Enumeration and Identification of Fungi from Selected Local Spices Sold in Minna Nigeria

Spices are defined as any plant substance either in powdered form, broken or as a whole which have aromatic features capable of influencing a change of taste or smell of food and beverages. This study was aimed at enumeration and identification of fungi from selected food spices from Minna Nigeria markets. Samples of ginger, chilli pepper, turmeric, nutmeg, locust beans, black pepper, clove and garlic were collected randomly from two different markets; Kure and Bosso in Minna metropolis. The proximate analysis of the samples (moisture, total ash, crude fiber, fat, and carbohydrate) was determined. Standard microbiological techniques were used to enumerate, isolate and identify the fungi in the samples. The proximate composition showed that the highest moisture content was found in turmeric (15.85 %). The highest ash content was in cloves (9.70 %). The highest crude fibre was present in chilli pepper (10.69 %) and the highest carbohydrate was found in garlic (74.07 %). Locust beans had the highest oil extract (24.60 %) and crude protein (22.75 %). The highest fungal count was obtained in nutmeg (1.36×104 cfu/g) followed by ginger (9.2x103 cfu/g). The lowest fungal count was obtained in turmeric and garlic (1x102 cfu/g). The fungi isolated and identified were as follows: Aspergillus niger, A. fumigatus, A. flavus, A. terrus, Saccharomyces cerevisiae and species of Aspergillus, Mucor, Penicillium, Trichophyton, and Chrysosporium. The results of this study showed that the selected local spices harbour different fungal species. Therefore, proper handling hygiene and storage is recommended

Physicochemical Evaluation of Bovine Milk in North Central Nigeria

Introduction: Physiochemical analysis is an important tool to monitor the quality of milk and other dairy products. Aim: This study was conducted to evaluate the physicochemical quality of the bovine milk in three selected states from the North Central, Nigeria. Study Design: To determine pH, titratable acidity TTA, specific gravity SG, Viscosity and freezing point FP of cattle milk obtained from 15 Local Government Areas in North Central, Nigeria Place and Duration of Study: Three states were selected from the North Central Zone of Nigeria which includes Niger, Kwara and Kogi States. A total of the 15 Local Government Areas LGAs. These include; Edati-idati, Agaie, Bosso, Mariga, and Rafi (Niger state), Patigi, Ilorin East, Ilorin West, Ifelodun, and Moro (Kwara state), Okene, Ibaji, Kabba, Idah and Lokoja (Kogi state).The sampled lasted for a year six months. Methodology: A total of 180 cattle milk samples were collected from local producers and local vendors hawked, stationed in a market and from local milk producers. The pH, TTA, SG, Viscosity, FP of the milk samples were determined using pH meter, titration, Lactometer, viscometer, thermistor cryoscope Results: The range values for pH, TTA, SG, Viscosity and FP of cow milk were 5.20-6.20, 0.09-1.91% lactic acid, 1.026-1.060 g/m/s, 150-184 cp and -0.442 to -0.532°C. There was a significant difference (P<0.05) in pH values of milk product within each state. Out of 15 LGAs of the state, five LGAs milk samples did not conform to 1.027-1.035 g per mL set by World Health Organisation, WHO standard, while four LGAs had <1.020 specific gravity. Milk sampled from Mariga LGA had a highest FP (-0.442±0.007°C) while Edati LGA milk had -0.525±0.003°C lowest freezing point. Conclusion: The findings revealed that most of the milk samples were adulterated with water and as such are unsafe for consumption

Enumeration and Identification of Fungi from Selected Local Spices Sold in Minna Nigeria

Spices are defined as any plant substance either in powdered form, broken or as a whole which have aromatic features capable of influencing a change of taste or smell of food and beverages. This study was aimed at enumeration and identification of fungi from selected food spices from Minna Nigeria markets. Samples of ginger, chilli pepper, turmeric, nutmeg, locust beans, black pepper, clove and garlic were collected randomly from two different markets; Kure and Bosso in Minna metropolis. The proximate analysis of the samples (moisture, total ash, crude fiber, fat, and carbohydrate) was determined. Standard microbiological techniques were used to enumerate, isolate and identify the fungi in the samples. The proximate composition showed that the highest moisture content was found in turmeric (15.85 %). The highest ash content was in cloves (9.70 %). The highest crude fibre was present in chilli pepper (10.69 %) and the highest carbohydrate was found in garlic (74.07 %). Locust beans had the highest oil extract (24.60 %) and crude protein (22.75 %). The highest fungal count was obtained in nutmeg (1.36×104 cfu/g) followed by ginger (9.2x103 cfu/g). The lowest fungal count was obtained in turmeric and garlic (1x102 cfu/g). The fungi isolated and identified were as follows: Aspergillus niger, A. fumigatus, A. flavus, A. terrus, Saccharomyces cerevisiae and species of Aspergillus, Mucor, Penicillium, Trichophyton, and Chrysosporium. The results of this study showed that the selected local spices harbour different fungal species. Therefore, proper handling hygiene and storage is recommended