Pub Date : 2018-08-17DOI: 10.24203/ajafs.v6i4.5349
N. Al-Saady, S. Nadaf, A. Al-Lawati, S. A. Al-Hinai
Cowpea (Vigna unguiculata L.) is a legume crop cultivated in whole of Arabian Peninsula countries including Oman as a dual crop for both food and fodder during summer. Both consumers and farmers prefer large size seeds. This paper presents the results of collecting missions of indigenous cowpea germplasm and analysis of seed diversity of collected accessions. The collecting mission led to the accumulation of seed samples of 64 accessions with large number from the governorates of Sharqiya (North Eastern) (19), followed by Dhofar (Southern) (17), Al-Dakhiliyah (Interior) (10), South Batinah (South Coast) (9), North Batinah (North coast) (5) and Dhahira & Buraimi (4). The accessions were diverse in respect to all the seed traits studied, i.e. seed length (cm) and width (cm), 100-seed weight (g) and seed color. The accessions were grouped into 14 genetically diverse clusters based on the Principal Component Analysis, which revealed the contribution of seed length and 100-seed weight to the total variation existing in indigenous germplasm collected from all the governorates of Oman. The results of critical examination of seed color pattern of these samples indicated the presence of as many as 31 groups of which the largest group had 16 accessions followed by a group with 4 accessions, 2 groups with 3 accessions each and 9 groups with 2 accessions. There were 19 accessions numbering 193, 197, 251, 269, 276, 280, 293, 297, 301, 303, 325, 327, 328, 331, 332, 333, 339, 343 and 347 which formed groups of their own due to a unique combination of seed coat colors.
{"title":"Germplasm Collection and Seed Diversity of Cowpea (Vigna unguiculata (L.) Walp.)","authors":"N. Al-Saady, S. Nadaf, A. Al-Lawati, S. A. Al-Hinai","doi":"10.24203/ajafs.v6i4.5349","DOIUrl":"https://doi.org/10.24203/ajafs.v6i4.5349","url":null,"abstract":"Cowpea (Vigna unguiculata L.) is a legume crop cultivated in whole of Arabian Peninsula countries including Oman as a dual crop for both food and fodder during summer. Both consumers and farmers prefer large size seeds. This paper presents the results of collecting missions of indigenous cowpea germplasm and analysis of seed diversity of collected accessions. The collecting mission led to the accumulation of seed samples of 64 accessions with large number from the governorates of Sharqiya (North Eastern) (19), followed by Dhofar (Southern) (17), Al-Dakhiliyah (Interior) (10), South Batinah (South Coast) (9), North Batinah (North coast) (5) and Dhahira & Buraimi (4). The accessions were diverse in respect to all the seed traits studied, i.e. seed length (cm) and width (cm), 100-seed weight (g) and seed color. The accessions were grouped into 14 genetically diverse clusters based on the Principal Component Analysis, which revealed the contribution of seed length and 100-seed weight to the total variation existing in indigenous germplasm collected from all the governorates of Oman. The results of critical examination of seed color pattern of these samples indicated the presence of as many as 31 groups of which the largest group had 16 accessions followed by a group with 4 accessions, 2 groups with 3 accessions each and 9 groups with 2 accessions. There were 19 accessions numbering 193, 197, 251, 269, 276, 280, 293, 297, 301, 303, 325, 327, 328, 331, 332, 333, 339, 343 and 347 which formed groups of their own due to a unique combination of seed coat colors.","PeriodicalId":92332,"journal":{"name":"Asian journal of agriculture and food science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41935533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-08-17DOI: 10.24203/AJAFS.V6I4.5405
M. Tejerina, M. Cabana, L. Carrillo, Marcelo Rafael Benitez Ahrendts
The lactic bacteria contribute to fermentation of corbiculae pollen and beebread production. Three species of Lactobacillus, isolated from beebread for the first time in Jujuy (Argentine), formed a monophyletic clade separate from others bee intestinal strains. Lactic bacteria isolated in this work affected the growth and sporulation of Ascosphaera apis and Ascosphaera atra, and they can provide to beehive a protection against ascospores.
