Functional and physicochemical properties of flours of six Mucuna species

Legume flours were prepared from six species of mucuna bean, M. Veracruz mottle, M. rajada, M. cochinchinensis, M. deerigeana, M. pruriens and M. veracruz white. Physicochemical and functional characteristics were carried out on full fat and defatted flours. Bulk density of the flours increasedfollowing defatting. Isoelectric point of the proteins lies between 4 and 5. Generally, solubility reduced as the pH increases until it reached isoelectric point, followed by progressive increase in solubility with further increase in pH. Defatted flours have higher water and oil absorption capacities compared with full fat samples and M. veracruz white recorded the lowest value (1.40 g/g) while M. veracruz mottle had the highest value (2.20 g/g). Gelation studies revealed that M. veracruz mottle and M. rajada recordedthe highest values (20%) while M. veracruz white and M. deerigeana had the lowest value (14%). The foaming capacity in full fat flours ranged between 9.6% in M. veracruz white and 19.23% in M. pruriens while the foaming capacity in defatted flours ranged from 50.0% in both M. pruriens and M. veracruz white and 84.30% in M. veracruz mottle. In addition, foaming capacities in full fat flours are lower than those of defatted flours. Emulsion capacity ranged between 78-90% in full fat flours and 56-68% indefatted flours

Studies on the traditional methods of production of maize tuwo (a Nigerian non-fermented maize dumpling).

This study was carried out in order to identify the critical areas that could have potential influence on the quality characteristics of maize tuwo (a Nigerian nonfermented maize dumpling) and which might also serve as a basis for any technological improvement effort with respect to the product quality. Commercial producers of maize tuwo were interviewed and their production processes evaluated while samples (maize flour and tuwo) collected from them were respectively analyzed. The investigation revealed that white maize grains of different varieties were commonly being used for tuwo preparation and this has a potential of influencing product quality. The quality factors being used for assessing maize tuwo by the consumers were colour, texture (mouldability and swallowability) and taste.Other critical areas with potential influence on product quality were variation in flour production methods which are grit soaking and grit non-soaking methods and variation in particle size distribution of flour being used in tuwo preparation. Grit nonsoaking method was generally being adopted by most maize tuwo producers while the flour from grit soaking method was generally believed to give a better tuwo quality. Variation in the colour indices of maize flour samples was another critical area thatcould influence product quality. The lightness index (L*-value) of the flour ranged between 88.2 and 88.9 while the chroma (C-value) ranged between 13.3 and 15. There was also a variation in the softness index (textural quality) of maize tuwo. The softness index ranged between 17.8mm and 18.7mm immediately after cooling but ranged between 16.2mm and 17.5mm about nine hours after production. Another critical area that could influence tuwo quality was variation in flour/water ratiosinvolved in product preparation. The ratio ranged between 1:3.3 and 1:3.8. The conclusion made from the ingredient standardization effort was that the overall flour/water ratio for maize tuwo preparation should be 1:3.5. The sequential mixing of flour and water during maize tuwo preparation should also be as follows: initial slurry preparation (20 and 25% of the desired total flour quantity and water volume, respectively), water used in initial boiling (60% of total volume), flour added to thepap-like consistency (80% of total) and water added to the gel- like consistency (15% of total volume)

