Microplastics in silver catfish (Chrysichthys nigrodigitatus) from new Calabar River in Niger Delta, Nigeria

This study investigated the ingestion of microplastics by silver catfish (Chrysichthys nigrodigitatus) from New Calabar River in Niger Delta, Nigeria. Microplastics from the guts of 45 fish were examined with microscope after dissolution with potassium hydroxide. Microplastics, mostly fragments were found in about 56% of the samples at an average of 3.87±5.97 particles per fish. This study highlights the consequences of plastic pollution in freshwater environment and the potential risk to aquatic and human life. This also shows a potential threat to public health and therefore needs attention from health and environmental policy makers

Incidence, patterns and severity of reported unintentional injuries in Pakistan for persons five years and older: results of the National Health Survey of Pakistan 1990–94

<p>Abstract</p> <p>Background</p> <p>National level estimates of injuries are not readily available for developing countries. This study estimated the annual incidence, patterns and severity of unintentional injuries among persons over five years of age in Pakistan.</p> <p>Methods</p> <p>National Health Survey of Pakistan (NHSP 1990–94) is a nationally representative survey of the household. Through a two-stage stratified design, 18, 315 persons over 5 years of age were interviewed to estimate the overall annual incidence, patterns and severity of unintentional injuries for males and females in urban and rural areas over the preceding one year. Weighted estimates were computed adjusting for complex survey design using <it>surveyfreq </it>and <it>surveylogistic </it>option of SAS 9.1 software.</p> <p>Results</p> <p>The overall annual incidence of all unintentional injuries was 45.9 (CI: 39.3–52.5) per 1000 per year; 59.2 (CI: 49.2–69.2) and 33.2 (CI: 27.0–39.4) per 1000 per year among males and females over five years of age, respectively. An estimated 6.16 million unintentional injuries occur in Pakistan annually among persons over five years of age. Urban and rural injuries were 55.9 (95% CI: 48.1–63.7) and 41.2 (95% CI: 32.2–50.0) per 1000 per year, respectively. The annual incidence of injuries due to falls were 22.2 (95% CI: 18.0–26.4), poisoning 3.3 (95%CI: 0.5–6.1) and burn was 1.5 (95%CI: 0.9–2.1) per 1000 per year. The majority of injuries occurred at home 19.2 (95%CI: 16.0–22.4) or on the roads 17.0 (95%CI: 13.8–20.2). Road traffic/street, school and urban injuries were more likely to result in handicap.</p> <p>Conclusion</p> <p>There is high burden of unintentional injuries among persons over five years of age in Pakistan. These results are useful to plan further studies and prioritizing prevention programs on injuries nationally and other developing countries with similar situation.</p

A gaming simulation approach to understanding blue ocean strategy development as a transition from traditional competitive strategy

Blue Ocean Strategy (BOS) has attracted a resurgence of interest following various market discontinuities, including digital disruption, the growth of the sharing economy and the development of ecosystems. BOS is a combination of value innovation and new markets, driving sustained higher performance through specific marketing activities, but it is difficult to conceive and implement. We outline five cases that use various transition paths to BOS through white spaces - with product extensions in the existing market. An important part of this transition are ‘blue ocean droplets’ which drive profitable growth through the transition and then onto a successful deployment of a blue ocean strategy. Blue ocean droplets drive profitable growth - simultaneously increasing volume sales, maintaining/increasing prices and maintaining/decreasing costs. We then use an inductive qualitative approach in a multi-team gaming simulation to examine drivers of firm performance. Higher than average performance is driven by repositioning in white spaces and execution of the three blue ocean droplets. Finally, we discuss implications for firms: execute a number of real options to follow one of several transition paths to a full BOS. This approach involves less downside risk than a full BOS approach, but can still be sustainably profitable, while also breaking the traditional value/cost trade-off

Influence of Ocimum gratissimum (Scent Leaf) on the Organoleptic Acceptability and Shelf Stability of Yoghurt

