http://repository.fuoye.edu.ng:80/handle/123456789/117 2026-04-16T23:21:54Z http://repository.fuoye.edu.ng:80/handle/123456789/1373 Title: SPECTROSCOPIC AND PHYSICOCHEMICAL CHARACTERIZATION OF Plukenetia conophora OIL Authors: OLOWOLAGBA, MARY ADENIKE Abstract: The spectroscopic studies revealed that Plukenetia conophora oil is an unsaturated oil having linolenic acid as the predominant fatty acid, the elemental analysis (C = 77.75% carbon, 10.95% hydrogen and 11.18% oxygen) corresponds with the calculated (78.39% carbon, 10.62% hydrogen, and 10.99% oxygen). The proton NMR revealed characteristic peaks at δ = 2.7- 2.8ppm for =CCH2C=, 3.9-4.3ppm for -OCH2CHOCH2O (glycemic group), 5.1-5.5ppm for - CH=C and so on. Physicochemical analyses that were carried out on the oil were organoleptic analysis, specific gravity, moisture content, smoke point, acid value, saponification value, ester value, peroxide value, iodine value, and free fatty acid value. The physicochemical report revealed that the oil is light- yellow in colour with a nutty smell, has smoke point of 240oC, specific gravity of 0.917g/cm3 which makes it less dense than water, refractive index (at 29oC) of 1.42 and moisture content (%) of 0.49 ± 0.028 which shows that it can be preserved for a long time. The iodine value characterization of the oil (5.63g/100g) suggests that it is non-drying oil suitable for paint making and that it is less susceptible to oxidation. The saponification value (162.02 ± 0.042 mgKOH/g) obtained suggests that it can be used in saponification industries such as soap making industry, the free fatty acid value (3.12 ± 0.014) gotten as oleic acid suggests that it is good for consumption, and the acid value obtained for the oil was 28.08 ± 0.042mgKOH/g. The peroxide value (1.04 Meq/kg) suggests less susceptibility of the oil to oxidation and its stability and ester value(101.36 ± 0.283mgKOHg-1) gotten for the oil falls between the range of oils good for consumption. 2015-09-01T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/1373 Title: SPECTROSCOPIC AND PHYSICOCHEMICAL CHARACTERIZATION OF Plukenetia conophora OIL Authors: OLOWOLAGBA, MARY ADENIKE Abstract: The spectroscopic studies revealed that Plukenetia conophora oil is an unsaturated oil having linolenic acid as the predominant fatty acid, the elemental analysis (C = 77.75% carbon, 10.95% hydrogen and 11.18% oxygen) corresponds with the calculated (78.39% carbon, 10.62% hydrogen, and 10.99% oxygen). The proton NMR revealed characteristic peaks at δ = 2.7- 2.8ppm for =CCH2C=, 3.9-4.3ppm for -OCH2CHOCH2O (glycemic group), 5.1-5.5ppm for - CH=C and so on. Physicochemical analyses that were carried out on the oil were organoleptic analysis, specific gravity, moisture content, smoke point, acid value, saponification value, ester value, peroxide value, iodine value, and free fatty acid value. The physicochemical report revealed that the oil is light- yellow in colour with a nutty smell, has smoke point of 240oC, specific gravity of 0.917g/cm3 which makes it less dense than water, refractive index (at 29oC) of 1.42 and moisture content (%) of 0.49 ± 0.028 which shows that it can be preserved for a long time. The iodine value characterization of the oil (5.63g/100g) suggests that it is non-drying oil suitable for paint making and that it is less susceptible to oxidation. The saponification value (162.02 ± 0.042 mgKOH/g) obtained suggests that it can be used in saponification industries such as soap making industry, the free fatty acid value (3.12 ± 0.014) gotten as oleic acid suggests that it is good for consumption, and the acid value obtained for the oil was 28.08 ± 0.042mgKOH/g. The peroxide value (1.04 Meq/kg) suggests less susceptibility of the oil to oxidation and its stability and ester value(101.36 ± 0.283mgKOHg-1) gotten for the oil falls between the range of oils good for consumption. 2015-09-01T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/1319 Title: FATTY ACID COMPOSITION OF FRUIT SEEDS OF GOLD MOHUR (Delonix regia) AND AIDAN (Tetrapleura tetraptera) Authors: IMADE, UZORMA DE-GREAT Abstract: The Fatty Acid Analysis was carried out on the seeds of Gold Mohur (Delonix Regia) and aidan (Tetrapleura tetraptera) to determine their fatty acid composition, the result shows that the two seeds contain both saturated and unsaturated fatty acids in different proportions. The result shows that the Gold Mohur (Delonix regia) is predominated by unsaturated fatty acids with total unsaturated fatty acid composition of 63.88% and the saturated fatty acid composition of 36.12% while the aidan fruit seed (Tetrapleura tetraptera) was predominated by the saturated fatty acid with total saturated fatty acid composition of 53.12% and the unsaturated fatty acid composition of 46.90% respectively 2015-10-01T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/1199 Title: EFFECTS OF BOILING ON THE PROXIMATE ANALYSIS AND MINERAL COMPOSITION OF THREE SPECIES OF GARDEN EGG (Solanum aithiopicum, Solanum aubergine and Solanum anguivi) Authors: AWORINDE, Omowunmi Rebecca; OGUNDELE, J. O. Abstract: Three species of garden egg namely Solanum aithiopicum, Solanum aubergine and Solanum anguivi processed into raw and boiled powdered flour, samples were taken for their nutritional and mineral components using