Chironomid larvae were grown in nine 70-1 tanks containing palm oil mill effluent (POME) and algol culture. The algol culture was obtained by inoculating 200 ml pure culture of Chlorella vulgaris Beijerinck initially in 20-1 tap water containing inorganic fertilizer N:P:K (1:0.2:0.2). Each treatment was done in triplicate. Dissolved oxygen, pH, total nitrogen, total ammonia nitrogen, ortho-phosphate, chemical oxygen demand (COD), total suspended solids and total dissolved solids of the media in each tank were analyzed. Protein, lipid ash, amino acids, fatty acids, total carotene and minerals were determined for POME, chironomid larvae, and algae. The culture was terminated after 25 days and chironomid production was determined. The production of chironomid larvae was significantly (P < 0.01) higher in POME tanks (580 g/20 1 POME) than in algal culture (35 g/20 1 algal culture). Raw palm oil mill effluents contained significantly higher (P < 0.05) arginine, methionine, isoleucine and phenylalanine than algae grown in fertilizer. The essential amino acids of chironomid larvae grown in POME such as histidine, arginine, methionine, isoleucine, phenylalanine and lysine were significantly (P < 0.05) higher than in chironomid larvae grown on algal culture. The polyunsaturated fatty acids (PUFA) with the exception of Υ-linolenic acid (18:3n -6), were higher in chironomid larvae grown in POME than those grown on algal culture. Twenty seven minerals were detected by electron microscope but 23 minerals were analyzed and quantified in POME, algae, and chironomid larvae grown in POME and algol culture. The quantity of sulfur was significantly higher (P < 0.05) in POME than algae, which probably induced the synthesis of methionine, a S-containing essential amino acid in chironomid larvae cultured in POME. Experiments showed that POME did not only induce high production of chironomid larvae, but also produced high quality live food for the aquaculture industry.

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The growth performance of Scenedesmus obliquus was studied in the laboratory in different concentration of sweetmeat factory waste media (SFWM). Four different concentrations viz. 1.5, 2.0, 2.5 and 3.0% of SFWM and Bold basal medium (BBM) as control was used with three replications for a period of three months. Each trial was done for a period of 14 days in the laboratory. The initial density of Scenedesmus obliquus was 2.1×105 cell/ml which attained a maximum density of 136.30×105 cell/ml in BBM followed by 97.05, 83.21, 65.19 and 51.21 (×105 cell/ml) in 2.5, 0.3, 2.0 and 1.5 % SFWM respectively on the 10th day of culture. Highest chlorophyll a content was also observed on the 10th day of culture with value of 6.14 and 5.52 mg/l in BBM and SFWM, respectively. The specific growth rate (SGR, m/day) and total biomass were significantly (P<0.05) higher in BBM than all other treatments. The overall growth performance of the alga Scenedesmus obliquus was significantly (P<0.05) higher in 2.5% SFWM than other concentrations of SFWM. The cultured microalgae were found nutritionally rich. During the whole culture period the pH range was 7.03 to 8.05. The other physico-chemical parameters of the culture media were found within the suitable range of the microalgae culture. DOI: http://dx.doi.org/10.3329/bjas.v37i1.9874 BJAS 2008; 37(1): 86-93

The experiment was conducted to find out the effect of ginger extract on the sensory, physicochemical and biochemical properties of spent hen sausages. For this purpose, sausages were prepared into four different groups. They were as follows: broiler breast meat sausage without ginger extract, spent hen breast meat sausage without ginger extract, spent hen breast meat sausage with 2% ginger extract and spent hen breast meat sausage with 4% ginger extract. All parameters were analyzed at 0, 15th and 30th days of storage time. The proximate compositions of different sausage batters are analyzed and highly significant differences were found in pH, dry matter (DM)%, crude protein (CP)% and ether extract (EE)%, while no significant differences were found in cooking loss (%) and Ash (%) of sausage batter. While analyzing the different types of sausages, DM, CP and EE content of all treatments differ significantly (p<0.01). In contrast, DM and CP content increased significantly (p<0.01) with the advancement of different days of intervals. The FFA, POV and TBARS values were increased significantly (p<0.01) with prolonging the storage time. Significant differences were found among the sausages for its surface color. Flavor and overall acceptability were found significantly higher in broiler breast meat sausage and spent hen breast meat sausage with 2% ginger extract.  Juiciness and tenderness were higher in broiler breast meat sausage without ginger extract. Worst results in all sensory parameters were found in spent hen breast meat sausage without ginger extract and spent hen breast meat sausages incorporated with 4% ginger extract. It might be concluded that addition of ginger extract at 2% level increased the overall acceptability of spent hen breast meat sausages to that of broiler breast meat sausages.

A petroleum refinery secondary effluent was treated using two freezing techniques-spray freezing and unidirectional downward freezing (UDF). The freezing processes were effective to remove toxicity and total organic carbon (TOC)-and chemical oxygen demand (COD)causing materials in the effluent. Agitation of the liquid during UDF significantly improved the impurity separation efficiency; 85 to 96% removal of TOC and COD was achieved without any pretreatment and freezing only 70% of the feed water. The treatment efficiency of the spray freezing was at the same level as that of UDF without mixing. The spray ice with longer storage time released more contaminants with early meltwater. The initial contaminant concentration of the feed water and the freezing temperatures (2108C and 2258C) had no significant influence on the treatment efficiency. A small fluctuation in effluent TOC concentration caused a dramatic change in effluent toxicity (Microtox). The effective concentration (EC 20 ) (Microtox) was effective in detecting effluent toxicity. Water Environ. Res., 80, 517 (2008).

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The study was conducted to evaluate the effect of rice and wheat flours on low fat chicken sausages. Sausages were prepared into three different groups: control; broiler breast meat sausage without any flour (T1), sausage with addition of 10% rice flour (T2) &10% wheat flour (T3). All parameters were analyzed at 0, 15th and 30th days of storage period. The proximate compositions of different sausages were analyzed and highly significant (p<0.01) differences were found in DM (%) and CP (%). Significantly (p<0.01) lower DM (%) and higher CP (%) was found in T1. Both DM (%) and CP (%) content were increased with increase of storage time. The storage period have significant (p<0.01) effect on different biochemical (FFA, POV and TBARS value) and microbial (TVC, TCC and TYMC) test. In both cases the values were increased with increase of storage period. Different types of sausage and storage period have an effect on redness (a*) value. In sensory analysis, significantly lower flavor, juiciness and tenderness were found in T1. Although flavzAQAor, juiciness and tenderness were varied during sensory evaluation, overall acceptability did not differ among the three treatments. Results of this study revealed that low fat chicken sausages can be made with 10% rice and wheat flour without lowering the overall acceptability. Bang. J. Anim. Sci. 2019. 48 (2): 99-107

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