DSpace Collection: Journal ArticlesJournal Articleshttp://repository.fuoye.edu.ng:80/handle/123456789/852024-03-25T09:54:52Z2024-03-25T09:54:52ZA comparative study on the storage of yam chips (gbodo) and yam flour (elubo)Ojoko A. O.Gabriel-Ajobiewe, Ruth Adefolakemi O.http://repository.fuoye.edu.ng:80/handle/123456789/10842015-09-23T13:45:54Z2010-05-01T00:00:00ZTitle: A comparative study on the storage of yam chips (gbodo) and yam flour (elubo)
Authors: Ojoko A. O.; Gabriel-Ajobiewe, Ruth Adefolakemi O.
Abstract: Comparative study on the storability of yam chips and yam flour was carried out on traditionally
processed and stored yam chips (gbodo) and yam flour (elubo) over a period of three months. Their
keeping qualities were accessed at intervals by determining the nutritive qualities and the microbial
properties of both samples. During the three months of storage, the yam flour showed greater
deterioration with regards to nutritive value and microbial load because the yam chips were less
accessible to spoilage microorganisms as a result of lower surface area. It is recommended that
storage of yam products as chips should be encouraged.2010-05-01T00:00:00ZBacteriological status of commonly consumed foods and vegetables from food vendors in a market in Enugu, Nigeria.Ogeneh, Bryan O.Oyarekua, Mojisola A.Edeh, A.N.http://repository.fuoye.edu.ng:80/handle/123456789/10772015-09-23T12:05:50Z2014-01-01T00:00:00ZTitle: Bacteriological status of commonly consumed foods and vegetables from food vendors in a market in Enugu, Nigeria.
Authors: Ogeneh, Bryan O.; Oyarekua, Mojisola A.; Edeh, A.N.
Abstract: Safety of food is a basic requirement of food quality. A total of 25 different street foods and vegetable samples randomly purchased from five different vendors in Ogbete main market Enugu, Nigeria, were brought in ice to the laboratory for bacteriological analysis. Pour plate technique was used. Serial dilutions of the samples were used after one ml from each tube was pipetted into a nutrient agar plates and incubated for 24 hours at 37oC. The plates were examined for growth. Sub-culturing of colonies from the growth was done on bacteriological agar. All screened samples had levels of bacterial growth ranging from 1.0 X 105 to 3.0 X 106 cfu/ml. Ninety percent of the samples had bacterial counts above the acceptable limits (104 cfu/ml). Stapylococcus aureus, Bacillus cereus, Vibrio spp, Salmonella spp, Escherichia coli and Shigella spp. were isolated and identified from the food samples. Two pathogenic micro organisms were isolated from each of Jollof rice and ugu vegetable. One each was isolated from egusi soup and the other vegetables. This study revealed that street foods are potential vehicles for transmitting food borne illnesses in Nigeria.2014-01-01T00:00:00ZNutritional Composition of Canavalia ensiformis (L.) (Jack Beans) as Affected by the use of Mould Starter Cultures for Fermentation.Gabriel-Ajobiewe, Ruth Adefolakemi O.http://repository.fuoye.edu.ng:80/handle/123456789/10752015-09-23T12:07:30Z2011-11-01T00:00:00ZTitle: Nutritional Composition of Canavalia ensiformis (L.) (Jack Beans) as Affected by the use of Mould Starter Cultures for Fermentation.
Authors: Gabriel-Ajobiewe, Ruth Adefolakemi O.
