Microbiological, proximate analysis and sensory evaluation of processed Irish potato fermented in brine solution

The microflora, proximate analysis and sensory evaluation of Irish Potato (Solanum tuberosum) slices fermented in 2.0% brine solution under micro-aerophilic condition for five days at room temperature were studied. The Nutritive qualities of the brined- fermented samples were analyzed and organoleptic parameters were accessed through trained panelist. There was an increase in microbial load of the brined-fermented samples especially within the first three days of fermentation as a result of hydrolysis of carbohydrate and subsequent conversion to sugars and minerals by the fermenting microorganisms. The organisms isolated from the fermentation set up include Bacillus, Flavobacterium, Micrococcus, Lactobacillus and Staphylococcus species. Decrease in microbial counts at the latter stages of fermentation was attributed to the high total acidity of the medium with reduction in pH from 7.50 to 5.03, while the lactic acid bacteria increased continuously throughout the period of fermentation. The results of the proximate analysis showed that there was a reduction in the crude fiber content from 28.96 to 20.04 mg/g, reducing sugar from 127 to 72 mg/g and ash content from 8.01 to 4.08 mg/g. The fried fermented chips were more desirable and preferred to the unfermented control

Microbiological, physicochemical and sensory evaluation of "ori-ese" produced from fortified sorghum

Sorghum is one of the important crops used for the production of different fermented foods in Africa. However, due to the fact that the nutritional quality of sorghum is poor, there is a need for fortification of these cereals with legumes or other cereals to make nutritionally rich and acceptable fermented products. “Ori ese ”- a fermented thick porridge was produced from sorghum fortified with different blends: Sorghum only (SO), Sorghum-soybeans (SYBO) ratio 3:1, Sorghum-millet (MO) ratio 3:1, Sorghum-wheat (WO) ratio 3:1 and Soybeans only (WSYO). The microbial isolates during steeping and slurry fermentation consisted of lactic acid bacteria: L. plantarum, L. fermentum, Pediococcus sp., L. acidophilus, Lactococcus lactis spp cremoris, L. cellobious, L. dextranicum, coliforms ( Enterobacter aerogenes, E. coli), othe

Detection of fungi and aflatoxin in shelved bush mango seeds (

A survey of the fungi and aflatoxin contamination of bush mango seeds (Irvingia spp.) was conducted in Akwa lbom State, Nigeria. Bush mango seeds sold at four major markets, located at Abak, Uyo, IkotEkpene and Itam in Akwa Ibom State were heavily contaminated with moulds. Eight different fungi were found associated with the bush mango seeds; Aspergillus carbonarius, Aspergillus tereus, Aspergillusflavus, Aspergillus candidus, Penicillium expansum, Aspergillus niger, Candida tropicalis and Aspergillus glaucus. A. niger have the highest rate of occurrence with high colony counts (1.0 x 103 –4.3 x 103 colonies/g). The aflatoxins B1 and G1 concentrations ranged from 0.2 – 4.0 and 0.3 – 4.2 ìg/kg, respectively. The result showed that bush mango seeds sold in Akwa lbom markets require quality control and proper preservation

Antibacterial activity and phytochemical analysis of leaf extracts of Lasienthera africanum

The phytochemical analysis of both the aqueous and methanolic extracts of edible indigenous medicinal plant Lasienthera africanum (“Editan”) and their antibacterial activities against clinical isolates, Escherichia coli, Salmonella typhi, Klebsiella pneumoniae and Staphylococcus aureus wereinvestigated. The phytochemical analysis revealed the presence of alkaloids, saponins, tannins, flavonoids, cardiac glycosides,  nthraquinones and cyanogenetic glycosides in varying concentration. Both the methanolic and aqueous extracts inhibited the growth of the test organisms with Sal. typhi showing the highest susceptibility. This research supports the local use of the leaf of the plant, L. africanum (“Editan”) for prophylactic and therapeutic purposes against bacterial infection

Microbial and physico-chemical quality of powdered soymilk samples in Akwa Ibom, South Southern Nigeria

Branded and unbranded powdered soymilks were evaluated for microbial quality, physicochemical parameters and aflatoxin level. The total bacterial count ranged from 4~104 to 1.1~105 cfu/g and 2.0 ~104 to 7.2 ~ 104 cfu/g for branded and unbranded powdered soymilk samples, respectively. Coliform were not detected in the branded and unbranded powdered soymilk samples. The fungal count rangedfrom 2.1~104 to 4.9 ~104cfu/g and 1.5 ~104 to 2.6 ~104 cfu/g for branded and unbranded soymilk, respectively. The isolated microorganisms were Micrococcus sp., Staphylococcus aureus, Bacillussubtilis, Pseudomonas sp., Streptococcus sp., Aspergillus flavus, Candida pseudotropicalis, Saccharomyces cerevisae, Penicillium citrium and Cladosporium sp. in branded samples while Pseudomonas sp., B. subtilis, Yersinia enterocolitica, Streptococcus sp., A. flavus, Aspergillus niger, C. pseudotropicalis, Saccharomyces sp. were isolated from unbranded samples. The pH ranged from 7.9 .8.0 and 7.8 . 8.0 while the lactic acid ranged from 90.08 . 144.13 mg and 81.07 . 162.144 mg for branded and unbranded samples in that order. The moisture content ranged from 12.76 . 13.05%. The proximate analysis revealed that the crude protein ranged from 16.68 . 17.74% branded and unbranded powdered soymilk samples. Aflatoxin B1 were detected in the samples and it ranged from 7.87 . 19.76 ƒÊ/kg and 4.58 . 16.74 ƒÊ/kg for branded and unbranded samples respectively while Aflatoxin B2 ranged from 3.43 . 11.74 ƒÊ/kg and 2.57 . 9.79 ƒÊ/kg. The microbial population in terms of numbers and types reflected poor standard of production constituting a serious health hazard among populace. Thus, this calls for proper monitoring and quality assurance

Induction of biodeterioration on vegetables by three fungal species

The effect of three fungal species on the nutrient profile of onions and cucumbers was studied. The species identities of the fungal isolates were initially determined based on macro- and micro-morphological characters as well as molecular confirmation, using the internal transcribed spacer region. The isolates were confirmed as Neocosmospora ramosa (MG682504), Aspergillus tamarii (MG682505) and A. violaceofuscus (MG682503). We then used each fungus to induce biodeterioration and performed proximate analysis of nutrient breakdown. We also assayed each fungus for the production of mycotoxins and performed anti-fungal susceptibility tests using fluconazole and voriconazole. We found that N. ramosa facilitated the highest rate of biodeterioration for onions and cucumber. Our anti-fungal tests revealed that non-aflatoxigenic A. tamarii was susceptible to voriconazole, but resistant to fluconazole. A. violaceofuscus (also non-aflatoxigenic) was found to be susceptible to both anti-fungals, while N. ramosa was resistant to both the anti-fungals tested. This study underscores the ability of fungi to degrade vegetables, and the need to focus on intervention through both chemical and best practices.info:eu-repo/semantics/publishedVersio