PROXIMATE ANALYSIS ON OVEN DRIED ONION
(ALLIUM CEPA)

 

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ABSTRACT

Onions powder (Allium cepa) was produced using oven drying method. The product was dried at the temperature of 1000C. During drying, there was a lot of onion flavour coming out from the oven. After drying, the proximate analysis was carried out. The analysis carried out showed that the moistures content was 45%, the fat content was 3.55%, the ash content was 0.15% and the protein content was 0.35%.

 

 

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TABLE OF CONTENTS

CHAPTER ONE
1.0 INTRODUCTION 1
1.1 Aims and Objectives 3

CHAPTER TWO
2.0 LITERATURE REVIEW ON ONION 4
2.1 Origin and Cultivation of Onion 4
2.2 Varieties of Onion 7
2.3 Natural Benefits and Curative Properties of Onion 11
2.4 Nutritional Value, Description and it’s
Chemical Composition 14
2.5 Onion Post Harvest Loss Control,
Storage and Factor which Influence the
Storage Ability of Onion 19

CHAPTER THREE
3.0 MATERIAL AND METHODS 25
3.1 Raw Material 25
3.2 Sources of Raw Material 25
3.3 Preparation of Onion Powder 25
3.4 Equipment 27
3.5 Proximate Analysis 27

CHAPTER FOUR
4.0 RESULT 34
4.1 Discussion 34

CHAPTER FIVE
5.0 Conclusion 36
5.1 Recommendations 36

References 37
Appendix 39

CHAPTER ONE

1.0 INTRODUCTION
Onion (Allium cepa), one of the oldest vegetable known to mankind. Onions is the most widely used as a seasoning in the world, is a root vegetable used as a seasoning in fresh and dry forms. The underground bulb is known for its distinct/pungent flavors and aroma. They are nowadays available in fresh, frozen, pickled and dehydrated forms. Onion can be used usually chopped or slices in almost very type of foods, including cooked food and fresh salads and as a spices garnish, they are rarely eaten on their own but usually acts as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy and pungent or mild sweet.
Onions (Allium cepa) which belong to bulbs family whose flavours come from sulphur compound are activated by the enzyme allinase.
The sweet tasted in cooked onions is due to the reaction of heat on suplhur compound. Onion contains thio-pronanal oxide which produced a weak sulphurous acid that cause pains in the eyes, thus producing tears (Ihekoronye and Ngoddy, 1985).
Onion acts as antioxidant as well as anti-carcinogen. It is used as part of spices mixed for steaming of meat and it has a delightful taste and fresh aroma.
Onion are taken as part of daily meals, it help in clothing of platelet blood in the body and reduce high levels of sugar in the blood.

SOME OF THE SEVERAL SPICES IN THE GENUS ARE:
Allium cepa – Onions
Allium satium – Garlic
Allium ursinium – Wild onion
Allium tuberiosom – Garlic chives
Allium schoene prasum – Chives
Allium angnetrum – Three

 

 

 

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THE SURVEY OF THE MICROBIAL FLOAR OF COMMON (Achatina achatina) IN VIEW OF IDENTIFYING THE HUMAN PATHOGENIC ORGANISMS IN SNAIL

 

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ABSTRACT
The giant land edible snail (Achatina achatina) used for this project exercise was collected from various locations of Enugu urban. Also the head = foot, visceral mass and the sluing fluid of the snail were collected freely and were plated separately in 5 different microbial media with the view of determining their microbial load. The isolates were identified by morphological and biochemical tell.
The colony appearance of the test organisms were observed per ml of dilution. The specific organisms isolated include the following: E Coli, Salmonella Spp, Shigella Spp, Proteus Spp and Pseudomenas Spp.

 

 

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TABLE OF CONTENTS
CHAPTER ONE
Introduction 1
1.1 Background Information 1
1.2 Aim and Objectives 5
1.3 Statement Of Problems 5
1.4 Signs and Symptoms 6
1.5 Description 6
1.6 Hypothesis 8
1.7 Justification 8
1.8 Limitations 9

CHAPTER TWO
Literature Review 10

CHAPTER THREE
Materials and Methods 25
3.1 Method 26
3.2 Preparation of Samples 27

CHAPTER FOUR
Result 32

CHAPTER FIVE
Discussion and Conclusion 40
5.1 Discussion 40
5.2 Conclusion 41
Reference 42

 

 

CHAPTER ONE

1.0 BACKGROUND INFORMATION
The common land edible snail Achatina achatina originated from the Northern West Africa, Liberia to Nigeria. It is often sold under the name Giant Ghana tiger snail, referring to its colour and origin. The species is one of the biggest creatures among other land snails, according to (Rebecca T. et al 1996). The shell of the common land edible snail Achatina achatina should be able to reach a shell length of 30cm, but this is very seldom. Normally one can expect a shell length of 15 – 20cm, which is quite by too. The above length could also be enough to be emerged.

