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Effect
of meals of sweat potato and cassava varieties formulated with
J. T. Banser, R. T. Fomunyam*,
D. K. Pone and E. N. Fai, Institute of Animal and Veterinary Research, Cameroon
S. Panigrahi, Natural Resources Institute. The Greenwich University, London, U.K
* Corresponding Author
Sundried sweet potato tuber
and cassava root meal with peels were incorporated at 40% levels of the ration and fed from
zero to eight weeks to broilers. Diets had soya bean meal or cottonseed meal as principal
protein source. Growing and finishing chickens consumed more of the soyabean- supplemented
diets than diets containing cottonseed meal as base protein. Chicks found root crop based
diets less palatable than maize based diet but older birds adapted well to diets.
At eight weeks of age, chickens ate and grew similarly on the cassava white meal (3985, 1987 g/bird) and maize (4312,2080 g/bird), but these traits were significantly (P<0.05) superior to those of birds fed sweet potato variety 1112 (4009, 1801 g/bird), Cassava red meal (4033, 1797 g/bird) and sweet potato variety TIBI (4009, 157 g g/bird). The efficiency of food utilization values showed that birds fed CWM were most efficient followed by those fed maize, SP1112 and CRM based diets. The most inefficient diet was that based on SPTIBI suggesting that there were varietal differences among potato and cassava meals.
Stephen D. Mendi, B. Sc. (Hons)
Edu. (Chem.), M Sc. Food Sc. (UK), Tiku Kamga Pamela B. Sc., M. Sc. Food Technology (UK)
and Imele Helene M Sc. Dairy Technology (Ukraine).
Food Technology and
Post-Harvest Programme.
Institute of Agricultural Research for Development (I R A D) Regional Centre for the
Western Highlands.
Bamenda, North-West Province Cameroon.
Caerphilly Cheese making procedure was modified to suit the conditions and kitchen environment of the average Cameroonian household. Cheese making trials were carried out for over a period of twelve months. Results show that the ripening time for milk increased from 45 minutes to 60 minutes; curd formation time from 45-60 minutes to 60 - 90 minutes, scalding temperatures, method of draining, salting, pressing and maturation temperature have been modified (Fig.1). The acid development pattern during cheese making was normal but with lower values than the standard ( 0.22, 0.14, 0.18, 0.21 for the standard and 0.15, 0.12, 0.14, 0.21 for the modified procedures respectively, from renneting to after cutting to whey removal and during texturing. The cheese yield is encouraging (1 16g-160g/litre of fresh milk) and its composition is good (fat 25.9%, dry matter 50.8% and moisture content 48%). The production of the cheese should be encouraged at the household level.
Physico-Chemical,
Microbiological Profiles of Blends of Tea and Mistletoe
Akinwale,
T.O., Aroyeun , S.O. and Obatolu, C.R
Cocoa Research Institute of Nigeria
Abstract
Sample of tea obtained from Mambilla, Nigeria highland was blended with mistletoe - a known medicinal parasitic plant of cocoa. The ratios of the blends were Tea(T)/Mistletoe (M) 90:10 10:90, 75:25, 25:75, and 50:50 while ordinary tea and mistletoes served as control samples. Chemical analyses of blends were done followed by organoleptic assessment and microbial analysis. The chemical analyses indicated a higher value of 16.52% ash for mistletoes than tea which was 4.93% and this value increased with increased level of mistletoe in the blends. Blends were found to vary in alkalinity of ash (AA), water soluble ash (WSA) acid insoluble ash (AlA), moisture content and total ash. The low fungal count recorded in the fresh state of mistletoe and tea was as a result of adequate drying of the leaves. Sensory analysis carried out indicated that at 5% significant level, there were differences in the attributes of colour, taste, flavour and overall acceptability. In all the blends, the control sample (Tea) was highly rated followed by the sample containing 90% of tea blended with 10% of mistletoe.
Characterization
of Marula (Sclerocarya caffra) Kernel Oil
P. Zharare, and N. Dhlamini
To investigate the potential use of marula (Sclerocarya caffra) oil, dried marula seeds were crushed to release the kernels and oil was extracted using Soxhlet apparatus and the characteristics of oil determined. The average oil content was found to be 55.9 %. The saponification value of the oil was in the range 180- 189mgKOH/g oil whilst the iodine value was in the range 66- 70 and the average acid value was 3.6 %. The fatty acid profile of the marula oil was determined using Gas Liquid Chromatography. Oleic acid was found to be the predominant fatty acid. The oil was also low in saturates. It is apparent from the determined characteristics that marula oil has potential use in salad and cooking oils.
