Nutritional Assessment of Some Nigerian Land and Water Snail Species.

Proximate and mineral analyses were carried out on Nigeria's three land (Archachatina marginata ovum, Archachatina marginata saturalis and Limicolaria spp) and two fresh water (Lanistes varicus and Nucella lapillus) snail species for nutritional assessment using their muscular foot tissues. The mean of crude protein ranged from 70.00 ± 0.03 in Lanistes varicus to 84.43 ± 0.01% in Archachatina marginata ovum and moisture content of 73.69 ± 0.01 in Nucella lapillus to 80.78 ± 0.06% in Archachatina marginata ovum were obtained. The water snails had significantly (P < 0.05) higher crude fibre than the land snails. Values as low as 0.50 ± 0.02 crude fibre were obtained in Archachatina marginata ovum while Nucella lapillus had the highest value of 1.50 ± 0.01. Mineral analysis of the snail species revealed relatively high amount of minerals in the water snails compared to the land snails. Calcium values of 172.79 ± 0.01 in Limicolaria spp to 182.70 ± 0.02mg /100g in Nucella lapillus were obtained. Phosphorus ranged from 51.49 ± 0.01 in Archachatina marginata saturalis to 62.52± 0.01 mg/100g in Lanistes varicus and Iron content ranged from 6.79 ± 0.06 in Archachatina marginata ovum to 11.09 ± 0.01mg/ 100g in Nucella lapillus with low zinc content of 1.14 ± 0.01 in Limicolaria spp. to 1.32 ± 0.01mg/100g in Nucella lapillus. This research therefore, encourages increase in production and consumption of snail species especially Archachatina marginata ovum based on its high crude protein content and size. Keywords: Land and water snails, minerals, chemical composition, and nutritive qualities.Ethiopian Journal of Environmental Studies of Management Vol. 1 (2) 2008: pp. 56-6

Nutrient Composition, Physical and Sensory Characteristics of Bread Nutrified with Abattoir Waste

Objective: The study was designed to determine nutrient composition, evaluate physical and organoleptic properties of bread incorporated with abattoir waste (blood meal) as protein and micronutrient fortifier. Methods: Fresh abattoir blood meal was collected from Anyigba abattoir, divided into two equal parts, one part kept frozen until used and the other prepared into powder (6.5% moisture content, 180 micron particle size) and packaged into heat sealed HDPE bag for use. Both liquid and powdered abattoir wastes were each incorporated into bread recipe at four (4) different levels: 5.0%, 7.5%, 10.0% and 12.5% of flour, and then baked into bread loaves, making eight experimental samples plus the control, using standard methods and procedures. The physical characteristics and chemical composition of the bread loaves were determined. Their sensory qualities as well as acceptability were also evaluated. The data obtained were subjected to statistical analysis.Results: Protein contents of experimental bread loaves increased with increase in abattoir waste levels from 8.98% - 13.31%, showing appreciable increase above 6.89% obtainable in conventional bread. Similarly, the range of values for micronutrients content of the experimental bread were: Fe (14.5-23.1 mg /100g), P (24.8-37.8mg/100g) and I2 (0.100-0.261 mg/100g).They also showed significant increases over and above the respective micronutrient contents of traditional bread. There were little or no variations in physical characteristics, except the weight of bread loaves. The crust and crumb colours of bread loaves containing liquid abattoir waste (at 5.0 – 12.5% levels) and powder (at 5.0% level) were more cherished, though significantly different (P&lt;0.05) from the conventional loaf of bread. The taste and detectable flavour of all experimental bread samples were similar, with characteristic meat flavour, significantly different (P&lt;0.05) from the control. Samples containing both liquid and dried abattoir waste at 5% and 7.5% levels had firm and brittle crumb similar to the conventional bread. Conclusion: It is possible to use liquid/dried abattoir blood meal to improve the protein and micronutrient (Fe, P, I2) contents of bread, also give acceptable novel bread product

Physicochemical and sensory characteristics of yoghurt produce from ewe milk, goat milk and a mixture of ewe and goat milk

