Evaluation of safety of Azdirachta indica seed oil on Albino rat through haematological and some antioxidants by the rotatable central composite design (RCCD) of the response surface methodology (RSM)

Raw Azdirachta indica seed oil is gradually adopted by local farmers as a protector of stored grains and legumes against the common insects, but with some reservations on its safety. The study investigated the safety A. indica on mammalian objects using haematological and antioxidant indixes. A. indica seed was obtained from the trees in the same location in Utu Ikot Ukpong, Essien Udim Local Government Area, Nigeria. The Albino rats were obtained from the Animal House of Biochemistry Department of the University of Calabar, Nigeria. The animals were treated with varied A. indica seed oil at varied concentrations, periods of exposure and age. Haematological analyses revealed that models of packed cell volume (PCV), red blood cell (RBC), white cell count (WCC) and hemoglobin content (Hb) were not significant. Catalase (CAT), superoxide dismutase (SOD), and glutathione (GSH) were also not significant (p>0.05). Linearity coefficients of the models however appeared to be significant (R2≤0.8000). The mathematical and pictorial models showed slight influence of the test substance on the parameters. The investigation revealed that A. indica seed oil showed no adverse effect on the haematological and antioxidant profile of the animal models at the level of administration, the slight statistical significance could be attributed to other experimental values. A. indica oil seems to be safe on mammalian subjects. More work is recommended on the topic using higher levels of the plant materials at a longer period of exposure

Sediment Quality of Orashi River at Four Oil Producing Communities of Nigeria

Bed Sediment samples were collected in the Dry Season from Orashi River at three sampling sites each located in Mmahu, Opuoma, Abacheke and Ogwu Aniocha communities. Physicochemical parameters, hydrocarbon and heavy metal (As, Cd, Fe and Pb) concentrations were determined with standard methods. Results showed that total petroleum hydrocarbon (TPH) ranged from 0.11 \ub10.03 to 1.91 \ub10.25 mg/kg while total hydrocarbon content (THC) and oil and grease had ranges of 0.28 \ub10.06-2.98 \ub10.19 and 0.69 \ub10.09-3.60 \ub10.57 mg/kg respectively. The sediment samples were classified as unpolluted in terms of TPH. Mean values for pH had a range of 4.33 \ub10.22 - 6.60 \ub10.52 while the texture of most samples was sandy. Mean organic carbon contents ranged from 0.58\ub10.07 to 3.15\ub10.66 % and mean total nitrogen and total phosphorus had ranges of 0.30\ub10.00 -2.77\ub10.46 and 17.34\ub11.65 - 29.48\ub11.63 mg/kg respectively. Mean Mg concentrations were significantly higher (P<0.05) than the concentrations of other exchangeable bases and mean As concentration had a range of 1.175\ub10.086-1.291\ub10.335 mg/kg. Mean Cd concentrations ranged from 0.948\ub10.072 to 3.120\ub10.131 mg/kg while mean Fe and Pb concentrations had ranges of 57.324\ub110.530-159.707\ub141.192 and 1.300\ub10.295-7.462\ub10.861 mg/kg respectively. As and Pb values were lower than the sediment quality guidelines (SQG) but Cd values were higher than the guidelines in all sites. Contamination factors (CFs) for As and Pb indicated low contamination while CFs for Cd indicated moderate to considerable contamination. Geo-accumulation index (Igeo) values for As and Pb at all sites and that of Cd at one site indicated unpolluted, Igeo values for Cd at all other sites ranged between 0.210 and 1.571 indicating unpolluted to moderately polluted status

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

Solid state fermentation improves the quality of soy-cassava diet

Abstract Cassava is used as a staple food in many developing countries despite its low nutrient density. Fortification of cassava diets is needed for the prevention of malnutrition and achievement of food security. Cassava-soybean complementary foods were formulated from natural and solid state fermented cassava complemented with soybean. The proximate composition, physicochemical properties, nutritional quality, and sensory properties of the samples were determined (Table 2). The moisture content (7.51) and ash (3.81) content of the solid state fermented (SSF) cassava flour complemented with un-defatted soybean flour was significantly higher (P 0.05). The texture of diets from SSF cassava were inferior (P < 0.05) to the other samples. Solid state fermentation of cassava with Rhizopus oligosporus and supplementation with soybean can be used to produce a complementary food that is nutrient dense and nutritionally adequate, although the texture of the product might need to be improved

Bacteriocins from lactic acid bacteria inhibit food borne pathogens

Abstract: Lactic acid bacteria were isolated from naturally fermenting food products (ogi, nunu and soybea

EFFECT OF DIFFERENT PRESERVATIVES ON THE SHELF LIFE OF Kunun-zaki: A TRADITIONAL FERMENTED CEREAL BASED NON- ALCOHOLIC BEVERAGE

