CHARACTERISATION OF PARTIALLY PURIFIED CELL WALL-DEGRADING ENZYMES: POLYGALACTURONASE AND CELLULASE FROM TOMATO FRUITS DEGRADED BY ASPERGILLUS NIGER

Aspergillus niger is a soil saprobe and produces a wide array of hydrolytic and oxidative enzymes and cell wall degrading enzymes. An investigation on the various properties of partially purified polygalacturonase and cellulase enzymes extracted from tomato fruits deteriorated by Aspergillus niger was carried out in this study. The results obtained shows that temperature, pH and substrate concentration have a profound effect on enzyme activity. The molecular weights of the enzymes extracted also suggest that it may be species dependen

Determinants of food choices of adolescents in south-western Nigeria

Food choices of adolescents have become increasingly unhealthy, putting them at increased risk of malnutrition, as they grow older. The study investigated the  determinants of food choices of adolescents in order to assess their nutritional knowledge and implication. World Health Organisation (WHO) describes children aged 10-19 years as adolescents. Four hundred and one adolescents who were in secondary schools were interviewed from six of the thirty local government areas of Osun State, which is a south-western state of Nigeria. Based on the population of secondary schools in the local government areas, thirty-two schools were sampled. Pre tested structured questionnaires using a set of high quality colour photographs of foods and drinks that would typically be offered to adolescents were used. The photographs, showing one item each, included foods such as biscuits, buns, meat pie that were classified as “snacks” and those, such as rice and beans garnished  with vegetable and either fish/meat stew, stewed beans, pounded yam that formed  part of a conventional meal. In the same manner, photographs showing a bottle of  coke, milk, chocolate drink and home made non-alcoholic drinks were presented. This was used to elicit information from the respondents. Descriptive statistical  techniques such as frequency counts, percentage, mean and standard deviation,  likewise inferential tools, such as, correlation analysis and analysis of variance  (ANOVA) were used in data analysis. The study showed positive and significant correlation between the preference and nutritional contents of foods (r = 0.514,  p<0.05) and drinks (r = 0.346, p<0.05). There was no significant difference in the  preference and perceived nutritional contents of the foods (F = 3.072), while there  was a difference in the choice and perceived nutritional contents of drinks (F =  0.217) among the urban and rural adolescents. It is concluded that, the food choice of the adolescents in the study area was based more on taste preference than the nutritional contents. The nutritional knowledge of the adolescents in the study area is high but the knowledge on home made non alcoholic drinks is low. Nutrition  education should be intensified especially on traditional foods and home made non-alcoholic drinks that are nutritious.Keywords: Adolescents, Food choices, Nutritional knowledge

Characterization of α-Amylase from Soursop (Annona muricata Linn.) Fruits Degraded by Rhizopus stolonifer

Rhizopus stolonifer is a fungus and one of the most common species of the genus Rhizopus. The organism has been a very important microbe used in the field of industrial microbiology. It has been used in the production of many hydrolytic and extracellular enzymes among which is the "-amylase. This enzyme has found various uses in the industry. Fruit juices are important sources of nutrients and they contain several important therapeutic properties that may reduce the risk of various diseases. An investigation on "-amylase extracted from soursop fruits deteriorated by R. stolonifer and the effect of the enzyme on soursop juice clarification was carried out in this study. The results obtained shows that the soursop juice with low concentration of extracted enzyme and less incubation time was more viscous and cloudy compared with the juice with high concentrations of amylase and higher incubation time which was clearer and less viscous. The results of this research will be very useful in soursop juice producing companie

The Effect of Different Starter Cultures on the Protein Content in Fermented African Locust Bean (Parkia Biglobosa) Seeds

The quality of African locust bean seed fermented with three (3) different types of starter cultures were investigated. Freshly prepared Bacillus Subtilis, Saccharomyces cerevisiae and the mixture of the two starter cultures were used for the fermentation Parkia biglobosa seeds for five (5) days (120 hours). The proximate composition, sensory evaluation and physiological properties of the starter culture aided and naturally fermented samples were determined. Sample fermented with Bacillus subtilis increased the protein composition from 32 % to 52 %, Saccharomyces cerevisiae to 39 %, the mixture of the 2 microorganisms to 35 % while 40 % was obtained in the naturally inoculated sample. Fat, moisture and ash contents also increased in the same trend. However there was a decrease in crude fibre composition and total % carbohydrate of the substrate during fermentation. Sensory evaluation carried out for all the samples indicated that the use of bacillus subtilis as starter culture for the production of ‘Iru’ gave more acceptable products in all the tested parameters. However, products from Saccharomyces cerevisiae and the mixture were rated least

Optimum Fermentation Temperature for the Protein Yield of Parkia biglobosa Seeds (Iyere)

African Locust Bean (Parkia biglobosa) seeds were fermented with the aid of a starter culture - Bacillus subtilis to a vegetable protein based food condiment known as ‘Iru’ at various temperatures between 40 °С and 70 °С. Fermentation was carried out for five days (120 hours). The maximum % protein content yield of 52.7 % was obtained after 3 days (72 hours) at an optimum fermentation temperature of 40 ⁰C. Other parameters like % crude fibre, % ash content, % carbohydrate and % fat content decreased with fermentation temperature and duration. The physiological test carried out showed that fermented sample at the optimized condition were generally acceptable for all parameters tested. The Scanning Electron Microscope (SEM) result shows the effect of temperature on the morphological structure of both fermented and unfermented sample

Nutritional Value of some Edible Mushrooms from Egbe Farmland, West Yagba Local Government Area, Kogi State, Nigeria

Studies were carried out on four different Species of wild mushrooms: Lentinus subnudus, Chlorophyllum molybditis, Marasmus species and Pleurotus tuberregium. The fungal species were analyzed for their nutritional compositions, biological and Structural characteristics. The fungal species were rich in proteins (amino acids) and carbohydrates. The fibres contained in the different species were also good sources of roughages. Moreover, their low acidity confirms their edibility. This study strongly recommends the commercialization of mushroom production as a means of additional source of protein requirements and income to the people in the developing economy of Nigeri