Department of Biochemistry http://repository.unizik.edu.ng/handle/123456789/30 2026-08-19T14:31:45Z 2026-08-19T14:31:45Z Oguazu, Chinenye Enoch Mbamara, Vanesa Mmachi Spencer, Chukwumaobim Nwangwu Chinwe, Gloria Ibeabuchi Ubaoji, Kingsley Ikechukwu Anyanwu, Reginald Ogochukwu http://repository.unizik.edu.ng/handle/123456789/1253 2026-08-14T08:52:07Z 2024-11-20T00:00:00Z

Title: Physicochemical Properties and Fatty Acid Profile of Bean Cake and Buns Oil Extract Authors: Oguazu, Chinenye Enoch; Mbamara, Vanesa Mmachi; Spencer, Chukwumaobim Nwangwu; Chinwe, Gloria Ibeabuchi; Ubaoji, Kingsley Ikechukwu; Anyanwu, Reginald Ogochukwu Abstract: Background and Objective: Vegetable oils are obtained from plant sources and are mainly used in cooking. In the process of cooking, the oil is incorporated into the final fried food product. There has been a substantial increase in the consumption of fried foods. In this research, the physicochemical properties and fatty acid profile of vegetable oil contained in popularly consumed fried foods (Bean cakes and Buns) were analyzed to ascertain its suitability for consumption when compared to pure vegetable oil. Materials and Methods: The 800 g of samples of Bean cakes and Buns were purchased at random; the samples were air dried and the oil was extracted from the samples by cold extraction method. The extracted oils were subjected to analysis; the physicochemical properties determination was carried out using the methods of AOAC and the fatty acid profile was determined using the gas chromatographic method. The results obtained were subjected to statistical analysis using the t-test. Results: The physicochemical properties of the oils reviewed were found to be at the range concentrations as follows: Saponification value: 251-537 mg/kg, iodine value: 39.37-83.44 g I2/100 g, peroxide value: 18-21.82 mEq/kg, acid value: 0.847-20.40%, specific gravity: 0.834-0.865, viscosity: 47-68 mPa/S, water content: 1.491-1.899%, boiling point: 72-122°C, freezing point: 9-11°C, melting point: 18-30°C and smoke point: 194-256°C. The fatty acid profile revealed that the oils from the fried foods contained less unsaturated fatty acids than the pure vegetable oil. Conclusion: The study showed that Bean cakes and Buns should be consumed in moderation as they can hurt the overall health of an individual. Description: Journal Article

2024-11-20T00:00:00Z Moses, Zira Zaruwa Yusuf, Bawa Muhammad Halima, Sadiya Abdullahi Muhammed, Abdullahi Ubana Kingsley, Ikechukwu Ubaoji Ruqaiyatu, Muhammad Adamu http://repository.unizik.edu.ng/handle/123456789/1252 2026-08-14T08:50:57Z 2020-08-01T00:00:00Z

Title: Evaluation of Diclofenac (DCF) Potassium as a Possible Predisposer of Benign Prostatic Hyperplasia in Wistar Albino Rats Authors: Moses, Zira Zaruwa; Yusuf, Bawa Muhammad; Halima, Sadiya Abdullahi; Muhammed, Abdullahi Ubana; Kingsley, Ikechukwu Ubaoji; Ruqaiyatu, Muhammad Adamu Abstract: Background: Diclofenac (DCF) is a drug widely consumed in developing countries like Nigeria, because of its fast and immediate effect on pains. Objectives: The high number of adult males falling victims to BPH made DCF a suspect in the predisposition to BPH. Methods: Thirsty Six (36) Male Wistar albino rats were divided into five groups of six animals each. Group 1; the Normal control (NC) was injected subcutaneously with olive oil only, Group 2; standard group treated with testosterone Propionate in olive oil (3 mg / kg b.wt.). Groups 3, 4, and 5 were treated with Diclofenac, potassium in solution as low (2 mg / kg b.wt.), mid (4 mg / kg b.wt.), and high (6 mg / kg b.wt.) doses respectively. All animals were fed same diets throughout the twelve (12) weeks. After this period, the rats were allowed to fast overnight then Blood samples were collected and analyzed for liver function, kidney function, lipid profile, prostate specific antigen (PSA), and haematological parameters. Results: The result showed an elevation in liver parameters; ALT, ALP, AST, total bilirubin, conjugated bilirubin in the treatment groups compared to the control. Conversely, the concentration of Na+, Cl- and HCO3- revealed no significant difference compared to the control while urea and creatinine increased significantly. Haematological parameters showed increase in WBC, PCV, PLT in the treatments groups while RBC, Hb, MCV decreased. For lipid profile; Total cholesterol, TG, HDL and LDL increased significantly in the groups treated with mid and high dose DCF. Conclusion: The level of PSA was found to increase in all the treatment groups compared to the control. This result revealed that DCF-Potassium at high concentration can inter fare with the liver and kidney functions, lipid profile and haematological parameters as well as increasing PSA level. Thus, we conclude that persistent consumption of DCF can likely predispose to BPH. Description: Journal Article