The shell is more or less stripped in yellow and blackish brown. The pattern and partly the colour can vary a lot, even for snails from the same batch of eggs. Often the strips will look more like long unever patch as, the point of the shell is usually much paler than the rest of the shell. The body is usually grayish to dark grayish with 2 lighter stripes along the top of the body and light patches on the side of the body.

The common land edible snail Achatina achatina deposit batches of eggs in the ground. The eggs are small about 5 minutes spherical and whitish. The number of eggs can vary a lot, but normally there will be from 200 to 500 eggs in at batch. A good reason to check up on your snails form time to time is to get rid of the eggs you don’t want to hatch. In the snails homeland, the natures eats the snails, which they collect in the snails natural habitat. The meat is nutritious and tasty.
Here in Nigeria especially, the giant edible land snail serve as a good delicacy. It is very rich in protein and as well as other nutrient values in Nigeria.

This snail Achatina achatina is normally referred to as the “giant among giants”. Since it is believed to be the largest living terrestrial menllusc (Hodasi, 1984) and used in Nigeria as a source of protein and iron. Various animal species have been known to be frequent carriers of human pathogens, since it is so, the giant land edible. Snail Achatina achatina in Nigeria is not left out (Obi S.K.C et al 1980), such pathogens are thus:- Salmonella species, Shigella species, and Proteus species have been located from Achatina achatina. (Obi S.K.C et al, 1980).

All these pathogenic organisms are known to have caused food borne infections in man, they have also known to have enormous significance in bacillary dysentery and these organisms, from recent studies have demonstrated the inrelvement of these organisms in human diseases (Sanyal et al 1975). He common l and edible snail Achatina achatina is a hamaphrodite, but generally cross fertilization takes place.

Though it is true that snails are always subjected to cooking process prior to consumption but since some communities, to additional cooking practices may net guarantee the total destruction of these pathogens, the danger of causing infection in occurs and still remain there. Apart from infections from inadequately processed meat, there is also the added risk of cross contamination of other foods and utensils as well as the danger of self contamination during processing and handling the meat as a result of poor hygienic practices.

Due to the ignorance of hygienic practices in food processing and handling. (Through the handlers), the danger of infections in man by these pathogenic organisms associated with the edible land. Snails Achatina achatina has been increased. The reported use of untreated crude extracts on patients by the traditional healers in Nigeria adds a new dimension to the risk (Obi S.K.C et al, 1980).
Again, the increased in demand for animal proteins have generated more interest in snail farming in southern Nigeria. Snail farming or larger – scale basis requires a considerable investment in time, equipment, and resources.

Prospective snail farmers in Nigeria should carefully consider the above factors especially if their goal is to supply large quantities to commercial business.

Anyone who wishes to raise snails should expect to experiment unit he finds what works best in his specific condition. Since the demand of snail for animal protein is highly increasing in Nigeria, therefore, that is why the above factors should be considered by the snail farmers as to enable them meat up with the demand of he average Nigerian in snails.
Although, it is true that much is not known about the contact of diseases from snails, hence this project exercise which is aimed at…

 

 

 

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Gastroenteritis In Primary School Children In Enugu Metropolis (6-12 Yrs)

 

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ABSTRACT

A total of fifty faecal samples were collected form pupils in airport primary school Emene Enugu were used for the study. The duration of the investigation was between February August 2005. These samples were cultured and their causative organisms determined using macconkey agar, deocycholate citrate agar and an alkaline peptone water which was preparect according to manufacturers instruction .
The species of organisms isolated include; escherichia coil 8 (29 %) Klebsiella 5 (18%) Pseudomonas auroginosa 4 (14 %) shigella 3 (11%) proteus 2 (7%) staphylococcus SPP 2 (7%) respectively. These organism have a lot of health implication associated with gastroenteritis.

