Amino acid profile and scores of some selected traditional diets commonly consumed in northwest zone, Nigeria

Background and aims: Amino acids composition of local and regional dietary proteins determines the protein quality. The study was aimed at evaluating amino acid profiles of some selected traditional diets commonly consumed in Jigawa (JG), Kano (KN) and Katsina (KT) States, Northwest Zone-Nigeria. Methods: The selected prepared diets (four per state) include; JG Tuwon masara using white maize served with Kuka soup (JG TMW SWKS), JG Tuwon masara using yellow maize served with Kuka soup (JG TMY SWKS), JG Danwake served with groundnut oil and pepper (JG Danwake SWGOP), JG Moimoi, KN Tuwon masara using white maize served with Kuka soup (KN TMW SWKS), KN Tuwon masara using yellow maize served with Kuka soup (KN TMY SWKS), KN rice and beans served with groundnut oil and pepper (KN Rice and Beans SWGOP), KN Danwake served with groundnut oil and pepper (KN Danwake SWGOP), KT Tuwon masara using white maize served with Kuka soup (KT TMW SWKS), KT Tuwon masara using yellow maize served with Kuka soup (KT TMY SWKS), KT Danwake served with groundnut oil and pepper (KT Danwake SWGOP) and KT Dambu. The preparations were dried and grounded into powdered form and analyzed using standard methods. Results: The amino acid profile of the diets consumed in the three states show higher content of total non-essential amino acids (NEAA) compared with essential amino acids (EAA). The amino acid score of the prepared diets though higher than the standard amino acid score by WHO/FAO/UNU (2007), may support the normal growth of all age groups except lysine. The limiting amino acid score was found to be either lysine or SAA (cysteine + methionine) in all the 3 states’ diets. Histidine was found to have the highest score in all the diets except in JG Moimoi and KN Danwake served with groundnut oil and pepper (SWGOP) respectively. The low levels of lysine and SAA in some of the diets may be due to low contents of these amino acids in the ingredients used. Conclusion: This study showed that, the amino acid score of the prepared diets though higher than the standard amino acid score established by WHO/FAO/UNU may support the normal growth of infants, children as well as adults except lysine. Keywords: traditional diets, amino acids, amino acid profile, amino acid score.

Utilization of By-Product of Groundnut Oil Processing for Production of Prodigiosin by Microbial Fermentation and Its Novel Potent Anti-Nematodes Effect

This study aimed to reuse groundnut oil processing by-product, groundnut cake (GNC) for the low-cost production of prodigiosin (PG) via microbial technology and to assess its novel potential application for the management of black pepper nematodes. Serratia marcescens TUN02 was found as the most active PG-producing strain. Various small-scale experiments conducted in flasks indicated that GNC at 1% may be used as the sole carbon/nitrogen source for cost-effective PG production by fermentation. Notably, no further commercial ingredients and salts are required to supplement into the culture medium of this fermentation. PG was further investigated for scale-up production in a 14-L bioreactor system and PG was produced at high yield (6886 mg/L) with large-scale volume (4 L) in a short cultivation time (10 h). PG was then purified and its nematicidal activity was evaluated and showed effective inhibition of juveniles and egg hatching of Meloidogyne incognita species, harmful on black pepper, with low IC50 values of 0.2 and 0.32 mg/mL, respectively. The simple medium containing 1% GNC is the first report of cost-effective biosynthesis of PG, as well as potential in vitro anti-egg hatching activity of PG. These results indicated the potential application of GNC for low-cost bioproduction of PG for promising and novel use in the management of black pepper nematodes.

Functional Group Evaluation of Hydrogenated Vegetable Oil Using FTIR Method

This study aimed to predict the functional group changes in the natural form to hydrogenated form of vegetable oils using FTIR spectroscopic method. The edible oil, which are palm oil, groundnut oil, sesame oil, and vanaspathi(hydrogenated vegetable oil) were observed with relative intensities of the peak and characteristic area percentage of peaks. It is found that trans fatty acids at the peak of 966.34cm-1 in the region of 980-960cm-1 strong C=C bending vibration due to the presence of alkene disubstituted (trans) observed in the hydrogenated form of vegetable oil. Because the nutritional composition of the vegetable oil is intensely reduced and long-term consumption will bringadversative health problems for humans. Keywords: FTIR, Palm oil, Groundnut oil, Sesame oil, Vanaspathi, Transfats

Microbial and heavy metals examination of Expellers groundnut (Arachis hypogaea L.) oil