2020-08-01T00:00:00Z Ubaoji, Kingsley Ikechukwu Ndika, Vincent Ezea Chidozie, Sunday Umerie http://repository.unizik.edu.ng/handle/123456789/1251 2026-08-14T08:50:29Z 2020-01-01T00:00:00Z

Title: Palm Kernel De-Oiled Cake: A Potential Source of Cellulose for the Production of Carboxylmethyl Cellulose for Industrial Uses Authors: Ubaoji, Kingsley Ikechukwu; Ndika, Vincent Ezea; Chidozie, Sunday Umerie Abstract: The problem of over dependence on foreign raw materials such as Carboxylmethyl cellulose for Nigerian industries has been a big threat to the country’s economy. In order to curtail the menace, this work aims at the production of Carboxylmethyl cellulose which serves as a thickening agent, emulsifier, stabilizer, extender etc. from palm kernel de-oiled cake. Palm kernel de-oiled cake was converted to Carboxylmethyl cellulose (CMC), a derivative of cellulose by two reaction steps, mercerization and etherification. Some quality control parameters were assayed on the produced CMC. Fourier Transform Infra-red Spectroscopy (FT-IR) was used to characterize the produced Carboxylmethyl cellulose and the commercial grade CMC as control. Paint formed using CMC was assessed in terms of viscosity, pH, and compared with paint formed using commercial CMC. Carboxylmethyl cellulose is a highly specific substrate for the endo-acting cellulase and its catalytic product (glucose) was assayed using a simple reducing sugar assay such as 3,5-dinitrosalycylic assay. The results of the CMC at the first etherification gave a degree of substitution and kinematic viscosity of 0.65 ± 0.02 and 70.46± 1.20, while at second etherification, the values obtained were 1.0 ± 0.01 and 80.0 ± 1.00 against the values obtained from the commercial grade which were given as 1.7 ± 0.05 and 95.0 ± 0.04 respectively. The result of the FT-IR of the CMC (test) and the commercial CMC shows similarities at a wave-length of 600 - 4000 cm−1 with slight differences. The presence of CMC was quantitatively confirmed by the activity of cellulase enzyme on the product which was estimated by colour development using 3, 5-dinitrosalicyclic acid and read at 540 nm. The results of the CMC showed no significant differences with the commercial grade using a one-way test (ANOVA) p > 0.05. The results showed that palm kernel cake can be a better source of cellulose for the production of CMC which would find many applications in food, drug, paint, paper and allied industries. Description: Journal Article

2020-01-01T00:00:00Z Ezea, Vincent Ndika Umerie, Sunday Chidozie Ubaoji, Kingsley Ikechukwu http://repository.unizik.edu.ng/handle/123456789/1198 2025-08-25T13:21:05Z 2019-07-01T00:00:00Z

Title: Chemical modification of cellulose from palm kernel de- oiled cake to microcrystalline cellulose and its evaluation as a pharmaceutical excipient Authors: Ezea, Vincent Ndika; Umerie, Sunday Chidozie; Ubaoji, Kingsley Ikechukwu Abstract: Microcrystalline cellulose (MCC) is an important ingredient in pharmaceutical, food, cosmetic and other industries. In this research work, microcrystalline cellulose was synthesized from the alpha cellulose content of pretreated palm kernel de-oiled cake. The microcrystalline cellulose from palm kernel cake was obtained through acidified sodium chlorite, sodium hydroxide delignification followed by hydrogen peroxides bleaching and finally acid hydrolysis. The prepared microcrystalline cellulose was characterized by determining some physicochemical properties such as pH, bulk density, tap density, moisture content, ash content, Carrs compressibility index, Hausners ratio, powder porosity, angle of repose and compared with commercial-grade microcrystalline cellulose that is used in pharmaceutical industry as excipient. FT-IR was employed to expose the functional groups and the wavelength inherent by both the produced and commercial microcrystalline cellulose. The swelling property of MCC product was determined based on hydration capacity, swelling capacity and moisture sorption capacity. The results of the physicochemical parameters were given as pH (7.75 ± 0.40), bulk density (0.49 ± 0.67 gcm-3), tapped density (0.54 ± 0.03 gcm-3), moisture content (1.00 ± 0.5%), ash content (4.30 ± 0.35%), Carrs compressibility index (12.96 ± 0.27), Hausners ratio (1.15 ± 0.01), powder porosity (18.8 ± 0.55), angle of repose (27.4 ± 0.26), respectively. The swelling properties were also determined and compared favorably with the commercial grade of microcrystalline cellulose (p>0.05). The findings suggest that palm kernel cake can not only be used as feeds for animals but also a better source of cellulose for the production of microcrystalline cellulose for the industry owing to its availability and cost managements. Description: Scholarly work

2019-07-01T00:00:00Z