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Development of African Earthenware Container Imbedded with Nanosilver Particles for Food Preservation

Journal of Biomaterials and Nanobiotechnology 2014年第3期5卷 139-145页

作者： Djoulde Darman Roger Bakari Daoudou Bayoi James etoa francois xavier The Higher Institute of Sahel University of MarouaMarouaCameroon Department of Biological Sciences Faculty of SciencesUniversity of MarouaMarouaCameroon Department of Microbiology Faculty of SciencesUniversity of Yaounde IYaoundeCameroon

With the aim of ameliorating its preservation capacity, silver nanoparticles (0 - 100nm) with 99.9% purity and 35nm average particle size, were used as building material for earthenware jar, an extremely old container which is still used in rural African villages specifically in North Cameroon. Earth material was dissolved in water at the weight ratio of 5% to 10%. Silver nanoparticles were then added to the mixture and stirred to prepare 1% to 5% Ag/Earth paste (1 to 5 ppm). A grounded metal rotating drum was used to prepare earth embedded nanosilver plates. An n-order mathematic expression was used to evaluate the shelf-live quality and deterioration rate of sorghum porridge preserved in this African earthenware container imbedded with nanosilver particles. Accelerated shelf-life testing was used to predict the shelf life of the product at usual rural storage conditions. The used Arrhenius model indicated that the shelf life of the sorghum porridge stored in African earthenware container imbedded with nanosilver particles can be extended to 14 days at 4°C ± 1°C, 6 days at 15°C ± 5°C, and 4 days at 30°C ± 2°C. The calculated Q10 values were found to be in the range of 1.5 - 2.0.

关键词： Earthenware Nanosilver Food Preservation Food Packaging Traditional Food

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Assessment of Indoor Microbial Quality of Library’s Premise: Case of Central Library of the University of YaoundéI

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Open Journal of Preventive Medicine 2018年第4期8卷 109-120页

作者： Kengne Gounmadje Landry Nyegue Maximillienne Ascension Djuidje Chatue Ide Armelle Gonsu Kamga Hortense etoa francois-xavier Department of Biochemistry University of YaoundeIYaoundeCameroon Department of Microbiology University of YaoundeIYaoundeCameroon Laboratory of Bacteriology CHUYaoundeCameroon

Background: Good indoor air quality is important for human health and comfort, because people spend a most of their time within buildings. Microbial pollution is a key element of indoor air pollution. Bacteria and fungi growing indoors when sufficient moisture is available usually cause indoor air pollution. Methods: This study was conducted to assess the microbial concentration and to identify the main bacteria and fungi in the indoor environment of Central Library of the University of Yaoundé I. A total of 76 samples were taken from indoor air, surfaces and mouldy books. Bioaerosol sampling and air concentration were made by passive air sampling technique using petri dishes containing different culture media and exposed for 30, 60 and 90 min in the morning and afternoon. Sampling of surfaces and mouldy books were made by rubbing using sterile swab. The identification of the isolated microorganisms was based on macroscopic, microscopic and biochemical characters. Results: The concentrations of bacteria and fungi in the indoor environment of Central Library of the University of Yaoundé I ranged between 747 and 2324 CFU/m for the air and 40 and 500 CFU/cm2 for surfaces. In the examined area, the predominant culturable species of microflora were members of the following bacteria genera;Bacillus spp, Staphylococcus spp, Micrococcus spp, Pseudomonas spp, Rhodococcus spp, Enterobacter spp, Klebsiella spp and Escherichia spp and fungi;Aspergillus spp, Penicillium spp, Curvularia spp, Mucor spp, Cladosporium spp, Candida spp Rhodotorula spp, Fusarium spp, Trichophyton spp, Acremonium spp, Aureobasidium spp, Rhizopus spp and Chrysonilia spp. Conclusion: High concentrations of bacteria and fungi were observed in the central library of the University of Yaoundé I. Precautions and safety measures should be taken to reduce microbial pollution at universities libraries by improving libraries ventilation and disinfection.

关键词： Microbial Pollution Library Identification Fungi Bacteria

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Use of Bitter Leaf(Vernonia amygdalina)Extract and Pasteurization Aim at Improving the Sensory Quality and Shelf-life of Mpedli,a Traditional Opaque Sorghum White Beer from Northern Cameroon

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NASS Journal of Agricultural Sciences 2022年第2期4卷 1-12页

作者： Koge James Ronald Bayoï Bakari Daoudou Yonas Vandi Bruno Foundikou Roger Darman Djoulde François-xavier etoa Department of Biological Sciences Faculty of ScienceUniversity of MarouaMarouaP.O.Box 814Cameroon Department of Agriculture Livestock and by-productsNational Advanced School of Engineering of MarouaUniversity of MarouaMarouaP.O.Box 46Cameroon Department of Microbiology Faculty of ScienceUniversity of Yaounde IYaoundeP.O.Box 812Cameroon

The purpose of this study was to evaluate the sensory property and shelf life of the processed mpedli beer using aqueous leaves extract of Vernonia amygdalina(VA)and heat *** white sorghum beer was made at the laboratory scale using home-made procedure(Control).Following filtration,the beer was blended with an aqueous leaf extract(1/10,v/v)of VA(BUB).Pasteurization(60°C/30 min)was performed on a portion of the VA blended sample(BPB).The sensory parameters and shelf life of the three samples were evaluated at room temperature during a month *** sensory characteristics of blended and non-supplemented mpedli beer differed significantly(p<0.05).During storage,the colour,bitterness,aroma,odour,viscosity,texture,and overall acceptability of the processed samples were ***(r=0.898;p<0.01)and odour(r=0.930;p<0.01)were both highly correlated with the acceptance of the processed *** non-supplemented samples had the highest sensory scores 48 hours after preparation,while the relevant sensory ratings in processed BUB and BPB samples were recorded from the 12th to the 21st and 27th day of storage,*** findings suggest that combining pasteurization with addition of aqueous leaf extract of VA may help small-scale brewers for improving the sensory quality and extending the shelf life of *** to the findings,the use of bitter leaf could be proposed as an alternative hop in the local brewing industry and may increase incomes of producers of local sorghum beer.

关键词： Bitter leaf Pasteurization Sorghum beer Mpedli Sensory properties Shelf life

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