RESISTANCE TO ANTIBIOTICS IN URINOPATHOGENIC BACTERIA ISOLATED IN PATIENTS ATTENDING KENYATTA UNIVERSITY HEALTH CLINIC, NAIROBI

Objective: To determine the aetiological bacterial agents of urinary tract infections, within communities in Kenyatta University, and current resistance levels to commonlyavailable therapeutic agents.Design: Cross-sectional survey research design.Setting: Kenyatta University Health Services Clinic, Nairobi.Subjects: Outpatients with symptoms of urinary tract infection within the six months study duration were observed.Results: Females were particularly prone to have confirmed cases of UTI. Escherichia coli were the principle aetiological agent accounting for 61.7% of the isolates.Other bacterial agents were Enterobacter agglomerans (18.7%), Citrobacter diversus (4%), Klebsiella pneumoniae (3.3%), Proteus spp. (2.1%), Pseudomonas spp. (0.1%), Staphylococcus saprophyticus (9.3%), and Streptococcus feacalis (0.7%). Over 60% of the Gram negative bacterial isolates were resistant to cotrimoxazole and ampicillin,39% resistant to augmentin and 25% were resistant to nalidixic acid. The ceftazidime was the most efficacious antimicrobial with an Escherichia coli resistance level of 2.2% (P=0.05). Resistance to nitrofuraintoin, gentamicin, cefuroxime, norfloxacin and ciprofloxacin was demonstrated in less than 15% of the bacterial isolates.Conclusion: The cephalosporins, fluoroquinolones, nitrofurantoin and gentamicin have good efficacy against the uropathogenic bacteria and may be good therapeutic choiceswhen culture results are unavailable. High resistance levels exist against cotrimoxazole,ampicillin, augmentin, and nalidixic acid. These later antibiotics should thereforebe used against the uropathogenic bacteria with caution

EFFECTS OF PROCESSING METHODS ON THE PROTEIN QUALITY OF MUCUNA BEAN (MUCUNA PRURIENS L.)

Mucuna bean (Mucuna pruriens L.) is grown in many parts of Kenya as a green manure/cover crop. The bean contains a high content of crude protein. However, it remains a minor food crop due to the presence of anti-nutritional compounds such as 3,4-dihydroxy-L-phenylalanine (L-Dopa). The potential for utilization of mucuna bean as an alternative source of protein was evaluated by assessing the effect of various processing methods on its protein quality. Mucuna bean was processed to remove L-Dopa and other anti-nutritional compounds by different methods such as soaking, autoclaving, roasting, germination, and alkaline fermentation. Protein quality was determined by amino acid composition, in vitro and in vivo rat balance methodologies. All processing methods except roasting improved in vitro protein digestibility (IVPD). Soaking in acidic medium (pH 3.2) at 60°C for 48 hrs significantly improved IVPD (80.5%) and biological value (80.8) of mucuna bean protein. The content of essential amino acids met the recommended FAO/WHO reference requirements for 2-5 yr old except for tryptophan. However, true digestibility for processed bean diet was poor (58%) and protein digestibilitycorrected amino acid score (PDCAAS) low (0.4) compared to that of reference casein (1.0). This was attributed to both low sulphur amino acids content and possible presence of factors that affect protein hydrolysis such as phenolic compounds. Mucuna protein diet did not support growth of weanling rats indicating amino acids pattern incompatible with the needs of weanling rats. Histological examination of liver and kidney tissues revealed that consumption of processed mucuna bean as the only source of protein caused inflammation of the organs. This suggests possible presence of other antitoxins in processed bean even though mucuna bean diet contained the recommended safe level of residual L-Dopa (<0.1%). Processing mucuna bean by soaking in acidic medium (pH 3.2) at 60°C for 48 hrs improved protein quality. However, mucuna bean is not recommended as a sole protein in human diet

Nutritional quality and physicochemical properties of Mucuna bean (Mucuna pruriens L.) protein isolates

The potential for mucuna bean protein isolate (MBPI) application as functional ingredient in foods is unknown. In this study nutritional quality and physicochemical properties of MBPI were investigated. Bean samples were processed for L-dopa extraction in distilled water adjusted to pH 3.2 at 60°C for 48hr. MBPI was extracted at pH 9.0 and isoelectrically precipitated at pH 4.5. MBPI from raw and processed seed contained higher protein content (86.7 and 86.9% respectively) than soybean protein isolate (82.7%). Essential amino acids content of MBPI met FAO/WHO scoring pattern for 2-5 year-old. SDS-PAGE revealed four main polypeptide protein subunits of apparent MW of 11, 19, 36 and 98 kD in MBPI. MBPI exhibited high foam stability, emulsion activity and stability compared to soybean protein isolate. However, poor foam expansion, water and oil absorption capacity and dark colour (Hunter lab “L” value of 36.39) limits its potential as a functional food ingredient

Effects Of Processing Methods On The Protein Quality Of Mucuna Bean ( Mucuna Pruriens L.)

Mucuna bean ( Mucuna pruriens L.) is grown in many parts of Kenya as a green manure/cover crop. The bean contains a high content of crude protein. However, it remains a minor food crop due to the presence of anti-nutritional compounds such as 3,4-dihydroxy-L-phenylalanine (L-Dopa). The potential for utilization of mucuna bean as an alternative source of protein was evaluated by assessing the effect of various processing methods on its protein quality. Mucuna bean was processed to remove L-Dopa and other anti-nutritional compounds by different methods such as soaking, autoclaving, roasting, germination, and alkaline fermentation. Protein quality was determined by amino acid composition, in vitro and in vivo rat balance methodologies. All processing methods except roasting improved in vitro protein digestibility (IVPD). Soaking in acidic medium (pH 3.2) at 60°C for 48 hrs significantly improved IVPD (80.5%) and biological value (80.8) of mucuna bean protein. The content of essential amino acids met the recommended FAO/WHO reference requirements for 2-5 yr old except for tryptophan. However, true digestibility for processed bean diet was poor (58%) and protein digestibility corrected amino acid score (PDCAAS) low (0.4) compared to that of reference casein (1.0). This was attributed to both low sulphur amino acids content and possible presence of factors that affect protein hydrolysis such as phenolic compounds. Mucuna protein diet did not support growth of weanling rats indicating amino acids pattern incompatible with the needs of weanling rats. Histological examination of liver and kidney tissues revealed that consumption of processed mucuna bean as the only source of protein caused inflammation of the organs. This suggests possible presence of other antitoxins in processed bean even though mucuna bean diet contained the recommended safe level of residual L-Dopa (<0.1%). Processing mucuna bean by soaking in acidic medium (pH 3.2) at 60°C for 48 hrs improved protein quality. However, mucuna bean is not recommended as a sole protein in human diet

Effects of processing technique on the nutritional composition and anti-nutrient content of mucuna bean (Mucuna pruriens L.)

Mucuna bean (Mucuna pruriens) is an indigenous legume promoted in Kenya as a green manure cover crop. It contains high protein but it is under - utilized due to the presence of 3, 4-dihydroxy-Lphenylalanine (L-Dopa) and other anti nutritional compounds. To improve its nutritional potential as a protein source, mucuna bean was processed and evaluated for nutritional composition. Effects of processing at different pH, temperature and particle size, autoclaving, germination and fermentation on the contents of anti-nutritional compounds and crude protein were investigated. Raw beans contained high crude protein (27.9 g/100-1). Contents of ether extract; crude fibre and ash were 3.7, 7.9 and 3.5 g/100-1, respectively. Mineral content was comparable to that of common pulses. Raw whole mucuna bean contained high L-Dopa (7.0 g/100-1) content. Other anti-nutritional compounds included total phenols 7.1 g/100-1, trypsin inhibitor activity (TIA) 5.1 TIU and phytates 0.9 g/100-1. All processing techniques, except roasting, reduced levels of L-dopa by > 95% while less than 15% of protein was lost. Soaking dehulled bean in acidic medium (pH 3.2) at 60°C for 48 h reduced L-Dopa content to the recommended safe level of 0.1%. Processing mucuna bean increased its nutritional value and potential to improve food security

Effects of processing methods on the protein quality of Mucuna bean (Mucuna Pruriens L.)

Mucuna bean (Mucuna pruriens L.) is grown in many parts of Kenya as a green manure/cover crop. The bean contains a high content of crude protein. However, it remains a minor food crop due to the presence of anti-nutritional compounds such as 3,4-dihydroxy-L-phenylalanine (L-Dopa). The potential for utilization of mucuna bean as an alternative source of protein was evaluated by assessing the effect of various processing methods on its protein quality. Mucuna bean was processed to remove L-Dopa and other anti-nutritional compounds by different methods such as soaking, autoclaving, roasting, germination, and alkaline fermentation. Protein quality was determined by amino acid composition, in vitro and in vivo rat balance methodologies. All processing methods except roasting improved in vitro protein digestibility (IVPD). Soaking in acidic medium (pH 3.2) at 60°C for 48 hrs significantly improved IVPD (80.5%) and biological value (80.8) of mucuna bean protein. The content of essential amino acids met the recommended FAO/WHO reference requirements for 2-5 yr old except for tryptophan. However, true digestibility for processed bean diet was poor (58%) and protein digestibilitycorrected amino acid score (PDCAAS) low (0.4) compared to that of reference casein (1.0). This was attributed to both low sulphur amino acids content and possible presence of factors that affect protein hydrolysis such as phenolic compounds. Mucuna protein diet did not support growth of weanling rats indicating amino acids pattern incompatible with the needs of weanling rats. Histological examination of liver and kidney tissues revealed that consumption of processed mucuna bean as the only source of protein caused inflammation of the organs. This suggests possible presence of other antitoxins in processed bean even though mucuna bean diet contained the recommended safe level of residual L-Dopa (<0.1%). Processing mucuna bean by soaking in acidic medium (pH 3.2) at 60°C for 48 hrs improved protein quality. However, mucuna bean is not recommended as a sole protein in human diet

Effects of processing technique on the nutritional composition and anti-nutrient content of mucuna bean (Mucuna pruriens L.)

Mucuna bean (Mucuna pruriens) is an indigenous legume promoted in Kenya as a green manure cover crop. It contains high protein but it is under - utilized due to the presence of 3, 4-dihydroxy-L-phenylalanine (L-Dopa) and other anti nutritional compounds. To improve its nutritional potential as a protein source, mucuna bean was processed and evaluated for nutritional composition. Effects of processing at different pH, temperature and particle size, autoclaving, germination and fermentation on the contents of anti-nutritional compounds and crude protein were investigated. Raw beans contained high crude protein (27.9 g/100 -1). Contents of ether extract; crude fibre and ash were 3.7, 7.9 and 3.5g/100-1, respectively. Mineral content was comparable to that of common pulses. Raw whole mucuna bean contained high L-Dopa (7.0 g/100-1) content. Other anti-nutritional compounds included totalphenols 7.1 g/100-1, trypsin inhibitor activity (TIA) 5.1 TIU and phytates 0.9 g/100-1. All processing techniques, except roasting, reduced levels of L-dopa by > 95% while less than 15% of protein was lost. Soaking dehulled bean in acidic medium (pH 3.2) at 60° C for 48 h reduced L-Dopa content to the recommended safe level of 0.1%. Processing mucuna bean increased its nutritional value and potential to improve food security