Table of Contents

Sustainable Family Well-Being amid Socio Economic Changes and

Challenges through Food Safety and Nutrition

Christianah A. Olurankinse                                                                                         1-25

Effects of Titanium Dioxide Nanoparticles on Population Growth Rate

of Brachionus calyciflorus, Pallas, 1766

Oluwagbemiga Areo                                                                                                   26-42

A Study of Possible Transmission of Hepatitis B Virus by a Vector,

Aedes Aegypti:A Trial On Rabbit

Ginsau, M. A and Ahmed, U.A                                                                                                 43-53

A Study on Effect of Lactic Acid Bacteria Starter Culture on Physicochemical,

Nutritional and Antinutritional Properties of Ugba, a Traditional Nigerian

 Fermented Food

Ome, A.P. and Olaoye, O.A.                                                                                         54-83


A STUDY OF POSSIBLE TRANSMISSION OF HEPATITIS B VIRUS BY A VECTOR, Aedes aegypti: A TRIAL ON RABBIT

Ginsau, M. A and Ahmed, U.A²

Department of Science Laboratory Technology, School of Science and Technology, Jigawa State Polytechnic, Dutse, Nigeria

² Departments of Biological Science, Sule Lamido University, Kafin Hausa, Jigawa State, Nigeria

Email: ginsau75@yahoo.com

ABSTRACT

Aedes aegypti were artificially fed with Hepatitis B Virus (HBV) positive blood samples of humans and were allowed to bite rabbits. The rabbits presented signs of infection: geophagy, loss of appetite, thinning, loss of fur and inflammation of liver. This study provides an evidence for transmission of HBV through mosquito. This study is limited to transmission to rabbits, a study of transmission to human is recommended.

Keywords: Aedes aegypti, Hepatitis B, Transmission, Virus, Vector


A STUDY ON EFFECT OF LACTIC ACID BACTERIA STARTER CULTURE ON PHYSICOCHEMICAL, NUTRITIONAL AND ANTINUTRITIONAL PROPERTIES OF UGBA, A TRADITIONAL NIGERIAN FERMENTED FOOD

Ome, A.P. and Olaoye, O.A.

Food Science and Technology Department,

Michael Okpara University of Agriculture,  Abia State.

Email:talk2omepeter@gmail.com

ABSTRACT

The research was carried out with the aim of studying the effect of lactic acid bacteria on quality properties of ugba (fermented African oil bean seeds). The pure culture of lactic acid bacteria (Lactobacillus plantarum) isolated from ugba samples produced by traditional method, were successively screened and used (in single) to ferment African oil bean slices. The samples (ugba produced by spontaneous fermentation with that produced by LAB starter cultures) were subjected to physicochemical, proximate, anti nutritional and mineral analysis, and the mean values statistically analysed using a one-way Analysis of Variance at P < 0.05. The use of LAB starter culture in Sample B shortened the fermentation period from 72 h to 48 h with a significant reduction in pH (7.32 – 6.44) and increase in titratable acidity (0.068 – 0.097) as the fermentation time progressed, showing a favourable temperature (37oC) for the activities of lactic acid bacteria.There were significant differences (P<0.05) among all the samples in the pH and titratable acidity. The proximate composition of all the ugbasamples had different levels of protein content (14.27%, 14.20%, 14.17%, 14.03%, 12.76%) respectively. Fat content (10.23% – 15.75%), moisture content (41.22% – 54.23%), ash content (0.67% – 2.89%), fibre content (7.07% – 9.03%) and carbohydrate content (10.79% – 25.73%), with Sample B (ugba produced by LAB starter culture) having the highest values in protein, fat and ash contents. There were significant differences (P<0.05) among all the samples in the proximate compositions. The anti nutritional factors of ugba produced by LAB starter culture had a significant reduction at the end of the fermentation process: tannins were reduced by >68%; oxalates were reduced by >90%; cyanide was reduced by >31% and phytic acid was reduced by >62% respectively. There were significant differences (P<0.05) among all the samples in the anti nutritional factors. The samples had different levels of mineral content: magnesium (162.05 – 189.06 mg/100g), calcium (270.10 – 298.19 mg/100g), sodium (11.35 – 20.65 mg/100g), potassium (16.80 – 24.73 mg/100g) and phosphorous (209.10 – 214.16 mg/100g), with Sample B (ugba produced by LAB starter culture) having the highest values in magnesium, calcium, potassium and phosphorous contents. There were significant differences (P<0.05) among all the samples in the mineral contents. It was concluded that pure cultures of Lactobacillus plantarum used as starter culture had good effect on the quality attributes of the fermented African oil bean slices.

Keywords: Lactic acid bacteria, ugba, starter cultures, fermentation.


SUSTAINABLE FAMILY WELL-BEING AMID SOCIO ECONOMIC CHANGES AND CHALLENGES THROUGH FOOD SAFETY AND NUTRITION

Christianah A. Olurankinse,

Department of Home Economics,

Adeyemi College of Education, Ondo.

Email: christieolurks@gmail.com

ABSTRACT

This paper creates awareness on the contributions of Food Security and Nutrition on sustainability of family well-being despite chronic socio economic changes and challenges in our society today. It extracts information from the frontiers of knowledge through web-search, magazines, journals, text books while personal observations were also stressed. It examines the present socio economic conditions of present Nigerians as well as the challenges facing them. It discusses the concept of food security and nutrition. It emphasizes the positive solutions to sustain family members in Nigeria through food security and nutrition in order to foster their well-being. Furthermore, the factors that could facilitate food security and nutrition to enhance socio economic status of Nigerians were discussed. Finally, recommendations were made to sustain family well- being.

Keywords: Sustainable, wellbeing, socioeconomic, food security, nutrition.


EFFECTS OF TITANIUM DIOXIDE NANOPARTICLES ON POPULATION GROWTH RATE OF BRACHIONUS CALYCIFLORUS, Pallas, 1766

Oluwagbemiga Areo

Email: olaitanareo@yahoo.com

ABSTRACT

This study was carried out to determine the toxicity of Titanium dioxide nanoparticles (TiO2 NPs) to a freshwater planktonic rotifer, Brachionus calyciflorus. Reconstituted water was used as the medium for the toxicity tests for both acute and chronic exposures. Acute concentrations of 0.01, 0.05, 0.10, 0.50 and 1.00mg/l of TiO2 NPs were used, from which the value of LC50 was obtained to establish chronic concentrations of 0.0065, 0.008 and 0.016mg/l of TiO2 NPs. The result of the acute toxicity test showed that TiO2 NPs was toxic on Brachionus calyciflorus with 81.67% mortality recorded as the concentration of the toxicant increased from 0.01mg/l to 1.00mg/l and LC50 of 0.065mg/l. For chronic exposure, population growth rate was determined. The exposure lasted 18 days, after which the population growth rate of the test organism significantly declined with increasing concentrations of TiO2 NPs, with the best population growth rate of 0.304d-1 at 0.0065mg/l concentration. This proves that TiO2 NPs are toxic on Brachionus calyciflorus, which paves way for a potential inference in offsetting the entire freshwater habitat. However, for more efficiency, further studies should be directed towards measures of preventing and or controlling the accumulation of TiO2 NPs in freshwater bodies and on aquatic organism


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