| Content | Abstract
This research work is on looks at the Incidence of staphylococcus and salmonella species in Kunuaya retailed in Yenagoa. The study was carried out to determine and evaluate the bacterial quality of commercially retailed kunu aya in Yenagoa, Bayelsa State Nigeria. 20 samples were collected from various locations in Yenagoa and the bacteriological quality was determined by the classical spread plate method using nutrient agar, mannitol salt agar and salmonella/shigella agar. The total heterotrophic counts was between 1.10 x 106– 9.70 x 106, the total Staphylococci counts was between 1.10 x 106- 9.40 x 106 and the total Salmonella-Shigella counts was between 1.30 x 107– 7.30 x 106. The identity of isolated organisms was confirmed using biochemical tests and gram staining techniques. The organisms isolated include: Escherichia coli, Streptococcus, Staphylococcus, Salmonella and Shigella SPP. Considering the microbiological criteria for ready to eat food, the study therefore concluded that all kunu aya retailed in yenagoa are considered unsafe for consumption and as such, every individual should prepare theirs at home with clean water and under hygienic condition. . | ABSTRACT
Comparative examination of three main sources of water supply in Independence layout Enugu was carried out with a view to determine their levels of contamination of bacteria. The sources of water examined are tap water, well water and stream water. The pour plate method was used to examine the water samples. Bacteria isolated from the water samples include coliforms especially Escherichia coli. Stream water and well water were found to contain bacterial isolates unlike the tap water that has none.
CHAPTER ONE
INTRODUCTION
Following the theory of creation, it is clear that water is as old as man. From time immemorial, man has restorted to the use of this unique commodity for domestic and other purposes. Most of our water supplies are from surface water which include: rivers, streams, lakes, oceans and seas and there water bodies are likely to be polluted with domestic and Industrial as well as agriculture waste, As populations increase, the problem become more serious and as such, water can endanger the health and life of human beings because when polluted by fecal materials it becomes potential carrier of pathogenic organism Carpenter, 1977. Water, is of course, absolutely essential to life, not only human life but all life, animal and vegetable. Most of the biochemical reaction that occur in metabolism and growth of living cells involved water, and all take places in water. Camp et al,1974.
Water born disease are those disease which have water as their vehicle of transmission these disease are capable of destroying a whole community if not checked. Therefore, the quickest ways to prevent out break of these disease and to determine the portability of such water sources is to determine the microbial load or content if the microbial content is nor within acceptable limit, such water sources should be condemned immediately Fair et al, 1970.
1.1. AIMS AND OBJECTIVE
I. To find out if well, stream, Tap water coutain pathogens.
II. To help the public to know the danger of drinking these water without adequate treatment.
III. To compare the microbial load of the water source and advice on safer source of water .
1.2. STATEMENT OF PROBLEM
These source of water are contaminated through one way or the other i The short falls in the distribution of treated pipe borne water leads people to resort to alternative source of water which may be unfit for human consumption
ii Tap water can be polluted through leakages/ improper plumbing.
iii Well water is contaminated as a result of running off into it, especially shallow well.
iv Streams can be contaminated through waste from industries, leaves, dust, and rain run often.
1.3. SIGNIFICANTS OF STUDY
1 The study will advice on water meet the standard quality required for any particular purpose
2 Also advice the eswc on quality of their product. For future nature modification of treatment methods
1.4. LIMITATION
Fewer sample were worked on because of lack of fund, the survey is however limited to the bacteria flora of waters, and not all organisms even on bacterial flora specification, the number of sample culture were limited by lack of funds and culture media is expensive. | ABSTRACT
A total of 50 blood 30 pregnant and 20 HIV samples were obtained from pregnant women and PLWHA attending clinic at UNTH Itukuozalla. Samples were screened for hepatitis c viral infection using the rapid one step hepatitis C virus test strip. Two 6.66 pregnant women were positive and four 20 HIV patients were positive for Hepatitis C, giving an overall prevalence rate of 26.7. The infection was the same in male 3 and in female 3. Those aged 2334 years recorded a higher prevalence of 20 than those in the age group 1923. This higher prevalence of hepatitis C suggests that pregnant women and PLWHA may be at risk of hepatitis due to hepatitis C virus. Therefore routine screening of pregnant women and PLWHA should be instituted for early diagnosis and management of cases.
