EUREKA: Life Sciences
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Development, comparison and nutrient evaluation of moi-moi from different varieties of beans
Full text linkThis research on comparative nutrient compositions of moi-moi from different varieties of beans was aimed towards improving the utilization of underutilized beans varieties in moi-moi processing. The moi-moi samples were assessed for proximate, vitamins and minerals composition using standard methods. Proximate analyzes results showed that moisture ranged from 15.75 to 19.37 %, crude protein 15.92 to 21.64 %, crude fiber 1.95 to 4.11 %, fat content 3.53 to 9.57 %, ash content 2.17 to 3.18 %, carbohydrate content 49.71 to 54.66 %, the energy value 316.30 to 341.70 kcal/100 g. Mineral composition showed calcium content ranged from 13.22 to 48.23 mg/100 g, magnesium 29.95 to 71.37 mg/100 g, phosphorus 192.23 to 388.56 mg/100 g, potassium 102.74 to 248.34 mg/100 g, iron 1.76 to 3.27 mg/100 g, and zinc ranged from 1.13 to 1.56 mg/100 g. Vitamin composition of the moi-moi ranged from 77.51 to 166.08 µg/100 g for vitamin A, 0.07 to 0.26 mg/100 g for B1, 0.06 to 0.12 mg/100 g for B2, 0.40 to 1.18 mg/100 g for B3, and vitamin E content ranged from 2.46 to 4.27 mg/100 g. Moi-moi from these underutilized beans varieties compared favorably with moi-moi from cowpea, in terms of nutrient composition. The carbohydrate and fat component of the black turtle beans moi-moi was higher than that of cowpea, while its moisture value was the least among the samples. The red kidney beans also recorded a protein value, very close to that of cowpea. This result will encourage the utilization of these underutilized crops, while making them available for use in other forms, order than moi-mo
Interactions between mycotoxins and gut microbiota in chickens - review
Full text linkThis article briefly highlights the complex relationships between the chicken gastrointestinal tract (GIT) microbial communities and mycotoxins. The gut microbiota, the diverse community of microorganisms that reside in the GIT, plays a crucial role in the overall health and well-being of chickens. The mycotoxins can alter gut microbiota composition, leading to potential health issues in poultry. The interactions between mycotoxins and gut microbiota in chickens are complex and significant for poultry health. Mycotoxins are toxic compounds produced by fungi that contaminate feed and can adversely affect the GIT of chickens. The gut serves as the primary site for mycotoxin exposure. Mycotoxins can disrupt gut microbiota composition, leading to dysbiosis, increased gut permeability, and compromised immune function.
Mycotoxins can alter the gut microbiota by exerting antimicrobial effects, which may lead to a reduction in beneficial microbial populations and an increase in pathogenic bacteria. This dysbiosis can result in health issues, including gastrointestinal dysfunction, malnutrition, and decreased growth performance. Conversely, gut microbiota can also influence the toxicity of mycotoxins through biotransformation processes, potentially converting them into less harmful metabolites or, in some cases, activating them into more toxic forms.
