THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES
PIPE GUIEENSE (UZIZA)
XYLPIA AETHPICA (UDA)
MONODORA MYRISTICA (EHURU)
TETRAPELURA TETRAPTERA (OSHOSHO)

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CHAPTER ONE
1.0 Introduction 1
1.1 Objective of the Project 6
CHAPTER TWO
2.0 Literature Review 7
2.1 The Natural Heal Perspective of Culinary Herbs and Spice 8
2.2 Morphology and Description of Some
Particular Culinary Herbs and Spices 11
2.3 Chemical Constituents of Culinary Herbs and Spices 16
2.4 The Essential Roles of Culinary Herbs and Spices 25
2.5 Essential Oils 28
2.6 Oleoresins 30
2.7 Advantages of Oleoresins Over Convectional Spices and Herbs 31
2.8 Oleoresin Manufacture 34
2.9 Relative Flavour Strength of Some Spices 34
2.10 Autoxidation 35
2.11 Lipid Deterioration 36
2.12 Control of Oxidation 39
2.13 Mechanisms of Antioxidant 40
CHAPTER THREE
3.0 Materials and Methods 42
3.1 Sample Collection and Storage Prior to use 42
3.2 The Equipments Used 42
3.3 The Reagents Used 43
3.4 Methods of Materials Preparation 44
3.5 Proximate Analysis 45
3.6 Extraction of Oleoresins 51
3.7 Samples Preparation 52
3.8 Peroxide Value Determination 53
3. Thiobarturic Acid Value Determinations 54
CHAPTER FOUR
4.0 Results and Discussion on the Spices 56
4.1 Result of Proximate Analysis on the Spices 56
4.2 Result of Peroxide Value and Thiobarbituric Acid Value 57
CHAPTER FIVE
5.0 Conclusion and Recommendation 61
5.1 Conclusion 61
5.2 Recommendation 62
References 63
Appendix I 65
Appendix ii 71

 

ABSTRACT
A comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and Trtraleura Tetraopera (Oshsho). The proximate analysis of these spices were done to determine their moisture content, ash content, crude fat crude fibre and protein content. Extraction of the Oleorasin from the spices and soybean oil were done using soxhlet extraction unit with hexane as solvent. Imi of each of the Oleorasin samples of the spices was pipette into 100ml of soybean oil into four different test tubes labeled A,B, C and D. sample E contains 100ml of soybean oil with 150ppm of Butylated Hydroxyl toluene while the untreated soybean oil (sample F) was used as the control. The test-tube were shaked, plugged with cottonwood and kept at room temperature in a rack. The peroxide value of the sample were monitored for tightly for eight weeks, the thiobarbituric acid 9TBA) value were also determined on the tenth and twelfth weeks respectively. The peroxide value of the sample for the eighth week were recorded as follows: A (10), B (8) C (8), D (11), E (10) and F (22) respectively. From these results, it shows that all the spices were below the range of detectable rancidity. (i.e. between 20 to 40m Eg/kg). the thiobarbituric aid (TBA) value were recorded, for the twelfth week as follows: A (0.033), B (0.005), C (0.004), D (0.046), E (0.776) and F (2.503) respectively. Sample C Monodora Myristica (Ehuru) had the lowest Pv and TBA value, thus the best species with antioxidant property. When compared with other spices and even the artificial antioxidant, followed by sample B Xylopia aethiopica.

 

 

 

CHAPTER ONE

1.0 INTRODUCTION
Herbs and spices have long been used by ancient civilsations for culinary, medicinal and cosmetic uses. With modernization and the development of patent medicines, the use of natural cures and elixirs decrease in popularity.
Nowadays, disillusionment with synthetic drugs, artificial additives and their possible sides effects has given great rise in popularity to many natural products, be it for culinary, medical or cosmetics purposes. In line with the world wide trend for eco-consciousness, the popularity of natural cosmetic purposes. In line with the world wide trend for eco-consciousness, the popularity of natural cosmetic products, such as those sold in red earth and the body shop, attests to the current trend (Broadhurt CL, 2000).