{"title":"Effect of Lactic Bacteria on Ascosphaera apis and A. atra","authors":"M. Tejerina, M. Cabana, L. Carrillo, Marcelo Rafael Benitez Ahrendts","doi":"10.24203/AJAFS.V6I4.5405","DOIUrl":"https://doi.org/10.24203/AJAFS.V6I4.5405","url":null,"abstract":"The lactic bacteria contribute to fermentation of corbiculae pollen and beebread production. Three species of Lactobacillus, isolated from beebread for the first time in Jujuy (Argentine), formed a monophyletic clade separate from others bee intestinal strains. Lactic bacteria isolated in this work affected the growth and sporulation of Ascosphaera apis and Ascosphaera atra, and they can provide to beehive a protection against ascospores.","PeriodicalId":92332,"journal":{"name":"Asian journal of agriculture and food science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47555530","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-08-17DOI: 10.24203/AJAFS.V6I4.5269
E. Zubairu, Andefikir D. Kasari, A. Jongur
— This study used stochastic frontier Analysis to estimate the technical efficiency of cassava production in Ardo-kola Local Government Area of Taraba state. A multi-stage sampling was employed in selecting 142 respondents in the study area. The maximum likelihood estimates of the stochastic frontier production function revealed that farm size, family labour, cassava cutting planting and fertilizer were significantly and positively related to cassava output. Technical efficiency (TE) scores ranged from 0.43 to 0.96 with a mean TE of 0.74, implying that there is a scope for increasing technical efficiency in cassava production by 0.26 in short run under current technology. The study proffered the following recommendations; That Cassava farmers should have access to extension agents to increase their probability of being productive and efficient, policy should be targeted to provide adequate training to extension agents to enhance their performance to their clientele.
{"title":"Technical Efficiency of Cassava Production in Ardo-Kola Local Government Area of Taraba State, Nigeria","authors":"E. Zubairu, Andefikir D. Kasari, A. Jongur","doi":"10.24203/AJAFS.V6I4.5269","DOIUrl":"https://doi.org/10.24203/AJAFS.V6I4.5269","url":null,"abstract":"— This study used stochastic frontier Analysis to estimate the technical efficiency of cassava production in Ardo-kola Local Government Area of Taraba state. A multi-stage sampling was employed in selecting 142 respondents in the study area. The maximum likelihood estimates of the stochastic frontier production function revealed that farm size, family labour, cassava cutting planting and fertilizer were significantly and positively related to cassava output. Technical efficiency (TE) scores ranged from 0.43 to 0.96 with a mean TE of 0.74, implying that there is a scope for increasing technical efficiency in cassava production by 0.26 in short run under current technology. The study proffered the following recommendations; That Cassava farmers should have access to extension agents to increase their probability of being productive and efficient, policy should be targeted to provide adequate training to extension agents to enhance their performance to their clientele.","PeriodicalId":92332,"journal":{"name":"Asian journal of agriculture and food science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42494997","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-06-28DOI: 10.24203/AJAFS.V6I3.5388
A. Barde, M. H. Badau, G. I. Agbara, H. Lawan
The quality of the three local wheat varieties, pearl millet and cowpea composite based gurasa (a Nigerian traditional flat bread) were evaluated. A 3x4x2 factorial design comprising 3 wheat cultivars, 4 levels of pearl millet substitution and 2 levels of cowpea that yielded 24 experimental group in addition to a 100% commercial wheat flour sample were employed for gurasa production. The proximate composition, weight, volume, swelling power, solubility index, water absorption capacity and acceptability of the gurasa were determined using standard methods. Water absorption ranged from 50 to 55% and increased with addition of cowpea flour. Swelling power decreased with increase in the solubility of the flour. Gurasa supplemented with pearl millet and cowpea had the highest protein (14.58%), crude fats (4.93%) and energy (333.13kcal/100 g) which increased with the level of substitution. Weight and volume of the gurasa ranged from 128.33 to 153.33g and 186.67 to 386.67 cm3 respectively. Sensory evaluation showed that all the gurasa products were acceptable in terms of colour, taste, aroma and texture when compared with the control gurasa. Gurasa produced from the blends of local wheat cultivars, millet and cowpea increased the protein content as well as lysine (essential amino acid) that can satisfy the dietary requirement of human, especially for local consumers.
