Asian Food Science Journal
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Antibiogram of Extended Beta and Metallo-beta-lactamase E. coli O157:H7 Isolated from Pigs and Periwinkles sold in Rivers State
No full textThe emergence of multi-drug resistant and Extended Beta-lactamase producing E. coli O157:H7 is a general public health problem. Food samples of animal origin are undoubtedly the reservoirs of MDR which are in most cases transmitted to humans. The presence of extended beta-lactamase and Metallo-beta-lactamase producing E. coli O157:H7 was investigated amongst food samples and pig dung. A total of 240 samples comprising pig dung, pork, and periwinkles were collected from three different locations in Port Harcourt, Rivers State, Nigeria. Samples were analyzed for the presence of ESBL, MBL, and AmpC E. coli O157:H7 using standard microbiological methods. The results of the antibiotics susceptibility test of E. coli O157:H7 isolated from various samples revealed that out of the 16 E. coli O157:H7 isolated from the samples, the percentage resistance to Tetracycline, Ciprofloxacin, Ampicillin, Cotrimoxazole, Chloramphenicol, Amikacin, Cefetrizole, Gentamycin, Streptomycin, and Nalidixic was 62.5, 18.7, 100, 43.7, 50, 87.5, 87.5, 31.2, 50 and 56.3 %, respectively. While the antibiotics susceptibility pattern for E. coli O157 revealed that out of the 35 E. coli O157 isolated from the samples, the percentage resistance to Tetracycline, Ciprofloxacin, Ampicillin, Cotrimoxazole, Chloramphenicol, Amikacin, Cefetrizole, Gentamycin, Streptomycin and Nalidixic was 60, 22.9, 57.1, 42.9, 34.3, 60, 71.4, 42.9, 68.6 and 45.7 %, respectively. The results of the E. coli O157:H7 with Extended ─Lactamase, Metallo Beta-Lactamase, and Amp C ─Lactamase Production revealed that only 25.5 % were ESBL positive, 62.5 % MBL positive while 12.5 % was AmpC positive. The food samples do not only habour enteropathogenic E. coli but are reservoirs of beta-lactamases resistant genes which conferred multidrug resistance to the isolates. These food samples and dungs could serve as vehicles for the transmission of these resistant genes in the food chain. Thus, proper cooking of food samples and avoidance of pig dung is recommended
Characteristics of Coagulants from Moringa Seed Extract (Moringa oleifera) with Microwave-Assisted Extraction (MAE) Method
No full textMoringa seed is an alternative coagulant in various industrial fields, generally used for water purification and cheese making. In addition, to obtain the required chemical compounds, Moringa seed can be extracted by conventional or modern methods. This research was conducted to obtain the coagulant characteristics of Moringa oleifera extracts using the Microwave-Assisted Extraction (MAE) method with different extraction times. This research was conducted at the Animal Products Laboratory, Faculty of Animal Science, and Biochemical Laboratory, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, between September 2021 and November 2022. The research material used was Moringa seed powder with different extraction times, designed by 4 treatments and 4 replications consisting of P0: maceration for 48 hours (control), P1: extraction for 6 minutes, P2: extraction for 9 minutes, and P3 extractions for 12 minutes with the MAE method. The variables tested were protein content, protein profile (SDS PAGE), milk clotting activity (MCA), and caseinolytic activity (CA), also the ratio of MCA to CA. The research method was a laboratory experiment analyzed by Analysis of Variance (ANOVA) using Duncan’s Multiple Range Test (DMRT) to determine if there were differences. The result showed a highly significant difference (P<0.01) in protein content, milk clotting activity (MCA), and caseinolytic activity (CA). However, there was no significant difference (P>0.05) in the ratio of MCA to CA. The characteristics of Moringa seed extract in this study were protein content ranging from 0.979-1.022 mg/ml, milk clotting activity (MCA) 3.837-3.999 SU/ml, caseinolytic activity (CA) 2.308-2.455 U/ml, and the ratio of MCA to CA 1.627-1.663. In conclusion, the best treatment for Moringa extraction time is 6 minutes with the MAE method, which can be used as a coagulant in the manufacture of mozzarella cheese
Nutritional Composition and Antioxidant Property of Methanol Extract of Corchorus olitorius Leaf
No full textAims: This study investigates the phytochemicals, nutritional and antioxidant constituents of methanol extract of C. olitorius leaf using standard biochemical procedures.
