Journal Of Agrobiotechnology (Journal of UniSZA - Universiti Sultan Zainal Abidin)
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Morphometric Characterization of Donkeys (Equus asinus) in D/Kudu Kano State For Selective Breeding and Genetic Conservation
Get PDFDonkeys (Equus asinus) is a domestic livestock popular in helping farming activities and providing food for some societies. Population of donkeys were drastically decreasing due to the overexploitation for its hides and industrialization. Little is known regarding the morphometric measurements of this species which provide a useful information for selective breeding and genetic conservation. One hundred and forty-four male donkeys from D/Kudu Kano state where enrolled in this study for morphometric characterisation. Seven morphological parameters were analysed in association with age and coat colour of donkeys observed. Descriptive statistical analysis, analysis of variance (ANOVA) as well as correlation coefficient among parameters were evaluated. Result revealed that donkeys in the studied area were categorised into 7 different coat colour with light grey (30.6%) being the dominant colour. High Frequency distribution of donkeys between the ages of 5-7 years (41%) were recorded. Also, both age and coat colour showed a significant (P <0.01) difference on face length, ear length, chest circumference and body length. Significant and positive correlation (r = 0.43–0.91) is observed in all morphological traits except relationship for tail length which is negatively correlated. In conclusion, the morphological features analysed in this study can be regarded as a preliminary for further studies on the Kano donkey breed
Effect of Salt Addition on Mass Transfer, Colour and Texture Characterictics of Shallow Fried Potato Strips
Get PDFShallow frying is widely used as one of the cooking processes because of its simplicity and ability to gives better taste of foods by adding spices, herbs and salt. Despite its widespread use, the mass transfer and product properties of shallow frying have not been studied systematically, especially after the addition of salt. This study aims to investigate the effect of adding salt to potato strips, prior to shallow frying on the mass transfer (moisture and oil contents) and physical properties (colour and texture) of products. The potato strips were cut into 9 x 9 x 50 mm and were divided into salted (1% w/w) and unsalted (as control), and then were shallow fried at 150°C and 180°C for 35 minutes. The moisture and oil contents were analysed every 5 minutes, while colour and texture were determined at the end of shallow frying (i.e. when moisture content reached ~0.82 kg H2O/kg dry matter). Salted fried potato at 180°C resulted in a significantly shorter frying time of 18 minutes, compared to unsalted fried potato, which took 21 minutes. Meanwhile, at 150°C, the frying time reduced to 25 minutes for the salted product from 33 minutes under unsalted product. The oil content, colour and texture of final products were not significantly different under both treatments. Therefore, the effect of adding salt to potato strips does not influence the oil content, colour and texture of the shallow fried products, but reduces frying times by up to 24%, thereby improving energy efficiency
Effect of pH on Different Strains of Phytase Producing Bacteria from Malaysia’s Hot Spring
Get PDFIn the recent research, the optimisation of culture condition for phytase production rarely done for Acetinobacter baumanii. The optimisation of the phytase production from the bacterial strains largely contributed by Bacillus sp. The study on the phytase originated from hot spring are limited and the species that identified from the hot spring samples are not in the same species from the previous study and mainly the species isolated from Bacillus sp. In this study, four potential strains of bacteria producing phytase isolated from hot spring in several regions in Malaysia. For enrichment of the bacterial, Nutrient Agar was used, meanwhile for batch culture optimisation, the bacteria producing phytase grown in modified liquid Phytase Screening Media with soy extract as agro residual substrate as a replacement for sodium phytate, the chemical substrate. The bacteria were screened for their ability to produce clear zone in solid PSM with sodium phytate as substrate. Optimisation of media through its physical factor that is pH of the media carried out using shake flask scale in laboratory. The growth of the bacterial strains and phytase activity measured quantitatively through the two different pH of media at pH 5.5 and pH 7. The analysis of colony-forming unit and pH determination after fermentation was carried out in this study. From the study, bacterial strain L3 from Labis, Johor has the highest phytase activity in the two parameters studied where the inorganic phosphate released at pH 5.5 (0.21953 U/mL) and pH 7 (0.2047 U/mL). Optimisation carried out through manipulating the culture condition that is pH of the media to determine at which condition has the highest phytase production. Several effects on enzyme activity caused by culture conditions identified. The optimisation of the fermentation medium able to contribute to the less cost production of the industrial enzyme as phytase has potential production for feed additives for poultry feeding. In the future research, molecular identification of the bacterial strains from the better-quality bacteria producing phytase grown in optimised culture media to investigate the molecular identity of the bacterial
Electrotransformation on Selected Plant Growth-Promoting Rhizobacteria (PGPR) and Chromobacterium violaceum
Get PDFElectrotransformation was successfully transferred a 21.6 kb cosmid vector pLAFR1 into the selected Plant Growth-Promoting Rhizobacteria (PGPR) and Chromobacterium violaceum with maximum efficiency about 107 transformants/µg at electric field strength of 10kV/cm for shorter pulse length range between 4.1 to 4.4 milliseconds and about 108 transformants/µg at electric field strength of 5kV/cm for a longer pulse length range between 8.5 to 8.7 milliseconds. Longer incubation period will increase the transformation efficiency but continuing increasing the period after 20 hours will decrease the transformation efficiency.
