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Articles by K.C. Eleazu
Total Records ( 3 ) for K.C. Eleazu
  C.O. Eleazu and K.C. Eleazu
  The physico-chemical composition and antioxidant potentials of 6 new varieties of Ginger was evaluated. Analysis of the percentage phenol, oleoresin, lipid, dry matter, crude fibre and ash contents of the ginger varieties using the Association of analytical chemists methods indicated that UGII7GY25 had the highest phenolic content (5.69±0.06) while UGII 7GY5 had the least (4.69±0.16) (p<0.05). In terms of ash content, while UGI5GY3 had the highest among the varieties studied (2.6±0.44), UGII5GY6 had the least (0.7±0.02). In addition, the ash contents of UGII5GY6 and UGII 11GY11 were higher than reported values for ginger unlike the values obtained for oleoresin, lipid and crude fibre that were lower than the reported values for ginger. The ginger varieties were also observed to possess strong antioxidant activities as seen from their scavenging activities on 2,2 diphenyl-1-picrylhydrazyl (DPPH) radical and reducing power tests. Correlation analysis carried out revealed that the total phenolic contents of the ginger varieties correlated negatively with their total oleoresin contents suggesting that the oleoresin contents of the ginger varieties may not have come from their phenolic constituents and that the oleoresins present could have little contribution to the antioxidant activities of the ginger varieties. In addition, the ginger varieties were observed to contain high quantities of phenols and this may be responsible for their high antioxidant activities. Finally, UGII5GY6 and UGII 11GY11 contains higher quantities of minerals than reported values for ginger.
  C.O. Eleazu and K.C. Eleazu
  The proximate composition, total carotenoid, reducing sugars and residual cyanide levels of flours of 6 new elite yellow and white cassava varieties: UMUCASS 38, UMUCASS 36, UMUCASS 37, TMS05/0473, TMS05/1636 and TMS98/0505 were determined using standard techniques. Results indicated that all the cassava varieties had low moisture contents with TMS98/0505 having the highest moisture contents (12.28±0.95%) than other varieties studied and TMS05/1636 having the least (8.40±0.00%) while the reverse was the case for their dry matter contents which was observed to be high with TMS05/1636 having the highest dry matter (91.60±0.00%) and TMS98/0505 having the least (87.73±0.95%). There were no observed significant differences (p>0.05) in the crude fibre and ash contents of all the cassava varieties investigated. UMUCASS 37 was observed to have significantly higher quantities of fats (p<0.05) among the cassava varieties studied (2.75±0.31%) while TMS05/1636 had the least (0.80±0.57%). The flours were observed to have low residual cyanide which was higher with the yellow varieties compared with the white varieties. The yellow varieties were also observed to have higher quantities of reducing sugar and carotenoid compared with the white varieties. Results indicate that the yellow varieties may have dual utility both for human consumption and for industrial purposes while the white variety may be confined to domestic use. In addition, their low moisture and high dry matter contents suggest longer storage lives and better cooking qualities for the cassava varieties.
  C.O. Eleazu , K.C. Eleazu and A.I. Ikpeama
  The phenolic content, antioxidant activity and toxicity of three varieties of extracts of rizga flour on white albino male rats was evaluated. The antioxidant activities of the extracts as determined by the quantities of phenols present and scavenging activities on 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical indicated that all three varieties of rizga flour contained significant quantities of antioxidants and phenols. However, the total antioxidant capacity and polyphenolic contents of langaat was lower than that of beebot and riyom (p<0.05) with an IC50 of 90.16 μg mL-1 for langaat, 30.28 μg mL-1 for beebot and 60.27 μg mL-1 for riyom as compared with the standard (Quercetin) that had an IC50 of 23.17 μg mL-1. The phytochemical screening of the flours was determined using standard qualitative methods indicated the presence of cyanogenic glucosides, tannins and flavonoids in all the three varieties studied but beebot and riyom contained alkaloids in addition. The extracts of the 3 varieties of rizga had a low toxic effect on the rats studied in addition with an LD50 of 630.1 mg kg-1 for Riym, 398.1 mg kg-1 for Langaat and 446.7 mg kg-1 for Beebot. Correlation between the total antioxidant capacity and polyphenolic composition of the 3 varieties of rizga was found to be significant (R2 = 0.917). These findings suggest rizga to be a natural source of antioxidants and thus could be used in the treatment of ailments implicating free radicals. In addition, it is safe for consumption.
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