Gastroenteritis In Primary School Children In Enugu Metropolis (6-12 Yrs)

 

LIST OF TABLE

Table 1
Number of organism isolated with their percentage from school children
Table ii
Biochemical test for the identification of the bacterial isolates. (prescott et al 2005)
Table III
Pie chart representation of the organisms isolated form school children
Table IV
Histogram representation of the organisms isolated form school children

Gastroenteritis In Primary School Children In Enugu Metropolis (6-12 Yrs)

 

 

TABLE OF CONTENT

1.0 CHAPTER ONE INTRODUUCTION
1.1 Aims and objectives
1.2 Statement of problem
1.3 Hypothesis
1.4 Scope/ limitations of study

2.0 CHAPTER TWO LITERATURE REVIEW
2.1 Environmental factor
2.2 Bacterial diseases of the lower alimentary system
2.3 Sources of infection

3.0 CHAPTER THREE MATERIALS AND METHODS
3.1 material
3.2 Method
3.3 Method of culture
3.4 Plate reading
3.5 Biochemical reaction

CHAPTER FOUR RESULT
CHAPTER FIVE – Discussion and conclusion
CHAPTER SIX
Reference
Appendices

 

 

CHAPTER ONE

INTRODUCTION

Gastroenteritis is a disease condition due to the inflammation of the mucous of the stomach and intestine. Many microorganisms contaminating food and water can cause acute gastroenteritis. In most cases it runs its own course over several days. However it can be a serious condition if the fluid loss is sever enough to cause dehydration. When food is the source of the pathogen the condition is often called food poisoning (Archeson 200)

Gastroenteritis can arise in two ways the microorganisms may actually produce a food borne infection, that is, they may first colonize the gastrointestinal tract and grow within it, then either invade host tissues or secrete exo- toxins (Johnson, 1999).
Alternatively the pathogens may secrete an exo- toxins that contaminates the food and is ingested by the host. This is some times reffered to as food intoxication because the toxins ingested and the presence of the living microorganisms is not required. Because theses toxins of the disrupt the functioning of intestinal mucosa they are called enterotoxins (Sanders and sanders 1997)

Most cases of gastroenteritis are due to viral infection about a half are caused by the rotavirus, first discovered and described at the royal children’s Hospital university of Melbourne in the early 1970 various other virus may cause the same symptoms as well as bacteria like campylobacter protozoa and helminthes. In most cases the precise infective agent is not identified. It is only when symptoms are persisting that stools are sent for microscopy and culture in the laboratory (Nachamkin 1992).

On a global scale gastroenteritis is a massive health problem. About 5 million people die each year, mainly young children in underdevloped countries most deaths are due to dehgdration, in adequate fluid replacement and cirulatory collapse. In Australia, Asia, African and South America an occasional fatality still occurs with gastroenteritis again mainly due to complication of sever dehydration A rotavirus vaccine has been developed in Australia and may eventually have extensive world wide application (Prescott et al 2005).

The main symptoms of gastroenteritis are vomiting diarliea and cramping abdominal pain. Sometimes of fever may also be present. In more severe cases, signs of dehydration may appear a young child may look floppy and pale and the urine out put may be reduced. these signs means that urgent medical assessments

Gastroenteritis In Primary School Children In Enugu Metropolis (6-12 Yrs)

 

 

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Evaluaton Of Current Techniques In Diagnoses Of Human Immunodaficiency Virus (Hiv)

 

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ABSTRACT

A study was carried to ascertain the potency of some techniques used in diagnosis of Human Immunodeficiency virus (HIV). Two hundred and five samples (203) were collected from the patients from the university of Nigerian teaching hospital and was analysed using Elisa kit, which has the ability to detect antibodies and antigens in the patients serum, the Western blots were used as the confirmatory test, to the Elisa test, In case where there is false positive of Elisa test, it is specific and sensitive, Radioimmunoasay looks for the antigens which are radioactively label. The patients result shows that 154 patients out of the 205 diagnosed were negative and only 51 patients were positive. The Elisa kit were best used because of its sensitivity and specificity. It is very cheap and can be easily seen in the market, unlike the Radiommunoassay which are rare and very expensive to be used.

