Analysis of the Microbial Quality of Locally Consumed Palm Wine Sold in Elele Community of Rivers State Nigeria

Palm wine is generally consumed due to its nutritive composition to the human body system particularly when fresh and unfermented state. A total of 20 Palm wine samples obtained from two different locations in Elele community of Rivers state, were analyzed for their microbiological qualities. A ten-fold serial dilution method was used. For Total Aerobic Plate Count (TAPC) nutrient agar was used, MacConkey for coliform count (CC), Eosin methylene blue for Escherichia coli count (EC), and Potato dextrose agar for the fungal count. Microbial counts in the palm wine sold in the drinking bar were higher than that of the palm wine tapper. TAPC, the sample from the drinking bar has a mean value (6.73+ 0.22 log10cfu/ml) which was higher than the value obtained from the palm wine tapper (6.70+0.15log10cfu/ml). The coliform count of palm wine from the drinking bar was (6.57+ 0.10log10cfu/ml) but not significantly different from those with minimum counts (6.56+ 0.9log10cfu/ml) obtained from the tapper. Escherichia coli of palm wine from drinking bar were (5.73+ 0.23 log10cfu/ml) which were higher than (5.71+ 0.18 log10cfu/ml). The Fungal counts of palm wine sampled from the drinking bar were higher but not significantly different from those obtained from the tapper. Bacteria isolated from the two respective palm wines sampled included Staphylococcus spp 50% and 30% respectively, Klebsiella spp 20% and 30% respectively, Proteus spp 40% and 10% and 30% respectively, Aspergillus spp 30% , 10% and Saccharomyce cerevisae 20% and 30% respectively. For the analysis of variance, bacteria and fungi count was not significant. Consumers of palm wine are advised to purchase the product from the tapper to reduce the chances of contamination.

Potassium Dichromate-Induced Hepato- and Hematotoxicity in Rats: Nutritive Composition and Ameliorative Role of Acacia nilotica L. Leaf

Background: Chromium and its salts, as well as chromium-containing compounds, play a major role in numerous manufacturing processes and have been contraindicated in carcinogenic, toxic, and mutagenic conditions in people involved in these processes. Objectives: This study investigated the ameliorative role of Acacia nilotica aqueous leave extract (ANLA) on potassium dichromate-induced liver and blood toxicity in male and female rats. Phytochemical screening and nutrient composition of ANLA were also evaluated. Methods: Phytochemical and proximate analysis of ANLA were carried out. Twenty adult male and female rats each were divided into four groups (n = 10): (1) control; (2) potassium dichromate (PDC; 0.625 mg/kg body weight); (3) PDC co-treated with ANLA after seven days (650 mg/kg bwt); and (4) PDC co-treated with ANLA (650 mg/kg bwt) simultaneously for 21 days. Biomarkers of liver injury, lipid, and hematological imbalance were assessed. Tissue histology and toxicant retention were done. Results: Various plant secondary metabolites (flavonoids, terpenoids, tannins, phenols, saponins, cardiac glycosides, alkaloids, and anthraquinones) and nutrients (protein = 67.41 ± 2.44%; carbohydrate = 9.87 ± 1.87%; fiber = 10.01 ± 1.21%; mineral = 6.41 ± 1.08%; fat and oil = 6.63 ± 0.93%) were identified in the leave. Exposure to chromium significantly (P < 0.05) increased plasma alanine aminotransferase (ALT) and aspartate aminotransferase (AST) with a concomitant decrease in the activity of these enzymes in the liver of both male and female rats. The exposure also altered protein, triglyceride, and cholesterol levels in the plasma and liver as well as hematological indices. Organ chromium retention and pathological changes were also observed. ANLA modulated these chromium-induced alterations in the rats. Conclusions: Based on the results, ANLA indicates ameliorative property against PDC-induced toxicity in rats. Thus it may be used to combat chromium poisoning. The nutritive potential of A. nilotica leaves may also be maximized.

Nutritive composition and essential elements evaluation of some leafy vegetables grown in Gubi Fadama Land, Bauchi, Nigeria

Proximate analysis and some essential elements content of four leafy vegetable species namely: Brassica oleracea, Spinacia oleracea, Lactuca sativa and Hibiscus sabdariffa leaves were determined using standard analytical methods. These vegetables were widely consumed as food across Northeastern Nigeria. It is imperative to ascertain their nutritive values as they now form part of human diet for people in the area. Some of the results of the mean values ranged such as ash (2.33±0.75–6.03±1.23%), moisture (23.60±0.76–30.90±0.34%), lipid (0.45±0.00– 4.73±0.21%) and protein (2.62±0.10–3.38±0.013%). The mineral elements values ranged like potassium (145.47±4.50– 35.60±2.45mg/100g), sodium (74.97± 0.20– 389.85 ±0.02 mg/100g), calcium (9.87±0.13 –14.55 ±0.94mg/100g) iron (1.30±0.05–2.17±0.15 mg/100g), magnesium (0.030±0.00–0.047± 0.01mg/100g and manganese (0.004±0.00–0.015±0.00 mg/100g). The work suggested that the leaves investigated contained appreciable amounts of nutrients. Their consumption could augment the unavailable or rarely available nutrients in human body. Comparatively, they are good sources of K, Na, Ca and Fe, as well as fiber, moisture, and carbohydrates on the dietary menu recommendation. All the studied leaves have low lipid and protein content as well as copper, magnesium, and manganese.

Effects of traditional fish processing methods on the proximate composition and ph of fish Black pomfret (Parastromateus niger)

Fish is an important food in many Iranian diets. This is a good source of protein. Fish is the main source of animal protein in Iran. The effects of three different traditional processing methods (freezing, brining and frying) on nutritive composition of halva sia fish stored under ambient room conditions were determined. Fresh halva sia fish were obtained from Behbahan fish market. Cooking and processing techniques were carried out on fish Halva sia Parastromateus niger. The proximate composition of raw Parastromateus niger was affected by cooking and processing techniques that were carried out by AOAC methods. Moisture contents decreased in fried and brined fillet while protein, fat and ash contents were significantly increased in fried fillet. The loss of moisture in fried and brined samples amounted to the highest levels; also the protein and fat value was proportionally high. The fish Parastromateus niger showed a decrease in their contents of moisture and fat as affected by frozen storage periods while ash and protein contents were increased after frozen storage periods. The nutritional value fish Parastromateus niger preserved until the end of the storage period.