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Articles by T.O.S. Popoola
Total Records ( 4 ) for T.O.S. Popoola
  A.L. Kolapo , T.O.S. Popoola and M.O. Sanni
  Some functional properties were used to assess and compare biochemical deterioration in stored locust bean daddawa and soybean daddawa which are two popular fermented Nigerian condiments. The condiments were stored for 14 days at ambient temperature after the normal 72 h of fermentation and at 2 days interval assessed for pH, titratable acidity, free fatty acids (FFA), peroxide values (POV) as well as fat and water absorption capacities. The pH of both samples increased in the alkaline range, so also the titratable acidity. Peroxide values and FFA of the two condiments also increased significantly with storage, with those of soybean daddawa being significantly (p<0.05) higher. Water and fat absorption capacities of the fermented products decreased with storage. Differences recorded in values of fat absorption capacities was also significant (p<0.05). The implications of the recorded values of fatty acids, peroxidation and other functional properties monitored are discussed in relation to the perceived faster deterioration and poor acceptance soybean daddawa.
  A.K. Akintokun , G.A. Akande , P.O. Akintokun , T.O.S. Popoola and A.O. Babalola
  The ability of thirty-one fungal strains isolated from Nigerian cultivated farmland to solubilize rock phosphate and tri-calcium phosphate (TCP) was investigated. pH, titratable acidity, available phosphorus, total phosphorus and organic acid released were analysed as a measure of solubilization ability in liquid based medium containing rock phosphate and TCP. Isolated fungal species belong mainly to the genera of Aspergillus, Penicillium, Trichoderma, Fusarium, Mucor, Ovularopsis, Tritirachium and Geotrichum. Apart from Geotrichum, all the isolates were able to solubilize phosphate rock and TCP. Phosphate solubilization was accompanied by a decrease in the pH of the medium by all the strains; however, this decrease differed significantly among isolates (p<0.05). The production of fumaric, acetic, gluconic, lactic and succinic acids accompanied solubilization of TCP, while citric, fumaric, malic and tartaric acid were detected in extracts of phosphate rock medium. Significant differences (p<0.05) were observed in the type and amount of organic acids produced by the fungi species Aspergillus terreus produced the highest amount of fumaric acid (264.45 mg/100 mL in TCP medium, while A. niger produced the highest amount of malic acid (18.20 mg/100 mL) in rock phosphate medium Succinic acid was the least produced of the acids.
  T.O.S. Popoola , O.D. Yangomodou and A.K. Akintokun
  An assessment of the antimicrobial activity of oil extracted from cassava (Manihot esculenta. Crantz) seeds was investigated using agar-well diffusion method against clinical isolates of Staphylococcus aureus, Propionibacterium acnes, Escherichia coli, Pityrosporium ovale and Candida albicans which were isolated from skin infections. The results of the investigation showed that cassava seed oil had inhibitory effect on the growth of all the test isolates. Significant differences (p<0.05) were observed in the degree of inhibition of the isolates, but non-significant variations were observed in inhibition among strains of the same species. The most pronounced inhibition as confirmed by the zones of inhibition around growing colonies was on S. aureus; P. acnes was moderately inhibited, while inhibition of growth of E. coli was mild. Growth inhibition by the oil was not significant (p>0.05) between P. ovale and C. albicans. The inhibitory ability of the oil decreases with a decrease in concentration of oil in the solvent, resulting in marked variation in the minimum inhibitory concentration. The implication of this observation is that the oil may be of medical and particularly dermatological importance
  A.L. Kolapo , T.O.S. Popoola , M.O. Sanni and R.O. Afolabi
  This study was carried out to investigate the effect of ginger extract on peroxidation, free fatty acid and microbial load in stored soybean daddawa in comparison to ascorbic acid. Soybean (Glycine max (L.) Merr.) seeds fermented into soybean daddawa (a condiment) was treated with 0.5 mL of different concentrations (1600 and 2400 ppm) of freshly prepared Ginger Extract (GE) and different concentration (250 and 500 ppm) of Ascorbic Acid (AA). The samples stored at 30±2°C for up to 14 days were analysed for antioxidant activity using Free Fatty Acid (FFA) and peroxide value (POV) as indicators. Treatment with GE and AA significantly (p<0.05) reduced FFA content of stored soybean daddawa at both concentrations but differences were not observed in the effects of GE and AA. While peroxide values recorded in control samples increased progressively, peroxidation in GE and AA treated samples decreased with storage with no difference in concentration effect. However, there was a significant difference (p<0.05) between POV values of samples treated with GE and those treated with AA. Treatment with antioxidants significantly (p<0.05) reduced the bacteria population in stored samples. Bacteria species isolated from stored soy-daddawa were Bacillus subtilis, B. lincheniformis, Staphylococcus sp. and Micrococcus sp. Results of this study indicate that the addition of dichloromethane extract of ginger to soybean daddawa could play the same role ascorbic acid as an antioxidant This could be exploited in working out a practical way of extending the shelf life of soybean daddawa, which is easily prone to deterioration.
 
 
 
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