Short Communication - Aquatic Oil Pollution Impact Indicators

Aquatic oil pollution impact indicators such as oil-grease, low dissolved oxygen concentration, increased biochemical oxygen demand, increased water temperature and acidity of the water are associated with aquatic habitat degradation, reduced productivity and or loss of biodiversity. These impact indicators are interrelated and connected in a chain reaction that a severe shift in any of the parameters will induce negative changes in others. For instance, introduction of significant quantities of crude oil into the aquatic ecosystem will cause increase in biochemical oxygen demand, reduction in dissolved oxygen concentration, increased temperature and pH of the water body. The resultant effect of these abnormal shifts in the impact indicators is disorders in the physiological status and reduction in the immune status of aquatic organisms, which may lead to mortality. Therefore to ensure sustainable management and optimum exploitation of the aquatic resources, it is necessary to set safe limits for the pollution impact indicators. This paper reviews the deleterious impacts of these indicators on the aquatic habitat and productivity, and establishes the safe limits for each impact indicator in relation to the freshwater, brackish water and marine ecosystems. @JASE

Drying characteristics and mathematical modelling of the drying kinetics of oyster mushroom (Pleurotus ostreatus)

[EN] This study was conducted to determine the drying characteristics of oyster mushroom (Pleurotus ostreatus) at 50, 60 and 70 °C. Pleurotus ostreatus were cleaned and dried in a laboratory cabinet dryer. The drying data were fitted to six model equations namely Newton, Pabis and Henderson, Logarithmic, Two-term diffusion, Wang and Singh, as well as Modified Henderson and Pabis equations. The goodness of fit of the models were evaluated by means of the coefficient of determination (R2), root mean square error (RMSE) and reduced chi-square (χ2). The Logarithmic model best describes the drying data and could be used to predict its drying behaviour.Satimehin, A.; Oluwamukomi, M.; Enujiugha, VN.; Bello, M. (2018). Drying characteristics and mathematical modelling of the drying kinetics of oyster mushroom (Pleurotus ostreatus). En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 513-520. https://doi.org/10.4995/IDS2018.2018.7847OCS51352

Physicochemical and sensory attributes of gluten-free sourdough breads produced from underutilised African cereal flours and flour blends

To seek potential alternative(s) for imported wheat in the African baking industry, the physicochemical parameters and sensory attributes of sourdough breads developed from locally sourced underutilised cereals and their blends were assessed. Processed sorghum (Sorghum bicolour), finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum) and their composites (50:50) were used to produce sourdough. Sourdough and flour-sourdough blends (30% sourdough) were used in making gluten-free breads. The protein content of the breads ranged from 16.29% to 39.26%, whereas the fat, crude fibre, ash and carbohydrate contents fell between 14.02–18.80%, 0.55–1.22%, 1.90–3.32% and 42.16–65.61%, respectively. The calculated energy value of the gluten-free breads (405.99–446.39 Kcal per 100 g) exceeded that of wheat bread (396.43 Kcal per 100 g), while the specific loaf volume varied from 1.46 to 1.80 cm3 g-1. Although the produced gluten-free breads have improved nutritional content compared to conventional wheat bread, they were at best moderately liked. This is perhaps due to the non-cohesive nature of the crumbs and psychological preference for known products. Further research targeted at improving the organoleptic properties of these sourdough breads is recommended

Bacterial ecology and rheological parameters of multigrain gluten-free sourdoughs

The microbial diversity and pasting properties of three sourdoughs produced from composite gluten-free flours were investigated using 16S rRNA gene clone libraries and the Rapid Viscoanalyser. Finger millet-pearl millet (FP), Pearl millet-sorghum (PS) and Finger millet-sorghum (FS) sourdoughs were produced. Eleven aerobic bacteria and twelve lactic acid bacteria (LAB) were randomly selected from the sourdoughs. Presumptive Bacillus subtilis and Pediococcus spp. were identified in all the sourdoughs after 48 h of fermentation, while yeast was not detected in any of the products. The LAB population and pH ranged from log 7.70 CFU g−1 to log 10.52 CFU g−1 and 3.8 to 4.2 respectively. The findings showed that well-developed sourdough could be produced from these composite flours by spontaneous fermentation. Significant differences were observed in the pasting properties of all the sourdoughs. Decline in the tendency to retrograde occurred in all sourdoughs, thereby justifying the lower staling rate of final products. This study enhanced the corpus of existing knowledge on the microbial diversity of gluten-free sourdough and provided a basis for the possible application of Pediococcus spp. and Weisella spp. as a starter culture(s) in fermented products

Short Communication - Aquatic Oil Pollution Impact Indicators

Aquatic oil pollution impact indicators such as oil-grease, low dissolved oxygen concentration, increased biochemical oxygen demand, increased water temperature and acidity of the water are associated with aquatic habitat degradation, reduced productivity and or loss of biodiversity. These impact indicators are interrelated and connected in a chain reaction that a severe shift in any of the parameters will induce negative changes in others. For instance, introduction of significant quantities of crude oil into the aquatic ecosystem will cause increase in biochemical oxygen demand, reduction in dissolved oxygen concentration, increased temperature and pH of the water body. The resultant effect of these abnormal shifts in the impact indicators is disorders in the physiological status and reduction in the immune status of aquatic organisms, which may lead to mortality. Therefore to ensure sustainable management and optimum exploitation of the aquatic resources, it is necessary to set safe limits for the pollution impact indicators. This paper reviews the deleterious impacts of these indicators on the aquatic habitat and productivity, and establishes the safe limits for each impact indicator in relation to the freshwater, brackish water and marine ecosystems. Journal of Applied Sciences and Environmental Management Vol. 8 (2) 2004: 71-7

