Proximate Levels and Phytochemical Contents in Selected Cereals Sold in Wukari Local Government Area of Taraba State

Research has indicated that consumption of whole grain foods can significantly reduce the risk of some chronic health conditions such as type II diabetes, cardiovascular disease, and cancer Therefore, the present study evaluated the proximate constituents and the levels of phytochemicals in rice, maize and millet procured from Wukari Local Government Area of Taraba state. Three cereal samples were procured (rice, maize and millet), air dried and analyzed for proximate and phytochemical contents using AOAC and HPLC respectively. The result for proximate analysis revealed the presence of six proximate components in their respective amounts. These were ether Original research Article 36 extract, crude protein, crude fibre, Ash, Moisture, nitrogen free extract (soluble Carbohydrates). The results of protein showed no significant difference at p ≥ 0.05 in all the samples, except millet 2 and millet 3 that showed significant difference with rice (1 to 3) and maize 1. Results of fat showed no significant difference between rice (1 to 3), maize (1 to 3) and millet 2, while millet 1 and 2 significantly differ from all the samples except millet 2. The results of fibre showed no significant difference rice (1 to 3) and millet (1 to 3), while maize (1 to 3) showed significant difference with millet 1 and rice (2 and 3) at p ≤ 0.05. There is no significant difference (p>0.05) in ash content of maize and rice samples, while millet showed significant difference at p ≤ 0.05 with rice (1 to 3) and maize (2 and 3). The results of alkaloids and tannins showed significant difference rice, maize and millet. However, there is significant difference in saponins presence in rice, maize and millet at p ≤ 0.05. There is significant difference in oxalates, phytates, tarpenes, glycosides and flavonoids present in all the samples, while phenolics showed no significant difference among all the samples. This study revealed the varying and appreciable levels of food constituents and health promoting components in sample analyzed. This indicated the nutritional qualities of the samples analyzed

Microbial characterization of feed and faecal samples of weaned pigs fed graded levels of biodegraded cassava peels and weaned pigs performance

In-vitro degradation of cassava peel was carried out for 20 days with Trichoderma viride. The highest protein level attainable at the end of the 20th day was 15.95% and the least was 4.76%. Proximate and detergent fibre composition of in-vitro degraded cassava peel samples were determined. Experimental diets were formulated with graded levels of degraded cassava peels for weaned pigs. Diets 1, 2, 3, 4 and 5 contained biodegraded cassava peels at the expense of cassava flour at levels 0, 10, 20, 30 and 40%, respectively. Diet 3 was found to be the best utilized with feed conversion ratio (2.74+0.10), while diet 2 with the poorest conversion (3.20+0.07) was the least utilized. The best and least weight gain were recorded in the pigs fed diets 3 and 5, respectively. Biodegradation increased the crude protein content of the cassava peels, which was 15.95% at 20 days compared to 4.76 and 10.13% at 0 and 5th day, respectively. Phytic and tannic acid contents were also reduced by in-vitro degradation. Colonial counts of micro-organisms from faecal samples of pigs ranged between 108 – 1010 cfu/ml. Presence of Mucor spp and Pseudomonas spp. was noted in the experimental diets, while isolates of Lactobacilli spp., E. Coli, Pseudomonas spp. and yeast were the major micro-organisms in the faecal samples. It is therefore, concluded that biodegraded cassava peels should not be used in pig's production, as parameters studied were not significant (P>0.05) and cost of feed per kg live weight gain was best in control. Keywords: Microbial characterization; feed; faecal samples; weaned pigs; cassava peels; pigs performanceMoor Journal of Agricultural Research Vol. 6 (1&2) 2005 pp. 36-4

Development and Evaluation of Coatings from Cactus opuntia in Prolonging the Shelf-life of Mangoes (Mangifera indica) Stored under Evaporative Coolant System (ECS)

Two different coatings were developed from the mucilage of Cactus and their effects were investigated on the quality and storability of mango fruits. The two experimental coatings were: Pure mucilage extracts (ME) and Mucilage extract mixed with 5ml glycerol (MEG) which served asplasticizer. The following parameters were measured : Weight loss, ascorbic acid content, pH, firmness and microbial qualities. Four hundred and eighty (480) mango fruits of “Ogbomosho” variety were stored for seven weeks at an average temperature of 27±2°C and relative humidity55- 60% under Evaporative Coolant System(ECS) . Prior to storage, the mango samples were surface sterilized using 100mg/-1 sodium hypochlorite and arranged randomly into three treatments, thecontrol (untreated) and two coating treatments. The overall result showed that Cactus mucilage is effective in extending the shelf-life of mango fruits when compared to untreated in the order, MEG>ME>Control. Result revealed that coating hindered the growth of microorganismssignificantly (P<0.05)

