The potential for upgrading traditional fermented foods through biotechnology

Fermented foods play an important socio–economic role in developing countries as well as making a major contribution to the protein requirements of natural populations. In general, traditional fermented foods are made under primitive conditions, which result in low yield and poor quality. This paper outlines the present status of some indigenous fermented foods and beverages with some information on the microbiology and biochemistry of the fermentations. Among these are ogi, a fermented cereal gruel used as a weaning food, pito and burukutu, alcoholic cereal beverages. Dawadawa from fermented oil seeds is also popular as nutritious non–meat protein foods, while serving as a condiments and flavors in soups. Traditionally, women carry out fermented food processing activities. The production is craft-based despite the dawn of science and technology. The techniques they use are labour intensive, time consuming and have low productivities, with success depending upon observation of good manufacturing practice. Factors contributing to lack of consumer appeal of indigenous manufactured foods will be also considered. In the change from craft to a technology based production system, several strategies should be adopted. These include the use of starter cultures, stabilization of spontaneous fermentations, and production of food processing enzymes. In view of the considerable range of technologies for improving traditional bioprocessing, the challenges and potential application of biotechnology in upgrading these foods will be discussed.African Journal of Biotechnology Vol. 4 (5), pp. 375-380, 200

Accuracy of the sedimentation and filtration methods for the diagnosis of schistosomiasis in cattle

Infection with blood flukes of the genus Schistosoma causes considerable human and animal morbidity, mortality and economic loss to the livestock industry. Current diagnostic tools have limitations. In this study, we compared the sedimentation and filtration methods for the diagnosis of schistosomiasis in livestock. A total of 196 faecal samples from cattle in Cote d'Ivoire were subjected to sedimentation and filtration for the diagnosis of schistosomiasis and other intestinal parasite infections. Schistosoma eggs or miracidia were discovered in 32 samples: 15 by filtration only, seven by sedimentation only, six concurrently by both methods and four by observing miracidia swimming on the sedimentation slide. The sensitivity of sedimentation and filtration was 41% and 66%, respectively. Cases with no Schistosoma eggs identified in the sediment but miracidia swimming on the slide indicate that eggs had hatched before microscopy. More accurate diagnostic are required for livestock schistosomiasis, in order to better understand the epidemiology and inform control and elimination efforts in livestock and human populations