Adesola Ajayi - Academia.edu (original) (raw)

Papers by Adesola Ajayi

African Locust Bean (Parkia biglobosa) seeds were fermented with the aid of a starter culture - B... more African Locust Bean (Parkia biglobosa) seeds were fermented with the aid of a starter culture - Bacillus subtilis to a vegetable protein based food condiment known as ‘Iru’ at various temperatures between 40 °С and 70 °С. Fermentation was carried out for five days (120 hours). The maximum % protein content yield of 52.7 % was obtained after 3 days (72 hours) at an optimum fermentation temperature of 40 ⁰C. Other parameters like % crude fibre, % ash content, % carbohydrate and % fat content decreased with fermentation temperature and duration. The physiological test carried out showed that fermented sample at the optimized condition were generally acceptable for all parameters tested. The Scanning Electron Microscope (SEM) result shows the effect of temperature on the morphological structure of both fermented and unfermented samples.

International Journal of Infectious Diseases, 2016

This study was aimed at exploiting the nutritive and preservative potentials of leafy vegetables ... more This study was aimed at exploiting the nutritive and preservative potentials of leafy vegetables on egg quality and shelf-life. 189 Lohman Brown Classic point-of-lay chickens at sixteen weeks with average weight of 1550-1620g were used in a 12-week feeding trials. The birds were allotted on weight equalization basis to seven feeding treatments (T1-T7). T1 was white maize without additive, T2 was yellow maize without additives while T3-T7 were white maize, fortified with synthetic yolk colourant (T3); fortified with Corchorus olitorius (T4); fortified with Talinum fruticosum (T5); fortified with Chromolaena odorata (T6); and fortified with a blend of Corchorus, Talinum and Chromolaena at 0.33% each (T7) respectively. Results obtained from this study showed that the dietary treatments had effects on the performance parameters. Chickens on T3 recorded the highest (P<0.05) Hen-day production followed by T1 and T7 with values ranging from 69.95-89.57%. Similar pattern was observed wit...

International Journal of Medicine and Medical Sciences, Sep 30, 2010

Staphylococcus aureus was isolated from an individual with acne. The isolate was Gram positive, s... more Staphylococcus aureus was isolated from an individual with acne. The isolate was Gram positive, spherical and in clusters, golden yellow on mannitol salt agar and non spore forming. Biochemical tests showed that it was unable to hydrolyze gelatin but able to ferment glucose, galactose and mannitol. It produced catalase and coagulase enzymes. It was able to utilize citrate as sole carbon source but was indole negative. It was Methyl Red positive and Voges-Proskauer negative. It was sensitive to gentamicin, tetracycline, amoxicillin, augmentin, chloramphenicol and sulphamethoxazole but resistant to ampicillin, erythromycin, cloxacillin, cotrimoxazole, streptomycin and penicillin.

Scientific Research and Essays, Mar 31, 2009

Tomato (Lycopersicon esculentum Mill) fruits obtained from the local market in Sango Ota, Ogun St... more Tomato (Lycopersicon esculentum Mill) fruits obtained from the local market in Sango Ota, Ogun State, Nigeria were inoculated with Aspergillus niger from cultures grown in the laboratory and incubated under appropriate conditions of temperature and moisture to initiate infection for seven days. Extensive lesions and subsequent collapse of the tomato fruits inoculated with A. niger occurred within a week of incubation. The uninoculated fruits retained the bright red color and remained firm throughout the seven days. The pH and the probable implication of the results obtained from this research work can be very useful in utilizing tomato fruits in tomato processing companies in Nigeria.