 
Contribution to improve dried meat (Kilishi) quality using an adapted hygrometer
No full textIt is a most for each actor in Niger’s food production and distribution chain bears responsibility to take the necessary steps to ensure that the products placed on the market do not pose a risk to the health of consumers. Traditional kilishi products in Niger have evolved from natural drying. This study was aimed to determine the relative humidity of the kilishi in contribution to improve its quality. Three varieties of kilishi (ja, fari and rumuzu) samples were analyzed, using an adapted hygrometer at ambient temperature. The results revealed that from the reading of adapted hygrometer 78±1.42% of relative humidity for the kilishi ja; 62±1.83% for kilishi rumuzu and 53±0.67% for kilishi fari. The kilishi ja level of humidity (78%) found was higher than the normal which is 60 to 65%. The relative humidity results indicated that the evaluation on the kilishi varieties was an indicator of degree of dryness leading to improve its quality. It is therefore recommended that strict aseptic measures and proper drying should be observed during the production of kilishi in order to reduce the microbial load to an acceptable level
Screening of Low Bitterness Bitter Gourd (momordica charantia) Parental Lines based on Low Calcium Contents and Other Morpho-physio and Nutritional Attributes
Get PDFThe bitter taste of Momordica charantia due to its high level of calcium content limits people from consuming it, although it has enough various beneficial nutrients. Parental line evaluation is prerequisite for any desired improvement activities through breeding. In this regard M. charantia parental lines were evaluated based on bitterness (high Ca content) and morpho-nutritional attributes to augment additional value and opportunity to be commercialized. Field and laboratory experiments were carried out for three open-pollinated M. charantia varieties to screen low bitterness parental lines based on low calcium contents and other morpho-nutritional qualities, targeting to generalize this important vegetable crops for all types of consumers from child to older age. From the overall results of the study, Variety 2 showed better quality for numbers of fruits per plant, fruit weight (g), moisture content (%), chlorophyll content (mmol/m²), stomatal conductance (mmol/m²s) and nutrients content such as calcium (Ca), nitrogen (N), magnesium (Mg) and iron (Fe). Variety 3 had good quality for morphological parameters like plant height (cm), numbers of leaves per plant, leaf area (cm²), fruit length (cm), phosphorus (P), potassium (K), aluminium (Al) and copper (Cu). Variety 1 had the highest values only for number of branches per plant and amount of sodium (Na) content. After that, Variety 2 was identified for having lowest calcium (Ca) contents compared to the other two varieties. Thus, Variety 2 was selected as better parents to hold good promise for hybridization based breeding programs for varietal improvement in obtaining low bitterness bitter gourd but rich in other nutrient contents
Ethnobotany of Syzygium polyanthum (Wight) Walp In Terengganu, Peninsular Malaysia
Get PDFPlants with medicinal potentials have contributed significantly in the history and evolution of modern health care system. Lack of comprehensive written document have made traditional medicinal knowledge disappearing as a result of population growth and development. This necessitates written document of comprehensive knowledge of medicinal plants. This study aims at documenting traditional knowledge of Syzygium polyanthum cultivars (Serai Kayu and Serai Kayu Hutan) in Terengganu, three hundred and eighty four respondents were interviewed with the aid of semi structured questionnaire. The study reported Serai Kayu and Serai Kayu Hutan to be used as ulam, spices and medicinal respectively. Leaves were found to be the most utilized part and Decoction the most prepared method. However, the study recommends immediate conservation of the plant and adoption of Malays traditional culture utilisation of the species; due to its medicinal potential
