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Articles by I.C. Obizoba
Total Records ( 8 ) for I.C. Obizoba
  J.U. Anyika , I.C. Obizoba and P. Ojimelukwe
  Forty-eight adult Wistar albino male rats (75-128g) of age 8 weeks were used to study the effect of dehulled African yam bean (DYB) and dehulled soaked bambara groundnut combined with sorghum or crayfish on food intake, weight gain, liver weight and composition of rats fed for 10 days. Three out of the ten days were for adjustment and the rest for the balance period. Eight diets were formulated and fed to the rats. The mixed protein diets provided 10% protein daily for the entire study period. Casein (CA) served as a reference protein. Rats fed dehulled bambara groundnut brown (DBGB) and sorghum soaked for 18 hours (S18) had the least food intake, weight gain, liver weight and liver nitrogen (N). Dehulled African yam bean (DYB) supplemented with sorghum soaked for 18 hours (S18) had the highest liver lipids which was significantly higher (P < 0.05) than those of the other test groups and control (Casein). DYB:S18 also has the least liver moisture which was significantly lower (P < 0.05) than those of the other test groups and casein. Addition of crayfish (CR) to soaked brown bambara groundnut (SBGB) and sorghum soaked for 24 hours (S24) produced significant increase (P < 0.05) in liver N (183.7g) but a significant decrease in liver lipids (3.2g). As judged by liver nutriture, SBGB:S24: CR appears to be a better supplement than the test groups and control. This result suggested that different cultivars, varietal difference and treatment affected food intake, weight gain, liver weight and composition of rats fed dehulled African yam bean (DYB) and bambara groundnut supplemented with sorghum and/or crayfish.
  C.A. Echendu , I.C. Obizoba , J.U. Anyika and P.C. Ojimelukwe
  This study focused on the changes in the chemical composition of treated and untreated hungry rice “Acha”. Nutrient composition and antinutritional factors were studied using standard methods of analysis. The results of analyses revealed that hungry rice fermented for 108 h (FHR108) had significantly higher Crude Protein (CP) (9.94%), True Protein (TP) (9.34%), True Nitrogen (TN) (1.49%), Non-Protein Nitrogen (NPN) (0.10%) and fat (3.08%) (p<0.05). Fermentation for 48 h (FHR48) had the highest copper (Cu) (3.26 mg), manganese (Mn) (1.38 mg), zinc (Zn) (1.62 mg), phosphorus (Ph) (160.89 mg) and iodine (I2) (103.33 mcg) than others (p<0.05). Untreated Hungry Rice (UTHR) had the highest tannins (0.13 mg), phytate (1.22 mg) and Trypsin Inhibitors (TI) (38.45 mg). Based on this study, cooking and fermentation increased both proximate and mineral composition in treated samples but decreased antinutritional factors in most parameters tested. Cooking and fermentation could be used by most rural and poor urban dwellers to increase nutrient content of their diets.
  C.A. Echendu , I.C. Obizoba , E.K. Ngwu and J.U. Anyika
  Chemical composition of pottage dishes based on Groundbean (GB) and roasted GB as eaten were investigated using standard methods. Results showed that cocoyam-GB pottage had higher protein value (3.70%) than yam (2.10%) and plantain-GB dishes (2.82%).The ash, fat and fibre levels in yam-GB pottage were more (0.99, 27.23 and 4.70%, respectively) than other dishes and the roasted GB (p<0.05). The plantain-GB pottage contained more carbohydrate (46.49%) than other pottage dishes and higher energy than all others. Roasted GB however, contained comparatively higher protein (14.00%), carbohydrate (68.68%) and most mineral element values than the pottage dishes (p<0.05). However, cocoyam-GB pottage had higher values for zinc and iodine (p<0.05) and relatively more antinutrients than all others with the exception of oxalate which was present in only roasted GB. The findings suggest that these dishes would greatly contribute to total daily nutrient intake of consumers and add to local food composition table data bank.
  C.A. Echendu , I.C. Obizoba and J.U. Anyika
  This study evaluated the effects of germination on the chemical composition of groundbean seeds. The seeds were cleaned, soaked for 8h and germinated for 0-4 days. The samples were separately dried and milled to fine flours. The flour samples were analyzed for proximate, mineral and antinutrient composition using standard methods. Results showed that groundbean germinated for 72h (GGB72) had the highest proximate composition which was significantly different from the rest (p<0.05) except for groundbean germinated for 96h (GGB96) in fibre (1.22%) and CHO (67.40%) in groundbean germinated for 0h (ungerminated). Groundbean germinated for 48h (GGB48) proved to be more beneficial in most mineral content than the rest of the germination periods (p<0.05). Antinutrient content was highest in groundbean germinated for 48h (GGB48) except for tannin. The study showed that 72h of germination of groundbean (GGB72) proved to be the best for highest nutrient content while germination for 48h increased antinutrient content.
