Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co-fermentation of sourdough from millet

The use of millet in the production of gluten-free sourdough has significant benefits such as its suitability for individuals with gluten sensitivity. Lactic acid bacteria and yeasts were screened for functional properties from unmalted and malted millet for sourdough preparation. Lactobacillus plantarum MLd27 and Pichia kudriavzevii MYd23 were selected, used individually and mixed starter cultures to produce sourdough. The specific volume (3.07 ± 0.06 cm³ g⁻¹) of the bread made with unmalted flour and Pichia kudriavzevii MYd23 was significantly higher (P < 0.05) compared to all the other samples. The protein, ash and fibre contents of the bread samples ranged from 10.1 to 11.4, 2.2 to 4.5 and 1.45 to 1.74 g/100 g, respectively. The sourdough bread samples were generally acceptable, while spontaneously fermented bread from malted flour showed the significantly highest (P < 0.05) overall acceptability of (7.90). The production of gluten-free millet sourdough bread can aid in food security.     

Foam-Mat Drying of Plantain and Cooking Banana (<Emphasis Type="Italic">Musa</Emphasis> spp.)

Foaming, reconstitution, and sensory attributes of foam-mat-dried plantain and cooking banana were investigated. Plantain and cooking banana pastes mixed with different concentrations (0.005%, 0.01%, 0.015%, and 0.02%) of glyceryl monostearate (GMS) were whipped, and the resulting foams were air dried at 60°C, 70°C, and 80°C. Physical, chemical, and sensory properties of fresh and reconstituted paste from plantain and cooking bananas were determined. Higher GMS concentration and longer whipping time resulted in lower foam densities. Generally, cooking banana foams showed lower foam density compared to plantain foam. Lower drying temperatures and concentration of GMS resulted in longer drying time. pH (4.41–4.80), titratable acidity (0.06–0.08), and water absorption capacity (56.75–64.02%) of the reconstituted pastes varied with commodity, drying temperature, and %GMS concentration. Fresh and reconstituted pastes showed comparable physical and chemical attributes, while the taste and sensory attributes of fresh plantain and cooking banana pastes were significantly (p < 0.05) better than those of reconstituted pastes.     

Extraction and characterization of antioxidants from Aframomum melegueta and Xylopia aethiopica

Extracts of the spices, Aframomum melegueta (family, Zingiberaceae) and Xylopia aethiopica (family, Anonaceae) exhibited antioxidant effects on lard and groundnut oil with A. melegueta having an antioxidant effectiveness (AE) of 57.0% in lard and 54.3% in groundnut oil at 300 ppm. AE was obtained from: % MathType!MTEF!2!1!+- % feaafeart1ev1aaatCvAUfKttLearuavTnhis1MBaeXatLxBI9gBae % bbnrfifHhDYfgasaacH8YjY-vipgYlH8Gipec8Eeeu0xXdbba9frFj % 0-OqFfea0dXdd9vqai-hGuQ8kuc9pgc9q8qqaq-dir-f0-yqaiVgFr % 0xfr-xfr-xb9adbaqaaeGaciGaaiaabeqaaeaabaWaaaGcbaWaaSaa % aeaacqGGqbaucqGGLbqzcqGGYbGCcqGGVbWBcqGG4baEcqGGPbqAcq % GGKbazcqGGLbqzcaaMe8UaeiODayNaeiyyaeMaeiiBaWMaeiyDauNa % eiyzauMaaGjbVlabcIcaOiabccfaqjabcAfawjabcMcaPiaaysW7cq % GGVbWBcqGGMbGzcaaMe8Uaei4yamMaei4Ba8MaeiOBa4MaeiiDaqNa % eiOCaiNaei4Ba8MaeiiBaWMaeiyla0IaeiiuaaLaeiOvayLaaGjbVl % abc+gaVjabcAgaMjaaysW7cqGG0baDcqGGLbqzcqGGZbWCcqGG0baD % aeaacqGGqbaucqGGwbGvcaaMe8Uaei4Ba8MaeiOzayMaaGjbVlabco % gaJjabc+gaVjabc6gaUjabcsha0jabckhaYjabc+gaVjabcYgaSbaa % cqGHxdaTcqGGXaqmcqGGWaamcqGGWaamcqGGLaqjaaa!7753! [(Peroxide  value  (PV)  of  control - PV  of  test)/(PV  of  control)] ×100%{{Peroxide\;value\;(PV)\;of\;control - PV\;of\;test} \over {PV\;of\;control}} \times 100\% The AE of X. aethiopica for lard at 300 ppm was 29.6%. The antioxidant extracts from both A. melegueta and X. aethiopica inhibited the growth of Escherichia coli and Bacillus cereus. The antioxidant extracts from X. aethiopica and A. melegueta were tentatively identified as phenolic compounds with X. aethiopica having a trihydroxyl phenolic component with reducing properties.     

