression equations. Feeding time and quantity consumed are positively correlated in Diets 2 and 3 while Diet 1 and the control diet show little or no relationship. Rats fed on Diet 3 had the highest packed cell volume, red blood count, white blood count and haemoglobin contents. Diet 1 group had the highest mean corpuscular haemoglobin and mean corpuscular volume while Diets 2 and 3 had lower values. The control group had lower heart and kidney weight. The heart, liver and kidney colour of rats fed with the control diet were normal red. The heart colour was normal red while liver and kidney colour varies from very light brown to chocolate brown in rats fed the test diets.
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