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Mojeed Oladapo O.,Osun State Polytechnic
Pakistan Journal of Nutrition | Year: 2013

Aspergillus flavus exhibited high growth and amylase production. Various Polysaccharides, including soluble starch, sorghum, cassava peel and maize induces high amylase production with maximal amylase activity at 2% W/V. An initial linear increase in amylase activity with increase in substrate concentration was obtained up to 2% W/V. An antagonistic relationship was obtained between amylase activity and substrate concentrations higher than 2% W/V, in the culture filtrate of Aspergillus flavus grown in shake flasks. The maximum growth and amylase production was obtained on the sixth day of incubation at a pH of 7.0 temperature of 29±1°C and 80 rpm. It is concluded from this study that cassava peel as well as sorghum may be an alternative carbon substrate for large scale cultivation of A. flavus for amylase production. © Asian Network for Scientific Information, 2013. Source


Tubers and leaves of sweet potatoes (Ipomoea batatas) are often contaminated with Aspergillus infection due to aflatoxin production. The present study was carried out to investigate the extent of in-vivo aflatoxin production due to Aspergillus infection, in different genotypes of sweet potatoes with different morphological and phenotypic characteristics. The genotypes selected were TIS 8441, CIP Tanzania, TIS 8164, TIS 2532.0P1 .13, TIS 87/ 0087 as well as Anamo Adayeba Pupa (local breed). Optimal aflatoxins were produced under aerobic conditions, at 30°C and high inoculum density during five days of incubation period. A strong relationship was observed between inoculum density and aflatoxin concentration. The physical and biochemical composition of the tubers and leaves of Anamo Adayeba Pupa makes it susceptible to Aspergillus infection and aflatoxin production. The fresh and dry leaves of Anamo Adayeba pupa, contained 2.208 ppb and 2.18 ppb of aflatoxins however, high levels of Aspergillosis was produced in the tubers with negligible amount of aflatoxins, however TIS 8441, CIP Tanzania, TIS 8164, 'TIS 2532OP.1.13 were resistant to Aspergillus infection and aflatoxin production. The positive regression model showed correlation coefficient (R) value of 0.912 and 0.906 in fresh and dried leaves of Anamo Adayeba Pupa.A significant and positive correlation was found between Aspergillus infection and aflatoxin contamination. © Triveni Enterprises, Lucknow (India). Source


Adeleke R.O.,Osun State Polytechnic
Pakistan Journal of Nutrition | Year: 2010

Evaluation of conformity of major commodity food industries to sanitation standards was carried out. Major fourteen food industries were investigated include dairy industry, bakery, beverage factory, fish processing industry, brewery, cereal processing and fruit canning industry. The survey shows that most Nigerian food industries were designed, constructed and operated without sufficient consideration for many important sanitary factors and without adequate facilities of the right kind or the type of conditions which would promote good personal hygiene and impeccable plant sanitation. Few of the industries performed satisfactorily in some of the area investigated while four companies attained the minimum standard specified in this survey on all overall basis. Much more attention needs to be paid to rodent and pest control, water treatment, waste disposal and utilization. © Asian Network for Scientific Information, 2010. Source


Abiodun O.A.,Osun State Polytechnic | Abiodun O.A.,University of Ibadan | Akinoso R.,University of Ibadan
Food Chemistry | Year: 2014

The effects of delayed harvesting on the chemical and pasting properties of trifoliate yam flour were studied. The tubers were harvested at 7, 8, 9, 10 and 11 months after maturity and were processed into flours. Chemical and pasting properties of the flours were determined. White trifoliate yam flour at 11 months was significantly different (p < 0.05) from other flours in dry matter and fibre contents but the lignin content (1.83%) was not significant different (p > 0.05) from yellow trifoliate yam flour at 11 months. Amylose and starch contents decreased while the sugar contents increased with harvesting periods. Yellow trifoliate yam flour had higher amylose at 10 months while the white trifoliate yam flour had higher starch at 9 months and sugar contents at 11 months. Potassium and sodium were the major minerals found in the yam with higher values in yellow trifoliate yam flours. Peak viscosity and breakdown decreased while the holding strength and final viscosities increased with harvesting periods. Harvesting trifoliate yam tubers at 7-9 months produced flour with high quality and prevents post harvest losses. © 2013 Elsevier Ltd. All rights reserved. Source


Adeleke R.O.,Osun State Polytechnic | Odedeji J.O.,Osun State Polytechnic
Pakistan Journal of Nutrition | Year: 2010

In this study the functional properties of wheat and sweet potato tuber (Ipomea batatas) flour blends were investigated. The sweet potato tubers were brought from local farm in Offa Kwara State. The tubers were thoroughly sorted, washed, peeled, sliced, blanched, soaked, drained, sundries and milled into flour. Wheat flour used was purchased at Orisumbare market in Osogbo Osun State. The wheat and sweet potato flour were blended using the following ratios (WF:SPF:100:0, 90:10, 85:15, 80:20, 75:25, 0:100). These samples were thereafter subjected to functional properties analysis. The results revealed that as more and more sweet potato flour was added to wheat flour, there was significant effect on the functional properties. © Asian Network for Scientific Information, 2010. Source

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