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Articles by O.E. Omotosho
Total Records ( 3 ) for O.E. Omotosho
  O.E. Omotosho , G. Oboh and E.E.J. Iweala
  Wara, a Nigerian soft cheese, was produced from cow milk using different crude coagulants obtained from (1) the juice of Calotropis procera, (2) an aqueous solution of calcium chloride, (3) an aqueous solution of alum and (4) steep waste water from pap production. The objective of this study was to evaluate the effect of these coagulants on the yield, proximate analysis, mineral composition, energy content, in vitro multienzyme protein digestibility and sensory evaluation of Wara. The result revealed no significant difference (p≤0.05) in the yield of the cheese (31.5-32.5%) from the different coagulants. The protein (25.56%), Mn (0.23), Zn (1.9) of Calotropis procera coagulated cheese was significantly higher (p≤0.05) than that of other coagulants. However, it had the least value in energy (6.5 cal g-1), K (26.04), Ca (22.5) and Na (16.98). The steep water coagulated cheese gave a significantly higher (p≤0.05) fat (21.9%), Fe (1.7), Mg (54.3), K(56.5), Ca(43.6), Na (45.2), energy (8.1 cal g-1) and in vitro multienzyme protein digestibility (86.3-92.6%) than the cheese produced by other coagulants. Calcium chloride coagulated cheese had the lowest content of protein (17.85%), Fe (0.993), Zn (0.785) and in vitro multienzyme protein digestibility (80.7-83.6%). Alum coagulated cheese had a high content of protein (23.64%), Fe (1.583), Ca (36.9) and Na (31.4). The results obtained from sensory evaluation showed that Calotropis procera coagulated cheese gave the best coagulum. The locally used coagulant in Nigeria for cheese production, steep waste water, appears to be promising because of its high content of minerals, though the sensory quality could be improved.
  E.E.J. Iweala , I.C. Obichi and O.E. Omotosho
  Some biochemical and histological effects of consumption of Musa paradisiaca-supplemented diet in hepatotoxic rats were investigated. Twenty-four rats were divided into four hepatotoxic and non-hepatotoxic groups and fed a Musa paradisiaca-supplemented diet. The parameters measured included alanine transaminase, aspartate transaminase, total protein, glucose, total triglycerides, total cholesterol, reduced glutathione, lipid peroxidation and packed cell volume. Histological changes in tissue sections of liver and testes were also examined. The results obtained showed that alanine transaminase and aspartate transaminase did not significantly change except in the hepatotoxic control group which showed an increase in aspartate transaminase. Cholesterol and triglycerides were significantly (p<0.05) increased in the hepatotoxic group fed Musa paradisiaca-supplemented diet. Protein and reduced glutathione levels were significantly (p<0.05) increased in non-hepatotoxic rats fed Musa paradisiaca-supplemented. Lipid peroxidation, glucose and PCV levels were not significantly altered in all the groups. The consumption of a Musa paradisiaca-supplemented diet did not significantly change the weight of the animals. Histological observations of tissue sections of liver showed necrosis in the hepatotoxic rats and varying regeneration in the groups fed Musa paradisiaca-supplemented diet while there were no changes in the histology of the testes in all the groups.
  O.E. Omotosho , O.C. Laditan , O.E. Adedipe and J.A.O. Olugbuyiro
  Colocasia esculenta (Cocoyam) is cultivated primarily for its edible tubers. The objective of this work was to study the effects of frying on the vitamins, proximate and mineral contents of cocoyam by using three different oils (canola oil, soya oil and vegetable oil). It was also oven-dried which served as the control sample. The HPLC method was used for the vitamin analysis. The vitamin A content of dried cocoyam was the highest (0.275±0.007 mg g–1) but it was greatly reduced in cocoyam fried with canola oil (0.034±0.048 mg g–1) and totally lost in cocoyam fried with soya oil and vegetable oil. Vitamins D, E and K were totally lost in cocoyam fried with canola oil. The results of the mineral analysis revealed that the dried cocoyam sample contained high amounts of sodium (257.500±2.121 mg g–1), potassium (128.350±0.354 mg g–1) and calcium (320.050±0.000 mg g–1) and there was a general decrease in the values of most minerals especially sodium, magnesium and iron. The dried cocoyam samples had high levels of protein (26.64%), carbohydrate (44.91%), moisture content (13.2%), ash content (2.14%), crude fibre (11.27%) but low level of lipid in comparison with the fried samples. Cocoyam fried with vegetable oil had the lowest level of protein (22.41%) and carbohydrate (16.8%) but the highest level of lipid (23.03%) and moisture content (27%). The results show that oven-drying retains most of the nutrients of cocoyam compared to deep-fat frying and that each oil sample has its own disadvantage.
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