African Journal of Agriculture and Food Security

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 4 (1), pp. 145-149, January, 2016. © International Scholars Journals

Full Length Research Paper

Isolation of lactic acid bacteria during fermentation of cereals using morphological, physiological and biochemical techniques

*Nduka Uzochukwu, Chibuzor Onyefulu and Ifi Chukwuemeka

Department of Microbiology, Michael Okpara University of Agriculture, Umudike, P.M.B. 7267, Umuahia, Nigeria.

*Corresponding Author, Email: [email protected]

Accepted 20 May 2015

Abstract

The lactic acid bacteria (LAB) involved during the spontaneous fermentation of cereals (maize,millet, sorghum) for the production of indigenous foods (‘akamu’, ‘kunu-zaki’) were quantified and identified. The lactic acid bacteria counts varied during the fermentation of the cereals while the titratable acidity (TTA) increased with reduction in pH. Identification of isolates using API 50CHL system was Lactobacillus plantarum, L. pentosus, L. cellbiosus, Pediococcus pentosaceus and Leuconostoc mesenteroides. The potential of the isolates as starter cultures was determined by inoculating pure culture of lactic acid bacteria on sterilized cereals. The pH of the inoculated sterilized cereals dropped steadily while the total viable counts of the lactic acid bacteria especially L. plantarum increased. Analysis of variance (ANOVA, p=0.05) indicated the significant difference between total viable counts of different isolates during fermentation. This study showed potentials of L. plantarum as a starter culture for industrial fermentation of maize for ‘akamu’ production.

Key words: Cereals, Fermentation, Lactic acid bacteria, Akamu, Kunun-zaki

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 4 (1), pp. 150-152, January, 2016. © International Scholars Journals

Full Length Research Paper

A study of the determinants of nutrient compositions of R. galamensis

*Lewis Adebayo, Femi Adeolu and Sunkanmi Ayoade

Department of Biochemistry, University of Ilorin, Ilorin, Nigeria.

*Corresponding Author E-mail: [email protected]

Accepted 20 September , 2015

Abstract

The proximate composition, amino acid, fatty acid and mineral profiles of Rana galamensis were investigated. The results of the proximate analysis revealed that R. galamensis has high level of protein (53.74 ± 0.89) with considerable amount of lipid (9.52 ± 0.31) and very low fibre content. The amino acid profile showed that it contains seventeen amino acids with nine indispensable amino acids being higher than those recommended by WHO/FAO reference; the ether extract from R. galamensis contains four common fatty acids, lauric acid, palmitic acid, stearic acid and linoleic acid. The result also revealed that R. galamensis is a good source of dietary minerals especially selenium, calcium and phosphorous. R. galamensis is therefore considered to be a rich source of essential nutrients that would be useful for both animal and human.

Key words: Rana galamensis, proximate analysis, amino acid profile, fatty acid profile, mineral profile.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 3 (3), pp. 125-127, June, 2015. © International Scholars Journals

Full Length Research Paper

Producing a stable nutritious drink from coconut and carrot using gum Arabic as stabilizer

Chris Nkem, Festus Okorafor* and Ifeoma Ndibe

Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.

*Corresponding author. E-mail: [email protected].

Accepted April 21 2015

Abstract

Beverages are consumed primarily for their thirst quenching and stimulating effects. Currently there is a growing awareness of the need to take beverages with high nutritional and health benefits. The aim of this research therefore is to produce a stable nutritious drink from coconut and carrot. Coconut (250 g) and carrot (250 g) were blended, the juice was extracted using different amounts of water (500, 600, 700, 800 and 900 ml) at 50^oC. The drink sample produced with 700ml of water was found most acceptable by the consumer panel. The sample was therefore selected for subsequent analysis and drink stabilization with different levels of gum arabic (0, 1, 2, 3, 4 and 5%). The sample produced with4% gum arabic was significantly (p<0.05) more stable than the others with only 0.1% level of separation after 72 h. The vitamin C and β-carotene contents were 1164 mg/100g and 29 mg/100g respectively. These results suggest that gum arabiccan serve as a good stabilizer for the coconut:carrot drink.

Keywords: Coconut, Carrot, gum Arabic, nutritious drink, stability.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 3 (4), pp. 128-135, July, 2015. © International Scholars Journals

Full Length Research Paper

An evaluation of the proximate and elemental compositions of some yam tuber parts during storage

Seydou Konan*, Kablan Achi Bédié and Felix Boda

Laboratoire de Biochimie et Technologie des aliments.Université d’Abobo-Adjamé 02 BP 801, Abidjan, Côte d'Ivoire.

