Papers by Olusola Oyewole
African Journal of Microbiology Research, 2012
This study was carried out to investigate antimicrobial potentials of Omidun, the supernatant of ... more This study was carried out to investigate antimicrobial potentials of Omidun, the supernatant of "ogi" an acid fermented cereal mash made from maize. The antimicrobial activity of some microorganisms commonly isolated from omidun was determined singly and in combinations against Escherichia coli ATCC 25922 and Salmonella abaetetuba ATCC 35460 by the disc diffusion method using some commercial antibiotics as control. Generally, all the organisms isolated from Omidun inhibited growth of the test organisms with exception of the yeast strains. There was significant difference (p<0.05) between the effect of some known antibiotics on the test organisms, though Ciprofloxacin gave the highest inhibition zone (21 and 20 mm) but not as high as the inhibition zone given by Aspergillus fumigatus alone and in combination with yeast and Lactobacillus plantarum (39 mm). This study shows that the inhibition zone produced by A. fumigatus is higher than that of any of the commercially produced antibiotics, there is interrelationships and potential therapeutic property between the microorganisms in Omidun against some gastro enteric organisms. Consumption of hygienically prepare Omidun by diarrhoea patients should be encouraged as control.
Effect of smoking methods on quality and safety of traditional smoked silver catfish from Lagos S... more Effect of smoking methods on quality and safety of traditional smoked silver catfish from Lagos State, Nigeria was carried out with a focus on investigating the quality indices of traditional smoked silver catfish in twenty different fish processing centres. Fresh unsmoked silver catfish and smoked silver catfish samples were collected from different processing centres and and control samples were smoked with convectional smoke kiln. Proximate and quality analyses revealed that moisture content of fresh unsmoked silver catfish samples ranged from 71.66% – 74.92% and that of smoked silver catfish samples and control samples ranged from 11.18% - 14.77% and 8.48% – 10.43% respectively. Protein content of fresh unsmoked silver catfish samples ranged from 15.70% – 17.96% and that of smoked silver catfish samples and control samples ranged from 52.96% – 58.36% and 56.81% – 61.42%. Fat content of fresh unsmoked silver catfish samples ranged from 7.58% – 9.86% and that of smoked silver cat...
Physical Chemistry of Interfaces and Nanomaterials IX, 2010
Colloidal dispersion of bimodal particles were self-organized inside water-in-oil emulsion drople... more Colloidal dispersion of bimodal particles were self-organized inside water-in-oil emulsion droplets by evaporationdriven self-assembly method. After droplet shrinkage by heating the complex fluid system, small numbers of microspheres were packed into minimal second moment clusters, which are partially coated with silica nanospheres, resulting in the generation of patchy particles. The patchy particles in this study possess potential applications for selfassembly of non-isotropic particles such as dimmers or tetramers for colloidal photonic crystals with diamond lattice structures. The composite micro-clusters of amidine polystyrene microspheres and titania nanoparticles were also generated by evaporation-driven self-assembly to fabricate nonspherical hollow micro-particles made of titania shell.
Nanophotonic Materials VII, 2010
An automatic flow and water quality monitoring system was applied to estimate pollutant loads to ... more An automatic flow and water quality monitoring system was applied to estimate pollutant loads to an urban stream during storm events in DTV (Daeduk Techno Valley), Daejeon, Korea. The monitoring system consists of rainfall gage, ultrasonic water level meter, water quality sensors for DO, temperature, pH, conductivity, turbidity and automatic water sampler for further laboratory analysis. All data are transmitted through on-line system and the monitoring system is designed to be controlled manually in the field and remotely from laboratory computer. Flow rates were verified with field measurements during storm events and showed good agreements. Automatic sampler was used to collect real time samples and analyzed for BOD, COD, TN, TP, SS and other pollutant concentrations in the laboratory. SWMM (Storm Water Management Model) urban watershed model was applied and calibrated using the observed flow and water quality data for the study area. While flow modeling results showed good agreement for all events, water quality modeling results showed variable levels of agreement. These results indicate that current options in the SWMM model to predict pollutant build up and wash-off effects are not sufficient to satisfy modeling of all the rainfall events under study and thus need further modification. This study showed the automatic monitoring system can be used to provide data to assist further refinement of modeling accuracy. This automatic stormwater monitoring and modeling system can be used to develop basin scale water quality management strategies of urban streams in storm events.
... Nigeria Chapter 3 - Fermentation of Grain Legumes, Seeds and Nuts in the Asia-Pacific Region ... more ... Nigeria Chapter 3 - Fermentation of Grain Legumes, Seeds and Nuts in the Asia-Pacific Region Dr Sue Azam-Ali and Mr Mike Battcock Intermediate Technology Schumacher Centre for Technology and Development, Bourton Hall, Bourton on Dunsmore, Rugby, Warwickshire ...
