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 N.J. Ogbogu
Total Records ( 2 ) for N.J. Ogbogu
  G.I. Onwuka and N.J. Ogbogu
  Matured tubers from two cassava varieties NR8212 and Nwangbisi were fermented for 0-7 days respectively before processing into fufu. Physco-chemical analyses of the products were carried out to determine the effect of fermentation on the quality of the processed products. Results showed that the Moisture content, pH, Titratable acidity and Cyanide values of the fufu samples ranged between 6.81-7.10; 4.03-6.37; 0.15-0.56% and 2.00-36.67 mg kg 1 HCN. It could be noted from this experiment that fermenting the cassava for 2 days optimally reduced the cyanide in fufu to 18.27 mg kg 1 HCN for Nwangbisi and 19.06 mg kg 1 HCN for NR8212. These values fall below the 20.00 mg kg 1 HCN recognized by standard organization of Nigeria as safe level. The kinetics of the degradation of the cassava cyanide also showed that the fermentation of the 2 varieties of cassava followed the first order Kinetic model. Thus a 1% increase in fermentation time (day) brings about 0.0696 decrease in HCN for the local variety (Nwangbisi) whereas a 1% increase in fermentation time (day) brings about 0.098 decrease in HCN for the improved variety (NR8212).
  U.J. Ukpabi , N.J. Ogbogu , H.A. Etudaiye and A.O. Olojede
  Powdered dried rhizomes of the major turmeric genotypes (Cl-1, Cl-2) cultivated in Nigeria were physico-chemically analysed (with the aid of laboratory methods and local consumers) for their potential as sources of commercial colourants. Results showed that the colour of the dilute (0.5%) liquid extracts of the dried (at 50, 60 and 70C) turmeric samples was generally yellow, yellow-orange, lemon-yellow and orange with cold water, hot water, acetone and ethanol, respectively. The organoleptic analysis with local food consumers showed that the experimental turmeric powder samples were generally liked. At the ratio of 1:2000 (turmeric powder: rice w/w), the yellowish cooked rice, coloured by the pigments in some turmeric powder samples was liked much by these local consumers. Furthermore, the commercial oleoresin content of the dehydrated curcuminoid rich turmeric rhizome samples was found to be 14.80 and 14.00% for NCl-1 and NCl-2 genotypes, respectively.
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility