Browsing by Author "Shuaibu, B.S."

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    CHARACTERIZATION OF ACTIVATED CARBON DERIVED FROM MILLET CHAFF AND ITS COMPARISON WITH COMMERCIAL ACTIVATED CARBON
    (Department of Chemistry, Nasarawa State University, Keffi, 2021-03-09) Audu, Saratu Stephen; Shuaibu, B.S.; Madu, P.C.
    his work has examined the characteristics of activated carbon produced from millet chaff and a commercial activated carbon. The chaff is the waste generated from processing millet to produce pap (akamu) which is used as a weaning food in most families. Activated carbon' was produced from millet chaff using chemical and physical methods. The chemical activation was done ' with 1M phosphoric acid and was carbonised in a furnace at 6oo°C for an hour. The formed activated carbon was removed, rinsed with 0.1MHCI, washed with distilled water arid dried to obtain chemical activated carbon (ChAC). Direct heating of the chaff in the furnace at 400°Cfor 2 hours produced physical activated carbon (PAC). The produced activated carbons and a commercial activated carbon (CAC) were characterised for: pH, moisture content, ash content, pore volume, porosity and bulk density using standard methods. The results
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    INVESTIGATING THE MINERAL COMPOSITION OF PROCEESSED CHEESE, SOY AND NUNU MILKS CONSUMED IN ABUJA AND KEFFI METROPOLISES OF NIGERIA
    (Department of Biochemistry and Molecular Biology, Nasarawa State University Keffi, 2021-06-04) Okpara, M.U.; Madu, Paschal Chima; Shuaibu, B.S.; Muhammad, Abdullahi Ubana; Isah, J.
    Milk and its products are needed for proper body building. Processed cheese, nunu and soy milk consumed within Abuja and Keffi metropolises were analyzed for their mineral contents. X1, Y1, Z1 represents soy milk, nunu and cheese from Abuja metropolis while X2, Y2, Z2 represents sample from Keffi metropolis respectively. Calcium (265.53±0.25 mg/mL), iron (1.19±0.92 mg/mL), potassium (162.77±0.02 mg/mL) were found to be higher in cheese milk (Z1) from Abuja than that (225.82±0.13 mg/mL, 1.05±0.60mg/mL and 130.41±0.04 mg/mL) found in Keffi (Z2) examined respectively, though the amount of sodium present (151.0±0.08 mg/mL) in cheese (Z2) from Keffi is slightly higher than that (150.08±0.01 mg/mL) from Abuja (Z1). Also, Soya milk from Abuja (X1) had highest amount of zinc (0.76±0.00 mg/mL) while that of Keffi (X2) was 0.65±0.3 mg/mL, for magnesium and copper, higher values 18.40±010 mg/mL and 0.25±0.02 mg/mL were recorded for soy milk(X2) from Keffi while soy milk from Abuja(X1) had 17.97±0.20 mg/mL and 0.16±0.01 mg/mL respectively. Chromium was dictated in both cheese samples but not dictated in soya and nunu milks from both metropolises. It is seen from the investigation that cheese had more minerals followed by soya milk. Nunu milk sample had the least quantity of minerals; also all the samples analyzed have minerals present in them. Therefore, they are needed for the proper functioning of the body system