WATER TREATMENT USING MORINGA OLEIFERS SEEDS

I. Muhammad, H. Garba, A. Isa, Aisha S.

Department of Science Laboratory Technology,

Ramat Polytechnic, Maiduguri, Maiduguri, Borno State, Nigeria

Email: bajoga1muh@gmail.com

ABSTRACT

Moringa Oleifera seed is applied as coagulant in place of aluminum sulphate (Alum) used in conventional treatments plants. In this work, water is treated using moringa Oleifera seeds. The parameters were tested before and after the water were treated for seven days with the moringa seeds. The water samples (sample A, B, C, and D) were collected from four deferent locations in Gwange Word, Maiduguri. The results for the water samples before treatment showed that the sample from all the four locations (200ml each) are turbid and have a pH of 8 with the exception of location D which has a pH of 9. The samples showed a varying total bacteria count (10³cfu), A (297), B (272), C (92) and D (71). All the  moringa treated water samples are not turbid and showed a pH of seven (7) and a varying total bacteria count (10³cfu) of 3 for sample A, sample B(1), sample C and D showed Zero(0).  The present study was carried out to confirm the effectiveness of seed powder extracted from mature dried Moringa Oleifera seeds which are commonly available in most communities.

Keywords: Pathogens, Alum, Drumstick, Horseradish

DETERMINATION OF PESTICIDE RESIDUES IN COMMONLY PRODUCED VEGETABLES IN MUBI METROPOLIS, ADAMAWA STATE, NIGERIA

Alexander, Priscilla

Department of Chemistry,

Adamawa State University, Mubi, Nigeria

Email: priscillaalexander21@yahoo.com

ABSTRACT

Pesticides are hazardous and toxic to human health; any pesticide residues remaining in vegetables can pose danger to humans and cause certain diseases. This study was conducted to determine the pesticide residues in commonly produced vegetables) in Mubi Metropolis these vegetables include Spinacia Oleracea (Spinach), Hibiscus esculentus (Okra) and Rumex Acetosa (Sorrel). Twelve (12) vegetable samples were collected from farms and local markets in Mubi Metropolis, Adamawa, Nigeria. Pesticides residues were extracted from the vegetables using a quick, easy, cheap, effective, rugged, and safe (QuEChERS) method. Extraction of the samples was carried out using acetonitrile containing 1% acetic acid to determine the residual concentration of pesticides which may have been sprayed during seasonal growth. Gas chromatography/mass spectrometry (GC/MS) was used for quantitative and confirmatory analysis of the pesticides. The pesticide residues in vegetable samples were determined and confirmed from their molecular weights. The molecular weights of pesticides were compared with that given in the data bank of GC/MS. The investigation showed that pesticides with low molecular weight were eluted before the high molecular weight pesticides. The factors studied were retention time, relative abundance and molecular weight. The following pesticides were identified during the investigation, dichlorvos, lindane, cyhalothrin and glyophosphate.

Keywords: Pesticides, QuEChERS, GC/MS, acetonitrile and Vegetables

CHEMICAL AND SENSORY PROPERTIES OF MILK DEVELOPED FROM TWO VARIETIES OF BAMBARA GROUNDNUT (Vigna subterranean)

^1*Okudu, H. O., ²Ojinnaka, M. C. & ³ Iloh C.

^1,3Department of Human Nutrition and Dietetics Michael Okpara University of Agriculture Umudike, Abia State

² Department of Food Science and Technology Michael Okpara University of Agriculture Umudike, Abia State