A process of conversion of flour from three varieties of cassava, namely Odongbo, ofege and TMS30... more A process of conversion of flour from three varieties of cassava, namely Odongbo, ofege and TMS30752 to ethanol using α-amylase locally sourced from germinated unhusked paddy rice and yeast isolated from palm wine was developed. It involves the germination of paddy rice for a period of 15days to produce α-amylase for starch hydrolysis and isolation of yeast from palm wine for fermentation. The results showed that optimum amylase yield of "ofada" rice paddy was at 6<sup>th</sup> day germination which was 576.9ml/g. Ethanol yield for TMS30572 (440.3%) was significantly higher than "Odongbo" (160.2%) and "Ofege'' (115.1%), Sugar conversion efficiency were 311.0%v/v, 268.2%v/v and 186.84%v/v for TMS30572, "Odongbo" and "Ofege" respectively. The ethanol boiling points were 78<sup>o</sup>C, 76<sup>o</sup>C and 80<sup>o</sup>C for TMS30572, "Odongbo" and "Ofege" respecti...
ASSET:An International Journal of Agricultural Sciences, Science, Environment and Technology (Series B), 2003
This paper reports a traditional processing technology for the production of a smoked fermented c... more This paper reports a traditional processing technology for the production of a smoked fermented cassava product called pupuru in the south west of Nigeria. The study used a rapid rural appraisal (RRA) technique while a total of four focus group discussions and thirty-one personal interviews with processors were conducted. Fermented cassava mash was pressed, moulded into balls and smoke-dried to produce pupuru. This method require simple facilities and low capital investment and can be reproduced anywhere. Smoking reduced the cyanogenic potential in the dried balls to 2 –33mg HCN equivalent/kg. However, roasted flour samples made from dried balls had much lower moisture (9-25%) and cyanogen (0-7mg HCN equivalent/kg) levels. The method of constructing the smoking outfit causes slow and inefficient drying. Other constraints of the technology were identified while possible areas for upgrading were discussed.
The effects of smoking methods on quality, microbial and chemical safety of traditional smoked si... more The effects of smoking methods on quality, microbial and chemical safety of traditional smoked silver catfish (Chrysichthys nigrodigitatus) from twenty processing centers from Lagos State, Nigeria were investigated. Fresh silver catfish (100 samples) were obtained from processing centers and samples were divided into two batches, one batch was smoked with a drum kiln and the second batch was smoked with a convective smoking kiln at the Fish Hatchery Unit, Federal University of Agriculture, Abeokuta and smoked samples were analyzed in the laboratory. Laboratory analyses were carried out on the two batches for proximate, rancidity indices (PV, TBA, TVBN, TMA, and pH), heavy metals and microbiological (Coliform, Fungi, Listeria monocytogenes, Salmonella paratyphi and Staphylococcus aureus). The results revealed that the proximate, quality, microbiological, polycyclic aromatic hydrocarbon and heavy metal concentrations of the smoked samples were significantly (p<0.05) different. The ...
African Journal of Microbiology Research, 2015
Smoked fish is relished food item in many dishes in Nigeria. Traditional smoked silver catfish (C... more Smoked fish is relished food item in many dishes in Nigeria. Traditional smoked silver catfish (Chrysichthys nigrodigitatus) that floods the smoked fish market of the Lagos State of Nigeria are not microbiologically shelf-stable; hence, the need for a study on their microbiological quality and safety. ‘Fresh silver catfish’ (100 samples) and smoked silver catfish (100 samples) were collected from 20 different processing centres and the fresh samples were smoked with convectional smoke kiln as control and microbiological analyses were conducted. Each batch was assessed for: total viable count (TVC), fungal count (FC), Listeria monocytogenes (LM) count, Staphylococcus aureus (SA) count, Salmonella Paratyphi (SP) count and presence or absence of Escherichia coli (EC). The results obtained showed significant variations (p<0.05) for all the microbial counts of the smoked fish samples. The mean TVC range of 6.6 x 106 - 8.8 x 108 cfu/g was recorded for fresh silver catfish samples and 2...
