Agricultural and Bioresources Engineering

Permanent URI for this community

https://ir.bellsuniversity.edu.ng/handle/123456789/72

Browse

Now showing 1 - 20 of 22

Open Access
ASSAY OF THE BACTERIAL FLORA IN THE GUT, GILL AND FLESH OF FRESH CATFISH (CLARIAS GARIEPINUS)
(Animal Research International, 2023) Daramola, John A.; Alao, Felix O.; Adesegun, Rukayat Adebisi
This study was carried out to ascertain the bacterial flora in the gut, gill and flesh surfaces of fresh Clarias gariepinus purchased from four different markets located in Ota metropolis: Iyana-Iyesi, Oja-Ota, Oju-Ore and Sango-Ota. The fresh fish samples were randomly purchased from the markets and analysed using appropriate microbiological procedures. Bacterial isolates were identified based on colonial morphology, microscopy and biochemical tests. Analyses showed that the highest values of total bacteria counts (TBC) were 74.55 x 105 CFU/g in the gut, followed by that of the gill at 47.40 x 105 CFU/g and the flesh, 34.37 x 105 CFU/g; all from fresh C. gariepinus purchased from Oja-Ota market. There were five bacteria specie isolated from the gut, gill and flesh, namely Escherichia coli, Citrobacter spp., Salmonella spp., Shigella spp. and Proteus spp. The percentage occurrence of the bacteria species in the isolates indicated that Salmonella spp. had 36.4%, E. coli 27.3%, Citrobacter spp. 9.1%, Shigella spp. 18.1%, and Proteus spp. 9.1%. As a result of the presence of these pathogens in the fish; adoption of good fish culture standards, water quality and feeds, hygienic transportation and proper handling of fish by farmers and at the retail level by the vendors is highly recommended.
Open Access
ASSESSMENT OF BACTERIAL ON SOME COLD-SMOKED FISH IN FIVE MARKETS IN ADO-ODO LGA, OGUN STATE
(Nigerian Journal of Fisheries, 2018) Opere, B. O.; Daramola, B. E.; Daramola, John A.
Cold-smoked Scromber sp., Trachurus sp., Gadus sp. and Clupea sp. were examined for the presence of pathogenic bacteria and fungi. Retailed samples of the cold-smoked fishes were obtained from five major Markets; Ota, Sango, Oju-ore, Atan and Lusaida. The samples were analyzed for Total Plate Count (TPC) for bacteria and fungi; Staphylococcus aureus, Escherichia coli, Salmonella sp. and Coliforms count respectively. The variations in the microbial loads of the analyzed smoked fishes were relatively significant. Trachurus sp. recorded a very high TPCbacteria in Atan market at 13.1 x 104 cfu/g. Staphylococcus aureus count of smoked fish samples was nil (0) in Scromber sp. (Ota), Trachurus sp. (Sango and Atan), Gadus sp. (Atan) and highest in Trachurus sp. (Ota) at 4.3 x104 cfu/g. The Escherichia sp. count was highest in Trachurus sp. (Lusaida) and Gadus sp. (Oju-ore) at 5.3 x101 cfu/g while Salmonella sp. count was nil (0) in Scromber sp. (Oju-ore), Gadus sp. (Ota, Sango and Lusaida) and Clupea sp. (Ota and Sango). Coliforms count was higher in Trachurus sp. (Ota) 5.9 MPN/g. However, by the recommended standards, all the analyses smoked fish in the study area were safe for human consumption
Open Access
Assessment of the Fisheries Potential of Ero Reservoir, Ekiti State, Nigeria
(EuroJournals Publishing, Inc, 2007) Kester, C. T.; Osofero, S. A.; Daramola, John A.