African Journal of Plant Science, 2009

oC), tomato (Lycopersicon esculentum Mill.) fruits infected with Penicillium funiculosum Thom. ha... more oC), tomato (Lycopersicon esculentum Mill.) fruits infected with Penicillium funiculosum Thom. had deteriorated. Extracts from the infected fruits exhibited cellulase activity. Uninfected fruits lacked cellulase activity. The enzyme was partially purified by a combination of gel filtration and ion-exchange chromatography. On separation by molecular exclusion chromatography, two peaks of absorption with molecular weight estimates of 223,800 Daltons and 89,100 Daltons were obtained. Only the components of the peak with the lighter weight exhibited cellulase activity. The enzyme showed optimum activity at pH 4.5 and 40 o C. Na + and Ca ++ ions stimulated enzyme activity while EDTA and Hg ++ were inhibitory. The apparent km for the hydrolysis of carboxymethylcellulose was approximately 0.53mgml -1 . The occurrence of cellulase in tomato fruits infected with P. funiculosum Thom. and its absence in uninfected fruits suggests a role of this enzyme in pathogenicity of the fungus. Cellulolyt...

Biochemical Oxygen Demand (BOD) is a measure of the dissolved oxygen consumed by micr... more Biochemical Oxygen Demand (BOD) is a measure of the dissolved oxygen consumed by microorganisms during the oxidation of reduced substances in waters and wastewaters. It is often used ambiguously in relation to Carbonaceous Oxygen Demand CBOD) which is the oxygen consumed during the oxidation of carbonaceous compounds to carbon dioxide (CO2and other oxidized end product. BOD is actually the sum of CBOD and NBOD where NBOD is the Nitrogenous Oxygen Demand which is the oxygen consumed during the oxidation of nitrogenous compounds (mainly NH to nitrates with nitrites being an unstable intermediate. The major difference between CBOD and NBOD is that there are two classes of bacteria believed to be responsible for the oxidation of reduced nitrogen. The BOD value of Sewage samples collected from Covenant University oxidation pond was therefore measured and the samples examined for the presence of Escherichia coli. T...

Aspergillus niger is a saprophytic fungus existing ubiquitously in the soil and on decaying veget... more Aspergillus niger is a saprophytic fungus existing ubiquitously in the soil and on decaying vegetation. Various researchers have reported Aspergillus niger as frequently responsible for postharvest decay of fresh fruits such as apples, pears, grapes, melons, onions and some vegetables. The fungus has been implicated in the deterioration of apple fruits with the production of Pectinolytic enzymes during the breakdown of the plant cell wall by microbial attack. The three varieties of apple (Malus domestica) fruits used for this work are commonly referred to as Red, Green and Yellow varieties from their physical appearance. The fruits were obtained from a grocery store along Idiroko road, Ota, Ogun State in Nigeria. The fruits were disinfected and inoculated with a 72-h-old culture of A. niger. Control fruits were inoculated with sterile inoculum. The fruits were incubated at room temperature of 27oC for twelve days. Extracts from the inoculated fruits exhibited appreciable polygalactu...

The use of enzymes as biological catalysts has gained increasing importance in industries. Althou... more The use of enzymes as biological catalysts has gained increasing importance in industries. Although enzymes can be obtained from plant and animal origin, microbial enzymes have several advantages over enzymes derived from other sources. Due to the high cost of separation of enzymes from product, the instability of enzymes and reduced enzyme activity, several strategies are now been explored to develop immobilized enzymes. Immobilized enzymes have been produced by cell immobilization techniques. Immobilized enzymes have found several industrial applications where they provide the advantages of easy separation of the enzyme from the product, reuse of the enzyme, convenient handling, high stability under extreme physical and chemical conditions, being applicable for all types of reactors with varied interior design, and provides easier process control. However, despite these advantages, enzyme immobilization techniques continue to pose some challenges. These challenges notwithstanding,...

Chitinases are hydrolytic enzymes that break down the glycosidic bonds in chitin. The role of Chi... more Chitinases are hydrolytic enzymes that break down the glycosidic bonds in chitin. The role of Chitinases in the treatment and prevention of various diseases have been reported. They have been implicated in the human health care for the treatment of fungal infections, in Asthma and in the control of mosquito which causes the deadly malaria disease accounting for about 70% of infant mortality in Africa. Chitinase was obtained from chitinolytic bacteria inhabiting the skin and gut of the African Catfish (Clarias gariepinus). Bacterial population Isolated from catfish was screened on colloidal-chitin agar medium. The ability to produce Chitinase was determined by zones of hydrolysis produced after 96h of incubation at 37oC. Isolation of chitinase was carried out with colloidal chitin as substrate in sodium phosphate buffer. Optimum conditions were therefore ascertained at a temperature of 500C and a substrate concentration of 0.15g for chitinase produced by bacteria spp (isolate code 17...

