Francis Ojariafe Abeke

Antinutritional Factors and Aminoacids Content Comparison with Different Processing Methods of Balanites aegyptiaca in Formulated Broiler Diets

Idris Abdullahi, James Omage, Francis Ojariafe Abeke, Omotugba, Stephen Kayode, Ibrahim Kailani Al-Habib, Okeke Obioma Rufina & Abbas Mariya Lawal · Asian Journal of Biotechnology and Bioresource Technology · 2019

A study was conducted to evaluate the effect of processing methods on the antinutrients and amino acids composition of Balanites aegyptiaca. The durations for soaking, roasting and fermentation were 0, 24, 48, 72 and 96 hours to determine the optimal duration of inclusion of proc...

Open access Research Article 10.9734/ajb2t/2019/v5i430068

Nutritive Evaluation of Boiling Duration on the Anti-nutrients and Amino Acids Composition of Roselle Seeds

Adekola Omololu Atanda, Gideon Shuaibu Bawa, Sam Duru & Francis Ojariafe Abeke · Asian Journal of Advances in Agricultural Research · 2018

Nutritive Evaluation of Boiling Duration on the Anti-nutrients and Amino Acids Composition of Roselle Seeds A study was conducted to examine how cooking Roselle seeds (Hibiscus sabdarrifa L.) in 100°C at different lengths of time (from 10 to 60 minutes) affects the contents of an...

Open access Research Article 10.9734/AJAAR/2018/40301