Spices are defined as those aromatic plants and their parts, fresh or dried, whole or ground, that are primarily used to impart flavour and fragrances to foods and drink (Prosea 1986). The term is used in a wide sense and includes the culinary herbs. Spices are indispensable in the culinary art, used to create dishes that reflect the history, the culture and the geography of a country. Well-known examples are curry powder, housing live five spices powder) Pizza herbs and fines herbs (Polansky mm, 2000) spices oils and spice oleoresins are also indispensable in the food and beverages manufacturing industry, the perfumery and cosmetic industry and the pharmaceutical industry. Some spices and derivative possess antioxidant and antibiotic properties, which has increased interest in the commercial exploitation of aromatic plants for food preservation and crop protection with the growing demand natural and organic products and the increasing clamour to dispense with synthetic flavours and artificial food colouring, the future for spices seems bright.
According to Pearson 1976 herbs and spices consist of the dried leaves, flowers, buds fruits, seeds, bark or rhizomes of various plants. They are incorporated in foods only in small amounts but they make important contributions towards the odour and flavour due to the presence of the volatile oil 9essentail oil) and fixed oil, local examples include Piper guineense (Uzuza), Xylopia gethiopica (uda), Mondora myristica (Ehuru, Tretaphleura tetraptra (Oshsho) and capsicum frutescens (Ose Nsukka).

An antioxidant is defined as any substance which is capable of delaying, retarding or preventing the development in food of rancidity or other flavour deterioration due to oxidation,. Antioxidant are only one means of fending packing or there are others such as vacuum packaging or packing under an inert gas to exclude oxygen and refrigeration, freezing, both of which greatly reduce the rate of authorization.

Furthermore, it is seldom realized how little oxygen is need to initiate and maintain the oxidation process or how difficult and expensive it can be to remove the last traces of air from a product. For these reasons it is quite common to combine the use of antioxidants with inert gas packing using an antioxidant should be seen as one of several measures available, but used properly, it is generally effective, easily applied and inexpensive.
The prime justification for using an antioxidant is one of need an antioxidant can extend the shelf-life of a food, reducing wastage and complaints, it can reduce nutritional losses (oil soluble vitamins, such as vitamin A, are prone to oxidation)) and a very important point for the food technologist, it can widen the range of fat which can be used. Using an antioxidant enables the food manufacturer to smooth out differences in the stability of fats/oils and renders the food product less specific in terms of ingredient requirements. This offers more scope for cost control without jeopardizing the product quality of shelf-life, without an effective antioxidant, lard for instance, would find far fewer uses.

Antioxidants serve two principle functions.
1. They break the oxidation chain by containing the free radicals or acting as hydrogen donor.
2. They direct the breakdown of peroxides into stable substances that do not promote further oxidation (Ihekornye and Ngoddy 1985).
An ideal antioxidant meets the following demands:
1. Safe in use.
2. Should impart no odour, flavour or colour.
3. Effective of low concentration.
4. Should be easy to incorporate
5. Should survive cooking process.
6. Should be available at now cost-in-use.
(Allen and Haninlton, 1989), John and Peterson, (1974), summarized the general used and properties of herbs and spices as the ability to:-
1. Give flavour to a flavourable base.
2. Impart a different flavour character to the basic product.
3. Disguise objectionable intrinsic flavour and boost intrinsic flavour which would otherwise be too…

 

 

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INVESTIGATE THE MICROBIAL CONTENT OF SOME BOLTED SOFT DRIVELS SOLD IN ENUGU INTERLOPES

 

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ABSTRACT

This work was done in order to investigate the microbial content of some bolted soft drivels sold in Enugu interlopes. Soft drink are consumed in large quantities by the different age groups, adult and children of different class of people all over the state. This is aided by the general availability of these drink almost every place roleve people gather for work or recreational activities. It is the appropriate to subject these soft drinks to some kind of investigation by isolation and characterizing the microorganism found.

Simple Grows staining and biochemical test method were employed to isolate and identify the organisms found different bacterial and feast were identified these organisms include Fvlavobacterium spp. Bacillus Eschericjhism coli, Enteribacter arccosines Micro coccusroseus Micrococcus various Bacillus subtitles Aciuetobacter iwoffi, Micrococcus inteus Bacillus polymea, flavobacterium, rigeuse sacchenomyces, conevisciae klurenomyce sff, Torulopsis spp, cadida valida Geotrichuin candidium, sacchanoyces, carlbergersis cryptococus, albidus, Hausennlsa spp etc.

