The effect of grower feed diet supplemented with Ganoderma lucidum against some enteric zoonotic parasites of pigeons ( Columba livia )

We report a preliminary study on the effect of grower feed diet supplemented with mashed Ganoderma lucidum against some enteric zoonotic parasites of wild rock pigeons ( Columba livia ) in Benin City, Nigeria. The pigeons were fed ad libitum with supplemented and non-supplemented grower feed diet in sawdust-floored squared wooden cages (45 cm x 30 cm x 20 cm) at room temperature for 21 days. They were sacrificed at days 14 and 21 for profiling of their zoonotic enteric parasites. High prevalence (77.7%) of Cestodes (tapeworms) and low prevalence (12.3%) of nematodes were recorded in the control pigeon fed non-supplemented grower feed compared to those on diet supplemented with Ganoderma. Cestodes (Helminths) such as Hymenolepsis carioca , Amoebataenia cuneata , Raillietina tetragona , Raillietina serrata , Inermicapsifer spp. , Hymenolepsis spp. , and a species of nematode ( Ascaridia columbae ) were identified in the gastrointestinal tract of the experimental pigeons. A few species (< 8 %) of Trematodes yet to be fully identified were also observed. The low population of helminth parasites and overall weight decrease of pigeon fed with diet supplemented with Ganderma lucidum recorded during the study suggest improved removal of digestive microbes, intestinal health, and gastrointestinal motility. These findings were aimed at contributing to the already existing knowledge on the use of feed additives, probiotics and supplementations in poultry farming

The effect of garlic and ginger phytogenics on the shelf life and microbial contents of homemade soursop ( Annona muricata L) fruit juice

The preservative effects of garlic and ginger was compared with that of sodium benzoate in assessing the shelf quality of locally prepared soursop juice. The soursop juice without treatment (T1) was used as the control while others in four replicates were separately treated with 50 mg/ml garlic (T2), 50 mg/ml ginger (T3), mixture garlic and ginger in equal proportion of 50 mg/ml each (T4) and 10 mg/ml (T5) sodium benzoate respectively. The microbial counts ranged from 3.0 7104-1.27 7106 cfu/ml juices with the untreated recording the highest concentration of contamination compared with the treated juices of which sodium benzoate had the least microbial contamination. The microorganisms consistent in all the treatments were Bacillus sp., Staphylococcus sp., Acetobacter sp., Klebsiella sp., Saccharomyces cerevisiae and Candida tropicalis while the distribution of Streptococcus sp., Klebsiella and Penicillium sp., and Proteus sp were sporadic. Marginal decreases in pH values were observed in the stored soursop juices across treatments. The results obtained showed that the treatment of freshly prepared soursop juices with sodium benzoate, and a mixture of garlic and ginger improved storage span and reduced health risks of infection and/or intoxication from their consumption

The effect of garlic and ginger phytogenics on the shelf life and microbial contents of homemade soursop ( Annona muricata L) fruit juice

The preservative effects of garlic and ginger was compared with that of sodium benzoate in assessing the shelf quality of locally prepared soursop juice. The soursop juice without treatment (T1) was used as the control while others in four replicates were separately treated with 50 mg/ml garlic (T2), 50 mg/ml ginger (T3), mixture garlic and ginger in equal proportion of 50 mg/ml each (T4) and 10 mg/ml (T5) sodium benzoate respectively. The microbial counts ranged from 3.0×104-1.27×106 cfu/ml juices with the untreated recording the highest concentration of contamination compared with the treated juices of which sodium benzoate had the least microbial contamination. The microorganisms consistent in all the treatments were Bacillus sp., Staphylococcus sp., Acetobacter sp., Klebsiella sp., Saccharomyces cerevisiae and Candida tropicalis while the distribution of Streptococcus sp., Klebsiella and Penicillium sp., and Proteus sp were sporadic. Marginal decreases in pH values were observed in the stored soursop juices across treatments. The results obtained showed that the treatment of freshly prepared soursop juices with sodium benzoate, and a mixture of garlic and ginger improved storage span and reduced health risks of infection and/or intoxication from their consumption

Impacts of Climate Change on Soil Microbial Interactions: Echoes of the New Normal