*Corresponding author : E-mail:  seydou12_konan @gmail.com.

Accepted 22 May,  2015

Abstract

Some biochemical parameters of different parts of two varieties of edible yams tuber "Florido" (Dioscorea alata) and "Krenglè" (Dioscorea cayenensis-rotundata complex) were monitored during storage. The statistical analyses related to analysis of variance (ANOVA) and to principal component analysis (PCA) carried out on these eleven variables showed that the proximate and mineral composition of different parts of yam tuber were significantly different at 0.05 level between them and during the storage. Indeed, the dry matters, the reducing and total sugars contents increased significantly (P ≤ 0.05) during the conservation from month 0 to month 6 and varied from one tuber part to another. The dry matter content was highest in the proximal parts, while the reducing and total sugar contents were higher in the distal parts. The total phenolic compounds and all the studied minerals decreased significantly (P ≤ 0.05) during the conservation and varied from one tuber part to another. Contrary to these variables, the lipids and the crude protein contents didn’t vary significantly at 0.05 level from a tuber part to another one during the storage period which last six months.

Key words: Dioscorea spp, yam, tuber part, proximate composition, minerals.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 3 (6), pp. 143-144, September, 2015. © International Scholars Journals

Full Length Research Paper

An evaluation of the nutritional qualities of yoghurt prepared from different plant milk sources

*Duro Ajibade., Femi Olusegun and James Ogunde

Microbial Biotechnology and Dairy Science Laboratory Department of Animal Production University of Ilorin, Nigeria.

*Corresponding author E-mail:[email protected] 

Accepted 22 April,  2015

Abstract

In this study the possibility of using various plant milk sources in the making of yoghurt was investigated in a completely randomized design model. Yoghurts were made using Cow milk (T₁), Coconut milk (T₂) , Tigernut milk (T₃), 50% Tigernut milk + 50% Coconut milk (T₄) 50% Tigernut + 50% Soybean milk (T₅) and 50% Tigernut + 50% Cow milk (T₆). The various yoghurt samples were analyzed for chemical composition and sensory qualities were tested. The sensory quality was determined using a nine point hedonic scale. It was observed that the samples of yoghurt from Tigernut milk (T3) and 50% Tigernut +50% Soybean milk (T5) were higher in crude protein and total solids while the titrable acidity was. 0.5 in Tigernut milk yoghurt (T3). The overall sensory score was 5.0 for all types of yoghurts included in this study. The yoghurt made from 50% Tigernut milk + 50% Cow milk yoghurt (T6) had similar sensory qualities compared to yoghurt from other sources. The higher chemical composition, cost per kg of each yoghurt samples and sensory scores of yoghurt prepared from Tigernut milk and Coconut milk sources as well as their potential therapeutic effects may well be encouraging for the Nigerian dairy industry.

Key words: Plant milk sources, sensory scores, chemical composition.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 3 (5), pp. 136-142, August, 2015. © International Scholars Journals

Full Length Research Paper

A study of the culinary quality of seven bean cultivars and their different characteristics

*Alves Eduardo¹, Pedro Silva Jorge² and Ubiali Ivete²

¹*Universidade Federal do Rio de Janeiro,Department of Experimental and Basci Nutrition, Rio de Janeiro, RJ, Brazil.

²Embrapa Food Technology, Rio de Janeiro, Brazil.

*Corresponding author email: [email protected].

Accepted 23 May, 2015
 
Abstract

Legumes play an important role in human nutrition, especially among low-income human groups in developing countries. Beans are particularly important in Brazil for two reasons: Brazil is the largest producer ans consumer of grain legumes in the world and the fact that beans are a major source of protein for many people. The objective of this study was to evaluate the hard-shell percentage in seven common beans (Phaseolus vulgaris L) cultivars, by using the Burr cooking method before and after soaking. The following cultivars developed by Embrapa Rice and Beans, in Santo Antônio de Goiás – GO, obtained from the same area and planting time (winter) were used: BRS Vereda (rosinha); BRS Timbó (roxinho); BRS Grafite (preto); BRS Radiante (rajado); BRS – Pontal (carioca); BRS Marfim (mulatinho) and Jalo Precoce (jalo). The results revealed significant differences (p<0.05) among the cultivars in relation to hard-shell and cooking time (before and after soaking). The cultivar Jalo Precoce (jalo) presented the highest percentage of hard-shell (42%) and cooking time (67.5 minutes) without previous soaking. The cultivars BRS Timbó (roxinho); BRS Grafite (preto); BRS Pontal (carioca), and BRS Marfim (mulatinho) did not present hard-shell grains.

Keywords: Common bean, hard-shell, cooking time, water  absorption.