This survey studied the catch composition of the reservoir, the Socio – economic impact of the fishing activities on the locality. The catch composition of the reservoir showed three different species, Oreochromis niloticus, Sarotherodon galilaeus, and clarias species with O. niloticus having the highest occurrence by number and weight of 83.6% and 69.2% respectively. The potential fish yield of the reservoir with a total surface area of 450ha was predicted to be 652.97 metric tones per annum, while the post calculated annual yield give a figure of 21.06 metric tones per annum. The assessment of socio – economic impact of the fishing activities of the reservoir on the fishing locality and the state at large revealed a number of operational constraint that contributed to the under – exploitation of the reservoir and fishing profession as unprofitable in the community. These constraints in conjuction with the seasonality of the catch of the more valuable Clarias spp. constituted to the factors responsible for the mass – drift of 55% of the fishermen population to other fishing villages in or outside the state and urban centers for more lucrative business. Suggestions were made towards the adoption of certain strategies of improving the income generated by the fishermen at every fishing effort to a sustainable level.
Open Access
Assessment of the Fisheries Potential of Ero Reservoir, Ekiti State, Nigeria
(EuroJournals Publishing, Inc, 2007) Kester, C. T.; Osofero, S. A.; Daramola, John A.
This survey studied the catch composition of the reservoir, the Socio – economic impact of the fishing activities on the locality. The catch composition of the reservoir showed three different species, Oreochromis niloticus, Sarotherodon galilaeus, and clarias species with O. niloticus having the highest occurrence by number and weight of 83.6% and 69.2% respectively. The potential fish yield of the reservoir with a total surface area of 450ha was predicted to be 652.97 metric tones per annum, while the post calculated annual yield give a figure of 21.06 metric tones per annum. The assessment of socio – economic impact of the fishing activities of the reservoir on the fishing locality and the state at large revealed a number of operational constraint that contributed to the under – exploitation of the reservoir and fishing profession as unprofitable in the community. These constraints in conjuction with the seasonality of the catch of the more valuable Clarias spp. constituted to the factors responsible for the mass – drift of 55% of the fishermen population to other fishing villages in or outside the state and urban centers for more lucrative business. Suggestions were made towards the adoption of certain strategies of improving the income generated by the fishermen at every fishing effort to a sustainable level.
Open Access
Bacterial Assessment of Retailed Smoked Edible Frog (Hoplobatrachus occipitalis)
(2023-06) Daramola, John A.; Kester, C. T.; Kehinde, A. A.
This research work evaluated the bacteriological safety of smoked edible frog (Hoplobatrachus occipitalis) retailed in three selected markets in Ota metropolis, Ogun State, Nigeria. Three different markets namely Iju-Ota, Sango and Ijoko markets were visited and smoked edible frogs were procured. The study was conducted to determine if there is any potential risk of foodborne infection from consuming these smoked edible frogs by the populace. Microbiological analyses were carried out using nutrient Agar, mannitol salt agar, mac conkey agar, Salmonella shigella agar and eosin methylene blue agar (EMBA) and conventional methods were used to identify the bacteria isolated. The results revealed that samples from Sango market had the highest heterotrophic bacterial counts and ranged from 2.57 x 107 cfu/g to 3.47 x 107 cfu/g among the three markets. Total coliform counts ranged from 1.23 x 105 cfu/g to 2.04 x 105 cfu/g, total enterobacteriaceae counts ranged from 8.91 x 102 cfu/g to 1.29 x 103 cfu/g, total staphylococcal counts ranged from 1.82 x 105 cfu/g to 2.63 x 105 cfu/g and that of Salmonella shigella counts ranged from 8.71 x 102 cfu/g to 1.15 x 103 cfu/g. The bacterial isolates in this study belong to six genera. Presence of these bacterial isolates is highly suggestive that these products were prepared and sold under condition that would permit the survival and multiplication of various microorganisms. Proper processing and cooking of the smoked edible frog meat will get rid of these pathogens, thereby preventing foodborne infections.
Open Access
Development of a model rotatory fish smoking kiln using agro-wastes as source of fuel
(FISON, 2009) Fasakin, E. A.; Daramola, John A.; Famurewa, J. A. V.
