K. K. Arasi

Effect of Natural Antioxidants on Nutrients, Sensory and Keeping Quality of Suya from Mutton Subjected to Different Processing Methods

A. O. Akinwumi, A. A. Odunsi, T. Y. Adeniji, S. J. Ayoola, K. K. Arasi, D. E. Adebolujo, M. O. Salaudeen, M. A. Adeboye & M. A. Adesina · Asian Food Science Journal · 2022

This study evaluated the effect of breeds, processing methods, natural antioxidants and storage period of Suya from mutton. A total of 12 sheep (six each from Balami and Ouda) were weighed, slaughtered and allotted to three processing methods which are scalding, singeing and skin...

Open access Research Article 10.9734/afsj/2022/v21i10613

Assessment of Post-mortem Processing Methods on Quality and Shelf Life of Mutton

A. O. Akinwumi, A. A. Odunsi, S. G. Ademola, T. Y. Adeniji, M. A. Haruna, S. J. Ayoola, K. K. Arasi, I. M. Samuel, E. A. Ajiboso, K. S. Ojo & A. O. Musa · European Journal of Nutrition & Food Safety · 2022

This study was carried out to assess the influence of post-mortem processing methods on quality and shelf life of two breeds of sheep meat.  A total of twelve sheep, six each from Balami and Ouda (two prominent breed of Sheep in Nigeria) were weighed, slaughtered and allotted to...

Open access Research Article 10.9734/ejnfs/2022/v14i101288

Effect of Clove (Feed and Water Grade) on Layers Performance and Egg Quality

A. O. Akinwumi, A. A. Odunsi, S. G. Ademola, Z. A. Akanni, R. O. Sulaimon, A. Ogunleye-Johnson, S. J. Ayoola & K. K. Arasi · Journal of Applied Life Sciences International · 2022

An experiment was conducted to determine the effect of clove (feed and water grade) on laying performance, egg quality and chemical composition. Two hundred and ten (210) point of lay (18 weeks old) of Isa brown commercial layer birds were randomly allotted after weigh balance in...

Open access Research Article 10.9734/jalsi/2022/v25i5594