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Results 30041-30050 of 30318 (Search time: 0.022 seconds).
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Issue DateTitleAuthor(s)
2025MATHEMATICAL MODEL FOR THE TRANSMISSION DYNAMICS OF EBOLA INCORPORATING OPTIMAL CONTROL STRATEGIESBAKO, Deborah Ushafa
2016MATHEMATICAL FEASIBLE SOLUTIONS FOR CURBING ONCHOCERCIASIS (RIVER BLINDNESS)BAKO, Deborah Ushafa; Akinwande, N. I; Abdulraham, S; Enagi, I. A
2026MATHEMATICAL MODELLING OF CHILTRAFFICKING DYNAMICS WITH INTERVENTION STRATEGIESBAKO, Deborah Ushafa; Yamawo, H
2024-08This study assessed the chemical composition and functional properties of flour blends produced from whole wheat and defatted sesame seeds flour blends formulated in respective percentages ratio of 100:00 (WF), 95:5 (WDS1), 90:10 (WDS2), 85:15 (WDS3) and 80:20 (WDS4). The 100 % (WF) served as the control and standard analytical protocols were used. The results showed an increase in crude protein (12.93-22.07 g/100g), crude fat (2.82 – 6.92 g/100g), ash (1.90 – 3.06 g/100 g) and crude fibre (8.03 – 9.45 g/100 g) with increase in defatted sesame seed flour substitution. The micronutrients results were lowest in the control (WF) and highest at WDS4 with values ranging between 26.74 to 158.45 mg/100g, 3.11 to 17.87 mg/100g and 79.84 to 260.75 mg/100g for calcium, sodium and potassium respectively. While Vitamin B6 and Vitamin E ranged between 0.20 to 1.24 mg/100g and 2.30 to 13.84 mg/100g signifying an approximate increase of 520 % and 502 % respectively. The whole wheat flour exhibited higher peak viscosity and breakdown viscosity of 3265 cP and 1414 cP than the composite flours. Also, the pasting temperature and pasting time decreased with increase in substitution of defatted sesame seeds flours. These results showed that the defatted sesame seeds substitution of up to 20 % improved the nutritional value and the functional properties which could be advantageous and this justifies the use of defatted sesame seeds and whole wheat flour in bakery and food system in generalOjo, M.O; Femi, F.A; Zubair, A.B; Audu, Y.; Maxwell, Y.M.O.; Lawal, F.A.; Obi, F.O.; Alabi, J.A.; Ayo, R.Y.; Bashir, A.U.; Salihu, R.
2023-10-01Modelling the impacts of media campaign and double dose vaccination in controlling COVID-19 in NigeriaAkinwande, N. I.; Somma, S. A.; Olayiwola, R. O.; Ashezua, T. T.; Gweryina, R. I.; Oguntolu, F. A.; Abdurrahman, O. N.; Kaduna, F. S.; Adajime, T. P.; Kuta, F. A.; Abdulrahman, S.; Enagi, A. I.; Bolarin, G. A.; Shehua, M. D.; Usman, A.
2024-03-01Mathematical analysis on the vertical and horizontal transmission dynamics of HIV and Zika virus co-infectionOmede, B. I.; Bolaji, B.; Peter, O. J.; Ibrahim, A. A.; Oguntolu, F. A.
2024-02-01Mathematical model and analysis of the soil-transmitted helminth infections with optimal controlOguntolu, F. A.; Peter, O. J.; Yusuf, A.; Omede, B. I.; Bolarin, G. B.; Ayoola, T. A.
2025-10Physicochemical and antioxidant properties of okra (Abelmoschus esculentus) gum extract and okra seedless pod flourJohn, Patience Kwaya; James, Samaila; Ezeocha, Vanessa Chinelo; Ojo, Mofoluwaso Olufunmilola; Onwuka, Queen Ijeoma; Eduzor, Esther; Kudu, Bashir; Anuonye, Julian Chukwuemeka; Akanya, Helmina Olufunmilayo; Chinma, Chiemela Enyinnaya
2023-03-06Mathematical model of COVID-19 pandemic with double dose vaccinationPeter, O. J.; Panigoro, H. S.; Abidemi, A.; Ojo, M. M.; Oguntolu, F. A.
2025-12Colour Profile, Functional Groups Characteristics and Heavy Metals of Red Food Colours Sold in Minna Main Market.Ojo, M.O; Yussuf, .A.P; Zubair, A.B; Oyetunji, O.J; Akoh, B.A; Akinbunmi, H.B.

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