A model fish smoking kiln was designed and fabricated to use agro-wastes (sawdust, palm kernel shell and rice bran) as alternative to conventionally used charcoal (control) as fuel energy source for smoking fish. Clarias gariepinus was washed, brined and smoked in chunks or whole in the kiln. The smoking kiln has an estimated capacity of 40kg of fish/batch with six fish trays and 36 fish hooks. Heat transfer is by conduction and convection. The rotatory wheel and axle on which the fish drying trays were anchored ensured even distribution of heat. The kiln has 69.4% energy efficiency and drying period of 10 hours at an average temperature range of 60 - 120degreesC, depending on the type of agro-waste used as source of fuel energy. The fuel conversion ratio, drying rates and calorific values of the different agro-waste products were also determined. Calorific value of the four agro-wastes ranged between 16.2MJ/Kg in palm kernel to 30MJ/Kg in charcoal. The drying rates of sawdust and rice bran compare favourably with charcoal and they produced smoked fish similar in dryness and quality with fish smoked with charcoal. Palm kernel had the least drying rate of smoked fish (weight/hour) during the 10-hour smoking duration.
Open Access
Fermentation and Effect on the Microbial Loads of Atlantic Cod, Gadus morhua
(J. Appl. Sci. Environ. Manage., 2020-03) Daramola, John A.; Oladosu, T. O.; Ismail, K. S.
The study was carried out to evaluate the effect of fermentation on the microbial loads of Atlantic cod (Gadus morhua). Eviscerated samples of Atlantic cod were fermented in three media: sterile distilled water, 14% saline medium and 14% salt with potash for 24 hours. The fermented Atlantic cod samples were oven-dried at 600C for one hour and thereafter, 1000C for three hours, cooled and stored in plastic baskets at ambient temperature for four weeks. Analyses of the dried fermented Atlantic cod was carried out weekly for Salmonella shigella, total bacterial, Staphylococcal, total fungal and total coliform counts. Results from the mean values indicated variations in the effects of the additives and processing treatments over the 24 hours fermentation period which were significant (p < 0.05). The dressed fish sample fermented with both salt and potash (DRSFP), recorded the least mean microbial counts during the 4-week storage period, followed by the sample which was fermented with salt (DRSF) while the highest occurrence of microorganisms was recorded in the sample which was fermented with sterile distilled water (DRF). Hence, fermentation of fish with salt and potash is recommended. Meanwhile, in relation to the standard recommended microbial limits, the loads of microbes on the fermented Atlantic cod samples from the three treatments still fall within the safe and acceptable level.
Open Access
Fisheries potential assessment of Ero reservoir, Ekiti State, Nigeria
(Medwell Publishing, 2009-08) Kester, C. T.; Osofero, S. A.; Daramola, John A.
This survey studied the catch composition of the reservoir, the socio-economic impact of the fishing activities on the locality. The catch composition of the reservoir showed three different species, Oreochromis niloticus, Sarotherodon galilaeus and clarias species with O. niloticus having the highest occurrence by number and weight of 83.6 and 69.2%, respectively. The potential fish yield of the reservoir with a total surface area of 450 ha was predicted to be 652.97 metric tones per annum, while the post calculated annual yield give a figure of 21.06 metric tones per annum. The assessment of socioeconomic impact of the fishing activities of the reservoir on the fishing locality and the state at large revealed a number of operational constraint that contributed to the underexploitation of the reservoir and fishing profession as unprofitable in the community. These constraints in conjunction with the seasonality of the catch of the more valuable Clarias sp. constituted to the factors responsible for the mass-drift of 55% of the fishermen population to other fishing villages in or outside the state and urban centers for more lucrative business. Suggestions were made towards the adoption of certain
Open Access
Growth performance and nutritional utilization efficiency of vitamin C in the diets of African catfish Clarias gariepinus (Burchell 1822) fingerlings
(Science Press, 2007) Gbadamosi, O. K.; Daramola, John A.; Osungbemiro, N. R.
