Browsing by Author "Godswill, Awuchi Chinaza"

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    Effects of repeated deep frying on refractive index and peroxide value of selected vegetable oils
    (IJAR, 2018-04) Godswill, Awuchi Chinaza; Amagwula, Ikechukwu O.; Igwe, Victory S.; Gonzaga, Allan Isiaga
    The peroxide values and refractive indices of palm olein, sesame oil and sunflower oil were evaluated before deep frying. The vegetable oils were used to frying white Irish potato chips in three batches, with the peroxide value and the refractive indices of the oils determined after every stage of deep frying. Results of the study show that both refractive index and peroxide value of the vegetable oils largely vary with deep frying. The findings show that refractive index and peroxide value of sesame palm and sunflower do increase on frying, though not in a linear fashion. The refractive index of palm oil increased from 1.4653 to 1.4655 after frying the three consecutive batches; the RI of sunflower oil increased from 1.4722 to 1.4724 respectively. There was no significant change in the refractive index of sesame oil. The peroxide values of palm oil increased from 1.9948mEq/kg to 9.3020mEq/kg after three consecutive deep frying. The value of peroxide of sunflower oil raised from 10.6359 mEq/kg to 19.3101 mEq/kg while that of sesame increased from the initial 3.9914 mEq/kg to 11.9555 mEq/kg on frying the second batch and finally reduced to 11.3095 mEq/kg after frying the third batch of Irish potato chips. Tables 3 and 4 show the relationship between refractive index and peroxide value of the vegetable oil. These findings indicate that repeated deep frying leads to corresponding rancidity and spontaneous deterioration of the vegetable oil.
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    Industrial waste management: brief survey and advice to cottage, small and medium scale industries in Uganda
    (International Journal of Advanced Academic Research | Sciences, Technology & Engineering, 2017-01) Godswill, Awuchi Chinaza
    Cottage, small and medium scale industries in developing countries account for large share of employment and, in most cases, production. Recent growth of these classes of industries has been in response to high labour availability and low financial resources in most of these developing countries. However, the urban management program of UNCHS (Habitat), together with World Bank, UNDP, and other collaborating agencies, have pointed out the general lack of technical-know-how and adequate knowledge on waste management regarding the cottage, small and medium scale industries and their relative impact on the environment. The definition of micro (cottage), small and medium enterprises includes all types of enterprises irrespective of their legal form (such as family enterprises, sole proprietorships or cooperatives) or whether they are formal or informal enterprises to ensure inclusiveness (MTIC, 2015). A cottage industry has within 1 to 4 employees, small scale 6 to 50, medium scale 50 to 300, and large scale >300 employees.
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    Residual Calcium Content of Sweet Potato Slices after Osmotic Pre-treatment with Salt (NaCl) Solution
    (American Association for Science and Technology(AASCIT), 2018) Godswill, Awuchi Chinaza; Nwankwere, Emeka Thompson
    Light yellow-flesh, matured sweet potato was used in a lab osmotic pre-treatment in sodium chloride (NaCl) solution with varying salt concentrations. The samples were subsequently dried via oven-drying. Measurements of residual calcium were taken. The dried potato slices (1 kg each of the representatives) were ashed in a muffle furnace at temperature of about 570°C for 30 mins. Solutions of the ashes were made by properly stirring with little volumes of distilled water in a beaker respectively. When the suspended solids were present in sufficient amounts to clog the nebulizer, the sample was allowed to settle and the supernatant liquid analyzed directly. The results obtained after AAS determination of calcium contents by checking absorbance against the concentration in a standard curve were analyzed using three factor design statistical analysis. Results show that potato slices of about 6mm thickness should be adopted since it yields potato products with relative higher calcium content than 2 mm and 4 mm thickness. The concentration of the salt solution should be adjusted to 10% m/v strength, as results to products with relatively higher calcium content. Where SSC of 10% m/v couldn’t give product with required texture, 20% m/v could be alternative. Time of soaking should be within 20 – 40 minutes since the nutrition (Calcium) of the product is improved within this resident duration. Generally, to ensure potato products with more conserved calcium and required texture, potato slice thickness of 6 mm, salt solution concentration of about 10 to 20% m/v, and soaking time within 20 – 40 minutes should be adopted during pretreatment processing.
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    Sugar alcohols: chemistry, production, health concerns and nutritional importance of mannitol, sorbitol, xylitol, and erythritol
    (IJAAR, 2017-02) Godswill, Awuchi Chinaza
    The sugar alcohols commonly found in foods are sorbitol, mannitol, xylitol, erythritol, isomalt, and hydrogenated starch hydrolysates. Sugar alcohols come from plant products such as fruits and berries. Sugar alcohols occur naturally and at one time, mannitol was obtained from natural sources. Today, they are often obtained by hydrogenation of sugars and other techniques. Sugar alcohols do not contribute to tooth decay. Consumption of sugar alcohols may affect blood sugar levels, although less than of sucrose. Sugar alcohols, with the exception of erythritol, may also cause bloating and diarrhea when consumed in excessive amounts. Mannitol and sorbitol are isomers, the only difference being the orientation of the hydroxyl group on carbon 2. Among production methods of mannitol are Industrial synthesis, Biosyntheses, Natural extraction, chemical process, microbial process. Most sorbitol is made from corn syrup, but it is also found in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Xylitol is a "tooth-friendly", nonfermentable sugar alcohol. It appears to have more dental health benefits than other polyalcohols. The structure of xylitol contains a tridentate ligand, (H-C-OH)3 that can rearrange with polyvalent cations like Ca2+. This interaction allows Ca2+ to be transported through the gut wall barrier and through. Xylitol is produced by hydrogenation of xylose, which converts the sugar (an aldehyde) into a primary alcohol. Another method of producing xylitol is through microbial processes, including fermentative and biocatalytic processes in bacteria, fungi, and yeast cells, which take advantage of the xylose-intermediate fermentations to produce high yield of xylitol. In the body, most erythritol is absorbed into the bloodstream in the small intestine, and then for the most part excreted unchanged in the urine. About 10% enters the colon. Because 90% of erythritol is absorbed before it enters the large intestine, it does not normally cause laxative effects. Chemical and fermentative processes have been introduced for large-scale production of erythritol. Erythritol can be synthesized from dialdehyde starch by high-temperature chemical reaction in the presence of a nickel catalyst.