Diversity and Abundance of Fish Species in Gbedikere Lake, Bassa, Kogi State

Experimental gill net and artisanal fishery of Gbedikere Lake, Bassa, Kogi State, Nigeria were assessed between October 2006 and September 2008. Fish species diversity was found to be low; twelve species representing ten families were identified namely, Protopteridae, Mormyridae, Clariidae, Mochokidae, Cichlidae, Malapteruridae, Osteoglossidae, Gymnarcidae and Citharinidae. Cichlids were numerically most dominant of the catches (Oreochromis niloticus, (17.90%) and Tilapia zilli (13.01%). In terms of biomass the trend was found to be the same. Other species of numerical importance were Heterotis niloticus (15.56%), Clarias gariepinus (13.16%), Gymnarchus niloticus (8.78%), Heterobranchus bidorsalis (7.14%), Synodontis nigrita (6.69%), Mormyrus rume(5.68%), Citharinus citharus(3.91%), Labeo senegalensis(2.93%) and Protopterus annectens (2.74%). Oreochromis niloticus dominated the catches in all the months, contributing over 17.90% to catches by number and between 13.40% by weight throughout the duration of the sampling. The mean annual yield obtained through catch assessment surveys during the study was 240.2 tons. A log transformed length-weight regression analysis for four of the economically most important species revealed the following linear relationships. Log W = -1.2366 + 2.8028 Log L (r = 0.9798) for Heterotis niloticus; Log W = -1.7525 +3.047 Log L (r =0.9361) for Oreochromis niloticus; Log W = -2.3449 + 3.496 Log L (r = 0.9548), for Tilapia zilli and Log W =-1.0306 + 2.321 Log L (r =0.9351) for Clarias gariepinus

African Communitarianism and Difference

There has been the recurrent suspicion that community, harmony, cohesion, and similar relational goods as understood in the African ethical tradition threaten to occlude difference. Often, it has been Western defenders of liberty who have raised the concern that these characteristically sub-Saharan values fail to account adequately for individuality, although some contemporary African thinkers have expressed the same concern. In this chapter, I provide a certain understanding of the sub-Saharan value of communal relationship and demonstrate that it entails a substantial allowance for difference. I aim to show that African thinkers need not appeal to, say, characteristically Euro-American values of authenticity or autonomy to make sense of why individuals should not be pressured to conform to a group’s norms regarding sex and gender. A key illustration involves homosexuality

Engineering Geological Evaluation Of A Proposed Landfill Site At Aba-Kulodi, Near Ibadan, Southwestern Nigeria

Evaluation of a location at Aba-Kulodi adjacent to kilometre 8 along the Ibadan / Ile-Ife expressway, Southwestern Nigeria was carried out to determine its suitability or otherwise as a landfill site. Two Vertical Electrical Soundings (VES) 30.00m apart were executed to obtain subsurface information on depth to bedrock and possibly the water table. Disturbed and undisturbed soil samples were collected from each of the two trial pits established at vertical interval of 0.50m up to a depth of 3.00m. The disturbed samples were subjected to grain size distribution and consistency limits tests while consolidation and permeability tests were carried out on undisturbed samples. The VES results revealed 3 geo-electric layers with depths to bedrock of between 14.30m and 17.60m at VES 1 and VES 2 respectively. The depths to water table measured from an existing nearby well were 8.10m and 7.00m during the dry and rainy seasons respectively, suggesting that the water table lies within the second geo-electric layer. The soil samples taken from the depth of 3.00m in the two pits are generally well-graded non-plastic sandy clayey silt, a possible indication of no compressibility. The coefficients of permeability obtained for samples from pits 1 and 2 ranges from 1.85 x 10–4mm/s to 3.91 x 10-6mm/s and 1.91 x 10-4mm/s to 2.91 x10-6mm/s respectively. The coefficient of permeability obtained for samples taken from the 3.00m depth in the two pits are significantly higher than the minimum value of 10-6mm/s recommended for soil that should form the base of landfills. The coefficient of volume compressibility at the sampling pits 1 and 2 range from 1.83 to 7.69 x10-3 m2/KN but generally increases with applied pressure (31.2 - 498.9 KN/m2) and decrease with depth (0.5 to 3.0m). Statistical treatment of the values of the coefficient of compressibility of soil samples from the depth of 3.00m in the two test pits shows no significant variation, an indication that there is no likelihood of differential settlement if the site is used for disposal of solid wastes. If in-situ compaction and lining are done, the location can be used as a landfill site. KEY WORDS: Landfill, Plasticity, Compressibility, Permeability, Compaction. Global Journal of Geological Sciences Vol.3(1) 2005: 25-3

Effect of Bamboo (Bambusa valgaris) and Elephant grass (Pennisetum purpureum) leaf extracts on Oxidative Stability of Cooked and Raw Broiler Meat