Scientific Research and Essays, 2010

Women form the largest percentage of sellers and buyers in markets all over the world. There are ... more Women form the largest percentage of sellers and buyers in markets all over the world. There are lots of benefits to be derived from guava (Psidium guajava Linn.) fruits but a large percentage of guava fruits produced annually are lost to pre harvest deterioration caused by microorganisms. Four fungal pathogens, Aspergillus niger, Rhizopus sp., Fusarium sp., Penicillium sp. and yeast cells were found to be associated with pre-harvest deterioration of Guava (P. guajava Linn.) in Ota, Ogun State, Southwestern Nigeria. A. niger, Penicillium sp. and yeast cells were the most prevalent while Penicillium sp. was the most pathogenic, inducing a rot of 61 mm in diameter within seven days of incubation. The ash and moisture contents of the uninfected fruits were higher than that of the infected ones. The results of this present investigation could be utilized in juice making industries in Nigeria as well as for the local women who deal directly with the selling and buying of these fruits in ...

African Journal of Food Science, 2010

Studies were carried out on four different Species of wild mushrooms: Lentinus subnudus, Chloroph... more Studies were carried out on four different Species of wild mushrooms: Lentinus subnudus, Chlorophyllum molybditis, Marasmus species and Pleurotus tuberregium. The fungal species were analyzed for their nutritional compositions, biological and Structural characteristics. The fungal species were rich in proteins (amino acids) and carbohydrates. The fibres contained in the different species were also good sources of roughages. Moreover, their low acidity confirms their edibility. This study strongly recommends the commercialization of mushroom production as a means of additional source of protein requirements and income to the people in the developing economy of Nigeria.

Asian Journal of Pharmaceutical and Clinical Research, 2019

Objectives: Dacryodes edulis is a versatile plant in many African countries, as its various parts... more Objectives: Dacryodes edulis is a versatile plant in many African countries, as its various parts are employed to treat several diseases. Like most plants used in traditional medicine, the possible mechanism by which D. edulis functions is still unknown. This study was designed to investigate the components of the plant seed with a view of justifying its use as traditional medicine. Methods: The seed oil of D. edulis was exhaustively extracted with a Soxhlet extractor from 500 g seeds and 200 g seeds of D. edulis using ethanol and petroleum ether as solvent, respectively. The extraction solvent was removed to obtain the oil which was then subjected to antimicrobial activity test to determine its activity against the following clinical isolates namely Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus, and Escherichia coli using gentamycin as positive control. Phytochemical screening and gas chromatography-mass spectrometry (GC-MS) analyses were carried out following stan...

African Journal of Clinical and Experimental Microbiology, 2017

Amylases (EC 3.2.1.1) are cellwall degrading enzymes associated with the pathogenicity of microor... more Amylases (EC 3.2.1.1) are cellwall degrading enzymes associated with the pathogenicity of microorganisms in the spoilage of tomato fruits. The use of amylase in many industries has made it very important to optimize production process to achieve maximum yields. Screening and partial purification of Amylase from Aspergillus niger isolated from tomato (Lycopersicon esculentum Mill.) fruits was studied. Amylase producing fungi were isolated from fresh tomatoes kept at ambient temperature (28±1˚C). Isolates were characterized on the basis of their morphological and cultural techniques. Partial purification of amylase was carried out by ammonium sulphate precipitation. The enzyme activity was determined and optimum conditions were obtained. The molecular weights of the crude and partially purified Amylase were determined by SDS PAGE method. A total of five isolates were obtained using basic screening technique for amylase activity, one of the isolates (Isolate code F2) exhibited maximum amylase activity. The fungi isolate code F2 was identified as Aspergillus niger. Optimum conditions for Amylase AMY F2 were ascertained at pH 6.0; temperature 30°C; substrate concentration of 0.3mg/ml, and time of heating of less than 10min. The molecular weights of the crude and partially purified Amylase AMY F2 were found to be 55kDa and 35kDa respectively by SDS PAGE method. Microorganisms had been an encouraging means of economical production of enzymes in large scale for the food and drug industry.

