African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 807

AJFS Articles

September 2013

Occurrence and antibiotic resistance profile of Listeria monocytogenes in salad vegetables and vegetable salads sold in Zaria, Nigeria

  Listeria monocytogenes is a Gram positive facultative anaerobic microorganism that causes listeriosis in both animals and humans. The main route of infection has been identified to be by ingestion of food contaminated with the organism particularly those stored at refrigeration temperatures. This study was carried out to determine the occurrence and antimicrobial resistance profile...

Author(s): Ieren, I. I., M. Bello and J. K. P. Kwaga

September 2013

Chemical evaluation of processed maize (Zea mays), indeginous cowpea spp. (Vigna unguiculata) and melon seed (Citrullus vulgaris) and organoleptic attributes of their blends

  The thrust of this work was to evaluate the chemical composition of processed maize, cowpea and melon; and assess the sensory attributes of their blends. The proximate, iron, zinc, tannins and phytate composition of the processed samples were assessed using standard assay methods. Blends were formulated using 14 g protein (average protein requirement for infants 0 to 3 years) basis and subjected to sensory...

Author(s):   Madukwe, Edith U., Okoye, Vivian, Ayogu, Rufina N. B. and Obizoba, Ikemefuna C.  

September 2013

Protein supplementation value of sun-dried ensiled sunflower (Tithonia diversifolia) in grower pigs: Growth performance and nitrogen utilization

  24 male pigs of similar crosses and initial weight of 13.2±0.1 kg were used to determine the effect of sun-dried ensiled Tithonia diversifolia leaf meal (DETD) on their growth performance and nitrogen utilization at dietary inclusion of 10, 20 and 30%. All diets were isocaloric and contained about 19% crude protein. The animals were randomly assigned into four dietary treatments and...

Author(s): Fasuyi A. O. and Afolabi A. A.

August 2013

Genotoxicity and anti-genotoxicity of fennel plant (Foeniculum vulgare Mill) fruit extracts using the somatic mutation and recombination test (SMART)

The antigenotoxic action of fennel (Foeniculum vulgare) were assessed using the eye (w/w+) somatic mutation and recombination test (SMART) assay of Drosophila melanogaster. Fennel is used for various medicinal purposes. Methyl methanesulfonate (MMS) was used as the positive control. Fruit extracts of fennel did not show genotoxicity at the doses used. In the co-treatment, a dose-dependent decrease in mutation...

Author(s): Sanae Amkiss, Abdelkrim Dallouh and Mohamed Idaomar, Bouchra AMKISS

August 2013

Comparisons of physiochemical, total phenol, flavanoid content and functional properties in six cultivars of aromatic rice in Bangladesh

  Various aromatic rice varieties such as Kalizira, Begun Bichi, BRRI dhan-34, BRRI dhan-37, BRRI dhan-50, Philipine Katari were analyzed for physiochemical, total phenol, flavonoid contents and functional properties. All aromatic rice varieties had moisture contents (11.25 to 15.13%), protein (3.23 to 6.21%), fat (0.68 to 1.45%) and ash (0.88 to 1.46%). The maximum amount of amylose and...

Author(s): Md. Asaduzzaman#, Md. Emdadul Haque#, Jiaur Rahman#, S. M. Kamrul Hasan,M. A. Ali and Mst. Sorifa Akter and Maruf Ahmed

August 2013

Mycoflora of fresh shrimps (Penaeus aztecus) from different markets in Port Harcourt, Nigeria

  Fungi were isolated from fresh brown shrimps (Penaeus aztecus) purchased from three different markets in Port Harcourt using standard mycological methods. The total counts of heterotrophic fungi range from 2.0 x 104 spore forming units per gram (sfu/g) to 7.1 x 104 sfu/g, while the total counts for pathogenic fungi range from 1.7 x 104 sfu/g to 7.1 x 104 sfu/g. The heterotrophic fungi and...

Author(s): Obire, O, Okigbo, R. N. and Minimah, T. R.

August 2013

Comparative studies of physico-chemical properties of yam (Discorea rotundata), cocoyam (Collocasia taro), breadfruit (Artocapus artilis) and plantain (Musa parasidiaca) instant flours

  Cocoyam, breadfruit and plantain usage is similar to that of white yam. They offer similar and sometimes better nutrition advantage to yam though with less prestigious value. This study is aimed at producing instant flour of yam, cocoyam, breadfruit and plantain and to compare their physico-chemical properties. The instant flours were prepared separately with slight modifications. Proximate analysis, starch,...

