Effect of supplementation of African breadfruit (Treculia africana) hulls with organic wastes on growth characteristics of Saccharomyces cerevisiae

African breadfruit (Treculia africana) hulls were supplemented at different levels with other organic food processing wastes (orange, plantain, cassava and soybean). Optimum supplementation of 40:60 (breadfruit hulls to each waste) was obtained. Proximate and mineral composition of the unsupplemented and the supplemented waste were determined. A synthetic medium with chemical nutrients was prepared. The growth performance and other fermenting parameters were monitored on test strain (Saccharomyces cerevisiae) incubated at predetermined pH (3.8) and temperature (27°C) conditions. Supplementation increased crude protein (4.38 – 8.31 g/100 g) and mineral content (Na, K and P) in the waste, and sugar concentration (4.44 – 4.56 g/l), sugar conversion efficiency (28.39 –31.56%), biomass yield (11.0 – 30.1 g/l) and single cell protein (28.98- 34.26 g/100g) in the hydrolysate.Supplementation of the African breadfruit hulls with organic wastes was an improvement over the unsupplemented breadfruit medium and could promote use in the animal feed industr

Justification for Reform in Library and Information Science Education in Nigerian Universities

With the advent of ICT and new ways of creating, storing, organizing, packaging, and providing information, the role of library and information science education has changed. Library schools in universities in Nigeria must undergo systematic and strategic reform. This paper attempts to establish what reforms are required and how they can be implemented. It identifies the role of the Nigerian Library Association, the National Universities Commission (NUC), and other stakeholders, and suggests strategies for sustainable reform

Optimization of divalent cation in Saccharomyces pastorianus medium conditions for ethanol production

Cassava starch fermentations were conducted in batch cultures to optimize the effect of divalent cations on ethanol production with Saccharomyces pastorianus using the central composite rotatable response surface design. Divalent cations used were magnesium (Mg2+), zinc (Zn2+) and calcium (Ca2+). Maximum ethanol concentration of 11.12% v/v was obtained with cationic concentration combination of 64, 0.48 and 30 mg/l for Mg2+, Zn2+ and Ca2+, respectively, after 96 h of the fermentations. Minimum ethanol concentration of 7.53% (v/v) was obtained at a variable combination of 64, 0.48 and 76 mg/l for Mg2+, Zn2+ and Ca2+, respectively. Thus response surface methodology was used in a central composite design to optimize the process variables of Mg2+, Zn2+, Ca2+ in the fermentation medium, thereby increasing the ethanol production from 10.5% in the control to 11.12%. There were significant linear and quadratic effects of Zn2+ as well as a significant (P 0.05) negative quadratic effect of Ca2+ on ethanol production, which are confirmed in the response surface plots.Keywords: Ethanol, Saccharomyces pastorianus, cassava starch, hydrolyzates, central composite design, response surface methodologyAfrican Journal of Biotechnology Vol. 9(33), pp. 5423-5429, 16 August, 201

Chemical Composition of Millet-Based Infant Formula Supplemented with Treated Bambaranut Flour.

Fermentation and sprouting have been shown to increase nutrient bioavailability and modify the functional properties of foods. Application of these methods in the preparation of infant foods and complementing cereals with legumes will address nutrient density and viscosity problems associated with infant foods. Infant foods were formulated from blends of treated bambaranut and pearl millet and chemical composition of the samples were studied. Millet and bambaranut were soaked separately in water and allowed to ferment for 48 hr at room temperature. While for sprouting, millet and bambaranut were soaked for 12 and 24 hr, respectively, at room temperature, and soaked seeds were separately sprouted for 48 hr. After fermentation and sprouting, the seeds were oven-dried and then milled into a flour of 0.6 mm size. The flours were formulated to six (A, B, C, D, E, and F) complementary diets. The results show that blending treated bambaranut with pearl millet significantly increased the protein, fibre, fat and ash content from 14.46, 0.68, 6.21 and 3.32% to 19.35, 1.21, 8.01 and 5.35% respectively; while, the moisture and carbohydrate contents were significantly reduced. In the same vein, blending treated bambaranut with pearl millet significantly increased all the amino acids composition of the blends. However, blending treated bambaranut with pearl millet increased the trypsin, hydrogen cyanide, oxalate and phytate contents; though, the values fall within the safe consumption limit. Hence, this study revealed that, blending treated bambaranut with pearl millet is beneficial in increasing the nutrient density of infant food

