Biological Sciences Papers & Publications

This is a non-inclusive collection of my published articles.

Mostafa Eissa

The aim of this study was to evaluate the proximate and micronutrient composition, physical, biochemical and sensory properties of the bread produced from blends of wheat, acha, uzaaku and unere composite flours. Six samples (A-F) were produced in the following ratios A= 100:0:0 (100% Wheat), B= 80% wheat flour, 10% acha, 5% uzaaku flour, 5% unere; C = 70% wheat flour, 10% acha, 10% uzaaku flour, 10% unere; D = 60% wheat flour, 15% acha, 15% uzaaku flour, 10% unere; E = 50% wheat flour, 20% acha, 15% uzaaku flour, 15% unere; F = 40% wheat flour, 20% acha, 20% uzaaku flour, 20% unere. The parameters were analyzed using standard methods. The proximate composition of the bread showed significant increase (p<0.05) in protein, fat, crude fibre, ash, and caloric (energy) value which ranged between 7.69-18.32%, 2.41-3.70%, 2.473.86%, 3.09-4.03%, and 285.25-304.06 (Kcal/kg) and a significant decrease (p<0.05) in moisture content (20.72-26.14%) and carbohydrate (49.37-58.20%), respectively. The micronutrient content showed increase in calcium, magnesium, potassium, iron, zinc, phosphorus, vitamin B1, B2, B3, A and C as the amount of substituted flour blends increases. The result of the physical properties showed decrease in the loaf weight, loaf height, loaf volume and specific volume ranged from 240.60-218.80 g, 3.33-6.66 cm, 155.00-205.00 cm3, 0.71-0.85 cm3/g, respectively. The result of the serum biochemical parameters of rats fed the composite bread samples showed significant decrease (p<0.05) in AST, ALT, ALP, Bilirubin, creatine, urea and albumin values, respectively. The sensory attributes of the bread showed significant differences (p<0.05) in colour, aroma, taste, crumb texture and general acceptability such that the values obtained ranged from 6.05-8.90, 6.008.45, 6.40-8.60, 5.85-8.30 and 6.10-8.35, respectively. The findings of the study showed that supplementation of wheat with 10% acha, 10% uzaaku and 10% unere flour blends could produce well accepted bread samples.

OKECHUKWU OBED CHUKWUEMEKA

This present study evaluated the quality attributes of functional bread developed from the blends of wheat and soy-okara (SOF) flour. A completely randomized design which generated six (6) experimental runs based on different combinations of wheat (60–90%) and soy-okara (10–40%) flours was adopted for the production of functional bread. The flour blends were processed into bread and analyzed for sensory properties. The optimum flour combination in obtaining higher sensory acceptability was 85.34% WHF and 14.66% SOF with desirability function of 85% using numerical optimization techniques. The control (100% whole-wheat bread) and optimized bread produced were assessed for physicochemical, antioxidant properties and sensory qualities. The carbohydrate, calcium, phosphorus, and sodium of the optimized bread were significantly higher (p<0.05) than in the control sample having 58.14 and 75.14%, 128.80, and 75.60 mg/100 g, 68.18 and 63.77 and 13.83 ppm and 12.62 ppm respectively. The total flavonoid and phenolic contents of the control and optimized bread were significantly (p<0.05) different with values ranging from 92.77 to 114.86 mg/100 g and 66.43 to 57.51 mg/100 g respectively. A significant variation was observed in the sensory qualities between the control and optimized bread. The study revealed that the nutritional and antioxidant properties of the developed functional bread validate its potential health-promoting effects.

OKECHUKWU OBED CHUKWUEMEKA

Dunbar syndrome (DS) is a rare condition, predominantly in females. It arises due to the compression of the celiac trunk and celiac plexus by the fibrous attachments of the median arcuate ligament of the diaphragm. DS mimics many common gastrointestinal disorders due to the postprandial nature of symptoms and is technically a diagnosis of exclusion, confirmed by various imaging modalities. The goal of treatment is decompression of the celiac trunk, and surgery is either the mainstay of therapy, along with adjuvant interventional procedures like percutaneous transluminal angioplasty and stenting. In this review article, we revisit DS to enhance awareness among healthcare providers and discuss this disorder in terms of its historical background, epidemiology, etiopathogenesis, clinical presentation, diagnosis, and management.

Karishma

Adenine causes damage to kidney structure and functions; thus, it affects its excretory functions and metabolism. Solanum macrocarpon is a vegetable commonly eaten in Nigeria. This study was designed to examine the potential anti- nephrotoxicity effects of Solanum macrocarpon leaves extract on adenine-induced nephrotoxicity in male Wistar rats. A total of thirty (30) rats were obtained from the Department of Animal Science, University of Ibadan, and were divided into six (6) groups with five (5) animals in each group. The animals were fed with standard feed and drinking water, and treated as follows:, Group 1: distilled water, Group 2: 1000 mg/kg of Adenine only, Group 3: Adenine + 1050 mg/kg ethanol extract of Solanum macrocarpon, Group 4: Adenine + 1050 mg/kg diethyl ether extract of Solanum macrocarpon, Group 5: 1050mg/kg ethanol extract of Solanum macrocarpon and Group 6: 1050 mg/kg diethyl ether extract of Solanum macrocarpon. Biochemical parameters such as creatine, urea, uric acid, sodium, potassium, phosphorus, bicarbonate, and superoxide dismutase were determined in the plasma using a Spectrophotometer. Data were analyzed using one–way analysis of variance (ANOVA) followed by Tukey’s test, with P < 0.05 considered significant. The results indicated a significant increase (P ˂ 0.0) in SOD, creatinine, potassium, sodium, phosphorus urea and uric acid in the group treated with adenine alone, with a significant decrease of 33.3% in bicarbonate when compared with the control. Histopathological examination showed nephritis, through congestion, hypertrophied glomeruli, vacuolization of the endothelial cells lining the glomerular tuft, and interstitial nephritis by adenine treatment. The elevated creatine, SOD, potassium, sodium, phosphorus, urea and uric acid were significantly improved. In the groups treated with Solanum macrocarpon alcoholic extracts. In conclusion, Solanum macrocarpon extracts mitigated the nephrotoxicity caused by adenine.

OGUNBODEDE ADEDEJI DAVID