Summary
This study investigated the effect of some preprocessing techniques on the physicochemical and technological properties of pearl millet flour for possible industrial application. Pearl millet was processed into flour using different preprocessing techniques (blanching, debranning, fermentation and malting) and evaluated for physicochemical and functional properties, grain morphology and total viable count. The result showed that fermentation and malting brought about loosening of starch granules. Fermentation significantly reduced the bulk density by 22% and improved the colour lightness and paste viscosity properties of the preprocessed flour. Malting alone resulted in about 50% increase in protein content of the flour with improved solubility up to 64 g/100 g. Total viable count was highest in fermented sample in the order of 108 cfu g−1. Thus, the combination of fermentation and malting would give the best pearl millet flour with improved technological properties for application in the industries, thereby promoting food security in the region.
Water is one of the indispensable resources for the continued existence of all living things including man. Government has failed to adequately provide safe, pipe-borne water for the increasing population in Nigeria and this has encouraged the sale of drinking water by private enterprises that have little knowledge about good manufacturing practices. This study investigated the bacteriological quality of commercial sachet-packed drinking water at point-of-sale in southwestern Nigeria with emphasis on pathogenic bacteria in 108 samples tested, in order to evaluate the contribution of this popular product to the increasing incidence of typhoid fever and related illnesses. Tenfold serial dilution of water samples and the pour plate technique were used to investigate the presence of Salmonella and indicator coliform Escherichia coli in sachet-packed water samples. Aerobic and total coliforms were also enumerated. Characterization of isolates was by in-vitro cultural, morphological and biochemical characteristics. Results showed that 87% of the sachet-packed water samples examined contained Salmonella and/or Escherichia coli, indicative of fecal contamination and inadequate water treatment or no treatment at all. The study also showed that about 65% of the polythene sachets used was not of food-grade quality and imparted polyester taste in the water samples. High aerobic colony counts in the order of 6.0 log CFU/ml was recorded from 93% of water samples examined. E. coli counts used as indicator of hygiene criteria were present in the range of 98 and 106 cfu/100ml of water sample, while Salmonella counts used as food safety criteria were between 2.12x10 1 and 2.20x10 1. These mean values were greater than the international guidelines for drinking water quality. The findings of this study indicate that sachet-packed water samples examined do not meet microbiological standards for drinking water quality. National surveillance agencies need to monitor and enforce compliance with microbiological safety standards of sachet-packed water being sold to the public.
Fonio is a West African millet with potential for gluten-free products. Sourdough fermentation improves fonio bread quality. To determine the cause, the effects of sourdough fermentation on the dough quality and starch characteristics of two white and two black fonio types and a white sorghum type were investigated. Sourdough fermentation substantially improved the dough consistency making it more similar to bread wheat flour, as measured by the Mixolab. Sourdough fermentation also increased pasting viscosity, an indication of effects on starch. SEM indicated that sourdough fermentation caused some slight swelling and starch leaching from the fonio starch granules. This was confirmed by an increase in damaged starch. It also caused a substantial reduction in starch gel firmness. Principal component analysis clearly separated fermented and unfermented fonio flours. Damaged starch was associated with fermented fonio, as were Mixolab parameters related to dough stability. Sourdough fermentation thus improves fonio dough and bread quality by bringing about slight changes in the starch granules, which probably increase water absorption and hence improve dough strength and gas holding.
The anti-bacterial properties of aqueous and ethanol extracts of the calyces of Hibiscus sabdariffa on five bacteria genera, namely, Escherichia coli, Staphylococcus aureus, Salmonella typhi, Shigella dysenteriae and Streptococcus mutans were evaluated using agar well and disc diffusion methods. Six bioactive compounds were identified from phytochemical analysis of the juice extract of H. sabdariffa. Analysis revealed the presence of the following in the water and ethanol extracts: saponins (1.46%), alkaloids (0.09%), tannins (0.19%), total phenols (0.07%), flavonoids (2.41%) and glycosides (0.13%). The results revealed that both water and ethanol extracts had significant anti-bacterial effects (P ≤ 0.05) against the tested pathogenic bacteria genera with the ethanol extract of Roselle having higher antibacterial effects against all the pathogens. S. aureus and E. coli were the most sensitive to Roselle juice extract (47.9 and 45. 8 mm zones of inhibition, respectively). The minimum inhibitory concentration (MIC) for the ethanol extract of H. sabdariffa was between 0.26 and 1.03 mg/ml. The results observed in this study contribute to scientific baseline data on the anti-bacterial activities of H. sabdariffa juice extract.
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