{"title":"Proximate Composition, Physical, Functional, and Sensory Properties of Gurasa Produced from Flours of Indigenous Wheat Cultivars, Pearl Millet and Cowpea","authors":"A. Barde, M. H. Badau, G. I. Agbara, H. Lawan","doi":"10.24203/AJAFS.V6I3.5388","DOIUrl":"https://doi.org/10.24203/AJAFS.V6I3.5388","url":null,"abstract":"The quality of the three local wheat varieties, pearl millet and cowpea composite based gurasa (a Nigerian traditional flat bread) were evaluated. A 3x4x2 factorial design comprising 3 wheat cultivars, 4 levels of pearl millet substitution and 2 levels of cowpea that yielded 24 experimental group in addition to a 100% commercial wheat flour sample were employed for gurasa production. The proximate composition, weight, volume, swelling power, solubility index, water absorption capacity and acceptability of the gurasa were determined using standard methods. Water absorption ranged from 50 to 55% and increased with addition of cowpea flour. Swelling power decreased with increase in the solubility of the flour. Gurasa supplemented with pearl millet and cowpea had the highest protein (14.58%), crude fats (4.93%) and energy (333.13kcal/100 g) which increased with the level of substitution. Weight and volume of the gurasa ranged from 128.33 to 153.33g and 186.67 to 386.67 cm3 respectively. Sensory evaluation showed that all the gurasa products were acceptable in terms of colour, taste, aroma and texture when compared with the control gurasa. Gurasa produced from the blends of local wheat cultivars, millet and cowpea increased the protein content as well as lysine (essential amino acid) that can satisfy the dietary requirement of human, especially for local consumers.","PeriodicalId":92332,"journal":{"name":"Asian journal of agriculture and food science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49309202","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-06-23DOI: 10.24203/AJAFS.V6I3.5337
I. Okagu, V. N. Ogugua, Celestine Nworji Dibor, Maryann Uchechukwu Ifeanacho, Miracle Ekene Nnebe, Chidimma Cynthia Aniehe, C. Odenigbo, Uchenna Ekpereamaka Ngwu
Mineral contents and amino acid and fatty acid profiles of Xylopia aethiopica fruits from Enugu State, Nigeria were evaluated in this study. The amino acid and fatty acid profiles, phytochemical, proximate, mineral, anti-nutrient and vitamin contents of X. aethiopica fruits were determined using standard methods. The proximate, vitamins, phytochemical, anti-nutrient of both the crude and methanol extract were determined while the mineral and amino acid profile were determined in the crude fruit powder while fatty acid profile was determined in the oil extract of the fruits. Results show that the predominant amino acids present include proline, alanine, norleucine, isoleucine, glycine, threonine, cysteine, methionine, and tryptophan. Also, the most abundant fatty acids include arachidonic acid, dihomoÏ’-linolenic acid, palmitic acid, caproic acid, linoleic acid, palmitoleic acid, stearic acid and myristic acid. The mineral contents of X. aethiopica fruits detected in high amount were calcium, iron, potassium and magnesium. Sodium, zinc and manganese were detected in lower amounts. However, lead, silicon, nickel and chromium were not detected. The result of the proximate analysis shows moisture, total protein, crude ash, total fat, crude fibre, and carbohydrate contents. Anthraquinone was not detected in both crude and methanol extract of the fruit. The concentration of flavonoids, steroids, anthocyanin and terpenoids were significantly (p < 0.05) higher in crude sample when compared with methanol extract. The levels of carotenoid and glycosides were significantly (p < 0.05) higher in the methanol extract when compared with crude sample. Vitamins B1, B3, B6, B9, B12, C and E levels were significantly (p < 0.05) higher in crude extract when compared with methanol extract. However, vitamin A content was significantly (p < 0.05) higher in methanol extract when compared with crude extract. Results obtained showed that X. aethiopica fruits are rich in nutrients and that methanol extraction decreased the anti-nutrient contents of the fruits thereby increasing the bioavailability of the nutritive factors. However, the quantities of some of the nutritive factors were reduced after extraction