Author(s): Oladeji, Babatunde Stephen, Akanbi, Charles Taiwo and Gbadamosi, Saka Olasunkanmi

August 2013

Development of nutritionally enriched instant weaning food and its safety aspects

  Malnutrition is persisting among children in Bangladesh due to lack of proper weaning foods. A highly nutritive instant weaning food was prepared in our laboratory by using locally available food resources with the aim to ensure the availability of low cost weaning food in Bangladesh. The developed food was evaluated for their nutritional characteristics and microbiological quality. The food contained the...

Author(s): Mohammed A. Satter, Syeda Absha Jabin, Nusrat Abedin, Taslima Arzu, Kanika Mitra, A. M. Abdullah and D. K. Paul

August 2013

Changes in quality attributes of mixed roselle, water melon and grape juice using Aframomum danielli as a preservative

Roselle, water melon and grape juice are excellent sources of vitamin C. The shelf life of most fresh fruit juices stored under room temperature is very short. The use ofAframomum danielli (A. danielli) as a preservative is not known. Roselle juices processed at 1:1 and 1:2 with or without A. danielli of 15% concentration were stored for two weeks at room temperature and evaluated for chemical properties...

Author(s): Ashaye O. A., Olanipekun O. T., Ige E. A., Farinde E. O. and Akinkunmi S. O.

August 2013

Microbiological quality assessment of some National Agency for Food and Drug Administration and Control (NAFDAC) approved fruit juices sold in Ilorin metropolis

  This study was carried out to investigate on the microbiological qualities of some NAFDAC approved fruit juices sold in Ilorin metropolis. The brand of fruit juices assessed was coded as LL, LC and LB. The total viable counts, associated microorganisms and physicochemical properties of 10 randomly selected samples from each of the brand were determined. The highest mean bacterial load of 7.8 cfu/ml was found...

Author(s): Olaniyi, O. O.

August 2013

Proximate composition and microbiological study of five marine fish species consumed in Gabon

The aim of the current study was to determine proximate composition (protein, lipid, ash and moisture), energy and microbiological spoilage in five fish species. The chemical analysis revealed that the protein content of Pseudotolithus typus was 19.19%,Pomadasys peroteti 16.05%, Galeoides decadactylus 17.15%, Carassius auratus20.78%...

Author(s): Alain Serges ONDO-AZI, Brice Serge KUMULUNGUI, Ludovic MEWONO and Armel MBINA KOUMBA and Crépin ELLA MISSANG,  

August 2013

Proteolysis of milk heated at high temperatures by native enzymes analysed by trinitrobenzene sulphonic acid (TNBS) method

  Native enzymes play a significant role in proteolysis of milk during storage. This is significant for heat resistant native enzymes. Plasmin is one of the most heat resistant enzymes found in milk. It has been reported to survive several heat treatments, causing spoilage during storage. The aim of this study was to assess susceptibility of high temperature heated milk to proteolysis by native...

Author(s): Lucy M. CHOVE, Abdulsudi ISSA- ZACHARIA, Alistair S. GRANDISON and Michael J. LEWIS

August 2013

Nutritional qualities and trace metals concentration of six fish species from Oba reservoir, Ogbomoso, Nigeria

  The nutritional qualities and concentration of trace metals (Pb, Fe, Cu, Zn, and Cd) in six fishes (Hemichromis fasciatus, Siluranodon auritus, Sarotherodon galileaus, Tilapia zilli,Chrysichthys nigrodigitatus, and Hepsetus odoe) obtained from Oba reservoir in Ogbomoso, Nigeria were evaluated. The value ranges of 55.95 to 68.80, 16.91 to 26.18, 5.46 to 18.18, 0.51 to 9.05, 7.67 to 10.14 and...

Author(s): Fawole, O. O., Yekeen, T. A., Adewoye, S. O., Ogundiran, M. A., Ajayi, O. E. and Nwaiya, M. N.

