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Articles by O.L. Erukainure
Total Records ( 5 ) for O.L. Erukainure
  O.L. Erukainure , T.I. Egagah , P.T. Bolaji and A.J. Ajiboye
  Date chocolate products were produced by processing cocoa bean into cocoa powder (fermentation, milling, alkalization, press cake to cocoa butter, grinding, sifting and cocoa powder) and Date fruit into date powder (cleaning, sorting, drying, milling and sifting). The powders (Cocoa and Date) were used in the formulation of four different samples of chocolate mixes. The chemical analysis of the Date chocolates showed that sample C had the highest pH value, this was followed by sample B, while sample A had the lowest value. Sample B had high moisture content, with sample D having the highest. The four samples contained trace amount of fat; the carbohydrate contents of the samples were high, with sample B having the highest, while the protein contents were a bit close with sample D having the highest. Microbiological analysis showed the mesophilic aerobic bacteria plate count and the yeast and mould count are within the range of the standard. The sensory evaluation showed that samples A and B significantly differed (p<0.05) in taste, while samples A and D differed in texture significantly (p<0.05). There was no significant difference (p<0.05) in flavor, color, firmness and overall acceptability for the 4 samples. The use of Date-palm in chocolate production improved the taste and flavor of the product. The use of Date palm with or without sugar produces chocolate with a different texture and sweetness.
  T. Atinmo , G. Elemo , C.M.F. Mbofung , T. Oguntona and O.L. Erukainure
  Protein requirement of Nigerian adult males aged 21-27 years from two different geographical locations in Nigeria was determined as a basis of comparison with previous studies. Eighteen young men from Northern and Southern Nigeria were recruited into the study and fed on a customary Nigerian mixed diet. The subjects were divided into dietary regimen groups of four protein levels (0.4, 0.7, 0.8 and 0.9 g protein/kg/day) at ordinary level of energy intake of 0.18 MJ/kg/day. The groups were assigned either an ascending or descending sequence of dietary changes. From regression analysis, the Nitrogen requirement for Nitrogen equilibrium was estimated to be 108.0±9.45 mg N/kg/day (0.68 g protein/kg/day) and 110.8±14.53 mg N/kg/day (0.69 g protein/kg/day) for the Northern and Southern groups respectively. Estimates for allowances to cover 97.5% of the population were 126.9 mg N/kg/day (0.79 g protein/kg/day) and 139.9 mg N/kg/day (0.87 g protein/kg/day) for the groups respectively. The mean Net Protein Utilization (NPU) for the diet was 64±1.29 with a true digestibility of 95.1±1.82. The requirement compared favorably and difference was not significant from previous studies. Thus, there is no need to set different requirements for any part of the country.
  O.L. Erukainure , O.V. Oke , A.O. Daramola , S.O. Adenekan and E.E. Umanhonlen
  Improvement of the nutritional quality of watermelon rinds was attempted by Saccharomyces cerevisae solid media fermentation. The fermented rinds were analyzed with regard to proximate composition, antinutrient contents and phytonutrient properties and compared to unfermented watermelon rinds. Results revealed a significant increase (p<0.05) in the protein, lipid, ash and crude fibre contents. There were significant decreases (p>0.05) in the antinutrient contents of the fermented watermelon rinds. Significant increases (p<0.05) were observed in the phenolic and flavonoid contents of the fermented watermelon, as opposed to the significant decrease (p>0.05) of the alkaloid and saponin contents. These results indicate that Saccharomyces cerevisae, a cheap, non-pathogenic and saprophytic fungus, would efficiently improve the nutritional qualities of watermelon rinds and reduce the antinutrition levels.
  O.F Kayode , A.U. Ozumba , S. Ojeniyi , D.O. Adetuyi and O.L. Erukainure
  The micronutrient content of selected standardized indigenous soups from the six geopolitical zones of Nigeria was analyzed with reference to iron, calcium, phosphorus, sodium and potassium contents of the soups. Results revealed a high iron level in ogbono soup; Egusi + vegetable soup showed a very low level of calcium, while afang and soko soup had a relatively high level; Turkey stew and ogbono soup had a very high level of phosphorus, while the other soups had adequate levels except for egusi + vegetable soup which was extremely low; while egusi + vegetable, onugbu, edikang-ikong and miyan kuka soups had high levels of potassium. This study has established that the selected soups from the six geopolitical zones of Nigeria are good sources of micronutrients.
  O.L. Erukainure , O.V. Oke , F.O. Owolabi and O.S. Adenekan
  The seeds of Aframomum sceptrum were studied with the aim to ascertain the chemical properties; phytochemical properties and antioxidant activities of the seeds of Aframomum sceptrum, in order to provide data, either for practical use or for basic research needs. Proximate compositions and phytochemical properties were evaluated using standard procedures, while antioxidant activities were evaluated using in vitro assays which utilized the DPPH scavenging method and the ability of the sample extract to reduce FeCl3 solution (reducing power). Statistical significance was established using One-Way Analysis of Variance (ANOVA). Proximate analysis showed a high percentage of crude fibre and crude protein contents, NFE had a higher percent, with Dry matter having the highest percent. Phytochemical screening of the spice showed the presence of alkaloids, flavonoids, phenols, tannins and saponins. A significant difference (p<0.05) was observed between the reducing ability of the spice ethanolic extract and gallic acid with the highest reducing ability observed at the highest concentration of the extract. There was a significant difference (p<0.05) between the scavenging ability of the spice ethanolic extract and gallic acid with the highest scavenging activity observed at the highest concentration of the extract. The presence of bioactive compounds is an affirmation of the use of this spice in the management of various ailments. The total phenolic and flavonoids contents may be responsible for its high antioxidant activity. Consumption of this spice can therefore act as primary and/or secondary antioxidants.
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