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Articles by F.O. Adetuyi
Total Records ( 3 ) for F.O. Adetuyi
  A.O. Adetuyi , V.O.E. Akpambang , V.O. Oyetayo and F.O. Adetuyi
  The black purple sheath (stem) of Sorgum bicolor L., called Poporo used locally as food colour additives in cooking meals and its infusion drink commonly taken as beverages in Nigeria, was examined for its nutritive values and antimicrobial property. The medicinal potentials of the sorghum drink (fortified and unfortified) were determined with respect to their inhibitory effect on the growth of Bacillus sp., Pseudomonas aeruginosa, Lactobacillus sp. and Corynebacterium sp. Both the stem made into flour and the aqueous extract of the sorghum (drink) were found to be rich in energy (1121.3 KJ/100 g) and in some micronutrients such as Mg, Ca, K, Na and Fe. The high Mg content of stem (185.33/100 mg) may remove Mg deficiencies. The presence of Cu, Zn and Mn were also observed in the stem. The content of crude fibre (32.0%) and carbohydrate (44.50%) were high, making the stem a fodder for animal consumption. However, its protein content was low (3.20%) and the functional properties observed for the stem compared favorably well with other plants already reported by earlier workers for Pigeon pea flour, African yam bean and Wheat flour. The Fe content of both stem and drink met the daily-required intake (DRI) value for human being. The unfortified sorghum drink lack vitamin C but it inhibited the growth of the entire organism in this study having zones of inhibitions ranges from (3.0-5.0±0.2 mm). All these were however, increased when fortified with juice and lemon grass, with that of the pineapple juice having the highest inhibitory effect (11.00±0.2 mm) against Pseudomonas aeruginosa. In view of its richness in some micronutrients especially Mg and Fe and its manifested medicinal property, this cheaply produced drink from purely, underutilised local material, could serve as a safe good replacement particularly when fortified with pineapple juice and lemon grass for the expensive high sugar content carbonated drinks.
  F.O. Adetuyi , A.U. Osagie and A.T. Adekunle
  In Nigeria, okra Abelmoschus esculentus are packed and stored in polypropylene bag when moved from outlying villages to the city market. The study aims at assessing other storage method for Benin indigenous okra other than polypropylene bag with respect to nutrients, antinutrients and antioxidants. In this study fresh harvested Benin okra were harvested and divided into three parts. One part was stored in 100% RH at the temperature of 10°C ± 2°C, another at the temperature of 10°C ± 2°C and the last part in polypropylene bag. The nutrients, antinutrients (Phytate and Saponin) antioxidants (Vitamin C and Total Phenol) and the Viscosity were subsequently determined. The result of the study indicates that the nutrient, antinutrient and antioxidant content reduces significantly (p>0.05) in the three storage methods: Moisture (88.73-84.62)%, fibre (10.63-7.22)%, protein (14.87-12.84)%, fat (9.67-7.96)%, phytate (3.84-1.18)%, saponin (0.612-0.284)%, vitamin C (46.28-14.39) mg/100g, total phenol (0.095-0.059)% and the viscosity (58.16-53.42)cp. The method of storage of 100%RH recorded the least percentage loss in moisture, fibre antioxidant and viscosity content of the okra while the least % loss was recorded for protein and fat in the polypropylene bag method. The highest loss of the antinutrient was recorded at the storage method of temperature of 10°C ± 2°C. On the average the storage method of 100%RH at temperature of 10°C ±2°C shows to be better method than the others.
  F.O. Adetuyi , T.A. Ayileye and I.B.O. Dada
  The storage of shea butter coated pawpaw carica papaya fruit at different storage temperature was investigated as regard the nutrients, sugars and minerals. Freshly harvested just ripe fruit of pawpaw carica papaya was coated with shea butter and stored at room temperature (27°C ± 1°C), refrigeration temperature (10°C ± 1°C)and freezing temperature (-5°C ± 1°C) for 8 days. The proximate, sugar (glucose, fructose and galactose) and minerals (Ca, Mg, Fe and Zn) were subsequently determined. The result of the study shows that the moisture content increases significantly (P≤0.05) (85.25-95.25%) while other nutrients reduce significantly (P≤0.05) in storage, the sugar and the minerals content also reduce significantly (P≤0.05) in storage. The storage temperature of freezing temperature recorded the highest mineral content (Ca-113.33mg/100g, Mg- 53.33mg/100g, Fe- 2.33mg/100g and Zn- 7.00mg/100g) at the end of the storage period which was significantly (P≤0.05) higher than other storage temperatures. At the end of the storage period, there was no significant difference (P≤0.05) in the glucose and fructose content of the pawpaw at the different storage temperatures.
 
 
 
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