scholarly journals Proximate, mineral and melissopalynological analyses of honeys produced by Apis mellifera adansonii maintained at the University of Lagos Apiary

2021 ◽  
Vol 8 (2) ◽  
pp. 78-85
Author(s):  
S. O. Famuyiwa ◽  
J. C. Anikwe ◽  
P. A. Adeonipekun ◽  
M. Adebayo
Keyword(s):  
Apis Mellifera ◽  
Proximate Composition ◽  
Honey Sample ◽  
Crude Fibre ◽  
Pollen Type ◽  
Apis Mellifera Adansonii ◽  
Management Techniques ◽  
Abundant Element ◽  
The University ◽  
Bee Colonies

This study focused on the management of established Apis mellifera adansonii colonies, and evaluation of the proximate, mineral, and pollen contents of honeys produced by these bees at the University of Lagos apiary. Two newly established bee colonies were managed using modern hive management techniques. Honeys produced by these colonies were subjected to further laboratory analyses. Proximate composition of honey samples was determined based on the official analysis methods from Association of Official Analytical Chemists (AOAC). Mineral composition was determined quantitatively using atomic absorption spectroscopy (AAS). Melissopalynological analysis was conducted to ascertain the amount, type and origin of pollen present in the samples. On the basis of the proximate composition, colony 1 honey had higher carbohydrate (81.29%), crude fibre (1.43%) and ash contents (0.70%) while colony 2 honey recorded higher protein (2.72%), crude fat (0.17%), moisture content (17.32%) and pH (4.6). Result of the mineral analysis showed that potassium was the most abundant element, while manganese was the least present trace element in both honeys. Investigated honey samples contained 8609 pollen and spore types belonging to 27 families and 29 species. Colony 1 honey had the highest pollen diversity, while colony 2 honey recorded the highest abundance. Hippocratea sp. was the predominant pollen type in colony 1 honey sample while Phyllantus sp. was the secondary dominant species in colony 2 honey. Celastraceae and Rubiaceae were the most dominant families recorded in the investigated honey samples. Investigated honey samples were multifloral, rich in minerals, and met the standard requirements of good honey as recommended by International Honey Commission. The study provided the basis for identification of major plants visited by Apis mellifera honeybees within the apiary. There is a need to conserve the existing flora within the study location, especially those found to be rewarding to Apis mellifera adansonii.

scholarly journals Varroa jacobsoni infestation of adult Africanized and Italian honey bees (Apis mellifera) in mixed colonies in Brazil

1999 ◽  
Vol 22 (3) ◽  
pp. 321-323 ◽  
Author(s):  
Geraldo Moretto ◽  
Leonidas João de Mello Jr.
Keyword(s):  
Apis Mellifera ◽  
Honey Bee ◽  
Honey Bees ◽  
Mite Infestation ◽  
Varroa Jacobsoni ◽  
Africanized Honey Bees ◽  
African Honey Bees ◽  
Africanized Bees ◽  
Bee Colonies ◽  
Different Levels

Different levels of infestation with the mite Varroa jacobsoni have been observed in the various Apis mellifera races. In general, bees of European races are more susceptible to the mite than African honey bees and their hybrids. In Brazil honey bee colonies are not treated against the mite, though apparently both climate and bee race influence the mite infestation. Six mixed colonies were made with Italian and Africanized honey bees. The percentage infestation by this parasite was found to be significantly lower in adult Africanized (1.69 ± 0.44) than Italian bees (2.79 ± 0.65). This ratio was similar to that found in Mexico, even though the Africanized bees tested there had not been in contact with varroa, compared to more than 20 years of the coexistence in Brazil. However, mean mite infestation in Brazil on both kinds of bees was only about a third of that found in Mexico.

scholarly journals The effect of the queen's age on the Varroa mite (Varroa destructor) burden of honey bee (Apis mellifera L.) colonies

