Microbial evaluation of probiotic beverage from roselle extract
The study evaluated viability of probiotic lactobacilli in roselle extract at two different temperatures with view to producing acceptable and health beneficial probiotic beverage. Lactobacillus species isolated from fermented sorghum, maize grains and yoghurt samples were characterized and then inoculated into sterile roselle juice samples. Samples were stored at ambient (27 ± 2°C) and...
Microbiological and biochemical changes and sensory evaluation of camel milk fermented by selected bacterial starter cultures
The microbiological and biochemical changes that occur during fermentation of camel milk inoculated with each of five selected starter cultures at 43ºC for 6 h, were studied as well as the sensory evaluation of the products. The total viable counts of the starter cultures throughout fermentation period (6 h) showed that the combination of Lactobacillus bulgaricus CH2...
Iron content of the formulated East African indigenous vegetable recipes
Nutritional iron deficiency is the common cause of anaemia in developing world. However, Africa is endowed with African indigenous vegetables (AIVs) rich in micronutrients. Surveys within East Africa relate low AIV consumption to limited information on recipe preparation. The aim of this research is to determine iron content of various formulated indigenous vegetable recipes. Experimental research involved four randomly...
Microbiological analysis of some vended sachet water in Ogbomoso, Nigeria
Water borne bacterial pathogens were isolated from sachet water vended in Ogbomoso, Oyo State, Nigeria. The isolates were characterized and identified as Bacillus subtilis, Bacillus alvei, Pseudomonas putida, Pseudomonas fluorescens, Bacillus cereus, Enterobacter aerogenes and Proteus mirabilis. The antibiotic susceptibility profile of the seven isolates was determined and it was...
Natural occurrence of AFB1 in maize and effect of traditional maize flour production on AFB1 reduction, in Malawi
Aflatoxin B1 (AFB1) is one of the most harmful mycotoxins to humans, animals, and crops that result in illnesses and economic losses. Maize, the most important staple food in most southern African countries, is susceptible to these fungi infections throughout its growth, harvest, transport and storage. In this study, we report on the incidence of AFB1 (determined by indirect competitive ELISA)...
Storage releases physiologically active content in milled maize and wheat