International Journal of Herbs and Pharmacological Research IJHPR, 2012, 1(1):7-17
www.antrescentpub.com
REVIEW PAPER:
THE CHEMICAL COMPLEXITY OF YAJI: A NIGERIAN SUYA MEAT SAUCE INDUCING SCIENTIFIC INVESTIGATIONS
*
1,2Nwaopara A.O., 3Anibeze C.I.P., 3Akpuaka F.C. and 1,4Akpamu U. Akpamu U.
1Anthonio Research Center, Ekpoma, Edo State, Nigeria. 2Department of Anatomy, Ambrose Alli University, Ekpoma, Edo, Nigeria. 3Department of Anatomy, Abia State University, Uturu, Abia State, Nigeria. 4Department of Physiology, Ambrose Alli University, Ekpoma, Edo, Nigeria.
*Corresponding Author: nwaoparaao@yahoo.com
Received: 28th December, 2011 Accepted: 3rd February, 2012 Published: 30th April, 2012
ABSTRACT
In various published studies, Yaji has been described as ‘a complex Nigerian meat sauce’ based on its numerous active ingredients. This complexity tag, coupled with the high consumption rate as well as the large consuming population, have triggered a series of research efforts aimed at determining the positive and negative potentials of Yaji. Currently, there are numerous scientific and analytical reports in this direction. But as revealing as the reports have been, none of them has been dedicated to unveiling the chemical bases upon which Yaji is described as ‘complex’. Therefore, for completeness sake as regards the knowledge on Yaji, this review paper examines its chemical complexity with a view of providing information that would justify the need for the regulation of Yaji production on one hand, and the need for a moderated consumption on the other; considering the chemical interplay that might be associated with an excessive consumption of Yaji.
Download full pdf
.png)
www.antrescentpub.com
REVIEW PAPER:
THE CHEMICAL COMPLEXITY OF YAJI: A NIGERIAN SUYA MEAT SAUCE INDUCING SCIENTIFIC INVESTIGATIONS
*
1,2Nwaopara A.O., 3Anibeze C.I.P., 3Akpuaka F.C. and 1,4Akpamu U. Akpamu U.
1Anthonio Research Center, Ekpoma, Edo State, Nigeria. 2Department of Anatomy, Ambrose Alli University, Ekpoma, Edo, Nigeria. 3Department of Anatomy, Abia State University, Uturu, Abia State, Nigeria. 4Department of Physiology, Ambrose Alli University, Ekpoma, Edo, Nigeria.
*Corresponding Author: nwaoparaao@yahoo.com
Received: 28th December, 2011 Accepted: 3rd February, 2012 Published: 30th April, 2012
ABSTRACT
In various published studies, Yaji has been described as ‘a complex Nigerian meat sauce’ based on its numerous active ingredients. This complexity tag, coupled with the high consumption rate as well as the large consuming population, have triggered a series of research efforts aimed at determining the positive and negative potentials of Yaji. Currently, there are numerous scientific and analytical reports in this direction. But as revealing as the reports have been, none of them has been dedicated to unveiling the chemical bases upon which Yaji is described as ‘complex’. Therefore, for completeness sake as regards the knowledge on Yaji, this review paper examines its chemical complexity with a view of providing information that would justify the need for the regulation of Yaji production on one hand, and the need for a moderated consumption on the other; considering the chemical interplay that might be associated with an excessive consumption of Yaji.
Download full pdf
No comments:
Post a Comment