CHEMICAL AND MICROBIAL SAFETY OF STREET VENDED EGG ROLL IN ABEOKUTA METROPOLIS

A total of 12 samples of egg rolls retailed in three locations in Abeokuta and a laboratory prepared sample serving as control were analyzed for their microbial load and presence of heavy metals (Lead, Cadmium, Chromium). The samples were analyzed for bacteria using standard procedures. Analysis of the food samples showed that total viable bacterial count ranged from 1.2 x 105 to 4.2 x 105 cfu/g, total staphylococcus count ranged between 1.2 x 104 and 6.4 x 104 cfu/g, coliform count ranged from 1.0 x 104 to 3.0 x 104cfu/g, total campylobacter count ranged between 1.0x104 and1.3x104 cfu/g and there were no growths for the total listeria count. Five bacteria genera were isolated including Staphylococcus aureus, Escherichia coli, Klebsiella aerogenes, Salmonella typhi, Campylobacter coli. Cadmium and Chromium contamination ranged from 3.50±0.71 - 12.50±0.71 and 0.75±0.35 - 3.50±0.00 respectively. Statistical analysis of the heavy metals shows a significant difference (p<0.05) between the control and samples. The level of microbial contamination could be associated with inadequate handling and processing by processors and vendors, contamination caused by either poor hygiene or poor quality of water used. Moreover, contamination of cadmium and chromium in all the samples could be incident upon the water used in producing it, however lead was absent in all the samples. It is therefore recommended that health education should be done for food handlers and consumers about food safety.     &nbsp

PRODUCTION AND SOME QUALITY ATTRIBUTES OF RICE-BAMBARA NUT FLOUR EXTRUDED FLAKES

The proximate, functional and sensory properties of Rice-Bambara flakes were investigated. The flour was mixed at different proportions (100% Rice flour, 90:10, 80:20, 70:30, 60:40, 50:50 Rice-Bambara flour). The proximate composition, functional properties and sensory acceptability of the flakes were determined using standard laboratory procedures. The water absorption capacity ranged from 1.90 to 2.50. The swelling power and solubility index ranged from 3.51-4.37 and 13.35-20.50, respectively. The fat, protein, ash, crude fiber, moisture and carbohydrate contents ranged from 1.33-3.13%, 5.30-18.37%, 0.37-1.34%, 0.26-1.38%, 4.99-6.79%, and 69.35-85.18% respectively. Sensory panelists«¤?? scores for color, taste, aroma, texture and overall acceptability ranged from 4.46-7.23, 4.11-6.70, 5.00-7.09, 4.32-6.14, and 4.73-6.91 respectively. There were significant differences (P<0.05) between the sensory, functional and proximate properties of the flakes. The study showed that 90:10 Rice-Bambara flour extruded flakes had better functional properties and sensory acceptability

CHEMICAL AND MICROBIOLOGICAL PROFILE OF ‘LEGO’-A LOCALLY PRODUCED FLAVOURED DRINKS

The study assessed the chemical and microbial safety of street vended local drink ‘Lego’ collected from three different vendors in Abeokuta metropolis. A control sample was prepared in the laboratory and nine samples of three different flavours (orange, pineapple and blackcurrant) were collected.  Total Vibrio count, total faecal Coliform and total staphylococcus count were estimated in all the samples. Total Vibrio cholera is completely absent while Five samples were found to harbour total staphylococci counts of bacteria within the range of 0.7-1.5x104cfu/ml. All the samples exhibited the presence of Coliform counts within the range of 1.0-9.5x104cfu/ml and Staphylococcus aurous, Micrococcus acidophilus and Klebsiella aerogenes species were bacteria isolated from the samples collected. Heavy metals were also estimated in all the collected samples. Chromium and lead were absent but cadmium was present and is within 0.01-0.025mg/g. The lowest is from orange flavour at camp with 0.01 mg/g while the highest is from Lafenwa in pineapple flavour with 0.025mg/g. Total titratable acidity ranges from 0.175 – 0.219 and the pH ranges from 4.21±0.14 and 5.40±0.00. Hence, these implies that Lego flavoured drink is bacteriologically and chemically unsafe for consumption.      &nbsp

