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Articles by Shalom N. Chinedu
Total Records ( 2 ) for Shalom N. Chinedu
  Omolola E. Omotosho , Franklyn N. Iheagwam , Priscilla E. Imion , Esther O. Idowu , Peace C. Chinonyere and Shalom N. Chinedu
  Background and Objective: Reactive sulphydryl groups in haemoglobin has been related with oxygen binding. In this study, the researchers analyzed the reactive sulphydryl groups in horse (Equus ferus caballus) carbonmonoxyhaemoglobin. Materials and Methods: Hemolysate gotten from fresh horse blood was converted to yield the carbonmonoxy derivative. It was then separated via carboxymethylcellulose into major and minor fractions of haemoglobin. These fractions were titrated with Ellman’s reagent (DTNB) and p-hydroxymercuri(II)benzoate (p-MB) stock solutions in increasing volumes. Results: Results showed that two sulphydryl groups reacted with DTNB and p-MB in both major and minor haemoglobin fractions. p-MB is known to be more reactive with thiols than DTNB, on the other hand the reactivity is the same with horse carbonmonoxyhaemoglobin. Conclusion: This study will enable a better understanding as regards the kinetics and equilibrium behind this reaction.
  Omolola E. Omotosho , Rebecca Garuba , Femi Ayoade , Abiodun H. Adebayo , Oluwatosin E. Adedipe and Shalom N. Chinedu
  Musa x paradisiaca (plantain) isamong the major tropical staple foods. This study was designed to determine the proximate, mineral and fat soluble vitamins constituents of unripe plantain fried with three different oils (canola oil, soya oil and vegetable oil) and unripe plantain oven dried sample was used as the control. The vitamins were determined using High Performance Liquid Chromatography (HPLC). The result of the proximate analysis showed that the dried samples had higher levels of protein (25.2%), carbohydrate (50.1%), moisture content (13.3%), ash content (2.02%), crude fibre (7.73%) but low level of crude fat in comparison with the fried samples. Plantain fried with vegetable oil had the lowest levels of protein (20.84%), carbohydrate (26.93%), moisture content (13.1%), ash content (1.72%) and crude fibre (6.57%) but the highest level of crude fat (30.84%). Plantain fried with vegetable oil had the highest level of calcium (211.80±0.1 mg g–1) while the dried plantain samples had high level of sodium (233.80±0.07 mg g–1). Lead (Pb) was absent in the dried plantain samples. Dried plantain samples gave a higher value of vitamins A (0.08±0.01 mg g–1), D (0.02±0.01 mg g–1), E (0.01±0.00 mg g–1), K (0.05±0.00 mg g–1) compared to plantain sample fried with canola oil which gave low level of vitamin D (0.03±0.00 mg g–1), E (0.25±0.00 mg g–1) and K (0.03±0.00 mg g–1). However, there was a very high level in vitamin A (0.72±0.02 mg g–1). The result showed that drying in oven retains the nutritional contents of plantain compared to deep-fat frying. Canola oil is recommended for frying although soya oil is also good.
 
 
 
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