July 2013

Physicochemical characterization of some multifloral honeys from honeybees Apis mellifera collected in the Algerian northeast

The characterization of some Algerian northeast honey was carried out on the basis of their physico-chemical properties: moisture, hydroxymethylfurfural, diastase activity, pH, free, total and lactonic acidity, electrical conductivity, mineral and proline content. Studied samples are found to be low in moisture and therefore safe from fermentation, low in HMF level and high in diastase activity. Additionally, the...

Author(s): Assia Amri and Ali Ladjama

July 2013

Analysis of quality attributes of Hibiscus sabdariffa (zobo) drinks blended with aqueous extract of ginger and garlic

  Various types of highly valued food and medicinal products are produced from Hibiscussabdariffa in different parts of the world. In Nigeria, the calyces of this plant are processed into a refreshing non-alcoholic beverage known as zobo. In this work, zobodrink was prepared using hot water extraction method and the juice obtained was blended separately with aqueous extracts of ginger and...

Author(s): Adesokan I. A., Abiola O. P., Adigun M. O. and Anifowose O. A.

July 2013

Determination of heavy metals in exposed corned beef and chicken luncheon that sold in Sulaymaniah markets

  In this study, the levels of heavy metals (Cr, Cd, Co, Pb, Cu, Ni, Fe, Zn, Mg and Mn) were determined in canned beef and four different chicken luncheon from Sulaymaniah markets using atomic absorption spectroscopy (AAS). Significant difference was observed in the chromium (Cr) content among the corned beef brands, while there was no-significant difference in Cr content in the all chicken luncheon trademarks....

Author(s): Hozan Jalil Hamasalim and Hemin Nuradden Mohammed

July 2013

Physicochemical analysis of desi yoghurts produced by the local community in Gilgit District

  This study was carried out in the Department of Food Technology, Karakoram International University Gilgit, Pakistan. The desi yoghurt samples were collected from various narrow villages of Gilgit District. The desi yoghurt is prepared with pure cow milk by a hygienic and organic process. Results indicate that yoghurt of Oshikandas showed high moisture content and total soluble solids; whereas, Gilgit town...

Author(s):   Muhammad Shahnawaz, Saghir Ahmed Sheikh and Zahid Ali Akbar  

July 2013

Sensory evaluation and sugars contents of coconut (Cocos nucifera l.) water during nuts ripening

  Sensory characteristics of coconut water from four coconut cultivars (Cocos nucifera L.) were investigated during nuts ripening. The study was carried out on the West African Tall, the Malaysian Yellow Dwarf, the Equatorial Guinea Green Dwarf and the improved hybrid PB121. Tested parameters were tastes (sweet, salty and sour), gustatory preferences and sugars contents. Obtained results showed significant...

Author(s): ASSA Rebecca Rachel, PRADES Alexia, KONAN  Amoin Georgette, NEMLIN Jean and KONAN Jean-Louis

June 2013

Assessment of some aspects of phytonutrients of cashew apple juice of domestic origin in Nigeria

  Phytochemical screening, assessment of some biochemical characteristics and antioxidants indices of juice obtained from red and yellow varieties of cashew apple of domestic origin in Western Nigeria was were done with view to gain insight to its phytonutrients and health maintenance potentials. Assessment revealed the presence of phytochemical of the therapeutic importance principally: total phenolics,...

Author(s): Daramola, B.

June 2013

Effect of substituting sugar with date palm pulp meal on the physicochemical, organoleptic and storage properties of bread

  The effect of substituting granulated sugar with date palm fruit pulp meal (DPFPM) in bread production was evaluated. Date palm fruit pulp was oven dried (46°C, 8 h) and milled. Granulated sugar was substituted at 0, 25, 50, 75 and 100% with DPFPM in bread recipe and bread produced using straight dough bulk fermentation method. Proofing ability of the dough, oven spring, bread loaf weight, volume and...

Author(s): J. E. Obiegbuna, P. I. Akubor, C. N. Ishiwu and J Ndife

June 2013

Effect of fermentation on physico-chemical, textural properties and yoghurt bacteria in mango soy fortified yoghurt

  Mango soy fortified yoghurt (MSFY) samples were prepared by using blends of 78.3% milk containing 3% fat, 14.5% soymilk containing 8.2% total solids and 7.2% mango pulp containing 18% total solids. The physico-chemical, textural properties and yoghurt bacteria counts of MSFY were analyzed at an interval of 30 min during fermentation upto 270 min. The fermentation time had a positive effect on acidity but a...

