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Articles by J.A.O. Olugbuyiro
Total Records ( 3 ) for J.A.O. Olugbuyiro
  T.D. Adesina , O.C. Nwinyi and J.A.O. Olugbuyiro
  In this study, we investigated the feasibility of using Psidium guajava, Mangifera indica and Ocimum gratissimum leaf extracts in preventing Escherichia coli biofilm formation. The plants extractions were done with methanol under cold extraction. The various concentrations 5.0, 10.0 and 20.0 mg mL‾1 were used to coat 63 catheters under mild heat from water bath. Biofilm formation on the catheter was induced using cultures of E. coli. Biofilm formation was evaluated using aerobic plate count and turbidity at 600 nm. From the obtained results, Psidium guajava, Mangifera indica and Ocimum gratissimum delayed the onset of biofilm formation for a week. Ocimum gratissimum coated catheter had the highest inhibitory effect at 5.0, 10.0 and 20.0 mg mL‾1 with bacterial count ranging from 2.2×105-7.0×104 and 5.7×105-3.7×105 for 120 and 128 h, respectively. The Psidium guajava coated catheter had the lowest inhibitory effect at 5.0, 10.0 and 20.0 mg mL‾1, with bacterial count ranging between 4.3×105-1.9×103 and 7.7×105-3.8×105 for 120 and 128 h, respectively. Despite the antimicrobial activities, the differences in the activity of these plant extracts were statistically not significant (p<0.05).
  O.E. Omotosho , O.C. Laditan , O.E. Adedipe and J.A.O. Olugbuyiro
  Colocasia esculenta (Cocoyam) is cultivated primarily for its edible tubers. The objective of this work was to study the effects of frying on the vitamins, proximate and mineral contents of cocoyam by using three different oils (canola oil, soya oil and vegetable oil). It was also oven-dried which served as the control sample. The HPLC method was used for the vitamin analysis. The vitamin A content of dried cocoyam was the highest (0.275±0.007 mg g–1) but it was greatly reduced in cocoyam fried with canola oil (0.034±0.048 mg g–1) and totally lost in cocoyam fried with soya oil and vegetable oil. Vitamins D, E and K were totally lost in cocoyam fried with canola oil. The results of the mineral analysis revealed that the dried cocoyam sample contained high amounts of sodium (257.500±2.121 mg g–1), potassium (128.350±0.354 mg g–1) and calcium (320.050±0.000 mg g–1) and there was a general decrease in the values of most minerals especially sodium, magnesium and iron. The dried cocoyam samples had high levels of protein (26.64%), carbohydrate (44.91%), moisture content (13.2%), ash content (2.14%), crude fibre (11.27%) but low level of lipid in comparison with the fried samples. Cocoyam fried with vegetable oil had the lowest level of protein (22.41%) and carbohydrate (16.8%) but the highest level of lipid (23.03%) and moisture content (27%). The results show that oven-drying retains most of the nutrients of cocoyam compared to deep-fat frying and that each oil sample has its own disadvantage.
  E.E.J. Iweala , J.A.O. Olugbuyiro , B.M. Durodola , D.R. Fubara-Manuel and A.O. Okoli
  Food consumed in Ota, Nigeria are prone to contamination with environmental metal pollutants. The concentrations of lead (Pb), cadmium (Cd), nickel (Ni), mercury (Hg), copper (Cu), manganese (Mn) and zinc (Zn) were determined in some commonly consumed foods and drinks using Atomic Absorption Spectrophotometry (AAS). Samples selected included fried yam, fried bean cake (akara), roasted plantain (bole), roasted meat (suya), roasted fish, cassava flour (fufu), yam flour (amala), garri (eba), beans and herbal drink (agbo jedi jedi). Lead was present only in roasted meat (0.02±0.02 mg kg-1), garri (0.04±0.06 mg kg-1) and roasted plantain (0.004±0.01 mg kg-1). Copper and cadmium ranged from 0.02±0.19-3.55±0.20 and 0.02±0.01-0.59±0.17 mg kg-1, respectively. The mean concentration of zinc and nickel ranged from 0.09±0.10-1.19±1.52 and 0.04±0.01-6.38±7.61 mg kg-1, respectively. The mean concentration of manganese ranged from 0.06±0.05-0.25±0.19 mg kg-1. Manganese was absent in agbo jedi jedi (ethanolic). Some of the foods including roasted plantain (bole), roasted meat (suya), roasted fish, cassava flour (fufu), yam flour (amala) and beans were contaminated with nickel above FAO/WHO tolerable limits. Agbo jedi jedi was found to be contaminated with cadmium, nickel and copper above safety levels. Mercury was present only in roasted plantain at a level of 0.91±1.28 mg kg-1 which was beyond tolerable limits. This study indicates that consumers of the foods and drinks with high levels of metal contamination may be exposed to health risks associated with their presence.
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