Physicochemical and sensory characteristics of fermented seeds of Prosopis africana

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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

An Evaluation of Nutritional and Sensory Qualities of Wheat -Moringa Cake

The Nutritional and sensory attributes of wheat Moringa cake were evaluated. Cakes were produced from wheat flour and different quantities of Moringa leaf (2g, 4g, 6g, 8g and 10g) respectively with cake from 100% wheat flour used as control. Nutritional analyses carried out on the cake samples include crude protein, crude fat, crude fibre, total ash and moisture content. Nutrient contents and sensory attributes of samples were carried out within 24 hours of cake sample production. All parameters determined, showed a significant difference (p < 0.05) in cake samples. Moisture (7.35 9.04%), crude protein (7.21 11.20%), crude fibre (3.56 5.20%) and total ash (1.50 2.75%) showed an increase in value with increase in addition of Moringa while crude fat (5.95 4.00%) and carbohydrate (74.57 67.82%) showed a decrease in value with increased addition. Sensory evaluation showed significant difference (p < 0.05) between the control (100% wheat) and other samples in colour, taste, aroma and general acceptability. The cake sample with 4g Moringa addition was the most preferred in terms of colour, taste, aroma and general acceptability. Cake, being a snack that is commonly consumed by people is made up of high calorie ingredients which when taken for too long may have a negative effect on consumer health. Wheat Moringa cake will have a positive impact of controlling the negative effects of the ingredients used in the production of cake, because of its fibre content.Keywords: Wheat, Moringa, cake, nutritionaland sensory

Increased Abundance of M cells in the Gut Epithelium Dramatically Enhances Oral Prion Disease Susceptibility

Many natural prion diseases of humans and animals are considered to be acquired through oral consumption of contaminated food or pasture. Determining the route by which prions establish host infection will identify the important factors that influence oral prion disease susceptibility and to which intervention strategies can be developed. After exposure, the early accumulation and replication of prions within small intestinal Peyer's patches is essential for the efficient spread of disease to the brain. To replicate within Peyer's patches, the prions must first cross the gut epithelium. M cells are specialised epithelial cells within the epithelia covering Peyer's patches that transcytose particulate antigens and microorganisms. M cell-development is dependent upon RANKL-RANK-signalling, and mice in which RANK is deleted only in the gut epithelium completely lack M cells. In the specific absence of M cells in these mice, the accumulation of prions within Peyer's patches and the spread of disease to the brain was blocked, demonstrating a critical role for M cells in the initial transfer of prions across the gut epithelium in order to establish host infection. Since pathogens, inflammatory stimuli and aging can modify M cell-density in the gut, these factors may also influence oral prion disease susceptibility. Mice were therefore treated with RANKL to enhance M cell density in the gut. We show that prion uptake from the gut lumen was enhanced in RANKL-treated mice, resulting in shortened survival times and increased disease susceptibility, equivalent to a 10-fold higher infectious titre of prions. Together these data demonstrate that M cells are the critical gatekeepers of oral prion infection, whose density in the gut epithelium directly limits or enhances disease susceptibility. Our data suggest that factors which alter M cell-density in the gut epithelium may be important risk factors which influence host susceptibility to orally acquired prion diseases

Quality Attributes of Tapioca Meal Fortified With Defatted Soy Flour

Tapioca is a dried starchy powdery extract made from cassava which is popular in the eastern part of Nigeria. It has little or no protein thus it needs to be fortified with protein rich crops like soy beans. Enriched tapioca meal was produced from cassava starch and defatted soy flour. The cassava starch and defatted soy flour were mixed in the ratio 100:0, 95:5, 90:10, 85:15, and 80:20 to produce tapioca meal. Proximate and sensory analyses were evaluated for the tapioca meals. The proximate composition of tapioca meals ranged in values of 15.08 to 15.20%; 1.20 to 10.73%, 2.50 to 2.82%, 68.29 to 79.30%, 2.2 to 2.40% and 0.60 to 0.66% for moisture, crude protein, ash, carbohydrate, crude fiber and fat, respectively. There were significant differences (p < 0.05) in values obtained for protein, ash and carbohydrate contents. The sample with 80:20 cassava starch and defatted soy flour had the highest protein content and the least moisture content. It was also rated highest in terms of overall acceptability from the sensory evaluation. Consequently fortification of tapioca with defatted soy flour increased the nutritional quality of tapioca meal and thus a complete meal was obtained from this fortification. Such meal can be recommended for people that are overweight because of its relatively low fat content

Chemical Characteristics of Corn-Based AADUN, and MASA Fortified with Soyabean

This study was designed to carry out an assessment of the chemical characteristics of two cornbased traditional snacks: aadun and masa fortified with soyabean. Processed soyabean flour was combined with corn at 0%, 25% and 50% respectively to make aadun. Similarly, processedsoyabean was used in the fortification of the formulated masa at 0%, 25% and 50% respectively. The study showed that the iodine value of 50% corn : 50% soyabean aadun was significantly (p <0.05) higher than the two samples of aadun containing 0% and 25% soyabean respectively. On theother hand, the ester value of the aadun sample with 0% soyabean was higher than the two other samples of corn snacks with 25% and 50% soyabean fortification. For the oils extracted from masa, the iodine value of the 50% corn : 50% soyabean sample was significantly (p < 0.05) higher than the ones with 0% and 25% soyabean. The saponification values of the 0% soyabean aadun and masa were significantly different from the other formulated samples. The acid values of all thesamples obtained were low which implies that the oils are acceptable and of good standard. From the sensory evaluation, the 25% soyabean inclusion in both aadun and masa had the best acceptability. In conclusion, the study has established that the oils used in the production of these two corn based traditional snacks are of good quality and safe for consumption by both adults and children