Open Access Journals
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Highly Accessed
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Journal of Accounting, Marketing and Finance Marketing (JAMFM)
Boosting The Economy. -
American Journal of Agriculture, Horticulture and Soil Science (AJAHS)
Protecting the Future. -
Journal of Chemicel Engineering and Applied Chemistry (JCEAC)
History of Engineering Research In Chemicals -
Journal of Electrical Engineering and Computer Science (JEECS)
Mechanism at its best. -
American Journal of Mathematics and Physics Application (AJMPA)
Everything in life has a pattern of Mathematics and impact of Physics. -
American Journal of Medical and Pharmacy Research (AJMPR)
Where Life Begins.
Open Access and Peer Review Journals
SDIP Press is a peer review, Open Access Scientific research publication journal that publishes 17 Diverse Categories of Journals. SDIP Press has more than 300 Academic reviewer from all over the world. Our journals have a very low application process charge and fast publication record. The journals are listed below :
A-Z Categories
Latest Articles
Effect of Selected Commercially Available Corrosion Inhibitors in Kenya on Bond Strength of Reinforced Concrete
Paper ID: BJCAE-18-03-2020-164
Abstract : Corrosion of reinforced concrete water structures generates tensile stress within the concrete and reinforcement interface influencing the service life of structures. This research investigated the influence of selected commercially available corrosion inhibitors in Kenya in combination of selected brands of ordinary Portland cement on the bond behavior of reinforced concrete members. To achieve the desired objective, samples in concrete of characteristic strength of 25N/mm2, 9 cylinders each of 150mm diameter x 300mm long each for four corrosion inhibitors and one control experiment were cast with an embedded rebar of 10mm diameter and 110mm long. For each series 9 cubes of 150mm x 150mm and 9 cylinders of 150mm diameter x 300mm long were cast for compressive strength and split tensile strength test respectively. After 24 hours the cast specimens were demolded and immersed in curing tanks for 27 days and tested for bond strength. The physical and chemical properties of the materials were investigated for compliance to relevant applicable British and Kenyan standards for conformity to acceptable criteria. The concrete materials were batched by weight and mixed by a lab electric pan concrete mixer in batches of 0.009 m3. The concrete batches were tested for consistency by the slump and compaction factor tests. The result show that bond strength increased with all selected corrosion inhibitors in combination with each respective cement brand. A bond strength model that correlated significantly with Orangun et al and Stanish et al model has been proposed
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Comparative Study of Hematological Parameters of Smoked and Oven-dried Cat fish (Clarias gariepinus)
Paper ID: AJFSN-25-02-2020-160
Abstract : Catfishes are a diverse group of ray-finned fishes named for their prominent barbels, slender, whisker-like tactile organs near the mouth, which give the image of cat-like whiskers. Since catfish is not normally consumed raw, various processing methods are employed in preparing them for consumption; which have varying effects on their nutrient contents, texture and flavor. In this study, we assayed for the effects of drying (oven and smoked) catfish on the hematological parameters using Mind Ray Hematology Auto-analyzer. The results of this study showed a significant difference (P<0.05) in the red blood cells (TRBC) level in the various groups with the control group having the highest TRBC level while the oven-dried group had the least. However, no significant difference (P>0.05) was observed on thehemoglobin concentration between the oven-dried and smoked catfish, even though the later has the highest value. Similarly, no significant difference (P>0.05) was observed on the total white blood cells (TWBC) levels of the various groups; although oven-dried catfish group had the highest TWBC level while the smoked group had the least. From the results, it could be concluded that oven-dried catfish could be more beneficial for consumption than smoked catfish considering the adverse effect of smoking on the fish.
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Development, evaluation and application of Transfersomal Green tea extract (Camellia sinensis) formulations
Paper ID: AJMPR-04-02-2020-159
Abstract : Many studies have shown the beneficial health effects of green tea extract in treatment and protection from many diseases. However, inconsistent results were observed; mainly due to poor absorption and low bioavailability associated with oral administration of green tea extract formulations. Conventional alternative route of administration such as transdermal route is proceeded with an advanced nanoparticle delivery system known as transfersomes. Different formulations of transfersomes are prepared with different types and percentages of edge activators in relation to phospholipid content. This review is intended to evaluate and discuss in-vitro and in-vivo behavior of the prepared transfersomal formulations of green tea extract; which in turn would result in enhancing their therapeutic efficacy
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Production and optimization of physical and chemical properties of cookies from mixture of malted sorghum, whole wheat and tiger nut flours
Paper ID: AJFSN-29-01-2020-158
Abstract : Cookies from the blends of malted sorghum flour, whole wheat flour and tiger nut flour were produced and evaluated. The experimental design used was a mixture design which was carried out using Design Expert. A total of 14 samples of the composite flour and one control (100% whole wheat flour) were obtained and used to bake the cookies. The functional properties were determined in the flours. Proximate composition, energy value, sensory evaluation and physical qualities of the cookies were also evaluated. The protein content of the baked cookies ranged from 7.63- 11.68%, the highest value was found in the control. There were also significant differences in fat (1.76-8.74%), fibre (0.98-2.57%), ash (0.95-5.56%) and calorie (346.68-396.54 kCal/100g) of the baked cookies. Cookie made from the blends of 50% malted sorghum, 35% whole wheat and 15% tigernut flours had the highest value of fibre which did not differ significantly from cookie made from the blends of 45% malted sorghum flour, 35% whole wheat flour and 20% tigernut flour which had the highest value of ash. The result of the physical properties showed that the diameter of the cookies ranged from 3.21-3.55 cm, the smallest value was found in the control. No significant differences existed in thickness but there were significant differences in spread ratio (3.18-4.12), breaking strength (400-850 g) and colour. All cookies baked with the composite flours were accepted by the judges and comparable with the control
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Evaluation of Yam Paste (Amala) Produced from Composite Flour Blends of Yam (Dioscorea Rotundata) and African Yam Bean (Sphenostylis stenocarpa) Flour
Paper ID: AJFSN-28-11-2019-156
Abstract : Yam flour was produced and fortified with African yam bean flour at different levels of 5, 10, 15 and 20% to form a composite flour. The flour blends were analyzed for their proximate, anti-nutritional and functional properties while sensory qualities were evaluated on the prepared yam paste (amala) using standard methods. The nutritional composition of the samples showed that the protein content of the formulations increased with increasing supplementation with African yam bean flour from 5.95% in 100% yam flour (control) to 18.95% in 80:20 (YF: AYBF) samples while carbohydrate decreased with increasing level of AYBF inclusion. Anti-nutrient content of the composite flour was observed to be very low. However, phytate, tannins and saponins were observed to increase with increase in the level of African yam bean flour. Addition of African yam bean flour does not significantly affect the gelation temperature of the blends while swelling capacity reduce significantly with increase in African yam bean flour. The sensory evaluation carried out on different samples after reconstitution into paste with boiling water showed that the formulation made from 100% yam flour (control) was the most acceptable by the panelists and was also significantly different (P < 0.05) in colour, texture, aroma, taste and mouldability. Consumption of Sphenostylis stenocarpa enriched yam flour could thus help combat the effect of protein – energy malnutrition experienced in the Northern part of Nigeria and developing countries across the world.
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