African Journal of Clinical and Experimental Microbiology, 2017

Tannase (Tannin acyl hydrolase, EC 3.1.1.20) is an enzyme produced in the presence of tannic acid... more Tannase (Tannin acyl hydrolase, EC 3.1.1.20) is an enzyme produced in the presence of tannic acid by various filamentous fungi. They are produced principally by fungi of the genus Aspergillus and Penicillium. The enzyme is used in the food and beverage industry as a clarifying agent for wines, beers and fruit juices. In Africa, billions of dollars are expended yearly on the importation of commercial enzymes for the food and pharmaceutical industries and this increases the cost of production and the finished goods. This study was carried out to isolate tannase producing fungal species using Bambara nuts as a substrate in a bid to finding alternatives to the importation of tannase. Fresh Bambara nuts were collected from different locations in Nigeria. They were cleaned, sorted and intermittently moistened with water to encourage fungal growth for fourteen days. The different fungi obtained after fourteen days were inoculated onto Potato Dextrose Agar plates and incubated at 25°C for five days. Subculturing of fungal isolates was carried out to obtain pure cultures of isolates. Tannilytic activity (hydrolysis of tannin) of isolates was assessed by inoculating them in media containing tannin. The plates were incubated at 25°C for 2-5 days after which the plates were observed and zones of hydrolysis measured. A total of eighteen isolates were obtained. They were all members of the Aspergillus genus. 56% (10) of the isolates were able to degrade tannin acid with mean zone of hydrolysis of 39mm ±23.7 mm (Range 10-70mm). This study established members of the Aspergillus genus isolated from Bambara nuts as viable fungi for application in the production of tannase. This study adds to existing reports on fungal production of tannase.

Data in brief, 2017

In this present investigation, an original and detailed empirical data on the transfer of heat in... more In this present investigation, an original and detailed empirical data on the transfer of heat in a tomato postharvest storage system was presented. No-load tests were performed for a period of 96 h. The heat distribution at different locations, namely the top, middle and bottom of the system was acquired, at a time interval of 30 min for the test period. The humidity inside the system was taken into consideration. Thus, No-load tests with or without introduction of humidity were carried out and data showing the effect of a rise in humidity level, on temperature distribution were acquired. The temperatures at the external mechanical cooling components were acquired and could be used for showing the performance analysis of the storage system.

Oriental Journal of Chemistry, 2017

This review examines the unparalleled chemical and physical properties of ZnO nanoparticles and i... more This review examines the unparalleled chemical and physical properties of ZnO nanoparticles and its hybrid forms. The influence of these multifunctional materials within the polymeric matrix of organic coatings was discussed. The scanning electron microscope is seen to provide relevant information about the dispersion of the hybrid and composite coating systems. This review provides concise information about the antimicrobial and thermal stability of composites.

Medicinal & Aromatic Plants, 2014

International Journal of Biological and Chemical Sciences, 2015

This study was carried out to determine the growth and production of amylase by Aspergillus cheva... more This study was carried out to determine the growth and production of amylase by Aspergillus chevalieri in a defined medium. A. chevalieri was grown in a synthetic medium containing starch as the sole carbon source. Culture filtrate exhibited amylase activity. Optimum enzyme activity was observed on the tenth day of incubation. The presence of NaCl and MgCl 2 stimulated amylase activity while EDTA and HgCl 2 in the reaction mixture caused a reduction in the activity of the enzyme. The activity of the enzyme was optimum at 35 o C and pH 6.5. The amylase of Aspergillus chevalieri was heat labile, losing its activity completely after twenty minutes of heating at 70 o C. The amylase produced by this fungus is of significance in the brewing industry and pharmaceuticals. The observed properties would aid in preserving the enzyme and knowing optimum conditions for activity to assist in maximizing industrial output.

