Nigerian Stored Product Research Institute

Ibadan, Nigeria

Nigerian Stored Product Research Institute

Ibadan, Nigeria

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Ezekiel C.N.,Babcock University | Fapohunda S.O.,Babcock University | Olorunfemi M.F.,Nigerian Stored Product Research Institute | Oyebanji A.O.,Nigerian Stored Product Research Institute | Obi I.,Babcock University
International Food Research Journal | Year: 2013

The incidence of moulds including toxigenic Aspergillus section Flavi, and aflatoxin B1 (AFB1) were determined in 36 samples of three spices. Moulds were isolated and characterized by conventional mycological techniques while AFB1 was analyzed by Thin-layer chromatography with fluorescent detection coupled with an immunoaffinity clean up step. About 67% (24 out of 36) of the spices were contaminated by moulds belonging to four genera: Aspergillus, Fusarium, Penicillium and Rhizopus. Aspergillus was the most predominant (78.9%) genera and a total of 220 Aspergillus section Flavi isolates were obtained. The incidence of A. flavus (63.2%) was higher than that of A. tamarii (36.8%). Approximately, 68% of A. flavus isolates from the spices produced aflatoxins in neutral red desiccated coconut agar (NRDCA). Only 19.4% of the spices were contaminated with AFB1 and the concentrations in 8.3% of calabash nutmeg exceeded the NAFDAC permissible limit of 20 μg/kg aflatoxin in foods in Nigeria. Of the three spices, calabash nutmeg showed the highest significant (p<0.05) mould count (3.45 Log10CFU), incidence of toxigenic Aspergillus section Flavi (50%) and AFB1 (50%). Spices especially calabash nutmeg are prone to contamination by moulds including toxigenic Aspergillus. Consequently, the risk of aflatoxicosis may be high and as such may threaten public health safety due to regular consumption of the spices though aflatoxin levels were low. © 2008 IFRJ, Faculty of Food Science & Technology, UPM.


Foline O.,Nigerian Stored Product Research Institute | Rachael A.,Nigerian Stored Product Research Institute | Ruqayyah M.,Nigerian Stored Product Research Institute | Eunice B.,Nigerian Stored Product Research Institute
American Journal of Food Technology | Year: 2011

This study aimed to determine the variety of zobo that will give a desired colour and at the same time retaining most of the nutrient imbedded, after boiling for 10 min. The nutritional quality of non-alcoholic drink obtained from three varieties of zobo calyx (Hibiscus sabdariffa); dark red, bright red and wine subjected to the same preparation conditions were Investigated. Hundred grames of each of the samples were boiled separately in 4 L of water for 10 min to extract the juice into the water. The zobo drinks thus produced were analysed for their nutritional quality. It was observed that dark red zobo drink has the highest percentage of Vitamin C (7.5 mg g-1), calcium (4 ppm) and ash (15.5%) content, the bright red recorded a high value in only magnesium (13.25 ppm) and the wine however, recorded the highest value in sodium (50.67 ppm), potassium (235 ppm), iron (1.17 ppm). The pH was noted to be high in all the three varieties i.e., 2.53. 2.50 and 2.67 for dark red, bright red and wine, respectively. The sensory evaluation also showed that the dark red zobo drink has the highest acceptability. It was therefore, concluded that the three varieties had their peculiar nutritional benefits therefore the choice depends on the producer and consumer; however, from the sensory evaluation the dark red was more preferred. © 2011 Academic Journals Inc.


Zaka K.O.,Nigerian Stored Product Research Institute
WIT Transactions on Ecology and the Environment | Year: 2011

Three varieties of local tomatoes were processed into paste using a simple household processing technique to preserve the product. The chemical and proximate composition and sensory acceptability of the product were determined with storage period. Protein content, ether extract and ash contents were in the range of 1.12-2.90%, 0.28-0.56% and 4.39-6.32% respectively. pH, titratable acidity and total soluble solid content of the products with storage period were in the range of 4.23-4.72, 0.021-0.037% and 12-15% respectively. The paste from the varieties had different acceptability but none was rejected. © 2011 WIT Press.

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