Australian Journal of French Studies, 2015
This study was carried out to assess the influence of smoking method on quality attributes of tra... more This study was carried out to assess the influence of smoking method on quality attributes of traditional smoked bonga shad fish. Fresh bonga shad fish (100 samples) and smoked bonga shad fish (100 samples) were collected from 20 different processing centres and the fresh samples were smoked with convectional smoking kiln as the control. Laboratory analyses were conducted and each batch was assessed for; proximate and quality analyses. The results obtained show significant variations (p<0.05) for all the proximate composition and quality indices of the smoked bonga shad fish samples. The mean moisture content of fresh bonga shad ranged from 72.96 - 76.89% and that of the smoked bonga shad and control ranged from 10.89 - 14.38% and 8.56 - 10.12%, respectively. The mean protein content of 15.18 - 16.95% was recorded for fresh bonga shad samples and 51.86 - 60.24% and 58.86 - 64.84% for samples of smoked bonga shad. The fat content was determined at 6.46 - 8.84%, while the smoked b...
This study examined the socioeconomic characteristics, technologies and hygiene of the processors... more This study examined the socioeconomic characteristics, technologies and hygiene of the processors in 20 different 'fish' processing centres in fishing communities in Lagos State. A total of 200 questionnaires were administered through purposive sampling method at 10 respondents/processing centre. Data were collected through field observation and administration of structured questionnaire. Analytical technique used was descriptive statistics. Results reveal that most of the households were relatively poor, using age and educational level of the processors and availability of household amenities as proxies for socioeconomic status. Majority of the processors (55.5%) were old women, 51.5% had primary school education while 38% had post-primary school education. The study shows that majority (98.0%) of the processors practiced manual operations while 2.0% practiced mechanical operation. Every processor used eviscerating, washing, filleting and de-scaling and 99.0% of the processors operated on non-concrete floor while 1.0% were on mould floor. Majority (98%) used firewood as normal smoking fuel while only 0.5% used charcoal. Majority (77.5%) of the processors used full drum as smoker, 2.0% used half drum while 19.0% used mud oven and the rest (1.5%) used charcoal oven and 92.0% of the processors were from urban communities while 8.0% of them were from rural communities. Very few processors (1.0%) used disinfectants for their processing facilities and environment. The study concludes that fish smoking makes an important contribution to household food and financial security in all processing centres.
African Journal of Biotechnology, 2018
Letters in Applied Microbiology, 2018
International Journal of Aquaculture, 2016
Journal of Aquatic Food Product Technology, 2016
ABSTRACT This study was carried out to assess the quality attributes, polycyclic aromatic hydroca... more ABSTRACT This study was carried out to assess the quality attributes, polycyclic aromatic hydrocarbon (PAH), and heavy metal profile of traditional drum-smoked Guinean barracuda fish from Lagos State, Nigeria. Fresh Guinean barracuda fish (60) samples were obtained from 20 different fish-processing centers. The fresh fish samples were smoked with traditional drum kiln. The fresh and smoked fish samples were analyzed for proximate composition, quality indices (peroxide value (PV), thiobarbituric acid (TBA), total nitrogen base-nitrogen (TVB-N), trimethylamine acid (TMA), and free fatty acid (FFA)), PAH, heavy metals, and microbiological (coliform, fungi, Listeria monocytogenes (LM), Salmonella paratyphi (SP), and Staphylococcus aureus (SA)) analyses. The results revealed that the mean moisture, protein, fat, crude fiber, ash, and carbohydrate contents of traditional drum-smoked fish samples were in the range 10.93–14.15%, 51.97–60.96%, 11.34–15.99%, 1.74–2.99%, 1.12–1.56%, and 7.70–17.99%, respectively. The values of PV, FFA, TBA, TVB-N, and TMA were in the range of 8.21–10.19 meq.peroxide/kg, 1.13–1.80%, 1.03–1.19 mgMol/kg, 17.29–19.36 mgN/kg, and 2.12–2.68 mgN/kg, respectively. The results of PAH compounds in the traditional drum-smoked fish samples showed that 10 of the 16 PAH compounds detected were above the 5.0 µg/kg B(α)P maximum permissible levels stipulated by EU Regulation 1881/2006. The concentrations of Hg, Pb, Cd, and Cr in the smoked fish samples ranged from 0.001 to 0.0027 µg/g, 0.0013 to 0.0028 µg/g, 0.0014 to 0.0028 µg/g, and 0.0621to 0.0796 µg/g, respectively. The results of microbiological analysis revealed the presence of LM and SA in the traditional drum-smoked fish samples. The study concluded that traditional drum-smoked fish may constitute higher risks (chemical and microbiological) and public health concerns to consumers.
