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Articles by M.A. Agiang
Total Records ( 2 ) for M.A. Agiang
  I.O. Williams , M.A. Agiang , O.O. Ekpe , U.I. Aletan , E.O. Edet and I.J. Atangwho
  Twenty male albino rats of the Wistar strain were placed in four experimental groups of five rats each. Group A (Reference group) received a standard protein diet, Group B received a basal or protein-free diet, Group C received the F1-QPM diet, while Group D received common maize (CM) diet. Water and feed were allowed ad libitum. Rats were fed for 21 days at the expiration of which indices of protein nutritional quality viz PER, NPU, NPR, TD and BV, were evaluated. The results showed that Group C rats had a higher (p<0.05) protein efficiency ratio (PER) value of 0.97 ± 0.06 compared to rats in Group D (0.48 ± 0.28). Similarly, net protein utilization (NPU) value of 80.67 ± 3.21% for group C was significantly (p<0.05) higher than for group D (41.83 ± 5.48). The same trend was observed for true digestibility (TD) and biological value (BV). The values were TD (89.27 ± 0.55% for Group C and 81.59 ± 0.11% for Group D) and BV (90.30 ± 2.56% for Group C and 51.00 ± 6.10% for Group D) respectively. Values of net protein ratio (NPR) obtained also followed the same trend (1.85 ± 0.06 for Group C and 1.61 ± 0.39 for Group D) but not significantly different (p>0.05). Additionally, the protein contents of the F1-QPM and CM diets compared showed that though F1-QPM had a higher level of protein (11.80 ± 2.84%) than CM (10.67 ± 0.31%), the difference was not significant (p>0.05). Quality protein maize (QPM) maintained its high nutritional quality in spite of change in environment. Increased cultivation and utilization of QPM is recommended as this could help to alleviate hunger and protein malnutrition in developing countries.
  M.A. Agiang , I.B. Umoh , A.I. Essien and M.U. Eteng
  Evaluations of the effect of prolong cooking on the nutrient and antinutrient composition of beniseed and beniseed soup were carried out in this study. Proximate, mineral, vitamin A and C and antinutrient compositions of raw beniseed (BS-R), beniseed boiled (BSB) for 15, 30, 45 and 60 min and beniseed soup (BSS) cooked for the same intervals of time were assessed. Results of the proximate composition analyses showed that raw and boiled beniseed had lower moisture content (5.39-5.51%) than beniseed soups (10.06-15.20%). Nitrogen-free extract (total carbohydrates), fats and phosphorus contents were improved in both the boiled beniseed and beniseed soup while calcium and potassium were increased in the boiled seeds and soup samples respectively. Moisture (in the raw and boiled beniseed), ash, magnesium, zinc, iron contents in both the seed and soup were unchanged in all the samples. Vitamins A and C levels of both boiled beniseed and beniseed soup samples were reduced with increase in cooking time. Beniseed soup had higher protein contents than both the raw and boiled beniseed which decreased with increase in cooking time. Beniseed samples provided good sources of energy (572.97-666.05 kcal/100 g). Except for phytate, the levels of antinutrients tested were lower in the raw and boiled beniseed than in the soup samples which decreased with increase in cooking time. The results are discussed with reference to the effect of prolonged cooking on the nutrient requirements of consumers.
 
 
 
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