Browsing by Author "Bisiriyu, M. T"

Filter results by typing the first few letters
Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Evaluation of Amino Acids in the Milk Preparations from Tiger Nut Rhizome and Its Mixed Varieties
    (IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS), 2013-10) Salau, Rasaq Bolakale; Aminu, Muhammad; Bisiriyu, M. T; Bamidele, K. G; Bishir, Usman
    The amino acid composition of yellow and brown tiger nut (Cyperus esculentus) milk preparations and their mixtures were studied. The mixed variety was prepared by mixing equal proportions of the two varieties. The milk preparation was obtained by blending and subsequent expression of the milk.. Protein analysis started with the hydrolysis of the milk preparation with HCl for 23hrs, and the resulting amino acids were quantified with amino acid analyser (Technicom TSM-1). The % nitrogen for the yellow, Brown and the mixture are 3.72, 3.24 and 2.22, respectively. Arginine has the highest value of 15.87, 16.22 and 19.20 g/100g respectively conferring the same order of amino acid basicity. Methionine and tyrosine are the lowest (0.60 and 0.63, 0.68 and 0.48, 0.49 and 0.48 g/100g protein) respectively. Tryptophan is not prominently associated with the myriad of essential amino acids of tiger nut milk. It was not detectable in any of the varieties. The overall result of the study showed that tiger nut milk is a rich source of protein. It can also be consumed as a valuable substitute for conventional cow's milk and other known milk sources. The milk prepared from the mixed variety exhibited a synergistic effect as it combined some beneficial amino acids that either of the two varieties lacks.
  • No Thumbnail Available
    Item
    Evaluation of the erosive potential of selected non-carbonated powdered sachet fruit drinks on the human enamel
    (Nigerian Journal of Technological Research, 2019-03-30) Bisiriyu, M. T; Koleola, A. A; Salau, R. B; James, D. U.
    This study was carried out to evaluate the erosive potentials of selected non-carbonated powdered sachet fruit drinks on the human dentition using physical examination and standard analytical procedures involving measurements of some physicochemical parameters such as pH, electrical conductivity and buffering capacity. The results of the physical examination revealed that all the fruit drinks complied with the NAFDAC specifications except that 50% of the drinks had no NAFDAC registration number, while the results of the physicochemical analyses showed that the pH of the fruit drinks ranged from 2.635±0.22 to 2.25±0.13, electrical conductivity ranged between 1631±0.05 and 493±0.0 µS/cm and buffering capacity ranged from 3.80±0.05 to 0.75±0.11cm3 of NaOH, respectively. The results showed that all fruit drinks analyzed were highly acidic as the pH values of the prepared solutions were less than the threshold pH (5.5) for enamel dissolution. Therefore, prolonged retention of such drinks in the mouth might result in enamel wearing and tooth decay as such food and drinks with high sugar content should only be taken in small quantities.