African Journal of Agriculture and Food Security

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 7 (5), pp. 001-004, May, 2019. © International Scholars Journals

Full Length Research Paper

Energy and nutrient contents of “waterfufu and eru”

Abia W. A.^1*, Numfor F. A², Wanji S.¹ and Tcheuntue F.²

¹Biochemistry Programme, Department of Biochemistry and Microbiology, Faculty of Science, University of Buea, Cameroon.

²Institute of Agricultural Research for Development (IRAD) Ekona, BP 25, SWP Cameroon.

Accepted 13 March, 2019

Abstract

Because of persistent reports of malnutrition in some parts of Cameroon, a popular Cameroonian food, “waterfufu and eru” was analyzed for its energy value and nutrient content in order to determine to what extent it satisfies recommended dietary allowances (RDA). Results showed that average serving size of the dish was 409 g. This amount provided 601 kcal of energy, 281 g of moisture, 82 g of carbohydrate, 30 g of lipids, 11 g of protein and 5 g of ash on fresh weight basis. Micronutrients were found to be 1402 mg iron and 123 mg zinc. After due adjustment for absorption and bioavailability and considering the one serving size, constituted one of a three meal/day regime, although there was no significant difference (P > 0.05), lipid, zinc and iron contents of the dish satisfied RDAs of all groups of consumers while energy value, carbohydrate and protein contents did not. This suggested that dependence of communities on this diet for supply of their daily needs may partly be responsible for the reported prevalence of malnutrition in these areas. It was suggested the food be improved upon through fortification and/or supplementation with the necessary elements.

Key words: Malnutrition, Cameroon, “waterfufu and eru”, RDAs.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 7 (5), pp. 001-004, May, 2019. © International Scholars Journals

Full Length Research Paper

Breadfruit flour in biscuit making: Effects on product quality

Olaoye O. A^2*, Onilude A. A¹ and Oladoye C. O²

¹Department of Botany and Microbiology, University of Ibadan, Nigeria.

²Division of Food Sciences, School of Biosciences, University of Nottingham, UK.

Accepted 14 March, 2019

Abstract

Breadfruit was processed into flour and used to supplement wheat flour, in the percentages of 0, 5, 10, 15, 20 and 25, for biscuit production. The proximate composition, sensory evaluation and microbiological quality, in terms of aerobic plate count, were evaluated. The crude fibre and ash contents (%) increased with increase in the proportion of breadfruit flour (BF) level, with the 25% BF level having the values of 4.98 and 6.78 respectively. Lowest values of 11.54, 24.15, and 40.80 were however observed for the biscuit with 25% BF level in terms of crude protein, ether extract and carbohydrate respectively, showing decrease with corresponding increase in the BF levels. The microbiological analysis indicated that the aerobic plate count (APC, log CFU/g) ranged between 1.00 and 1.75. The sensory evaluation showed that breadfruit supplemented biscuits (BSBs) were not significantly different (p<0.05) from whole wheat biscuits (WWB) with respect to sensory attributes of texture, appearance and general acceptability, at all levels BF supplementation. In terms of crispiness, aroma and taste, significant differences were not observed only up to 20% BF level, at the same level of probability (p<0.05).

Key words: Breadfruit flour, wheat flour, proximate composition, composite biscuit, sensory evaluation, aerobic plate count.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 7 (5), pp. 001-005, May, 2019. © International Scholars Journals

Full Length Research Paper

Microbial quality assessment of kunun-zaki beverage sold in Girei town of Adamawa State, Nigeria

Elmahmood, A. M.* and Doughari, J. H.

Department of Microbiology, School of Pure and Applied Sciences, Federal University of Technology, PMB 2076 Yola 640002, Adamawa State, Nigeria.

Accepted 13 March, 2019

Abstract

Thirty Kunun- zaki samples were obtained as freshly formulated beverages from 10 different local hawkers in Girei town, Adamawa State, Nigeria and screened for microbial contamination. The pH of the samples ranged between 3.44 - 4.34 and total bacterial count ranged between 1.0 x 10³ - 1.8 x 10⁴ cells/ml. The presence of high microbial loads was indication of poor hygiene and/or poor quality cereals and water used in the preparations. The microorganisms recovered were Escherichia coli, Staphylococcus aureus, Streptococuus pyogenes, Rhizopus nigricans, Penicillium digitatum, Asper-gillus fumigatus and Monilia sitophila. The types and density of microorganisms recovered from calls for urgent measures to be taken by regulatory authorities in the processing and handling of the product before being sold to the unsuspecting general public.

