Effect of Drying Method on Chemical Properties, Water Activity (aw), and Total Microbial Count of 'Daddawa' Powder from Parkia biglobosa Seeds | Chapter 6 | Food Science and Agriculture: Research Highlights Vol. 4

Drying has been used as a method of reducing post-harvest losses in many agricultural products for a long time. Drying of foods reduces the moisture content to preserve the foods and prolong their storage life. The aim of this study is to evaluate the effect of different drying methods on the chemical properties, water activity (aw), and total microbial count of ‘Daddawa’ powder produced from Parkia biglobosa seeds. The study provided valuable insights into the drying methods that will help in optimising the process of drying fermented ‘daddawa’ vis-à-vis nutritional and other quality properties of the product. The seeds were processed using a slight modification of the traditional method. Fermented seeds (270C for 96h) were divided into four portions, three parts were dried using a cabinet (800C for 24h), oven (800C for 24h) and sun (300C – ambient for 72h), giving samples CB1, OC2 and SD3 respectively. Dried samples were comminuted using an attrition mill and packaged. The fermented (270C for 96h) undried seeds (UA0 - control) were milled into paste and refrigerated (40C) before analysis. Portions of samples CB1, OC2 and SD3 were stored at ambient temperature (24-270C for 3 months). The stored samples were drawn and analysed monthly for water activity (aw) and total microbial count – bacteria and fungi. The samples were subjected to chemical analysis using standard procedures. The data obtained were subjected to analysis of variance using the GenStat Statistical Software (17.1). Results of proximate composition revealed that the moisture content of CB1 (13.04b±0.00), OC2 (12.64bc±0.47) and SD3 (12.03c±0.00) were within the range of flour (10-14%). Protein content showed that SD3 (25.17a±0.09) was significantly (P<0.05) different to the rest samples. The result of the vitamin content of ‘daddawa’ powder shows that SD3 (8.88a±0.00) was highest in vitamin B1, followed by UA0 (8.67a±0.15), with no significant (P<0.05) difference. The results show an array of mineral content, including calcium, potassium, iron, magnesium, phosphorus, zinc, manganese and sodium. The pH value was highest in OC2 (6.9) and SD3 (6.9) and least in CB1 (6.2). The study revealed that cabinet dried samples could be more stable owing to their lowered pH value and colour, thus proving their advantage over the others. Also, both water activity and microbial counts of bacteria and fungi increased with storage time. Significant differences (P<0.05) were observed in L* colour values (degree of lightness from black to white), ranging from 18.17 (OC2) to 28.50 (SD3), indicating varying lightness levels among samples. Overall, ‘daddawa’ powder dried by various methods exhibited better quality in proximate composition than the control. It is recommended that further studies should be carried out to determine the invitro and invivo digestibility of the protein for both the dried and undried (control) samples. Also, to ameliorate losses of nutrients during drying, a lower temperature should be adopted. The findings have implications for optimising drying techniques to preserve nutritional and microbial qualities, making the study relevant for food scientists and technologists working on sustainable food preservation.

 

 

Author(s) Details

Gabriel Anayo Jacob
Department of Food Science and Technology, School of Science and Technology, Federal Polytechnic Bauchi, Nigeria.

 

Usman Sa’id Haruna
Department of Food Science and Technology, School of Science and Technology, Federal Polytechnic Bauchi, Nigeria.

 

Esther Eduzor
Department of Food Science and Technology, School of Science and Technology, Federal Polytechnic Bauchi, Nigeria.

 

Dorothy Oluwatosin Adesanya
Department of Nutrition and Dietetics, School of Science and Technology, Federal Polytechnic Bauchi, Nigeria.

