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Articles by V.O.E. Akpambang
Total Records ( 3 ) for V.O.E. Akpambang
  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.
  I.A. Amoo , A.E. Emenike and V.O.E. Akpambang
  The proximate composition, mineral and sugar contents of the seed and juice of the fruit of Annona cherimoya (Custard apple) were determined using standard methods while the physico-chemical properties and chemical composition of the seed oil and juice respectively were also evaluated using standard methods. The protein content of the seed is 17.36% while it is 4.48% for the juice. The fat content of the seed and juice are 29.39 and 1.56%, respectively, while the values for crude fibre are 32.46 and 7.53%, respectively. There are comparable carbohydrate contents of 10.32 and 10.52% for the seed and the juice, respectively. The food energy of the seed is 375.23 kcal while it is 74.04 KCAL for the juice. The seed contains substantial amount of calcium, sodium, potassium and magnesium which are better than the values obtained for the juice. The juice gives higher values of sugar than the seed. The invert sugar of the juice is 161.84 while it is 17.40 for the seed. The fructose content of the juice is 167.27 while it is 17.45 for the seed. The juice contains 268.13 hydrated maltose while the seed contains 26.21. The physico-chemical properties of the oil extracted from the seed has specific gravity of 0.740, acid value of 11.04, peroxide value of 24.04 and saponification value of 52.11. The juice proves to be a good source of vitamins A and C with the values 16.63 μg/100 g R.E. and 43.38 mg/100 g, respectively. The juice contains fixed acidity of 0.023% and volatile acidity of 0.004%. The total solid of the juice is 27.25% while the soluble solid is 10.00%. The analyses showed that Annona cherimoya fruit is a potential food source.
  I.A. Amoo , A.E. Emenike and V.O.E. Akpambang
  The seeds of Luffa aegyptica (Sponge gourd) and Castenea sp. (Chestnut) were analyzed for their proximate composition, nutritive elements and some of the physicochemical properties of the extracted oil, using standard methods. Results show that L. aegyptica and Castenea sp. have moisture contents of 6.47±0.18 and 7.56±0.49%, respectively. Other proximate composition of L. aegyptica and Castenea sp. are crude protein 33.55±1.01 and 10.84±1.60; fiber 6.47±0.54 and 13.18±1.58; fat 22.17±0.28 and 48.37±0.86; carbohydrate 29.51±1.83 and 16.90±1.53; ash 1.84±0.20 and 3.17±0.66; nitrogen free extract 23.04±0.90 and 3.72±0.50, respectively. Defatting the seeds increased the protein content of the samples to 54.49±0.08 and 35.04±0.09, respectively. The mineral contents (g/100 g) of L. aegyptica and Castenea sp., respectively are calcium (14.29 and 14.47), zinc 2.34 and 1.41), magnesium (21.40 and 21.51) and phosphorus (0.42 and 0.38). The antinutritional factors of L. aegyptica and Castenea sp. gave tannin 4.26, 6.51% and phytic acid 15.21, 36.86, respectively. The invert sugars, respectively are 13.77±0.18 and 22.12±2.49 mg/100 g. The physicochemical properties of the extracted oils of L. aegyptica and Castenea sp., respectively showed saponification value of 108.23±0.00 and 89.93±6.7; iodine value 102.67±0.03; acid value 68.71±1.55 and 34.79±0.57. These results indicate potential good and industrial use of these seed flour and their oils.
 
 
 
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