 

LIST OF TABLE

Table 1: Number of both sexes, age and the results of patience
diagnosed.
Table 2: Number of both positive and negative Results

Table 3: Numbers of negative results with their percentage

Table 4: Number of negative results with their percentage

Table 5: Rate of infection among the study group

 

 

TABLE OF CONTENT

 

CHAPTER ONE
1.0 Introduction
1.1 Hypothesis
1.2 Aims and Objectives
1.3 Statement of problem
1.4 Limitation of study

CHAPTER TWO
2.0 Literature review
2.1 Pathogenesis of HIV infection
2.2 Epidemiology of HIV
2.3 Transmission of HIV infection
2.4 Viral replication of HIV
2.5 Symptoms of HIV infection
2.6 Life cycle of HIV
2.7 Facts about HIV/AIDS

CHAPTER THREE
3.0 Materials and Method
3.1 Current diagnosis of HIV infection
3.2 Laboratory diagnosis
3.3 Radiomminoassay
3.4 Enzymes Linked immunosorbentassay Elisa
3.5 Western blot

CHAPTER FOUR
4.0 Results
5.0 Discussion and conclusion
References
Appendices

 

 

CHAPTER ONE

1.0 INTRODUCTION
The Human Immunodeficiency virus (HIV) is the virus that causes acquired Immunodeficiency syndrome (AIDS) a condition that slowly destroys the body Immune system and makes the body vulnerable to infections.

The virus is typically called Human Immunodeficiency virus (HIV) because it destroys the Immune system of the individual which is responsible for protecting the individual from disease. The immunodeficiency associated with, HIV infection can be enormous, and it is the major cause of death, due to the disfucntion of immune system. The problem with AIDS is , sits neurological dementia complex. HIV is a lentivirus, a subgroup of retrovirus. The family of virus is known for lafency, persistent viremia, infection of the nervous system and weak hot immune system.

Human Immunodeficiency virus (HIV) is small ultra-microscopic organism that infect living things and uses them to make copies of itself when one’s Immune system is damaged by HIV, AIDS take place (Gallants, 1999).

HIV was first recognized in 1981 in Homosexual men in New York city. In the united states the HIV is now known to have originated from chimpanzees, transmission from chimps to human. Initially, there was wild speculation about what might be the cause of AIDs, but in 1982, the centre for disease control had convincing epidermological evidence that AIDS was caused by a new infectious agents.

Dulbecco et-al (1983, located small quantities of the new virus named Lymphademopalty virus (LAN) but enough to be used an antigenina blood test which showed that AIDS patients were infected with the virus. WHO, (19097), responded that the number of patients living with AIDS has escaculated, a figure of 9000 was confirmed by may 1997. In African AIDs was first responded in 1982. In Nigerian it was first responded in 1986, among commercial sex workers in Lagos and calabar. In 2003 the seroprevalence has been on the increase, despite the comprehensive and successful prevention effort in many part of the would, 4. 1 million new HIV infection was expected to have occurs In 2003 alone, which could have been contributed by an estimated 9,020 to 10,000 infection per day.

Currently, the health problem in Nigerian considering reports from various hospitals particularly, the tertiary hospitals, place AIDS infections in Nigerian at a very serious state. the potential and propensity for widespread is enormous and the debilitating and negative effect n the economy, the population category affected the working class and the dependents which constitute the penultimate individuals to the working class. HIV infections in this direction and orientation should be healed as a national emergency in Nigeria.
Meanwhile, Dr. Robert Gallo’s laboratory begin recovering a virus from AIDS patient, and reported the finding in the science journal. A number of these vinal isolated was introduced together into continuous cell cultures to see if a strain of the virus could replicate in the cells one did replicates and Gallo’s named the virus HILV. III because of the resemblance to two human T-lymphotropic viruses. (Neser, 2001).

By 2004, it was shown that many esymtomatic people was infected with virus and could transmits it and that the epidemic was far more extensive than previously suspected. Blood test was generally available for routine testing to donate blood. Thus markedly improving the safety of blood transfusion and products prepared from pooled blood (peiperls, 1995)

 

 

 

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Identification Of Some Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication

 

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ABSTRACT

With the increasing use of processed foods since the 19th century, there has been a great increase in the use of food additives of varying levels of safety. This has led to legislation in many countries regulating their use. On the course of the study, the researcher made some objectives; To identify the additive substances as used in processing and preservation of foods, To identify the importance and health implication of foods in preservation and processing industry. Food preservative like curing involves adding some combination of salt, sugar, spices, vinegar, or sodium nitrate to animal foods. The importance of food additives and preservatives are innumerable hence, the quest for more knowledge and awareness through researches should be promoted by the government. Based on the objectives and recommendation above, the researcher concluded that the nutritional value of modern processed and preserved foods is no probably greater than it has even been before and the major food chemical (carbohydrates, fats and proteins) are kept in a fresh palatable and nutritional satisfactory state.

