Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process

Fermented products were developed from different proportions of melon (Citrullus vulgaris schrad) and groundnut (Arachis hypogea) seeds after a 96 hour fermentation period. Proximate analysis, carried out on both fermented and unfermented samples, indicated that only the total carbohydrate content was appreciably reduced by the fermentation process. Micro-organisms responsible for fermentation were identified by gram staining and lactophenol staining, as bacteria and fungi. Identified bacteria were of the Bacillus and Acinetobacter species while the fungi were yeasts, rhizopus and mucor. Samples containing 50–100% melon showed a decrease in pH with increasing fermentation period. Bacteria were largely responsible in samples containing up to 75% groundnuts. Sensory analysis of dried fermented products after fortification with salt, ascorbic acid and flour indicated that they were acceptable.     

Effects of infestation on the nutrient content and physiocochemical properties of two cowpea ( Vigna unguiculata) varieties

Two cowpea varieties (Ife-brown and Kano-white varieties) were used for the study. The effects of insect infestation on the chemical composition and physicochemical properties of these cowpea seeds were studied. The proximate composition, mineral content, total starch, total soluble sugars, bulk density, fat and water absorption capacities, viscosity, gelation capacity and emulsion properties of infested cowpea varieties were compared with those of uninfested cowpeas. Effects of infestation on nitrogen solubulity and on the protein fractions were also determined. lnfestation depleted the protein, starch and soluble sugar contents of cowpeas. Oil and water absorption capacities were increased while emulsification, foam and viscosity properties were reduced. The nitrogen solubility pattern was altered. Uninfested Kano-white cowpeas (UKW) possessed better foam properties than uninfested Ife-brown cowpeas (UFB). On the other hand, UFB had better emulsification properties than UKW.     

Changes induced by infestation on some chemical properties of cowpea seeds

Three cowpea varieties were used in the present study,Insect susceptible popular variety, `Ife-brown' (IFB), an improved varietyfor insect resistance IT 81D-975 (1975) and a local black cowpea varietywith a white hilium adapted to diverse habitats, `Akidi' (AKD).Cowpea seeds were infested with Callosobruchus maculatus. Crudeprotein content of infested and uninfested whole cowpea flour and proteinconcentrate was determined. Prolamin contents of flour and proteinconcentrates were evaluated. Fat content, free fatty acid and peroxidevalues of cowpea seeds were also determined. All determinations werecarried out in infested and uninfested cowpea seeds in 3 replicates for eachdetermination. Emulsion properties of cowpea seeds stored in 3 containers,plastic cans (PC) and polyethylene bags (white and black WPB/BPB) weremonitored on a biweekly basis for 24 weeks.Varietal differences existed in the protein, fat and prolamin contents ofcowpeas. Infestation reduced the contents of these nutrients in all cases. Free fatty acid contents and peroxide values were increased by >100%. Infestation reduced the prolamin content by > 25% inall cases. Varietal differences also existed in emulsion capacities of cowpeaflours; IFB and 975 formed better and more stable emulsions than AKDflour. Storage in plastic cans led to better retention of the emulsionproperties of the cowpeas.     

Potential of zimtaldehyde, 4-allyl-anisol, linalool, terpineol and other phytochemicals for the control of the confused flour beetle (Tribolium confusum J. d. V.) (Col., Tenebrionidae)

Toxicity and repellency effects of several pure compounds (of plant origin) against the confused flour beetle (Tribolium confusum) were investigated in a filter paper test. The compounds were α-pinen, β-pinen, 4-allyl-anisol, camphor, 1,8-cineol, eugenol, linalool, menthol, piperin, terpineol, thymol and zimtaldehyde. Five compounds (4-allyl-anisol, linalood, terpineol, thymol and zimtaldehyde) caused enough mortality of this insect to allow the determination of LD₅₀ and LD₉₅ values. Zimtaldehyde and 4-allyl-anisol showed the strongest toxicity effects with LD₅₀ values of 0.04–0.05 μl/cm² within an exposure period of 24 h. When the isolated fumigant effects were tested by separating the insects from the filter paper, the toxicity of zimtaldehyde (LD₅₀=0.29 μl/cm²) was much lower than that of 4-allyl-anisol (LD₅₀=0.10μl/cm²).     