Characterization of some food formulation functional properties of flour processed from roasted African breadfruit (Treculia africana) seeds

This study used Response Surface Methodology was used to roast, identify and characterize the optimum values of functional properties of African breadfruit (Treculia africana) seed flour processed for industrial applications. The central Composition Rotable Design of treatment variables at 3 process variables (Roasting temperature RT, Roasting Time RM, and feed quantity FQ) and 5 process levels (-1.682, -1, 0, 1, 1.682) was used to optimize bulk density water and oil absorption capacities, gelation and emulsion capacity of the produced flour. Functional properties of the flour increased above the value of control and relative to process treatment. The effect of roasting temperature was significant (p < 0.05) for bulk density, gelation and emulsion capacity. Roasting time and feed quantity significantly (p˂0.05) influenced water absorption and emulsion capacities of the flour. Optimum values were bulk density 0/79 g/cm3, water absorption capacity 4.00ml/g, oil absorption capacities 2.90m/g, gelation 8.92 w/v. The unified optimum values of the functional properties occurred at process treatment combination of 126.360C, 45.85min and 505.09g, respectively for temperature, time and quantity. Processing African breadfruit seeds into flour at the optimal point will enhance its usefulness in industrial applications were functional properties of flour are of processing important

Leucocytes, urea and glucose levels in Albino Wistar rats exposed to doses of isolated Achatina achatina snail lectin

There are five (5) types of mature White blood cells (WBC) or Leucocytes found in the peripheral blood viz, Neutrophils (NEU), Eosinophils (EOS) and Basophils (BAS) (granulocytes); Monocytes (MON) and Lymphocytes (LYM) (agranulocytes). Urea is an organic chemical compound, and is essentially the waste produced by the body after metabolizing protein. Urea levels can be used to detect diseases and disorders that affect the kidneys. A common disease related to irregular management of glucose is diabetes. Lectins are proteins that recognize specifically and bind reversibly the carbohydrate-containing molecules of foreign cells and that elicit diverse physiological responses in various organisms. A total of 120 samples of Nigeria Achatina achatina snail specie were collected, authenticated at the Zoology Department of University of Nigeria, Nsukka and 80mls of pooled crude Lectin extract was obtained. Purifications were performed on 20mls of the crude extract in three steps viz, Ammonium sulphate precipitation and Dialysis (Partial purifications), Con A Sepharose 4B affinity Chromatography column (Complete purification). The affinity purified Lectin was used for all the tests conducted in this research. The crude, partially and complete/affinity purified Lectin extracts were subjected to Haemagglutination tests. The Lectin was further assessed to determine its effects on Leucocytes, Urea and Glucose as follows: A total of Thirty-five (35) male Albino Wistar Rats weighing 101-180g and aged 2-3 months obtained from the Animal house of University of Nigeria, Nsukka, were used in this research. The animals were Grouped into 5 (A-E) and allowed for 2 weeks acclimatization. Graded doses of 0.04ml, 0.05ml and 0.06ml of the Affinity purified Lectin were injected intra-peritoneally into each of the Rats in Groups A-D (test groups) according to their body weights at intervals of 2 days for 1 week. Group E served as the control. Two (2) mls of blood was collected from each of the Rats before and 24 hours after the last day of Lectin Doses injections for the following tests: WBC-Total and Differential counts (using Sysmex Corporation, 1999 automated equipment), Urea and Glucose estimations (performed by means of Urease-Berthelot and GOD-PAP Randox Monza automated analyser methods respectively). The results of the research showed as follows: On complete/affinity purification, 15mls of pure sample containing only the high molecular weight Lectin was obtained. The haemagglutination tests conducted showed on standardization preferential agglutination with Blood group A type. Bar Charts statistics show that there was Post Lectin Doses injections mean increase in Total WBC, NEU, LYM and decrease in MON, EOS, BAS, Urea and Glucose levels. However, the differences in Pre and Post Lectin Doses injections mean values of these parameters were further subjected to One way analysis of variance (ANOVA) test statistics to determine if statistically significant. The ANOVA statistics show that the effects of the Lectin on all the assessed Leucocytes parameters viz, Total WBC, and Differential LYM, NEU, MON, EOS, BAS, the Urea and Glucose levels were found to be statistically insignificant. However, the EOS values of only group A was statistically significant. This research has therefore succeeded in Assessment of Activities of the A. achatina snail Lectin on Leucocytes, Glucose and Urea levels