Objective: To evaluate the physicochemical and sensory acceptability of yoghurt produced from ewe, goat and a mixture of ewe milk and goat milk in Nigeria in order for the populace to harness the nutritional and therapeutic benefits of the milks. Methods: Samples of whole cow milk (WCM) as standard, goat milk (GM), ewe milk (EM) and mixture of goat milk and ewe milk (GM/EM) in 1:1 (v/v) ratio, obtained from a local dairy farm were used for yoghurt production. The milk samples were each pasteurized, inoculated with 5g/l of mixed cultures of L. bulgaricus and S. thermophilus, fermented for 4h at 45oC, homogenized, before sugar and gelatin were added. The yoghurt samples were packed into sterile 200ml air tight plastic container, stored at 0oC for 24h and assayed for pH, titratable acidity, proximate composition, zinc, mg, Fe, Cu and sensory characteristics. Results: The yoghurt samples produced from GM, EM, and GM/EM had significantly (

Microbiology of natural fermentation of cowpea and groundnut for Dawadawa production

Traditionally, locustbean is fermented naturally for dawadawa production. Scarcity of locustbean indicated a need for using other legumes as substitutes for producing dawadawa. The feasibility of using cowpea and groundnut was therefore investigated. The microorganisms associated with natural fermentation of cowpea and groundnut were isolated in three separate fermentations lasting 72h. Sensory techniques were used to evaluate the flavour of the finished product. Lactobacillus casei and L. fermentum were responsible for the fermentation of cowpea. Corynebacteria equi, C. xerosis and Mycobacteria segmeatis were identified as the most predominant microorganisms during groundnut fermentation. A significant increase (

Consumer Awareness of Safe Food Handling by Food Service Establishments in Calabar, Nigeria

Abstract: Consumer awareness of safe food handling in food service establishments was investigated. The survey was carried out using 500 questionnaires administered at different food establishments in Calabar, Nigeria. The return rate of questionnaires was 74%. The survey result revealed that people who eat out regularly claimed that the standard of food hygiene in food establishments was important to them when deciding where to dine. 67% of respondents had concerns/ complaints about the hygiene standards of food establishments they used. 78% of consumers believed that they have the right to receive information on hygiene standards of eating places. Most would welcome a reliable system to help them judge hygiene standards. About 65% thought there was inadequate consumer information on hygiene standard of eating places. If access to information was made easier, 59% of respondents claimed they would eat out more often. Respondents preferred the use of scores to inform them on hygiene standards. Generally, consumers claimed to be unaware of food safety standards in food service establishments. The result therefore showed that the Nigerian consumer basically judged food safety in terms of sensory perception and lacked any form of judgment based on microbiological safety

Optimization of soybean \'dawadawa\' production, using response surface methodology: flavor indices as responses

Soybean (Glycine Max Lmarr) was processed and fermented to produce \'dawadawa\'. Response surface experimental design with 53 combinations in replicate was used to optimize the six processing variables. This was used to determine the optimum combinations of five processing variables that will produce the most acceptable product. Statistical analyses using response surface methodology (RSM) showed that the main effect of the production variables was linear, indicating that the responses increased or decreased continuously within the experimental field. The most important factor affecting soybean \'dawadawa\' production was fermentation time, followed by particle size. Optimum values was achieved for only particle size with respect to all responses. The optimum values for other variables were well beyond the range of experiment. There was a positive correlation between the subjective and objective analyzes. Keywords: soybean, \'dawadawa\' fermentation, response surface methodology, flavour indices, glutamate Nigerian Food Journal Vol. 23 2005: 210-21

Storage Stability and Sensory Evaluation Of Fried Dioscorea Alata (Water Yam) Chips in Palm Oil, Palm Olein Oil, Groundnut Oil, Soybean Oil and Their Blends

Dioscorea alata (water yam) chips fried in palm oil (PO), soybean oil (SBO), palm olein oil (POO), groundnut oil (GO) and in 40:60 w/w blend ratio of palm oil: POO; SBO, GO were stored for 0-5 weeks in dark and in fluorescent light. The chips were subjected to weekly chemical and sensory analysis. Results revealed highly significant (P0.05) decreased with appreciable increases on off-flavour and peroxide values under light and dark storage conditions. Chips fried in groundnut oil (GO) had the highest overall acceptability than those fried in other oil types. The highest peroxide value (PV) was recorded in chips fried in soybean oil (SBO). It concludes that water yam chips for commercial production should be fried in GO and stored under non- illuminated light conditions for not more than three weeks in order to maintain standard quality preservation and the desired chip properties. Keywords: Dioscorea alata chips, blend oils, storage, stability. Ethiopian Journal of Environmental Studies and Management Vol. 1 (3) 2008: pp. 18-2