Rivers State University of Science and Technology

About: Rivers State University of Science and Technology is a education organization based out in Port Harcourt, Rivers, Nigeria. It is known for research contribution in the topics: Population & Threatened species. The organization has 1826 authors who have published 1833 publications receiving 15183 citations.

Physicochemical and Functional Properties of Pumpkin (Cucurbita Pepo) Pulp Flour and Acceptability of its Inclusion in Cake

Abstract: A study of the Physico-chemical and functional properties of pumpkin / wheat flour blends and sensory attributes of cakes made from the flour blends where evaluated in the food science laboratory of Rivers State University. The physico-chemical analysis were carried out using standard AOAC methods with 100% wheat flour serving as control. Result of chemical analysis of wheat/pumpkin composite flour blends ranged from 6 .51 – 11.78%, 0.58 – 6.74%, 5.81 – 11.97%, 0.90 – 1.56%, 0.51 – 6.93% and 72.22 – 73.68% for moisture, ash, protein, fat, crude fiber and carbohydrate, respectively. There was a decrease in moisture, fat, protein and carbohydrate and an increase in ash, and crude fiber as the level of pumpkin flour substitution increased. Starch, amylose and amylopectin ranged from 37.68 – 83.82%, 8.76 – 24.64 % and 28.92 – 59.18%, respectively. The lowest starch (37.68%) content was recorded in pumpkin flour made entirely of pumpkin. Depending on the mixing ratios between flour and pumpkin flour, a wide range of functional properties were recorded, including 1.04 – 5.30 ml/g water absorption capacity, 0.58 – 0.61 g/ml bulk density, 8.50 – 16.50% least gelation concentration, 1.07 – 54.26% foaming capacity, 0.00 – 27.84% foaming stability, 53.71 – 93.33% swelling capacity, 45.46 – 48.49% emulsion capacity and 35.50 – 56.02% emulsion stability. Sensory evaluation of the cakes showed no significant difference (p>0.05) in general acceptability between the control and up to 70% substitution with pumpkin flour. The scores ranged from 2.61 – 8.22, 4.13 – 7.13, 5.04 – 7.70, 3.87 – 7.70 and 2.74 – 7.83 for taste, appearance, colour, mouthfeel and general acceptability respectively. Incorporation of pumpkin flour to wheat flour increased the ash and crude fiber content of the composite flour.

Methylene blue-sensitized photoxidation of olive oil

Abstract: Extra virgin olive oil was photoxidized in the presence of methylene blue as sensitizer to investigate quality changes as indicated by hydroperoxide formation. Progress of the reaction was monitored by thin-layer chromatography. Initial oxidation was observed after ten hours of irradiation. The peroxy content of the oxidation reaction mixture was analyzed by reaction with triphenylphosphine, potassium iodide/starch indicator and iron (II) sulphate/ammonium thiocyanate reagent. Column chromatographic separation of the photoxidized reaction mixture and the triphenyl-phosphine (TPP)-reduced reaction mixture on silica gel afforded products. The oxidation product isolated from the oxidation reaction mixture also reacted with the test reagents. Fourier Transform infra-red (FT-IR) spectrum of the initial oil and the isolated reaction products confirm that the major constituents of the oil are triacylglycerols (TAGs). The absorption band at 3005 cm-1due to the cis-olefin CH stretch vibrations observed in the unoxidized oil shows that the oil is rich in monounsaturated fatty acids. The major changes in FT-IR of the isolated products compared to that of the initial oil show that the cis-double bonds were mostly affected in the irradiation process. The absorption band responsible for this structural unit was not observed in the spectra of the reaction products, rather a new band at 968.64 cm-1 due to isolated transolefins is observed in the spectra of the reaction products. Also, TAG-hydroperoxides were produced as shown by both FT-IR (absorption bands at 3401 and 811.23 cm-1) and chemical analyses. The absorption band, 811.23 cm-1 due to O-O stretch of the peroxy linkage was no longer observed in the spectrum of the TPP-reduced product, indicating its removal in the reduction reaction. The results indicate that exposure to light in the presence of a sensitizer accelerates photoxidation of vegetable oils.

Virulence factors from Aeromonas species.