This study was designed to determine the microbial and heavy metal contamination level in expeller’s groundnut oil. Ten samples of groundnut oil were collected, labeled from E1 to E10 and the microbial and heavy metals examination tests were laboratory assessed. The study results showed that, the Total Count of Bacteria (TCB) for all oil Expellers samples was 33.8 Colony Forming Unit (Cfu)/ml oil. The highestt value was (111 Cfu/ml) in E10 and the lowest value (7 Cfu/ml oil) in E1. Concerning the Total Count of Fungal (TCF) for all samples was 31.4 and 6.75 Cfu/1ml for the yeast and mould respectively. Yeasts highest count was 109 Cfu/ml in E10 and the lowest count was 6 Cfu/ml in E1. while moulds highest count was 18 Cfu/ml in E10 and the lowest number of 2 Cfu/ml oil was found in E2. The bacterial detection test of Staph, Bacillus, Coliform, and E.Coli in the oils Expellers explored that no bacterial presence in E1, E3, and E7 but, the four types were recorded in E5, E9 and E10. On the other hand E2, E6 and E8 showed positive detection to Staph and Bacillus, while E4 was positive to Bacillus detection only. The Concentration of Iron (Fe) on expeller oil samples (E2, E3, E4, E6, E7, E8, E9 and E10) was higher than the minimum specification limit of 5meq/kg for heavy metals, but E1 and E5 were within the minimum specification limit. All expellers oil samples were higher than acceptable limit for Copper (Cu) concentration that established by SSMO and Codex alimentary for heavy metals of less than 0.1meq/kg. As well as, the Concentration value of Lead (Pb) all expeller oil samples were above the specification limit of heavy metals that should not be more than 0.1meq/kg.

Subchronic Acephate Exposure Induces Immunotoxicity in White Leghorn Cockerels

We investigated the subchronic immunotoxicity of the phosphoramidothioate organophosphorous insecticide, acephate in white leghorn cockerels (WLH). The cockerels were divided into five groups; C1 (plain control), C2 (vehicle control), T1, T2, and T3 which received acephate suspended groundnut oil for 60 days at doses of 21.3, 28.4 and 42.6 mgkg−1respectively. The live body weight gain, absolute and relative weights of the spleen, thymus, and bursa of Fabricius, hemoglobin (Hb), total erythrocyte counts (TEC), packed cell volume (PCV) and lymphocytes were significantly decreased. However, monocytes, eosinophils, heterophils, and basophils were significantly increased. Total protein, albumin and albumin to globin ratio, the antibody response to RD-F and delayed-type hypersensitivity response to DNCB dye or PHA-P, erythrocyte and brain Acetylcholinesterase activity was also significantly reduced in T2 and T3. At 40 and 60 days of acephate exposure, nitrate and nitric oxide production by RD-F and mitogen Con A stimulated peripheral blood and splenic lymphocytes, as well as lymphocyte proliferation in response to antigen RD-F and mitogen Con A stimulation, were significantly decreased in groups T2 and T3. Furthermore, dose-dependent increases in the frequency of micronuclei formation, varying intensity serum protein bands with different protein fractions (14.85KDa), and splenic DNA laddering (180 bp) were observed in groups T2 and T3. Histopathologically, the spleen and bursa showed morphological changes and mild lymphocyte depletion. In conclusion, low-level acephate exposure may affect acetylcholinesterase, lymphocytes, and immune responses in cockerels. As a result, it should be considered when assessing immunotoxicity and the risk to human and animal health.

Optimization of Growth Conditions to Produce Sustainable Polyhydroxyalkanoate Bioplastic by Pseudomonas aeruginosa EO1

Polyhydroxyalkanoates (PHAs) are intracellularly synthesized by bacteria as carbonosomes that exhibit biodegradable thermoplastics and elastomeric properties. The use of cheaper edible oils as a source of carbon assists in the reduction of the production cost of such biopolyesters. In this work, different edible oils, such as groundnut oil (GNO), mustard oil, sesame oil, and soybean oil (SBO) were used to check their effect on PHA production from Pseudomonas aeruginosa EO1 (MK049902). Pseudomonas aeruginosa EO1 was used in a two-stage production system. In the first stage, bacterial growth was favored and, in the second, PHA was synthesized. GNO was found as the best carbon source for PHA production. The use of 2% (v/v) GNO, rich in saturated fatty acids, allowed PHA content of 58.41% and dry cell weight (DCW) of 10.5g/L at pH7 and temperature 35°C for 72h. Groundnut has a high potential for oil production and for the diversification of co-products with some potential of value aggregation. Such a perennial and sustainable species will almost certainly meet the criteria for becoming a significant commercial oilseed crop. Fourier transform infrared spectroscopy (FTIR) spectra showed strong characteristic bands at 1,282, 1,725, 2,935, 2,999, and 3,137cm−1 for the PHA polymer. Gas chromatography-mass spectrometry (GC-MS) detects the presence of PHA copolymers.

