Biochemistry Project Topics and Materials in Nigeria pdf
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Effective use of a tropical hop named bitter leaf [Vernonia Amygdalina] extract as a means of extending the shelf Life of locally brewed millet beer
ABSTRACT
This research is on Effective use of a tropical hop named bitter leaf [Vernonia Amygdalina] extract as a means of extending the shelf Life of locally brewed millet beer. This local beer is brewed from a cereal grain called millet, and it is brewed with bitter leave extract acting as hop substitute to see if it can increase the shelf – life of this beer. The production process include malting, mashing, fermentation, and maturation. The microorganisms associated with fermentation include Saccharomyces Cerevisiae and Saccharomyces Charelienia. These yeast hasten fermentation by converting the sugar in the beer to alcohol. Kunu is an indigenous alcoholic beverages that is traditionally brewed with out hops, and because of this it has a shot shelf life as compared with that brewed with the tropical hops. There is a significant [P≥ 0.05] difference in chemical properties of millet with hops and without hops. Millet with hops is the best with alcoholic content of 0.325 ± 0.004, total acidity of 0.645 ± 0.011(% lactic acid),fixed acidity of 0.041± 0.002, specific gravity of 1.199±0.015 and pH of 4.03± 0.02.But without hops we have an alcoholic content of 0.316± 0.005, total acidity(lactic acid) of 0.427± 0.002, fixed acidity of 0.034± 0.005,specific gravity of 1.049± 0.007, and pH of 3.32±0.02.From the result the beer without hops is the lowest in acceptance of chemical properties so it is advisable that the local millet beer be brewed with the tropical hops (Vernonia Amygdalina).
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THE EFFECT OF PTEROCARPUS MILDBREADII SEED ON PLASMA HDL CHOLESTEROL OF ALBINO RAT
ABSRACT
This research is on effect of pterocarpus mildbreadii seed on plasma hdl cholesterol of albino rat. This work was carried out to investigate the effects of pterocarpus mildbreadii seed on the HDL level of albino rats. High density lipoproteinHDL is a fraction of cholesterol, which helps to transport cholesterol from peripheral of cell to the liver.High density lipoprotein is carried out to investigate cardio vascular diseases. Fresh oha seed pterocarpus mildbreadii seed was collected from Amokwe in udi local government Area Enugu state. They were dried at room temperature for about a month in an open laboratory space, groud into coarse form and weighed on an electrical weighing balance. 3 tween80 was prepared by dissolving 3 tween 80 in 97ml of distilled water. The grounded pterocarpus mildbreadii was dissolve in the 3 tween80.A total of sixteen wistar abino rats used for this analysis. The rats were divided into 4four groups. Group 1contain 4 rats and received 0.5 each of 3 tween80. Group 2 contain 5 rats and were administered with 1400mg/kg b.w of pteridocarpus mildreadii solution Group 3 contain 3 rats and were administered with 2600mg/kg. b.w of pteridocarpus mildbreadii solution. Group 4 contain 4 rats and were administered with 500mg/kg. b.w. of Edmard MRT complex.