CHAPTER ONE
1.1INTRODUCTION
Hepatitis C infection is an infection of the liver caused by the hepatitis C virus HCV. HCV is one of several viruses that can cause hepatitis. Hepatitis means inflammation of the liverRyan and Ray,2004.It is unrelated to the other common hepatitis viruses for example, hepatitis A or hepatitis B. HCV is a member of thehepacivirus genus in the familyFlaviviridae. There are at least six distinctly different strains of the virus which have different genetic profiles genotypes. In the U. S., genotype 1 is the most common form of HCV. Even within a single genotype there may be some variations genotype 1a and 1b, for example. Genotyping is important to guide treatment because some viral genotype respond better to therapy than others Wilkins et al. 2009.
According to Hepatitis C NSW 2010, here are some of the things that can happen once the body contract hepatitis C.
The body may deal with hepatitis C of its own accord and you may never get sick.About 25 of all people who contract hepatitis C will clear the infection although this happen less commonly in people with HIV. For a range of reasons, hepatitis C infection is eradicated from the body in these people, usually within 12 months of having been infected.
Doctors use various tests to determine if a person has hepatitis C. One type of test measures antibodies in the blood, indicating that a person been exposed to HCV; the two most common antibody tests are called ELISA and RIBA. Viral load tests measure how much HCV genetic material is present in the blood; the two most common viral load tests are called PCR and bDNA.
Who to test for hepatitis c virus
According to MMWR 1998 Persons who ever injected illegal drugs,
Persons who were ever on chronic longterm hemodialysis;
Persons with persistently abnormal alanine aminotransferase level
Persons who were notified that they received blood from a donor who later tested positive for HCV infection;
1.2 OBJECTIVES
i. To determine the prevalence of hepatitis C virus in pregnant women attending antenatal in UNTH Itukuozalla
ii. To determine the age distribution where the infection occurs most
iii. To determine the prevalence of hepatitis virus in people living with HIV and AIDS attending UNTH Itukuozalla | ABSTRACT
The effect of substituting granulated sugar with date palm fruit pulp meal DPFPM in cake production was evaluated. Date palm fruit pulp was oven dried 46C, 8 h and milled. Granulated sugar was substituted at 0, 25, 50, 75 and 100 with DPFPM in cake recipe and cake produced using straight dough bulk fermentation method. Proofing ability of the dough, oven spring, cake loaf weight, volume and specific volume were evaluated. Proximate composition, incidence of mold growth on cake loaves and sensory properties of the loaves were also determined. On dry weight basis, crude fat, crude fiber, crude protein and ash contents significantly p lt; 0.05 increased from 6.25 to 7.72, 1.52 to 4.45, 16.85 to 21.26, and 2.26 to 3.84, respectively, whereas carbohydrate decreased from 73.12 to 62.73 with increasing substitution of sugar with DPFPM. The decrease in proofing ability of the dough 2.20 to 2.08 was insignificant p gt; 0.05 while the decreases in oven spring 2.30 to 1.87 cm, loaf volume 848.3 to 762.3 cm3 and specific volume 3.15 to 2.64 cm3/g were significant p lt; 0.05. Loaf weight increased p lt; 0.05 from 265.5 to 288.8 g. visually observable colonies of mold on cake loaves during storage initially decreased but later increased with increasing DPFPM. Substituting sugar with DPFPM had no adverse overall effect on the acceptability of cake loaves; it however increased the nutritional value but decreased the physical quality of the cake loaves.
CHAPTER ONE
1.0.INTRODUCTION
The term cake has a long history. The word itself is of Viking origin, from the Old Norse word kaka.
Although clear examples of the difference between cake and Cake are easy to find, the precise classification has always been elusive. For example, banana Cake may be properly considered either a quick Cake or a cake.
Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of Cakes but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.
Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, and leavening agents, such as baking soda and/or baking powder. Common additional ingredients and flavourings include dried, candied or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves or dessert sauces like pastry cream, iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.
Cake is often served as a celebratory dish on ceremonial occasions, for example weddings, anniversaries, and birthdays. There are countless cake recipes; some are Cakelike, some rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labour went into cake making particularly the whisking of egg foams, baking equipment and directions have been simplified so that even the most amateur cook may bake a cake.
1.1.BACKGROUND OF THE STUDY:
Cake is one of the commonest staple food eaten World over. It is composed of dough from wheat, yeast, water and other ingredients, which has been fermented and subsequently baked. When the dough is made, the yeast starts to work on the fermentable sugars, transforming them into alcohol and carbon dioxide, thus increasing the dough volume. Sugar, though used as ingredient in Cake, is not considered essential or indispensable in Cake making. This is because flour contains a small amount of natural sugar and some starch is converted to sugar during fermentation process. The natural sugar content of the flour, however, is very limited in amount and for most forms of Cake, sugary agent must be added to meet the usual yeast requirements throughout the fermentation process and also supply the necessary sweetness and other functions performed by sugar in Cake baking. Wihlfaht, 2007.