Abstract: In order to investigate the role of the individual mould strains in the improvement of the nutritional status of jack beans during natural fermentation. The part played by individual mould strains was investigated using each as a starter culture inoculum, using pressure-cooking as the mode of thermal treatment. One hundred gramme of ground, 40 min, pressure cooked samples were inoculated with the single starter cultures under aseptic condition using 1 mL of each inoculum and the samples were homogenized using a sterile scapula after which fermentation was allowed to take place under controlled environment of temperature of 30±3°C for 14 days. Physical sensory changes, fermentation parameters, proximate and antinutritional composition were determined during fermentation. The total titratable acidity of the fermenting substrates varied between 0.07% for N. crassa fermented substrate to 0.26% for R. oryzae fermented substrate. While there was a general decrease in value for the pH of the fermenting substrates from 6.6 to 5.9. Proximate analysis revealed that the protein content of substrates increased from 26.21 g 100 g-1 in the control to 33.51 g 100 g-1 with N. crassa as the inoculum, while the fat content decreased from 11.95 g 100 g-1 in the control to 1.95 g 100 g-1 in the substrate fermented with A. niger, respectively. The mineral composition showed an increase in magnesium, sodium, potassium and iron compared with the control (30.07, 18.51, 23.51 and 0.00 μg g-1, respectively). The antinutrient composition revealed that both the canavanine and phytate content of the fermented substrates decreased significantly from 0.79 mg g-1 (control) to 0.53 mg g-1 (A. niger fermented substrate) and 5865.60 mg 100 mg-1 (control) to 1352.60 mg 100 g-1 (A. niger fermented substrate), respectively. Therefore, the use of single starter culture mould fermentation can be used to improve the nutritional quality of Canavalia ensiformis L.2011-11-01T00:00:00ZCarriage Rates of Haemophilus Influenzae in Naso-pharyngeal Aspirates of Pre-school Children in Enugu State, Nigeria.Ogeneh, BryanEmenuga, VeronicaOkolie, Uchennahttp://repository.fuoye.edu.ng:80/handle/123456789/10592015-09-22T14:54:57Z2014-04-01T00:00:00ZTitle: Carriage Rates of Haemophilus Influenzae in Naso-pharyngeal Aspirates of Pre-school Children in Enugu State, Nigeria.
Authors: Ogeneh, Bryan; Emenuga, Veronica; Okolie, Uchenna
Abstract: This study involved the investigation of carriage rates of Haemophilus influenzae in nasopharyngeal aspirates of pre-school children in Enugu State, Nigeria. Throat and nasal swabs were obtained from 158 children who were aged 6 months to 6 years. The children comprised those in nursery schools (A), those in their homes (B), and those who attended day-care centers (C). H. influenzae was identified after isolation in culture by satelitism and biochemical tests. Of the samples studied, the organism was isolated in 50 giving an average carriage rate of 31.7%. Descriptive statistics was used for general description of study participants and to evaluate the distribution. Data obtained were analyzed using SPSS version 15.0 software. Mean carriage rate of 30.60% was obtained from children in nursery schools, 41.08% from those at home and 22.64% from those attending day care centers. The highest carriage rate was obtained from children who were in their homes and had never attended nursery schools or day-care centers. In each of the 3 groups of children with the exception of those at home, children aged 1 year had the highest isolation rate. It can be concluded from this work that the carriage rate of H. influenzae is significant in pre-school children in Enugu State, Nigeria.2014-04-01T00:00:00ZPrevalence of complement fixation antibodies against African Horse Sickness virus in Domestic Animals in NigeriaAkinyele, Hafiz. A Babahttp://repository.fuoye.edu.ng:80/handle/123456789/10482015-09-22T14:00:04Z2015-09-22T00:00:00ZTitle: Prevalence of complement fixation antibodies against African Horse Sickness virus in Domestic Animals in Nigeria
Authors: Akinyele, Hafiz. A Baba
Abstract: Abstract
The occurrence of antibodies against the African horse sickness virus was investigated in 246 domestic animals (horses, donkeys, camels, dogs) in various regions of Nigeria by means of the complement-fixing rate. 34% of the sera tested were positive: 75% in donkeys, 68% in horses, 19% in camels, and 9% in dogs. Among the horses, those of 6 to 15 years of age had higher than average prevalence rates than the other age groups. Stallions from the northern regions had higher prevalence rates than mares generally and stallions from other regions. These findings are important for the epidemiology of the African horse sickness in Nigeria just as the complement-fixing rates are in camels and dogs for the epidemiology of this sickness in the whole of Africa.2015-09-22T00:00:00ZAssessment of Wrap Sizes as it Affects Storage of Fufu, a Traditional Cassava Based Fermented ProductsAkharaiyi, Fred C.Gabriel-Ajobiewe, Ruth Adefolakemi O.http://repository.fuoye.edu.ng:80/handle/123456789/10232015-09-23T12:06:36Z2007-03-01T00:00:00ZTitle: Assessment of Wrap Sizes as it Affects Storage of Fufu, a Traditional Cassava Based Fermented Products
Authors: Akharaiyi, Fred C.; Gabriel-Ajobiewe, Ruth Adefolakemi O.
