I am a Lecturer I in the Division of Food Science and Human Nutrition, Department of Animal Science, Faculty of Agriculture, University of Benin, Benin City, Nigeria. Supervisors: Emeritus Professor John O. Igene and Dr. Peter A. Ebabhamiegbebho Address: Nigeria
Journal of Applied Sciences and Environmental Management
Four experiments were conducted to examine the effect of heat, temperature, pH, and salt concentr... more Four experiments were conducted to examine the effect of heat, temperature, pH, and salt concentration on the growth and viability of Pseudomonas aeruginosa, Bacillus cereus, Escherichia coli, and Staphylococcus aureus using nutrient agar plate cultures. The heating effect was checked at 50 and 80 oC for 0, 10, 20, 30, and 60 min, while temperature effects were examined at 4, 25, 30, 37, and 45 oC. Results showed that P. aeruginosa could grow well at 50 oC for 1 h while only surviving at 80 oC for 10 min. Growths were recorded from 25 oC for all the bacteria tested. No growth was recorded at pH 11 for P. aeruginosa. In contrast, others exhibited growth at all the pH tested except for S. aureus that could not survive pH 3. All organisms could not survive any of the salt concentrations tested. However, some growth was recorded between 5 – 10 % salt for others, with S. aureus showing the highest tolerance to salt. A study of the effect of environmental conditions on the growth and viab...
The campaign for the substitution of wheat flour with some other flours in order to produce accep... more The campaign for the substitution of wheat flour with some other flours in order to produce acceptable bakery products has been on the increase in recent years. The study produced composite bread from wheat-banana flours blend, and assess the acceptability of the product. Bread was prepared using varying levels of substitution of wheat flour with banana flour at 10, 20, 30 and 40% (WBA, WBB, WBC, and WBD), respectively and 100% (WBO) wheat flour as control. A 9-point hedonic scale (extremely liked to extremely dislike) was used to evaluate the sensory quality; while the AOAC method of chemical analysis was adopted for the proximate composition determination. The moisture, ash, crude fibre, crude protein, ether extract, carbohydrate and energy content increased from 11.64 to 16.34, 5.00 to 5.32, 0.55 to 0.93, 10.06 to 12.25, 10.97 to 20.23, 44.41 to 55.38 and 365.80 to 426.30 cal./100g, respectively. The proximate composition showed no significant difference (p > 0.05) in the mois...
Freshly extracted juices obtained from organically and conventionally produced orange and apple f... more Freshly extracted juices obtained from organically and conventionally produced orange and apple fruits were assayed in terms of their nutritional quality. Total and individual sugars were detected using HPLC while brix concentrations were measured through a hand-held optical refractometer. Enzyme immunoassay method was used for vitamin analysis while both flame photometer and AAS were used for the minerals. It was observed from this study that the total soluble solids of juices obtained from conventionally grown fruits are slightly higher than their organic counterparts. However, apple juices revealed more percent soluble solids (12.8 13.56°Brix) than juices obtained from orange (10.78 – 11.6°Brix). The highest soluble sugar concentration detected was sucrose (4.21 – 5.66 g/100 mL) and conventional apple juices had the highest amount. Maltose was not detected in all the analyzed samples. Glucose concentrations were reportedly slightly higher (2.83 – 3.11 g/100 mL) in conventionally ...
Aims: Experiments were conducted to evaluate the specificity and rapidity of the application of c... more Aims: Experiments were conducted to evaluate the specificity and rapidity of the application of conventional, immunoassay and direct Polymerase Chain Reaction (dPCR) techniques in the detection of Bacillus cereus and its toxins in contaminated rice. Place and Duration of Study: Department of Life Sciences, Glasgow Caledonian University, UK, between May 2015 and December 2015. Methodology: Conventional testing for the presence of B. cereus and associated toxins was achieved using Polymixin Egg-yolk Mannitol Agar (PEMBA) culture plates while immunoassays were conducted using a commercially available Reverse Passive Latex Agglutination (TD0950 BCET-RPLA, Oxoid, UK) kit. Direct PCR was used to detect the HBL-E gene in the food samples and the PCR amplicons were visualised after separation by gel electrophoresis. Results: Total Mean B. cereus count was recorded as 5.3 ×107 cfu / g of the rice sample from the PEMBA plate culture. The PEMBA method was the least in terms of rapidity of assa...
In this study, fresh and smoke-dried porcupine meat were assessed for levels of some metal elemen... more In this study, fresh and smoke-dried porcupine meat were assessed for levels of some metal elements contamination. Muscle, liver and kidney samples of wild porcupine were purchased from the three agro ecological zones of Edo State, Nigeria and chemically analyzed using Atomic Absorption Spectrophotometer (AAS) at the appropriate wavelengths (nm) for Lead (Pb), Chromium (Cr), Cadmium (Cd), Arsenic (As) and Nickel (Ni). Generated data were statistically analyzed using GENSTAT in a 3×3×2 randomized complete block design. The concentration of heavy metals in raw and smoke-dried porcupine meat was observed to be between 0.015 mg/kg to 0.392 mg/kg. Cadmium and Arsenic were not detected in all samples analyzed. Concentrations (mg/kg) of Pb, Cr and Ni of assessed organs range from 0.123-0.392; 0.074-0.347; and 0.087-0.231 respectively in the raw porcupine and 0.047 – 0.170; 0.027 – 0.145 and 0.015 – 0.111 respectively in the smoke-dried porcupine. The concentration of the studied heavy metals was significantly higher (P < 0.05) in raw porcupine samples. The domestication of porcupine by public and private sectors as a viable and environmentally-friendly alternative is thus recommended in order to prevent them from contamination by heavy metals, especially nickel whose amounts exceeds permissible limits.
Freshly extracted juices obtained from organically and conventionally produced orange and apple f... more Freshly extracted juices obtained from organically and conventionally produced orange and apple fruits were assayed in terms of their nutritional quality. Total and individual sugars were detected using HPLC while brix concentrations were measured through a hand-held optical refractometer. Enzyme immunoassay method was used for vitamin analysis while both flame photometer and AAS were used for the minerals. It was observed from this study that the total soluble solids of juices obtained from conventionally grown fruits are slightly higher than their organic counterparts. However, apple juices revealed more percent soluble solids (12.8-13.56°Brix) than juices obtained from orange (10.78 – 11.6°Brix). The highest soluble sugar concentration detected was sucrose (4.21 – 5.66 g/100 mL) and conventional apple juices had the highest amount. Maltose was not detected in all the analyzed samples. Glucose concentrations were reportedly slightly higher (2.83 – 3.11 g/100 mL) in conventionally grown fruits than their organic counterparts (2.59-2.79 g/100 mL). Both organic and conventional orange fruit juices were observed to contain higher amounts of potassium, sodium, calcium, copper and zinc than their counterparts from apple. Concentrations of ascorbic acid were highest (480 mg/ L) in organic orange juice and the lowest was detected in conventional apple juice (190 mg/ L). For folic acid, organic apple juice had the lowest amount (61.29 µg/ L) while juice from conventionally grown oranges contained the highest mean amount (84.23 µg/ L). Additional research on other nutritional aspects such as amino acid profile, antioxidant activity, phenolic and organic acid composition may be necessary in order to provide more information for better comparison.
Journal of Applied Sciences and Environmental Management
Four experiments were conducted to examine the effect of heat, temperature, pH, and salt concentr... more Four experiments were conducted to examine the effect of heat, temperature, pH, and salt concentration on the growth and viability of Pseudomonas aeruginosa, Bacillus cereus, Escherichia coli, and Staphylococcus aureus using nutrient agar plate cultures. The heating effect was checked at 50 and 80 oC for 0, 10, 20, 30, and 60 min, while temperature effects were examined at 4, 25, 30, 37, and 45 oC. Results showed that P. aeruginosa could grow well at 50 oC for 1 h while only surviving at 80 oC for 10 min. Growths were recorded from 25 oC for all the bacteria tested. No growth was recorded at pH 11 for P. aeruginosa. In contrast, others exhibited growth at all the pH tested except for S. aureus that could not survive pH 3. All organisms could not survive any of the salt concentrations tested. However, some growth was recorded between 5 – 10 % salt for others, with S. aureus showing the highest tolerance to salt. A study of the effect of environmental conditions on the growth and viab...
The campaign for the substitution of wheat flour with some other flours in order to produce accep... more The campaign for the substitution of wheat flour with some other flours in order to produce acceptable bakery products has been on the increase in recent years. The study produced composite bread from wheat-banana flours blend, and assess the acceptability of the product. Bread was prepared using varying levels of substitution of wheat flour with banana flour at 10, 20, 30 and 40% (WBA, WBB, WBC, and WBD), respectively and 100% (WBO) wheat flour as control. A 9-point hedonic scale (extremely liked to extremely dislike) was used to evaluate the sensory quality; while the AOAC method of chemical analysis was adopted for the proximate composition determination. The moisture, ash, crude fibre, crude protein, ether extract, carbohydrate and energy content increased from 11.64 to 16.34, 5.00 to 5.32, 0.55 to 0.93, 10.06 to 12.25, 10.97 to 20.23, 44.41 to 55.38 and 365.80 to 426.30 cal./100g, respectively. The proximate composition showed no significant difference (p > 0.05) in the mois...
Freshly extracted juices obtained from organically and conventionally produced orange and apple f... more Freshly extracted juices obtained from organically and conventionally produced orange and apple fruits were assayed in terms of their nutritional quality. Total and individual sugars were detected using HPLC while brix concentrations were measured through a hand-held optical refractometer. Enzyme immunoassay method was used for vitamin analysis while both flame photometer and AAS were used for the minerals. It was observed from this study that the total soluble solids of juices obtained from conventionally grown fruits are slightly higher than their organic counterparts. However, apple juices revealed more percent soluble solids (12.8 13.56°Brix) than juices obtained from orange (10.78 – 11.6°Brix). The highest soluble sugar concentration detected was sucrose (4.21 – 5.66 g/100 mL) and conventional apple juices had the highest amount. Maltose was not detected in all the analyzed samples. Glucose concentrations were reportedly slightly higher (2.83 – 3.11 g/100 mL) in conventionally ...
Aims: Experiments were conducted to evaluate the specificity and rapidity of the application of c... more Aims: Experiments were conducted to evaluate the specificity and rapidity of the application of conventional, immunoassay and direct Polymerase Chain Reaction (dPCR) techniques in the detection of Bacillus cereus and its toxins in contaminated rice. Place and Duration of Study: Department of Life Sciences, Glasgow Caledonian University, UK, between May 2015 and December 2015. Methodology: Conventional testing for the presence of B. cereus and associated toxins was achieved using Polymixin Egg-yolk Mannitol Agar (PEMBA) culture plates while immunoassays were conducted using a commercially available Reverse Passive Latex Agglutination (TD0950 BCET-RPLA, Oxoid, UK) kit. Direct PCR was used to detect the HBL-E gene in the food samples and the PCR amplicons were visualised after separation by gel electrophoresis. Results: Total Mean B. cereus count was recorded as 5.3 ×107 cfu / g of the rice sample from the PEMBA plate culture. The PEMBA method was the least in terms of rapidity of assa...
In this study, fresh and smoke-dried porcupine meat were assessed for levels of some metal elemen... more In this study, fresh and smoke-dried porcupine meat were assessed for levels of some metal elements contamination. Muscle, liver and kidney samples of wild porcupine were purchased from the three agro ecological zones of Edo State, Nigeria and chemically analyzed using Atomic Absorption Spectrophotometer (AAS) at the appropriate wavelengths (nm) for Lead (Pb), Chromium (Cr), Cadmium (Cd), Arsenic (As) and Nickel (Ni). Generated data were statistically analyzed using GENSTAT in a 3×3×2 randomized complete block design. The concentration of heavy metals in raw and smoke-dried porcupine meat was observed to be between 0.015 mg/kg to 0.392 mg/kg. Cadmium and Arsenic were not detected in all samples analyzed. Concentrations (mg/kg) of Pb, Cr and Ni of assessed organs range from 0.123-0.392; 0.074-0.347; and 0.087-0.231 respectively in the raw porcupine and 0.047 – 0.170; 0.027 – 0.145 and 0.015 – 0.111 respectively in the smoke-dried porcupine. The concentration of the studied heavy metals was significantly higher (P < 0.05) in raw porcupine samples. The domestication of porcupine by public and private sectors as a viable and environmentally-friendly alternative is thus recommended in order to prevent them from contamination by heavy metals, especially nickel whose amounts exceeds permissible limits.
Freshly extracted juices obtained from organically and conventionally produced orange and apple f... more Freshly extracted juices obtained from organically and conventionally produced orange and apple fruits were assayed in terms of their nutritional quality. Total and individual sugars were detected using HPLC while brix concentrations were measured through a hand-held optical refractometer. Enzyme immunoassay method was used for vitamin analysis while both flame photometer and AAS were used for the minerals. It was observed from this study that the total soluble solids of juices obtained from conventionally grown fruits are slightly higher than their organic counterparts. However, apple juices revealed more percent soluble solids (12.8-13.56°Brix) than juices obtained from orange (10.78 – 11.6°Brix). The highest soluble sugar concentration detected was sucrose (4.21 – 5.66 g/100 mL) and conventional apple juices had the highest amount. Maltose was not detected in all the analyzed samples. Glucose concentrations were reportedly slightly higher (2.83 – 3.11 g/100 mL) in conventionally grown fruits than their organic counterparts (2.59-2.79 g/100 mL). Both organic and conventional orange fruit juices were observed to contain higher amounts of potassium, sodium, calcium, copper and zinc than their counterparts from apple. Concentrations of ascorbic acid were highest (480 mg/ L) in organic orange juice and the lowest was detected in conventional apple juice (190 mg/ L). For folic acid, organic apple juice had the lowest amount (61.29 µg/ L) while juice from conventionally grown oranges contained the highest mean amount (84.23 µg/ L). Additional research on other nutritional aspects such as amino acid profile, antioxidant activity, phenolic and organic acid composition may be necessary in order to provide more information for better comparison.
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