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Articles by L.M. Nwokocha
Total Records ( 2 ) for L.M. Nwokocha
  F.Y. Oladipo and L.M. Nwokocha
  The aim of this study is to isolate gum from Corchorus olitorius and Sida acuta leaves and characterize it. The interaction of the isolated gums with maize and sorghum starches was also determined. Gum was isolated from the leaves of Corchorus olitorius and Sida acuta with excess isopropanol. Proximate analysis and physicochemical characteristics of the gums with maize and sorghum starches were determined. The yields of the gums were 8.234±0.82% and 27.149±0.44 for Sida acuta and Corchorus olitorius, respectively. Three different concentrations of the gum were used to study the effect of the gums on paste characteristics of maize and sorghum starches using Rapid Visco Analyzer (RVA). In the paste viscosity analysis, the final viscosities of the two starches were higher at the lowest concentration (0.1%) of the gums while setback and viscosity breakdown was lowered at the three concentrations. Concentration of the starches was varied for the determination of paste clarity at a constant gum concentration (0.2%) by measuring the percentage light transmitted at a wavelength of 660 nm. The gums decreased the clarity of the starches at all the concentrations. Addition of Sida acuta and Corchorus olitorius gums also increased the percentage syneresis of the starches. Emulsification stability analysis performed at different time intervals showed that there was almost a complete miscibility of the starches with the oil when gum was added.
  L.M. Nwokocha and J.O. Ugbomoiko
  Treculia africana seeds are used in a variety of foods like porridges, pastries and weaning food formulations. These food applications require processed seed flour. In processing, parboiling is employed for easy dehusking of the seeds for improved appeal of the products. This study was carried out on four groups of parboiled and native T. africana seed flours to investigate the effect of parboiling on the composition and physicochemical properties of the flours. Results indicate that parboiling had significant effect on the composition and properties of T. africana seed flours though the effect varied from one tree source to another. Higher yields of flour were obtained with parboiled (61.26-87.65%) compared with native (52.84-74.02%). The proximate composition, inorganic minerals, tannins and phytates levels of the flours of the parboiled were significantly lower than those of the flours of unparboiled. Flours of the parboiled seeds exhibited lower water absorption capacity and lower freeze-thaw stability than the flours of the unparboiled seeds. The RVA paste viscosity of 14% flour slurry showed that parboiling increased the pasting temperature, reduced the viscosity peak and stabilized the resultant paste to breakdown by shearing forces.
 
 
 
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