June 2009
Survival of Bifidobacterium pseudocatenulatum G4 during the storage of fermented peanut milk (PM) and skim milk (SM) products
Survivability of Bifidobacterium pseudocatenulatum G4 in fermented peanut milk (PM) and skim milk (SM) directly or supplemented with fructooligosacharide (FOS) and human grade yeast extract was evaluated under refrigeration and 25°C for a period of 2 weeks. During the study period, the development of lactic acid and short chain fatty acids (acetic, propionic and butyric) were also examined. The...
June 2009
Effect of period of steaming and drying temperature on chemical properties of cashew nut
This study investigated effect of period of steaming (20, 30 and 40 min) and drying temperature (50, 60 and 70°C) on the chemical properties of cashew nut. The nuts were packaged in glass bottle, polyethylene bag and plastic bottle and stored under ambient condition (28 ± 3°C) for 12 weeks. The samples were analyzed immediately after drying and at two weeks interval during storage for chemical...
June 2009
Studies on the microbiological, nutrient composition and antinutritional contents of fermented maize flour fortified with bambara groundnut (Vigna subterranean L)
The nutrient composition, antinutritional factors and microflora in spontaneously fermenting maize flour fortified with bambara groundnut were examined over a period of 72 h. Titratable acidity as well as pH changes was obtained at 12 h interval during fermentation by adventitious microorganisms present in the fortified product. Results obtained showed that microflora gradually changed from gram negative...
June 2009
Scoparia dulcis protects against Trypanosoma brucei-induced immunosuppression in experimentally infected rabbits
The present paper summarizes our findings on the effect of Scoparia dulcis on the population of immune cells during a 28 day experimental Trypanosoma bruceiinfection in rabbits. The result obtained showed that infection resulted in an initial rise in both total white blood cells (WBC) and the absolute number of circulating lymphocytes followed by a progressive decrease in total WBC and all WBC...
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