Effect of Tomato (Lycopersicon esculentum) powder on oxidative stability and sensory characteristics of broiler meat

Antioxidant potency of graded levels of tomato powder in cooked and raw broiler meat under refrigerated storage was evaluated and compared with that of Butylated Hydroxyl Anisole (BHA), a synthetic antioxidant. To a separate 200g of minced broiler meat, 0% (control), 0.5%, 1% and 1.5% of tomato powder were applied. A positive control was prepared with 0.15% of BHA in a separate 200g of minced broiler meat. Each sample was divided into 16 parts of 12.5g each. Eight of these were cooked in a microwave oven for 1/2 minutes while the other eight parts were left raw. The samples were packaged in different nylon bags, with labeling corresponding to the treatment applied and then stored in a refrigerator at 4°C. Oxidative stability of the cooked samples was monitored for 6 days at two-day intervals while that of raw samples was monitored for 9 days at three-day intervals. A forty-member team was constituted to form the taste panel and was instructed on the parameters to adjudge using a five point Hedonic scale. The result showed that all additives and BHA reduced lipid oxidation in broiler meat. This was shown by lower TBARS values in meat samples with additives compared to meat samples without additive. There were significant differences (P<0.05) in the TBARS values of cooked and raw meat samples. There was a general increase in lipid oxidation as storage day progress. However, the increment was more pronounced in cooked meat samples than the raw meat samples. The result revealed that 0.5% and 1.5% tomato powder exhibited higher antioxidant potency (P<0.05) than BHA in the cooked and raw samples respectively. The control samples were the most susceptible to lipid oxidation. Sensory scores revealed that all levels of tomato powder improved the color, flavor, juiciness, tenderness and overall acceptability of broiler meat. Tomato powder could therefore, be used as a cheap, readily available and safe source of natural antioxidant to protect broiler meat from lipid oxidation and improve its sensory characteristics. Keywords: tomato, antioxidant, minced, broiler, BHA<African Journal of Food, Agriculture, Nutrition and Development, Volume 12 No.

Performance Characteristics of West African Dwarf Goats Fed Trichoderma Treated Jatropha curcas Seed Cake.

In a study of dietary effects of fungi (Trichoderma ghanense and Trichoderma asperellum) treatment on Jatropha curcas meal. Defatted Jatropha curcas cake was inoculated with the fungi and then used to replace soybean meal in a formulated diet for West African Dwarf goats. The fungi Trichoderma ghanense was included at 0%, 4%, 2% level in diets A, B, C, respectively and Trichoderma asperellum was included at 4%, 2% level in diets D and E respectively. The initial average weight of the goats was 7.00+ 1.00 kg. Water and feed were given ad-libitum for the entire duration of experiment. Fungi treatment considerably reduces crude fibre with increased ash content. There were marked decrease in weight as a result of poor feed intake and utilization. The fungus treatment did not completely detoxify the Jatropha curcas cake resulting in 100 percent death before the end of the experiment. There is the need to find better method of detoxifying the toxins and antinutrients present in Jatropha curcas cake without trading off the high crude protein content.KEY WORDS: WAD goats, Phorbolesters, Jatropha curcas cake, Fungi

Performance of West African Dwarf (WAD) Goats Fed Tridax and Siam Weed in Ficus Based Diets

Twelve West African dwarf goats weighing between 4.5kg to 5.5kg were used to study the effect replacement of Tridax and Siam weed in Ficus based diet. The goats were divided into three dietary treatments with attention to the body weights with four replicate per treatment. The diets were fed for a period of 25days in order to investigate the influence of the replaced forage mixture on feed intake and nutrient digestibility, also on the level of the serum metabolites as factor of influence. Goats maintained on Ficus-Tridax forage mixture consumed more dry matter than goats fed Ficus only and Ficus-Siam mixture. The average values were 186.57g/day for Ficus, 202.56g/day for Ficus-Tridax mixture, and 145.0g/day for Ficus-Siam mixture per goat. The nature of the feed influence the digestibilities of the nutrients, the relative values of which  were statistically (p<0.05) significant. The values of crude fiber digestibility in the treatment were not significantly different (p<0.05). The result of serum metabolites anaylsed showed no statistical difference (p<0.05), so all the forage feeds tested could cause no harm of significant measure to the animals, results of this study suggest that Tridax can be effectively used to feed small ruminant most especially the WAD goat and it serves as alternative browse plant for the scarce forages during the dry season

Effect of Moringa oleifera marinade on microbial stability of smoke-dried African Catfish (Clarias gariepinus)

