2 publications
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Published Subscription
Preliminary Studies on the Bacteriological and Physicochemical Qualities of Selected Surface Drinking Water in Selected Rural Communities of Ondo North Senatorial District, Ondo StateBy Ibrahim T. A., Ugbokodo-Emanuel O. M, Orungbgemi O. O.
Abstract: The present study evaluated the quality of surface water samples used for drinking in selected communities of Ondo State Northern Senatorial region. The physiochemical parameters analyzed range were; pH, (7.2–7.8), temperature (22.8–29.3°C) conductivity (59–118 μs/cm), total dissolved solids (38–147 mg/L), total suspended solids (74–153 mg/L), total hardness (11.3–36.4 mg/L), biological oxygen demand (3.8–10.1 mg/L), nitrate (2.94–19.34 mg/L), phosphate (0.54–1.65 mg/L). The results were compared with WHO standards in which they …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 3, 2018 · pp. 20–27 Read article →
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Published Subscription
Effect of Soaking Time on the Proximate Composition of Moringa Seeds FlourBy Omosuli S. V., Ibrahim T. A., Oloye D. A., Afolabi-Owolabi O.
Abstract: Effect of soaking on the proximate composition of Moringa seeds was investigated. Moringa seeds were soaked in deionized water for 24, 48 and 72 hours respectively, followed by draining, drying and milling. The unsoaked seeds were milled and serve as control. Results of the proximate composition were compared in the raw and soaked Moringa respectively. The moisture contents in Moringa seeds increased with soaking time (8.00% to 9.90%). Variation in …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 3, 2018 · pp. 17–19 Read article →