Traditional fermented protein condiments in Nigeria

Traditional fermented condiments (dawadawa, iru, ogiri) based on vegetable proteins, and consumed by different ethnic groups in Nigeria have been the pride of culinary traditions for centuries. It is evident that these products have played a major role in the food habits of communities in the rural regions serving not only as a nutritious non-meat proteins substitute but also as condiments and flavouring agents in soups. These condiments are being increasingly marketed throughout the country and beyond in informal ways. Differences in the chemical composition of fermented condiments are evident mainly because different ingredients have been used in their preparation. Traditional methods of manufacture should take advantage of biotechnological progress to assure reasonable quality and atthe same time assure safety of these products. The requirements for a sustainable biotechnological development of Nigerian condiments are discussed in the scope of the microbiology and biochemical changes of the raw materials. Schemes to standardize the manufacturing stages are proposed. Emphasis is placed on the relevance of the role of starter cultures in the traditional methods of manufacture to ascertain appropriate nutritional quality and physical properties of the final product.Fermented vegetable proteins have potential food uses as protein supplements and as functional ingredients in fabricated foods. Relevant research and development activities are suggested

Assessment of the Diagnostic Potential of Clinotech TB Screen Test for Diagnosis of Pulmonary Tuberculosis in Nigeria

The Clinotech TB Screen test, a 3rd generation multi-antigen rapid chromatographic immunoassay for detection of IgG antibodies in serum against recombinant protein antigens 38kDa, 16kDa and 6kDa, was assessed for its diagnostic potential for diagnosis of active pulmonary TB in routine TB control programme in Abia State, Nigeria. The overall sensitivity and specificity of Clinotech TB Screen test were 24.1% and 87.8% (95% Confidence intervals [CI]: 14.7-33.5% and 80.6-95.0%) respectively. The positive and Negative Predictive Values (PPV and NPV) were 79.2% and 37.5% respectively. The performance of the test was inferior to that of the sputum smear microscopy which had a sensitivity of 50.0% (95% CI, 39.0%-61.0%) and specificity of 92.3(95% CI: 86.4-98.2%). In 37 culture positive smear positive PTB cases, Clinotech TB Screen test was positive in 18(48.65%). The rapid test showed a very low degree of sensitivity in smear –negative culture positive PTB cases; detecting just one (2.38%) out of 42 cases. These results indicate that the diagnostic value of Clinotech TB Screen test for routine diagnosis of PTB in this setting is limited.Key words: Tuberculosis, serological tests, immunochromatographic tests, rapid TB test

Antimicrobial properties of probiotic bacteria from various sources

The probiotic potentials of lactic acid bacteria species isolated from various food sources (nono, ugba, ogiri, kunun-zaki and ogi) were studied. The predominant species among the isolated strains were Lactobacillus bulgaricus, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus brevis, Streptococcus thermophilus Leuconostoc mesenteroides and Pediococcus cerevisiae. They produced bacteriocins that inhibited the growth of Streptococcus aureus, Escherichia coli and Bacillus cereus. L. bulgaricus and L. plantarum were selected for the fermentation of vegetable substrates-carrot, cucumber and tomatoes and cereals-rice and maize for the purpose of studying the suitability of these raw materials for probiotic juice production. The fermentations were carried out at 30°C for 72 h. The lactic acid bacteria had viability counts of 109 during storage at 4°C. The minimum pH attained during fermentation of samples was 3.9. The best bacteriocin preservative effect of 90% was observed in maize.Key words: Lactic acid bacteria, tolerance, biotechnological properties, bile, ethanol