Advances in Food Science and Technology

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 8 (7), pp. 001-008, July, 2020. © International Scholars Journals

Full Length Research Paper

Microbial evaluation of probiotic beverage from roselle extract

A. A. Aramide, S. H. Abiose and A. H. Adeniran*

Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.

Accepted 16 November, 2019

Abstract

The study evaluated viability of probiotic lactobacilli in roselle extract at two different temperatures with view to producing acceptable and health beneficial probiotic beverage. Lactobacillus species isolated from fermented sorghum, maize grains and yoghurt samples were characterized and then inoculated into sterile roselle juice samples. Samples were stored at ambient (27 ± 2°C) and refrigeration temperatures (4 ± 1°C) over a period of four weeks and the viability of the probiotic isolates investigated by using standard methods. Antimicrobial effect of the probiotic isolates on two selected food borne-borne pathogens (Escherichia coli and Staphylococcus aureus) was also determined by the broth culture method. Results showed that the strains (Lactobacillus acidophilus and Lactobacillus plantarum) remained viable in the beverage for 27 days. Except for L. acidophilus which decreased gradually after 21 days of storage, other strains (L. plantarum) (R_y and R_m) increased from an initial count of 1.0 x 10⁶ to 6.4 x 10⁶ and 9.8 x 10⁶ cfu ml^-1 respectively in samples kept at ambient temperature. The results further revealed that the probiotic isolates exhibited varying degree of inhibition against the two selected food-borne pathogens with greater inhibition exhibited against E. coli.

Key words: Roselle extract, probiotics, viability beverage

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 8 (7), pp. 001-005, July, 2020. © International Scholars Journals

Full Length Research Paper

Iron content of the formulated East African indigenous vegetable recipes

Florence O. Habwe¹*, Mary K. Walingo¹, Mary O. Abukutsa-Onyango² and Mel O. Oluoch³

¹School of Public Health, Maseno University, Box 333–40105, Maseno, Kenya.

²Horticulture Department, Jomo Kenyatta University of Agriculture and Technology, Box 62000, 00200,Nairobi, Kenya

³World Vegetable Center -Regional Center for Africa, Box 10, Duluti, Arusha, Tanzania.

Accepted 02 November, 2019

Abstract

Nutritional iron deficiency is the common cause of anaemia in developing world. However, Africa is endowed with African indigenous vegetables (AIVs) rich in micronutrients. Surveys within East Africa relate low AIV consumption to limited information on recipe preparation. The aim of this research is to determine iron content of various formulated indigenous vegetable recipes. Experimental research involved four randomly selected AIVs; African Nightshade ( Solanum scabrum), Vegetable Amaranth (Amaranthus blitum), Slenderleaf (Crotalaria ochroleuca) and Cowpea (Vigna unguiculata). Four single and six vegetable combinations were boiled for ten minutes with and without traditional salt, then fried for five minutes using onions and tomatoes, giving rise to twenty recipes. Iron content was evaluated using Atomic Absorption Spectroscopy. Iron content of raw indigenous vegetables was significantly (P<   0.05) lower than boiled and fried AIVs. Fried AIVs had significantly (P < 0.05) higher iron content compared to the boiled AIVs. Mean iron content of AIVs fried with lye was insignificantly (P > 0.05) lower compared to those fried without lye. Fried AIVs should be recommended in areas with high dietary iron deficiency; this could help alleviate anaemia.

Key words: Iron content, recipes, lye, African indigenous vegetables.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 8 (7), pp. 001-008, July, 2020. © International Scholars Journals

Full Length Research paper

Microbiological and biochemical changes and sensory evaluation of camel milk fermented by selected bacterial starter cultures

 Ibrahim E. Abdel Rahman^1*, Hamid A. Dirar² and Magdi A. Osman³

¹Inspection Diagnostic Analysis and Consultancy Laboratories, Pathology Department, Riyadh - Al-Kharj Road - Exit 9, P. O. Box. 7133, Al-Kharj 11942, Kingdom of Saudi Arabia.

²Department of Botany and Agricultural Biotechnology, Faculty of Agriculture. University of Khartoum, Khartoum North, 13314, Shambat, Sudan.

