Assessment of the quality of ogi made from malted millet

Ogi, a cereal fermented paste was produced from millet containing different levels (0, 5, 10%) of millet malts. Proximate composition of the ogi samples determined using the AOAC method showed increasein moisture, protein, ash and crude fibre contents with increasing malting levels. The increased protein value is a striking observation that could be advantageously utilized to improve nutrition of infants, andchildren as well as adults. The study also recorded breakdown of fat and carbohydrate and a reduction in viscosity. Sensory evaluation of the samples was carried out using a semi-trained panel consisting ofogi porridge consumers who where familiar with ogi porridge quality. All the samples produced were rated acceptable when based on a 9 point scale (with 9 = highly acceptable and 1 = highly unacceptable). The malted ogi porridges were preferred to unmalted sample. The problem of bulkiness with ogi from unmalted cereal is hereby addressed since the ogi produced from malted millet is less viscous with high nutrients. This can be used as a top-quality weaning food

Impact of traditional processing methods on some physico chemical and sensory qualities of fermented casava flour "Kpor umilin"

The study was conducted to investigate the effect of traditional processing/preservation methods on the physico-chemical and sensory quality of fermented cassava flour (Kpor umilin) in some areas ofBenue State, Nigeria. The physical, chemical and organoleptic qualities of the traditionally processed flours were determined by standard methods in samples collected from five locations in the state. Thiswas then compared with flour sample prepared in the laboratory from a modification of the traditional process. It was observed that the traditional sample contained higher moisture (14.15% - 16.81%) thanthe modified sample (13.85%). Viscosities of the traditionally processed flours varied from 15.50 cP –48.00 cP as compared to 17.00 cP for the modified flour sample. The bulk densities and swellingproperties of the traditionally processed flours were however similar to those of the modified flour. Hydrogen cyanide (HCN) content of the traditionally processed flours was higher (9.90 mg/100 g - 15.00mg/100 g) than in the modified flour (6.40 mg/100 g). The pH of the samples were similar but titratable acidity (TTA) values varied significantly (

Effects Of Palm Oil Mill Effluents (Pome) On Soil Bacterial Flora And Enzyme Activities In Egbama

Sandy loam soil in Egbema, Rivers State was impacted with POME at different levels and analyzed for bacteriological quality and soil enzyme activities. Light application caused significant increase in total heterotrophic, phosphate solibilizing, nitrifying and lipolytic bacterial counts while heavy application caused a decrease in all of them. The most affected were the nitrifying bacteria followed by phosphate solibilizing bacteria while the least was the heterotrophic bacteria, urease, lipase, dehydrogenase, phenol oxidese, and alkaline and acid phoshatase activities increased considerably in the lightly impacted soil but were reduced significant in the heavily impacted soil. Least affected enzyme was the alkaline phosphatase and the most effected was dehydrogenase. The increases in both bacterial flora and enzymatic activities observed in lightly impacted soil were above the values for the control soil. Moderate application of POME caused a decrease in nitrifying bacterial count and dehydrogenase, acid phostphotase and oxidase activities. Results obtained suggest that light application of POME could be good for agriculture since soil fertility is enhanced, by enhancing microbial activities. Keywords: Bacterial flora, Soil, Enzyme activities, POME effectsPlant Product Research Journal Vol. 12 2008: pp. 10-1

Bacterial quality of a smoked meat product (“Suya”)

The bacteriological quality of “suya” sold within Makurdi metropolis was determined. Suya samples from four selected locations were examined bacteriologically for both Total Plate and Coliform Counts. Mean Total Plate and Coliform Counts varied from 3.7x105cfu/g to 2.4x106cfu/g and 1.9x102cfu/g to 1.0x103cfu/g of samples respectively. Faecal coliform bacteria were isolated from all suya samples with the same pattern of distribution. There was significant difference (p>0.05) of bacterial contamination among samples from the different locations using Tukey\'s LSD multiple comparison test. The Total Plate Count and Coliform Counts of most samples were within recommended safe limit for meat except the coliform count of the Wurukum (WK) sample that was above the limit of 4x102cfu/g for Escherichia coli. Isolation of faecal coliforms from all samples in this investigation should be a serious concern to consumers. This calls for urgent improvement on the hygienic handling of the product by suya processors. Keywords: suya, faecal coliforms, contamination, bacteriological quality, hygienic conditionsNigerian Food Journal Vol. 23 2005: 239-24

Production, purification and characterization of extracellular protease from Sterptomyces thermovulgaris

No Abstract

Effect of incubation materials on fermantation of African locust beans (Parkia biglobosa) in the production of ‘dawadawa\'

Effect of incubation materials: gmelina (Gmelina arborea) leaves, banana (Musa sapeinta) leaves, jute bag and polythene bag on the fermentation rate and acceptability of fermented African locust beans dawadawa\' was investigated. Fermentation was carried out at 30°C and 35°C for 72 hours. Fermentation rate was determined as a function of change in pH. Samples fermented inside gmelina leaves showed the highest fermentation rate at both temperatures followed by samples from banana leaves, polythene and jute bags in that order. Proximate analysis showed an increase in protein, crude fat and moisture contents with corresponding decrease in the carbohydrate content during fermentation. Sensory evaluation showed that, samples fermented at 35°C were more acceptable with that of gmelina leaves being the most acceptable, followed by banana leaves, polythene and jute bags in that order. Keywords: incubation materials, fermentation, African locust beans, dawadawa\'Nigerian Food Journal Vol. 23 2005: 166-17

Production, purification and characterization of extracellular protease from Sterptomyces thermovulgaris

No Abstract

Sensory Properties of Extruded Blends of ‘Acha’ and Soybean Flour – A Response Surface Analysis

Blends of ‘acha’ and soybean flours with moisture contents of between 15 and 35% were extruded in a single screw extruder. A response surface design (central composite nearly orthogonal) was used in the investigation with four independent variables comprising of feed moisture content (FMC), feed composition (FC), screw speed (SS) and barrel temperature (TP) combined at 5 levels. The extruded products were subjected to sensory evaluation using a 20-man panelist. The results of the study showed that maximum aroma and colour rating of extrudate blends were observed at high SS with FC playing the determinant factor. Increased feed composition and barrel temperature resulted in decreased texture rating of extrudates. Extrudates of 37.5: 62.5% (soybean: acha) had the highest sensory rating compared to other blend ratios evaluated. This indicated that acceptable extruded blends of ‘acha’ and soybean products could be obtained at 37.5% soybean addition. This is was higher than the 30% already reported in literature for cereal/legume mixes

Prediction of water sorption properties of extruded Acha/soyabean blends using response surface analysis

No Abstract.Global Journal of Pure and Applied Sciences Vol. 13 (2) 2007: pp. 165-17