The effect of soyabeans fortification on acceptability and shelf life of ogi was investigated. The pH of the fermenting ogi decreased steadily with a corresponding increase in titratable acidity (TA). The pH and TA ranged between 3.03 and 4.30; and 1.07 and 1.54 (mg/100 g) respectively. During fermentation, a significant increase in yeast and lactic acid bacteria (LAB) counts was observed. The aerobic plate count (log cfu/ml) of fermenting ogi samples ranged between 5.96 and 5.99. Sample A containing sorghum, millet and soybeans had the highest protein content (9.2%) while sample D containing sorghum only had the lowest (8.16%). Sample D was rated best in all the parameters tested. This study revealed that fortification with soybean at 10% level and a combination of sorghum and millet improved the nutrition quality of ogi without adverse effect on acceptability.
Storability and shelf life of lafun has been a major challenge, especially in Nigeria, being a developing country that has limited or no storage facilities. Hence, necessitates a continuous search for remedies. This study thus evaluates the quality, safety, and acceptability of stored lactic lafun using different packaging materials. A 120 kg of cassava “TMS – IBA 01137” was procured from International Institute of Tropical Agriculture, Oyo state, Nigeria, and was fermented using Weissella koreensis stock culture obtained from University of Readings, United Kingdom. The fermented product was allowed for further processing; to obtain the end product “Lactic lafun.” The samples were then introduced into four different packaging materials which include Ziploc transparent bag, Ziploc opaque bag, vacuum sealed transparent bag, and vacuum sealed opaque bag for 90 days. Physicochemical, pasting, sensory, and microbial analyses were carried out every 30 days. The results showed for microbial analysis, showed that the Ziploc materials contain high microbial count as it has the highest count of bacteria (6.8–7.5 LogCFU) and fungi (7.0–9.0 LogCFU) throughout the storage period. The proximate analysis also showed increase in moisture content (p<0.05) in transparent packaging materials when compared with their baseline sample at day 0 (3.5±0.09) whereas, there was no significant changes in the ash, fiber, CHO, and lipid across all the samples. The carotenoid content level decreased significantly (0.212±0.04) in the transparent packaging materials with increasing days of storage when compared to the baseline sample (1.977±0.012). There is a significant reduction (p<0.05) in the hydrogen cyanide of the lafun sample when compared to the baseline. The organoleptic property showed no significant difference in the acceptability of all the samples. It can, therefore, be concluded that lactic lafun produced from yellow cassava stored in opaque materials presents a viable and sustainable means of tackling carotenoid deficiencies and spoilage of lafun over a long period of time.
BackgroundCultural means of pediatric treatment during ill health is a mainstay in Africa, and though urine has been known to contain enteric pathogens, urine therapy is still culturally applicable in some health conditions and also advocated as alternative therapy. The study therefore, is to evaluate the microbial contents and safety of urine.MethodsUrinary bacteria from cows and healthy children aged 5-11 years were identified by conventional phenotypic methods and antimicrobial susceptibility testing was performed using modified agar disc and well-diffusion methods.ResultsA total of 116 bacterial isolates (n = 77 children; n = 39 cows) were identified as Bacillus (10.4%; 5.1%)), Staphylococcus (2.6%; 2.6%), Citrobacter (3.9%; 12.8%), Escherichia coli (36.4%; 23.1%), Klebsiella (7.8%; 12.8%), Proteus (18.2%; 23.1%), Pseudomonas (9.1%; 2.6%), Salmonella (3.9%; 5.1%) and Shigella (7.8%; 12.8%) spp. Antibiotic resistance rates of the Gram-positive bacteria were high (50.0100%), except in Bacillus strains against chloramphenicol, gentamicin and tetracycline (14.3%), while higher resistance rates were recorded among the Gram-negative bacteria except in Citrobacter (0.0%) and Proteus (8.5%) spp. against gentamicin and tetracycline respectively. The Gram-negative bacteria from ito malu (cow urine) were more resistant bacteria except in Citrobacter (20.0%) and Shigella spp. (0.0%) against tetracycline and Proteus spp. (11.1%), (22.2%) against amoxicillin and tetracycline respectively. Multiple antibiotic resistance (MAR) rates recorded in children urinal bacterial species were 37.5-100% (Gram-positive) and 12.5-100% (Gram-negative), while MAR among the cow urinal bacteria was 12.5-75.0% (Gram-positive) and 25.0-100% (Gram-negative). Similar higher resistance rates were also recorded among the Gram-negative bacterial species from urine specimens against the pediatric antibiotic suspensions.ConclusionThe study reported presence of multiple antibiotic-resistant indicator bacteria in human urine and ito malu used as alternative remedy in pediatric health conditions like febrile convulsion.
