Sensory and nutritional qualities of frankfurter sausages with sweet potato as extender

This study investigated the effects of three varieties of sweet potatoes: orange, purple and white-fleshed sweet potato purees on the sensory, nutritional and oxidation rate of frankfurter sausages. The study was conducted at University for Development Studies (UDS), Tamale. The products formulations took place at the Meat processing unit of UDS, while chemical and microbiological analyses were carried out at laboratories of University for Development Studies, Nyankpala Campus. A complete randomized design was used. Spices were randomly assigned to the minced meat and each treatment was replicated three times. The sweet potato purees were added to 2kg of meat at 0%, 10%, and 15% each. Sensory attributes of products did not differ significantly (P>0.05) when puree was incorporated in frankfurter sausages except overall liking which was insignificantly higher (P<0.05) on the first day of production. The peroxide value of TO was significantly (P<0.05) higher throughout the period of storage than the other formulations. The peroxide value of the products ranged from 4.0 to 4.8meq/kg. There were significant differences (P<0.05) in pH and moisture. Among products, OFP1 10% had the lowest value whiles OFP2 15% had the highest pH value. Except for crude fat content all proximate parameters taken into accounts were significantly affected (p <0.05) among various formulations. The protein content ranged from 18.52-20.78% whiles ash and fat ranged from 5.15-6.80% and 15.62-17.50%, respectively. There was a significant reduction in protein content as sweet potato inclusion increased from (0%, 10% and 15%). The moisture content of sweet potato frankfurter sausage ranged from 56.15-66.45%. The inclusion level of 15% was found to have higher values to 10% inclusion level. However, significant differences (P<0.01) were observed among treatments for all minerals studied. Iron and zinc contents among formulations were all significantly different (P<0.01) from each other. The sweet potato puree did not negatively affect the sensory and nutritional qualities of frankfurter sausages

Prevalence and antimicrobial resistance patterns of E. coli isolates from cow milk, milk products and handlers in the tamale metropolis of Ghana

This study was carried out in the Tamale Metropolis of Ghana to determine the prevalence and antibiotic resistance of Escherichia coli in pasteurized cow milk, cow milk products and hands of cow milk sellers. The conventional method and the disk diffusion method were used for the isolation and antibiotic susceptibility testing of Escherichia coli, respectively. The overall prevalence of Escherichia coli was 42.7% (128/300). Pasteurized milk and raw ‘wagashie’ were the most commonly contaminated (78.0%) source, followed by ‘brukina’ (54.0%), fried ‘wagashie’ (26.0%), left hand (12.0%) and right hand (8.0%). The prevalence of Escherichia coli in pasteurized milk and raw ‘wagashie’ was significantly higher (p = 0.003) than that of ‘brukina’, fried ‘wagashie’, left hand and right hand. Screening of 102 Escherichia coli isolates for their susceptible to antibiotics revealed that 49.0% were susceptible, 31.0% were resistant and 20.0% were intermediate to the various antibiotics post testing. Resistance to ampicillin (65.7%) was the highest, followed by erythromycin (61.8%). The Escherichia coli isolates were generally susceptible to ciprofloxacin (88.2%) and gentamicin (71.6%). The Escherichia coli isolates also exhibited 40 antibiotic resistance patterns with the pattern E (erythromycin) being the commonest. Twenty-nine 29 (28.4%) were resistant to three different classes of antibiotics, 20 (19.6%) were resistant to four different classes of antibiotics, 5 (4.9%) were resistant to five different classes of antibiotics and 1 (1.0%) was resistant to six different classes of antibiotics. The study revealed that milk, its products and handlers in the Tamale metropolis were contaminated with Escherichia coli which are resistant to a number of antibiotics.Keywords: Antibiotics, Escherichia coli, hands, milk, milk products, seller

Prevalence and antibiotic susceptibility of Salmonella enterica isolated from cow milk, milk products and hands of sellers in the Tamale Metropolis of Ghana

Salmonella enterica are among the foodborne pathogens of importance due to their involvement in a number of foodborne outbreaks, illnesses and occasionally death. This study was carried out in the Tamale metropolis of Ghana to investigate the prevalence and antibiotic resistance of Salmonella enterica in cow milk, cow milk products and hands of cow milk sellers. The conventional method and the disc diffusion method were used for the isolation and antibiotic resistance of Salmonella enterica, respectively. The overall prevalence of Salmonella enterica was 7.3% (22/300). Salmonella enterica were detected in 24.0% (12/50) of raw ‘wagashie’, 8.0% (4/50) of fried ‘wagashie’, 6.0% (3/50) of cow milk, 4.0% (2/50) of left hand swab of milk sellers, and 2.0% (1/50) of right hand swab of milk sellers. Salmonella enterica was not isolated from ‘brukina’. The prevalence of Salmonella enterica did not differ (P = 0.193) among fried ‘wagashie’, cow milk, hand swab of milk sellers and ‘brukina’ samples. However, the prevalence of Salmonella enterica in raw ‘wagashie’ was significantly higher (P = 0.000) than the other samples examined. Resistant to erythromycin (86.0%) was most frequently detected. The Salmonella enterica isolates were highly susceptible to ciprofloxacin (100.0%), chloramphenicol (91.0%), ceftriaxone (91.0%), sulphamethoxazole/trimethoprim (91.0%), tetracycline (86.0%) and ampicillin (86.0%). Of the 22 Salmonella enterica isolates, 14 were resistant to only one antibiotic, 4 were resistant to two antibiotics and 2 were resistant to three antibiotics. Two Salmonella enterica isolates were resistant to none of the antibiotics. This study revealed that some milk products and other samples were contaminated with Salmonella enterica. The isolated Salmonella enterica were susceptible to most of the antibiotics examined but were highly resistant to erythromycin.Keywords: Antimicrobials, Foodborne pathogens, Food safety, Milk, Milk product