{"title":"Effects of Methanol Extraction on Some Nutritional and Antinutrient Contents of Xylopia aethiopica Fruits from Enugu State, Nigeria","authors":"I. Okagu, V. N. Ogugua, Celestine Nworji Dibor, Maryann Uchechukwu Ifeanacho, Miracle Ekene Nnebe, Chidimma Cynthia Aniehe, C. Odenigbo, Uchenna Ekpereamaka Ngwu","doi":"10.24203/AJAFS.V6I3.5337","DOIUrl":"https://doi.org/10.24203/AJAFS.V6I3.5337","url":null,"abstract":"Mineral contents and amino acid and fatty acid profiles of Xylopia aethiopica fruits from Enugu State, Nigeria were evaluated in this study. The amino acid and fatty acid profiles, phytochemical, proximate, mineral, anti-nutrient and vitamin contents of X. aethiopica fruits were determined using standard methods. The proximate, vitamins, phytochemical, anti-nutrient of both the crude and methanol extract were determined while the mineral and amino acid profile were determined in the crude fruit powder while fatty acid profile was determined in the oil extract of the fruits. Results show that the predominant amino acids present include proline, alanine, norleucine, isoleucine, glycine, threonine, cysteine, methionine, and tryptophan. Also, the most abundant fatty acids include arachidonic acid, dihomoÏ’-linolenic acid, palmitic acid, caproic acid, linoleic acid, palmitoleic acid, stearic acid and myristic acid. The mineral contents of X. aethiopica fruits detected in high amount were calcium, iron, potassium and magnesium. Sodium, zinc and manganese were detected in lower amounts. However, lead, silicon, nickel and chromium were not detected. The result of the proximate analysis shows moisture, total protein, crude ash, total fat, crude fibre, and carbohydrate contents. Anthraquinone was not detected in both crude and methanol extract of the fruit. The concentration of flavonoids, steroids, anthocyanin and terpenoids were significantly (p < 0.05) higher in crude sample when compared with methanol extract. The levels of carotenoid and glycosides were significantly (p < 0.05) higher in the methanol extract when compared with crude sample. Vitamins B1, B3, B6, B9, B12, C and E levels were significantly (p < 0.05) higher in crude extract when compared with methanol extract. However, vitamin A content was significantly (p < 0.05) higher in methanol extract when compared with crude extract. Results obtained showed that X. aethiopica fruits are rich in nutrients and that methanol extraction decreased the anti-nutrient contents of the fruits thereby increasing the bioavailability of the nutritive factors. However, the quantities of some of the nutritive factors were reduced after extraction","PeriodicalId":92332,"journal":{"name":"Asian journal of agriculture and food science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49137093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-06-23DOI: 10.24203/AJAFS.V6I3.5396
T. Souleymane, C. Ibourahema, A. A. Edith, G. A. Gbogouri, B. Kouakou, M. Paquot
The aim of this study was to evaluate the influence of extraction methods on chemical and physical properties of Aloe vera polysaccharides. The study was conducted on two commercial products: Aloe vera powder and an extract liquid of whole leaf. The kinetics of hydrolysis is carried out on the Aloe vera products. Hot, cold extraction with water and boiled ethanol extraction were carried out to obtain polysaccharide fractions (A1, A2, A3, and A4). The molecular weights of each fraction were determined. Proteins, galacturonic acid and sugars were quantified. Results showed that approximately, 25% of sugars were present in Aloe vera powder. The best extraction method were cold extraction (pH 5.3, 25°C, 4h) which showed the higher extraction yields (69.4±0.1%) in polysaccharide (Poly) A, than other extraction methods. Interestly, results showed a decrease of molecular weights, molecular number, and protein contents from 150 to 30 kDa, from 97 to 29 kDa and from 4.9±0.1 to 0.00% respectively with polysaccharides fractionment methods. Moreover, the total sugar content increases in polysaccharide fraction: 29.2±0.1%, 76.6±0.1% and 93.4±0.4% for Poly A, A1 and A2 respectively. The highest sugar content were observed in Poly A3 ≈ 97.8±1.5% probably glucomannan, with 77.3±6.5% of mannose, 18.7±2.8% of glucose. The data suggest that the fractionment methods could lead to product the purified polysaccharide which could be use for nutritional, biological and medicinal properties.