OPTIMISATION OF LYE-PEELING OF CASSAVA (Manihot esculenta Crantz) USING RESPONSE SURFACE METHODOLOGY

Cassava (Manihot esculenta Crantz) is an important root crop in many tropical developing countries. Conventional peeling, done manually using knives is wasteful and unsuitable for industrial scale operation. Optimum condition for the peeling of cassava by immersion in hot lye (NaOH) solution was determined using Response Surface Methodology (RSM) for pre-determined three levels of Peeling Efficiency Index (PEI). Some cassava was peeled manually and some with hot lye solution. The effects of lye–concentration (4-12%), immersion temperature (75-100°C) and immersion time (2.5-10min.) on PEI (removal of 11-15% of root) obtained from 23 experimental points and three replication were analyzed with design expert and statistical analysis system software. Complete lye–peeling (removal of 11% of the root) was achieved at 9.7%, 86°C and 5min respectively which were within the critical optimization range (R2=43%, CV=44% and root mean square error 0.3935) generated by the RSM

OPTIMIZATION OF LYE PEELING OF BREADFRUIT (Artocarpus comminis Frost) USING RESPONSE SURFACE METHODOLOGY

Breadfruit (Artocarpus communis  Frost) is an important food crop in many tropical developing coun-        tries. Conventional peeling, done manually using knives is wasteful and unsuitable for industrial scale        operation. Optimum condition for the peeling of breadfruit by immersion in hot lye (NaOH) solution was        determined using Response Surface methodology (RSM) for pre-determined three levels of Peeling        Efficiency Index   (PEI). Some   breadfruit   was   peeled   manually   and   some   with   hot lye   solution.   The        effects of lye–concentration (0.5-2.0%), immersion temperature (70-90°C) and immersion time (2.5-        10min.) on PEI (removal of 6-11% of peel) with subsequent soft and abrasive washing of the peeled        crop obtained from 14 experimental points and three replication were analyzed with design expert and        statistical analysis system software. Complete lye–peeling (removal of 6% of the fruit ) was achieved                                                                                                   2        at   1.6%,   80°C   and   5min   respectively   which   were   within   the   critical   optimization   range   (R =52%,        CV=75.9%) generated by the RSM.&nbsp

Open surgical retrieval of ovarian migrated intrauterine contraceptive device: a case report

Intraovarian migration of intrauterine contraceptive device (IUD) is a rare complication, only few cases have been reported. Arguably no reported case in Nigeria to best of knowledge. The patient was Mrs. S.I, a 29-year-old primiparous presented with a 6-hour history of abdominal pain, the pain was said to be sudden in onset pain associated with vomiting. She used an IUD for contraception for about 2 years prior to her presentation. The physical examination showed a patient with good hemodynamic and ventilatory status. Abdominal and vaginal examination revealed marked tenderness at suprapubic and left iliac region, with positive cervical excitation and left adnexal tenderness respectively. Provisional diagnosis of acute pelvic inflammatory disease was made, empirical broad spectrum antibiotic therapy commenced, pelvic scanning done revealed a hyperechoic structure, likely intrauterine device, perforating the uterine fundus and extending into the left ovary. Subsequently, she had laparotomy and the removal of the device. She did well post-surgery and was discharged home to follow in the clinic on the third day after surgery. Intraovarian migration of IUD is one of the rare complications of the device. High index of suspicion with radiological imaging support is necessary in making the diagnosis in a woman of reproductive age group with IUD in- situ regardless of the visible IUD string or not

