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Articles by O.V. Oke
Total Records ( 2 ) for O.V. Oke
  O.L. Erukainure , O.V. Oke , A.O. Daramola , S.O. Adenekan and E.E. Umanhonlen
  Improvement of the nutritional quality of watermelon rinds was attempted by Saccharomyces cerevisae solid media fermentation. The fermented rinds were analyzed with regard to proximate composition, antinutrient contents and phytonutrient properties and compared to unfermented watermelon rinds. Results revealed a significant increase (p<0.05) in the protein, lipid, ash and crude fibre contents. There were significant decreases (p>0.05) in the antinutrient contents of the fermented watermelon rinds. Significant increases (p<0.05) were observed in the phenolic and flavonoid contents of the fermented watermelon, as opposed to the significant decrease (p>0.05) of the alkaloid and saponin contents. These results indicate that Saccharomyces cerevisae, a cheap, non-pathogenic and saprophytic fungus, would efficiently improve the nutritional qualities of watermelon rinds and reduce the antinutrition levels.
  O.L. Erukainure , O.V. Oke , F.O. Owolabi and O.S. Adenekan
  The seeds of Aframomum sceptrum were studied with the aim to ascertain the chemical properties; phytochemical properties and antioxidant activities of the seeds of Aframomum sceptrum, in order to provide data, either for practical use or for basic research needs. Proximate compositions and phytochemical properties were evaluated using standard procedures, while antioxidant activities were evaluated using in vitro assays which utilized the DPPH scavenging method and the ability of the sample extract to reduce FeCl3 solution (reducing power). Statistical significance was established using One-Way Analysis of Variance (ANOVA). Proximate analysis showed a high percentage of crude fibre and crude protein contents, NFE had a higher percent, with Dry matter having the highest percent. Phytochemical screening of the spice showed the presence of alkaloids, flavonoids, phenols, tannins and saponins. A significant difference (p<0.05) was observed between the reducing ability of the spice ethanolic extract and gallic acid with the highest reducing ability observed at the highest concentration of the extract. There was a significant difference (p<0.05) between the scavenging ability of the spice ethanolic extract and gallic acid with the highest scavenging activity observed at the highest concentration of the extract. The presence of bioactive compounds is an affirmation of the use of this spice in the management of various ailments. The total phenolic and flavonoids contents may be responsible for its high antioxidant activity. Consumption of this spice can therefore act as primary and/or secondary antioxidants.
 
 
 
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