The study examined the antimicrobial effect of Moringa oleifera marinade on smoke-dried catfish stored at ambient temperature (37±20C) for two months. The experimental treatments are the control, 1%, 2% and 3% (w/v) Moringa oleifera Marinade (MOM) and 5% Brine (w/v) solutions. Seventy-five fishes of average weight of 260±8g were gutted, washed and randomly assigned to the treatments. Thereafter, the fishes were soaked in the treatments for 2 hours and later hot smoked for 12hours. After smoking, the fishes were stored in netted boxes and placed on laboratory shelves for two months. Microbial counts were conducted at 7-day interval while biochemical tests were conducted on the 8th week. Seven bacterial species namely; Staphylococcus sp, Bacillus sp, Klebsiella sp, Corynebacterium sp, Pseudomonas sp, Escherichia coli and streptococcus sp and six fungal species namely; Penicillium italicum, Cladosporium sp, Neurospora crassa, Candida sp, Aspergillus niger and Saccharomyces cerevisiae were observed in the study. There was a general increase in microbial load as storage progressed. However, the increment was pronounced in the control and brine treated fish samples. In all levels of MOM and 5% Brine, there was decrease in the bacterial and fungal counts as compared with the control samples. 3% MOM exhibited the highest antibacterial potency while 5% Brine exhibited the highest antifungal potency. Moringa oleifera marinade could be use to protect stored smoke-dried catfish from microbial spoilage thus limiting economic loss and possible heath risk to consumers.Key words: Moringa, marinade, bacteria, fungi, catfish, smoke-drie

Women's sexual health and contraceptive needs after a severe obstetric complication ("near-miss"): a cohort study in Burkina Faso

BACKGROUND: Little is known about the reproductive health of women who survive obstetric complications in poor countries. Our aim was to determine how severe obstetric complications in Burkina Faso affect reproductive events in the first year postpartum. METHODS: Data were collected from a prospective cohort of women who either experienced life threatening (near-miss) pregnancy-related complications or an uncomplicated childbirth, followed from the end of pregnancy to one year postpartum or post-abortum. Documented outcomes include menses resumption, sexual activity resumption, dyspareunia, uptake of contraceptives, unmet needs for contraception and women's reproductive intentions.Participants were recruited in seven hospitals between December 2004 and March 2005 in six towns in Burkina Faso. RESULTS: Reproductive events were associated with pregnancy outcome. The frequency of contraceptive use was low in all groups and the method used varied according to the presence or not of a live baby. The proportion with unmet need for contraception was high and varied according to the time since end of pregnancy. Desire for another pregnancy was highest among near-miss women with perinatal death or natural abortion. Women in the near-miss group with induced abortion, perinatal death and natural abortion had significantly higher odds of subsequent pregnancy. Unintended pregnancies were observed mainly in women in the near-miss group with live birth and the uncomplicated delivery group. CONCLUSIONS: Considering the potential deleterious impact (on health and socio-economic life) of new pregnancies in near-miss women, it is important to ensure family planning coverage includes those who survive a severe complication

Effect Of Tomato ( Lycopersicon Esculentum ) Powder On Oxidative Stability And Sensory Characteristics Of Broiler Meat

Antioxidant potency of graded levels of tomato powder in cooked and raw broiler meat under refrigerated storage was evaluated and compared with that of Butylated Hydroxyl Anisole (BHA), a synthetic antioxidant. To a separate 200g of minced broiler meat, 0% (control), 0.5%, 1% and 1.5% of tomato powder were applied. A positive control was prepared with 0.15% of BHA in a separate 200g of minced broiler meat. Each sample was divided into 16 parts of 12.5g each. Eight of these were cooked in a microwave oven for 11/2 minutes while the other eight parts were left raw. The samples were packaged in different nylon bags, with labeling corresponding to the treatment applied and then stored in a refrigerator at 40C. Oxidative stability of the cooked samples was monitored for 6 days at two−day intervals while that of raw samples was monitored for 9 days at three−day intervals. A forty−member team was constituted to form the taste panel and was instructed on the parameters to adjudge using a five point Hedonic scale. The result showed that all additives and BHA reduced lipid oxidation in broiler meat. This was shown by lower TBARS values in meat samples with additives compared to meat samples without additive. There were significant differences (P<0.05) in the TBARS values of cooked and raw meat samples. There was a general increase in lipid oxidation as storage day progress. However, the increment was more pronounced in cooked meat samples than the raw meat samples. The result revealed that 0.5% and 1.5% tomato powder exhibited higher antioxidant potency (P<0.05) than BHA in the cooked and raw samples respectively. The control samples were the most susceptible to lipid oxidation. Sensory scores revealed that all levels of tomato powder improved the color, flavor, juiciness, tenderness and overall acceptability of broiler meat. Tomato powder could therefore, be used as a cheap, readily available and safe source of natural antioxidant to protect broiler meat from lipid oxidation and improve its sensory characteristics

Atmospheric radio refractivity and water vapour density at Oshodi and Kano, Nigeria

Some statistical analyses have been carried out on radiosonde data on atmospheric humidity taken during the period 1990-1993 at two meteorological stations, Oshodi (6° 32'N, 3° 21E) and Kano (12° 5N, 8° 52E) in Nigeria. Monthly means and standard deviations of columnar radio refractivity N and columnar water vapour density ρ have been obtained for the atmospheric columns, 0-3km, 0-10km, and 3-10km. It is found that the correlation coefficient between the monthly means of N and ρ is higher than 0.9 in most of the cases. Consequently, equations of regression have been obtained by means of which measurements of columnar water vapour density ρ can be used to estimate N over Oshodi, and Kano. For instance, line of regression of N upon ρ for Oshodi at the 0-3km atmospheric column is N = (4.93 ± 0.75) ρ + 254.15 ± 11.26.Keywords: atmospheric humidity, columnar radio refractivityNigeria Journal of Pure and Applied Physics Vol. 4(1) 2005: 11-1

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&plusmn;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 1&frac12; 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