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COMPARATIVE STUDIES OF THE SUGAR AND MINERAL CONTENTS OF INDUSTRIALLY PROCESSED FRUIT JUICES SOLD IN ENUGU STATE, NIGERIA WITH FRESHLY PREPARED FRUIT JUICES
ABSTRACT
This research is on comparative studies of the sugar and mineral contents of industrially processed fruit juices sold in Enugu state, Nigeria with freshly prepared fruit juices. The sugar and mineral levels of industrially processed fruit juices (mainly 100% and 50% fruit juices) sold to consumers in Enugu state, Nigeria were determined and compared with that of freshly prepared fruit juices. The liquid nature as well as the versatility of juice has increased the ease with which fruit juices can be altered with sugar, contaminants, water or inferior juices by unethical suppliers. This research was performed to address the potential concern that industrially processed fruit juices (especially those with ?100% natural? and ?no sugar added? label) may differ in quality with respect to sugar and mineral contents (including heavy metal contents which is deleterious to quality) from extracted juice of fresh fruit, as well as to address in part the ongoing public health concerns of excessive sugar consumption, micronutrient malnutrition and heavy metal contamination. The fruit juices tested included apple, orange, pineapple and red grape juices. All industrially processed fruit juices and fresh fruits used were purchased in Enugu state, Nigeria. The fresh fruits were juiced and all samples including industrially processed and the freshly prepared fruit juices were tested for total soluble solid (TSS) content, fructose, glucose, sucrose, Na, K, Mg, Ca, P, Fe and heavy metals contents such as Cu, Zn, As and Pb. Findings from the analysis of the TSS content of fruit juice samples demonstrated no significant (p > 0.05) difference between the industrially processed and freshly prepared fruit juices; however, difference in sugar and mineral levels between industrially processed and freshly extracted fruit juices was significant (p < 0.05). Industrially processed fruit juices contained higher glucose, sucrose, Na, Ca, P, Cu and Zn contents, and lower fructose, K and Mg contents when compared to freshly prepared fruit juices. There was no significant (p > 0.05) difference in iron (Fe) and arsenic (As) contents of industrially processed fruit juices when compared with the freshly extracted juices. Lead (Pb) was not detected in any of the samples. This study demonstrated no quality issues of concern in relation to the products because all the parameters considered in the study were within the standard acceptable range for fruit juices and nectar.
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THE GALACTARIC ACID TO INHIBIT FERMENTATION YEAST
CHAPTER ONE
1.0 INTRODUCTION.
Fermentation is a process which takes palace due to some certain factors which can also be controlled by some other biochemical reactions. The useful physiological properties of yeast have led to their use in the field of biotechnology; fermentation of sugars by yeast is the oldest and largest application of this technology. The significant source of inhibiting fermentations in other to extend or elongate the shelf life of some industrial and domestic produce continues to be important to people that has more interest in improving the development of our industries and economic values. Though many industries rely on this same fermentation to carry out their daily productions such as the beer producing company, win producing company, bakeries, yogurt producing industries and so many more.
In this work the process of inhibiting fermentation is carried out using galactaric acid known as mucic acid which can also be called mesogalactaric acid obtained by nitric acid oxidation of galactose or galactosecontaining compounds like lactose, dulcite, quercite, and most varieties of gum.It forms a crystalline powder which melts at 213 C. It is insoluble in alcohol, and nearly insoluble in cold water. This a process in which glucose comes in play with yeast in other for normal yeast action on sugar to occur which is fermentation and the galactaric acid plays it own role when introduced in to the mixture of yeast and glucose. This work is carried out by observing their sugar level.
1.1 AIMS AND OBJECTIVES
Using galactaric acid to inhibit fermentation yeast.
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Complete Biochemistry project topics and materials in Nigeria pdf. Read Abstract, chapter one for FREE. Final year undergraduate Biochemistry project research work are in PDF & DOC for OND, HND, Degree, Masters and PHD students. Hire a professional Biochemistry project writer/researcher and data analyst at low cost. Sell complete plagiarism free Diploma, Degree & masters thesis on projectslib.com
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Effective use of a tropical hop named bitter leaf [Vernonia Amygdalina] extract as a means of extending the shelf Life of locally brewed millet beer
ABSTRACT
This research is on Effective use of a tropical hop named bitter leaf [Vernonia Amygdalina] extract as a means of extending the shelf Life of locally brewed millet beer. This local beer is brewed from a cereal grain called millet, and it is brewed with bitter leave extract acting as hop substitute to see if it can increase the shelf – life of this beer. The production process include malting, mashing, fermentation, and maturation. The microorganisms associated with fermentation include Saccharomyces Cerevisiae and Saccharomyces Charelienia. These yeast hasten fermentation by converting the sugar in the beer to alcohol. Kunu is an indigenous alcoholic beverages that is traditionally brewed with out hops, and because of this it has a shot shelf life as compared with that brewed with the tropical hops. There is a significant [P≥ 0.05] difference in chemical properties of millet with hops and without hops. Millet with hops is the best with alcoholic content of 0.325 ± 0.004, total acidity of 0.645 ± 0.011(% lactic acid),fixed acidity of 0.041± 0.002, specific gravity of 1.199±0.015 and pH of 4.03± 0.02.But without hops we have an alcoholic content of 0.316± 0.005, total acidity(lactic acid) of 0.427± 0.002, fixed acidity of 0.034± 0.005,specific gravity of 1.049± 0.007, and pH of 3.32±0.02.From the result the beer without hops is the lowest in acceptance of chemical properties so it is advisable that the local millet beer be brewed with the tropical hops (Vernonia Amygdalina).
