Effect of Sacoglottis gabonensis and Alstonia boonei on the kinetics of Saccharomyces cerevisiae isolated from palm wine

Sacoglottis gabonensis and Alstonia boonei are botanicals used for the preservation of palm wine in Southern Nigeria. This study investigated the effect of S. gabonensis (0.625%) and A. boonei (0.50%) on the kinetics of Saccharomyces cerevisiae isolated from palm wine (PW). Concentrations of the preservatives used in this study were optimal concentrations of the preservatives that had preservative effect on fermenting palm sap. The fermentation rate constant, k, of 2.79 × 10-4 mol-1 s-1 obtained for untreated PW was higher than the k values for PW treated with A. boonei (1.7 × 10-4 mol-1 s-1) and S. gabonensis (1.1 × 10-4 mol-1 sec-1). Both preservatives enhanced yeast growth. The specific growth rates (μmax) for the yeast were 0.43, 0.76 and 0.88 for the control, samples treated with A. boonei and S. gabonensis, respectively. However, the sedimentation rate of the yeast was reduced by both preservatives, but A. boonei produced the greatest effect. The utilization of these botanicals for industrial fermentations involving yeast is promising.Keywords: Palm wine, preservation, Saccharomyces cerevisiae, fermentation kinetic, growth kinetic, sedimentation rate, Sacoglottis gabonensis, Alstonia booneiAfrican Journal of Biotechnology Vol. 9(35), pp. 5730-5734, 30 August, 201

Comparative Evaluation of the Nutrients and Phytochemical Composition of Ocimum gratissimium (‘Nchu-Anwu’) and Lasianthera africana (‘Editan’) Leaves

Objective: The aim of the study was to evaluate and compare the nutrient and phytochemical composition of Ocimum gratissimium (‘Nchu-anwu’) and Lasianthera africana (‘Editan’) leaves. Materials and Methods: The leaves (Ocimum gratissmium and Lasianthera africana) were randomly obtained from Umuahia Main Market and Uyo Central Market, respectively. Extraneous materials such as dirt, insect, larvae as well as dried and discoloured leaves were removed. The leaves were manually detached from the branches and spread in a laboratory tray and dried in an oven at 60oC until they were brittle enough to mill. The leaves were milled using Arthur Thomas Laboratory Mill. Nutrient and phytochemical compositions of the leaves were assessed using standard methods. Data were analyzed using means, standard deviations; t-test was used to determine the differences between the nutrient components of the two leaves. Statistical significance was accepted at

Effect of Pasteurization and Preservation Treatment on the Quality of “kunun zaki” made from Sorghum (Sorghum biocolor)

Objective:This study was designed to determine the effect of pasteurization and preservation treatments on the shelf-life of “kunun zaki.” Materials and Methods: “Kunun zaki” was prepared from sorghum using improved method. The prepared “kunun” was divided into 9 equal portions. The 1st four samples were pasteurized (10 – 25 minutes). The 2nd four samples were pasteurized (10 – 25 minutes) and preserved with 120ppm of sodium metabisulphite each. The 9th portion was the control. The samples were kept at ambient temperature (29±2°C) for nine weeks. The following parameters were monitored; protein content, ash, fibre, pH, specific gravity, microbial load. Means and standard deviation were calculated for triplicate determinations. Results: Proximate analysis showed that moisture content ranged between 88.20%-89.42%. Protein content ranged between 1.94-2.46% with the sample pasteurized for 25mins in combination with preservation having the highest protein content (2.46%). Ash and fibre contents were found to be low in all the samples. pH was acidic in all the samples ( pH 4.12-5.96). Specific gravity at week 0 was between 1.036 – 1.044, while at week 9 it ranged between 1.045 – 1.049. There was no microbial growth in all the samples at week 0. However at week 1 Microbial count of 2.0 x104cƒμ/ml was observed in the control. At week 5, microbial growth in the range of 2.0 x 103 – 3.5 x 104 was observed in all the samples. Conclusion: Pasteurization treatment in combination witho preservation treatment had slightly higher protein contents than the control sample. They also had a longer stable shelf-life compared to the samples given pasteurization treatment only.Keywords: “kunun zaki”, pasteurization, sodium metabisulphite, shelf-life, physical properties, proximate composition

Bioefficacy of the essential oils from Ocimum basilicum, Cymbopogan nardus and Lavandula hybrida towards the Kolanut weevil Balanogastris kolae

No Abstract