Herbicidan control of water hyacinth at Ere, Ogun State: implications for fish production

A brief account is given of a pilot demonstration of the chemical control of water hyacinth (Eichhornia crassipes) at Ere (a channel) in Nigeria using the herbicide glyphosphate. Results suggest that there was an increase in the nutrient content of the channel after herbicide application. This implied an upsurge of available food for fish and other aquatic organisms within the channel after the herbicide application. The decaying water hyacinth mass which sinks into the medium is likely to boost nutrient content, promoting the growth of fish and other aquatic animals. It is concluded that herbicidal control of water hyacinth is possible, especially under specialists' management with the conservation of fish and other non-target aquatic organisms alongside improved fish productio

Effects of antibiotic resistance, drug target attainment, bacterial pathogenicity and virulence, and antibiotic access and affordability on outcomes in neonatal sepsis: an international microbiology and drug evaluation prospective substudy (BARNARDS)

Background Sepsis is a major contributor to neonatal mortality, particularly in low-income and middle-income countries (LMICs). WHO advocates ampicillin–gentamicin as first-line therapy for the management of neonatal sepsis. In the BARNARDS observational cohort study of neonatal sepsis and antimicrobial resistance in LMICs, common sepsis pathogens were characterised via whole genome sequencing (WGS) and antimicrobial resistance profiles. In this substudy of BARNARDS, we aimed to assess the use and efficacy of empirical antibiotic therapies commonly used in LMICs for neonatal sepsis. Methods In BARNARDS, consenting mother–neonates aged 0–60 days dyads were enrolled on delivery or neonatal presentation with suspected sepsis at 12 BARNARDS clinical sites in Bangladesh, Ethiopia, India, Pakistan, Nigeria, Rwanda, and South Africa. Stillborn babies were excluded from the study. Blood samples were collected from neonates presenting with clinical signs of sepsis, and WGS and minimum inhibitory concentrations for antibiotic treatment were determined for bacterial isolates from culture-confirmed sepsis. Neonatal outcome data were collected following enrolment until 60 days of life. Antibiotic usage and neonatal outcome data were assessed. Survival analyses were adjusted to take into account potential clinical confounding variables related to the birth and pathogen. Additionally, resistance profiles, pharmacokinetic–pharmacodynamic probability of target attainment, and frequency of resistance (ie, resistance defined by in-vitro growth of isolates when challenged by antibiotics) were assessed. Questionnaires on health structures and antibiotic costs evaluated accessibility and affordability. Findings Between Nov 12, 2015, and Feb 1, 2018, 36 285 neonates were enrolled into the main BARNARDS study, of whom 9874 had clinically diagnosed sepsis and 5749 had available antibiotic data. The four most commonly prescribed antibiotic combinations given to 4451 neonates (77·42%) of 5749 were ampicillin–gentamicin, ceftazidime–amikacin, piperacillin–tazobactam–amikacin, and amoxicillin clavulanate–amikacin. This dataset assessed 476 prescriptions for 442 neonates treated with one of these antibiotic combinations with WGS data (all BARNARDS countries were represented in this subset except India). Multiple pathogens were isolated, totalling 457 isolates. Reported mortality was lower for neonates treated with ceftazidime–amikacin than for neonates treated with ampicillin–gentamicin (hazard ratio [adjusted for clinical variables considered potential confounders to outcomes] 0·32, 95% CI 0·14–0·72; p=0·0060). Of 390 Gram-negative isolates, 379 (97·2%) were resistant to ampicillin and 274 (70·3%) were resistant to gentamicin. Susceptibility of Gram-negative isolates to at least one antibiotic in a treatment combination was noted in 111 (28·5%) to ampicillin–gentamicin; 286 (73·3%) to amoxicillin clavulanate–amikacin; 301 (77·2%) to ceftazidime–amikacin; and 312 (80·0%) to piperacillin–tazobactam–amikacin. A probability of target attainment of 80% or more was noted in 26 neonates (33·7% [SD 0·59]) of 78 with ampicillin–gentamicin; 15 (68·0% [3·84]) of 27 with amoxicillin clavulanate–amikacin; 93 (92·7% [0·24]) of 109 with ceftazidime–amikacin; and 70 (85·3% [0·47]) of 76 with piperacillin–tazobactam–amikacin. However, antibiotic and country effects could not be distinguished. Frequency of resistance was recorded most frequently with fosfomycin (in 78 isolates [68·4%] of 114), followed by colistin (55 isolates [57·3%] of 96), and gentamicin (62 isolates [53·0%] of 117). Sites in six of the seven countries (excluding South Africa) stated that the cost of antibiotics would influence treatment of neonatal sepsis

Transformation alimentaire du manioc = Cassava food processing

Le manioc (#Manihot esculenta$) est l'une des plus importantes plantes alimentaires en Afrique et sous les tropiques. En Afrique, la fermentation est une opération importante de la transformation des racines brutes en aliments. Le rôle des microorganismes de la fermentation dans le processus de détoxication, dans le développement de la saveur et dans la conservation de l'aliment a été confirmé. Cet article présente des travaux sur la fermentation traditionnelle par immersion dans l'eau des racines en vue de son optimisation. Les caractéristiques et le rôle des bactéries lactiques dans la fermentation du manioc sont également présentés ainsi que les efforts effectués pour développer des starters appropriés. Le besoin d'améliorer davantage les souches bactériennes en utilisant des procédés biotechnologiques sont soulignés dans le même temps que sont présentées les priorités de recherche et les stratégies à mettre en oeuvre pour l'amélioration de la transformation du manioc par des méthodes biotechnologiques. (Résumé d'auteur