African Locust Bean (Parkia biglobosa) seeds were fermented with the aid of a starter culture - B... more African Locust Bean (Parkia biglobosa) seeds were fermented with the aid of a starter culture - Bacillus subtilis to a vegetable protein based food condiment known as ‘Iru’ at various temperatures between 40 °С and 70 °С. Fermentation was carried out for five days (120 hours). The maximum % protein content yield of 52.7 % was obtained after 3 days (72 hours) at an optimum fermentation temperature of 40 ⁰C. Other parameters like % crude fibre, % ash content, % carbohydrate and % fat content decreased with fermentation temperature and duration. The physiological test carried out showed that fermented sample at the optimized condition were generally acceptable for all parameters tested. The Scanning Electron Microscope (SEM) result shows the effect of temperature on the morphological structure of both fermented and unfermented samples.

International Journal of Infectious Diseases, 2016

This study was aimed at exploiting the nutritive and preservative potentials of leafy vegetables ... more This study was aimed at exploiting the nutritive and preservative potentials of leafy vegetables on egg quality and shelf-life. 189 Lohman Brown Classic point-of-lay chickens at sixteen weeks with average weight of 1550-1620g were used in a 12-week feeding trials. The birds were allotted on weight equalization basis to seven feeding treatments (T1-T7). T1 was white maize without additive, T2 was yellow maize without additives while T3-T7 were white maize, fortified with synthetic yolk colourant (T3); fortified with Corchorus olitorius (T4); fortified with Talinum fruticosum (T5); fortified with Chromolaena odorata (T6); and fortified with a blend of Corchorus, Talinum and Chromolaena at 0.33% each (T7) respectively. Results obtained from this study showed that the dietary treatments had effects on the performance parameters. Chickens on T3 recorded the highest (P<0.05) Hen-day production followed by T1 and T7 with values ranging from 69.95-89.57%. Similar pattern was observed wit...

International Journal of Medicine and Medical Sciences, Sep 30, 2010

Staphylococcus aureus was isolated from an individual with acne. The isolate was Gram positive, s... more Staphylococcus aureus was isolated from an individual with acne. The isolate was Gram positive, spherical and in clusters, golden yellow on mannitol salt agar and non spore forming. Biochemical tests showed that it was unable to hydrolyze gelatin but able to ferment glucose, galactose and mannitol. It produced catalase and coagulase enzymes. It was able to utilize citrate as sole carbon source but was indole negative. It was Methyl Red positive and Voges-Proskauer negative. It was sensitive to gentamicin, tetracycline, amoxicillin, augmentin, chloramphenicol and sulphamethoxazole but resistant to ampicillin, erythromycin, cloxacillin, cotrimoxazole, streptomycin and penicillin.

Scientific Research and Essays, Mar 31, 2009

Tomato (Lycopersicon esculentum Mill) fruits obtained from the local market in Sango Ota, Ogun St... more Tomato (Lycopersicon esculentum Mill) fruits obtained from the local market in Sango Ota, Ogun State, Nigeria were inoculated with Aspergillus niger from cultures grown in the laboratory and incubated under appropriate conditions of temperature and moisture to initiate infection for seven days. Extensive lesions and subsequent collapse of the tomato fruits inoculated with A. niger occurred within a week of incubation. The uninoculated fruits retained the bright red color and remained firm throughout the seven days. The pH and the probable implication of the results obtained from this research work can be very useful in utilizing tomato fruits in tomato processing companies in Nigeria.