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INCIDENCE OF CANDIDA ALBICANS AMONGST PREGNANT AND NON-PREGNANT WOMEN IN OWERRI METROPOLIS
ABSTRACT
This research is on Incidence of candida albicans amongst pregnant and non-pregnant women in Owerri metropolis. A study on the incidence of Candida albicans was carried out on pregnant and non-pregnant women at the Federal Medical Centre and general Hospital Owerri. High vaginal swabs were used for the study. A total of 120 women were examined for Candida albicans; of which a total of 80 were pregnant women and the remaining 40 were non-pregnant women (used as control). The microbiological standard of identification of the organism was adopted. Of the 80 pregnant women examined for Candida albicans, 68 were infected, which represents an incidence of 85.0%. Of the 40 non pregnant women (control) examined, 16 were infected, which represents an incidence rate of 40.0%. Greatest percentage of 58.8% and 56.2% were recorded in the age group of 18-28 respectively. The pregnant women had a higher incidence rate of 85.0%. The clinical symptoms noted amongst them were itching, irritation of the vulva and a white, cottage cheese-like vaginal discharge.
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FORMULATION AND SENSORY EVALUATION OF HERB TEA FROM MORINGA OLEIFERA, HIBISCUS SABDARIFFA AND CYMBOPOGON CITRATUS
ABSTRACT
This research is on Formulation and sensory evaluation of herb tea from moringa oleifera, hibiscus sabdariffa and cymbopogon citratus. The sensory appeal of tea, like all food products, is an important consideration in new product development. Tea in general and herb tea in particular, are gaining increasing consumer attention due to a growing awareness of health benefits derived from their consumption. Even though several underutilized plants exist with potential for processing into herb tea, research in product development of herb teas is limited. The objectives of the study were (1) to conduct chemical analyses on three herbs – Cymbopogon citratus leaves, Hibiscus sabdariffa calyces and Moringa oleifera leaves – in order to assess their potential for food product development; (2) to conduct acceptance tests on herb tea prepared from formulations of the herbs; and (3) to generate descriptive vocabulary on the sensory properties of herb tea. The herbs were unblanched and solar-dried. Standard methods were used to measure proximate parameters, water soluble extractives (WSE), light petroleum extractives (LPE), pH, total polyphenolics content (TPC) and minerals (Ca, Fe, Cu and Zn). Fifty (50) untrained panelists conducted acceptance tests on infusions from nine formulations and one control, and a nine-member trained panel conducted descriptive tests on infusions from three selected blends. Results of chemical analysis revealed that Moringa, Roselle and Lemon grass had, respectively, TPC of 35.70 mg/g, 27.81 mg/g and 15.37 mg/g; WSE of 7.44%, 12.38% and 4.07%; LPE of 3.48%, 2.71% and 4.1%; pH of 5.47, 2.73 and 4.53.
