Activity of Mycoplasma synoviae in Commercial Chickens in Ghana: Serological Evidence

A total of 390 chicken sera were collected from respiratory disease free broilers, breeders and layers in the Ga-East district of Ghana and tested for Mycoplasma synoviae (MS) antibodies using commercial enzyme-linked immunosorbent assay (ELISA) kit from IDEXX Inc. USA.  The overall sero-prevalence of MS was obtained to be 46.2%. The sero-prevalence among breeders and broilers were 0% each. MS sero-prevalence among layers ranged between 60% -85% and differed significantly among different ages (p< 0.05).  The overall MS sero-prevalence among layers was 75%. It is concluded that Mycoplasma synoviae circulate in layer farms in the district. Layer birds at peak production age are at higher risk of infection. Keywords: Mycoplasma synoviae, chicken, Sero-prevalence, Ghan

Widespread exposure to infectious bronchitis virus and Mycoplasma gallisepticum in chickens in the Ga-East district of Accra, Ghana

Infectious bronchitis, a major challenge to the global poultry industry, is an acute and highly contagious disease of the respiratory and urogenital tract of chickens which causes significant economic losses to poultry producers. In addition, Mycoplasma gallisepticum (MG) is another respiratory pathogen that remains a concern to producers. This study investigated the sero-prevalence of IBV and MG in commercial chickens in Ga-East district of the Greater Accra Region, Ghana, using sera obtained from 440 broiler and layer chickens showing no signs of disease. IBV and MG specific antibodies were determined using commercial ELISA kits. Majority (85%) of the samples tested positive for at least one of the 2 pathogens investigated, with 30% testing positive for both. Overall sero-prevalence of IBV and MG were 85.5 and 29.5% respectively suggesting a higher IBV than MG field challenge in the study area. IBV prevalence was significantly higher in layers (100%) than broilers (42%). Age of bird had a significant influence on IBV prevalence among broilers. The MG prevalence in layers and broilers were 39.4 and 0% respectively. This data supports the need to institute control measures to mitigate IBV associated losses and improve poultry production in Ghana

Chemical, Microbial Quality, and Risk Assessment due to Toxic Metal Contamination of Egusi (Citrullus colocynthis L.) Powder Sold in Selected Ghanaian Markets

The present study was undertaken to investigate the physicochemical and microbiological qualities of melon seed powder sold in some open Ghanaian markets. Twenty-five samples of powder were collected randomly from each of four major markets and analyzed for moisture, pH, total ash, acid insoluble ash, and free fatty acids (FFA) using standard methods. The microbial population was determined using the pour plate method. Melon seed powder samples had a neutral pH (6.9-7.3) and contained significant amounts of ash (0.1-0.6%). Acid insoluble ash of powder from one market was high (0.6%) and possibly indicate contamination with siliceous earth material. FFA ranged between 4.1 and 11.6% for powder from the four markets. Levels of lead were higher (0.4-0.8 ppm) than other metals such as cadmium (0.02 ppm) and copper (0.3-0.6 ppm). HQ values >1 were recorded for Pb, implying a greater risk of toxicity to consumers. Counts for aerobic bacteria, fecal coliforms, and yeast and molds were in the range of 3.2-4.4, 1.6-4.0, 1.4-2.8, and 1.1-3.2 log CFU/g correspondingly for these organisms. E. coli was not detected in any of the melon seed powder samples analyzed. This study highlights the need for proper handling of melon seed during processing, storage, and distribution, to safeguard its quality for consumers

Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops

ABSTRACTThis study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mixture design was used to formulate composites from Cassava, Orange-fleshed Sweetpotato (OFSP) and Bambara groundnut flours to replace 55% of maize. The nine formulations obtained were processed into RTE by drum drying. Protein, fat and ash content increased with the increase in Bambara groundnut content, while carbohydrate and fiber content increased with increasing cassava and Orange-fleshed Sweetpotato flour content. Beta-carotene content increased with increasing OFSP substitution. Protein and starch digestibility was affected by drum drying. Low values (40.49 to 47.39) for the glycemic index were observed for various formulations. Sensory evaluation of the products showed significant differences (p < .05) in terms of color, sweetness and overall acceptability of the breakfast product. The products were highly acceptable to consumers

Physical, chemical, and rheological properties of flour from accessions of Frafra potato (Solenostemon rotundifolius)

Frafra Potato (FP) is a climate-smart crop facing extinction in the tropical regions of Africa due to inadequate information about its properties. This study determined the physicochemical, functional, and rheological characteristics of flours from ten FP accessions to gauge their suitability for culinary purposes. The flour yield from FP tubers ranged from 59.3 % (E134) to 69.3 % (E111). While FP flours (FPF) exhibited consistent colour across accessions, variations in paste clarity were noted, ranging from 5.2 % (E145 and Maa-Lana) to 8.6 % (WAAPP). The least gelation concentration varied from 8 % (WAAPP) to 12 % (E 82, 111, 132, 134, 145). Released accessions showed higher protein and ash content than unreleased ones. Mineral composition differed significantly among accessions, including iron, calcium, zinc, and phosphorus, each with varying bioavailability percentages. Vitamin A content also varied across accessions. Proteins common in tuber crops, such as lipoxygenase, patatin, sporamin, tarin, and protease inhibitors (Bowman-Birk PIs), were identified in FPF. Amino acid analysis revealed nineteen amino acids, including seven essentials. FPF characteristics included a bulk density of 0.9 g/ml, oil and water binding capacities of 3 g/g and 1.3 g/g respectively, a pH of 6.4, and titratable acidity of 0.5. All FP flours displayed standard non-Newtonian behaviour, exhibiting pseudoplastic properties. They also showed a type II sigmoidal sorption curve, indicating increased equilibrium moisture content with higher water activity. Moisture sorption studies predicted a safe storage maximum allowable moisture content. These findings have practical implications for flour packaging and storage. The study underscores the culinary potential of Frafra potato and its role in addressing food and nutrition security in Ghana and Sub-Saharan Africa

Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread

The rising cost of wheat flour and incidences of celiac disease, an intolerance to gluten in wheat products, have created the need to explore ingredients, especially alternative flours, for developing gluten-free products. This study examined the performance of Frafra potato flour (FPF), a nutritious lesser-known indigenous crop, in the production of bread using a novel dough-conditioners (egg-gelatin combinations), and Transglutaminase blend to improve the product properties. The developed product was evaluated for physicochemical and sensory characteristics. The findings indicated that products with a single dough-conditioner (GFBE and GFBG) exhibited a weaker dough, prolonged development time, reduced stability, mixing tolerance, and increased cooking loss (p < 0.05). However, egg-gelatin dough-conditioner in GFBEG effectively improved the dough and bread structure, comparable to conventional bread (WTB). The dough stability and development time in GFBEG improved by 30 %, while bread volume increased by 10 %. SEM showed an improved network matrix and well-embedded starch granules in GFBEG, comparable to WTB. Sensory evaluation revealed GFBEG had a minor bitter flavour note, relative to WTB. Therefore, combining FPF with multiple dough-conditioners and TGase will produce bread with comparable characteristics to conventional bread. However, further optimization and consumer acceptability studies are imperative to provide food processors with a viable product for the market