EFFECTS OF COOKING CONDITIONS ON THE TEXTURE PROFILE, SENSORY AND PROXIMATE QUALITIES OF PRESSURE COOKED BAMBARA NUTS

This study evaluated the effects of pressure cooking on the textural attributes of Bambara nuts using Response Surface Methodology (RSM).The  study optimized cooking condition {Weight of Bambara (250 – 1000g), cooking time (20 -90 min) and post cooking resident time (2-12 min)} for the pressure boiling on the textural and qualities of Bambara. Five out of the eleven optimised solutions (Desirability Index range of 0.919 to 0.936) were compared with samples from conventionally boiled Bambara for proximate and sensory (colour, texture, aroma and Overall acceptance) qualities.  Data were analysed using RSM, analysis of variance and PPMC. Models for hardness, springiness, cohesiveness, fracturability and sensory texture with adjusted R2 values of 83.41%, 80.99%, 67.37% ,  93,75%  and  88.96%  respectively adequately explained the textural and sensory qualities of boiled bambara. The range of values for moisture, fat, ash, crude protein and carbohydrate were 47.88, 2.24, 1.98, 24.30, 20.91 % to 50.58, 2.58, 2.19, 25.49, 21.87% respectively.  Boiled Bambara produced at verified optimisation solutions (527.62g, 82.55, 10.43 min and 591.69g, 82.96, 9.52 minutes) were not significantly different (p >0.05) from that produced by conventional  method (weight and Cooking time: 500g and 125 min.) in spite of the relatively longer cooking time  of the later.   &nbsp

The effect of processing parameters on the functional and pasting properties of breadfruit (Artocarpus Altilis) “elubo” flour

Breadfruit (Artocarpus altilis) elubo was produced using various processing parameters. A second order Box-Benhken Response Surface Design was adopted in designing the experiment which generated 17 runs on selected process parameters, including parboiling temperature (30, 50 and 60 °C), parboiling time (90, 120 and 150 min), and steeping time (6, 12 and 18 hrs) on the functional and pasting properties (bulk density, water absorption capacity, swelling power, solubility, dispersibility, and pasting characteristics) of the elubo. At high parboiling temperature and time there was an increase in bulk density, water absorption, and swelling power of the BE, while the increase in parboiling temperature and steeping time led to a decrease in peak and final viscosity. The generated models were adequately explained as their adjusted regression coefficients (Adjusted R2) were between 0.56 and 0.99, this revealed that R2 gave a good (5075%) explanation of the model. BE can be produced at an optimum condition of 60 °C, 133 min, and 10 hrs for parboiling temperature, time and steeping time, respectively, based on the desirability concept of 0.80

The Natural History of Coiled Cerebral Aneurysms Stratified by Modified Raymond-Roy Occlusion Classification

Objective The natural history and long-term durability of Guglielmi detachable coil (GDC) embolization is still unknown. We hypothesize a stepwise decrease in durability of embolized cerebral aneurysms as stratified by the Modified Raymond-Roy Classification (MRRC). Methods First-time GDC-embolized cerebral aneurysms were retrospectively reviewed from 2004 to 2015. Loss of durability (LOD) was defined by change in aneurysm size or patency seen on serial radiographic follow-up. Kaplan-Meier survival analysis was performed to evaluate embolization durability. Multivariate Cox regression modeling was used to assess baseline aneurysm and patient characteristics for their effect on LOD. Results A total of 427 patients with 443 aneurysms met the inclusion criteria. Overall, 89 (21%) aneurysms met LOD criteria. Grade 1 aneurysms had statistically significantly greater durability than did all other MRRC grades. Grade 3b aneurysms had significantly worse durability than did all other aneurysm grades. There was no difference in durability between grade 2 and 3a aneurysms. Of aneurysms with LOD, 26 (29%) experienced worsening of MRRC grade. Thirty-five (24%) initial MRRC grade 2, 72 (45%) initial MRRC grade 3a, and 6 (22%) initial MRRC grade 3b aneurysms progressed to MRRC grade 1 without retreatment. In our multivariate analysis, only initial MRRC grade was statistically significantly associated with treatment durability (P < 0.001). Conclusions MRRC grade is independently associated with first-time GDC-embolized cerebral aneurysm durability. Achieving MRRC grade 1 occlusion outcome is significantly associated with greater long-term GDC durability. Although few aneurysms experience further growth and/or recanalization, most incompletely obliterated aneurysms tend to remain stable over time or even progress to occlusion. Grading scales such as the MRRC are useful for characterizing aneurysm occlusion but may lack sensitivity and specificity for characterizing changes in aneurysm morphology over time