Abstract: Abstract: Fufu, a traditional Cassava based fermented food product was prepared in the Laboratory and used for the study. Due to the short time storage and transportation of this particular food from one place to another on a popular demand because of its nutritional values, three wrap sizes were adopted to assess storage improvement. In this method, 50 g, 100 and 200 g of raw fufu were wrapped before cooking for the normal 1 h. The batches were stored on a wooden tray at ambient temperature in the laboratory. Quantitative determination of microbial and chemical changes occurring in the fufu samples was studied for four weeks. Microbial counts was higher in the 200 g wrap at fourth week of storage being 8.40x104 cfu (g-1) for bacteria and 2.32x103 spore (g-1) for fungi while it was 1.35x104 cfu (g-1); 1.06x103, 1.66x103 spore (g-1) bacterial and fungal counts, respectively for 50 g and 100 g wraps. Also at fourth week of storage pH was 3.80, 4.06 and 6.15; TTA was 0.45, 1.85 and 2.56% (W/W lactic acid) while moisture was 45.10, 58.40 and 70.30%, respectively for 50, 100 and 200 g wraps. In the pounded fufu at fourth week storage, colour odor, aroma and texture rating were significantly higher (p<0.05) for the 50 and 100 g wraps for overall acceptability while the 200 g wrap characters were very low thus unacceptable. This implies that smaller wrap sizes will store longer than big wrap sizes.2007-03-01T00:00:00ZEffect of Bambusa tuldoides cv. ventricosa leaf extracted with fermented steep liquors of maize and sorghum on some pathogenic organismsGabriel-Ajobiewe, Ruth Adefolakemi O.Cyril-Olutayo, Mojisola ChristianahOlumekun, Victor OlugbengaAkinbileje, Folayemi Joyhttp://repository.fuoye.edu.ng:80/handle/123456789/9802015-09-23T12:04:35Z2014-09-01T00:00:00ZTitle: Effect of Bambusa tuldoides cv. ventricosa leaf extracted with fermented steep liquors of maize and sorghum on some pathogenic organisms
Authors: Gabriel-Ajobiewe, Ruth Adefolakemi O.; Cyril-Olutayo, Mojisola Christianah; Olumekun, Victor Olugbenga; Akinbileje, Folayemi Joy
Abstract: Aims: Bambusa tuldoides cv. ventricosa (bamboo) extract is used locally in the treatment of different types of fever in
Africa. The extraction by cooking of fresh bamboo leaves using fermented steep liquor of ogi either made from maize or
sorghum has been used traditionally in the treatment of Typhoid fever in the South-Western Nigeria. This work is
designed to evaluate the antibacterial activity of the different fermented cereal (Zea mays and Sorghum bicolor) grains
steep liquors as the extraction medium for the bamboo leaf in comparison with the ethanol extraction using agar well
diffusion.
Methodology and results: The extracted leaves (dried and fresh) from different fermented cereal steep liquors [maize
(white and yellow) and sorghum (white and red)] media were screened for inhibition of some pathogenic species such as
Staphylococcus aureus, Salmonella typhi, Streptococcus faecalis and Escherichia coli. The extracts were then tested at
different concentrations for bacteriostatic activity towards these clinically-important species. The fresh leaf extracts from
the fermented maize and sorghum liquors at a concentration of 20 g/100 mL showed antibacterial activities for all the
tested bacteria, while the ethanolic leaf extract did not show any antibacterial activity for both S. typhi and S. faecalis.
Higher concentration (20 g/ 40 mL) produced higher antibacterial activity in all the leaf extracts from the fermented maize
and sorghum liquors.
Conclusion, significance and impact study: Our data provide support for the traditional use of fermented maize and
sorghum grill steep liquor extract of Bambusa tuldoides cv. ventricosa in treating the symptoms associated with the test
organisms, in which the yellow maize liquor displayed greater antibacterial activity in comparison with the others.2014-09-01T00:00:00ZEffect of Spontaneous Fermentation on the Chemical Composition of Thermally Treated Jack Beans (Canavalia ensiformis L.)Gabriel-Ajobiewe, Ruth Adefolakemi O.http://repository.fuoye.edu.ng:80/handle/123456789/9212016-01-15T13:50:27Z2007-01-01T00:00:00ZTitle: Effect of Spontaneous Fermentation on the Chemical Composition of Thermally Treated Jack Beans (Canavalia ensiformis L.)