This study was undertaken to evaluate the requirement of dietary ascorbic acid supplementation in the diet of African catfish Clarias gariepinus using measures of growth performance and nutrient utilisation. Clarias gariepinus fingerlings weighing 6.02±0.4 g were randomly distributed into glass tanks measuring 60 cm × 45 cm × 45 cm dimension at ten fish per tank in a triplicate treatment. Five isonitrogenous and isocalorific diets containing 40% crude protein were formulated. Endogenous concentrations of Ascorbic acid (AA) were monitored in the diet, this was supplemented with graduated concentration of ascorbyl-2-polyphosphate at 0 (Control) 50, 100, 150 and 200 mg AA/kg, in Treatment 1, 2, 3, 4 and 5 respectively. Fish were fed practical diets twice daily at 9:00 h and 16:00 h GMT. Weekly weighing of fish was done and the data collected were subjected to statistical analysis. Biological evaluation of the fish was based on growth performance and nutrient utilisation efficiencies. The results showed that the productivity indices, specific growth rate (SGR), feed conversion ratio (FCR), protein efficiency ratio (PER) and feed efficiency ratio (FER) in all the treatment were significantly different from each other. In all parameters considered, treatment 4 fed 150 mg AA/kg gave the best growth performance and nutrient utilisation efficiencies.
Open Access
INCIDENCE OF PATHOGENIC BACTERIA IN FROZEN MACKEREL (Scomber scombrus) RETAILED IN OTA METROPOLIS
(Bells University, 2022-04) Daramola, John A.; Olumuyiwa, E. O.; Obi, E. C.
The present study aimed to evaluate the hygienic quality and freshness of fish Mackerel ‘‘Scomber scombrus’’ through the investigation of the occurrence of bacteria which is an indicator for fish quality. Aquaculture products (fish and fish products) can harbour pathogenic bacteria, which are part of the natural micro-flora of the environment. Frozen mackerel fish (S. scombrus) retailed in Ota, Ogun state, Nigeria had no documented research report till date. Fish samples were randomly selected from three (3) different depot in Sango, Ota. From this, ten (10 g) samples were used for microbiological analysis. The bacterial loads of the samples were determined using the spread plate technique. Isolates were morphologically and biochemically identified and characterized according to the identification scheme of Bergey’s Manual of Determinative Bacteriology. In-vitro assay showed three predominant bacterial contaminants as Escherichia coli, Staphylococcus aureus, and Pseudomonas spp. occurring at 75, 14 and 11% respectively. The mean bacterial load of the isolates from this study was found to be markedly higher (1.252 ± 1.03 X 106 CFU g-1) than the recommended official public health and safety standard value between 5.0 x 105 and 1.0 x 106 CFU g-1. Consequently, microorganisms could contaminate fish and therefore a source of food poisoning. Harvesting, handling and cooking of frozen fish especially mackerel (S. scombrus) should be done properly so as to reduce the bacterial load. Hence, eating of frozen S. scombrus raw or half-boiled should be totally discouraged to eliminate zoonotic infections from fish especially in this environment.
Open Access
Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions
(ScienceDirect, 2020) Cheng, Jinju; Dudu, Olayemi Eyituoyo; Wang, Dong; Li, Xiaodong; Yan, Tingsheng
The effect of interfacial competitive adsorption of glyceryl monostearate (GMS) with proteins and GMS-fat (anhydrous milk fat; coconut oil) interactions on the fat crystallization behavior and stability of whipped-frozen emulsions were investigated. The results indicated GMS retarded the nucleation of emulsified anhydrous milk fat, but accelerated crystal growth. A contrasting outcome was elicited by emulsified coconut oil. Increasing GMS concentration strengthened and weakened the structural networking within anhydrous milk fat and coconut oil emulsions, respectively, which was evidenced by the oscillatory rheology results. Anhydrous milk fat whippedfrozen emulsions were characterized by increased partial coalescence degree with increasing GMS concentration. However, lower partial destabilization index and insignificant effect of GMS was found in coconut oil systems. Confocal laser scanning micrographs revealed that big clumps of fat globules were present at air bubble surfaces in anhydrous milk fat whipped-frozen emulsions, while only some individual fat globules were observed in coconut oil systems.
