The effects of organic nitrogen, sucrose and starch on the bio-methanation of rice bran were investigated using digesters of 1-litre capacity operated at ambient temperature (30 – 32oC) and pH of 7 for 20 days. Rice bran and organic nitrogen supplement were varied at ratios 2:1, 3:1, 4:1 and 5:1, while 20g of sucrose and 20 g of starch were added to rice bran as supplements. Fresh strained cow rumen liquor was used as inoculum. There was no significant difference (P<0.05) between non-supplemented and sucrose supplemented feedstock. Starch supplemented feedstock produced more biogas than the sucrose supplemented and the non-supplemented feedstock (P>0.05). Varying the organic nitrogen had no significant effect on the biogas yield (P<0.05).
This study describes the synthesis, spectra characterization using UV-Visible and Infra-Red spectroscopic methods, flavonoid profile, antioxidant activity and antifungal property of Senecio biafrae-Cu complex and Senecio biafrae. UV-Visible spectra revealed bathochromic shifts for Senecio biafrae-Cu complex in comparison with Senecio biafrae which could be due to complexation. Differences between vibration spectra of Senecio biafrae-Cu complex and Senecio biafrae showed that carbonyl oxygen and hydroxyl groups were involved in complexation because of shifts in their positions. Kaempferol; a flavonol was found to be most abundant identified in both Senecio biafrae and its complex. Senecio biafrae-Cu complex had better antioxidant and antifungal activities against free radicals and pathogenic Fusarium oxysporium, Aspergillus flavus and Fusarium solani than Senecio biafrae. This study has shown that natural vegetables such as S. biafrae can also be used for complexation.
The methanolic leaf extracts of Carica papaya, Chromolaena odorata, Alcohorneae laxiflora and Elaeis guineensis were investigated for antifungal activity against Penicillium minioluteum JX 442528 and Aspergillus niger JX 442527 in the mycology laboratory of Babcock University, Ilishan remo.. Also, common agro-wastes (wheat bran, rice bran and corn cobs) served as treatments as components of bioreaction for Penicillium minioluteum and Aspergillus niger both in submerged and solid state fermentations. Fungal growth inhibition was recorded with extracts from Carica and Chromolaena spp Extract of Elaeis guineensis extract has the lowest antifungal effect on Penicillium minioluteum. The solid state fermentation has higher enzyme activity compared to the submerged fermentation. Highest production for the 4 enzymes assayed for was observed on wheat bran media, using the SPSS statistical package. For industrial enzyme production, these cultural characteristics could therefore be critical.
This study examined the influence of microbial contamination on the antioxidant composition and free radical scavenging effects of fresh and decaying spices: Lycopersicon esculentum, Capsicum frutescens S, Capsicum frutescens T and Capsicum annum used by food vendors. Microbial load was enumerated with potato dextrose agar (PDA) using the pour plate technique, phytochemical components were determined using Folio-Ciocalteu, Aluminium chloride, acetone-hexane methods for phenolic, flavonoids and β-carotene & lycopene respectively while free radical scavenging capacity was determined using DPPH method. Decaying L. esculentum had highest microbial population of 7.14 X 105 cfu/g and fresh C. annum had the lowest microbial population of 0.72 X 101cfu/g. Microbial population in decaying spices were generally significantly higher than fresh spices. Aspergillus spp were found in all decaying spices and in fresh C. frutescens T. Microsporum spp were found in all fresh spices except in C. frutescens T and in decaying spices except in C. annum. There were significant decreases (p <0.05) in phenolic, flavonoid, β-carotene and free radical scavenging capacity contents of all decaying spices compared to fresh spices except for phenolic content in C. annum while significant decrease (p < 0.05) in lycopene content was obtained for only decaying L. esculentum compared to fresh one. Reduction in antioxidant activity and phytochemical contents could not be unconnected with the high microbial population in decaying spices because antioxidant activity and phytochemical contents significantly correlate with antibacterial activity. Thus, consumption of decaying spices as shown by our study could pose a serious health challenges due to the presence of high number of microbes detected and loss of healthprotecting ability of the spices. Â
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