2018 ◽  
pp. 83-87
Author(s):  
Marianna Takács ◽  
János Oláh
Keyword(s):  
Apis Mellifera ◽  
Honey Bee ◽  
Varroa Destructor ◽  
Early Spring ◽  
Brood Chamber ◽  
One Year ◽  
The One ◽  
Post Hoc ◽  
Bee Colonies ◽  
Mite Mortality

An apiary trial was conducted in 2016 August to October in Szabolcs-Szatmár-Bereg County, Nyírmada to evaluate the influence of queen’s age on the Varroa destructor-burden in the treatment colonies. Sixty colonies of bees belonging to the subspecies Apis mellifera carnica pannonica in Hunor loading hives (with 10 frames in the brood chamber/deep super) were used. The colonies were treated with amitraz and the organophosphate pesticide coumaphos active ingredients. The amitraz treatment includes 6 weeks. The coumaphos treatment with Destructor 3.2% can be used for both diagnosis and treatment of Varroasis. For diagnosis, one treatment is sufficient. For control, two treatments at an interval of seven days are required. The colonies were grouped by the age of the queen: 20 colonies with one-year-old, 20 colonies with two-year-old and 20 colonies with three-year-old queen. The mite mortality of different groups was compared. The number of fallen mites was counted at the white bottom boards. The examination of spring growth of honey bee colonies has become necessary due to the judgement of efficiency of closing treatment. The data was recorded seven times between 16th March 2017 and 19th May 2017. Data on fallen mites were subjected to one-way analysis of variance (ANOVA) and Post-Hoc Tukey-test. Statistical analysis was performed using the software of IBM SPSS (version 21.). During the first two weeks after treatments, the number of fallen mites was significantly higher in the older queen’s colonies (Year 2014). The total mite mortality after amitraz treatment in the younger queen’s colonies was lower (P<0.05) compared to the three-year-old queen’s colonies. According to Takács and Oláh (2016) although the mitemortality tendency, after the coumaphos (closing) treatment in colonies which have Year 2014 queen showed the highest rate, considering the mite-burden the colonies belongs to the average infected category. The colonial maintenance ability of three-year-old queen cannot be judged based on the influencing effect on the mite-burden. The importance of the replacement of the queen was judged by the combined effect of several factors. During the spring-growth study (16th March–19th May) was experienced in the three-year-old queen’s colonies the number of brood frames significantly lower compared to the one- and two-year-old queen’s colonies. In the study of 17th April and 19th May each of the three queen-year-groups were varied. Therefore in the beekeeping season at different times were determined the colonial maintenance ability of queens by more factors: efficiency of closing treatment in early spring, the spring-growth of bee colonies, the time of population shift (in current study, this time was identical in each queen-year), honey production (from black locust).

scholarly journals Effect of Drying on the Rehydration Properties of Some Selected Shellfish

2020 ◽  
pp. 42-48
Author(s):  
D. B. Kiin-Kabari ◽  
N. Obasi
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Moisture Loss ◽  
Rehydration Ratio ◽  
Crude Fibre ◽  
Oven Drying ◽  
Water Imbibition ◽  
Nutritional Qualities ◽  
Sample Water

This study was conducted to evaluate the effect of oven drying on the proximate composition and rehydration characteristics of shellfish. Shellfish studied included rough and smooth periwinkle, oyster and whelk. Proximate composition of the fresh samples were determined. Then dried in the oven to a moisture content of 10% and further rehydrated with distill water in sample water ratio of 1:40 and allowed to equilibrate. Proximate composition of the fresh shellfish showed that moisture content ranged from 82.38 to 69.24% with fresh smooth periwinkle having the highest moisture value while whelk had the lowest. The results also showed that whelk had the highest values for ash (2.92%), crude protein (18.83%) and crude fibre (3.71%) when compared to other samples. On rehydration, a moisture loss of 11.75%, 13.28%, 19.24% and 22.04% were observed for rough periwinkle, smooth periwinkle, oyster and whelk, respectively. The results for rehydration indices revealed that dehydration ratio was significantly (p<0.05) high for whelk (1.44), followed by oyster (1.29), rough periwinkle (1.23) and lastly, smooth periwinkle 1.20. Rehydration ratio of whelk (1.47) was equally significantly higher, followed by oyster (1.33) and the least were rough and smooth periwinkle (1.17). For coefficient of reconstitution, oyster recorded the highest value of 1.03, followed by whelk 1.02, rough periwinkle 0.95 and smooth periwinkle 0.98. Rate of water imbibition revealed a sharp increase in the water content of smooth periwinkle up to 240 min and thereafter, it slowed down until equilibrium was reached. In terms of rough periwinkle, oyster and whelk; water imbibition took place with rehydration time up to 300 min, 210 min and 270 min, respectively, thereafter they slowed down. The results have demonstrated that the rate in which oven drying affect the physical and nutritional qualities of shellfish differs.

