Advances in Food Science and Technology

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 3 (11), pp. 001-010, November, 2015. © International Scholars Journals

Review

Anti-nutritional factors (ANF) in nutrient utilization in Plant Products for human consumption

*Obadiah Raphel, Adenuga Christian and Agbadugba Nero

Department of Health Promotion and Education, Faculty of Public Health, University of Ibadan, Nigeria.

Accepted 10 May, 2015

Abstract

Anti-nutritional factors (ANF) are compounds which reduce the nutrient utilization and/or food intake of plants or plant products used as human foods or animal feeds and they play a vital role in determining the use of plants for humans and animals. Apart from cyanogenic glycosides, food poisoning arising from anti-nutritional factors, otherwise known as plants’ secondary metabolites has not been properly addressed in most parts of the developing world. People have died out of ignorance, poverty and inadequate nutrition information and education, especially within the African societies. There are reports from time to time of deaths after consumption of some type of beans despite cooking. Also, cases of renal and liver diseases are increasing and this calls for a need to properly address the issue of thorough and adequate processing of foods/feeds before consumption. The aim of this review is to emphasize on the adequate processing of foods/feeds and to educate the people on the dangers of consuming improperly processed foods especially legumes which are reported to contain very high concentrations of anti-nutritional factors.

Key words: Processing methods, anti-nutritional factors, plants, human foods, animal feeds.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 3 (9), pp. 001-011, September, 2015. © International Scholars Journals

Full Length Research Paper

Effect of Hibiscus sabdariffa L. on circulating levels of reproductive hormones in rabbits (Oryctolagus cuniculus)

*Onuoha Chiamela Frank, Obinna Achebe and Oguname Vincent

Department of Biochemistry, Faculty of Science, Adekunle Ajasin University, Akungba, Ondo State, Nigeria.

Accepted 15 January, 2017

Abstract

Effect of Hibiscus sabdariffa L. (family malvecea) calyx anthocyanin was investigated on circulating levels of reproductive hormones in rabbits (Oryctolagus cuniculus). Forty (40) rabbits (twenty each for male and female) weighing 1.2 ± 0.2 kg were grouped into two control (water control, anthocyanin (delphinidin-3-monoglucoside) standard) and two experimental groups (whole extract (calyces of H. sabdariffa L.) and anthocyanin extract of calyces of H. sabdariffa L). While the water control group received 1.0 ml of water at 0900 h everyday for 28 days at 14:10 light/dark regime, the anthocyanin control and experimental group were administered 200 mg/kg oral doses of the different preparations. Blood samples were drawn prior to administration (day zero) and every seven days at 0900 h for the estimation of serum prolactin, follicle stimulating hormone and testosterone using ELISA. 28-day daily oral administration of delphinidin-3-monoglucoside and anthocyanin-rich extract of H. sabdariffa L. to rabbits is associated with high circulating prolactin in males and non-lactating female rabbits. This may be potentially important in phytotherapuetic induction of milk production in lactating animals. This treatment regime is also associated with lowered circulating FSH in males and female rabbits. Long-term reduction in circulating FSH levels might play important role in failed follicular development in developing female animals and gonadal atrophy in matured animals.

Key words: Hibiscus sabdariffa, anthocyanins, serum prolactin, follicle stimulating hormone, testosterone.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 3 (8), pp. 332-338, August, 2015. © International Scholars Journals

Full Length Research Paper

Evaluation of Lactic acid bacteria isolated from fermented tomatoes to produce antimicrobial activities against several bacteria and fungi

*Ferhat C. Arkoun, Djamal K. Abbas and Zighen T.K

Department of Biology, Faculty of Sciences, University of Mostaghanem Central, Mostaganem, Algeria.

