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Articles by M.A. Dakare
Total Records ( 2 ) for M.A. Dakare
  A.S. Agbaji , M.A. Dakare and B.C. Akin-Osanaiye
  The sensitivity potential of the bacteria Salmonella typhi and Staphylococcus aureus to Eucalyptus citrodora (Lemon) and Eucalyptus camadulensis (menthol) fractions was investigated. The whole extract samples were first evaluated for anti-microbial properties using the cup plate method. The whole oil extract samples showed high antimicrobial activity on the Salmonella typhi and Staphylococcus aureus. The whole extracts were then fractionated and each fraction was collected at its boiling point range. The sensitivity potential of the test organisms was then carried out in these fractions collected. The results obtained indicated that Salmonella typhi is highly sensitive to the fraction 3 (bpt) 152-154°C of Eucalyptus camaldulensis and moderately sensitive to all the other fractions of Eucalyptus camaldulensis. However all the fractions obtained from E. citrodora except fraction (I) and the residual extract were very effective on the Salmonella typhi. Meanwhile Staphylococcus aureus showed very high sensitivity to all the fractions obtained from the two whole extracts of E. citrodora and E. camadulensis.
  M.A. Dakare , D.A. Ameh and A.S. Agbaji
  Biochemical assessment of pawpaw (Carica papaya) seeds and daddawa produced from the seed by fermentation was carried out. B. Subtilis, B. pumilus and B. licheniformis were found to be involved in the fermentation. The proximate composition showed that the seed had high lipid (48.50±0.45%) and protein (21.72±0.37%) contents, which increased significantly (p<0.05) after fermentation to 54.19±0.42 and 23.56±0.33% respectively. The main mineral elements found in fermented and unfermented seeds were magnesium, calcium and sodium. Fermentation decreased the level of antinutritional factors: oxalate from 210.1-40.2 mg/100 g, phytic acid from 102.0-68.0 mg/100 g, tannin from 15.5-8.3 mg/100 g and trypsin inhibitor from 2431.2-63.0 mg/100 g. Both fermented and unfermented papaya seeds were rich in the essential amino acids, leucine, lysine isoleucine and phenylalanine. Oleic acid is the predominant fatty acid in both raw and fermented seed oil being 77.7 and 80.7%, respectively, while, palmitic and stearic acids were present in appreciable quantities.
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