{"title":"Effect of Extraction Methods on Chemical and Physical Properties of Aloe Vera (Aloe Barbadensis Miller) Polysaccharides Fraction: Liguid Gel and Powders","authors":"T. Souleymane, C. Ibourahema, A. A. Edith, G. A. Gbogouri, B. Kouakou, M. Paquot","doi":"10.24203/AJAFS.V6I3.5396","DOIUrl":"https://doi.org/10.24203/AJAFS.V6I3.5396","url":null,"abstract":"The aim of this study was to evaluate the influence of extraction methods on chemical and physical properties of Aloe vera polysaccharides. The study was conducted on two commercial products: Aloe vera powder and an extract liquid of whole leaf. The kinetics of hydrolysis is carried out on the Aloe vera products. Hot, cold extraction with water and boiled ethanol extraction were carried out to obtain polysaccharide fractions (A1, A2, A3, and A4). The molecular weights of each fraction were determined. Proteins, galacturonic acid and sugars were quantified. Results showed that approximately, 25% of sugars were present in Aloe vera powder. The best extraction method were cold extraction (pH 5.3, 25°C, 4h) which showed the higher extraction yields (69.4±0.1%) in polysaccharide (Poly) A, than other extraction methods. Interestly, results showed a decrease of molecular weights, molecular number, and protein contents from 150 to 30 kDa, from 97 to 29 kDa and from 4.9±0.1 to 0.00% respectively with polysaccharides fractionment methods. Moreover, the total sugar content increases in polysaccharide fraction: 29.2±0.1%, 76.6±0.1% and 93.4±0.4% for Poly A, A1 and A2 respectively. The highest sugar content were observed in Poly A3 ≈ 97.8±1.5% probably glucomannan, with 77.3±6.5% of mannose, 18.7±2.8% of glucose. The data suggest that the fractionment methods could lead to product the purified polysaccharide which could be use for nutritional, biological and medicinal properties. ","PeriodicalId":92332,"journal":{"name":"Asian journal of agriculture and food science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42842867","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-02-16DOI: 10.24203/ajafs.v6i1.5211
A. Acun, B. Sancar, H. Özpinar
Catering sector is a growing sector that has taken its place in everyday life with technological developments that play an active role in accelerating the transition period from agriculture society to industrial society. Therefore, food hygiene and safety are important in catering sector serving the community. When the environment conditions (ph, temperature, water activity etc.) are suitable for the development of microorganisms, pathogenic microorganisms develop and cause infection and intoxication. In this study; Bacillus cereus, Salmonella spp . and Escherichia coli O157:H7 samples were taken from the establishments producing bulk meals in Istanbul. For this purpose; 100 samples including 15 pieces of soup, 16 pieces of rice, 6 pieces of pasta, 20 pieces of meat meal, 6 pieces of chicken meal, 9 pieces of meatless food, 14 pieces of raw meat and 7 pieces of raw chicken it was collected. Cooked meals samples (79) were analyzed for Bacillus cereus, Salmonella spp. and Escherichia coli O157: H7 bacteria, and raw samples (21) were analyzed for Salmonella spp. and Escherichia coli O157: H7. The results of the analyzes were evaluated according to Turkish Food Codex Microbiological Criteria Regulation. None of Escherichia coli O157:H7 was detected in any of the samples examined, whereas Salmonella spp. was detected in 1 sample (1%) Bacillus cereus was detected in 12 samples (15.2%). Total of 3 (3%) food samples were found to be unsuitable according to the Turkish Food Codex Microbiological Criteria Regulation, posing a risk for public health.
