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Articles by M.O. Aremu
Total Records ( 4 ) for M.O. Aremu
  O.A. Olu-Arotiowa , M.O. Aremu and A.O. Alade
  Ex-situ Bioremediation of diesel-polluted wastewater had been investigated in this study. Three microbes namely Baccillus subtilis, Pseudomonia aerigunosa, both bacteria and Penicillilum funiculosum, a fungus, isolated from the wastewater collected from a refinery sewage tank were used. The cultured micro-organisms were used to degrade 1.5 mL of diesel oil in 7 mL minimal salt medium for 20 days and samples were taken and analysed every 5 days. Bioremediation was achieved by all the organisms but at different rates. The results showed that out of the three organisms tested, the fungus Penicilium funiculosum has the best degrading ability with 0.2 and 0.46 mL residual oil at 15 days and 20 days, respectively, while Bacillus subtilis and Pseudomonas aeruginosa (both bacteria) has the same degrading ability of 0.7 mL residual oil after 20 days.
  S.J. Anzene and M.O. Aremu
  The people of Nasarawa State, Nigeria had been engaged in traditional soap making prior to the advent of known conventional soaps and this practice has continued to date. The traditional soap tagged, Black Soap and conventional soaps (medicated and laundry) were analyzed for quality and antiseptic properties assessment using standard techniques. A comparison of results on pH, moisture content, Total Fatty Matter (TFM), free alkanity/acidity, chloride content, foamability and alcohol insoluble parameters showed that there were sharp differences in these parameters between Black soap and medicated soaps but striking similarities in some of the parameters (pH, foamability, TFM, chloride and free acidity) between Black Soap and laundry soaps. This suggests that Black Soap is more of laundry soap than medicated one.
  M.O. Aremu , O. Olaofe and E.T. Akintayo
  Functional properties of two varieties of Bambara Groundnut Flours (BBG* and BBGF*) Kerstring’s Groundnut Flour (KSGF), two varieties of Rear Cowpea Flour (RCPF* and RCPF*) and Scarlet Runner Beans Flour (SRBF) were determined. Effects of flour concentration on foaming and gelation properties were also investigated. The results showed that the functional properties of the varieties of legume seed flours ranged as follows: Foaming Capacity (FC) 7.9±0.5-15.5±1.2%; Foaming Stability (FS), 87.7±1.5-98.4±2.3%; Water absorption capacity (WAC), 200.0±1.0-240.5±2.3%; Oil Absorption Capacity (OAC), 127.8±4.0-172.3±1.0%; Emulsion Capacity (EC), 50.0±2.0-95.0±1.0mgL–1; Emulsion Stability (ES), 13.00.00-43.51.0mLg–1; Least Gelation Concentration (LGC), 12.00.0-16.00.0% w/v; Bulk Density (BD), 531.20.1-586.80.5gL–1. The protein solubility studies of the flours were found to have minimum solubility at pH range of 4.2-5.5 which correspond to iso-electric point while only SRBF showed minimum solubility of two different PH of 5.0 and 9.2 indicating that two different isolates might be recovered from the sample. FC and FS of the flours increased as the concentration of flour solution increased. There was improvement in LGC with the increase in flour concentration.
  M.O. Aremu , A. Olonisakin , D.A. Bako and P.C. Madu
  Proximate, mineral and amino acids composition of cashew nut (Anarcaduim occidentale) flour were determined using standard analytical techniques. The physicochemical characteristics of the oil were also investigated. The mean values of various parameters for proximate composition (%) were: moisture (5.7±0.2), ash (4.4±0.1), ether extract (36.7±0.1), crude protein (25.3±0.2), crude fibre (1.2±0.3) and carbohydrate (by difference) (26.80).The calculated fatty acids were noted to be 29.4% and energy was 2242.8KJ / 100g. Minerals (mg / 100g) included: Na (22.8±0.2), K (38.2±0.1), Ca (21.9±0.3), Mg (36.4±0.2), Mn (1.6±0.2), Cu (0.4±0.1), Zn (0.8±0.1), Fe (0.8±0.1) and P (18.6±0.2) while Pb, Cd and Hg were not detected. The relationship between Na and K as well as between Ca and P; are desirable with the respective ratios of Na/K (0.6) and Ca/P(1.2). Amino acid analysis revealed that cashew nut flour contained nutritionally useful quantities of most of the essential amino acids. The first and second limiting amino acids are Lys (0.58) and Met + Cys (TSAA) (0.66). The results of physicochemical properties of cashew nut oil with the mean values of the following parameters:- colour (yellow), refractive index (1.465), specific gravity (0.964), acid value (0.82 ± 0.4 mg KOH/g, saponification value (168.3 ± 0.3mg KOH/g), iodine value (44.4 ± 0.1mg Iodine/g), peroxide value (3.1±0.2) and free fatly acids (28.4±0.1 mg/g) indicated that cashew nut oil is edible, non-drying and may not be suitable for soap making.
 
 
 
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