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All Journal Walisongo Journal of Chemistry
Imafidon, Monday Idiaghe
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Chemistry

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Evaluation of the Influence of pH on the Release of Exchangeable Cations from a Mixed Clay Mineral Deposit for Replenishment of Soil Nutrients Irabor, Emmanuel Enoguan Ighodaro; Esanukpe, Linda; Imafidon, Monday Idiaghe; Ogbeide, Osahon Kennedy; Okunzuwa, Iyobosa Gift; Unuigbe, Charles Akhadelor; Omoruyi, Uwaila
Walisongo Journal of Chemistry Vol 6, No 1 (2023): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v6i1.16776

Abstract

Soil nutrients consist of minerals such as Ca, Mg, K and Na ions among others which are essential to plant growth. Soils can become deficient in these nutrients on account of pollution, flooding and over cultivation. The soil condition can be ameliorated by addition of clay minerals which are rich in aforementioned cations. The mineralogy of the clay mineral was investigated using X-ray Diffractometer (XRD) and the effect of pH variation on the release of exchangeable cations of the clay mineral deposit were investigated by varying the pH of the solution in which the clay mineral was immersed whereas the amount of the cations released were determined using Atomic Absorption Spectrophotometer(AAS) and Flame Emission Spectrophotometer.  Three clay minerals clinochlore, kaolinite and illite were detected. The quantity of cations released from the clay mineral varied with pH; and the pH at which the maximum quantity   of the cations were released were pH4 for K+ ions(4.63±0.38cmol/kg), pH7 Ca2+ (12.09±0.96 cmol/kg) and Mg2+(3.48±0.08 cmol/kg) ions and pH8 for Na+(7.81±0.58 cmol/kg) ions respectively for site 1. This trend was observed in the three sites that were studied. This study has revealed that different pH conditions are required if this mixed clay mineral is to be employed in the remediation of nutrient deficiency in any soil in respect of a particular mineral.
Evaluation of Chemical and Nutrient Constituents of Cocoyam and Soybean Flours and Their Blends Imafidon, Monday Idiaghe; Ukhun, Mark Ehijele; Unuigbe, Charles Akhadelor; Irabor, Emmanuel Enoguan Ighodaro
Walisongo Journal of Chemistry Vol. 7 No. 2 (2024): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v7i2.20619

Abstract

Food nutrients such as carbohydrates, fats, proteins and vitamins are essential for growth and development of man. Cocoyam (Colocasia esculenta), is a common tropical root crop cultivated in many parts of the world for food formulations and consumption by man. This study was conducted to assess some aspects of the chemical constituents and nutritive chemistry of cocoyam and soya bean flours and their blends.The sun-dried samples were milled separately to size (sieve with 25µm aperture size) to obtain homogenous flours. Blends were obtained with various ratios according to the percentage of soybean/cocoyam flours (10% (10g: 90g), 20% (20:80), 30 %( 30:70), 40 %( 40:60), 50% (50:50).  The proximate compositions (moisture, crude protein, crude fat, ash, crude fibre and nitrogen-free extract) were determined using standard methods.  while mineral elements (Na and K) were determined by flame photometry and Mg, Ca, Fe, Zn and Cu by atomic absorption spectrophotometry (AAS). Results obtained were subjected to statistical analysis using Microsoft Excel for graphs, SPSS for correlation and regression studies. G-stat was used to calculate coefficient of variation. The ranges of values for the proximate composition (%) of the products were: Crude protein (4.95+1.03 – 43.29+0.46), ash (3.25+0.25 – 7.25+2.75), moisture (8.42+0.28-12.38+1.03), crude fibre (3.00+0.50 – 8.25+0.75) and nitrogen-free extract (10.60+ 7.34 - 76.02+1.83). Mineral elements(mg/kg): Fe (1.00+0.28 – 2.65+0.21), Zn (0.12+0.04 – 0.22+0.03), Cu (0.00+0.00 - 0.15+0.07), Na (0.35+0.05 – 2.40+0.14), Mg (3.45+0.43 – 12.88+0.55), Ca (4.80+0.42 -10.55+0.64), K (39.65+2.33 – 56.25+0.78) and phosphorus (206.10+ 0.05 – 326.34+4.30). Bleeding of cocoyam flour with soybean flour gave products that could be of greater nutritional value than either cocoyam or soybean flour used separately.
Evaluation of Chemical and Nutrient Constituents of Cocoyam and Soybean Flours and Their Blends Imafidon, Monday Idiaghe; Ukhun, Mark Ehijele; Unuigbe, Charles Akhadelor; Irabor, Emmanuel Enoguan Ighodaro
Walisongo Journal of Chemistry Vol. 7 No. 2 (2024): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v7i2.20619

Abstract

Food nutrients such as carbohydrates, fats, proteins and vitamins are essential for growth and development of man. Cocoyam (Colocasia esculenta), is a common tropical root crop cultivated in many parts of the world for food formulations and consumption by man. This study was conducted to assess some aspects of the chemical constituents and nutritive chemistry of cocoyam and soya bean flours and their blends.The sun-dried samples were milled separately to size (sieve with 25µm aperture size) to obtain homogenous flours. Blends were obtained with various ratios according to the percentage of soybean/cocoyam flours (10% (10g: 90g), 20% (20:80), 30 %( 30:70), 40 %( 40:60), 50% (50:50).  The proximate compositions (moisture, crude protein, crude fat, ash, crude fibre and nitrogen-free extract) were determined using standard methods.  while mineral elements (Na and K) were determined by flame photometry and Mg, Ca, Fe, Zn and Cu by atomic absorption spectrophotometry (AAS). Results obtained were subjected to statistical analysis using Microsoft Excel for graphs, SPSS for correlation and regression studies. G-stat was used to calculate coefficient of variation. The ranges of values for the proximate composition (%) of the products were: Crude protein (4.95+1.03 – 43.29+0.46), ash (3.25+0.25 – 7.25+2.75), moisture (8.42+0.28-12.38+1.03), crude fibre (3.00+0.50 – 8.25+0.75) and nitrogen-free extract (10.60+ 7.34 - 76.02+1.83). Mineral elements(mg/kg): Fe (1.00+0.28 – 2.65+0.21), Zn (0.12+0.04 – 0.22+0.03), Cu (0.00+0.00 - 0.15+0.07), Na (0.35+0.05 – 2.40+0.14), Mg (3.45+0.43 – 12.88+0.55), Ca (4.80+0.42 -10.55+0.64), K (39.65+2.33 – 56.25+0.78) and phosphorus (206.10+ 0.05 – 326.34+4.30). Bleeding of cocoyam flour with soybean flour gave products that could be of greater nutritional value than either cocoyam or soybean flour used separately.
Co-Authors Esanukpe, Linda Irabor, Emmanuel Enoguan Ighodaro Ogbeide, Osahon Kennedy Okunzuwa, Iyobosa Gift Omoruyi, Uwaila Ukhun, Mark Ehijele Unuigbe, Charles Akhadelor