Author(s): Ashu Walia, H. N. Mishra and Pradyuman Kumar

June 2013

Toxicity of leaf powder of Lepidagathis alopecuroides to Nile tilapia Oreochromis niloticus Juveniles

  Oreochromis niloticus juveniles (mean body weight, 13.99±0.38 g and length, 8.32±0.93 cm) were exposed in a daily renewal bioassay to different concentrations of Lepidagathis alopecuroides (0.00, 1.0, 1.5, 2.0, 2.5 and 3.0 mg/l), for 96 h to assess its toxicity. The opercular (obf), tail beat (obf) frequencies and mortalities were monitored during the exposure period. The...

Author(s): Okey, I. B, Keremah, R. I, Ikpi, G. U and Ebeniro, L. A 

June 2013

Effects of some processing factors on the characteristics of stored groundnut milk extract

  The purpose of this work was to investigate the influence of processing variables on some properties of stored groundnut milk extracts (GME). GMEs were prepared from fresh, roasted (170 °C, 25 min) and steeped (water, 20 min) groundnuts. The groundnuts were milled, sieved, the slurry boiled, homogenized, pasteurized and stored. The GMEs packaged in glass bottles, plastic bottles and low density...

Author(s): ADEIYE Oluwasijibomi Adesola, GBADAMOSI Saka Olasunkanmi and TAIWO Adekunbi Kehinde

June 2013

Thiaminase properties in the fillet and liver of Tilapia zillii from Osinmo Reservoir: A comparative study

  The thiaminase enzymes were partially purified and characterized from Tilapia zillii fillet (flesh) and liver using ammonium sulphate precipitation. The enzyme showed specific activities of 5.20 and 1.17 umol/min/mg of protein respectively for T. zillii fillet and liver. The enzymes exhibited a maximal activity at pH 5.0 and 7.0 for the liver and fillet, respectively. The Michealis...

Author(s): Raphael Emuebie Okonji, Komolafe Olaniyi Olusola, Leonard Ona Ehigie, Popoola Micheal Olaoluwa and Kayode Samuel Bamitale

June 2013

Antioxidant capacity of extracts from hawthorn (Crataegus mexicana) skin

  The hawthorn Crataegus mexicana is a traditional Mexican fruit with properties that make this fruit useful for the treatment of many ailments, including diseases of the respiratory and urinary tract. This paper reports the antioxidant capacity of the n-hexane, dichloromethane, ethyl acetate, acetone, ethanol and methanol extracts of C. mexicana. Samples were evaluated for total...

Author(s):   Méndez-Iturbide Daniel, Banderas-Tarabay José Antonio, Nieto-Camacho Antonio, Rojas-Chávez Agustina and García-Meza Maria G  

June 2013

Performance characteristics, biochemical and haematologcal profiles of broiler chickens fed synthetic and herbal methionine supplemented diets

  This study was conducted to compare the efficacy of herbal methionine (HM) to synthetic methionine (SM) in broiler chickens. The herbal methionine (Meth-o-Tasr®) was supplied by lntas Pharmaceutical Limited, India. The HM and SM were added to standard diets at 0, 0.5, 1.0 and 1.5 kg/ton of finished feed and fed to 168 Arbor Acre broiler chickens. After seven days pre-experimental period, the birds were...

Author(s): F. A. Igbasan and O. A. Olugosi

June 2013

Effect of incorporating sweetpotato flour to wheat flour on the quality characteristics of cookies

    Textural and sensory properties of cookies were studied by supplementing various proportion of sweetpotato flour (0 - 100%) to the wheat flour. The cookie dough was subjected to rheological analysis and texture profile analysis by using TA-XT2i (SMS) in order to determine dough hardness, cohesiveness, springiness, adhesiveness etc. Spread factor, puncture force and fracture strength of the...

Author(s): Sukhcharn Singh, C. S. Riar and D. C. Saxena

  • Article Number: 127695B16629

June 2013

Comparison of protein values from seven wild edible plants of Iran

  Plants are one of the major sources of proteins. The plants Arum maculatum, Portulaca oleracia, Semicarpus anacardium, Carissa karandus, Cordia myxa, Solanum indicum and Chlorophytum comosum are widely available in the wild in many regions of Iran. These are consumed as fruits and vegetables. Therefore, to study the comparison of their protein values, these plants were selected...

