Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
Articles by V.A. Onwuliri
Total Records ( 4 ) for V.A. Onwuliri
  H.C.C. Maduka , A. Salihu and V.A. Onwuliri
  Combination drug interaction between sodium phenobarbitone and halofantrine was studied biochemically in weaning rats. Groups were made according to their body weights. All the rats were sacrificed after 4 days of drug administration and the liver homogenates and blood prepared for biochemical and haematological investigations of cytotoxicity. Results showed that total protein contents, monooxygenase, acid phosphatase and alkaline phosphatase activities in the liver increased with increase in drug administered for all the tests compared with the drug free controls. In the haematological analysis, there was increase down the column with increase in drug for RBC, PCV and Hb while the reverse was the case for WBC (total and differential) compared with the controls. This would suggest that phenobarbitone had an overwhelming sparing effect on the depletion of the haematological parameters and induced their synthesis and lymphocytic maturation but inhibited eosinophil production. The result indicated that phenobarbitone affected the cytotoxic and haematological effects of halofantrine, an antimalarial drug.
  V.A. Onwuliri , I. Attah and J.O. Nwankwo
  The concentrations of the Anti-nutritional Factors (ANF) and fatty acids of ugba (Pentaclethra macrophylla) eaten as a delicacy in different parts of Nigeria and some other African countries, were studied at eight different stages of processing and fermentation. The ANF assayed included cyanide, phytate, tannin and oxalate, while the fatty acids identified included five saturated fatty acids and four unsaturated fatty acids at each of the eight stages. The unsaturated fatty acids however occurred in higher amounts. The raw seeds of ugba were found to contain the highest concentrations of all the ANF determined, (p<0.01), except oxalate with the highest concentration of 937.5 ± 0.113 mg/100 g (p<0.05) in the boiled seed. Progressive reductions were observed at the different stages of processing and fermentation for all the ANF. For example, cyanide concentrations reduced from 8.3 ± 0.03 mg/100 g, through 7.5 ± 0.03, 7.5 ± 0.03, 4.1 ± 0.00, 3.9 ± 0.02, 3.3 ± 0.01, 2.3 ± 0.03 to 2.2 ± 0.01 mg/100 g, while phytate reduced from 63.5 ± 0.05 to 34.4 ± 0.03 mg/100 g, tannin from 6.80 ± 0.02 to 1.40 ± 0.00 mg/100 g and oxalate from 812.50 ± 1.13 to 187.50 ± 0.197 mg/100 g. The overall percentage reductions obtained in the concentrations between the raw and fully processed and fermented stages were 73.49% for cyanide, 45.98% for phytate, 79.41% for tannin and 76.92% for oxalate. The most dominant fatty acid identified was the unsaturated and essential fatty acid Cis-9, Cis-12, Octadecadienoic acid (linoleic acid). Its concentrations in the samples ranged from 44.7 to 46.3%. The non-essential fatty acid Tetracosanoic acid (lignoceric acid) usually found in trace amounts in most seed oils was found to be the highest occurring saturated fatty acid in the samples being 10% of the total fatty acids concentration. The fatty acid concentrations did not change appreciably with processing and fermentation.
  V.A. Onwuliri , S. Bitrus , F. Puppet and H.C.C. Maduka
  Serum lipid profiles (total cholesterol, phospholipids, total lipid) and electrolytes (Sodium ion, Na2+, potassium ion, K+ chloride ion, Cl- and bicarbonate ion, HCO3-) were determined in 100 diabetics attending the Diabetic Clinic of the Jos University Teaching Hospital and in non-diabetic subjects. All the diabetic patients had significantly higher (p<0.01) total cholesterol, phospholipids and total lipids levels than all the non-diabetic subjects. This study also showed a significant increase (p<0.05) in the serum levels of K+ and a non significant increase in the serum levels of HCO3- while there was a significant decrease (p<0.05) in the serum levels of Na+ and Cl- in all diabetics compared to all non-diabetics. There was however, a non-significant difference in the serum levels of these electrolytes between male diabetics and female diabetics. It is therefore concluded that differences in lipids and electrolytes found in diabetics may have a great potential as a diagnostic tool in clinical practice. The non-significant difference in the serum levels of both lipids and electrolytes between male and female suggests that sex plays no important role in the pattern of biochemical response to diabetes mellitus.
  O.A. Ojiako , C.U. Igwe , N.C. Agha , C.A. Ogbuji and V.A. Onwuliri
  Flours produced from raw, blanched and boiled seeds of Sphenostylis stenocarpa (African yam bean), Sesamum indicum (Sesame seed), Monodora myristica (Calabash nutmeg) and Afzelia africana (African oak) were evaluated for total protein and amino acid compositions. The results show that the seeds of S. indicum had the highest total protein content (24.74±0.56%) relative to those of S. stenocarpa (18.90±0.35%), M. myristica (12.83±0.40%) and A. africana (9.56±0.12%). The amino acid contents followed the pattern 0.030±0.010 mol/l for S. stenocarpa >0.025±0.005 mol/l for A. africana >0.014±0.003 mol/l for M. myristica >0.010±0.002 mol/l for S. indicum. The seeds were found to be rich in amino acids especially the essential amino acids which relative to the non-essential amino acids had high percentages of 81, 80, 77 and 70% for S. stenocarpa, M. myristica, S. indicum and A. Africana respectively. Boiling significantly (p<0.05) reduced the protein and amino acid contents of all the seeds, while blanching only significantly (p<0.05) reduced the amino acid contents of S. stenocarpa, S. indicum and A. Africana seeds. The results suggest that the seeds are potentially important plant sources of proteins and amino acids especially the essential amino acids necessary for human and livestock nutrition.
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility