Antimicrobial properties of three spices used in the preparation of suya condiment against organisms isolated from formulated samples and individual ingredients

The effects of Eugenia aromatica (clove), Allium sativum (garlic) and Piper guineense (brown pepper), three spices commonly used in south-western Nigeria, added to growth media at different concentrations were studied with respect to their inhibitory activity against Bacillus cereus, Bacillus coagulans, Bacillus enterobacter sp., Aspergillus niger and Rhizopus stolonifer isolated from already formulated and individual  spices/ingredients used in the preparation of suya pepper. The sensitivity of isolated organisms revealed that clove is outstanding compared to the much worked on garlic and that gram positive bacteria showed higher sensitivity to spices than gram negative bacteria. R. stolonifer showed a higher sensitivity to brown pepper than it did to garlic. The growth of A. niger was not completely inhibited by brown pepper or a combination of both. The percentage composition of these three spices affected their inhibitory effects on microorganisms in suya condiment

Effects of past and current crop management on soil microbial biomass and activity

As soil biota is influenced by a number of factors, including land use and management techniques, changing management practices could have significant effects on the soil microbial properties and processes. An experiment was conducted to investigate differences in soil microbiological properties caused by long- and short-term management practices. Intact monolith lysimeters (0.2 m2 surface area) were taken from two sites of the same soil type that had been under long-term organic or conventional crop management and were then subjected to the same 2½-year crop rotation (winter barley (Hordeum vulgare L.), maize (Zea mais L.), lupin (Lupinus angustifolius L.) rape (Brassica napus L. ssp. oleifera)) and two fertiliser regimes (following common organic and conventional practices). Soil samples were taken after crop harvest and analysed for microbial biomass C and N, microbial activity (fluorescein diacetate hydrolysis, arginine deaminase activity, dehydrogenase activity) and total C and N. The incorporation of the green manure stimulated growth and activity of the microbial communities in soils of both management histories. Soil microbial properties did not show any differences between organically and conventionally fertilised soils, indicating that crop rotation and plant type had a larger influence on the microbial biomass and enzyme activities than fertilisation. Initial differences in microbial biomass declined, while the effects of farm management history were still evident in enzyme activities and total C and N. Links between enzyme activities and microbial biomass C varied depending on treatment indicating differences in microbial community composition

Effect of controlled fermentation on the oligosaccharides content of two common Nigerian Vigna unguiculata beans (drum and oloyin)

Two common local beans (Vigna unguiculata) varieties known as drum and oloyin were used for this study. These beans were fermented using Lactobacillus plantarum, Lactobacillus fermentum andPediococcus acidilactici. The fermentation was carried out for 24, 48, and 72 h at ambient temperature. The results showed that there was no significant difference in the temperature values of both drum andoloyin beans fermented with the three organisms, while there were significant differences in the pH and total titratable acidity (TTA) values. Fermentation for 72 h showed significant reduction in the stachyose content of drum beans slurry fermented with L. plantarum, L. fermentum and P. acidilactici with 54.35, 53.06 and 57.84% reductions, respectively. Also, fermentation of oloyin beans slurry for the same period resulted in significant reduction in the stachyose content when fermented with L. plantarum, L. fermentum and P. acidilactici with 31.21, 65.38 and 67.63% reductions, respectively. Fermentation of drum beans for 72 h showed significant reduction in the raffinose content when fermented with L. plantarum, L. fermentum and P. acidilactici with 48.49, 79.09 and 74.81% reductions, respectively. For oloyin beans slurry, fermentation for 72 h also resulted in significant reduction in the raffinose content when fermented with L. plantarum, L. fermentum and P. acidilactici with 53.68, 73.17 and 64.02%reductions, respectively. Sucrose content showed significant increase for both beans slurry fermented for 72 h with all of the organisms. This study has thus shown that lactic acid bacteria can effectively beused to reduce the flatulence-causing sugars present in beans

Tropical Ale Brewing Using Sorghum Malt

The brewing qualities of sorghum derived (pale and light) ale drinks produced with hops were compared. The alcohol content (3.15 – 4.50 %), titratable acidity (0.190-0.220), extract gravity (0.997%), apparent attenuation (80%) and original gravity of (1037-1046) were essentially similar to those of Best Bitter (BB - commercial ale). Light and pale ales were produced by controlled fermentation for 5 days. The ales were found to be acceptable by sensory evaluation and Institute of Brewing (IOB} standards. KEY WORDS: Ales, Mashing, Sorghum malt, Wort, Yeast Nigerian Food Journal Vol.22 2004: 154-15

A Process Technology For Conversion Of Dried Cassava Chips Into “Gari”

“Gari”, made from fermented bitter Cassava roots (Manihot esculenta crantz) were successfully processed from already dried Cassava chips at 7% moisture level. Cassava mash at 67% moisture was prepared from dried Cassava chips. This was seeded severally with fresh cassava mash and fermented for 72hours. The total titratable acidity in the “Gari” samples during the 72h period of fermentation ranged from 0.014 – 0.054% lactic acid, the pH changes ranged between 4.1 and 4.4, the frying time of seeded chips into “Gari” ranged between 31-35 minutes and required a period of 28minutes in frying unseeded chips into “Gari”. The yield of “Gari” from the seeded dried chips ranged from 83.33% - 85.0% and a yield value of 24.9% of “Gari” was obtained from fresh roots. Pasting properties of the “Gari” samples from the seeded chips showed that “Gari” obtained from 15% seeded chips had a maximum viscosity value of 515BU, which is comparable to 520BU in commercial “Gari”. Sensory evaluation indicated that 5% and 15% seeded Cassava chips gave good quality “Gari” which is suitable for making traditional “Gari” paste (Eba). Also 5% and 10% seeded Cassava chips gave acceptable “Gari” suitable for drinking at 5% level of significance. Key words: Seeding, Fermentation, Dried Cassava Chips, Pasting, Sensory evaluation. Nigerian Food Journal Vol.22 2004: 65-7