{"title":"Examination of Food Samples Taken From Catering Enterprises in İstanbul in Terms of Bacillus cereus, Salmonella spp. and Escherichia coli O157:H7","authors":"A. Acun, B. Sancar, H. Özpinar","doi":"10.24203/ajafs.v6i1.5211","DOIUrl":"https://doi.org/10.24203/ajafs.v6i1.5211","url":null,"abstract":"Catering sector is a growing sector that has taken its place in everyday life with technological developments that play an active role in accelerating the transition period from agriculture society to industrial society. Therefore, food hygiene and safety are important in catering sector serving the community. When the environment conditions (ph, temperature, water activity etc.) are suitable for the development of microorganisms, pathogenic microorganisms develop and cause infection and intoxication. In this study; Bacillus cereus, Salmonella spp . and Escherichia coli O157:H7 samples were taken from the establishments producing bulk meals in Istanbul. For this purpose; 100 samples including 15 pieces of soup, 16 pieces of rice, 6 pieces of pasta, 20 pieces of meat meal, 6 pieces of chicken meal, 9 pieces of meatless food, 14 pieces of raw meat and 7 pieces of raw chicken it was collected. Cooked meals samples (79) were analyzed for Bacillus cereus, Salmonella spp. and Escherichia coli O157: H7 bacteria, and raw samples (21) were analyzed for Salmonella spp. and Escherichia coli O157: H7. The results of the analyzes were evaluated according to Turkish Food Codex Microbiological Criteria Regulation. None of Escherichia coli O157:H7 was detected in any of the samples examined, whereas Salmonella spp. was detected in 1 sample (1%) Bacillus cereus was detected in 12 samples (15.2%). Total of 3 (3%) food samples were found to be unsuitable according to the Turkish Food Codex Microbiological Criteria Regulation, posing a risk for public health.","PeriodicalId":92332,"journal":{"name":"Asian journal of agriculture and food science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43570588","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-02-16DOI: 10.24203/AJAFS.V6I1.4980
P. Lamuka, F. M. Njeruh, G. Gitao, J. Matofari, Khalif A. Abey, B. O. Aliwa
The rising levels of antibiotic resistance among bacterial pathogens is a major global concern of human and animal health. This has been attributed to unauthorized use of therapeutic drugs in livestock, a situation which is worse in pastoral system, which may result in residual antibiotic residues and antibiotic resistance in animal based-food such as milk, meat, eggs and fish. In Kenya, however, there is no formal surveillance system for drug resistance among livestock and human bacterial isolates. Therefore, there is limited data on prevalence of multi-drug resistant zoonotic diseases due to consumption of animal based foods. The aim of this study was to determine presence of Mycobacterium tuberculosis complex (MTBC) species and multi-antibiotic resistant MTBC species in camel milk in Isiolo County, Kenya. Raw camel milk was aseptically collected from 308 positive, negative and inconclusive bovine reactor , and positive avian reactor camels randomly selected from 15 camel herds in 3 major camel producing milk clusters in Isiolo County, Kenya. DNA was extracted directly from raw camel milk samples. A first single step Polymerase Chain Reaction (PCR) using primer set MTB-F 5'-CGGGTATGCTGTTAGGCGACG-3' and MTB-R 5'CCACCACAAGACATGCATG-3' was done to determine presence of MTBC species in camel milk samples. A second single step PCR using primer set RF1 5’-GGTCGCCGCGATCAAGGAGT-3’ and RF2 5’TGCACGTCGCGGACCTCCA-3’, targeting the rpoB gene, a marker of multi-drug resistant TB, was done to determine presence of multi-drug resistant MTBC species. The prevalence of MTBC species and multi-drug resistant MTBC species in raw camel milk was 3.1% and 1.55%, respectively. The presence of MTBC species and multi-drug resistant MTBC species in raw camel milk should be major public health concern to veterinary and human health medical services; especially among pastoralists who are traditionally accustomed to consuming raw camel milk.
