Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product

The aim of this research was to identify the key lactic acid bacteria associated with the fermentation of dairy traditional fermented products for developing starter cultures for controlled fermentation. A total of 100 lactic acid bacteria (LAB) were isolated from dairy traditional fermented products. Samples were obtained from eight producers in the South East of Nigeria. Isolates were identified by phenotypic and genotypic techniques including rep-PCR genotyping and sequencing of the 16S rRNA, pheS and rpoA genes. Isolates were characterised for antimicrobial activity against foodborne pathogens, exopolysaccharide (EPS) production and survival at low pH and in the presence of bile salts. All isolates clustered into 11 distinct rep-PCR groups and were identified as Lactobacillus fermentum (40%), Lactobacillus delbrueckii (23%), Streptococcus thermophilus (22%), Streptococcus infantarius (10%), Lactobacillus senioris (2%), Leuconostoc pseudomesenteriodes (2%) and Enterococcus thailandicus (1%). Lactobacillus fermentum showed a broad spectrum antimicrobial activity and survival at low pH, while Lactobacillus delbrueckii was able to tolerate low pH and produce EPS. All isolates survived in vitro exposure to 1% (w/v) bile salts over a 3-h period. L. fermentum, L. delbrueckii and S. thermophilus could be used to simulate the fermentation of dairy traditional fermented products

Effects of Buchholzia coriacea Seed on Nutrient Utilization and Serum Biochemical Parameters in Alloxan-Induced Diabetic Rat

The effects of Buchholzia coriacea seed on the nutrient utilization and biochemical parameters in alloxan-induced diabetic rat were evaluated. Buchholzia coriacea (BC) seed was washed, sliced, dried, pulverized and mixed with standard ration at 2.5%, 5%, 10% and 20%. The proximate nutrient composition of the standard and prepared rations was determined. The Buchholzia coriacea incorporated rations and standard ration were fed to alloxan-induced diabetic rats for 70 consecutive days. The nutrient utilization and biochemical parameters as well as the histopathology of pancreas of the treated rats were evaluated. The Buchholzia coriacea at 2.5% inclusion rate significantly (p < 0.05) improved the nutrient utilization and biochemical parameters that were compromised in diabetic rats fed with standard ration alone. The B. coriacea also reversed the pancreatic islet damage induced by alloxan. Buchholzia coriacea have potent antidiabetic and hypolipidemic activities and should not be incorporation in excess of 5% in the diet

Effect of processing and substitution levels of Ukwa (Treculia africana) on the anti-nutrient factors, in-vitro starch and protein digestibility and total essential amino-acid content of snack bars

IntroductionUkwa (Treculia africana) is an indigenous edible seed. It is a strategic store of vital food nutrients that are available during a specific crucial time of the year when reliable sources of these nutrients are under cultivation and extremely scarce. In the past, only poor rural residents used to eat it, but today it is not only a specialty meal enjoyed by Nigeria's elite and metropolitan residents but also a source of foreign exchange.MethodsIn this study, Ukwa was processed into whole, dehulled, malted and defatted flours. Maize and coconut flours were blended with the respective Ukwa flours at the ratio of 0:95:5, 20:75:5, 25:70:5, 30:65:5, 35:60:5 and 95:0:5 for Ukwa flour:Maize flour:Coconut grits respectively for development of snack bars. A two-factor factorial experiment in a completely randomized block design was applied for the study of the effect of processing, substitution levels of Ukwa flour and the interaction of the two variables on the responses analyzed. Anti-nutrient content and proximate compositions of the flours were determined using standard procedures.ResultsProcessing significantly reduced the anti-nutrient content and increased protein content of Ukwa flours. Up to 51.72% reduction of tannin was obtained by dehulling. Defatting, malting and dehulling resulted in 18.75, 34.37 and 65.62% reduction respectively in oxalate content. Highest reduction was obtained by dehulling, and was 70.69% in phytate, 79.95% in saponin, and 48.17% in trypsin inhibitor activity. Crude protein content of snack bars had 16.16 to 25.46% substitution main effect, and 19.43 to 22.65% processing main effect. In-vitro protein and starch digestibility increased with processing and decreased with increase in substituted level of Ukwa in the blend. Improvement, up to 9.97% by dehulling, 9.86% by malting and 8.64% by defatting, was recorded in in-vitro protein digestibility. An increase of 3.00 to 24.10% by defatting, 5.90 to 29.09% by malting and 9.70 to 31.80% by dehulling was recorded in in-vitro starch digestibility.DiscussionOur study revealed that, all the processing methods adopted reduced the anti-nutrient content of ukwa flours. Protein content and total essential amino-acid (TEAA) showed significant increase with increased substituted level of ukwa flour. In-vitro protein and starch digestibility decreased with increase substituted level of ukwa flour. Snack bars formulated with 20% Ukwa showed the highest in-vitro starch and protein digestibility irrespective of the method of processing. Malted Ukwa based snack bars recorded the highest values of TEAA. Processing of this nutritious seeds and use of its flour to develop snack bars could enhance utilization and give convenience to consumers and encourage extensive farming of the crop

Evaluation of Antioxidant Activity of Ethanol Extract of Root and Stem Bark of Moringa oleifera (MO) obtained from Utu Ikpe, Ikot Ekpene Local Government Area, Nigeria

Communication in Physical Sciences, 2022, 8(1): 1-8 Authors: Patrick. G. Udofia*, &nbsp;Philippa. C. &nbsp;Ojimelukwe, A. O. Olaoye, Anthony. N. Ukom, Moses L. Ekanem and I. I. Okparauka Received: 26 November 2021/Accepted &nbsp;20 February 2022 The work studied free radical scavenging activities of ethanol extract of the stem bark and root bark of MO. &nbsp;They are used by the local population to manage common health problems. &nbsp;Antioxidant activities of the plant parts extracts were studied spectrophotometrically using DPPH (1,1-dimethyl-2-picrylhydrazyl radical), (FRAP) ferric reducing antioxidant power, (H2O2) hydrogen peroxide, ABTS (2,2’azinobis (3-ethylbenzthiozoline-6-sulphonic acid), (NO) nitric oxide as basic free radicals. The result of phytochemical screening and quantitative content of the plant parts revealed a yield of (2.84%) and 4.34% for the stem and root barks respectively. &nbsp;Alkaloids (2.47%), saponin (0.169%), tannins (3.35%), flavonoids (1.34%) and Alkaloids (1.01%), saponin (0.03%) tannins (1.87%), flavonoids (traces) were estimated in the stem bark and root bark respectively. &nbsp;The total phenolic contents in the stem and root barks were (25.21 GAE/g) and (13.37 RE/g) of the dry samples respectively. The stem and root barks of the samples showed 5.30 AAE/g and 4.90 AAE/g respectively.&nbsp; Models of extracts on the basic free radicals were significant (p&lt;0.05; R2&gt;90%) and acted linearly as a function of the phytochemical content and the free radicals’ models in use. The IC50 of the stem bark and root bark on FRAP was 21.41±0.01 and 59.20±0.11 AAE/g respectively compared with ascorbic acid (40.56). The result indicated that ethanol extract of the plant parts may constitute a good source of natural compounds with antioxidant capability in the food and general health secto