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

November 2012

Oxidative and genotoxic effects of Thymoquinone, Nigella sativa active compound, in Balb/c mice

  Nigella sativa has been traditionally used for the treatment of many ailments. Experimentally, it has been demonstrated that N. sativa extracts and Thymoquinone (TQ), the main compound of their volatile oil, possess several biological activities such as antioxidant, anti-inflammatory and hepato-protective properties. To further evaluate the oxidative damage and genotoxicological properties of...

Author(s): Hanene Jrah Harzallah, Karima Rjiba, Aya Maaloul, Salwa Abid-Essafi and Touhami Mahjoub

November 2012

Nutritional evaluation of the different body parts of cuttlefish Sepia kobiensis Hoyle, 1885

  The basic nutritional components such as protein, carbohydrate, lipids, vitamins and minerals are chemical compounds essential to the growth and health of a living being. Hence, in the present study, the nutritional quality of different body parts (head, arm, tentacle and mantle) from the cuttlefish Sepia kobiensis was evaluated. The total protein content ranged from 26.55 ± 0.45% (tentacle)...

Author(s):   Pasiyappazham Ramasamy, Namasivayam Subhapradha, Sadhasivan Sudharsan, Palaniappan Seedevi, Vairamani Shanmugam and Annaian Shanmugam  

November 2012

Effect of dietary vitamin D3 supplementation on meat quality of naked neck chickens

  Consumers’ interest of indigenous chicken meat is increasing. An experiment was conducted to determine the effect of vitamin D3 supplementation on meat quality of indigenous male naked neck chickens. Different supplementation levels of 0, 2000, 4000, 6000 and 8000 IU of vitamin D3 per kg dry matter (DM) of feed were examined. 13 weeks old male naked neck chickens with a mean live weight...

Author(s): M. Mabelebele, J. W. Ng’ambi and D. Norris