 

 

TABLE OF CONTENT

1.0 CHAPTER ONE
1.1 Introduction

2.0 CHAPTER TWO
2.1 Literature review
2.1.1 History and overview of soft drink industries
2.1.2 Production of soft drinks
2.2 Microbiology of soft drinks
2.3 Microbial growth
2.4 Factors affecting microbial growth
2.5 Ingredients and their effects

CHAPTER THREE
2.6 Material and method
2.7 Sample collection
2.8 Sterilization of glass warier.
2.9 Preparation of dividend and media
3.4.2 Preparation of serial / isolation
2.10 Identification and characterization of isolate organism
2.10.1 Colonial morphology
2.10.2 Cellular morphology
2.10.3 Grannies straining
2.11 Biochemical characteristic
2.11.1 Oxidase test
2.11.2 Citrate utilization test
2.11.3 Starch hydrolysis test
2.11.4 Nitrate reduction
2.11.5 Starch fermentation

3.0 CHAPTER FOUR
4.1 Result and discussion

4.0 CHAPTER FIVE
4.1 Conclusion and recommendation
Appendix
References

LIST OF TABLE

Table 1: colony counting
Table 2: cultural characteristic of bacterial growth on nutrient agar
Table 3: cultural characteristic of yeast growth on Pdp agar.
Table 4: result obtaining from gram staining and cellular morphology of bacterial isolates.
Table 5: result obtained from gram staining and cellular morphology of yeast isolates.
Table 6: different bacterial identified from the result of biochemical test (Appendix A& B)
Table 7: organisms (yeast) identified from the result of biochemical test. (appendix C & D).

 

 

CHAPTER ONE

1.1 INTRODUCTION
Soft drinks were defined by Harry and Wilbert (1984) as a class of non alcoholic beverages which may be divided into two classes carbondrate soft drinks some time referred to as Soda ;’soda pop “etc) and still or non- carbondrate soft drinks. soft drinks in general contains 86 to 92% water, 7 to 10% nutrient sweetbriers, carbodioxide (if present) acid and flavoring.

The food and drug administration standard of identity for carbonated soft drink define them as a class of beverage made by absorbing carbodiocide in potable water. The amount of carbonhdioxide used is not less than that which well be absorbed by the beverage at a pressure of one atmosphere and a temperature of 60F. these drinks contain no alcohol, or only such alcohol (not in excess of 0.5% by weight of the finished beverage) as is contributed by the flavouring ingredient that may be use in carbonated soft drinks in such properties are reasonable required to accomplish their intruded effects.

These include nutritive sweeteners flavouring ingredient natural and antificial colour additive acidifying agent buffering agent emulsifying stabilizing or viscosity producing agent foaming agent caffeine and chemical preservatives the beginning of the carbonated beverage (soft) drinks) as recorded by Resrosier (1977) date back to the closing years of the eighteen (18th ) century

Morris (1959) defined micro organisms as plant or animal organisms of microscopic or submicroscopic dimensions. Plant microorganisms are generally classified into three major groups, namely fungi bacteria and Algae as for as beverage manfacture is concerned the fungi are the most important group of spoilage organisms because yeast and mould belong to this group. The protozoa are the most important of the animal microorganisms.

Actually individual microorganisms are microscopic in size they can form colonies clouds precipitates sediments and scums with time and these are visible to the naked eyes and are the direct signs of the presence of microorganisms.
The microbiological safety and ratability of the diverse type of soft drinks products depend on their formulation (including) the use of chemical preservative carbonation low PH values and pasteurization) this was stated by ganglion (1982). Batchelor (1985) put it that the inter related environmental factors that determine the microbial load of product or the susceptibility of a product to microbial spoilage are intrinsic and Extrinsic factors.
Intrinsic factor are derived from the product and its formulation according to pauezai comments they are not easy to change Extrinsic factor are variable introduced during processing packaging distribution and storage. They should be easier to change and control. Girighano further recorded that control should be by application of the air Hazard Analysis critical Control point (HACCP) system to raw material formulating processing condition and packaging examples of such control would be :
a. Measurement of temperature during heat treatment of pasteurized product
b. Measurement of carbonation level by routine monvtorning of carbendioxide pressures in carbonated products
c. Measurement of pH water activity product viscosity and preservatives in combination with other formulation parameters
d. Maintenance of good hygienic practice to prevent the building up of spoilage organisms on the plant equipment and in the production areas.

