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Welcome to CRUSpace, The Institutional Repository of Crawford University. A collection of theses, articles,books, videos, images, lectures, papers, data sets, and all types of digital content originating from Crawford University, Nigeria. This repository is managed by the University Library
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Optimization of Biodiesel Production from Spent Cooking Oil by Fungal Lipase Using Response Surface Methodology
(Nigerian Journal of Biotechnology, 2018) Banjo Temitope Temitayo; Kareem Sarafadeen Olateju; Adio Olayinka Quadri; Osho Michael Bamitale; Omeike Sunday Osaizua
This study evaluated the potential of optimizing Spent Cooking Oil (SCO) transesterification for biodiesel production using Response Surface Methodology (RSM). Potential biodiesel yield from transesterification was optimized using a three-level four factor Response Surface Central Composite Design (RSCCD) with methanol oil ratio (1:1 to 3:1), temperature range 35-45 °C, agitation speed range 100-200 rpm and enzyme load 10-20%. Biodiesel properties including fatty acid methyl ester (FAME), Flash Point (FP), Pour Point (PP) and kinematic viscosity were compared with American (ASTM D6751) and European Union (EN 14214) standards. Biodiesel production was optimum at 3:1 methanol to oil ratio, temperature of 35 °C, agitation speed of 150 rpm and 20% enzyme load. 9-octadecanoic acid hydroxyl methyl ester (33.83%) was the prominent FAME produced, while the viscosity (6 mm2/s), density (893 kg/m3), FP (260 °C) and PP (- 0.5 °C) all met both American and European standards. This study showed that RSM is a viable methodology which could be used for optimization of biodiesel production from biological sources.
Optimization and production of ascorbic acid by fusant cell of Aspergillus flavus and Aspergillus tamarii
(Journal of King Saud University – Science, 2019) Banjo Temitope Temitayo; Kareem Sarafadeen Olateju; Akinduti Akinniyi Paul; Temitope Popoola; Akinloye Oluseyi Adeboye
Ascorbic acid is an essential vitamin for the optimal growth of most animals including humans. The complexity and expensive nature of ascorbic acid production necessitates the development of a relatively simple and cost-effective method for its production. Hence, this study explored the potential of a somatic hybrid (fusant cell) of Aspergillus flavus and Aspergillus tamarii for enhanced production of ascorbic acid. Optimization studies of the ascorbic acid fermentation processes were performed at pH range of 4–8, temperature range of 30–45 C and agitation speed range 60–160 rpm for 96 h of fermentation. Quantification of the ascorbic acid produced was done titrimetrically. There was significant difference (P < 0.05) in the ascorbic acid production of the fusant cell and the parental cells. The ascorbic acid produced by the somatic hybrid was 8.85 g/L compared to its parental strains (3.92 g/L and 4.57 g/L). However, pH, temperature and agitation speed had no significant effects (P > 0.05) on ascorbic acid production. The study revealed that maximal ascorbic acid production of 9.95 g/L was obtained at pH 5.0, temperature 40 C and agitation speed of 100 rpm at 96 h of fermentation. This study shows the potential of fusant cell for enhanced ascorbic acid production.
Microbial Production of Ascorbic Acid from Brewery Spent Grain (BSG) by Aspergillus flavus and Aspergillus tamarii
(Food and Applied Bioscience Journal, 2018) Banjo Temitope Temitayo; Kareem Sarafadeen Olateju; Akinloye Oluseyi Adeboye
This study evaluated the use of Brewery Spent Grain (BSG) as a novel substrate for the production of ascorbic acid using Aspergillus flavus and Aspergillus tamarii. Spores of Aspergillus flavus and Aspergillus tamarii were cultured in a liquid fermentation medium containing BSG (0.6% w/v) for ascorbic acid production. The process was studied at pH 4–8, temperature range 30–45°C, agitation speed range 60–160 rpm for 168 h. Stability studies and the effects of Ethylenediaminetetraacetic Acid (0.5–4.0 g/ml) on ascorbic acid production were studied. Ascorbic acid produced was quantified by titration techniques and with High Performance Liquid Chromatography (HPLC). The statistical analysis of the effects of temperature and agitation speed on ascorbic acid production showed no significant difference at p<0.05. However, there was significant difference in the effect of pH on ascorbic acid production at p<0.05. Optimum ascorbic acid yields of 7.25 g/L and 6.25 g/L were produced by A. tamarii and A. flavus respectively at pH 5.0, temperature (40°C) and agitation speed of 100 rpm at 96 h of fermentation. High Performance Liquid Chromatography (HPLC) showed that 6.248 g/L and 7.246 g/L of ascorbic acid were produced by A. flavus and A. tamarii, respectively. Ascorbic acid production by A. flavus and A. tamarii was completely inhibited at 4 g/ml of EDTA. This study shows the potential of BSG as a novel substrate for ascorbic acid production.
GC MS analysis of the Phytocomponents in the plant extracts of Bitter Apple ( Citrullus Colocynthis ) and their Antibacterial activities against selected pathogenic and food spoilage microorganisms
(Covenant Journal of Physical and Life Sciences, 2022) Banjo Temitope Temitayo; Lateef Esther Oluwafunmilade; Malomo M.O.; Chuba C.T.
The antibacterial potency of the ethanolic and aqueous extracts of the seeds and fruit epicarp of Citrullus colocynthis was evaluated against Bacillus cereus, Pseudomonas aeruginosa and Staphylococcus aureus using agar-well diffusion method. GC-MS analysis and phytochemical screening of the ethanolic and aqueous extracts of the seeds and fruit epicarp were carried out. The ethanolic and aqueous extracts of the fruits of the bitter apple showed inhibitory activities against the test organisms with zones of inhibition ranging between 2 mm and 16 mm, However, the range of inhibition with the seed extract was 5 mm and 18 mm. The GC-MS analysis revealed a total of forty-four and forty-nine phyto-compounds in the extracts of fruits and seeds of C. colocynthis respectively. This study showed that ethanolic extracts of the seeds of bitter apple could be employed in the pharmaceutical industry as a potent antimicrobial agent in the formulation of drugs.
Effect of some preservative methods on the physicochemical and organoleptic properties of pineapple and watermelon fruit juices
(Ukrainian Journal of Ecology, 2021) Banjo Temitope Temitayo; Ogunmade Taiwo Oludare; Banjo Temitope Oluwabunmi; Ogundeji Rebecca Omotoyosi; Idowu A.A.; Olaitan A.J.
Fruit juices are important sources of nutrient and it contains several important therapeutic properties that may reduce the risk of various diseases. This study was based on the effect of different preservative methods on fruit juices (pineapple and watermelon) and determination of the best method. The fruit juice were preserved using sodium benzoate, lime, pasteurization and the combination of sodium benzoate and pasteurization. Twenty three bacteria and twelve fungi were isolated from the fruit juice. Bacteria isolates include; Salmonella spp, Campylobacter jejuni, Shigella spp and Escherichia coli. Fungi isolated from the pineapple juice include: Aspergillus flavus, Aspergillus niger, Ochrocosis gallopava, Geotrichum candidum and Ochrococus gallapava among others. The result obtained shows that the juice maintained colour, aroma and taste when both sodium benzoate and pasteurization were used to compare when no preservation was used. There is a noticeable increase in the microbial load of the juice when lime was used as the only preservatives at day 0 (4 × 10-5) compared to when sodium benzoate and pasteurization was used at day 0 (1 × 10-5). While combination of sodium benzoate and pasteurization was the best among all other preservative methods. The pH value of the juice was also checked and it was observed that pineapple juice had the lower pH when compared with that of water melon.