Physico-chemical analysis and nutrient retention of mixed-culture fungal fermented mango (Mangifera indica) kernel cake in cockerels

The study was conducted to evaluate the efficacy of mixed-culture fungal fermented mango (Mangifera indica) kernel cake (MKC) as chicken feed ingredient. Four fungi namely Rhizopus oligosporus (Ro), Aspergillus niger (An), Rhizopus stolonifer (Rs) and Penicillium chrysogenum (Pc) were mixed as starter inoculums to ferment MKC. Eight treatments consisting of RoAn fermented MKC (T1), RoRs fermented MKC (T2), RoPc fermented MKC (T3), AnRs fermented MKC (T4), AnPc fermented MKC (T5), RsPc fermented MKC (T6), unfermented MKC (T7) and maize as control ingredient (T8) were used for nutrient retention trial. One hundred and eight cockerels were allotted for the treatments ingredients for 72 h using a completely randomized design. The birds were fed on the ingredients with a tubular instrument, while water was administered ad-libitum during the experimental period. The pH (3.50) of RoRs fermented MKC decreased significantly (p < 0.05) compared with unfermented MKC which had highest pH 5.13 at 168 h. Majority of the fermented MKC had higher (p < 0.05) titratable acidity (8.25 - 15.37 mg/100 g) compared with unfermented MKC (10.61 mg/100 g). Between 5.62 and 11.05% of MKC biomass was lost during fermentation which was higher (p < 0.05) at 168 h compared with unfermented MKC. Crude protein of the fermented MKC was significantly (p < 0.05) higher than the values of unfermented MKC, while crude protein of RsPc fermented MKC (21.93%) and RoRs (23.96%) fermented MKC were higher (p < 0.05) than other treatments. A great extent of the mixed-culture fermented MKC had higher (p < 0.05) total carbohydrate and glucose compared with unfermented MKC. Between 59 and 80 min were obtained as transit time for birds fed on the mixed-culture fungal fermented MKC. Most of the values were higher (p < 0.05) than 62 min obtained for the unfermented MKC (T7). Birds fed on RoAn fermented MKC (T1) had highest feed intake (28.34 g/day/bird), while those fed on RoRs fermented MKC (T2) had lowest feed intake (21.90 g/day/bird) but had higher (p < 0.05) nutrient retention (59.45%). The values of average nutrient retention of the mixed-culture fermented MKC were significantly (p < 0.05) higher than the values of unfermented MKC (39.72%), except for RsPc fermented MKC (T6) that had 38.56%. Ranking according to average nutrient retention (ANR) of the birds fed on the test ingredients is as follows: RoRs (T2) > RoPc (T3) > Maize (T8) > RoAn (T1) > AnPc (T5) > AnRs (T4) > RsPc (T6). The study indicates that mixed-culture fungal fermented MKC had significant (p > 0.05) increase in titratable acidity, crude protein, glucose and biomass loss with decreased pH. There was improvement in transit time and significant (p > 0.05) increase in nutrient retention of the fermented MKC compared with unfermented MKC. In conclusion, results of the fermented MKC were comparable with maize which makes it suitable as a potential feed ingredient in chicken’s diet.Keywords: Unfermented mango kernel cake, fermented mango kernel cake, mixed-culture starter inoculum, transit time, nutrient retentionAfrican Journal of Biotechnology Vol. 9(36), pp. 5887-5892, 6 September, 201

Physicochemical characterization of cellulase produced from Kurthia gibsonii isolated from cassava dumpsites in Ibadan, Nigeria

No Abstrac

Optimal culture conditions and characterization of cellulolytic bacteria from cassava dumpsites in Ibadan, Nigeria

This study is designed to investigate cellulolytic bacteria capable of removing cellulolytic wastes that are produced from cassava during processing. Cellulolytic bacteria isolates from cassava dumpsite soil in Ibadan, Nigeria were characterized and their optimal culture conditions determined. The total viable bacterial count of the sample of cassava dumpsite soil was 24.4 x 108cfu/g. A total of twenty four bacteria were isolated from the samples out of which nine of the bacterial isolates were positive for cellulose degrading abilities. The 16S rDNA analysis of two bacterial isolates which gave the highest zones of hydrolysis on carboxy-methyl cellulose agar plates showed maximum similarity ratio towards strains of Kurthia gibsonii (90%) and Myroides odoratimimus (98%) using BLAST and hence the isolates were referred to as Kurthia gibsonii CAC1 andMyroides odoratimimus CAC2 respectively. Kurthia gibsonii CAC1 which was motile, aerobic, rod-shaped, nonpigmented and possessing a Gram positive reaction grew best at incubation temperature of 30oC, pH 5.5 andon lactose and ammonium chloride supplemented medium. Also, at incubation temperature of 30°C there was enhanced growth of a light yellowish, non-motile, aerobic, and rod-shaped Gram negative M.  odoratimimus CAC2 at pH 6.0. Lactose and urea were best carbon and  nitrogen sources respectively in the growth medium boosting the bacterial proliferation. It can be concluded that these microorganisms if properly cultivated can be used to reduce cassava waste littering in the environment.Key Words: Cassava, cellulolytic, carboxy-methyl cellulose, Kurthia gibsonii, Myroides odoratimimus

Investigation on the activities of yeasts in the post harvest spoilage of sweet potato(Ipomea batatas L.)