³Department, Food Science and Nutrition,College of Food and Agricultural Sciences.King Saud university, P.O. Box 2460 Riyadh, 11451 Saudi Arabia^..

Accepted 02 November, 2019

Abstract

The microbiological and biochemical changes that occur during fermentation of camel milk inoculated with each of five selected starter cultures at 43ºC for 6 h, were studied as well as the sensory evaluation of the products. The total viable counts of the starter cultures throughout fermentation period (6 h) showed that the combination of Lactobacillus bulgaricus CH2 plus Streptococcus thermophilus 37 (1:1) had more counts and produce more acid (lower pH) compared to the single starter cultures. Also when comparing the different treatments, the amount of FAG released after 6 h was highest in the mixed starter cultures than in the corresponding single starter cultures. The final fermented milk products were free from pathogenic bacteria such as Salmonella spp, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 and Bacillus cereus, while the total coliforms, yeasts and molds counts were less than 10 cfu per ml. The results of the sensory evaluation study indicated that the camel milk fermented by mixed yogurt culture was the most accepted while the one fermented by Lactococcus lactis was the least. However, the consistency of all fermented camel milk products was watery and showed a fragile, poor structure (poor scores). In general mixed yogurt culture showed superior growth, acid production and proteolytic activity than single starter cultures and acceptable fermented camel milk.

Key words: Cultures, pathogenic bacteria, yeast, molds, camel milk.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 8 (6), pp. 001-007, June, 2020. © International Scholars Journals

Full Length Research paper

Microbiological analysis of some vended sachet water in Ogbomoso, Nigeria

I. C. Oladipo¹*, I. C. Onyenike¹ and A. O. Adebiyi²

¹Science Laboratory Technology Department, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Nigeria.

²Pure and Applied Biology Department, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Nigeria.

Accepted 16 November, 2019

Abstract

Water borne bacterial pathogens were isolated from sachet water vended in Ogbomoso, Oyo State, Nigeria. The isolates were characterized and identified as Bacillus subtilis, Bacillus alvei, Pseudomonas putida, Pseudomonas fluorescens, Bacillus cereus, Enterobacter aerogenes and Proteus mirabilis. The antibiotic susceptibility profile of the seven isolates was determined and it was discovered that 59.3% was found sensitive to the commercial antibiotic disc used while 40.7% was resistant. The effect of temperature, pH and sodium chloride concentration on the growth rate of isolates was investigated. It was found that as temperature of incubation increased from 50 to 80°C, the rate of growth of all the isolate decreased and as the pH of the growth medium increased from 3 to 9, the rate of growth of all the isolates also increased. As the concentration of sodium chloride increased from 2 to 5%, the rate of growth of isolates also reduced.

Key words: Bacillus subtilis , Bacillus alvei, Pseudomonas putida, Pseudomonas fluorescens, Bacillus cereus, Enterobacter aerogenes and Proteus mirabilis, sachet water, pH, temperature and sodium chloride.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 8 (6), pp. 001-007, June, 2020. © International Scholars Journals

Review

A review of the origin, morphology, cultivation, economic products, health and physiological implications of raphia palm

F. I. Obahiagbon

Central Analytical laboratory, Nigerian Institute for Oil Palm Research, PMB 1030, Benin City. Nigeria. E-mail: [email protected].

Accepted 14 December, 2019

Abstract

Several species of the Raphia palm exists and are largely confined to tropical Africa, south of the Sahara, from sea level of about 2000m altitude. In Nigeria, it is found in the south-south geopolitical zone. It provides material for furniture, house construction, food, clothing, edible oil, and so on. Raphia palm is one of the most useful palms economically. The Raphia palm leaves are the largest amongst the palms in Africa. It produces sap which is drunk by millions of people in Africa. Over the last decade, the sap has attracted a lot of research interest. Consequently, the sap has been preserved. Useful nutrients have been detected in the sap, which could play active roles in human physiology and health. Products from the sap have been developed, which could be rehydrated and drunk like the original sap. The products could also act as sweeteners in food preparations. Increased cultivation of the palm could provide good income for small, medium and large scale farmers, as every part of the palm is useful.

Key words: Raphia palm, origin, cultivation, products, palm sap/wine, physiological.