Author(s): Ali Aberoumand

  • Article Number: 736494416674

May 2013

Effect of heat-moisture-treated cassava starch and amaranth malt on the quality of sorghum-cassava-amaranth bread

  Gluten-free batter and bread was prepared from modified cassava starch, sorghum and amaranth flour. Heat-moisture treatment (80°C, 18, 24 or 30% moisture content, and 8, 16 or 24 h incubation) of cassava starch increased its crystallinity, onset pasting temperature and water absorption index; and decreased its swelling power, water solubility index and peak viscosity. Heat-moisture treated cassava starch...

Author(s): Calvin Onyango, Eunice A. Mewa, Anne W. Mutahi and Michael W. Okoth

May 2013

Presence of Listeria monocytogenes in raw milk and traditional dairy products marketed in the north-central region of Morocco

  1Laboratoire Agroalimentaire et Sécurité Sanitaire des Aliments (LASSA), Université Sidi Mohamed Ben Abdallah, Ecole Supérieure de Technologie Fès, Route d’Imouzzer B.P : 2427 - Fez, Morocco. 2Laboratoire Régional de Diagnostic Epidémiologique et d'Hygiène du Milieu, Direction Régionale de la Santé, Hôpital EL...

Author(s): Boujemaa El Marnissi, Laila Bennani, Nezha Cohen, Abdelhakim El Ouali Lalami and Rajae Belkhou

May 2013

Contamination of cowpea and by-products by organophosphorous pesticide residues in Ngaoundere markets: Dietary risk estimation and degradation study

  The study was carried out to monitor some organophosphorous (OP) pesticide residues in stored cowpea in Ngaoundere’s markets and two by-products (koki and fritter), to assess the dietary risk exposure through quotient risk (RQ) and to degrade some pesticides using kanwa (rock salt) solution. The levels of nine OP pesticides were determined by gas chromatography equipped with nitrogen photometric...

Author(s): Sonchieu Jean, Ngassoum Martin Benoit, Tchatchueng Jean Bosco, Ashutosh Kumar Srivastava and Laxman Prasad Srivastava

May 2013

Identification of the lactic microorganism responsible for milk coagulation in Abeche (Chad)

  Milk and dairy products are consumed by many people in its various forms in Chad. This product has a major share in the labor market. Milk is turned into curds of various types and other dairy products empirically, but there is not much information reported about the lactobacilli species responsible for curd production in Chad. Therefore we have chosen to locate and identify them. We started with the...

Author(s): Doutoum A. A., Tidjani A., Abdelaziz Arada I., Tidjani S. M. T., Balde M., Sylla K. S. B., Seydi Mg and Toguebaye B. S.

May 2013

Lipid composition of medicinal plants: Portulaca oleracea and Ficus thonningi

  Lipid compositions of these plants Portulaca oleracea and Ficus thonningi were analyzed after extraction to determine the biochemical evidence for their therapeutic use as medicinal plants used in Nigeria. The lipids of P. oleracea and F. thonningi were extracted using chloroform and methanol (2:1), purified using Folch wash and analyzed using thin layer chromatography...

Author(s): Ochulayi P. Ora and Anekwe G. E.

April 2013

The physicochemical and sensory evaluation of commercial sour milk (amasi) products

  The physicochemical and sensory properties of five commercially available sour milk (amasi) products- AoA, AoB, AoC, AoD and AoE were analyzed in 3 batches. Samples were collected from retail shops in Thohoyandou. The products were examined forEscherichia coli, lactic acid bacteria (LAB), total plate count (TPC), pH, titratable acidity (TA), colour, viscosity and sensory properties. Microbial analysis results...

Author(s): Jeremia N. Moyane, and Afam I. O. Jideani

April 2013

Production and evaluation of specialty bread from sprouted mixed-grains

  Specialty bread was made from sprouted mixed-grains using adaptable technology. The grains were sprouted at atmospheric conditions (30°C, 75% RH) over a period of 6, 12, 18 and 24 h. Paste obtained from the sprouts was mixed at different ratio together with other ingredients to obtain five bread samples. Nutritional, functional and sensory properties of the resulting loaves were carried out using standard...

Author(s): Onyeka E. U. and Obeleagu O. S.