Mycoflora
Associated with Post Harvest Processing Stages of
S.O. Agbeniyi,
Otuonye, H.A.
and A. R. Adedeji
Cocoa Research Institute of Nigeria
Abstract
The mycoflora associated with processing stages of kolanut post-harvest were evaluated at the Cocoa Research Institute of Nigeria, Ibadan Nigeria. Several samples of healthy and infected kolanut were obtained at various stages of primary processing (skinning, washing, sweating and storage). Fungi isolations were carried out by plating each sample of visibly healthy and infected nuts on malt extract agar in 9-cm petri dishes at 25° C. Similarly frequency of occurrence of fungal isolates were evaluated from the nut and the processing water. Botrydiplodia Theobramae, Fusarium pallidoroseum, Aspergillus Sp. Penicillum sp. Curvularia sp. and Mucor sp . were isolated from the infected kola nuts . The frequency of occurrence of B. theobromae and F Pallidoroseum was 0.7 and 0.6 respectively in kolanuts obtained after the washing stage. whereas, it was 0.12 and 0.37 respectively in nuts obtained during storage. The mycoflora of the kolanut after the washing stage were not markedly different from that obtained during sweating (P = 0.05). The diameter of colonies of the most common fungi encountered were also determined. The mycelial growth of F. Pallidoroseum ranked highest after five days of incubation.
Yogurt
from Coconut and Tigernuts
O. Akoma M.Sc MNIST MNISFT,* U.
O. Elekwa M.Sc MNIST,
A. T. Afodunrinbi HND and G. C. Onyeukwu HND
Department of Science
Laboratory Technology
The Federal Polytechnic, Niger State, Nigeria
Abstract
Yogurt was produced from milk obtained from coconut and tigernuts, singly, or in combination with fresh cow milk, by fermentation using starter cultures of Lactobacillus bulgaricus and Streptococcus thermophilus (1:1 v/v) at 300C for 12h, and analyzed for its chemical, proximate and organoleptical qualities. The results obtained show that the pH of the various products ranged from 3.9-4.3; titratable acidity (% lactic acid) from 0.5-0.75, and crude protein (%) from 2.66-3.78. Yogurt produced from whole cow milk did not differ organoleptically (P> 0.05) from those produced from coconut + cow milk and coconut in all quality attributes (appearance, mouth feel, taste, aroma and sensory overall acceptability) but differed significantly (p < 0.05) from the other samples in appearance and sensory overall acceptability. This study has shown that it is feasible to prepare acceptable yogurt-like product from coconut and tigernuts, which should be of economic significance since cow milk is relatively expensive and highly perishable.
Keywords: Coconut and tigernut yogurts, sensory qualities
Improving
the uptake of postharvest innovations by farmers: A Cameroon Experience
Festus A. Numfor and
Emmanuel T. Awah
Institute of Agricultural
Research for Development, Ekona Regional Centre, PMB 25 Buea, Cameroon
Abstract
The uptake of postharvest innovations by Cameroonian farmers is generally low. In an attempt to improve on the situation a new extension strategy was tested. Multiple participative activities were carried out with members of a rural organisation as a strategy to encourage them to adopt new cassava processing technologies that could improve on the product, “garri” (a fermented and roasted granular meal) and its marketing. The activities included a participative appraisal of the problems and constraints of their existing garri making practices, field visits to improved garri processing facilities elsewhere in the country, practical training on more efficient garri processing technologies and group discussions/decision on the most appropriate strategy that they could use to adopt the new techniques. The group discussions showed that the farmers were enthusiastic to adopt the techniques. The adoption strategy unanimously agreed upon was that of capital build-up through individual savings and gradual acquisition and introduction of the innovations into their existing garri processing system.
Evaluating
the feasibility of adding value to goat’s milk by producing
P. G. Bille, M. N. Vovor, J
Goreseb, and E L Keya.
University of Namibia, Faculty
of Agriculture and Natural Resources, Department of Food Science and technology, P/Bag
13301, Windhoek - Namibia.
Abstract
Physico-chemical , bacteriological, nutritional and sensory characteristics of goat’s and cow’s milk and corresponding low cost processed yoghurt samples were assessed for the purpose of feeding children of weaning age and for income generation by the rural poor. Goat milk sample was rated superior in terms of nutritional quality with reference to calcium, magnesium. Potassium, chloride and vitamins A, D, thiamin, riboflavin, nicotinic acid, B6 and B12. It was also superior in some essential amino acids such as histidine, methionine, phenylalanine and threonine. Total solids, protein, ash, specific gravity and calorific value were higher for goat milk, which was however lower in sodium, citrates and vitamin C. Both goat milk and cow milk had practically similar contents of zinc, iron, phosphorous and linolenic acid. Goat milk was lower in some essential amino acids namely isoleucine, tryptophan and valine including essential fatty acids a-linoleic aicd. The higher dry matter content of goat milk was reflected in higher viscosity and superior texture of its yoghurt samples. Although goat milk yoghurt was preferred over cow milk yoghurt, in appearance and palatability, the differences were small. Similarly, although cow milk yoghurt had better smell and taste, the differences were also small. The study indicated that it is possible to process good quality yoghurt from goat milk using low cost technology