Key words: Microbial quality, Kunun-zaki, microbial load, microbial contamination.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 7 (5), pp. 001-006, May, 2019. © International Scholars Journals

Full Length Research Paper

Characterization of two isolated lactococcal strains with respect to bacteriocin-concentrations

Babalola Olubukola O.

Department of Microbiology, Olabisi Onabanjo University, Ago-Iwoye, Ogun State, Nigeria. P.O. Box9536, UI HeadQuarters, Ibadan. E-mail: [email protected].

Accepted 23 February, 2019

Abstract

Lactococcus lactis strains present in wara (local cheese), and nunu (skimmed sour milk) were isolated. These were L. lactis WO81 and N13L. Nisin assays were by agar diffusion test and turbidimetric assay. There was no successful detection of an inhibition zone with wara. However, L. lactis strain WO81 from wara was able to produce nisin. Exponential growth occurred for about 14 h after some lag phase. The optimum incubation time of 2 to 6 h was established. Nisin concentration decreased with a subsequent increase in the incubation period. The effect of inoculum size was found not to be conclusive but directional to an optimal size of 1.0% (V/V). The suitable working temperature of 30^oC and the pH value of 6 were discovered. Investigations into the phosphate sources revealed KH₂PO₄ as the best phos-phate source. A physiological link is proposed between these functions, growth and nisin concentra-tion. In the presence of sufficient glucose, growth was increased with the periodic addition of NaOH. Maximum nisin concentration was obtained when, at pH 6, the medium was buffered. In this study essentially it is noted that nisin has a lytic bactericidal mode of action.

Key words: Local cheese, ‘wara’, ‘nunu’, nisin, bacteria, bacteriocin.

Key words: Pastry, chin-chin, incorporation, peanut.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 7 (4), pp. 001-012, April, 2019. © International Scholars Journals

Full Length Research Paper

Seasonal availability and consumption of wild edible plants in semiarid Ethiopia: Implications to food security and climate change adaptation

Debela Hunde Feyssa¹*, Jesse .T. Njoka², Zemede Asfaw³ and M. M. Nyangito²

¹Department of Land Resources and Agricultural Technology, College of Agriculture and Veterinary Sciences, University of Nairobi, Kenya, Home Institute, Jimma University, Ethiopia.

²Department of Land Resources and Agricultural Technology, College of Agriculture and Veterinary Sciences, University of Nairobi, Kenya.

³Department of Biology, College of Natural Sciences, Addis Ababa University, Ethiopia.

Accepted 13 February, 2019

Abstract

Quantitative ethnoecological analysis of seasonal availability and implication to food security of wild edible plants (WEPs) was conducted in Boosat and Fantalle districts of semiarid east Shewa, Ethiopia from October, 2009 to September, 2010. Semistructured interview, focus group discussions, key informants discussions, seasonal record of fruits abundance were used to collected data on gathering and consumption of WEPs to cope with food shortage and adapt to climate change. Collected data was summarised into frequency tables, graph and qualitatively described under each subtopic. Thirty seven WEPs were identified for use as human food, and livestock feed and other multipurpose uses. About 24.3 % of WEPs were locally marketed, 75.7% were not marketed. All wild fruits were not included in official production system in the study area. It has indicated the underutilized existing potential of WEPs. Wild edible plants were preferred by local people of the study area not only for their food value, but also for their availability during dry seasons and shortage of food, potential for dryland agrobiodiversity and multipurpose to human wellbeing, livestock and environmental services they provide. Pairwise ranking by key informants was in agreement with direct matrices ranking for multiple uses of WEPs. The pairwise ranking, market survey and participant observations, community preference has confirmed the real potential of top seven priority WEPs species for dryland agrobiodiversity and agroforestry. Hence, these WEPs can be potential for dryland agrobiodiversity and agroforestry, to enhance people’s livelihoods in semiarid areas. This result can shed light on further research and promotion work on WEPs utilization and management.

Key words: Wild, edible plants, seasonal, availability, food security, use, management.