Authors: Gabriel-Ajobiewe, Ruth Adefolakemi O.
Abstract: To enhance the nutritional quality of jack beans (Canavalia ensiformis) in an in expensive model, natural fermentation was employed on thermally treated jack beans. Two treatment were employed, boiled (100°C for 2 h), ground pressure-cooked (120°C for 30 min) and raw cotyledon unfermented (control). These were contained in separate gourd containers overlaid with clean banana leaves, covered and wrapped in jute bags. They were left for four days under solid substrate fermentation. Microbiological, chemical and mineral analyses were assessed on the samples. Bacillus licheniformis, Bacillus substilis and Streptococcus thermophillus dominated with 100% each frequency of occurrence among the nine bacteria isolates while Rhizopus nigricans and Aspergillus niger were dominant with 75% each frequency of occurrence among the five fungal isolates. Evaluation of antinutritional contents of fermented samples showed remarkable reductions in the tannin of the boiled fermented (0.10%) and ground pressure cooked fermented (0.07%), phytate and cyanide contents in that order was 893.83, 235.53 mg/100 g; 1.02, 7.07 mg kg-1 contents in comparison with the unfermented sample 0.22 mg/100 g, 1246.33 mg/100 g and 41.63 mg kg-1 (tannin, phytate and cyamide ) contents, respectively. The protein contents of the boiled fermented (28.15%), carbohydrate in ground pressure cooked-fermented was 28.85 and 27.12% in the unfermented. Carbohydrate in that order was 48.35, 45.90 and 42.25% contents. Calcium in the boiled-fermented sample was 420 ppm, 246 ppm in ground pressure cooked-fermented and 105 ppm in the raw unfermented. Iron was 4.0, 16.0 and 9.5 ppm, respectively for boiled-fermented, ground pressure cooked-fermented and raw unfermented. Sodium, in that order was 413.0, 416.5 and 329 ppm. Zinc was 280.3, 119.7 and 166.3 ppm, respectively for boiled-fermented, ground pressure-cooked fermented and raw unfermented, respectively.2007-01-01T00:00:00ZSatisfaction with care as a quality-of-life predictor for stroke patients and their caregiversJane M. Cramm, Mathilde M. H. StratingAnna P. Nieboerhttp://repository.fuoye.edu.ng:80/handle/123456789/1322016-01-15T13:50:54Z2011-12-26T00:00:00ZTitle: Satisfaction with care as a quality-of-life predictor for stroke patients and their caregivers
Authors: Jane M. Cramm, Mathilde M. H. Strating; Anna P. Nieboer
Abstract: Purpose We sought to identify indicators associated with
the quality of life (QoL) of stroke patients and caregivers.
Methods The cross-sectional study was conducted at nine
Dutch stroke service facilities involving 251 stroke patients
and their caregivers. We used the EuroQol (EQ-5D) and
Satisfaction with Stroke Care questionnaires, and included
the variables (1) disability at hospital admission, (2) length
of hospital stay, (3) demographic data, and (4) caregivers’
relationship with stroke patients. The Actor–Partner
(patient–caregiver) Interdependence Model (APIM) was
used to examine dependence between patients’ and care-
givers’ QoL scores through dyad membership.
Results Patients’ age was significantly related to their
QoL, and caregivers’ age and educational level were significantly related to their QoL. Patients’ disability on
hospital admission and length of stay were associated with
patients’ QoL, and their disability on admission was related
to caregivers’ QoL. No relationship was found between
length of stay and caregivers’ QoL. Satisfaction with care
was associated with both patients’ and caregivers’ QoL.
Conclusions The APIM distinguished the different roles
of patients and caregivers while acknowledging the inter-
dependence of their QoL scores. Satisfaction with care was identified as important indicator of stroke patients’ and
caregivers’ QoL.2011-12-26T00:00:00Z