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

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

The Assessment of Heavy Metals and By-Products on Fried Foods Sold by Roadside Vendors in Calabar, Nigeria

Abstract: The assessment of heavy metals (lead and mercury) and by-product (sulphur) on fried food sold by roadside food vendors in Calabar, Nigeria were investigated. The food samples which were covered and uncovered after frying were obtained randomly from 20 street food vendors. The food samples were obtained from 10 busy roads and 10 non- busy roads in Calabar, Nigeria. The busy roads were those roads that recorded more than 20 cars per minute, while the non-busy roads recorded less than 10 cars per minute. The result showed that the busy roads had significant (

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

Chemical and Biological Evaluation of Fried Plantain Sold by RoadsideVendors in Calabar, Nigeria.

Abstract: The chemical and biological evaluation of fried plantain sold by roadside vendors was investigated. Twentyone male wister albino rats weighing between 35g to 80g were divided into three groups of seven rats each. Group 1 (control) rats were fed with plantain fried with fresh vegetable oil (FVO); Group 2 rats were fed plantain fried with 7 daysused oil (degraded oil; DO); and Group 3 rats were fed with plantain fried with degraded oil but treated with antioxidant vitamin C (TDO). After 11 wks of feeding, the rats were anaesthetized with chloroform and dissected. The livers were removed, weighed, crushed and centrifuged in normal saline to obtain homogenates that were used for analysis of total protein and total lipids. The results showed a significant decrease (

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 (

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

Evaluation of Heavy Metals in Canned Meat and Fish Sold in Calabar, Nigeria.

Abstract: The evaluation of heavy metals in canned meat and fish foods sold in Calabar, Nigeria was investigated. Ten samples from six different brands of canned meat and fish sold in Calabar were obtained from randomly selected markets and grocery shops. Each of the different sample types were then pooled together brand-wise and then evaluated for heavy metal deposits; lead, Mercury, Arsenic and cadmium, using standard techniques. Lead level in canned fish (0.988mg/kg), (0.816mg/kg) in meat were significantly higher (

The Nigerian National Policy on Education and Structure: Matters Arising

The Nigeria educational system has undergone a plethora of changes and restructuring, with consistent strike and industrial action by unions within the educational system. Government has made some concerted effort to address these problems in the educational system and also design and formulate an educational structure that will assist in reaching the set goals and aims as enshrined in the national policy on education. Such efforts include the national curriculum conference, the national policy on education, the 6-5-4 system of education, the 6-3-3-4 system and yet again the restructuring of the national educational system to the 9-3-4 system under the Universal Basic Education. However, success has been limited at best. Here, we reviewed the National policy on education and analyzed stakeholders views through oral interviews of officials in the Federal and State ministry of education, universities and other relevant agencies in the educational sector. The problem with the educational system seems not to be that of policy or structural falsification and proliferation, but that of programmes and policy implementations. Some recommendations were made to help address these educational problems.Keywords: National Policy on Education, educational restructuring, educational policy, strike actions