Methodology: Corchorus olitorius (213.81 g) powdered leaves sample was soaked in 2.4 L of methanol respectively for 72 hr. Afterwards, the sample was filtered through a double-layered muslin cloth to obtain a filtrate which was placed in a rotary evaporator to dry off the solvent and stored. The proximate analysis, phytochemicals screening, mineral contents, antioxidant ability and phenolic compositions were determined for C. olitorius.
Results: The proximate analysis revealed that the C. olitorius extract contained 25.00% ash, 2.55% fat, 25.80% moisture, 5.50% crude fibre, 10.15% crude protein and 38.00% carbohydrate contents. Phytochemical screening indicated that flavonoids, tannins, cardiac glycosides, saponins, phenols and steroids were present in appreciable concentrations except for quinones and terpenoids. The mineral analysis of the extract showed considerable levels of potassium (1715.69 mg/100 g), calcium (33.43 mg/100 g), (sodium 49.62 mg/100 g), iron (16.78 mg/100 g) and manganese (9.44 mg/100 g) while magnesium (4.39 mg/100 g), copper (2.11 mg/100 g), zinc (2.94 mg/100 g) and lead (0.21 mg/100 g) were reduced. The extract showed high reducing power, diphenyl picrylhydrazine and H202 radicals scavenging abilities. However, the total antioxidant capacity was low compared to the standard, ascorbic acid. High performance liquid chromatography result revealed that quercitrin, quercetin, chlorogenic acid, syringic acid, epicatechin and kaempferol were present in high amounts in the extract.
Conclusion: Altogether, findings from this study indicated that C. olitorius leaf extract is a rich source of phytonutrients and mineral elements with ample antioxidative property (in vitro) that may be of relevance in the management of some degenerative conditions
Optimization of Quinoa Seed Powder for Preparation of Sugarfree Burfi by Response Surface Methodology (RSM)
No full textBurfi is Indian most famous milk sweet based on khoa. Quinoa is one of the world's most famous wellbeing food sources. It has gluten, high in protein and one of only a handful of exceptional plant food sources that contain each of the nine fundamental amino acids. Stevia also contains various therapeutic benefits like controls of diabetes, weight loss, regulate blood pressure, prevent cancer, lower cholesterol. This study was carried out to develop a value-added Burfi by replacement of khoa with quinoa flour as well as sugar with Stevia. The improvement of measure of quinoa and Stevia in burfi was finished by Response Surface Methodology strategy utilizing a product of plan master, rendition 8.0. The improvement was finished by focal composite rotatable plan (CCRD), in view of three variables Time, Ph, and Temperature. Design selected for optimization purpose was, for 2 independent variables at five levels of these 2 free factors were chosen based on research centre preliminaries. Level of Quinoa seed powder and stevia has been taken as the variables in planning the examinations and reactions were taken as different boundaries of tactile characteristics like surface, variety, flavour mouthfeel, generally speaking worthiness. There was a great variation observed in organoleptic properties of burfi due to variation in percentage of Quinoa and Stevia. Thirteen samples of burfi were prepared on the basis of CCRD design. Tangible assessment was directed utilizing a semi-prepared board comprising of 25 members, who were aware about the burfi flavour
The Effect of Addition of Basil Leaves Extract on the Quality of Nile Tilapia Filet at Low Temperature Storage (5 – 10C)
No full textThis research aims to determine the most effective concentration level of basil leaves extract in preserving nile tilapia filet at low temperatures (5 – 10oC) to obtain optimal shelf life. This research was conducted at the Central Laboratory and Fishery Products Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University started from June until October 2022. The research method used was an experimental method with four treatments by duplo. Fish filets were treated by soaking basil leaves extract with concentrations of 0%, 20%, 25%, and 30% for 30 minutes and stored at low temperature (5 – 10oC). Observations were made on days 1st, 3rd, 5th, 7th, 8th, and 9th for nile tilapia filets with a concentration of 0% while treatment of basil leaves extract with concentrations of 20%, 25%, and 30% was carried out on days 1st, 3rd, 5th, 7th, 8th, 9th, 10th, 11th, and 12th. The parameters observed in this research included the calculation of the total number of bacteria (TPC) and degree of acidity (pH). The results showed that the use of basil leaves extract with a concentration of 25% was the most effective concentration because it was able to extend the shelf life until the 11th day with the number of bacteria 4.4 x 105 cfu/g and pH value of 6.65
Production and Quality Evaluation of Mixed Juice Blend from Soursop (Annona muricata), Mango (Mangifera indica) and Watermelon (Citrullus lanatus)
No full textAims: To evaluate the chemical, microbiological, physico-chemical and sensory properties of fruit juice produced from blends of soursop, mango and watermelon.