African Journal of Plant Science, 2009

oC), tomato (Lycopersicon esculentum Mill.) fruits infected with Penicillium funiculosum Thom. ha... more oC), tomato (Lycopersicon esculentum Mill.) fruits infected with Penicillium funiculosum Thom. had deteriorated. Extracts from the infected fruits exhibited cellulase activity. Uninfected fruits lacked cellulase activity. The enzyme was partially purified by a combination of gel filtration and ion-exchange chromatography. On separation by molecular exclusion chromatography, two peaks of absorption with molecular weight estimates of 223,800 Daltons and 89,100 Daltons were obtained. Only the components of the peak with the lighter weight exhibited cellulase activity. The enzyme showed optimum activity at pH 4.5 and 40 o C. Na + and Ca ++ ions stimulated enzyme activity while EDTA and Hg ++ were inhibitory. The apparent km for the hydrolysis of carboxymethylcellulose was approximately 0.53mgml -1 . The occurrence of cellulase in tomato fruits infected with P. funiculosum Thom. and its absence in uninfected fruits suggests a role of this enzyme in pathogenicity of the fungus. Cellulolyt...

Biochemical Oxygen Demand (BOD) is a measure of the dissolved oxygen consumed by micr... more Biochemical Oxygen Demand (BOD) is a measure of the dissolved oxygen consumed by microorganisms during the oxidation of reduced substances in waters and wastewaters. It is often used ambiguously in relation to Carbonaceous Oxygen Demand CBOD) which is the oxygen consumed during the oxidation of carbonaceous compounds to carbon dioxide (CO2and other oxidized end product. BOD is actually the sum of CBOD and NBOD where NBOD is the Nitrogenous Oxygen Demand which is the oxygen consumed during the oxidation of nitrogenous compounds (mainly NH to nitrates with nitrites being an unstable intermediate. The major difference between CBOD and NBOD is that there are two classes of bacteria believed to be responsible for the oxidation of reduced nitrogen. The BOD value of Sewage samples collected from Covenant University oxidation pond was therefore measured and the samples examined for the presence of Escherichia coli. T...

Aspergillus niger is a saprophytic fungus existing ubiquitously in the soil and on decaying veget... more Aspergillus niger is a saprophytic fungus existing ubiquitously in the soil and on decaying vegetation. Various researchers have reported Aspergillus niger as frequently responsible for postharvest decay of fresh fruits such as apples, pears, grapes, melons, onions and some vegetables. The fungus has been implicated in the deterioration of apple fruits with the production of Pectinolytic enzymes during the breakdown of the plant cell wall by microbial attack. The three varieties of apple (Malus domestica) fruits used for this work are commonly referred to as Red, Green and Yellow varieties from their physical appearance. The fruits were obtained from a grocery store along Idiroko road, Ota, Ogun State in Nigeria. The fruits were disinfected and inoculated with a 72-h-old culture of A. niger. Control fruits were inoculated with sterile inoculum. The fruits were incubated at room temperature of 27oC for twelve days. Extracts from the inoculated fruits exhibited appreciable polygalactu...

The use of enzymes as biological catalysts has gained increasing importance in industries. Althou... more The use of enzymes as biological catalysts has gained increasing importance in industries. Although enzymes can be obtained from plant and animal origin, microbial enzymes have several advantages over enzymes derived from other sources. Due to the high cost of separation of enzymes from product, the instability of enzymes and reduced enzyme activity, several strategies are now been explored to develop immobilized enzymes. Immobilized enzymes have been produced by cell immobilization techniques. Immobilized enzymes have found several industrial applications where they provide the advantages of easy separation of the enzyme from the product, reuse of the enzyme, convenient handling, high stability under extreme physical and chemical conditions, being applicable for all types of reactors with varied interior design, and provides easier process control. However, despite these advantages, enzyme immobilization techniques continue to pose some challenges. These challenges notwithstanding,...

Chitinases are hydrolytic enzymes that break down the glycosidic bonds in chitin. The role of Chi... more Chitinases are hydrolytic enzymes that break down the glycosidic bonds in chitin. The role of Chitinases in the treatment and prevention of various diseases have been reported. They have been implicated in the human health care for the treatment of fungal infections, in Asthma and in the control of mosquito which causes the deadly malaria disease accounting for about 70% of infant mortality in Africa. Chitinase was obtained from chitinolytic bacteria inhabiting the skin and gut of the African Catfish (Clarias gariepinus). Bacterial population Isolated from catfish was screened on colloidal-chitin agar medium. The ability to produce Chitinase was determined by zones of hydrolysis produced after 96h of incubation at 37oC. Isolation of chitinase was carried out with colloidal chitin as substrate in sodium phosphate buffer. Optimum conditions were therefore ascertained at a temperature of 500C and a substrate concentration of 0.15g for chitinase produced by bacteria spp (isolate code 17...