April 2013

Studies on foodborne bacteria in commercially hawked ready-to-eat fish in Jos and its environments

  Studies on foodborne bacteria in hawked fish (Trachurus capensis) were carried out with 200 flesh and 24 surface swab samples collected at various selling points in Jos and surrounding suburbs. The samples were separately cultured in bacteriological broth and agar media. The isolates were identified and their viable counts determined. The analysis gave the following bacteria...

Author(s): ,Chukwu, O. O. C., Chukwuedo, A. A., Otalike, P., Chukwu, I. D., Echeonwu, N. O. G., Bitrus, J. G., Akubo, S.I.

March 2013

Characterization and determination of the factors affecting anti-listerial bacteriocins from Lactobacillus plantarum and Pediococcus pentosaceus isolated from dairy milk products

  Lactobacillus plantarum and Pediococcus pentosaceus strains isolated from dairy milk products, produced bacteriocins that displayed a wide spectrum of antimicrobial activity against Listeria ivanovii and food spoilage microorganisms. The two bacteriocins were thermally stable over a wide temperature range up to 100°C for 15 min and retained their activity at pH 2.0 to 6.0. Full...

Author(s): Djadouni Fatima and Kihal Mebrouk

March 2013

The effect of thermal processing on fumonisin B1 (FB1) levels in maize-based foods

  Fumonisin B1 (FB1) is a mycotoxin from Fusarium verticillioides that is frequently associated with maize. Fumonisins have been implicated as the causal agents of a variety of animal diseases and are epidemiologically linked to the high incidence of human esophageal cancer in some regions of the world. Thermal treatments are used in many processes involving grain and its derivatives, but little...

Author(s): Mohanlall R., Odhav B. and Mohanlall V.

March 2013

Physicochemical and nutritional characteristics assessement of two different traditional foods prepared with senescent plantain

  This study investigated the physico-chemical and nutritional properties of two foods widely consumed by population. Thus, the products were purchased from the markets of 10 municipalities of Abidjan city, and several analyses such as moisture, ash, dry matter, fat, protein, vitamin C, total sugars, carbohydrate, starch, energy value, pH and titrable acidity, using common scientific methods of food...

Author(s): Kra Kouassi Aboutou Séverin, Akoa Edwige, Mégnanou Rose-Monde, Yéboué Koffi, Akpa Eric Essoh and Niamké L. Sébastien

February 2013

Assessment of structure and conduct of yam wholesale market in Efon Alaaye Local Government Area of Ekiti State, Nigeria

  This study assessed the structure and conduct of yam wholesale market in Efon Alaaye Local Government Area of Ekiti State of Nigeria. The primary data was collected with structured questionnaire and administered to yam wholesalers in the study area between 1995 and 2008. The study employed the use of descriptive statistics of frequency, and percentages. The study revealed that the capital required to enter...

Author(s): Folayan, J. A

February 2013

The microorganisms and compounds influencing the organoleptic properties of Ugba (fermented Pentaclethra macrophylla Benth. seeds)

  The microorganisms and compounds influencing the organoleptic properties of Ugba were studied. Ugba was produced by the fermentation of boiled and shredded seeds of African oil bean. The pure cultures of microorganisms responsible for Ugba fermentation were isolated from Ugba samples, produced by traditional method and were used in singles and in combination to ferment African oil bean shreds. The Ugba so...

Author(s): N. O. Kabuo, J. O. Uzuegbu, C. N. Ubbaonu and E. U. Onyeka

January 2013

Physical properties of high quality maize (Swam 1 variety) seeds (Zea mays) as affected by moisture levels

  A study was conducted to evaluate the physical properties that affect equipment design, processing, storage and transportation of high quality protein maize (SWAM 1) seeds as a function of moisture content varying from 9.38 to 32.7% (db). The length, width, thickness and the geometric diameter increased linearly from 9.80 to 10.55, 8.60 to 9.06, 4.00 to 4.75 and 6.85 to 7.69 mm, respectively. The sphericity...

Author(s): Sobukola, O. P., Kajihausa, O. E., Onwuka, V. I. and Esan, T. A.

January 2013

Physicochemical and bacteriological analyses of drinking water from wash boreholes in Maiduguri Metropolis, Borno State, Nigeria

  Physicochemical and bacteriological analyses of water samples were carried out from five wash borehole used for drinking purpose in Maiduguri Metropolis, Nigeria. The bacteriological analysis was carried out using multiple tube (most probable number) technique for enumeration of both total coliform count and differential Escherichia colicount. The results obtained were compared with World Health...