Study Design: The data obtained were analyzed using statistical package for social science (SPSS) version 20. The mean and standard deviation were calculated using analysis of variance. Means were separated by Duncan’s new multiple range test.
Place and Duration of Study: The study took place at the Department of Food Science and Technology, University of Nigeria, Nsukka between January and July, 2016.
Methodology Juices extracted from Soursop Mango and Watermelon (designated as S, M and W respectively) were blended to give samples containing soursop, mango and watermelon juices in the ratio of 60:25:15, 15:60:25, 25:15:60 and 33.3:33.3:33.3, respectively. The samples were processed, bottled and analyzed for proximate, phytochemical and micronutrients composition, physico-chemical, microbial and sensory qualities using standard methods.
Results: There were significant (p < 0.05) differences in the proximate composition, micro-nutrient and phytochemical composition of the mixed fruit juice blend. The moisture content, ash content, crude fiber, crude fat, crude protein and carbohydrate ranged from 85.0 to 90.03%, 0.14 to 0.6%, 0.95 to 2.94%, 0.19 to 0.44%, 0.75 to 1.72% and 7.23 to 11.48% respectively. pH, brix and Titratable acidity of samples varied significantly (p < 0.05) and ranged from 5.92 to 6.11%, 8.85 to 12.80% and 0.38 to 0.69% respectively. The flavonoid, total phenol and pro-vitamin A contents of the blends ranged from 9.14 to11.04%, 0.3 to 0.5% and 13.01 to 72.9% respectively. Vitamin C, potassium and calcium contents ranged from 28.25 to 41.75 mg/100ml, 108.32 to 168.92 mg/100 ml and 7.05 to 12.69 mg/100 ml respectively. The microbial results showed that total viable count found present in the mixed fruit juice blended samples ranged from 3.0 x 101 to 9.0 x 101. The sensory scores showed that all the samples were generally accepted while sample which had equal proportions of the individual juices had the highest overall acceptability due to the homogeneity, luscious taste, appearance and consistency of the blend. The overall results showed that improving the quality and availability of fruit and fruit products through processing will raise consumer awareness, boost fruit consumption and improve health, check post-harvest losses and harness the therapeutic advantages of fruits. Blending of soursop, mango and watermelon juices in varying proportions produced acceptable juice that compared favorably with a commercial mixed juice blend in terms of vitamins C and pro-vitamin A content, total sugar, brix content and acidity
Bioactivity of Mushroom (Pleurotus pulmonaris) Extract on Some Food Pathogens
No full textThe interest in discovering and developing natural antimicrobial has significantly increased due to consumer preferences for food that are free of chemical preservatives while still microbiologically safe. One of the best sourced natural antimicrobials is certain mushrooms as many of them not only have nutraceutical functions but also possess antimicrobial properties. For this work, matured mushroom (Pleurotus pulmonaris) was harvested, clean, dried, and milled into powder. Bioactive extracts were done in ratios of 25 g +200 ml, 50 g + 200 ml, and 100 g + 200 ml both for water and ethanol extracts. The treatments were tested against Escherichia coli and Staphylococcus aureus. The results showed that Escherichia coli and Staphylococcus aureus were resistant to water extract of mushroom at the concentrations used. Ethanol extracts showed that sample C containing 50 g of milled mushroom compounds had the highest diameter of inhibitory zone of 1.8 cm for Escherichia coli and 1.3 cm for Staphylococcus aureus. Results also indicated samples B and D were not significantly different from each other though there were microbial inhibitions. This report concludes that further study should be carried out to determine the effective of the extract on field crops and stored produce
Quality Characteristics and Sensory Properties of Noodles Produced from Blends of Wheat, Acha (Digitaria exilis), Bambara Groundnut, and Cocoyam Composite Flours
