UPI Journal of Chemical and Life Sciences

Essential Features of Local Food Fermentations in Nigeria

2021-12-02T18:16:05+00:00

The essential and unique features of traditional food fermentation processes in Nigeria were reviewed. Fermentation which has been an age-long biotechnological process is still relevant in the present dispensation. Nigeria has many varieties of fermented foods whose fermentation processes remain a household art. These involve both solid state and submerged liquid fermentations. Temperature, pH, water activity and oxygen availability are all parameters that affect the rate of fermentation but their measurements are not scientifically done. Conditions are created to optimize these parameters in order to achieve proper fermentation. The effective management of these fermentation conditions results in the appropriate biomass concentrations needed for each type of fermentation which is spontaneous. Plant and animal materials form the substrate for their fermentations while the microorganisms play important roles by modifying the substrate physically, nutritionally and organoleptically. Fermentation time varies depending on the substrate, environmental conditions and the nature of product desired. Fermentation environment has often led to high variability in product quality. The fermenters are rudimentary but achieve the type of fermentation desired of a product. Fermentation handlers fall short of standard hygienic practice but the fermented foods have enjoyed a well founded safety and fair keeping quality. There is high prospect for local food fermentation in Nigeria because of high patronage and acceptance. There is however, still a need for improvement in hygiene standard in the processing environment, packaging and the use of starter culture for the fermentation processes.

Comparative Analysis of the Nutritional Content of Ripe and Unripe Plantain (Musa paradisiaca) obtained from Nigeria

2021-12-02T18:07:39+00:00

Plantain is a monocotyledonous and important crop in the tropical and subtropical world regions. It is a staple crop and an important dietary source of carbohydrate in Nigeria and in the humid tropical zones of Africa, Asia and South America. The analyses of such foods provide evidence on nutritional quality and guide to healthy choice. Comparative analyses of phytochemical, proximate, vitamin and mineral content of ripe and unripe plantain were carried out using standard methods. The results showed that plantain (both ripe and unripe) have rich nutritional values. The statistical analysis also showed significant differences existed with phytochemical, vitamin and mineral composition of both ripe and unripe plantain with p-values lower than 0.05. The data obtained showed ripe plantain to have higher nutritional value in phytochemical, proximate, mineral and vitamin contents than the unripe except in crude fibre and carbohydrate content. This could be as a result of the decrease in the starch content as the plantain ripens; which is due to the conversion of starch to sugar that leads to increase in the sugar contents of the ripe plantain. The lower sugar content of the unripe (1.85±0%) compared to the ripe (4.31±0.01%) provided a suitable nutritional energy source for the management of diabetes.

Under Ice Bloom of Phytoplankton in Southern Baikal in 2013

2021-12-02T18:22:16+00:00

The results of observation of under-ice phytoplankton at Baikal Point #1 in February-April of 2013 are discussed. The under-ice bloom (decrease of transparency from 24 m to 10.5 m) took place. There were 35 forms of phytoplankton belonging to 7 orders: Bacillariophyta, Chlorophyta, Chrysophyta, Dinophyta, Cryptophyta, Ochrophyta, Cyanophyta. All endemic for Baikal species of diatoms, dinophytes and cyanophyta Synechocystis limnetica were present. Despite high diversity, number of diatoms was low, while Synechocystis limnetica, Koliella longiseta, Rhodomonas pusilla demonstrated really mass development as well as Gymnodinium baicalense. 2013 can be counted as “gymnodinium year”, not “melosira year”.