Effect of rumen content to water ratio in biogas production

Biogas technology is widely used as a better alternative in the handling of waste in many societies in the world. This study was conducted to investigate the effect of rumen content to water ratio in biogas production. An experiment was carried out using 75 litre capacity locally made anaerobic digester. Rumen contents were formulated in three proportions designated as T1, T2 and T3. T1 contained 30kg of rumen contents and 30 litres of tap water; T2 contained 20kg of rumen contents and 40 litres of tap water; and T3 contained 40kg of rumen contents and 20 litres of tap water. Each proportion was duplicated and the whole experiment was triplicated for 20 days each. The pH, substrate, ambient temperatures and the biogas produced were recorded in two days’ interval up to the 20 days. The result obtained from the study showed that there were significant differences (P < 0.05) in the average pH and the biogas produced. The pH of T2 (6.97) was significantly higher than that of T1 (6.80) and T3 (6.81). The biogas produced by T3 was significantly higher than that of T1 and T2. T3 produced the highest average volume of 16.70m3 biogas per kilogram of rumen content and the highest percentage (56.4%) of methane. There were no significant differences (P > 0.05) in the average substrate and ambient temperatures, and the volume of CO2 produced. This study revealed that it is more efficient to produce biogas using 40kg of rumen contents and 20 litres of tap water than producing biogas with 30kg of rumen contents and 30 litres of tap water or 20kg of rumen contents and 40 litres of tap water.Keywords: biogas, pH, rumen, temperature, wate

Effect of orifice size on quality characteristics of burger made from spent laying duck meat

An experiment was carried out to investigate the influence of orifice size (4.5, 6, 8 and 10 mm) on the quality characteristics and acceptability of duck burger made from spent laying Khaki Campbell duck meat. Large orifice size resulted in lower fat and protein content compared to small orifice size. Hardness value also decreased significantly (p 0.05) in the diameter of shrinkage, cooking loss and colour of the burger. However, the hardness value decreased significantly with an increase in orifice size. The sensory evaluation showed no significant difference (p > 0.05) within the samples, but the overall acceptability score for burger prepared using 10 mm grind size was higher compared to those prepared at 4.5, 6- and 8-mm orifice sizes. Hence the 10 mm grind size was adopted as the optimum orifice size for spent laying Khaki Campbell duck burger

Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia

Background and Aim: Probiotics play an important role in maintaining a healthy gut and consequently promote good health. This study aimed to find novel probiotic lactic acid bacteria (LAB) from indigenous fermented foods of West Sumatera, Indonesia. Materials and Methods: This study utilized 10 LAB previously isolated from fermented buffalo milk (dadih), fermented fish (budu), and fermented cassava (tape) which have the ability to produce gamma-aminobutyric acid. The study commenced with the screening of LAB for certain properties, such as resistance to acid and bile salts, adhesion to mucosal surface, and antagonism against enteric pathogens (Escherichia coli, Salmonella Enteritidis, and Staphylococcus aureus). The promising isolates were identified through biochemical and gram staining methods. Results: All isolates in this study were potential novel probiotics. They survived at a pH level of 2.5 for 3 h (55.27-98.18%) and 6 h (50.98-84.91%). Survival in bile at a concentration of 0.3% was 39.90-58.61% and the survival rate was 28.38- 52.11% at a concentration of 0.5%. The inhibitory diameter ranged from 8.75 to 11.54 mm for E. coli, 7.02 to 13.42 mm for S. aureus, and 12.49 to 19.00 mm for S. Enteritidis. All the isolates (84.5-92%) exhibited the ability to adhere to mucosal surfaces. This study revealed that all the isolates were potential probiotics but N16 proved to be superior because it was viable at a pH level of 2 (84.91%) and it had a good survival rate in bile salts assay (55.07%). This isolate was identified as Lactobacillus spp., Gram-positive bacilli bacteria, and tested negative in both the catalase and oxidase tests. Conclusion: All the isolates in this study may be used as probiotics, with isolate N16 (Lactobacillus spp.) as the most promising novel probiotic for poultry applications based on its ability to inhibit pathogenic bacteria