Apart from providing substrate to yeast for CO2 production and imparting sweetness to baked goods, other functions of sugar include the production of golden brown colour of the crust, improvement of texture of the crumb, retention of moisture in the crumb and adding to the nutritional value of Cake.
Many sugar substitutes are available for use in baking especially in a situation where lowcalorie alternative may affect positively a medical condition such as diabetes where sugar consumption is severely limited. Some natural alternatives to white sugar for bakery products namely raw honey, maple syrup, molasses, corn syrup, stervia, xylitol, agava nectar, brown rice syrup, evaporated cane juice, black strap molasses, date sugar and organic sugar have been listed by Anon 2010, and Khan 2010. Khan 2010 reported that one cup of date sugar is equivalent to one cup of granulated or brown sugar. NHB and AIB 1990 and Ebiringa and Echebiri 2004 used honey as sugar substitute in Cake production, Akubor and Yusuf 2007 used date palm syrup in cake production.
Date palm Phoenix dactylifera L. fruit, locally called debino in Hausa language, is from the family of Arecaceae Aldaihan and Bhat, 2012. It is cultivated for its edible sweet fruit. The fruit is a drupe in which an outer fleshy part exocarp and mesocarp referred to as pulp Besbes et al., 2010 and pericarp Duke 1981 surround a shell the pit or stone of hard endocarp with a seed inside. The fruit is available in different forms namely whole pitted and unpitted, dehydrated pieces, diced, extruded date pieces and macerated fruit Berreveld, 1993; Glasner et al., 2002. Barreveld 1993 reported that a date palm fruit of 20 moisture content provides 3,000 kcal/ kg of date flesh.
Ahmed et al. 1995 and Vandercook et al. 1980 documented that date fruits are high energy food sources with 72 to 80 sugar content at maturity. At khalal stage, nearly all 80 to 85 of the sugar is sucrose. As ripening progresses, the sucrose is hydrolysed into reduced sugars such as glucose and fructose. AlShahib and Marshal 2003 stated that the fruit of date palm contains a high percentage of carbohydrate total sugar, 44 to 88, fat 0.2 to 0.5, 13 salts and minerals, protein 2.3 to 5.6, vitamins and a high percentage of dietary fibre 6.4 to 11.5. Ahmed et al. 1995 and Vandercook et al. 1980 reported that date fruit are good sources of iron and potassium, a fair source of calcium, chlorine, copper, magnesium and sulphur, and a minor source of 16 amino acids and vitamins A, B1 and B2.
Many products useful to humans are produced from date palm. The primary product is the fruit which is eaten fresh, dried or various processed forms Glasner et al., 2002; Kader 1992. Dry or soft dates are eaten out of hand or may be seeded and stuffed, or chopped and used in great variety of ways on cereal pudding, Cake,
cakes, cookies, ice cream or candy bars Barreveld 1993; Glasner et al., 2002; and can be made into juice, vinegar, wine, beer, sugar, syrup, honey, pickle, paste, dip and food flavour Barreveld 1993; Glasner et al., 2002.
Date fruit pulp has been used more as a sugar source than as a fruit Barreveld 1993. Date sugar is manufactured by processing dried dates into powder form and is great for sprinkling on breakfast cereal and baked goods Khan 2010. In this study, date pulp meal was used as replacement for granulated sugar in Cake production with the aim of evaluating the physicochemical, organoleptic and storage properties of the Cake.
1.2.STATEMENT OF PROBLEM:
The following forms the statement of problem of this study;
1.Seeking out an alternative to sugar used in the production of cake as it has been discovered that excessive sugar in the body have several demerits.
2.The scarcity of pure sugar in some localities.
3.The need to employ a natural sugar source to the production of cake.
4.The high need to bring about a new taste and quality improvement in the production of cake.
1.3.OBJECTIVES OF THE STUDY:
The objectives of this study are as follows;
1.To produce a cake with a sugar alternative.
2.To show that there is another ingredient that can be used to replace sugar in the production of cake.
3.To boost the nutritional level of cake through the introduction of an alternative for sugar called palm pulp.
