DSpace Angular :: Browsing by Author "Hakeem Ishola"

Browsing by Author "Hakeem Ishola"

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APPLICATION OF PRINCIPAL COMPONENT AND STABILITY ANALYSES TO SOME TRAITS IN FORAGE LEGUMES
(Tropical and Subtropical agroecosystems, 2021-06-18) Ololade Latifat Abdulrahman; Oluwafemi Oluwatosin Lawal; Nofiu Babatunde Nofiu; Felicia Motunrayo Olooto; Ibrahim Folorunsho Ayanda; Hakeem Ishola
Background. Availability of quality feed in adequate quantity for animals is a perennial problem. Its search results in conflicts between crop farmers and herders. Objectives. This research investigated three forage legumes in order to determine the most yielding, adaptable and important traits that could be used for forage improvement. Methodology. The forage legumes were laid out in randomised complete block design across three environments. Data collected on growth and yield parameters were subjected to ANOVA, principal component analysis (PCA) and stability analysis using additive main effect and multiplicative interaction (AMMI). Results The result showed that there was significant (p < 0.05) difference among the forage legumes for vegetative traits, stress traits and yield, hence, they could be through breeding. For biomass yield, PC1 and PC2 accounted for 75.16 and 24.84% of G x E respectively based on AMMI. Lablab purpureus is the most yielding, stable, adapted to rain forest and savannah zones, with yield of 28,948.69 kg/ha. PCA revealed that the first three PCs accounted for 87% of the total variation. There was positive and significant association between biomass yield and vegetative traits. Implication. Flourishing vegetative growth is a good indicator of biomass yield. Conclusion. It is recommended that extension agents should encourage the adoption of lablab for production of feeds for ruminants, as it can serve as sustainable land use measure considering the modern restriction on land availability for grazing and solution to incessant pastoral and crop farmers crises in the tropics.
APPLICATION OF PRINCIPAL COMPONENT AND STABILITY ANALYSES TO SOME TRAITS IN FORAGE LEGUMES
(Tropical and Subtropical Agroecosystems Journal, 2021) Ololade Latifat Abdulrahman; Oluwafemi Oluwatosin Lawal; Nofiu Babatunde Nofiu; Felicia Motunrayo Olooto; Ibrahim Folorunsho Ayanda; Hakeem Ishola
Background. Availability of quality feed in adequate quantity for animals is a perennial problem. Its search results in conflicts between crop farmers and herders. Objectives. This research investigated three forage legumes in order to determine the most yielding, adaptable and important traits that could be used for forage improvement. Methodology. The forage legumes were laid out in randomised complete block design across three environments. Data collected on growth and yield parameters were subjected to ANOVA, principal component analysis (PCA) and stability analysis using additive main effect and multiplicative interaction (AMMI). Results The result showed that there was significant (p < 0.05) difference among the forage legumes for vegetative traits, stress traits and yield, hence, they could be through breeding. For biomass yield, PC1 and PC2 accounted for 75.16 and 24.84% of G x E respectively based on AMMI. Lablab purpureus is the most yielding, stable, adapted to rain forest and savannah zones, with yield of 28,948.69 kg/ha. PCA revealed that the first three PCs accounted for 87% of the total variation. There was positive and significant association between biomass yield and vegetative traits. Implication. Flourishing vegetative growth is a good indicator of biomass yield. Conclusion. It is recommended that extension agents should encourage the adoption of lablab for production of feeds for ruminants, as it can serve as sustainable land use measure considering the modern restriction on land availability for grazing and solution to incessant pastoral and crop farmers crises in the tropics.