Abstract: Isolates (116) of Aeromonas were obtained from various sources and subjected to tests to establish their virulence factors. A high number of the isolates (69.8%) were found to be enterotoxigenic. The isolates from snails had more enterotoxigenic strains (73.3%), while those from cattle faeces had the lowest (33.3%). Haemolysin production was found to be high (60.3%) amongst the isolates, and human isolates gave the highest number of haemolysin producing strains (70.6%), while the least number (33.3%) was obtained from cattle strains. About 50% of the strains produced both enterotoxin and haemolysin. The enzyme profile of the isolates included amylase, lecithinase, lipase and protease. There was no definite pattern in the elaboration of these enzymes and the production of haemolysin and enterotoxin, thus inferring that the production of these factors is not specific to the source. Two isolates were seen to produce none of these enzymes, and one was positive for enterotoxin and haemolysin production, leaving only one isolate which yielded none of these factors. The work adds more support to the pathogenicity of Aeromonas species, and indicates the existence of non-pathogenic strains.

Assessment of Blood Storage Effect Using CPDA-1 on Packed Cell Volume, Oxyhaemoglobin and Methaemoglobin in Different ABO/Rhesus Blood Types

Abstract: Aims: The aim of this study is to determine the effect of blood storage using CPDA-1 on packed cell volume, methaemoglobin and oxyhaemoglobin in different ABO/Rhesus blood types donated by some residents of Port Harcourt, Rivers State, Nigeria. Study Design: This is a comparative study aimed at evaluating the effect of storage on the levels of methaemoglobin, oxyhaemoglobin and packed cell volume using CPDA-1. A total of eight donors were recruited with each sample obtained from the eight (8) known blood groups A+,B+,O+,AB+, A-,B-,O-,AB- and analysis of samples were in triplicate. The donors were adult males with age ranging from 35-45 years and they were apparently healthy and free from transfusion transmissible infections. The different blood group samples were stored for 30 days and samples for analysis were collected at 5 days interval. Place and Duration of Study: The study was conducted in Port Harcourt, Rivers State, Nigeria. All blood donors were residents of Port Harcourt. Blood donated was stored at Military Hospital Blood Bank, Port Harcourt, in a blood bag of 450 ml containing 63 ml of citrate phosphate dextrose adenine-1 (CPDA-1). The analysis was carried out at Rivers State University, Post Graduate Laboratory within March 1st to May 27th, 2019. Methodology: A total of eight (8) different ABO/Rhesus blood types (A+,B+,AB+,O+,A-,B-,AB- and O-) were collected and stored using a blood bank refrigerator at temperature of 4°C. Day 0 was taken to be control and 5 days intervals in-between to day 30 acted as the test. Packed cell volume was estimated using micro-haematocrit method while oxyhaemoglobin and methaemoglobin levels were estimated spectrophotometrically as described by Evelyn and Malloy. Results: The result showed a significant decrease in mean packed cell volume, oxyhaemoglobin and methaemoglobin levels compared to a higher mean of these parameters in the control; and these differences were statistically significant (p<0.05) across all blood groups under study. The decrease in values were as a result of haemolysis that occurs during storage. Conclusion: Storage of blood irrespective of the blood group type using CPDA-1 for 30 days indicates that there are “storage lesions”. This is attributed to red cell haemolysis and ageing of red blood cells. In general, all blood types showed no significant difference in their haematological (packed cell volume, methaemoglobin, oxyhaemoglobin) characteristic deterioration or storage lesion based on blood type differences. It is therefore necessary to state that storage lesion characteristics are the same irrespective of the blood type, and that fresh blood be transfused, and if blood is stored, prolonged storage beyond 10 days should be avoided.

Effect of Vadasz Number on Magnetoconvection in a Darcy Porous Layer with Concentration Based Internal Heating

Abstract: In this research article, the effect of Vadasz number on magnetoconvection in a Darcy Porous Layer with concentration based internal heating is studied. The flow is governed by the Oberbeck-Boussineq model for Newtonian fluid. The stability analysis method based on the perturbation of infinitesimal amplitude is carried out using the normal mode analysis. The onset criterion for both the stationary and oscillatory convection on the stability of system is obtained. The analysis examines the effects of pertinent parameters on the stability of the system: magnetic field parameter, solutal Rayleigh number, Lewis number and Vadasz number. The result show that, internal heat parameter, and Lewis number, , hastens the onset of instability in the system, whereas magnetic field, , Vadasz number, and solutal Rayleigh number, delay the onset of instability.