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 G.O. Ogunlakin
Total Records ( 2 ) for G.O. Ogunlakin
  G.O. Ogunlakin , M.O. Oke , G.O. Babarinde and D.G. Olatunbosun
  Three drying methods (sun-, cabinet and oven-drying) were investigated on some quality attributes of flour produced from cocoyam, Colocasia esculenta Schott (taro). The proximate and physico-chemical compositions were determined to investigate the nutritional value and the characteristic properties of the cocoyam flour. It was observed that all parameters examined were affected by the drying methods as they varied in composition with the three differently processed flour samples (sun-, cabinet and oven-dried) except for carbohydrate that had no significant difference with the drying methods. The pasting property showed that all the three flour samples (sun, cabinet and oven dried methods) had no significant difference (p≤0.05) in their pasting temperature while that of sun-dried cocoyam flour (sample A) had the least breakdown thereby retaining a good starch structure. The results of the experiment showed that the oven-dried cocoyam flour retained the highest values in protein (5.17%), ash (2.87%), crude fiber (2.97%) and carbohydrate (79.00%) than the sun and cabinet dried samples. The physico-chemical and pasting properties of sun dried sample is more acceptable as it has greater values in all its physico-chemical parameters tested for except for foam stability and least gelation concentration which have lower values than that of other samples (cabinet and oven dried), also sun dried flour had the least breakdown thereby retaining the best starch structure.
  M.O. Oke , S.S. Sobowale and G.O. Ogunlakin
  The nutritional and anti-nutritional compositions of African Yam Bean (AYB) and Lima bean flours under different processing methods were determined. Nutritional and anti-nutritional properties studied include moisture content, crude protein, crude fibre, ash content, ether extract, carbohydrate, tannin, protease inhibitor and phytate. The moisture content of AYB flours ranged from 9.31 to 9.61% while that of lima beans ranged from 9.32 to 9.56%. There is a significant different among the samples when the unprocessed AYB (control) and the processed AYB were compared. The same trend was also observed with lima bean flours. However, some nutrient did not show significant variations with processing. It was observed that samples of soaked/de-hulled AYB have the least protease inhibitor of 0.73 mg/100 g and it is significantly different from the unprocessed samples. Soaked/de-hulled flours of both AYB and lima beans have the most percentage decrease in anti-nutritional content. Lima bean flours were observed to have higher anti-nutritional content than AYB. The percentage decrease of anti-nutritional factors in the samples is proportionally higher than that of the nutrients. The nutritional and anti-nutritional compositions of the samples suggest that processed African Yam Bean (AYB) and Lima bean flours would have useful application in fabricated foods.
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility