Determination of intestine length to standard length ratio of some fishes from Ikpoba River and Ovia River, Nigeria with a review of culture of Parachanna obscura (Pisces:Channidae)

The gut length to standard length ratios of twelve fish species from the Ovia and Ikpoba Rivers were calculated to work out their feeding level in the food chain. The mean ratio of five species Brycinus macrolepidotus Smith, 0.9 Parachanna obscura (Gunther), 1.0, Papyrocranus afer. Gunthel; 0.35, and Xenomystus nigri Gunther 0.75, classify them as carnivores. Four species Synodontis eupterus Boulenger; 4.4 S.schall (Bloch and Schneider) 4.8, Tilapia mariae Boulenger, 3.5, and T. tilli (Gervais), 4.7, are herbivores. Three intermediate ratio species B. longipinnis (Gunther), 1.3,Chrysichthys furcatus (Gunther) 1.6, and Clenopoma kingsleyae Gunther, 1.8, are omnivores. The body depth of seven of the species was measured and expressed as percentage of the standard length to ascertain the accommodative capacity of the fish for the gut. In addition a review of culture of snake head fish Parachanna obscura is presented

COMPARATIVE EVALUATION OF BIOACTIVE COMPOUNDS IN Hibiscus sabdariffa AND Syzygium samarangense JUICE EXTRACTS

There is growing interest in the chemical composition of plants towards discovery of more effective biotherapeutic agents. Six bioactive compounds were evaluated from Hibiscus sabdariffa and Syzygium samarangense juice extracts. Both juices had high amounts of saponins, with Syzygium samarangense having higher content (4.77%) than Hibiscus sabdariffa (1.46%). Microbial counts in the juices were in the range of 104 cfu ml-1 of ethanolic extract. The juice extracts showed significant (P 640.05) antimicrobial activities against Escherichia coli , Salmonella typhi and Candida albicans , implying that the juices possess both antibacterial and antifungal properties. The results give substantial scientific credence to the current therapeutic uses of these plants.La composition chimique des plantes s'av\ue8re d'une importance capitale dans la d\ue9couverte des agents bioth\ue9rapeutiques plus efficaces. Six compos\ue9s bioactifs des jus extraits de Hibiscus sabdariffa et Syzygium samarangense \ue9taient \ue9valu\ue9s. Les deux extraits de jus contenaient tous de quantit\ue9s plus \ue9lev\ue9es de saponine, avec 4.77 et 1.46 % pour Syzygium samarangense et Hibiscus sabdariffa, respectivement. Le d\ue9nombrement microbiendans les jusavoisinait 104 cfu ml-1 d'extrait d'\ue9thanol. Les extraits de jus ont montr\ue9 des activit\ue9s antimicrobiennes significatives (P 640.05) contre Escherichia coli , Salmonella typhi et Candida albicans , signifiant que les deux jus poss\ue8dent tous des propri\ue9t\ue9s antimicrobiennes et antifongiques. Les r\ue9sultats font montre d'une cr\ue9dibilit\ue9 scientifique substantielle eu \ue9gard aux usages th\ue9rapeutiques courants de ces plantes.&gt

Pure Water Syndrome: Bacteriological Quality Of Sachet- Packed Drinking Water Sold In Nigeria

Water is one of the indispensable resources for the continued existence of all living things including man. Government has failed to adequately provide safe, pipe-borne water for the increasing population in Nigeria and this has encouraged the sale of drinking water by private enterprises that have little knowledge about good manufacturing practices. This study investigated the bacteriological quality of commercial sachet-packed drinking water at point-of-sale in south-western Nigeria with emphasis on pathogenic bacteria in 108 samples tested, in order to evaluate the contribution of this popular product to the increasing incidence of typhoid fever and related illnesses. Ten-fold serial dilution of water samples and the pour plate technique were used to investigate the presence of Salmonella and indicator coliform Escherichia coli in sachet-packed water samples. Aerobic and total coliforms were also enumerated. Characterization of isolates was by in-vitro cultural, morphological and biochemical characteristics. Results showed that 87% of the sachet-packed water samples examined contained Salmonella and/or Escherichia coli, indicative of fecal contamination and inadequate water treatment or no treatment at all. The study also showed that about 65% of the polythene sachets used was not of food-grade quality and imparted polyester taste in the water samples. High aerobic colony counts in the order of 6.0 log CFU/ml was recorded from 93% of water samples examined. E. coli counts used as indicator of hygiene criteria were present in the range of 98 and 106 cfu/100ml of water sample, while Salmonella counts used as food safety criteria were between 2.12x101 and 2.20x101. These mean values were greater than the international guidelines for drinking water quality. The findings of this study indicate that sachet-packed water samples examined do not meet microbiological standards for drinking water quality. National surveillance agencies need to monitor and enforce compliance with microbiological safety standards of sachet-packed water being sold to the public

COMPARATIVE EVALUATION OF BIOACTIVE COMPOUNDS IN Hibiscus sabdariffa AND Syzygium samarangense JUICE EXTRACTS