 

Please see the book here :- https://doi.org/10.9734/bpi/fsarh/v4/6346

Microbial Immunology | Book Publisher International

The book “Microbial Immunology” is organised to fulfil an area of immunology that attracts many scholars whome have an interest in immunology of human microbial infectious diseases. Many books tackle the science of basic and medical immunology in comparison few were having this topic in a separate book title or separate monograph title. This book tried to stand as a textbook in this attractive field of immunology. The layout of the text was organised in two parts, six sections and 40 chapters. The first part was with three sections: the basic immunology in 13 chapters, basic infect-ology in five chapters and basic microbial immunology in five chapters. The second part covered applied immunology with three sections the first, the immunology of common infections in five chapters, the immunology of emerging and re-emerging infections in nine chapters and the themes in three chapters that covered the immunology of polymicrobial infections, infectious granuloma and infectious secondary cryoglobulinemia. The book was intended to be of use for undergraduate students, post-graduate students and researchers of basic and microbial immunology. As well as laboratory medicine professionals.

 

Author (s) Details

IBRAHIM M.S. SHNAWA
Department of Medical Biotechnology, College of Biotechnology, AL-Qasim Green University, Qasim, Babylon, Iraq and College of Nursing, University of Hilla Hilla, Babylon, Iraq.

 

Please see the book here:- https://doi.org/10.9734/bpi/mono/978-93-49970-50-2

 

Determination of Post-Harvest Microbial Deterioration of Tomato (Lycopersiconesculentum) Fruits| Chapter 5| Recent Progress in Plant and Soil Research Vol. 2

 This study looked into the microbiological, chemical, and environmental factors that contribute to the rotting of this vital vegetable. From rotting tomato fruits, a total of eight microorganisms (fungi and bacteria) were recovered. These isolates were utilised to conduct pathogenicity tests on healthy fruits, both wounded and unwounded, and it was discovered that fungi cause more degradation than bacteria. Temperature and milton were tested to see how they affected the rotting of the meat.fruits. The rate of deterioration appears to grow as the temperature rises. The use of milton was found to be useful in reducing rotting. The amount of ascorbic acid in fresh and decaying fruits was also tested. Ascorbic acid levels decreased as degradation progressed, according to the findings.

Author (s) Details

Matthew, Titus
Department of Biology, College of Education, Minna, Niger State, Nigeria.

View Book :-https://stm.bookpi.org/RPPSR-V2/article/view/2666

Street Vended Food Contamination in Kumasi, Ghana | Chapter 1 | Recent Research Advances in Biology Vol. 4

Street foods are foods and drinks that are ready to be consumed on the streets and generally sold. This practice is common in the heart of cities in Ghana providing valuable services by supplying easy access of food to the public at a low cost. As a result of their distinctive tastes, simplicity and their dietary importance in the customs of societies, street-sold foods (SFV's) are favoured. Street food sales also provide business opportunities for emerging industrialists, while having a substantial impact on many developed countries' financial systems. However, the protection of these foodstuffs, in particular the assessment of the handling that may result in contamination, is not assessed. The microbial contamination due to the handler involved in the processing of ready-to-eat-foods (RTE) and the use of a survey was examined in this study; researchers highlighted the critical points in order to determine the observed hygiene practises. Using the random sampling process, the study recruited 45 vendors. Water samples were obtained aseptically from the container where the food handlers used during the development of RTE to wash their hands. To collect environmental and personal hygiene data from the vendors, a formal questionnaire and an analytical checklist were used. Samples were tested for the identification of various microbiological parameters, including foodborne pathogens, and 16 (37.21%) were positive for Escherichia coli, 12 (27.91%) for Salmonella spp., 8 (18.60%) for Staphylococcus aureus, and 7 (16.28%) for Klebsiella spp. Unacceptable activities such as the use of bare hands to obtain customer money, and. Serving food at the same time and selling in unhygienic open spaces with these SFVs have been observed. These findings highlighted the importance of various management of critical points in the development of RTEs, including vendor guidance and hygiene procedures that provide policy makers with knowledge about how to deal with SFVs in order to ensure the safety of these companies.

Author(s) Details 

Mina Ofosu
Department of Laboratory Technology, Faculty of Health Sciences, Kumasi Technical University, Kumasi, Ghana.

Boampong Gyekye Emmanuel

Department of Laboratory Technology, Faculty of Health Sciences, Kumasi Technical University, Kumasi, Ghana.

View Book :- https://bp.bookpi.org/index.php/bpi/catalog/book/353