Effect of fermentation on the nutritional quality and functional properties of infant food formulations prepared from bambarra-groundnut,fluted-pumkin and millet seeds

Weaning foods were formulated by complementation of millet with bambarra groundnut seeds and fluted pumkin seeds. The proximate composition of the individual seeds and the formulations were determined. The composite flour blend containing the highest quantity of fluted pumkin seeds was found to have the highest protein and fat contents (24 and 8% respectively). Functional properties of formulated weaning foods were evaluated. The effect of fermentation on the nutritional quality of the products were determined by animal feeding experiments. The feed intake, weight gain and PER values were evaluated. Fermentation was found to improve the nutritional quality of the formulations. The fermented composite mixture of millet, bambarra groundnut and fluted pumpkin flour (1:1:2) was found to have the highest PER value of 2.1. This suggests that this fermented product will support growth in children better than other formulations.     

Potential of zimtaldehyde, 4-allyl-anisol, linalool, terpineol and other phytochemicals for the control of the confused flour beetle (Tribolium confusum J. d. V.) (Col., Tenebrionidae)

Toxicity and repellency effects of several pure compounds (of plant origin) against the confused flour beetle (Tribolium confusum) were investigated in a filter paper test. The compounds were α-pinen, β-pinen, 4-allyl-anisol, camphor, 1,8-cineol, eugenol, linalool, menthol, piperin, terpineol, thymol and zimtaldehyde. Five compounds (4-allyl-anisol, linalood, terpineol, thymol and zimtaldehyde) caused enough mortality of this insect to allow the determination of LD₅₀ and LD₉₅ values. Zimtaldehyde and 4-allyl-anisol showed the strongest toxicity effects with LD₅₀ values of 0.04–0.05 μl/cm² within an exposure period of 24 h. When the isolated fumigant effects were tested by separating the insects from the filter paper, the toxicity of zimtaldehyde (LD₅₀=0.29 μl/cm²) was much lower than that of 4-allyl-anisol (LD₅₀=0.10μl/cm²).     

Potential of zimtaldehyde, 4-allyl-anisol, linalool, terpineol and other phytochemicals for the control of the confused flour beetle (Tribolium confusum J. d. V.) (Col., Tenebrionidae)

Toxicity and repellency effects of several pure compounds (of plant origin) against the confused flour beetle (Tribolium confusum) were investigated in a filter paper test. The compounds were α-pinen, β-pinen, 4-allyl-anisol, camphor, 1,8-cineol, eugenol, linalool, menthol, piperin, terpineol, thymol and zimtaldehyde. Five compounds (4-allyl-anisol, linalood, terpineol, thymol and zimtaldehyde) caused enough mortality of this insect to allow the determination of LD₅₀ and LD₉₅ values. Zimtaldehyde and 4-allyl-anisol showed the strongest toxicity effects with LD₅₀ values of 0.04–0.05 μl/cm² within an exposure period of 24 h. When the isolated fumigant effects were tested by separating the insects from the filter paper, the toxicity of zimtaldehyde (LD₅₀=0.29 μl/cm²) was much lower than that of 4-allyl-anisol (LD₅₀=0.10μl/cm²).     

Proximate composition,energy content and physiochemical properties ofAfzelia africana andBrachystegia eurycoma seeds

The proximate composition, energy content and physiochemical properties ofAfzelia africana andBrachystegia eurycoma seeds were determined. The bulk density, reconstituability, foam properties and emulsification properties of flour samples in water, 1% saline and 1% alkali were studied. There were no significant differences (p0.05) in the proximate composition of seeds from different agroclimatic zones. The energy content of seeds were comparable to that of other legume seeds (5.7 kcal/g forA. africana and 4.5 kcal/g forB. eurycoma seeds). Foam properties ofB. eurycoma seeds were found to be better than that ofA. africana seeds in terms of foam volume and stability. Emulsification properties ofB. eurycoma seeds were also found to be better thanA. africana seeds suggesting thatB. eurycoma seeds would be more efficient in food systems requiring the formation of stable foams and emulsions. Protein solubility in alkali was found to be better than in water and in 1% saline. The bulk densities and reconstitution indices of flour samples from the two seeds were found to be similar.