Open Access
LISTERIA SPECIES AND OCCURRENCE IN RETAILED SMOKED FISH SAMPLES IN SELECTED OTA MARKETS, OGUN STATE, NIGERIA
(jfewr Publications, 2024-09) Kester, C. T.; Daramola, John A.; Alao, F. O.; Chukwu, C. B
This study investigated the prevalence of Listeria spp. in 72 samples of smoked species of codfish (Gadus morhua), herring (Clupea harengus), catfish (Clarias gariepinus) and mackerel (Scomber scombrus) sampled from Sango (SA), Oju-ore (OO), Oja-Oba, Iyana-Iyesi (II), Iju (IJ) and Atan (AT) markets, all in Ota, Ogun State, Nigeria. Adopting Oxoid Listeria Precis method, Listeria spp. were isolated and characterized morphologically and biochemically. Of the 72 samples, 8 (11.11%) tested positive. Listeria ivanovii (1.38%), L. grayi (2.78%), L. monocytogenes (2.78%) and L. innocua (4.16%) were identified in all the fish samples except Clupea harengus. Antibiotic sensitivity tests revealed all the isolates resisted Imipenem, Cefuroxime, Amoxillin and Cefexine but susceptible to Levofloxacin: 34mm (L. grayi) to 39mm (L. ivanovii), Ciprofloxacin: 25mm (L. monocytogenes) to 36mm (L. grayi) and Ofloxacin: 20mm (L. ivanovii) to 29mm (L. innocua). Occurrence of these bacteria could indict the safety of the smoked fish products for consumption. The low percentage occurrences coupled with the high antibiotic susceptibility may, however, relieve the potential consumers of the menace of the associated health risks the consumption of such fish products could pose. The required control measures to prevent the occurrence of especially Listeria monocytogenes and other species in the processing and distribution chains of these smoked fish products should be prioritized.
Open Access
LISTERIA SPECIES AND OCCURRENCE IN RETAILED SMOKED FISH SAMPLES IN SELECTED OTA MARKETS, OGUN STATE, NIGERIA
(2024-09) Kester, C. T.; Daramola, John A.; Alao, F. O.; Chikwu, C. B.
This study investigated the prevalence of Listeria spp. in 72 samples of smoked species of codfish (Gadus morhua), herring (Clupea harengus), catfish (Clarias gariepinus) and mackerel (Scomber scombrus) sampled from Sango (SA), Oju-ore (OO), Oja-Oba, Iyana-Iyesi (II), Iju (IJ) and Atan (AT) markets, all in Ota, Ogun State, Nigeria. Adopting Oxoid Listeria Precis method, Listeria spp. were isolated and characterized morphologically and biochemically. Of the 72 samples, 8 (11.11%) tested positive. Listeria ivanovii (1.38%), L. grayi (2.78%), L. monocytogenes (2.78%) and L. innocua (4.16%) were identified in all the fish samples except Clupea harengus. Antibiotic sensitivity tests revealed all the isolates resisted Imipenem, Cefuroxime, Amoxillin and Cefexine but susceptible to Levofloxacin: 34mm (L. grayi) to 39mm (L. ivanovii), Ciprofloxacin: 25mm (L. monocytogenes) to 36mm (L. grayi) and Ofloxacin: 20mm (L. ivanovii) to 29mm (L. innocua). Occurrence of these bacteria could indict the safety of the smoked fish products for consumption. The low percentage occurrences coupled with the high antibiotic susceptibility may, however, relieve the potential consumers of the menace of the associated health risks the consumption of such fish products could pose. The required control measures to prevent the occurrence of especially Listeria monocytogenes and other species in the processing and distribution chains of these smoked fish products should be prioritized.
Open Access
Microbiological and Proximate Assessments of Cold-smoked Gadus morhua in Traditional Fish Smoking Centers in Ota Metropolis.
(The Pacific Journal of Science and Technology, 2014-05) Daramola, John A.; Kester, Christianah T.; Osofero, Solomon A; Ojiakor, Collins C.
This study evaluated the microbiological and proximate assessments of cold- smoked Atlantic cod, Gadus morhua. Fresh fish samples were purchased from cold room depots and were taken to five traditional fish smoking centers in Ota metropolis for cold smoking. The Atlantic cod were cold-smoked for a period of 1 hour and taken to the laboratory in baskets and stored on the shelf at room temperature (± 270C) for 4 weeks. Thereafter, the smoked fish samples were analyzed for Total plate count, Staphylococcus count, Coliform count, mold count, moisture content, crude protein, ash content, lipid content and salt content. The microbiological analyses were carried out every three days while proximate analyses were weekly. From the analyses, microbiological parameters, moisture and ash contents of the smoked fish on storage increased while the percentage protein, lipid and salt contents of the fish sample decreased; from the second sampling day. TPC increased from 4.17 log10 cfu/g to 5.78 log10 cfu/g, Coliform from 5.03log10 cfu/g to 6.46 log10 cfu/g and Moisture contents was between 11.15% and 25.80. The lipid content ranged between 12.56% and 15.64% while the protein contents ranged between 9.48% and 41.54%.
Open Access
Microbiological Quality of Gadus morhua Treated With Silver Nanoparticles Synthesized Using Launaea taraxacifolia Leaves.
(2024) Kester, C. T.; Essien, Enobong R.; Akinwumi, Kazeem A.
A number of shelf life-promoting strategies have been adopted for fish and fisheries products. The in vitro preservative effect of Ag-nanoparticles synthesized using Launaea taraxacifolia leaves on Atlantic cod fish (Gadus morhua) was investigated. The treated (TRD) fish samples were dipped in 25% silver nanoparticles (AgNPs) preparation for 30 minutes and analyzed at four hours intervals for 24 hours. Samples were cut into Head (H), Trunk (TR), and Tail (TL) parts and evaluated for total heterotrophic bacterial counts (THBC) and total yeast counts (TYC) all expressed in log CFU/g. Untreated (UTD) served as control. The concentrations of silver in both treated and untreated fish samples were determined. Data were analyzed using descriptive statistics and ANOVA at a0.05. The treated samples recorded lower THBC values than the untreated: head (6.18±0.27 vs 6.55±0.65); trunk (6.22±0.11 vs 6.61±0.41) and tail (6.40±0.34 vs 6.57±0.83). The treated samples had lower TYC values than the untreated: head (6.34±0.58 vs 7.44±0.38), trunk (6.59±0.66 vs 7.05±0.46) and tail (6.47±0.30 vs 6.81±0.95). Both the treated and the untreated samples were dominated by Enterococcus spp. (569 vs 957) and Micrococcus spp. (13 vs 18). Bacillus spp. (36) was isolated only in the untreated sample. The silver concentrations were highest in untreated and treated trunk samples respectively (1.12 and 2.13μg/g), followed by head samples (0.58 and 1.41μg/g) while the tail samples had the least (0.27 and 0.29 μg/g). The Ag-nanoparticles synthesized from Launaea taraxacifolia leaves exhibited both antibacterial and antifungal activities and could be useful in preserving fish and fishery products.
Open Access
Pathogenic contaminants of fresh and processed fish: a review
(2020) Daramola, John A.
Fish is an essential and a major protein source in the diet of people in sub-Sahara Africa which supplies amino acids, poly-unsaturated fatty acids and other nutrients to the consumer. However, fish is a highly perishable food commodity and begins to spoil once dead. Researches have shown that the spoilage that starts immediately on dead fish can be due to autolytic breakdown of the nutrient components, contamination through handling and exposure to pathogenic organisms such as bacteria, fungi, virus and parasites in the air, soil and water. These spoilage organisms or contaminants are present on fresh and processed fish that are not hygienically handled and properly preserved. Contaminated fish and seafood are bad and has potential effect on the health of consumers and also cause economic loss to the farmers and traders. Therefore, the focus of this paper is to review some of these microorganisms and parasitic contaminants on fresh and processed fish with suggested procedures for ensuring safe fish and seafood products, among which is proper cooking before consumption.
Open Access
Physico-Chemical and Sensory Evaluation of Maize-Pigeon Pea Based Complementary Foods Fortified with Milk and Fish powder
(Dutse Journal of Pure and Applied Sciences (DUJOPAS), 2023-06) Anaemene, Doris I.; Daramola, John A.; Adejare, Omotolani A.
Undernutrition among young children during the complementary feeding is high. Quality cereal-legume based complementary food fortified with fish or milk would contribute towards reduction of undernutrition in young children. There is need for information on the animal source food that confers the best nutritional value on cereal-legume based complementary foods. This study assessed the physico-chemical and sensory characteristics of maize-pigeon pea based complementary foods fortified with either milk or fish. Two complementary foods fortified with milk (COMPIM) and fish (COMPIF), were formulated from germinated maize, fermented pigeon pea, carrot and date powder using NutriSurvey application. The formulated diets were evaluated for nutrients, anti-nutrients, functional and sensory properties using standard methods and compared with commercial complementary food (CCF) and maize gruel (HCF). Data was analysed using Analysis of variance (ANOVA) and significant means were separated via Duncan’s multiple range test at p<0.05. COMPIF AND COMPIM were comparable in nutrient contents except in beta-carotene, lysine and methionine. Both formulated diets compared favourably with the commercial complementary food in crude protein, ash and moisture contents but had significantly (p<0.05) lower calcium and iron values. COMPIF had the highest lysine (0.57%) and methionine (0.21%) contents as well as lower anti-nutrients content compared to COMPIM. COMPIF had lower Water Absorption Capacity (WAC) and viscosity than COMPIM (86.67 mg/100 g; 9.50 ml/s vs 93.75%; 13.30 ml/s). COMPIM was rated higher than COMPIF in terms of taste, aroma and overall acceptability. The maize-pigeon pea complementary food fortified with fish was better than the one fortified with milk in terms of beta-carotene, lysine, methionine, functional and anti-nutritional properties but was less accepted. Further work is needed to improve the organoleptic properties of complementary foods fortified with fish.
Open Access
Physicochemical and sensory properties of blends from beniseed, trifoliate yam and wheat flours
(2025-04) Arisa, Ngozi U.; Adelekan, Aminat; Malomo, Oluwatosin O.; Dudu, Olayemi Eyituoyo
Composite flour blends of; wheat flour, beniseed flour and trifoliate yam of ratios; 90:5:5(WBT1), 70:15:15 (WBT2) and 50:25:25 (WBT3) respectively were utilized in the production of biscuits; WBTB1, WBTB2, WBTB3 respectively. Increase in beniseed and trifoliate yam substitution ensued improvements in; protein (0.78% and 3.49%, respectively), fat (5.47% and 2.79%, respectively), ash (0.89% and 0.80% respectively), and crude fibre (2.27% and 1.30% respectively) and decline (P<0.05) in; moisture (2.29% and 1.67%., respectively) and carbohydrate (7.08% and 6.24%, respectively) of both composite flours and biscuits. Magnesium (0.27%), manganese (0.07%), sodium (0.14%), Calcium (0.38%), Iron (0.09%) and copper (0.15%) contents of the composite flours were boosted with increase in beniseed and trifoliate yam. WBT1 had the superior; bulk density, water absorption capacity and swelling capacity (0.66g/ml, 149.92% and 6.85ml., respectively). WBTB1 was the most sensory accepted. This study further indicates the suitability of cereal-tuber based flours for the baking industry.