Aim: To investigate the preservative efficiency of Ocimum gratissimum or its extracts on yoghurt. Study Design: Ten yoghurt samples were prepared, furthermore, nine (9) samples were treated with scent leaf in different forms at different concentrations. Place and Duration of Study: Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria, between September 2015 and June 2016. Methodology: Yoghurt was prepared from instant filled milk while Direct Vat Inoculum (DVI) was used as the starter culture. Proximate and phytochemical analyses were carried out following standard procedures. Sensory evaluation was carried out using a 15-man panelist with a seven point hedonic scales and results were statistically analyzed using IBM® SPSS 21.0, at 0.05 probability level. pH and microbial analysis were conducted while bacterial characterization involved biochemical tests and isolation of probable microorganisms employed morphological and structural characteristics. Results: Result for proximate analysis indicated differences in the nutritional composition of the raw milk and yoghurt (control). Moisture content increased considerably from 10.00% to 69.75%, while a reduction in protein content was reported (8.7% - 4.95%). The lipid content classified the produced yoghurt as a low-fat yoghurt, and expectedly, the carbohydrate content reduced from 58.20% - 22.30%. Phytochemical screening of the different forms of scent leaf indicated the presence of alkaloids, flavonoids, saponins, cardiac glycosides, and steroids, in different concentrations. Sensory scores showed that the panelists preferred yoghurt formulated with 3 mL of squeezed scent leaf extract. pH values decreased with storage period, while microbial load ranged between 0.5× 104 – 2.0 × 104, where Klebsiella spp., Streptococcus spp., E. coli, Bacillus, S. aureus, Pseudomonas spp., Enterobacter, and Proteus spp. were isolated. Conclusion: The yoghurt samples formulated with squeezed scent leaf extracts had the best organoleptic acceptance, while the sample treated with 3 mL had the lowest microbial load, hence, it can be inferred that the squeezed scent leaf extracts had the best preservative effect

Proximate, Physicochemical and Sensory Attributes of Stirred Yoghurt Flavoured with African Star Apple Pulp (Chrysophyllum albidum)

Aims: To Investigate the Proximate, Physicochemical and Sensory attributes of Stirred Yoghurt Flavoured with African Star Apple Pulp (Chrysophyllum albidum). Study Design: Randomized Completely Block Design (RCBD). Place and Duration of Study: Department of Food Science and Technology, Faculty of Agriculture, University of Nigeria, Nsukka, Enugu State Nigeria between December 2018 and October 2019. Methodology: The materials, as well as the other ingredients for the preparation of the flavoured stirred yoghurt (African star apple, skimmed milk, sugar, and Starter culture (YoghurmetTM) were sourced from Ogige main market in Nsukka Local Government Area of Enugu State, Nigeria. The African star apples were sorted to separate the fresh and good fruits from insect-infected and mechanically damaged ones. The fruits were thoroughly washed with water to further eliminate adherent dirt so as to obtain sand-free fruits. Peeling of the fruits was done to remove the back. Each of the peeled fruits was cut into two in order to remove the seeds thereof. The pulps were carefully removed manually with knife and the pulps were blended using a blender after which pasteurization at 83°C for 3 minutes was carried out before being added to the processed yoghurt. Yoghurt flavoured with pasteurized African Star Apple pulp was produced by homogenizing, pasteurizing the milk product followed by cooling to inoculation temperature which is optimum for the starter culture (Yoghurmet). The inoculated milk was made to undergo fermentation after which the pasteurized African star apple pulp at different proportions was added to formulate five samples of stirred yoghurt.&nbsp; The formulation ratios of yoghurt to African star apple pulp were as follows: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50. The flavoured yoghurt samples were mixed, smoothened and packaged for cold storage. Results: The result of physicochemical analysis revealed that viscosity (2.65 ± 0.06 cP – 3.25 ± 0.06 cP), total solids (22.35 ± 0.06% - 30.20 ± 0.06%), total titratable acidity (0.36 ± 0.00% -&nbsp;&nbsp; 0.39 ± 0.01%) and pH (5.20 ± 0.00 - 5.40 ± 0.00) differed significantly (P &lt; 0.05) as the control sample YC (100:0) was compared with the yoghurt samples flavoured with African star apple pulp. The proximate parameters -&nbsp; Carbohydrate (11.20 ± 0.64% - 21.41 ± 0.10%), moisture content (71.53 ± 0.05% - 80.36 ± 1.17%) and ash content (1.30 ± 0.00% - 1.98 ± 0.03%) of the formulated yoghurt samples showed significant (P &lt; 0.05) decrease as concentration of ASA pulp increased while crude protein (3.67 ± 0.01% -&nbsp; 4.92 ± 0.02%), fat (1.21 ± 0.02% - 2.72 ± 0.03%) and crude fibre (0.20 ± 0.00% - 1.40 ± 0.00%) showed significant (P &lt; 0.05) increase with increasing concentration of ASA pulp. Among the formulated yoghurt samples, sample YP1 was the most preferred with respect to color (7.25 ± 0.91), taste (7.25 ± 1.07), aftertaste (7.00 ± 1.17), mouthfeel (6.95 ± 1.40), flavour (7.25 ± 0.64) and overall acceptability (7.30 ± 0.73). Conclusion: Although the control sample YC (100:0) had most preferred sensorial qualities, yoghurt samples flavoured with African Star Apple pulp would rival the “used-to plain yoghurt” with improved awareness, and usage lower than 20% of the ASA pulp in yoghurt samples would maintain the product’s acceptability among the variety-loving dairy consumers