Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
Articles by M.A. Milala
Total Records ( 2 ) for M.A. Milala
  Modu S.H. Zanna and M.A. Milala
  Studies on the supplementation of ogi a weaning food produced from different pearl millet varieties with cowpea was carried out. The proximate composition of the ogi/cowpea blends shows that, the moisture content within the ogis blends ranged from 8.48 ± 0.58 for GB 8735 to 9.31 ± 0.35 for Zango, respectively. The crude protein of the ogi/cowpea blends ranged from 8.60 ± 0.36 for GB 8735 to 9.27 ± 0.10 for Gwagwa. GB 8735 ogi blend, an improved variety had the higher carbohydrate content compared to the two local varieties, Gwagwa and Zango, respectively. The digestibility at 2 h ranged from 52.6 ± 1.1 for Gwagwa to 59.4 ± 7.8 for Zango both being local cultivars, with the improved variety GB-8735 recording 53.7 ± 1.5. The same pattern was observed at the 4th h for the three varieties. But at 6th h of incubation, GB-8735 recorded the highest digestibility of 89.0 ± 9.1 followed by Zango 69.8 ± 8.1 and Gwagwa recording 60.0 ± 0.8. The result for the sensory evaluation test for the ogi/cowpea blends revealed that, all the parameters evaluated gave a statistically significant (p<0.05) differences, except for overall acceptability. GB 8735, an improved variety recorded the highest score in colour, taste and overall acceptability, while Gwagwa a local variety recorded highest in texture and is next to GB 8735 in terms of taste. The viscosity characteristics of the cowpea flour and their ogi blends shows that, the pure ogi product recorded higher viscosity values compared to their respective blends. The cowpea blend alone had the least viscosity compared to the pure ogi and their blends. This shows that, ogi from any one of the cereals blends is acceptable and can be use as a weaning complementary food.
  A.C. Ene , M.A. Milala and E.A. Nwankwo
  The effect of different doses of Black caraway oil on the Liver enzymes (i.e., alkaline phosphatase, aspartate amino transferase and alanine amino transferase) of alloxan-induced diabetic rats was studied. Forty white male albino rats of the winster strain weighing between 125-215 g were used. They were divided into eight groups. Diabetes was induced in the experimental rats with alloxan (70 mg kg-1 body weight). Group 1 rats served as the normal control, group II served as the caraway control whereas group III served as the diabetic control. Groups IV to VIII were the test groups. They were administered various doses of caraway oil ranging from 5, 10, 20, 40 and 80 mg kg-1 body weight respectively. The experiment lasted for a period of 10 weeks. The following liver enzymes were assayed: Aspartate Amino Transferase (ASAT), Alanine Amino Transferase (ALAT) and alkaline phosphatase. Histopathology was also done for the liver. The results showed that the levels of the liver marker enzymes were significantly high (p<0.05) in the treatment groups administered with black caraway oil at 20, 40 and 80 mg kg-1 body weight. This is also evident in the histopathological analysis of the liver. Due to the fact that the liver marker enzymes were not significantly elevated at 10 mg kg-1 body weight and also that the histopathology of the liver did not show any sign of tissue damage at that concentration, the black caraway oil is said to be safe at 10 mg kg-1 body weight.
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility