EFFECT OF OIL PRE-TREATMENTS ON THE STORAGE QUALITY OF CHICKEN FRESH SHELL-EGGS

Shell eggs undergo significant quality deterioration during storage. Inexpensive, yet effective methods for theirpreservation are needed. The effect of oil pre-treatments on the quality of stored fresh shell-eggs was studied.These involved coating with cold vegetable oil (COTE), antibiotics in oil (AOTE), and hot oil treatment (HOTE),while untreated eggs served as control (UNTE). The stored eggs were analyzed for their physical, nutrient,functional, microbial and sensory properties. The results showed a significant (p< 0.05) reduction of egg weightin UNTE (59.13-50.63g), with increased airspace (1.10-3.80mm) compared to untreated eggs. Among the treatedeggs, COTE had the highest reduction in haugh units (85.10-65.28) and UNTE had lowest moisture content(43.25%).The protein content of UNTE (21.43-16.31%), and pretreated eggs (22.04-19.10%) decreased at theend of storage. The decline in foam (101.10-9.33%) and emulsifying (45.00-24.52%) properties were moresevere in the control (UNTE). Coliforms were detected in UNTE and COTE (< 101Cfu/ml)) at the end of eggstorage. The overall sensory acceptability showed preference for COTE (5.75) and AOTE (5.25) egg samples.Treatment with cold vegetable oil gave the best protective effect in most parameters evaluated

Health Care Leaders’ Effective Strategies for Improved Employment Satisfaction and Quality Patient Care

Health care leaders experience challenges due to the absence of effective strategies to reduce employee burnout and achieve quality patient care. The lack of effective strategies by health care leaders can result in higher turnover rates, leading to higher organizational costs. Grounded in transformational leadership theory and the Donabedian quality care model, the purpose of this qualitative pragmatic inquiry was to identify and explore effective strategies that some health care leaders use to balance employee satisfaction to reduce employee turnover and deliver quality patient care. The participants were five health care leaders from five health care organizations in Washington, DC who had implemented effective strategies that promoted both employee satisfaction and quality patient care. Data were collected using semistructured interviews and were analyzed using Braun and Clarke’s six-step process. Three themes emerged from the data analysis: employee burnout reduction strategies, communication and feedback mechanisms, and organizational culture. Key recommendations are that health care leaders develop and implement strategies focused on recognition and reward, workload management, and continuous professional development to improve employee satisfaction, reduce employee burnout and turnover rates, and contribute to better patient outcomes. Implications for positive social change include the potential for health care leaders to foster more effective and empathetic leadership, thereby improving both the work environment for health care professionals and the quality of care provided to patients, while also promoting employment opportunities and increasing community growth

Use of Lactobacillus plantarum

Kunun-aya is a traditional nonalcoholic beverage in the northern part of Nigeria, normally prepared from cereals. In this investigation Lactobacillus plantarum, isolated from fermenting kunun, was applied as starter culture during production of kunun-aya from varying combinations of sorghum and tigernut. The quality attributes of the product indicated increase in ash and protein contents of product inoculated with starter culture (PISC) over the uninoculated control sample (UCS). The highest values of 4.43% and 6.95% were recorded for ash and protein, respectively, in the product from fifty percent each of sorghum and tigernut (50SOR/50TIG). Titratable acidity was higher in PISC compared to UCS; the 50SOR/50TIG sample had the highest value of 0.92. The PISC recorded reduced counts of Salmonella, coliforms, and Staphylococci. The SCIS were preferred by panellists in the sensory attributes of appearance, aroma, taste, mouthfeel, and general acceptability. It was concluded that the use of L. plantarum as starter culture in the production of kunun-aya was advantageous as a result of enhanced nutritional, sensory, and microbial qualities recorded compared to UCS. Reduction in Salmonella, coliforms, and Staphylococci in PISC may be of public health significance. This on quality improvement of the traditional beverage has not been previously reported

Lebers Amaurosis in Three Siblings: A case report

This case report appears to be first reported incident of Lebers congenital amaurosis in three siblings in Kaduna State. Genetic issues, clinical presentation, counselling, treatment and future progression of this irreversible blinding condition are discussed. Keywords: Lebers amaurosis, retinitis pigmentosa, Kaduna, NigeriaNigerian Journal of Ophthalmology Vol. 16 (1) 2008: pp. 26-2

Comparative Effects of Oven-Drying on Quality of Selected Leafy Spices

There has been increasing interest in culinary spices for their health benefits besides flavour. This study assessed the comparative effect of oven-drying on the chemical composition of selected leafy spices. Fresh Uziza (Piper guineense), Curry (Murraya koenigii), Nchanwu (Ocimum gratissimum), Parsley (Petroselinum crispum) and, Mint leaves (Mentha spicata) were assessed for proximate composition, then dried in an oven at 65 °C for 25 min. The dried spice leaves were analysed for their proximate composition, mineral contents, phytochemicals, antioxidants, and sensory properties. Proximate analysis showed that moisture content of fresh leafy spices reduced (8.76-10.23%) after drying (3.15 to 5.02%) while fat (1.57-2.83), protein (4.64-5.87%), fibre (1.15-2.83%) and ash (7.89-11.15%) increased after drying. Mineral contents of spices ranged from 7.15-140.05 mg/100g for sodium, 10.04-330.90 mg/100g for potassium and 12.75-305.30 mg/100g for calcium. Parsley spice leaves had the highest concentration of investigated phytochemicals, total polyphenols (43.36 mg/100g) and vitamin C (20.76%). Nchanwu leaves had the highest DPPH activity (75.66%) while Mint leaves had the highest FRAP (μmol/g) and vitamin E (29.98%). The sensory acceptability scores were high (6.95-8.00). The results reveal that oven-drying improved the concentration of nutrients and antioxidant activities and is effective in preserving leafy spices

Effects of curing methods on quality of hot smoked fish (Sardina pilchardus)

Fish are often prone to spoilage because of its high nutrient content which supports the growth of pathogens. Processing methods could influence the quality of smoked fish. This study examined the effect of using different pretreatments on the quality of smoked sardine fish. Fish samples were cured with Brine (A), salt (B), natural spices of nutmeg (C), Clove (D) and commercial yaji (E) prior to hot smoking. The nutrient composition, chemical properties, microbial and sensory qualities were evaluated. Results of proximate composition showed a moisture range of 10.46-13.20%, ash (13.81-17.57%), fat (5.81-9.24%), protein (37.61-46.31%) and carbohydrate (17.81-29.57%). Highest potassium value (14.55 mg/100 g) was recorded in dry salted sample (B) while A had the lowest sodium (10.29 mg/100 g). All fish samples were significantly different (p<0.05) from each other in mineral content. The low pH (5.15-5.40) and TBA values (2.44-2.53 mg MDA/Kg) obtained are indication that rancidity will not easily occur during storage. Bacteria and fungi count were absent in sample B and very low in other fish samples (2.4×103 and 1.8×101 CFU/g) respectively. The fish treated with Yaji and Brine (E) was most preferred in all the sensory attributes. Curing combined with smoke drying improved the quality and acceptance of fish samples

Feasibility of Fortification of Pine-apple, Orange and Paw-paw Juice Blends with Food Grade Plant ash

Feasibility of plant ash fortification on the proximate, mineral, Physico-chemical and sensory properties of juice blends from paw-paw, orange and pineapple fruits was investigated with standard analytical methods. The juice blend was divided into 5 parts of 500 ml each and four portions were fortified with 5%, 10%, 20%, and 30% of plant ash while the remaining unfortified portion was the control. With increase in plant ash fortification levels, proximate composition revealed increase in ash (0.8 to 2.50%) and carbohydrate (5.60 to 5.95%) while protein (1.45 to 1.05%), fat (2.00 to 1.15%) and moisture (90.15 to 88.40%) decreased. Sodium (25.39 to 57.12 mg/100ml), potassium (80.53 to 104.78 mg/100ml), magnesium (51.60 to 80.64 mg/100ml) calcium (102.62 to 141.79 mg/100ml) and phosphorous (53.54 to 79.89 mg/100ml) all increased. The pH (4.85 to 9.10) and total soluble solids (7.05 to 10.95) increased while colour (0.138 to 0.110) decreased. General acceptability (7.10 to 6.20) decreased. Fortification with plant ash is feasible but should not exceed 10% to avoid rejection

