Saratu Stephen Audu

Nasarawa State University · Chemistry

Aims: This work evaluates the nutritional quality of Clarias gariepinus and Tilapia guineensis fishes from River Doma in Nasarawa State, Nigeria. Study Design: African catfish (Clarias gariepinus) and tilapia (Tilapia guineensis) contribute enormously to the developing nation's nutritional, growth, and development needs, especially in terms of hig...

Soya bean yoghurt produced from soya milk using standard procedures was flavoured with 0%, 5%, 10% and 15% Julie mango pulp and labeled SC (Control), F1, F2, and F3 respectively. The results from the analysis with a significant difference (p<0.05) showed that the pH of the soya bean yoghurt ranged from 3.40 to 3.50. The scores obtained for sensory...

Soya bean yoghurt produced from soya milk using standard procedures was flavoured with 0%, 5%, 10% and 15% Julie mango pulp and labeled SC (Control), F1, F2, and F3 respectively. The results from the analysis with a significant difference (p<0.05) showed that the pH of the soya bean yoghurt ranged from 3.40 to 3.50. The scores obtained for sensory...

In trauma and orthopaedic practice, the management of segmental bone loss constitutes a major challenge to the surgeon. Several methods have been employed in bone reconstruction with varying objectives depending on the size of the defect in question. A gap of not more than 2cm may benefit from acute docking and fixation, 4cm gap can be managed by n...

ABSTRACT BACKGROUND: Antimicrobial use plays a key role in development and spread of antimicrobial resistance. Following the global coronavirus disease 2019 (COVID-19) pandemic and the report of the first confirmed case in Nigeria, several states embarked on either a full or partial lockdown as a measure to prevent or curtail the spread of the viru...

Plain yoghurt, 5%, 10% and 15% flavoured yoghurt samples were analysed for their proximate compositions, physico-chemical compositions, vitamin and mineral contents. The protein, moisture, fat and ash contents of the yoghurt samples decreased with significance (p<0.05) difference as the addition of Julie mango fruit juice increased. The carbohydrat...

Extremity gangrene is a fairly common pathology, which complicates systemic vascular and endocrine diseases. Most often, it is encountered in diseases like uncontrolled Diabetes Mellitus, presenting as diabetic foot gangrene, severe peripheral arteriosclerosis with gangrene of the extremity complicating severe uncontrolled systemic hypertension and...

Traditionally the outermost parts of most fruits are peeled off and discarded as waste which can constitute environmental pollution. To reduce this, the society must be made to see the value of these parts that are traditionally discarded. This is the basis of this study aimed at investigating the preliminary phytochemical screening, antioxidant pr...

Traditionally the outermost parts of most fruits are peeled off and discarded as waste which can constitute environmental pollution. To reduce this, the society must be made to see the value of these parts that are traditionally discarded. This is the basis of this study aimed at investigating the preliminary phytochemical screening, antioxidant pr...

The flour and oil of the kernel of African Star Apple (Chrysophyllum Albidum Linn.) sourced from Maraba Gurku township of Nasarawa state was analysed to determine their potentials for industrial and human consumption. Standards methods were used to determine the proximate and mineral contents of the flour and physico-chemical properties of the oil....

In this study, proximate, mineral, amino acid and anti–nutrient compositions of Mormodica charantia fruit and Diospyros mespiliformis fruit pulp were determined using standard analytical techniques. The respective proximate composition values (g/100 g sample) of M. charantia and D. mespiliformis were: Moisture (3.88 and 4.64), ash (5.22 and 5.5.13)...

The chemical composition of finger millet (Eleusine coracana) flour was studied for its nutrients with respect to proximate, mineral and amino acid compositions. Chemical composition of the finger millet flour was determined using standard analytical methods. The result of the proximate composition indicated that the finger millet flour contained c...

This study investigated the effect of boiling, steaming and sun drying on the mineral elements and anti-nutrients of six varieties of edible vegetables: Ewedu (Corchorus olitorius), water leaf (Talinum triangulare), sand sagebrush (Arternesia spp), pumpkin leaf (Telfairia occidentalis), bitter leaf (Vernonia amygdalina) and spinach (Spinacia olerac...

Amino acids are the basic structural building units of proteins. They form short polymer chains called peptides or polypeptides which in turn form structures called proteins. The most common methods of determining nitrogen in foods are Kjeldahl, Formol titration, Dyebinding, Lowry, Biuret and Spectroscopic methods while amino acid composition is us...

Cereals were classified according to origin and major producing area, and their nutritional composition compared. Data from researches on nutritional composition of cereals were compiled, categorised and compared. African Cereals (AC) were found to be richer than NAC in all the amino acids covered in this study except in lysine and tyrosine. AC hav...

There are useful constituents that are present in legume seeds but their utilization has been ignored because it has been established that there are compounds or substances which act to reduce nutrient intake, digestion and absorption. It was on these premises that effect of domestic processing methods (boiling, cooking, roasting, sprouting and fer...

It is well documented that processing method influences the chemical composition and utilization of plant foods. For this purpose, the effect of different processing methods (boiled, cooked, roasted, sprouted and fermented) was investigated on the functional properties of pinto bean (Phaseolus vulgaris L.) flour. Functional properties (water, oil,...

A comprehensive study on the effect of processing on fatty acid and phospholipid compositions of Brachystegia eurycoma seed flour was conducted. Processing methods (boiling, fermentation and roasting) were adopted using standard analytical techniques. The most concentrated fatty acids (%) were linoleic acid (47.95 – 50.91) > oleic acid (26.51 – 30....

The black turtle bean (Phaseolus vu/paris L.) is popular among the people of Bokkos in Plateau State, Nigeria where it is cultivated and locally known as "Kwakil". The effects of different processing methods (boiling, cooking, roasting, sprouting and fermenting) were investigated on fatty acid composition, physicochemical parameters and antinutriti...

Investigating the effect of different processing methods on nutritional composition of a lesser known crop (black turtle bean) was carried out with a view to providing adequate information towards effective utilization of this crop in various food applications in Africa and other parts of the world. The seeds of black turtle bean (Phaseolus vulgari...

Ogi is a maize product which is traditionally prepared by natural fermentation, followed by wet milling, sieving and souring slurry for 2–3 days rest at room temperature. In this study, the nutritional quality of ogi from a composite mixture of white maize (Zea mays L.) and lima bean (Phaseolus lunatus L.) flours was evaluated using standard proces...

Proximate, mineral and amino acid compositions of raw and processed red kidney bean (Phaseolus vulgaris L.) flour were investigated on dry weight bases with a view to finding alternative and cheaper sources of protein to solve the problem of malnutrition due to inadequate protein in nutrition which is a prevalent problem in developing world, especi...

To provide preliminary information towards effective utilization of an under-utilized crop, pinto bean (Phaseolus vulgaris L.) grown in Plateau State, Nigeria, proximate, mineral and amino acid compositions were determined on raw and processed seeds (boiled, cooked, roasted, sprouted and fermented) using standard analytical techniques. The processi...