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Articles by I.A. Amoo
Total Records ( 8 ) for I.A. Amoo
  I.A. Amoo , V.N. Atasie and O.O. Kolawole
  Results of the proximate composition, functional properties and physico chemical properties of mucuna ghana, mucuna preta and mucuna Veracruz mottle is reported. The ranges are; ash (3.17-4.33), moisture (8.50-8.85), crude protein (30.92-33.25) and crude fat (46.20-49.34). Mineral contents showed phosphorus to be most abundant while manganese and copper were least. Lead was not detected. Functional properties of the protein showed a good Water Absorption Capacity (WAC) ranges (145-160) and Oil Absorption Capacity (OAC) ranges (130.10-138.23). The foaming capacity (17.00-25.00), mucuna preta was least and mcuna ghana highest. The Oil Absorption Capacity (OAC) (130.10-138.23) with mucuna ghana highest and mucuna veracruz mottle least. The Least Gelation Concentration (LGC) and emulsion capacity (ES) are relatively good. The Foaming Capacity (FC) after 2 h showed appreciable and acceptable values (17.00-25.00) in which mucuna preta was least and mucuna ghana was highest. The Foaming Stability (FS) values were also within acceptable ranges (9.0-12.50). Emulsion stability (59.00-66.00) has mucuna ghana least and mucuna veracruz mottle highest. Plots of the protein solubility against pH showed protein to be soluble at both acidic and alkaline regions. Anti-nutrients in the samples showed tannic acid range (8.54-10.30), Oxalate mg/g (6.78-8.31) and phytate mg/g (55.11-85.47). The ranges were however within acceptable values.
  A.I. Akinyede and I.A. Amoo
  A relatively unknown leguminous (Cassia fistula) seeds were processed to full fat and defatted seed flours and the chemical and functional properties of seed flour were investigated using standard methods. Results showed the following respective values for FCF and DCF: Fat 6.68 and 0.39%, ash 4.52 and 4.71%, protein 26.25 and 28.09%, fibre 7.47 and 7.68%, carbohydrate 49.80 and 53.44%, moisture content 5.28 and 5.69%. The respective mineral contents (mg/kg) were P 1.52 and 1.76, Zn 270.67 and 241.82, Fe 179.529 and 242.50, Mn 37.21 and 41.73, Mg 947.38 and 896.00, Na 118.42 and 145.31, Ca 924.99 and 1001.20, K 837.61 and 899.18. The respective phytic acid and tannin contents were 0.26 and 0.21%; 7.70 and 8.18%. The water absorption capacity, oil absorption capacity, emulsion capacity, least gelation capacity, foaming capacity and foaming stability (after 4 hours) of FCF and DCF were: 512 and 558%, 216.20 and 218.08%, 40 and 20%, 10 and 8% (m/v), 33.33 and 37.25%, 27.45 and 29.49% respectively. The protein solubility of FCF and DCF was least between pH 4 and highest between pH 7-10. Defatting significantly influenced the chemical composition and functional properties of CF.
  D.N. Olowoyo , O.O. Ajayi , I.A. Amoo and A.F. Ayeisanmi
  The concentrations of Pb, Ni, Fe and Cd were determined using Atomic Absorption Spectrophotometer-Varian Spectral AA220 in catfish, blue crab and crayfish from Warri coastal water of Delta state. Of all the heavy metals examined, the line charts presented in Fig. 2, 3 and 4 indicate that Cd and Pb have the highest concentration while Fe and Ni have the least concentration in the three fauna considered for the experiment at both dry and wet seasons of 2008. The mean concentration values for catfish are: 0.002-2.52 mg/kg, 0.22-3.50 mg/kg, 0.002-1.48 mg/kg and 0.009-18.13 mg/kg; blue crab: 0.82-3.40 mg/kg, 0.35-2.50 mg/kg, 0.06-1.61 mg/kg and 1.62-12.88 mg/kg and crayfish: 0.22-8.00 mg/kg, 0.01-2.25 mg/kg, 0.004-0.55 mg/kg and 0.038-18.13 mg/kg for heavy metals of Pb, Ni, Fe and Cd respectively. The concentrations of the metals determined varied from one location to another and from one specie to another. Hence, Egbokodo location has the highest Cd content in catfish while Jeddo and Ughoton locations have highest Cd content in crayfish and blue crab respectively. Lastly, the order of increasing in concentration of the metals is Fe<Ni<Pb<Cd.
  S.S. Akoja and I.A. Amoo
  Seeds of Hexalobus crispiflorus, Clitandra togolana and Dioclea reflexa were analyzed for proximate composition, cell wall carbohydrates, nutritive and non-nutritive components and then their energy values were estimated. Crop seeds contained 7.11-13.81% crude protein, 8.30-35.86% fat, 7.38-8.61% crude fibre, 3.11-4.25% total ash, 35.03-59.62% soluble carbohydrate; 7.10-9.80% cell wall carbohydrate; 3.20-4.60% cellulose, 3.90-5.20% hemicelluloses, 91.82-92.62% cellular content, 89.09-89.42% organic cellular content, 2.30-3.20% soluble ash, 0.66-1.06% acid insoluble ash, 0.80-1.20% lignin, 1507.33- 2055.18 KJ total energy and 2.6156-9.0476 g digestible crude protein. It was concluded that all the seed samples are potentially good sources of dietary energy for animals. The need to further investigate the inorganic matter for their mineral element constituents in order to ascertain adequacy or otherwise in meeting the animals’ requirement is suggested.