Development and comparative evaluation of juices from selected functional ingredients

Immune boosting foods will ensure protection from diseases by reducing risk of infection and ensuring fast healing. The research was aimed at development and comparative evaluation of juices from extracts of functional ingredients. Samples were labeled according to preponderant ingredient as GG (ginger), GL (garlic), TM (turmeric) and LM (lemon). Sample AC with equal amount of ingredients served as control. The juices were subjected to biochemical, antioxidant and sensory evaluation. The result showed physicochemical properties differed significantly (p<0.05) among the juices. LM had the lowest pH (3.30) while GL had the highest (3.70). Vitamin A was lowest in LM (6.25 μg/100 mL) followed by AC (7.85 μg/100 mL). Vitamin B-complex ranged from 0.78 to 1.08 mg/100 mL for vitamin B1, 0.65-0.93 (B2), and 2.61-3.45 mg/100 mL in B3. The juices were high in antioxidant activities from the TPC (48.71-60.45 mgGAE/100 mL), DPPH (53.70-63.32%) and FRAP (51.80-65.30%) values. The flavonoids (6.15-10.85 μg/mL) were higher than tannins (4.34-9.56 μg/mL) and alkaloids (3.03-4.94 μg/mL) in the juices. Bacteria counts in the juices were low (1.1-1.5×102 CFU/100 mL) and no coliform and fungi growth were observed. There was positive response (6.90-7.75) in the sensory perception of the juices. The juices have high phyto-nutrients and antioxidant potentials necessary for boosting body immunity that need to be optimized for specific health use

Spatial Analysis of Urban Tree Composition, Diversity and Richnesss in the Built Up Area Landuse of University of Port Harcourt, Port Harcourt, Nigeria

The study investigated the spatial analysis of urban tree composition, diversity and richness in the built up area of University of Port Harcourt, Nigeria. Four quadrats of 25m x 25m size were laid randomly in each of the three parks and inventories of trees ≥10cm girth at breast height were taken and used to calculate the species composition, diversity and richness. Results showed that species composition and diversity in Abuja Park was the highest with 134 species and 0.866 respectively while the species richness was highest in Choba Park with a value of 2.496. The correlation between the size of park (spatial coverage) and species composition was 0.99 while the correlation between the size of the park and species diversity was 0.78.There was direct relationship between species composition and diversity while the relationship between species composition and species richness was inversely proportional. Rational use of these resources is encouraged

Prevalence and Factors Associated with Dry Eye Disease in Adult Patients in National Eye Center, Kaduna Nigeria

Background: The purpose of this study is to assess the prevalence and factors associated with dry eye disease (DES) in adult patients with a view to improving the diagnosis and management. Patients, Materials and Methods: Two hundred and sixty-six (266) adults were enrolled into the study. Ocular surface disease index (OSDI) scores, tear film break up time (TBUT) test, Schirmer’s test, and epithelial staining with fluorescein were performed on all the participants. Comprehensive analysis of data using IBM SPSS version 23 was done. Statistical significance was set at P < 0.05. Results: Two hundred and sixty-six participants were examined. The sample mean age was 44.75 years ± 14.38 standard deviation Dry eye prevalence in the sample was 45.9% (95% confidence interval: 39%–52%), the prevalence was 62% by the OSDI, 54.1% by TBUT test, 30.5% by Schirmer’s test while 70.3% of the participants had abnormal fluorescein corneal staining. Significant risk factors contributing to dry eye prevalence among the participants were age, gender, and educational status. Conclusion: DES is common in our environment and efforts should always be made to identify patients with dry eye syndromes and treat appropriately