E-mail: helenokudu@yahoo.com

ABSTRACT

Two varieties of bambara groundnut (white and mixed coloured) were purchased from five randomly selected vendors in Ubani Market Umuahia, Abia State; the bambara groundnut bought were pooled to obtain samples for milk production. Standard method was used to prepare the milk. The proximate and vitamin content of the samples were determined using standard AOAC methods. Mineral elements were determined using wet-acid digestion method for multiple nutrients determination. All tests were carried out in duplicates and the data generated were analysed using standard methods. The fat and energy values of white variety bambara groundnut milk (3.7% and 250kj respectively) were significantly higher than those of mixed coloured bambara groundnut milk (2.8% and 225kj respectively), while the protein content of  mixed coloured bambara groundnut milk (4.5%) was significantly higher than that of white variety bambara groundnut milk (4.3%). Calcium, potassium, sodium, zinc, and copper contents of mixed coloured bambara groundnut milk (39.81mg/100g, 10.31mg/100g, 6.21mg/100g, 3.86mg/100g, 0.45mg/100g) were significantly higher than those of white variety bambara groundnut milk (3.85mg/100g, 8.79mg/100g, 5.46mg/100g, 3.60mg/100g. 0.32mg/100g), while iron was in white variety bambara groundnut milk (2.27mg/100g) was significantly higher than that of mixed coloured bambara groundnut milk (2.46mg/100g). There were no significant differences in most of their vitamins and phytochemial values. The colour attribute of white variety bambara groundnut milk (6.8) was comparable to that of soymilk (6.5). Texture, taste and general acceptability attributes of white variety bambara groundnut milk (5.9, 5.8, 6.2) and those of mixed coloured bambara groundnut milk (5.7, 5.9, 6.1) were comparable to those of soymilk (6.3, 5.9, 6.4). The study showed that white variety bambara groundnut had higher amount of fat, iron, vitamin C and vitamin E while mixed coloured bambara groundnut milk had higher amount of protein, potassium, sodium, zinc and copper. The antinutrient (phytic acid, oxalate) were within permissible limit. The study showed that both products developed form bambara groundnut can be used as alternative for soybean milk.

Keywords: Vigna subterranean, Milk, Nutrients, Varietal Difference

QUANTIFICATION OF ANTIMICROBIAL METABOLITES PRODUCED BY LACTIC ACID BACTERIA (LAB) ISOLATED FROM FERMENTED FOOD PRODUCTS

¹Samira Arzika, ¹Musliu Abdulkadir, ²Jemilu M. Ambrusa & ²Idayat Shade Ijaiya

¹Department of Science Laboratory Technology, College of Science and Technology

²Department of Preliminary Studies, College of Science and Technology

Waziri Umaru Federal Polytechnic, Birnin Kebbi, Kebbi State

Email: musille2003@yahoo.com

ABSTRACT

The lactic acid bacteria (LAB) used in this study was isolated from four fermented food products- ogi, yoghurt, cow and soya milk. Eight lactic acid bacteria (LAB) were isolated from all the samples. Lactobacillus fermentum had the highest percentage of occurrence (29%) while Lactobacillus casei had the least occurrence of 14%. The isolated LAB was tested for the production of various antimicrobial compounds such as lactic acid, diacetyl and hydrogen peroxide and quantitative estimation of these antimicrobial compounds was carried out. All the test isolates produced diacetyl with the peak of production after 24 hours of incubation. The highest yield of diacetyl was 3.01 g/L produced by Lactobacillus casei, highest yield of lactic acid was 2.25 g/L produced by L. Plantarum OGI1 while the highest yield of hydrogen peroxide was 2.24 g/L produced by L. Plantarum OGI1.

Keywords: Lactic Acid Bacteria, Lactobacillus Fermentum, Lactobacillus Casei, Antimicrobial Compounds, Diacetyl, Oxygen Proxide, Incubation.

ASSESSMENT OF CARDIOVASCULAR RISK FACTORS AMONG QUARRY WORKERS IN OGUN STATE

¹Ilori O.A,² Nupo S.S, ³Akinlotan J.V

^1,2,3Nutrition and Dietetics Department

Moshood Abiola Polytechnic Ojere

ABSTRACT

This research assessed the cardiovascular risk factor among quarry workers in Ogun state. One hundred copies of questionnaires was used to obtained information on cardiovascular risk factor which include smoking,  sedentary lifestyle,  age, stress inflammation and pain, cardiovascular history, environment. Participant’s blood pressure was obtained in sitting observing standard precautions. Weight, height, body mass index (BMI) and Blood Test determined. Data were analysed using statistical package for social science version 17 (SPSS). It is estimated that 41% of respondents live beside the main road and in an industrial area with gas emissions. Participants were mostly in the low and moderate risk categorised with only few of the participants in high level of cardiovascular risk. There was significant difference in age, weight and BMI of participants (P < 0.05).

Keywords: Cardiovascular Risk, Querry Workers, Participants Blood Pressure.