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Articles by K.O. Ajanaku
Total Records ( 4 ) for K.O. Ajanaku
  K.O. Ajanaku , F.A. Dawodu , C.O. Ajanaku and O.C. Nwinyi
  The generation of large tonnages of spent grains as byproduct has become major disposal problem in brewing industry. This necessitate sourcing utilization alternatives to complement present use as animal feeds. The incorporation of this brewery spent grain, BSG, into cookie formulations to 15% maximum levels and its effects on the nutritional and functional properties of cookies was investigated. About 6.14% dried and 610 μm milled BSG were added to cookie formulation mix at 0, 3, 6, 9, 12 and 15% levels. Other recipes added include: wheat flour, salt, sodium carbonate, water, non-fatty milk and additives. The trace metal content of the blended products were also compared with local and imported cookies. The results obtained indicated free fatty acid, moisture content, extracted fat and sensory evaluation of the final cookies were limited to 6% optimum inclusion while the spread ratio analysis suggested 3% BSG usage. The undesirable flavor of BSG as additives influenced the taste of the cookies to a great extent and did not change the nutritional status of the samples from 6% BSG inclusion. The trace metals statistical analysis of the BSG supplemented cookies compared well with both locally baked and imported cookies (p≤0.05). However, addition of brewery spent grains significantly increased the nutritional properties of the cookies up to 6% level of BSG addition.
  K.O. Ajanaku , C.O. Ajanaku , A. Edobor-Osoh and O.C. Nwinyi
  The utilization of groundnut seed as a constituent of sorghum ogi was investigated by preparing mixtures of ogi with increasing level of groundnut in 0, 25, 50, 75 and 100% addition. The product, sorghum groundnut-ogi was evaluated for proximate composition, titratable acidity and vitamins B. A taste panel evaluation was conducted to evaluate the acceptability of the products. The data obtained indicated an increase in protein, ash and fat content. There were no apparent effect of groundnut addition on pH and titratable acidity in the mixtures. The taste panel evaluation and the amylograph pasting characteristics of the groundnut-ogi blends concluded that blends with 50% groundnut addition and beyond were acceptable in improving the nutritive value of ogi for neonates.
  O.O. Ajayi , O.A. Omotosho , K.O. Ajanaku and B.O. Olawore
  Hydrochloric acid induced damage of aluminum alloy in the presence of Cola acuminata extract was investigated using gasometric technique. Aluminum alloy coupons of dimension 4 cm by 1 cm were immersed in test solutions of free acid and also those containing extract concentrations of 2-5 cm3 at ambient temperature for 30 min. The volumes of hydrogen gas evolved as a result of the reaction rate were recorded and analyzed. The outcome revealed that maximum inhibitor efficiency which corresponds to the lowest corrosion rate was obtained at optimum inhibitor concentration with reduction in the corrosion rate observed to follow in order of increasing extract concentration. The mechanism of interaction between the phytochemicals in the plant extract and aluminum alloy surface was best described by the Frumkin isotherm with 6 and 14 min becoming the best exposure time for the phytochemicals in extract concentrations of 3-5 cm3 to suitably adsorb to metal alloy surface. Statistically modeling the corrosion rate yielded a significant relationship suitable for estimating corrosion rate values once concentration of the extract is known. In addition, the superficial analysis revealed that crack growth rate slowed down and irregular intermetallic phases were more uniform as extract concentration increased.
  O.O. James , K.O. Ajanaku , K.O. Ogunniran , O.O. Ajani , T.O. Siyanbola and M.O. John
  The properties of stainless steel makes the alloy suitable for many application; but this tends to change at very aggressive conditions thereby making its properties to fail. The corrosion inhibition efficiency of 2-(4-Methyl-3-oxo-2-phenyl-2, 3-dihydro-1H-pyrazolo [3, 4-b] pyridin-4-yl) acetic acid butylester (PP) on stainless steel in HCl solution was studied by weight loss method. The adsorption mechanism was investigated using adsorption isotherms. The experimental data fit Flory-Huggins and Thermodynamic/El-Awady models. The values for free energy of adsorption, ΔGoads, of PP at different surface coverage, θ, were also calculated by applying the mathematical model of Bockris-Swinkels adsorption isotherm. The variation of free energy of adsorption ΔGoads.with surface coverage, θ, was rationalised in term of interaction between adsorbed PP molecules. A possible adsorption model of PP molecules on to the steel surface was suggested.
 
 
 
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