Effect of Boron on Nutritional Quality of Groundnut Grown in Coastal Sandy Soils

Aim: To study the effect of boron on quality parameters and micronutrient uptake of groundnut in coastal sandy soils. Study Design: The experiment laid out in randomized block design with three replications. Place of Study: At College Farm, Agricultural College, Bapatla, Guntur. Methodology: After the preliminary layout, the TAG-24 variety of groundnut was used as a test crop, with a spacing of 30 cm x 10 cm in the experimental site. Plant samples were collected at 45, 90 DAS, and harvest. Plant samples were shade dried and kept in hot air oven at 75°C until a constant weight was obtained. Samples were powdered and then analysed for micronutrients using standard chemical procedures. Results: Protein content, boron content and uptake of micronutrients viz., iron, zinc, manganese, copper and boron were significantly improved with the application of boron in groundnut. Oil content and oil yield were not significantly influenced by the application of boron. The highest value of all these parameters were recorded in T4 (RDF + soil application of Borax @ 12.5 kg/ha). Conclusion: Application of boron along with RDF improved the nutritional quality of groundnut in coastal sandy soils.

Amylase Production by Aspergillus niger and Penicillium Species by Solid-State and Submerged Cultivation Using Two Food Industrial Wastes

Amylase enzymes are starch degrading enzymes and have received a great deal of attention due to their perceived technology importance and economic benefit. Amylase enzymes are considered important enzymes used in starch processing industries for the hydrolysis of polysaccharides like starch into simple sugar constituents. This enzyme is also involved in the commercial production of glucose. Solid-state cultivation and submerged cultivation have tremendous potentials for enzyme amylase production by using different solid substrates like rice bran, wheat bran, coconut oil cake, and groundnut oil cake which are rich in starch. These agro-industrial wastes are considered cheap raw materials for the production of amylase. Wastewater from the industry like brewery can also be used as a liquid substrate for submerged cultivation. It may have the possibility of depurination of wastewater. In the present study, Aspergillus niger and Penicillium species were isolated and their amylase activity was determined by the starch hydrolysis method. Enzyme production was done by using coconut oil cake as a substrate for solid-state fermentation and brewery wastewater as a substrate for submerged fermentation. The enzyme produced by the organisms was extracted and enzyme assay was done by the Dinitrisalicilic method (DNS method). The protein estimation was done by Lowry Folin’s method. The qualitative assay was carried out by performing Gas Chromatography-Mass Spectroscopy (GC-MS).

Effects of Thermal Treatment on The Characteristics Quality of Some Ghanaian Vegetable Oils (Palm, Coconut and Groundnut)

Introduction: Vegetable oils contain natural antioxidants and other properties reported to impart anti-diabetic properties when consumed, in animal study. In humans however, these oils are subjected to high temperatures during cooking before consumption. High temperature tends to affect the characteristic quality and potential to impart on health benefits such as antidiabetic properties. The objective of this work was to determine the characteristics quality of vegetable oils after thermal treatment that equates to temperatures oils are subjected to during food processing/cooking. Methodology: Three portions of 200g of each fresh unrefined red palm oil, coconut oil and groundnut oils in three conical flasks T1, T2 and T3 were heated to room temperature 28oC (T1) to 100o C in boiling water (T2) and to 200o C in electric cooker oven (T3) for 10 minutes. Acid, iodine, peroxide, saponification, unsaponification values of the oils were then determined after cooling to room temperature. Results; Coconut oil heated to 200˚C had the least Acid value of 2.89±0.135 whiles Palm oil heated to 100 ˚C had the highest value of 19.57±0.165. There were no peroxides formed in Coconut and Palm oils at 28 ˚C as well as Palm oil at 100 ˚C. However, peroxides were highest in Coconut oil at 200˚C with value of 15.28±2.315. Saponification value of groundnut oil at 28 ˚C was the least at 89.52 ± 2.18 and 296.57±1.045 the highest in coconut oil at 200 ˚C. Heating however increased the unsaponifiable matter in all the vegetable oils used.Conclusion: The quality of the oils in terms of acid value, iodine vale, peroxide value and saponification value were retained after one heat treatment. This implies the quality of the oils are maintained during food processing.