الباحثون

Wasiu Adeyemi Jimoh

· ORCID 0000-0003-0174-301X

المنشورات 4

مقال بحثي وصول مفتوح

Cooked sesame meal in the diet of African catfish Clarias gariepinus (Burchell 1822): Effects on haematology, liver and kidney histology

Wasiu Adeyemi Jimoh, Oyewale Adedapo Fagbenro, Eunice Oluwayemisi Adeparusi · مجلة العلوم الزراعية والبحرية · 2025 · 10.53541/jams.vol27iss2pp41-49

Haematological and histological alterations are strong pointers to the health status of farmed fish, farm animals and even humans. These provide dependable information on metabolic disorders and deficiency. The haematological and histological changes in African catfish Clarias gariepinus (Burchell 1822) fingerlings fed …

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EFFECT OF STORAGE TIME ON THE QUALITY OF SMOKED HETEROCLARIAS

Ayodeji Ahmed Ayeloja, Wasiu Adeyemi Jimoh, T. O. Uthman وآخرون · مجلة العلوم الزراعية والبحرية · 2020 · 10.24200/jams.vol25iss2pp30-38

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Varian …

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Consumers’ Preference and Behaviour Pattern Towards Fresh and Smoked Catfish in Ilorin Metropolis, Nigeria

Wasiu Adeyemi Jimoh · مجلة العلوم الزراعية والبحرية · 2020 · 10.24200/jams.vol25iss0pp27-38

Consumers’ preference study allows industries to tailor the supply towards the preference of consumers so that market could be optimized for their turn-over and profits. This study investigated consumers’ preference of fresh and smoked catfish in Ilorin Metropolis. A total of 225 questionnaires were administered adopti …

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Effect of processing methods on consumer's acceptability and proximate composition of yellow croaker (Larimichthys polyactis)

Ayodeji Ahmed Ayeloja, F.O.A. George, Wasiu Adeyemi Jimoh وآخرون · مجلة العلوم الزراعية والبحرية · 2020 · 10.24200/jams.vol24iss0pp30-33

Effect of processing methods on consumer’s acceptability and proximate composition of yellow croaker was investigated. The experiment was completely randomized design where the treatments were the various processing methods employed. 12kg frozen yellow croaker fish were purchased, cut into chunks, divided into 4 groups …

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