Author(s): Mustafa Alhaji Isa, Ibrahim Alkali Allamin, Haruna Yahaya Ismail and Abubakar Shettima

December 2012

Spectrum of antimicrobial activity of lactic acid bacteria (Lactobacillus KSBT 56) isolated from indigenous fermented products of Odisha

  The strain KSBT56 was isolated from a traditional fermented product ‘dahi chhenna’ of Odisha by pour plate method on MRS agar. Biochemical and 16s rDNA sequencing confirmed KSBT 56 as genus Lactobacillus. The cell-free supernatants (CFS) ofLactobacillus KSBT56 demonstrated an antibacterial activity against a wide range of Gram-negative and Gram-positive pathogens (Escherichia...

Author(s): Tripathy P. P. and Saini M. R.

December 2012

The effects of temperature and pH on stability of anthocyanins from red sorghum (Sorghum bicolor) bran

  Anthocyanin’s have been suggested as promising dietary compounds with an important role in human health. This study focuses on the effect of temperature and pH on stability of anthocyanins from red sorghum bran. The sorghum anthocyanins were found to be stable at 0°C even when exposed to light and dark conditions. The anthocyanins extracted using acidified methanol showed higher stability than...

Author(s): P. Suganya Devi, M. Saravanakumar and S. Mohandas

December 2012

Implementation of biosand filters in rural area for drinking water production

  A concrete biosand filter (BSF) was designed, and its performance was evaluated on three different water used in the rural communities. The field study was conducted by using tap, well and pump waters, and a questionnaire was administered to apprehend the community’s attitudes in the BSF utilisation. BSF performance was characterised by analysing the filtrates concentration in NH4+, NO3-, NO2-,...

Author(s): A. Lydie C. Mangoua-Allali, Lacina Coulibaly, Jean-Marie Pétémanagnan Ouattara and Germain Gourene

December 2012

Quality of sachet water produced and marketed in Minna metropolis, North Central Nigeria

  Microbiological and micronutrient quality of sachet water samples sold in Minna metropolis Niger State, Nigeria was analyzed using micro filter membrane and atomic absorption spectrophotometer. The metropolis was divided into four clusters and sachet water was collected from the factories within each cluster. Total bacteria count (TBC), total coliform count (TCC) and presence of fecal coliforms were...

Author(s): Anuonye J. C., Maxwell O. M. and Caleb M. Y.

December 2012

The traditional food system of Kuloor watershed of Kumaon Himalaya, India

  The surrounding environment and biological diversity is an important aspect in the development of human civilization. The system of traditional knowledge has been developed in the society, and moved for further improvement in the society. The Central Himalayan region is rich in biological wealth and it may become an important resource for improvement of socio-economic status of the Himalayan people. The...

Author(s):   P. S. Bungla, Lalit M. Tewari, I. D. Bhatt, R. S. Rawal and Kamal Kishor  

December 2012

Determination of copper, iron and lead levels in selected vegetables obtained from the three main markets, in Minna, North Central Nigeria

  The levels of Cu, Fe and Pb in six selected vegetables in three Minna main markets were determined using Perkin Elmer Analyst 200 atomic absorption spectrophotometer (AAS). The results revealed that average concentrations of Cu, Fe, Pb detected ranged from 24 to 28, 320 to 2140 and 20 to 100 µg/g for Bosso market; 18 to 34, 260 to 720 and 20 to 20 µg/g for Tunga market, and 26 to 34, 260 to 1940...

Author(s): Jimoh, T.O., Ndamitso, M. M., Abdullahi, S. H. and M. T. Bankole

November 2012

Assessment of physico-chemical, micro-biological and sensory properties of seasoning developed from mushroom and locust bean

  The study was conducted to develop a seasoning from a combination of mushrooms and fermented locust bean seeds. The milled samples were prepared in different concentrations. The chemical, functional, microbial properties and sensory acceptability of the samples were determined. Crude protein, ash content, water absorption capacity, oil absorption capacity ranged between 36.95 and 49.90%, 31.99 and 34.30%,...

Author(s): Ajani Alice O, Arowora Kayode A, Fasoyiro Subuola B, Ilesanmi Funmilayo F,Zaka Kafayat O

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