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Articles by O.O. Odeyemi
Total Records ( 3 ) for O.O. Odeyemi
  S.T. Arannilewa and O.O. Odeyemi
  Laboratory experiments were carried out to investigate the efficacy of ethanolic extract of four plant materials, namely: Zanthoxylum xanthoxyloides (Lam.) Waterm., Aristolochia ringens(Vahl), Colocasia esculenta (L.) Schott and Morinda lucida (L) on the maize weevil Sitophilus zeamais (Mots). Parameters assessed were adults toxicity, adult emergence, percentage of reduction of plants and damage effect of weevils to the grains at 0.0, 1.0, 1.5 and 2.0% (w/v) concentrations. Zanthoxylum xanthoxyloides evoked 100% adult mortality within 24 h after treatment; and A. ringens also significantly caused 100% mortality within 48 h. Aristolochia ringens at all concentrations provided good protection to the grains stored for 49 days and also gave 100% reduction value as well as 0.00% damage and 0.00 Weevil Perforation Index. This study therefore revealed the grain protectant ability of A .ringens and Z. xanthoxyloides on the maize weevil, Sithophlius zeamais. The bioassay procedure used and results obtained are reported.
  M.O. Oluwamukomi , I.A. Adeyemi and O.O. Odeyemi
  The Physicochemical properties of ‘gari’, toasted, fermented cassava semolina, fortified with full fat soy-melon protein supplements at different processing stages were studied. The stages of processing were: Before fermentation (wet-mix method), After fermentation/before toasting (soak-mix method) and after toasting (dry-mix method). The samples were subjected to Physicochemical tests. Results showed that supplementation increased the Protein, Fat and Ash contents and the pH values, while the Hydrocyanic acid content, Titratable acidity reduced generally. Supplementation increased the Protein content from 2.61 to 14.26-19.51%. The fat increased from 3.20 to 10.20-15.80%; while the Ash content increased from 1.15 to 1.68-2.25%. Hydrocyanic acid was reduced from 1.345 mg 100g 1 to 0.672-1.248 mg 100g 1m in the supplemented products. The pH increased from 3.62 to 3.86-4.94 with the sample from the soak-mix method having the highest pH. The Iron contents increased from 93.57 mg kg 1 to 98.30-108.90 mg kg 1. The Phosphorus also increased from 16.25 mg 100g 1 to 17.81-49.41 mg 100g 1 sample while the calcium increased form 41.50 mg 100g 1 to 111.80-137.40 mg 100g 1. There was a decrease in the Swelling capacities in all the supplemented samples. There were slight increases in the Packed and Loosed bulk densities. The Reconstitution indices reduced in the samples supplemented before toasting but increased in samples supplemented after toasting. The Wettability of the supplemented products reduced significantly from 30 sec delay period to 120-140 sec. This is the ability of the gari to soak water and rewet easily. From the result it could be concluded that fortification of ‘gari’ with soy-melon protein supplement improved its protein, fat, ash and some mineral contents and also reduced the HCN considerably. Using the ‘soak-mix’ method resulted in gari of better and improved physicochemical properties than gari from the ‘wet-mix’ and the ‘dry-mix’ methods.
  M.O. Oluwamukomi , I.A. Adeyemi and O.O. Odeyemi
  The Physicochemical properties of `Gari`, a toasted, fermented cassava meal, fortified with Soy-Melon protein supplements at different processing stages were studied. The stages of processing were: (i) before fermentation (wet-mix method), (ii) after fermentation/before toasting(soak-mix method) and (iii) after toasting (dry-mix method). The samples were subjected to Physico-chemical tests. Results showed that supplementation increased the Protein, Fat and Ash contents and the pH values, while the Hydrocyanic acid content, Titratable acidity reduced generally. Supplementation increased the Protein content from 2.61% to a range of 14.26 to 19.51%. The fat increased from 3.20% to a range of 10.20 to 15.80%; while the Ash content increased from 1.15% to a range of 1.68 to 2.25%. Hydrocyanic acid was reduced from 1.345 mg 100 g-1 to a range of 0.672 mg 100 g-1 to 1.248 mg 100 gm-1 in the supplemented products. The pH increased from 3.62 to a range of 3.86 to 4.94 with the sample from the soak-mix method having the highest pH. The Iron contents increased from 93.57 mg kg-1 to a range of 98.30 mg kg-1 to 108.90 mg kg-1. The Phosphorus also increased from 162.5 mg kg-1 to a range of 178.1 mg kg-1 to 494.1 mg kg-1 sample. There was a decrease in the Swelling capacities in all the supplemented samples. There were slight increases in the Packed and Loosed bulk densities. The Reconstitution indices reduced in the samples supplemented before toasting but increased in samples supplemented after toasting. The Wettability of the supplemented products reduced significantly. The delay period increased from 30 sec for the Control sample to a range of 120 to 140 sec for the supplemented products. This is the ability of the gari to soak water and rewet easily. From the result it could be concluded that fortification of `gari` with soy-melon protein supplement improved the protein, fat, ash and some mineral contents of gari and also reduced the HCN considerably. Using the `soak-mix` method resulted in gari of better and improved physicochemical properties than gari from the `wet-mix` and the `dry-mix` methods.
 
 
 
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