Scientific Research and Essays, 2010

Women form the largest percentage of sellers and buyers in markets all over the world. There are ... more Women form the largest percentage of sellers and buyers in markets all over the world. There are lots of benefits to be derived from guava (Psidium guajava Linn.) fruits but a large percentage of guava fruits produced annually are lost to pre harvest deterioration caused by microorganisms. Four fungal pathogens, Aspergillus niger, Rhizopus sp., Fusarium sp., Penicillium sp. and yeast cells were found to be associated with pre-harvest deterioration of Guava (P. guajava Linn.) in Ota, Ogun State, Southwestern Nigeria. A. niger, Penicillium sp. and yeast cells were the most prevalent while Penicillium sp. was the most pathogenic, inducing a rot of 61 mm in diameter within seven days of incubation. The ash and moisture contents of the uninfected fruits were higher than that of the infected ones. The results of this present investigation could be utilized in juice making industries in Nigeria as well as for the local women who deal directly with the selling and buying of these fruits in ...

African Journal of Food Science, 2010

Studies were carried out on four different Species of wild mushrooms: Lentinus subnudus, Chloroph... more Studies were carried out on four different Species of wild mushrooms: Lentinus subnudus, Chlorophyllum molybditis, Marasmus species and Pleurotus tuberregium. The fungal species were analyzed for their nutritional compositions, biological and Structural characteristics. The fungal species were rich in proteins (amino acids) and carbohydrates. The fibres contained in the different species were also good sources of roughages. Moreover, their low acidity confirms their edibility. This study strongly recommends the commercialization of mushroom production as a means of additional source of protein requirements and income to the people in the developing economy of Nigeria.

Asian Journal of Pharmaceutical and Clinical Research, 2019

Objectives: Dacryodes edulis is a versatile plant in many African countries, as its various parts... more Objectives: Dacryodes edulis is a versatile plant in many African countries, as its various parts are employed to treat several diseases. Like most plants used in traditional medicine, the possible mechanism by which D. edulis functions is still unknown. This study was designed to investigate the components of the plant seed with a view of justifying its use as traditional medicine. Methods: The seed oil of D. edulis was exhaustively extracted with a Soxhlet extractor from 500 g seeds and 200 g seeds of D. edulis using ethanol and petroleum ether as solvent, respectively. The extraction solvent was removed to obtain the oil which was then subjected to antimicrobial activity test to determine its activity against the following clinical isolates namely Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus, and Escherichia coli using gentamycin as positive control. Phytochemical screening and gas chromatography-mass spectrometry (GC-MS) analyses were carried out following stan...

African Journal of Clinical and Experimental Microbiology, 2017

Amylases (EC 3.2.1.1) are cellwall degrading enzymes associated with the pathogenicity of microor... more Amylases (EC 3.2.1.1) are cellwall degrading enzymes associated with the pathogenicity of microorganisms in the spoilage of tomato fruits. The use of amylase in many industries has made it very important to optimize production process to achieve maximum yields. Screening and partial purification of Amylase from Aspergillus niger isolated from tomato (Lycopersicon esculentum Mill.) fruits was studied. Amylase producing fungi were isolated from fresh tomatoes kept at ambient temperature (28±1˚C). Isolates were characterized on the basis of their morphological and cultural techniques. Partial purification of amylase was carried out by ammonium sulphate precipitation. The enzyme activity was determined and optimum conditions were obtained. The molecular weights of the crude and partially purified Amylase were determined by SDS PAGE method. A total of five isolates were obtained using basic screening technique for amylase activity, one of the isolates (Isolate code F2) exhibited maximum amylase activity. The fungi isolate code F2 was identified as Aspergillus niger. Optimum conditions for Amylase AMY F2 were ascertained at pH 6.0; temperature 30°C; substrate concentration of 0.3mg/ml, and time of heating of less than 10min. The molecular weights of the crude and partially purified Amylase AMY F2 were found to be 55kDa and 35kDa respectively by SDS PAGE method. Microorganisms had been an encouraging means of economical production of enzymes in large scale for the food and drug industry.