Short Communication - Aquatic Oil Pollution Impact Indicators

Aquatic oil pollution impact indicators such as oil-grease, low dissolved oxygen concentration, increased biochemical oxygen demand, increased water temperature and acidity of the water are associated with aquatic habitat degradation, reduced productivity and or loss of biodiversity. These impact indicators are interrelated and connected in a chain reaction that a severe shift in any of the parameters will induce negative changes in others. For instance, introduction of significant quantities of crude oil into the aquatic ecosystem will cause increase in biochemical oxygen demand, reduction in dissolved oxygen concentration, increased temperature and pH of the water body. The resultant effect of these abnormal shifts in the impact indicators is disorders in the physiological status and reduction in the immune status of aquatic organisms, which may lead to mortality. Therefore to ensure sustainable management and optimum exploitation of the aquatic resources, it is necessary to set safe limits for the pollution impact indicators. This paper reviews the deleterious impacts of these indicators on the aquatic habitat and productivity, and establishes the safe limits for each impact indicator in relation to the freshwater, brackish water and marine ecosystems. Journal of Applied Sciences and Environmental Management Vol. 8 (2) 2004: 71-7

Nutritional and In vitro Glycemic Properties of Selected Indigenous Tubers

Tacca involucrata, Dioscorea angawa and Dioscorea bulbifera are tubers which are usually boiled or roasted and consumed without sauce by the rural population in the Northern part of Nigeria. This study was conducted to evaluate the nutritional and in vitro glycemic properties of three indigenous tubers (Tacca involucrata, Dioscorea angawa and Dioscorea bulbifera). These tubers were subjected to processing. A batch was processed into raw flours, another batch was boiled for 30 min and another batch boiled for 1 h after which the samples were dried at 60°C for 48 h to obtain boiled treated flour samples. The flour samples were then analysed for proximate composition, minerals, amylose/amylopectin content, alpha amylase and alpha glucosidase using -standard methods. The results of the study indicated that boiling significantly (P<0.05) increased the carbohydrate content of the raw flour samples from 79 to 81%, 79 to 84% and 85 to 88%  for Dioscorea angawa, Tacca involucrata Dioscorea bulbifera resspectively. Amylopectin content increased from (69.38±0.02%, 70.80±0.02%, 71.95±0.01%) in the raw samples to (76.56±0.05%, 74.50±0.01%, 73.32±0.01%) after 1 h boiling for Dioscorea angawa, Dioscorea bulibifera, Tacca involucrata, respectively. In vitro Alpha amylase increased its activity from (38.27±0.01 mg/g, 49.16±0.06 mg/g, 53.51±0.01 mg/g) in the raw samples to (70.29±0.5 mg/g, 65.93±0.01 mg/g, 118.76±0.03 mg/g) after 1 h boiling for Dioscorea angawa, Dioscorea bulbifera and Tacca involucrata, respectively and in vitro alpha glucosidase activities of the tubers increased from (566.11±0.01 mg/g, 603.25±0.01 mg/g, 644.43±0.04 mg/g) in the raw samples to (822.03±0.07 mg/g, 992.14±0.01 mg/g 1014.12±0.01 mg/g) in samples boiled for 1 h. Boiling these tubers for 1 h increased the rate of activity of the in vitro enzymes involved in the breaking down of starch to simple sugars

Chemical Composition of Serendipity Berry (Dioscoreophyllum cumminsii) and Miracle Fruit (Thaumatococcus daniellii)

Aims: To determine the chemical composition of serendipity berry (Dioscoreophyllum cumminsii) and miracle fruit (Thaumatococcus daniellii). Study Design: The mean and standard deviation of the data obtained were  analyzed. Place and Duration of Study: Samples were prepared in Department of Food Science and Technology, Osun State Polytechnic, between November 2018 and December 2019. Methodology: Chemical properties of two natural sweeteners namely the miracle fruit (Thaumatococcus danielli) and serendipity berry (Dioscoreophyllum cumminsii) were studied in this work. The fresh fruits were obtained from a farm, sorted, washed and the tissues were scraped, dried in the oven at 45°C for 12 hrs, milled and packed in airtight plastic containers. Proximate, vitamins and amino acid contents of the sweeteners were determined. Results: The results revealed that the protein contents of miracle fruit and serendipity berry were 75.57% and 62.54% respectively. Moisture contents of the sweeteners ranged from 56.95-58.33% while ash contents ranged from 19.33-22.90%. The sweeteners had low carbohydrate and lipid contents. Crude fiber was not detected in miracle fruit but serendipity berry had crude fibre of 5.38%. The fruits had β-carotene contents ranging from 8.44 mg/100 g and 23.00 mg/100 g, vitamin C (20.40 mg/100 g and 22.01 mg/100 g) and vitamin D (17.02 mg/100 g and 19.02 mg/100 g) in miracle fruit and serendipity berry respectively. However, low values were recorded for vitamin E 0.55 mg/100 g and 0.89 mg/100 g in miracle fruit and serendipity berry respectively. The fruits had appreciable amount of essential amino acid which was above 50% of the total amino acid content. Miracle fruit had 51.96% and serendipity berry had 58.07% of the essential amino acid. Aromatic essential amino were 10.78 and 12.79% in miracle fruits and serendipity respectively. Conclusion: This study showed that the two natural sweeteners are good source of essential nutrients and could be used as food supplements in our diet