Graphene synthesis,fabrication, characterization based on bottom-up and top-down approaches: An overview

This study presents an overview on graphene synthesis, fabrication and different characterization techniques utilized in the production. Since its discovery in 2004 by Andre Geim and Kostya Novoselov several research articles have been published globally to this effect, owing to graphene’s extraordinary, and exclusive characteristics which include optical transparency, excellent thermal, and mechanical properties. The properties and applications of this two-dimensional carbon crystal composed of single-layered material have created new avenues for the development of high-performance future electronics and technologies in energy storage and conversion for the sustainable energy. However, despite its potential and current status globally the difficulty in the production of monolayer graphene sheet still persists. Therefore, this review highlighted two approaches in the synthesis of graphene, which are the top-down and bottom-up approaches and examined the advantages and failings of the methods involved. In addition, the prospects and failings of these methods are investigated, as they are essential in optimizing the production method of graphene vital for expanding the yield, and producing high-quality graphene.     

Achieving high rates of consent for genetic testing among African American smokers.

Genetic factors play an important role in smoking behavior. Although African Americans are at disproportionately increased risk for tobacco-related morbidity and mortality, limited attention has been given to genetic investigation of tobacco use in this population. The present study examined consent for genetic testing among African American smokers enrolled in a smoking cessation clinical trial. African American light smokers (相似文献   

Ventilation of spaces in a warm, humid climate—Case study of some housing types

The design of windows in modern buildings in a warm, humid climate can be influenced either by their use to provide physiological and psychological comfort or by using them to provide aesthetically appealing fenestration. In the past few years in Nigeria, emphasis has been laid on the latter, while the former, which is the primary objective of building design, has been relegated to the background. This paper examines the factors contributing to the effective ventilation of spaces in a warm, humid climate using buildings in Government residential areas as a case study. It concludes that most spaces in modern buildings are not adequately ventilated and recommends that effort should be directed towards the use of windows to achieve physiological comfort.     

Stabilization of nigeria natural (havea) rubber with bound antioxidant added as masterbatch

Nigeria natural rubber concentrates in a newly synthesized antioxidant were added as conventional additives for normal natural rubber. The natural weathering, thermal and photooxidative protective performance of the adduct were examined by measurement of the carbonyl index and induction periods. From the results obtained, it is concluded that the addition of this new antioxidant in the form of masterbatch appears to be a better practical way of incorporating it into natural rubber simply by dilution of natural rubber. The bound stabilizers were found to be resistant to leaching.     

A review of microbes and chemical contaminants in dairy products in sub-Saharan Africa

Animal milk types in sub-Saharan Africa (SSA) are processed into varieties of products using different traditional methods and are widely consumed by households to support nutritional intake and diet. Dairy products contain several microorganisms, their metabolites, and other chemical compounds, some with health benefits and many others considered as potential health hazards. Consumption of contaminated milk products could have serious health implications for consumers. To access the safety of milk products across SSA, studies in the region investigating the occurrences of pathogens as well as chemical compounds such as heat stable toxins and veterinary drug residues in animal milk and its products were reviewed. This is done with a holistic view in light of the emerging exposome paradigm for improving food safety and consumer health in the region. Herein, we showed that several published studies in SSA applied conventional and/or less sensitive methods in detecting microbial species and chemical contaminants. This has serious implications in food safety because the correct identity of a microbial species and accurate screening for chemical contaminants is crucial for predicting the potential human health effects that undermine the benefits from consumption of these foods. Furthermore, we highlighted gaps in determining the extent of viral and parasitic contamination of milk products across SSA as well as investigating multiple classes of chemical contaminants. Consequently, robust studies should be conducted in this regard. Also, efforts such as development cooperation projects should be initiated by all stakeholders including scientists, regulatory agencies, and policy makers to improve the dairy product chain in SSA in view of safeguarding consumer health.     

Physical,functional and pasting properties of different maize (Zea mays) cultivars as modified by an increase in γ‐irradiation doses

Physical, functional and pasting properties of six maize (Zea mays) cultivars as modified by an increase in γ‐irradiation doses were investigated. From the L*, a* and b* measured, deltachroma, colour intensity and hue angle were calculated. Functional and physicochemical properties of maize flours were determined using standard methods and Rapid Visco Analyser, respectively. Often, the effect of γ‐irradiation on L*, a* and b* values within each cultivar was almost never significant but pronounced between the yellow and white cultivars. Generally, deltachroma, colour intensity and hue angle decreased with increased γ‐irradiation dose. Mean seed bulk density and 100 kernel weight varied from 0.73–0.77 g cm^?3 and 23.13–35.42 g, respectively. Loose and packed bulk densities, and water (WAC) and oil absorption capacities of the maize flours were not significantly affected by γ‐irradiation. WAC of nonirradiated and γ‐irradiated maize flours ranged from 1.54–1.62 and 1.09–1.70 g g^?1, respectively. Peak, trough, breakdown, final and setback viscosities decreased significantly (P < 0.05) with increased γ‐irradiation dose.