scholarly journals Molecular Characterization of Gut Bacterial Flora of Honeybee (Apis Mellifera Adansonii) From Some Selected Apiaries in Ogun State, Nigeria

2021 ◽  
Vol 25 (4) ◽  
pp. 605-608
Author(s):  
E.O. Oladipupo-Alade ◽  
O.A. Lawal ◽  
I.O. Oyewo ◽  
I.E. Odiaka ◽  
N.O. Haastrup ◽  
...  
Keyword(s):  
Apis Mellifera ◽  
Clinical Laboratory ◽  
Phylogenetic Analyses ◽  
Bacterial Flora ◽  
Klebsiella Oxytoca ◽  
Enterobacter Aerogenes ◽  
Microbiological Analysis ◽  
Environmental Biology ◽  
Ogun State ◽  
Apis Mellifera Adansonii

Research related to physiology and pathology of honey bees in particular Apis mellifera adansonii has attracted a lot of attention. The present study is aimed to determine honeybee (Apis mellifera adansonii) gut microbiome from Apiary in Olabisi Onabanjo University and Osoba Avenue Odo-Epo, Odogbolu Local Government. Twenty (20) honeybees workers (A. mellifera) were collected into a small vile containing sugar powder from the apiary located in OOU and Osoba Avenue at Odo-Epo during rainy season in July and transported to Zoology and Environmental Biology laboratory in OOU and kept in ice-cubes (-50C) till daybreak. Standard microbiological analysis for isolation of bacteria was used, adopting Clinical Laboratory Standard Institute procedures. The phylogenetic analyses based on the 16S rDNA gene were further used to characterize the organism in order to establish  relationships among them. The results showed microbiota of the studied samples includes; Cedeca davisae, Cronobacter  dublinensis, Enterobacter aerogenes, Kluyvera cryocrescens, Klebsiella oxytoca, Providencia vermicola, Salmonella enteric, Providencia alcalifaciens, Serratia nematodiphila, Pseudomonas plecoqlossicida, Klebsiella michiganensis, Serratia marcenscens, Pseudomonas aeruginosa, Escherichia coli, Aeromonas hydrophila and Enterobacter asburiae. Klebsiella spp. was more abundant and prominent in the digestive guts of honeybee workers both in OOU and Osoba Avenue, Odo Epo. The result of the percentage identity and closest accession of the isolates revealed that, Enterobacter aerogenes had the closest accession number and with highest percentage identity of (99%). The findings from this study showed that microbiota component communities of A. mellifera adansonii in OOU were composed of more Gram-negative bacteria than Gram-positive bacteria in Odo Epo.

scholarly journals Effects of Fermented Maize Residue Addition on the Physico-chemical and Sensory Properties of Chin-Chin

2021 ◽  
pp. 65-73
Author(s):  
Owuno Friday ◽  
Achinewu Simeon Chituru
Keyword(s):  
Proximate Composition ◽  
Protein Digestibility ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Significant Difference ◽  
Pasting Temperature