{"title":"Prevalence of Antibiotic Resistance among Mycobacterium Tuberculosis Complex Species from Camel Milk in Isiolo County, Kenya","authors":"P. Lamuka, F. M. Njeruh, G. Gitao, J. Matofari, Khalif A. Abey, B. O. Aliwa","doi":"10.24203/AJAFS.V6I1.4980","DOIUrl":"https://doi.org/10.24203/AJAFS.V6I1.4980","url":null,"abstract":"The rising levels of antibiotic resistance among bacterial pathogens is a major global concern of human and animal health. This has been attributed to unauthorized use of therapeutic drugs in livestock, a situation which is worse in pastoral system, which may result in residual antibiotic residues and antibiotic resistance in animal based-food such as milk, meat, eggs and fish. In Kenya, however, there is no formal surveillance system for drug resistance among livestock and human bacterial isolates. Therefore, there is limited data on prevalence of multi-drug resistant zoonotic diseases due to consumption of animal based foods. The aim of this study was to determine presence of Mycobacterium tuberculosis complex (MTBC) species and multi-antibiotic resistant MTBC species in camel milk in Isiolo County, Kenya. Raw camel milk was aseptically collected from 308 positive, negative and inconclusive bovine reactor , and positive avian reactor camels randomly selected from 15 camel herds in 3 major camel producing milk clusters in Isiolo County, Kenya. DNA was extracted directly from raw camel milk samples. A first single step Polymerase Chain Reaction (PCR) using primer set MTB-F 5'-CGGGTATGCTGTTAGGCGACG-3' and MTB-R 5'CCACCACAAGACATGCATG-3' was done to determine presence of MTBC species in camel milk samples. A second single step PCR using primer set RF1 5’-GGTCGCCGCGATCAAGGAGT-3’ and RF2 5’TGCACGTCGCGGACCTCCA-3’, targeting the rpoB gene, a marker of multi-drug resistant TB, was done to determine presence of multi-drug resistant MTBC species. The prevalence of MTBC species and multi-drug resistant MTBC species in raw camel milk was 3.1% and 1.55%, respectively. The presence of MTBC species and multi-drug resistant MTBC species in raw camel milk should be major public health concern to veterinary and human health medical services; especially among pastoralists who are traditionally accustomed to consuming raw camel milk.","PeriodicalId":92332,"journal":{"name":"Asian journal of agriculture and food science","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41707619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-08-15DOI: 10.24203/AJAFS.V5I4.4907
S. Khuntia, J. Murty
Semi-automatic and power operated vertical flow pulse thresher-cum-winnower was developed by the author 1 for efficient threshing and winnowing of matured crops of a variety of pulses having diverse physical characteristics, wherein threshing and winnowing operations were carried out separately. Therefore it was upgraded to a compact, hybrid and fully automatic pulse thresher-cum-winnower by the author 1 to overcome power constraints in villages as well as to obtain combined operations of threshing, crushing and winnowing together. Feeding of dry crop into thresher is manual, while rest of operations are automatic without human touch. Significant features are >99% threshing and winnowing efficiency, almost nil seed loss and seed breakage, crushing all crop residues into powdery animal fodder, dust free cleaning of seeds, and by 3 hp prime mover; either oil engine with simplest clutch arrangement and/or with single phase electric motor. Threshing and crushing actions are executed by multiple progressive shears and impacts through a set of radial rotary beater and stationary beater inside a vertical hopper, like in semi-automatic pulse thresher. The crops flow vertically downwards into shear zones by scissoring actions of the beaters and gravity. Seeds are separated and cleaned by an improved winnower-cum-grader, and the crushed crop residues are disposed from the machine by a combined mechanism of walker and flat air jet. Configuration and performance of this fully automated vertical flow thresher for threshing of different types of pulses are presented and discussed.