Most microbiological problem arise because of poor quality of raw material (eg fruit concentrates sugar and syrup) poor processing hygiene packaging material and storage condition and these lead to over coming of the preservation system applied drinking manufactures or production of the beverages (soft drinks) by the micro organisms.

 

JUSTIFICATION
Soft drink are consumed in large quantities by the massed both male and female cutting across different age group adult and children of different classes of people all oven the state. This is aided by the general availability of these drinks almost every place where people gather for work or recreational activities so it is necessary to let the people taking this soft drinks know the consequences of leaving their drink open there by allowing some microorganisms which grow in the presence of air (acropea or acrophile organisms) to gain their way into the…

 

 

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ISOLATION AND IDENTIFICATION OF PSEUDOMONAS AERUGINOSA IN HOTEL SWIMMING POOL

IN ENUGU URBAN

 

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ABSTRACT
In the Isolation and Identification of Pseudomonas aeruginosa in hotel swimming pools in Enugu urban which is the topic of this project. Work as done on functional swimming pools in Enugu urban.
In the analysis water samples was collected each time in a sterile bottle designed for the collection of water samples. The following media were used for the analysis of the water for the isolation of Pseudomonas aeruginosa. MacConkey, Nutrient and blood agar. From the experiment it was discovered that macConkey agar was the best medium for the isolation of different strain of pseudomonas aeruginosa.

In the course of this work, different other microorganisms were also isolated along side with the pseudomonas earuginosa. However, it will be worthy also to note that some of the sample were negative (there was no growth). The occurrence of pseudomonas aeruginosa and other microorganism in each sample from different swimming pools depends on the sanitary quality and also the position of the pool earlier work had shown that the pools at hospital environment contain more strains of pseudomonas aeruginosa than those swimming pools found in hotels. However there is no swimming pool in any of the hospitals in Enugu urban base on that this work is limited on the swimming in the hotels.
The samples worked on were collected from the following hotels.
(1) Presidential Hotel, Zodiac Hotel, Soil Plaza. Nike Resort Hotel, Sport Club Enugu.

 

 

TABLE OF CONTENTS

CHAPTER ONE
1.0 Introduction 1
1.1 Aims and Objectives 6
1.2 Statement of Problems 6
1.3 Hypothesis and Justification 7
1.4 Limitation of Studies 7
CHAPTER TWO
2.0 Literature Review 9
CHAPTER THREE
Material and Method 23
CHAPTER FOUR
Results and Discussion 39
CHAPTER FIVE
Conclusion and Recommendation 46
5.1 Recommendation 46
5.2 Conclusion 48
References 49

CHAPTER ONE

1.0 INTRODUCTION
Swimming pools are man made (artificial) surface water. Most swimming pool (private and public) are large of reciculatory type. The pool is initially filled with water of drinking quality and regularly tottered and chlorinated (Lehretal 1980). The microbiological, physical and chemical problem of swimming pool water differ from those inherent in water supplier and sewage disposal.
Water in swimming places and particularly in public swimming pools may be a health hazard. Swimming pools and surrounding areas may be involved in the transmission of infections of the eye, nose and throat, infections of the intestinal tract, and the spread of athlete’s foot, impetigo and other dermatoses. These facts together, with the extensive increase in the use of public pools, make it imperative that constant attention will be given to the sanitary quality of the water (Pelezer et al 1983).
Pseudomonas aeruginosa has been incriminated as one of the causes of some of these infections that are transmitted through swimming pool. Pseudomonas aeruginosa is frequently present in inflamed external auditory canal and may be pathogenic there, particularly in swimmers and divers. Our breaks of pseudomonas skin and ear infection sometimes occur among users of swimming pools and heated whirlpool baths with inadequate chlorination, D.C. Tuxk et al (1983). Pseudomonas aeruqinosa is a species of bacterium belonging to one of the largest group of strictly aerobic, chemoheterotrophic and gram – negative organism called pseudomonads. It is also pigmented asporogenous oxidative, stender rods motile by monotrichous flagella and of the family pseudomonadaceae and order pseudomonadales. These pseudomonds are among the most metabolically versatile known organism capable of utilizing as many as different organic compounds as their sole source of carbon and energy Wolfgang and Helda (1973). Unlike members of the Enterobacteriaceae, Pseudomonas aeruginosa derives energy from carbonhydrate by an oxidative rather then fermentative metabolism (Auquid et al 1978).

