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Biotechnology of Okpeye: A Nigerian Traditional Fermented Food Condiment

Advances in Microbiology 2023年第8期13卷 373-385页

作者： Uchenna K. Akpi Nurul Aqilah Mohd Zaini chukwudi innocent nnamchi Jerry Obetta Ugwuanyi Wan Abd Al Qadr Imad Wan-Mohtar Wan Syaidatul Aqma Wan Mohd Noor Department of Microbiology University of Nigeria Nsukka Nigeria Department of Food Sciences Faculty of Science and Technology National University of Malaysia Bangi Malaysia Functional Omics and Bioprocess Development Laboratory Biotechnology Program Institute of Biological Sciences Faculty of Science University of Malaya Kuala Lumpur Malaysia Department of Biological Sciences & Biotechnology Faculty of Science and Technology National University of Malaysia Bangi Malaysia

Most legumes and oil bean seeds used in condiment manufacture in Africa are inedible by nature. They contain antinutritional elements such indigestible oligosaccharides and phytate. Fermentation affects desired alterations by lowering anti-nutritional components and enhancing digestibility. Okpeye is a traditional West African seasoning prepared from Prosopis africana seed solid substrate fermentation. Many homes consider it as a family business because the preparation follows a passed-down habit from previous generations as an inexpensive source of plant protein. However, natural nature of the fermentation process raises concerns about the consistency, quality, and safety of the finished product. Because the seasoning is created on a small scale with less sophisticated equipment and manufacturing procedures, there are concerns about microbial safety. Thus, fermentation process and the range of microbial composition involved in Prosopis africana okpeye production were evaluated in this review. Potential spoilage agents, as well as biochemical and nutritional changes occurring during production of okpeye are gaining interest among researcher. This review highlights information that can help in developing starter cultures in a controlled fermentation process that ensures quality, longer shelf life, and microbiological safety.

关键词： Okpeye Prosopis africana Fermentation Legumes Condiment

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Biotechnology of Okpeye: A Nigerian Traditional Fermented Food Condiment

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Advances in Microbiology（微生物学） 2023年第8期

作者： Uchenna K.Akpi Nurul Aqilah Mohd Zaini chukwudi innocent nnamchi Jerry Obetta Ugwuanyi Wan Abd Al Qadr Imad Wan-Mohtar Wan Syaidatul Aqma Wan Mohd Noor

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Development of Starter Culture for the Production of African Condiments and Seasoning Agents

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Advances in Microbiology 2020年第12期10卷 599-622页

作者： Uchenna K. Akpi chukwudi I. nnamchi Jerry O. Ugwuanyi Department of Microbiology University of Nigeria Nsukka Nigeria

As a process, food fermentation dates back at least 6000 years and is likely to be derived from microbial interactions of an appropriate nature. Fermentation has allowed our ancestors to survive the winter season in temperate and cooler regions and those in the tropics to survive the periods of drought by improving food shelf-life and safety. Traditional fermentation process is still used as a replacement where there is no refrigeration or other means available for food storage. In general, fermented foods can be defined as foods produced through controlled microbial growth and the conversion of food components through enzymatic actions. They are generally appreciated for characteristics such as pleasant taste, aroma, texture and improved cooking and processing properties. Microorganisms contribute to the development of characteristic properties such as taste, smell, visual appearance, texture, shelf-life and protection by virtue of their metabolic activities. Enzymes indigenous to the raw materials may play a role in enhancing these characteristics. The use of starter cultures is a hallmark of industrial food fermentation and their introduction has been followed by a continuous search to improve them. Examples of desired properties in starter cultures include robustness during manufacturing, fast growth, high biomass yield and product yield and specific organoleptic properties. Quality, safety and acceptability of traditional fermented foods may be significantly improved through the use of starter cultures selected on the basis of multifunctional considerations, also taking into account the probiotic concept and possibilities offered for improved health benefits. Focused studies toward the introduction of starter cultures for small-scale fermentations seem more than justified, and in fact, deserve the highest priority.

