Underestimating the negative impacts of ammonia produced in litters of poultry birds raised under high temperature-humidity index is dangerous, as broiler chickens (BC) are sensitive to high ammonia concentrations which can result in blindness and overall decrease in productive performance. Hence, it is ideal to maintain litter moisture by optimizing the utilization of water by broiler chicks. The balance of acid-base in broilers could be enhanced by supplementing diets or water of BC under heat stress with electrolytes. However, electrolytes increase water intake and might affect litter quality. Therefore, effect of varying dietary electrolyte balance (DEB) on water intake (WI), litter moisture (LM) and productive performance of BC were investigated at pre-starter and starter phases using a total of three hundred, 1-day-old Arbor Acre chicks that were randomly allotted to six dietary treatments [210 (T 1), 240 (T 2), 270 (T 3), 300 (T 4), 330 (T 5) and 360 (T 6)] mEq/Kg DEB, in a completely randomised design. Birds were reared at pre-starter phase (PSP) of 0-14 days and starter phase (SP) of 14-21 days, under the temperature-humidity index of 24.97-35.19. Water intake and litter moisture were monitored. Data were analysed using descriptive statistics and ANOVA at α 0.05. Water intake was enhanced at PSP and SP in birds on 360 mEq/kg, but with increased litter moisture. However, a dietary electrolyte balance of 270 mEq/kg improved performances of broiler chicks at pre-starter and starter phases.

Mushrooms, which possess medicinal properties, are also considered a good source of food and basic nutrients. Diabetic patients now use edible mushrooms as a source of low-calorie food. Mushrooms are used to treat and prevent diseases such as diabetes, obesity, heart disease, hyperacidity, cancer, hypertension and also act as immune modulators. In this study, the antidiabetic and antioxidant effects of the fruiting body of Pleurotus ostreatus (PO) in sucrose-induced type-2 diabetic Drosophila melanogaster was investigated. The fresh fruiting body of PO was obtained from the mushroom farm of the Africa Centre of Excellence in Phytomedicine Research and Development (ACEPRD) and dried with the aid of the ASPRE dryer. The aqueous extract of the dried powder was used for the anti-diabetic and survival assay. The fly homogenate was evaluated for circulating glucose, total thiol, acetylcholinesterase, catalase and glutathione-S-transferase. PO was observed to prolong D. melanogaster's survival time as more flies (> 50%) survived on the extract compared to control (47%), after 28 days. There was a significant (P < 0.05) decrease in the circulating glucose of the treated flies compared with those that were untreated; while no statistical (P > 0.05) difference was observed between the metformin and PO treated groups. In the antioxidant study, an insignificant (P > 0.05) difference between the untreated and treated groups was observed. Catalase activity showed a significant (P < 0.05) difference between the diabetic untreated and PO treated groups. We conclude that the fruiting body of P. ostreatus possessed potent hypoglycemic activities in D. melanogaster induced type-2 diabetes, possibly linked to its antioxidant property.

Plantain chips is one of the products obtained from plantain. It is a popular snack among tourists and readily available in most tourist centres in some parts of Africa (such as Nigeria, Cameroon, Ghana, and Côte d'Ivoire). Plantain chips is a local snack and belongs to the category of chips. Chips generally are classified as unhealthy snacks which may contribute to health related problems if consumed in large quantity. This study aimed at assessing the acceptability of spiced plantain chips with onions and dry pepper among tourists in the University of Ibadan Zoological garden and Agodi gardens, Ibadan, Oyo State, Nigeria. A Pilot study was conducted before the execution of the main research. Seven samples of plantain chips were prepared in which five of the samples was spiced with onions and dry pepper (Ata ijosi) at different inclusion levels (2% and 4%) while two served as positive and negative control. A class of sensory evaluation test (Affective test) was used to assess the organoleptic characteristics of the samples. A panel of twenty people which comprised of lecturers and students of the Department of Wildlife and Ecotourism Management was set up for the assessment. The result showed that plantain chips samples at 2% inclusion levels of onions and dry pepper were mostly preferred for the pilot study and this was used for the main study. For the positive and negative control samples, the negative control was preferred over the positive control and this served as the control for the main study. Thus, three samples (sample A, B and C) were prepared for the main study in which two samples, A and B were spiced with onions and dry pepper while sample C served as the control. 210 copies of Questionnaire (105 in each tourist centre) and Sensory Evaluation Forms were administered to tourists in both tourists’ centres using Convenience sampling technique. Data collected were subjected to descriptive (frequency and percentages) and inferential statistics (Analysis of variance and Multiple Linear Regression) using the SPSS software. The result of the sensory evaluation test among tourists revealed that the samples were significantly different in their sensory attributes from the control sample. Tourists preferred the spiced samples, A and B to the control sample, C. However, Sample A was mostly preferred with respect to its aroma, flavour, taste and overall acceptability. The result showed that spicing plantain chips with onions and dry pepper, especially onions may increase its consumption among tourists.