Concerns over the negative impacts of climate change on ecosystems and human life have entered a new phase where many hypothetical views are fast becoming realities. Presently, the rampaging effect of climate change is, in theory, causing ecological catastrophes, and it is being felt at an alarming scale worldwide. As an important ecological niche, the soil ecosystem hosts a diversity of microbiomes and macrobiomes and affords a soil-plant-microbes ecological continuum. Also, it supports essential ecological processes meant to promote life-sustaining habits. However, changes in plant diversity due to increasing greenhouse effects, anthropogenic activities, and global warming have severely impacted the stability of soil microbial communities and interactions, particularly the soil-plant-microbe interaction. A good understanding of the mechanisms underpinning the plant-soil-microbial interactions, the complexity of the soil microbiome, ecosystem adaptability to climate change-induced stresses, and niche functionality of microbiota is necessary for the empirical impact assessment of climate change on soil microbial behaviors. Moreover, the soil system parameters and the various ecological services affected need to be further studied to identify opportunities that could assist the quest to mitigate the debilitating effects of climatic change in the soil ecosystem and sustainable food security initiatives

Gallic acid modulates oxido-inflammatory response in acrylamide-induced hepato-renal toxicity

Dietary and environmental exposure to acrylamide (ACR) has been linked with liver and kidney illnesses, cardiopulmonary diseases, and neurological problems. Nevertheless, gallic acid (GA) is a potent polyphenolic compound with many therapeutic attributes. This present research explored the protective effect of GA against ACR hepato-renal toxicity. GA treatment was initially for 7 days followed by subsequent co-administration with ACR for a further 21 days. Twenty-four male Wistar rats were randomly distributed into six groups: Group I (control) was orally administered normal saline (2 ml/kg b.wt/day), Groups II and III were orally administered GA only (20 and 40 mg/kg b.wt/day respectively), Group IV received 20 mg/kg b.wt/day ACR only, Groups V, and VI were both given 20 mg/kg b.wt/day ACR co-administered with GA (20 and 40 mg/kg b.wt/day)The level of malondialdehyde (MDA), glutathione (GSH), and the activity of glutathione peroxidase (GPx) were evaluated in kidney and liver tissues while alanine amino transaminase (ALT), aspartate amino transaminase (AST), alkaline phosphatase (ALP), TNF-α and IL-6 were assayed in the serum. Treatment of GA remarkably improved ACR-induced perturbation of the biochemical and inflammatory indicators. The levels of MDA, urea, creatinine, TNF-α, and IL-6 as well as the activities of ALT, and AST were significantly increased while GSH levels and GPx activity were significantly decreased in ACR-exposed rats.Taken together, GA treatment exhibited antiinflammatory and antioxidant protective properties in ACR-induced hepato-renal toxicity

Trends in Processing, Preservation of Tomatoes and Its Allied Products

Tomato is universally grown, its consumption and allied products are proven over the years to have several health benefits. Tomato fruits have short shelf life hence usually preserved by canning whole, crushed, or processed into juice, ketchup, paste, puree, and dried slices. Therefore, it is imperative to collate recent advances that are used for production into finished products that are health-friendly and identify crucial associated challenges in developed and developing countries. Storage technologies are significantly upgraded from primitive techniques to ensure the availability of tomatoes all year-round whether fresh or processed. The review is aimed at responsible consumption and production of tomato and its allied products to sustain the food supply chain between the farmers, processors, and consumers who desire its availability, easy accessibility, the economical and durable shelf life in ready-to-eat packages. The review showed that some of the recent innovations/advances in the processing and preservation techniques of tomatoes are easy to adopt, consequently making unified goods accessible and affordable, hence proposed that such developments be modified in developed countries to tame overabundance season

Application of Astaxanthin and Carotenoids Derived from Algae for the Production of Nutraceuticals, Pharmaceuticals, Additives, Food Supplement and Feed

The importance of astaxanthin and carotenoids for the production of nutraceuticals, pharmaceuticals, additives, food supplement and feed cannot be overemphasized due to several health benefit among which are anti-inflammatory and immune booster properties in persons and animals. They are major natural source of pigments; high in antioxidants that have been documented to be more competent compared with vitamins C, E, carotene, lutein, lycopene, zeaxanthin etc. Therefore, its vital to explore the use of astaxanthin and carotenoids from algae, hence this book chapter discusses the potentials of optimizing astaxanthin and carotenoids from macro and microalga cells. Utilization of astaxanthin and carotenoids from algae must be extended beyond serving as food colourant by leveraging on its powerful antioxidant potentials as a scavenger using microencapsulation to reduce oxidation damage which is germane in treatment of several documented health challenges. Hence, considering the futuristic prospects of maximizing astaxanthin and carotenoids produced from algae as major raw material in manufacturing of nutraceuticals, pharmaceutical products, and nutritional supplement on industrial scale for the global market, is a progressive phase towards attaining sustainable technology and agriculture, which is ecofriendly and supports healthy living of humans and animals

