Background: This study envisaged the development of functional beverages from extracts tropical spices using pineapple juice as a carrier and determination properties shelf life studies developed beverages. A beverage can be defined “any non-alcoholic drink that provides additional health benefits due to inclusion any bioactive component plant, animal, marine or microorganism source. Crude (essential oils) were extracted microwave assisted extraction dried Ginger, T. tetraptera M. myristica...

The consumption of red wine by most drinkers has increased significantly because the perceived health benefits which are linked to its inherent quality characteristics. In quest determine conformity Nigeria’s domestic with their international counterparts, characteristics wines produced in Nigeria were evaluated using foreign as markers and authenticity. Foreign obtained analyzed for physicochemical, antioxidant, sensory properties standard methods. Results showed that had ( <math...

Some bacteria have been perceived to promote good health of the host and thus are beneficial health. These called probiotics. Probiotics live microorganisms which when administered in adequate amounts confer a benefit on host. Lactic Acid Bacteria (LAB) bifidobacteria identified as ingested change composition intestinal microflora. Various effects attributable consumption these bacteria. include prevention diarrhea, immune system stimulation colon cancer. However, their presence gut may be...

Ugba is the Ibo name of fermented African Oilbean seeds (Pentaclethra macrophylla, Benth). It a traditional food condiment generally produced by natural (local) fermentation in homes as small family business. an important and cheap source protein for people whose staple foods are deficient proteins. also eaten delicacy used flavouring soup. This write up aims to review all published studies on ugba direction various methods production, chemical composition seeds, microorganisms involved...

Mucuna pruriens seed being an underutilized legume with antinutrients was processed to reduce and improve nutritional quality. The seeds were cleaned, washed subjected single treatments of soaking (24 h, 48 72 h), cooking (20 min, 40 60 80 min), roasting (10 15 20 germination h) fermentation h). Combined treatments: (72 + (60 min); (48 (15 min) also separately carried out. Proximate composition evaluated. Crude protein ranged from 25.34 29.50%, ash 3.02-3.82% crude fibre 0.70-4.69. increased...

The study investigates the effect of seed sprouting on minerals, anti nutrients and pasting characteristics flours produced from some tropical legume seeds. Samples were collected cowpea (Vigna ungulculata); red kidney beans (Phaseolus vulgaris), Pigeon pea (Cajanus cajan) each sample was divided into two portions. A portion sprouted while other served as control. non-sprouted seeds analyzed for nutritional properties. samples found to differ significantly (p < 0.05) in composition...

The effects of control pH, temperature and fermentation time on the cyanide reduction, functional sensory properties gari were investigated. Freshly harvested cassava roots (local variety) peeled, washed grated into a mash. meal was divided five equal portions mixed thoroughly with already prepared buffer solutions from citric acid, sodium orthophosphate, -analytical grade (10% by weight kept in stainless containers to ferment at room (30 C). Samples withdrawn o intervals 12, 24, 36, 48 72...

The ability of microorganisms involved in cassava mash fermentation to produce and improve protein value by these during was studied. Standard microbiological procedures were used isolate, identify determine the numbers organisms. Alcaligenes faecalis, Lactobacillus plantarum, Bacillus subtilis, Leuconostoc cremoris, Aspergillus niger, A. tamari, Geotrichum candidum Penicillium expansum isolated identified from waste water while standard analytical methods isolates linamarase proximate...

To determine the in vitro antimicrobial activities of various solvent extracts stem bark Alstonia boonei, a Nigerian traditional medicinal plant against some microorganisms food and clinical importance. The crude were determined using well agar diffusion method Escherichia coli (E. coli), Staphylococcus aureus, Salmonella typhi, Pseudomonas aeruginosa, Saccharomyces cerevisiae Kluyveromyces sp. minimum inhibitory concentration (MIC) bactericidal to establish potential extracts. results...

Manipulation of fermentation variables during ugba production (fermented African oil bean (Pentaclethra macrophylla) seed), using traditional method was studied with the view to improving process, quality product and prediction process. The were number leaves used in wrapping, relative humidity (RH) temperature. Effect on pH amino nitrogen determined 24 h basis for 96 h. Attempt optimization process response surface made. Amino increased time attained its peak at 72 highest daily value (3.4...

Natural antioxidant was extracted from Monodora myristica, a shrub grown majorly in South-East Nigeria, otherwise called “Ehuru” by the Ibo tribe Nigeria. About 0 to 5% w/w compositions of myristica extract (MAE) were infused into polysulfone (PS) resin. Another set samples compounded with α-tocopherol (AT) PS resin and other combination MAE AT Tetrahydrofuran (THF) N-methylpyrrolidinone (NMP) used as solvents at ratio 3:1. During blending, mechanical, physico-chemical, thermal,...

Aims: Manipulation of fermentation variables during 'ogiri egusi' production using Bacillus subtilis was studied with the view to improving process and quality product.The were relative humidity (RH), temperature pore size wrapping material.Methodology results: Effect on amino nitrogen, pH peroxide value determined 24 h basis for 96 h.Attempt optimization response surface method made.Amino nitrogen increased time, highest (6.25 mg N/g) being obtained from sample fermented at 75% RH, 35 °C 90...

The effect of the addition inulin and manganese chloride (MnCl2) to milk before fermentation on amount antibacterial metabolites produced in fermented was studied. Normal modified milks were lactic acid hydrogen peroxide (H2O2) contents determined using standard analytical procedures. well agar diffusion method used determine effects cell free Staphylococcus aureus E. coli. Results obtained showed that compounds increased H2O2 milk. Highest amounts (6197.50 mg/L) (42.83 sample containing...

The study was conducted to evaluate the preservative potentials of essential oils (EOs) Piper guineense, Xylopica aethiopica and Tetrapleura tetraptera in mixed fruit juice determine their antioxidant capacity. effect at varying concentrations evaluated using S. cerevisiae, aureus B. cereus as test isolates. properties were determined 1,1- diphenyl-2-picrylhydrazyl (DPPH) ferric ion reducing power assay (FRPA) methods. Concentrations (10 5%) P. guineense X. EOs reduced number cerevisiae by...

Aims: This Bacillus subtilis has been identified to be the main fermenting bacterium during indigenous production of "ogiri egusi"; a traditional soup flavouring rich in protein.Evaluation use starter and broth cultures this egusi" was therefore undertaken with view improve fermentation process quality product.Methodology Results: Cowpea granules association cells were developed as for fermentation.Results obtained showed that resulted an increase aminonitrogen from 1.67±0.02 19.96±0.05mg...