  J.O. Ogundele , A.A. Oshodi and I.A. Amoo
  Citrullus colocynthis and Citrullus vulgaris both look alike and belong to the genus Citrullus except that Citrullus colocynthis has thick black ring round its circumference. However, they are among the underutilized seeds of the World. Citrullus colocynthis and Citrullus vulgaris seed flours were analyzed for their amino acid and proximate compositions which was further subjected to statistical analysis to determine the correlation between the proximate compositions of the two species. The seeds show significant difference in fat and protein contents, but they are both good sources of fats and protein with values (56.00 and 49.59) % fat and (24.37 and 32.96)% protein contents for Citrullus colocynthis and Citrullus vulgaris respectively. However, they are closely related in fibre (1.91 and 2.00)%, moisture (3.08 and 2.75)% and ash contents (3.15 and 3.53)% respectively. The percentage essential amino acids of the seeds are also closely related: Citrullus colocynthis (52.73) and Citrullus vulgaris (50.86). The biological values of Citrullus colocynthis and Citrullus vulgaris are significantly different (12.83 and 26.35) with Protein efficiency ratios that are closely related (2.71 and 2.58) respectively.
  J.O. Ogundele , T.A. Sanni , A.A. Oshodi , J.M. Okuo and I.A. Amoo
  Protein isolates of Citrullus colocynthis, Citrullus vulgaris, Lageneria siceraria I (African Wine Kettle gourd), Lagenaria siceraria II (Basket Ball gourd) and Lageneria siceraria III (Bushel Giant Gourd) melon seeds were prepared using sodium sulphite extraction followed by precipitation at the isoelectric points of the seeds. Proximate composition of the isolates were determined using standard methods. Protein contents (%) of the protein isolates are relatively high, with values: 89.04, 89.44, 93.96, 90.42 and 90.63 (%) for Citrullus colocynthis, Citrullus vulgaris, Lageneria siceraria I, Lagenaria siceraria II and Lageneria siceraria III melon seeds protein isolates, respectively. The fat, fibre and carbohydrate contents of the protein isolates are however, relatively low.
  I.A. Amoo , A.E. Emenike and V.O.E. Akpambang
  The proximate composition, mineral and sugar contents of the seed and juice of the fruit of Annona cherimoya (Custard apple) were determined using standard methods while the physico-chemical properties and chemical composition of the seed oil and juice respectively were also evaluated using standard methods. The protein content of the seed is 17.36% while it is 4.48% for the juice. The fat content of the seed and juice are 29.39 and 1.56%, respectively, while the values for crude fibre are 32.46 and 7.53%, respectively. There are comparable carbohydrate contents of 10.32 and 10.52% for the seed and the juice, respectively. The food energy of the seed is 375.23 kcal while it is 74.04 KCAL for the juice. The seed contains substantial amount of calcium, sodium, potassium and magnesium which are better than the values obtained for the juice. The juice gives higher values of sugar than the seed. The invert sugar of the juice is 161.84 while it is 17.40 for the seed. The fructose content of the juice is 167.27 while it is 17.45 for the seed. The juice contains 268.13 hydrated maltose while the seed contains 26.21. The physico-chemical properties of the oil extracted from the seed has specific gravity of 0.740, acid value of 11.04, peroxide value of 24.04 and saponification value of 52.11. The juice proves to be a good source of vitamins A and C with the values 16.63 μg/100 g R.E. and 43.38 mg/100 g, respectively. The juice contains fixed acidity of 0.023% and volatile acidity of 0.004%. The total solid of the juice is 27.25% while the soluble solid is 10.00%. The analyses showed that Annona cherimoya fruit is a potential food source.
  I.A. Amoo , A.E. Emenike and V.O.E. Akpambang
  The seeds of Luffa aegyptica (Sponge gourd) and Castenea sp. (Chestnut) were analyzed for their proximate composition, nutritive elements and some of the physicochemical properties of the extracted oil, using standard methods. Results show that L. aegyptica and Castenea sp. have moisture contents of 6.47±0.18 and 7.56±0.49%, respectively. Other proximate composition of L. aegyptica and Castenea sp. are crude protein 33.55±1.01 and 10.84±1.60; fiber 6.47±0.54 and 13.18±1.58; fat 22.17±0.28 and 48.37±0.86; carbohydrate 29.51±1.83 and 16.90±1.53; ash 1.84±0.20 and 3.17±0.66; nitrogen free extract 23.04±0.90 and 3.72±0.50, respectively. Defatting the seeds increased the protein content of the samples to 54.49±0.08 and 35.04±0.09, respectively. The mineral contents (g/100 g) of L. aegyptica and Castenea sp., respectively are calcium (14.29 and 14.47), zinc 2.34 and 1.41), magnesium (21.40 and 21.51) and phosphorus (0.42 and 0.38). The antinutritional factors of L. aegyptica and Castenea sp. gave tannin 4.26, 6.51% and phytic acid 15.21, 36.86, respectively. The invert sugars, respectively are 13.77±0.18 and 22.12±2.49 mg/100 g. The physicochemical properties of the extracted oils of L. aegyptica and Castenea sp., respectively showed saponification value of 108.23±0.00 and 89.93±6.7; iodine value 102.67±0.03; acid value 68.71±1.55 and 34.79±0.57. These results indicate potential good and industrial use of these seed flour and their oils.
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