July 2012

Evaluation of lima bean flour fermented with Lactobacillus sp. as a probiotic food

  The probiotic potential of lima bean flour fermented with Lactobacillus sp. in vitro and in vivo was studied. 3 species of Lactobacillus including Lactobacillus fermentum,Lactobacillus plantarum and Lactobacillus cellebiosus were isolated from traditionally prepared ‘ogi’ made from white and yellow maize (Zea mays) and from red...

Author(s): A. O. Ojokoh and M. D. Daramola

July 2012

Finger millet (Eleusine coracana) polyphenols: Investigation of their antioxidant capacity and antimicrobial activity

  Finger millet (Eleusine coracana) or ragi, one of the important minor cereals is a rich source of several phytochemicals and among them polyphenols are the most important because of their nutraceutical potentials. The seed coat-rich fraction (SCF) of the millet contains over 70% of polyphenols of the millet. Treated with different polar and non-polar solvents as such and after acidification with HCl for the...

Author(s):   Banerjee S., Sanjay K. R., Chethan S. and Malleshi N. G.  

July 2012

Effect of sodium lactate and sodium acetate on shelf-life of raw chicken breasts

  Two experiments were conducted to evaluate the effects of sodium lactate and sodium acetate on the microbiological population and shelf-life of raw chicken breasts. In both experiments, raw chicken breasts were randomly subjected to treatments containing 0, 0.87 or 1.74% sodium lactate or 1.74% sodium acetate, 3.48% sodium acetate, or the combination of 1.74% sodium lactate and 1.74% sodium acetate. All...

Author(s): Wannee Tangkham, Jay Comeaux, Clarence E. Ferguson and Frederick M. LeMieux