ABSTRACT:A research was conducted on bacteria micro flora associated with fresh Tilapia fish (Oreochromis niloticus) sold at Sokoto central market, Sokoto. Nigeria. Sections of the skin, gills and intestine of ten randomly selected fishes were aseptically removed by means of a sterile scalpel and pair of sterile scissors. Four (4g) each of the sections were homogenized in 6 ml of sterile distilled water, which served as the original stock culture. A serial dilution up to 10 9 was carried out, and surface plated on nutrient agar. A total of nine (9) bacterial species were isolated and identified. Eight bacteria were identified to specie level and one to genus level. Six (6)
The analysis of free amino acid and volatile compounds were conducted to understand how the fermenting organism's biocatalyse H. sabdariffa seeds and its role in the biogeneration of free amino acids and flavour compounds in "dawadawan botso". Fermentation increased the quantity of all essential amino acids except of threonine which decrease by 1.23 g/100 g protein. Arginine had the highest increase with a value of 3.06 g/100 g protein while proline had the least value of 0.22 g/100 g protein. Fermentation increased the total free amino acid from 68.32% to 76.79%. The values of bitter, sweet and MSG-like free amino acids in the unfermented seeds and "dawadawan botso" were different. A total of 22 compounds were identified from the fresh "dawadawan botso" and locally produced dried "dawadawan botso". Predominant among them are Methyl (9Z) -12-hydroxyl -9 -octadecenoate (40.66%) in fresh, Methyl (14E) -14, 17-Octadecadienoate (33.97%) in dried and Cis -9-Hexedecenal (19.96%, 15.13%) in both samples. The compounds include alcohols, acids, esters, aldehydes, and alkanes. In this study, fermentation increased the bioavailability of free amino acids and volatile compounds in "dawadawan botso".
Production and physico-chemical characteristic of 'dawadawan botso' was evaluated. A decrease in pH was observed after the second fermentation from an initial pH of 8.10 after cooking to 7.63. Bacillus species appear to be the dominant microflora involved in the fermentation. The proximate composition and mineral content revealed variations at (P < 0.05) level between unfermented and fermented seeds of H. sabdariffa with lipid having a value of 17.60 and 17.17%; protein value 15.94 and 25.19%; then carbohydrate was 37.96 and 15.98%. This suggests that 'dawadawan botso' is a good and cheap source of protein for the lower class, who cannot afford other expensive sources of proteins and its consumption may have health benefit due to the presence of probiotic bacteria.
A survey was carried out to investigate the incidence of fungal leaf spots disease of mango (Mangifera indica) in Sokoto metropolis using random sampling methods. Field survey was carried out in six mango growing areas; Arkilla, Dambuwa, Gagi, Illela, More and permanent site of the Usmanu Danfodiyo University, Sokoto. Diseased plant leaves were identified using disease symptoms. A total of 125 healthy and diseased leaves were collected using detached leaf technique. The diseased plant leaves were taken to the laboratory for culture, isolation, and identification of pathogens. Plant disease incidence was determined using disease index and severity scale of 0-4 rating. Eleven fungal pathogens were isolated and identified. These included; Alternaria longipes, Aspergillus fumigatus, Aspergillus niger, Colletotrichum gloesporioides, Fusarium oxysporum, Fusarium mangifera, Pestalotiopsis mangiferae, Phoma mangiferae, Phomopsis mangiferae, Pseudofusicoccum spp. and Rhizopus oryzae. The incidence of leaf blight was high in Usmanu Danfodiyo University, Sokoto with percentage frequency of (56.75%), followed by Dambuwa (45.50%), More (44.48%), lllela (37.00%), Gagi (34.15%) and Arkilla (31.65%). Leaf spots intensity was more influenced by environmental conditions and cultural practices rather than climatic factors in the areas. Also, programs aimed at enlightening the farmers on proper cultural practices and boosting mango yield and reducing pathogen invasion are recommended.
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