33 research outputs found
Antimicrobial Activity Of Ocimum gratissimum Extract On Suya (An Intermediate Moisture Meat) In Nigeria
Matured leaves of Ocimum gratissimum were harvested and the extracts used to cure Suya (an intermediate moisture meat). O. gratissimum leaves were collected from Oyo state south west region of Nigeria, rinsed in distilled water and squeezed to extract the fluid. The meat used was Semi membranosus muscle from beef carcass, which was trimmed of all visible fat and connective tissues. The meat cut was sliced into sheets of 0.18cm-0.35cm thick and lengths of between 5.0cm-7.1cm. The study comprised five treatments with 10 replicates each in a completely randomized design. Treatment A (TA) served as the control (Suya without O. gratissimum extract(OGE), while treatment B (TB),treatment C (TC), treatment D (TD) and treatment E (TE) were Suya soaked in OGE for ½ hr, 1hr, l½ hrs and 2 hrs, respectively, before coating with Suya ingredients. A total of 50 sticks of Suya weighing from 38.10 - 59.30 grams of sliced meat per stick were prepared for each treatment. The meat on sticks was properly coated with Suya ingredients and arranged around glowing embers of charcoal. The morphological and biochemical characterization of aerobic bacteria, coliform and lactic acid isolates from the five treatments was carried out. At Day 0, isolates from samples of the five treatments include: Aerobic species of Pseudomonas, Bacillus, Micrococcus, and Flavobacterium species. Three Coliform species isolated were: Proteus, Aeromonas and Enterobacter species. The four Lactic acid bacteria isolated were Pediococcus, Streptococcus, Lactobacillus species and Enterococcus feacalis. The bacterial count on Suya meat soaked in OGE at different curing times of ½ hr, 1hr, 1½ hrs and 2hrs differed. The aerobic counts (0.001x105- 2.2x105) were relatively low at the third and fifth days for TC, TD, and TE while for Lactic acid bacteria, the count reduced from 3.0x105 in TA to 0.2x105 in TE. Coliform counts of 6.0x105 and 7.0x105 recorded at day 7 for TA and TB were exceptionally high. O. gratissimum extract, used as a curing agent in suya production significantly reduced the aerobic count of treated meat, thus enhancing the keeping quality of the products.Keywords: Suya, Ocimum gratissimum Extract (OGE), Bacterial, antimicrobia
ANTIMICROBIAL ACTIVITY OF OCIMUM GRATISSIMUM EXTRACT ON SUYA (AN INTERMEDIATE MOISTURE MEAT) IN NIGERIA
ABSTRACT Matured leaves of Ocimum gratissimum were harvested and the extracts used to cure Suya (an intermediate moisture meat). O. gratissimum leaves were collected from Oyo state south west region of Nigeria, rinsed in distilled water and squeezed to extract the fluid. The meat used was Semi membranosus muscle from beef carcass, which was trimmed of all visible fat and connective tissues. The meat cut was sliced into sheets of 0.18cm-0.35cm thick and lengths of between 5.0cm-7.1cm. The study comprised five treatments with 10 replicates each in a completely randomized design. Treatment A (TA) served as the control (Suya without O. gratissimum extract(OGE), while treatment B (TB),treatment C (TC), treatment D (TD) and treatment E (TE) were Suya soaked in OGE for ½ hr, 1hr, l½ hrs and 2 hrs, respectively, before coating with Suya ingredients. A total of 50 sticks of Suya weighing from 38.10 -59.30 grams of sliced meat per stick were prepared for each treatment. The meat on sticks was properly coated with Suya ingredients and arranged around glowing embers of charcoal. The morphological and biochemical characterization of aerobic bacteria, coliform and lactic acid isolates from the five treatments was carried out. At Day 0, isolates from samples of the five treatments include: Aerobic species of Pseudomonas, Bacillus, Micrococcus, and Flavobacterium species. Three Coliform species isolated were: Proteus, Aeromonas and Enterobacter species. The four Lactic acid bacteria isolated were Pediococcus, Streptococcus, Lactobacillus species and Enterococcus feacalis. The bacterial count on Suya meat soaked in OGE at different curing times of ½ hr, 1hr, 1½ hrs and 2hrs differed. The aerobic counts (0.001x10 5 -2.2x10 5 ) were relatively low at the third and fifth days for TC, TD, and TE while for Lactic acid bacteria, the count reduced from 3.0x10 5 in TA to 0.2x10 5 in TE. Coliform counts of 6.0x10 5 and 7.0x10 5 recorded at day 7 for TA and TB were exceptionally high. O. gratissimum extract, used as a curing agent in suya production significantly reduced the aerobic count of treated meat, thus enhancing the keeping quality of the products
Nutritional potential of underutilized gum arabic tree seeds (acacia nilotica) and locust bean seeds (Parkia biglobosa)
Acacia nilotica
seed (ANS)
and
Parkia
biglobosa
seed (PBS)
are
underutilised legume found to have
health benefits
and functional properties.
Th
is
study determined
nutrient composition of
A
.
nilotica
and
P.
biglobosa
seed
s
. ANS and PBS were collected
and
processed properly for c
hemical analysis. The
proximate,
minerals, vitamins,
essential amin
o
-
acids,
and antinutri
ent composition were
analyzed
to
ascertain nutritional attributes and its
potential in promoting dietary diversity
.
The raw and fermented
A
.
nilotica
se
eds contained in
g/100
g
,
protein (12.88
to
15.3
8), fat (3.29
to
4.91), ash (5.24
to
6.84),
dietary
fibre (1.98
to
2.66)
and
available
carbohydrate (69.63
to
71.73), whil
e the FPB contained in g/100 g,
protein (18.30), fat (9.20), ash (8.69),
dietary
fibre (2.61), and
available
carbohydrate (56.27). The
fermented
A
.
nilotica
(FAN) seed contained all the nine (9) essential amino acids. The raw and
fermented
ANS
contained in
mg/100
g
,
iron (9.67
to
12.23), zinc (0.69
to
1.13), calcium (0.17
to
0.22),
sodium (0.14
-
0.21
) while the F
PB seed contained 14.86, 1.59, 0.25, and
0.24
,
respecti
vely. FAN and FPB
contained in
μg/100
g,
vitamin A (148.79
and
197.81), vitamin E (15.90
and
24.69) and vitamin K (1.41
and
1.63)
,
respectively. The levels of antinutrient
factors in all the samples were not significant. Fermented
A
.
nilotica
seed contained adequate level of some micronutrients and essential amino acids.
Consumption of the seed should therefore be promoted