Table of Contents

Effect of Fermentation Period on the Microbial Profile during the Production

Starter Based Kunun-Zaki

Mohammad Abubakar Birnin Kebbi, Musliu Abdulkadir & Oluwafemi, O. Fasiku,                 1-15

Baseline Agglutinin Titre of Salmonella Enteric among Healthy Subjects

in Idemili South, Anambra, Nigeria: An Aid in Medical Diagnosis

Martins, P.E.Nnamonu, E.I. Ejilibe, O.C. & Uraih, N.                                                                    16-30

Assessment of Dietary Pattern of Carbohydrate Intake among Urbanized

Adult in Abeokuta South Ogun State Nigeria

Nupo S. S. Akinlotan J. V. & Ilori O. A.                                                                                   31-40                                                                                                                                                                                   

Chemical and Sensory Qualities of Local Spice Condiment Produced from

White Kidney Bean (Phaseolus vulgaris)

Adenekan, M. K., Odunmbaku, L. A.  & Sobowale S. S.                                                             41-50

The Distribution of Abo and Rhesus D Blood Group Antigens in Nembe

Community of Bayelsa State

Clement K. Okpora                                                                                                                  51-61

Control of post-Harvest Fungal Rot Agents of Tomato (Lycopersicon

esculentum Mill) with Vernonia amygdalina (Del.)and Moringa oleifera

(Lam.) in Yola, Adamawa State

Tukur, K.U, Chimbe I.B, Thomas, T.L,  Muazu, A.S                                                                    62-74                                                              

Chemical and Sensory Qualities of Local Spice Condiment Produced from White Kidney Bean (Phaseolus vulgaris)

Adenekan, M. K., Odunmbaku, L. A.  & Sobowale S. S.

Department of Food Technology

Moshood Abiola Polytechnic, Ojere, Abeokuta.

         E-mail; adenekanmonilola2011@gmail.com         

ABSTRACT

A study was carried out to develop dawadawa from white kidney bean. The proximate, anti nutrients composition and sensory properties of white kidney bean dawadawa were compared with those of soybean and locust bean dawadawa. The protein contain of kidney bean dawadawa was low than in seeds. The carbohydrate and fibre contents of the white kidney bean was significantly higher (P<0.05) than those of soybean and locust bean dawadawa but it has a lower fat content than soybean and locust bean. The level of the anti-nutrient was significantly higher (P<0.05) than others. The sensory attributes carried out shows that spicing of vegetable soup with white kidney been was significantly better (P<0.05) from vegetable soups spiced with either soybean or locust bean.   

Assessment of Dietary Pattern of Carbohydrate Intake among Urbanized Adult in Abeokuta South Ogun State Nigeria

                                                                      ¹Nupo S. S.² Akinlotan J. V. & ³Ilori O. A.

¹²³Department of Nutrition and Dietetics,

Moshood Abiola Polytechnic Ojere Abeokuta,

Ogun State, Nigeria

                                                ABSTRACT

High carbohydrate intake has adverse effects on lipid and glucose metabolism and these changes would be expected to increase the risk of coronary heart disease and type 2 diabetes mellitus. This study was carried out to assess the pattern of dietary carbohydrate intake among urbanized adult in Abeokuta south. Three hundred adults were randomly selected for the study. The socio demographic characteristics of the respondents were determined using pretested structured questionnaire. Body Mass Index (BMI) was used to determine the nutritional status. The socio demographic result showed that 46% of the respondents were female, majority (43.5%) of the respondent fall between age ranges, 51.2% were between 21-30 years of age, 26.2% of the respondent were married, 55.5% were single while 17.9% are divorced. The result of BMI showed that 11% of the adult were underweight, 48% of the adults had normal weight, 29% were overweight and 12% had obesity grade 1. The main carbohydrate food eaten was macaroni (78.7%) followed by amala (73.7%) and lafun (73.1%).The study showed that macaroni is now the most commonly consumed carbohydrate among urbanized adult in Abeokuta south. The study showed that malnutrition is still common among the study population therefore there is need for nutrition counseling and advocacy.