  C.A. Echendu , I.C. Obizoba and J.U. Anyika
  This study evaluates the effects of heat treatments on chemical composition of Groundbean (GB). Groundbean seeds were cleaned, soaked, dehulled and cooked for varying periods. The samples were separately dried and milled into fine flours. The flour samples were analyzed for proximate, minerals and antinutrients composition using standard methods. Results showed that proximate composition of all samples varied. The Untreated Groundbean (UTGB) had the highest proximate composition which was significantly different from all nutrients tested (p<0.05) except for fibre (3.65%) in Undehulled Cooked Groundbean (UDCGB) and Carbohydrate (CHO) content (63.63%) in Soaked Dehulled Cooked Groundbean (SODCGB). SOGB had the highest iron (Fe) (6.80 mg), calcium (Ca) (52.53 mg), sodium (Na) (1.48 mg), manganese (Mn) (20.78 mg) and zinc (Zn) (2.34 mg) content which were significantly different from others (p<0.05). UTGB had the highest Copper (Cu) (3.89 mg), magnesium (Mg) (1.46 mg), Phosphorus (Ph) (345.45 mg), Potassiun (K) (263.80 mg) and Iodine (I2) (102.18 mcg/g) which was significantly different from others (p<0.05). The antinutrient composition of all samples was low except for Trypsin Inhibitor (TI) where UTGB had the highest TI (29.45 mg) which was significantly different from the rest. The result indicates that groundbean is safe for human consumption and could be used in the formulation of diets for children and adults.
  C.G. Nkwonta , C.A. Ezeokonkwo and I.C. Obizoba
  The nutritional potential of moist and dry heat treated Tetracarpidium conophorum nut was evaluated using male albino rats (45-55 g). Twenty-four (18) weanling rats were divided into three groups of six rats each on the basis of body weight. These rats were fed for thirty-five (35) days. Caesin (CAS), Boiled T. conophorum (BTC) and Roasted T. conophorum (RTC) were fed these three (3) groups of rats respectively. All chemicals and statistical analysis were based on modern techniques. In vivo bioassay revealed that growth food and nitrogen intakes and Protein Efficiency Ratio (PER) were higher in rats fed the RTC diet than in rats fed the BTC diet. However, rats fed the BTC diet gained more weight than those fed the RTC diet. The rats fed the RTC diet had higher food and nitrogen intakes, faecal digested and retained nitrogen, Biological Value (BV) and Net Protein Utilization (NPU) than rats fed the BTC diet. Rats fed the test diets-RTC and BTC- had more than 95% N intake, digested and retained nitrogen. The results indicate that dry-heat treatment improved Nitrogen availability in T. conophorum than moist-heat.
  E.U. Madukwe , R.I. Edeh and I.C. Obizoba
  This study explored the nutrient and organoleptic potentials of wheat/ bambara groundnut based cookies. Bambara Groundnut (BG) (Voandeia Subterranean Thouars) and Wheat (W) (Triticum spp.) were purchased from Ogige market in Nsukka, Enugu state, Nigeria. Chemical composition, iron and zinc and phytochemical contents were analyzed using standard techniques. Wheat and bambara groundnut flours were blended in a ratio of 70:30 to provide 10% protein in cookies. The nutrient composition and sensory evaluation of the cookies were conducted. A panel of 38 judges and a 9-point hedonic scale were selected for use. Bambara groundnut complemented Wheat Cookies (BWC) contained 5.4% moisture, 9.85% protein, 19.7% fat and 10.32mg/100g iron which is much more than those of the 100% wheat based cookies. However, 100% wheat based cookies (WC) had six times ash and three times zinc content (1.2% and 23.28mg/100g) than those of the complemented (BWC) cookies. Nutrient composition of 100% wheat cookies (WC) could be improved when Bambara Groundnut (BG) blends it. The bambara groundnut-wheat cookies (BWC) were nutrient dense and culturally acceptable.
  Edeh, R. I. , E.U. Madukwe and I.C. Obizoba
  Effects of household preservation were assessed in five vegetables commonly consumed in major tribes of Nigeria; Hibiscus esculentus, Corchorus olitorus, Lycopersicum esculentum, Talinum triangulare and Amaranthus caudatus. The selected vegetables were purchased from local markets without knowing their maturity age and time of harvest. The wholesomeness of the vegetables was based on physical examination of their texture and colour. The vegetables were divided into two portions. In the first portion, moisture and ascorbic acid were estimated. This served as the control. The second portion was sundried and their moisture and ascorbic acid compositions determined as well. Both moisture and ascorbic acid content of the vegetables were determined using standard methods. Sun-drying decreased ascorbic acid values between 68.1 and 86.7%. Moisture losses due to sun-drying ranged between 80.1 and 96.6%. The highest moisture and ascorbic acid losses were those of Talinum triangulare while Lycopersicum esculentum and Hibiscus esculentus had the least losses of moisture and ascorbic acid, respectively. Sundrying adversely affected ascorbic acid in these vegetables. Nutrition education is therefore necessary to minimize loss of ascorbic acid in vegetables due to household storage methods.
 
 
 
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