Aim: To investigate the preservative efficiency of Ocimum gratissimum or its extracts on yoghurt. Study Design: Ten yoghurt samples were prepared, furthermore, nine (9) samples were treated with scent leaf in different forms at different concentrations. Place and Duration of Study: Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria, between September 2015 and June 2016. Methodology: Yoghurt was prepared from instant filled milk while Direct Vat Inoculum (DVI) was used as the starter culture. Proximate and phytochemical analyses were carried out following standard procedures. Sensory evaluation was carried out using a 15-man panelist with a seven point hedonic scales and results were statistically analyzed using IBM® SPSS 21.0, at 0.05 probability level. pH and microbial analysis were conducted while bacterial characterization involved biochemical tests and isolation of probable microorganisms employed morphological and structural characteristics. Results: Result for proximate analysis indicated differences in the nutritional composition of the raw milk and yoghurt (control). Moisture content increased considerably from 10.00% to 69.75%, while a reduction in protein content was reported (8.7% - 4.95%). The lipid content classified the produced yoghurt as a low-fat yoghurt, and expectedly, the carbohydrate content reduced from 58.20% - 22.30%. Phytochemical screening of the different forms of scent leaf indicated the presence of alkaloids, flavonoids, saponins, cardiac glycosides, and steroids, in different concentrations. Sensory scores showed that the panelists preferred yoghurt formulated with 3 mL of squeezed scent leaf extract. pH values decreased with storage period, while microbial load ranged between 0.5× 104 – 2.0 × 104, where Klebsiella spp., Streptococcus spp., E. coli, Bacillus, S. aureus, Pseudomonas spp., Enterobacter, and Proteus spp. were isolated. Conclusion: The yoghurt samples formulated with squeezed scent leaf extracts had the best organoleptic acceptance, while the sample treated with 3 mL had the lowest microbial load, hence, it can be inferred that the squeezed scent leaf extracts had the best preservative effect.
The study investigates the effects of building collapse risks on the stakeholders in the Nigerian built environment. Survey research design was adopted in carrying out the research and five cities in Nigeria were selected (Abuja, Ibadan, Port Harcourt, Owerri and Lagos). The target population for the study is the stakeholders in the Nigerian built environment: key professionals in the construction industry, clients/developers and users of the finished product. A sample size of 1999 was chosen using Taro Yamane method. The data generated from 1860 respondents representing 93 % of the distributed questionnaires were presented using frequency tables, pie -charts and bar charts, while analysis was done using percentages and weighted mean. The findings of the study show that building collapse risks have multifarious factors which were categorized as Economic/Financial risks, Socio-political risks, Human related risks, Physical risks, Environmental risks and Law/legal risks. The negative effects of these risks are: loss of property, loss of reputation and integrity of the contractors, loss of lives, legal tussle among the stakeholders, etc.. It was also found out that economic/financial risks have the predominant effect on the stakeholders, followed by Human related risks, Socio-Political risks, Physical risks, Environmental risks and lastly Law/Legal risks. It was recommended that all hands should be on deck to curb the havoc caused by building collapse as the effect is usually felt by all and sundry. There should be adequate funding and monitoring of the activities of all Emergency Management Agencies.
Food Safety is of growing concern globally, and more so considering the relatively high proportion of soft drinks in the beverage market worldwide, and its rate of consumption especially amongst the youths. It is essential to evaluate the levels of toxic metals and Polycyclic Aromatic Hydrocarbons (PAHs) residues of which when present in soft drinks above the permissible limits could pose serious public health risk. The aim of this present study was to assess the levels of heavy metals (Pb, Hg, Cd ,As) and Polycyclic aromatic Hydrocarbons(PAHs) in 16 commercial soft drinks marketed in Awka, using Atomic Absorption Spectroscopy(AAS) and Flame Ionization detector (GC-FID), respectively. The carcinogenic and non-carcinogenic risk assessment were performed using the method established by United State Environmental Protection agency(USEPA).The data obtained were compared with the permissible limit set for drinking water by United State Environmental Protection Agency(USEPA),World Health Organization (WHO),Standard Organization of Nigeria(SON) and Federal Environmental Protection Agency(FEPA). The highest mean level of 0.6116 mg/l is related to Pb and the lowest of 0.0028mg/l related to Hg. The mean levels of the metals increased in this order: Hg<As<Cd<Pb. For the PAHs, using Benzo(a)pyrene as the benchmark for other PAHs congeners because of its strong carcinogenic potency, is not detected in this study, and thus pose no health risk. The target hazard quotient (THQ) of Hg in the studied samples is less than 1. Pb levels in75% the studied samples had THQ>1, and thus, pose a health risk. The hazard index, calculated as the combined risk of heavy metal toxicity is greater than unity (HI>1).The incremental lifetime cancer risk (ILCR) values estimated for Pb, As and Cd in the sample were 6.25%,31.25% and 25% ,respectively, representing higher than acceptable risk value of (10-6 -10-4) . The results raise a concern for the public exposed with respect to As and Cd carcinogenic risk values.
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