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Articles by O. Aletor
Total Records ( 3 ) for O. Aletor
  O. Aletor , A.A. Oshodi and K.O. Ipinmoroti
  The leaves and Leaf Protein Concentrates (LPCs) from two edible vegetable species; Amaranthus hybridus and Manihot esculenta were analysed for their chemical and physico-chemical characteristics. The LPCs were produced from these species using village-level, low-cost fractionation techniques. The leaves and their corresponding LPCs were subsequently characterized with respect to their proximate composition, mineral constituents, polyphenolic content and functional properties. On the average, the leaves contained 29.5 g 100 g 1 DM crude protein (range 28.0-30.9 g 100 g 1 DM) and 7.6 g 100 g 1 DM crude fibre (range, 6.4-9.0 g 100 g 1 DM). Gross energy averaged 459.022.6 kcal 100 g 1. The leaf protein extract on the average contained 38.5 g 100 g 1 DM crude protein (range, 35.2-41.7g 100 g 1 DM); 1.00.6 g 100 g 1 DM crude fibre; 7.72.0 g 100 g 1 DM fat; 6.91.8 g 100 g 1 DM ash and 554.5113.8 kcal 100 g 1 gross energy. Ca, Mg, Na, K were most abundant minerals in the leaves and leaf protein concentrate while Cu and Zn were the least abundant. The polyphenols, as tannic equivalent, were reduced in the protein extracts. The Fat Absorption Capacity (FAC) varied from 16.71.2% in A. hybridus to 19.31.2% in M. esculenta while the Water Absorption Capacity (WAC) varied from 158.01.2% in M. esculenta to 226.7% in A. hybridus with a CV of 25%. The emulsion capacity and stability were similar between the two species as indicated by the low Coefficients of Variation (CV) of 15.4 and 14.2%, respectively. The foaming capacity and stability did not also vary widely between the LPCs as indicated by low CVs. All the samples had varying solubilities with multiple maxima and minima with changes in pH. Based on the analytical data, the nutritional potentials of these underutilized protein resources were discussed and the need for their incorporation into low-Nitrogen foods was recommended.
  O. Aletor , J.O. Agbede , S.A. Adeyeye and V.A. Aletor
  Processed whole as well as rejected cashew nuts were obtained from a processing plant located at Owo, Ondo State, Nigeria. Each of them were divided into two, a part defatted while the other part were undefatted. They were thereafter characterized with respect to their proximate constituents, energy, mineral contents, anti-nutritional factors and functional properties. The physio-chemical properties of the oil from the cashew nuts were also determined. On the average, crude protein (CP) of the whole nut ranged from 200.0 ± 0.3 g kg-1 DM in undefatted to 304.0 ± 0.1 g kg-1 DM in the defatted sample while it ranged from 176.0 ± 0.6 g kg-1 DM to 323.0 ± 0.5 g kg-1 DM with 30% and 45.5% increments, respectively. The crude fat of the undefatted samples ranged: 436.0 - 452.0 g kg-1 DM while the gross energy content averaged 106 MJ kg-1 (range: 39 - 206 MJ kg-1). Apart from Cu and Co, which was not detected, cashew nut meal (CNM) contained appreciable nutritionally needed mineral elements, which were higher in most cases in defatted than in the defatted samples. The phytic acid content averaged 24.6 mg g-1 and tannin as total phenols averaged 12.1g kg-1. The water absorption capacity (WAC) was enhanced by 35% and 50%, respectively in the whole and rejected samples by defatting while oil absorption capacity (OAC) were enhanced by 18% and 42%, respectively by defatting. There were wide variations among the foaming capacity (FC) and foaming stability (FS) as evident in the high values of coefficient of variation (CV) of 127.7% and 115.5% respectively. The protein solubility curves generally had multiple maxima and minima peaks. The oil from the CNM had iodine value of 115.0 wijs in rejects and 136.9 wijs in whole nut and the peroxide value varied widely with a CV of 41.85% when compared with other properties of the oil analyzed. The analytical data indicate that the good and rejected cashew nut could be important alternative protein and energy contributors to compound non ruminant animal feed in this region.
  O. Aletor and A. Ojelabi
  The proximate composition, the content of nutritionally valuable minerals and functional properties of some traditional Nigerian snacks: peanut ball (Kulikuli), maize-groundnut ball (Donkwa) and melon ball (Robo) were analyzed along with some oilseed cakes: groundnut cake (GNC), palm kernel cake (PKC) and soya bean cake (SBC). On the average the samples contained 31.7 g/100 g DM crude protein (range, 25.2- 34.3 g/100 g DM); 20.6 g/100g DM crude fat (range, 9.2-29.6 g/100g DM); 8.0 g/100g DM crude fibre(range, 2.5-22.4g/100g DM) and ash 10.5 g/100g (range, 2.0-20 g/100g DM) The protein content of the snacks were generally similar to those of the oilseed cakes, while the fat content of the snacks were much higher. The crude fibre content was least in kulikuli while PKC had the highest value. The ash content of the snacks were generally much higher than those of the oilseed cakes. The gross energy ranged between 310.8 kcal/100 g in PKC to 559.2 kcal/100 g in kulikuli. Ca, Mg, P, K and Na were the most abundant minerals in both the snacks and oilseed cakes, while the Zn, Cu and Mn were the least abundant. The snacks were particularly much higher in their Na content. Among the functional attributes, the water absorption capacity (WAC) ranged from 70 to 220% in the traditional snacks, and from 200 to 260 % in the oilseed cakes. Foaming absorption capacity (FAC), varied from 128 to 147% in the snacks while it varied from 184 to 221% in the oilseed cakes. The least gelation concentration of Kulikuli, Robo and palm kernel cake were identical. Fat emulsion capacity and emulsion stability were also similar in all the products. All the samples had varying solubilities with change in pH. The proteins generally had multiple maxima and minima in their solubilities.
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