Zobrazeno 1 - 10
of 11
pro vyhledávání: '"K O Ipinmoroti"'
Publikováno v:
Oriental Journal Of Chemistry. 28:333-342
Preliminary examination of the elemental contents of bitumen samples from three deposits in Odigbo Local Government Area of Ondo State, Nigeria and their respective major components (maltene and asphaltene) was undertaken using neutron activation ana
Publikováno v:
Soil and Sediment Contamination: An International Journal. 20:509-524
Levels of Cd, Ni, and Pb in topsoil (0–5 cm) taken from seven different sites of the urban city of Akure, Nigeria, were determined using flame atomic absorption spectrophotometer after the wet digestion method. This was with a view to appraising th
Publikováno v:
The Environmentalist. 31:237-245
An assessment was made on twenty-eight topsoils collected from seven sites with intense artisan activities in the city of Akure, Nigeria, using geochemical approach in order to establish anthropogenic influence on metal contamination and to assess th
Publikováno v:
Journal of Minerals and Materials Characterization and Engineering. :167-177
The leaching of powdered sphalerite using hydrogen peroxide and nitric acid has been investigated. The important variables such as concentrations of hydrogen peroxide and nitric acid as well as stirring speed and particle size were examined. The effe
Publikováno v:
Pakistan Journal of Nutrition. 4:250-256
2 Abstract: Mature seeds of breadnut, cashewnut and fluted pumpkin were processed in the laboratory into the raw dried, boiled, fermented, germinated and roasted seeds. Differently processed seeds were dried at 50 C, gro und and sieved through 500µm
Publikováno v:
Nahrung/Food. 43:402-405
Breadnut flour was processed and evaluated in the laboratory for chemical composition, amino acid and functional properties. The results showed that breadnut flour contained high quality protein with total essential amino acid of 55.1% which is compa
Publikováno v:
Journal of the Science of Food and Agriculture. 69:373-377
The in vitro multienzyme protein digestibilities of the flours of six varieties of African yam bean (Sphenostylis stenocarpa), made from both whole seeds and dehulled seeds were investigated. The multienzyme system consisted of trypsin, chymotrypsin
Publikováno v:
Food Chemistry. 53:1-6
The amino acids and the fatty acids of African yam bean ( Sphenostylis stenocarpa ) flour were analysed. Amino acid analysis showed that the protein contained nutritionally useful quantities of most of the essential amino acids including sulphur-cont
Publikováno v:
International Journal of Food Sciences and Nutrition. 45:115-126
Fatty acid composition of six varieties of dehulled African yam bean (Sphenostylis stenocarpa) flour
Publikováno v:
International journal of food sciences and nutrition. 50(5)
The proximate and fatty acids compositions of dehulled African yam bean (Sphenostylis stenocarpa, Hochst ex A. Rich. Harms) flour were reported. The crude protein values ranged from 20.18 +/- 0.02 to 25.78 +/- 0.05 g/100 g; the ether extract values r