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Articles by Bolanle A. Osuntogun
Total Records ( 3 ) for Bolanle A. Osuntogun
  Akpobome j. Udio , Bolanle A. Osuntogun , Muyiwa O. Falade and Steve r.a. Adewusi
  The proximate composition and other nutritional parameters evaluated in the peel, pulp and core of breadfruit (Artocarpus communis Forst) from four different locations in South-Western Nigeria were not significantly different in each component. The core of the unripe mature breadfruit had the highest content (percent) of moisture (86); ash (6.9); protein (7.7 - 14.7); fat (3.2); crude fiber (17.8); total free (5) and reducing sugars (2.4) and the lowest carbohydrate, starch and ascorbic acid content. The edible pulp had the highest content of carbohydrate and starch with the least ash, crude protein, fat and crude fiber. The peel had the highest level of ascorbic acid and the least total and free reducing sugars. Raffinose was the most prominent flatus-producing oligosaccharide in the core. The minerals were relatively high compared to conventional carbohydrate sources with the highest potassium concentration (3.6 %) in the core. The proximate composition of unripe and ripe mature breadfruits was significantly different and could account for the discrepancies in the literature values.
  Bridget O. Omafuvbe , Olumuyiwa S. Falade , Bolanle A. Osuntogun and Steve R.A. Adewusi
  The chemical (proximate composition, pH, total tocopherol, acid and iodine values, total and reducing sugars) and biochemical (alpha-amylase, sucrase and protease) changes occurring during the fermentation of locust bean and melon to the condiments - iru and ogiri respectively were monitored. Processing locust bean to the condiment involved boiling for 12 hours, soaking the seeds in water, dehulling, boiling for another 6 hours and fermentation for 3-4 days while melon is boiled for 6 hours, cooled and fermented. Boiling, soaking (in water) and dehulling of locust bean resulted in reduction of ash, crude fibre (CF) and total tocopherol but increased ether extract. Fermentation increased the pH value, crude protein (CP), reducing sugar, alpha-amylase, sucrase, protease and free amino acid, decreased the total sugar in both samples and also increased the CF of locust bean sample but had no effect on the CF in melon. Fermentation had no effect on total tocopherol content in both samples. Heat treatment and fermentation employed in processing both samples increased the acid value with a corresponding decrease in iodine value. High negative correlation was observed between acid and iodine values while a high positive correlation was observed between tocopherol and iodine value.
  Bolanle A. Osuntogun , Olumuyiwa S. Falade , Onome Ugono , Bridget O. Omafuvbe , Adewale Oladipo and Steve R. A. Adewusi
  Seasoning salts have now replaced local condiments in the kitchen of virtually every Nigerian home thus prompting this comparative study on mineral availability from Nigerian vegetables. The iron content of both seasoning salts (Maggi and A-one) was higher than that in the vegetables. Fermentation decreased the iron content of African locust bean while that of melon seed was unaffected. The availability of iron was generally high (21-35%) while Maggi, iru and ogiri enhanced iron availability in Amaranthus composite diets but iron availability from Corchorus composite diets was inhibited. Tannin content in both vegetables was similar but phytate in Corchorus was 300% greater than in Amaranthus. Fermentation reduced the level of magnesium by 50% in locust bean but increased that of melon seed. The seasoning salts enhanced magnesium availability in Corchorus vegetable and was inhibited by locust bean and melon seed. Fermentation improved magnesium availability in condiment-Corchorus composite diets. Copper content was high in the plant foods, low but with high availability in the seasoning salts. Fermentation reduced the copper availability in locust bean but increased that of melon seed. Availability of copper was virtually inhibited in all the composite diets. Zinc content of iru and ogiri was 250% greater than the level in seasoning salts and the vegetables. Zinc availability was high in the vegetables, Maggi and low in iru and was depressed in Corchorus composite diets but enhanced in most Amaranthus composite diets.
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