Keywords:      Carbohydrate Intake, Coronary Heart Disease, Diabetes Mellitus, Urbanized Adult, Socio Demographic Characteristics, Body Max Index, Malnutrition.

Baseline Agglutinin Titre of Salmonella Enterica among Healthy Subjects in Idemili South, Anambra, Nigeria: An Aid in Medical Diagnosis

Martins, P.E. ¹Nnamonu, E.I.² Ejilibe, O.C.³ & Uraih, N.⁴

1. Department of Microbiology, University of Nigeria, Nsukka
2. Department of Biology, Federal College of Education, Eha-Amufu
3. Department of Biology, Federal College of Education, Eha-Amufu
4. Department of Biological Sciences, Tansian University, Umunya

Email: paul.martins.pg64900@unn.edu.ng¹;martinangelusp@gmail.com,¹ nnamonuei@yahoo.com,²obiagelicejilibe@gmail.com³

ABSTRACT

Sequel to the abundant use of agglutinin titre as diagnostic test for typhoid fever in Nigeria (and most African countries), the prevalence of typhoid and paratyphoid fever caused by Salmonella enterica (serovar: Typhi and Paratyphi) between genders was investigated and the baseline agglutinin titres for both healthy and presumptively diagnostic states were determined. Blood samples (sera / plasma) were collected from equal number of both genders and were examined for the presence and levels of Salmonella antibodies by Widal agglutination technique. Standard S. typhi and S. paratyphi “O” and “H” suspensions were used as antigens. Agglutinins to S. typhi “O” and “H” antigens occurred in 10% and 16% respectively in the total male subjects tested while in the female subjects tested, agglutinins to S. typhi “O” and “H” antigens occurred in 26% and 8% respectively. Also, agglutinins to S. paratyphi C (“O” and “H”) antigens occurred in 40% and 10% respectively in the male subjects while in the female subjects tested, agglutinins to S. paratyphi C (“O” and “H”) antigens occurred in 20% and 16% respectively. Generally, there was no gender predominance based on statistical analysis (Chi square) of the data generated from this study except for the S. paratyphi A-O antigen (higher in female), S. paratyphi C-O antigen (higher in male), and S. typhi O antigen which was also observed to be significantly higher in female. Since the positive sera / plasma with titres of 40 occurred in more than 5% of the samples, this study therefore suggests that such titres be regarded as normal among the communities studied while there should be a high index of skepticism of clinical infections in titres above 40 when a second serum or plasma is impracticable as this will improve diagnosis.

Key Words: Baseline Agglutinin Titre, Widal Test, Enteric Fever

Effect of Fermentation Period on the Microbial Profile during the Production Starter Based Kunun-Zaki

¹Mohammad Abubakar Birnin Kebbi, ^1*Musliu Abdulkadir & ²Oluwafemi, O. Fasiku,

¹Department of Science Laboratory Technology, College of Science and Technology

²Department of Preliminary Studies,College of Science and Technology

Waziri Umaru Federal Polytechnic, Birnin-Kebbi, Kebbi State.

Email: musille2003@yahoo.com

ABSTRACT

The present study was conducted to determine the microbial profile during starter based kunun zaki production. The starter culture used were Lactic acid bacteria collected from the microbiology laboratory, department of science laboratory technology, Waziri Umaru Federal Polytechnic, Birnin Kebbi. Microbial counts (total bacteria, yeast count and enteric bacteria) were done after 8 hours of fermentation then after every 4hrs of fermentation. The highest bacteria count obtained was (4.4×10⁵) in SFK (spontaneous fermented kunun) while the lowest count was 2.4×10² in LFK (Lactobacillus plantarum kunun). Lactic acid bacteria range from 6.2×105 to 1.0×103. The highest enteric bacteria count was observed in SFK (9.0×104) so also the highest yeast counts (1.3×105). No growths were recorded for yeast and enteric bacteria after 12 to 24 hours of fermentation for the starter based products. The results of this research study showed that the LAB species used as starter controlled the growth of unwanted microorganisms.