The physicochemical and sensory properties of ginger spiced yoghurt were investigated in the present study. Four yoghurt samples: A, B, C and D were prepared by addition of 0, 0.5, 1 and 1.5% (W/V) of ginger powder. Physicochemical properties of yoghurt samples determined at day 0 included pH, titratable acidity, dry matter, ash, fat and non-fat solid (NFS). The pH and titratable acidity were also evaluated during 30 days of storage at refrigerated conditions (4 – 6°C). The sensory attributes assessed were colour, odour, taste, texture and overall acceptability. From the results, ginger powder did not affect (P>0.05) the pH and titratable acidity of yoghurt but increased (P≤0.05) the dry matter, fat, NFS and ash content especially when spiced at 1% and 1.5% level. The spiced yoghurt did not show significant changes (P>0.05) in titratable acidity during storage as opposed to the unspiced yoghurt that increased (P<0.05) with storage time. The pH values of spiced yoghurt were not significantly affected (P>0.05) by storage contrary to the unspiced yoghurt. At the end of storage, the unspiced yoghurt presented the lowest (P≤0.05) pH and the highest (P≤0.05) titratable acidity. Results of sensory evaluation revealed the low appreciation of the spiced yoghurt with an increase in the proportion of ginger powder. However, yoghurt with 0.5% ginger powder was appreciated equally (P>0.05) with the unspiced sample. Spicing yoghurt with ginger powder therefore has positive effect on its physicochemical properties and shelf –life. The yoghurt spiced with 0.5% ginger powder could therefore be recommended.
Physicochemical and sensory properties of tree tomato (Cyphomandra betacea (Cav.) Sendtner) drink
Assessing the processing attributes of some potato (Solanum tuberosum L) varieties grown in the North West Region of Cameroon(2019) Journal of Food Science & Technology 4(9) p:946-955
Background Ticks infesting animals constitute one of the most important factors limiting profitable livestock production in sub-Saharan Africa and the region is beleaguered by a paucity of data on diseases implicated in high morbidity and mortality in most of its livestock production systems. Methods In a tick endemic Guinea savannah ecosystem, ticks infesting calves and yearlings during their first eighteen months of life were collected weekly and morphologically identified. PCR, Restriction Fragment Length Polymorphism (RFLP) and sequencing were applied on DNA of tick-borne pathogens in animal blood buffy coat to amplify and characterize the 16S rRNA genes of Anaplasma, Ehrlichia and 18S rRNA gene for Babesia spp. Results Of 31 364 adult ticks, nymphs and larvae collected from the 20 experimental animals, 6525 (20.1%), 7399 (23.6%), 990 (3.2%), 16450 (52.4%) were Amblyomma variegatum, Rhipicephalus spp., other genera, and tick larvae respectively. Tick infestation rates during the rainy season for A.variegatum, Rhipicephalus spp. and larvae were 50.3, 12.4 and 28.3, respectively, while in the dry season the proportions were one, 26.2 and 72.8 respectively. A. variegatum had no effect on haematocrit (P > 0.05) but high Rhipicephalus spp. (Boophilus) infestation rates significantly reduced haematocrit (P < 0.01). All animals had mixed infections of haemoparasites. The effect of season on haematocrit was not significant (P > 0.05). The presence of Anaplasma marginale and Anaplasma sp. Omatjenne in the blood significantly reduced haematocrit (p < 0.0001) while Babesia bigemina and Theileria mutans had no effect (P > 0.05). No E. ruminantium was detected. We report for the first time in Cameroon, the detection of Anaplasma sp. Omatjenne and T.mutans infecting all and four of the animals, respectively. Babesia bigemina, and Anaplasma sp.Omatjenne concurrently occurred in all 20 experimental animals, A.marginale in 15 and T.mutans in four. The mean first-time contact periods (in weeks) for B.bigemina, T.mutans, Anaplasma sp.Omatjenne and A.marginale were 15(3–37), 30(9–43), 21(5–55) and 25(7–55) respectively; and they were not significantly different (P > 0.05). Conclusion The absence of clinical cases of the four pathogens detected during the study demonstrates an endemically stable situation in the region for these infections. With no clinical data on A.sp. Omatjenne and T.mutans infections in this area, further insights into their epizootiology should be of interest.