There is growing interest in the chemical composition of plants towards discovery of more effective biotherapeutic agents. Six bioactive compounds were evaluated from Hibiscus sabdariffa and Syzygium samarangense juice extracts. Both juices had high amounts of saponins, with Syzygium samarangense having higher content (4.77%) than Hibiscus sabdariffa (1.46%). Microbial counts in the juices were in the range of 104 cfu ml-1 of ethanolic extract. The juice extracts showed significant (P≤0.05) antimicrobial activities against Escherichia coli , Salmonella typhi and Candida albicans , implying that the juices possess both antibacterial and antifungal properties. The results give substantial scientific credence to the current therapeutic uses of these plants.La composition chimique des plantes s'avère d'une importance capitale dans la découverte des agents biothérapeutiques plus efficaces. Six composés bioactifs des jus extraits de Hibiscus sabdariffa et Syzygium samarangense étaient évalués. Les deux extraits de jus contenaient tous de quantités plus élevées de saponine, avec 4.77 et 1.46 % pour Syzygium samarangense et Hibiscus sabdariffa, respectivement. Le dénombrement microbiendans les jusavoisinait 104 cfu ml-1 d'extrait d'éthanol. Les extraits de jus ont montré des activités antimicrobiennes significatives (P≤0.05) contre Escherichia coli , Salmonella typhi et Candida albicans , signifiant que les deux jus possèdent tous des propriétés antimicrobiennes et antifongiques. Les résultats font montre d'une crédibilité scientifique substantielle eu égard aux usages thérapeutiques courants de ces plantes.

Incidence of spore-forming bacteria in unsweetened evaporated milk brands in Nigeria

A total of forty-five samples of three most commonly consumed unsweetened evaporated milk brands purchased from retail outlets in South-western Nigeria were examined for occurrence of spore-forming bacteria. All the samples had high numbers of spore-forming bacteria of the genera Bacillus spp and Clostridium spp. with mean total aerobic viable counts of 2.15x105cfuml-1 for brand A, 0.95x105cfuml-1 for brand B and 0.69x105cfuml-1 for brand C. Total anaerobic plate counts ranged from 0.13x105 for brand C, to 0.54x105 for brand B and 1.67x105 for brand A. The organisms isolated from the three brands were identified as Bacillus cereus , Bacillus licheniformis , Bacillus coagulans , Bacillus stearothermophilus , Bacillus subtilis and Clostridium perfringens , with B. subtilis having the highest frequency of occurrence (93.33%). Samples were subjected to four different pasteurization treatments: 55°C for 30 min, 80°C for 15 min, 90°C for 10 min and 120°C for 30 sec, to determine a more efficient process. No growth was observed on culture plates of samples pasteurized at 120°C for 30 sec, except on aerobic plates of brand A. However the milk samples treated under this regime curdled. Samples pasteurized at 80°C for 15 min recorded the least counts next to samples treated at 120°C for 30 sec, without causing the samples to curdle

Physical, proximate and sensory properties of fortified sour starch bread.

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Synthesis And Anagesic activities of Quinazolin-4(3H)-One, 2-Methyl-4(3H)-Quinazolinone and 2–Phenyl-4(3H)-quinazolin-4(3H)–one

Background: Objective: The current study is aimed at the synthesis of these quinazolinone derivatives quinazolin-4(3H)-One, 2-Methyl-4(3H)-quinazolinone and 2–Phenyl-4(3H)-quinazolin-4(3H)–one and evaluate them for their analgesic activity. Method: The condensation of 2-amino-methyl-4-methoxybenzoate with acetic anhydride yielded the cyclic compound 2-methyl-4, 5-disubstituted-1, 3-benzo-oxazine-4-one which further produce a novel 2,3-disubstituted quinazolin-4 ones via the reaction with hydrazine hydrate The quinazolinone derivatives quinazolin-4(3H)-One,  2-Methyl-4(3H)-quinazolinone  and 2–Phenyl-4(3H)-quinazolin-4(3H)–one were evaluated pharmacologically for their in vivo analgesic activities by acetic acid induced writhing in mice. The compounds synthesized were unequivocally confirmed by means of Infrared, Nuclear Magnetic Resonance (1H and 13C), Gas Chromatography Mass Spectrophotometer and Elemental analysis.The synthesized compounds were screened for their analgesic activity.Compounds 1,2 and 3 showed significant analgesic activity. Discussion: Compound 1 was characterized by the absence of methyl group and the presence of methyl group for compound 2. The test investigated compounds exhibited significant analgesic activity when compared with the control test sample. The compounds  synthesized  exhibited promising analgesic  activities against .  Conclusion: The compounds have high analgesic activity. Compound 3 has a higher activity  compared to Compound 2 and compound 2 has a higher analgesic activity compared to compound  1.  Compound 3 has a higher analgesic activity compared to the standard drugs Aspirin and Indomethacin. Keywords:  quinazolin-4(3H)-One, 2-Methyl-4(3H)-quinazolinone and 2–Phenyl-4(3H)-quinazolin-4(3H)–one quinazolin-4(3H)-one, analgesic activity

Proximate composition and physical properties of steamed sour cassava starch bread

The effects of steaming (10min, 20min and 30min) on the properties of sour cassava starch bread were evaluated. Properties examined include pH, moisture content, protein, ash, starch, sugar, amylose content and sensory analysis. Amylose content ranged between (14.04-15.73%), Amylopectin ranged between (84.27-85.96 %), protein content ranged between (3.85-4.18%), Starch and Sugar content ranged between (68.07- 69.01%) and (10.12-10.34%) respectively. As the level of steaming increases the fat (11.64-12.59%) and protein content (3.85-4.18%) increases. 10min-steamed bread was adjudged the best for sour cassava starch bread production as its bread had the highest score for overall acceptability (6.0) and other sensory parameters evaluated