{"title":"Design and Development of Automatic Vertical Flow Pulse Thresher Suitable for Different Pulses","authors":"S. Khuntia, J. Murty","doi":"10.24203/AJAFS.V5I4.4907","DOIUrl":"https://doi.org/10.24203/AJAFS.V5I4.4907","url":null,"abstract":"Semi-automatic and power operated vertical flow pulse thresher-cum-winnower was developed by the author 1 for efficient threshing and winnowing of matured crops of a variety of pulses having diverse physical characteristics, wherein threshing and winnowing operations were carried out separately. Therefore it was upgraded to a compact, hybrid and fully automatic pulse thresher-cum-winnower by the author 1 to overcome power constraints in villages as well as to obtain combined operations of threshing, crushing and winnowing together. Feeding of dry crop into thresher is manual, while rest of operations are automatic without human touch. Significant features are >99% threshing and winnowing efficiency, almost nil seed loss and seed breakage, crushing all crop residues into powdery animal fodder, dust free cleaning of seeds, and by 3 hp prime mover; either oil engine with simplest clutch arrangement and/or with single phase electric motor. Threshing and crushing actions are executed by multiple progressive shears and impacts through a set of radial rotary beater and stationary beater inside a vertical hopper, like in semi-automatic pulse thresher. The crops flow vertically downwards into shear zones by scissoring actions of the beaters and gravity. Seeds are separated and cleaned by an improved winnower-cum-grader, and the crushed crop residues are disposed from the machine by a combined mechanism of walker and flat air jet. Configuration and performance of this fully automated vertical flow thresher for threshing of different types of pulses are presented and discussed.","PeriodicalId":92332,"journal":{"name":"Asian journal of agriculture and food science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44900598","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-08-15DOI: 10.24203/AJAFS.V5I4.4887
Shila Vahabzadeh, H. Özpinar, Indrani Kalkan, S. Öztürk
Lactococcus lactis ssp.lactis strains are the best known and characterized species of lactic acid bacteria which plays an important role as starter cultures in industrial dairy fermentation, owing to its pH lowering effect, production of antimicrobial metabolites and enhancement of the organoleptic attributes. The objective of this study was to identify and evaluate the varied properties of the natural L.lactis ssp.lactis strains from raw milk and dairy products obtained from different provinces of Turkey and Iran during the period of April to June 2016. Out of 262 dairy samples, L.lactis ssp.lactis were isolated from 98 samples. In order to evaluate the obtained strain as a good quality starter culture, litmus milk reaction, total titratable acidity, skim milk agar, antimicrobial activity and antibiotic resistance tests were conducted. The genetic basis of the observed phenotypic resistance obtained by disc diffusion test was further confirmed by PCR. Lactic acid production by Iranian cheese samples were significantly higher than Turkish samples (p 0.05). Iranian cheese isolates showed higher antimicrobial activity againts E. faecalis and E. coli as compared to Turkish isolates. (p 0.05). However, tetracycline and streptomycin resistance gene was only confirmed by PCR in Turkish cheese samples. Emphasis must be given to selection of the milk source for obtaining good quality starter cultures. Further studies may be conducted to learn the effect of ecological parameters on bacterial strains.
{"title":"Identification and Characterization of Lactococcus lactis ssp.lactis Isolated from Raw Milk and Milk Products of Turkey and Iran","authors":"Shila Vahabzadeh, H. Özpinar, Indrani Kalkan, S. Öztürk","doi":"10.24203/AJAFS.V5I4.4887","DOIUrl":"https://doi.org/10.24203/AJAFS.V5I4.4887","url":null,"abstract":"Lactococcus lactis ssp.lactis strains are the best known and characterized species of lactic acid bacteria which plays an important role as starter cultures in industrial dairy fermentation, owing to its pH lowering effect, production of antimicrobial metabolites and enhancement of the organoleptic attributes. The objective of this study was to identify and evaluate the varied properties of the natural L.lactis ssp.lactis strains from raw milk and dairy products obtained from different provinces of Turkey and Iran during the period of April to June 2016. Out of 262 dairy samples, L.lactis ssp.lactis were isolated from 98 samples. In order to evaluate the obtained strain as a good quality starter culture, litmus milk reaction, total titratable acidity, skim milk agar, antimicrobial activity and antibiotic resistance tests were conducted. The genetic basis of the observed phenotypic resistance obtained by disc diffusion test was further confirmed by PCR. Lactic acid production by Iranian cheese samples were significantly higher than Turkish samples (p 0.05). Iranian cheese isolates showed higher antimicrobial activity againts E. faecalis and E. coli as compared to Turkish isolates. (p 0.05). However, tetracycline and streptomycin resistance gene was only confirmed by PCR in Turkish cheese samples. Emphasis must be given to selection of the milk source for obtaining good quality starter cultures. Further studies may be conducted to learn the effect of ecological parameters on bacterial strains.","PeriodicalId":92332,"journal":{"name":"Asian journal of agriculture and food science","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48227670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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