The effect of physicochemical (freezing, ohmic heat-treatment, pasteurization, acidification, sodium metabisulphite

Sediment Quality of Orashi River at Four Oil Producing Communities of Nigeria

Bed Sediment samples were collected in the Dry Season from Orashi River at three sampling sites each located in Mmahu, Opuoma, Abacheke and Ogwu Aniocha communities. Physicochemical parameters, hydrocarbon and heavy metal (As, Cd, Fe and Pb) concentrations were determined with standard methods. Results showed that total petroleum hydrocarbon (TPH) ranged from 0.11 ±0.03 to 1.91 ±0.25 mg/kg while total hydrocarbon content (THC) and oil and grease had ranges of 0.28 ±0.06-2.98 ±0.19 and 0.69 ±0.09-3.60 ±0.57 mg/kg respectively. The sediment samples were classified as unpolluted in terms of TPH. Mean values for pH had a range of 4.33 ±0.22 - 6.60 ±0.52 while the texture of most samples was sandy. Mean organic carbon contents ranged from 0.58±0.07 to 3.15±0.66 % and mean total nitrogen and total phosphorus had ranges of 0.30±0.00 -2.77±0.46 and 17.34±1.65 - 29.48±1.63 mg/kg respectively. Mean Mg concentrations were significantly higher (P&lt;0.05) than the concentrations of other exchangeable bases and mean As concentration had a range of 1.175±0.086-1.291±0.335 mg/kg. Mean Cd concentrations ranged from 0.948±0.072 to 3.120±0.131 mg/kg while mean Fe and Pb concentrations had ranges of 57.324±10.530-159.707±41.192 and 1.300±0.295-7.462±0.861 mg/kg respectively. As and Pb values were lower than the sediment quality guidelines (SQG) but Cd values were higher than the guidelines in all sites. Contamination factors (CFs) for As and Pb indicated low contamination while CFs for Cd indicated moderate to considerable contamination. Geo-accumulation index (Igeo) values for As and Pb at all sites and that of Cd at one site indicated unpolluted, Igeo values for Cd at all other sites ranged between 0.210 and 1.571 indicating unpolluted to moderately polluted status. Keywords: Sediment, Orashi, hydrocarbons, physicochemical, metals, contaminatio

Effect of fermentation period on the organic acid and amino acid contents of Ogiri from castor oil bean seeds

Aims: To monitor the changes in the concentration of organic acid and amino acid contents during the fermentation of castor oil bean seed into ogiri.Methodology and results: In this study, ogiri, a Nigerian fermented food condiment was prepared from castor oil bean using Bacillus subtilis as a monoculture starter for the production of three different fermented castor oil bean condiment samples: B1 (0% NaCl/lime), B2 (2% NaCl), B3 (3% lime). Variations in the composition of the castor oil bean with fermentation over 96 h periods were evaluated for organic acid and amino acid contents using High Performance Liquid Chromatography. Organic acids were detected in the fermented castor oil bean samples as fermentation period increased to 96 h. Organic acids identified were oxalic, citric, tartaric, malic, succinic, lactic, formic, acetic, propionic and butyric acids. The lactic acid contents in sample B1 (0% NaCl/lime) decreased initially and then increased as the fermentation period progressed. The value at 96 h fermentation was 1.336 µg/mL as against 0.775 µg/mL at 0 h fermentation. Sample B3 (3% lime) had lactic acid content that increased as fermentation period increased with lactic acid content of 1.298 µg/mL at 96 h fermentation. The acetic acid content of sample B1 increased as fermentation progressed and at 96 h fermentation, its value was 1.204 µg/mL while those of B2 and B3 were 0.677 µg/mL and 1.401 µg/mL respectively. The three fermented castor oil bean samples also contained sufficient amount of amino acids. Sample B1 had the highest values in isoleucine glycine and histidine with values 1.382 µg/mL, 0.814 µg/mL and 1.022 µg/mL respectively while sample B2 had the highest value in leucine content with 0.915 µg/mL at 96 h fermentation, closely followed by sample B3 and B1 with 0.798 µg/mL and 0.205 µg/mL respectively. The results of amino acid analysis indicated a high concentration of all amino acids at 96 h of fermentation.Conclusion, significance and impact of study: Sufficient organic acids were detected in the three Bacillus fermented castor oil bean samples. The production of organic acids is undoubtedly the determining factor on which the shelf life and the safety of the final product depend while the inhibition of pathogenic and spoilage flora is also dependent on a rapid and adequate formation of these organic acids. The results of amino acid analysis indicated a high concentration of all amino acids especially at 96 h of fermentation. Amino acids are known to play a major role in the taste and flavour development of foods Thus the flavour and aroma of ogiri may be due to the production of amino acids, especially glutamic acid during the fermentation process

Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of a 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