Výsledky vyhledávání

Modulation of Memory and Neurochemical Changes by Resveratrol and Environmental Enrichment in Rodent Model of Alzheimer’s Disease

Autor: M S, Muhammad, J O, Ayo, N M, Danjuma, A, AbdulWahab, A S, Isa, A H, Umar

Publikováno v: Nigerian Journal of Physiological Sciences. 37:59-67

Alzheimer’s disease (AD) is the most common cause of dementia that affects one patient every seven seconds, with over 35 million people currently affected worldwide. The aim of the study was to investigate the modulation of memory and neurochemical

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70428c2d1bf0fbe43834e8effbc21e0d
https://doi.org/10.54548/njps.v37i1.8

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Welfare of cattle at local markets in Kaduna State: Handling and transportation - A major concern

Autor: N. S. Minka, J. O. Ayo

Publikováno v: Nigerian Journal of Animal Production. 44:40-44

The aim of the study was to evaluate the welfare of cattle at local markets in Kaduna State based via means of transportation, loading and unloading methods, abusive behaviours by stake-holders and stress-related behaviours of cattle. Ten different v

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bf824ba077ecf04a8f0e5a154778fb43
https://doi.org/10.51791/njap.v44i5.1455

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Functional, Sensory and Cooking Qualities of Acha-Tigernut Noodles

Autor: D. M. Atondo, J. A. Ayo

Publikováno v: Asian Food Science Journal. :40-48

The functional, sensory and cooking characteristics of noodles from blends of Acha-tigernut composite flour were investigated. The flour blends and noodles produced were analyzed for functional properties and cooking characteristics. The tiger nut fl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9f9f1412ad10b5796a248d4d8c189c43
https://doi.org/10.9734/afsj/2020/v16i430180

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Quality Evaluation of Sweet Potato - Acha Flour Blend Biscuits

Autor: J. A. Ayo, E. Agen

Publikováno v: Asian Food Science Journal. :24-32

The study investigates the chemical, physical and sensory properties of sweet potato and acha flour based biscuits. The work was aimed at ameliorating the quality of acha-based biscuit with addition of sweet potato flour. Flour blends were produced b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::99882b29073e1007e16e006d2497d610
https://doi.org/10.9734/afsj/2020/v16i430178

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Nutrient Composition and Functional Properties of Fonio (Digetaria exilis) and Amaranth (Amaranthus cruentus) Flour Blends

Autor: E. Okoye, J. A. Ayo

Publikováno v: Asian Food Science Journal. :53-62

This study investigated the nutrient composition and functional properties of flour blend of acha and amaranth grains. The amaranth flour was substituted into acha flour at 5, 10, 15, and 20% and to produce acha-amaranth flour blend. The chemical com

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c4665de293a78c1d53ca87cb212ab4a6
https://doi.org/10.9734/afsj/2020/v16i330175

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Effect of Bambara Nut Flour Addition on Proximate, Mineral Composition and Sensory Quality of Millet Based Madidi: A Nigerian Solid Gel Food

Autor: F. Aba, J. A. Ayo

Publikováno v: Asian Food Science Journal. :1-8

Madidi was produced from different formulations of pearl millet ogi and bambara nut flours. Five madidi products were produced at the laboratory scale using 100:0 (control), 95:5, 90:10, 85:15 and 80:20 millet to bambara groundnut flours, respectivel

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1d8374531fae237ac1126efb6da987e7
https://doi.org/10.9734/afsj/2020/v16i430176

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Effect of Germination Duration on the Chemical Composition, functional and Pasting Properties of Acha Flour and its Potential for Biscuit Production

Autor: A Agbatutu, G K Iribom, J A Ayo

Publikováno v: NIGERIAN ANNALS OF PURE AND APPLIED SCIENCES. 1:9-17

Germinated acha flour was prepared by washing the acha grain (with tap water), soaking(for 6hours), drained, spread evenly on jute bag to germinate for varied duration(0, 12, 24, 36 and 48 h). The varied germinated grains were dried in a hot air oven

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a590c3189599002ff50bcd4ece3d329
https://doi.org/10.46912/napas.103

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Rectal temperature and behaviour of layer hens administered with vitamins C and E and transported during the hot-dry season

Autor: Pan African Tsetse, J. O. Ayo, F. B. Hassan, J. J. Ajakaiye

Publikováno v: Journal of Animal Science and Veterinary Medicine. 4:100-107

A 6 hours experiment involving 90 apparently healthy Shika Brown layer hens of twenty-two weeks age and an average live weight of 1.1 ± 0.2 kg was carried out in a completely randomized design to evaluate the effects of vitamins C and E on rectal te

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::07fdce085f219d8ebb9a2ef6274bdf55
https://doi.org/10.31248/jasvm2018.112

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Comparative Analysis of Software Development Life Cycle Models (SDLC)

Autor: Florence D. Ayegbusi, Afolakemi S. Ogunbanwo, Ayodele Ariyo Adebiyi, Isaac J. Odun-Ayo, Olatunji Okesola, Jide E. T. Akinsola

Publikováno v: Intelligent Algorithms in Software Engineering ISBN: 9783030519643
CSOC (1)

Software Engineering encompasses a lot of processes of which writing of efficient codes for development of high quality and effective programs is one of them. Development of quality software is achieved through a well-articulated Software Development

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a3bc646f87c0e1c31aac43529d0b0c13
https://doi.org/10.1007/978-3-030-51965-0_27

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