No full textThe objective of this study was to investigate the quality characteristics and sensory properties of noodles produced from composite flours of wheat, acha, bambara groundnut, and cocoyam. Composite flours of wheat/acha, wheat/bambara groundnut, wheat/cocoyam and wheat/acha/bambara groundnut/cocoyam were formulated by substituting acha, cocoyam and bambara groundnut flours at 10, 20 and 30% each while 100% wheat flour was used as the control. The composite flours were used to produce noodles and the noodles subjected to chroma meter analysis, proximate analysis, culinary and sensory properties evaluation. Proximate analysis revealed that the noodles contained moisture content of 10.11-11.11%, 2.72-3.99% ash, 10.34-17.52% protein, 1.25-7.51% lipid, 0.56-1.64% crude fibre and 59.38-75.03% carbohydrate. There was an increase in the moisture, ash, protein, lipid and crude fibre contents with a decrease in carbohydrate as substitution with cocoyam, acha and bambara groundnut flours increased without observed significant (p>0.05) differences. With the addition of acha, bambara groundnut and cocoyam composites into wheat flour, water absorption progressively increased from 1.75 (control) to 2.07ml/g (Wheat-Acha-bambara-cocoyam 60:10:20:10). There was a significant (p<0.05) increase in the cooking loss of the noodle samples as substitution levels of acha, Bambara groundnut and cocoyam flour increased. Cooking time decreased for wheat: acha flour noodles and increased for wheat: cocoyam flour noodles as substitution levels of acha and cocoyam flour increased. The composite flour of wheat: acha: cocoyam: Bambara groundnut flour also showed a decrease in cooking time as acha, cocoyam and Bambara groundnut flours were incorporated. There was no significant (p 0.05) difference in the L*, a* and b* values of wheat-bambara composite noodles. L* values of wheat-acha composite noodles increased significantly (p 0.05) with the increase in substitution with acha composite. Substitution of wheat flour with 10% to 30% acha flour and 10% to 20% Bambara groundnut flour resulted in noodles with acceptability sensory attributes
Inherent Microorganisms Affects the Quality of a Nigerian Fermented Beverage “Agadagidi” During Production
No full textThis research produced wine from unripe plantain fruits using spontaneous fermentation method. The period of production was five days. The purpose of this study was to isolate and identify microorganisms associated with unripe plantain fruits, determine the physicochemical parameters of the fermenting medium. Microbial count, foaming density, alcohol content, enzymes assay, sensory analysis, physicochemical properties, mineral content, antioxidants properties, and antinutrient content of the sample were investigated every 24 h for 5 days. A total of seven bacteria and four fungi consisting of yeasts and moulds were isolated during the study. The microbial loads of bacteria and fungi of the unfermented plantain fruits were 8.0 × 106 ± 0.01 cfu/mL and 14.2 × 104 ± 0.01 sfu/mL respectively. The temperature (ºC), pH and titratable acidity (%) ranged from 25.55-32.50, 4.51-5.50 and 0.99-3.50 respectively. The sample was observed to be colourless all through the fermentation periods. Turbidity of the samples increased during fermentation from 43.50 to 111.00. The data obtained from this work has shown the importance of unripe plantain micro-flora in the production of “Agadagidi”. It is also concluded that consortium of microorganisms inherent within the plantain fruits are involved in plantain fruits fermentation. This information can contribute to a better understanding of the “Agadagidi” production process for a consistent quality beverage
Production, Nutritional Evaluation and Acceptability of Cookies Made from a Blend of Wheat, African Walnut, and Carrot Flours
No full textCookies were developed from composite flour of wheat, African Walnut and Carrot. The wheat flour was substituted at levels of 5%, 10%, 15%, & 20% with African Walnut flour for samples, B, C, D and E, respectively, and with 5% of Carrot flour. The moisture content of the cookies reduced with increase in substitution with walnut flour and carrot flour but there was no significant difference (p>0.05) in the values obtained. The ash content and protein content of the cookies also increased with increased substitution whereas fat content of the substituted cookies samples increased and significantly differed (p˂ 0.05) from the control. The physical attributes are as follows:11.28 g - 13.09 g for Weight, 45.80 mm - 52.68 mm for Diameter, 6.85 mm - 9.45 mm for thickness, and 5.12 - 7.44 for spread ratio. The values of the Minerals obtained are 29.38 mg/100 g – 50.46 mg/100 g, 3.75 mg/100 g – 11.36 mg/100 g, 14.11 mg/100 g – 15.47 mg/100 g and 49.20 mg/100 g – 58.90 mg/100 g for Calcium, iron, Sodium, and Potassium, respectively. The Bioavailability was highest in sodium(57.07%-84.86%), and potassium(69.55% - 72.31%).The highest values for Vitamin C (13.85 mg/100 g), Vitamin E (0.90), and Invitro protein digestibility (59.64%) were recorded in sample E while the highest Carotenoids (257.40 mg/100 g) was observed in sample C. Sensory evaluation confirmed that there was no significant difference (p˃0.05) between Samples A (control sample) and the substituted samples in terms of appearance, taste and aroma, and although sample A had highest overall general acceptability value, the samples produced compared favorably with the control