International Journal of Aquaculture, 2016
The study examined the socio-economic characteristics, income and expenditure pattern among tradi... more The study examined the socio-economic characteristics, income and expenditure pattern among traditional fish processors in twenty different fish processing centres in Lagos State, Nigeria. Data were collected through field observation and administration of structured questionnaire. A total of 200 questionnaires were administered through purposive sampling method at 10 respondents/processing centre. Analytical technique used was descriptive statistics. Results revealed that using age and educational level of the processors and availability of household amenities as proxies for socio-economic status, it showed that most of the households were relatively poor. 55.5% were old women and 44.5% were young women. 51.5% had primary school education, 38% had post-primary school education while 10.5% had no schooling. The study found that 98.0% of the processors practiced manual operations while 2.0% practiced mechanical operation. Fish processors in fishing communities play a central role in fisheries and in maintaining the social family structure. Despite the fact that fish and fish products provide significant proportion of the supply of animal protein needs, the fish processors experience seasonal food crisis, particularly the poor women. It is obvious that with seasonal variation in production, fish processors household spend more income on food and increases level of poverty incidence. Seasonal variations in fish supply thereby, leads to serious economic, nutritional and poverty consequences. The study concluded that considering the importance of fish processing to food security and poverty alleviation, especially to coastal communities, a multi-dimensional approach is required to achieve considerable improvement in the living standards of the poor fish processors.
International Journal of Aquaculture, 2015
This study was carried out to investigate the quality and safety status of traditional smoked of ... more This study was carried out to investigate the quality and safety status of traditional smoked of fish from Lagos State, Nigeria. Fresh fish samples (100) (Silver catfish, Spotted tilapia, Bonga shad, Nigerian tongue sole and Guinea barracuda) were collected from twenty fishing/processing centres from Badagry and Epe Local Government Areas of Lagos State, Nigeria. The samples were divided into two batches, one batch was smoked with drum kiln and the second batch was taken to the laboratory for analysis. Laboratory analyses were carried out on the two batches for: proximate (protein, fat, moisture, crude fibre, and ash), quality indices (peroxide value PV, thiobarbituric acid TBA, total nitrogen base-nitrogen TVB-N, trimethylamine acid TMA, free fatty acid FFA and pH), heavy metals and microbiological (coliform, fuugi, listeria monocytogenes salmonella paratyphi and staphylococcus aureus). The results of the proximate, quality and microbiological analyses revealed that there was significant variations (p<0.05). The mean moisture content of fresh fish samples ranged from 73.48%-75.94% and that of smoked fish samples ranged from 11.86%-13.41%. The mean protein content of fresh fish samples ranged from 15.18%-17.96% and that of smoked fish samples ranged from 54.80%-59.35%. An inverse relationship was observed between the moisture and protein content in the smoked fish samples. The study showed that smoking affects quality and significantly (P<0.05) reduced the moisture content of smoked fish and the quality indices such as FFA, TBA and PV. The study concluded that the levels of the four heavy metals investigated in the fish samples are generally below the maximum permissible levels set by World Health Organization for Pb (0.3 ppm); Cd (0.2 ppm), Hg (0.2 ppm) and Cr (0.5 ppm) and hence pose no risk to smoked fish consumers. However, samples of smoked fish showed presence of Listeria monocytogenes which may constitute a threat to public health.
Microbiology of Fermented Foods, 1998
Fermented foods constitute a significant component of African diets. Many fermented foods are kno... more Fermented foods constitute a significant component of African diets. Many fermented foods are known, some serve as main course meals, others as beverages while others are highly prized food condiments. Those which serve as main meals and beverages are usually products of carbohydrate-rich raw materials. Some of the most important ones in this group include ‘gari’ from cassava, ‘ogi’ and ‘mahewu’ from maize and ‘kaffir’ beer from sorghum. Those which serve as food condiments are usually made from the fermentation of protein rich seeds. These include ‘iru’ from African locust bean; ‘ugba’ from African oil bean and ‘ogiri’ from melon seeds among others. All are known to be good sources of proteins and vitamins.
Journal of Food Processing and Preservation, 2007
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Papers by Olusola Oyewole
The concept of ‘credit’ refers to the amount of learning contained in a qualification or part-qualification (SAQA, 2014). In the Bologna system, credits reflect the total workload required to achieve the objectives of a program – objectives which are specified in terms of the learning outcomes and competences to be acquired – and not just through lecture hours. It makes study programs easy to read and compare for all students, local and foreign, and therefore facilitates mobility and academic recognition (Khelfaoui, 2009). Little information is available on how partial period of study is recognized both between universities and countries in Africa
In Africa, there is no common and reliable means of measuring and transferring acquired knowledge. In some countries, the concept of credit has limited understanding and different meanings and different applications. There is need to recognize and understand the different types of Credits systems being used in different parts of Africa.
This study was carried out to find out the different types of credit systems in African countries. It is hoped that this will make comparability and transferability of period of studies in the continent possible. This process will promote comparability of degrees, diploma and certificates and will help in the development of the African higher education space as well as promote mobility of staff and students in Africa.