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Articles by P.C. Ojimelukwe
Total Records ( 3 ) for P.C. Ojimelukwe
  M.C. Ojinnaka and P.C. Ojimelukwe
  In this study, ogiri, a Nigerian fermented food condiment was prepared from castor oil bean using Bacillus subtilis as a monoculture starter for the production of three different fermented castor oil bean condiment samples: B1 (0% NaCl/Lime), B2 (2% NaCl), B3 (3% Lime). Variations in the composition of the castor oil bean with fermentation >96 h period were evaluated for organic acids and amino acids using high performance liquid chromatography. Organic acids were detected in the fermented castor oil bean samples as fermentation period increased to 96 h. At 96 h fermentation higher values were recorded in most of the samples. Organic acids identified were oxalic, citric, tartaric, malic, succinic, lactic, formic, acetic, propionic and butyric acids. The production of these organic acids are undoubtedly the determining factor in which the shelf-life and safety of the final production depends while the inhibition of pathogenic and spoilage flora is also dependent on a rapid and adequate formation of these organic acids. The three fermented castor oil bean samples also contained sufficient amount of amino acids. Sample B1 had the highest values in isoleucine, glycine and histidine while sample B2 had the highest value in leucine content with 0.915 μg mL-1 at 96 h fermentation, closely followed by sample B3 and B1 with 0.798 and 0.205 μg mL-1, respectively. The results of amino acid analysis indicated a high concentration of all amino acids at 96 h of fermentation which contributes to the flavour and aroma of the ogiri condiment.
  C.A. Echendu , I.C. Obizoba , J.U. Anyika and P.C. Ojimelukwe
  This study focused on the changes in the chemical composition of treated and untreated hungry rice “Acha”. Nutrient composition and antinutritional factors were studied using standard methods of analysis. The results of analyses revealed that hungry rice fermented for 108 h (FHR108) had significantly higher Crude Protein (CP) (9.94%), True Protein (TP) (9.34%), True Nitrogen (TN) (1.49%), Non-Protein Nitrogen (NPN) (0.10%) and fat (3.08%) (p<0.05). Fermentation for 48 h (FHR48) had the highest copper (Cu) (3.26 mg), manganese (Mn) (1.38 mg), zinc (Zn) (1.62 mg), phosphorus (Ph) (160.89 mg) and iodine (I2) (103.33 mcg) than others (p<0.05). Untreated Hungry Rice (UTHR) had the highest tannins (0.13 mg), phytate (1.22 mg) and Trypsin Inhibitors (TI) (38.45 mg). Based on this study, cooking and fermentation increased both proximate and mineral composition in treated samples but decreased antinutritional factors in most parameters tested. Cooking and fermentation could be used by most rural and poor urban dwellers to increase nutrient content of their diets.
  A.N. Ukom , P.C. Ojimelukwe and D.A. Okpara
  Total ß-carotene content of four varieties of Sweet potatoes [Ipomoea batatas (L) Lam] as influenced by different levels of nitrogen fertilizer were determined by High Performance Liquid Chromatography (HPLC) The proximate composition and mineral contents were also determined. The nitrogen fertilizer treatments were combinations of four levels of 0kgN/ha(control), 40 kgN/ha, 80 kg/Nha, 120 kgN/ha on the four varieties of Sweet potato; white-fleshed TIS87/0087 and TIS8164, orange-fleshed Ex-Igbariam and CIP Tanzania. Nitrogen fertilizer significantly (p<0.05) increased the total ß-carotene and crude protein with increase in nitrogen fertilizer application up to 120 kgN/ha. Generally there was a trend in the total ß-carotene increase from 0-80 kgN/ha for all the varieties except CIP Tanzania which showed no such trend. On the average, TIS87/0087 and Ex-Igbariam varieties gave the highest total ß-carotene content at 40-80 kgN/ha when compared with the control. The highest yield for the crude fiber was observed at the control (0 kgN/ha) for all the varieties except TIS8164 which highest value was observed at 40 kgN/ha. Application of nitrogen above 80 kgN/ha did not increase the yield of most nutrient (namely, ß-carotene and protein). Generally, application of nitrogen fertilizer increased the mineral contents of most Sweet potato varieties significantly (p<0.05) from 0-120 kgN/ha with the exception of phosphorus which showed significant decrease. The overall results indicate increased bioavailability of ß-carotene (Provitamin A) and crude protein for good nutrition and health particularly at 40-80 kgN/ha.
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