Liver function tests values in albino wistar rats administered with isolated Nigeria Achatina achatina snail lectin

Achatina achatina snail specie are considered by many people in Nigeria, Ghana and other parts of West Africa to be the most prized snail for eating. In general, lectins bind to sugar moieties in cell walls or membrane, thereby change the physiology of the membrane to cause agglutination, mitosis or other biochemical changes in the cell. It has been deduced that lectins could be toxic and can as well be used as potent administrations that could be used or serve as substitutes for routine treatment or management of many disorders. Based on these, the toxicity of the Achatina achatina snail lectin in animals was investigated with a view to determining the nutritional value of the snail as food stuffs by carrying out tests to determine the blood values of Liver Function Tests (LFT) parameters in Albino Wistar Rats administered with the lectin. A total of 120 samples of the Nigeria Achatina achatina snail specie were collected, authenticated at the Zoology Department of the University of Nigeria, Nsukka and 80mls of pooled crude Lectin extract was obtained. Purifications were performed on 20mls of the crude extract in three steps viz, Ammonium sulphate precipitation and Dialysis (Partial purifications), Con A Sepharose 4B affinity Chromatography column (Complete purification). The affinity purified lectin was used for all the tests conducted in this research. The crude, partially and complete/affinity purified Lectin extracts were subjected to Haemagglutination tests. The Lectin was further assessed to determine its effects on Liver Function Tests (LFT) parameters viz, Total bilirubin (TB), Conjugate bilirubin (CB), Alkaline phosphatase (ALP), Aspartate transaminase (AST) and Alanine transaminase (ALT) as follows: A total of Thirty-five (35) male Albino Wistar Rats weighing 101-180g and aged 2-3 months obtained from the Animal house of University of Nigeria, Nsukka, were used in this research. The animals were Grouped into 5 (A-E) and allowed for 2 weeks acclimatization. Graded doses of 0.04ml, 0.05ml and 0.06ml of the Affinity purified Lectin were administered intra-peritoneally to each of the rats in Groups A-D (test groups) according to their body weights at intervals of 2 days for 1 week. Group E served as the control. Two (2) mls of blood was collected from each of the rats before and 24 hours after the last day of lectin administration for the following tests: TB, CB, ALP, AST and ALT (performed by means of Roche Cobas C111 automated chemistry analyser). The results of the research showed as follows: On complete/affinity purification, 15mls of pure sample containing only the high molecular weight lectin was obtained. The respective haemagglutination tests on the crude, partially and affinity purified Lectin showed on standardization preferential agglutinations with Blood group A type. Bar charts statistics show that there was Post lectin administration mean increase in TB, CB and AST when the Post administrations values were compared with the Pre values. The Bar charts statistics show that there was Post lectin administration mean decrease in ALP and ALT. However, the differences in the Pre and Post administration mean values of these parameters were further subjected to one way analysis of variance (ANOVA) test statistics aimed at determining whether the mean increases or decreases in these assessed parameters were statistically significant. The ANOVA statistics show that the effects of the lectin on all the assessed LFT parameters viz, TB, CB, ALP, AST and ALT were statistically insignificant (P > 0.05). The results obtained in this research has succeeded in demonstrating that the A. achatina snail lectin is non-toxic, non-carcinogenic and therefore point to its nutritive value as food stuff, hence supports the snail eating education

Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”)

“Amala” is a generic term in Nigeria, used to describe a thick paste prepared by stirring flour (“elubo”) from yam, cassava or unripe plantain, in hot water, to form a smooth consistency. In order to overcome its high perishability and increase the utilization of sweet potato roots, three varieties of sweet potato roots were processed into flour using two methods. The interactive effect of variety and the processing method had a significant effect (P < 0.05) on all the functional properties of the flour except yellowness, setback viscosity, and peak time. Acceptable sweet potato “amala” with average sensory acceptability score of 7.5 were obtained from yellow-fleshed varieties irrespective of the processing method. Flour that produced acceptable “amala” were characterized by lower values of protein (2.20–3.94%), fiber (1.30–1.65%), total sugar (12.41–38.83 lg/mg), water absorption capacity (168–215 g/100 g), water solubility (8.29–14.65%), swelling power (0.52–0.82 g/g), and higher peak time (6.9–8.7 min)