The natural habitat of pseudomonas aeruginosa is the soil and water although it is isolated frequently from the foliage of plants and from the stool of small percentage of individuals. It is an opportunistic pathogen and only establishes infection in individual with severely lowered natural resistance such as victims of severe burns or cancer patients who have been treated with highly toxic and immuno suppressive drugs or contricosteroids as described by Duquid, 1983.
Other species of pseudomonas pseudomonas which are human pathogen include pseudomonas mallei and pseudomonas pseudomalli.

Pseudomonas aeruginosa can infect almost any external site or organ in the body as reportd by young 1947 and his Coleaques. It is also unique among human pathogens in that it infect not only vertebrates both warm and cold – blooded, lower animals, terrestrial and aquatic including insects. It even infect plants occasionally destroying a tobacco and sugar cane crops. In general community infection caused by pseudomonas aeruginosa are mostly mild and superficial eg otitis externa, such conditions are often chronic but not disabling.

The spectrum of clinical disease produced by pseudomonas aeruginosa ranges from urinary tract infection to septicemia, pneumonia meningitis, infected ulcer or bed sores, infected burns eye infection and infection of drainage site resulting from surgery or trauma. The most frequent infection are of wounds respiratory and urinary tract but the organism has been isolated from virtually and type of specimen and location has little invasive power. In addition it is also an important pathogen for children with cystic fibrosis.

A major characteristic of this organism is its high resistance to almost al antibiotic. This not only impedes who were in contact with lenses, since pseudomonas aeruginosa can grow in the sterilized solution used for overnight storage of the lenses Dallars and Hugh (1972). If the cornes is scratched or otherwise slightly damaged, Pseudomonas aeruginosa is capable of destroying vision in a few hours as optthalmologists are all aware. Its presence has been reported by many workers in cosinetics eye medicaments several ophthalmic solution causing eye ulcers as reported by Brow (1975).

Pseudomonas aeruginosa does not produce acid from lactose, sucrose, saccharose or sorbitil but ferments mannitol, grows at 420C liquefies gelatine and reduces nitrate. Mere presence of gelatinase, nitrate, reductase and urease are presumptive evidence for the organism in apyocinogenic strain. The organism is resistance to most antimicrobial agents, making it dominant and important when more susceptible bacteria of the normal flora is suppressed (Jawetz et al 1978). However polymycin, carbeniculling and gentamucin are effective in treating the infection.

Typing of strains of pseudomonas aeruginosa by serology, pyocin or phage provides and outstanding epidemiological tool, pyocin (aeruginosans) are the bactericin of pseudomona aeruginosa is antibiotic substance produced by particular strain of the species which has the characteristic property of being lethal for other strains of the species or closely related species (Govean 1978).

There are different types of pyocins ad these include S.R and F. types E. and F types do not diffuse readily into solid media and their action is restricted to the area beneath or immediate to the zone of growth of the producer strain while 5 types produce a wide zone of inhibition on solid media pyocin sensilive strains are killed following the attachment of pyocin to specific receptors on the cell surface.
This present work is aimed at studying in…

 

 

 

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THE UTILITY POTENTIALS OF SOME DIOSCOREA SPECIES WITH PARTICULAR REFERENCE TO D. ROTORIDATA AND D. DUMATORUM

 

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CHAPTER ONE; INTRODUCTION
1.1 INTRODUCTION
1.2 SPACIES
1.3 COMPOSITION
1.4 USE OF YAM IN WEST AFRICA
1.5 ANTI NUTRIENTS AND OTHER FACTORS
CHAPTER TWO: ULITIZATION & PROCESSING OF YAM (REFERENCE TO DROTONDATA AND D. DUMETORUM