The gut microbiota can significantly influence chicken health and mycotoxin toxicity. Proper feed storage and handling can minimize mycotoxin contamination. Mycotoxin binders like activated carbon or clay can neutralize toxins, while probiotics can support a healthy gut microbiota to mitigate mycotoxin effects. Additionally, antioxidants such as vitamin E and balanced nutrient diets can reduce oxidative stress and the overall impact of mycotoxins on gut healt
Evaluation of the chitin-glucan-melanin complex from fomes fomentarius for stopping bleeding and providing first aid for laceration and burns in combat conditions
Full text linkA fine-fiber composite material based on chitin-glucan-melanin complex (ChGMC) from the fungus Fomes fomentarius (Ordinarius tin, Basidiomycetes family) is not inferior to the best samples of surgical cotton in terms of hygroscopicity and surpasses it in its ability to rapidly stop bleeding and numb wounds. This material quickly stops bleeding from large vessels, does not penetrate into the tissues from the surface of the wound, and over time is displaced from it thanks to the stimulation of cell regeneration, accelerates the recovery of damaged tissues and reduces the mass of scar tissue. The synergistic effect of chitin/chitosan, beta-glucans and melanin disinfects purulent wounds – neutralizes various bacteria, pathogenic micromycetes and wound viruses in the wound. The aseptic mechanism of action of ChGMC is not toxic for the cells of the host organism and at the same time is directed at the binding of toxic products. ChGMC is not inferior to the best samples of surgical cotton in terms of hygroscopicity and surpasses it in its ability to rapidly stop bleeding and numb wounds. Over time, ChGMC is displaced from the wound, accelerates the recovery of damaged tissues, reduces the mass of scar tissue, and almost halves the duration of treatment. ChGMC showed its high efficiency in the treatment of infected surgical and burn wounds, as well as trophic ulcers. The thin fiber structure of the product and a huge specific surface area (more than 1000 m2/g of material) make it possible to create materials for covering deep wounds, powder-like products for covering damaged skin, foam-like napkins for closing the wound surface, and other
Evaluation of fertilizer type and rate of application on tomato fruit quality
Full text linkGrowing vegetables is seen as a promising method for ensuring sustainable food and nutrition security in the tropics. The rise in demand for tomatoes in this region has influenced production practices and strategies to meet local and export needs. Many tropical countries have expanded their tomato cultivation to fulfill local demand and potentially generate income from exports, as they have become increasingly important for food and nutrition security. Various successful production systems have been implemented around the world to grow tomatoes. However, Zimbabwean farmers are experiencing decreased yields and shorter shelf lives of tomatoes due to insufficient use of calcium, despite the pivotal role agrochemicals have played in boosting global agricultural production. This study aimed to assess the impact of different types and levels of basal chemical fertilizers on tomato quality. The three types of basal fertilizers used were Compound D [7:14:7], Gypsum, and a combination of both in equal proportions. These fertilizers were applied at rates of 50, 100, and 200 kg/ha. A Randomized Complete Block Design (RCBD) with four replications was utilized for the study. Tomato quality parameters such as ripe fruit count, size, disease prevalence, firmness, total soluble solids, weight loss, and shelf-life were measured. The results revealed significant differences (p<0.05) between the application rates and types of basal chemical fertilizers. The combination of Compound D and Gypsum had the most noTable effect, as the addition of calcium and sulfur improved the quality of tomato fruits. Ultimately, it was concluded that the best tomato quality was achieved when using a combination of Compound D and Gypsum at a rate of 200 kg/ha. These findings highlight the urgent need to promote the use of gypsum in tomato productio
Effect of electroinductive conditions on biofilm production capacity of some industrially important bacteria