Open Access
Pigments and colour characteristics: Influence of drying methods on Nigerian pepper (Capsicum frutescence)
(Elsevier, 2023) Alamu, A. E.; Ade-Omowaye, B. I. O.; Akinwande, B. A.; Dudu, Olayemi Eyituoyo; Obori, F. O.
Drying conditions such as temperature and duration leads to pepper modifications that can results into quality degradation. In this study matured red fresh Capsicum frutescens var. Baccatum (FB) and Capsicum frutescens var longum (FL) were dried using sun drying (SFB and SFL) and hot air cabinet drying (CFB and CFL) methods. Effects of drying was investigated on moisture content, water activity, carotenoid (capsorubin, violaxanthin, capsanthin, antheraxanthin and zeaxanthin) and colour characteristic (extractable, surface colour, non-enzymic browning index [NEBI]). Cabinet drying significantly (P < 0.05) reduced the moisture content and water activity to 7.7% and 0.41 in CFB and 7.5% and 0.42 in CFL compared to 8.5% and 0.45 in SFB and SFL by sun drying. Capsorubin was the most abundant carotenoid in both species (51 and 29%) and capsanthin (43 and 25%) in FB and FL. Extractable colour loss in FB was 31 and 26% due to sun and cabinet drying, while FL recorded 42 and 24%. The chromatic coordinates (a*, b × and L*) in the fresh C. frutescens var baccatum and C. frutescens var longum were significantly affected by the drying methods with values ranging from 23 to 28, 20–24 and 36–41 in the dried peppers. The highest NEBI values of 113 and 123 were recorded for the C. frutescens var baccatum while the lowest colour difference was recorded in C. frutescens var longum. Cabinet drying method provided higher NEBI with CFB having the highest values indicating that cabinet drying may be considered a better drying alternative for dehydration of red pepper due to better colour retention of the dried products.
Open Access
Quantitative requirements of dietary ascorbic acid supplementation in the diets of African catfish Clarias gariepinus (Burchell 1822) fingerlings
(Medwell Online, 2007) Gbadamosi, K.; Daramola, John A.
This study was undertaken to evaluate the quantitative requirement of dietary ascorbic acid supplementation in the diet of African catfish, Clarias gariepinus, using growth performance and nutrient utilization. C. gariepinus fingerlings weighing 6.02±0.4 g were randomly distributed into glass tanks of 60×45×45 cm3 dimension at 10 fish per tank in a triplicate treatment. Five isonitrogenous and isocaloric diets containing 40% crude protein were formulated. Ascorbic acid (AA) was supplemented in the diets as ascorbyl- 2-polyphosphate. Each treatment had varying levels of ascorbic acid (AA) supplementation, 0 (control), 50, 100, 150 and 200 mg AA/kg in treatments I, II, III, IV and IV, respectively. Fish were fed practical diets twice daily at 09.00 and 16.00 h. Weekly weighing of fish was done, and the data collected were subjected to statistical analysis. Biological evaluation of the fish was based on growth performance and nutrient utilization efficiencies. At the end of week 4, the fish fed scorbutic diets (diets without AA supplementation) had significantly lower weight than fish fed AAsupplemented diets (p<0.05). The results showed that the productivity indices, mean body weight gain (BWG), specific growth rate (SGR), feed conversion ratio (FCR), protein efficiency ratio (PER) and feed efficiency ratio (FER) in all the treatments were significantly different from each other (p<0.05). The best feed conversion ratio (FCR) was recorded in treatment IV (0.94.±0.08), and the worst FCR was obtained in treatment I (Control) fed scorbutic diet (1.77±1.20). Considering all the parameters, treatment IV fed 150 mg AA/kg gave the best growth performance and nutrient utilization efficiencies, whereas treatment III fed 100 mg AA/kg showed the minimum dietary AA supplementation that prevented growth reduction in this study.