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Articles by A.E. Abara
Total Records ( 4 ) for A.E. Abara
  E.N. Tawo , A.E. Abara , S.P. Malu and N.O. Alobi
  This work evaluates and provides data on the seasonal pH of common carbohydrate food sources in major communities of central senatorial districts of Cross River State. The result shows that most of the locally consumed food items within these zones are mostly acidic within a mean value of pH of 4.6 and conductivity of 48.6 Siemens for the wet season and pH of 4.8 and conductivity of 27.4 for the dry season which causes a lot of ailments. A balance diet or a combination of food substances to keep an optimal body pH balance is recommended so as to discourage the growth of microforms and organisms which give rise to these problems. It is recommended also that other non-carbohydrate food items such as proteins and vegetables be increased in the menu, or the starchy content of food substances can be reduced during the manufacturing process by manufacturing companies. Government can legislate and monitor these companies to comply with such standards as to improve the health conditions of the rural communities and other consumers.
  S.P. Malu , A.E. Abara , G.O. Obochi , B.I. Ita and C.A. Edem
  Egeria radiata and Thais coronata locally called Nkop and Nko nko respectively by the Efik, are widely eaten by Niger Delta Region of Nigeria. After consuming their soft-flesh, the empty shells are constantly thrown away as waste. This research therefore is to analyzed and ascertains the suitability of these shell wastes as raw materials for calcium supplements. Results of analysis show that these shell contain a high percentage (95.54%) of Calcium Oxide (CaO), 2.52% of Magnesium Oxide (MgO) and trace amount of other oxides. Calcium oxide has been a major source of calcium; it concluded that Egeria radiata and Thais coronata shells are suitable source raw materials for the production of calcium supplements by our indigenous food industry.
  A.E. Abara , E.N. Tawo , M.E. Obi-Abang and G.O. Obochi
  Four common Dioscorea species were analyzed for dietary fibre components viz, hemicellulose, cellulose and lignin as well as Neutral Detergent Fibre (NDF) and Acid Detergent Fibre (ADF) in the raw and cooked samples. The dietary fibre components in the raw and cooked samples in all the four yam species namely Disocorea bulbifera, Dioscorea alata, Dioscorea cayenenis and Dioscorea rotundata were found to be low ranging from 1.20-2.59% for NDF, 1.06-2.22% for ADF, 0.10-0.27% for hemicellulose, 0.07-1.13% for cellulose and 0.08-0.27% for lignin. There was no significant change (p<0.05) in the content of dietary fibre components of the yam samples upon cooking. In spite of the low levels of fibre in the yam species analyzed, yams may constitute a significant source of fibre for many in Nigeria and the tropics generally since they are a common staple and are widely consumed on a daily basis.
  A.E. Abara
  The proximate principles and mineral elements in the wet and dry tissue and peel of Dioscorea bulbifera were determined using standard methods. The proximate principles were analyzed using AOAC methods, the mineral elements namely calcium, magnesium, iron, zinc, copper, sodium and potassium by absorption and emission spectrophotometry and phosphorous by molybdovanadate method. All the parameters analyzed apart from carbohydrate and energy value showed tissue/peel ratios of less than 1.0 which was consistent with the observed significantly lower levels of the mineral elements and proximate principles in the tissue than the peel (p<0.01) excepting carbohydrate and energy value. Additionally, the about constant tissue/peel ratios observed for the mineral elements and some proximate principles such as ash, crude fibre, fat and protein for the wet and dry samples of Dioscorea bulbifera were indicative of the stability of these nutrients and in about the same proportions in the tissue and peel upon drying at 40oC. The nutritional significance of the mineral elements in the tissue and peel of Dioscorea bulbifera was also highlighted in the discussion.
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