The use of soil microbial potassium solubilizers in potassium nutrient availability in soil and its dynamics

Abstract Background An increase in population has led to a higher demand for food. Meeting up this demand has necessitated the use of chemical fertilizers. However, utilization of these fertilizers has a considerable deleterious effect on the soil, plant, human, environmental sustainability, and only increase the cost and reduced profitability. With these identified problems, there is a need for efficient and sustainable methods regarding managing natural resources to enhance food production. Naturally, potassium (K) is an abundant element present in the soil but in an inaccessible form. There is therefore a need to seek an alternative method to improve the K availability to plants noting that K is an essential plant nutrient that plays a major role in plant physiological and metabolic processes. Subsequently, employing microbial potassium solubilizers is an efficient method to enhance the potassium availability in the soil, which in turn improves productivity. Therefore, this review discusses the various types of potassium solubilizing microorganisms in soil, their mechanism of action, and their importance in sustainable crop production. Main body Potassium solubilizing microorganisms (KSM) such as bacteria and fungi can solubilize K from an insoluble form to a soluble form to enhance uptake by plants. These microorganisms solubilize K through the production of organic acids such as tartaric acid, citric acid, and oxalic acid to release K from its minerals. Apart from making potassium available, these microbes can improve soil health and crop yield and act as bio-control agents by producing antibiotics. Potassium solubilizing microbes also produce hormones that help plants withstand both biotic and abiotic stresses. Hence, the application of KSM to agricultural soils will reduce the use of chemical fertilizers and enhance the sustainability of food production. Conclusion One of the most efficient ways of improving plant utilization of potassium in the soil is to use potassium solubilizing microbes, which can make potassium ions available from minerals of both igneous and sedimentary origins. The use of potassium solubilizing microbes as biofertilizers may be the awaited solution to increasing crop productivity, concerns linked to chemical fertilizer application, and earth resource diminution

Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orange-fleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)). Each blend was assayed for pH, antinutrient, antioxidant, and proximate contents. Results obtained showed that the CCP blends were significantly influenced by the length of cowpea soaking. Moisture and fiber content decreased significantly (P≤0.05) with increased steeping time (3 to 9 h) for the cassava-cowpea-OFSP blends. The blends were significantly different (P≤0.05) in terms of their protein, fiber, fat, ash, and carbohydrate contents. The moisture content of the EC blend was significantly different from only FC and HC blends, respectively. Six (6) hours of soaking showed no significant difference in the nutritional composition of the flour samples compared with 9 hours. The soaking length optimizes the health and nutrient-promoting factors in the various blend samples while also reaffirming cowpeas as a viable biofortification option for use in complementary food production

Fermented Gluten-Free Multi-Grain Cereal Paste Development: The Role of the Orange-Fleshed Sweet Potato (OFSP) as a Dietary Supplement

Vitamin A deficiencies is a becoming persistent among young children and a growing concern to parents in sub-Saharan Africa, especially in crisis-affected areas. Fermented cereal paste from maize, millets, and sorghum grains are significant food for young children. Thus, the study focuses on food fortification using orange-fleshed sweet potato (OFSP) as fortifier as studies have confirmed the presence of nutrients that can help meet the Vitamin A dietary requirement. The cereals were soaked ambient temperature (27 ± 1°C) for 72 hours and were blended with OFSP (90:10, 80:20, 70:30, 60:40, 50:50), and the formulated products were studied for Vitamin A, β-carotene, proximate composition, physicochemical, functional properties, and storage. Application of OFSP as forticant increased the Vitamin A (4.98-6.65 mg/100 g), β-carotene (0.10-0.17 mg/100 g) and the calorific value (222.03-301.75 kcal) of the gluten-free multi-grain cereal paste. The addition of OFSP also increased the ash content (1.41%-3.35%), crude fiber (2.56%-4.225%), carbohydrate (39.83%-48.35%), total solid content (55.20%-60.87%), and water absorption capacity (112.20%-137.49%) of the formulated cereal samples. The fortified fermented paste was objectively stable throughout on the shelf from the storage studies. The study deduced that addition of orange-fleshed sweet potato to fermented mixed cereal paste as a fortifier can help increase the nutritional quality of the complementary food