Email: Ferhat13@yahoo.com

Accepted 20 July 2015

Abstract

The aim of this study was to evaluate 40 lactic acid bacteria (LAB) and 20 Bacillus strains isolated from the fermented tomato (Solanum lycopersicum) for their capacity to produce antimicrobial activities against several bacteria and fungi. The strain designed LBc03 has been selected for advanced studies. The supernatant culture of this strain inhibits the growth of Escherichia coli, Staphylococcus aureus and Aspergilus sp. Based on the cultural, morphological, physiological and biochemical characteristics, LBc03 was identified as Leuconeustoc spp. Its antimicrobial compound was determined as a proteinaceous substance, but it is possible that the bacteriocin may also be bound to other molecules like a lipid or a carbohydrate moiety. Metabolite extracts from selected LAB were more effective in preserving tomato paste and sauce stored at 4°C against spoilage bacteria like E. coli and the application of bio-preservative should be encouraged in food processing industries.

Key words: Biopreservation, tomato (Solanum lycopersicum), bacteriocins, lactic acid bacteria.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 3 (7), pp. 328-331, July, 2015. © International Scholars Journals

Full Length Research Paper

Bacteriological examination of ready-to-eat foods (RTE) products of Tehran province, Iran

Camila Bahar Ansari

Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Golestan, Iran.

Email: Camila.bahar@gau.ac.ir

Accepted 12 June, 2015

Abstract

Recontamination of ready-to-eat (RTE) products during post-processing may be the cause of outbreaks of food-borne disease. In this study, a total of 150 RTE samples were obtained for bacteriological examination (coliforms, Escherichia coli, Staphylococcus aureus, Salmonella, Bacillus cereus, Psychrotrophic bacteria and Psychrophilic bacteria). Various types of RTE food products that contained frozen (cooked and semi-cooked) and refrigerated (cooked) poultry meat foods, were purchased randomly periodically in January and March, 2012. 65% of cooked samples and 62% of semi cooked samples contain more than 10² CFU/g coliform, while S. aureus was more than 10² CFU/g in 35 and 40% of samples, respectively. Also 28% of cooked samples and 44% of semi cooked samples contained E. coli. 14% of all samples were contaminated by Salmonella. The results for enumeration of B. cereus, psychrophilic and psychrotrophic microorganisms were: 2/96 ± 0/09 log CFU/g, 5/02 ± 1/77 log CFU/g and 3/05±0/04 log CFU/g, respectively.

Key words: Foodborne pathogens, coliforms, Escherichia coli, Staphylococcus aureus, Salmonella, Bacillus cereus, psychrotrophic bacteria, psychrophilic bacteria, cooked, semi-cooked.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 3 (6), pp. 323-327, June, 2015. © International Scholars Journals

Review

A survey on the function of lactic acid bacteria in milk fermentation and preservation

Aragaw Eshete Gessesse

Department of Animal Science, Mekelle University, P.O.Box: 231, Mek'ele,  Ethiopia.

E-mail: eshete.aragaw09@mu.edu.et

Accepted 1 May 2015

Abstract 

This review was conducted to find out the main function of lactic acid bacteria in milk fermentation and preservation. Lactic acid bacteria (LAB) are a group of Gram-positive, non-spore forming, cocci or rods, which produce lactic acid as the major end product during the fermentation of carbohydrates. LAB includes Lactobacillus, Lactococus, Streptococcus and Leuconostoc species. The presence of LAB in milk fermentation can be either as spontaneous or inoculated starter cultures. Both of them are promising cultures to be explored in fermented milk manufacture. LAB has a role in milk fermentation to produce acid which is important as preservative agents and generating flavour of the products. The main reasons for the fermentation practice using LAB are to increase milk palatability and improve the quality of milk by increasing the availability of proteins and vitamins. Furthermore, LAB confers preservative and detoxifying effects on milk as well. When it is used regularly, LAB fermented milks boost the immune system and strengthen the body in the fight against pathogenic bacterial infections. Thus, LAB fermentation is not only of a major economic importance, but it also promotes human health. Therefore, it was concluded that the lactic acid bacteria have a vital role in milk and milk products fermentation and preservation and this suggests the need for educating the communities about benefits of consuming fermented milk and milk products needs to be part of health education.

Key words: Fermentation, lactic acid bacteria, milk, preservation.