APPLICATION OF PRINCIPAL COMPONENT AND STABILITY ANALYSES TO SOME TRAITS IN FORAGE LEGUMES
(2021-02-22) Ololade Latifat Abdulrahman; Oluwafemi Oluwatosin Lawal; Nofiu Babatunde Nofiu; Felicia Motunrayo Olooto; Ibrahim Folorunsho Ayanda; Hakeem Ishola
Background Availability of quality feed in adequate quantity for animals is a perennial problem. Its search results in conflicts between crop farmers and herders. Objectives. This research investigated three forage legumes in order to determine the most yielding, adaptable and important traits that could be used for forage improvement. Methodology. The forage legumes were laid out in randomised complete block design across three environments. Data collected on growth and yield parameters were subjected to ANOVA, principal component analysis (PCA) and stability analysis using additive main effect and multiplicative interaction (AMMI). Results The result showed that there was significant (p < 0.05) difference among the forage legumes for vegetative traits, stress traits and yield, hence, they could be through breeding. For biomass yield, PC1 and PC2 accounted for 75.16 and 24.84% of G x E respectively based on AMMI. Lablab purpureus is the most yielding, stable, adapted to rain forest and savannah zones, with yield of 28,948.69 kg/ha. PCA revealed that the first three PCs accounted for 87% of the total variation. There was positive and significant association between biomass yield and vegetative traits. Implication. Flourishing vegetative growth is a good indicator of biomass yield. Conclusion. It is recommended that extension agents should encourage the adoption of lablab for production of feeds for ruminants, as it can serve as sustainable land use measure considering the modern restriction on land availability for grazing and solution to incessant pastoral and crop farmers crises in the tropics. Keywords: Forage production; lablab; pastoral and crop farmers crises; G x E analysis; sustainable land use; extension message RESUMEN Antecedentes. La disponibilidad de alimentos de calidad en cantidad adecuada para los animales es un problema permanente. Su búsqueda da como resultado conflictos entre agricultores y pastores. Objetivo. Este trabajo investigó tres leguminosas forrajeras mediante un diseño de bloques completos al azar en tres ambientes, con el fin de determinar su productividad, adaptabilidad y otros caracteres de importancia para la mejora del forraje. Metodología. Los parámetros de crecimiento y rendimiento se analizaron mediante ANOVA, análisis de componentes principales (PCA) y análisis de estabilidad utilizando el efecto principal aditivo y la interacción multiplicativa (AMMI). Resultado. Se hallaron diferencias significativas entre las leguminosas forrajeras para los rasgos vegetativos, relacionados al estrés y el rendimiento, lo que sugiere su utilidad como material de Mejoramiento genético. Para el rendimiento de biomasa, el PC1 y PC2 representaron el 75,16 y el 24,84% de la interacción Gen × Amb (AMMI). Lablab (Lablab purpureus) fue la más productiva (28948.69 kg/ha), estable, y adaptada a zonas de selva tropical y sabana. Las tres primeras PC representaron el 87% de la variación total. Hubo asociación positiva entre el rendimiento de biomasa y los rasgos vegetativos. Implicación. El crecimiento vegetativo floreciente es un buen indicador del rendimiento de biomasa. Conclusión. Se recomienda que los extensionistas fomenten la adopción de lablab para la alimentación de rumiantes, ya que puede servir como una medida de uso sostenible de la tierra considerando la restricción moderna en la disponibilidad de tierra para pastoreo y las problemáticas para la producción de forrajes y cultivos en los trópicos. Palabras clave: Producción de forraje; Lablab; problemáticas en la producción de forraje y cultivos; análisis G x A; uso sustantable del suelo; extensión rural.
APPLICATION OF PRINCIPAL COMPONENT AND STABILITY ANALYSES TO SOME TRAITS IN FORAGE LEGUMES
(2021) Ololade Latifat Abdulrahman; Oluwafemi Oluwatosin Lawal; Nofiu Babatunde Nofiu; Felicia Motunrayo Olooto; Ibrahim Folorunsho Ayanda; Hakeem Ishola
Background. Availability of quality feed in adequate quantity for animals is a perennial problem. Its search results in conflicts between crop farmers and herders. Objectives. This research investigated three forage legumes in order to determine the most yielding, adaptable and important traits that could be used for forage improvement. Methodology. The forage legumes were laid out in randomised complete block design across three environments. Data collected on growth and yield parameters were subjected to ANOVA, principal component analysis (PCA) and stability analysis using additive main effect and multiplicative interaction (AMMI). Results The result showed that there was significant (p < 0.05) difference among the forage legumes for vegetative traits, stress traits and yield, hence, they could be through breeding. For biomass yield, PC1 and PC2 accounted for 75.16 and 24.84% of G x E respectively based on AMMI. Lablab purpureus is the most yielding, stable, adapted to rain forest and savannah zones, with yield of 28,948.69 kg/ha. PCA revealed that the first three PCs accounted for 87% of the total variation. There was positive and significant association between biomass yield and vegetative traits. Implication. Flourishing vegetative growth is a good indicator of biomass yield. Conclusion. It is recommended that extension agents should encourage the adoption of lablab for production of feeds for ruminants, as it can serve as sustainable land use measure considering the modern restriction on land availability for grazing and solution to incessant pastoral and crop farmers crises in the tropics.
Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants
(Heliyon, 2025-01-07) Kazeem D. Adeyemi; Olaife S. Olatunji; Olubunmi Atolani; Hakeem Ishola; Rafiat M. Shittu; Kehinde M. Okukpe; Victoria O. Chimezie; Muinat O. Kazeem
This trial investigated how different salts and antioxidants influence cholesterol oxides, microbial profiles, physicochemical properties and organoleptic characteristics of low-fat chicken sausages (CS). CS were formulated with either 2 % NaCl, CS-1; 2 % NaCl +0.02 % butylated hydrox yanisole (BHA), CS-2; 1 % NaCl + 1 % KCl + 0.25 % onionskin extract (OSE), CS-3; 1 % NaCl + 1 % KCl + 0.5 % OSE, CS-4; 1 % NaCl + 1 % K3C6H5O7 + 0.25 % OSE, CS-5 or 1 % NaCl + 1 % K3C6H5O7 + 0.5 % OSE, CS-6, cooked, and refrigerated for 45 d. The Na content in CS-1 and CS-2 (1185 ± 21 mg/100 g) was greater than that in the other CS (640 ± 18 mg/100 g). The 19-hy droxy cholesterol, 7α-hydroxycholesterol, 25-hydroxycholesterol, 5,6β-epoxycholesterol, 7β- hydroxycholesterol and carbonyl content were greater in CS-1 than in the other sausages. The OSE-treated CS group had lower levels of 7β-hydroxycholesterol and 7α-hydroxycholesterol than did the CS-2 group. CS-1 and CS-2 were lighter than the other CS. Malondialdehyde, pH, chemical composition, textural profile, microbial counts, cook loss and sensorial quality were unaffected by additives. The partial replacement of NaCl with KCl and K3C6H5O7, along with the addition of BHA and OSE, decreased the Na and cholesterol oxide contents without affecting the organoleptic qualities of low-fat CS.
Effects of natural antioxidant extract supplementation on the growth performance and meat quality of broiler chickens
(JOURNAL OF AGRICULTURAL SCIENCE (BELGRADE), 2020) Hakeem Ishola; Elisha Jiya; John Adama; Olushola Alabi
The study examined the effect of dietary antioxidant supplementation on the performance and meat quality of broiler chickens. Namely, 300 one-day-old Arbor Acres broiler chicks were fed a starter diet from 1 to 4 weeks and a finisher diet for the last 4 weeks. Birds were randomly assigned to treatments based on antioxidant supplementation in drinking water at 0.02% butylated hydroxyanisole (BHA), ordinary water (OW), 0.02% sweet orange peel extract (SOPE), 0.02% shaddock peel extract (SHPE) and 0.02% lemon peel extract (LMPE) per litre of water in a completely randomized design experiment. Feed intake and body weight gain were recorded on a weekly basis. Three birds were selected in each treatment and slaughtered for meat quality determination. BHA and LMPE treatments had the best weight gain and feed conversion efficiency at the significance level (p<0.05). There were significant differences (p<0.05) in the shear force (force peak and yield) in the dietary antioxidants fed to the birds. Sensory parameters (taste, aroma and overall acceptability) show significant differences (p<0.05) amongst the treatments. However, there were no significant differences (p>0.05) in appearance and texture perception amongst treatments. Finally, significant differences (p<0.05) in the lightness (L*) and redness (a*) of the meat samples were observed amongst the treatments. There were no significant differences (p>0.05) in the yellowness (b*) amongst the treatments. It can be concluded that broiler birds fed SOPE, SHPE and LMPE treatments performed better and that these treatments enhanced the meat quality of the birds when compared to BHA and OW treatments.
Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky
(Elsevier, 2025) Kazeem D. Adeyemi; Rasheed O. Sulaimon; Hakeem Ishola; Rafiat M. Shittu
The impact of Capsicum chinense concentration and salt varieties on cholesterol oxides, physicochemical properties, microbial profiles and organoleptic attributes of Kilishi, a sundried beef jerky, was assessed. Kilishi (KL) was prepared from sundried strips of Biceps femoris and marinated with either 2 % Sodium chloride (NaCl) þ 7 % fresh Capsicum chinense (CC) (KL¡1), 1 % NaCl þ 1 % Potassium chloride (KCl) þ 7 % CC (KL¡2), 1 % NaCl þ 1 % Potassium citrate (C6H5K3O7) þ 7 % CC (KL¡3), 1 % NaCl þ 14 % CC (KL-4), 1 % KCl þ 14 % CC (KL-5) or 1 % C6H5K3O7 þ 14 % CC (KL-6), and stored at 29 ± 1 ◦C for 90 d. The partial or total replacement of NaCl lowered (P < 0.05) the Na content in KL. The KL samples treated with 14 % CC had lower (P < 0.05) 25-hydroxy cholesterol, cholesta-3,5-dien-7-one, carbonyl, pH, malondialdehyde, and lightness and greater (P < 0.05) redness and Lactobacillus counts than those treated with 7 % CC. The chemical composition, sensory scores and water activity were unaffected by the additives. The taste, flavor, and overall acceptance scores of KL decreased (P < 0.05) after 30 days of storage. The substitution of KCl and C6H5K3O7 for NaCl and the increase in CC concentration from 7 to 14 % lowered the Na content and selected cholesterol oxides, respectively, without impairing the organoleptic traits of Kilishi.