Full text linkBiofilms are intricate microbial deposits on biotic and abiotic surfaces, with significant medical and biotechnological implications. This study explored biofilm formation by Acetobacter aceti ATCC15973, Pseudomonas aeruginosa ATCC9027, Serratia marcescens ATCC14756, Gluconobacter oxydans ATCC19357, Rhodobacter sphaeroides ATCC17023, and Bacillus subtilis ATCC6633 on wood, glass, steel, PVC, and PET surfaces using qualitative methods. Effects of electrical stimulation (6V, 4.5A), magnetic fields (1000 G), and electromagnetic flux (5 mT) on biofilm formation were assessed via Crystal Violet Binding Assay. G. oxydans ATCC19357 exhibited highest adherence on PVC and wood (2.0145 and 2.402 log cfu/ml, respectively) under electrical stimulation. A. aceti ATCC15973 showed highest adherence on steel, PET, and glass (1.944, 0.9005, and 0.876 log cfu/ml). R. sphaeroides ATCC17023 demonstrated highest adherence on PVC, steel, PET, and glass (1.0895 to 1.7495 log cfu/ml) under magnetic induction; B. subtilis ATCC6633 had highest wood adherence (1.491 log cfu/ml). G. oxydans ATCC19357 showed highest overall adhesion with electromagnetic induction. PVC supported highest biofilm growth (39 %). Biophysical factors varied in enhancing biofilm formation, suggesting potential for bacterial immobilization technologies in bioremediation and industrial fermentatio
Nutrient intake and digestibility of west african dwarf rams fed basal diet supplemented with graded energy levels of concentrate mix
Full text linkThe study investigated the effect of graded energy levels of concentrate mix on nutrient intake and digestibility of West African Dwarf rams fed basal diet (Pennisetum purpurem). A total number of twenty-five (25) West African Dwarf rams were used in a completely randomized design. The concentrate formulated at 2,600 kcal/kg, 2,400 kcal/kg, 2,200 kcal/kg, 2,000 kcal/kg and 1,800 kcal/kg energy levels as treatments 1–5 respectively. At the end of the feeding trial, rams were allotted into metabolic cages for separate feeding, collection of feces and urine. The faecal samples collected were bulked and 10 % aliquot was taken for chemical analysis. Results showed that the dry matter intake was significantly (p<0.05) influenced by the dietary energy intake which ranged from 314.6 to 326.6 g/day. Rams fed with 2600 kcal/kg recorded the highest dry matter intake, while rams on 2200kcal/kg observed with lowest dry matter intake (314.6 g/day). The crude protein intake was not significantly (p>0.05) affected by different energy intake. There were significant differences in Ether Extract intake as (13.51‒13.80 g/day), Ash intake as (25.73‒36.11 g/day), and Nitrogen Free Extracts as (67.28‒72.04 g/day). The fiber fractions were significantly (p<0.05) affected by different energy intake. Significant differences (p<0.05) were obtained for dry matter digestibility (72.69‒81.21 %), crude protein digestibility (59.41‒67.59 %), Nitrogen Free Extract digestibility (55.64‒63.52 %). It was therefore concluded that basal diet (Pennisetum purpurem) for West African Dwarf rams could be supplemented with 2,600 kcal/kg energy level of concentrate mix for better feed utilization and improved productivit
Utilization of coffee by-products for the production of alcoholic and non-alcoholic beverages and their physiochemical and sensory characteristics
Full text linkCoffee pulp is the first byproduct of coffee processing. It contains contaminants due to its composition and production volume. This study evaluates coffee by-products wine from fresh coffee pulp, used as a substrate, along with cascara tea from dried coffee pulp. About 40 % of pulp was obtained during the wet processing of coffee. The pulp was dried directly in the sun for 3–4 days until the moisture content of the cascara drink was below 8 %. Similarly, for the alcoholic beverage (wine), the must was processed to the TSS (24°Brix), and the fermentation process was carried out for up to 10–12 days until the TSS was down to 10°Brix. After the fermentation was completed, the fermented wine was kept for secondary fermentation where it undergoes aging or clarification. The clarified wine was then filled into sterilized glass bottles for further use. The chemical composition of coffee pulp (moisture, ash, crude protein, acidity, fat, crude fiber, caffeine, tannin, reducing sugar, TSS, and flavonoids) was analyzed. Both beverages were also subjected to sensory analysis and chemical analysis
Caffeine, tannin, pH, and acidity of the non-alcoholic beverage were 220 mg/L, 45.7 mg/L, 4.16 and 1.24 %, respectively. Alcohol, methanol, ester, aldehyde, pH, TSS, acidity, caffeine, tannin, and flavonoid were 10.58 ABV %, 295 mg/L, 75.26 ppm, 10.12 ppm, 3.2, 10°Brix, 0.52 %, 28.96 ppm, 280 mg/L and 405 mg/g, respectively. The alcoholic and non-alcoholic beverages made from coffee pulp were superior in terms of sensory attributes. Therefore, it is possible to develop both beverages from coffee pulp and maximum utilization of waste coffee pul
Mycological detection of aflatoxin producing gene (Aflr) in Aspergillus Spp found in commercial raw groundnut and groundnut cake (Kuli kuli) in some selected market in Katsina state, Nigeria