Objective: To evaluate in vivo antioxidant activity of Mangifera indica cold aqueous leaf extract.  Methods: A number of 50 adult flies were exposed to graded concentrations of Mangifera indca cold aqueous leaf extract, 2.5 mg/10 g diet, 5 mg/10 g diet and 10 mg/10 g diet for 5 days. Each concentration was prepared in 200 µl of distilled water and replicated five times. 10 g diet with 200 µl distilled water served as control. Mortality reading was taken at 24 hours interval. The flies were homogenized, centrifuged and the supernatant was used to assay for Glutathione-S-transferase (GST), Catalase (CAT) and Total thiol content. Results: The % mortality of flies after 5 days showed 32.5%, 0%, 15.5% and 37% in the control (10 g diet with 200 µl of distilled water), 2.5 mg/10 g diet, 5 mg/10 g diet and 10 mg/ 10 g diet respectively. There was elevation in total thiol content and high GST and CAT activity in 2.5 mg/10 g diet and 5 mg/10 g diet treated flies. Conclusion: The 100% and 85% survival of 2.5 mg/10 g and 5 mg/10 g diet-treated flies respectively and increase of fly antioxidant system after 5 days exposure at these concentrations may suggest protective activity of Mangifera indica in D. melanogaster.

Aims: The process of degradation converts fatty acid esters of oils into free fatty acids, by reaction with air, moisture and/or other materials. The main cause of rancidity of lipids is the oxidative deterioration of unsaturated fatty acids through a free-radical chain mechanism called lipid peroxidation. The aim of this study seek to evaluate the effect of selected oils on antioxidant and physicochemical properties of breakfast sausage. Methodology: Breakfast sausage was prepared (g/100 g: beef 65.0, corn flour 10.0, oil 10.0, others 13.0). Lard, was replaced with shea butter, olive oil or groundnut oil in a completely randomized design. Prepared sausages were subjected to iodine values, acid values, saponification values, physicochemical evaluation and oxidative rancidity. Data were analysed using descriptive statistics and ANOVA at α0.05. Results: The iodine value was higher in olive oil-based sausages and lowest in lard-based sausages. The acid value was significantly higher in lard-based sausages, having the highest acid value of with least value in no oil-based sausage. The saponification values were higher in the groundnut oil-based breakfast sausage while the least saponification value was recorded in treatment A.  Groundnut oil-based breakfast sausage had the highest dimensional shrinkage of 18.52% while olive oil-based breakfast sausages had the least dimensional shrinkage of 8.53%. Breakfast sausages prepared with groundnut oil had the highest cooking loss of 33.22% while the breakfast sausages prepared with olive oil had the lowest cooking loss of 15.69%. The result obtained from this study shows that no oil-based sausages had the highest pH (6.26) while olive oil based sausage had the lowest pH (6.09). The oxidative rancidity was higher in lard-based sausage but lower in olive oil-based sausage. Conclusion: Lard can be replaced in breakfast sausages with olive oil due to its high antioxidant and physicochemical properties.