Výsledky vyhledávání - "B.M. Ogunsanwo"

Fungal contamination and aflatoxin B1 of ‘egusi’ melon seeds in Nigeria

Autor: B.M. Ogunsanwo, A. Osho, G. O. Adewuyi, S. A. Bankole

Publikováno v: Food Control. 17:814-818

One hundred and thirty seven samples of melon seeds (Colocynthis citrullus L.) from randomly selected farmers’ stores in the humid forest and Northern Guinea savanna of Nigeria were analysed for the incidence of diseased seeds, moisture content, as

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::46785b8f7719db780a6ec6553b902119
https://doi.org/10.1016/j.foodcont.2005.05.008

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On the functional properties of globulin and albumin protein fractions and flours of African locust bean ()

Autor: B.M. Ogunsanwo, Kayode O. Adebowale, O.A. Sosanwo, Olayide S. Lawal, S. A. Bankole

Publikováno v: Food Chemistry. 92:681-691

Albumin (ALBa) and globulin (ALBg) fractions of African locust bean were isolated and the functional properties were compared with its defatted (ALBdf) and undefatted flours (ALBf). Albumin had minimum % solubility (56.7%) at pH5, while minimum solub

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b719453c1d9e55129afefb477228437b
https://doi.org/10.1016/j.foodchem.2004.08.043

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Aflatoxins in Nigerian dry-roasted groundnuts

Autor: B.M. Ogunsanwo, D.A. Eseigbe, S. A. Bankole

Publikováno v: Food Chemistry. 89:503-506

Samples of dry roasted groundnuts (DRG) purchased from street hawkers, markets and retail shops in southwestern Nigeria were analysed for moisture content, fungal populations and aflatoxin contamination. The moisture content varied from 2.1% to 3.6%

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c868dfe48a773d31e431880e3d6a11b5
https://doi.org/10.1016/j.foodchem.2004.03.004

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Oxidized and acid thinned starch derivatives of hybrid maize: functional characteristics, wide-angle X-ray diffractometry and thermal properties

Autor: Kayode O. Adebowale, Olayide S. Lawal, N.S. Ilo, Luisa Barba, B.M. Ogunsanwo

Publikováno v: International journal of biological macromolecules 35 (2005): 71–79. doi:10.1016/j.ijbiomac.2004.12.004
info:cnr-pdr/source/autori:Lawal, O.S.; Adebowale, K.O.; Ogunsanwo, B.M.; Barba, L.L.; Ilo, N.S./titolo:Oxidized and acid thinned starch derivatives of hybrid maize: Functional characteristics, wide-angle X-ray diffractometry and thermal properties/doi:10.1016%2Fj.ijbiomac.2004.12.004/rivista:International journal of biological macromolecules/anno:2005/pagina_da:71/pagina_a:79/intervallo_pagine:71–79/volume:35

Starch isolated from hybrid maize (8535-23) was subjected to oxidation and acid thinning. Proximate analyses revealed that moisture, ash, protein, fat, fibre, and pH reduced after oxidation and acid thinning. Percentage amylose content reduced from 2

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9404921c831c861b4cb96aca5092fd5c
https://doi.org/10.1016/j.ijbiomac.2004.12.004

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Effect of selected Hofmeister anions on functional properties of protein isolate prepared from lablab seeds (Lablab purpureus)

Autor: Olayide S. Lawal, TA Afolabi, Kayode O. Adebowale, B.M. Ogunsanwo, S. A. Bankole

Publikováno v: Journal of the Science of Food and Agriculture. 85:2655-2659

Effects of selected Hofmeister anions, namely Na2SO4, NaCl, NaBr, NaI, NaClO4 and NaSCN, on the functional properties of a protein isolate prepared from lablab seeds (Lablab purpureus) were investigated. The results of water absorption capacity indic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5cc5cb4ef4c83f09fc3b34aaa1023f32
https://doi.org/10.1002/jsfa.2334

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Effect of roasting on the aflatoxin contents of Nigerian peanut seeds

Autor: Olayide S. Lawal, S. A. Bankole, O. O. P. Faboya, B.M. Ogunsanwo, O. R. Idowu

Publikováno v: African Journal of Biotechnology; Vol 3, No 9 (2004); 451-455

Peanut seeds were prepared with variations in roasting conditions. Positive correlations were obtained between loss of aflatoxins in the products and the roasting conditions. Seeds dry- roasted at 140OC for 40 min resulted in 58.8% and 64.5% reductio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c6e023dc1789d895c2a6ac3150f4b0d
https://doi.org/10.5897/ajb2004.000-2096

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Natural occurrence of moulds and aflatoxin B1 in melon seeds from markets in Nigeria

Autor: O. O. Mabekoje, S. A. Bankole, B.M. Ogunsanwo

Publikováno v: Food and Chemical Toxicology. 42:1309-1314

Shelled melon seeds (Colocynthis citrullus L.) were purchased from markets in randomly selected villages and towns in three states in each of the rain forest (Ogun, Oyo and Osun) and Northern guinea savanna (Kaduna, Niger and Bauchi) zones of Nigeria

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::267d96ca3648156bdf52a9deef1f3b64
https://doi.org/10.1016/j.fct.2004.03.015

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