 

 

TABLE OF CONTENTS

CHAPTER ONE

1.0 INTRODUCTION 1
1.1 Background of the Study 1
1.2 Statement of the Problem 6
1.3 Objectives of the Study 7
1.4 Significance of the Study 7
1.5 Scope and Limitation 9
1.6 Definition of Terms 9

CHAPTER TWO
2.0 LITERATURE REVIEW 11
2.1 Food Additives and Preservatives 11
2.2 Identification of Additives, Preservatives
and Their Uses 12
2.3 Classification of Food Additives
and Preservatives 16
2.4 Importance of Food Additives and Preservatives 24
2.5 Uses of Additives in Food and General Principles
Governing Their Uses 25
2.6 Choice and Economic Consideration of Some
Additives 29

CHAPTER THREE
3.0 MATERIALS AND METHOD 32
3.1 Materials and Application 32
3.2 Methods of Processing and Preservation 36

CHAPTER FOUR
4.0 SUMMARY, RECOMMENDATIONS
AND CONCLUSION 42
4.1 Summary 42
4.2 Conclusion 43
4.3 Recommendation 45

References 47

 

 

 

CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND OF THE STUDY
Additives are substance not commonly regarded or used as a food, which are added to or used in or on food at any stage to affect its keeping qualities, odour, alkalinity or acidity or to serve any other technological function in relation to food (Food labeling Regulations (1994).

Nutrition Board (1988) Define additive as a substance or mixture of substances other than a basic foodstuff which is present in a food as a result of any aspect of production, processing, storage or packaging. This non-nutritive substance is added intentionally to food generally in small quantities to improve its appearance, flavour, texture or storage properties. This is used in or around food that may become a component of the food, some are introduced specially for the purpose of improving the nutritive value, taste, texture or shelf life of the product; these are intention additives, other enters food as residue after some stage of production or manufacture and are known as incidental additives.

Comeron (1985) States that additives are chemicals that are added to food to improve it in some way. These are used to modify colour, flavour and texture; to improve the keeping qualities of food and to make processing easier. They are used to control moisture and acidity. They are used to improve nutritional value. Thousands of different substances are now used as additives, to some people. The increasing number of additives being used in a cause for concern, if not alarm, and it is important emphasize that the use of additives is most carefully controlled.

Until the creation of the European Food Safety Authority (EFSA), the safety evaluation of additives in Europe was done by the scientific committee on food (SEF). At present, it is the EFSA panel on food additives, flaouring, processing, aids and material in contest with food (AFC panel) who is in-charge of this task.

Assessments are made based in reviews of all available toxicological date in the humans and animals models. From the available data, the maximum level of additives that has no demonstrable toxic effects is determined. This is called “no-observed-adverse-effect level (NOAEL) and is used to determine the “Acceptable Daily Intake (ADI) for each food additives.

The ADI provides a large safety margin and is the amount of a food additives that can be consumed daily over a life-time without any adverse effect on health (European Parliament and Council Directive, 2000).

Preservatives is “any substance which is capable of inhibiting, relating or arresting the growth of micro-organisms or any deterioration of food due to micro-organisms or masking the evidence of such micro-organisms are yeast, mould, bacteria.
This use of preservatives to preserve food has been a common practice for many centuries eg. salt, sugar, vinegar, species have been used in homes, for as long as man has been in existence (Britain Food Regulations, 2002).

Preservatives are centuries old, since ancient times, salt has been used to cure meats and fish, sugar has been added to fruits to conserve them, herbs, spices and vinegar have also serve as preservatives.

Today; the US Food and Drug Administration (FDA) regulates food preservatives, arrested, mistakes have been made, which has resulted in taking some food preservatives off the market. This is because at the time of approval, prevailing testing methods proved the substance as safe. As since continued to evolve and testing methods improved, changes were made. Technology has also assisted in the approval process, as it has become more sophisticated over the years as well.

Preservatives are often present in nature but they are in small quantities, difficult to obtain. To obtain commercially useful amounts of the preservatives synthetic copies of the natural products. Other preservatives are made in the series of chemical reactions. Typically, preservatives attack the enzymes inside the microbes and some can disrupt the microbe’s cell wall so that substances cannot enter, processes kill or seriously slow the growth of food spoiling microbes.

Probably, the most important use of preservatives from

 

 

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