standard analytical methods. Proximate composition determined include total ash, moisture content, crude fibre, crude protein, crude fat and carbohydrate by difference, the mineral components determined are P, Fe, Mg, Na, Mn, Zn, Ni and Cu. The proximate analysis 92.40%, and the raw sample has the values of 12.31 ± 0.01, 10.32 ±0.025, 6.83 ± 0.031, 3.20 ±0.059, 4.27 ± 0.015 and 63.08 ± 0.035 for its protein, moisture, fat, ash, crude fibre and carbohydrate respectively. The values carbohydrate of the raw sample of Solanum aubergine was also found to be 12.49 ±0.01, 9.47 ±0.01, 6.71 ±0.01, 3.43±0.01, 4.19±0.01, 63.7 ± 0.01 respectively. The values (%)for protein, moisture, fat, ash, crude fibre and carbohydrate of the raw sample of Solanum aubergine was also found to be 12.49 ±0.01, 9.47 ±0.01, 6.71 ±0.01, 3.43±0.01, 4.19±0.01, 63.7 ± 0.01 respectively. The values moisture, fat, ash, crude fibre and carbohydrate of the raw sample of Solanum anguivi was also found to be 12.32 ±0.02, 8.87 ±0.01, 6.79 ±0.01, 3.47 ±0.01, 3.11 ±0.01 and 65.4 ±0.02 respectively. The mineral component potassium composition with the value of 5.113±0.003 while the potassium composition of boiled Solanum anguivi is 5.055± 2.857. The value of phosphorus composition aithiopicum, Solanum aubergine and Solanum anguivi are 7.209±0.002, 29.896±0.002 and5.4068±0.002 aithiopicum, Solanum aubergine and Solanum anguivi are 5.7058±0.002, 14.417±0.003 and 2.783±0.002 respectively .Most of the nutrients content were reduced after boiling, these results show that boiling reduces the nutritional contents of Solanum aithiopicum, Solanum aubergine and Solanum anguivi but the difference is very minimal. 2015-10-01T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/1135 Title: EFFECTS OF BOILING ON THE ANTIOXIDANT PROPERTIES OF THREE SPECIES OF GARDEN EGG (Solanumaithiopicum Solanumaubergine and Solanumanguivi) Authors: ADELEYE, TEMITOPE A; OGUNLEYE, J.O Abstract: Garden egg (Solanum spp) has been reported to exhibit several pharmacological properties and widely used in folk medicine for the traditional treatment of ailments. Hence, this study sought to investigate the antioxidant properties of the aqueous extract of boiled and unboiled garden egg varieties (solanumaubergineSolanumaithiopicumSolanumanguivi) using several antioxidant parameters. The extract were tested for free radical scavenging ability, ferric reducing properties and Fe 2+ chelating ability. Furthermore the phytochemicals constituent (Total phenolic, flavonoids and vitamin C) of the extract were determine. Result showed that the extracts demonstrated potent free radical scavenging and ferric reducing ability and iron chelating activity in vitro. The total phenolic content, and the antioxidant capacity (free radical scavenging ability, ferricreducing properties and Fechelating ability), of the boiled extracts were substantially higher than those of the unboiled, while the flavonoid, vitamin C and Fe2+ chelating ability of aqueous extract of Solanum spp of the boiled extract reduced for all the three varieties studied. Among the three varieties, solanum aubergine has a significantly much higher content of total phenolic which varied between (11.87-18.75mg gallic acid equivalents [GAE] mg/ml). Additionally, a high correlation between total phenolic content and antioxidant capacity (except Fe 2+ chelating ability of aqueous extract which reduced) was found in all the three garden egg varieties. In conclusion, our results demonstrated that the effectiveness of bioactive compounds in food can be affected by thermal treatment. Boiling can increase the antioxidant activity. 2015-10-01T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/1129 Title: EFFECT OF FERMENTATION CONDITIONS ON ALCOHOL PRODUCTION FROM SWEET POTATOES Authors: ADEKOLA, ADETUNJI Abstract: Fermentation is a metabolic process which involves the microbial degradation of sugars, resulting to the conversion of sugar to acids, gases and/or alcohol. It is also used more broadly to refer to the bulk growth of microorganisms on a growth medium. This research project was carried out to produce ethanol from two locally available varieties of sweet potatoes within Nigeria while varying the fermentation parameters such as temperature, time and mass ratio of yeast to potato. The ethanol produced from each experiment was then titrated to calculate the amount of ethanol produced discover the most efficient temperature, time and mass ratio of yeast to potato for the fermentation process within our country. From this study, the most efficient fermentation conditions have been established i.e. 48 hours fermentation time, fermentation temperature of 35 be oversaturated on the potato mash. o C and a mass ratio of yeast to potato that would not 2015-10-01T00:00:00Z http://repository.fuoye.edu.ng:80/handle/123456789/1119 Title: STUDIES ON THE MECHANICAL PROPERTIES OF BLENDS OF NATURAL RUBBER AND CHLOROPRENE RUBBER Authors: ABIMBOLA, RAJI Abstract: Recently, blending of polymers has become an impressively important area of research activity. Elastomers blending are based on many reasons such as lowering the compounding cost, processing ability and improving the performance of the industrial rubber. Natural rubber(NR) and polychloroprene 2015-10-01T00:00:00Z