Chin-Chin, a traditional Nigerian snack was prepared utilizing wheat-fermented maize residue composite flour at 0 – 30% replacement levels. Effects of this addition on the functional and pasting properties of the flour composite was evaluated. The snack produced was also evaluated for its sensory attributes, proximate composition and invitro-protein digestibility (IVPD). Functional properties results showed an increase in water absorption capacity (WAC), a decrease in oil absorption capacity (OAC), decrease in Bulk Density (BD), swelling power and solubility index with residue addition. Pasting property results showed a drop in the value of peak, trough, breakdown and final viscosity with substitution while set back viscosity increased.Peak temperature decreased, but values for pasting temperature showed no significant difference between the control and the blends. Results for sensory evaluation showed equal preference for overall acceptability. Proximate composition results showed residue addition led to an increase in crude fibre and protein content with a drop in the carbohydrate value. Residue addition did not increase protein digestibility. Addition of fermented maize residue in chin-chin production can be another way of utilizing the fibre rich by-product of the production of fermented maize starch.

scholarly journals Comparative Studies on the Effect of Fermentation on the Nutritional Compositions and Anti-nutritional Levels of Glycine max Fermented Products: Tempeh and Soy-Iru

2019 ◽  
pp. 1-9
Author(s):  
T. R. Omodara ◽  
E. Y. Aderibigbe
Keyword(s):  
Glycine Max ◽  
Phytic Acid ◽  
Trypsin Inhibitor ◽  
Proximate Composition ◽  
Protein Digestibility ◽  
Microbial Load ◽  
Crude Fibre ◽  
Bacterial Fermentation ◽  
Fungal Fermentation ◽  
Fermented Products

Aims: A comparative study of fungi and bacteria fermentation of soybean (Glycine max) was carried out to determine the effect of fermentation on the nutritional composition of their fermented products: tempeh and ‘soy-iru’. Study Design: The experiment was carried out in the Department of Microbiology, Ekiti State University, Ado Ekiti, Nigeria, between August, 2017 and July 2018. Methodology: Soybean was processed into ‘soy-iru’ (bacterial fermentation) and tempeh (fungal fermentation) and the microbial load, physico-chemical properties, proximate composition, levels of anti-nutritional components (trypsin inhibitor and phytic acid), anti-oxidants (total phenol, total flavonoid and DPPH), in-vitro protein digestibility and vitamins (A, B, C, D, and E) were analyzed. Results: The microbial load, pH increased progressively during fermentation, while there was a decrease in the titratable acidity (TTA) of the two products. The protein(%), ash(%) and fat(%) contents of the Glycine max cotyledons increased from 29.56, 1.86 and 24.36 in unfermented substrate to 33.61, 2.21 and 26.90, respectively, after 24hrs of fermentation to produce tempeh. However, there was a reduction in the crude fibre(%) and carbohydrate(%) content from 2.94 and 41.29 in unfermented substrate to 2.53 and 32.57, respectively, after 24hrs of fermentation. Similar trends were observed during the production of ‘soy-iru’, however the change in proximate composition was not as significant as observed in tempeh. There was significant decrease in the trypsin inhibitor and phytic acid levels of the two products. The levels of anti-oxidants, vitamins B, D, E and protein digestibility increased significantly, in both bacterial and fungal-fermented products. Conclusion: This research has therefore shown that fungal fermentation of Glycine max seeds into tempeh may be a better alternative to ‘soy-iru’ which was obtained from bacterial fermentation, because of the significant lower level anti-nutritional factors in the former.

A new enemy of Apis mellifera (Hymenoptera: Apidae): First report of Nomamyrmex esenbeckii (Hymenoptera: Formicidae) attacking honey bee colonies

2021 ◽  
pp. 1-2
Author(s):  
Erubiel Toledo-Hernández ◽  
Jaime Hernández-Flores ◽  
César Sotelo-Leyva ◽  
Andrés Alvear-García ◽  
Guadalupe Peña-Chora
Keyword(s):  
Apis Mellifera ◽  
Honey Bee ◽  
First Report ◽  
Bee Colonies
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