Antioxidant potential of bamboo and elephant grass leaf extracts were evaluated in cooked and raw broiler meat stored under refrigeration at 3±20C. To a separate 350g of minced broiler meat, 1.5% bamboo leaf extract (BLE) or elephant grass extract (EGE) was added. There was a negative control without additive while a positive reference control was prepared with 0.01% of Butylated Hydroxyl Anisole (BHA) in 350g of the minced meat. Each sample was divided into 28 parts of 12g each. Fourteen (14) of these were cooked in microwave oven for 1½ minutes while the other 14 parts were left raw. Both cooked and raw samples were stored in a refrigerator for 12 days. Oxidative stability of the cooked and raw samples were monitored at 2-day interval using the Thiobarbituric Acid (TBA) test. The results showed that raw meat samples had lower TBARS values than their cooked counterparts. Addition of 1.5% of BLE and EGE was effective in reducing lipid oxidation however, not as effective as BHA.Key words: Bamboo leaf extract, elephant grass leaf extract, BHA, Broiler meat

Effect of Storage Period of Okra (Abelmoschus esculentus) on the Quality of “Orunla” Powder

The effect of storage of okra fruit (A. esculentus), at ambient condition (30 ± 2oC, 65 – 74% RH) for 0 – 7 days on some physical characteristics of okra fruit and the chemical, functional and sensory properties of “orunla” (dried okra slices) powder were investigated. Pod weight, length and diameter of okra fruit decreased rapidly by 26%, 18% and 33% respectively within 7 days of storage at ambient condition. The decrease was accompanied by deteriorative changes in colour and texture (firmness) of the fruit. Storage of fresh okra also led to a decrease in proximate, mineral and vitamin C contents of “orunla” powder except crude fibre. The decreases were significant (p>0.05) for iron, calcium, potassium and vitamin C contents. Although yield of “orunla” increased slightly (10.00 – 12.02 %) within five days of storage of fresh okra, viscosity and colour decreased rapidly from 46.00 cP and 23.50 mg/100 g to 20.00cP and 6.25 mg/100 g respectively after seven days storage of fresh okra. Sensory evaluation showed significant differences (P>0.05) in colour, sliminess and overall acceptability of “orunla” due to storage of okra fruits at ambient condition. Taste and aroma were however less affected

Effect of Steaming Method and Time on the Physical and Chemical Properties of Flour from Yam Tubers

Raw and pre-gelatinized flour samples were produced from four yam species, which were D. dumetorum, D. alata, D. rotundata and D. cayenensis. Pre-gelatinization was done by steaming diced yam cubes in autoclave (68,950 Nm-2) for 5 min and in Barlet steamer (100±5oC)for 10, 20 and 30 min. Raw and pre-gelatinized flour samples were analyzed for colour, bulk density, starch, sugar and oxalate contents. Results showed that the properties of the flours were affected by both species and steaming time. Increase in steaming time in Barlet steamerincreased the intensity of dark colouration in pregelatinized samples. Pre-gelatinized flour samples from all the species had significantly (

Survey of Zooplanktons and Macro-Invertebrates of Gbedikere Lake, Bassa Local Government Area, Kogi State Nigeria

Zooplankton and macro-invertebrates samples were collected weekly from three sampling stations at the Gbedikere Lake, Bassa Local Government Area, Kogi state, Nigeria from July to September 2008. Prior to sampling, Temperature of surface water, Secchi disc transparency, pH and dissolved oxygen concentration were evaluated. Zooplanktons were sampled using plankton net, while macro-invertebrates were sampled using a scoop net and hand picks. The result revealed that zooplankton was made up of Protozoa (43.30%), Rotifera (37.40%), Copepoda (17.0%) and Cladocera (2.30%), while macro-invertebrates were represented by ten groups that include Coleoptera (2.44%), Diptera (48.85%), Ephemeroptera (2.59%), Hemiptera (9.59%), Odonata (29.07%), Trichoptera (0.91%), Plecoptera (0.30%), Arachnida (2.13%), Annelida (2.89%) and Nematoda (1.22%). The lake could be classed as eutrophic as indicated by the diversity of zooplankton and macro-invertebrates. Keywords: Zooplankton, macro-invertebrates, micro-crustaceans, Gbedikere Lake, Nigeri