Postharvest quality and safety maintenance of the physical properties of Daucus carota L. fruits by Neem oil and Moringa oil treatment: A new edible coatings

Biodegradable edible coatings from Moringa oil(MO) and Neem oil (NO) was applied to carrot fruits in order to provide environmentally friendly, healthy treatments (with which to better preserve fresh fruit quality) and safety during postharvest storage at ambient temperature of 27± 3oC and relative humidity of 50-60% . Physical properties like weight loss and texture were determined throughout the storage period of 6 weeks. The coatings had a significant effect on the development of quality variables.The overall results showed the superiority of the coatings in extending the shelf-life of carrot fruit as compared to controlin the following order Moringa Oil>Neem Oil>Control.Keywords: Edible Coatings, Moringa Oil, Neem Oil, Carrot, Firmness and Weight Loss

Effect of Storage on the Shelf life of Dehydrated Fermented Locust Beans

Fermented locust bean is used as a flavour intensifier for soups and stews. As beneficent as it is, problems still exist about its preservation using appropriate and affordable technology. Little is known about the shelf life of dehydrated fermented locust beans. This study aimed to investigatethe effect of polythene packaging on storability and quality characteristics of dried fermented locust beans.The seeds were fermented, dried, and packaged in polythene bags for a period of six months. Pattern of changes of chosen quality parameters such as protein, crude fat, free fatty acids, aflatoxin, moisture, weight changes were monitored. Also, sensory evaluation of the freshlyfermented locust beans seeds and stored dehydrated fermented locust beans seeds were compared at the end the storage period. There was no significant difference observed in the moisture, crude protein, crude fat and weight (P>0.05), free fatty acids was significantly different(P<0.05) in stored locust beans compared to the fresh locust bean. The aflatoxin contamination was below 2 ppb throughout the storage periods. There was significant difference (p < 0.05) in the texture, colour, taste while changes in the flavour and overall acceptability were not significant (P> 0.05) when the sensory evaluation of fresh locust beans was compared to the stored locust beans. The results revealed that drying and packaging can promote acceptability and extend the shelf-life of fermented locust beans

Performance of Edible Coatings from Carboxymethylcellulose(CMC) and Corn Starch(CS) Incorporated with Moringa Oleifera Extract on Citrus Sinensis Stored at Ambient Temperature

Two different coatings were developed from Corn Starch (CSME) and Carboxymethylcellulose (CMCME) and their effects were investigated on the quality and storability of orange fruits. The two experimental coatings were: CSME and CMCME both mixed with 75mg/ml of crude extract of Moringa Oleifera. The following parameters were measured: Weight loss, ascorbic acid content and firmness. Four hundred and eighty (480) orange fruits were stored for seven weeks at ambient temperature. The overall result showed that polysaccharides coating from (CSME) and (CMCME) on orange fruits when compared to untreated in the following order: (CSME) > (CMCME) >Control in extending its shelf life.Keywords: Edible Coatings, Moringa Oleifera, Orange, Corn Starch andCarboxymethylcellulose

Natural compounds extracted from Moringa oleifera and their agricultural applications

Natural bio-active compounds synthesized by plants as secondary metabolites are well known and established. Today, their application in various fields such as medicine in the form of drugs and biopesticides in agriculture is well documented. In recent times, the delivery of such compounds is achieved through nanodelivery technology, which is gaining acceptability in both field of drugs and agrochemical industries. The bio-active compounds with chemical diversity are obtained from nature either as homogenous plant crude extracts or as purified compounds. Crude plant extracts exist as a combination of different bio-active compounds with various polarities, and their partition remains a challenge in the process of characterization and identification. Extraction of these compounds from plant species is achieved by different solvents and extraction methods. Analytical methods like HPLC have commonly been utilized with GC-MS and LC-MS/MS chromatography methods to identify the compounds. Crude extracts from different morphological parts of plant species including Moringa oleifera are increasingly becoming important in the context of agricultural pest management and human medicine. M. oleifera is a medicinal plant that synthesizes such metabolites which include phenolic acids, carotenoids, quinones, antraquinones, flavonoids, flavonols, flavones, tannins, alkaloids, coumarins, terpenoids, amines, cyanogenic glycosides, triterpenoids, non-protein amino acids, glucosinolates, polyacetylenes, polyketides, phenylpropanes, steroids and saponins. They exert biological activities and can potentially be used to retard microbial activities. Other uses of M. oleifera are medicinal uses and other purposes such as water purification, fertilizer, biogas and biopesticides. The aim of this chapter is to highlight the uses and profiling of bio-active compounds of M. oleifera, their mode of action and prospects in commercial biopesticides for agricultural applications