Mineral analyses revealed that Moringa, Roselle and Lemon grass had, respectively, Ca of 412.5 mg/100g, 294 mg/100g and Fe of 12.93 mg/100g; 24.26 mg/100g and 11.58 mg/100g. A total of seventeen (17) descriptors were generated, defined and referenced for herb tea comprising six (6) appearance, three (3) aroma, one (1) flavour, five (5) taste and two (2) mouthfeel descriptors. Herb tea brewed from product 532 (50% Moringa, 30% Roselle and 20% Lemon grass) was the most preferred in colour, flavour, astringency and overall sensory properties while the control (100% Moringa) brewed the least preferred herb tea in most of the sensory attributes. Product 532 was predominantly reddish in colour (12.56) while the control was yellowish (11.93). Product 532 had high mean scores for Turbidity (12.67), Herbal aroma (11.41), Citrus aroma (11.30), Sour taste (12.15) and Astringency (11.41) while the control had significantly low scores for most of these attributes (≤ 2.33). Herb tea from blend of Moringa, Roselle and Lemon grass was more appealing than herb tea from only Moringa.
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DETERMINATION OF THE LEVELS OF POLYCYCLIC AROMATIC HYDROCARBONS (PAHs) AND HEAVY METALS IN SOILS AND PLANT FOOD CULTIVARS FROM SOME OIL EXPLORATION COMMUNITIES OF BAYELSA STATE
ABSTRACT
This research is on DETERMINATION OF THE LEVELS OF POLYCYCLIC AROMATIC HYDROCARBONS (pahs) AND HEAVY METALS IN SOILS AND PLANT FOOD CULTIVARS FROM SOME OIL EXPLORATION COMMUNITIES OF BAYELSA STATE.. Soils and vegetation in three selected communities in Bayelsa state were investigated for presence of recalcitrant Polycyclic aromatic hydrocarbons PAHs and heavy metals in the soils and edible plant food cultivars Two of the communities, Angiama and Oporoma are crude oil impacted areas having had oil spillage accidents in 2010 and 2008 respectively while Yenagoa a non crude oil impacted area is used as control Physicochemical properties of soils from these study areas were investigated using standard methods, the polycyclic aromatic hydrocarbon PAHs in the soil and food cultivars were determined using Gas Chromatography Mass Spectrophotometer while heavy metals were analysed by Atomic Absorption Spectrophotometer The result of the investigation reveal that oil spillage degrades the soil as revealed by the significant reduction in pH , moisture content and bulk density of soils from Angiama and Oporoma communities compared with Yenagoa Soil from Angiama had the highest percentage organic carbon 440053 and total hydrocarbon 846401011mg/kg followed by Oporoma 213012 and 52000500mg/kg respectively and Yenagoa 130108 and 6220026mg/kg respectively The anion levels of soil nitrate NO3 2 and phosphate PO4 3 were significantly highest in soil residues from Yenagoa than in Angiama and Oporoma while the levels of exchangeable cations Ca2, Mg2, K,and Na were highest in Angiama than in Oporoma and Yenagoa soils The values were significantly different at plt;005This suggest that exchangeable cations accompany oil spill High molecular weight recalcitrant PAHs Benzoa pyrene, benzoa anthracene, BenzoK fluoranthene, Benzobfluoranthene were present in both Angiama and Oporoma soil but were not detected in Yenagoa Except for phenanthrene, low molecular weight PAHs were not detected in soil samples from Yenagoa, occurred sparingly in Oporoma but were predominant in Angiama Food cultivars from both Angiama and Oporoma were equally proportionately contaminated with these high molecular weight PAHs The leafy vegetables pumpkin and scent leaf were far more contaminated than the tubers yam and cassava Heavy metal contaminants of soils and food cultivars mirror exactly the same trend associated with recalcitrant PAHs These results reveal that oil spillage activity is responsible for the preponderance of PAHs and heavy metals in the soils of the Niger Delta It also demonstrates that by the process of natural weathering polluted soils are remedied over time Given the appreciable accumulation of these crude fraction toxicants in food cultivars, it is suggested that the foods remain a major endogenous source of PAHs and heavy metals among the people of the area
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