关键词： Traditional Fermentation Starter Culture Organoleptic Properties

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Application of Wild Yeast (<i>Saccharomyces cerevisiae</i>) Isolates from Palm Wine and Honey in Baking of Cassava/Wheat Composite Bread

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Food and Nutrition Sciences 2020年第7期11卷 695-711页

作者： James Bitrus Onyetugo C. Amadi Tochukwu N. Nwagu chukwudi I. nnamchi Anene N. Moneke Bioprocess and Fermentation Unit Department of Microbiology University of Nigeria Nsukka Nigeria

Saccharomyces cerevisiae (baker’s yeast) and wheat flour are the conventional raw materials used in baking of bread. Wheat flour is preferred due to gluten proteins providing bread elasticity. Interest is shown in using flours from cassava mainly due to economic and health reasons. Cassava does not have gluten protein required for bread elasticity. A different type of yeast would be required to bake bread using cassava flour. We investigated the use of composite (cassava/wheat) flour technology for bread baking. We also isolated yeast strains from palm wine (SPW) and honey (SH) using enriched media and evaluated their ability to produce acceptable cassava/wheat composite flour bread. Total of six yeast (3 each for palm wine and honey) strains identified as Saccharomyces cerevisiae

关键词： Saccharomyces cerevisiae Cassava Wheat Aroma Flavour

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Comparative Evaluation of the Effects of Velogenic Newcastle Disease Virus Infection on the Hematology of Ducks and Chickens

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Open Journal of Veterinary Medicine 2014年第6期4卷 113-121页

作者： Chekwube Paul Eze John Osita Arinze Okoye innocent Okonkwo Ogbonna Wilfred Sunday Ezema Didacus Chukwuemeka Eze Emmanuel chukwudi Okwor Christian Okorie-Kanu Kalu Idika Idika Department of Veterinary Parasitology and Entomology University of Nigeria Nsukka Nigeria Department of Veterinary Pathology and Microbiology University of Agriculture Umudike Nigeria Department of Veterinary Pathology and Microbiology University of Nigeria Nsukka Nigeria Microbiology Unit Department of Biological Sciences University of Agriculture Makurdi Nigeria

The hematological lesions consequent upon velogenic Newcastle disease virus (NDV) infection were investigated in 6-week-old ducks and chickens. Following intramuscular inoculation, the results indicated significantly lower (p < 0.05) packed cell volume (PCV) in infected chickens (IC) on days 3 - 9 post inoculation (PI) and in infected ducks (ID) on days 3 - 15 PI. The hemoglobin concentrations were significantly lower (p < 0.05) in IC on days 3, 6 and 15 PI while in the ID, they were significantly lower (p < 0.05) on days 3, 9 and 15 PI. The total erythrocyte counts were significantly lower (p < 0.05) in IC on days 3, 9 and 15 PI and in ID, they were significantly lower (p < 0.05) on days 3 and 9 PI. The mean corpuscular values indicated macrocytic hypochromic anemia in IC and macrocytic normochromic anemia in ID. The leucogram showed leucopenia in IC and initial leucopenia followed by leucocytosis in ID. The hematological pictures of the velogenic NDV in this experiment indicate less susceptibility of ducks when compared with the chickens. The severity of this virus infection in chickens and the mild clinical signs and lesions presented by ducks showed that ducks are far less susceptible than chickens.

关键词： Velogenic Newcastle Disease Experimental Infection Hematology Ducks Chickens

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Comparison of the Serum Proteins and Immune Responses of Velogenic Newcastle Disease Virus Infected Chickens and Ducks

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Open Journal of Veterinary Medicine 2014年第6期4卷 122-128页

作者： Chekwube Paul Eze Vincent S. O. Shoyinka John Osita Arinze Okoye Wilfred Sunday Ezema innocent Okonkwo Ogbonna Didacus Chukwuemeka Eze Emmanuel chukwudi Okwor Ogbu Kenneth Ikejiofor Department of Veterinary Pathology and Microbiology University of Nigeria Nsukka Nigeria Microbiology Unit Department of Biological Sciences University of Agriculture Makurdi Nigeria National Veterinary Research Institute Vom Nigeria

The effect of velogenic Newcastle disease virus (vNDV) on the immune responses and serum proteins was investigated in six-week-old ducks and chickens. Results showed that weight loss was markedly significant (p < 0.05) from days 3 - 21 (PI) in chickens and mild (p < 0.05) on days 3 and 15 PI in ducks. The antibody response obtained showed significant (p < 0.05) increase in infected chickens (IC) than those of the infected ducks (ID). While the total serum protein and serum globulin increased significantly (p < 0.05) in IC on days 7 and 14 PI, they decreased significantly (p < 0.05) in ID only on day 21 PI. The immune responses and serum protein values in this experiment X-ray showed less susceptibility of ducks when compared with the chickens. This may be related to marked anorexia and severe dehydration observed in the latter consequent upon serum concentration. Ducks could be maintaining the endemicity of Newcastle disease (ND) as reservoir host.

关键词： Velogenic Newcastle Disease Experimental Infection Immune Response Serum Proteins Ducks Chickens

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Development of Starter Culture for the Production of African Condiments and Seasoning Agents

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Advances in Microbiology（微生物学） 2020年第12期

作者： Uchenna K. Akpi chukwudi I. nnamchi Jerry O. Ugwuanyi

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