Effects of Extraction Method on the Physicochemical and Mycological Qualities of Canarium Schweinfurthii Fruit Oil

The effects of improved method of extraction on the physicochemical, mycological and stability of crude Canarium Schweinfurthii fruit oil were studied. The extracted oils were then stored at 25±5oC for 24 months with samples analyzed at 6months interval for; pH, saponification value, acid value, peroxide value and iodine number. Similarly, enumeration and identification of fungi species was determined using standard mycological procedures. The results showed that crude Canarium Schweinfurthii fruit oil obtained by the improved method of extraction had better quality and stability parameters than the traditional method extracted oil. At 24months the oil quality values of; pH 5.20 – 6.61, Acid value 0.53 – 1.02 (mg of KOH/g), saponification value 151.30 – 179.52 (mg of OH/g), peroxide value 0.031 – 1.500 (meq 02/Kg) and iodine value 85.02 – 101.60 (gI2/100g). Comparatively, no significant difference (P > 0.05) was observed for pH and saponification values for the extracted oils, with values of 6.60, 178.60(mg of OH/g) and 6.62, 178.52(mg of OH/g) for traditional and improved extraction methods respectively. During storage the oils showed average fungal counts of 00.00 to 1.72 x105 and 00.00 to 8.00 x104 CFU/ml oil at 0 and 24 month for traditional and improved methods extracted oils respectively. Predominant fungal species; Aspergillus niger, Rhizopus stolonifer, Sacccaromyces cerevisiae, Mucor spinosus, Penicillium patalun, Fusarium oxysprum and Candida scotti were found associated with the stored canarium oil. Generally, Mucor spinosus (80.00%), Aspergillus niger (80.00%) and Penicillium patalum (80.00%) had the highest occurrence in traditional extracted oil. This finding  suggests the need for the local processors to reevaluate the full processing method in order to retain better fungal quality and oxidative stability for Canarium schweinfurthii fruit oil.Keywords: Canarium schweinfurthii, fruit oil, Extraction, Fungal Isolates, Oxidative stabilit

Biodegradation of maize straw by fungi for use as ruminant feed

Biodegradation of chopped maize straw incubated at 50°C for 26 days has been investigated. Humicola insolens was the predominant fungus in the biodegradation. Other fungi isolated included Mucor pusillus. Aspergillus fumigatus, Penicillium species and yeasts. The biodegradation led to a net increase of 97.005%, 34.253 and 3.42% in total ash, crude protein and nitrogen-free extract respectively. A decrease of 21.493 in crude fibre was observed. There was an average weight gain of 1.04 ±. 0.20 g/day/rat and 1.63 ±. 0.65 g/day/rat in rats fed with undegraded and degraded straw respectively. Feed efficiency ratios in the two straw diets were however low, suggesting the need to further improve the palatability and reduce the fibre level.Keywords:- Straw, fLmgi, biodegradation, feed, ruminant

Hydrolysis of certain Nigeria: Cereal starches using crude fundal amylase

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Species of fungi associated with skin diseases of different age groups in plateau state, Nigeria

A survey was carried out on the species of fungi associated with skin diseases of thirty subjects of different age groups in Plateau State, Nigeria. The age groups included 1-10, 11-20, 21-30, 31-40 and 41-50 years, accounting for 27%, 38%, 23%, 8% and 4% of total number of individuals with fungal infections respectively. The skin diseases involved included ringworms, dermatitis, burns, impetigo and boils. The fungal isolates included Microsporium canis, M. audouinii, M. ferrugineum, Trichophyton mentagrophytes, T. megninii and Aspergillus niger, with frequencies of occurrence in the skin lesions being 80%, 60%, 40%, 60%, 60% and 20% respectively. The implications of the results are discussed. Keywords: fungi, skin disease, age groups, Plateau State African Journal of Clinical and Experimental Microbiology Vol. 6 (3) 2005: 188-19

Listeria monocytogenes and other Listeria species in poul try faeces applied as manure on farm lands: Environmental health and food safety

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