1.4.AIM OF THE STUDY:
The aim of this project work is to successfully produce a cake using an alternative for sugar. This is aimed at so that people with sugar related medical issues can as well consume cakes. To this end, a lot of alternative was reviewed and date palm syrup was chosen as the best alternative due to its inherent natural sweetness.
1.5.SIGNIFICANCE OF THE STUDY:
The significance of this project work is to produce a cake using an alternative for sugar. This is aimed at so that people with sugar related medical issues can as well consume cakes. To this end, a lot of alternative was reviewed and date palm syrup was chosen as the best alternative due to its inherent natural sweetness.
1.6.LIMITATION OF THE STUDY:
Although the aim of the project work was achieved, the successful research of the work was challenged. The choice of choosing the best alternative for sugar was challenged. This is because the research did not have enough resources to analyse all the options so as to choose the best alternative.
1.7.SCOPE OF THE STUDY:
The research work sited here only covers the use of sugar alternative in the production of cake in which case date palm syrup was chosen by the researcher to be a case study. This therefore means that the sugar alternative used in the project work as at the time it was written was date palm syrup. | Abstract
This project looks at Proximate, selected vitamins, and minerals analysis of Moringa Oleifera. This study was designed to determine the proximate, selected vitamins and selected mineral composition of Moringa Oleifera leaves. The proximate, vitamins and mineral analysis were carried out using standard procedures. The result of the analysis revealed the following moisture 6.00%, protein 25.98%, crude ash 7.5%, crude fibre 5.20%, crude fat 5.5% and carbohydrate 49.82%, Beta carotene 3.5%mg/100g, Riboflavin 0.066mg/100g, thiamine 0.25mg/100g and vitamin C. 52.01mg/100g. The leaves contained sodium 203.05mg/100g, zinc 0.51mg/100g, iron 0.38mg/100g, calcium 637.00mg/100g. The findings in this study indicate that Moringa oleifera leaves could serve as a source of nutrient, vitamins and minerals. | CHAPTER ONE INTRODUCTION Tuberculosis (TB) is an infectious disease that primarily affects lungs causing pulmonary tuberculosis but can also affect meninges, intestine, bones, lymph nodes, skin and other tissues of the body. Worldwide, tuberculosis causes 2.9 million deaths annually (WHO, 1998). An estimated two billion persons are currently infected with Mycobacterium tuberculosis and other Mycobacterium species. The rates of increase are even greater in developing countries, primarily because of increased immigration of people from regions of high endemicity, declining socio-economic conditions in densely populated cities and the increasing number of human immunodeficiency virus (HIV) infected individuals (Szabo, 1990). The total number of tuberculosis cases in the world is increasing and the HIV epidemic is implicated for this increased incidence and an estimated three million persons with tuberculosis worldwide also have AIDS. Over 125 Mycobacterium species have been characterized and identified (Griffith et al, 2007). There are numerous species of Mycobacterium and because of recently developed molecular methods, more are being recognized (Tortoli, 2003), although regional variation in species isolation has been shown (Griffith et al, 2007). Historically M. tuberculosis and M. leprae have caused the preponderance of human disease. However in recent years, other mycobacteria have become more widely appreciated as potential pathogens. Most other mycobacteria are present in the environment as saprophytes. These organisms in the past have been called atypical mycobacteria, the term first coined by Pinner (1935) but species have been described with different nomenclatures such as anonymous, nontuberculous mycobacteria (NTM), environmental, opportunistic and mycobacteria other than tubercle bacilli (MOTT). While there has not been an international consensus on the nomenclature, the American Thoracic Society (ATS) has endorsed the name NTM (Wallace et al, 1990; Katoch and Mohan, 2001). The frequency of pulmonary disease from nontuberculous mycobacteria (NTM) is reportedly on the rise in Europe, North America, Asia and Southern Africa (Marras and Daley, 2002). In sub-Saharan Africa, information on the extent of the burden of pulmonary disease from nontuberculous mycobacteria (NTM) is lacking due to limitations in tools for mycobacterial species identification. However, studies conducted as far back as the late 1950s and early 1960s using traditional tools for identifying mycobacterial groups based on certain characteristics like speed of growth and morphology, have reported the isolation of NTM from both tuberculosis patients and the general public in some African countries including Nigeria (Zykov et al, 1967; Zykov and Roulet, 1967). They have been increasingly recognized to cause pulmonary and non pulmonary infections (Pinner, 1935; Wolinsky, 1979; Good, 1985; Smith and Grange, 1989; Wayne and Sramek, 1992), which is in part explained by th |
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