Oxysterols, physicochemical properties, and sensory attributes of NaCl-substituted beef patties fortified with date fruit powder
(Wiley, 2025-04-02) Kazeem D. Adeyemi; Khadijat T. Babatunde; Ronke R. Akanji; Hakeem Ishola
BACKGROUND: Salt substitutes can reduce sodium content in meat products but may impact their sensory quality, necessitating flavor enhancers to maintain it. The effects of date fruit powder (DFP) and salt blends on oxysterols, physicochemical properties, and sensory attributes of beef patties were assessed. Beef patties were formulated with either 20 g kg−1 sodium chloride (NaCl, DFP-0), 20 g kg−1 NaCl + 100 g kg−1 DFP (DFP-1), 15 g kg−1 potassium chloride (KCl) + 5 g kg−1 NaCl +100 g kg−1 DFP (DFP-2) or 15 g kg−1 potassium citrate (C6H5K3O7) + 5 g kg−1 NaCl +100 g kg−1 DFP (DFP-3), and oven-cooked at 200 °C for 20 min. RESULTS: Sodium content, and the concentration of 22R-hydroxycholesterol, 25-hydroxycholesterol, 7-hydroperoxycholesterol, 7⊍-hydroxycholesterol were lower in DFP-2 and DFP-3 patties than in DFP-0 and DFP-1 patties (P < 0.05). The DFP-0 patties had greater carbonyl and malondialdehyde contents compared with other patties (P < 0.05). DFP addition enhanced total dietary fiber and lowered the color coordinates, hardness, and chewiness of beef patties (P < 0.05). Cooking loss was higher in DFP-2 and DFP-3 patties compared with DFP-0 and DFP-1 patties. The DFP-1 patties received higher sensory ratings than the other patties (P < 0.05), while the sensorial qualities of DFP-0, DFP-2, and DFP-3 patties did not differ. CONCLUSION: Partial replacement of NaCl with KCl and C6H5K3O7 reduced the sodium content and selected oxysterols in beef patties. DFP supplementation increased dietary fiber and improved oxidative stability in NaCl-substituted beef patties, while DFP-1 received the highest sensory ratings. © 2025 Society of Chemical Industry.
Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes
(Elsivier, 2024-11-19) Kazeem D. Adeyemi; Isiaka O. Kolade; Amidat O. Siyanbola; Faidhat O. Bhadmus; Rafiat M. Shittu; Hakeem Ishola; Chanporn Chaosap; Panneepa Sivapirunthep; Kehinde M. Okukpe; Victoria O. Chimezie; Oluwasayope I. Alli; Rasheed O. Sulaimon; Babatunde H. Ajao
The effect of rice husk flour (RHF) supplementation on the physicochemical properties, oxidative stability, and sensory attributes of beef sausages was examined. Beef sausages were formulated with either 0 % RHF + 15 % wheat flour (WF), RHF-0; 5 % RHF + 10 % WF, RHF-5; 10 % RHF + 5 % WF, RHF-10, or 15 % RHF + 0 % WF, RHF-15, and cooked at 200 ◦C for 20 min. RHF supplementation significantly increased dietary fiber while decreasing moisture content (P < 0.05). Beef sausages with RHF had lower L*, a*, TBARS, carbonyl content, hardness, chewiness, and gumminess, and a higher pH (P < 0.05). RHF-10 and RHF-15 sausages exhibited greater cook loss compared to other formulations (P < 0.05). The levels of 7-ketocholesterol decreased with increasing RHF levels, while 7α-hydroxycholesterol and 7-hydroperoxycholesterol were higher in RHF-0 and RHF-10 sausages compared to RHF-5 and RHF-15 sausages (P < 0.05). In addition, RHF improved the taste, juiciness, appearance, and overall acceptance of beef sausages. These findings suggest that RHF can be a valuable ingredient in beef sausages by increasing fiber content, reducing oxidative degradation, and maintaining sensory quality despite some moisture loss.

Browsing by Author "Hakeem Ishola"

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