Postharvest losses due to the activities of indigenous microorganisms occur in many crops such as sweet potato (Ipomoea batatas) which result in heavy financial losses for farmers. Correct identification of the pathogen responsible for postharvest infection is central to adopting an appropriate control strategy. Samples of sweet potato tubers were purchased from the local market and stored at three temperatures: 13°C, 21°C and 29° for four weeks. Spoilage yeasts were isolated from the tuber samples. The isolates were characterized using yeast genomic DNA extraction, polymerase chain amplification of rRNA and sequence determination. The yeasts were identified on the basis of the 26S rDNA. Six yeast species were identified as Rhodotorula mucilaginosa, R. minuta, Pichiaguilliermondii, P. anomala, Sporobolomyces marcillae and Saccharomycopsis fibuligera. The results indicated that the D1 and D2 domains of the 5’ end of the 26S rDNA showed a high degree of interspecies sequence variation for the isolates. Two of the yeasts; P. anomala and R. minuta were selected for further investigations namely pathogenicity testing and assay for extracellular enzymes. Results of the pathogenicity tests showed that P. anomala and R. minuta were clearly able to infect the sweet potato tubers. The results of the enzyme assay revealed that P. anomala and R. minuta were able to secrete varying amounts of eight extracellular enzymes: cellulose, amylase, polygalacturonase, glucanase, xylanase, xylosidase, arabinofuranosidase and ferulic acid esterases. These enzymes have the capacity to degrade plant cell walls and possibly enhanced the pathogenicity of the yeasts. Key Words: Sweet-potato, yeast, Postharvest, Pathogenicity, Ipomoea batata

Comparison of Organoleptic Properties of Egusi and Efo Riro Soup Blends Produced with Moringa and Spinach Leaves

The organoleptic properties of  melon, “egusi” (Citrullus colocynthis var. Lanatus seed) and efo riro (Spinach; Amaranthus spinosus) soup blends produced with Moringa (Moringa oleifera) and spinach leaves were compared. Three soup blends were produced for egusi soup: Spinach: Egusi (60:40; Control), Moringa: Egusi (60:40), Moringa: Spinach: Egusi (30:30:40). Also, three soups blends were produced for efo riro: Moringa: Spinach (Moringa only) (100:0;Control), Moringa: Spinach (MS) (50:50), Moringa: Spinach (Spinach only) (0:100). The soup blends were subjected to organoleptic tests using a 7-point hedonic scale. Data obtained were statistically analyzed. The control Spinash:Egusi soup had the highest acceptability  in terms of colour, aroma, texture and general acceptability, this was closely followed by the soup blend with Moringa: spinach: egusi (30:30:40) and the Moringa: egusi (60:40)  was least accepted. In the efo riro group, the 100% spinach had the greatest acceptability, while the 100% Moringa had the least acceptability.  However, most of the respondents (60%) on realizing that Moringa leaf was included in the samples indicated their preference and higher rating for the Moringa soup blends. These studies show that a 30% or lower level of inclusion of Moringa leaves in traditional vegetable soup recipes is acceptable to consumers irrespective of whether content of the soup is declared/indicated, and a higher level of inclusion is acceptable when “Moringa” is declared/revealed as a recipe ingredient. Therefore, traditional soups can be used as vehicles or carriers of the nutritional/medicinal qualities of Moringa that are preserved during cooking, thereby circumventing negative psychological feeling of using medicines whilst gaining attendant benefits. Key words: Soups, Efo Riro, Egusi, Moringa/Spinach Blen

Changes in metabolic nutrients utilization and alterations in biochemical and haematological indices in broilers fed graded levels of dietary Moringa oleifera

Graded levels of full-fat undecorticated Moringa oleifera seed meal (MOSM) were evaluated in diets of 96-day old broilers at 2.5, 5.0 and 7.5% while a maize-soybean diet was used as a reference diet. Nutrients utilization by the broilers and effects of the virgin dietary MOSM on serum chemistry, haematology and some bio-data- protein efficiency ratio (PER) and nitrogen metabolism (NM) were used as response criteria for the evaluation. The metabolic utilization of nutrients, most of the serum chemistry and haematological parameters decreased in response to increasing dietary levels of MOSM except values on products of metabolism like creatinine, uric acid, bilirubin and conjugated bilirubin that tended to elevate with increasing levels of dietary unprocessed MOSM. Since no mortality was recorded in this experiment even at 7.5% MOSM inclusion, further research is on-going to determine the lethal level to poultry including other monogastric animals.Keywords: MOSM, broilers, nutrient utilization, serum and haematological indice