The Effect of Processing Conditions on Production of Resistant Starch Type III (RS3) from Breadfruit Starch
No full textResistant starchtype III (RS3) possess various beneficial physiological effects as well as functionality in food containing resistant starch (RS). In this study, RS3 is produced from breadfruit (Artocarpus altilis) starch using different processing conditions involving disruption of starch granules, enzymatic debranching of starch polymer, starch retrogradation and drying. Then, the morphology and size of the starch granules were observed using scanning electron microscope (SEM). A sample with the highest RS content (54.59%), denoted as P8 was produced when the breadfruit starch was suspended in distilled water, gelatinised by heating at 90°C for 30 minutes, followed by starch debranching with 20 New Pullulanase Unit Novo (NPUN) enzyme per g starch at 60°C for 24 hours. The suspension was then autoclaved at 121°C for 1 hour and cold stored at 4°C for 24 hours. Further treatment of P8 sample with 0.5 M HCl acid at 60°C for 24 hours, produced HCl-breadfruit RS3 with 57.86% of RS content. It was observed that hydrolysis of breadfruit RS3 sample with HCl produced smoother starch granules with more crystalline region and proportionally increased the RS content when compared to other treated sample. This study revealed that different processing conditions were significantly influenced the percentage of yield and properties of RS type III produced from breadfruit starch
Comparison of Different Drying Methods and Preservatives on the Proximate Composition, Colour and Total Phenolic Content of Dried Ginger.
Get PDFThe present work proposed to compare three different drying methods i.e. sun drying, vacuum oven drying and freeze drying of ginger to determine the proximate composition, colour analysis and total phenolic content. These dried gingers were preserved by using sugar (control), Tualang honey and Kelulut honey. It showed that freeze dried ginger presents the best result for retaining nutrients, colour and total phenolic content compared to other drying methods. For colour analyses, sun dried samples resulted in the lowest value of L* were 50.94, 51.24 and 52.22 for control, Tualang honey and Kelulut honey due to longer drying time and oxygen exposure. Among all preservatives used, Tualang honey produced the best quality of dried ginger as the highest total phenolic content was 26.73 mg gallic acid/g
α-glucosidase Inhibition, DPPH Scavenging and Chemical Analysis of Polysaccharide Extracts of Aquilaria sp. Leaves
No full textAquilaria sp. belongs to Thymelaeaceae family. This genus produces a unique fragrant wood locally known as ‘gaharu’. It is well known for usages in aromatherapy while very few scientific evidence on its usage as herbal medicine have been published. The current study was therefore conducted to determine the chemical characteristics as well as antioxidant and α-glucosidase inhibition potential of carbohydrate-rich extracts (aqueous and polysaccharide extracts) of three Aquilaria species leaves (A. malaccensis, A. sinensis and A. subintegra). The isolation of polysaccharide (PS) from the aqueous extract (AE) was conducted by ethanol precipitation prior to ultrasonic-assisted extraction. The total phenolic content (TPC), proximate and Fourier Transform Infrared Spectroscopy (FTIR) analysis were carried out to investigate the chemical characteristics, while the bioactivities determined were 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and α-glucosidase inhibition. As a result, AE of A. malaccensis leaves showed the strongest α-glucosidase (IC50: 0.094 mg/mL) and DPPH (IC50: 0.094 mg/mL) inhibition while contained more TPC (61.16 mg GAE/g) compared to other two species. Furthermore, PS of A. malaccensis leaves displayed even stronger α-glucosidase inhibition (IC50: 0.014 mg/mL) compared to its respective AE and other PS. In conclusion, this study primarily revealed the scientific evidence on the bioactive potential of PS of Aquilaria sp