In mid-2021, Africa’s population was more than one billion three hundred and seventy million persons and this figure is expected to reach 2.5 billion people by 2050. On the basis of regional population, Eastern, Middle and Western Africa countries are bound to continue to experience rapid rates of population growth in the coming decades. Between 1960 and 2010, the urban population of Africa increased by a factor of 8. Based on 2018 United Nation’s projection, nearly 60% of African people will be living in urban areas by 2050. Of deep concerns are most Eastern, Middle, and Western African countries which will have their urban populations multiplied by a factor of 3 to 7. Similarly, the number of youth entering the labor force, as well as elderly, will continue to grow rapidly. The dramatic increase for food secured Africa occasioned by the sprawling African population, and the corresponding jobs required will be the biggest challenge most African countries will need to confront between now and 2050.The biggest challenges in this respect will be in Eastern, Middle and Western Africa where the number of youth will triple in the next 30 years. Currently, different cassava fermented products are staples in various countries of Africa. Specifically, in the past six decades, cassava has become a food security crop in sub-Saharan Africa (SSA) due to many favorable reasons. Many of these African cassava fermented products are still traditionally produced by spontaneous fermentation making the quality and safety of products uncontrollable, in addition to their incapability of mass production. Modern techniques have taken fermentation beyond preservation such that production is optimized via starter culture fermentation. These are done with a view of generating desirable organoleptic properties with quality and safety in mind. Beside this, a shift from traditional to industrial processing of cassava fermented products will generate jobs and provide enough food that will be needed to feed the projected highly urbanized future Africa. This paper advocates for the urgent need for optimization of cassava fermentation processes in Africa. However, such optimization should be characterized with multiple cultures fermentation which will generate desirable organoleptic properties, nutrition, quality and safety. Additionally, the wealth of information from genomics and proteomic era should be harnessed for improved culture performance and activities so as to improve the safety, quality and nutrient composition of cassava fermented food products indigenous to Africa. The possible impacts of such shift on food security in the twenty-first century Africa, realization of inclusive growth, poverty reduction, and achievement of economic convergence are going to be huge. It is therefore imperative for various African governments and policymakers to integrate this suggested shift into their future developmental plans so as to avoid the impeding ‘demographic time-bomb’.
The present study evaluated the detoxification and nutritional enrichment potentials of the fermented cassava waste pulp obtained through different processing methods of sweet (S) and bitter (B) cassava varieties by fermentation with Rhizopus oligosporus and Aspergillus niger. Four batches [two with both bark and cortex of the tuber removed (S- and B-), two with bark only removed (S+ and B+)] of cassava waste pulp (CWP) were produced from each of S and B varieties. CWP from the four treatments were then subjected to Rhizopus oligosporus, Aspergillus niger, and natural fermentation. Cyanide (mg HCN/kg), phytate (mg/100g), tannin (mg/100g), pH, crude protein (N X6.25) (%), ash (%), Fe, P, K and Ca (mg/100g) content of the unfermented and fermented CWP were determined using standard procedures. The range of the reduction (%) in cyanide content for Rhizopus oligosporus fermented CWP (RCWP), Aspergillus niger fermented CWP (ACWP), and naturally fermented CWP (NCWP) were 86.24 – 91.95, 79.68 – 84.34 and 72.96 – 78.58 while those for phytate were 58.82 – 71.20, 29.98 – 39.26 and 36.16 – 40.32 respectively. Fermentation had no significant (p>0.05) effect on the tannin content while the pH range of NCWP, RCWP and ACWP were 7.20 – 7.50, 5.41 – 6.40, and 3.83 – 4.21, respectively. The range of the increase (%) in the protein content for NCWP, RCWP, and ACWP was 346 – 375 , 671 – 728 and 508 – 542 while those of the ash content were 7.16 – 7.91, 6.72 – 6.84, and 5.42 – 5.63 respectively. Of all the examined minerals, only calcium increased by 5.68 – 26.89, 49.96 - 70.43, and 59.71 – 98.87 % in NCWP, RCWP, and ACWP respectively. Results from the present study are indicating that controlled fermentation offers greater benefit over natural fermentation and that the cassava variety and not the peeling method will determine the extent of detoxification and nutrient enrichment.
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