2.1 BOILED YAM
2.2 FRIED, ROASTED AND BAKED YAM
2.3 FRIED YAM BALLS
2.4 POUNDED YAM
2.5.1 YAM FLOOR
2.5.2 INDUSTRIAL INSTANT YAM FLOOR
2.5.3 YAM FLOOR IN COMPOSITOR FLOOR FOR BAKERY
2.6 INSTANT YAM FLAKE
2.6.1 PROCESSING FLAKE FOR FUFU
2.6.2 PROCESSING FLAKE FOR NON STICKY PRODUCT
2.7 UTILIZATION OF YAM AS ANIMAL FEED
2.8 PROBLEMS ASSOCIATED WITH UTILITY OF YAM AS FOOD
2.9 NON FOOD USES OF YAM
CHAPTER THREE
CONCLUSION
REFERENCES

 

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CHAPTER ONE
1.1 INTRODUCTION
Yams are any of the economically useful plants belonging to the genues Diocorea; yams are also the tubers or rhizomes of these plants (Coursey 1967).
The yam tuber is economically the most important part of the plant. The structures of the tuber is variable, depending on the species, most yam tubers are cylindrical in shape; weight of individual tubers ranges from 200g – 50kg (Asiedu 1992).
Dioscorea are grown extensively only in three parts of the world; West Africa, carriban Islands and Southeast Asia. The world production of yam was estimated at 28.1 million tones in 1993, out of these production, 96% came from West Africa. The major yam producers is Nigeria with 78% of world production (Asiedu 1992) other country of significant important in the production of yam outside West Africa are: west Indies, Brazil, Venezuela, Papua, New Guinea, China and Philippines.

1.2 SPECIES
All the species of Dioscorea are lianes, that is their stems are long and twine around other plants. About ten (10) species of Dioscorea are considered domesticated. In the tropics 2 – 4 of these are crops of major importance.
In Nigeria the edible yams are classified according t o shape, colour and quality of the tuber. Some are suitable for pounding or mashing after cooking while others a re not; however all belongs to the genus of Dioscorea.

The two economically important species of reference in this research are D. rotundata and D. dumetorum.
i. Dioscorea rotundata (White yam): originated in Africa and is the most widely grown and preferred yam species. The tuber is more or less cylinderic in shape. The skin is smooth and brown, while the flesh is usually white and firm. Starch grains in the tubers of D. rotondata are large and ovoid (Asiedu 1998). A large number of D. rotundata cultivars exist with differences in their productions and post harvest characteristics.
ii. Dioscorea dumetorum (Bitter yam/trifoliate yam): The yam originates in Africa where wild cultivars also exist. The tuber of D. dumetroum is large and coarse, each plant may produce one tuber or a cluster. The tubers are biter and many wild cultivars are poisonous due to the relative high content of the ‘Alkaloid dioscorine’ and its derivatives. The toxic substance are made harmless by soaking the tuber in water or salt water before process. Another undesired quality is that the flesh hardness if not cooked soon after harvest. (food – info-not).
Other economically important species mentioned in these research are:
D. Cayenesis (yellow yam), which is similar to D. rotundata. Derives its name from the colour of its flesh due to the presence of carotenoid.
D. alta (water yam): is the most widely distributed species of yam. The tuber flesh is white purplish and watery in texture. In Africa, it is second only to D.rotundata. Other species of yam are D. esculanta, D. trifida, D. opposita and D. bulbifera.

1.3 COMPOSITION
The main economically utilized part of the yam is the tuber. The chemical composition of tuber varies with species and cultivars; even within the same cultivars, it varies according to the climatic and edaphic features of the environment under which it was grown, its maturity at harvest and the length of storage time.
By far, the largest component of the fresh tuber is water, which account for 2/3 of the fresh yam. The dry matter of the tuber is only 1/3 of its weight. However, the tail-end of the yam tuber has a high moisture content than the head. (Coursey and Walker 1960).
There is a gradient of increasing percentage of moisture from tail to head and vise varsar (Onweeme 1978)
The table 1 below shows the proximate analysis of some dioscorea species of economical importance.

 

 

 

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