African Journal of Clinical and Experimental Microbiology, 2017

Tannase (Tannin acyl hydrolase, EC 3.1.1.20) is an enzyme produced in the presence of tannic acid... more Tannase (Tannin acyl hydrolase, EC 3.1.1.20) is an enzyme produced in the presence of tannic acid by various filamentous fungi. They are produced principally by fungi of the genus Aspergillus and Penicillium. The enzyme is used in the food and beverage industry as a clarifying agent for wines, beers and fruit juices. In Africa, billions of dollars are expended yearly on the importation of commercial enzymes for the food and pharmaceutical industries and this increases the cost of production and the finished goods. This study was carried out to isolate tannase producing fungal species using Bambara nuts as a substrate in a bid to finding alternatives to the importation of tannase. Fresh Bambara nuts were collected from different locations in Nigeria. They were cleaned, sorted and intermittently moistened with water to encourage fungal growth for fourteen days. The different fungi obtained after fourteen days were inoculated onto Potato Dextrose Agar plates and incubated at 25°C for five days. Subculturing of fungal isolates was carried out to obtain pure cultures of isolates. Tannilytic activity (hydrolysis of tannin) of isolates was assessed by inoculating them in media containing tannin. The plates were incubated at 25°C for 2-5 days after which the plates were observed and zones of hydrolysis measured. A total of eighteen isolates were obtained. They were all members of the Aspergillus genus. 56% (10) of the isolates were able to degrade tannin acid with mean zone of hydrolysis of 39mm ±23.7 mm (Range 10-70mm). This study established members of the Aspergillus genus isolated from Bambara nuts as viable fungi for application in the production of tannase. This study adds to existing reports on fungal production of tannase.

Data in brief, 2017

In this present investigation, an original and detailed empirical data on the transfer of heat in... more In this present investigation, an original and detailed empirical data on the transfer of heat in a tomato postharvest storage system was presented. No-load tests were performed for a period of 96 h. The heat distribution at different locations, namely the top, middle and bottom of the system was acquired, at a time interval of 30 min for the test period. The humidity inside the system was taken into consideration. Thus, No-load tests with or without introduction of humidity were carried out and data showing the effect of a rise in humidity level, on temperature distribution were acquired. The temperatures at the external mechanical cooling components were acquired and could be used for showing the performance analysis of the storage system.

Oriental Journal of Chemistry, 2017

This review examines the unparalleled chemical and physical properties of ZnO nanoparticles and i... more This review examines the unparalleled chemical and physical properties of ZnO nanoparticles and its hybrid forms. The influence of these multifunctional materials within the polymeric matrix of organic coatings was discussed. The scanning electron microscope is seen to provide relevant information about the dispersion of the hybrid and composite coating systems. This review provides concise information about the antimicrobial and thermal stability of composites.

Medicinal & Aromatic Plants, 2014

International Journal of Biological and Chemical Sciences, 2015

This study was carried out to determine the growth and production of amylase by Aspergillus cheva... more This study was carried out to determine the growth and production of amylase by Aspergillus chevalieri in a defined medium. A. chevalieri was grown in a synthetic medium containing starch as the sole carbon source. Culture filtrate exhibited amylase activity. Optimum enzyme activity was observed on the tenth day of incubation. The presence of NaCl and MgCl 2 stimulated amylase activity while EDTA and HgCl 2 in the reaction mixture caused a reduction in the activity of the enzyme. The activity of the enzyme was optimum at 35 o C and pH 6.5. The amylase of Aspergillus chevalieri was heat labile, losing its activity completely after twenty minutes of heating at 70 o C. The amylase produced by this fungus is of significance in the brewing industry and pharmaceuticals. The observed properties would aid in preserving the enzyme and knowing optimum conditions for activity to assist in maximizing industrial output.