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.

Evaluation of the microbial community, acidity and proximate composition of akamu, a fermented maize food.

Abstract: BACKGROUND Akamu is a lactic acid-fermented cereal-based food that constitutes a major infant complementary food in most West African countries. The identities of LAB populations from DGGE analysis and conventionally isolated LAB and yeasts from traditionally fermented akamu were confirmed by PCR sequencing analysis. The relationships between pH, acidity and lactic acid levels and proximate composition of the akamu samples were investigated. RESULTS The LAB communities in the akamu samples comprised mainly Lactobacillus species, including Lb. fermentum, Lb. plantarum, Lb. delbrueckii ssp. bulgaricus and Lb. helveticus, as well as Lactococcus lactis ssp. cremoris. Identified yeasts were Candida tropicalis, Candida albicans, Clavispora lusitaniae and Saccharomyces paradoxus. Low pH (3.22–3.95) was accompanied by high lactic acid concentrations (43.10–84.29 mmol kg−1). Protein (31.88–74.32 g kg−1) and lipid (17.74–36.83 g kg−1) contents were negatively correlated with carbohydrate content (897.48–926.20 g kg−1, of which ≤1 g kg−1 was sugars). Ash was either not detected or present only in trace amounts (≤4 g kg−1). Energy levels ranged from 17.29 to 18.37 kJ g−1. CONCLUSION The akamu samples were predominantly starchy foods and had pH < 4.0 owing to the activities of fermentative LAB. © 2013 Society of Chemical Industry

Physicochemical properties and cooking quality of four new cultivars of Nigerian cowpea (Vigna unguiculata L Walp)

Abstract: Four new cowpea cultivars (IT81D-699, IT82E-18, IT84S-2246-4 and TVx 3236) were evaluated for their physicochemical properties and cooking quality. The four cultivars fell into two categories (rough and smooth) according to testa texture, and varied in seed dimensions and weights with IT81D-699 and IT84S-2246-4 having smaller seed volume than IT82E-18 and TVx 3236. Leached solids, swelling capacity and seed coat percentage were within a range of 0·33–0·94 g per 100g, 77·0–123·5 g per 100 g and 5·6–15·7% w/w of dry beans respectively. The total polyphenol content of the brown or cream-coloured beans were similar (1·53–1·96 mg g−1) but higher than the amount (1·03 mg g−1) found in the white bean. Cooking time varied between 29 and 37 min and was reduced by about 21% following a presoaking treatment in water for 12 h at room temperature (28 °C). Cooking time was significantly positively correlated (P < 0·05) with seed weight (r = 0·82) and seed volume (r = 0·75). Water absorption was not related to cooking time, and was much lower for the cultivar with larger seeds. No significant difference in hardness was found between unsoaked beans cooked for 30 min and soaked beans cooked for 10 min, suggesting that cookability for all cultivars was improved through soaking.

A Short Review of the International Trade of Wild Tortoises and Freshwater Turtles Across the World and Throughout Two Decades

Abstract: The CITES (Convention on International Trade in Endangered Species of Wild Fauna and Flora) data set for the years 1990–2010 were analyzed to depict the main patterns of trade for tortoises and freshwater turtles of wild origin. About 2 million wild individuals were traded over 20 yrs of monitoring, with 48 species (of 335 turtle species in total) belonging to 10 distinct families being regularly traded and over 100 being at least occasionally traded. Most of the traded specimens belonged to the families Testudinidae, Geoemydidae, Emydidae, and Trionychidae (about 93% of trade). The trade of wild individuals reached its peak in the early 2000s, with this pattern being stronger in the Asian region. After the years 2003–2005, there was a substantial decrease in the number of wild exports from the Asian region, with a remarkable growth in the export numbers from the Nearctic region. It is unknown whether the reduction of exported Asian region turtle numbers depended on 1) CITES regulation and superv...

Evaluation of the nutritional quality of breads prepared from wheat-fluted pumpkin (Telfairia occidentalis Hook) seed flour blends

Abstract: The effect of blending wheat flour with fluted pumpkin (Telfairia occidentalis Hook) seed flour at levels of 0 to 10% on selected chemical and nutritional properties of composite breads was investigated. Bread loaves were prepared using the straight-dough procedure. Protein quality was evaluated using weanling male albino rats fed composite bread diets which were formulated to supply 10% protein, with casein diet as a control. When wheat flour was replaced with 10% defatted fluted pumpkin seed flour, there was an increase of 80.8% in crude protein, 43.9% in calcium, 71.9% in potassium and 63.0% in phosphorus contents of composite breads. Diets formulated with 5% or 10% fluted pumpkin–substituted breads showed significantly (p < 0.05) higher values for weight gain, protein efficiency ratio, apparent and true digestibilities than diets formulated with 100% wheat flour bread, suggesting an improvement of the nutritional quality of fluted pumpkin–substituted composite breads.