Background: Ticks play a major role in limiting profitable livestock production in sub-Saharan Africa and the region is beleaguered by a paucity of data on diseases implicated in high morbidity and mortality in most of its livestock production systems.Methods: In a tick endemic Guinea savannah ecosystem, ticks infesting calves and yearlings during their first eighteen months of life were collected weekly and morphologically identified. PCR, Restriction Fragment Length Polymorphism (RFLP) and sequencing were applied on DNA of tick-borne pathogens in animal blood buffy coat to amplify and characterize the 16S rRNA genes of Anaplasma , Ehrlichia and 18S rRNA gene for Babesia spp .Results: Of 31 364 adult ticks, nymphs and larvae collected from the 20 experimental animals, 6525 (20.1%), 7399 (23.6%), 990 (3.2%), 16450 (52.4%) were Amblyomma variegatum, Rhipicephalus spp ., other genera, and tick nymphs/larvae respectively . Tick infestation rates during the rainy season for A.variegatum, Rhipicephalus spp . and nymph/larvae were 50.3, 12.4 and 28.3, respectively, while in the dry season the proportions were one, 26.2 and 72.8 respectively. High Rhipicephalus spp. ( Boophilus ) infestation rates significantly reduced haematocrit (P<0.01). All animals had mixed infections of haemoparasites. The presence of Anaplasma marginale and Anaplasma sp. Omatjenne in the blood significantly reduced haematocrit (p<0.0001) while Babesia bigemina and Theileria mutans had no effect (P>0.05). No E. ruminantium was detected. We report for the first time in Cameroon, the detection of Anaplasma sp. Omatjenne and T.mutans infecting all and four of these animals, respectively. Babesia bigemina , and Anaplasma sp. Omatjenne concurrently occurred in all 20 experimental animals, A.marginale in 15. The mean first-time contact periods (in weeks) for B.bigemina , T.mutans , Anaplasma sp. Omatjenne and A.marginale were 15(3-37), 30(9-43), 21(5-55) and 25(7-55) respectively; and they were not significantly different (P>0.05).Conclusion: The absence of disease conditions demonstrate an endemically stable situation in the region for these infections. With no clinical data on A. sp. Omatjenne and T.mutans infections in this area, further insights into their epizootiology should be of interest.
The physicochemical, microbial and sensory properties of beet roots and carrots coloured whey wine were investigated in the present study. Four whey wine samples A, B, C and D were prepared by addition of 0%; 10% (V/V) of beet roots juice; 5% (V/V) of carrots juice and 5% (V/V) of beet roots juice and 10% (V/V) of carrots juice, respectively. During primary fermentation (07 days), sugar content, alcohol content, pH and titratable acidity were measured daily. After 21 days maturation, the wine samples were subjected to physicochemical analysis (pH; titratable acidity; dry matter, sugar, alcohol and ash contents), microbial analysis (total bacteria, total coliforms, E. coli and yeasts and moulds counts) and sensory evaluation (colour, clarity, Aroma, taste, alcohol burn, after taste and overall acceptability). From the results, parameters studied were not affected by colouring during primary fermentation of whey wine. Colouring did not affect (p˃0.05) pH; titratable acidity; dry matter, sugar and alcohol contents of whey wine. Carrots juice decreased the ash content. The yeasts and moulds count reduced (p˂0.05) with beet roots juice alone or in association to carrots juice. There was no significant (p˃0.05) effect of colouring on colour, clarity, smell/aroma, taste and alcohol burn of whey wine. At 10%, carrots juice increased (p˂0.05) after taste appreciation and overall acceptability; had high (p˂0.05) after taste and similar (p˃0.05) appreciation concerning clarity, alcohol burn and overall acceptability compared to commercial red wine. Hence, whey wine coloured with carrots juice at 10% (V/V) could be recommended.
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