Effect of length of fermentation on the functional characteristics of fermented cassava 'fufu'

Cassava clones 30572 was fermented to 'fufu' for different period of time ranging from zero hour to 96 hours. The quality of the 'fufu' produced as a result of different duration of fermentation was assessed. The fermentation processes were characterized with acid production but the level of acidification increased with the duration of fermentation. The yield of 'fufu', the bulk density and the dispersibility increased with increasing period of fermentation. When subjected to sensory evaluation, the preference of the panelists for the characteristic 'fufu' texture and odour increased with increased length of fermentation. Except for the 'fufu' made without fermentation ( 0 h), there was no significant difference in the colour of the 'fufu' fermented for different length of time. For all the attributes rated ( texture, odour, colour, overall acceptability), there was no significant difference between the 'fufu' fermented for 72 hours and 96 hours. A fermentation period of 72 hours was recommended for the production of good quality 'fufu' when using the cassava clone TMS 30572

Effect of length of fermentation on the functional characteristics of fermented cassava 'fufu'

Cassava clones 30572 was fermented to 'fufu' for different period of time ranging from zero hour to 96 hours. The quality of the 'fufu' produced as a result of different duration of fermentation was assessed. The fermentation processes were characterized with acid production but the level of acidification increased with the duration of fermentation. The yield of 'fufu', the bulk density and the dispersibility increased with increasing period of fermentation. When subjected to sensory evaluation, the preference of the panelists for the characteristic 'fufu' texture and odour increased with increased length of fermentation. Except for the 'fufu' made without fermentation ( 0 h), there was no significant difference in the colour of the 'fufu' fermented for different length of time. For all the attributes rated ( texture, odour, colour, overall acceptability), there was no significant difference between the 'fufu' fermented for 72 hours and 96 hours. A fermentation period of 72 hours was recommended for the production of good quality 'fufu' when using the cassava clone TMS 30572. The Journal of Food Technology in Africa Volume 6 Number 2 (April-June 2001), pp. 38-4

Transformation alimentaire du manioc = Cassava food processing

Une enquête a été réalisée auprès de 50 transformateurs de manioc dans 10 localités autour de Abeokuta dans l'état d'Ogun au Nigéria. Tous les transformateurs ont reconnu la nécessité de faire fermenter le manioc avant de le consommer. Cette nécessité est justifiée par le besoin d'éviter la détérioration des racines, l'attachement aux techniques traditionnelles et le souhait d'obtenir une large gamme de produits dérivés du manioc. Les principales opérations unitaires pratiquées par l'ensemble des transformateurs sont l'épluchage, le découpage, la fermentation et le séchage. Les contraintes identifiées par l'ensemble des transformateurs sont : la durée de la transformation jugée peu rentable; le manque de contrôle du procédé de fermentation; l'inaptitude de certaines variétés à permettre l'obtention de caractéristiques désirées dans certains produits finis; la variabilité de la qualité des produits en fonction des conditions climatiques et des approvisionnements. Les recherches nécessaires pour résoudre les problèmes rencontrés au cours des transformations traditionnelles sont évoquées. (Résumé d'auteur

Quality and preference of different cassava varieties for 'lafun' production

An investigation was conducted to determine the quality and consumer preference for "lafun" (cooked fermented cassava flour) made from different cassava varieties. The cassava varieties which were fermented to produce 'lafun' in this study three newly introduced varieties namely TMS 30572, TME1, TMS 4(2)1425 and one local variety which is called "Isunikankoniyan". There was no significant difference in the physico-chemical changes of the cassava varieties as a result of the 96 hours fermentation process. The fermentation process effected increases in the total titratable acidity and decreases in the total sugars, starch, ash, fat, fibre and protein contents of the root. However, significant reductions in fibre was found with TMS 4(2)1425. There were significant differences in the cooking characteristics of the fermented flour made from different cassava varieties. The flour from the local variety, "Isunikankoniyan' gelatinizes faster than the new varieties., while Cassava clone TMS 4(2)1425 requires significantly higher heating to gelatinize. Except for the flour of Cassava clone, TMS 4(2)1425, , there was no significant difference in the viscosity of the cooked cassava flour from the tested varieties. The cooked fermented cassava flour ('lafun" made from the local variety, 'Isunikankoniyan' and Cassava clone TME 1 were most preferred

Agro-food chains and sustainable livelihood: a case study of cassava marketing in Nigeria

Cassava is a good example of problems that local producers encounter in developing agro-food chains aiming at added value and fair rewards for labour inputs. Low production at many small-scale farms lead to high transaction costs. Cassava spoils easily and is costly to transport in its raw form as it consists mainly of water. Therefore much processing takes place on-farm. Processing results in Gari, Lafun and Fufu products with longer shelf life than cassava roots. These products are consumed in the household or sold in the local market. Middlemen buy these products to sell them to urban or international consumers. The products can also serve as basis for further industrial processing but this option is under-exploited so far. It is a highly competitive market with fairly uniform products priced according to the demand-supply principle. Formal quality control is missing. The largest share of added value goes to secondary processors and middlemen. Organizing farmers and training them in entrepreneurship skills is needed to improve their bargaining position and their production and processing process. Policy should provide an enabling environment in terms of banking facilities, quality regulation and control, etc., to support the entire chain. It can support increase in scales of processing at farmers’ level, increase in investment in the chain, and promote closer and more sustainable interaction between producers, processors, salesmen and consumers in an agro-food chain

Development and evaluation of fortified tapioca meal with coconut and banana pulp.

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