Full text linkThe effect of aflatoxin intoxication from groundnut and groundnut products has lead to a large amount of deaths some of which are not yet accounted of. Kuli-kuli formally referred to as groundnut cake, is a byproduct of oil extraction from groundnut which have been further fried, sweetened or spiced. This research aimed at determining the mycological quality and molecular detection of Aflatoxin gene aflR in Aspergillus spp found in raw Groundnut and groundnut cake (Kuli-kuli). A total of 120 samples (60 groundnut samples and 60 groundnut cake samples) were randomly collected from four selected markets in Katsina state and subjected to mycological assessment based on colonial morphology on PDA and microscopy. Out of the total samples, 16 samples (8 raw groundnut samples and 8 groundnut samples) were selected for determination of total Aflatoxin concentration using ELISA technique. Isolates were also screened for aflR gene using polymerase chain reaction technique, and subsequently sequenced using Sanger method. Eleven (11) fungi isolate including Aspergillus niger, Scedosporium apiospermum, Cladophialophora bantiana, Aspergillus flavus, Aspergillus nidulans, Microsphaeropsis arundinis, Cladosporium, Cladophialophora carrionii, Rhizopus arrhizus, Aspergillus parasitus and Aspergillus fumigatus were identified to produce aflatoxin concentration ranging from 0.4–3.5 ppb from the samples of the raw groundnut and groundnut cake (Kuli-kuli). Therefore, the findings of this research has raised serious food safety concerns, especially in consumption of raw groundnut and groundnut cake (Kuli-kuli) sold in Katsina as such relevant regulatory agencies such as NAFDAC are advised to deploy drastic measure to curtail a possible aflatoxin intoxication outbrea
Development of epitope-based vaccine to prevent Marburg virus infection: an in silico approach
Full text linkMarburg virus (MARV) is one of the deadliest zoonotic viruses, causing severe hemorrhagic fever in humans with high mortality rates. The development of an effective vaccine is crucial to prevent potential Marburg virus outbreaks. In this study, an in silico approach was employed to design an epitope-based vaccine to prevent MARV infections. The MARV proteins nominating NP, VP24, VP35, VP30, VP40, GP & Polymerase L was analyzed for antigenicity and non-allergenicity prediction, among these proteins VP30 protein has a 0.5636 (Probable Antigen) score and it was non-allergen. For that reason, VP30 was selected for further in silico analysis. After analysis it is found that the top ranked T–cell (MHC-I) epitopes LSKPPPPPK, ESSPTNHIPR, TQLPSKPHY, SPQDCGSPSL, FEAALWQGW, T-Cell (MHC-II) epitopes IHLDKGGQF, INTMTELHM, VTPTIYHET, YTNYHPRAR, YTGIHLDKG was epitopes & B-Cell epitopes SEIGKLDET, IHLDKGGQF, MNHENLPQDQNGV, PTCNRDHDLDNLTN was found non-toxic and non-allergen. The T-Cell (MHC-I)epitope TQLPSKPHY,T-Cell (MHC-II)epitope YTNYHPRAR & B-Cell epitope SEIGKLDET was found highly antigenic, non-toxic as well as non-allergen and it was selected for molecular docking analysis. The T-Cell (MHC-I) epitope TQLPSKPHY,T-Cell (MHC-II)epitope YTNYHPRAR shows strong structural similarity and potential binding affinity with antibody. The B-Cell epitope SEIGKLDET shows poor affinity towards antibody. In silico analysis indicate that both T-Cell epitopes becomes an effective peptide vaccine to prevent MARV infection. Our findings highlight the promise of in silico vaccine design in accelerating the development of vaccines against MARV, a highly pathogenic virus with no effective cure currently availabl
Research of quality indicators of jelly from rowan powder
Full text linkThe object of the study is the quality indicators of jelly from a concentrate based on Aronia powder rowan powder. The aim of the study is to substantiate the feasibility of using rowan powder for the production of natural food concentrate. A method for obtaining a concentrate and a finished jelly dish based on rowan powder is proposed and their quality indicators are analyzed. The method for producing Aronia powder rowan peas involved preliminary dehydration of the fruit (Aronia melanocarpa) by osmotic dehydration, drying and grinding into a fine structure. Recipes for prototype jelly samples based on rowan powder R1 (83 %), R2 (77 %) were developed and their organoleptic and physicochemical quality indicators were analyzed. The results of the study showed that the jelly concentrate from rowan powders in appearance was a homogeneous granular mixture, which is typical for this type of product. It was found that the concentrate contains 1.45 % fiber. However, the appearance of the finished jelly was rated "moderately good" as the dish was cloudy. The lack of transparency is explained by the high content of minerals in its composition (3∙10–2 %). The dish had a dark purple color, characteristic of rowan, and a sour-sweet taste and smell. Due to osmotic dehydration, no astringency was felt. It had a uniform jelly-like consistency and retained its shape on a horizontal surface. The jelly contained a significant amount of titrated acids (2.3 % in terms of citric acid) and vitamin C (6.8 mg/100 g), which is associated with their high content in chokeberry fruits. The presence of fiber, glucose and fructose in the concentrate has a positive effect on the biological value of the produc